June 16, 2015
Chef John Manion’s menu at La Sirena Clandestina in Chicago combines local seasonal ingredients with lively South American flavors. Spring dishes include Braised Rabbit Arepas. This dressed-up version of a South-American street food classic features rabbit braised in white wine to develop a strong stock. The dish is served with English pea tendrils, pickled carrots, housemade hot sauce vinaigrette and queso fresco.
At the JW Marriott Desert Springs in Palm Desert, CA, campanelle pasta takes on a bold note in chef Thomas Horner’s Fiesta Shrimp with Salsa Ranchera.
Brian Cook, director of culinary at City Tap House in Washington DC, shares his favorite recipe for Mole Negro. It’s a specialty he brought back from a ranch in Mexico where he stayed during a hunting trip. The ranch owner’s mother served the sauce with short ribs, and that’s how Cook recommends serving mole negro.
RECIPE: Mole Negro
Chef de cuisine Greg Reid of Plum Bar in Oakland, CA, offers a recipe for Spanish Chorizo-Stuffed Shrimp with Almond Romesco Sauce.
Contact Gail Bellamy at [email protected].
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