SHOW & RECIPE FOR JULY 21

We broadcast for our second week from the great old American city of Boston, beginning with one of its most famous chefs.

THE JOYS OF RIALTO
Jody Adams admits that her name doesn’t sound Italian – because it isn’t. But ever since her mother taught her the excitement of cuisines from all around the world, she has felt inspired and enlightened by this one in particular. After cooking beside several high-profile Italian chefs, Adams was ready some years ago to venture out on her own. Rialto, one of the nation’s finest and most creative Italian restaurants, is the result.

IRISH EYES ARE SMILING
Yes, and they may well belong to the doorman, the bellman and the front desk personnel. In Boston, clearly America’s most Irish city of all, there’s an elegant new hotel owned by the Jurys family of Ireland. In fact, in Ireland and the United Kingdom, Jurys is almost as well-known as, say, Marriott. In Boston, though, there’s the added pleasure of crossing an ocean without even crossing the street.

CHEESE FROM VERMONT
There’s just something dairy-like about the green hills – and yes, even the namesake Green Mountains – of Vermont. Or maybe it’s just that we were all raised on Ben & Jerry’s pretty-hippie-commune mythology. Nonetheless, with a lot of love and a lot of care, a dairy cooperative named Cabot is producing cheddar cheese that wins awards and gets shipped all over creation. And it just might be saving the family-owned dairy farm in the process.

This Week’s Delicious Mischief Recipe…
SUMMER SEAFOOD SALAD

1 cup fresh pineapple juice
¼ cup fresh lime juice
¼ cup ginger juice
1 tablespoon malt vinegar
2 cloves garlic
1 serrano pepper, seeded
3 fresh mint leaves
15 fresh cilantro leaves
1 ½ cup peanut oil
Salt and freshly ground black pepper
16 large shrimp, peeled and sliced in half lengthwise
2 pounds snapper fillet
1 pound fresh lump crabmeat
3 cups julienned jicama
1 ½ cups julienned carrots
3 scallions, chopped
2 cups hearts of romaine

Prepare the dressing to blending the juices, vinegar, garlic, Serrano, mint and cilantro until smooth, then slowly pour in the oil with the blender running to incorporate. Season to taste with salt and pepper. Grill the shrimp and snapper till lightly striped but not overcooked. Shred the snapper into bite-sized pieces with a fork. In a large bowl, combine the seafood, jicama, carrots and scallion with the dressing. Let sit 10-15 minutes. Arrange hearts of romaine on dinner plates as a base, then mound the seafood salad at the center. Drizzle with an extra vinaigrette. Serves 6.