Enchantment Resort’s Roasted Cauliflower by Executive Chef José Martinez
Enchantment Resort’s culinary team focuses on preparing traditional Native American cuisine. The team has relationships with local purveyors such as Ramona Farms on the Gila River Indian Community to bring authentic foraged flavors to the dishes served at the resort’s on-site fine-dining restaurant, Che Ah Chi. One of the vegetables the culinary team forages is cauliflower, which Executive Chef Jose Martinez has turned into a signature dish.
Roasted Cauliflower
Notes
To Serve:
1. Rub a head of cauliflower with oil, season with salt and cut two cross marks about halfway to the core of the cauliflower.
2. Bake in an oven heated to 450 degrees Fahrenheit for about 12 minutes.
3. Using a spoon, spread 3 ounces of kale pesto across the bottom of the plate in a circle.
4. Place the cauliflower on top of the pesto.
5. Drizzle 2 ounces of the vinaigrette over the top of the cauliflower.
6. Grate 1 ounce of Grana Padano cheese over the top of the cauliflower.
Ingredients
- cauliflower liquid
- 1-2 heads of cauliflower
- 30 ounces of white wine
- 1 cup of extra virgin olive oil
- 1/2 cup of salt
- 1/2 cup of lemon juice
- 2 tablespoons of crushed pepper flakes
- 2 tablespoons of sugar
- 2 bay leaves
- 1 gallon of water
Instructions
- Bring all ingredients, except the cauliflower, to a boil in a large pot.
- Blanch whole cauliflower heads with the leaves and excess stem removed.
- Cauliflower should be cooked until just tender or about 10 minutes.
- The liquid can be saved and reused.
Kale Pesto
Ingredients
- 1 pound of baby kale
- 1 1/2 cups of pumpkin seeds, toasted and salted
- 1/2 cup of extra virgin olive oil
- 3 cloves of garlic
- 1/2 cup of Grana Padano cheese
- 1 cup of ice water
- salt to taste
Instructions
- Place the extra virgin olive oil, kale, pumpkin seeds, garlic and cheese in a blender and puree, adding ice water as needed.
- Once smooth and spreadable (not too thick), season to taste with salt.
Whole Roasted Oak Creek Rainbow Trout by Chef Brandon Park of Hilton Sedona Resort at Bell Rock
The Hilton Sedona Resort at Bell Rock has a new executive chef. Meet Brandon Park. Like many, his love of cooking originated at home. Brandon was inspired by his grandmother to become a chef. His use of herbs and truly local food – simply allowing the food source to take center stage with some help from local herbs and spices is his way of paying respect to Sonoran style.
“Working with local farmers and natives will help the community return and business to flourish. I am excited to allow the flavors of Sedona to resonate at Hilton Sedona,” says Brandon. “Supporting the farmers and food suppliers in the area is important to help our business rebound but also nourish the community and guests who come to visit. I look forward to breaking bread with our guests.”
Oak Creek Rainbow Trout
Ingredients
- Oak Creek rainbow trout
- sugar
- salt and pepper for seasoning
Instructions
- Debone.
- Brine rainbow trout in sugar and salt.
- Set oven temperature to 350 degrees Fahrenheit.
- Season with salt and pepper.
- Roast trout until the skin is crispy, about seven to eight minutes.
Trout Brine
Ingredients
- 1/2 gallon of water
- 1/4 cup of salt
- 2 tablespoons of brown sugar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of honey
Instructions
- Combine all ingredients in a pot bring to a boil.
- Allow the brine to cool to room temperature before placing trout in brine.
- Brine for 30 minutes.
- Remove trout from brine.
- Pat trout dry before cooking.
Fava Bean Coulis
Ingredients
- 1 pound of shucked fava beans
- 1 clove of garlic
- 1 shallot, diced
- 1 cup of lemon oil
- 1 tablespoon of salt
Instructions
- Slowly sauté all ingredients until translucent.
- Place in a blender.
- Blend with 1/2 cup of ice until smooth.
- The ice stops the cooking process and keeps the coulis green.
Carrots
Ingredients
- carrots
- olive oil
Instructions
- Slowly cook carrots in olive oil.
- Sprinkle with local petit herbs.
Strawberry, Peach and Tomato Gazpacho by Executive Chef Lindsey Dale of SaltRock Southwest Kitchen at Amara Resort and Spa
When SaltRock Southwest Kitchen Executive Chef Lindsey Dale was dreaming up her summer menu, she tried to envision guests dining on SaltRock’s patio on a hot summer day. She wanted to created something light, sweet and savory. And she came up with this gazpacho as a way to highlight local produce. SaltRock is serving this as a one-off menu item for the summer.
Strawberry, Peach and Tomato Gazpacho
Notes
Pair with a nice dry rosé – we recommend Arizona’s Chateau Tumbleweed Rosé.
Ingredients
- 1 cucumber
- 1 pint of strawberries
- 3 peaches
- 6 tomatoes
- 1 jalapeno pepper
- 1 serrano pepper
- 1 poblano pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 3 limes, juiced
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 16 ounces of tomato juice
- 6 sprigs of mint
- 1/2 bunch of cilantro
- 3 sprigs of basil
- salt and pepper to taste
Instructions
- Blend all ingredients together.
- Chill and serve.
- Garnish with chili or basil oil.
Elote by Chef Jeff Smedstad of Elote Café
Chef Jeff Smedstad of Elote Café is having quite the year. Back in February, he was nominated for a James Beard Award. In case you’re not familiar, the James Beard awards are considered by many to be the Oscar’s of the food world. On top of that, he’s in the process of relocating his noteworthy Elote Café. The new location on Jordan Road is currently under construction. Read more about his signature appetizer, elote, below.
“What could bring to life the flavor of Mexico more than corn roasting and caramelizing over a grill?” says Jeff. “For that matter, these flavors would be at home in any backyard where there
is barbeque happening. Typically in Mexico, this would be made with starchier corn, but I prefer the flavor of sweet corn. Silver Queen is my favorite. This dish always tastes better in the summer.”
Elote
Ingredients
- 6 ears of corn with the husk intact
- 1 cup of mayo
- 1 tablespoon of Cholula hot sauce
- 2 tablespoons of fresh lime juice
- 1 teaspoon each of salt, pepper and sugar
- 1/4 cup of chicken stock
- 1/4 cup of cotija cheese, ground
- 2 tablespoons of cilantro, chopped
- pure ground chile to taste
Instructions
- Over a medium hot grill, roast the corn until the husks are well-charred.
- This should take about five minutes.
- Turn the husks occasionally so as not to completely burn the kernels underneath.
- Set them aside until they’re cool enough to handle.
- Then shuck them, and cut the corn off the cob.
- When ready to eat, mix the mayo, hot sauce, lime juice and chicken stock.
- Warm in a saute pan with the corn.
- Then pour into a bowl and garnish with the cheese, cilantro and chile powder.
French Toast Mercer By Chef Mercer Mohr of Creekside American Bistro and Mesa Grill Sedona
Chef Mercer Mohr of Creekside American Bistro and Mesa Grill Sedona has a special twist on traditional French Toast. “French Toast recipe comes from traditional Italian holiday gift of Panettone bread in a box. Chef Gerardo Moceri of Gerardo’s Kitchen in Sedona is a longtime friend. And every year, he would give me this huge loaf of Panettone bread as a Christmas gift. One year, I diced it up and made bread pudding. To heat it up, I would slice and brown the slice in butter. Add a little maple syrup, and the French Toast idea was born,” says Mercer.
French Toast
Notes
Tip: It’s most important to develop a crispy crunchy crust by browning in butter. The bread pudding will caramelize if done properly.
Ingredients
- 3 cups of heavy cream
- 1 cup of milk (any)
- 1/2 cup of unsalted butter
- 2 teaspoons of vanilla extract
- 2/3 cup of sugar
- 1/2 teaspoon of salt
- 2 loaves of bread
- 6 eggs beaten
Instructions
- Pour the melted butter over cubed bread and toss together.
- Mix all the other ingredients together and whisk.
- Pour the batter over the bread crumbs. Mix gently, and let it sit for 15 minutes.
- In a Bundt pan, bake until the French Toast reaches an internal temperature of 145 degrees Fahrenheit.
Flourless Chocolate Cake by Michelle Jurisin of The Haunted Group
Michelle Jurisin first spotted Flourless Chocolate Cake years ago in Capri, Italy. The dish was supposedly invented on the Italian island and can be called Caprese Cake or Torta Caprese. She started making it years ago. She kept making this dessert not only because it was delicious, but also because it turned out to be gluten-free.
Flourless Chocolate Cake
Ingredients
- 8 ounces of dark or Belgian chocolate
- 1/4 pound of butter
- 3/4 cup of sugar
- 5 eggs, separated
- 1/2 teaspoon of salt
- 2 teaspoons of vanilla extract
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Combine butter and chocolate in a bowl, and melt in a double broiler on the stove or in a microwave-safe bowl in the microwave using medium heat.
- Stir constantly while melting.
- While the chocolate is melting, put egg whites and salt in a mixing bowl. Ideally to be mixed using a mixer. The old fashsioned way – with your hand and whisk will work – but you will be mixing for a while. Beat until stiff peaks form.
- In a separate bowl, mix egg yolks, sugar and vanilla, and slowly add in melted chocolate mixture. Fold in egg whites, and pour mixture into a sprayed springform pan.
- Bake for 40 minutes or until a toothpick comes out clean, like a brownie.
- Let the cake cool a bit before removing the springform pan. We recommend serving with fresh whipped cream and berries.
