There's no shortage of terrific Sonoran Dogs in the Phoenix metropolitan area, so when Thrillist named the top purveyors of this southwest classic, the competition was fierce. Arizona Diamondbacks fans were hardly surprised, however, when the Sonoran Dogs from Chase Field's Red Hot Grill made the list, as these dogs fly off the grill all season long.
Like any classic dish, each chef has his or her own take on the Sonoran Dog, and Chase Field Executive Chef Michael Snoke is happy to share the recipe for his take on the Phoenix favorite.
- 4 Hot Dogs
- 4 Bacon Strips
- 8 Ounces Pico de Gallo Salsa
- 2 Ounces Mayonnaise (Thinned a bit with milk)
- 8 Ounces of Canned Ranch Style Beans
- 4 Hot Dog Buns
- Heat medium sauce pan over moderate heat, heat beans to 165 degrees, stirring occasionally
- Wrap each hot dog with 1 bacon strip, secure with toothpicks on each end
- Grill bacon-wrapped hot dogs until bacon and hot dog are cooked
- Open hot dog buns and spread 1/4th of beans evenly across bottom of bun
- Place cooked hot dogs on top of beans in each bun
- Top evenly with pico de gallo
- Using a squirt bottle, drizzle the mayo evenly across the salsa in a zig-zag pattern
- Serve immediately
Just in time for the 2015-16 basketball and hockey seasons, we are excited to introduce the brand new Teppanyaki Chicken Lollipops to several of our partner arenas, including American Airlines Center, Bridgestone Arena, and Time Warner Cable Arena. The early word is in, and these lollipops are a huge hit with our guests.
Even if you can't make it out to a game to try this hot new dish, our chefs are pleased to share with you this easy to make recipe.
Ice water, 2 gallons
Kosher salt, 4 tablespoons
12 chicken legs
Teriyaki sauce, 6 ounces
Toasted sesame seeds, 1 teaspoon
Green onions, 1 tablespoon
- Prepare the brine for the chicken by mixing the kosher salt into the ice water.
Carefully remove knuckles from the bottom of the chicken legs.
Slide meat down from the bottom of the legs approximately 1 inch to expose the bone. This will be the "stick" of the "lollipop."
Insert chicken into brine, cover, and refrigerate for 24 hours.
After 24 hours, remove chicken from brine and pat dry with paper towels.
- Place dried chicken onto sheet pan and bake for 20 minutes at 350 degrees.
Remove chicken from oven, toss with 4 ounces of teriyaki sauce, and return to oven for 5 minutes.
Remove chicken from oven, toss with remaining teriyaki sauce.
Place chicken on serving plate, garnish with toasted sesame seeds and green onions
Wine Bar Food, the U.S. Open outpost of James Beard Award-winner Chef Tony Mantuano of Chicago's Spiaggia, brings a taste of the Mediterranean to Flushing. The menu consists of small plates from the region, but no dish is as beloved, and as dramatic, as the Flaming Ouzo Shrimp.
This recipe is in the tradition of the flambéed Greek cheese dish known as saganaki. Ouzo is a Greek anise-flavored liquer that pairs well with shrimp.
Make sure that the ouzo goes on while the dish is very hot, or it will not light. Stand back and take care when flaming the shrimp. Serve with crusty bread to mop up the juices. Ingredients
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 1 russet potato, very thinly sliced
- 1 jalapeño pepper, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/4 pounds peeled and deveined extra-large shrimp (under 15 per pound)
- Sea salt and freshly ground black pepper
- 6 ounces ouzo
- 1/2 lemon
- Preheat the oven to 500°F
- Heat a large skillet in the oven for 5 minutes
- Remove the pan from the oven and add 1/4 cup of the olive oil. Carefully layer the potato slices in the pan, slightly overlapping them.
- Top potatoes with slices of jalapeño, garlic, and finally the shrimp
- Season with salt and pepper and drizzle with the remaining tablespoon of olive oil
- Return the pan to the oven and bake until the shrimp are opaque throughout, 5 to 7 minutes
- Remove the pan from the oven and add the ouzo. Stand back and carefully hold a lit match to the juices to flame the dish. As the flame begins to die down, squeeze the lemon over the shrimp.
- Serve immediately.
What goes well with a Mint Julep? Shrimp and grits, of course! Surprise your Derby party guests with the same dish that our chefs at Churchill Downs will be serving at the 141st running of the Kentucky Derby.
1 Pound shrimp, peeled and deveined
1 tablespoon Olive oil
1 tablespoon Butter
Heat olive oil and butter in a skillet over medium heat. Sauté onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes or until shrimp turn pink.
1 cup white Wiesenberger grits
2 cups water
2 cups milk
2 cups white cheddar cheese, grated
1tablespoon salt- or more to taste
1 teaspoon white pepper
Combine milk and water in a 5 qt. heavy bottomed sauce pan. Add the salt to the liquids and bring to a boil. Add the grits to the pot, whisking until well incorporated keep stirring until the water comes back to a slight boil. Reduce heat to very low. Cover and let grits cook very slowly and gently for about 30 minutes or until they are tender to the tongue and the liquid is absorbed. Add white pepper, cayenne and cheese.
2 tablespoons butter
1/2 pound Tasso, diced
3 tablespoons all-purpose flour
1 cup strong coffee
2 cups chicken broth
2 dash tabasco sauce
Salt and pepper to taste
Melt butter in a skillet; add Tasso, and sauté until browned. Whisk in flour, and cook, whisking constantly, until lightly browned. Whisk in coffee and broth; simmer, whisking until smooth, 15 minutes .season, salt, and pepper.
Place grits large platter, place shrimp on top of grits, and then top with Tasso gravy.
Shortly after the invention of the Negroni, some intrepid bartender switched out the cocktail's gin for a pour of whiskey, giving birth to the Boulevardier. Nearly a century later, Derek Mercer, Barman at Chicago's famed restaurant Spiaggia, ventured to use some of his favorite ingredients to create the next evolution of the cocktail, the Criminalita Negroni.
This easy recipe makes a complex cocktail that serves as a perfect apertif or nightcap.
2 oz Redemption Rye
1 oz Punt e Mes
1 oz Campari
1 bar spoon of Contratto Fernet
2 dashes of Peychauds bitters
1 slice of orange peel
Combine all ingredients except the peel in a mixing glass. Add ice, stir to combine, and strain into a coupe. Pinch the peel over the glass to release the orange's natural oils. Garnish with the peel and serve.
Charles Joly is the hottest and most honored mixologist on today's bartending scene, recently taking home the title of Diageo World Class Bartender of the Year, the first American to ever receive this honor. Charles's status as a bartending rock star will serve him well when he mixes and serves two of his signature cocktails - the Goodnight and the Sunset Margarita - at the 2015 Grammy Awards.
While most of us aren't lucky enough to score a ticket to the Grammys, Charles has generously shared the recipe for his Goodnight cocktail so that we can all experience our inner rockstar.
1 1/2 oz Charles Goodnight 100 Proof Bourbon whiskey
1/2 oz Lustau East India Sherry
1/2 oz Cocchi di Torino Sweet Vermouth
1/4 oz St. George Coffee liqueur
3 drops Wilks & Wilson’s Chicory Pecan Bitters
- Fill mixing glass with ice
- Pour Charles Goodnight 100 Proof Kentucky Bourbon, Sherry, Vermouth and Coffee Liqueur into mixing glass.
- Stir drink
- Place 1 large ice cube or sphere in rocks glass
- Strain and pour into rocks glass
- Add 3 drops Chicory Pecan Bitters
- Cut orange swath from fresh orange and twist over drink to release orange oil mist.
- Garnish with orange twist and serve.
Total Time: 2 hr 45 min Prep: 20 min |Inactive Prep: -- |Cook: 2 hr 25 min Level:EasyYield:20 servings.
3 pounds lasagna noodles
2 pounds ground beef
2 pounds ground pork
10 cloves garlic, minced
1 red onion, diced
2 cups white wine
Three 29-ounce cans tomato sauce
1 bunch basil, julienned
1 1/2 pounds ricotta
1 1/2 pounds shredded mozzarella
1 pound grated Parmesan
Special equipment: One 20-by-12-by-3-inch disposable pan with lid
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain, and then set aside.
Heat a large saucepan over medium-high heat and add the beef and pork. Cook until evenly browned, breaking any large lumps, until there is no more pink, about 15 minutes. Add the garlic and onions. Cook, stirring occasionally, until the onions are translucent, 12 to 15 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Bring the liquid to a simmer and cook until reduced by about one-third, about 10 minutes. Add the tomato sauce, bring to a boil and reduce to a simmer. Cook for 30 to 35 minutes. Add 2 teaspoons salt and the basil, and set aside.
Spread 2 cups of the sauce on the bottom of the pan. Arrange the pasta sheets side by side, covering the bottom of the pan. Spread 2 cups more of the sauce over the noodles, then evenly spread one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan over the sauce. Spread another 2 cups of sauce over the Parmesan and repeat the layers starting with noodles until you have 3 layers. The final layer should end with the Parmesan on top. Cover the pan with a lid and bake the lasagna until the cheese begins to bubble around the edges, 1 hour. Slice and serve hot.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Lemon Butter Cream Biscuit
3 ½ cups all purpose flour
¼ teaspoon sea salt
4 tablespoons sugar
2 tablespoons baking powder
zest from one lemon
½ tablespoon lemon extract
2 cups heavy cream (use 1 ¾ cups and ¼ cup to brush on top of the biscuits)
7 ½ ounces diced unsalted butter
Sugar Poached Orange Pinwheels
1 pound orange pinwheels (¼ inch slices)
8 ounces sugar
2 cups water
½ of one vanilla bean (sliced lengthwise)
2 pounds quartered strawberries
4 ounces sugar
2 ounces water
2 cups heavy cream
½ cup sugar
1 teaspoon vanilla extract
30 ounces mascarpone cheese
10 mint sprigs
Lemon Butter Cream Biscuit
Start by pre-heating the oven to 400˚ degrees. In a large mixing bowl stir together the flour, salt and
baking powder. Using your fingers or a pastry cutter , cut the butter into small pieces. Lightly
stir in the heavy cream with a fork until the dough comes together. Do not over mix.
On a table or counter sprinkle some extra flour followed by biscuit dough. Using a pastry roller,
roll out the dough to ¾ inch thick. Cut out the dough into 2 ½ inch circles with a ring cutter. Place on a parchment lined sheet pan; brush the sides and top with heavy cream, dust with sugar and bake until golden brown (about 25 -35 minutes). Remove from oven and let cool.
Sugar Poached Orange Pinwheels
In a sauce pan, add the sugar, water and vanilla, bring to a boil and simmer for 5 minutes. Add the
oranges and simmer for 1 minute and remove from the heat. Let the oranges cool on the counter for an hour before refrigerating. When cooled cut the oranges into pie like quarters, and place back into the liquid until plating.
Using a blender, add ¼ pound of strawberries, water and 1 ounce of sugar, blend into a puree.
In a mixing bowl add the remainder of strawberries, sugar and puree. Mix together and keep cool in the refrigerator until plating.
In a high speed blender, add the heavy cream, sugar, and vanilla extract. Blend until stiff peaks form. Be careful not to over mix, Store in a pastry bag with a star tip, keep cool.
Cut the biscuit in half lengthwise, place bottom of biscuit on a plate. Meanwhile in a mixing bowl add the mascarpone cheese, ½ pound of the poached orange quarters and mix together. Place a 3 ounce portion on top of the biscuit bottom, followed by a large spoonful of marinated strawberries, then the biscuit top. Pipe out some whipped cream on top add the mint sprig. Place some orange quarters around the plate.
It is ready to enjoy!
For each serving you will need-
1 banana peeled and sliced ½” thick on a bias
1 TBL butter
2 TBL brown sugar
1 TBL dark rum
I scoop good quality vanilla ice cream
ground cinnamon, to taste
1 TBL Texas pecan halves
Melt the butter and sugar in a 8” sauté pan over medium heat. When the mixture starts to bubble, add the banana to the pan. Toss and cook for a minute or until the banana is well coated. STAND BACK and add the rum to the pan. By tilting the pan slightly, the alcohol will ignite. Cook until the flames subside, add the mixture to a serving bowl. Top with the ice cream, a sprinkle of cinnamon and the pecans and serve immediately.
Serves: 4 [plus plenty of salsa for another dish]
4 sea bass fillets (8 oz. each)
2 organic lemons (halved horizontally and grilled)
Several Cilantro sprigs (garnish)
Salt and pepper to taste
4 oz. extra virgin olive oil
Salsa (makes approx. 3 cups)
8 oz. rock shrimp, poached and chilled
1 baby cucumber, diced ¼” pieces
2 oz. organic red bell pepper, diced ¼” pieces
2 oz. organic orange bell pepper, diced ¼” pieces
4 oz. organic red onion, diced ¼” pieces
1 Organic Shallot, minced
2 oz. Cilantro, finely chopped
2 oz. fresh mint, julienned
2 organic roma tomatoes, diced ¼” pieces
1 jalapeño pepper, seeded, finely chopped**
6 oz. baby pineapple, diced ¼” pieces**
1 oz.lime juice
Combine all ingredients. Can be made up to two days in advance or shrimp can be sautéed with the rest of the ingredients and served hot.
Season with salt and pepper to taste. Heat oil in sauté pan until it begins to smoke, sear fillets on both sides for about 2-3 minutes.
Place fillet in center of plate. Top with salsa. Place grilled lemon to one side of the fish. Garnish with cilantro springs. Drizzle olive oil around the plate. Serve.