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DALLAS -
It's summer and the perfect time to lighten up your dinenr with delicious fresh fare. Chef Tommy Simpson is the exectutive chef at AMPM Restaurant and Lounge in the Mosaic Bulding and he's showing some of his signature dishes.
AMPM hosts events and parties with some of the biggest named celebrities, so they always create interesting, yet approachable food. Here are the dishes Chef prepared:
Watermelon and Feta Salad 1 pound sliced watermelon 1/4 pound crumbled feta chopped cucumber balsamic vinaigrette salt for garnishing
Arrange the watermelon on the platter, with the cucumbers in the center. Crumble feta on top, drizzle with balsamic vinaigrette and salt watermelon. Serve very cold
Summer Spring Rolls Rice Paper Warm Water Carrots Red Onion Cilantro Jicama Mango Thai sweet chili sauce
Julienne all the vegetables except cilantro. Place rice paper in warm water for 6 seconds, then place on a flat surface. Layer in the center back of the paper the cilantro and then stack the rest of the vegetables. Roll like a burrito, folding in sides. Slice on the diagonal and serve with dipping sauce.
Red snapper fish tacos One large red snapper filet Blackened seasoning Cast iron skillet Fresh flour tortillas Refried black beans Tomato salsa (or pico de gallo)
Heat skillet with a small pat of butter or oil. While it heats, season fish with blackened seasoning. Place fish in pan and let sear and cook about 5 minutes, then flip. When it has turned from translucent to opaque remove from heat. Place tortillas in dry cast iron skillet to warm. Assemble by spreading black beans as a thin layer around the entire tortilla. Chop up fish and heap a generous portion in the middle of each tortilla. Sprinkle with pico and serve
AMPM hosts events and parties with some of the biggest named celebrities, so they always create interesting, yet approachable food. Here are the dishes Chef prepared:
Watermelon and Feta Salad 1 pound sliced watermelon 1/4 pound crumbled feta chopped cucumber balsamic vinaigrette salt for garnishing
Arrange the watermelon on the platter, with the cucumbers in the center. Crumble feta on top, drizzle with balsamic vinaigrette and salt watermelon. Serve very cold
Summer Spring Rolls Rice Paper Warm Water Carrots Red Onion Cilantro Jicama Mango Thai sweet chili sauce
Julienne all the vegetables except cilantro. Place rice paper in warm water for 6 seconds, then place on a flat surface. Layer in the center back of the paper the cilantro and then stack the rest of the vegetables. Roll like a burrito, folding in sides. Slice on the diagonal and serve with dipping sauce.
Red snapper fish tacos One large red snapper filet Blackened seasoning Cast iron skillet Fresh flour tortillas Refried black beans Tomato salsa (or pico de gallo)
Heat skillet with a small pat of butter or oil. While it heats, season fish with blackened seasoning. Place fish in pan and let sear and cook about 5 minutes, then flip. When it has turned from translucent to opaque remove from heat. Place tortillas in dry cast iron skillet to warm. Assemble by spreading black beans as a thin layer around the entire tortilla. Chop up fish and heap a generous portion in the middle of each tortilla. Sprinkle with pico and serve
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