Hello and welcome to KickBack and Kook ! Here we are fortunate enough to talk with some of the best chefs and cookbook authors from around the world and discuss therecipes they've so generously shared with us.  So, if your looking to transform your “cooking” experience into a “kooking” experience, you've come to the right place!

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 January 21, 2010 Podcast, Welcome Chef Bill Park!

Bill Park started cooking as a child with his Polish grandparents, baking and making traditional Polish foods. And his
grandfather was a spectacular baker who encouraged Bill. He started working in restaurants at the age of 15, bussing
tables and prepping food, but his real love of cooking developed with the Boy Scouts! Cooking in the outdoors and
experiencing teh group effort to pull together and create dishes drew him in. Bill studied culinary arts in Boston at
Newbury College and the moved to Florida for a year to do catering.  Back in Boston, he started working at the
acclaimed Top of the Hub restaurant, honing his skills. Bill did an "externship"" while at Top of the Hub in a "sister"
restaurant in hawaii, The Lodge at Koelle (voted the #1 tropical resort at the time), in Lanai. He then returned to Top
of the Hub, worked with Chef Tony Ambrose at his restaurants, and hopped around a number of top restaurants in the
area before settling down at Legal Seafoods where he is now the well-respected sous chef at LTK (Legal Test Kitchen)
Bar and Grill (http://www.ltkbarandkitchen.com/site/)

Bill is passionate about all things culinary and loves working with and learning from others! 
Oh, and did I mentio that he wrote most of the recipes for The Gourmet Girl Mysteries Series? "Steamed", "Simmer Down",   "Fed Up"  (which I also contributed to!) and many more!

  Check out those novels on amazon here!

http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=jessica+conant+park&x=0&y=0

Today's Recipe:  Shrimp and Scallop Sausage with Roasted Tomato Aioli   

Shrimp & Scallop Sausage

1 1/4 lbs Scallops

1 1/4 lbs. Shrimp (peeled deveined and tail off)

3/4 lb smoked bacon

½ lg Spanish onion, diced

1 cup fresh parsley (curly)

2 Tbsp Old Bay Seasoning

1 Tbsp ground coriander

2 Tbsp ground fennel seed

2 tsp ground cumin

1/2 tsp cayenne

Salt

Pepper

Using either a grinder attachment for a kitchen aid mixer or food processor, or finely “grind” the shrimp, scallops, bacon, onion, and parsley.

Fold in spices and let rest for approx. ½ hour.

Make a test patty: Form one very small patty and sauté in olive oil over medium low heat.

When fully cooked, taste to check for seasoning adjustments. (When making this keep in mind that no 2 batches will have the same flavor, so it’s important to adjust to your preference. i.e. salt, pepper, and cayenne.)

When you have corrected your seasoning, form the rest of the mixture into patties, and either grille or sauté in a pan with small amount of oil. (You should be able to get approximately 8 7--oz patties).

Roasted Tomato- Soy Aioli

6 plum tomatoes

2 Tbsp Soy sauce

2 cup Mayo

Split and toss tomatoes in olive oil, salt, and pepper.

Place them in a 425 degree oven and cook until they are charred, approx. 20 min. Remove from oven and let cool.

Puree the tomatoes.

Mix together tomatoes, soy, and mayonnaise.

Adjust seasoning with salt and pepper

To serve:

Lettuce, tomato, Rstd. Tomato-soy aioli, and patty on a bulky roll, like Kaiser Rolls.

Welcome our recipe tester and apron designer extraordinaire, Peg Mischler!  

This Ain't Your Grandma's Apron!  Peg talks about the importance of feeling good while cooking and how great this recipe is - check out her aprons at the site below: