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Chef Dushyant Singh has delicious summer dishes

Posted: 7:58 AM, Aug 02, 2018
Updated: 2018-08-02 13:05:35-04
TIPS: Summer grilling
TIPS: Summer grilling
TIPS: Summer grilling

Check Chef Dushyant Singh's recipes from today's show:

Crispy Potatoes
W/ Bacon, Fermented Fresno & Taleggio Cheese Sauce, Blue Cheese Powder, Chives

Potatoes
10# Russet Potatoes Split in Half Long Ways
12qt Water
2 cups Salt
Bay Leaves

Process:
Cook on a simmer for 1 ½ hours till tender. Remove using a spider and place on a sheet tray. Place in walk in to cool.

Fermented Fresno & Taleggio Cheese Sauce
1qt Hot Sauce
1 ½ Gallon Cream
1 Taleggio Cheese
1 Log American Cheese

Process:
Place hot sauce and heavy cream into a pot and simmer for 25 minutes to slightly thicken the sauce. Whisk in the cheese a little at time till completely melted and the sauce has thick and glossy consistency. No salted is needed. Store in 32 oz delis

Blue Cheese Powder
2# Blue Cheese Crumbles
Tapioca Maltodextrin
Salt

Process:
Dehydrate the blue cheese for 24 hours at 120 degrees. Blend in robo-coupe with tapioca maltodextrin and salt till a nice white powder is formed. Store in 32 oz delis

Garnish with crispy lardons and chopped chives.
Niman Ranch Pork Chop
w/ AZ Mushrooms, Parsnip Puree, Sweet Corn, Pasilla BBQ Sauce

Pork Brine
20 qt Smoked Water
5 cups Salt
5 cups Sugar
1 cup Garlic
Thyme
6 Pasilla Peppers
2 Tablespoons Coriander Seeds
Bay Leaves

Process:
Add everything to a pot and bring to a boil. Once boiled add enough ice to bring down to room temperature (Note: This also balances the salt and sugar in brine)
Brine the pork chops for up to 24 hours before cooking.

Pasilla Barbecue Sauce
12 Pasilla Chilies
10 Garlic Cloves
Hot Water
8 Strips Apple Wood Smoked Bacon (Chopped)
4 Large Shallots
10 Garlic Cloves
2 Teaspoon Chipotle Powder
1 Teaspoon Cumin
1 ½ Teaspoon Cinnamon
¼ Teaspoon Ground Clove
5 ½ Cup Ketchup
1 Cup Yellow Mustard
1 Cup Apple Cider Vinegar
3 Cups Agave

Process:
Toast Pasilla chilies for 1 minute in a 400 degree oven, allow to cool and remove all the seeds. Smash the garlic cloves add to a bane. Add the chilies and enough hot water to cover. Allow to steep for 10 minutes till the chilies have softened. Blend till smooth. In a sauce pot render the bacon, then add the shallots and garlic, sauté till lightly caramelized, about 5 minutes. Then add all the spices and cook for 2 more minutes to toast all the spices and bring out their aroma.  Next add the remaining ingredients including the Pasilla puree and simmer for up to 1 hour stir occasionally. After 1 hour blend still smooth and strain through a chinois and store in 32 oz delis.

Parsnip Puree
20 Parsnips peeled and roughly chopped
4 Shallots roughly chopped
4 Tablespoons Smoked Butter
½ cup White Wine
¼ gal Heavy Cream
2 Cups Water
1 Teaspoon Sherry Vinegar
Salt

 

Process:
To a sauce pot add 2 tablespoons of smoked butter, sauté the shallots lightly for 1 minute, then add the parsnips. Cook for 1 minute, deglaze with the white wine. Cook off wine till the alcohol is burned off. Add the water and heavy cream and cook on medium heat for approximately 20 minute, or until the parsnips are tender. Transfer the parsnips to the blender along with enough of the liquid to get the puree spinning. Blend on high for 2 minutes stirring carefully with the tamper tool to ensure the mixture is well incorporated. While blending mount with the remaining 2 tablespoons of smoked butter. Adjust seasoning with salt and a splash of sherry vinegar. Strain through chinois and store in 32 oz delis.

Sautéed Corn and Mushrooms, with minced shallots, Sliced Garlic, Deglaze with Madeira, 1 teaspoon of butter and salt to taste

Arizona Sweet Corn
w/ Calabrian Chili, Smoked Butter, Basil, Montasio, Tajin

1 Teaspoon Minced Shallots
1 Teaspoon Sliced Garlic
1 ½ Teaspoon Minced Calabrian Chilies
2 oz White wine
1 Teaspoon Red Wine Vinegar
1 Teaspoon Lemon Juice
2 Tablespoons Corn Velouté
2 Tablespoons Smoked Butter
2 Basil Leafs Chiffonade
Salt to Taste
Montasio Cheese
Tajin Spice

Process:
Using a hot sauté pan add 1 tablespoon of olive oil, then immediately add the shallots, garlic and chili. Cook for 20 seconds. Add the corn and continue to cook for 1 minute bringing everything together. Deglaze with the white wine, add the vinegar and lemon juice. Allow to reduce by half then fold in the Velouté and smoked butter. Season with salt then finish with chiffonade basil. Add to serving dish and finish with a healthy portion of grated Montasio cheese and a dusting of Tajin Spice.

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