Ten junior chefs from Maryland and Delaware competed for top honors in the 3rd annual Junior Chefs Rockfish Cooking Contest. The event, which was sponsored by the Maryland Department of Agriculture’s Seafood Marketing Program and the Sea Grant programs of the universities of Maryland and Delaware, took place on Jan. 30 as part of the 2010 East Coast Commercial Fisherman’s and Aquaculture Trade Exposition in Ocean City. The three judges were: Melissa McCormick, Calvert Marine Museum and Seafood Marketing Advisory Commission member, Gary Leach, executive chef, Ocean City Convention Center, and Dr. Thomas Miller, regional director, University of Maryland Extension.
The contest was part of the Maryland Rockfish Celebration, which is also taking place at more than 50 Maryland restaurants and retail markets through the end of February.
The following are the results from each division:
Kids Division – Ages 7-12
1st Place: Benjamin Voshell, 11, Galena, Md.
BRAT: Bacon Rock and Tomato Sandwich
2nd Place: Mareike Van Wie, 12, Wilmington, Del.
3rd Place: Mattie Gene Janus, 11, Newark, Del.
Rockfish with Jicama and Pepper Relish
Junior Division – Ages 13-17
1st Place: Jonathan Romero, 16, Silver Spring, Md.
2nd Place: Kat Chlumsky, 15, Burtonsville, Md.
Rockfish Stuffed with Mushrooms, Bacon & Caraway Served with a Sour Cream Gravy
3rd Place: Amanda Lay, 17, Silver Spring, Md.
Rockfish Ravioli with Lemon Pesto
All participants received a plaque and cash prizes of $200 for first place, $100 for second place, and $50 for third place. For the 10 finalists’ recipes, visit www.mda.state.md.us/pdf/rockfishrecipes2010.pdf. For further information about restaurants and retailers participating in the Rockfish Celebration this month, visit www.marylandseafood.org or call 410-841-5972.
The winning recipe:
BRAT: BACON ROCK AND TOMATO SANDWICH
Benjamin Voshell, 11
2 pounds boneless rockfish fillets
4 tablespoon butter, melted
Salt and pepper to taste
4 thick slices of bread, toasted
4 slices cooked bacon
4 large slices tomato
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon tarragon
Garnish – fresh parsley and paprika
Sprinkle rock fillets with salt and pepper. Drizzle with melted butter and place under hot broiler. Broil until fish is just cooked; don’t overcook. Break bacon in half and place two bacon halves on top of toast. Next top with sliced tomato. Sprinkle lightly with salt and pepper. Combine mayonnaise, lemon juice, and tarragon. Spoon over fish. Return to broiler until hot and bubbly. Garnish with paprika and parsley.
source: Maryland Department of Agriculture press release