Recipe from Sambuca, 2618 Elm, Dallas.18 jumbo shrimp 8 ounces fresh goat cheese 1 tablespoon each fresh basil and thyme, finely chopped 1 teaspoon fresh tarragon, finely chopped Dash of lemon juice Salt to taste 1 baguette French bread Virgin olive oil 3 cloves garlic, mincedBoil, peel, and chill shrimp.
Shrimp and Scallop Skewers16 jumbo shrimp 16 large sea scallops 4 tablespoons extra virgin olive oil Salt and pepper to tasteDevein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and grill 8 to 10 minutes.Avocado
1 eight-ounce can hearts of palm, drained 8 ounces cream cheese, at room temperature 2 bunches dill (1 bunch finely chopped and 1 bunch for garnish) Salt and white pepper, to taste 1 pound thinly sliced smoked salmonMix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture 1/8-inch
1/2 cup fresh soft goat cheese 24 edible flowers (preferably trumpet-shaped)Whip goat cheese in blender until smooth; pipe or spoon into flowers.To serve, arrange slices of stuffed lamb on plate atop tomatillo sauce. Decorate lamb with remaining pepper strips and garnish plate with flowers. Serves 6.
For millennia, Mexican people have used corn husks as cooking vessels. Alan Mallett, the executive chef at Houston’s Cafe Noche, has adapted the technique for the restaurant’s signature Little Boats because, he says, the ingredients “steam in their own juices and retain all their flavor and texture.” Three variations on
Little Boats1 pound skinless snapper filet 2 cups adobo sauce (see recipe, below) 1/2 cup chopped cilantro 1/2 cup chopped onion 12 corn husks (tamale-style)Cut snapper filet into strips approximately 1/4 inch by 2 inches. Marinate strips in adobo sauce for 5 minutes. Remove from marinade and mix fish with