Well it’s that busy time of Spring before we actually get Summer busy! On Saturday April 27, Chef Pok with a helping hand from versatile line cook Woody managed to bring home the Best Dish award from the Duck and Wine festival in Duck North Carolina. The field was competitive with pushing 30 restaurants involved and a huge crowd of discerning northern beachgoers. Chef Pok’s Chinese 5 spiced smoked duck with local honey riding on local arugula, strawberries and walnuts with a balsamic reduction pulled in the votes (with help from Diana’s mom working the crowd!).
He then came back Sunday April 28 to give a cooking demonstration for 100 Hotline Volunteers at Jenette’s pier. After an amazing fruit carving demonstration by Mrs. Nam Spence, Chef showed the crowd how to whip up some professional style shrimp scampi and flounder with brown butter. Here are the recipies if you’d care to try to impress your friends:
Serves 2
FLOUNDER WITH BROWN BUTTER
INGREDIENTS
1 flounder filer cut in half length wise
1 tsp canola oil
1 T unsalted butter
1 tsp fresh squeeze lemon juice
1/2 cup AP flour
1 tsp chopped parsley
S&p
INSTRUCTIONS
In a pan with the burners on med-high add thaw canola oil, in a dry bowl toss in the AP flour and S&P and stir in the seasoning, dip the flounder in a bowl. Once the pan comes to a right smoking point toss in the flounder, seared it till the one side gets nice and browns and flipped it over, add in the unsalted butter till it comes to a light brown color, then toss in the capers, lemon juice, and parsley
Serves 2
SHRIMP SCAMPI OVER ANGEL HAIR PASTA
INGREDIENTS
1 cup of pre cook pasta
1 T canola oil
10 peeled shrimp
2 T diced tomato
1 T chopped garlic
1 T chopped parsley
2 T white wine
1 T lemon juice
S&P
1 T extra virgin olive oil
1 T grated Parmesan cheese
INSTRUCTIONS
In a pan with the burners in med-high add the canola oil till it comes to the right smoking point, add the shrimp, garlic, and tomato. Stir constantly because you don’t want the garlic to burn. Then add the white wine, lemon juice, olive oil, season with S&P to your tasting. Tossed it over the pre cook pasta, top it off with grated Parmesan cheese.
