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Chef Tafari Campbell from Maryland created this scrumptious and delicious recipe. Just seeing a photo of it makes me hungry. The dish that I think is the best and voted for is called Pan Roasted Glazed Rockfish with Peas and Carrots.



In the site, www.GreatAmericanSeafoodCookOff.com, There were a number of chefs from different parts of the country in which they had a cook off. They had to be creative becuase they had to cook using some mystery ingredients like for example Southwest Airline Peanuts or select brews from Michelob Brewing Co. And then it was narrowed down to five chefs and then we get to vote which one we think is the best. Actually I had a hard time deciding which one to vote for because everything just looked so good. There's Colorado Striped Bass Panzanella by Chef Paul Anders from Colorado, which I think is a really close second. There's also Louisiana Shrimp and Andouille Cassoulet by Chef Brian Landry from Louisiana. Of all the foods, I love sea foods the best. I have previously posted about my favorite food and mentioned that I would rather eat seafood than anything else. The only thing I would change about all of these recipes is that I would add more seafood. I would add lobster tails, jumbo shrimps, scallops and etc. It would probably compromise the taste because of overloaded seafood meat, that's maybe why I'm not a chef because I would just stuff my face with all of the seafood meat that I can get.

Visit the site and vote for your favorite recipe or you download the recipes and cook it yourself and taste how good it is. I've only tried one of these recipes but I kind of screwed it up. I'm not exactly a chef because the only thing I know how to cook is fried stuff..hehehe..! Even when I screwed up the recipe that I tried, it was still good enough...how much more if it was actually cooked and made well. But of course, none of the food you cook will taste great if its not made with fresh ingredients. So stop by your local market and get the freshest produce or seafood available.

Here's the recipe.

Pan Roasted Glazed Rockfish with Peas and Carrots.

3 pounds Rockfish
Salt & Pepper, to taste
1 Tablespoon Thyme
8 ounces Crab or Shrimp
Butter, as needed


Cut the Rockfish into 16 two ounce portions. Season Rockfish with salt, pepper and chopped thyme. Season crab or shrimp with salt and red pepper. Sauté in butter. Sauté Rockfish over medium heat on one side remove from sauté pan. Remove excess grease from saute pan. Over high heat add fish and sauce. Reduce and cook until fish is done.

Taco


8 each Bread, sliced
2 Tablespoons Butter
1/3 cup stewed tomatoes
Red Pepper, to taste
Salt, to taste


Slice bread thinly and cut with a small cookie cutter. Brush bread with seasoned butter. Bake at 350 degrees for 10 minutes.

Pea Puree


1 small Onion, thinly sliced
4 cups Frozen Sweet Peas
¼ cup heavy cream
8 Tablespoons Butter
Salt & Pepper, to taste


Over medium heat sweat the onion until translucent remove and reserve. Place the peas into a pot of salted boiling water until done. Place the peas and onions into a blender. Add heavy cream and butter. Blend until you have the consistency of mash potatoes.


Peas & Carrots


24 each Baby Carrots
8 ounces Fresh Peas or Frozen8 Tablespoons Butter
2 cloves Garlic, sliced
2 each Oyster or Regular Mushroom
2 each Shallots, sliced
Salt & Pepper, to taste


Sauté the peas & carrots in brown butter season with salt and pepper. Sauté the mushroom with the garlic and shallots. Re-season to taste.

Sauce


4 ounces Prepared Veal Stock (can be found in Specialty Store)
2 bottles Shock Top beer
1 each Onion, rough chopped
6 ounces Mushroom, rough chopped
1 each Bay Leaf
4 each Peppercorn

Assembly
Place a spoonful of the pea purée in the center of the plate top purée with Rockfish. Randomly place the peas and carrots around the purée. Finish with sauce. Serve immediately.