The 2012 Kitchen PLAY Seafood Boil was a huge success! Over 70 guests joined Chrystal and Amir from The Duo Dishes to party on the beach, chow down on some amazing seafood and learn about our wonderful sponsors: Alaska Seafood, Calphalon, Discover Endive and California Olive Ranch.

Greg from SippitySup made fabulous Wild Caught Alaskan Sockeye Salmon Sliders and shares a video of the process on his site.

Alaskan Sockeye Sliders from Greg of SippitySup

Another big hit was the Buffalo Alaska Cod Quesadillas that Chrystal and Amir served hot off the grill to hungry guests (see recipe below).

Buffalo Alaska Cod Quesadillas (photo courtesy the Alaska Seafood Marketing Institute)

Chrystal and Amir also served Smoked Alaska Salmon Pasta Salad, Alaska Surimi Salad in Lettuce Cups,  Endive and Fig Crostini, Endive Salad, and Peach Cobbler. What a delicious array of dishes! (Make sure to head over to their site for a full round up of the event and recipes served.) Plus, Calphalon gave away amazing cookware sets to lucky guests, and one attendee walked away with a Kitchen Essentials prize pack from California Olive Ranch.

Check out SippitySup and The Duo Dishes for their recaps of this fun, festive and tasty event, and enjoy photos from the 2012 Kitchen PLAY Seafood Boil on Facebook (Kitchen PLAY and The Duo Dishes) and Pinterest (Kitchen PLAY and The Duo Dishes).

Ready for more fun? Sign up for the Kitchen PLAY newsletter to find out about the next Kitchen PLAY culinary adventure!

Chrystal and Amir with Mark from the Jolly Oyster.

Buffalo Alaska Cod Quesadillas

Alaska Cod:

8 Alaska Cod fillets, 3 oz. ea.
Kosher salt and black pepper, to taste
2 Tbsp. + 2 tsp. olive oil

Assembly:
8 flour tortillas, 10-inch ea.
4 cups Monterey Jack cheese, shredded
2 cups tomatoes, small dice
4 oz. Buffalo wing sauce, prepared
1 cup Ranch or Blue Cheese dressing, prepared
¼ cup cilantro, fresh, leaves only, chopped

Alaska Cod: 
Season and sauté cod fillets in 2 Tbsp. olive oil for 2 minutes. Carefully turn and cook for another 2 to 3 minutes until fish is opaque throughout. Remove from heat, flake each portion. Refrigerate until needed.

DIRECTIONS PER SERVING

Lay 1 tortilla flat and build quesadilla on one half. Layer tortilla with ½ cup cheese, ¼ cup tomatoes, 3 oz. of prepared cod, and 3 tsp. Buffalo wing sauce. Fold in half and carefully lay on a hot, lightly oiled (2 tsp.) griddle. Cook until bottom is light brown. Carefully turn and cook until cheese is melted and second side of quesadilla is lightly browned. Remove from heat and cut into 4 wedges. Plate and drizzle with Ranch or Blue Cheese dressing. Serve 2 Tbsp. of chosen dressing in small cup. Sprinkle with chopped cilantro.

ALTERNATIVE SERVING SUGGESTIONS

1. Cut fillets into finger size pieces. Dip in house batter and fry. Drain. Toss fingers in Buffalo wing sauce. Serve with celery and Ranch dressing for Buffalo “fins.”
2. Bread and fry cod pieces. Place on toasted mini hamburger bun that has been spread with Buffalo wing sauce on both sides. Serve with Blue Cheese dressing for dipping.

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