Recipe Archives

Love at First Bite

One family’s affair to remember with a master chef

By Debra Simon and Brack Johnson

A trip to Berry Hill Plantation Resort in South Boston, Va., is an epicurean adventure.

From the kitchen of Executive Chef Todd Wolfson comes such entrees as braised rabbit with thyme, leeks, morels and peach cream as well as grilled marinated wild-boar chops with wildflower-honey roasted apples.

When three sisters and their husbands vacationed at the resort this summer (see “Find Your Thrill”), they had to be dragged from the table kicking and screaming after the last delicious morsel was consumed.

To get everyone to leave the dining room, Chef Todd agreed to share the following recipes:

Blackened Striped Bass With Crawfish Bayou
Cajun Breakfast Frittata
Chilled Poached Salmon With Lemon Relish
Grilled Shrimp Burger on a Garlic Kaiser Roll With Sweet Chili Mayonnaise
Grilled Pineapple With Raspberry-Banana Smoothie Cream Web Extra!

Blackened Striped Bass With Crawfish Bayou

7 ounces striped bass fillet (boneless and skinless)
1 cup non-trans-fat vegetable oil
1 tablespoon K-Paul Seafood Magic
Cajun seasoning


2 ounces salted butter
2 tablespoons diced onion
2 tablespoons diced celery
2 tablespoons diced green pepper
1 tablespoon finely diced tasso ham
2 ounces crawfish tail meat
1 tomato, diced
1 teaspoon finely chopped chives
1/4 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce

Generously sprinkle the bass fillets, front and back, with the Cajun seasoning.

In a cast-iron skillet, heat the oil until it just starts to smoke. Place the fillets flat in the oil and cook until the bottoms become browned. Flip the fillets and repeat on the other side. Remove the pan from heat and place the fillets on a serving plate.

To make the topping, in a saute pan over medium-high heat, melt the butter until it starts to foam. Add the onions, celery and green peppers and cook until soft.

Add the tasso and crawfish. Stir 1 minute.

Add the tomatoes, Tabasco and Worcestershire and season with Seafood Magic. Let cook four minutes.

Remove the pan from the heat. Spoon the topping onto the fillets.

Garnish with chopped chives.

Makes 1 serving.

Cajun Breakfast Frittata

3 ounces butter
2 cups diced red potatoes, cooked
1/2 cup chopped sweet onions
1/2 cup chopped green peppers
1/2 cup chopped red peppers
12 ounces andouille sausage, cut into 1/4-inch-thick rings
1/2 teaspoon K-Paul Redfish Magic seasoning
8 whole eggs, whisked (like scrambled eggs)
4 ounces smoked Cheddar cheese, shredded
4 tomato slices

In a hot, cast-iron skillet (12- to 14- inch diameter), heat the butter until it starts to foam.

Add the potatoes and let them brown.

Add the onions and peppers and saute until soft.

Add the sausage, and season with the redfish seasoning.

Pour the whisked eggs into the skillet, coating all ingredients.

Sprinkle on cheese to cover.

Place slices of tomato on top and bake, at 400 degrees, 10 to 15 minutes, or until the egg is cooked.

Serve hot.

Makes 4 servings.

Chilled Poached Salmon With Lemon Relish

4 fresh salmon fillets (skinless and boneless)
2 cups white wine
1 shallot, peeled and finely chopped


1/2 medium sized onion, diced small
1/2 large green pepper, diced small
2 Roma tomatoes, diced small
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped lemon zest
1 teaspoon lemon juice
Salt and black pepper (to taste)

Yogurt Sauce

1-1/2 cups plain, fat-free yogurt
1/2 cup buttermilk
1 tablespoon lemon juice
1 tablespoon extra-small capers
1/4 cup finely chopped fresh dill or tarragon
Salt and black pepper (to taste)
1/4 cup chopped small chives (for garnish)

Mix all relish ingredients together and put the mixture in the refrigerator to chill.
Saute the salmon fillets with the shallots and white wine.

Bring to a boil and cover. Let the fillets poach until the salmon is completely cooked, about 8 to 10 minutes.

Remove from the heat and place the fillets on a platter. Refrigerate the salmon until completely cool.

In a food processor, place the yogurt, buttermilk, lemon juice, capers and herbs. Pulse until all ingredients are blended and sauce is creamy. Season to taste with salt and pepper.

To serve, place a bed of the yogurt sauce on a platter. Set the fillets on the sauce. Arrange the relish in the center of the platter. Garnish with chives.

Makes 4 servings.

Grilled Shrimp Burger on a Garlic Kaiser Roll With Sweet Chili Mayonnaise

5 large shrimp (raw, peeled, deveined and tail removed)
1 scallion, finely chopped
1/2 egg
1/4 teaspoon Old Bay seasoning
1/4 teaspoon lemon juice
1/4 teaspoon Tabasco
2 Bibb lettuce leaves
2 slices tomato
1/4 teaspoon minced garlic
2 ounces butter
1 Kaiser roll

Sweet Chili Mayonnaise

2 tablespoons mayonnaise
1 teaspoon sugar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cilantro, finely chopped
6 drops lime juice

In a mixing bowl, combine the shrimp, egg, scallion, Old Bay, lemon juice and Tabasco.

Place the mixture in a food processor and pulse until it resembles course-chopped hamburger.

Mold the mixture into a patty.

Cook the burger on an open grill (or saute in a pan) until patty feels firm to the touch on both sides.

Saute the minced garlic in the butter. Spread the garlic butter on the inside of the Kaiser roll. Bake or grill the roll until toasted.

For the chili mayonnaise, put the remaining ingredients in a bowl and combine.

To assemble, place the cooked shrimp burger on the toasted roll. Top with the lettuce, tomato slices and chili mayonnaise.

Makes one burger.

Grilled Pineapple With Raspberry-Banana Smoothie Cream

1 pineapple, peeled, cored and quartered lengthwise
1/4 cup light-brown sugar
1 cup plain, fat-free yogurt
1 teaspoon raspberry honey
1 whole banana, peeled
12 whole, fresh raspberries
4 sprigs mint

Grill the pineapple quarters on an open char grill until marks appear.

Lightly sprinkle the quarters with the brown sugar and bake until the sugar dissolves.

In a food processor, combine the yogurt, banana, honey and raspberries, and blend until smooth.

Pour a little of the sauce onto serving plate. Slice the pineapple and arrange the slices on the plate so that they overlap slightly. Garnish with mint.

Makes 4 servings.