CopperWynd Resort & Club is a paid sponsor of Sonoran Living
Flourish's Hamachi Poki Bowl
Serves One
INGREDIENTS
Hamachi ½" Dice: 4oz
Wakame Salad: 2oz
Edamame: 1oz
Cucumber ½" Dice: 1 oz
Fresno Chili (half circles): ½ tsp
Green Onion ½" bias: 1 Tbsp
Red Onion (Thinly sliced, held in ice water): ½ oz
Brown Rice (warm): ¼ cup
Avocado: ½ each
Poke Sauce : 1oz
Sesame Seeds Toasted: ½ tsp
Rice Shard: 3 each
Cilantro: 1 Tbsp
PREPARATION
1. In a chilled mixing bowl, combine Hamachi, Wakame Salad, Edamame, Fresno Chili, Cucumber, Red onion, Cilantro, and Poke Sauce.
2. In a chilled serving bowl, place a ring mold in the center of the plate.
3. Pack a portion of brown rice as the bottom layer of the stack.
4. Next, place crushed avocado on top of the rice evenly.
5. Next, place the wakame salad evenly over the avocado.
6. Next, carefully mound the Hamachi poke mixture on top of the wakame salad.
7. Garnish the top of the mound with Green onions and sesame seeds.
8. Place sesame rice cake shards on the side of the dish in a decorative manner and serve.
Flourish's Caprese Burrata Salad
Serves One
INGREDIENTS
Burrata Cheese: 5 oz ball
Tomato Jam: 2 oz
Roasted Yellow Tomatoes: 3 oz
Pumpernickle Soil: 5 oz
Pepita Pesto Gelee: 3 each
Cherry Balsamic Glaze: 1 oz
Parmesan Tuille: 1 Each
Baby Heirloom Tomato halves: 6 Each
Basil Sprig: 1 Each
Micro greens: 1 Tbsp
Black Truffle Salt: ½ tsp
PREPARATION
1. In a small bowl, place soil, then baby heirloom tomatoes, basil sprig, and micro greens.
2. Season the tomatoes and soil with black truffle salt.
3. Place the bowl on top of a black napkin, on the left side of a long rectangular plate.
4. On the opposite side of the plate place a glob of tomato jam, and streak it with the back of a spoon towards the top/center of the plate.
5. At the tail end of the tomato jam streak (top/center of plate), place a mound of yellow roasted tomatoes on top of the tomato jam streak.
6. Create a zigzag pattern with the Cherry balsamic glaze on the side of the plate with the tomato jam.
7. Place Burrata cheese just to the side of the tomato jam streaks starting glob.
8. Place parmesan tuille on top of burrata to create a table look.
9. Place pesto gelees around the cheese table and serve.
"A Taste of Flourish" for SLL viewers. Visit Flourish for dinner (5-9pm daily) between now and December 30th, 2017, for a sample of of many of the new recipes. Taste a lot for a little at only $26. (Value: $38) Does not include tax and gratuity, limit one per guest.
Flourish
CopperWynd Resort & Club
13225 N Eagle Ridge Drive
Scottsdale, Arizona, 85268
480-333-1880
www.flourishaz.com
CopperWynd Resort & Club is a paid sponsor of Sonoran Living
