SHOW & RECIPE FOR AUGUST 2

WAY BEYOND GUACAMOLE
No, we’re not committing Texas heresy here: we love guacamole and devour more than our share of it. But even after a visit to the guacamole orchards (that’s what their called) of Michoacan, Mexico, a couple years ago, we still kept wishing we could figure out more ways to use the luscious fruit. The stuff is good and good for you, so why not? Recently, we grabbed at the chance to let Chef Hugo Ortega of Hugo’s and Backstreet Café prepare an entire multi-course dinner using avocadoes in every dern one. Of course, we also took a chance to chat with him for this program.

A WINEMAKER’S SURFIN’ USA
David Hopkins is not your average winemaker – he’s a bit to much of a long-blond-locked surfer dude for that. But he’s also hardly your average winemaker, even for California. At a coastal (how convenient!) winery called Bridlewood, Hopkins makes wines that taste a little like they’re from another world. Our favorite part of the wine world, in fact: The Rhone Valley of France. That doesn’t mean he’s ignoring his own terroir, since that wouldn’t be French. But the Rhone-style wines of Bridlewood are exquisite.

INSECT HAUTE CUISINE
It had to happen sooner or later. In a world in which millions of people eat insects and pretend to like it, you can only run and hide for so long. Especially if you happen to be visiting the brand-new Insectarium created by the Audubon Institute on Canal Street in New Orleans. We meant to only tour the facility but we ended up staying fo r lunch. And that is where the trouble started. Of course, we could have run when the head bug chef came smiling through the lobby with a dragonfly he’d just snagged outside. One for the pot, we should have realized.

This Week’s Delicious Mischief Recipe
LOBSTER AND AVOCADO SALAD

2 (2 pound) Live Maine lobsters
2 tablespoons Thai fish sauce
1 teaspoon sugar
3 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1 small Thai chili, seeded and minced
12 large fresh Thai basil leaves, minced
2 sprigs cilantro leaves, minced
1 cup shredded Napa cabbage
1 bunch arugula, stems removed
1 small red bell pepper, seeded, and thinly sliced
1 large ripe avocado, peeled, pitted and sliced thin

Plunge the lobsters into a large pot of boiling salted water. Cover and boil for 10 minutes. Transfer the lobsters to a bowl and let cool to the touch. Using a clean kitchen towel, tear the claws and legs away from the body. Wrap the towel around the tail and twist, separating it from the body. Place the tail on its side and crush down with the palm of your hand until the shell cracks. Separate the meat from the shell and cut it into 1/2-inch slices. Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork. Use immediately, or cover and refrigerate for up to 24 hours.

In a small bowl, combine the fish sauce, sugar, lime juice and the chili. Stir in the basil and cilantro. In a large bowl, toss the cabbage, arugula, and bell pepper with 1/4 cup of the dressing. Arrange the salad on 6 Asian style rectangular plates. Top with overlapping slices of the lobster and avocado. Spoon the remaining dressing over the avocado. Serves 6.