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Eat like the stars: Sundance chefs offer recipes for your own parties

Published: Wednesday, Jan. 27 2010 12:00 a.m. MST

1 Thai green chile, coarsely chopped

1 tablespoon dry mustard (such as Coleman's)

1/2 tablespoon water

1 tablespoon Dijon mustard

Salt

12 large (16-20 count) shrimp, shelled and deveined with tails left on

12 thin slices lean bacon

Salt to taste

Pepper to taste

Thyme leaves to taste

1 Hass avocado, quartered and thinly sliced

1 passion fruit, halved and seeds scooped out (optional)

Extra-virgin olive oil, for drizzling

Cilantro leaves, for garnish

In a small saucepan, boil the passion fruit juice with half of the green Thai chile until reduced to 1/4 cup, about 20 minutes.

Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant. Add the honey and remaining half of the green chile and bring to a simmer. Remove from the heat and let stand for 15 minutes. Strain and reserve the honey.

In a bowl, blend the dry mustard with the 1/2 tablespoon of water; let stand for 5 minutes. Stir in the Dijon mustard. Whisk in the reduced passion fruit syrup into the mustard and season with salt.

Wrap each shrimp in a slice of bacon. Season with salt, pepper and thyme leaves to taste. Saute until bacon is crispy and shrimp is just cooked.

To serve: Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.

Editor's note: The above recipe is how this appetizer is served at the J&G Grill. At the St. Regis gala, the wait staff passed trays to guests without the avocado and passion fruit seed presentation. So in the Deseret News test kitchen, we used the honey and mustard mixtures as a dip. We also recommend using pineapple juice if you're not able to find passion fruit or juice. — Matt Harris, chef, J&G Grill

Kerry Simon's Turkey Chili

2 tablespoons olive oil

1 cup small diced mirepoix (equal parts diced onion, celery and carrots)

3 tablespoons peeled and roasted poblano chiles

3 tablespoons diced roasted tomatillos

2 tablespoons chopped cilantro

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and pepper

1/4 teaspoon smoked paprika

4 cups cooked white beans in turkey broth

1 cup diced turkey

Heat the olive oil and saute the mirepoix and chiles. Combine with the rest of the ingredients and simmer 30 minutes. Garnish with corn bread and aged white cheddar cheese. Serves 4-6. — Kerry Simon, Simon L.A.

Short Ribs with Razz-Cherry Garlic Glaze

3 8-ounce short ribs

2 ounces onion, chopped

2 ounces celery, chopped

2 ounces carrot, chopped

4 cups red wine (or 3 parts red grape juice, 1 part red wine vinegar)

2 cups chicken stock

3 cloves garlic

2 sprigs thyme

1 teaspoon peppercorns

Salt and pepper to taste

Razz-cherry Garlic Glaze (see related recipe below)

Trim short ribs of excess sinew. Season with salt and pepper and dust lightly with flour. Heat a heavy bottom braising pan. Add olive oil.

Sear short ribs on all sides. Remove from pan.

Mix remaining ingredients and pour over short rubs, but do not completely submerge them.

Cover pan and place in oven at 320 degrees. Braise for 3 hours. Serve with Razz-Cherry Glaze. Serves 3.

Razz-Cherry Garlic Glaze

3/4 cup red wine (or 3 parts red grape juice, 1 part red wine vinegar)

1/2 cup grenadine

1/2 cup red wine vinegar

1/4 cup sugar

1 clove elephant garlic

1/4 cup razz cherries (raspberry infused dried cherries)

Combine the wine, grenadine, vinegar and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes. — Adapted from Beau MacMillan, Sanctuary on Camelback Mountain

e-mail: vphillips@desnews.com

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