Alfred Muro, Chef de Cuisine at Hearth '61 at Mountain Shadows stopped by to talk delicious dishes, here are some recipes from today's show:
Arugula and Date Salad
The arugula will be tossed in the vinaigrette. The dates are de seeded and split. Goat cheese is from crow's dairy farm in buckeye AZ. Oranges are navel and suprem'ed separate the segments from one another. Fennel is shaved and also tossed in the vinaigrette along with the arugula. Everything else beside the greens are placed on top as garnish.
1 ea Spanish octopus
1 ea Large Carrots, large cuts
3 stalks Celery, large cuts
2 ea Yellow onion, large cuts
1 qt White wine
2 sprigs Thyme
2 ea Bay leaf
1. In a pot large enough to fit the octopus fill it with cold water and a lot of salt. Place the octopus in the pot and bring it to a boil. Stir occasionally. Once the pot has boiled for 10sec. pour the octo out of the pot and rinse off. Set aside.
2. Get a roasting pan hot enough to sear the octopus. Once as seared on as many area of the octopus as possible, remove.
3. Now in the same pan start roasting your veggies. Once you can smell them pour the wine in and bring to a boil. Place the octopus on the bed of the veggies and cover the pan and place in a 300f oven for three hours. Check for tenderness.
Hearth '61 at Mountain Shadows
5445 E Lincoln Drive, Paradise Valley, AZ 85253