RECIPES: Creative cooking from Kelly's at Southbridge

Chef Israel Medina from Kelly's at Southbridge shows us some creative cooking.

Ahi Tuna Tartare
4 oz. Sushi grade Ahi Tuna
1/2 whole Avocado cubed
1 oz. Myer Lemon sliced
1 tbsp. diced red onion
1 mint leaf chiffonade
1 tbsp. Champagne Vinegar
salt to taste
Mix all ingredients in a mixing bowl. Serve immediately
Serve with 2 oz. thinly sliced Yucca Root flash fried (golden brown color)
Brussels Sprouts
6 oz. Fresh Brussels Sprouts cut into quarters
1 oz. Candied Pancetta
1/2 oz. Saba
1 c Chicken stock
salt to taste
Chopped Chives for garnish
Add 6 oz. of Brussels to hot sauté pan with 2 oz. of olive oil. Toss frequently and get a nice sear on the Brussels sprouts. Add your candied pancetta and chicken stock. Let the liquid reduce, add salt and toss. Drizzle Saba over dish and serve.
Chicken & Butternut Squash Ravioli

1 large size Butternut Squash, peeled, seeded and roasted
8 oz. roasted chicken (boneless)
1 c brown sugar
1 tbsp. honey
2 oz. Chopped parsley
24 oz. Fresh pasta sheets (for making Ravioli's)
salt and pepper to taste
1 quart heavy whipping cream
1 tbsp. fresh minced garlic
1/4 cup chopped fresh sage
2 tbsp. unsalted butter
2 whole tomatoes sliced
Puree roasted butternut squash, brown sugar, honey and parsley. In a mixing bowl add your diced roasted chicken for your filling. Take 2 oz. of your mix and fill into your pasta sheets. Once pasta is stuffed bring salted water to a boil and cook al dente. For the sage cream sauce bring heavy whipping cream to a boil. Add your garlic, fresh sage and butter. Reduce to a thick consistency and pour desired amount over the ravioli. Garnish with sliced tomato, fresh sage and serve.

Kelly's at Southbridge
7117 E. 6th Avenue
Scottsdale, Arizona 85250
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