RECIPES: Tips on how to pair dishes with wine, cocktail from Centurion

Executive Chef Eric Osburn, owner of Centurion Restaurant and Bar Maximus in downtown Phoenix, stopped by to show us how to pair a cocktail with a meal.

Here are the recipes from Tuesday's show:

Portuguese Fish Stew
4 New Zealand green lip mussels on half shell
4 large shrimp peeled and deveined
6 little neck clams
1 Alaskan king crab leg split
1oz melted butter
2oz white wine
2 oz all beef ground chorizo
2 oz thin sliced red onions
1 tsp of chopped garlic
1 oz of oil
4 oz par cooked potatoes
2 cups of marinara
3 oz of Marsala wine
1/2 oz Worcestershire sauce
1/2 oz of Sriracha or to taste
Salt to taste
1oz of shredded manchego

Step one
Take the onions, garlic, chorizo, and oil and sauté in a hot pan until the chorizo is mostly cooked.

Step two
add Marsala wine and de-glaze the bottom of the pan ( scrap the bottom immediately after you add the wine the alcohol will help release all bits of food stuck to the bottom of the pan. )

Step three
add all the shellfish except the crab to the wine in the pan. ( the shrimp help you know when it's done they change color)

Step four
Add potatoes, marinara, Worcestershire, and Sriracha to the pan. Stir all ingredients together and heat thoroughly. Taste and adjust spice and salt as desired.

Step five
Put your split crab legs on a shallow baking tray. Pour the white wine on the tray to steam the crab and spoon the butter over the crab meat. Place it in a oven preheated to 350 degrees for 3-5 minutes or until the crab meat is hot.

Step six
Pour your stew into a bowl or cast iron Dutch oven, lay the crab over the top and sprinkle with the manchego cheese.

Step seven
Enjoy!


Summer Cooler
2.5 oz strawberry vodka
3 dashes of orange bitters
1 basil leaf
1/4 oz simple syrup
1/4 oz fresh lime juice
1oz of club soda
smack the basil leaf in between your hands to release the oils and put in the bottom of a Collins glass.
in a shaker fill half way with ice and add simple, lime juice, vodka, and bitters. shake for 20 seconds and pour into Collins glass full of ice with basil in the bottom. top off with club soda and enjoy!


Aztec Pastry
1 4x4 square piece of thawed puff pastry 2oz of marscapone
3 blackberries
Cold water in a bowl
A pastry brush
A fork

Soup
4oz of dark chocolate ( the more expensive the chocolate the better it tastes we use callbeaut) 2oz of heavy cream
1/4 oz of Sriracha

Pastry
Place the marscapone and blackberries in the center of the puff pastry square. Brush the cold water on all the edges of the pastry. Fold in half to form a triangle. Crimp the top and bottom layer of puff pastry at the edges with the fork.
Bake at 350 until golden brown

Soup
Heat all ingredients in a sauce pot till fully melted and smooth.

Serve together and enjoy!

Centurion Restaurant and Bar Maximus
214 West Roosevelt Street
Phoenix, Arizona 85003
602-687-8796  

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