{"id":831,"date":"2014-02-09T20:48:05","date_gmt":"2014-02-10T03:48:05","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/bestof\/?p=831"},"modified":"2014-02-09T20:49:00","modified_gmt":"2014-02-10T03:49:00","slug":"psssst-deseos-secret","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/bestof\/food\/psssst-deseos-secret","title":{"rendered":"psssst: deseo&#8217;s secret pan de bono bread recipe"},"content":{"rendered":"<p>If you&#8217;ve ever tasted deseo&#8217;s Nuevo Latino cuisine at the <a href=\"http:\/\/kierlandresort.com\/fine-dining-at-scottsdale-restaurants\/\" target=\"_blank\">Westin Kierland resort<\/a>, you know the magic of their muddle bar, fresh ceviches, grilled fish and meats skillfully prepared with South American-inspired marinades and flavor combinations.\u00a0But the first bite of the meal is one of the most memorable &#8211; the delectable, cheesy Pan De Bono bread, famously made with Yucca flour.<\/p>\n<p>The team at the Westin Kierland (AZFoothills.com&#8217;s Best Of 2014 winner for Best Resort Dining), has shared the recipe with us for your baking and tasting pleasure.<\/p>\n<p style=\"text-align: center;\"><a style=\"text-align: center; line-height: 1.5em;\" href=\"http:\/\/www.arizonafoothillsmagazine.com\/bestof\/food\/psssst-deseos-secret\/attachment\/pan-de-bono\" rel=\"attachment wp-att-833\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-833 pk-lqip pk-lazyload\"  alt=\"pan-de-bono\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono-80x80.jpg\"  width=\"600\"  height=\"600\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 600px) 100vw, 600px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono.jpg 600w, https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono-300x300.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono-150x150.jpg 150w, https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono-80x80.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono-110x110.jpg 110w, https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono-380x380.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/bestof\/wp-content\/uploads\/2014\/02\/25051358\/pan-de-bono-200x200.jpg 200w\" ><\/a><\/p>\n<p>INGREDIENTS<br \/>\n14 oz \u00a0Pan de Bono mix (yucca flour)<br \/>\n1 oz\u00a0\u00a0Tapioca flour<br \/>\n1 oz\u00a0Granulated sugar<br \/>\n1 tsp\u00a0Salt<br \/>\n1.2 lbs\u00a0Queso fresco, shredded<br \/>\n2\u00a0Eggs<br \/>\n1 Tbsp\u00a0Vegetable oil<br \/>\n2.5 oz\u00a0Melted butter<br \/>\n2.5 oz\u00a0Milk<br \/>\n4 oz\u00a0Warm water<\/p>\n<p>\ufffcMETHOD<br \/>\nSift all the dry ingredients together. Combine eggs and oil. Combine dry ingredients with egg-oil mixture in a stand mixer using slow speed. Add liquid ingredients then add Queso fresco and mix for about 2 minutes more. Let rest for 2 hours. Make 3 oz balls and place them 2 inches apart on baking pans lined with wax paper or parchment paper. Bake at 400\u2022F for 10 minutes; turn pans<br \/>\n180\u2022 and bake for another 10 minutes.<br \/>\n\ufffc<br \/>\nFROM THE KITCHEN OF . . .<br \/>\nDeseo<br \/>\nNellie Cashman\u2019s<br \/>\nBrittlebush Bar &amp; Grill<br \/>\nWaltz &amp; Weiser<br \/>\nChef\u2019s Favorites<br \/>\n\ufffc\ufffc\ufffc\ufffc\ufffc\ufffc\ufffc\ufffc<br \/>\nYIELD: 20 Rolls<\/p>\n<p><strong>More about deseo<\/strong><br \/>\nShowcasing imaginative Nuevo Latin cuisine, deseo\u2019s (deseo is Spanish for \u201cdesire\u201d) menu features a distinctive and skillfully blended combination of flavors to create delicious dishes that are bold and intriguing. The Restaurant\u2019s inventive concept and menu was developed by James Beard Award-winning Chef Douglas Rodriguez, who is widely regarded as the father of Nuevo Latin Cuisine. This style of cooking takes traditional Latin American dishes and reinvents them using European and American cooking techniques and often non-traditional ingredients. The perfect start to dinner at deseo is to \u201cdescansar\u201d or \u201crelax\u201d with a freshly created cocktail at the adjacent Muddle Bar, which specializes in blending fresh fruits (mango, pineapple, raspberries, strawberries, blueberries and more) with fresh herbs (basil, tarragon, mint and more) along with your favorite spirit for the perfect pre-dinner cocktail.<\/p>\n","protected":false},"excerpt":{"rendered":"If you&#8217;ve ever tasted deseo&#8217;s Nuevo Latino cuisine at the Westin Kierland resort, you know the magic of&hellip;\n","protected":false},"author":2,"featured_media":833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[341,342,343,344],"class_list":{"0":"post-831","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-deseo-az","9":"tag-pan-de-bono-az","10":"tag-pan-de-bono-recipe","11":"tag-westin-kierland-dining","12":"cs-entry","13":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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