Sweet Grown Alabama Recipes

This Ember Roasted Cobia, Sweet Corn Puree, Gulf Shrimp and Chilton Co. Peach “Chow Chow”, Brown Butter Cornbread Crumble, Anise Hyssop was prepared by Chef Robbie Nicolaisen and Sous Chef Gabe Atkinson during the 2026 Sweet Grown Alabama Seafood Cook-Off.

This was the 2026 Sweet Grown Alabama Seafood Cook-Off Champion

For the Cobia:

 

Ingredients

 

4 ea 8 oz cobia fillets

½ cup salt

½ cup brown sugar

1 ½ cups warm water

Olive oil

4 oz BBQ seasoning

 

Instructions

 

Mix salt and brown sugar with water until dissolved.

Submerge cobia in brine for 30minutes.

Remove from brine, brush with olive oil, and season with BBQ rub.

Grill over charcoal 4-6 minutes each side.

 

For the corn puree:

 

Ingredients

 

4 ea ears of corn

2 tsp olive oil

½ ea shallot, finely diced

½ cup milk

1 tsp fresh tarragon leaves, chopped

¼ cup chicken stock

1 Tbsp white miso

1 Tbsp. butter

Salt & Pepper to taste

 

Instructions

 

Boil a large pot of water. Remove the husks from the corn. Cook in the boiling water for five minutes. Drain and let cool until you are able to handle the corn.

Once cool enough, cut the corn from the cobs. Put half the corn in a blender with ½ cup of the milk.

In a large skillet, heat two teaspoons of olive oil and add the shallot. Stir to soften. Add the other half of the corn kernels and stir. Add the tarragon, miso, ¼ cup of chicken stock, and salt and pepper to taste.

Once everything is combined, add the blended corn and milk mixture and heat through. Season with salt and pepper. Add the butter and stir in.

 

For the chow chow:

 

Ingredients

 

1 cup diced green bell pepper

1 cup diced sweet red bell pepper

2 lbs green tomatoes, diced

1 cup diced sweet onion

1 Tbsp kosher salt

¾ cup granulated sugar

½ cup peach vinegar

¼ cup each juice

¾ tsp dry mustard

1 ½ tsp mustard seed

½ tsp crushed red pepper

¼ tsp celery seed

¼ tsp turmeric

¼ tsp ground ginger

2 Tbsp yellow mustard

1 cup diced green cabbage

1 cup 21-25 gulf shrimp, p&d tail off, cooked, chopped

1 cup Chilton Co. peaches, diced

 

Instructions

 

In a large non-reactive skillet, bring water, salt, sugar, and spices to a simmer. Add vinegar and bring to a boil before adding all vegetables.

Stir to coat all the vegetables, reduce heat to medium, and continue to cook and stir for approximately 5-10 minutes until the vegetables begin to become tender.

Fold in cabbage, shrimp, and peaches.

 

For the cornbread crumble:

 

Ingredients:

 

1 cup butter, unsalted

2 Tbsp milk powder

2 cups cornbread, crumbled (made with McEwen and Sons cornmeal)

1 tsp lemon zest

 

Instructions

 

Melt butter in a small saucepan over medium heat.

Whisk in 2 tablespoons of dry milk powder.

Stir continuously as the mixture bubbles. Watch for deep golden-brown specks to form at the bottom (approx. 5–10 minutes).

Remove from heat and fold in cornbread crumbles and lemon zest.