Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp

Contributed by Douglas Keane

ACTIVE: 45 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: 6

Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.

1 large European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
1 1/2 cups buttermilk
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Kosher salt
3 tablespoons extra-virgin olive oil
3/4 pound large shrimp, shelled and deveined, shells reserved
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 small carrot, thinly sliced crosswise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1 teaspoon tomato paste
2 cups water
1 tablespoon honey
Freshly ground pepper
1 tablespoon unsalted butter
6 mint leaves, chopped

Duck Breasts with Tamarind Sauce and Pickled Daikon Salad

Contributed by Douglas Keane

ACTIVE: 45 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: 6

Douglas Keane tasted tamarind for the first time in 1997, in an Asian-inflected dish created by chef Gray Kunz at New York's now-defunct Lespinasse. He instantly thought that tamarind's natural sourness would work well with slightly gamey meats, like duck. At Cyrus he uses only duck from Sonoma-based Liberty Farms because of its pure but nuanced taste.

1 cup water
1/2 cup unseasoned rice vinegar
1/4 cup mirin (sweet rice wine)
2 tablespoons sugar
Kosher salt
1/2 pound daikon, peeled and cut into 1/4-inch matchsticks
4 ounces pressed tamarind from a 1-pound block, cut into 1-inch pieces
2 1/2 cups boiling water
3 tablespoons vegetable oil
1 shallot, minced
1 1/2 tablespoons minced peeled fresh ginger
1 lemongrass stalk, thinly sliced
1/2 teaspoon ground cardamom
2 tablespoons fresh lime juice
1/4 cup plus 2 tablespoons honey
Freshly ground pepper
Four 6- to 7-ounce duck breast halves, skin lightly scored in a crosshatch pattern
6 Medjool dates, pitted and thinly sliced lengthwise
4 ounces baby spinach or tatsoi

Snapper and Spiced Crab with Lime-Coriander Broth

Contributed by Douglas Keane

TOTAL TIME: 1 HR
SERVINGS: 6

Pan-fried correctly, this snapper will develop an outrageously crispy skin. Start with a very hot, well-oiled pan, Douglas Keane says. To prevent the skin from sticking, gently shake the skillet so the fish glides on the oil "like a car glides on water when it hydroplanes."

Lime-Coriander Broth
1 tablespoon unsalted butter
1 onion, thinly sliced
1 small celery rib, thinly sliced
2 garlic cloves, smashed
One 1-inch piece fresh ginger, smashed
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper
6 cardamom pods, crushed
1/2 star anise pod
1/4 teaspoon black peppercorns
10 cilantro sprigs
2 basil sprigs
2 kaffir lime leaves (see Note)
1/2 cup dry white wine
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
2 cups water
Kosher salt

Snapper and Spiced Crab
1 1/2 teaspoons cumin seeds
1 teaspoon cardamom seeds (from 12 pods)
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1 star anise pod, broken
5 tablespoons vegetable oil
1 small red onion, finely chopped
1/2 pound lump crabmeat, picked over
2 tablespoons chopped cilantro
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
Salt and freshly ground pepper
Six 5-ounce red snapper fillets

Crispy Swiss Chard Cakes with Mascarpone-Creamed Spinach

Contributed by Douglas Keane

TOTAL TIME: 1 HR 30 MIN
SERVINGS: 6 first-course servings

This recipe is based on a Japanese pressed spinach dish called gomae that is usually served cold. Douglas Keane says the trick to making perfect Swiss chard cakes is to press them long and hard enough to squeeze out any excess moisture. That keeps the bread-crumb crust crunchy and concentrates the chard flavor.

3 tablespoons unsalted butter
2 shallots, minced
1 garlic clove, minced
5 pounds Swiss chard (about 3 bunches), thick stems discarded
Salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 cup cornstarch
1 1/2 cups panko or coarse dry bread crumbs
Dijon mustard, for brushing
1 pound baby spinach
1/4 cup mascarpone
1/2 cup pure olive oil

Daikon-Papaya Summer Rolls with Minted Yogurt Sauce

Contributed by Douglas Keane

ACTIVE: 1 HR
TOTAL TIME: 2 HRS 30 MIN
SERVINGS: 4

Douglas Keane says that these summer rolls, filled with tangy marinated daikon, cucumber and papaya, are the perfect way to jolt the palate before a rich meal that will likely include truffles and foie gras.

One 4-inch piece of daikon, peeled and julienned
2 medium carrots, peeled and julienned
1 European seedless cucumber—peeled, seeded and julienned
1/2 small green papaya—peeled, seeded and julienned
1 tablespoon kosher salt
2 1/2 tablespoons sugar
3 ounces rice vermicelli
2 tablespoons chopped mint
2 tablespoons chopped basil
2 tablespoons chopped cilantro
1/4 cup plus 2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
1 tablespoon rice vinegar
1 tablespoon mirin
1 tablespoon minced fresh ginger
1 tablespoon minced shallot
1 tablespoon whole-milk Greek yogurt
1 tablespoon mayonnaise

Seared Hamachi with Carrot Salad and Yuzu Dressing

Contributed by Douglas Keane

TOTAL TIME: 45 MIN
SERVINGS: 6

Hamachi, a young fish from the Jack family found in Pacific waters, can be difficult to find on the East Coast, but Douglas Keane still thinks it is well worth seeking out. Raw, the fish has a lovely, firm texture; seared, it becomes buttery and practically melts in your mouth. Mahimahi is a fine substitute.

1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground star anise
1/8 teaspoon ground allspice
Pinch of cayenne pepper
Freshly ground black pepper
1 pound carrots, peeled and cut into batons
1 teaspoon very finely grated orange zest plus 1/4 cup plus 2 tablespoons fresh orange juice
1/2 teaspoon very finely grated yuzu or lemon zest plus 2 tablespoons fresh yuzu juice or fresh lemon juice
1 tablespoon pickled ginger, minced, plus 2 tablespoons pickled ginger juice from the jar
3 tablespoons vegetable oil
Kosher salt
1 small shallot, minced
1 tablespoon snipped chives
1 tablespoon finely shredded mint leaves
Six 6-ounce hamachi or mahimahi fillets
Lemon wedges, for serving