Chef Joshua from Salty Sow prepares unique and flavorful dishes

Posted at 5:51 AM, Sep 11, 2017

Truffled Deviled Eggs
12 Eggs
2 oz. of white vinegar
1 tbsp. of salt
3 oz. of mayonnaise
1 & ½ oz. of sour cream
¼ oz. of creole mustard
½ tsp. of white truffle oil
Salty and Pepper to taste
Bacon Crumbles as needed 
Chopped Chives as needed

Place eggs in a large pot and cover with cold water.
Add 2 oz of white vinegar and 1 tbsp of salt
Bring to a boil, turn down to a simmer and cook for 13 minutes
Peel eggs and cut in half and remove yolks
Put yolks through a fine sieve or food mill and mix mayonnaise, sour cream, mustard and truffle oil and season with salt and pepper
Place filling in pastry bag and pipe into egg whites.
Add chives and bacon crumbles on top 

Brussel Sprout Caesar Salad
1 cup romaine, washed, dried, cut into 2" pieces
½ cup sliced Brussel sprouts, blanched in boiling water till slightly tender
2 Tablespoons dried cranberries
2 Tablespoons candied almonds( any nut will work)
¼ cup freshly grated parmesan cheese
2 - 3 oz. Caesar dressing
Mix everything well, season salad with fresh cracked pepper and more cheese if wanted

Mix everything well, season salad with fresh cracked pepper and more cheese if wanted

Fried Green Tomatoes with Guacamole
Fried Green Tomatoes
4 green tomatoes, cut into 1/4-inch rings 
Kosher salt and freshly ground black pepper 
3/4 cup all-purpose flour 
4 eggs 
1 1/2 cups panko bread crumbs
In a deep sauté pan, preheat oil to 350 degrees F. 
Season tomatoes, on both sides, with salt and pepper. 
Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs. In another dish, bread crumbs.
 Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. 
Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minute

4 ripe avocadoes, halved and seed removed
¼ red onion, fine dice
1 jalapeno, seeded, fine diced
1/8 cup cilantro, chopped
1 lime, juiced
Kosher salt and freshly ground black pepper 

In a large bowl scoop avocado pulp and lime juice, toss to coat. Using a metal spoon break down avocado into chunks.
Then, fold in the onions, jalapeno, cilantro, and salt and pepper to taste. Let sit at room temperature for 1 hour and then serve. 

Red chili vinaigrette 
½ cup green onions, thin sliced and chopped
¼ cup red bell pepper, small dice 
1 Tbsp garlic, minced
¼ cup lemon juice
1 Tbsp dry oregano
1 Tbsp red chili flakes
¾ Tbsp granulated sugar
1/5 Tbsp kosher salt
3oz blended oil, olive oil and canola
In a large mixing bowl combine all ingredients and mix well. Adjust seasoning if need.
Store in air tight container till needed.  

Salty Sow  
4801 E Cactus Rd Phoenix, AZ 85032