Perk Eatery prepared a few garden fresh dishes on Sonoran Living Live.
1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
1 1/2 to 2 cups Cilantro Jalapeño Sauce from Perk Eatery
Cotija cheese or Queso fresco
Crema Mexicana or creme fraiche
Chopped red onion
Avocado, sliced or roughly chopped
Serve with Eggs for breakfast
1 In a large sauté pan or cast iron skillet, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
2 Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
Remove from heat. Serve chilaquiles with garnishes and fried eggs.
Chicken Skewers w/ Ranchero Dipping Sauce
6-8 Chicken Breasts Cubed
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
Pound and cube chicken, set aside in large bowl. Mix remaining ingredients together and pour over chicken. Let stand in refrigerator at least 2 hour (preferably overnight). Skewer pieces on wooden or metal skewers (if using wood, let them soak for at let 1 hour in water prior to adding chicken to prevent burning on grill)
3/4 cup lowfat sour cream
1/4 cup lowfat mayonnaise or Greek yogurt
1/4 cup lime juice, from 2-3 limes
1 cup Cilantro Jalapeño Sauce from Perk Eatery
Combine all ingredients in a bowl--ready to serve.
Grilled Peaches Supreme
4 Fresh, ripe peaches-- Halved, stone removed
4 Tbls. melted butter
2 Tbls. brown sugar
1/2 tsp. cinnamon
Whipped Creme Fraiche
Whipped Creme Fraiche
1/2 cup creme fraiche
3 Tbls. powdered sugar
1 cup heavy whipping cream
In a large cold bowl, whip all ingredients together until stiff peaks are formed. Make sure all ingredients are very cold before whipping.
Preheat grill to med-high... Brush cut side of peaches lightly with melted butter, place cut side down on grill for approx 3-5 minutes depending on ripeness of fruit. Turn over and grill again, fill cavity with butter, sprinkle with brown sugar and cinnamon, cook for several minutes and remove from heat. Let stand for 5 minutes and top with whipped creme fraiche, sprinkle with desired granola and drizzle with honey. Enjoy!
#159, 6501 East Greenway Parkway
Scottsdale, Arizona 85254