Rachel's Housewarming

By Jason
Recipes: White Bean and Basil Crostini & Red Chili Shrimp and Avocado Crostini

Rachel and I are fated friends. We met at a scholarship competition hosted by Syracuse University’s Maxwell School the spring prior to our freshman year. The assignment was to analyze the welfare system and then suggest an alternate policy at either the federal or state level. Yes, I am a closet geek. I am that guy at the party that remembers everyone’s name, when and where we met, and a random fact about whatever the current topic of conversation, even if its astrophysics.

The first step in the competition was to submit an essay. Neither of us put much effort into the paper, but somehow we both got to the next round in which we present our arguments to a panel of judges. We were placed in the same group and hit it off before the discussions began. We didn’t much prepare for the presentation either, another point of bonding. Nor could we contain our laughter as the other one struggled to present and defend the argument.

Following the presentations, the smaller groups convened for the scholarship award, which we, of course, did not get. Rachel and I traded contact information and prepared to go our separate ways. We quickly discovered that our fathers had randomly seated themselves at the same table. In that moment we both knew we would stay friends for years to come.

We ran in separate groups at Syracuse. Rachel fell on the social-activist side of the coin. I spent my four years drunk or recovering from such drunkenness. (Given my inner nerd, I still managed high marks.) Despite our different social circles, we managed to share a few beers from time to time—and the friendship still remains.

After school I immediately moved to NYC while Rachel settled in D.C. Like all smart souls, she eventually relocated to NYC and several apartments later moved into a large studio in the depths of Brooklyn. Just moments after the movers finished, Rachel was planning her housewarming. With her round-the-clock work at a charter school, Rachel didn’t have much time to prepare. So I offered to cook for her 50 guests.

My philosophy for entertaining large groups is to offer small variety of simple appetizers. Vegetarian options provide the bulk; they keep costs low and placate guests with modern diet restrictions. For seafood/meat-eaters, my go-to protein is shrimp – it’s on the cheap side, works in a variety of dishes, and yet somehow makes people feel fancy.

The Menu
White Bean & Basil Crostini
Red Chili Shrimp & Avocado Crostini
Roasted Corn and Poblano Crostini
Fingerling Potatoes with Herb Aioli

The party was a huge success. Guests appeared throughout the night carrying bottles of wine (some even brought cases of beer). Food favorites were the White Bean & Basil and Red Chili Shrimp & Avocado crostini, and the recipes appear below.

In addition to preparing the crostini topping, you will need a few baguettes. Thinly slice the baguette. Brush each slice on both sides with extra virgin olive oil and toast under the broiler, flipping to brown each side. The broiler works its magic quickly – you’ll only need about two minutes per side.

White Bean & Basil Crostini


2 cans cannelloni beans, rinsed
½ cup grated Grana Padano cheese
1/3 cup heavy cream, room temperature
2 cups basil, chopped
Zest from 2 lemons
Kosher salt
Fresh pepper

Combine the rinsed beans, grated cheese, and heavy cream in the bowl of a food processor. Pulse until smooth, and season with salt and pepper to taste. The mixture should be thick, but spreadable. If it’s too thick, add additional cream.

In a small bowl combine the chopped basil and lemon zest.

Spread the white bean mixture on the crostini and garnish with a pinch of the basil and lemon zest.

Red Chili Shrimp & Avocado Crostini


1lb medium shrimp, peeled, de-veined, tails removed
2 tbsp fresh red thai chili paste (or 3 tbsp jarred)
3 tbsp extra virgin olive oil
Kosher salt
Fresh pepper
2 tbsp unsalted butter
2 ripe mangos (should be ripe and soft to the touch)
½ cup finely chopped red onion
2 ripe avocados
½ cup fresh chopped cilantro
Juice and zest of two limes
2 cloves garlic

In a bowl combine the shrimp, thai chili paste, and olive oil. Season with salt and pepper and set aside to marinade. This can be kept in the fridge for a few hours/overnight or kept at room temperature for about 30 minutes.

In a large sauté pan, melt the butter over medium heat. Add the shrimp in one layer so that each is in direct contact with the pan. Cook shrimp about 2 minutes per side, until pink. Remove from heat and the pan. When cool enough to handle, slice each shrimp in half along where the vein would be so that they are butterflied, but separate.

Peel and thinly slice the mangos. I prefer to use a mandoline or vegetable peeler, but you could also just finely dice the mango. Combine with the red onion in a bowl and set aside.

Combine the avocado, cilantro, garlic, lime juice and zest in the bowl of a food processor and pulse until smooth. Season with salt and pepper to taste.

Spread the avocado mixture onto the crostini and top with one half shrimp. Garnish with a pinch or two of the mango/red onion mixture.