'Purloined' from Scott Gottlich, Executive Chef and owner of Bijoux, this recipe is simple enough to make at home, yet luxurious enough to impress any guest with your culinary prowess. Bijoux restaurant was created by husband and wife team Scott and Gina Gottlich and is one of only five Dallas restaurants with a five star rating from the Dallas Morning News. Located in the heart of Inwood Village in Dallas, the restaurant features a seasonal prix fixe menu that changes daily with an array of offerings ranging from escargot, fluke, crispy pork belly and tilefish to vegetarian dishes and artisan cheeses. In addition to the prix fixe menu, the tasting menus and wine pairings make Bijoux a favorite destination for local foodies.

Peeky Toe Crab and Fried Green Tomato with Mascarpone Froth is served at Bijoux as part of the prix fixe menu which is 3 courses for $58, 5 courses for $72 and 9 courses for $97. This recipe makes 4 restaurant servings.

Peeky Toe Crab and Fried Green Tomato with Mascarpone Froth Ingredients:

• 1/2 lb crab (cooked picked and cleaned)
• 1 green tomato
• 1 medium cucumber (sliced extremely thin)
• 1 tablespoon chives
• 1 tablespoon chopped Italian parsley
• 1 red onion, very thinly sliced (a mandolin is preferred)
• White wine vinegar
• 1/2 cup milk
• 3 tablespoons creme fraiche
• 2 teaspoons mascarpone
• 1/2 lemon (juiced)
• 1 tablespoon olive oil
• Buttermilk
• Panko
• Salt and pepper
• All-purpose flour as needed

On my recent report on The TODAY Show, I shared the “101” on rum–which is quickly becoming one of the fastest growing spirits.

I explained the five types of rums: White, golden, dark, spiced and Anejo–and then invited Meredith, Matt, Al, Ann and Natalie for a little early morning taste test.

Here’s a preview of some of the cocktails and their classic recipes:

The Classic Daiquiri:

• Fill a short glass (6 ounce or less) with ice.
• Combine 1 ½ oz of white Rum, 1 oz fresh lime juice with 1 tablespoon of white sugar in a shaker.
• Fill shaker with ice – shake vigorously, strain and pour into glass.

Planters Punch

• Fill a tall glass with ice.
• Combine 1 ½ oz. dark Rum, ½ oz. fresh lime juice, ½ oz. fresh lemon juice, 3 oz. fresh orange juice, 1 teaspoon of white sugar, dash of grenadine syrup in a shaker.
• Fill shaker with ice–shake vigorously, strain and pour into glass.

Cuba Libre

• Fill a tall (8 oz.) glass with ice.
• Combine 1 ½ oz. dark Rum, add the juice of a half a lime, and fill with a cola soda.
• Stir, and add the emptied shell of the lime half.