Blue Marlin chef Daniel Wood began his cooking career as a dishwasher in his family's restaurant in Ridgeway South Carolina. After working at several local restaurants around the Columbia area and eventually landing a sous chef position at a popular local brew pub, he decided to pursue a professional career in the kitchen.
At age 23 Daniel attended Johnson & Wales University in Charleston South Carolina. While in Charleston, he worked at several popular restaurants including Meritage and High Cotton. Once finished with school, he returned home to Columbia and began his tenure at Blue Marlin.
If you start with simple, high quality ingredients, you can yield amazing, high quality results.
Fresh Local Catch With Crawfish Cream
1 tbsp extra virgin olive oil
1 tbsp minced garlic
1 tbsp finely diced shallots
2 tbsp ground tasso ham
½ cup white wine
1 cup heavy cream
4 oz steamed crawfish tails
1.Saute garlic and shallots in oil, in a saucepan over medium heat
2.Add tasso ham, saute for 1-2 minutes
3.Add wine to the pan and simmer until reduced by half
4.Add heavy cream and lower heat, simmering until reduced by half
5.Add cooked crawfish and toss together
6.Top filets of blackened fish with sauce and garnish with fresh green onions and diced tomatoes.