Chef Tandy Petersen from Café Bink stopped by Sonoran Living Live to show off items from her new summer menu.
Here are some recipes from Thursday's show:
Dark Chocolate Foam with Strawberries
· 1 ½ cups Cream
· 3 T sugar
· 1 ½ cups melted dark chocolate(about 2 cups un-melted)(any type of chocolate can be used based on personal preference; may need to increase the amount of white chocolate slightly because it doesn't thicken as much once set up, sugar and salt may also need to be increased.)
· 1 ½ cups Egg Whites
· 1 t salt
· 3 strawberries sliced thinly
· 1 T Pistachios
1. Bring cream and sugar up to a boil.
2. Place dark chocolate pieces into a bowl
3. Pour cream over chocolate
4. Whisk until completely melted
5. Whisk eggs in a separate bowl to break them up.
6. Slowly pour the hot chocolate mixture into cream whisking the entire time to prevent the eggs from overcooking.
7. Strain into a container and season with salt.
8. Cool completely.
9. Pour into PSI canister and charge with two nitro "whip its".
10. Shake vigorously until it comes out thick like whip cream.
11. Slowly squeeze handle when serving.
12. Garnish with sliced strawberries and Pistachios.
· 4 cups minced bacon
· 2 cups sugar
· 1.5 cups water( or to cover)
· 2 scoops pectin mixed with 2T sugar(may be more or less depending on how much water reduces)
· ¼ cups bacon fat
· 2 T. Dijon mustard
· 1 pinch of salt(if desired)
1. Render bacon and retain fat for later use.
2. Place rendered bacon in a 2 quart sauce pot with sugar and water.
3. Cook for 1 hour on medium heat until bubbly. You will notice the sugar start to caramelize but don't let it get too dark. This will make it bitter.
4. Mix pectin and 2 T sugar together well and whisk into jam a quarter at a time. Allow to come up to a boil between each addition. Pectin acts like corn starch in many ways; it must boil to activate its thickening power. The addition of sugar keeps the pectin from clumping to itself before it thickens the jam.
5. Once to desired thickness remove from heat, cool to room temp, and whisk in rendered bacon fat.
6. Allow to cool completely then add the Dijon mustard and a pinch of salt if needed.
Bacon Wrapped Shrimp with Pasta Salad and Tomato Vinaigrette
o 20 large shrimp, shelled, tail on, and deveined
o 20 strips bacon, very thin, 1mm thick
o 4 skewers
· Pasta Salad:
o 4 cups cooked orzo
o 1 cup feta cheese
o ½ cup queen stuffed olives, sliced and drained
o ½ cup capers, drained
o ½ corn, cut off cob and cooked
o ½ cherry tomatoes, cut into bite size pieces
o 2 T chopped arugula
o Olive oil to coat
o Vinegar, and salt to taste
· Tomato Vinaigrette
36889 N Tom Darlington Drive
Carefree, Arizona 85262
Copyright 2013 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.