Seven Mile Times

Memorial Day 2019

Here’s the Dish with Executive Chef Jay Otton
of The Watering Hull

By Joanna Heston

Q&A

1. Where did you receive your culinary training?

On-the-job training – I’ve worked as a chef in Avalon, Stone Harbor and the Bahamas for 25 years.

 

2. What is your favorite ingredient to work with, and why?

Fresh fish – it is very versatile; you can make just about anything with it!

 

3. What do you like the most about Seven Mile Beach?

Going to the beach and getting outside, out of the kitchen.

 

4. Why did you decide to become a chef?

I love working with food and creating different dishes.

 

5. If you left Seven Mile Beach to go cook somewhere else, where would you go?

The Bahamas

 

6. What is your favorite charity to work with, and why?

Animal rescues, because it’s a great feeling to give back to something that doesn’t have a voice of its own.

 

7. How do you keep up with the food trends in the industry?

By traveling to various states and countries.

 

8. Is there a new dish on your menu this year you are most excited about, and why?

Vegan veggie tacos, because they are healthy and filling.

 

9. What is your favorite Seven Mile memory?

Fishing in the back bays, one of my favorite activities.

 

 

Hull Sha-Bang Bang Chicken & Shrimp

 

FOR THE SAUCE:

1 tablespoon extra virgin olive oil

1 large carrot, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons

1 small zucchini, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons

1 teaspoon chili powder

¾ teaspoon Thai curry powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 14-ounce can unsweetened coconut milk

½ cup white wine

3 garlic cloves minced

¼ cup creamy peanut butter

1 pound cooked chicken breast, sliced into 6-ounce portions

½-pound cooked wild caught shrimp, tails removed

2/3 cup pinto beans

2 cups cooked saffron rice

 

DIRECTIONS:

Make the sauce and set aside. Heat oil in a large skillet over medium heat. Add the carrot, zucchini and cook, stirring occasionally, for 2-3 minutes until the vegetables start to soften.

 

Stir in the Thai curry powder, chili powder, salt and pepper, then stir in the coconut milk, wine, and peanut butter. Bring to a simmer and cook for 5 minutes.

 

Stir in the cooked chicken, shrimp, and cook just until warmed through.

 

Serve over saffron rice and pinto beans.

 

Garnish with your choice of peanuts, coconut, sesame seeds, scallions, and/or lime zest if desired.

 

 

 

The Watering Hull

261 96th Street, Unit 202, Stone Harbor • 609-830-3106 • thewateringhull.com

Copyright 2019 Seven Mile Publishing.  All rights reserved.