Ryan's Catch

Chef Buzz Valado
10121 Sinten Dr., Pensacola, FL (850) 492-1721

Tenderloin St. Rochelle, Cobia Perry,
Fried Cheesecake with Praline Sauce

Tenderloin St. Rochelle

• 8 oz. tenderloin
• 10 oz. crabmeat
• 1 oz. steamed baby shrimp
• 1 tsp. diced red pepper
• 1 tsp. diced green pepper
• 1 tsp. chopped shallots
• 1 oz. white wine
• 1 tsp. lemon juice
• 1 tsp. garlic
• 1 Tbsp. butter
• 2 oz. shrimp stock
• 4 oz. ground Ritz crackers

Heat butter in skillet. Add peppers, shallots and garlic. Saute for one minute. Add wine, lemon juice, and shrimp stock and reduce. Combine shrimp, crabmeat and crackers with vegetables. Make slit in tenderloin. Stuff with mixture. Grill to desired doneness.

Sauce:

• 2 oz. butter
• 1 oz. chopped garlic
• 1/2 oz. chopped shallots
• 1 oz. Merlot wine
• 6 oz. demi-glace
• 4 oz. crawfish tails
• 1 tsp. Ryan's cajun spice

Heat half of butter in skillet. Saute garlic and shallots, being careful not to burn. Add merlot and reduce until almost dry. Add demi-glace, crawfish tails, and cajun spice. Cook till reduced by 1/4. Add remaining butter, slowly shaking pan to incorporate. Spoon over steak.
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Cobia Perry

• 8 oz. cobia fish fillet

Marinade:

• 2 oz. olive oil
• 1 oz. balsamic vinegar
• 1 Tbsp. chopped garlic
• 1 Tbsp. dill weed
• 1 tsp. soy sauce
• 1 Tbsp. sugar
• Juice of 1 lemon

Whisk marinade ingredients together and marinate cobia.

Roasted Corn and Tomato Relish:

• 1 ear roasted corn
• 2 seeded and diced Roma tomatoes
• 1 oz. diced green pepper
• 1 oz. diced red pepper
• 1 tsp. chopped garlic
• 1 oz. olive oil
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. fresh chopped cilantro
• Salt and pepper to taste
• 2 oz. lump crabmeat

Remove corn from husk. Mix all ingredients, except lump crabmeat and let refrigerate for two hours. Grill cobia to desired doneness about 10 minutes for each inch thickness. Top with roast corn and tomato relish. Finish with lump crabmeat.
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Fried Cheesecake with Praline Sauce

Filling:

• 1 slice frozen cheesecake
• 1 cup buttermilk
• 1 cup cornflake crumbs
• Peanut oil for frying

Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake crumbs, pressing slightly to coat cheesecake completely. Refreeze for at least 2 hours.

Heat peanut oil to 325 degrees. Immerse cheesecake completely. Deep fry for approximately 1 minute.

Praline Sauce:

• 1 cup chopped pecans
• 1 1/2 oz. amaretto
• 2 1/2 oz. light brown sugar
• 5 oz. heavy cream

Heat pecans in skillet. Add amaretto and reduce. Add brown sugar and cream. Cook on medium heat and reduce to half. Pour over cheesecake.

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