HOTLINE: Sunday, March 11Posted: Updated:
Devoured Culinary Classic 2012
Brittney Shipp was live out at the Devoured Culinary Classic 2012. The show runs through Sunday March 11 at the Phoenix Art Museum. Tickets are $79/person at the door. For more information call 1-602-257-2124 or go to www.devouredphoenix.com
National Craft Month
For more information on SDG Creations go to www.papersensei.blogspot.com
Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806
MASK (Mothers Awareness on School-age Kids) is located at 8937 E. Bell Road Suite 202 in Scottsdale. For more information call 480-502-5337 or go to http://maskmatters.org
Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.
Chef Dennis Frazier
To contact K8R/PHX, Modern Catering call 602.705.7126 or go to www.k8rphx.com
Pipettes of Fun!
5 Grape tomatoes, washed
5 small balls of fresh mozzarella
5 basil leaves
1/2 cup extra virgin olive oil
2 tbsp. balsamic vinegar
1 garlic clove, smashed
1 tsp. minced shallot
salt and pepper to taste
1. Place vinegar, garlic and shallot in a bowl. Slowly whisk in olive oil. Season with salt and pepper and refrigerate. (this vinaigrette may separate in the refrigerator so it may require a second whisking after it has been strained.
2. After 1 hour in the refrigerator, remove vinaigrette. Using a fine mesh strainer, strain vinaigrette. If the dressing has separated, whisk vigorously to incorporate.
3. Assemble by squeezing bulb of pipette and then place the tip into the vinaigrette. Slowly release the pressure from the bulb allowing vinaigrette to flow into the pipette.
4. Skewer a mozzarella ball, then a basil leaf, then a grape tomato on the pipette. Repeat 4 more times. Refrigerate or serve immediately.
Apple Pie ala Mode:
1 Granny Smith Apple, washed, peeled
1 Cup Vanilla Ice Cream Melted, kept cold
2 Cups Apple Juice
1 tsp Ground Cinnamon
¼ Cup Sugar
1. Using a melon baller, make round balls out of the peeled green apple. Soak in cold water to prevent browning
2. In a sauce pot, bring apple juice, sugar, and cinnamon to the boil, reduce to simmer.
3. Add apples balls to juice and gently simmer for 2 minutes, or until they become slightly soft to the touch. (Important: Do not overcook!)
4. Remove from apple juice and allow to cool in refrigerator.
5. To assemble: Squeeze bulb of pipette and fill with cold melted ice cream. Stick a cooled apple piece onto each pipette tip. Refrigerate or serve immediately.
5 "26-30" Shrimp, Cooked Tail Off
½ cup Ketchup
½ Cup Tomato Juice
½ tsp. Horseradish
1 tsp. Lemon Juice
Dash of Worcestershire Sauce
Salt and Pepper to taste
1. In a bowl combine all ingredients except shrimp. Whisk to incorporate and season to taste with salt and pepper. Refrigerate for at least 1 hour.
2. Remove sauce from the refrigerator. Using a fine mesh strainer, strain the sauce to remove all bits of horseradish and pepper.
3. To assemble: Squeeze bulb of pipette and draw cocktail sauce into pipette. Gently skewer each pipette with a cooked shrimp. Refrigerate or serve immediately.