#240 - Make a Run for the Border

Matt Martinez, Dallas Restaurateur and Cookbook Author, makes a run to Carol's kitchen to cook-up some delicious Tex-Mex treats from his new cookbook, "Matt Makes a Run for the Border." If you'd like more information or have any questions about these recipes, please visit Matt's website at: www.thetexmexchef.com.

Skillet Scampi Texas Style

Makes 6 to 8 servings

2 pounds headless shrimp with shells (about 40 medium shrimp)

1/4 cup finely chopped parsley

1 cup melted butter

4 cloves garlic, chopped

1 cup extra virgin olive oil

8 peppercorns

1 teaspoon salt

6 dried chile japones (Japanese peppers)

Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside. Heat the olive oil in a skillet on high. (Editor's note: Matt highly recommends using a cast-iron skillet.) When the oil spits back with water drops (in other words, when it pops), it's ready. Sauté the peppercorns, salt, and japones in the skillet for 1 minute. Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute. Serving suggestion: Place the scampi on a warm serving platter, and attack with good, crusty bread. Have a stack of napkins nearby, and start shelling and dipping in the butter sauce.

Sopa de Fideo (Vermicelli)

Makes 3 to 4 servings

1 tablespoon vegetable oil

1 5-ounce box vermicelli (Use finest possible)

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups chicken stock

1 clove garlic, mashed

1 cup finely chopped medium tomatoes

1/2 cup grated cheese of your choice

Heat the oil in a large skillet over low heat. Brown the vermicelli for 2 to 3 minutes. Be careful not to burn the vermicelli; cook until it is wheat-brown, then add the cumin, salt, and pepper. In another saucepan, bring the chicken stock, garlic, and tomatoes to a boil. Cover and simmer for 10 minutes. Add the vermicelli to the broth, breaking up the twists with a spoon in the process. Cover the pan and cook over low heat for 10 more minutes. Add salt and pepper as needed. Serve immediately with your favorite grated cheese sprinkled over the top.

Rum Coke Float

Makes 1 float

1 scoop vanilla ice cream (use good quality ice cream)

1 1/2 ounces rum or to taste

Coca-Cola

wedge of lime

Add the ice cream to a glass. Add the rum and the Coca-Cola. Squeeze the lime wedge over the top. Drink up.

>Recipes from Matt Makes a Run for the Border by Matt Martinez Jr. and Steve Pate (Lebhar-Friedman Books)

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