Chef Rick Dupere, executive chef of Kitchen West Restaurant at The Scottsdale Resort at McCormick Ranch stopped by to cook some dishes from his summer menu.
Here are some recipes from today's show:
Poaching liquid/fish stock/fumet
10# white fish bones rinsed for10 minutes
1/2 # leeks
½ # yellow onions
1 teaspoon peppercorns
Sprig of thyme
1 bunch parsley leaves
Bring ingredients to light simmer for 40 minutes. Strain through a cheese cloth and/or very fine sieve.
A blend of fresh sweet herbs such as:
¼ cup tarragon
¼ cup basil
¼ cup parsley
2 T minced chives
2 T mint
2 T mustard leaves
2 T thyme
2 T oregano
Pinch of kosher salt and pepper to tast
Mix in blender with 1/2 cup of good vegetable or olive oil
3 egg yolk
3 minced garlic clove
2 tsp Dejon mustard
¼ cup fresh lemon juice
½ cup fresh orange juice
zest of 1 lemon
zest of 1 orange
pinch of salt and pepper to tast
1 cup canola oil or good olive oil
Add the egg, garlic, mustard, lemon and orange juice, lemon zest and orange zest to blender. Slowly pour in oil until thickened
1 # Grilled & diced Red water melon
1 # Grilled & diced Yellow watermelon
5oz thinly sliced watermelon radish
One bunch torn peppermint leaves
2oz feta cheese crumbles
1 oz local mesquite honey
Juice of one Lemon
Teaspoon of lemon oil
Teaspoon of lemon zest to taste
Salt & pepper to taste
Gently mix all ingredients together and serve alone or as a side dish with fish.
Lemon Meringue Tart
3 cups- Graham Cracker crumbs
3 oz. - melted butter
½ cup brown sugar
½ cup minced pecans
1 ½ cup Lemon Juice
5 egg yolks
2 cups sugar
4 oz. butter.
1 cup egg whites
2 ½ cups sugar
5 oz. water
Tart shells: Mix graham cracker crumbs, brown sugar and pecans in a bowl. Add Melted butter evenly. Press into Tart Tin and bake at 350 for 5min.
Lemon filling: Add lemon juice and sugar into a large stainless steel bowl, placed on top of a water bath, on medium heat. Dissolve sugar and add eggs yolks whisking until thickened. Remove from heat incorporate butter in small chunks. Pour in to Graham cracker shells that have been baked. Let set for 4 hours. Top with Italian meringue and brown with portable torch or under broiler on high.
Italian meringue: Place sugar and water into a small sauce pan and bring to a soft ball stage (240 degrees). Whisk egg whites until frothy at a high speed pour the sugar slowly into the whites and continue to whisk until whites have cooled and meringue has tightened to a sweet gnar gnar.
You can find Chef Rick at Kitchen West Restaurant at The Scottsdale Resort at McCormick Ranch. For more information, call 480-991-9000, or go to www.TheScottsdaleResort.com