Page 112 - Cuisione fo Arizona - Volume 8

• Heat the corn oil in a heavy pan over high heat and saute’ the diced poblano chile, red bell pepper and red onion and garlic until just tender.
• Add the macaroni, poblano puree, cream and pepper jack cheese. Stir until all the ingredients are thoroughly mixed.
• Season to taste and serve.
Prepare the wolfberries/pichuberries/tomatoes.
• Reconstitute/soak dried berries/tomatoes using just enough boiling water to cover. Dice. Drain and reserve soaking water.
Prepare prickly pear pads
• With gloves on and using tongs, choose fresh, green, new growth, removing stem attachment end.
• Remove spines and tiny hairlike glochids and reduce sliminess of pads by wearing gloves, cut out areoles/ spines and pad edge and then boil or saute until bright green pad color becomes olive green.
• Rinse pads and strain to get rid of oating glochids.
• Dice pads.
• Sliminess can be reduced before dicing or stripping pads
by grilling pads 2 minutes per side or roasting pads 20 minutes at 375° F in oven.
For the Potatoes
• Cut potatoes into small sized chunks/pieces and dice. Boil potato pieces until tender. Drain mostly (keep a few tablespoons cooking water in bottom of pot/bowl). Keep warm and moist.
For the Dressing
• Combine all dressing ingredients with wolfberry/ pichuberry/tomato reconstitution water and leftover potato water from base. Stir/shake/mix vigorously.
Assembly
• Combine all base ingredients EXCEPT potatoes with dressing. Toss and coat thoroughly. Add in potatoes in portions, and toss so all are coated with dressing. Put into serving bowl and garnish with generous amounts of nely diced fresh cilantro.
Prickly Pear Potato Salad
Mark Lewis \[Serves 8-12\]
WOOD FIRED COOKING
Green Chili Mac & Cheese
1/4 cup
3-4 1 clove 3/4 cup
3 lbs
Dressing
1 tbsp 2 tbsp
1 tsp 1/2 tsp 1 tsp
Garnish
to taste
Dried Wolfberries or Dried Pichuberries or Sun Dried Tomatoes
prickly pear pads, hand-sized
Garlic, minced
I’itoi or Spring Onions
(rootless bulb and about 2 inches of stalk) or 1/2 of a large red onion, sliced thin
Red Skinned or Fingerling Potatoes
Mulberry Sauce (mulberry juice + wolfberry + damiana) or balsamic vinegar Fresh Sonoran Spring Greens or
Dark Mustard or fresh Horseradish Puree Dried Cilantro or Coriander
Black or Green Peppercorn, ground
Baja Seapan Salt or Flake Sea Salt
Cilantro Leaves, fresh, nely diced
1 tbsp 1/4 cup 1/4 cup
1/4 1 tbsp 2 cups 1/2 cup 3/4 cup 1/2 cup to taste
Corn Oil
Poblano Chile, diced
Red Bell Pepper, diced
Red Onion, diced
Garlic, minced
Cooked Elbow Macaroni
Poblano Chile, Roasted, peeled and pureed Heavy Cream
Grated Hot Pepper Jack Cheese
Kosher Salt and Crackled Black Pepper
Haunted Hamburger Guacamole
Serves 4
2
1 tbsp
2 tbsp
2 tbsp 1 Juice to taste
Avocados, ripe
Garlic, minced
Onions, diced
Cilantro, fresh, chopped Jalapeno, diced
1 Lime
Salt and Pepper
• Peel and pit avocados, mash with two forks in a bowl. Add remaining ingredients (salt and pepper to taste) and mix well or leave a little chunky.
• Serve with warm tortilla chips and salsa, or smear on your bun when making a Haunted Hamburger!
140 cuisineofarizona.com
The Premier Culinary Guide to the Grand Canyon State Cuisine of ARIZONA
Recipes