We love fall at Kathleen's Catch because that's when we have our favorite event - the annual grilling competition at the Johns Creek location! This year's contest was held last Saturday, October 16th and after last year's rain, the weather gods took pity on us and gave us the most gorgeous day to celebrate fish, wine and friends.
l-r Me, Gary Smith-2012 winner holding Nora Daunais, Bob Crowell (next year is your year, Bob), Jeanette Gilmore- 2013 and 2014 winner with Clair Daunais, Jim Daunais - owner of Johns Creek Wine and Crystal (back row), Yale Metz (in front - because he was the winner and, well, he is short), Kathy Daunais, Peter Hall (back row - because, well, he is very tall) and Susan Metz
Every year Johns Creek Wine and Crystal, Kathleen's Catch - Johns Creek and Viande Rouge join together to sponsor this grilling competition. And what an intense competition it is! Four local amateur chefs don their aprons and produce some of best grilled seafood you can find in Johns Creek and beyond! Many of our customers and friends (same thing) come to eat and vote for their favorite chef's creation. Besides the seafood from Kathleen's Catch and side dishes from Viande Rouge, you get to taste some of the best wines Johns Creek has to offer... AND IT'S ALL FREE!
And the winner is....
Yale Metz won the 2015 JCWC and KC Seafood Showdown with this amazing recipe:
Corvina Grilled in Banana Leaf with Ancho Chili Glaze
& Grilled Pineapple Salsa
(Serves 6)
(Serves 6)
Ingredients:
• 6 6-oz pieces of Corvina
• 6 banana leaf pieces for wrapping fish
• 3 dried Ancho chilies *
• 3 cloves garlic
• 1/2 yellow onion cut into rings
• 1 cup orange juice
• 1/4 cup honey
• 1/2 pineapple cut into 1/2 inch rings
• 1/2 cup soy sauce
• 1/4 cup diced red pepper
• 1/4 cup diced red onion
• 1 diced Fresno chili (or other spicy pepper) *
• 1/4 cup chopped cilantro
• Juice of 2-3 lime
(This can be fairly spicy. To reduce the heat, de-seed some of the peppers)
How to Prepare:
1. Ancho Chili Glaze: Heat a few tablespoons of oil in a heavy pan and toast the Ancho chilies until browned but not burnt. Remove from pan. Add garlic and onion and brown, turning frequently for a few minutes. Once onions are browned, add peppers back to pan followed by orange juice and cook until vegetables are soft. Transfer mixture to a blender and puree with honey until smooth.
2. For the Pineapple Salsa: Pour the soy sauce over the pineapple and let marinate for about 20 minutes, reserving a few teaspoons for the finished salsa. Remove the pineapple from the soy and grill (med high to high heat) until slightly softened and charred. Dice pineapple, discarding skin and core. Combine with the red pepper, diced Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.
3. For the Fish: Pat fillets dry and brush with the prepared Ancho Chili Glaze. Wrap each fillet in a banana leaf to make a kind of pouch. Place each pouch seam side down onto grill and grill fish over medium heat until done (about 11 minutes). Remove pouches from grill and place seam side up on a plate. Open up each pouch but leave the fish on the banana leaf so the leaf is part of the visual presentation. Top each piece of fish with pineapple salsa and serve.
Thanks again to Gary, Jeanette, Bob and Yale. You are all great friends and great cooks!
