Recipe: Scallop Ceviche

scallop ceviche Though summer doesn't arrive for another week, we've already begun to suffer the season's swelter. If you're looking for something to make for dinner that doesn't require turning your oven dials from the "off" position, try this tangy scallop ceviche from Ivy Stark of Dos Caminos. Like all ceviches, this one is "cooked" with lime juice instead of heat. (Technically, the acid denatures the proteins, resulting in seafood that's firm and opaque.)

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On the Menu: Celebrating Oaxaca

Tonight's Beard House dinner will introduce diners to the utterly unique cuisine of the Isthmus of Tehuantepec, a narrow stretch of land separating the Mexican gulf from the Pacific Ocean in the southeast of Oaxaca. Ivy Stark of Dos Caminos has designed the menu centering on this largely unknown part of the world, and will be joined in the kitchen by two members of her team, Scott Linquist and Pastry Chef Hugo Reyes. Here's what they will be preparing: Hors d’Oeuvre Molotes de Flor de Calabaza Quesillo > Masa Turnovers with Zucchini Blossoms and Oaxacan String Cheese Tortitas de Camaron > Tiny Omelet Soufflés with Dried Shrimp Pasilla Oaxaca Relleno de Requeson y Durasno > Cheese and Peach–Stuffed Smoked Pasilla Chilies Tostaditas de Erizo > Crispy Corn Totopos with Sea Urchin, Serrano Chile,

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On the Menu: May 16 through May 22

Here’s what’s happening at the Beard House and around the country next week: Monday, May 17, 7:00 P.M. Seasonal French When CIA alum Humberto Campos Jr. followed his dream of opening his own restaurant, his labor of love turned out to be one of the region’s most romantic gems. Join him for a menu of the French-inspired seasonal cooking that has earned him four stars from the Star-Ledger. Tuesday, May 18, 7:00 P.M. Relais & Châteaux Series: Four-Star Dining When 2010 JBF Award nominee Daniel Humm took over the kitchen at Eleven Madison Park in 2006, the food world sang his praises. Since then Humm has really been humming; in

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