by Mabel Suen
Chef Todd Lough's cooking is likened to the overall setting at Bixby's. Located on the second floor of the Missouri History Museum with a serene view of Forest Park outside its floor-to-ceiling windows, the restaurant presents itself as simple and clean with a heavy emphasis on localism.
"I think it's traditional American fare that's all about being seasonal, locally grown and locally harvested," says Lough. "We try to be family friendly, and we also like to have great stuff for people who really like good food."
Lough's shrimp soft tacos dish, featured on Bixby's new fall menu, displays an array of colors to match the autumnal view, with enough flavors to call to life the vibrancy of the city itself. Bring the feeling to your own kitchen with chef Lough's recipe below.
Shrimp Soft Tacos
1 lb. peeled and deveined tail-off shrimp marinated in fresh chopped garlic, chopped cilantro, lime zest, ancho chili powder and olive oil 2 cups chiffonade cabbage 1 each red and poblano pepper, roasted, peeled, seeded and julienned 2 tbsp ancho chili dressing (see recipe below) 4 tbsp grated queso fresco 8 (6") flour tortillas 1 cup cooked black beans ½ cup diced cooked sweet potatoes ¼ cup diced red pepper ¼ cup diced yellow pepper 2 tbsp chopped cilantro ½ oz. fresh lime juice 1 oz. extra virgin olive oil Salt and fresh cracked pepper to taste
Ancho chili dressing: ½ oz ancho chili puree, 1 ½ oz mayonnaise, ½ oz lime juice, salt and pepper to taste
Procedure: Place shrimp on grill. Combine next three ingredients. Place slaw in middle of tortillas. Pull shrimp from grill and place on top of slaw. Top with cheese, fold in half and place on plate. Toss remaining ingredients and serve with tacos.