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BULLETBest Restaurants 2014
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Cliff Dwellers LodgeDaBoyz Italian Cuisine

© Paul Markow

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Best Restaurants 2014: Recipes
Arizona has a long list of great restaurants, and every April, we feature some of the best. The selections are typically based on a combination of food, service and ambience. This month, however, we took it to a higher authority: We enlisted the help of the local fire departments.

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

1 | 2 >>

Da Boyz, Yuma
Da Bruschetta

3 Roma tomatoes
1/4 cup garlic, minced
1 ounce olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
5 fresh basil leaves
Balsamic glaze
Bruschetta bread

Heat oven to 375 degrees. Dice tomatoes into quarter-inch squares and put in a small bowl. Add olive oil, salt, pepper and garlic. Roll basil leaves, slice into strips and add to the tomato mixture. Top with balsamic glaze. For the bread, slice a small baguette and toast slices for 5 minutes or until lightly golden-brown. Top with tomato-basil mixture.

Vinny’s New York Pizza, Sierra Vista
White Veggie Pizza

11 ounces pizza dough
3 slices provolone
3 ounces mozzarella
1 ounce green bell peppers
3/4 ounces mushrooms
1 1/2 ounces broccoli
1 1/2 ounces tomatoes
1/4 ounce garlic, chopped

Heat oven to 420 degrees. Roll pizza dough flat and top with provolone slices, then evenly spread mozzarella and vegetables. Finish with chopped garlic and a drizzle of olive oil. Bake for 9 to 11 minutes.

Esoji, Prescott
Miso Soup

3 cups water
Instant dashi granules
3 tablespoons miso paste
1 package silken tofu, diced
2 teaspoons dried wakame seaweed
2 green onions, chopped
Soak wakame seaweed in water for a few minutes, drain and allow to dry. In a medium saucepan, bring water to a boil and stir in dashi granules. Reduce heat to medium. Whisk in miso paste, making sure to dissolve it completely. Add tofu cubes and seaweed. Simmer gently until heated through — do not boil. Add green onions before serving. Serves four.

El Palacio, Kingman
Deep-Fried Ice Cream

1 quart vanilla ice cream
3 cups cornflakes (crushed or uncrushed, as desired)
Vegetable oil

Form 6 to 8 balls of ice cream (approximately 1/2 cup each). Freeze for 1 hour or until firm. Roll balls in cornflakes and return to freezer until solid (about 3 hours). Using a deep fryer or a large, heavy saucepan, heat vegetable oil to 375 degrees. Fry ice cream balls for 10 to 15 seconds apiece, until golden-brown. Drain quickly on paper towels and serve immediately, adding chocolate sauce, caramel sauce or whipped cream if desired.

Brown Mug Café, Winslow
Hot Sauce

32 ounces tomato sauce
3 cups dried chili piquin
3 teaspoons garlic powder
1 teaspoon oregano
3 teaspoons salt

Mix all ingredients and serve.

1 | 2 >>

>> Best Recipes 2013
>> Best Recipes 2012
>> Back to Dining Archive
>> Visit Dining Guide

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