STARTERS SET THE STAGE FOR ANY MEAL, AND GETTING AN APP OUT QUICKLY AND SUCCESSFULLY IS THE KEY TO A TOP-NOTCH DINNER SERVICE. STARTERS ARE TYPICALLY SOME OF HELL’S KITCHEN’S MOST CHALLENGING PLATES, SUCH AS SEARED SCALLOPS, CAPELLINI, AND RISOTTO. AND AS ANY HELL’S KITCHEN AFICIONADO KNOWS, FAILED APPS CAN SHUT DOWN THE KITCHEN, WITH TEMPERS FLARING AND HUNGRY DINERS GETTING UP AND GOING.
IN THIS CHAPTER WE’LL DEMYSTIFY SCALLOPS, SEAR FISH TO PERFECTION, AND LEARN THE BASICS OF A COOKED-JUST-RIGHT RISOTTO. SOMETIMES THE STARTER IS A SALAD, BUT IT’S NEVER JUST A BED OF BORING GREENS.—SALAD RECIPES RANGE FROM BUTTER LETTUCE TOPPED WITH BREADED AND FRIED GOAT CHEESE (HERE) TO CAESAR SALAD TOPPED WITH PICKLED ONIONS (HERE) AND A TAKE ON THE CLASSIC CAPRESE SALAD FEATURING HEIRLOOM TOMATOES (HERE). RECIPES FOR A WIDE RANGE OF SEAFOOD ARE SHARED, FROM THE ICONIC SCALLOPS (HERE) TO THE MUSSELS, COCKLES, SQUID, AND SHRIMP FEATURED IN THE ITALIAN-AMERICAN CLASSIC STEW CIOPPINO (HERE). A NUMBER OF PASTAS ARE COVERED, FROM LOBSTER SPAGHETTI (HERE) TO DUCK RAGU RAVIOLI (HERE) AND KING CRAB CAPELLINI (HERE). AND THE CHAPTER WOULDN’T BE COMPLETE WITHOUT A RECIPE FOR THE CLASSIC CRUDO DISH BEEF CARPACCIO (HERE).
BY ADDING INGREDIENTS OR ADJUSTING SERVING SIZES, MANY STARTERS CAN BE MADE INTO MEALS, ESPECIALLY WHEN TIME IS SHORT OR APPETITES ARE LIGHT. STARTERS CAN BE FANCIFUL, STRAIGHT-FORWARD, OR SIMPLE!