Sedona

Having just returned from a mini vacation spent hiking and dining in Sedona, we thought we’d share with you some of the local delicacies that we enjoyed. Warning:  these recipes are chosen more for their delicious flavours than for any kind of healthy qualities.   The dessert is probably the least worrisome dish!

Breakfast in the sunshine always included some divine fresh fruit, but the really decadent offering at Enchantment was Pork Carnitas with Poached Eggs.  This dish can easily prepared with leftover pulled pork (if there ever are any leftovers!).

Pork Carnitas with Poached Eggs

Serves 2

1 ½  cups leftover pulled pork (click on link for recipe), without the barbecue sauce

2 tablespoons chicken stock, more as needed

¼ cup chunky salsa

4 eggs, poached

2 tablespoons shredded cheddar or Monterey Jack cheese

Warm corn tortillas

If possible, pull the pork into larger chunks than you would for a sandwich.  Place the pork in a medium bowl, and toss it with the chicken stock and salsa.  Spread the pork mixture on a rimmed baking sheet and place under a preheated broiler until heated and beginning to crisp.  Meanwhile, poach the eggs.

Mound the pork carnitas on a heated plate, and shape a nest for the poached eggs.  Sprinkle with grated cheese and salt and pepper to taste.  Serve with warm corn tortillas and  a side of spinach to ease your conscience.  

Later in the day, we enjoyed various flavours of Margaritas, but the most unusual  and tasty was a Prickly Pear Margarita.

Prickly Pear Margarita

2 ounces Republic Organic Tequila

Dash Cointreau

2 ounces lime juice

2 ounces prickly pear syrup

Dash agave nectar

Mix together in a shaker, and pour over a sugar-rimmed margarita glass full of ice.

Another dining highlight was at The Elote Cafe in Sedona, where we met chef Jeff Smedstad.  This plain looking restaurant has a loyal following, and guests begin lining up outside the doors at 4:30 for a 5:00 seating.  By 5:30 the line-up was an hour and a half, but the fare was worth it.  Our server recommended a starter of their signature dish, Elote, a special creamed corn, and it did not disappoint.  Thankfully there are a few days remaining before the end of the corn harvest in Canada so we can try our hands at this at home.

Elote

Chef Jeff Smedstad

Serves 4-6 as an appetizer

6 ears corn, husks on, silk and dark green leaves removed

1 cup mayonnaise

1 tablespoon Cholula brand hot sauce

2 tablespoons fresh lime juice

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

¼ cup chicken stock

¼ cup cotija cheese, ground or crumbled, for garnish

2 tablespoons chopped cilantro, for garnish

Pure-ground red chile to taste, for garnish

Crispy corn tortillas for scooping

Over a medium-hot grill, roast the corn until the husks are well charred, about 5 minutes, turning occasionally.  Set aside until cool enough to handle, then shuck the cobs and slice off the kernels.

Mix the mayonnaise, hot sauce, lime juice, salt, pepper, sugar and chicken stock in a sauté pan over medium heat.  Add the corn kernels and warm through.  Pour into a heated bowl and garnish with the cheese, cilantro and ground chile.  Serve immediately with crispy tortillas. 

Chef Rob from Enchantment led a small cooking class at the spa, and made a delicious dessert soufflé.  This involves many steps but definitely has “wow” factor.

Blueberry Soufflés with Lavender Crème Anglaise

Preheat oven to 350°F.

Special equipment:  8 small ramekins

 

For the Fruit Sauce

1 pint fresh blueberries

¼ cup sugar

2 tablespoons orange juice

1 tablespoon orange zest

2 tablespoons corn starch

¾  cup cold water

1 tablespoon Grand Marnier

Pinch salt

Combine the berries, sugar, and orange juice in a saucepan.  Whisk the starch into the water until smooth, then add to the pan and bring to a boil.  Simmer for about 5 minutes stirring constantly, then remove from heat.  The sauce will continue to thicken as it cools.  Can be made up to one week ahead and stored, covered with plastic wrap, in the refrigerator.

For the Pastry Cream

1 ¼ cup 2 % milk

½ vanilla bean plus 1 teaspoon vanilla extract

3 large egg yolks

1 ¼ cup sugar

2 tablespoons flour

2 tablespoons corn starch

Whisk together the sugar, flour and corn starch in a medium saucepan.  Add cold milk and vanillas, whisking constantly to incorporate, then light the flame.  Scald the milk mixture over medium heat, then slowly add to yolks, whisking constantly.  Return to the saucepan, and place over medium heat.  Stir or whisk over the heat until quite thick.  If any lumps have formed, strain through a fine-meshed sieve. 

Stir the fruit mixture into the pastry cream, cover tightly with plastic wrap on the surface and set aside.

For the Basic Meringue

6 large egg whites

½ cup sugar

Pinch of salt

1 teaspoon cream of tartar

2 tablespoons lemon juice and zest

Place egg white in a mixing bowl fitted with a whisk attachment.  With the mixer running, add salt, cream of tartar and lemon juice and zest.  Whisk until soft peaks form, then slowly add the sugar.  Continue to mix until the mixture is very white and glossy.

Add 1/3 of the meringue to the pastry cream mixture, and stir to lighten and combine.  Fold in the remaining meringue.

Prepare ramekins by brushing the inside with melted butter, and dusting with sugar.  This will help the soufflés to “climb”.  Set a few fresh berries into each small ramekin, and pour the mixture level with the rim.  Set the ramekins on a baking sheet and place in the centre of the preheated oven.  Bake 5 minutes for small ramekins, and longer for larger ones.  The soufflés should rise above the rim, but still be “gooey” inside.

For the Lavender Crème Anglaise

2 cups skim milk

1 teaspoon vanilla extract

2 egg yolks

4 egg whites

¼ cup granulated sugar

1 ½ tablespoons lavender buds

1 teaspoon lemon juice

Place all ingredients in a bowl.  Place a small saucepan with water on medium heat on the stove.  Reduce to low temperature and place the bowl with the ingredients on top of the saucepan to make a double boiler.  Whisk the mixture until thickened enough to coat the back of a spoon.  Strain if desired. 

Serve the blueberry soufflés hot with a small pitcher of Crème  Anglaise on the side.