{"id":9599,"date":"2013-04-03T12:35:35","date_gmt":"2013-04-03T19:35:35","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=9599"},"modified":"2013-04-03T12:35:35","modified_gmt":"2013-04-03T19:35:35","slug":"recipes-kids-at-heart-gala","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-kids-at-heart-gala","title":{"rendered":"Recipes: Kids at Heart Gala"},"content":{"rendered":"

\"shrimp<\/a>
\nOn Saturday, April 6, the Children’s Museum of Phoenix will host its annual Kids at Heart Gala: Cirque du Mus\u00e9e. The circus-themed black-tie event–and its happenin’ after-party–will feature eats by some of the Valley’s top chefs: Eddie Matney, Rita French, Stephen Toevs, Beau MacMillan, Jay Bogsinske, Michael Lamey, Stephen Stromberg, Jason Alford, Michael Rusconi, Tammie Coe and Jose Hernandez. In honor of this weekend’s event, a few of the fab Cirque du Mus\u00e9e chefs shared a few recipes for at-home chefs. (Proceeds from the event fund the Every Child Program providing free and reduced Museum access to families facing financial, emotional or other challenges.)
\nChilled Lobster and Sweet Shrimp Torta by District American Kitchen and Wine Bar<\/strong>
\nServes 6
\nLobster and Shrimp Torta
\n1 small bag Fritos\u00ae
\n1 small jar pickled jalape\u00f1os
\n2 pounds lobster and shrimp salad (recipe follows)
\n1 stick butter
\n6 pieces 4-inch torta bread
\nLobster and Shrimp Salad
\n1 pound lobster meat cooked, cooled and chopped
\n1 pound bay shrimp, cooked
\n1 cup Mexican crema
\n1 cup cream cheese
\n1 cup Crow\u2019s Dairy goat cheese chevre
\n\u00bd cup mayonnaise
\n\u00bd cup lime juice
\n\u00bd ounce lime zest
\n\u00bd cup basil, chopped
\n\u00bd cup tarragon, chopped
\n2 tablespoons chives
\n2 tablespoons whole grain mustard
\nSalt and pepper to taste
\nLobster and Shrimp Salad:
\nWhip all ingredients except lobster and shrimp. Fold in lobster and shrimp. Adjust seasonings.<\/em>
\nLobster and Shrimp Torta:
\nCut torta bread lengthwise with wedge in center of bread; top of bread to be used as a “lid.” Spread butter on torta bread and toast in pan. Remove bread from pan and place lobster and shrimp salad in wedge of bottom slice of bread. Place jalape\u00f1os and Fritos on top of lobster and shrimp salad. Top with the lid of the torta bread.<\/em>
\nShrimp in Garlic Sauce by Province<\/strong>
\n1 pound peeled and deveined shrimp, 41\/50 count
\n4 each cloves of garlic, thinly sliced
\n3 each guajillo chiles
\n\u00bc cup extra virgin olive oil
\n\u00bd cup fire roasted tomatoes, pureed
\n1 tablespoon sherry vinegar
\n2 teaspoon smoked paprika
\n2 tablespoon chopped parsley
\nFreshly squeezed lemon juice to taste
\nKosher salt and pepper to taste
\nIn a saut\u00e9 pan over medium high heat, heat olive oil until hot. Add garlic and chiles and cook until fragrant, but being careful not to burn. Add shrimp and smoked paprika. Season with salt and pepper. Saut\u00e9 briefly. Add the pureed tomatoes, sherry vinegar, and parsley. Finish with freshly squeezed lemon juice and additional salt and pepper to taste. Serve with toasted baguette or other warm crusty bread.<\/em>
\nCapellini Pasta with Little Neck Clams by Bistro 24<\/strong>
\n2 portions
\n16 Little Neck Clams (scrubbed and iced)
\n2 T Olive oil
\n3 oz. White wine
\n1 T Sliced garlic
\n1 Lemon, whole
\n3 T Parsley, chopped)
\n3 T Basil chiffonade
\n1 can Chopped clams with broth
\n1\/2 pound Capellini Pasta
\n2 oz. Butter
\nBlanch pasta in salted boiling water, cook to al dente. In a large saut\u00e9 pan render garlic in olive oil and butter. Add wine and reduce. Add chopped clams and whole clams, season, squeeze lemon cover and cook. Cook till Clams open. Add in hot pasta toss and plate. Garnish with Fresh basil and parsley.<\/em>
\nChef Eddie\u2019s Braised Beef Short Ribs by Eddie’s House<\/strong>
\nServes 4
\n28 Ounces Boneless Short Rib
\n\u00bd Cup Flour
\n2 Carrots, Chopped
\n2 Medium Onions, Chopped
\n4 Stalks Celery, Chopped
\n6 Cloves Garlic, Chopped
\n\u00bc Cup Olive Oil
\n1 Small Bunch Thyme
\n1 Cup Cranberry Juice
\n1 Cup Red Wine
\n2 Cups Beef Stock
\nSalt and pepper to taste
\nDust ribs with flours, heat roasting pan and oil until hot, searing all sides of beef until brown, then add remaining ingredients, bring to a boil, remove from heat, cover roasting pan, with plastic wrap and aluminum foil, place in oven at 350 degrees and bake for 2 hours.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"On Saturday, April 6, the Children’s Museum of Phoenix will host its annual Kids at Heart Gala: Cirque…\n","protected":false},"author":5,"featured_media":9602,"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":[4],"tags":[1241,2846,3244,4507,4971,7203,7214,7643,7644,8833,8842,11593,13395,13396,13906],"class_list":{"0":"post-9599","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-beau-macmillan","9":"tag-chef-jose-hernandez","10":"tag-cirque-du-musee","11":"tag-eddie-matney","12":"tag-featured","13":"tag-jason-alford","14":"tag-jay-bogsinske","15":"tag-kids-at-heart-gala","16":"tag-kids-at-heart-gala-cirque-du-musee","17":"tag-michael-lamey","18":"tag-michael-rusconi","19":"tag-rita-french","20":"tag-stephen-stromberg","21":"tag-stephen-toevs","22":"tag-tammie-coe","23":"cs-entry","24":"cs-video-wrap"},"yoast_head":"\nRecipes: 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