3 comfort food recipes from Proof restaurant

Proof restaurant teaches us how to make some comfort food classics for breakfast, lunch and dinner.

Four Season Resort

Scottsdale Troon North

Culinary Recipe

Menu Item: AZ Beef Brisket Hash (1 portion)

Method and Assembly:
1. Cut the potato, onion, and pepper to ¾
inch thick squares
2. Cut the brisket to ½ inch thick
3. Sauté the onion and pepper until there is
color
4. Fry both the potatoes until golden brown
5. Heat up the brisket in a pan with some
water until hot and add the potatoes,
pepper, and onion
6. One order of hash will equal the amount
of one mounding cupful
7. Cook two eggs to the desired temperature
8. Place the hash in a skillet and top with
cheese and place in the broiler to melt
9. Place cooked eggs on top
Qty. Item
2 oz Onion
2 oz Pepper
2 oz Potato
2 oz Sweet Potato
3 oz Smoked Beef Brisket
2 each Eggs
2Tbsp White Cheddar
1Tbsp Herbs

Jesse Hansen
Proof
 

Four Season Resort

Scottsdale Troon North

Culinary Recipe

Menu Item: Chop and Pop (1 portion)

Qty. Item
2 oz Yellow cauliflower
2 oz White cauliflower
2 oz Broccoli
1 oz Snap pea
2 oz Grape tomatoes
2 oz Peppers
2 oz Cucumber
1 oz Radish
3 oz Popcorn (one bag
microwavable)
1 fl oz Green goddess

Method and Assembly:
1. Blanch and shock the yellow cauliflower,
white cauliflower, broccoli, and snap pea
2. Slice the grape tomatoes in half, cut the
other vegetables into ½ inch pieces
3. Toss the vegetables so they are lightly
coated in the green goddess dressing
4. Remove the popcorn from the bag and
while it is still hot toss with parmesan and
thyme
5. Place the popcorn on top of the salad as
garnish

Green Goddess Dressing
2 anchovy fillet
1 garlic clove, minced
¾ c mayonnaise
¾ c sour cream
½ c chopped parsley
¼ c chopped tarragon
3 T chopped chives
2 T lemon juice
Salt and pepper to taste
1. Place all ingredients in a blender and
puree until smooth
Jesse Hansen
Proof
 

Four Season Resort

Scottsdale Troon North

Culinary Recipe

Menu Item: Tazi Steamed Mussels (1 portion)

Qty. Item
2 oz Maya farm peppers
1 oz bacon
½ t Garlic
½ t Shallot
12 each mussels
2 slices bread
4 oz White wine

Method and Assembly:
1. Sauté bacon and maya farms peppers
2. Add garlic and shallot
3. Add mussels
4. Deglaze with white wine
5. Cover and cook 3-4 minutes, until shells
have opened
6. Place shells in a medium cast iron pot
7. Add butter to the remaining wine to
create your sauce, season with salt and
pepper
8. Pour sauce over mussels
9. toast two slices of bread with butter and
parmesan
10. Cut each piece of bread into a square and
then cut into 3 pieces each

Jesse Hansen
Proof

Proof at Four Seasons Resort Scottsdale at Troon North
10600 E. Crescent Moon Drive, Scottsdale, AZ 85262
480-513-5085
Website: proofcanteen.com , check us out on Facebook or
on Twitter .

Print this article Back to Top

Comments