Phoenician Resort Dried Cherry Scones

Source: The Phoenician, Scottsdale Arizona

1 1/2 cups dried cherries
5 cups cake flour
Pinch of salt
2 tablespoons baking powder
2 teaspoons baking powder
1 tablespoon ground nutmeg
12 tablespoon butter, sliced
1/8 cup granulated sugar
1 cup milk
1/4 cup milk
2 large eggs

Preheat oven to 375 degrees F.

Place cherries in a small bowl with enough cold water to cover them ? about 1 cup. Allow to soak while preparing the rest of the ingredients.

Sift the salt, cake flour, baking powder and nutmeg in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture has a fine texture. Make a well in the center of the butter/flour mixture and add the sugar, 1 cup of milk and one egg. Gradually mix together by hand or with an electric mixer into a medium firm dough. Do not over mix or the dough will toughen.

Thoroughly drain all water from cherries and fold them into the dough. On a floured surface roll dough into 5/8-inch thickness and cut into six 4-inch circles. (A large plastic cup works well.) Cut each circle into quarters. Place on lightly greased baking sheet.

Beat together remaining egg and 1/4 cup of milk. Brush on dough quarters. Allow to stand about 15 minutes before baking for 12 to 15 minutes.

Perini Ranch Steakhouse Mesquite-a-Rita

Source: Perini Ranch Steakhouse – Amarillo, Texas

1 jigger Cuervo Gold Tequila
1/2 jigger Grand Marnier
1 jigger triple sec
1 jigger freshly-squeezed lime juice
Lime slices, to serve
Coarsely-ground salt

Rib rim of an old-fashioned glass with a fresh lime, quartered. Dip rim in coarsely ground salt. Combine ingredients in shaker, shake well and pour over ice. Garnish with a lime wheel.

Phillip’s of Baltimore Shrimp Salad

Source: Chef Brendan McGovern, Phillip’s of Baltimore

1 1/2 pounds raw shrimp
2 1/4 stalks celery, chopped
3/4 medium red onion, chopped
3/4 cup mayonnaise, real – not low fat
2 tablespoons Old Bay? seasoning
Salt and fresh ground black pepper to taste
2 1/4 tablespoons lemon juice
2 1/4 teaspoons oil

Heat pan to medium heat. Add shrimp and cook until just pink. Do not overcook shrimp. Remove Shrimp from heat and rinse with cold water to stop from cooking.

Mix together remaining ingredients in separate container: fold in shrimp. Place on top of favorite greens or your favorite bread for a sandwich.

Perini Ranch Steakhouse Texas Gingerbread

Source: San Antonio Living 02/03/05

2 cups all-purpose flour
1 pound dark brown sugar
3/4 cup softened margarine
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 egg
1 cup buttermilk

Preheat oven to 350 degrees F.

Combine the flour and sugar. Cut in the butter. Set aside 1 cup of this mixture for topping. Add the cinnamon, baking soda, nutmeg, and ginger to the remaining flour mixture. Stir in the eggs and buttermilk. Do not use an electric mixer. Pour the batter into an ungreased 9 x 13-inch pan. Sprinkle the reserved topping over the batter and bake for 45 minutes, or until done.

Serves 10 to 12.

Pizza Hut Breadstick Seasoning

4 tablespoons dry Parmesan cheese
3 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon ground oregano

Peapod Secret Butcher’s Recipe Prime Rib

Source: Tony Stallone, Peapod, Chicago, Illinois

1 (5-6 pound) prime rib
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon coarse ground black pepper
1 tablespoon garlic salt
1/2 teaspoon oregano
2 cups beef broth
1 cup red wine
2 shallots, finely chopped

Preheat oven to 500 degrees F.

Rub prime rib with olive oil.

Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325 degrees F. Bake 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.

Remove beef from pan, cover with foil tent to keep warm.

Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.

Serves 6 to 8.

Nutrition values per serving: 753 calories, 48 g fat, 3 g carbohydrates, 1 g fiber, 69 g protein, 201 mg cholesterol, 1,153 mg sodium

Picket Fence Chef Bill’s "Big Fat Greek" Quiche

Source: Chef Bill Kruger, Picket Fence, Phoenix, Arizona – azfamily.com

3 cups flour
1/2 cup shortening
2 pinches salt
1 1/2 cups milk
2 eggs
1/2 cup fresh spinach
1/4 cup bacon, cooked and chopped
1/4 cup sun-dried tomatoes
1/4 cup marinated artichokes or sliced Greek olives

Combine flour, shortening, 1 pinch salt and 1/2 cup milk. Being careful not to overmix the dough, knead until well combined. Place dough in a deep 10-inch pie pan. Set aside.

Combine eggs, 1 cup milk and 1 pinch salt; set aside.

Layer bacon, spinach, sun-dried tomatoes and artichokes or Greek olives over the pie crust. Pour egg mixture over the vegetables and bacon. Place pie pan on a cookie sheet, then into a 325 degree F oven for 25 to 35 minutes.