News

Actions

New fall dishes at LON's

Posted at 8:16 AM, Oct 05, 2015
and last updated 2015-10-05 11:16:12-04

Executive Chef Jeremy Pacheco shows some dishes from his new Fall menu at LON's at the Hermosa:


Beet Feta Salad
2 servings

Arugula, baby wild, local 1 lb
Roasted beets, diced 12 oz
Shaved black pepper feta 4 oz
Sherry vinaigrette 4 oz
Toasted pumpkin seeds 2 oz
Salt To taste
Pepper To taste

COOKING PROCEDURE
In a mixing bowl, toss and add beets.

Cedar Roasted Oysters
2 servings

Arugula, baby wild, local 1 lb
Roasted beets, diced 12 oz
Shaved black pepper feta 4 oz
Sherry vinaigrette 4 oz
Toasted pumpkin seeds 2 oz
Salt To taste
Pepper To taste

COOKING PROCEDURE
Shuck oysters and remove from shell. Place cedar
paper down and place oyster on top. Top each oyster
with 2 teaspoons of creamed leeks. Roast oysters in
the broiler or wood burning oven

Wild Boar Ragu
10 servings

Ground boar meat 5 lb
Pancetta 2.5 lb
Onion, small dice 1 lb
Celery, small dice 1/4 lb
Fennel, small dice 1/4 lb
Carrot, small dice 1/4 lb
Garlic, minced 2T
Roasted roma tomato, crushed 16 each
Fennel seed 1t
Pink pepper 1t
Crushed red pepper flakes 1t

COOKING PROCEDURE
Render pancetta. Add onion, celery, fennel, carrot,
garlic and sweat until tender. Add boar and cook
through. Toast fennel, pepper, bay leaf and mix in
well. Add crushed tomato and cook for 30 minutes.

Pappardelle with
Wild Boar Ragu

yield: 4 servings
INGREDIENTS (in order)
Pappardelle 20 oz
Wild Boar Ragu 16 oz
Wild mushrooms, clean & saute 4 oz
Chopped parsley, oregano & basil 2t
House ricotta 2T
Boar bacon 4 slices
Salt To taste
Pepper To taste

COOKING PROCEDURE
Cook pappardelle in boiling water. Sauté mushroom,
add ragu, toss in chopped herbs. Toss pasta with
ragu mixture. Place pasta and ragu evenly over 4
plates, top with 1/2 T. of ricotta, and top with boar
bacon.


The Hermosa Inn & LON's at the Hermosa
5532 N. Palo Cristi Rd., Paradise Valley, AZ 85253
602.955.7878    
www.hermosainn.com