RECIPES: Arrogant Butcher's heart-healthy meals for a cause

The Arrogant Butcher is offering healthy meals to raise money for the American Heart Association.

They include a variety of heart-healthy dinner menu options throughout November with a portion of the proceeds from each meal purchased benefiting the American Heart Association.

The downtown Phoenix restaurant is the last of 10 Fox restaurants to offer special menus this year for the cause.  

Sam Fox, Fox Restaurant Concepts' CEO and Honorary Chair for the 2013 Phoenix Heart Ball, launched this initiative in February with True Food Kitchen, followed by Modern Steak in March; Zinburger in April; Blanco Tacos + Tequila in May; North in June; Olive & Ivy in July; The Greene House in August; Sauce in September; and Little Cleo's in October.  

To date, more than 16,000 heart-healthy meals have been purchased at participating eateries. Proceeds will help fund educational and preventative programs in the community designed to educate children on nutrition and exercise, and teach adults about risk factors, cholesterol reduction and how to recognize the signs of heart attack and stroke. 

Throughout November, show your support by ordering one of the following delicious dishes for dinner from The Arrogant Butcher:   

The Waldorf ($8) Green Apples, Grapes, Celery, Walnuts, Yogurt Dressing  
Scallops ($22) Smoked Cauliflower, Clementine, Brussels, Marcona Almonds  
Salmon ($22) Maple Glazed Beets, Farro, Arugula  

The Phoenix Heart Ball is one of the oldest, most anticipated social events of the season and over the past 52 years, has raised nearly $30 million to support the fight against heart disease and stroke in the community.

Tables and sponsorships are still available for the 2013 Phoenix Heart Ball. For more information, visit

The Arrogant Butcher is located at CityScape, 2 E. Jefferson Street, Suite 150 in Phoenix.

For more information or to make a reservation, call 602-324-8502. For menus and hours, visit                   .

The Waldorf
Green Apples, Grapes, Celery, Walnuts, Yogurt Dressing

2 heads Romaine Hearts - julienned
½ cup Spring Mix- .5 cup
2 oz. Champagne Vinaigrette- 2 oz
8 Green Grapes- cut in half
1 Celery stalk - medium diced
12 slices Green Apple - thinly sliced
2 oz Yogurt Dressing
2 tbsp. Toasted Walnuts
Chives - minced

1. Toss romaine, spring mix, and champagne Vinaigrette together split mixture into two separate serving bowls.
2. Toss grapes, celery, apple and yogurt dressing together and place on top of the romaine, spring mix mixture.
3. Top evenly with walnuts and chives

Champagne Dressing:

5 oz.        Champagne Vinegar
2 oz.        Granulated Sugar
Pinch        Kosher Salt
1 oz.        Shallots
10 oz.        Olive Oil Blend
1.    Place all ingredients in a mixing bowl except the oil blend
2.    Slowly whisk in the oil with other ingredients
Yogurt Dressing
5 oz.        Plain Yogurt
1 oz.        Buttermilk
1 oz.        Apple Cider Vinegar
Pinch        Herb Mix (minced)
Pinch        Garlic Powder
Pinch        Onion Powder
Pinch        Kosher Salt
1.    Combine all ingredients and whisk together

Smoked Cauliflower, Clementine, Brussels, Marcona Almonds

8 pieces        Scallops
Coat pan        Olive oil blend
4 tbsp.            Roasted cauliflower
4 tbsp.            Brussel leaves (blanched)
Pinch            Salt
2 oz.            Smoked cauliflower puree
6 segments cut in half    Clementine segments
2 tsp.            Marcona almonds (slivered)

1.    In a hot sauté pan coated with oil add seasoned scallops and sear until golden brown (1 to 2 minutes)
2.    Turn scallops over and cook for 30 seconds then put on a plate to rest
3.    In a separate sauté pan warm through the brussel leaves, cauliflower and a pinch of salt
4.    Swipe 1 oz of hot cauliflower puree on 2 separate plates, divide the roasted cauliflower and brussel leaves evenly between the 2 plates
5.    Place 4 scallops on each plate and top with the halved Clementine segments and slivered almonds

Smoked Cauliflower Puree:

2 heads  Cauliflower (smoked florets)
½ oz. Butter- .5 oz
1 Shallots (sliced thin)
2 Garlic cloves (chopped)
3 oz. Heavy Cream
3 oz. Apple Juice
Pinch Kosher Salt

1.    In a pot sweat the garlic and shallot in butter
2.    Add the smoked cauliflower, cream, apple cider, salt and cover
3.    Cook on low heat until the cauliflower is tender (15-20 minutes)
4.    Place mixture in blender and blend until smooth

Maple Glazed Beets, Farro, Arugula

2 6 oz. Filet portions of salmon
Coat pan Olive Oil Blend
6 oz. Farro
8 pieces Gold Beets (cooked and large diced)
Pinch Kosher Salt
2 oz. Maple Balsamic Glaze (equal parts Maple syrup and Balsamic Vinegar)
24 leaves Arugula

1.    Season the salmon with salt and pepper then place on a very hot grill, when the salmon releases from the grill rotate 90 degrees to get proper grill marks. Flip salmon and cook to medium.
2.    In a warm sauté pan add beets and maple balsamic glaze
3.    Reduce glaze to syrup consistency the pull pan from heat
4.    Place 3 oz. of warm farro on two separate plates, place grilled salmon filets on top of the farro
5.    Scatter glazed beets on top of the salmon and spoon syrup around both plates
6.    Lay the arugula out across the salmon


3 oz.Onion- 3oz
2 oz Celery- 2oz
Coat pan Olive Oil Blend
½ cup Farro
1 ½ cups Chicken stock
½ cup Apple juice
Pinch Kosher salt
1 Bay leaf
1 Thyme sprig
Pinch Celery seed

1.    In a pot sweat the onion and celery in the oil blend
2.    Add the remaining ingredients; bring to a simmer and cover.
3.    Cook for 1 hour or until tender

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