Jerk Shrimp with Pico de Gallo and Avocado Crema
Scotch Bonnet-Braised Beef Short Rib with Fall Greens and Polenta
Peanut-Coconut Brittle Drops with Oloroso Sherry
The monthly Beard Box meal kit for two is shipped overnight and costs $100. The portions are generous, and it is a delight to experience the emerging chefs’ creativity while supporting the James Beard Foundation.
For decades, cooking at the James Beard House in New York City’s Greenwich Village has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.
Each Fellow has a one-month residence at the Beard House where they receive hard skills training along with the opportunity to develop a meal kit that is available across the country.
May 2021 – Nicole Merino
June 2021 – Mimi Chen
July 2021 – Theodore Coleman
August 2021 – Sofia Mendoza
September 2021 – Kencito Vernon
Curated Meal Kit by Chef Kencito Vernon
Continue reading “A Curated Meal Kit Crafted by James Beard House Fellow – Part 2”
Saffron Lemon Shrimp with Bucatini
Feta, Kalamata Olives, Oregano, Red Chile Flakes
These large plump shrimp have a striking golden hue. Here, the exotic flavor of saffron – that heady spice derived from the dried stigmas of a crocus – takes a simple shrimp and pasta dish to another level.
Traditional Greek ingredients – kalamata olives, oregano and feta play supporting roles as lemon “two ways” adds bright tangy notes and red chile flakes bring piquant qualities. And while spaghetti or linguini shapes would work just fine, those robust bucatini noodles magically weave this super-satisfying dish together.
Saffron Lemon Shrimp with Bucatini Recipe
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Michel Richard’s Asian Bistro Soup with Shrimp
Last month another world-class chef joined Escoffier in the Grand Kitchen up in Heaven. Legendary Chef Michel Richard was 68 years old. I was introduced to the Chef’s innovative style of cooking over lunch with my old colleagues at his restaurant Citrus in LA back in the late 1980s and have been an ardent fan ever since.
After hearing of his sudden passing last month, I immediately pulled Happy In The Kitchen from my bookshelf and spent a good part of the day re-reading his recipes and perspectives.
Before each recipe the Chef writes a paragraph or two about the dish – from where the inspiration came; what is important for the cook to note; or his keen observations on taste, texture, presentation, what-have-you. Yes, he is a most accomplished chef, but he is also a very effective teacher – employing humor and ingenuity as skillfully as he does the knife.
Thomas Keller wrote, “Michel did something that’s almost unheard of in the pastry world: he crossed over and became a chef, opening one of the best restaurants in the country, Citrus, in 1987. It’s difficult to overemphasize how unusual this is. Pastry chefs and savory chefs rely on a completely different set of skills and use their intellects in different ways. Pastry chefs are mathematicians. Savory chefs, we’re like free-thinkers. Michel, amazingly, has been able to combine the precision of the pastry chef’s mind with the freethinking nature of the savory chef in a way that no other chef in America has done.”
Michel Richard’s Asian Bistro Soup Recipe
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Shrimp and Grits in Mini Cast Iron Skillets
Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the chef.
Serve it as a savory breakfast like they do in the South, or on the brunch buffet, an appetizer, lunch, dinner, or even a midnight snack. Creamy cheesy grits and large pink shrimp are highlighted by flavors of tangy lemon, piquant hot sauce and chiles, while scallions, garlic and mushrooms balance out the flavors in the not-too-heavy buttery sauce. Delightful – any time of day!
Shrimp and Grits Recipe
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Shrimp and Carrot Salad
Okra, Cherry Tomato, Red Onion, Caperberry, Feta, Nasturtium
Ají Amarillo Soy Limón Dressing
Colorful baby carrots and my tree bursting with key limes became the source of inspiration for this sprightly salad. Carrots and limes have a curious affinity for one another. Key limes, called limones in Peru are used extensively in Peruvian cuisine. I mix the lime juice with ají amarillo paste and soy sauce to make the refreshing dressing. Ají amarillo, a yellow-orange Peruvian chile pepper is simultaneously spicy and fruity. Just a couple teaspoons of the paste gives the dressing its zing and along with the shrimp and carrots paired with feta, okra, onion, and tomatoes – the result is a really zesty salad with piquant Peruvian flair.
Peruvian Shrimp and Carrot Salad Recipe
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