Chef Andy Jaurigue from Starfire Grille prepares light and flavorful dishes

Posted at 3:27 PM, Feb 27, 2017
and last updated 2017-02-28 12:30:33-05

Kale & Chimichurri Chicken
Serves 4
2 Bundles of Tuscan Kale, Cleaned, Main vain removed and rough chopped
2ea Chicken breast cut in half lengthwise. Seasoned with Salt & pepper & Chimichurri
4oz Goat Cheese Crumbles
4oz Jicama, Cleaned & Julienned
 1 Avocado or 2 if you really enjoy avocados, Cube right before you serve
½ Cup of Cooked Farro, Similar to barley
½ Cup of Golden Raisins
1 Roasted Red bell pepper, Cleaned & Diced
Honey yogurt dressing-
1 Cup Greek yogurt
¼ Cup Honey
1 tablespoon of Lemon juice
Salt & Pepper TT-To taste
1 Pinch of Fresh herbs
Fresh herbs-
½ Sprig of Italian Parsley
½ Sprig of Rosemary
½ Sprig of Oregano
½ of Sprig of Thyme
Rough Chopped

Chimichurri Sauce-
½ Bunch of Italian parsley "Flat leaf"
3 to 5 cloves garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon Red chili pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons shallot, Medium Chopped
3/4 cup EVOO
3 tablespoons red wine vinegar
3 tablespoons lemon juice
Equipment-Knife, Cutting board, mixing bowl, Whisk, Blender, Grill Or cast iron skillet, Spoons
Heat grille or Skillet for cooking the chicken..
Prepare Chimichurri sauce- Place ingredients in a blender and lightly pulse till combined. Once combined marinate half the recipe with the chicken breast. Marinate for 30 minutes, grill chicken when you have prepared your other ingredients for your salad
Prepare dressing
Add yogurt, honey, lemon, herbs, S&P, mix well and taste to adjust.
Clean and chop Kale. Chiffonade to break down the toughness of the Kale.
Add Kale, Farro, Jicama, Avocado, Red bell pepper, raisins, Toss with dressing. Start off with a couple of spoonful's. You could also toss all ingredients and put the dressing on the side to let your guest add their desired amount.  Toss salad and crumble goat cheese over the top of the salad.  Top with your grilled chicken breast and serve. Enjoy J

Shrimp & Grits
Serves 4
2 Cups of Grits, yellow stone ground
2 qts of Chicken stock
1# Pepper Jack Cheese, Shredded
1# Sharp Cheddar Cheese, Shredded
1 Sprig of Rosemary
1 Sprig of Thyme
¼ Bunch of Italian Parsley
1 Sprig of Oregano
2 Cloves of Chopped Garlic
2-3 Tablespoons of Calabrese peppers, Found at an Italian deli
½ Cup White wine
1# 16/20 Shrimp, Peeled, Cleaned, De-veined, Tail off
½ Pound of Room temperature Salted Butter, Kerry Gold if possible
3 tablespoons of EVOO
Equipment- Knife, Cutting Board, Spoons, 2qt Stock pot, Sautee pan, Tongs
Prepare all ingredients and stage to be cooked.
Rough chop rosemary, thyme, Italian parsley, oregano set aside to add to grits later on.
Heat up 1 ½ qts of chicken stock to a simmer, add your grits and stir.. Stir for 20-30 min till grits are done. You may need to add more stock to loosen grits..  add ½ of chopped herbs and stir, fold in shredded cheeses and set to warm on stove. Cover with lid to prevent a film over top.
Warm up sauté pan to medium heat, add EVOO bring to temperature and watch for little smoke coming from the pan. Carefully add shrimp cook for couple minutes on each side. Add a dollop of butter and garlic, mix with shrimp, deglaze with white wine and let simmer for 2 minutes. Add calabrese peppers and stir. Fold in last amount of butter and stir. Finish with remaining chopped herbs. Place your grits on your serving dish and pour your buttery shrimp & peppers over the top. Enjoy J

Butter Cake
Serves 6
For Dough-
4 Cups of All-purpose flour
1# Butter
1 ¼ cup Powdered Sugar
¾ Cup Granulated Sugar
1 ½ Tablespoons of Vanilla bean paste
For the topping-
3 Tablespoons + 1 teaspoon of Honey
2 Tablespoons of water
2 ½ teaspoons of vanilla bean paste
6oz of butter, or 1 ½ sticks, room temperature
1 ½ cups of granulated sugar
½ teaspoon of Kosher Salt
1 large egg
1 cup of All-purpose flour
Whipped Cream-
1 cup Heavy cream
¼ cup powdered sugar
1 teaspoon of vanilla bean paste
1 Pint of Sliced fresh berries for garnish
 Powdered sugar for garnish
Equipment- Paring Knife, 13X9 Cooking Sheet pan, Kitchen aide mixer W/2 Bowls, Spatula, Measuring spoons, Pan spray, Mixing bowls, whisk, Spoons, off-set spatula

Pre-heat oven to 350 degrees
For the dough-
Cream butter, both sugars & vanilla in kitchen aide mixer with the paddle attachment. Scrap sides, on low speed add flour till combined.   
Spray 13X9 pan with cooking spray. Spread dough evenly on pan. Set aside and make topping
Using the kitchen aide mixer add honey, water, vanilla paste, butter, sugar & salt mix till well incorporated.  Fold in egg and scrap sides. On low speed add flour. Scrape sides and make sure topping is mixed well. Remove from bowl and spread evenly over dough.
Cook for 25 minutes till golden brown on top. Center of the cake maybe a little giggly but that's ok! Cool to touch cut & serve room temperature.
Whip up your whipped cream and slice berries of your choice. Place a dollop of whipped cream and berries over cake. Enjoy J

Starfire Grille at Starfire Golf Club
11500 North Hayden Road
Scottsdale, AZ 85260
(480) 948-6000