Our own Chef Travis Watson was featured in today's Arizona Republic
Food & Wine section. Here's a quick link to the story and recipes.
From your friends at Avalon, Happy New Year!
Thursday, December 31, 2009
Sunday, December 27, 2009
Grilled Flat Iron Steak with Herbed Vegetable Tapanade
This fall, we held an intimate grilling class at the restaurant hosted by the chef team. This was one of the featured recipes...Grilled Flat Iron Steak with a Herbed Vegetable Tapanade.
Ingredients
3 each 10 oz flat iron steaks
2 T olive oil
1 T rosemary- minced
3 cloves garlic- minced
1 T shallot-minced
1 each yellow squash-diced
1 each zucchini- diced
3 T green olives- minced
3 T red bell peppers- roasted, peeled, seeded and diced
3 t yellow bell peppers- roasted, peeled, seeded and diced
1 each heirloom tomato- seeded and diced
Method
Pre-heat the grill for at least 25 minutes. In the meantime, slice your squash lengthwise to prepare for grilling. Slice the zucchini and the squash into ¼ inch thick slices. Brush with olive oil and salt and pepper. Grill until tender only flipping once. Take off the grill and allow to cool one minute before dicing.
In a large mixing bowl mix together the tomato, red and yellow bell peppers, green olive, both types of squash, shallot and minced garlic. Toss with a little olive oil and season with salt and pepper. Set aside to allow the flavors to meld. Season your flat iron steaks with salt and pepper on both sides. Be generous.
Place steaks on the grill and allow to cook for 3 minutes on each side (longer if you like your steaks more well done) flip the steak and grill for another 3 minutes. Take the steaks off the grill and allow to rest for at least 5 minutes. Serve each steak topped with vegetable tapanade.
Ingredients
3 each 10 oz flat iron steaks
2 T olive oil
1 T rosemary- minced
3 cloves garlic- minced
1 T shallot-minced
1 each yellow squash-diced
1 each zucchini- diced
3 T green olives- minced
3 T red bell peppers- roasted, peeled, seeded and diced
3 t yellow bell peppers- roasted, peeled, seeded and diced
1 each heirloom tomato- seeded and diced
Method
Pre-heat the grill for at least 25 minutes. In the meantime, slice your squash lengthwise to prepare for grilling. Slice the zucchini and the squash into ¼ inch thick slices. Brush with olive oil and salt and pepper. Grill until tender only flipping once. Take off the grill and allow to cool one minute before dicing.
In a large mixing bowl mix together the tomato, red and yellow bell peppers, green olive, both types of squash, shallot and minced garlic. Toss with a little olive oil and season with salt and pepper. Set aside to allow the flavors to meld. Season your flat iron steaks with salt and pepper on both sides. Be generous.
Place steaks on the grill and allow to cook for 3 minutes on each side (longer if you like your steaks more well done) flip the steak and grill for another 3 minutes. Take the steaks off the grill and allow to rest for at least 5 minutes. Serve each steak topped with vegetable tapanade.
Elegant Holiday Entertaining
One of our guest favorite's is the Shrimp Fettuccine Carbonara - simple, elegant, and full of flavor. Executive Chef Travis Watson shares his personal recipe.
1/2 cup English peas-blanched
1/4 cup preserved lemon
1/2 cup bacon- diced, cooked
2 T garlic- minced
1/4 cup white wine- drier the better
1 lb. shrimp- peeled and deviened
1 t parsley-minced1t thyme-minced
1/2 lb fettuccine noodles- cooked, drained
1 each lemon- juiced
2 T cream
Method:Saute shrimp in olive oil for 30 seconds. Add garlic and saute until shrimp are 70% done cooking. (the should still have a little blueish tint to them) Add peas and bacon. Continue cooking until the shrimp is cooked through. Add preserved lemon and lemon juice. De glaze with white wine. Reduce the white wine by half. Add minced parsley and thyme. turn the heat off. Add cream and toss in fettuccine noodles. Toss to coat the noodles. Season with salt and pepper.
1/2 cup English peas-blanched
1/4 cup preserved lemon
1/2 cup bacon- diced, cooked
2 T garlic- minced
1/4 cup white wine- drier the better
1 lb. shrimp- peeled and deviened
1 t parsley-minced1t thyme-minced
1/2 lb fettuccine noodles- cooked, drained
1 each lemon- juiced
2 T cream
Method:Saute shrimp in olive oil for 30 seconds. Add garlic and saute until shrimp are 70% done cooking. (the should still have a little blueish tint to them) Add peas and bacon. Continue cooking until the shrimp is cooked through. Add preserved lemon and lemon juice. De glaze with white wine. Reduce the white wine by half. Add minced parsley and thyme. turn the heat off. Add cream and toss in fettuccine noodles. Toss to coat the noodles. Season with salt and pepper.
Subscribe to:
Posts (Atom)
