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Farm fresh ingredients from Chef Steven Fowler

Posted: 7:29 AM, May 15, 2019
Updated: 2019-05-15 13:39:43-04

Avocado Toast

1 slice Noble Country Bread
Avocado Mash (rec.)
Diced Tomato
Diced Hard Boiled Egg
Caper ash
Olive Oil

Avocado Olive Oil Mash
1 ea Lime Zest/Juice
3 Ea Avocado Pitted and Diced
3 Tbl Olive Oil
Salt to taste

-In a mixing bowl, place the diced avocado, lime Juice and zest, Pinch of salt, and begin to mash with a fork.
-slowly add in the olive oil, then finish with a little more salt if needed.
Assemble as noted above

Pulled Pork Sandwich
1 ea Noble Buttermilk Bun
2 oz bok choy Slaw
1/2 oz pickled diacon radish
1/2 oz pickled carrots (
4 oz pulled pork
2 oz red pepper bbq sauce

Oreo Milk Panna Cotta
1 serving glass
Oreo Milk Base (rec)
Salted Oreo Crumble (rec)
Charred Marshmellow

Panna Cotta
Crushed Oreo 8 oz
Whole Milk 25 oz
Heavy Cream 8 oz
Granulated Sugar 7 oz
Vanilla Bean Paste 1/2 tsp
5 sheets Gelatin

- Soak the oreo in the milk for 3 hours, then strain through a china cap and press out all the liquid.
- Bloom the geletin in room temp water for about 5 minutes.
- slowly heat the cream, and whisk the bloomed gelatin into it. then add it to the oreo milk whisking to incorporate.
- add the sugar, and pour the liquid into mold and let set over night.

Oreo Crumble.
5 oz crushed Oreos
pich Salt
1 tbl Melted Butter

- place the oreos, salt, and melted butter in a mixing bowl, and mix together thouroghly.
- place on a lined sheet tray, and bake for 8 to 10 minutes at 325 degrees.
-remove from oven and allow to cool, then crumble into chunks.

For more information call 480-350-7245 or visit www.cherishrestaurant.com