Source: Chef Christopher Gross - Christopher's Fermier Brasserie & Paola's Wine Bar, Phoenix, Arizona - azfamily.com
Vegetable oil or olive oil for frying ...1 cup water ...1/2 cup butter or margarine ...1 cup all-purpose flour ...1/4 cup plus 4 tablespoons granulated sugar ...4 ounces dark chocolate, chopped ...2 cups milk ...
Stinkin' Flank Steak...Salt and black pepper to taste ...1/4 cup olive oil
Break apart head of garlic. Leaving peels on, place in a food processor with 1/4 cup water and process. Lay out garlic mixture on a double layer 12-inch square of cheesecloth. Bringing ends of cheesecloth together, create a garlic bag by tying top with a small piece of butcher's string. Set aside.
Lay steak on a cutting board. Using a long sharp knife, cut in half horizontally. Place steaks on cutting board next to each other with grain of meat running from left to right. Taking garlic bag, pound top of each steak to season. Place a heavy piece of plastic wrap on top of steaks and pound out to about 1/3 inch thickness. Season with salt and pepper. Beginning with edge closest to you, place rows of Gorgonzola, 2 ounces spinach, red bell peppers and remaining 2 ounces spinach. Roll each steak, starting with edge closest to you. Tie each with butcher's string, making ties about 1 inch apart. Rub each with chopped garlic, olive oil, salt and pepper. Bake in a roasting pan at 375 degrees F for 25 minutes or until at least an internal temperature of 145 degrees F. Allow steaks to cool before cutting.
Stinkin' Salad Dressing...1 tablespoon chopped oregano...1 head red leaf lettuce, cleaned and cut ...1 head radicchio, cleaned and cut ...1 bunch watercress, cleaned and picked ...
The Tri Tip ...1 (6 ounce) jar Christopher Ranch roasted garlic cloves ...1/2 cup olive oil ...1 tablespoon chopped fresh thyme Salt and pepper to taste
The Aioli...1 tablespoon chopped fresh thyme ...1 cup basil chiffonade (finely shredded) ...1 cup romaine lettuce chiffonade ...
Christopher's Fermier Brasserie Churros con Chocolate
Source: Chef Christopher Gross - Christopher's Fermier Brasserie & Paola's Wine Bar, Phoenix, Arizona - azfamily.com
Vegetable oil or olive oil for frying ...1 cup water ...1/2 cup butter or margarine ...1 cup all-purpose flour ...1/4 cup plus 4 tablespoons granulated sugar ...4 ounces dark chocolate, chopped ...2 cups milk ...
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Mogollon Mountain Chili
Source: Christopher Creek Landmark Cafe, Payson, Arizona
2 pounds ground beef...2 onions, chopped...2 small cans diced green chiles...1 (15 ounce) can stewed tomatoes...1 tablespoon garlic powder...1 teaspoon celery salt...1 teaspoon crushed red pepper...
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Mogollon Mountain Chili
Source: Christopher Creek Landmark Cafe, Payson, Arizona
2 pounds ground beef...2 onions, chopped...2 small cans diced green chiles...1 (15 ounce) can stewed tomatoes...1 tablespoon garlic powder...1 teaspoon celery salt...1 teaspoon crushed red pepper...
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The Best Stinkin' Salad in Town
Source: raleys.com
Stinkin' Flank Steak...Salt and black pepper to taste ...1/4 cup olive oil
Break apart head of garlic. Leaving peels on, place in a food processor with 1/4 cup water and process. Lay out garlic mixture on a double layer 12-inch square of cheesecloth. Bringing ends of cheesecloth together, create a garlic bag by tying top with a small piece of butcher's string. Set aside.
Lay steak on a cutting board. Using a long sharp knife, cut in half horizontally. Place steaks on cutting board next to each other with grain of meat running from left to right. Taking garlic bag, pound top of each steak to season. Place a heavy piece of plastic wrap on top of steaks and pound out to about 1/3 inch thickness. Season with salt and pepper. Beginning with edge closest to you, place rows of Gorgonzola, 2 ounces spinach, red bell peppers and remaining 2 ounces spinach. Roll each steak, starting with edge closest to you. Tie each with butcher's string, making ties about 1 inch apart. Rub each with chopped garlic, olive oil, salt and pepper. Bake in a roasting pan at 375 degrees F for 25 minutes or until at least an internal temperature of 145 degrees F. Allow steaks to cool before cutting.
Stinkin' Salad Dressing...1 tablespoon chopped oregano...1 head red leaf lettuce, cleaned and cut ...1 head radicchio, cleaned and cut ...1 bunch watercress, cleaned and picked ...
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Stick to a Monte Cristo
Source: raleys.com
4 ounces cream cheese, room temperature ...2 tablespoons chopped Italian parsley ...6 slices large, square white bread ...4 (8-inch) bamboo skewers ...2 tablespoons olive oil ...1/2 cup apricot preserves ...2 tablespoons white balsamic vinegar ...
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The Best Stinkin' Sandwich in Town (Garlic-Stuffed Tri Tip Sandwiches with Roasted Garlic and Olive Aioli)
Source: raleys.com
The Tri Tip ...1 (6 ounce) jar Christopher Ranch roasted garlic cloves ...1/2 cup olive oil ...1 tablespoon chopped fresh thyme Salt and pepper to taste
The Aioli...1 tablespoon chopped fresh thyme ...1 cup basil chiffonade (finely shredded) ...1 cup romaine lettuce chiffonade ...
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Morton's of Chicago Chicken Christopher
Hint: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you sauté the chicken.
Alexander Bread Crumbs...2 teaspoons minced shallots ...Flour, 1 or 2 handsful, as needed ...1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, softened ...3/4 cup heavy whipping cream ...1 teaspoon fresh lemon juice ...2 tablespoons minced parsley...
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Sacramento Brewing Company Baby Back Ribs
Barbecue Sauce...1/2 yellow onion, diced ...1/2 cup brown sugar ...1 tablespoon cider vinegar ...1 teaspoon McCormick cayenne pepper
Ribs and Marinade ...1 yellow onion, sliced ...4 cloves Christopher Ranch garlic, halved...
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