Page 109 - Cuisione fo Arizona - Volume 8

APPETIZERS
RESTAURANT • BAR
Jerome, Arizona
Artichoke and Spinach Dip
Serves 6-8
2 cups Artichoke Hearts, chopped 4 cups Spinach, chopped
4 cups Mayonnaise
2 cups Parmesan Cheese, grated
1 Baguette, sliced or gourmet crackers
• Combine all ingredients, except bread or crackers, in a mixing bowl.
Carefree Tuna Tartar
4-6 people
12 oz
Ahi Tuna, sashimi grade Cilantro, julienned Mint, fresh, julienned Capers
Red Onion, very nely cut Whole Grain Mustard Extra Virgin Olive Oil Truf e Oil
Soy Sauce
1 tbsp 1 tbsp 1 tbsp 2 tbsp 1 tbsp 3 tbsp 1 tbsp 1 tbsp
• Bake in a dish at 400° F.
Basil Pancetta Deviled Eggs
SOUP, SALAD & CHILI
•
Cut Ahi Tuna very nely. Add all dried ingredients in mixing bowl. Add oils and soy sauce. Mix. Shape to desired form. Serve with crostini.
Serves 4-5
10 2 tbsp 1/4 cup 1/2 tsp 1/4 cup to taste
Eggs, hard-boiled
Pesto
Mayonnaise
Mustard Powder, dried Pancetta, chopped & cooked Chili Powder
• Peel eggs
yolks from the center.
and cut in half, keeping whites in tact remove
• In a medium sized mixing bowl add egg yolks, pesto, mayo and mustard powder. Mix ingredients well until there are no lumps.
• Place the mixture into a pastry bag and pipe into the center of each egg white. You can also just spoon the
mixture in if you don’t have a pastry bag.
• Top with a sprinkle of pancetta and chili
powder.
Brussel Sprout Caesar Salad
C
7
C
u
u
i
i
s
s
i
i
n
n
e
e
o
o
f
f
A
A
R
R
I
I
Z
Z
O
O
N
N
A
A
T
T
h
h
e
e
P
P
r
r
e
e
m
m
i
i
e
e
r
r
C
C
u
u
l
l
i
i
n
n
a
a
r
r
y
y
G
G
u
u
i
i
d
d
e
e
t
t
o
o
t
t
h
h
e
e
G
G
r
r
a
a
n
n
d
d
C
C
a
a
n
n
y
y
o
o
n
n
S
S
t
t
a
a
t
t
e
e
c
1 cup 1/2 cup 2 tbsp 2 tbsp 1/4 cup 2 - 3 oz
Romaine, washed, dried, cut into 2” pieces Brussel Sprouts, sliced
Dried Cranberries
Candied Almonds (any nut will work) Parmesan Cheese, freshly grated
Caesar Dressing
• Blanch the brussel sprouts in boiling water till slightly tender.
• Mix everything well, season salad with fresh cracked pepper and more cheese if wanted.
c
u
u
i
i
s
s
i
i
n
n
e
e
o
o
f
f
a
a
r
r
i
i
z
z
o
o
n
n
a
a
.
.
c
c
o
o
m
m
1
1
3
3
7
Recipes