Need some dinner ideas? Milagro Grill has a few!

Milagro Grill's Chef James Fox stopped by to show us a some dishes that would be perfect for a holiday menu.

Milagro Grill is located at 4280 E. Indian School Road, Suite 101Phoenix, AZ 85018. You can call them at 602-733-5844, or visit their website www.MilagroGrillAZ.com

Here are some recipes from the show:

Sopa de Calabasas- Butternut squash bisque with Aji Amarillo and King crab

  • 1 large butternut squash roasted till tender
  • 1 medium onion diced
  • 1 stalks celery diced
  • 1 carrot diced
  • 2 cloves garlic
  • 2 sprigs thyme
  • 1 sprig oregano
  • ½ cup cream
  • 1 qt chicken stock
  • ½  cup butter
  • 2 c brown sugar
  • 2-3 Tbls Aji Amarillo
  • 1 tsp cinnamon
  • ½ tsp allspice
  • pinch clove
  • pinch nutmeg
  • 8-12 oz cleaned king crab meat

Preheat oven to 375.  Split the butternut squash down the center with a large knife and scoop out the seeds.  Place the butternut squash flesh side up rub down with salt, pepper, ½ c brown sugar, and 2 tbls butter. Place in oven and roast for 20-30 min or until tender. While your squash is in the oven put your onion, celery, carrot, garlic, cinnamon, allspice, clove, nutmeg, thyme, and oregano into a large pot with a touch of oil. Saute on medium heat until tender, then add in your chicken stock and bring it up to a boil then lower to a simmer. As soon as the butternut squash is tender let cool for 20 min or until manageable and remove flesh add this to the simmering pot. Puree your mixture with a stick blender until smooth then add in your cream, butter, Aji Amarillo paste, and remaining brown sugar. Cut your king crab into 2 inch chunks place in the bottom of bowl and ladle hot soup over top. You can garnish this with some toasted pumpkin seeds and a dollop of sour cream.

Nuevo York- Prime New York with Tomato Chimichurri and dirty rice

  • 2 each 8oz Prime New York (You can use and tender piece of beef you prefer)
  • 2 bunches cilantro
  • 1 bunch flat-leaf parsley
  • 4 sprigs oregano leaves
  • ¼ c red wine vinegar
  • 1 c vegetable oil
  • 2 garlic cloves
  • 2 serrano chilies
  • 4 sundried tomatoes sliced
  • 2 Blood sausages (chorico mouro) cooked and sliced
  • 4 cippolini onions sliced
  • 4 Tbls butter
  • 2 cups cooked basmati rice

You can use a gas grill but I prefer to use charcoal grill but whatever you're going to be cooking on then get that fired up and getting hot. Take your cilantro, parsley, oregano leaves, vinegar, oil, garlic, and serranos, put into a blender or food processor until it is a smooth consistency add salt/pepper to taste. Reserve 1/2 of the sauce off to side and with the other ½ marinate your steaks you can do this overnight if you would like but I think it works just as fine for like 15-20 min. Liberally season your two steaks put onto the grill and cooked to your desired temperature. Reserve off to the side to let rest for at least 10 min. While your grilling you can get your rice together, to start add the butter to a large sauté pan cook on medium heat till you start to see brown bits in the sauté pan and smell a nutty aroma. As soon as you achieve this add in your cippolini onion, blood sausage, tomatoes, and rice season with salt/pepper. Heat your steaks back up on the grill for 1 minute each side or until hot enjoy these steaks with a little more chimichurri to dip in and your delicious brown butter rice.

Pastel de Pera- Pear coffee cake with warm espresso cream and dark chocolate

For the Crunch

  • 1 ½ c brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1 tbls flour
  • 2 tbls butter
  • ¼ c dark chocolate chunks

For the cake

  • 2 pears cored and sliced into ½" slices
  • 4 oz butter
  • 1 c sugar
  • 2 large eggs
  • 1 c sour cream
  • ¼ c milk
  • 1 tsp vanilla
  • 1 ½ c flour
  • 1 ½ tsp baking powder
  • 1 tsp salt

 

For the crunch combine all the ingredients in a small bowl. Work together with your hands and set aside. Next preheat the oven to 325. Sprinkle half the crunch mixture divided between two loaf pans reserve the other half of the mixture for later. Divide the pear slices and place them on top of the crunch. Next cream your butter and sugar together then add in your eggs, sour cream, milk, and vanilla. In a separate bowl mix your flour, baking powder, and salt then pour your wet mixture over top mix until combined. Split the batter into the two pans then put the rest of the crunch on top and swirl into the batter with a butter knife. Bake for 30 min or until the cake is set then let the cake cool for at least 3 hours or overnight. The espresso cream is as easy as making some whip cream and adding espresso powder to it until you reach your desired coffee flavor or you can just get some coffee ice cream to put on top.

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