Here’s the Dish with Chef Rob Terwilliger of Avalon Seafood
29th & Ocean Drive, Avalon
609-967-7555 • avalonseafood.com
Q&A
Who or what inspires you when creating a new dish?
Fellow chefs old and new. I was once told there are no new dishes, just your interpretation.What is one thing (tool, spice or ingredient) that you could not live without?
Tongs. They are useful for anything. Stirring, bottle opener, and if you’re vertically challenged such as myself … an extra foot of reach.Where do you find yourself most when you are not in the kitchen?
In the forest or a rockpile on the water.How do you relax on your day off?
Fishing.If you could go on a cooking show, which one would it be and why?
“WildFed.” Delicious meals straight from the earth.If you could prepare a meal for anyone, who would it be and why?
My mom, I miss her dearly.When did you first know you wanted to become a chef?
At age 12, I would peek in kitchen doors. The sound of music, a good party, and a mix of warfare. I was hooked.What famous celebrity chef would you like to meet?
Gordon Ramsay.What are you most proud of when talking about your culinary career?
I have cooked for people through every event in their lives, birthdays, weddings to funerals. I am proud that I could give comfort.What is your favorite dish to make using Jersey fresh produce local to the area?
Pan-seared scallops over roasted Jersey corn with a tomato basil salad.
Clams Casino
Ingredients:
1 ounce Top Neck clams
Chopped large onion
Chopped green pepper
Chopped red pepper
8 bacon slices
¼ cup butter
½ cup breadcrumbs
Salt
Pepper
Old Bay
Worcestershire sauce
Directions:
Steam clams and then chop them and set aside the shells of the clams. Chop one large onion, one green pepper, and one red pepper. Cook bacon on a pan until it is halfway done and reserve the grease. In a pan, add bacon grease and butter and sauté the peppers and onions until the onions are translucent. Add the bacon to the pan and let it finish cooking. Add salt, pepper, Old Bay, and Worcestershire sauce. Let cool and then add the clams. Stuff the clamshells with the mixture and add breadcrumbs. The clams can be frozen for a later day or bake them in a 350-degree oven and serve!
