Salum offers Catalunya dinner
Montse Estruch, chef/owner of Michelin-rated El Cingle restaurant in the province of Barcelona will be cooking in Dallas Feb. 26. A friend of popular Dallas chef Abraham Salum, Estruch joins Salum and Alan Havens in the kitchen of Salum restaurant in Uptown to orchestrate an unforgettable evening of food and wine from Catalunya.
A graduate of the hotel school of Barcelona, Estruch continued her education in France and Spain working under the...
RECIPE OF THE WEEK “Dirty” Crab cakes
Makes 16 appetizer-sized
½ cup of Canola oil, divided
1 lb. of lump crabmeat
2 shallots, finely chopped
¾ cup finely chopped red bell pepper
¼ cup finely chopped celery
¼ cup corn kernels
2 cloves garlic, minced
3 teaspoons Todd’s Dirt “Bayou” Seasoning
1 tablespoon Worcestershire sauce
2 tablespoon Parmesan cheese, grated
1 egg, lightly beaten
1 cup breadcrumbs, divided
2 tablespoons green onion, thinly sliced
Central Market Remo...
HPC offers presidential deals
Highland Park Cafeteria celebrates President’s Day Monday, Feb. 18 from 11 a.m. – 8 p.m. with live piano patriotic music. With close to 80 offerings made fresh daily, Highland Park Cafeteria’s classic Southern dishes include carrot and raisin salad, chicken fried steak, squash casserole, fried okra, ham and limas, liver and onions, and much more.
Highland Park Cafeteria’s “Wall of Presidents” has a long history dating back to the original H...
RESTAURANT REVIEW La Calle Doce treats seafood with respect
It’s no secret that I love Mexican food. Mex-Mex, Tex-Mex, Cal-Mex, New Mexican… I love it all. But I’m oddly unfamiliar with Mexican seafood dishes. Apart from ceviche and the odd fish taco, I rarely think of seafood when I’m in the mood for Mexican. So I thought I’d check out La Calle Doce and see what I’d been missing out on!
Appetizer choices are a mix of seafood and land-based, as well as of the standard and the unusual. Calamari Mexican...
RECIPE OF THE WEEK Creamy garlic shrimp
2 tablespoons extra virgin olive oil
1 lb. large shrimp, peeled and de-veined
3 cloves garlic, minced
¼ cup dry white wine
¾ cup heavy cream
Kosher salt and pepper to taste
1-2 tablespoons of Italian flat leaf parsley, finely chopped for garnish
In a medium saucepan, add the olive oil over medium high heat. Add the shrimp and cook it until the flesh changes color, but not cooked thoroughly. Pour in the wine and let the liquid reduce ...