Crudo restaurant in Phoenix puts a new twist on Thanksgiving tradition.
Chef Cullen Campbell of Crudo and Mixologist Micah Olson of Bar Crudo came down to Sonoran Living and shared with viewers three dishes great for entertaining. THey served up olive oil mashed potatoes, truffle popcorn, and turkey sugo as well as two holiday cocktails great for Thanksgiving.
1/4 cup extra virgin olive oil
1 sweet yellow onion diced
6 cloves garlic smashed & chopped
2 tbsp thyme chopped
2 (28 oz) cans ground & peeled tomatoes (preferably DiNapoli or Pomi)
8 oz parmesan rinds
2 lbs left over turkey, turkey breast or ground turkey
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme, parmesan rinds, turkey, tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 1&1/2 hours until as thick as hot cereal. Season with salt, pull out the parmesan rinds and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Pour over your favorite pasta and garnish with basil and grated parmesan
Olive Oil Mashed Potatoes
8 yukon gold potatoes
1/2 cup first cold pressed olive oil
salt to taste
Peel and quarter potaoes. Boil them in a large pot of water until tender, about 15-20 minutes. Strain and mash through a rice immediately. Season with olive oil and salt to taste.
½ cup of white corn kernels
1/3 cup bacon fat
¼ cup shaved parmesan
¼ cup diced chives
In a pot over medium-high heat, pour in the bacon fat and kernels and cover. Once popping begins slightly tilt the lid to let some steam out and give the pot a shake. Once popping steadies and slows down remove from heat. Pour into serving bowl and garnish with shaved parmesan, diced chives and drizzle with truffle oil.
3603 E. Indian School Road
Phoenix, AZ 85018
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