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Shelton Mason County Journal
Shelton, Washington
October 25, 2007     Shelton Mason County Journal
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October 25, 2007
 
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What's Cookin'? Native flavors win cookoff awards Ethnic flavors swept the soups and stews division of the Oyster- Fest seafood cookoffthis year. The 26th annual event took place dur- ing the first full weekend of Oc- tober, at the Mason County Fair- grounds. Details about the winning en- trees ran last week and informa- tion about the winning appetizers and the second annual "Iron Chef' will tblh)w in coming weeks. Two chefs from the Lucky Dog Casino on the Skokomish Indian Reservation won the gold and bronze medal, while a Native American woman tied with one of these chefs for third place in the soups and stews division. Jack Campbell, an OysterFest regular, also tapped into tribal influences with a variation on a traditional peanut soup from Africa that re- ceived the silver medal. Gold medalist Jim Gillen is the executive chef at Lucky Dog Casino. Previously, he was a chef at Little Creek Casino for six years. Gillen studied culinary arts through the U.S. Department of Agriculture. He won the gold for his seafood North Fork Cioppino. North Fork Cioppino Seafood and vegetable ingredi- ents: 4 oz. Alaskan king crab or Dungeness crab, quartered and cleaned 8 fresh small clams, soaked and cleaned 6 fresh mussels, soaked and cleaned 6 16/20 tiger or Hood Canal prawns, shelled and de-veined " 4 fresh medium scallops, or 5 small bay scallops 4 oz. iYesh Pacific salmon, boned and skinless, cut into 1-inch cubes 2 oz. fresh Alaskan halibut, boned and cut into 1-inch cubes 1 orange, squeeze and zest 1 lemon, squeeze and zest Italian-style bread or French bread with garlic herb butter i : 1 Tbsp. extra-virgin olive oil 1 tsp. butter, unsalted : 1/2 large yellow onion, julienned  to 1/4 inch 1 oz. lemon juice 1/2 Tbsp. fresh garlic, minced Pinch cracked black pepper Pinch crushed red chili pepper :,: 6slicesoffreshcarrot, julienned i to 1/4 inch : : 7 slices of ripened tomatoes, peeled and sliced into small wedg- es 2 oz. tomato sauce 7 slices of green bell pepper, trimmed, seeded and julienned to 1/4 inch J/2 tsp. tesh parsley, minced Pinch of fresh thyme leaves 1 bay leaf Pinch of fresh julienned basil leaves 2 oz. fresh white fish and clam stock 1 oz. dry white wine 1 oz. chicken stock 1/2 oz. butter Ingredients for sauce and rice: 1/2 C. risotto or long-grain rice 1/2 C. water 1/4 C. half and half 1/4 tsp. chicken base 1 oz. freshly squeezed orange juice 1/4 oz. dry white wine Pinch of fresh thyme, julienned Pinch of fresh basil, julienned Pinch of cracked black pepper Preparation: First, in a large sauce pot with a tight-fitting lid, heat olive oil over medium-high temperature. Add onion, green pepper, carrots and garlic, stirring occasionally fi)r about five minutes. Add chick- en stock, parsley, bay leaf, basil, black pepper, tomatoes, tomato sauce, white stock, lemon juice and butter. Then bring to a light simmer and let it reduce for six to 10 minutes. Place the salmon, halibut, scal- lops and prawns in a wide, large and deep saut6 pan with olive oil CHEF JIM Gillen accepts the gold medal in the soups and stews division. and saut6 it for one or two min- utes. Then add the shellfish and cracked, thinly sliced tomatoes and julienne. Rub 1 tsp. of butter evenly throughout three 5-oz. soup cups, then take three sprigs of thyme and one julienned tomato and place each one at the bottom of the cups. When done, fill each cup with the rice mixture and pack lightly. The egg must be able to expand and cook evenly. Place the cups in a large pot with one cup of water and cover with a lid. Steam the cups for eight minutes, then place them in the oven and bake them for eight more minutes at 350 de- grees Fahrenheit. Cook the risotto rice at 145 de- grees Fahrenheit. When the rice is 3/4 of the way done, remove from heat and place in a medium-size mixing bowl and cool it down to 48 degrees Fahrenheit. To cool quickly, place the bowl of rice on JACK CAMPBELL (right) receives the silver medal from this year's "Grand Old Oyster" Gary Schuyten. top of an additional large bowl filled with ice and place them both in the refrigerator together. It will take about 15 minutes to cool this way. For the sauce, separate the egg whites from the yolks and keep one yolk aside. Heat the cream and chicken base in a I-quart sauce pan to a medium simmer: 190 degrees Fahrenheit. while the cream is reducing, add the fresh herbs, citric juices and pepper. Reduce down to 25 percent, which will take about five minutes. when the cream reduction is complete, lower the heat level to 155 degrees - don't let it simmer - and mix in the dry white wine. Place the reduction in a 1-quart stainless-steel bowl and cool quick- ly in an zce bath. when the reduc- tion reaches 48 degrees, combine the eggs, including one egg yolk and whip until it's evenly blended. Combine the rice and cream re- duction together. Place the risotto on the top of CHRISTMAS BAZAAR Faith Lutheran Church Page 16 - Shelton-Mason County Journal - Thursday, October 25, 2007 the bowl and arrange it with the cioppino, garnishing each bowl with a long sprig of fresh herbs. Born and raised in Portland, Oregon, Jack Campbell spent two years in the Navy, serving in Ha- waii and Asia after graduating fom high school. This is when he first developed his love for Asian and island-style regional cuisine. He later returned to Hawaii for several years and immersed him- self in the "melting pot of the Pacif- ic" to learn the culture. He learned to meld the exotic flavors of the East with Europe's traditional, Old World techniques, which later became known as "fusion." Self-taught, Campbell has con- tinued his quest for the ultimate in flavor combination by attend- ing culinary schools in Italy, Costa Rica and Spain. He is also putting his education to practice by cater- ing meals and teaching evening ethnic cooking courses at Clacka- mas Community College. Plus, he is participating as an instructor on a recorded cooking series called How 2... on Cooking Up a Story, a Web site. This is Campbell's seventh ap- pearance at OysterFest's cookoff. This month, he is also booked to compete at the National Oyster Cookoff in Maryland for the sev- enth year to defend his title as Na- tional Oyster Cookoff Champion. Campbell has competed and won several other cookoffs on the local, regional and national levels. Seafood Peanut Soup Ingredients: 3 Tbsp. peanut oil 3 medium yellow onions, sliced 1 tsp. curry powder 2 cloves garlic, minced 1 large sweet potato, peeled and cut into small chunks 2 C. chicken broth 28 oz. can tomatoes in juice 1 lb. firm white fish 12 fresh oysters, shucked and in liquid 1 lb. raw jumbo prawns 1 C. marsala wine Salt and pepper to taste 1/4 tsp. cayenne 1/2 C. chunky peanut butter 1 C. coconut milk Chopped peanuts and sprigs of fresh basil for garnish Preparation: Heat oil over medium-high heat and add onions. After about two or three minutes, add the curry and garlic. Cook for about a minute more and then add the sweet pota- toes, chicken broth and tomatoes. Bring it to a boil and then reduce the heat and let it simmer for 12 or 15 minutes. In a large skillet over medium heat, lightly poach the fish, prawns and oysters in marsala wine and oyster liquor. Turn once and then cook until oysters are curled at edges and prawns turn pink. Sea- son with salt and pepper. Add seafood and liquid to soup. Then stir in the cayenne, peanut butter and coconut milk. Keep stirring and reduce heat. Allow to simmer and then garnish with peanuts and basil. Serves six to eight people. Prep- aration time: 30 minutes. *** Proud of her Native American heritage, Vicki Kruger told the audience her tribal names in the dialects of her grandparents while she prepared this soup. Kruger BRONZE MEDALIST Vicki Kruger shows offa bowl of her family's seafood chowder. Birthday im rtk. Family reunions ('hutch e enls says she has at potlatches, tions of giving the indigenous people cific Northwest. She cooked for as people at all the cooked at, combined. At the cookoff, chowder her her to make. She dug for the chowder herself, Squaxin Island. The recipe may vary to sonal, tastes and needs Besides preserving thr.ough family also belongs to a Native drum and dance group (Please turn to page ioita 00artiea g ©v©ata Indoor party & play area Book your party now! We also rent & deliver Inflatables, games, concessions, and movie & sound equipment 426-6182 www.4alottafun.com Vegetarian Cooking (With emphasis on managing • Need quick, healthy meals? • Want to save money? • Experience feeling better? Learn quick, easy vegetarian reci to help manage or possibly reve Sample delicious recipes durin¢ Take home a folder of recipes Thursday, November 6:30-8:00 Mason General Hospital Meeting Ro Preregistration Required • Space • A FREE PROGRAM • Featured Speaker -- MGH Dietician Call Chriss at 426-5242 or Eileen at 427-1073 Presented by Shelton Seventh-day Adventist Church m /00EVITA Relaxation • Injury Chronic Pain • Stone Liz Crawford, 229-9498 Downtown Shelton First Time Client ' Healing Touch Professional Massage Therapy TM •lm m n m mu Into m uln mm m member AMTA Since 1994 1,ic#MA07393 331 W. • Drawings • • Hot apple cider • (and a sneal( celebrate an Shel to taste & room[) What's Cookin'? Native flavors win cookoff awards Ethnic flavors swept the soups and stews division of the Oyster- Fest seafood cookoffthis year. The 26th annual event took place dur- ing the first full weekend of Oc- tober, at the Mason County Fair- grounds. Details about the winning en- trees ran last week and informa- tion about the winning appetizers and the second annual "Iron Chef' will tblh)w in coming weeks. Two chefs from the Lucky Dog Casino on the Skokomish Indian Reservation won the gold and bronze medal, while a Native American woman tied with one of these chefs for third place in the soups and stews division. Jack Campbell, an OysterFest regular, also tapped into tribal influences with a variation on a traditional peanut soup from Africa that re- ceived the silver medal. Gold medalist Jim Gillen is the executive chef at Lucky Dog Casino. Previously, he was a chef at Little Creek Casino for six years. Gillen studied culinary arts through the U.S. Department of Agriculture. He won the gold for his seafood North Fork Cioppino. North Fork Cioppino Seafood and vegetable ingredi- ents: 4 oz. Alaskan king crab or Dungeness crab, quartered and cleaned 8 fresh small clams, soaked and cleaned 6 fresh mussels, soaked and cleaned 6 16/20 tiger or Hood Canal prawns, shelled and de-veined " 4 fresh medium scallops, or 5 small bay scallops 4 oz. iYesh Pacific salmon, boned and skinless, cut into 1-inch cubes 2 oz. fresh Alaskan halibut, boned and cut into 1-inch cubes 1 orange, squeeze and zest 1 lemon, squeeze and zest Italian-style bread or French bread with garlic herb butter i : 1 Tbsp. extra-virgin olive oil 1 tsp. butter, unsalted : 1/2 large yellow onion, julienned  to 1/4 inch 1 oz. lemon juice 1/2 Tbsp. fresh garlic, minced Pinch cracked black pepper Pinch crushed red chili pepper :,: 6slicesoffreshcarrot, julienned i to 1/4 inch : : 7 slices of ripened tomatoes, peeled and sliced into small wedg- es 2 oz. tomato sauce 7 slices of green bell pepper, trimmed, seeded and julienned to 1/4 inch J/2 tsp. tesh parsley, minced Pinch of fresh thyme leaves 1 bay leaf Pinch of fresh julienned basil leaves 2 oz. fresh white fish and clam stock 1 oz. dry white wine 1 oz. chicken stock 1/2 oz. butter Ingredients for sauce and rice: 1/2 C. risotto or long-grain rice 1/2 C. water 1/4 C. half and half 1/4 tsp. chicken base 1 oz. freshly squeezed orange juice 1/4 oz. dry white wine Pinch of fresh thyme, julienned Pinch of fresh basil, julienned Pinch of cracked black pepper Preparation: First, in a large sauce pot with a tight-fitting lid, heat olive oil over medium-high temperature. Add onion, green pepper, carrots and garlic, stirring occasionally fi)r about five minutes. Add chick- en stock, parsley, bay leaf, basil, black pepper, tomatoes, tomato sauce, white stock, lemon juice and butter. Then bring to a light simmer and let it reduce for six to 10 minutes. Place the salmon, halibut, scal- lops and prawns in a wide, large and deep saut6 pan with olive oil CHEF JIM Gillen accepts the gold medal in the soups and stews division. and saut6 it for one or two min- utes. Then add the shellfish and cracked, thinly sliced tomatoes and julienne. Rub 1 tsp. of butter evenly throughout three 5-oz. soup cups, then take three sprigs of thyme and one julienned tomato and place each one at the bottom of the cups. When done, fill each cup with the rice mixture and pack lightly. The egg must be able to expand and cook evenly. Place the cups in a large pot with one cup of water and cover with a lid. Steam the cups for eight minutes, then place them in the oven and bake them for eight more minutes at 350 de- grees Fahrenheit. Cook the risotto rice at 145 de- grees Fahrenheit. When the rice is 3/4 of the way done, remove from heat and place in a medium-size mixing bowl and cool it down to 48 degrees Fahrenheit. To cool quickly, place the bowl of rice on JACK CAMPBELL (right) receives the silver medal from this year's "Grand Old Oyster" Gary Schuyten. top of an additional large bowl filled with ice and place them both in the refrigerator together. It will take about 15 minutes to cool this way. For the sauce, separate the egg whites from the yolks and keep one yolk aside. Heat the cream and chicken base in a I-quart sauce pan to a medium simmer: 190 degrees Fahrenheit. while the cream is reducing, add the fresh herbs, citric juices and pepper. Reduce down to 25 percent, which will take about five minutes. when the cream reduction is complete, lower the heat level to 155 degrees - don't let it simmer - and mix in the dry white wine. Place the reduction in a 1-quart stainless-steel bowl and cool quick- ly in an zce bath. when the reduc- tion reaches 48 degrees, combine the eggs, including one egg yolk and whip until it's evenly blended. Combine the rice and cream re- duction together. Place the risotto on the top of CHRISTMAS BAZAAR Faith Lutheran Church Page 16 - Shelton-Mason County Journal - Thursday, October 25, 2007 the bowl and arrange it with the cioppino, garnishing each bowl with a long sprig of fresh herbs. Born and raised in Portland, Oregon, Jack Campbell spent two years in the Navy, serving in Ha- waii and Asia after graduating fom high school. This is when he first developed his love for Asian and island-style regional cuisine. He later returned to Hawaii for several years and immersed him- self in the "melting pot of the Pacif- ic" to learn the culture. He learned to meld the exotic flavors of the East with Europe's traditional, Old World techniques, which later became known as "fusion." Self-taught, Campbell has con- tinued his quest for the ultimate in flavor combination by attend- ing culinary schools in Italy, Costa Rica and Spain. He is also putting his education to practice by cater- ing meals and teaching evening ethnic cooking courses at Clacka- mas Community College. Plus, he is participating as an instructor on a recorded cooking series called How 2... on Cooking Up a Story, a Web site. This is Campbell's seventh ap- pearance at OysterFest's cookoff. This month, he is also booked to compete at the National Oyster Cookoff in Maryland for the sev- enth year to defend his title as Na- tional Oyster Cookoff Champion. Campbell has competed and won several other cookoffs on the local, regional and national levels. Seafood Peanut Soup Ingredients: 3 Tbsp. peanut oil 3 medium yellow onions, sliced 1 tsp. curry powder 2 cloves garlic, minced 1 large sweet potato, peeled and cut into small chunks 2 C. chicken broth 28 oz. can tomatoes in juice 1 lb. firm white fish 12 fresh oysters, shucked and in liquid 1 lb. raw jumbo prawns 1 C. marsala wine Salt and pepper to taste 1/4 tsp. cayenne 1/2 C. chunky peanut butter 1 C. coconut milk Chopped peanuts and sprigs of fresh basil for garnish Preparation: Heat oil over medium-high heat and add onions. After about two or three minutes, add the curry and garlic. Cook for about a minute more and then add the sweet pota- toes, chicken broth and tomatoes. Bring it to a boil and then reduce the heat and let it simmer for 12 or 15 minutes. In a large skillet over medium heat, lightly poach the fish, prawns and oysters in marsala wine and oyster liquor. Turn once and then cook until oysters are curled at edges and prawns turn pink. Sea- son with salt and pepper. Add seafood and liquid to soup. Then stir in the cayenne, peanut butter and coconut milk. Keep stirring and reduce heat. Allow to simmer and then garnish with peanuts and basil. Serves six to eight people. Prep- aration time: 30 minutes. *** Proud of her Native American heritage, Vicki Kruger told the audience her tribal names in the dialects of her grandparents while she prepared this soup. Kruger BRONZE MEDALIST Vicki Kruger shows offa bowl of her family's seafood chowder. Birthday im rtk. Family reunions ('hutch e enls says she has at potlatches, tions of giving the indigenous people cific Northwest. She cooked for as people at all the cooked at, combined. At the cookoff, chowder her her to make. She dug for the chowder herself, Squaxin Island. The recipe may vary to sonal, tastes and needs Besides preserving thr.ough family also belongs to a Native drum and dance group (Please turn to page ioita 00artiea g ©v©ata Indoor party & play area Book your party now! We also rent & deliver Inflatables, games, concessions, and movie & sound equipment 426-6182 www.4alottafun.com Vegetarian Cooking (With emphasis on managing • Need quick, healthy meals? • Want to save money? • Experience feeling better? Learn quick, easy vegetarian reci to help manage or possibly reve Sample delicious recipes durin¢ Take home a folder of recipes Thursday, November 6:30-8:00 Mason General Hospital Meeting Ro Preregistration Required • Space • A FREE PROGRAM • Featured Speaker -- MGH Dietician Call Chriss at 426-5242 or Eileen at 427-1073 Presented by Shelton Seventh-day Adventist Church m /00EVITA Relaxation • Injury Chronic Pain • Stone Liz Crawford, 229-9498 Downtown Shelton First Time Client ' Healing Touch Professional Massage Therapy TM •lm m n m mu Into m uln mm m member AMTA Since 1994 1,ic#MA07393 331 W. • Drawings • • Hot apple cider • (and a sneal( celebrate an Shel to taste & room[)