LifestyleSonoran Living


Chef Orlando Parker of Match Restaurant with FRESH dishes

Posted at 7:52 AM, Feb 26, 2019
and last updated 2019-02-26 12:37:35-05

For more information call 602-875-8080 or visit

Buffalo Cauliflower
· 1 cup all-purpose flour
· ¼ cup cornstarch
· 1 ½ teaspoon baking soda
· 1 cup sparkling water, chilled
· Salt and pepper to taste
· 2 cups cauliflower
· 1 cup buffalo sauce
· Bleu cheese, green onion (for garnish)
Heat fryer oil to 350 degrees. Mix together in a bowl the flour, cornstarch, baking soda, sparkling water, and salt & Pepper. Whisk until smooth with no lumps. Once it is whisked smooth add the cauliflower and mix being sure to coat generously. Remove the coated cauliflower one by one and drop immediately in the fryer. Coat about 4-5 minutes remove from fryer once the cauliflower pieces are firm. Toss the cauliflower pieces in a bowl with buffalo sauce and serve on plate or bowl. Add the bleu cheese and green onions to the top.

Black Bean Burger
· 1 lb tender cooked black beans or canned
· ¾ cup water or vegetable stock
· 1/3 cup all-purpose flour
· 1 1/3 cups panko
· 1/3 cup cooked quinoa
· ¼ cup corn kernels
· ¼ cup peas
· 2 tablespoons chopped parsley
· 1 teaspoon garlic powder
· 1 teaspoon ground cumin
· 1 teaspoon paprika
Drain any excess liquid from the black beans and mash with whisk or place in food processor. Once mashed add all other ingredients and mix with hands. Once firm and fully mixed In shaped into patties. Cooked in 2 tablespoons of olive oil on medium heat until black bean patty is hot and seared on the outside. Toast the buns and add your choice of toppings: lettuce, tomatoes, onions, etc.

Lemon Ricotta Beignets
· 3 Eggs
· ¼ cup sugar
· 8 ounces Ricotta cheese
· 1 ¼ cups all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon lemon zest
· 1 teaspoon vanilla paste
In a large mixing bowl whisk together all the ingredients until all are fully incorporated. Once mixed thoroughly form circular ball with the batter. Drop into fryer and cook for 3-5 minutes depending on size. Cook until golden brown and once finished poke with a toothpick to ensure they are ready if they are the toothpick should come out clean with no wet batter remaining. Toss the beignets in a 50% brown sugar and 50% powered sugar mix to coat.