Taste Scottsdale

11/19/2011

Pomegranate Molasses Glazed Turkey

Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
Turkey:
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

Directions
Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

10/04/2011

This Weekend Come Run With The Bulls Oct 14th-15th

Come Run with the Bulls in Cave Creek, AZ October 14th-15th, 2011

09/26/2011

Food Network invites you to try this Bacon Jack and Jalapeno Quesadillas recipe from Food Network Kitchens.

08/24/2011

What a Great day for Gelato Spot www.gelatospot.com

08/20/2011

MIAMI BURGER
1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices
Directions
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate.

Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.

Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

08/12/2011

Get Ready For Some Football with "Dijon Chicken Wings"

Ingredients
Vegetable oil, for brushing
4 pounds chicken wings, split at the joints, tips removed
Kosher salt and freshly ground pepper
3/4 cup dijon mustard
1/2 cup honey
3 tablespoons mustard powder
1/2 teaspoon finely grated garlic
Directions
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.

Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.

08/09/2011

North Carolina-Style Pulled Pork, Recipe

07/15/2011

BLUE MARTINI WED NIGHT LADIES NIGHT

07/13/2011

W Hotel Maxim Diamond in the Desert Party

06/09/2011

"Spicy Cucumber-and-Blueberry Salad"

* 2lbs english cucumbers Halved lenghtwise /Salt/1 large Jalapeno chile finely chopped.
*4tsp fresh lime juice/1clove garlic chopped 1/4 ground comin
*1/4 cup Extra virgin olive oil/ 1 1/2pt Blueberries
* 1 cup Cilantro leaves and in bowl toss and enjoy

05/14/2011

Today is a great day for Rokin ' Guac.... Ingredients : 4-6 ripe avocados 1 red onion diced 1 jalapeno de-seeded diced small 4 roma tomatoes diced 1bunch cilantro chopped 2 limes juiced salt and pepper to taste pineapple (optional)

05/03/2011

Foodies start planning your fall trip to Scottsdale now. Tickets are now on sale for the 6th Annual Dine Out with the Chefs at the Scottsdale Center for Performing Arts. Dine Out with the Chefs is a culinary event where top-name chefs from around the Valley of the Sun come together to celebrate thei