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Home | Biography| Interview | Recipes | Restaurant From MAS, Chicago, Il Gazpacho La Paz Spicy gazpacho with poached shrimp and scallops finished with smoked poblano crème fraîche .... Ingredients: 1/4 pound fresh shrimp, deveined and cleaned 1/4 pound Bay scallops 8 Roma tomatoes, scored, cored, peeled, seeded and diced 4 cups ocean clam juice 3 cups tomato juice 1/2 cup fresh-squeezed lime juice 1/2 cup cider vinegar 1/2 cup tequila 1/4 cup Negro Modelo beer 1/4 cup puréed chipolte in adobo 2 cloves garlic, minced 1 cucumber peeled, seeded and diced 1 red onion, diced 1 red pepper, diced 1 green pepper, diced 1 poblano pepper, diced 1 jalapeño pepper, diced 1 chayote squash peeled, cored and diced 2 tablespoons of finely chopped curly parsley 1 tablespoon finely chopped thyme 1 tablespoon finely chopped cilantro Directions: Poach both shrimp and scallops in salt water. Strain and set aside. Purée all liquid ingredients together in a food processor. Add all solid ingredients to mixture and stir. Cover and refrigerate for at least 4 hours so as to allow all of the flavors to marry. Serve chilled.

Looking for a culinary challenge in Mid Coastal Maine? Tuna Salad with Avocado and Yuzu Dressing The Chicago Rising Stars Awards - May 19, 2008 Alice Waters's The Chez Panisse Menu Cookbook

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