Exploring North America Seafood through Hudson Table

Dare I.. review my own cooking? That is a stretch but I am here today to write about something that I did in fact cook. At Hudson Table of Hoboken, a niche cooking experience offering the opportunity to make your own meals under the eye of a certified chef.

The table above does not even cover everything! From the main salmon to the apple cobbler that was not only easy, but plentiful for a family, everything was absolutely delicious. Therefore, rather than letting you know dish by dish on what you’re missing out on, I figured I would share the recipes we received. Of course, the physical class provides tips and tricks you have to attend to receive but I hope the below brings some Holiday cheer and seafood deliciousness to you!

Blackened Salmon with Maque Choux
Serves 4
1 lb Salmon, skinned and cut into 4 4 oz pieces
2 tablespoons Blackening Seasoning
1 tablespoon Canola Oil
2 tablespoons Butter
1 Onion, finely chopped
1 Red Bell Pepper, diced
2 cups Fresh Corn
¾ cup Heavy Cream
1 teaspoon fresh Thyme, chopped
½ teaspoon Hot Sauce
1 scallion, chopped
2 tablespoons Parsley, chopped
1 tablespoon Basil, chopped

1. Divide blackening seasoning evenly between salmon pieces, coating heavily the top of each piece.
2. Heat a large cast iron pan over medium high heat. Add canola oil and heat through until oil begins to shimmer. Carefully lay each piece of salmon, seasoned side down, into the pan. Cook 4-5 minutes, until seasoning begins to blacken and a crust forms. Carefully flip salmon and cook 4-5 minutes on second side. Remove salmon to a plate and cover loosely with foil to keep warm.
3. Carefully wipe out cast iron pan with a piece of paper towel and return to heat. Melt butter into pan, add onions and cook until translucent, 5 minutes.
4. Add bell peppers to pan, sauté until they begin to soften, about 3 minutes, add the corn and cook another 2 minutes.
5. Stir in heavy cream. Add thyme and hot sauce, simmer until the sauce begins to thicken, about 5 minutes. Add in scallions and all the herbs. Season to taste with salt and pepper. Spoon over salmon and serve.

New England Clam Chowder
Serves 4-6
2 tablespoons butter
8oz Bacon, cut into lardons
2 Celery Stalks, diced
1 Onion, diced
1 Clove Garlic, minced
¼ cup flour
6 cups Clam Broth
1 ½ lbs Baby Red Potatoes, ½ inch dice
2 sprigs fresh thyme, whole
1 Bay Leaf
2 cups Heavy Cream
Chopped chives for garnish
20oz container Baby Clams

1. In a dutch oven over medium heat, melt butter. Once foam subsides, add in bacon lardons and cook until fat is rendered and bacon begins to crisp, 6-8 minutes.
2. Add in the diced onions, chopped celery, minced garlic, bay leaf and thyme. Cook, stirring occasionally, until the onions soften and become translucent, about 10 minutes.
3. Sprinkle the flour over the vegetables and stir to coat to cook out the flour a bit. Cook for about a minute.
4. Add clam broth, potatoes, thyme and bay leaf. Season with salt and pepper. Bring broth up to a soft boil, then drop to a simmer. Partially cover the dutch oven and simmer chowder for 20 minutes, or until the potatoes are cooked through but not falling apart.
5. Discard the thyme stems and bay leaf from chowder. Stir in heavy cream and clams. Heat gently until heated through, but do not boil. Serve hot with Cheddar Buttermilk Biscuits (see end of post).

Barbeque Shrimp and Grits
Serves 4
For the Grits:
1 ⅓ cups Stone Ground White Grits (Not Instant)
1 ⅓ cups Whole Milk
4 cups Water, plus more for soaking
2 tablespoons Kosher Salt
6 tablespoons Butter, cut into pieces
For the Shrimp:
1 lb Medium Shrimp, peeled and deveined
1 cup Dark Beer
1 tablespoon Worcestershire Sauce
2 tablespoons Hot Sauce (Tabasco)
1 tablespoon Lemon Juice
1 tablespoons Rosemary, minced
1 tablespoons cold Butter

1. Make the grits: Cover the grits with cold water by 1 inch in a large bowl. Let soak for 5 minutes to remove any loose brans or hulls (outer covering of the grits grains). Drain and set aside.
2. In a large saucepot, combine 4 cups water, whole milk and salt and bring to a boil over high heat. Gradually whisk in grits, reduce the heat to a simmer. Cook, uncovered, about 45 minutes until thick and creamy, stirring occasionally. Remove from heat and whisk in butter a few pieces at a time.
3. Cook the shrimp: Heat a medium sauté pan over medium high heat. Add the shrimp and sear on one side, about 1-2 minutes. Remove from pan without cooking on the second side.
4. To the hot pan, add the beer, Worcestershire sauce, hot sauce, and lemon juice to deglaze the pan, making sure to scrape up the brown bits from the bottom of the pan. Cook, stirring frequently, until the mixture is reduced by 1/3, about 5 minutes. Add the shrimp back to the pan and toss to coat with sauce. Finish cooking the shrimp through. Remove from heat and whisk in the rosemary and butter until emulsified.
5. Divide grits evenly between bowls and top with shrimp. Serve hot.

And last but not least, while I did not get an individual picture of the Cheddar Biscuits, I must share the recipe as these are too simple and addicting to not share with the world.

Cheddar Buttermilk Biscuits
Yields 8 biscuits
2 cups All Purpose Flour, plus extra
1 tablespoon Baking Powder
1.5 teaspoons Kosher Salt
12 tablespoons. Cold Butter, diced
½ cup Buttermilk, chilled
2 Large Eggs, cold, divided
1 cup, Extra Sharp Cheddar Cheese, grated

1. Preheat oven to 425°F. Line a sheet pan with parchment paper, set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, combine 2 cups flour, baking powder and salt. With the mixer on low, add the butter, a few pieces at a time, until the mixture resembles coarsely ground cornmeal.
3. Combine the buttermilk and 1 cold egg in a small dish. With the mixer still on low, add the buttermilk/egg mixture to the flour and butter mixture. Add the grated cheddar to the mixer as soon as the buttermilk mixture is absorbed. Mix on low until everything is just roughly combined.
4. Using a spoon or ice cream scoop, scoop out golf-ball sized balls of batter onto the parchment covered sheet tray.
5. Lightly beat the last egg with a tablespoon of water to make an egg wash. Lightly brush the egg wash over the tops of the biscuits. Bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through. Serve immediately.