Tasty recipes from Del Frisco's Grille

One of the Valley's newest restaurants is open for business and Del Frisco's Grille offers a variety of dining selections for just about everyone. 

Chef Michael Christensen shared a few of the recipes with us and some of the flavors might just take you back to your childhood.

Pimento Cheese Fritters with Chipotle Ranch Sauce

Pimento Cheese Mix

Ingredients:
8 oz     Pimento Cheese Mixture from your favorite grocery store
2 oz     Panko Bread Crumbs
Salt, Pepper to taste

Directions:
1.  In mixing bowl, mix pimento cheese and bread crumbs until fully mixed. Adjust seasonings if needed, place into refrigerator and let rest for 1 hour.
2.  Remove from refrigerator, scoop into 1 oz. balls and place back into refrigerator.

Breading Fritters

Ingredients:
1 cup    All-purpose Flour
1 cup    Egg wash
2 cups  Panko Bread Crumbs

Directions:
1.  Place above ingredients into separate containers and set up a standard breading station.
2.  Place fritter into flour, coat fully and remove from flour. Then place into egg wash, move around to coat fully, remove from egg wash then place into bread crumbs, roll fritters between hands to force bread crumbs into fritters. After they are all breaded, place back into refrigerator.

Chipotle Ranch

Ingredients:
1 qt.    Favorite Ranch Dressing
1 TB    Chipotle Powder

Directions:
1. In mixing bowl, whisk mixture until smooth, reserve for service cold.

Deep Fryer Setup
1 qt.    Salad Oil

Equipment:
Small pot large enough to hold oil with 3 inches of sides higher than oil
Slotted spoon
Paper Towels
Turkey deep fryer thermometer

Directions:
1.  Place pot on stove, add oil, and heat to 325 degrees on the turkey thermometer.
2.  Gently place a few fritters into oil, cook for 1 minute, remove from oil with slotted spoon, and place onto paper towels to absorb excess oil. Repeat until all fritters are fried.
3.  Place onto plate with side of Chipotle Ranch Dressing and serve.

Mini Coconut Cream Pie

Coconut Cream Filling
Ingredients:

1 box        Vanilla pudding base
2 cups        Coconut Milk (or as directed on the pudding mix)
2 oz        Whole butter, unsalted
½ cup        Shredded coconut

Directions:
1.  Follow recipe instructions and cook all ingredients to point of being done. Pour into premolded mini pie tins. Place into refrigerator overnight to set.
2.  To serve, unmold, place on plate, pipe whipped cream onto top of pie, sprinkle toasted shredded coconut over whipped cream and serve.

Wafer Crust

Ingredients:
6 oz.    Vanilla wafers
1 TB    Sugar
2 oz.    Melted butter, unsalted

Directions:
1.  In food processor, combine all ingredients and pulse until medium coarse consistency and remove.
2.  Press 4 ounces of crust into the 2 mini spring form pans and press into bottom and up the sides. Chill crust before filling.

Del Frisco's Grille
2425 E. Camelback Road
Phoenix, AZ 85016
www.delfriscosgrille.com