69News at Sunrise

Sunrise Chef: Kingfish American Bistro & Wine Bar

Cale Beck, executive chef and co-owner of Kingfish American Bistro & Wine Bar in Bethlehem Township, stopped by the WFMZ kitchen to prepare a few favorites.

 

Sicilian clams

1 dozen little neck clams
1 leek, clean and rinsed
1/4 lb. sweet or hot Italian sausage; cooked and fat rendered
1/2 roasted poblano pepper
1 cup white wine
1/2 green & red pepper julienned
1 tbs. chopped garlic
2 tbs. butter
1 tbs. parsley

In a pan on medium heat, heat 2 tablespoons of olive oil and add peppers, cooked sausage, garlic and poblano pepper. Sautee for 1 to 2 minutes.

Add clams and deglaze with white wine, cover for 4 minutes or until clams are open. Remove from heat and cream in 2 tablespoons of butter. Serve with grilled bread.


Schwenkbraten (grilled marinated pork Delmonico)

1 cup olive oil
2 tbs. paprika
1 tbs. fresh thyme
1/2 cup whole grain mustard
1/4 cup honey
2 tbs. soy sauce
2 tbs. fresh cracked pepper
4 -12 oz. bone-in or boneless pork Delmonico

Combine all ingredients and marinate 4-6 hours or overnight. Cook over charcoal grill or gas grill to an internal temperature of 145 degrees. Rest 5 minutes.


Crab Au Gratin

1 lbs. jumbo lump crab meat
8 oz. butter
2 tbs. flour
1 oz. cream sherry
1 sprig of thyme
1/2 cup milk
1/2 lbs. cooper sharp cheese or your favorite cheese

Melt butter and stir in flour, mix for 1 to 2 minutes, add milk, thyme and sherry. Gently fold in crab meat

Place the ingreidents ut in baking dish and top with shredded cheese and melt in oven for 4 to 5 minutes or until cheese browns. Serve with grilled bread.


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