Tory McPhail crowned King of Louisiana Seafood

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Written by Kendall Gensler Wednesday, 27 May 2009 09:59

Get the Delicious Dish

Louisiana is known for its multitude of delicious seafood and talented chefs, but there can only be one King of Louisiana Seafood and at this year's Louisiana Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board, Chef Tory McPhail of Commander’s Palace was awarded the title. The 2008 Louisiana Seafood King, Chef Brian Landry of Galatoire’s, was there to hand over his crown to the new king.

I had the distinct pleasure to be a judge for the 2009 Louisiana Seafood Cook-Off held this past Saturday during the New Orleans Wine and Food Experience. Dishes were presented by eight terrific chefs from across the state that were challenged to put their signature spin on the great seafoods of our state...choosing from a wide array of seafood selections, techniques and supporting ingredients to prepare their dishes.The cadre of chefs proved quite a challenge for the judges to render a decision, but it was the simplicity and fresh flavors of Tory McPhail's Mixed Seafood Grill that stole the show. Tory matched Black Drum, Wild Louisiana Shrimp and Blue Crab with the bright, local flavors of summer: Creole Tomatoes, Sweet Corn and Basil...Louisiana all the way!

Coming in 2nd place was Chef Nathan Gresham of Galatoire’s Bistro in Baton Rouge for his Sautéed Red Snapper with Charred Corn, Bacon Spring Onions and Louisiana Crawfish with a Creole Tomato and Saffron Butter Sauce. In 3rd place was Chef Matthew Beaudin of Le Café at L’Auberge Du Lac for his Pan Seared Amberjack and Forbidden Black Rice in a Saffron Citrus Sauce.

McPhail will represent Louisiana in the Great American Seafood Cook-Off, held July 18 at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center.

Louisiana Seafood Mixed Grill:
Grilled Black Drum, Wild Shrimp and Blue Crab
over Sliced Creole Tomatoes, Basil
and Grilled Corn Butter

1 pound Black Drum Fillets
1/3 pound, 10/12 count White Shrimp - head on, or 4 whole shrimp
1/2 pound Jumbo Lump Blue Crab, picked over for shells
1 1/2 teaspoons Creole Seasoning
Salt and White Pepper, to taste
1 teaspoon Vegetable oil

3 ounces Butter
1 Shallot, peeled and brunoise
4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
2 ounces Jack Daniels
2 ounces Cream
1 teaspoon fresh Thyme, picked from stem
Salt and White Pepper, to taste

2 large ripe Creole or Heirloom Tomatoes, sliced thinkly (you may choose to peel the tomatoes ahead of time)
Salt and freshly ground black pepper to taste
1 ounce Basil leaves, chiffonade
1 Lemon
1 ounce Basil Oil
1/4 ounce Chili Oil
1/4 ounce Herbs or Mirco Sprouts, as garnish

Method:
Preheat a gas grill, charcoal grill or grill pan to medium heat.

Method for the corn:
Remove the husk and silk from the ears of corn and lightly season with salt and white pepper. Please on the grill and cook on all sides for 5 minutes or until corn is cooked with a light golden brown color. Remove from the grill and place in a medium salad bowl. When the corn is cool enough to handle, cut the kernels from the cob using a serrated knife. Using the back of the knife, scrape the corn milk from the cobs into the bowl with the kernels and set to the side. Discard the cobs.

Place a medium sauté pan on the stove over medium high heat for 3 minutes. Add one of the three ounces of butter to the pan and swirl. Add the shallots and continue to swirl for 30 seconds. Add the corn and corn milk and season with salt and white pepper. Cook for 1 minute. Remove the pan from the head, deglaze with Jack Daniels, return to heat and flambé. When flames subside, add the cream and reduce to sauce consistency. Fold in the jumbo lump blue crab, add the thyme and cook for 1 more minute. Swirl in the last 2 ounces of butter, check the seasoning and set aside to keep warm.

Method for the Tomatoes:
Choose two ripe Creole or heirloom tomatoes for this dish. You will remove the skin if you choose but it's not necessary. Slice each tomato into 6 even slices, discarding the core and the ends, and shingle them onto a cookie sheet. Season both sides of the tomato with salt and pepper, and fresh lemon juice. Chiffonade the basil leaves and sprinkle across the top of the tomatoes. Set aside.

Method for the Seafood:
Portion the drum into 4 equal pieces, ensuring there is no skin, scales or bones on the fillets. Season on both sides and reserve. Remove the shells from the shrimp, leaving the heads and tails on but exposing the meat in the middle. Using a sharp paring knife, devein and rinse the body of all impurities, then season and set to the side.

Place the drum and the shrimp on the grill and cook for 2 1/2 to 3 minutes on each side or until just cooked. Take extra care to never overcook the seafood.

To finish the dish:
Spread out 4 hot entree plates that have been pre warmed in an oven. To each plate, fan out 3 slices of tomato. Place one piece of drum on top of that. Add one shrimp to the top of the drum. Remove the large pieces of crab from the pan and place it over the top of the shrimp. Spoon the remainder of the sauce over the shrimp and around the outside of the plate. Drizzle on the basil and hot chili oil and garnish the plates with the picked fresh herbs or micro sprouts.

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Kendall Gensler

Kendall Collins Gensler is a seasoned culinary professional, who received a diplome from the famous Le Cordon Bleu Cooking School and attended Johnson and Wales University for continuing culinary education. Gensler is a native New Orleanian, who has worked many facets of the culinary industry over the past twenty years-- in both the local and national markets to include the fast paced food cities of New York, San Francisco and Houston.

As an ambassador of the “culinary current”, Gensler founded Culinary Concierge Magazine in the Spring of 2000 as a platform for local food journalists to share bits of history, ingredients, recipes, people and pleasures that culminate to create the cuisine and the dining experience in an ever-evolving culinary city.

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