HOTLINE: Saturday, Nov. 24

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by Yasmeen Hassan

azfamily.com

Posted on November 24, 2012 at 10:20 AM

Stand Up Scottsdale!
6820 East Fifth Ave., in Old Town, Scottsdale.
www.standupscottsdale.com
480-882-0730


Event Info:
Comedian Jay Larson is performing two shows tonight, Saturday night, 7pm and 9pm at Stand Up Scottsdale!
 
Del Frisco’s Grille, known for their two breezy patios, is firing up the kitchen early on the weekends and crafting an exceptional brunch.  Offered every Saturday and Sunday from 11am-4pm, indulge in items like the Banana-Mascarpone-Stuffed French Toast, drizzled with Grand Marnier syrup and served with thick-cut hickory smoked bacon; or Red Velvet Belgian Waffles served with a dollop of whipped vanilla bean-spiked cream cheese and a side of the smoked, thick-cut bacon.

For those craving something savory, two versions of the classic Eggs Benedict are available. The DFG signature – The Grille Benedict is prepared with poached eggs, thinly sliced French ham, drizzled in a chipotle hollandaise sauce on a chopped scallion and sharp white cheddar biscuit; and the Crabcake Benedict with asparagus and poached eggs in a Cajun lobster sauce on toasted focaccia.

Some of the Southwest’s staple brunch items will be available as well such as Chilaquiles – tortillas layered with salsa, shaved lettuce, tomato, queso cojita and crema – and Chicken-Fried Steak and Eggs doused in chorizo gravy and served with a jumbo biscuit.

What’s for brunch goes beyond the edible and onto the drinkable, featuring morning cocktails such as a peach Bellini, Screwdriver, White Sangria with fresh berries, and a Mimosa made with freshly squeezed orange juice. Brunch wouldn’t be complete without Del Frisco’s Build-Your-Own Bloody Mary – a caddy brought to your table filled with house-made Bloody Mary mix with Tito’s Vodka and an array of garnishes and fixin’s to choose from.

When:    Saturday and Sunday, 11am – 4pm (beginning Oct. 20th) 
 

THANKSGIVING EGGS BENEDICT
Chef Thomas Dritsas
Makes 1-2 Servings
1 ea. English Muffin, Split
2 oz. Gravy
2-4 oz. Turkey Slices
2-2 oz. Scoops of Stuffing
2 cups Water
1 tsp. White Vinegar
2 ea. Jumbo Eggs (for poaching)
3 oz. Cranberry Sauce
1. Start by heating the turkey, stuffing and gravy in a
microwave until warm throughout.
2. Split the English muffin, then toast and place on a
warm plate or platter of choice.
3. Divide stuffing with an ice cream scoop or large spoon
and place on top of each side of the English muffin.
4. Top stuffing with slices of reheated turkey and press
down on stuffing to level out so the egg will sit on top of
the turkey properly.
5. Bring the water and vinegar to a simmer in a small
saucepot. Crack 2 eggs, then drop into the simmering
water and poach for 2-4 minutes depending on how you
like your eggs done.
6. Remove the eggs with a slotted spoon and drain well
on a paper towel to remove liquid.
7. Set one egg on top of the turkey that is on each side of
the toasted English muffin. Ladle approximately 1 oz. of
gravy over each poached egg.
8. Spoon the cranberry sauce on the plate or platter accompanying
the Benedict.
9. Serve immediately.
 

For Toy Donations to the West Valley
The Salvation Army Estrella Mountain Corps Community Center
11 N 3rd Ave, Avondale AZ 85323
Angel Tree Donations – For new toys only Please
Call Barbie Campbell @ 623-521-2120
Or Email @ arlene.torres@usw.salvationarmy.org

Special Thanks to Dillards.
Clothing from the Angel Tree Fashion Show Courtesy Of
Dillards
www.dillards.com

Special Thanks To: Monica Saldana &
Imagine That Dance & Fitness Studio
623-742-8514
725 N. Central Ave. #102
Avondale, AZ. 85323
www.imaginethatdf.com
 

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