Bon appetit

JOHN VAUGHN

FOR SOUTHWEST LIVING

If good food is your passion, you're likely to be a recipe collector.

You clip recipes out of newspapers and magazines, get them off the Internet, copy them down as you see them prepared on one of the cooking shows on television.

You may have asked the host for the recipe if you've been over to someone's home for dinner and had a dish you simply loved. Or maybe you've inherited some treasured family recipes you enjoyed while growing up.

In any case, if you love good food, you can never have enough recipes.

With that in mind, Southwest Living approached people around the area who make their livings pleasing others' palates to share some recipes with readers.

Enjoy!

Moroccan Spiced Salmon

From Oscar Parra, head chef at Yuma Regional Medical Center

1 tablespoon dark brown sugar

2 teaspoon chili powder

2/3 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/3 teaspoon salt

1 teaspoon freshly grated lemon rind

1 6-ounce salmon fillet

Orange sections

Grapefruit sections

1. In a bowl, combine brown sugar, chili powder, cumin, cinnamon, salt and lemon rind. Mix well for rub.

2. On each side of the salmon use ½ tablespoon rub to flavor.

3. Heat pan over medium heat. Coat pan with olive oil or vegetable spray. Place salmon, crusted side down. Sear for 45 seconds. Remove from pan.

4. Bake salmon at 350 degrees for six minutes, or until internal temperature is at least 145 degrees.

5. Serve with orange and grapefruit sections on top.

****

“103” Tomahawk Rib Chop; Duxelle-stuffed with Brandied Chantrelles in Veal Stock Sauce

From Chris Mesa, executive chef, Hunter Steakhouse

Mushroom Duxelle

Button mushroom, 1/8 inch dice cut, stems included

1/4 cup onion, finely chopped

1/4 cup shallots, finely chopped

1 teaspoon salt

3 tablespoons butter

1 ounce parsley leaf

1. Combine all ingredients, except parsley, and simmer, stirring occasionally until all liquid evaporates, about one hour.

2. Mince parsley, wrap in cheesecloth, rinse in cold water and squeeze out chlorophyll.

3. Place finished product in a pan and cool in refrigerator. Once cool, mix in parsley.

Chanterelle Mushroom Sauce

1 teaspoon cooking oil

3 ounces Chanterelle mushrooms

1/2 ounce brandy

6 ounces veal stock

1/2 teaspoon arrowroot

2 ounces water

pinch of salt and white pepper

1. Heat saute pan with oil and lightly brown mushrooms quickly.

2. Deglaze with brandy, add veal stock and reduce.

3. As needed, thicken with arrowroot, previously dissolved in water

4. Season with salt and pepper to taste

For this dish, Chris Mesa uses the entire beef chop, cut from the loin end, providing an eye suitable for cutting a pocket for the stuffing. Once stuffed, sear chop on both sides on the grill, finish to temp in the oven.

Good wine to accompany this dish: Light Pinot Noir, full-bodied Merlot or tannic earth-tone Cabernets

*****

John's Simple “Simply Fabulous” Shrimp Scampi

From John Courtis, retail sales manager of the Yuma Sun and former head chef of Puccini's, a continental cuisine dinner house in Long Beach, Calif. (and, according to the Long Beach Press-Telegram in 1972, the youngest head chef in Southern California)

Half-pound large shrimp

Salt

Pepper

Garlic

Sherry wine

Butter

Bread crumbs

1. In a pie tin, place shrimp in circular fashion, snuggling together (depending on shrimp count, this could make for two pie tins of shrimp).

2. Season with salt, pepper and garlic powder to taste (a little extra garlic is OK).

3. Pour 1 oz. wine around shrimp and in middle of circle of shrimp, taking care not to rinse off the seasoning.

4. Place 5 pats of butter on top of the shrimp, about an inch apart.

5. Sprinkle a tablespoon of bread crumbs evenly over buttered shrimp.

6. Bake at 400 for 20 minutes (or until liquid comes to a boil).

Good wine to accompany this dish: Any good sherry

****

Sonoran Entree Salad with Chicken

From Carlos Ochoa, executive chef at Arizona Western College

Tomatoes, fresh, cored and quartered lengthwise, 4 pounds 8 ounces

Plum Tomatoes, fresh, cored and quartered lengthwise, 1 pound 9 ounces

Whole Stuffed Olives, drained, 1 pound 1 ounce

Jumbo Kalamata Olives, drained and pitted, 1 pound 7 ounces

Cucumbers, fresh, peeled, seeded and diced, 1 pound 10-1/2 ounces

Capers, drained 1/2 cup

Chipotle Chili Powder, 1/4 cup

Salt, 3/8 teaspoon

Ground black pepper, 3/8 teaspoon

Lite Olive Oil Balsamic Vinaigrette, 1 pint and 1 cup

Olive Oil, 1 pint and 1 cup

Chicken Breasts, boneless, skinless, 24 breasts

Shallots, fresh and minced, 1/4 cup

Cooking sherry, 1 pint and 1 cup

Romaine Lettuce, chopped, 3 pounds

Cilantro Leaves, fresh, 24 leaves

Parsley Leaves, fresh, 24 sprigs

Note: Use hearts of Romaine.

1. Combine tomatoes, olives, cucumber, capers, chili powder, salt, pepper and vinaigrette. Toss to evenly coat and distribute. Hold refrigerated at internal temperature of 40 degrees or below for use.

2. Heat a skillet over medium-high heat. Add oil.

3. Add chicken. Brown on both sides.

4. Add shallots. Saute.

5. Add sherry. Cook until minimum internal temperature of chicken is 165 degrees.

6. Place 2 ounces lettuce to one side of each serving plate. Top with about 8 oz. tomato mixture. Place 1 chicken breast (sliced half crosswise) on other side of plate.

7. Garnish with 1 sprig each of cilantro and parsley. Serve immediately.

Good wine to accompany this dish: A nice California Chardonnay

******

Croissant Stuffed French Toast, with mixed berry compote

From Alex Trujillo, executive chef at the Quechan Casino Resort

8 croissants

For batter:

1 cup heavy cream

2 eggs

1 tablespoon sugar

1 teaspoon vanilla or 1 shot of brandy (optional)

Dash of cinnamon



For filling:

3/4 cup cream cheese

3 tablespoons apricot preserves

Let cream cheese soften and mix well.



For compote:

1 cup mixed berries, frozen

3/4 cup sugar

1 tablespoon water



For the compote, combine the frozen berries, sugar and water in a small sauce pot. Bring to a simmer and reduce by a third, remove from heat until ready to serve. Make a slit in the side of each croissant, about half way through. Put about a tablespoon of apricot cream cheese filling inside each croissant. Dip each croissant in the French toast batter and place on a hot griddle. Cook each side until golden, as you would with traditional French toast. Shingle two pieces on a plate and spoon the berry compote over the top. Garnish with a sprig of fresh mint.

Good wine to accompany this dish: Schramsberg Brut Rosé or a Spanish Cava. “Both are great and a perfect addition to Sunday brunch,” says Trujillo.

****

Garlic and Dill Bread Crumb Topping

From John Hancock, food and beverage director at Cocopah Casino

4 cups bread crumbs

2 tablespoons chopped parsley (fresh or dry)

1 tablespoon granulated garlic

1 tablespoon dill weed

4 tablespoons butter

Combine all ingredients except butter. Then drizzle butter over mixture while stirring. Mix well.

Take any fish filet and squeeze fresh lemon on it. Season fish with salt and pepper to taste.

Top each filet with the bread crumb mixture and bake. Baking time depends on the type of fish

I would recommend 325 degrees and check for doneness at 20 minutes.

Good wine to accompany this dish: Pinot Grigio.

*****

Apple Raisin Bread Pudding

From Carlos Ochoa, executive chef at Arizona Western College

3 pounds granulated sugar

1 gallon fat-free milk

1 quart pasteurized egg substitute

1/2 cup imitation vanilla extract

2 teaspoon ground cinnamon

4 pounds white bread, sliced and cubed

1 pounds, 8 ounces of Golden Delicious apples, peeled, cored and chopped

8-3/4 ounces raisins

12 ounces Plate Scrapers Dessert Topping

1 cup, 1 pint whipped topping

4 Red Delicious apples, wedge cut with skins

1. Combine sugar, milk, egg, vanilla and cinnamon. Mix until well-blended.

2. Combine bread, Golden Delicious apples and raisins. Mix to evenly distribute.

3. Add bread mixture to egg mixture in three batches, mixing well after each addition.

4. Spray two 8X4X2 pans with vegetable oil. Spread about 9-3/4 pounds pudding mixture in each pan. Bake in 350-degree oven for 30 minutes or until mixture is set, top is lightly browned and minimum internal temperature is 145 degrees.

5. As needed for service, cut each pan in half lengthwise. Then, cut crosswise in quarters to create eight sections. Cut each section from corner to corner to form an “X,” creating four triangle portions (32 portions per full pan).

6. Place one triangle portion bread pudding on each serving plate. Drizzle top of pudding with 1/4-ounce caramel-flavored Plate Scraper.

7. Garnish plate with rosette of 1 tablespoon whipped topping. Top with 1 apple wedge. Serve immediately.

Good wine to accompany this dish: “If you want to pair a dessert wine with the bread pudding, a nice cream sherry would go great,” says Ochoa.