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Chef de Cuisine, Chef Tommy LeMasters of Brotula’s Seafood House & Steamer, began his career in the restaurant business at an early age. Starting out as a dishwasher at the age of nine in his stepfather’s restaurant, LeMasters knew he wanted to be in the family business.
While in high school LeMasters worked under Chef Jim Shirah at Dewey Destin’s Seafood Restaurant honing his skills of preparing local ingredients and fresh gulf seafood. After high school, LeMasters began working for Brinker International, Inc., an American multinational hospitality industry company that owns Chili’s and Maggiano’s Little Italy restaurant chains. During his three years with Chili’s, LeMasters served as his store’s corporate trainer educating staff on the proper systems to ensure a well-run restaurant.
In 2013 LeMasters was presented an opportunity to work under Chef Chris Fortner of Rutherford’s 465, the on-site fine dining restaurant for Regatta Bay Golf & Yacht Club in Destin. During his time at Rutherford’s, LeMaster’s began to craft his French techniques, and large event catering, along with private high-end functions for club members.
LeMasters began working for Savory Restaurants in 2014 at Jackacuda’s Seafood & Sushi. As Sous Chef for former Executive Chef Tyler McMahan, LeMasters helped facilitate the opening of Jackacuda’s through menu conception and design, kitchen layout and staff training. It was at Jackacuda’s that LeMasters refined his skills and further ignited his passion for Southern coastal cuisine.
In early 2016 Chef LeMasters was brought to Jackacuda’s sister restaurant, Brotula’s Seafood House & Steamer as Chef de Cuisine. LeMasters, along with a highly skilled staff now serve fresh gulf seafood with a southern style twist at Brotula’s, located on the Historic Destin Harbor. Today, LeMasters attributes his success in the business to his passion for food and the flexibility he has been given to experiment with flavors and ingredients. LeMasters creates a friendly, casual and exciting dining experience, while incorporating fresh and sustainable ingredients into the culture, art, and diversity of the cuisine.
On Thursday, April 28 at 6pm, Chef LeMasters will prepare Southern Style Snapper with roasted red potato Conecuh hash and bourbon cream at Le Creuset Silver Sands in Miramar Beach, Florida. This will be the last in a 6-part cooking series with 30AEats.com for the season. We have had so much fun meeting the chefs, savoring their amazing creations, while learning how to better use Le Creuset cookware and local seasonal products. It is important to know where your food comes from, meet your chefs, providers and to ask questions. This is the perfect platform to do it in, and I hope to see you there!
Recipe
Southern Style Snapper
Ingredients:
4 ea. 8oz portions of fresh Red Snapper
8 ea. red potatoes
2 medium white onion
1 medium sized red bell pepper
1 medium sized green bell pepper
1 peeled shallot
1 garlic clove
½ bottle of bourbon
2 bay leaves
1 lemon
1 Tablespoon black peppercorns
1 quart of cream
½ pound of unsalted butter
3 table spoons of olive oil
Procedure
Quarter the Red Potatoes and place into mixing bowl. Add olive oil, salt, and pepper mix together. Then place the Red potatoes on a sheet pan and place in the oven on 350 for about 25 to 30 minutes. Once roasted the potatoes should have a nice golden brown color. Cool the potatoes and put back in the mixing bowl. Next dice 2 white onions, green bell pepper and red pepper. Once diced add to mixing bowl with the roasted potatoes and mix together. Once mixed pan sauté until the veggies are translucent. Add Salt and Pepper to taste, then hold hot until ready to serve.
To Make the bourbon cream begin by finely dicing your shallot and garlic. Once diced, heat a medium size sauce pan over medium heat and add a tablespoon of olive oil. Add the shallot and garlic to the pan, cooked until translucent. Next add 2 bay leaves, a lemon cut in half, and 1 tablespoon of black pepper. Mix all the ingredients together then add 1 quart of heavy cream. Mix again until everything is incorporated. Once incorporated let the heavy cream come to a boil for 10 minutes letting all the flavors come together. After the ten minutes remove from the heat and whisk in ½ a pound of butter. Add salt and pepper to taste, then strain using fine mesh strainer. Keep warm until ready to serve.
LeMasters said, “My Favorite part is sautéing the fresh Red Snapper!” Take your 4, 8oz. pieces of Red Snapper, season with salt and pepper or blacking spice if you like a little extra spice on your fish. Once Seasoned set to the side. Place the last table spoon of olive oil in a sauté pan and heat over medium heat. Make sure the oil is beginning to smoke and add the fish to the pan. Gently shake the pan to make sure the Snapper isn’t going to stick. Cook the Snapper for 3-5 minutes depending on thickness. Once the snapper has a beautiful golden brown sear, you will flip the fish over and lower the heat. Cook the fish until a cake tester can be inserted without resistance. If you don’t have a cake tester a tooth pick will do just fine as well.
Plate the Dish by scooping the Red Potato and Conecuh Hash into the center of the plate. Place your Red Snapper with a slight tilt on the hash for a cool rustic look. Then spoon your creamy, savory bourbon cream sauce on the edge of the Red Snapper. Garnish with micro greens (optional).
Directions
Le Creuset at Silver Sands Premium Outlets, 1076 Emerald Coast Parkway West, Suite 125 in Miramar Beach. Please call (850) 654-5900 to give them a heads up if you do plan to attend.
Giveaway
To Enter to win the Le Creuset cookware, you must have a USA mailing address but do not need to be present to win. Please enter using the Rafflecopter, and leave a comment below on what you would like to serve on this beautiful party platter!
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