For 40 years, Dallas nonprofit KidLinks has helped children with special challenges through the use of therapeutic music, media, and music therapy programs, as they believe music has the profound ability to transform and heal. This month, on February 26, the 14th Annual Symphony of Chefs event, chaired by Beanie and Martin Newman, will benefit KidLinks—integrating a unique culinary and interactive guest experience to support the organization’s mission and impact families. The event, held at Armstrong Fieldhouse on SMU’s campus, will feature a four-course seated dinner prepared by 26 of Dallas’ most notable chefs. Here, we share recipes from three of those esteemed chefs that will be included in a cookbook produced by KidLinks. For more information about the event, visit kidlinks.org/soc.
CARROT HABANERO SOUP
Anastacia Quiñones-Pittman, Executive Chef, José
Ingredients (yields 6 servings):
1⁄4 cup vegetable oil
12 carrots, peeled and chopped
2 red onions, roughly chopped
4 garlic cloves, roughly chopped
2 habanero chiles, de-seeded, halved
4 quarts water
2 13.5-oz. cans coconut milk
Salt to taste
Fresh cilantro, basil or micro arugula to garnish
Directions:
1. In a large pot, add ¼ cup vegetable oil. Add the carrots, red onions, and garlic. Sear for 5 minutes.
2. Add the habanero chiles.
3. Add 4 quarts of water and bring to a boil. Simmer for 30 minutes or until carrots are fork tender.
4. Add the coconut milk and salt to taste. Let simmer for another 5 minutes.
5. Using a hand blender or a food processor, purée all ingredients until smooth.
6. Garnish with your choice of fresh cilantro, basil or micro arugula. Serve and enjoy!
CRAB TOAST
Justin Box, Private Chef, Consultant, and Restaurateur
Ingredients (yields 2 servings):
3 pretzel hoagie rolls
1⁄2 cup wild herb salsa verde (see below)
1 lb. jumbo lump crab meat
2 oz. salmon caviar
1 tsp. smoked salt
1⁄4 cup extra-virgin olive oil
Edible flowers of your choice for garnish
Ingredients for the wild herb salsa verde:
2 cloves garlic
Zest of 1 lemon plus juice
Zest of 1 lime plus juice
1⁄4 tsp. chili flakes
1 bunch parsley
2 tbsp. chopped dill
1 tbsp. fresh chopped oregano
1⁄4 cup loose packed Thai basil
1 tbsp. chopped rosemary
2 tbsp. chopped green onion
1/3 cup extra-virgin olive oil
1 tsp. white pepper
1⁄2 tsp. sea salt
Directions:
1. Place all ingredients for the wild herb salsa verde in a food processor and pulse until smooth. Lightly fold in the jumbo lump crab and set aside.
2. Slice the hoagie rolls lengthwise and oil each half with extra-virgin olive oil. Place them oil side down on a grill or stovetop to lightly toast. Allow each roll to slightly cool before beginning to top with your crab mixture.
3. To assemble, place your crab mixture on the toasted side of each hoagie roll. Top with caviar, a sprinkle of smoked salt, extra herbs, and edible flowers as desired.
RED CURRY
Nikky Phinyawatana, Creator and CEO, Asian Mint Restaurant Group and ChefNikky.com
Ingredients (yields 2 servings):
1 tbsp. vegetable oil
2 tbsp. red curry paste
8 oz. skinless, boneless chicken, beef, or pork, sliced thin; deveined shrimp; or cubed tofu
2 cups coconut milk
1 cup water
4 tsp. sugar
1⁄2 tsp. salt
1⁄2 cup bamboo shoots, sliced or matchsticks
1⁄4 medium red bell pepper, sliced thin
8-10 Thai basil leaves plus additional for garnish
2 cups cooked jasmine rice
Directions:
1. Heat the oil in a medium saucepan over medium-high heat. Add the red curry paste and stir to release the fragrance, about 10 seconds.
2. Add your protein of choice and cook until done, about 3 to 5 minutes.
3. Add the coconut milk, water, sugar, and salt. Bring to a boil. Add the bamboo shoots and red bell pepper. Simmer for 10 minutes.
4. Stir in the Thai basil leaves and turn off the heat.
5. Serve with jasmine rice and garnish with Thai basil leaves.
