Green Chili Pork Stew:
Pork shoulder 1 inch dice 7.00 Lb
Yellow onion 1/4 inch dice 1.00 Lb
Poblano peppers 1/4 inch dice 0.50 Lb
Thyme Chopped 1.00 Pinch
Bay leaf 1.00 Pinch
Poblano peppers Roasted, peeled and seeded 1.00 Lb
Chicken stock 0.75 Gal
Cumin 2.00 Tbs
Coriander 2.00 Tbs
Salt 1.00 Pinch
Pepper 1.00 Pinch
Oil, blen 2.00 Cup
Directions:
Sear the pork shoulder in oil, season with salt, pepper, cumin, coriander. Add diced onions and poblano peppers, saute until tender. Add herbs and chicken stock and braise until fork tender. Puree the roasted poblanos in blender then add to the pork stew. Adjust seasoning with salt and pepper.
Meatballs:
Ground beef 1.00 Lb
Ground pork 1.00 Lb
Ground veal 1.00 Lb
Yellow onion, diced 0.50 Lb
Garlic, minced 0.25 Cup
White bread Loaf 3.00 Cup
Whole milk 2.00 Cup
Red chile flake 1.00 Pinch
Parsley Italian 2.00 Tbs
Thyme 1.00 Tbs
Parmesan cheese 4.00 Oz
Egg 4.00 Each
Fennel seed 1.00 Tsp
Oregano, dried 1.00 Tsp
Directions:
For the panache: Soak bread in milk for 30 min. Strain milk. Dry saute fennel until aromatic, add blend oil and garlic. Saute until barely caramelized. Add fennel seed and garlic to panache and puree in blender. Small dice the onions and add to meats with all remaining ingredients.
Fresh tomato sauce:
Heirloom tomatoes 2.00 Lb
Garlic 2.00 Tbs
Basil 0.25 Cup
Evoo 0.25 Cup
Black pepper 1.00 Pinch
Salt 1.00 Pinch
Directions:
Dice heirloom tomatoes and marinate for 24 hours with garlic, basil, evoo,and black pepper salt
Shrimp Scampi:
Argentinian red shrimp 6.00 Oz
Fresh tomato sauce 2.00 Cup
Evoo 1.00 Fl oz
Parsley 1.00 Pinch
Linguine 3.00 Oz
Lemon juice 0.50 Each
Directions:
Saute the shrimp in oil, add the fresh tomato sauce with linguine. Finish with evoo and parsley. Garnish with micro basil
Market Street Kitchen
20825 N. Pina Rd., Scottsdale (Market St. at DC Ranch)
480-278-7044
www.marketstreetkitchen.com
