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BULLETBest Restaurants 2012
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Best Restaurants 2012 RecipesCibo's chef Guido Saccone serves up one of his popular Margherita pizzas

© 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.

<< 1 | 2 | 3 >>


15. Quince, Jerome
Green Chile Sauce

Makes 6 cups
1 c. chopped onion
2 garlic cloves, minced
2 Tbsp. olive oil
2 Tbsp. flour
1 c. vegetable stock
2 c. chopped Hatch green chiles (roasted and peeled)
1 tsp. cumin
Salt to taste

Heat oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes, then slowly add the stock. Add the chile and cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets too thick.


Bill's Pizza on the Square, Prescott
Caesar Dressing

2 cups extra virgin olive oil
1 egg yolk
1 Tbsp. Worcestershire sauce
2 tsp. fresh chopped garlic
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 anchovy fillet
1/4 c. water
1/4 c. fresh squeezed lemon juice
1/2 c. grated Parmesan cheese

Place water, garlic, egg yolk, salt pepper and anchovy in a food processor. Drizzle 1 cup of olive oil while the processor is on to emulsify the ingredients. Add lemon juice and Worcestershire, and drizzle in the remaining oil, as well as the Parmesan cheese.


Cibo, Phoenix
Tagliatelle Arancia e Guanciale

24 oz. egg tagliatelle, preferably fresh
4 oz. thinly sliced guanciale (prosciutto may be substituted for the guanciale)
A sliver of European butter
2 oz. chopped red onions
Zest from two oranges
Juice from two oranges
Grated Pecorino-Romano cheese
Grated aged ricotta salata
Ground black pepper
A touch of parsley
Salt to taste

Fill a large pot with water and add salt to taste. Bring water to a boil, then add pasta and cook for approximately 3 minutes fewer than the cooking directions. In a large nonstick skillet, sauté the onion with butter and add chopped Guanciale (or prosciutto). Let cook until slightly toasted and set aside. Using tongs, transfer the tagliatelle from the pot to the skillet. Toss, over medium heat, with grated pecorino-romano, orange juice and half of the orange zest. Add pasta water and allow the mixture to cook for two minutes until it becomes creamy. Add chopped parsley. Garnish with aged ricotta salata, black pepper and the remaining orange zest.


Cornish Pasty Co., Tempe
Banoffee Pie

½ lb. graham cracker crumbs
4 oz. butter
1 14-oz. can sweetened condensed milk
3 bananas
10 oz. container of whipping cream
Chocolate shavings or toasted almonds (optional)

Melt butter over low heat in a medium saucepan. Add graham cracker crumbs and stir. Place the crumb mixture in an 8-inch pie pan. Press the mixture with the back of a spoon until it is firmly compressed. Place in freezer. To make the toffee, place the unopened can of sweetened condensed milk into a pan of boiling water. Keep at a steady boil for three hours. Make sure that the can is completely submerged. If you allow it to boil dry, the can may explode. After three hours, remove the can from the water and allow it to cool. Remove the graham cracker base from the freezer. Spread the caramel over the graham cracker base as liberally as you’d like, then place in the refrigerator to chill. Whip the cream until it forms peaks. Then pipe or smooth the cream over the caramel. Slice the bananas and layer to the edges of the pie. Sprinkle with chocolate shavings or almonds as desired.


Diablo Burger, Flagstaff
Chimichurri

1 bunch fresh parsley
 1 bunch fresh cilantro
 1 shallot
 2 cloves of garlic
 2 tsp. dried Mexican oregano
 1 tsp. sea salt
 1 pinch black pepper
 1 pinch cayenne pepper
 1/4 c. red wine vinegar
 1/2 c. olive oil

Cut the parsley and cilantro just above where the bunches are tied. Discard the lower stems. Wash and chop the remaining leaves and stems. Peel and mince the shallot and garlic. Add chopped parsley and cilantro, minced shallot and garlic, dried Mexican oregano, sea salt, black pepper, cayenne pepper and red wine vinegar to a food processor. Pulse a few times to incorporate the ingredients. With the food processor running, add the olive oil in a slow, steady stream. Scrape down the sides of the bowl with a spatula once or twice to be sure all ingredients have been processed. Add more olive oil if needed to achieve your desired consistency; the chimichurri should be smooth and spreadable. Adjust the seasoning and serve on grilled grass fed beef hamburgers with goat cheese and caramelized onions.


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