Sun Sentinel Palm Beach Edition
Simple Shrimp tacos
I would like to start by saying how much I love reading your column. Although I do not make every recipe, I look forward to reading them every week. It’s like watching The Food Network channel. My sisters and I enjoy the shrimp tacos from Whole Enchiladas in Fort Lauderdale. They are light and simple and so good. Could you use your magical powers to get their recipe?
Well thank you, Loan! Much appreciated but I really can’t take all the credit. And oh how I do wish I had magical powers. This column couldn’t exist without the help of many generous chefs, restaurant owners and PR pros willing to take time out of their busy schedules to share their recipes and thoughts. So as we wind down the year, hats off to all. Like food, recipes are meant to be shared among friends and family. Having had the pleasure of working with many great chefs over the years, I’ve noticed they all possess one common trait. They never hesitate to share recipes because they are all passionate teachers at heart.
Today’s thank you goes to Vanessa Cardaci, partner and operations manager at The Whole Enchilada Fresh Mexican Grill (745 N. Federal Highway, Fort Lauderdale, 954-306-6218, twefreshmex.com, multiple locations) for their Shrimp taco recipe. Vanessa, her hubby David and his brother Drew are the driving force behind this fast casual Mexican restaurant. Their first location in Oakland Park opened in 2006. Riding on the success, Fort Lauderdale followed in 2012 and Plantation in 2014. Next up, Winter Garden, the turf where the Cardaci brothers grew up, is set to open early 2017. TWE offers generous portions of healthy menu options made with quality ingredients at a valued price. Their locations are also unique, as they tend to scout freestanding buildings rich in history and character. Maintaining the integrity of the space creates a cool, attractive vibe. Loan and her sisters share the sentiments of many when it comes to TWE’s Shrimp tacos. It tops the charts as a menu fave along with mahi mahi fish tacos, TWE platter and Bob’s burrito — a vegetarian delight, running a tight race.
Recently I have been dreaming of Chicken Francaise from Le Café de Paris. The rich sauce, perfectly cooked al dente angel hair pasta, the broiled tomato, I miss it so much! I have tried to re-create the
A. Q. Q. — Loan Fallick, Boca Raton
dish at home but cannot quite get the flavor of the sauce. Any chance you have the recipe or can get the recipe?
Kanto, Lighthouse Point A. — Shannon
Sounds like a wonderful dream to me. One I wish I could make a reality. But, after a lengthy hunt, sadly I was unable to track down Le Café de Paris former chef and owner Louis Flematti since his retirement last May. Hopefully after 54 years at the restaurant, he and his wife, Janine, are doing what they had wanted, traveling the world and enjoying each other.
The origin of this classic dish is debatable. As Francaise one might think it has a French pedigree. As Francese, a touch of Italian? But call it Chicken French in Rochester, N.Y. Some say Italian-Americans are to credit for putting this dish on the map by substituting an economical chicken for veal Francese. Regardless of what you call it, it is relatively easy to prepare and beloved by many. In place of Louis’ recipe, I’m providing Emmy award-winning television host, best-selling cookbook author and restaurateur Lidia Matticchio Bastianich’s recipe for you to try, Shannon. And Louis, if you’re out there please get in touch!