Phoenix's Taste America weekend begins Friday, September 25 with a once-in-a-lifetime culinary collaboration at the Royal Palms Resort and Spa. Dubbed A Night of Culinary Stars, the exclusive dining event will benefit the James Beard Foundation. The JBF Taste America evening will begin with a reception filled with bites and libations from local chefs, including Kevin Binkley, Matt Carter, Rochelle Daniel, Mel Mecinas and Mark Tarbell. Afterwards, guests will be seated for an exceptional dinner prepared by three James Beard Award winners: Taste America All-Star Michel Nischan, Local Star Chris Bianco, and Pastry Chef RoxSand Scocos McCreary, along with Host Chef Todd Allison, who will collaborate to create a unique multi-course menu diners won't forget. Cost is $275 per person.
On Saturday, September 26, Sur La Table at Kierland Commons, will welcome the James Beard Foundation's Taste America®: "Local Flavor from Coast To Coast" into its kitchens from 9:30 am to 4 pm. Free in-store activities of the day will include a cooking demo by Taste America All-Star Michel Nischan as well as cookbook author and instructor Barbara Fenzl, book signings, tastings from local producers and artisans, as well as product demos and tastings from national Taste America sponsors. Kitchen space is limited for chef demonstrations, so please go to the website to reserve your seats. Visit jbftasteamerica.org/event/phoenix for more details.
Recipe - serves 2-4
Guinea Hen OR Organic Chicken / Oyster / Chilmole / Agave Vinegar
For the Breast:
1 whole Guinea Hen/ Pintade/Organic Chicken
2-3 cloves garlic, crushed
thyme leaves
1 tsp. coriander/ toasted crushed
1 tsp. allspice/ toasted crushed
zest of ½ lemon
½ tsp morita chile powder
1-2 tbl. Evo
1-2 tbl butter
Salt
Remove legs and thighs. Remove thigh bone. Leave the breast on the bone, Brine breast and legs and thighs in a 6% salt solution for 4-6 hours.
Place on a sheet pan on towels uncovered in the refrigerator for at least 12 hours. Crush garlic, and toss the breast and legs and thighs with olive oil, garlic and thyme. Leave out at room temp for an hour.
Preheat oven to 450.
Mix butter with spices, lemon zest and chile. Place legs and thighs on a rack in a sheet pan or baking dish. Roast until skin is brown and internal temp reaches 165. Pull and rest.
Place breast on a rack in a sheet pan and place in oven for 10-15 minutes or until the skin is starting to brown. Brush with butter spice mix. Place back in the oven until brown and the internal temp of the breast reaches 145. Pull and rest until ready to serve.
For the Chilmole:
4oz. chile d'arbol
4oz. chile ancho
1 tbl. achiote
½ tsp. clove
2-3 whole allspice
1 tsp, black peppercorn
1 tsp. whole cumin
1 tsp, dried oregano
3-4 garlic cloves
lime to taste
2-3 charred scallion/minced
white balsamic
Char the chilies over gas or wood fire in a basket. Burn them until they are black on the outside. As the chilies finish, place them in a small sauce pot 3-4 cups of water. Remove the stems and seeds from the peppers, but reserve the burnt pieces of skin, the water helps this process. Once finished, strain the pepper skin and flesh through cheese cloth, reserve 1 cup of the water. Toast and puree all spices. In a blender add peppers, garlic, ground spices, minced scallion and adjust with lime, balsamic and salt.
For the Agave Vinegar:
4 oz. dates
6 oz. white balsamic vinegar
1-2 shallots shaved
1-2 cloves garlic
2-3 sprigs thyme
2-3 oz. agave syrup
Soak dates in White Balsamic Vinegar For at least 24 hours. Caramelize shallots and garlic in a heavy bottom pan. Add thyme and agave syrup, reduce buy 1/3. Add balsamic vinegar, 1/2 the dates. Bring up to boil. Pass through a sieve, reserve.
For the Oyster mushroom:
4-6 oz. mushroom
1 sprig rosemary
1 garlic clove crushed
1 tbl. Evo
Toss all ingredients and toast until golden brown in 4oo degree oven. Cool and slice into bite size pieces.
For the oysters
8-12 medium sized oysters, such a malpaque
2-3 oz. butter
soy to taste
lime to taste
fish sauce to taste
mint chiffonade - to taste
tarragon chiffonade - to taste
chilmole to taste
Place the oysters on a grill on high heat until they pop open. Cool until you can handle with your hands. Remove the meat and save any and all juice in a small sauce pot. Add 2-4 of the reserved oysters to the pot. Add white wine, and reduce. Puree and pass. Place back in pot finish with soy, lime, mint, fish sauce, butter and chilmole.
To Plate:
Brush an hoja santo leaf with the Agave Vinegar, Place on plate. Heat breast sausage in the oven. Heat mushrooms and oysters with oyster sauce. Slice breast and spread on hoja santo leaf. Slice sausage on side of plate with a little more chilmole for garnish. Place mushroom and oyster on top of breast.
Add more agave reduction where desired.
ALMEJAS AL VAPOR
Matthew Carter, Chef/Partner
The Mission
Serves 6
1 lb. Manila clams
1-2 Shallots, shaved
2-3 Cloves of garlic, crushed
1-2 oz. Extra virgin olive oil
6 oz. Spanish chorizo, peeled and sliced 1/8-inch thick on a bias
6-8 oz. Rock shrimp
6-8 oz. Peruvian potatoes, cut into batons and blanched
1 T Aji amarillo (add more for extra spice)
1-2 T Cajeta (can substitute sweetened condensed milk)
2-3 Cloves of roasted garlic
1-2 C White wine
1-2 Sprigs of oregano
1 C Cream
2 C Milk
2 C Clam juice or chicken stock
In a large sauce pot, heat oil until just before smoke; add shallots, garlic and cook two to three minutes. Add the clams and cover with white wine. Cover the pot with lid until clams open. Strain the clams; cool and separate the meat. Reserve the liquid and reduce by half. Add cream and reduce by half. Add aji amarillo, cajeta, oregano, milk and stock. Bring to a boil and reduce until consistent. Add the rock shrimp and cook for two minutes. Add potatoes, chorizo and clams; adjust seasoning and serve.
For JBF Taste America info: www.jbftasteamerica.org/event/phoenix
The Mission Restaurant
815 North Brown Ave, Scottsdale Az. 85251
480-636-5005
themissionaz.com
