LifestyleSonoran Living


Chef Rene Andrade of Ghost Ranch restaurant serves up a modern twist to Southwest cuisine

Posted at 7:43 AM, Jan 28, 2020
and last updated 2020-01-28 12:11:17-05

Chile Relleno:
6 Roasted Anaheim Peppers, peeled and seeded

Chimayo Salsa
10 Tomatoes, chopped
2 Onions, chopped
10 Garlic Cloves, chopped
12 Dried Guajillos, seeded
1 Cup Chimayo Powder
Salt, to taste

Goat Cheese Cream:
3 Cups Heavy Cream
1 ½ Goat Cheese
Salt to taste

2 Cups of Chopped Garlic
1 Cup of Shallots, chopped
2 ½ Quarts of Brown Button Mushrooms
½ Tbsp Thyme
1 Cup White Wine
Salt and Pepper to taste

Procedure: 1. Wash and dry peppers. 2. Roast peppers over an open flame for about 5 minutes until they're blistered all over. 3. Put peppers into a bowl, wrap, and set aside for 10 minutes so they're easier to peel. 4. (For Chimayo Salsa) In a hot saucepan, combine onions, tomatoes, and garlic and allow to sweat for 5 minutes. 5. Add the toasted guajillo chiles and add enough water just to cover all of the ingredients. 6. Allow to boil. Once boiling, cover, and bring to simmer for about 10-15 minutes. 7. Once chiles are softened, transfer the mixture to a blender and blend until smooth. Add more water if needed. Season with salt to taste. 8. (Goat Cheese Cream) Simmer the heavy cream in a saucepan over medium high heat until reduced to half of the original quantity. 9. Once reduced, slowly add goat cheese until sauce is smooth and velvety. 10.Season with salt. 11.(Duxelles) In a large hot skillet, add garlic and shallots and saute for 4 minutes until caramelized. 12.Add mushrooms, white wine, thyme, and salt and pepper to taste. 13.Reduce the heat to medium low and cook for 30 minutes until all of the water is evaporated.

Assembly: 1. Cut a slit along the length of each pepper to form a pocket. 2. Fill each pepper with the mushroom duxelle. 3. Spread the warm goat cheese cream in the center of each plate. 4. Top with a smaller circle in the center of chimayo salsa. 5. Place the filled pepper in the center of the plate and top with chives.

Valentines Day Dessert
Chocolate Chiltepin Semifreddo:
¼ Cup Heavy Whipping Cream
4 Chiltepin (ground to powder)
½ Tbsp Sugar
1 Tbsp Water
1 oz Dark or Bittersweet Chocolate
¼ Tbsp Cocoa Powder
1 Egg Yolk
1 Tbsp Sugar
3 Tbsp Mascarpone

Procedure 1. Put Heavy Cream in a small saucepan on a low heat and let it come to a slight simmer. Add powdered chiltepin and allow to simmer on low for 10 minutes. Strain and set aside to cool. 2. Combine Sugar and water in a small saucepan over medium heat until the sugar dissolves and the water simmers. Take the saucepan off of the heat and add the chocolate and cocoa powder and whisk until smooth. Transfer to a larger bowl and let cool for about 10 minutes 3. Beat the egg yolk and sugar with an electric mixer fitted with whisk attachment on medium high speed until the color turns lighter and it becomes thick. This takes about 5 minutes. 4. Fold the chocolate mixture and the egg yolk mixture together until evenly combined. Meanwhile, wash your mixer bowl and whisk attachment. 5. Whip together the mascarpone and cooled heavy cream in the mixer bowl with the whisk attachment on high speed until soft peaks form. Gently fold the cream into chocolate mixture. 6. Spread the finished semifreddo into a container and allow to freeze overnight, or for at least 6 hours. Take the semifreddo out of the freezer 10-15 minutes before consumption.

Brown Butter Lime Shortbread Crust:
1/2 Cup Unsalted Butter
¼ Cup Brown Sugar
Zest of 1 Lime
1/4 tsp of Vanilla
½ Egg
⅛ Cup Lime Juice
1 ⅛ Cup Ap Flour
1 Tbsp Cornstarch
⅛ tsp Salt

Procedure: 1. Place Butter in a small saucepan over a low heat. Allow butter to melt and continue to simmer the butter until it browns, smells nutty, and starts to collect small brown flecks at the bottom of the saucepan. Remove from heat and place in a separate container to cool. 2. Allow the butter to come to room temperature before using. It should be solid, but not too hard. When pressed with a fingertip it should still leave an indent. 3. Combine the brown butter, brown sugar, lime zest, and vanilla in the bowl of a stand mixer, fitted with the paddle attachment. Mix together until fully incorporated and the mixture appears fluffy and lightly colored. 4. Add the egg and mix until fully incorporated. 5. Add the lime juice and mix until fully incorporated. 6. In a different bowl, combine the remaining dry ingredients and whisk them together. Add the dry ingredients into the wet and mix until just combined. Be careful not to overmix. 7. Roll into a log and wrap with plastic wrap. Allow to freeze for at least 30 minutes. 8. Before you bake, take the log out and allow to come to room temperature. Roll out dough to ⅜ inch thickness and cut dough into desired shape and place on baking sheet. 9. Let the cookies chill in the fridge for 10-15 and then place into a 350 degree oven and bake for about 8-10 minutes. If edges brown at all, they are done. 10.Let cool for one minute before transferring to a cooling rack to finish.

Toasted Marshmallow Fluff:
1.5 oz Egg Whites
1 Tbsp Granulated Sugar
⅜ Cup Corn Syrup
⅓ Cup Sugar
⅛ Cup + 1 tbsp water
¼ tsp vanilla

Procedure: 1. In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and a sprinkle of cream of tartar (if you have any) and beat on low until eggs get foamy. Add the tablespoon of sugar and increase mixer to high until egg whites form soft peaks. Leave them in the mixer. 2. In a saucepan, combine the corn syrup, sugar, and water and allow to bowl on medium heat until the mixture reaches 248 degrees (firm ball stage). 3. Once the mixture reaches firm ball stage, turn your mixer on to medium and pour the sugar mixture into the egg whites while the mixer runs. 4. When all of your sugar is added, increase your mixer to high and whisk for 5 minutes. 5. Add the vanilla and whisk for an additional minute.

6. When you're ready to plate, spread the marshmallow fluff however you prefer and torch to your desired look.

Mezcal Strawberries:
4 Cups Cut Strawberries
1 Cup Mezcal
1 ½ Cups Water
1 Cup Sugar

Procedure: 1. Place the strawberries open face down in a single layer in a flat dish. 2. Whisk the sugar into the mezcal until dissolved and pour into the dish with strawberries. 3. Wrap with plastic wrap and let them soak in the fridge for at least 1 hour. 4. After soaking, combine the strawberries with the mezcal-sugar syrup and water in a saucepan and cook on low heat until thickened - approximately 25-30 minutes. 5. Allow to cool and use when desired.

Ghost Ranch
1006 E. Warner Rd.
Tempe, AZ 85284
(480) 474-4328