Phoenix Metro Recipe list


We have curated a long list of recipes from some of the top chef's in Phoenix Metro. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 61 recipes from the best restaurants in Phoenix Metro. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

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Ahi Tuna Tartare

Yield: 8, 4oz. Portions
30 oz. Ahi tuna, small dice
10 oz. White onions, small dice
5 oz. Green onions, sliced
4 tsp. Sambal
4 tsp. Sesame oil
Salt, to taste
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Baby Kay’s Bread Pudding

1 1/2 C granulated sugar
3/4 t cinnamon
3/4 t nutmeg
3 eggs
3/4 C coconut flakes
3/4 t vanilla extract
3/4 C raisins
3/4 C chopped pecans
5 T butter
3 C whole milk
3/4 16 oz loaf stale French bread,
cut into crouton-size cubes
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Bacon Wrapped Prawns

Yield: 8 bacon wrapped prawns (2-3 people)
8 ea. Size 13/15 shrimp, peeled and deveined with the tail on
8 ea. Bacon slices
4 ea. Medium wood skewers, soaked in hot water
1 ea. Chipotle pepper, with sauce
2 cups Favorite BBQ sauce
1⁄4 head Green cabbage, finely shredded
1 cup Fresh pineapple, diced small
1 ea. Red bell pepper, diced small
1⁄2 ea. Small red onion, diced small
1⁄2 bunch Cilantro, chopped
1⁄4 cup Lemon juice
2 tbsp. Chili powder (preferably ancho chili powder)
3 tsp. Cayenne pepper
1 tbsp. Ground cumin
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Banana Crisp

Yields: 1 serving
1 tortilla (10 inch)
2 bananas
1 C sugar
3 T cinnamon (ground)
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BBQ Chicken Flat Bread

Bread, Chicken
1 packet Dry active yeast
3 cups Flour
1 tsp. Sugar
1 tsp. Salt
1 cup water
1 tbsp. Oil
Barbecue sauce, to taste
12 oz. Mozzarella
2 Chicken breasts
Cilantro, chopped, to taste
Red Onion, thinly sliced, to taste
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Blackberry Compote

Yields: 10 servings
3 C blackberries (fresh)
1 C sugar
1/4 C water
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Bleu Cheese Herb Crusted New York Steaks

Yields: 4 servings
12 oz Bleu cheese
2 cup Japanese bread crumbs
1 tbsp. Extra virgin olive oil (EVOO)
1 1/2 tsp. Cracked black pepper
1 tbsp. Fresh herbs, chopped (rosemary, sage, thyme)
4 ea. 12 oz New York steaks, trimmed of excess fat
2 tsp. Kosher salt
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Blueberry-Chipotle BBQ Sauce

1⁄2 Yellow onion, peeled and chopped
1⁄2 tbsp. Garlic, minced
2-3 tbsp. Chipotle chiles in adobo sauce
1⁄2 cup Maker’s Mark bourbon
1 1⁄2 cups Chile sauce
2 cups Fresh blueberries (frozen work just fine)
dash Liquid smoke
1⁄4 cup Molasses
1⁄4 lb. Brown sugar
1⁄4 cup Apple cider vinegar
1⁄4 tsp. Cumin
1⁄2 tsp. Lawry’s seasoned salt
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Bourbon Steak with Roasted Potatoes

12 oz. New York strip steak
3 shrimp, cut in half lengthwise to make 6 equal pieces
3-4 oz. Bourbon sauce (see recipe)
8 oz. Roasted potatoes
1 oz. Montreal seasoning
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Buffalo Meat Loaf

1 tbls butter
¼ cup white onion, finely diced
¼ cup celery, finely diced
¼ cup carrots, finely diced
1 large garlic clove, minced
1 lb buffalo, medium 5 grind
½ lb beef, medium grind
½ cup barbeque sauce, divided
1 large egg, beaten
¾ cup panko or coarse bread crumbs
1 tbls Dijon mustard
1 tbls Worcestershire
Dash Tabasco
Salt and pepper, to taste
3 strips bacon, raw
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Butter Poached Main Lobster & Pancetta Wrapped Prawns With Crispy Seared Herb Parmesan Risotto Torte Smokey Lobster White Corn Buerre Blanc Buerre Monte (Poaching Butter we will use to poach the Lobster)

1 cup White wine
1⁄2 cup Orange juice
1⁄4 cup Rice vinegar
lemon zest from 1 lemon
5 sprigs Tarragon
2 sprigs Basil
1⁄2 cup Heavy cream
1.5 lb. Whole softened butter, cut into small pieces
2, 2.5 lb. Maine lobster, tail & claws removed
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Calamari alla Griglia

Yields: 2 appetizers
4-6 calamari fillets
2 T olive oil
1 t minced garlic
dash hot red pepper flakes
1 C white wine
juice from half a lemon
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Carrot Cake

Serves 15-20
3 1/2 C sugar
8 eggs
2 1/2 C oil
2 C crushed pineapple w/juice
2 t salt
2 t vanilla
1 1/2 T cinnamon
4 t baking soda
6 C flour
5 C grated carrots
3/4 C raisins
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4 lbs. Pork roast
1 lb. Pinto beans, soaked overnight and drained
2 garlic cloves
1 tbsp. Chile powder
21/2 tsp. Cumin
1 tsp. Oregano
4 oz. green chiles, diced
1 tsp. Salt
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Chicken Piccata

Yields: 2 servings
3 slices of 5 oz chicken breast,
butterfly in half so thin and each slice 2 1/2 oz
to coat flour
to coat egg wash
1 oz capers
1 oz white wine
4 oz lemon sauce
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Chicken Pot Pie

Makes 4 to 6 depending on size of bowls
2 sheets Puff pastry
1 lb. Chicken breast, cooked and cubed
3 tbsp. Butter
1/4 cup Flour
1 tsp. Garlic minced
Salt & pepper
2 cup Celery, diced
2 cups Carrots, sliced
1 cup Onions, minced
1/4 cup White wine
1/4 cup Chicken broth
1 cup Heavy cream
1/4 cup Fresh parsley
2 Potatoes, peeled & diced
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Chicken Roma

4 Chicken breasts, pounded thin
1/4 cup Flour
dash Salt and pepper
3 tbsp. Olive oil
1 tbsp. Shallots
1 tbsp. Lemon juice
1/4 cup Chicken broth
1/4 cup White wine
1/4 cup Tomatoes diced
1/4 cup Mushrooms quartered
1/4 cup Artichoke hearts
1 tbsp. Butter
1 tsp. Garlic, minced
1 tbsp. Fresh basil, chopped
1 tbsp. Parmesan, grated
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Chopped Cobb Salad

Yields: 5 servings
20 oz chicken, large dice
5 oz applewood smoked bacon
10 oz mesclun greens
5 oz tomatoes,
skinned and large dice
5 oz blue cheese,
Maytag crumbled
5 ea hard boiled eggs, julienne
2 1/2 ea avocado,
medium dice
5 oz red onions, roasted
2 1/2 oz black olives,
pitted Nicoise
1/2 t salt
1/2 t pepper
1 oz olive oil,
for marinating
1 T rosemary,
picked not chopped
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Chuck Wagon Beef Stew

This is a hearty cross between soup and stew. Depending on accompaniments, it can be lunch or a light dinner.
10 cup Water
1 packet Chicken bouillon
1 packet Beef bouillon
3 cups Tomato sauce
1 lb. Top sirloin, cut into 1 inch cubes
1-1/2 cups Celery, diced
1-1/2 cups Onions, diced
1-1/2 cups Potatoes, diced
1-1/2 cups Carrots, diced
2 or 3 cloves Garlic, minced
1 1⁄2 cups Tomatoes, diced
1-1/2 cups Yellow squash, diced
1-1/2 cups Green beans, diced
1-1/2 cups Mushrooms, sliced
1 tbsp. Salt
1 tsp. Black pepper
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Churrasco of Beef Tenderloin

Yields: 6 servings
1 T garlic, minced
3 ea bay leaves
1/4 C red wine vinegar
1 T chili powder
3 ea jalapenos, rough chopped
1/2 C Opal basil chiffonade
1 C basil chiffonade
3/4 C olive oil
2 ea shallots, minced
1 lb crab meat
1/2 ea red onion, small diced
1 ea red and yellow peppers,
small diced
2 T mayonnaise
3 T cilantro, minced
1 T chipolte adobe juice
2 T ketchup
1 T lemon juice
dash habanero sauce or hot sauce
6 ea 8 oz fillet mignons,
spiral cut (butterflied)
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Claire’s Chocolate Macadamia Nut Torte

Yields: 6-8 servings
16 oz bittersweet or semisweet chocolate
5 oz butter
5 large brown eggs (white are ok)
1/4 t cream of tartar
1/4 C fine sugar (+3 T more sugar if using bittersweet chocolate)
3/4 lb macadamia nuts, coarsely chopped
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Double Stacked Broccoli and Jack Twice Baked Potatoes

5 Russet potatoes, washed and wrapped in foil
1 head Broccoli, floriated and halved
10 slices Pepper jack cheese cut in half
1⁄2 tsp. Kosher salt
1⁄4 tsp. White pepper
1 tbsp. Fresh garlic, minced
3 tbsp. Unsalted butter, Divided amongst the potatoes.
Green onions or chives for garnish
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Beef, Chicken
Yields: 4 Servings
1 whole skinless boneless Chicken breast or 
1 1/2 lbs Skirt steak or Flank steak
4 Large yellow onion sliced 1/4 inch thick
1 to 2 Large Anaheim chiles sliced 1/4 inch thick
1 to 2 Poblano chiles sliced 1/4 inch thick
2 oz. cooking oil
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Fresh Herb Vinaigrette

Yields: 1 gallon
1/4 C sugar
1 lb garlic cloves
2 qt + 1 C olive oil
1 qt red wine vinegar
2 T Kosher salt
1 T black pepper
1 T red pepper flakes
2 T chopped shallots
1 bunch green onion, sliced thin
4 oz fresh oregano, weighed on the stem
4 oz fresh basil, weighed on the stem
1 C fresh Italian parsley, picked from the stem
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Fresh Pasta with Roasted Peppers

Serves 4
1 1/2 cups All purpose flour
4 Egg yolks
2 Whole eggs
1/2 tsp Salt
1 tsp + 1 tbsp. Olive oil
1 tsp. Milk
4 Red bell peppers
6 large Fresh basil leaves
1/2 Lemon
1/2 Cup Manchego cheese, shredded
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Green Chile Pork

2 lbs. Pork butt, trimmed of fat 1⁄2” dice
2 cups Onions, 1⁄2 inch dice
1 cup Poblano chile, 1⁄2 inch dice
1⁄4 cup Garlic, chopped
1⁄4 tsp. Cumin powder
1⁄4 tsp. Corriander powder
1⁄4 tsp. Jalapeno powder
1⁄4 tsp. New Mexico chili powder
1⁄4 tsp. Granulated garlic
1⁄4 tsp Onion powder
Water as needed
to taste Salt
to taste Pepper jack cheese, grated
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Green Chili Chicken

Yields: 4 servings
4 8 oz chicken breasts,
boneless and skinless
2 T oil
pinch salt and pepper
1 medium onion, diced
4-5 Anaheim chilies,
roasted and diced
2 1/2 C chicken stock
1 C sour cream
1 t cumin
3 T butter, melted
3 T flour
8 oz jalapeno jack cheese
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Heirloom Tomato Salad with Garlic Sage Vinaigrette

6.5 oz. Sherry vinegar
3 cups Olive oil
1 cup Vegetable oil
1 small Shallot, minced
1tbsp. Garlic, minced
1 oz. Dijon mustard
½ cup Fresh sage leaves, chiffonade
4 medium Heirloom tomatoes
to taste Kosher salt
to taste Ground black pepper
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Herb Grilled Lamb Chops with Olive Bread Panzanella Salad

Yield: 8 chops (2 people)
1 rack Domestic lamb, cut into chops
1 bunch Rosemary, minced
4 cloves Garlic, minced
1 bunch Parsley, minced
1⁄2 lb. Crusty olive bread, cut into approximately 1⁄2 inch cubes
1⁄2 ea. Small red onion, cut into 3 across the grain and thinly sliced
3 ea. Ripe tomato, top cut off and wedged into 8
8 ea. Medium basil leaves, torn into 1⁄2 strips
2 ea. Anchovy, minced and smashed with a knife
1 ea. Garlic clove, stemmed and smashed com- pletely with a knife
2 tbsp. Fresh thyme leaves, minced
3 tbsp. Basil, minced
1⁄2 cup Dijon mustard
1⁄4 cup Red wine vinegar
3⁄4 cup Extra virgin olive oil (EVOO)
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Hole in The Wall Meatballs

Served in a warm crock topped w/ marinara and fresh asiago cheese
1 lb. Ground elk
1 lb. Lean ground beef
2 Eggs, whole
1 1⁄2 tbsp. Garlic, minced
2 tbsp. Shallots, chopped
3 tbsp. Fresh basil, chopped
1⁄4 cup Parmesan, shredded
1⁄4 cup Asiago, shredded
(1⁄2 of that reserved for topping) 1⁄2 tbsp. Black pepper
1 tbsp. Fresh oregano, chopped
1 1⁄2 tsp. Dried basil
1/8 cup Paprika
1 tsp. Garlic powder
6 oz. Marinara, to top
1⁄2 cup Course bread crumb to help bind
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Huckleberry Cheesecake

1 lb. Graham crackers crumbs
1 lb. Unsalted butter, melted
3 tsp. Sugar, granulated
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Hunan Short Ribs

Serves 4
5 lbs. Boneless beef short ribs
Salt, to taste
Fresh ground pepper, to taste
6 oz jar Hoisin sauce
6 oz jar Plum sauce
2 - 3 qts. Beef stock
5 oz. Fresh ginger, peeled and chopped
1 lb. Carrots, rough chop
1 bunch Celery, rough chop
2 lbs. Onions, rough chop
3 cups Red wine vinegar
1/2 cup Fresh garlic cloves
1 oz. Fresh thyme
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Key Lime Pie

Yields: 3 pies
15 ea egg yolks
4 ea 14 oz cans of sweetened condensed milk
8 oz cream cheese, softened
2 C key lime juice
3 ea key lime crust
(9 in spring form) 8 ea whole eggs
3 C sugar
1 1/2 C key lime juice
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Kirshwasser Swiss Cheese Fondue

Serves 3-4
3/4 C white wine
1 C Swiss cheese, shredded
1 C Gruyere, shredded
2 T flour or cornstarch
1/2 t garlic, chopped
1/2 lemon
1/2 t ground black pepper
1/2 t nutmeg
1/2 oz Kirshwasser brandy
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Loaded Twice Baked Potato

Yields: 2 servings
2 Large russet potatoes
1 tbsp. Olive oil
Salt & pepper, to taste
1/4 cup White cheddar cheese, grated
1 tbsp. Bacon bits
1 tbsp. Chives, chopped
2 tbsp. Sour cream
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Local Sonoran Root Beer ?Braised Beef Short Ribs

5lb. Beef short ribs
Ancho chili powder, to taste
Smoked paprika, to taste
Garlic powder, to taste
Cumin, to taste
Salt and pepper, to taste
6 Leeks
3 Yellow onions
6 Celery stalks
4 Carrots
15 Garlic cloves
6 Shallots
10 Black peppercorns
12 sprigs Fresh thyme
8 Parsley stems
2 Charred oranges, halved
4 Bay leaves
2 cups Red wine
1/2 gal. Local Sonoran root beer (or regular root beer)
2 Tbsp. Butter
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Maine Lobster and Diver Seared Scallops Truffle-Roasted Porcini Mushrooms, Lemon Lobster Butter Sauce

1 2 lb Maine lobster
2 U8 diver scallops
2 C porcini mushrooms
1 t black perigord truffle slices
1 C heavy cream
1 C lobster glace
1 t sweet lemon zest puree
1 C olive oil
salt and pepper
1 1/2 C 82% Italian butter
1/4 C garlic puree
1/4 C veal demi-glace
1/2 C Cointreau liquor
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Mixed Berry Crème Brulee

Yields: 16, 2oz ramekins
1qt. Heavy cream
1⁄2 cup Sugar
10 Egg yolks
3 tbsp. Vanilla
32 Blueberries
16 Blackberries
16 Raspberries
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Murphy’s Tomatillo Salsa

8 cups Tomatillos, husked removed
1/8 cup Cilantro leaves
¼ cup Garlic, minced
¼ cup White onion, diced
2/3 tbsp. Cumin
1 tbsp. Garlic salt
½ dried habañero, crushed (or 1 fresh)
1 cup pineapple juice
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Murphy’s Tortilla Soup

1 cup Fresh corn kernels
2 tbsp. Sweet butter
4 cloves Garlic, minced
1⁄2 cup Onion, diced
1⁄2 cup Celery, diced
1⁄2 cup Carrots, diced
1⁄2 cup Anaheim chili pepper, seeded, chopped fine
1 tbsp. Ground cumin
11⁄2 tbsp. Chili powder
1 tsp. Dried oregano
11⁄2 cups Tomatoes, Diced
1 qt. Chicken stock
1 bunch Cilantro, chopped
11⁄2 cups Chicken, cooked and diced
11⁄2 tbsp. Coarse salt
1⁄2 tsp. Black pepper, freshly ground
2 cups Tortilla chips, broken into small pieces
1 cup Monterey jack cheese, grated
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Pasta with Prosciutto, Roasted Peppers & Goat Cheese

Yields: 3 servings
1 red bell pepper
1 yellow bell pepper
3 T capers, rinsed
24 Niçoise or Kalamata olives,
halved and rinsed
2 T butter
15 oz extra virgin olive oil
18 oz of your favorite pasta
5 oz goat cheese, crumbled
3 oz prosciutto, cut into strips
to taste fresh basil, hand torn
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Penne Arrabiata

4, 6 oz. Boneless chicken breasts
2 Red bell peppers, cut in 1⁄2 inch strips
1 1/ tsp. Cayenne pepper
1 1/2 lbs. Penne pasta
2 tsp. Olive oil
1 tbsp. Fresh garlic, minced
4 tbsp. Shallot, minced
2 cups White wine
1 cup Sundried tomatoes, julienned
1⁄2 cup Prepared pesto sauce
2 cups Heavy cream
1⁄2 cup Parmesan cheese
to taste salt and pepper
Basil leaves for garnish
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Pork Shank

Yields: 2 servings
2 medium Pork shanks
1 Carrot
3 Cloves Garlic
1 Red onion
2 cups Veal stock or pork stock
Annato paste (achiote)
1 cup Sour orange juice
4 Corn tortillas
2 oz. Cotija cheese
2 sprigs Thyme
Salt and pepper
1 Lime
4 Habanero peppers, 
2 for braising and 2 for salsa
Banana leaves
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Quick and Easy Chili Con Carne

Serves 4
2 oz olive oil
1-1/2 lb beef sirloin
1 jalapeño, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
4 oz green chilies, diced
52 oz ranch-style pinto beans
15 oz kidney beans
15 oz stewed tomatoes
5 oz tomato paste
1 T fresh garlic
2 T chili powder
1 T cumin
1 T ground black pepper
2 T salt
2 t oregano
1/2 t cayenne
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Yield: 4 portions
8 oz. Tuna
8 oz. Salmon
8 oz. Hamachi
4 ea. Pickled jalapeno
4 oz. Rainbow sauce *
2 ea. Lime
2 ea. Lemon
1 oz. Mustard oil
Sesame Seeds for decoration
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Red Curry Basil Broth

3/4 cup Red curry paste
1 1/2 gal. Coconut milk
4 stalks Lemongrass
4 cloves Garlic
2 Shallots
10 Kaffir lime leaves
1/4 cup Fresh lime juice
1/2 cup Fresh ginger, peeled
1/2 cup Fish sauce
3/4 cup Turbinado sugar
1 cup Fresh basil
1 tbsp. Olive oil
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Roasted Baby Beet Salad with Balsamic Shallot Vinaigrette

1 cup Balsamic vinegar
3/4 cup Shallots, minced
1/4 cup Honey
1 1/3 cup Extra virgin olive oil
Salt and pepper, to taste
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Sautéed Sea Scallops

3 Sea scallops, U/10 
1 oz. Clarified butter 
1 oz. Shallots, minced 
1 tbsp. Garlic, minced 
4 oz. Roma tomatoes, Diced 
2 oz. White wine 
2 oz. Parmesan cheese 
Salt & Pepper, to taste 
3 oz. Crouton butter 
1 Lemon wrap 
3 pcs. Cheese toasts 
1 tsp. Parsley, chopped 
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Sauteed Swordfish Steak with Avocado, Fresh Crab and Red Chile Vinaigrette

Yields: 2 portions
2, 8oz. Swordfish steaks, 1” thick, no skin
1 Avocado, peeled, 1/2” dice
6oz. Fresh crab meat, no shells
1 tbsp. Red pepper, very fine dice
1 tbsp. Serrano pepper, very fine dice
1 tbsp. Red onion, very fine dice
4 tbsp. Rice wine vinegar
1 tbsp. Fresh lime juice
6 tbsp. Olive oil
1 tbsp. Sambal chili sauce
1 pinch Kosher salt
1 tbsp. cilantro, chopped
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Yields: 1 serving
2 oz sake
4 oz Nappa cabbage, green onion, shitake mushrooms,
tofu, carrots and rice noodles
6 oz beef
Ponzu Sauce
Goma Sauce
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Short Rib Pot Roast

1 case Beef short ribs
2 oz Kosher salt
2 oz. Cracked pepper
1 cup Extra virgin olive oil (EVOO)
4 each Carrots, diced large
12 ea. Yellow onions, diced large
1 ea. Celery stalks, diced large
2 cups Garlic cloves
5 ea. Bay leaves
1⁄4 Cup Rainbow peppercorns
1 Bottle Port wine
2 quarts Demi glace
5 ea. Vanilla beans, split and seeded
Water for additional liquid to submerge
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Shrimp Puerto Peñasco

Serves 4
24 large gulf shrimp,
peeled and deveined
2 jalapeño peppers,
deseeded and minced
2 cloves garlic, minced
2 oz tequila
Juice of one lime
1 oz white wine
1/4 lb unsalted butter
1/2 T fresh cilantro, chopped
1 T honey
1 t salt
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Shrimp Salad

Serves 4
1 lb shrimp, grilled
1 green bell pepper,
julienne and iced in water
1 red bell pepper,
julienne and iced in water
1/2 red onion, sliced and iced in water
1 C mushrooms, sliced
1 C julienne corn tortilla frizzles
3/4 lb mesclun greens
1/2 pt cherry tomatoes,
cut in half
1/2 C extra virgin olive oil
1/2 C sherry vinegar
2 T herbs, chopped
2 t shallots, minced
2 t garlic, minced
to taste salt and pepper
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Sicily Pizza

• Start with your favorite dough recipe
• Once the dough has proofed to your liking, hand toss into pizza form
• Add Queen Creek Olive Oil, Schreiner’s Sicily sausage and sundried tomatoes
• Cook until crust starts to show chard edges
• Remove from oven and add Black Mesa Ranch goat cheese, thin sliced parmesan and fresh herbs (oregano, thyme, italian parsley).
• drizzle some more olive oil and EAT!
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Smoked Trout Salad with Orange-Cumin Vinaigrette

3 cups Fresh orange juice
2 tbp. Dijon mustard
3 tbsp. White wine vinegar
2/3 cup Olive oil
1 tsp. Sesame oil
1 tsp. Cumin
12 cups Mixed baby greens
12 oz. Smoked trout
6 Roma tomatoes, wedged in quarters
1 cup Jicama, grated
1 cup Pumpkin seeds, toasted
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Spinach Queso Dip

Yields: 4 servings
2 tbsp. Butter
1/2 cup Yellow onions, finely diced
1.5 oz. Fresh jalapenos, diced
1/2 lb. Fresh tomatoes, diced
2, 7-oz. cans Macayo Diced green chiles, rinsed and drained
1 lb. frozen spinach mix, thawed and drained
8 oz. Velveeta cheese, cut into small cubes
4 oz. Cream cheese, cut into small cubes
1/4 cup Milk
Salt and ground pepper, to taste
Corn tortilla chips, as needed for dipping
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Spinach Salad

Serves 4
3 bunches spinach,
cleaned and dried
4 strips of fresh bacon, diced 1/4”
3 oz raspberry vinegar
1 t Grey Poupon mustard
1 oz French brandy
1 oz fresh button
mushrooms, sliced
1/2 t brown sugar
to taste salt and pepper
4 dashes of Lee & Perrins
Worcestershire Sauce
1 pkg Enokie mushrooms
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Spinach Salad with Seasonal Berries and Grilled Chicken Breast

Yields: 2 Entrée Size Salads
2 Egg whites
4 tbsp. Sugar
6 oz. Almonds, slice and blanched
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Tartare of Tuna

4 oz. Tuna, uniform ¼” dice, no grissel
1 tsp. Curry oil
1 tsp. Seasame oil
1 tsp. Sambal chile sauce
to taste Sea Salt
6 ea. Toasted baguettes
3 ea. Sliced avocado
3 ea. Orange filets
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Thai Chicken Skewers

1 cup Light soy sauce
1⁄2 cup Coconut milk
1⁄4 cup Coco Lopez cocktail mix
1⁄4 cup Lime juice
1 Jalapeno, diced
1 tbsp. Fresh ginger, diced
1/2 bunch Cilantro, chopped
1 tbsp. Cayenne pepper
1 lb. Chicken tenders
16 6 inch bamboo skewers, soaked in water 15 minutes
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True Blue Steak Sandwich with Red Onion Jam*

2, 3 oz. Beef tenderloins
to taste Salt and pepper
2 pieces Onion baguette
2 oz. Blue cheese, crumbled
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