Recipes From Cafe Pacific, Central Market, Jasper’s, and Avanti Ristorante: Mar/Apr 2006

Readers request their favorite recipes from Dallas restaurants.

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Requested Recipes From Popular Dallas Restaurants

Every now and then I crave Cafe Pacific’s BBQ Spice Atlantic Sea Scallops. Would you please try to find this delicious recipe for me?
Valerie Prescott, Dallas

Cafe Pacific’s BBQ Spice Atlantic Sea Scallops
(Serves 4)

       olive oil as needed
 12  sea scallops, u-10 dry packed
 1/2 cup blackening spice
 4    ounces blue cheese
 8    ounces lemon butter (recipe below)

Heat oil in a large saute pan over medium high heat. Season both sides of the scallops with the blackening spice. Place the scallops into the saute pan and sear on the first side for 2 to 3 minutes. Turn the scallops carefully with tongs and continue to sear for 2 to 3 minutes on the second side. Place scallops onto warm serving plates (three scallops per plate). Garnish with the blue cheese and lemon butter.
 
Lemon Butter
(Makes 2 cups)

 1     shallot
 2     teaspoons black peppercorns
 1     bay leaf 
        juice of 1 lemon
 1/4  cup white wine
 1/2  cup cream
 16   ounces butter 
        salt to taste
 
Place first five ingredients into a small saucepan. Bring to a simmer and reduce until wine is nearly dry; be careful not to burn the ingredients. Add the cream and reduce by half or until thick. Turn down the heat and whisk in the butter. Do not let it boil. When all the butter is incorporated, strain the sauce and season with salt and pepper.

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I’m always running to Central Market to get their tasty salsa. Is there any way that I can make it at home?
Denise Brown, Dallas

Central Market Salsa Fresca
(Makes about 3 cups)

 1 1/2  pounds Roma tomatoes (about 6), chopped roughly
 1/2     medium red onion, diced
 1        jalapeno, seeded and minced
 1/2     bunch cilantro, chopped
 3        tablespoons fresh lime juice
 2        teaspoons ground cumin
 1        clove garlic, minced
           salt to taste

Combine all ingredients in a blender or food processor and pulse until combined well. Refrigerate and enjoy.

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I would like to impress my new Southern in-laws with a traditional Southern dessert. Can you recommend a great, yet not too complicated, recipe?
Diane Calderon, Farmers Branch

Jasper’s Restaurant Buttermilk Pie
(recipe from famed chef Kent Rathbun’s mother-in-law, Barbara Moore)

 1        pie shell (recipe below)        
 1/4     cup flour 
 1/2     cup melted butter
 1/2     cup buttermilk 
 1 1/2  cups sugar 
 1/2     teaspoon vanilla  
 3        eggs 

Line a 9-inch pie plate with the pastry, trimming and fluting the edge. Combine the flour, butter, buttermilk, sugar, vanilla, and eggs. Beat until smooth. Pour into prepared pie plate. Bake at 350 degrees for 1 hour.               

Pie Shell

 1     cup flour 
 1/2  teaspoon salt
 1     tablespoon sugar 
 1/3  cup shortening plus 1 tablespoon shortening 
 4     tablespoons cold water                                  

Measure flour, salt, and sugar into bowl. Cut in shortening thoroughly. Sprinkle in water, a tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed.)

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My husband loves the Linguine Diablo from Avanti Ristorante.  I would love to add this recipe to our home collection for him.
Julia Marr, Dallas

Avanti’s Linguine Diablo
(Serves 1)

 1     boneless chicken breast
 1/4  cup olive oil, plus 2 tablespoons
 1/4  teaspoon seasoned salt
 1     teaspoon garlic, chopped
 1/3  cup mushrooms, sliced
 1     cup marinara sauce
 1     teaspoon fresh basil, minced
 4     ounces (uncooked) linguine

Marinate chicken breast in 1/4 cup olive oil, seasoned salt, and 1/2 teaspoon chopped garlic for a minimum of one hour in the refrigerator.

While grilling chicken breast, bring salted water to a boil and lightly saute mushrooms in 2 tablespoons olive oil and 1/2 teaspoon chopped garlic in large skillet.

Add marinara and 1/2 teaspoon basil to mushrooms in skillet and heat thoroughly. Add well-drained pasta, and mix well. Transfer to pasta bowl, top with sliced grilled chicken, and garnish with remaining basil.

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