Recipes (Part 1): Arizona Restaurant Week

Do you have elastic-waist pants handy? More than 150 of Arizona’s finest restaurants will be providing their same amazing service and fare but at a special price starting tomorrow for Arizona Restaurant Week. From Sept. 18-26, Valley favorites like Fogo de Chao, Bistro 24, BLT Steak, Iruña, Tarbell’s, Roaring Fork and Zinburger will all be offering tasty three-course meals, starting at $29 per person.
To get you in the mood for excellent fare at even more excellent prices, I’m bringing you recipes from several of the featured Arizona Restaurant Week eateries. Tune in next week for more delectable recipes to try at home.

Green Apple Crisp with Cinnamon Ice Cream from Phoenix’s J&G Steakhouse
For the Apple Compote
1.15 Green apple, peeled, cut into large dice (6 – 8 apples)
¼ tsp Lemon juice
2 Tbsp Sugar
1/8 tsp salt
1.2 oz Butter
1 Tbsp Cornstarch
2/3 c Green apple puree
½ c Golden raisins
½ c Dried apple, medium dice
In a bowl combine 1st set of ingredients and mix well. Cook in a pot until apples are almost tender. Whisk cornstarch into apple puree, then combine all remaining ingredients with the apples. Cook, stirring until thick.
For the Streusel
7 oz Butter, completely at room temp
1/3 c Brown sugar
2/3 c Sugar
1 c Flour
1 tsp Salt
1 ¼ tsp Cinnamon, finely ground
1 ½ tsp Allspice, finely ground
Combine all in a mixing bowl and mix until crumbly balls form.
To Assemble Crisp
½ c Apple mix
¼ c Streusel
Fill a 4 oz ramekin with the apple mix and place streusel on top. Bake in a 350 convection oven until streusel is deep golden brown. Let cool at room temp.
For the Cinnamon Ice Cream
2 qts Half and half
20 pieces Cinnamon stick, crushed
1 c Sugar
6 ea Egg yolks
1 ea Egg
1 c Corn syrup
1 tsp Cinnamon, finely ground
Combine 1st set of ingredients in a heavy bottomed pot and bring to a simmer. Let cool at room temp, then strain through a fine mesh strainer. Combine remaining ingredients with the milk mixture and whisk until smooth. Cook over medium heat stirring with a rubber spatula until liquid coats the back of a spoon. Strain through a fine mesh strainer and cool over ice. Spin in an ice cream machine until frozen. To Serve: Reheat crisp in oven until warm but not hot. Place on a small plate and sprinkle with powdered sugar, then top with a large scoop of cinnamon ice cream.
Maple-Braised Short Ribs from Bloom in Scottsdale
2 Ea 8oz Raw Short Rib Portions
¼ cup Brown Sugar
¼ cup Kosher Salt
½ Cup Diced Yellow Onion
¼ Cup Diced Carrots
¼ Cup Large Diced Celery
2 Ea Garlic Cloves
2 T Tomato Paste
¼ Cup Port Wine
¼ Cup Sherry Wine
2 Cups Chicken Stock
1 Tsp Chopped Thyme
1 oz Olive Oil
Salt and pepper to taste
Mix the Kosher salt and brown sugar together. Rub this mixture on the short ribs and cure overnight in the refrigerator. After curing, brush off the excess brown sugar and salt. Heat a large sauté pan on medium high heat until hot. While waiting for pan to get hot, season both sides of short ribs with salt and pepper. Pour olive oil in pan and carefully place short ribs in pan. Sear short ribs on both sides for 5-7 minutes or until caramelized and brown. Remove short ribs and set aside. Drain excess oil from pan and reduce heat to medium. Place onions, carrots, celery in pan and cook for 4-5 minutes or until onions are translucent and begin to caramelize. Add the garlic clove and tomato paste and cook for 1 minute stirring occasionally so tomato paste doesn’t burn. Deglaze the pan with the Port and Sherry wine and heat for 1-2 minutes or until most of the liquid has cooked off. Turn off heat. Place the short ribs in a 8×8 pan or something similar in size and place the contents of sauté pan, thyme and chicken stock in with the short ribs. Cover the pan with foil and place in a 350 degree oven for 5 ½ hours or until fork tender.  Carefully remove short ribs from liquid and set aside. Strain the braising liquid and reduce by ½ and save for rib jus.

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