Renegade by MOD Executive Chef and Co-Founder Michael O'Dowd says simple dishes should always have a flavorful flair. So he stopped by to show us some easy dishes with a unique MOD twist.
Here are recipes from Thursday's show:
The "Shaken Wedge" with Pickled Onions & Candied Pecan Soil
Shaved Iceberg Lettuce 4oz
Tall and Small Lettuces 2oz assorted lettuces
Toasted Sweet Corn 1oz corn kernels
Bleu Cheese Crumbles 2oz bleu cheese crumbles
Heirloom Tomatoes or Vine Ripened 3oz diced heirloom tomatoes
Iitoi Onions 3tbsp chopped
Red Onions (pickled) 1oz julienne
Carrot Strings or Julienne 2oz carrot curls
Cucumber Noodles 3oz julienne
Mix all ingredients together and place in a large mason jar. Pour dressing into mason jar, screw on the lid and shake mason jar up and down until ingredients are thoroughly dressed. Unscrew the mason jar and pour salad onto plate and enjoy!
Buttermilk Yogurt Dressing
Greek Yogurt 5oz
Bleu Cheese 2oz
Lemon Juice 1 tsp
Basil, Tarragon, Chives, Parsley 1 tbsp minced each
Low Fat Mayonnaise 2 oz
S&P To Taste
Blend all together and chill. Should have a sort of runny consistency. Pour in a mason jar with ingredients and shake.
6 oz pecans
1 tsp Aji Amarillo Spice or Cayenne Spice
1 tbsp simple syrup
Toast Pecans in 350 degree oven for 10 minutes. Pull out and place in a bowl and toss in simple syrup and spices. Strain out sugar with slotted spoon and lay out to cool on parchment paper. When cooled place them in a robo coupe or blender and pulse until your desired soil consistency.
Duck Pastrami & Melon Bruschetta on Pretzel Bread
Duck Pastrami 4 oz diced
Cantaloupe 2 oz diced
Honeydew 2 oz diced
Basil 1 tbsp julienne
Mint 1 tbsp julienne
Lemon 1 tsp
Pretzel Bread 1 piece cut on the bias
Olive Oil 1tbsp
Sea Salt pinch
Diced Tomatillo 1 oz.
Mix all ingredients together and set aside. Cut pretzel bread on the bias and toast lightly or leave soft. Place a few spoon fulls of the pastrami mixture on it and enjoy!
Stone Fruit Cobbler (1 Serving)
Almond & Yuma Date Struesel:
1/3 cup raw almonds
1/8 teaspoon sea salt
1/4 cup dates
1 teaspoon coconut oil
Combine almonds & salt in food processor. Pulse into medium sized pieces. Add dates & coconut oil & pulse to mix well. The texture should be sticky but also crumbly at the same time. If it becomes too loose, add a little bit of water or more dates; if it's too sticky, add more dates.
Stone Fruit Filling:
2 cups stone Fruit (peaches, nectarines, apricots) sliced,1 whole each
¼ teaspoon vanilla powder
¼ teaspoon cinnamon powder
Combine all sliced fruit in a bowl, add vanilla & cinnamon powders & toss to coat.
Sour Cream Chantilly:
1 cup heavy whipping cream
1 tablespoon powdered sugar
1/3 cup sour cream
½ vanilla bean, cut & pods scraped out
In a kitchen aid bowl with a whisk attachment, beat cream & powdered sugar to a medium peak consistency. While still whisking, add sour cream & vanilla bean & mix until just combined.
In a serving bowl, sprinkle half of streusel mixture into bottom of bowl. Add the stone fruit filling & top with the remaining streusel mixture. Gently pat down & top with a dollop of sour cream chantilly. Pre-built cobblers will keep for 3-5 days in an airtight container in the fridge.
Renegade by MOD
9343 E. Shea Boulevard
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