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Surreal
Meal At The Glass Onion Art Gallery
easy to moderate
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Bob's award winning 3rd book will
help you transform everyday ingredients into a dining
adventure, and turn you into a culinary hero amongst
your friends and family.
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While we were taping the series in
Vancouver, a friend told me that she
wanted to take me to a small gallery and introduce me to the
owner who apparently knew who I think I am. When I met Eric,
the owner and curator, we developed an instant artistic bond,
largely due to the fact that we shared a similar surreal sensibility.
After giving me a tour of the current show, Eric presented
me with an actual vintage toaster that he had converted into
a Toastermobile several years ago (without knowing that mine
existed). Needless to say we became fast friends, which then
allowed me to impose on that friendship and ask if we could
tape a show at the gallery.
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pound uncooked
12/15 count shrimp (translation: 12 to 15 shrimp to a
pound) |
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tablespoon
dried oregano |
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tablespoon
dried thyme |
| 1 |
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teaspoon
lemon pepper (a mixed spice seasoning), or dried lemon
pee |
| 1/4-1/2 |
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teaspoon
ground chipotle chili (may be replaced with cayenne pepper,
but only after you’ve been to hell and back searching
for chipotle |
| 1/2 |
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teaspoon
salt |
| 1/2 |
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teaspoon
freshly ground black pepper |
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tablespoons
olive oil |
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| 1 |
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Shell, clean,
and devein shrimp. I leave the tails on for esthetic reasons.
Pat dry with a paper towel. |
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In a medium-size
bowl, mix oregano, thyme, lemon pepper, chipotle, salt,
and black pepper. Toss shrimp thoroughly with mixed spices.
Keep refrigerated until ready for cooking. |
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Heat oil
in a well-seasoned iron skillet or nonstick pan over high
heat. Wait until oil is smoking hot, then place about
ten shrimp in it so that each one has enough room to lie
on its side. Cook for approximately 11/2 minutes per side,
or until shrimp is no longer translucent. Do not overcook. |
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Serve hot,
or at room temperature, with cilantro dipping sauce. For
that special surreal touch, serve shrimp piled up on a
bar-b doll |
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cup lightly
packed fresh cilantro leaves, stems discarded before measuring. |
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tablespoons
freshly squeezed lime juice |
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cup sour
cream |
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Blend cilantro
and lime juice in a food processor or blender until cilantro
is liquefied. |
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Pour into
a small bowl and use a fork to blend in sour cream until
fully blended into a pale green sauce. Refrigerate until
ready for use. |
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The presentation of this dish requires
one painter’s palette per person (find them at your local
art supply store).
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medium-size
yams |
| 1/2 |
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cup half
and half, or whole milk |
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teaspoon
freshly grated nutmeg, or cinnamon or chipotle powder |
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Place a
sheet of aluminum foil on the bottom oven rack, then preheat
oven to 400°F. |
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Bake yams
on the top rack for 11/2 hours, or until they are soft
and have started to ooze beads of dark syrup. |
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Remove yams
from oven and allow to cool slightly. Then separate and
discard the skins. |
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Whip yams
in a food processor or mash by hand. (Unlike regular mashed
potatoes, yams benefit from the smoothness created by
a food processor.) Add nutmeg and slowly mix in cream.
Reserve. |
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pound fresh
spinach |
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tablespoon
olive oil |
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cloves
garlic, minced |
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leek, pale
green section only, halved lengthwise, washed thoroughly,
then diced |
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teaspoon
ground nutmeg |
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salt and
pepper to taste |
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Remove stems,
then wash spinach thoroughly. Shake off excess water,
but do not dry. |
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In a non-aluminum
pot, over medium heat, add oil, garlic and leek. Stir
until leeks and garlic become translucent. |
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Add spinach
and cover pot. Cook for approximately 5 minutes, or until
spinach has completely wilted. Let cool, then squeeze
out all liquids. |
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Puree spinach
in a food processor along with salt, pepper and nutmeg.
Reserve. |
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Roast beets
in the oven at 450°F for 1 1/2 hours. |
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Let cool.
Peel off skin and discard. Then purée beets in
a food processor. Reserve. |
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largest-available
scallops |
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teaspoon
salt |
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teaspoon
pepper |
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tablespoons
butter |
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Season scallops
with salt and pepper. |
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Sauté
in butter over medium-high heat for approximately 2 minutes
per side, or until cooked throughout |
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Reheat veggies
just before serving. Spoon one dollop of veggies onto
each palette, and add one scallop. Serve immediately. |
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slices store-bought
New York-style cheese cake |
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tin apricot
halves in syrup. (Keep in refrigerator). Go through tin
to find the smallest, most symmetrical halves |
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sprigs parsley
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Cut the
crust off the cheesecake. Then use a dinner knife to sculpt
each slice into an egg white shape. |
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Top each
egg white with an apricot yolk. Garnish with parsley. |
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