Chef Ryan Moore of Firebirds Wood Fired Grill shared some recipes from his Arizona Restaurant Week menu, which is held Valley wide Sept. 18 - 27.
Here are some recipes from today's show:
Jalapeno Pimento Cheese Dip
8 oz. package - Cream Cheese
2 Tbsp. - Chipotle Peppers
1 cup - Mayonnaise
3 Tbsp. - Roasted Red Pepper, diced
1 ½ Tbsp. - Jalapenos, minced
16 oz. package - Sharp Cheddar Cheese, freshly shredded
1. Place chipotle peppers in food processor or blender and puree until smooth, scraping down the sides as needed.
2. Add the cream cheese, blend on medium speed until smooth and creamy.
3. Add the mayonnaise and blend.
4. Grate the sharp cheddar cheese.
5. Transfer cream cheese mixture into a mixing bowl and add the balance of the ingredients.
6. Gently fold all ingredients until fully incorporated, be careful not to smash the cheese.
7. Refrigerate until ready to serve.
Serve with tortilla chips or your favorite crackers.
Citrus Grilled Mahi topped with Corn and Avocado Salsa served with Cous-Cous Salad
4 - 8oz Mahi Mahi Fillet
4 - TBSP Citrus Spice or Lemon Pepper
1 Cup - Corn and Avocado Salsa (see recipe below)
Cous Cous Salad
Preheat grill to medium high heat. Lightly season the Mahi filet with the citrus spice or lemon pepper. Place on grill skin side down grill for 6 minutes per side for a 1 inch fillet or until fish is firm and opaque. Top with Corn and Avocado Salsa and serve with your favorite Cous-Cous salad.
Corn and Avocado Salsa
2 Cups -4 Ears of Corn, grilled and removed from the Cob
2 Cups - Avocado, diced
1 Cup - Red Pepper, diced
1 Cup - Red onion, diced
1/2 Cup - Fresh Cilantro, chopped
1/2 Cup - Fresh Lime Juice
1/2 Cup - Extra Virgin Olive Oil
1/2 tsp - White Pepper
1 TBSP - Kosher Salt
3 tsp - Honey
Remove husks from corn and grill over medium heat for 10 minutes. Cut the corn off the cob, place into a mixing bowl and let cool.
Wisk together, lime juice, olive oil, white pepper, kosher salt and honey, set aside.
Add the red pepper, red onion and fresh cilantro to the grilled corn, gently stir. Pour in the dressing and mix gently. Be careful not to mash the avocado. Let stand for 10-15 minutes to let the flavors mingle.
Strawberry Shortcake in a Jar
1 cup - Milk
1 cup - Heavy Cream
1 cup - Greek Yogurt
3.4 oz. - French Vanilla Pudding Mix *
1 Cup Strawberry Puree
8 each - Butter Cake Rounds -We use a biscuit cutter to cut the cake*
8 oz. - Strawberry Puree
Fresh Whipped Cream
Slice Almonds - Toasted
Mint Leaf - for garnish
Combine the first four ingredients in a mixing bowl. Once the milk, cream, yogurt and the pudding mix is fully incorporated, add the strawberry puree. Mix well. Pour 3oz of the custard in each jar. Top the custard with a butter cake piece, 1oz of strawberry puree and then 2 ounces more of the strawberry custard mix. Close the lid and refrigerate for hours. Top with fresh whipped cream and toasted almonds. Garnish with mint leaf.
For the Strawberry Puree
1 cup - Frozen or Fresh Strawberries
1/2 cup - Monin Strawberry Syrup*
1/4 cup - Fresh Strawberries - Sliced, plus 2 tbsp strawberry puree
Combine frozen or fresh strawberries and the strawberry syrup mix with a hand mixer or blender until smooth. If using frozen strawberries, let the mixture stand for 30 minutes until the strawberries are thawed. Mix the fresh strawberries into the puree.
Arizona Restaurant Week
September 18-27, 2015