{"id":964,"date":"2009-04-03T15:49:54","date_gmt":"2009-04-03T22:49:54","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=964"},"modified":"2021-06-21T03:13:50","modified_gmt":"2021-06-21T10:13:50","slug":"recipes-from-the-sedona-table","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-from-the-sedona-table","title":{"rendered":"Recipes from The Sedona Table"},"content":{"rendered":"

\"sedona-table_fpo\"
\nFourteen of Sedona’s most stellar chefs, from a dozen restaurants, have compiled their favorite recipes (as well as their cooking backgrounds and philosophies) in the new cookbook, The Sedona Table. The cookbook, by Erika Ayn Finch, made its debut this month and is available via www.globepequot.com<\/a>.
\nHere are a few Arizona-centric recipes from The Sedona Table that really whet our whistles for local flavor:
\n\"cafe-tequila-steak\"
\nCaf\u00e9 Tequila Grilled New York Steak with Red Rock Ratatouille<\/strong>
\nFrom Nathan Schreiber and Storytellers
\nCaf\u00e9 Tequila Marinade
\n3 cloves Garlic
\n1 C Tequila Caf\u00e9 XO
\n1 C Coffee
\n\u00bd C Teriyaki sauce
\n\u00bc C Worcestershire sauce
\n\u00bd tsp. Kosher salt
\n\u00bd tsp. Ground black pepper
\n4 New York sirloin steaks (or any other steak; elk is also great this way)
\nRed Rock Ratatouille
\n1 \u00bd T Olive oil
\n\u00be pound Red onion, diced small
\n3 cloves Garlic, minced
\n\u00bd C Zucchini, quartered and sliced into \u00bd-inch pieces
\n\u00bd C Yellow squash, quartered and sliced into \u00bd-inch pieces
\n1 C Corn
\n1 C Red bell pepper and green bell pepper, sliced \u00bd inch thick
\n1 Jalapeno chili pepper, minced
\n\u00bc T Ground cumin
\n\u00be C Canned fire-roasted tomatoes
\n2 T Finely minced fresh cilantro
\n\u00bd T Salt, or to taste
\n\u00bd T Black pepper, or to taste
\nFor the steaks: In a blender, combine all of the marinade ingredients (except for the steaks) and process until smooth. Place the New York sirloins in the marinade and refrigerate for at least four hours. Grill, basting with marinade, to your desired doneness. For the ratatouille: Heat the oil and add all of the ratatouille ingredients, except the cilantro, salt and pepper. Saut\u00e9 until just soft; add the cilantro, salt, and pepper. Continue cooking for\u00a0one minute more. Remove from the heat and serve with the New York Steak. Serves 4.<\/em>
\n\"prickly-pear-brulee\"
\nPrickly Pear Margarita Cr\u00e8me Br\u00fbl\u00e9e<\/strong>
\nFrom Nathan Schreiber and Storytellers
\n14 Egg yolks
\n\u00bd C Sugar
\n3 \u00be C Heavy cream
\n3\/8 C Prickly pear syrup
\n3\/8 C Tequila
\nGrated zest of 1 lime
\nPreheat the oven to 350 degrees. Mix the eggs and sugar in a large, heat-proof bowl. In a medium saucepan, bring the cream, syrup, tequila and lime zest to a simmer. Pour the cream mixture through a strainer to remove the zest, and then temper the cream slowly into the egg-sugar mixture. Ladle six ounces (about \u00be cup) of the br\u00fbl\u00e9e mixture into eight appropriate-size oven-safe soup bowls. Place the bowls in a large 2-inch-deep baking pan; fill the pan with hot tap water until it comes halfway up the sides of the br\u00fbl\u00e9es. Bake for 35 to 45 minutes. Remove from the oven when the centers no longer jiggle. Serves 8.<\/em>
\n\"arizona-shrimp\"
\nGrilled Arizona Sweet Shrimp<\/strong>
\nFrom Kyle Evans and the Barking Frog Grille
\n\u00bc C Dried apricots
\n1 Seedless habanero pepper (or more if you dare)
\n2 C apple juice
\n2 2-inch-diameter puff pastry circles, one with its center cut out, leaving a ring
\n1 Egg, beaten
\n1 Chopped leek, rinsed (no dark green)
\n2 T (1\/4 stick) Butter
\n2 T Olive oil
\n1 pound Peeled and de-veined shrimp (**See Chef\u2019s Note)
\n1 \u00bd tsp. Chopped garlic
\n1 \u00bd tsp. Chopped shallots
\nSalt and pepper to taste
\n**Chef\u2019s Note: Desert Sweet Shrimp works particularly well in this recipe. It\u2019s available from www.desertsweetshrimp.com<\/a>.
\nPreheat the oven to 375 degrees. Combine the apricots, habanero and apple juice in a medium saucepan. Simmer for 15 minutes, remove from the heat, then blend until smooth and set aside. Place a puff pastry circle on a sheet pan, brush it<\/em> lightly with the beaten egg, then place the puff pastry ring on top of the circle and press gently to seal. Bake for 10 minutes. Saut\u00e9 the leeks in the butter until soft and tender. Heat the olive oil in a saut\u00e9 pan on medium-high heat, add the shrimp, cook for two minutes, then add the garlic, shallots and salt and pepper to taste.To serve, spoon some apricot sauce onto each plate, place the braised leeks in the center of the plate inside the pastry, and arrange the shrimp around each leek-filled pastry. Serves 6-8.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Fourteen of Sedona’s most stellar chefs, from a dozen restaurants, have compiled their favorite recipes (as well as…\n","protected":false},"author":5,"featured_media":966,"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":[726,778,1146,7788,9254,11106,12585,12586,13464,14656],"class_list":{"0":"post-964","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-arizona-recipes","9":"tag-arizona-sweet-shrimp","10":"tag-barking-frog-grille","11":"tag-kyle-evans","12":"tag-nathan-schreiber","13":"tag-prickly-pear-creme-brulee","14":"tag-sedona-recipes","15":"tag-sedona-restaurant","16":"tag-storytellers-restaurant","17":"tag-the-sedona-table","18":"cs-entry","19":"cs-video-wrap"},"yoast_head":"\nRecipes from The Sedona Table<\/title>\n<meta name=\"description\" content=\"Pick up The 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