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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[)