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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.

Creative, passionate Chef de Cuisine needed for Ken Oringer's Clio restaurant in Boston. Hot Smoked Black Cod, Brussels Sprouts and Bacon Emulsion Join us on Tuesday, November 3rd to celebrate the Boston Rising Stars! Check out our brand new cookbook section!

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