Domain: A TEXAS MONTHLY Editorial Supplement
Hot Off The Grill
Recipes from chef Jack Chaplin of Chaplin’s, Dallas
Favorite neighborhood bistros have long been noted for delicious unpretentious fare that at once tempts diners and puts them at ease. Following that formula, chef Jack Chaplin has attracted loyal patrons to Chaplin’s, his year-old Dallas restaurant. He suggests a summertime aperitif guaranteed to awaken taste-buds and appetites—a batch of piquant Bloody Marys, spiked with a hint of fiery borseradish. Dinner for eight continues with a creamy sorrel-and-watercress vichyssoise. The main event cooks in minutes on the grill: Gulf pompano topped with sea scallops and crayfish meat in a rosy beurre rouge and served with red new potatoes and asparagus. For dessert, Stilton cheesecake with a walnut crust and glasses of vintage port are a classic combination.
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Chaplin’s Bloody Marys Recipe
Iron Horse Fume Blanc (1988)
Sorrel-And-Watercress Vichyssoise Recipe
Grilled Pompano In Beurre Rouge With Sea Scallops And Crayfish Recipe
Grilled New Potatoes And Asparagus Recipe
Stilton Cheesecake With Walnut Crust Recipe
Warre’s 1980 Port
From “Savoring Summer”, featured in Domain, May 1990
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