Page 115 - Cuisione fo Arizona - Volume 8

Peanut Noodles & Sauce
Tavern Grille Chicken Pot Pie
Makes 4 to 6 depending on size of bowls
10 oz 1 2 cloves 1/2 cup 1 cup 2 tbsp
Pasta (spaghetti, linguini or angel hair) lime, juiced
Garlic, nely minced
Creamy Peanut Butter
Hot Water Soy Sauce
2 sheets 1 lb 3 tbsp 1/4 cup 1 tsp
2 cups 2 cups 1 cup 1/4 cup 1/4 cup 1 cup 1/4 cup 2
Puff Pastry
Chicken Breast, cooked and cubed Butter
Flour
Garlic, minced
Salt & Pepper
Celery, diced
Carrots, sliced
Onions, minced
White Wine
Chicken Broth
Heavy Cream
Fresh Parsley
Potatoes, peeled & diced
• In large baking dish, arrange ribeye pork chops evenly. Whisk marinade ingredients together in bowl. Set
1/4 c. marinade aside in refrigerator. Pour remaining marinade over pork chops and marinate 20-30 minutes.
• Meanwhile, cook pasta according to package directions. Whisk together remaining peanut sauce ingredients in large bowl. Drain cooked pasta; toss with peanut sauce. Add more soy sauce if desired.
• Heat an indoor grill pan or outdoor grill to medium- high. Remove pork chops from marinade and discard excess marinade. Place pork chops on hot grill and cook 4 minutes on each side, ipping once until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on a meat thermometer.
• Transfer grilled pork chops to a cutting board and let rest 3 minutes. Slice pork against grain.
• Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.
*May substitute 1 tbsp. dried cilantro.
DRINKS
Peaches & Patron
Chef Mercer A. Mohr
• Mold pastry sheets to size of bowls. Egg wash and bake at 425 degrees F. until golden. Place to side.
• In a large stockpot melt butter and garlic, then add vegetables. Add chicken, white wine and chicken broth. Cover and simmer until vegetables are tender. Add cream at end and thicken with our, add parsley and salt and pepper to taste.
• Put lling into bowls and top with pastry.
Thai Pork Noodle Bowl
Serves 4
4 boneless ribeye (rib) pork chops (3/4- to 1-in. thick)
3 wedges 1 cube 2 oz
3 oz 1 tbsp to serve
Peach
Sugar
Peach Snapps
juice from 1 Lime
Patron Tequila
Agave Nectar
Salt, for rim of mason jar
Marinade
1/4 cup
1/4 cup 3 cloves 3 tbsp 1 tbsp 1
Soy Sauce Cilantro*, chopped Garlic, crushed Brown Sugar Vegetable Oil Lime, juiced
• In a boston shaker, muddle the peach wedges and sugar cube.
• Add ice, peach snapps, juice of 1 lime, tequila and agave nectar.
• shake vigorously and pour into salt rimmed mason jar. Garnish with straw and lime circle.
Cuisine of ARIZONA The Premier Culinary Guide to the Grand Canyon State
cuisineofarizona.com 143
Recipes