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recipe: shrimp, black bean and mango salsa tostadas

12 tiger shrimp, cooked with shells removed and tails intact
12, 2” corn tortillas, fried

black bean and mango salsa:
1 C canned black beans, drained
1 medium mango, diced
1 vine ripe tomato, seeded and diced
1/3 small jicama, diced
1/4 C red onion, diced
1 jalapeno, seeded and diced
juice of 2 limes
salt and pepper to taste
garnish with fresh watercress leaves, optional
Makes 12

In a small bowl, combine the black beans, mango, tomato, jicama, red onion, jalapeno, lime juice, salt, and pepper. Gently toss together until well combined and adjust seasonings to taste.

Cover and allow flavors to merry for at least 30 minutes and up to 2 hours.

Spoon 2 tablespoons of salsa onto each fried tortilla, place a single shrimp on the salsa, top with sprigs of watercress and serve.

Adam’s hints:
—if small corn tortillas aren’t available, improvise by cutting down larger tortillas with a circle or cookie cutter—heart or star shapes can be fun—but remember they should be no smaller than 6” in diameter.
—the tortillas can be fried in a shallow skillet with just a 1/2” of canola or vegetable oil. They’ll fry fast and continue to cook a bit once removed—so about a minute will do, then sprinkle with salt.
—the watercress are optional but they add a wonderful peppery bite!


meet us: adam pearson

Meet Adam Pearson, a professional food stylist based near our photo shoot in LA and Palm Springs. He’s the creative genius of our Mexican Fiesta and his recipes will be featured throughout the season.

Who taught you to cook?
Growing up in southern California, my dad spent a lot of time with me grilling outside. He also taught me how to make biscuits and sausage gravy when I was about 8. The gravy recipe is so easy its ingrained in my memory—and those moments became more special as our family split up.

Has ‘California cuisine’ influenced you?
I was exposed to a lot of different, exotic cultures and cuisines at a young age—ironically none from my own family. I took bits and pieces from friends’ homes and what they were cooking, and now as an adult they finally make sense when I mix them together in the kitchen.

What’s your favorite ingredient to cook with?
Spices. I love the flavor of ethnic foods but right now I’m obsessed with Korean. It’s warm, spicy, filling—very much like comfort food. I’m working with an assistant who goes to the Korean market with me, translates the staples, shares how they can be mixed—this opened a door to experimenting with Korean cuisine.

Got any food styling secrets you can share?
Instead of following a recipe, I’ll start by ‘deconstructing’ it—meaning I’ll cook ingredients so each looks its best. As for plating, I like them to look approachable…a little messy…perfectly imperfect.

Also, tools are my thing. I’m the tool kid. I’d be lost without a blow torch…a mandolin…but the most important tools are a sense of confidence and your hands. It’s so true that experience enhances your senses. The first food stylist I apprenticed under—all he needed was his fingers and spit.

Where do you find inspiration?
My partner Matt and I, we travel a lot and always bring something back that’s food related. Our first stop is usually a grocery store for local ingredients—like chick pea flour from Nice, France. Matt was recently in Singapore and brought back a suitcase and a half—our pantry is filled with international foodstuffs.

We like to shop for one-off serving dishes, special baking dishes made for indigenous recipes…in Spain we found local pottery shops with hand-made, lovely cazuelas which are very useful in preparing Spanish recipes.

And wherever we are, we’re dissecting and cataloging what was prepared for us. In Buenos Aires we had compound butters with fresh bread that was to die for! Like English muffins with pistachio butter—so easy to do at home.

What do you do for fun?
Matt publishes, and we often work on it together, so recipes, food styling and photography are a huge part of both our lives. There’s no way around bringing our work home with us—especially since his studio is part of the house.

Often one of us is on a shoot out of town, so when we’re both home we make lots of trips to farmer’s markets. It’s almost a cliche but we get what’s local and seasonal—we’re spoiled being in southern California where we get fresh vegetables all year. We go without a menu in mind, check out what looks good, and make things up as we go along.

Great looking plates, platters, and serving utensils add another layer. Dinner in our house is usually a small production and we love rotating pieces from our prop studio with our everyday slip porcelain from Australia. And we get just about every food magazine out there so—there may be a fine line between passion and addiction, but there just doesn’t seem to be a lot of free time for anything but food.


recipe: raw apple cinnamon gr-oatmeal 

Cleansing diets are hot this New Year—two in our office started Monday!—the rest of us are anxious to eat well to be well. Following is a healthy breakfast or lunch option—worthy of the prep time!

Fyi, oat groats are hulled oat kernels, in their purest form before they’re rolled, steel-cut, or milled into flour. Unlike many grains, oats are rarely processed to remove their germ and bran— which is what makes them a whole grain.

First, soak oat groats in water for 12 hours. Drain and soak another 12 hours in fresh water.

Next, in a food processor, blend:
1C soaked groats
2 tblsp water
2 tblsp raw honey
1 tsp cinnamon
½ C chopped apples, or any fruit you prefer
¼ C walnuts, optional

Blend 3-5 times, scraping down the sides, until it’s the consistency you like. Enjoy!

Thanks to megan, product manager’s assistant, for this submission.


recipe: non-alcoholic beverages

Accomodate all guests—and designated drivers—by offering more than one non-alcoholic beverage.

It can be as easy as sparkling water flavored with seasonal fruits, or refreshing still water and cucumbers.



recipe: shortbread

2 cups flour
1 cup unsalted butter
1/2 cup granulated sugar
2 tblsp coarse, or sparkling, sugar
1/4 tsp salt
optional: icing as desired

Preheat oven to 325°.

Add flour, butter, granulated sugar, and salt into a bowl and blend with a mixer on low speed until blended. Increase to medium and mix until dough is no longer crumbly and just comes together.

Use cookie molds or press dough evenly into a pan and sprinkle with coarse sugar.

Bake until golden brown, about 30-40 minutes.

In the pan, cut still-warm shortbread into wedges or slices. Let cool, then flip and separate.