The Praying Monk Restaurant and Bar in Scottsdale is hosting a rare dinner event featuring six exquisite dishes prepared by six of the region's most acclaimed chefs on Sunday, March 10 at 6:30 p.m.
Minnesota Vikings defensive end Jared Allen is celebrity host of the unique dining experience benefiting the Jared Allen's Homes for Wounded Warriors.
You can enjoy six courses prepared by the best: Chef Beau MacMillan of Elements at Sanctuary on Camelback Mountain; Chef Akira Back of Yellowtail Japanese Restaurant and Lounge in Las Vegas; Chef Matt Carter of The Mission Restaurant and Lounge, The House Brasserie and Zinc Bistro; Chef Christopher Gross of Christopher's Restaurant & Crush Lounge; and Chef Josh Hebert of POSH Restaurant.
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
2 roma tomatoes, peeled and chopped
1 cup dry white wine
3 garlic cloves, chopped
3 tablespoon Italian parsley, fine chop
1 tablespoon fresh oregano, fine chop
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.
Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes, wine, garlic, and oregano. Simmer over medium heat until reduced by half.
Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and oregano. Season with more salt, to taste, and serve.
· 1 cup all-purpose flour
· 1 cup yellow cornmeal
· 1 cup (2 sticks) unsalted butter, room temperature
· 1 1/3 cups sugar
· 1/4 teaspoon salt
· 5 large eggs, beaten to blend in medium bowl
· 1 teaspoon vanilla extract
· 2 pints fresh blackberries
· 4 oz. Anisette
· 1 sprig fresh thyme (picked and chopped)
Syrup and candied rosemary
· 1 cup sugar
· 1/2 cup water
· 8 (4-inch-long) fresh rosemary sprigs
For pound cake: Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs in small amounts beating constantly, and then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
For syrup and candied rosemary: Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes.
Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour.
7217 E 1st St Scottsdale, AZ 85251