Chef Blythe Beck

Blythe Beck's passion for food has led her a merry chase around Europe and across Texas. Born and raised in Houston, Texas, she earned a degree in Public Relations at Xavier University in Cincinnati, Ohio. Extended stays in England, France and Italy, redirected her focus to the hospitality industry, and prompted her return to Texas to complete a second degree in Hotel and Restaurant Management at the University of North Texas and start a culinary career in nearby Dallas.

Before arriving at Hector's on Henderson, Chef Blythe worked at the legendary Mansion on Turtle Creek in Dallas. Starting as an apprentice to renowned Chef Dean Fearing, she worked her way up to Saucier in less than four years.

Chef Blythe joined Hector's in 2004 as the opening team's Sous Chef, participating in every aspect of development, execution and decision making in the kitchen. A rising star, she was appointed to the position of Executive Chef in January 2006. She combines extensive training, a keen and original mind and a formidable culinary talent to create Hector's innovative and popular dishes,"The Avocado" being a case in point.

The Avocado

Ingredients:

  • 1 Fresh California Avocado
  • 1 oz. Cooked Lobster Meat
  • 2 oz. Cheese (Your Choice)
  • 1/4 cup Chopped Cilantro
  • Juice of 2 Limes
  • 2 cup All Purpose Flour
  • 1/2 cup Heavy Cream
  • 1/2 cup Buttermilk

Preparation

  1. Combine the juice of one lime and 2 T. chopped cilantro in a shallow bowl.
  2. Slice the avocado in half, length-wise. Remove pit and carefully scoop out flesh.
  3. Immediately coat the two avocado halves in the seasoned lime juice to prevent discoloration.

Assembly

  1. Chop lobster meat and dice cheese.
  2. Carefully place 1/2 of the lobster and 1/2 of the cheese into each avocado cavity.
  3. Put flour and buttermilk into two separate bowls.
  4. Carefully dip each stuffed avocado half first into buttermilk, and then into the flour.
  5. Deep fry until golden brown. Season with salt.
  6. In separate bowl, combine heavy cream, 2 T. cilantro, salt and the juice of 1 lime.
  7. Pour creamy citrus sauce over plated avocados.
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