SMOKED SALMON HEART WITH CITRUS CREME FRAICHE ON CORN BLINI APPETIZER

Executive Chef Alex Chen

The Spa at the Crescent, Hotel Crescent Court, Dallas, Texas

Ingredients

8 oz. sliced smoked Scottish salmon

For Roasted Corn Blinis

1/2 cup all-purpose flour

1/2 tsp. sugar

6 tbs. milk

1 egg

1/2 cup roasted corn kernels

1 tbs. unsalted butter, melted

Preparation

Combine the dry flour and sugar in a mixing bowl.

Add the milk, egg, corn, and melted butter. Let the mixture rest in the refrigerator for 30 minutes. Put two tablespoon of the corn batter in a nonstick pan. Cook 30 seconds on each side until golden brown. Cut into a heart shape with a cookie cutter or sharp knife.

For Citrus Crème Fraiche

1/2 orange

1/2 lime

1/2 grapefruit

1/2 cup crème fraiche (can substitute plain yogurt)

salt & pepper to taste

Preparation

Peel and segment the orange, lime, and grapefruit; roughly chop the segments. Fold the chopped segments into the crème fraiche. Season with salt and pepper to taste.

For Garnish

2 cups mixed green lettuce

2 tbs. extra virgin olive oil

1/2 tbs. balsamic vinegar

Arrange the blinis on a plate, top with the citrus crème fraiche and smoked salmon slices. Place the mixed green lettuce beside the blinis. Mix the olive oil and vinegar, and top the lettuce with the dressing.

HOT SOBA NOODLES WITH SHRIMP AND SHIITAKE MUSHROOMS

Executive Chef Michel Stroot

The Golden Door, Escondido, California

Ingredients

8 large shrimp, shelled and deveined

1/2 tbs. minced garlic

1 tsp. dark sesame oil

1 1/2 tbs. low-sodium soy sauce

1 piece gingerroot (1/4 to 1/2-inch)

2 oz. soba noodles

1/2 cup chicken stock

1/2 tsp. vegetable oil or vegetable oil spray

2 cups spinach, trimmed, washed and patted dry but slightly damp

4 shiitake mushrooms, stemmed and quartered

2 tsp. fresh lime juice

1/4 cup diagonally sliced scallions

Preparation

Place shrimp and garlic into a glass or ceramic dish. Pour in the sesame oil and soy sauce; toss to coat. Cover and refrigerate for 30 minutes.

Using a cheese grater, coarsely grate the gingerroot. Then, working over a small bowl, squeeze the grated gingerroot with your hands to extract the juice until you have 1/2 to 1 teaspoon. Reserve the juice and discard the ginger pulp.

Bring a medium-size pot of lightly salted water to a boil, and add the soba noodles; simmer for 5 minutes, or until soft. Drain and return to the pot; pour in 1/4 cup chicken stock, and keep it warm.

In a nonstick pan, add the vegetable oil or spray, set over medium heat, and add the spinach. Cook, stirring often, for 2 to 3 minutes, or until it just begins to wilt but is still a vivid green. Remove from heat, and keep it warm.

Spray or grease a nonstick pan with vegetable oil and set over medium-high heat. Add the shrimp, shiitake mushrooms, and any remaining marinade; sauté, stirring, for 3 to 5 minutes. Pour in the remaining 1/4 cup chicken stock and ginger juice; bring to a simmer. Cook for 1 to 2 minutes, or until the shrimp are pink and firm to the touch.

Place equal portions of the spinach into warm soup bowls. Spoon the hot soba noodles and stock over the spinach and top with the shrimp and shiitake mushrooms. Drizzle 1 teaspoon lime juice into each bowl, garnish with scallions, and serve.