Category: Recipes (Page 42 of 55)

In addition to being one of the best known and most respected chefs in Arizona, Michael DeMaria is a great all around guy. We sat with him and chatted in his restaurant for several hours and the time flew. He is a great business man and an avid fly fisherman. We knew we hit it off when he showed us his fishing pics and we recognized Pagosa Springs, Colorado. His new restaurant in Scottsdale is Heirloom and this is his Heirloom Tomato Gazpacho with Grilled Prawns.

Ingredients

• Heirloom Tomatoes – 3.5 lbs
• Cucumbers (peeled) – 1 lb
• Yellow onion (dice) – .75 lb
• Garlic (peeled) – 3 ea cloves
• Cilantro – 1 head
• Lemon zest – 2 lemons
• Lemon juice – 2 lemons
• Salt & Pepper – To Taste
• E.V.O.O. – ½ cup
• Sparkling Water (Soda water) – 1 cup

Using a blender or stick blender, puree all ingredients except EVOO and Sparkling water until smooth.  Once all ingredients are blended, slowly add the EVOO to emulsify it into the soup.  Repeat with the Sparkling water.  Adjust seasoning as necessary with salt, pepper, &/or lemon juice

Grilled Prawns

2 each U-10 shrimp (Mexican white, Mexican brown). Brush shrimp with blend oil and season both sides with salt and pepper. Place on grill/broiler. Cook for about 2-3 minutes on each side until the shrimps flesh is no longer translucent.

Soup Garnish

• Red onion (small dice) ¼ cup
• Heirloom tomato (small dice) ¼ cup
• Cucumber (peeled, small dice) ¼ cup
• Green Bell peppers (small dice) ¼ cup
• Grilled prawns (diced) 2 ea

Mix even amount of all ingredients together in small bowl and season with salt, pepper, and a little lemon juice.  Place on top of soup for garnish.

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About Michael DeMaria

Michael DeMaria is one of the most respected Chefs in the Valley of the Sun. Some highlights of his carrier include a 3-year Apprenticeship Program: “School of Hard Knocks” 5-Star Arizona Biltmore Resort, Phoenix, Ariz., 1978; 12 years with Westin Hotels, 1981; Line Cooking, Banquet Cooking, Sous Cheffing; a stint at the California Culinary Academy, San Francisco, Calif. as Chef Instructor, 1989; working as Chef Garde Manger/Bangquet at the  San Francisco Ritz-Carlton, San Francisco, Calif, 1991; opening the renowned Lon’s at the Hermosa Inn, Paradise Valley, Ariz. as Executive Chef, 1993; Executive Chef at the Royal Palms Resort, Phoenix, Ariz., 1996; Owner of Michael’s at the Citadel, Scottsdale, Ariz., 1997-2007, M Catering, Phoenix, Ariz., 2001- present and his newest venture – Heirloom, An American Restaurant, Scottsdale, Ariz., 2009. Click here to learn more.

Cynthia Nimms joined us on our very first radio broadcast from Seattle where she lives and writes about the joys of cooking and dining. Her latest book Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More is designed to liven up any event or party and allow you play games without getting your hands messy. Check it out for your next fun night, and in the meantime, enjoy her wonderful Chilled Avacado Soup with Roasted Poblano Cream

Ingredients

Soup

• 2 small ripe avocados
• 2 cups vegetable or chicken broth (see box)
• 1⁄3 cup thinly sliced green onion, white and pale green portions
• 1⁄4 cup freshly squeezed lime juice
• 2 tablespoons tequila
• Few dashes Tabasco
• Salt
• Slivered green onion tops, for garnish (optional)

Roasted Poblano Cream

• 1 poblano chile
• 3 tablespoons sour cream
• 1⁄4 teaspoon ground cumin
• Salt

To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1⁄2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.

To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.

Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.

To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1⁄4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.

Makes 14 mini soups

Double all the ingredients.

Halve all the ingredients, or serve larger portions of the soup in larger glasses.

Make the roasted poblano cream up to 1 day ahead and refrigerate. Make the soup up to 4 hours ahead and refrigerate.

 Click Here for More Soups of the Week

About Cynthia Nims

Cynthia Nims studied at La Varenne Ecole de Cuisine and assisted owner Anne Willan with various cookbook projects. She has authored or coauthored twelve cookbooks, including Memorable Recipes, Rover’s, and the Northwest Homegrown Cookbook series. Cynthia has been editor of Simply Seafood magazine and food editor for Seattle Magazine. She contributes to Cooking Light, Coastal Living, and Sunset. Cynthia and her husband live in a house with a game-lover’s basement in Seattle, Washington. Check out here latest book click the link below. 

Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More

We met Emily Greenland of Emily’s Events at an event in Scottsdale and immediately hit it off. In addition to being lovely, she is one of those characters that strikes you with their honesty. What she tells you is the real deal. Emily has been our goto caterer when our best partners and friends need a referral to handle events large and small. She has always made us look good as a result. Try some of her fare yourself with this Zuccini Soup. 

Ingredients:

• 3 Tablespoons Butter
• 3 Each Medium Onion, Thinly Sliced
• 2 Cloves Garlic, Minced
• 26 Ounces Chicken Broth
• 4 Each Medium Zucchini, Thinly Sliced
• 2 Each Stalks of Celery and Leaves, Thinly Sliced
• 1 Tablespoon Minced Parsley
• 1 Teaspoon Salt
• ½ Teaspoon Each:  Dill; Basil Leaves; Fresh Ground Pepper
• 1 Cup Milk

Procedure:

1. Heat Butter until melted. Sauté Onions and Garlic until tender but not brown.
2. Meanwhile, combine Chicken Broth, Zucchini, Celery, Parsley, Salt, Dill, Basil, and Pepper in a large saucepan.  Heat to boiling. Stir in Onion mixture. Simmer 30 minutes.
3. Blend soup in 2 or 3 batches in blender until smooth.  Return to saucepan and stir in Milk.
4. Soup may be served Hot or Cold.  Garnish with fresh grated Parmesan Cheese or Lemon Slices.

 Click Here for More Soups of the Week

Contact Emily’s Events for your next occassion  (480) 707-2251