Recipes by Camilo Hernandez and Bryant Murphy, Bistro Di  Bulala  I  Photos by Taylor Johnson

We love pomegranates — their color, their flavor and especially their versatility. Chef Camilo and Chef Bryant have perfected the pomegranate flavor game this November with a creamy risotto, grilled shrimp, tender ribeye … all with a pomegranate twist. With a little salt, sweet butter and heat, the only thing that you’ll be left wanting is more.

Fresh Pomegranate Risotto with Grilled Shrimp



  • Seeds of 1 fresh pomegranate
  • 6 ounces butter
  • 2 cups arborio rice
  • 3 cups white wine
  • Salt and pepper to taste
  • 6 cups chicken stock


Heat pan with butter at medium heat.

Add rice and brown 2 minutes.

Add the wine, salt and pepper, stirring until wine has evaporated.

Add chicken stock 1/2 cup at a time to keep starches from releasing at one time.

Stir and repeat until rice is creamy.

Add 2 ounces of pomegranate seeds

Grilled Shrimp


  • 14 ounces shrimp
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon parsley


In a bowl, toss shrimp with the olive oil.

Add garlic, pepper and parsley,

and toss again.

Grill for 2 minutes on each side




  • 20-ounce bone-in ribeye
  • Dry coffee rub


Season ribeye with dry coffee rub.

Grill mark steak, then move to oven

until internal temperature reaches

125 degrees (medium-rare).

Let rest 5 minutes before serving.

Dry Coffee Rub


  • 2 ounces espresso
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon all-purpose seasoning (recipe follows)

All-Purpose Seasoning


  • 2 tablespoons paprika
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper



  • 2 tablespoons butter
  • 1/2 white onion, chopped
  • 3 habañero peppers, roasted and diced
  • Salt and pepper to taste
  • 12 ounces pomegranate juice
  • 8 ounces pomegranate wine


Heat butter in pan at medium heat.

Add onions, habañero, salt and pepper.

Cook until caramelized.

Add pomegranate juice, pomegranate wine and sugar until it reduces (about 20-30 minutes).

To assemble for serving, place sliced ribeye and shrimp on and around 1 cup

of risotto and top with drizzle of the reduction and left-over pomegranate seeds.

Pomegranate Margarita

Recipe by Kayla Davis


  • 3 ounces Patron (or any white tequila)
  • 1 ounce triple sec
  • 2 ounces pomegranate juice
  • Juice from 1 lime
  • Club soda
  • Fresh pomegranate seeds
  • Slice of lime
  • Salt


In a shaker, combine all wet ingredients, shaking for 10 seconds.

Salt rim of glass.

Fill glass with ice and strain drink into it.

Garnish with fresh pomegranate seeds and slice of lime.