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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Moose Henri's, Lakeside
Not Your Mama's Slaw

Serves 8-10
1 ¼ lb. slaw mix
1/2 red bell pepper (finely chopped)
1 large jalapeno (finely chopped)
1/2 red onion (finely chopped)
1/4 c. cider vinegar
1/8 c. sugar (2 Tbsp.)
1/16 c. kosher salt (1 Tbsp.)
1/16 c. extra virgin olive oil (1 Tbsp.)
10 grinds of fresh black pepper

Mix slaw, bell pepper, jalapeno and red onion in a large bowl. Set aside. In a small bowl, combine cider vinegar, sugar, salt, and black pepper. Whisk to dissolve sugar and salt. Slowly whisk in the olive oil for 30 seconds. Pour over the slaw mixture and toss to coat. Refrigerate for a minimum of four hours. This recipe can be prepared a day ahead of time.

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Santiago's, Bisbee
Molé Poblano

Serves 4-6
10 Guajillo (dry chilies)
 10 Pasilla Negro (dry chilies)
 ¼  c. olive oil
 2 pkgs. crackers (saltines or ritz will work)
 7 cloves of garlic
 1 cinnamon stick
 2 tablets of Ibarra or Abuelita chocolate
1/3 c. pollo consomme (knorrs brand is best, powder form)
 2 Tbsp. pumpkin seeds
 1 Tbsp. sesame seeds
 1 tsp. ground black pepper
 1 pinch cumin powder
 1 pinch clove powder
 1 pinch of kosher salt
 8 c. of boiling water

Clean chilies thoroughly, breaking each one in half and shaking out the seeds. Remove stems. Heat olive oil in a large pan, and add chilies, garlic, crackers and cinnamon stick. Brown all ingredients lightly, about 15 minutes on medium-high heat. Add chocolate tablets. Let sit with heat off for about 10 minutes to allow chocolate to soften but not melt. Remove from heat. In separate container mix water and last seven ingredients. Mix well. In blender, combine chili mixture with water mixture until all ingredients are thoroughly combined. Purée should be smooth,  not chunky. Pour mixture into a preheated pan and mix constantly until sauce boils.

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Satchmo's, Flagstaff
Red Beans & Rice

½ lb. dry kidney beans
2 Tbsp. butter
1 medium onion, chopped
1 smoked ham hock (approximately 1 lb.)
2 Tbsp. minced garlic
3 c. water
2 bay leaves
½ tsp. dried thyme
1 Tbsp. Cajun seasoning
1 c. long-grain rice

Rinse beans and soak in a large pot of water overnight. In a skillet, heat oil over medium heat. Cook onion, garlic and celery in butter for 3 to 4 minutes. Rinse beans and transfer to a large pot with 3 cups water and smoked ham hock. Stir cooked vegetables into the beans and season with bay leaves, thyme and Cajun seasoning. Bring to a boil, then reduce heat to medium-low. Simmer for 2 to 3 hours (or until the beans are tender). Carefully remove the ham hock from the mixture, allow it to cool, then cut off the meat and return it to the pot. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover and simmer for 20 minutes. Serve beans over steamed white rice.

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Sirens' Café, Kingman
Lemon Soufflé

1 c. sugar
¼ c. flour
1/8  tsp. salt
2 Tbsp. melted butter
5 Tbsp. lemon juice
Grated peel of one lemon
3 well-beated egg yolks
1 ½ c. milk, scalded
3 egg whites, beaten stiff

Combine sugar, flour, salt and butter. Add lemon juice and peel. In a separate bowl, combine well-beaten egg yolks and milk. Add sugar and flour mixture to egg yolks and milk. Fold in egg whites and pour into greased custard cups. Place custard cups in a large pan and will the pan with hot water about halfway up the sides of the custard cups. Bake at 325 degrees for 45 minutes. When baked, each dessert will have custard on the bottom and sponge cake on top.

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Wisdom's Café, Tumacacori
Pineapple-Mango Salsa

½  mango, chopped
1 sliced ring of fresh pineapple, chopped
1 jalapeño, chopped
½  of a purple onion, chopped
1 green onion, chopped
1 or 2 fresh limes, add juice to taste
¼  of 1 bunch of fresh cilantro, chopped
2 tomatoes
salt & pepper to taste

Combine all ingredients, first adding only half of the jalapeño. See how hot it is and then adjust to taste, remembering that if your salsa is too hot simply add more of the other ingredients.

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