PHOENIX -- Bring back retro with '70s- and '80s-inspired dishes.
Anthony Crocenzi, the executive chef at The Venue Scottsdale, takes these dishes and puts a modern twist on them. If you feel like keeping the dance party going then head over to The Venue Scottsdale on June 1, when they will be reliving the days of jumpsuits and platform shoes with their Boogie Nights dance party.
Twice Baked Purple Potatoes
4 Large Purple Potatoes
1/4 cup Butter
1 cup Cheddar Cheese
8 to 10 Bacon Slices, crumbled
1 Egg, beaten
1 cup Green Onion, chopped
1/2 cup Milk
1/2 cup Sour Cream
1/4 cup Olive Oil
Salt and Pepper, to taste
Preheat oven to 400 degrees.
Wash and dry potatoes. Rub outside of potatoes with olive oil and sprinkle with salt and pepper.
Place potatoes in preheated oven and bake for 50 to 60 minutes, or until soft.
Remove potatoes from oven and allow to cool for 10 minutes.
Cut the top quart off of each potato and scoop the inside out and place in a large bowl.
To the potatoes add cheese, egg, butter, half the crumbled bacon and half of the green onions.
Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and bacon. Place on preheated grill for an additional 15-20 minutes, or until cheese melts and begins to turn golden brown.
1 cup cooked red beans, drained and rinsed
1 cup cooked long-grain brown rice
1 medium tomato, diced
1 small zucchini, diced
2 tbsp onion, finely chopped
1 clove garlic, minced
1/8 tsp ground chile powder
1/2 cup packed cilantro leaves, chopped
1 tsp olive oil
1/8 tsp sea salt
1/8 tsp ground black pepper
Olive oil cooking spray
4 large green bell peppers
8 tbsp shredded Monterey Jack Cheese
Preheat oven to 375 F.
In a large bowl, mix beans, rice, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
Spray a large roasting pan with cooking spray.
Mound 1/2 cup stuffing mixture into each hollowed bell pepper and place in roasting pan.
Cover with aluminum foil and bake for 40 to 45 minutes.
Uncover, sprinkle with Monterey Jack cheese and bake for another 10 minutes.
Kobe Beef Cheek Stroganoff
1 ½ pounds Kobe Beef Cheek
8 ounces fresh mushrooms
2 medium onions, thinly sliced
1 garlic clove, finely chopped
¼ cup butter or margarine
1 ½ cups beef flavored broth ½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ cup all-purpose flour
1 ½ cups sour cream
3 cups hot cooked egg noodles
Cut beef cheeks across grain into about 1 1/2x1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef cheeks in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Boogie Nights event
June 1 at The Venue Scottsdale
7117 E. Third Avenue
Scottsdale, AZ 85251
If you can't make the June 1 event, there is another one on July 13. Crocenzi said there's a new party every six weeks.