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Watercress-and-Dill
Gazpacho
Shrimp-and-Goat-Cheese Quesadillas
Boneless Smoked Quail
Spring Lamb Loin Medallions in a Minted
Rosemary Sauce
By noon Debby Blank is calling for the menu of the day so she
can write it and print it up. Outside, thick clouds of pecan smoke
waft over the dry cedar hills toward the city. In the garden aromatic
herbs send up their rich scent, and the plum flowers flutter in
the breeze. And as always in every season, Jeff Blank and Robert
Hughes are in the kitchen, saying, "Hey, let's try this." |
(List is for entire menu; for individual ingredients, see recipe
pages.)
Meat & Dairy
6 boned quail, about 3 ounces each
1 12-ounce lamb loin filet
2 pounds lamb bones
4 ounces goat cheese
4 ounces Monterey Jack cheese, grated
4 ounces sour cream
2 to 3 tablespoons butter
24 shelled, deveined shrimp, tails removed
Produce
2 cucumbers
1 head celery
3 white onion
6 large carrots
3 - 4 Roma tomatoes
1 - 2 leeks
watercress
garlic
5 - 6 lemons (or 2 lemons plus 1/2 cup fresh lemon juice)
1 bunch fresh dill
2 sprigs rosemary
1 bunch fresh mint
fresh basil (or dried)
fresh oregano (or dried)
fresh thyme (or dried)
2 or 3 medium avocados
Grocery
1 quart tomato juice
champagne vinegar or white vinegar
Worcestershire sauce
Tabasco sauce
white pepper
salt
bay leaves
whole black peppercorns
brown sugar
tomato paste
honey
Lawry's seasoning salt
Ac'cent seasoning
paprika
black pepper
Old Bay seasoning
cayenne pepper
Bakery
8 12-inch flour tortillas
Liquor Store
white wine
Burgundy
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