Local chef wins winemaker's recipe contest

Clodfelter didn't find a kitchen he didn't enjoy and worked his way through nine local restaurants as either general manager or chef. Life was good, then one day he said "my legs just gave out."

After two months of medical tests, the then 23-year-old aspiring chef was diagnosed as having multiple sclerosis. His long hours in hot kitchens were over, but not his desire to be a chef. So, in 2006 he turned to his second passion - wine - and landed a job at Kim Lawson's Fishpaws Marketplace in Arnold.

Kim has a knack for finding talent and respected Kurt's impeccable wine palate. He arrived just as Fishpaws had gone through a serious remodeling that positioned it as an unassuming food and wine mecca on busy Ritchie Highway. Kurt liked his wine job, but the smells wafting from Fishpaws' kitchen were like beacons guiding him home.

Now 30 years old, he has donned his chef's coat again, inventing new dishes behind Fishpaws' deli counter, and being thankful for "making the best career move I've ever made."

And to prove that, he has a national honor.

Kurt's recipe for chardonnay-poached shrimp salad with avocado and papaya was one of 15 recipes to be published in a book by California's J. Lohr Estates. And, if you buy a bottle of J. Lohr Estates Riverstone Chardonnay anywhere in the country, you'll find Kurt's recipe and photo on an attractive bottle hanger.

Kurt said he had only two weeks to come up with a recipe for Lohr's national contest and had always liked the J. Lohr chardonnay. He had thrown together his recipe while cooking for himself and his wife when the light bulb went off. The food was a perfect match for the Lohr chardonnay.

"The nuttiness of the Lohr chardonnay lends to avocado which has a raw hazelnut flavor. Both the avocado and chardonnay also are creamy," he said. "The tartness and acidity of the wine cleans up the salad. I only used a little mayonnaise because I didn't want it to be gloppy."

The pairing is a match made in heaven.

Kurt will be offering samples of the food and wine - and signing his recipe books - at the store on Aug. 18.

Kurt is one member of the Fishpaws all-inclusive team of experts. Nat Scott, the store's new wine department manager, is a certified sommelier. There aren't many stores that can claim both a CIA-trained chef and a sommelier.

"This is the best team I've ever had," said owner Kim Lawson. "We're trying to differentiate ourselves and be a full-service market to fill all entertainment needs. Of course, we're very proud of Kurt's accomplishment."

Kurt's creations often stem from his childhood with Lebanese dishes and deep south soul food. He said he likes a free-form style.

Here is the winning food-and-wine pairing, plus another from Kurt's book "From the Clodfelter Kitchen" that will be available at the store for sale:

CHARDONNAY-POACHED SHRIMP SALAD WITH AVOCADO AND PAPAYA

• 1 pound 70/90 count peeled raw shrimp
• 1 cup J. Lohr Estates Riverstone chardonnay
• 1 cup filtered water
• 1 teaspoon sea salt
• 1 tablespoon butter
• 3/4 cup avocado, finely diced
• Juice of 1 lime
• 1 teaspoon minced jalapeno pepper (no seed)
• 3/4 cup papaya, finely diced
• 1 to 2 tablespoons mayonnaise
• 1 tablespoon chopped cilantro

Rinse the shrimp under cool running water and drain well. In a large pot, bring the chardonnay and water up to a simmer, and simmer with the salt for 5 minutes. Add the shrimp to the poaching liquid and bring the liquid back to a simmer. Remove the shrimp from the heat and allow them to sit in the pot with a tight lid for 10 minutes. Strain the shrimp and return the poaching liquid to the pot. Place the shrimp in the refrigerator to cool while bringing the poaching liquid to a boil. Reduce the liquid to a total of 1/4 cup. Whisk the butter into the sauce and simmer the sauce for 3-5 minutes. Allow the liquid to cool while mixing the mayonnaise, jalapeno pepper and cilantro together.

Toss the avocado and papaya with the juice of the lime. Whisk the cooled poaching liquid with the mayonnaise mixture and then toss the fruit and shrimp together with the dressing. Allow the mixture to chill for one hour in the refrigerator. This salad is delicious on crackers, or over a simple mixed green salad, but preferably served on thick-cut Italian bread that has been lightly buttered and grilled. Serves 4 to 6.

SEARED SCALLOPS ON CRISPY CRAB CAKES WITH CARROT GINGER CARDAMOM SAUCE

(To be served with the Le Bonheur Sauvignon Blanc)

Scallop marinade:

• 1/4 cup grapefruit juice
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 12 each U-10 scallops

Mix all the marinade ingredients together and let the scallops rest in the refrigerator for 1-2 hours. Sear the scallops in a very hot non-stick pan for 1 minute on each side then assemble on top of the crab cakes.

Crab cakes:

• 1/2 pound back fin crab meat
• 1/4 cup bread crumbs
• 1 tablespoon dried parsley
• 1 each egg
• 2 tablespoons mayonnaise
• 1 teaspoon Gulden's spicy brown mustard
• 1/2 teaspoon Crystal Hot Sauce
• 1 1/2 tablespoons Old Bay

Toss the crab meat with the bread crumbs and parsley. In a separate bowl blend the egg, mayo, mustard, Old Bay, and hot sauce. Add the wet mixture to the crab mixture and shape into 12 patties the size of the scallops. Roast in the oven at 425 degrees for 10 minutes. Serve under the scallops.

• 3 medium carrots peeled and cut into 1-inch pieces
• 1 teaspoon lemon juice
• 1 cup water
• 1 teaspoon ginger paste
• 1 teaspoon cardamom
• 2 tablespoons honey
• 1/4 cup water
• 2 tablespoons grape seed oil

Simmer the carrots in the lemon juice, water, ginger, and cardamom for 20 minutes. Blend all the ingredients in the blender until smooth, then add the honey, water, and oil until the sauce is smooth and flows freely. Chill and serve over the scallops and crab cake.

OVEN-ROASTED VEAL CHOPS WITH TWO HEARTS IN ONE RELISH

(To be served with Lamblin Chablis)

• 2 veal loin chops, 1 1/2 inches thick
• Salt and pepper to taste
• Season the chops and sear them in a hot pan before roasting in a 425 degree oven for 20 minutes. Top with the relish (below).
• Two Hearts in One Relish:
• 1/2 can artichoke hearts
• 1/2 can hearts of palm
• 1/4 jar roasted red peppers
• 1/2 red onion
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar

Small dice all the items and blend them with oil and vinegar and allow them to chill in the refrigerator for at least 2 hours. Serve over the veal chops.

BUCKWHEAT HONEY AND ANISE GLAZED DUCKLING

(To be served with Tobin James Zinfandel)

• 1 duck (5-7 pounds)
• 1 large apple (Honey Crisp are nice)
• Salt as needed
• Honey glaze (recipe below)

Season the duck in and out with salt. Stuff the duck with the apple and remove all excess skin and fat. Puncture the skin 4-5 times on either side. Roast the duck in a 350 degree oven. Brush the duck with the glaze and return it to the oven for an additional 30 minutes. Brush with the glaze once more and raise the oven temperature to 425 degrees. Continue roasting for another 30 minutes brushing the duck every ten minutes with the glaze. Allow the duck to rest for 20 minutes before slicing.

Honey glaze:

• 1/2 cup red wine
• 1/2 cup Buckwheat Honey (it matters which honey you use)
• 1 tablespoon dry tarragon
• 1/2 teaspoon anise extract

Simmer all the ingredients for 20-30 minutes and cool before using.

BORSCHT

(To be served with Bridlewood Syrah)

• 3 medium beets peeled and cut into large chunks
• 3 cups water
• 1/2 onion minced fine
• 1 pound stew beef cut into small pieces
• 2 tablespoon flour
• Salt and pepper to taste
• 1 cup beef broth
• 1/4 cup red wine
• 2 bay leaves
• 2 tablespoons worcestershire
• 2 tablespoons parsley
• 1 teaspoon tarragon

Boil the beets in the water for 30 minutes or until the beets are soft. Puree the beets and liquid in the blender until smooth. Saute the onions and brown the meat after you toss it with the flour and salt and pepper. Deglaze the pan with the red wine and then add the beef broth. Add back the beet puree and then add the rest of the ingredients and simmer for 1 hour. Serve hot and top with sour cream and chives.

FIG-STUFFED BLUE CHEESE CRUSTED PORK CHOPS

(To be served with Byrd-Cooper Merlot)

• 1/2 cup minced figs
• 2 cloves minced garlic
• Salt and pepper to taste
• 2 ounces blue cheese crumbles
• 2 tablespoons bread crumbs
• 2 thick-cut pork chops

Make a slit in the "fat" side of the pork chops. Stuff them with the figs and garlic. Mix the blue cheese and bread crumbs together and press the mixture into one side of the pork chops. Sear the chops in a heavy duty pan then place them into a 425 degree oven for 25 minutes or until the are done through. Serve by themselves or with an easy mushroom demi-glace.