A native of Destin, Florida, Allen Teuton moved to Atlanta, Georgia, to pursue his passion for a variety of cuisines where he built his culinary portfolio over the last decade.
During Teuton’s time as a student of the Culinary Arts and Science at Gulf Coast State College in Panama City, Florida, he interned under the tutelage one of Atlanta’s most well know chefs and urban legends, Chef Paul Albrecht of Buckhead Life Group.
After honing his skills from Orlando to the Chicago market, Chef Teuton settled down in Atlanta where he began working full time under Chef Albrecht, at Paul’s. To this very day Chef Albrecht’s mentoring can be seen and tasted in the food Teuton creates.
Branching off to expand his knowledge and secure a new an innovative skill set, Teuton began working under Master Chef Tom Catherall. Under Catherall, Teuton learned four of his eight restaurant concepts, including Goldfish, Strip, Smash and Prime. Teuton cultivated his technique for steak, sushi and fresh seafood, while always incorporating his Southern roots.
Chef Teuton’s big break came when he had the opportunity to assist Chef Paulo Dorigato in the opening of Dolce Italian. In 2015, Dolce Italian took national stage winning Bravo TV’s newest culinary competition series, ‘Best New Restaurant.’
After more than a decade on the Atlanta culinary scene,Teuton decided to return to Destin, where he is now leading and teaching the innovative culinary team at Jackacuda’s Seafood & Sushi at HarborWalk Village in Destin as their executive chef.
Sake Marinated Gulf Grouper
Warm Collard & Quinoa Salad | Miso Broth | Charred Lemon
4 ea-8 z portions Gulf Grouper
1 c-Junmai Ginjo Dry Sake
2 tbsp-Soy Sauce
2 tbsp-Brown Sugar
3 ea-Garlic Cloves, sliced
4 oz-Collard Greens, ribbed and sliced
2 1/2 cup-Quinoa, cooked
1 ea-Red Onion, sliced thin
1/2 -bunch Cilantro
2 c-Chicken Stock
2 qrt-Vegetable Stock
1.25 c-White Miso Paste
1 tbsp-Dashi Granules
2 ea-Lemons, cut in half
4 oz -EVOO (Extra Virgin Olive Oil)
2 tbsp-Sesame Oil
Salt & Pepper to taste
In a gallon sized resealable plastic bag, mix the Sake, Soy Sauce and Brown Sugar. Seal bag and shake until all the Brown Sugar is dissolved. Place the Grouper portions in the bag and marinate in refrigerator overnight.
Warm the Vegetable Stock on medium in a sauce pot, then whisk in White Miso Paste and Dashi Granules, bring to a boil, and turn off heat.
Place half the EVOO to warm sauté pan, add sliced Garlic. When Garlic slightly changes color, add Collard Greens and sauté for about 2 minutes, wilting the Collard Green. Add Red Onion for about 45 seconds and then add the Quinoa and Cilantro. Stir together, add Chicken Stock and season with Salt & Pepper.
Place half of the olive oil into a warm sauté pan, and warm to medium high heat, Take the Grouper out of the marinade and pat dry with a paper towel. Season Grouper with Salt & Pepper and sauté. Cook Grouper for 3 – 5 minutes, depending on thickness, flip fish over and lower heat. Cook fish all the way through.
On a char hot char grill, place Lemons fruit side down. Cook Lemons for about 5 – 8 minutes, depending on temperature of grill. This can be done ahead of time, up to a day before cooking the dish.
Place half the Olive Oil into a warm sauté pan, add sliced Garlic. When Garlic slightly changes color (do not brown) add Collard Greens and sauté for about 2 minutes, until the greens begin to wilt. Next add Red Onion and sauté for about 45 seconds, then add the Quinoa and Cilantro. Stir together until well mixed then add Chicken Stock stir well and season with Salt & Pepper to taste. Hold warm until ready to serve.
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