Liberty Station American Tavern & Smokehouse prepares comfort foods

Posted at 8:01 AM, Apr 07, 2017
and last updated 2017-04-07 13:59:51-04

Burnt End Brisket Grilled Cheese
 sliced French sandwich bread
4 oz. burnt ends from a low and slow smoked brisket
2 oz. of pepper jack/cheddar blend
Butter for toasting each side of bread
In a medium hot pan or griddle, toast each side of the white sandwich bread until golden brown. In a separate pan, warm up your burnt ends. Top the slices of bread with the burnt ends, and then top that with the cheese. Place in a hot oven to melt the cheese. Combine both pieces of bread, cut in half, and enjoy! At the restaurant, we serve this with a tavern tomato soup, consisting of canned Italian san marzano tomatoes, roasted garlic, fresh herbs and cream.

Tavern tomato soup
1-quart san marzano tomatoes, roughly broken apart with your hands
1/4 cup roasted garlic
Tablespoon of chiffonade basil
1 cup of heavy cream
Salt and pepper to taste
In a saucepot, add the tomatoes and begin to bring up to a simmer. Add in the roasted garlic, basil, and heavy cream. Once all of the ingredients in the pot are back up to a simmer, blend with an immersion blender (a stick blender) until the ingredients are well blended but not totally smooth, we want some texture left in the soup. Season to taste with salt and pepper and serve with your brisket grilled cheese.

Green Chili Pork Stew
4 cups large diced pork shoulder
1 cup diced onion
1 cup diced poblano
1-teaspoon cumin
1-teaspoon coriander
2 quarts pork stock
 1-cup roasted poblanos
1-cup spinach
pinch of salt
pinch of pepper
In a crock-pot or roasting pan on high heat, sear the pork until golden brown. Once browned, add the onion, raw diced poblano, cumin and coriander. Sauté until the vegetables soften, and then add the pork stock. Reduce heat, and simmer for 3 hours, or until the pork is tender. In a food processor or blender, blend the roasted poblanos and spinach until pureed, and pour into the roasting pan. Let the flavors meld over low heat for about 30 minutes, then season to taste with salt, pepper, and lime juice. To present and finish, ladle the pork stew into individual cast irons, top with pepper jack cheese, and broil until the cheese becomes golden brown. Serve with a charred Serrano and grilled flour tortillas.

Smoked Pork Bucatini
1/2 lb. bucatini pasta
1 cup smoked or roasted pork shoulder
1/2 cup roasted fennel
1 cup rich pork broth
teaspoon of garlic
teaspoon of shallot
juice of 1 lemon
1 tablespoon minced parsley
butter to thicken
In a large sauce pot, bring 4 quarts of water to a boil. Cook the bucatini pasta in the water for 11 to 13 minutes until al dente, or to your preferred level of doneness. While the pasta is cooking, get a sauté pan hot on high heat. Add in the pork shoulder, garlic, shallot, and fennel and sauté until the vegetables soften. Deglaze the pan with white wine OR the pork stock. Add in the cooked pasta, and reduce the pork stock until it begins to glaze the pasta. Once the pork stock has been reduced to glaze, season the pan to taste with a pinch of salt and pepper. While the pan is still on the heat, add in roughly 1 tablespoon of butter, this will give the sauce a velvety texture and incredible mouth feel. Once the butter has mounted the sauce, brighten the flavors of the dish up with fresh limejuice and minced parsley. Serve in a pasta bowl, topped with freshly grated Parmesan cheese.

Liberty Station -American Tavern & Smokehouse
34522 N Scottsdale Rd, #180, Scottsdale, AZ 85266