Chef Michael Rusconi, owner of Rusconi's American Kitchen, shows that healthy dishes can be flavorful!
Here some recipes from Monday's show:
Grilled filet of Salmon with Blackberry shellac, brussels sprouts, marbled potatoes, corn and fire roasted tomatillo sauce
1 ½ lb Fingerling potatoes (red B's may be substituted)
1 Tablespoon Olive oil
1 Tablespoon finely chopped garlic
¼ Teaspoon Sea Salt of fine salt
1/8 Teaspoon Ground Black Pepper
Toss your potatoes with the garlic, olive oil, salt and pepper.
Roast in a 350 degree oven until tender. The fingerlings take about 15-20 minutes.
4 each Tomatillos
½ each Poblano pepper (roasted, peeled and seeded)
½ each Large yellow onion (chopped coarsely)
1 clove Fresh garlic (chopped)
¾ cup Chicken stock
¼ bunch Fresh cilantro
¼ cup Extra virgin olive oil
2 oz Butter
Roast the tomatilloes and the poblanos on a barbecue grill. Allow to cool and then peel the skin off of the poblano chile. Cut the chile in half and squeeze out the seeds.
In a small sauce pot slowly sweat your onions and garlic in a little olive oil. Rough chop your tomatillos and poblano chile. Add them to your pot along with your chicken stock and bring the sauce to a simmer for ten minutes. Blend your sauce in a blender rand add the cilantro, olive oil and butter. Season with salt and white pepper to your taste. Strain through a fine mesh strainer and reserve.
For The Brussels Sprouts
12 each Brussels sprouts
1 oz Butter
Blanch your Brussels sprouts in salted rapidly boiling water. Once they are tender sauté them in butter and season with salt and pepper.
For The Corn
2 each Ears of yellow sweet corn
Shuck your corn and roast it lightly over the grill. Cut the corn kernels off the cob with a sharp knife. Toss with the Brussels sprouts
1/2 pint Blackberries
1/4 cup Molasses
1/4 cup Honey
1/4 cup White balsamic Vinegar
1 tablespoon ketchup
In a heavy sauce pot add your blackberries and vinegar. Reduce by half
Add all other ingredients and reduce by 1/3rd. Strain through a fine strainer and let cool.
For the Plate up
Spoon your potatoes, Brussels sprouts, and corn in the middle of a large dinner plate. Place your grilled Salmon on top. Spoon your sauce around the Salmon. Pare with a medium bodied Pinot Noir and have a great evening
For the Salmon
4 each 6oz Salmon Filets
Lightly oil your salmon and season it with a little salt and pepper. Grill it on a very hot grill until almost completely done. When the Salmon are almost completely cooked brush on the shellac and allow it to caramelize on the grill. Be careful not to burn it. The glaze will darken quickly.
White Chocolate Budino with Salted caramel sauce
1/4 Cup Whole Milk
1-1/2 cup Cream
1/4 cup Sugar
1/2 Teaspoon Vanilla
3 Sheets Gelatin
3/4 cup White Chocolate Chips
In a small sauce pot, bring the milk, cream, sugar and Vanilla to a light simmer. Turn the heat down to low. Add your White chocolate and allow to melt. Bloom your gelatin in ice water. It should be soft and pliable. Add the gelatin to the hot liquid, it will dissolve. Pour into a mold and refrigerate until firm.
1 cup Brown Sugar
1/2 cup Half and Half
4 tablespoons Butter
pinch Sea Salt
1 tablespoon Vanilla Extract
In a sauce pot, heat the sugar and half and half and then add the butter salt and vanilla. Stir by hand until dissolved. cool in cool in the refrigerator.
For the presentation. After it has set up pour a 1/4 inch of the caramel sauce over the white chocolate Budino. Top with seasonal fruit of your choice and whipped cream.
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Hours: Dinner daily from 5pm-10pm. Happy hour 4pm-6pm. Lunch Tuesday through Friday 11:30am to 2pm and for Sunday brunch from 10am-2pm.
Address: 10637 N. Tatum Blvd., Phoenix, Arizona 85028