LifestyleSonoran Living


Hearth '61 at Mountain Shadows has fresh summer dishes

Posted at 7:53 AM, Aug 06, 2019
and last updated 2019-08-06 13:44:33-04

Chef de Cuisine Alfred Muro of Hearth '61 at Mountain Shadows stopped by to talk about some delicious summer recipes! Here are the recipes from today's show:

Calabrian Chili Vinagrette
Serves: 4 people
1 Shallot, finely chopped
6 Garlic cloves
1 oz. Ginger
6 ea. Calabrian Chilis
2 sprigs Thyme
1 tbsp. Brown sugar
1/2 tb. Salt
1/2 Cup Sherry vinegar
1 Cup Extra Virgin Olive Oil

1. Sweet the garlic, shallot and ginger together. Then chill.
2. Mix all ingredients together, bon appétit!

Heirloom Tomato Panzanella Salad
Serves: 4 people
3 ea. Heirloom tomatoes (large)
3 ea. Peaches
8 oz. Burrata
1/2 loaf Country bread
2 ea. Mint sprigs
3 tbsp. Extra Virgin Olive Oil

1. Cut heirloom tomatoes and peaches into bite-size pieces.
2. Cut burrata into quarter-size pieces.
3. Tear country bread into bite-size pieces, toss it in EVOO and a little salt and bake at 325-degrees for 10-15 minutes, until crunchy.
4. Garnish with mint sprigs on top.
5. Enjoy!

Pan Roasted Salmon with Lemon Chive Spaetzle
Serves: 4 people
Pan Roasted Salmon
4 ea. Salmon (6oz.)
1 tbsp. Butter
2 ea. Thyme sprigs
To taste EVOO

1. Drizzle pan with EVOO and season salmon with salt.
2. Sear the salmon, skin side up.
3. Once the salmon starts to brown in the pan, set it in the oven at 375-degrees for 7 to 9 minutes.
4. Pull the pan out of the oven and flip the salmon. Add butter, a little chopped garlic and thyme in the pan. Then baste the salmon for about 1 minute and let it sit for 1 more minute.

Lemon Chive Spaetzle
2 cups Flour
5 ea. Eggs
1 tsp. Salt
1/2 cup Lemon juice
1 ea. Lemon Zest

1. Mix eggs, lemon juice and salt together. Mix salt and flour. Add all ingredients together and mix.

Andouille Mushroom Broth
2 cups Mushrooms
1 Cup Andouille sausage
1/2 Cup Dry Wine
4 Cups Stock of choice
1/4 tsp. Salt

1. Sauté mushrooms and andouille sausage for about 3 minutes.
2. Add wine and reduce to about half the liquid you started with.
3. Add stock and salt, bring to a boil until everything is steeped well together.
4. Boil about 1 gallon of water, with salt to taste.
5. Push a little batter through a colander with medium-size holes.
6. Allow noodles to boil for under a minute, they should float for 10 seconds before removing from water.
7. Toss in a little EVVO and chill the pasta for serving later.
8. Sear noodles in a pan until golden brown and add a small knob of butter to release the noodles and add a pinch of parsley. Bon appétit!

Hearth '61 at Mountain Shadows
5445 E Lincoln Drive, Paradise Valley
(480) 624-5400