Chef Rick talks about fresh fall dishes

Posted at 7:46 AM, Oct 12, 2018
and last updated 2018-10-12 13:55:19-04

Parmesan garlic aioli paired with the grilled artichoke & tomato kiln bread
·    4 large pealed and smashed garlic cloves
·    1/2 teaspoon kosher salt
·    ½ of a lemon juice
·    1/2 cup light, extra-virgin olive oil
·    ½ tablespoon finely grated parmesan cheese
Grind garlic into a paste with mortar and pestle. Add a squeeze of lemon. Slowly add oil. Continue incorporating olive oil, teaspoon by teaspoon, grinding and stirring until aioli forms. If too thick, add more lemon. Delicately stir in the grated parmesan cheese.

Tamarind Lime Vinaigrette for the Fall Harvest Salad
·    1 tsp of fish sauce
·    ¼ cup of tamarind paste
·    3 Tbls sugar cone water
·    1 Tbls of Lime Zest
·    1 tsp of fresh ginger grated
·    1 tsp of chili oil
·    ½ cup of canola oil
·    ½ cup of rice vinegar
Place all ingredients, except the canola oil, into a bowl. Using a whisk slowly add the canola oil until you start to see some emulsification. Add salt and pepper to taste. Enjoy.

Almond Florentine for the Fall Harvest Salad
featured on the new Kitchen West Lunch menu (pricing and menu details below)
·    1 ¾ cups sliced, blanched almonds blanched.
·    3 tablespoons all-purpose flour
·    ¼ teaspoons fine salt
·    ¾ cup sugar
·    2 tablespoons heavy cream
·    2 tablespoons light corn syrup
·    5 tablespoons unsalted butter
·    ½ teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Pulse the almonds in a food processor until finely chopped but not pasty. Stir together the nuts, flour and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small sauce pan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and the sugar is completely dissolved. Boil for one more minute, remove from heat and stir in the vanilla. Next pour mixture into almond mixture and stir just to combine.

Let cool for 30 minutes or able to handle. Roll the batter into balls, place them on the parchment paper, leaving 3 inches between each cookie since they will spread. Bake for 10 to 11 minutes rotating them half way so they will flatten out evenly. After 5 minutes of cooling, remove them and place on a cold baking sheet. Serve and enjoy.

Tomahawk Ribeye on the new Kitchen West dinner menu
1 lb. tomahawk ribeye  
Add salt and pepper to taste. Make sure that your BBQ is very hot to give you beautiful grill marks. Place the tomahawk on the grill to get your marks, then move to a cooler part of the grill for ten more minutes to get a perfect medium rare. Take it off the grill and let rest for five minutes.  Slice off the bone and thin slice the meat.  Place the meat on the serving dish with the maître d butter and serve.

Maître d` butter paired with Tomahawk Ribeye
·    1 lb. unsalted butter
·    1 tbls chop shallots
·    1 tsp chop garlic
·    2 tbls chop Italian parsley
·    2 tbls Worcestershire sauce
·    1/3 cup white wine
·    3 tbls panko bread crumbs
·    1 pinch white pepper
·    2 pinch sea salt
Keep the butter out for one hour until arrives at room temperature.  Place everything into a mixing bowl. Add all other ingredients and mix well. In a pastry bag, pipe the mixed butter on to wax paper then roll into logs. Freeze and cut them to quarter inch wheels.

Kitchen West Restaurant at The Scottsdale Resort at McCormick Ranch
7700 E McCormick Parkway, Scottsdale, AZ 85258