Fresh Tomato Bruschetta
8 Roma tomatoes seeded and diced fine
4 cloves of garlic smashed and chopped fine
1 medium sized shallot fine dice
8 large leaves of basil julienned as fine as possible
1/4 cup extra virgin olive oil
salt to taste
a pinch of fine grain sugar
1/4 cup olive oil with 4 cloves of smashed garlic in oil to brush our grilled toast points
Green Chili Queso
2 16 ounce cans of diced green chili
1 large yellow onion fine diced to match size of chilis'
2 qt heavy cream
2.5 tablespoons ground cumin
1.5 tablespoons ground jalepeno powder
2.5 tablespoons green chili powder
about 5-6 pounds shredded pepper jack cheese varies to adjust thickness desired
check seasoning and adjust with salt
sweat onions
add green chilis and spices
stir well
add heavy cream bring up to boil
whisk in cheese to desired thickness
RF Salsa Verde
6 oz green onion rough chop
1.5 oz chopped garlic
6 oz cilantro rough chop
1 oz oregano rough chop
5 oz jalepeno seeded and cored, then chopped fine
2 oz fresh lime juice
20 oz of blended oil your choice
3 tablespoon of ground cotija cheese
1/2 of red bell pepper fine diced
Add all rough chopped greens into bowl
add fine chopped jalepeno, garlic, and red bell peppers.
stir to combine all
add lime juice and oil while stirring the mixture
add cotija and salt to taste
make two to three hours ahead of using.
Assembling Queso con Puerco
In a hot cast iron skillet
place 5 ounces of queso
then add 2 ounce of green chili pork stew
drizzle salsa verde around stew.
sprinkle red bell pepper as final garnish.
serve with warm, fresh tortilla chips
Roaring Fork
4800 North Scottsdale Road, Scottsdale, AZ 85251
(480) 947-0795
