From: Executive chef Bernard guillas, The Marine Room, La Jolla, CA. Yield: 6 appetizer servings. Japanese Eggplant: 3 Japanese eggplant ½ cup olive oil ½ tsp. Togarashi pepper spice 1 Tbsp. lemon thyme leaves, chopped ¼ tsp. sea salt flakes 1⁄8 tsp. freshly ground black pepper Smoked Almond Risotto: 1 ½ cups chicken broth, hot 4 Tbsp. unsalted butter ¼ cup onions, finely chopped ½ cup Andouille sausage, diced 1 Tbsp. extra virgin olive oil ½ cup red rice 1⁄3 cup heavy cream 4 Tbsp. ...

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