When Brigid from DIGITAS first e-mailed and told me about “Snack Hack”, a project where you create a dish using two or more Mondelēz International (formerly known as Kraft foods Inc.) products to add to the already drool-worthy spread at Snackworks, the first thing that came to mind…
SCARLET SCALLOPS WITH BEETS THREE WAYS
This recipe is based on one from the stellar blog No Recipes for Scarlet Seared Scallops. Beets are so tied to winter and were fun to use for the marinade for the scallops to make them a bright and bodacious burgundy hue. Sweet reddish scallops lay a top Pickled Chiaooga Beets which are surrounded by a Roasted Gold Beet Salad with Pea Shoots and Pear Dressing. An artistic dish for a food styling photography assignment.
1 pound chorizo (Spanish sausage), cut into 1” pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
½ cup red wine
1 can figs (or 2 cups dried figs, soaked and chopped)
½ cup sugar
½ cup red wine vinegar
1 stick cinnamon
½ teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and onion; sauté until golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 10 minutes on medium until sauce coats the back of a spoon. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.
Lobster with Vanilla and Sweet Chili Butter Sauce
1 Lobster, steamed and shelled – claw meat, lobster tail, cut in half
2 tablespoons butter
1 teaspoon vanilla paste
fresh cracked pepper
2 tablespoons sweet chili sauce
Juice of one lime
Sauté lobster meat in melted butter. Sprinkle lightly with allspice, fresh cracked pepper; stir in sweet chili sauce, vanilla paste, and lime juice until heated through.
2 large or 3 medium California (Haas) avocados, peeled, pitted and cut into 1/2-inch cubes
1 medium tomato, seeded and chopped
1 small red onion, minced
2 large scallions, thinly sliced
¼ to ½ cup fresh lime juice
Kosher salt and white pepper, to taste
1 ½ tablespoons fine-chopped cilantro
1 tablespoon peeled and grated ginger root
1 teaspoon Asian hot sauce
To make guacamole: In a nonreactive bowl, gently stir together avocados, tomatoes, onions, scallions, 1/4 cup lime juice, salt and pepper, as needed. Add cilantro, ginger root, and hot sauce. Taste and adjust seasonings, adding more lime juice or salt.
To Plate: You can garnish with chives, mint, and shrimp chips.