LifestyleSonoran Living


Executive Chef Dushyant Singh of Artizen prepares Mother's Day brunch

Posted at 8:28 AM, May 01, 2018
and last updated 2018-05-01 13:18:23-04

Coffee Agave rubbed Berkshire Pork Rib
Carving Station

Pork Ribs


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

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.

House South West BBQ Sauce
Fresno chilies

Dinner Menu

Smoked Lamb Neck Bucatini

Smoked Lamb Neck


12 lamb necks hot smoked and grilled

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


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

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.


1 lb Bucatini
4 qts water
Kosher salt

Bring 4 qts of water to a boil and season heavily with salt. Add the pasta and cook till al dente about 10 minutes.
Grated Montasio Cheese
Basil leafs

Heirloom Carrots
1 bunch- tri color carrots
1 tbsp curry powder
1 tbsp Whole butter
1 tbsp Cardamom cherry jam
1 tbsp crème fraiche
Mint leaves
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
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