GOLDEN VALLEY, Minn. -- Second Harvest Heartland's fundraiser Dish: Cuisine for Change is an annual food-lovers favorite as attendees help end hunger in the heartland while sampling sumptuous signature dishes from more than 20 of the Twin Cities top dining destinations.
Rob Zeaske, chief executive officer of Second Harvest Heartland, was in the studio today to talk about this year's event, which aims to raise $500,000 to help provide food for the 1 in 10 Minnesotans at risk of missing a meal today.
He was joined in studio by Solera Restaurant's Chef Jorge Guzman, who prepared the mussles and shrimp dish he'll present at this year's event.
Dish is being held at the St. Paul RiverCentre on Thursday, April 19 from 6-10 pm. Tickets are available for $150 per person and can be purchased by visiting dishcuisineforchange.org or calling 651-209-7994.
Gambas y Mejillones en Salsa Brava
5 lb pei mussels
3 lb rock shrimp
Debeard, clean & purge all mussels. In batches steam the mussels and open with a court bouillon. Once all have been opened, remove the mussel meat from the shells. Gently poach the shrimp in the remaining broth. Chill all seafood.
Salsa Brava
14 oz pureed tomato, muir glen
1 1/3 c cold water
1½ tbsp ground cumin
½ tbsp kosher salt
½ tsp ground black pepper
1½ tbsp cayenne pepper
1 tbsp smoked paprika
½ c sugar
¼ c champagne vinegar
½ c chopped garlic
6 tbsp coarsely chopped parsley
6 tbsp coarsely chopped cilantro
6 tbsp evoo
Put all ingredients, except oil, in non-aluminum, non-stick pan and whisk together. Bring to a gentle simmer and simmer for about an hour or until thick. Be careful not to burn. Once the mixture is thick, blend with oil and emulsify.
Combine all seafood with thinly shaved red onion, cilantro & chopped olives. Add salsa brava to desired consistency and toss. If needed, season with lemon and salt.
Serve with crunchy grilled bread.
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