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Chef James King from EVO Scottsdale prepares fall flavors

Posted at 7:46 AM, Sep 19, 2019
and last updated 2019-09-19 13:04:21-04

Spaghetti with Crab

4 oz spaghetti, fresh or dried
2oz olive oil
3oz Lump Crab
1 oz sliced garlic
3 oz baby tomatoes halved
2oz tomato puree
1 Tablespoon fresh basil, chopped
3 oz white wine
2 oz whipping cream
½ oz anisette or another anise flavored liqueur
2 oz unsalted butter
1oz bread crumb toasted in olive oil
½ oz Italian parsley, chopped

Heat a sauté pan with olive oil until the oil starts to smoke slightly, add the tomatoes and garlic and sauté for approximately 1 minute, deglaze the pan with the white wine and the anisette, add the tomato puree, the cream and the butter. Let the sauce reduce by half and toss in the pasta, herbs and crab to heat through (being gentle as not to break up the crab) plate in the center of a pasta bowl and garnish with the bread crumb and extra parsley if desired.

Pan Seared Filet Mignon with Gorgonzola Butter and Marsala Porcini Mushroom Jus

1 8oz center cut filet mignon
2oz marsala porcini jus (recipe follows)
1oz gorgonzola butter (recipe follows)
1oz olive oil
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 oz roasted mushrooms(optional)

Heat the olive oil in a sauté pan until the oil just starts to smoke, season the filet liberally on both sides with the salt and pepper. Cook the filet on both sides in the sauté pan until nicely caramelized and to desired doneness. Heat the jus in a separate saucepan. To serve plate the filet and drizzle the jus over and around, top the filet with the gorgonzola butter and the roasted mushrooms if desired.

Gorgonzola butter
4oz Gorgonzola cheese
4oz Unsalted butter
1 teaspoon Fresh thyme chopped
1 tablespoon Shallot, minced
1 teaspoon Black pepper, ground
½ teaspoon Kosher salt
1 tablespoon Olive oil

Saute shallot and thyme in the oil blend until aromatic, cool. Whip butter, gorgonzola, shallot and herbs together until blended. Season with the salt and pepper.

Marsala porcini mushroom jus
1 oz Shallot, sliced
4 each Garlic cloves
½ Tablespoon Black peppercorn
1 sprig Rosemary, fresh
4sprigs Thyme, fresh
2oz Dry porcini mushroom
½ oz Truffle oil
8oz Marsala wine
8oz Demi-glace
1 teaspoon Kosher salt

Sauté shallot, garlic, black peppercorn and herbs until fragrant and caramelized slightly. Add truffle oil, and marsala, reduce by half. Add demi-glace and reduce by 1/4. adjust salt to taste. Strain.
EVO Scottsdale is located in Old Town Scottsdale and is open daily for dinner from 4 pm - 2 am. Dinner is served until 1:30 am and happy hour runs from 4-7 pm everyday.
EVO will be offering a Guest Appreciation Week Menu from September 20-29. Wine will be paired with each course. The menu is $45 per person.
EVO is both upscale and comfortable; ideal for Sunday supper with the entire family or romantic dinner with the one you love. With recipes true to the Central and Northern regions of Italy, including Risotto, Alfredo, Ragu and Carbonara, EVO strives to perfect a balance of simple yet robust flavors, using only the highest quality ingredients available for the season.

EVO Scottsdale
4175 N Goldwater Boulevard, Scottsdale, AZ
480-265-9814
www.evoscottsdale.com