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Artizen has creative new dishes on the summer menu

Posted at 8:27 AM, Jul 05, 2017

Located inside The Camby, Artizen, Crafted American Kitchen & Bar recently launched new menus that are divided into four different sections: Snack, Soil, Land, and Sea, focusing on seasonally-inspired and regionally-sourced dishes.

Executive Chef Dushyant Singh stopped by to cook up some items on his new summer menu!

Here are some recipes from the show:

White Cheddar Cornbread
Ingredients:
1 cup eggs
1 cup oil
2 cups milk
12 oz Sugar
1#2 oz Bread flour
1 ½ oz Baking powder
.5 oz Salt
5 oz Hayden mil cornmeal
2 cups Cheddar
1 tbs Jalapenos
Method:
1. Mix dry ingredients first, and then mix it all together in a Kitchen aid mixer at a slow speed
2.  Pour in desired container and bake it at 350, till done
 
Smoked pistachio butter
Ingredients
1# pistachios
1 # butter
Method:
1. Smoke pistachios using mesquite chips, for 20-25 minutes.
2. Using a blender, crush pistachios into small pieces. Add soft butter and mix it together. Store in fridge
 
 
Amaretto French toast
2 Slices Cinnamon Swirl bread
4 oz Amaretto French toast batter
2 oz Marinated berries
1 oz goat cheese Caramel
2 oz clarified butter
 
Method:
1. Soak the bread in the French toast. Use clarified butter and spread on the griddle. Caramelize the bread on both sides. Once cooked garnish with marinated berries and goat cheese caramel.
 
Marinated Berries
1 cup Mixed berries
2 tbs Grand Marnier
1 tbs sugar
Mint
 
French toast batter
1 cup heavy cream
½ cup beaten eggs
3 tbs Sugar
2 tbs Amaretto
¼ tsp Cinnamon powder
 
Honey Hot Fried Chicken
 Ingredients:
½ Chicken
4 oz honey hot sauce
4 oz Buttered corn
 
Method:
 
1. Brine chicken overnight in sugar, salt and water. Let the chicken dry out for couple hours and drench it in equal amount of AP flour, corn starch Tapioca flour and fry for 10 minutes at 300 degrees. Take it out and fry it again at 8 minutes or till it's done at 350 degree.  Once cooked , glaze it with honey hot sauce and serve
 
Honey Hot sauce:
45 oz. cider vinegar
45 oz. honey
175 g. garlic cloves
2# unsalted butter
2/3 c. Dijon mustard
2 lemons, juiced
4 oz. soy sauce
4 tbsp. smoked paprika
1 tbsp. pink peppercorns
2 tbsp. chipotle powder
2 tsp. thyme
1 tsp. cayenne powder
½ tsp. cinnamon
½ tsp. allspice
 
Method:
Combine all ingredients together
 
 
Buttered corn:
2 ears sweet corn
1 tbsp. unsalted butter
Salt and pepper
 
Method:
Cook it all together till corn is tender
 

Artizen, Crafted American Kitchen & Bar at The Camby Hotel
2401 East Camelback Road, Phoenix, AZ 85016
(602) 522-6655   
www.ArtizenAZ.com