Brunch
Coffee Agave rubbed Berkshire Pork Rib
Carving Station
Pork Ribs
Ingredients:
1 cup Agave
2 tablespoons Ground decaf coffee
1 teaspoon Ancho powder
1 teaspoon Chipotle powder
2 teaspoon Granulated garlic
1 teaspoon Cumin
1 teaspoon Coriander
½ teaspoon Allspice
1 tablespoon Black pepper
2 tablespoons Salt
Method:
Combine all the spices into one spice blend, brush the ribs with agave and season liberally with the spice blend. Then cold smoke using mesquite wood chips for one hour. Wrap in plastic and foil and bake for 2 ½ to 3 hours at 300 degrees.
Garnish:
House South West BBQ Sauce
Fresno chilies
Cilantro
Dinner Menu
Smoked Lamb Neck Bucatini
Smoked Lamb Neck
Ingredients:
12 lamb necks hot smoked and grilled
S&P
Method:
Wrap in plastic wrap and foil, place on wire rack sheet tray and bake for 4-5 hours at 280 degrees. When done remove the meat from the bones and shred
Smoked Lamb Neck Ragu
Ingredients:
2 Cans San Marzano Tomatoes
1 cup Extra Virgin Olive Oil
4 Yellow Onions Julienned
12 Cloves of Garlic Sliced
2 Cups Golden Raisins
2 Tablespoons Harissa
1 Cup White Wine
½ Cup Madeira
1 Tablespoon Red Wine Vinegar
1 Tablespoon Sugar
S&P
Method:
Roast the tomatoes at 500 degrees until slightly charred about 10 minutes (depends on your oven) When done run the tomatoes through a food mill to break down the tomatoes, then set aside. (if you don't have a food mill you can chop the tomatoes by hand or pulse in a food processor or blender) In a large sauce pot add 1 cup extra virgin olive at medium heat. Add the garlic and onions and sauté for 2 minutes. Add the harissa and golden raisins and cook 2 more minutes. Deglaze with the white wine and Madeira continue to cook to the alcohol has burned off. Then add the tomatoes, season with salt and pepper. Next fold in the smoked lamb neck cook for 20 minutes on low. Add the vinegar and sugar and adjust with salt and pepper as needed. Store in none reactive container in the cooler for up to 1 week.
Bucatini
1 lb Bucatini
4 qts water
Kosher salt
Method:
Bring 4 qts of water to a boil and season heavily with salt. Add the pasta and cook till al dente about 10 minutes.
Garnish:
Grated Montasio Cheese
Basil leafs
Heirloom Carrots
Ingredients
1 bunch- tri color carrots
1 tbsp curry powder
1 tbsp Whole butter
1 tbsp Cardamom cherry jam
1 tbsp crème fraiche
Mint leaves
Salt
Method:
1. In boiling water, blanch carrots until almost done. Shock them in ice water. When ready to heat up, Put oil in sauté pan and roast carrots slowly for 3- 5 minutes. Add curry powder and butter at the same time. Keep roasting the carrots till you see nice color and warm all the way through. Season the carrots with salt.
2. On the plate spread cherry cardamom chutney, place carrots right on top of it. Put crème fraiche around the plate and finish the garnish with mint leave and pickled carrots.
Cardamom cherry jam
½ # cherries
1 tbsp Cardamom powder
2 cups Balsamic vinegar
2 cups Sherry vinegar
2 cups sugar
1 each cinnamon stick
1 tsp Group star anise
Method:
1. Put all ingredients in a sauce pot, cook on low heat till cherries are cooked and liquid is more jam like consistency.
Artizen, Crafted American Kitchen & Bar at The Camby
2401 East Camelback Road, Phoenix, AZ 85016
(602) 522-6655
www.ArtizenAZ.com
