From Executive Chef Michael Farrell of Le Meritage Restaurant
Gulf Shrimp Tacos
Crispy tacos, 10 each
Take flour tortillas, cut to 5-inch diameter with cookie cutter or knife.
Fry in oil at 350 degrees until crisp and light brown. Let cool on paper towels.
(you can substitute pre-made corn tortillas from your local grocer)
1 pound shrimp, cut into small pieces and sautéed
½ red onion, chopped
Salt and Pepper
Make a puree with the avocados, add the chopped onion, salt and pepper, and lime juice.
2 Yellow corn grains
1 Jalapeño pepper, chopped
3 tbs. Cilantro, chopped
1/2 cup Red bell peppers, chopped
½ red onion chopped
Mix all the ingredients and add salt, pepper, lime juice.
In each crispy taco, place the pork, a layer of guacamole, and the corn salsa fresca. Finish it with drops of lime juice.
Serve it in a plate between lime segments.
Truffle Mac and Cheese
Cooked pasta, any kind you want
1 Tbsp. shallots, chopped
1Tbsp. garlic, chopped
1 oz. cogñac
2 oz. mascarpone cheese
½ cup heavy cream
salt and pepper to taste
In medium size pan, saute shallot and garlic until golden brown. Add the cognac, then add cream and mascarpone, pepper and salt, mix well, until simmering.
For cheese mix, mix equal parts of:
(4 Tbsp. of each cheese)
In a saute pan, add the cream mix, the pasta already warm (reheat pasta in hot water or microwave oven) then add the mix cheeses. Mix over médium heat until cheese is melted.
Portion into bowls, sprinkle top of pasta with truffle oil and serve!