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3 tablespoons rice wine vinegar

¼ cup prepared horseradish, drained

¼ cup chopped fresh cilantro

1 tablespoon honey

1. Preheat the oven to 375°F.

2. Place the tomatillos, onion, garlic, and jalapeños in a medium roasting pan, toss with the oil, and season with salt and pepper. Roast, stirring occasionally, until the mixture is soft, 25 to 35 minutes.

3. Meanwhile, bring a medium saucepan of salted water to a boil. Have ready a medium bowl filled with ice water. Plunge the spinach into the boiling water and boil for 1 minute. Drain well and transfer to the ice water. Once cool, squeeze out the spinach to remove excess water.

4. Transfer the tomatillo mixture to a food processor, add the spinach, vinegar, horseradish, cilantro, and honey, and pulse until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour and up to 8 hours before serving. Bring to room temperature before serving.

Lobster-Avocado Cocktail

LOBSTER-AVOCADO COCKTAIL

Sharp pickled horseradish, savory Worcestershire sauce, anise-flavored tarragon, and peppery watercress bring a kick to creamy cubes of avocado and rich lobster. We serve this and our other seafood cocktails in glasses so that they can be appreciated from every angle; it’s a great way to stretch an expensive ingredient without sacrificing any of its luxurious appeal.

Serves 4

⅓ cup fresh lime juice

2 tablespoons prepared horseradish, drained

2 tablespoons Worcestershire sauce

2 teaspoons honey

1 teaspoon Tabasco sauce

1 tablespoon chopped fresh tarragon

Kosher salt and freshly ground black pepper

1 (2½- to 3-pound) lobster, steamed and meat removed and diced

½ cup chopped watercress

1 ripe avocado, halved, pitted, and diced

Whisk together the lime juice, horseradish, Worcestershire, honey, Tabasco, and tarragon in a medium bowl. Season with salt and pepper. Gently fold in the lobster and watercress. Scoop the avocado from its shell and fold it into the lobster mixture. Divide among 4 martini glasses.

Crab-Coconut Cocktail

CRAB-COCONUT COCKTAIL

Miami! That’s where a bite of this lush crab cocktail takes me. The tropical touch of coconut milk and ripe mango enhances the natural sweetness of lump crabmeat. A good dose of lime juice and a healthy dash of habanero hot sauce keep the dish fresh, not cloying. Salty plantain chips—found at most grocery stores or Latin markets—further boost the Latin vibe.

Serves 4

1 cup canned unsweetened coconut milk

3 tablespoons habanero hot sauce, or more to taste

Juice of 2 limes

2 tablespoons honey

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 pound jumbo lump crabmeat, picked over

½ ripe mango, peeled, pitted, and finely diced

½ cup thinly sliced Belgian endive

½ cup thinly sliced radicchio

¼ cup chopped fresh cilantro

1. Whisk together the coconut milk, hot sauce, lime juice, honey, salt, and pepper in a large bowl, cover, and let sit at room temperature for 15 minutes.

2. Gently fold in the crab, mango, endive, radicchio, and cilantro and stir to combine. Using a slotted spoon, divide the mixture among 4 martini glasses.

Gulf Shrimp and Grits

GULF SHRIMP AND GRITS

BACON, GREEN ONIONS, GARLIC

This is my tip-of-the-hat to the picturesque city of Charleston, South Carolina. Each time I visit I am charmed by the city’s citizens, its architecture, and its Low Country cuisine, in particular the sumptuous shrimp and grits. Originally a humble breakfast made by and for the local shrimp fishermen, this dish of creamy grits and plump shrimp deserves a night out on the town. Sharp cheddar cheese and heavy cream enrich the grits with lush flavor. Thick matchsticks of smoky bacon are rendered crisp for a salty garnish, and the flavorful fat is used to sauté the sweet shrimp. Lemony thyme and chopped garlic season the shrimp to savory perfection.

Serves 4

Grits

4 to 5 cups Shrimp Stock

Kosher salt and freshly ground black pepper

1 cup stone-ground yellow cornmeal

¼ pound white cheddar cheese, grated (1 cup)

¼ cup heavy cream