Friday, October 8, 2010


by GMT

Posted on October 8, 2010 at 7:23 AM


Elise Loehnen
Lucky Magazine
 Look 1: update your basic uniform
Forever 21 blazer
Delias tank
Miss Me pants
        UPDATE: Add chambray shirt and skinny belt

Madewell chambray shirt $68
Madwell skinny belt $32.50

Look 2: Dress up a day look
JCrew silk blouse
Charlotte Russe flats
Madewell jeans $68

UPDATE: cuff jeans, add red lip and add bootie
Mac russian red lipstick $14.50
Charlotte Russe shoe bootie $20

Look 3:  Dress down a dress
Start with:
Madewell dress
Charlotte Russe shoes  and clutch

UPDATE: add top over dress and change shoes
American apparel cropped top $28
Forever 21 clog sandals $24
The Bellydance Superstars
Presents “Bombay Bellywood”
Friday, October 8
Palladium Ballroom
1 135 South Lamar Dallas, TX 75215
Chef David Holben and Taste of NFL Founder Wayne Kostroski
As part of the Taste of the NFL Dinner Series leading up to the Super Bowl, Del Frisco’s will host a special dinner in October to raise awareness for the hungry and homeless.  Executive Chef David Holben has created a special Taste of the NFL menu that includes dishes such as Seared Foie Gras on Toasted Brioche, Herb de Provence Roasted Strip Loin of Beef and White Pepper Poached Pears and Raspberries in an Almond Taco.  Guests will be joined by former Dallas Cowboy Preston Pearson, wife Janie Tilford and the Taste of the NFL Founder Wayne Kostroski. The proceeds from the dinner will benefit the North Texas Food Bank and the Tarrant Area Foo Bank.
 When:Friday, October 8, 2010
  6:30 p.m. reception
Where: Del Frisco’s
5251 Spring Valley Road
Dallas, Texas 75254
$125 per person, plus tax and gratuity.
For more information, please call (972) 490-9000, (817) 877-3999 or visit
Coconut Crusted Shrimp with Mango Mint Chutney
Serves four appetizers
8 ea                         Gulf Shrimp U-12, Peeled and Deveined
¾ cup                     Panko Bread Crumbs
¾ cup                     Shredded Coconut, unsweetened
Peanut oil to Fry about 1 quart
For the Chutney:
2 Tbsp   Fresh Ginger, Peeled and Grated
2 1/2 Tbsp.           Red Onion, Chopped Fine
1                              Orange, Zest and Juice
1                              Lemon, Zest and Juice
¼ cup                     Orange juice
¼ cup                     Lemon juice
3                              Clove
Pinch                      Nutmeg
½                            Cinnamon, Stick
3 Tbsp.  Brown Sugar, Adjusted According To Ripeness of Mangoes
¼ cup                     Raisins
2 Large   Mangoes Cut Into Medium Dice
1 Tbsp.  Fresh Mint Chopped
2 Tbsp                   Chives, chopped fine
Place all the ingredients in a stainless steel sauce pan, except for the sugar, raisins and the mangoes.  Cook slowly over low heat until almost dry.  Add the sugar, raisins and mangoes.  Then adjust with sugar to taste.  When mangoes are warm in the center, remove from the stove and let cool.  Stir in Tbsp. chopped mint. Puree in Food Processor, just slightly for a course puree. Place in refrigerator until cooled
Heat the oil to 325 degrees.  Mix the panko and coconut together.  Mix with the egg whites.  Dip the shrimp into the mixture and fry until golden brown in the oil. About 2 minutes.  Place on spoonful of the chutney puree on a plate and put the shrimp on top.  Sprinkle with chives.