TOMATO JAM
Chef: Scott Mortensen
Ingredients:
2 ea lg round tomatoes lg dice
1 lg yellow onion lg dice
2 pablano peppers lg dice
4 ounces brown sugar
3 ounces rice vinegar
1/2 ounce olive oil
Method:
Dice all veg
Sauté onions and pablanos in olive oil
Add brown sugar when you can smell onion cooking
Next add vinegar reduce by half then add diced tomatoes
Reduce slowly until desired sticky jam texture.
Refrigerate and serve as needed
BONE IN PORK CHOP WITH MUSTARD GLAZE
Chef: Scott Mortensen
16 ounce double cut pork chop
Hand cut in house and brined 24 hours in house marinade
Grilled over wood fire
Finished in oven to desired temp
MUSTARD GLAZE
Chef: Scott Mortensen
Ingredients:
1/2 qt cider vinegar
1 qt sugar
9 ounces maple syrup
6 ounces whole grain mustard
Method:
Combine vinegar, sugar, maple syrup in sauté pan
Simmer and stir until reduced by 1/3 at least
Add whole grain mustard
Stir and cool for later use.
Roaring Fork
4800 North Scottsdale Road, Scottsdale, AZ 85251
(480) 947-0795
www.roaringfork.com
