Kody Harris from Thirsty Lion Pub & Grill shows us a variety of grilling options.
1 Artichoke Stemmed
½ weight ounce Herb Butter
¼ teaspoon Thirsty Lion Seasoning
1 ½ fluid ounce Lemon Thyme Aioli
1 ounce Fried Onion Strings
1 Lemon Wedge
1 Parsley Sprig
Cut steamed artichoke in half.
Cut out inside core & thorns. Score heart and stem section.
Butter flat edges with herb butter and seasoning salt.
Place artichoke on a low heat area of the broiler.
Turn to create diamond marks. Cover with a lid.
Butter and season exterior leaves, then turn over and continue to heat under the lid. Do not burn leaves.
Place finished artichoke on a plate at 10 & 2 o'clock.
Place ramekin of aioli at 12 o'clock.
Place fried onion strings at 6 o'clock.
Garnish with lemon and parsley sprig.
Thirsty Lion Smoked Chicken & Roasted Vegetable Pizza
Pizza Dough, 10 ounces
Sauce, Roma Tomato Pizza Sauce, 2 fluid ounces
Red Pepper Flakes, 1/8 teaspoon
Pizza Cheese, 3 ounces
Chicken, Smoked, Julienne, 3 ounces
Zucchini, Grilled, Cut 3/4" , 1 ounce
Squash, Yellow, Grilled Cut 3/4", 1 ounce
Onion, Red, Grilled, 3/4", 1 ounce
Asparagus, Grilled, Cut 1", 1 ounce
Pepper, Red Bell, Julienne, 1 ounce
Garlic, Roasted, 1/2 ounce
Sundried Tomato, 1/2 ounce
Herb Blend, 1/2 tablespoon
Cheese, Feta, 1 ounce
Basil, Julienne, 1 ounce
Oil, Extra Virgin, 1 teaspoon
Cheese, Reggiano, 1/8 ounce
1 Complete steps 1 through 5 of Pizza Dough Procedure / Start.
2 Spread skin with Roma tomato pizza sauce evenly to edges making sure not to tear the dough.
3 Add crushed red pepper flakes, pizza cheese blend, zucchini, yellow squash, red onion, asparagus, red bell pepper, roasted garlic, sun dried tomato and feta cheese. Distribute evenly to the edges.
4 Finish with Reggiano and herb blend.
5 Continue preparation following steps 6 through 13 of Pizza Dough Procedure / Finish.
6 Garnish with olive oil.
Salmon & Asparagus Risotto
Olive Oil, 1 table spoon
Garlic, Chopped, 1 teaspoon
Shallot, Chopped, 1 teaspoon
Mushroom, Button, 1 1/2 ounce
Leeks, Braised, 1 ounce
Shrimp Stock, 4 fluid ounce
Risotto Base, 8 ounce
Lemon, Wedge 1
Tomatoes, Cherry, 1 ounce
Tomatoes, Yellow Pear, 1 ounce
Asparagus, Grilled Bias Cut, 1 1/2 ounce
Cheese, Parmesan, Shred, 1 ounce
Salmon, Bias Cut, Long, 3 1/2 ounce
Seasoning, Thirsty Lion, 1/4 ounce
Roasted Garlic Herb Butter, 1/4 ounce
Lemon, Wedge 1
Asparagus, Whole, Grilled, 3
Cheese, Reggianito, Micro Planed, 1/8 ounce
1 Oil and season salmon and place on designated area of grill to cook. Rotate to create diamond marks.
2 Turn salmon over, baste with roasted garlic herb butter season and finish cooking.
3 While cooking salmon, place a sauté pan on burner on high heat.
4 Add olive oil, garlic, shallot, button mushrooms and leeks.
5 Sauté for a minute, then deglaze with shrimp stock.
6 Add prepped risotto base and lower heat to a simmer.
7 Once liquid is absorbed, add red & yellow tomatoes, asparagus and a lemon wedge squeeze.
8 Add shredded parmesan cheese and toss until melted. Remove from heat.
9 Place finished risotto in a large bowl, micro plane Reggiano cheese over the top.
10 Place grilled salmon over the risotto leaning to one side.
11 Place 3 grilled asparagus spears on the opposite side leaning on the salmon
Thirsty Lion Pub & Grill in Tempe Marketplace
2000 E Rio Salado Parkway Suite 1041
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