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Tim Chambers

Looking for one more element to make a new dish "pop"

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Go for the crunch...how about peruvian style cancha (toasted big corn kernels)?

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Well, if you really wanted to make it authentic (as in the true calabacitas dish), I would use some cinnamon--probably put it in the tomato vinagrette. Could be quite nice, and give it that pop while being very Mexican

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Hello,

I am currently working on a dish to run as a special at the upscale modern Mexican restaurant that I work at. The dish, as of right now, is this:

Green bean salad with sherry crema, shaved zucchini, and heirloom tomato vinaigrette. The zucchini is sliced super thin and layered out on the plate. I drizzle with vinaigrette and place the green beans (dressed in sherry cema) in the middle, on top of the zucchini. There are also diced heirloom tomatoes and shallots sprinkled around the zucchini.

My boss said that it was all really good, but that it needed something more. Something to really make it pop. Any suggestions?

Can you show a picture?

Sometimes a properly plated dish is half the task.

dcarch

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I'm thinking something sweet. I'd try orange sections or apple slices and see which one works better.

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This is kind of off the wall, but maybe some shredded coconut. I'd try it plain but also toasted with some spice - maybe chile or cumin.

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When I was reading the recipe, my tongue said it wanted fresh corn kernels. The corn is sweet and starchy to balance the green flavors (green beans & zucchini) and the acidity of the tomatoes. The yellow color would look good on the plate, too. good luck!

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