Whatâ€™s not to love about Tre Wilcox?
He loves his mamaâ€™s fried chicken.
And the cherry on top? Â He has the most memorable and contagious laugh ever (I giggle just thinking about it.)
And, oh yea, heâ€™s an amazing chef with some mean knife skills.
So this week when Portico unveiled the exclusive luxury resort program to Dallas with a culinary tour of its portfolio at Marquee Grill, I got my passport and my taste buds ready for the evening around the world with Mr. Wilcox as our guide.
The eveningâ€™s menu featured several small bites perfectly paired to take one Â away to that dream vacation on the beach or along the mountainside with flavor including:
Virgin Gorda –Â Shrimp Squid Ceviche
Campo Dellâ€™Amato –Â Bluff Truffle Arancini
Beaver Creek, Colorado –Â Colorado Lamb Sliders
Thailand –Â Crispy Duck Spring Rolls
Puerto Vallarta, Mexico –Â Spicy Tuna Tartar
I was grateful that our gracious hosts had provided us with a few recipes to share since it would have been unladylike to stow away any of the arancini or duck rolls in my purse. However, since I was married in Puerto Vallarta, I couldnâ€™t wait to attempt to create my vacation experience at home by recreating the Spicy Tuna Tartar.
But letâ€™s be real.Â Based on past cooking experience, I wonâ€™t be making the tartar. Iâ€™ll be heading to see Tre to get the good version. (Besides, I just donâ€™t want to make a mistake with tartar.)
In the meantime, you can try to your hand at the PVR recipe courtesy of Portico and Tre Wilcox.
Recipe: Spicy Tuna Tartar with Jalapeno Avocado Sauce, Scallions and Cilantro
4 cups bigeye tuna, cubed
3 tablespoons scallions
1 tablespoon cilantro leaves
1 pinch kosher salt
METHOD: Combine ingredients and set aside.
Â¼ cup mirin
Â¼ cup seasoned rice wine vinaigrette
2 tablespoons of lime juice
1 tablespoon sambal (a chili paste blend, so make your own or substitute sriracha.)
1 cup canola oil
METHOD: Mix together and set aside.
1 bunch cilantro
2 tablespoons lime juice
1/3 cup water
1 teaspoon kosher salt
METHOD: Combine all ingredients into blender and mix until smooth. Place into squirt bottle and keep cold.
Right before plating, add pre-made dressing and season with salt. Squirt avocado sauce around plate and serve.
Want the recipe for Puerto Vallarta? Then make sure you take a look at Portico Club for the utmost in luxury vacations.