Recipe Demonstrated by Scott Gottlich of Bijoux
Next week marks the 12th annual KRLD Restaurant Week, with over 100 area restaurants offering special meals to benefit the North Texas Food Bank and the Lena Pope Home in Fort Worth. Each year, food lovers across the area count down the days to this popular promotion--with good reason. When else can you dine at top Dallas destinations for just $35 per person?
Oh, yeah...for a good cause, too.
Scott and Gina Gottlich's Bijoux
is a proud Restaurant Week participant. This impeccable Inwood Village gem will offer Pan Seared Prawns with Spanish Chorizo and Roasted Mushrooms among other dishes on its limited-time menu for the event. Beginning today and continuing next week, Chef Scott Gottlich will demonstrate this indulgent dish so we can enjoy it at home the other 51 weeks of the year.
(Today we'll cover the components of the sauce, and next week
we'll put 'em all together.) Place 3-5 fingerling potatoes in a small
saucepan and cover with cold water. Add a generous pinch of salt and
bring to a simmer--not a full-on boil.
Simmer until fork tender, remove from pan and cool. Slice into
¼" inch rounds.
Toss 1 cup sliced mushrooms (any variety will work), 1 tbsp.
chopped garlic, 1 tbsp. chopped shallot and 1 tsp. fresh thyme with a
splash of olive oil and a pinch of salt and pepper. Spread on a small
pan and roast at 350 degrees for 30 minutes. Set aside to cool.
In a separate pan, sautée one yellow onion, thinly sliced, in a
splash of olive oil over low heat until golden brown and caramelized.
This could take upwards of 15-20 minutes (but it's worth it). Set aside
Finally, thinly slice 2 oz. of Spanish Chorizo (casing
removed). We'll finish up next week, and in the meantime, you can visit
for a full list of Restaurant Week participants and