Recipe Demonstrated by Scott Gottlich of Bijoux
As we speak (or write, as it were), eager food-lovers across the area are anticipating Restaurant Week dinner reservations at some of the finest dining destinations in town. For just $35, they'll tuck in to three special courses, with a portion of the proceeds benefitting the North Texas Food Bank and the Lena Pope Home in Fort Worth.
This year marks the 12th year in a row for this popular promotion, and Dallas' Bijoux is, once again, a proud participant.
Last week we began preparation of Scott Gottlich's Pan Seared Prawns dish, to be featured on Bijoux's Restaurant Week menu. Today, we'll finish it off with some big ol' shellfish and a good splash of heavy cream (among other things).
While it was designed to appeal to selfless, charity-minded diners, we won't blame you for making a batch at home and keeping every rich, smoky bite to yourself.
(cont.) Step 6:
Sauté chorizo for one minute in a large pan over
med-high heat with 1 tsp. each minced garlic and shallot. Add prepared
potatoes, mushrooms and caramelized onion and sauté one minute more.
Add one cup heavy cream to pan and allow to come to a simmer.
Reduce until sauce coats the back of a spoon and season to taste with
salt and pepper. Remove from heat.