Chef Anthony Crocenzi of The Venue Scottsdale stopped by to show off some light and flavorful fare for the summer.
Here are the recipes from Monday's show:
Teriyaki Stir Fried Julienne-cut Asian Vegetable Wrapped Sesame Chicken
6 oz Boneless Skinless Chicken Breast
1 each Zucchini, Yellow Squash and Carrot
12 Snow peas
4 Green Onions
1 Thai Chili
2T Sweet Chili Sauce
2T Chopped Cilantro
Salt and Pepper
Preheat Oven to 375F
Slice the chicken length wise on a bias into (6) 1oz pieces.
Run the Zucchini, Squash and Carrot through a mandoline with 1/8" blade.
Julienne cut the snow peas and green onions.
Sauté the vegetables in Sesame Oil, separately.
Add ½ cup of teriyaki and reduce.
Add the Sweet Chili Sauce and pull from heat.
Season the Chicken, wrap pieces around the vegetables, and use a toothpick to secure shut.
Glaze with left over sauce from vegetable, sprinkle with sesame seeds.
Sear in a pan and finish off in the oven at 375F for 5-7 minutes.
Chanterelle Risotto, Purple Asparagus and Sweet Basil Cream
6 oz Halibut
1 cup Aborro Rice
1 quart Lobster Stock
½ lb butter
1 cup Chantrelle Mushrooms
5 stalks Purple Asparagus
1 cup White Wine
1 cup Cream
¼ oz Fresh Basil
Salt and Pepper
Season the fish and cook on a grill for five minutes on each side.
Toast the rice on medium heat with butter, chopped shallots and mushrooms. Slowly add the Lobster stock while stirring and cook until tender. Stir in ½ cup of white wine.
In a small sauce pan, heat the cream on low to medium heat and steep the basil. Let simmer until you reach the desired viscosity.
Grill the asparagus, add salt and pepper to taste.
The Venue Scottsdale
7117 E. 3rd Avenue
Scottsdale, AZ 85251
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