(NEWS CENTER) -- The Kennebunkport Festival is only a few days away and will feature many talented chefs including Shannon Bard of Zapoteca.
Shannon was on the Morning Report to show us her grilling skills and talk about theupcoming events she'll be featured in during the festival. Some events are sold out, but there are still tickets available for others including the Grand Tapas (typically called the Grand Tasting). Thisevent will feature chefs from around the stateand acclaimed wineries under a gorgeous tent on the Kennebunkport River. Tickets are$55, which includes all the food and wine. This will take place fromNoon-4pm on Saturday, June 8.
Mexican Grill Roasted Corn
4 large ears of corn (husks still attached)
1/2 cup mayonnaise or Mexican crema
1 cup crumbled cotija cheese or Romano
4 tsp chopped cilantro
4 tsp ancho chile powder
1. Peel back the husks of corn to expose the kernels. Leave husks attached at the base and remove the silk threads. Tie husks together with kitchen twine or piece of husk.
2. Place corn in pot of water and soak for 30 minutes to 1 hour.
3. Place corn on grill. Cook until blackened and cooked through.
4. Remove corn from grill and brush with mayonnaise or crema.
5. Roll each ear of corn in cheese to coat. Sprinkle with chopped cilantro, chile powder, salt, and pepper.
6. Serve with lime wedges.
Slow Grilled Whole Fish
For the Fish:
8 Dried Guajilla Peppers (stemmed, seeded, toasted, and rehydrated)
1/2 cup soy sauce
1/4 cup lime juice
2 Serrano Chiles
1 Tablespoon dried oregano
2 Garlic cloves
1 tsp black peppercorns
1 3-4 lb. whole fish (red snapper, striped bass, sea bass - fish with as little fat as possible)
For the Sauce:
8 Roma tomatoes
4 Garlic cloves
2 Serrano peppers
1/2 Small white onion
1. Prepare fire - Roast coals to create a gentle fire.
2. Prepare fish (or have your fish market do it for you) - cleaned, sealed, cut along the spine
3. Prepare the fish marinade: Combine rehydrated chiles, soy sauce, olive oil, lime juice, chiles, oregano, garlic, and black peppercorns. Place the fish in a shallow baking dish and pour the marinade over the fish and let stand for 30 minutes.
4. Cook the fish (skin side down) over a low fire and baste with marinade. Continue basting until fish is cooked. Skin must be crisp and the flesh should be moist and flaky.
5. For the sauce: Place tomatoes, unpeeled garlic, serrano peppers and onion on grill. Toast all until blackened. Peel garlic and tomatoes - blend all in blender to a fine puree. Salt to taste.