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BULLETBest Restaurants 2012
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Featured Dining LocationGarland's Oak Creek Lodge chef-author Amanda Stine harvests fresh vegetables from the onsite garden.

© Paul Markow

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Secret Recipes
Fifteen brilliant chefs lead the restaurants featured in Best Restaurants 2012. Here, they share some of their favorite recipes.

Editor’s Note: These recipes were provided as is by their respective chefs.

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Downtown Kitchen
Pot au Feu

Serves 4
1 lb. beef brisket
1 lb. boneless short ribs
2 lbs. carrots
2 lbs. turnips
2 lbs. potatoes
2 onions, rough chopped
4 celery stalks, rough chopped
4 additional carrots, peeled and rough chopped
2 c. red wine
1 gal. beef stock
6 sprigs fresh thyme
Salt and pepper
Gherkins, horseradish cream, whole-grain mustard

Pre-heat oven to 250 degrees. Season the short rib with salt and pepper and sear well on all sides. Remove the short ribs from the pan and add half of the roughly cut vegetables and red wine. Reduce the wine and add three quarts of the beef stock, thyme and short rib. Cover and roast six to eight hours until very tender. In another roasting pan, season the brisket (with the fat cap on) with salt and pepper. Sear the brisket and add the remaining beef stock. Cover and roast six to eight hours until very tender. When the brisket is done, remove from oven and remove the fat cap, as well. Combine the red wine and beef stock and degrease, strain and reserve. Cut both the brisket and the short ribs into 2-ounce pieces. Blanch the remaining vegetables separately in heavily salted water. Heat the meat and vegetable in the reserved beef stock. Garnish with gherkins, horseradish cream and whole-grain mustard.

Garden Café, Yuma
Chocolate "Killer" Cake

2 c. water
2 sticks butter
1 1/2 c. sugar
2 eggs
2 Tbsp. vanilla
2 c. flour
2 tsp. baking powder
2 tsp. baking soda
2/3 c. cocoa powder
Cream cheese frosting (if desired)

Pre-heat oven to 350 degrees. Warm water and butter together until the butter is melted, and blend in the cocoa. In a separate bowl, blend all the dry ingredients together and set aside. In a mixing bowl blend the sugar and eggs, slowly adding the warm cocoa while mixing. Add the vanilla. Blend in the dry ingredients. Put into a greased 9 x 13 pan. Frost with cream cheese frosting, if desired.

Garlands Oak Creek Lodge, Sedona
Strawberry Rhubarb Pie

For filling:
3 c. strawberries, sliced
3 c. rhubarb, sliced (about 4 stalks)
1/3 c. cornstarch
1 + ¼ c. sugar
2 tsp. vanilla extract
¼ tsp. almond extract
2 Tbsp. cold butter, in bits

For pastry:
3 c. all-purpose unbleached flour
1 tsp. salt
2 Tbsp. sugar
12 Tbsp. unsalted butter, cut in bits (6 oz. or 1 + ½ sticks)
10 Tbsp. vegetable shortening (6 oz.)
¼ c. cold water
1 Tbsp. cider vinegar

Make the crust: Combine dry ingredients in a medium bowl, whisk lightly to blend. Add butter and shortening, toss lightly to just coat the pieces, then cut in with pastry cutter until mixture appears like a very coarse meal. Mix water and vinegar together, then sprinkle about 3 tablespoons over the mixture, toss together to blend. Add another tablespoon, toss together to form a ball. You may need more water to have this come together in a cohesive ball, just add it a tablespoon at a time. Your dough should hold together when pressed, and it’s better to not have it too dry. Form into 2 balls, flatten the balls into fattish disks, wrap and chill, at least 2 hours.

While pastry is chilling, prepare the fruit filling. Preheat the oven to 400 degrees. Mix the fruit with the cornstarch, sugar and extract. Roll out one disk of pastry on a lightly floured surface to approximately an eighth to a quarter inch in thickness. Trim edges into a large circle. Fold dough in half gently, transfer to a 10-inch pie pan. Place over half the pan, then unfold the dough, pressing in the bottom and sides to fit cleanly. With kitchen shears cut the excess edge of the dough, leaving a scant one-third inch above the rim of the pan. Place pan in the freezer for 5 minutes.

Remove the pan from the freezer. Pour the filling into the shell and dot with butter. Roll out the top pastry and cover the fruit. Crimp the edges lightly. Make four one-inch cuts in the top of the crust—these are vents to release steam—and sprinkle the whole top with a bit more sugar. Bake at 400 degrees for 10 minutes, then lower the oven temperature to 350 degrees and bake 40 more minutes, or until golden brown.

Java Blues, Springerville
Stuffed Chicken Breast

6 to 7 oz.  butterflied boneless skinless chicken breasts
Northwoods or McCormick seasoning
½  c. prepared pesto sauce 
6 roasted Piquillo peppers  
1. c. Gorgonzola crumbles

Rinse chicken and pat dry. Season both sides with chicken seasoning. Bake on foil-lined baking sheet, approximately 14 minutes on each side. Let cool enough to handle. Spread the pesto on inside top and bottom. Slice the pepper to flatten, and lay out flat on top of pesto. Sprinkle with gorgonzola. Close top back down and bake for an additional 10 minutes.

Maynards, Tucson
Tarte Flambé

1 pizza dough ball
1 c. heavy cream
1 c. bacon fat

6  garlic cloves, trimmed
1 lb. raw slab bacon
2 c. fresh spinach
2 eggs
½ c. red onion, julienned
2 Tbsp. fines herbes
1 c. fromage blanc cheese
1 Tbsp. balsamic vinegar
Water for blanching

Triple blanch the garlic three times using clean water every cycle for 2 minutes. Combine the garlic with the cream, simmer for 15 minutes to infuse, remove from heat and puree. Cut the bacon into rather large chunks (lardons). Meanwhile, cook the eggs in water, 145 degrees F for 48 minutes. Place in a pot with the bacon fat and cook on medium until very tender and browned. Roll the dough very thin and set aside on a floured or corn dusted peel.  Evenly spread the garlic cream on the dough, followed by the cheese and the bacon. Bake at 500 degrees F until cheese is bubbly and crust is golden brown. Top the finished pastry with the spinach tossed in balsamic with a touch of salt and pepper. Finish with julienned red onion and the “48 minute egg”. Serve immediately.

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