RECIPES: Thirsty Lion Pub & Grill's lighter fare

Kody Harris, executive chef at Thirsty Lion Pub & Grill, prepares lighter fare for after the holidays.

BACON WRAPPED DATES
Medjool Dates, Pitted 4 ea I
Almond, Toasted, Whole 4 ea I
Blue Cream Cheese, Divided (1/4) 1 oz I
Maple Bacon, Slice, Divided, (1/2) 2 ea I
Maple Balsamic Reduction 1/2 fz I

Garnish
Mesclun Spring Mix 1/2 wz I
Vinegar, White Balsamic 1 t I
Oil, Olive, Extra Virgin 1 t I
Red Pepper Curls 1/8 wz I
Procedure
1 Cut each date in half lengthwise. Remove pit.
2 Place an almond in the center where the pit was.
3 Add 1/4 oz. of cream cheese to each stuffed date.
4 Wrap each date with 1/2 slice of pre blanched maple bacon.
5 Place a pick through the bacon and date to secure.
6 Place on pizza pan and transfer to pizza oven @ 575°.
7 Cook for 5 minutes, and then remove when bacon is browned.
8 Place a 9" round plate on production counter.
9 Toss spring greens with oil and vinegar and place on the center of plate. Top with red pepper
curls.
10 Form an artistic circular pattern of maple balsamic reduction around the inside of the plate.
11 Place cooked dates in the sauce on the plate, leaving picks in.

TUSCAN KALE SALAD

Kale, Tuscan, Leaves, Ribbon Cut - 3/8" 2 1/2 wz I
Lemon Shallot Vinaigrette 1 fz R
Almonds, Toasted, Rough Chop 1/2 wz I
Currants, Zante, Macerated 1/2 wz R
Cheese, Asiago, Micro‐Planed 1/4 wz I

Garnish
Cheese, Asiago, Micro‐Planed 1/8 wz I

Procedure
NOTE: Kale must be "Tuscan" variety. NOT SUBSTITUTIONS.
NOTE 2: Cut vein from leaves, then julienne in 3" lengths vertically on the leaves. NO LONG STRANDS
NOTE 3: Stir lemon vinaigrette for every order. Do not use if day old.
1 Place cleaned, dried kale leaf ribbons into a mixing bowl.
2 Add Lemon vinaigrette. Toss.
3 Add almonds and currants. Toss.
4 Add micro‐planed asiago cheese. Toss until coated.
5 Place salad on the center of a 9" round chilled plate. Mounded high for presentation.
6 Garnish with additional micro‐planed asiago cheese.

BAJA FISH TACOS

Olive Oil Blend 1 T I
Cod, Cut ½" ‐ diced 5 wz I
Seasoning, Taco 1 T I
Water 1 T I
Tortillas 6 ea I
Sauce, Chipotle Aioli 3 T R
Dressing, Honey Lime Vinaigrette 2 T R
Cabbage, Napa Slaw Mix 4 1/2 wz R
Pico De Gallo 1 1/2 wz R
Cheese, Cotija 1 wz I
Lime, Wedge - Cut in 1/2 3 ea I
Black Beans 3 wz R
Salsa 2 fz R
Cheese, Cojita 1 t I
Jalapeno, Whole, Grilled 1 ea I
Red Leaf, Julienne 1/4 wz I

Procedure
1 Toss seafood with taco seasoning until completely coated.
2 Place sauté pan on medium heat, add olive oil blend. Once heated add seafood.
3 Sauté to coat and cook. Once cooked, deglaze with water place onto pie tin to drain well.
4 Place tortillas on flat‐top to heat through.
5 Spread Chipotle Aioli onto double stacked tortillas. Divide prepared seafood onto tortillas evenly.
Then layer with Napa slaw mix [tossed with Honey Lime Vinaigrette], pico de gallo, Cotija cheese
and quartered lime wedges.
6 Place black beans in large ramekin and top with Cotija cheese.
7 Place salsa in ramekin.
8 Pierce bamboo skewer through all tacos and place in center front extending to the rear of plate.
9 Place black beans at 11 o'clock and salsa at 1 o'clock on above tacos.
10 Broil Jalapeño and place on julienne red leaf at 2 o'clock.

SEARED AHI SALAD
Pan & Grill Oil 1/2 fz I
Tuna, Yellow Fin 4 wz I
Oil, Sesame 1/4 fz I
Seasoning, Cajun 1 T I
Sesame Seeds, Mixed 1 wz I
Salad, House Mix 3 wz R
Napa, Slaw Mix 2 wz I
Pepper, Red Bell, Cut 1/16" X 1/16" X1" 1 wz I
Cucumber, Seedless, Half Moons 1/2 wz I
Carrot, Matchstick 1/2 wz I
Dressing, Ginger Wasabi 2 fz R
Herb, Cilantro, Chopped 1 T I
Sauce, Ginger Soy Glaze 1/2 fz R
Sesame Seed, Black & White 1 t I
Garnish
Cilantro, Sprig 1 ea I
Wonton Wrappers, Fried, 1/4" Strips 1 wz I

Procedure
1 Coat Ahi portion with sesame oil and Cajun spice and place onto hot cast iron skillet.
2 Sear for 20 to 30 seconds until cooked to 1/4". Turn over and repeat on other side. Remove from
heat. Cook exterior 1/4" only, interior must be rare.
3 Assemble house salad mix, Napa cabbage, red bell pepper, cucumber and matchstick carrots in a
mixing bowl.
4 Add dressing, toss well. Ensure all ingredients are lightly coated.
5 Mound ingredients onto chilled 9" salad bowl. . Build to emphasize height.
6 Slice the seared tuna lengthwise and shingle slices around lower half of the salad. Follow curve of
plate and lean slightly against the salad.
7 Using a squeeze bottle, dress the lower quarter of the tuna slices with Ginger Soy Glaze. Follow
the curve of the tuna.
8 Garnish presentation with fried wonton strips and sesame seeds on the top center of the salad,
emphasizing height.
9 Place cilantro sprig over wontons.

Thirsty Lion Pub & Grill
2000 E. Rio Salado Parkway Suite 1041
480-968-2920

thirstylionpub.com/tempe

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