EVENTS: 7TH ANNUAL HANGOUT OYSTER COOKOFF

Martie Duncan October 27, 2014

It's that time of year! The 7th Annual Oyster Cookoff is November 7-9 at The Hangout in Gulf Shores, Alabama. This event has become the biggest party of the year for me and is one of my favorite weekends on the Gulf. The weather is perfect, the crowds are gone, and the oysters are in season and absolutely beautiful. Best of all, it is FREE to attend!

Come to the 2014 Hangout Oyster Cookoff November 7th-9th! We kick it off with a Craft Brew Festival on Friday night and wrap it all up with a Sunday brunch. Come hang out with us and enjoy the Gulf at the very best time of the year.

Come join me for one of the best parties on the beach! The Hangout Oyster Cookoff is a celebration of the season: oysters, football, craft beers, and great friends! And all of this on the world's most beautiful white sugar sand beaches of Gulf Shore… — Come join me for one of the best parties on the beach! The Hangout Oyster Cookoff is a celebration of the season: oysters, football, craft beers, and great friends! And all of this on the world's most beautiful white sugar sand beaches of Gulf Shores, Alabama.

Turquoise Place is always my home away from home on the Gulf Coast. The condos have huge kitchens and each has its own private hot tub on the balcony. AND a grill. AND the most beautiful view of the Gulf you will ever see. Paradise.

I've asked my Season 8 Food Network Star friends to come back this year! Come meet Michele Ragussis, Linkie Marais, Nikki Martin, and Ippy Aiona. They will be preparing oysters their way on the BIG GREEN EGG stage beginning at 11:00 am.

I'm also bringing in one of my very favorite chef-friends as co-host for the party of the year... Chef Jason Roberts. You may have seen him recently on the Rachael Ray Show, or on The Chew, or on the Cooking Channel. This guy is one fierce chef! A Kiwi currently living and working in Australia and New York, he donates his time to help No Kid Hungry and has biked hundreds of miles to raise awareness and funds.

Jason and I are hosting a pairing dinner on the beach on Saturday night, November 8th at The Gulf with Ole Smoky Moonshine and New Belgium Beer. My other Food Network friends will donate a recipe to pair with beer or moonshine. It's going to be a blast. Best of all, we will raise both awareness and funds for No Kid Hungry at a time of the year when they need it most.

For more information: HANGOUTCOOKOFF.COM

RECIPES: MY ROASTED BUTTERNUT SQUASH SOUP

Martie Duncan October 23, 2014

I made this recipe up about 10 years ago after having Butternut Squash soup for the first time at an event in Chicago. It was so memorable, I can still taste it. That’s what people tell me after they try mine. Perfect for any occasion, you just dress it up for Thanksgiving by serving in a beautiful bowl as a starter or serve it in a mug with sandwiches for game day. Either way, everyone will want this recipe… and a second bowl so double the recipe.

ROASTED BUTTERNUT SQUASH SOUP

Prep Time: 20 minutes Cook Time: 30 minutes

2 (4-5 pounds) large butternut squash, peeled, seeded, and diced

2 tablespoon olive oil

1 medium onion, diced

5+ cups low-sodium chicken broth (you may want to use more, depending on how thick you like the soup)

¼ cup organic maple syrup

1 1/2 teaspoons kosher salt or to taste

½ teaspoon ground black pepper

Dash cayenne pepper (I use a couple of dashes but I suggest you do one, taste and then another if you want more heat)

¼ cup heavy cream (more if you like, and I always like!)

2 Tablespoon chopped fresh flat-leaf parsley

1 tablespoon unsalted butter

Directions:

Preheat oven to 425 F.

Peel the butternut squash. Remove the seeds. Dice into large cubes. Drizzle the squash with 1 tablespoon olive oil and sprinkle with a salt and pepper. Place on a sheet pan or roasting pan. Bake for 20 minutes or until the squash is fork tender. Check the squash after 12 minutes and turn with a spatula.

NOTE: You can roast the squash in the skin and scoop it out after you cook it. Either way works. With a heavy duty vegetable peeler, I find peeling it first is easier.)

While the squash is roasting, heat remaining tablespoon of olive oil in a large pot. Over medium-high heat, cook the onion until softened but not browned.

Add the cooked squash to the onion. Use a potato masher, a spoon or a spatula to break up the squash. Stir in the first 4 cups of chicken broth a little at a time. Simmer on low heat for about 20 minutes, adding more chicken broth as necessary to keep the soup from becoming too thick. Add the maple syrup, salt and both peppers. Whisk in the cream. If you like your soup with texture, stop here. I like this soup very smooth so I use an immersion blender to make it smooth and velvety. When you get it to the consistency you like, add the heavy cream. Just before serving, stir in a tablespoon of butter and the finely chopped parsley. Check the seasoning. You may need to add a bit more salt. (you can also add the parsley before you use your immersion blender if you have people who don't like anything green in their food)

Depending on portion size, this serves about 8

I spoon this soup into quart-sized Mason jars once done; it, keeps in the fridge for 4 or 5 days. Sometimes I make a big batch and deliver it to friends around the holidays. It is always appreciated!

RECIPES: PORK TENDERLOIN WITH FENNEL AND PEPPER CRUST

Martie Duncan October 21, 2014

My mom rarely used recipes so imagine my delight when I found this one tucked into a drawer more than 10 years after she passed away- and in her handwriting, too! I’m not sure where she got it but it turns out absolutely perfect every time I make it. Plus it is so fast and so easy. Use this recipe when guests are coming over, for a holiday meal, or even for a fast weeknight supper. It is so good but nobody will ever guess how simple it is to make.

An easy, peasy crowd pleaser. Try my Pork Tenderloin with Fennel and Black Pepper Crust. You'll love it!

Skill Level: Easy

Prep Time: 10 minutes Cook time: 35 minutes

INGREDIENTS

2 teaspoons fennel seeds, toasted

½ teaspoon whole black peppercorns

¾ teaspoon salt

1 tablespoon Dijon mustard

1 teaspoon white wine (substitute water if you like)

1 pound pork tenderloin

1 tablespoon olive oil

Directions:

Heat oven to 350°F.

Using a cutting board and a sharp knife, carefully remove any silver skin on the exterior of the tenderloin. Set aside.

Lightly toast the fennel seeds in a dry pan over low heat. When cool, combine the fennel and black peppercorns and use a spice grinder to pulse until it becomes a medium to coarse mix. (Or simply put them into a ziptop bag and use a heavy skillet or rolling pin to crush the fennel seeds and the peppercorns.) Combine with the salt. Spread the spice mixture out on a clean work surface or pan.

Whisk the wine into the mustard and brush the mustard over the tenderloin. Roll the tenderloin in the spice mix making sure to press so that all of the spices stick. Put 1 ½ teaspoons of the olive oil on your pan and put the tenderloin on top of it. Drizzle the remaining 1 ½ teaspoons olive oil over the top of the tenderloin. Roast until done, about 35 minutes or until pork reaches 155°F on a meat thermometer. Remove from the oven and tent with foil for 10 minutes. The pork will continue to cook to 160°F. Slice and serve.