HQ 78 | SUMMER 2012
Served with baby micro greens and basil olive oil at 21 at the Frederick, this dish is an ideal light meal or appetizer.
“It can be served at any time of the day, for any type of gathering,” said Executive Chef Matt Noah. “It’s easy to prepare, and it’s light, so it won’t weigh you down.”
The spaghetti squash is one of many new menu items at 21 that feature West Virginia-grown ingredients. The squash is grown at Fish Hawk Acres Farm in Rock Cave, W.Va. Owner of 21 at the Frederick Mark Cross said using locally grown foods can make all the difference when preparing dishes like this.
“Local produce is fresher and is picked closer to its perfection,” Cross said. “It reduces the carbon footprint, of course, but more importantly, it just tastes better.”
Although the 21 at the Frederick dish features a house blend of Cajun spices, Noah said there are many delicious store-brought brands of Cajun seasoning, including Emeril and Paul Prudhomme.
The dish is excellent paired with a white Burgundy like Pouilly-Fuissé or an unoaked Chardonnay.
Roasted Spaghetti Squash
Slice one medium-sized spaghetti squash in half lengthwise, then drizzle with olive oil. Cook the squash in a roasting pan for 1.5 hours at 350° F. With a fork, scrape the squash into a bowl, then season with olive oil, salt and pepper. (The squash can be prepared in advance and reheated in a small frying pan before serving.)
Cajun Marinated Shrimp
Add 12 peeled, deveined shrimp with tails on to a Ziplock bag, pour in the following ingredients and let sit overnight:
Olive oil to cover
Juice of one lemon
Pinch of salt and pepper
1 tsp. Cajun seasoning
To cook the shrimp, add 1 Tbsp. olive oil to a 12” sauté pan at medium-high heat. Sauté the shrimp for 2 minutes per side. Serve with basil olive oil and a salad of baby micro greens.
