Page 14 summer 2014 Styled by Lisa Weisenburger at The House Brasserie in Old Town Scottsdale All-American 1 to 2 days in advance, take the whole chicken and cut the breasts in half widthwise, separate the leg and thigh. Remove the bone from the thigh. Soak the chicken in an 8% salt solution for 4-8 hours. Rinse, pat dry, and place on a kitchen towel and let sit in refrigerator, uncovered for 12-24 hours. Toast the cumin, mace, fennel, coriander, chili powder and black pepper in a large cast iron or sauté pan until they start to smoke. In a large bowl, add the toasted spices with the rest of the dry ingredients. In a medium saucepot on low heat, sweat garlic and onion. Add the rest of the sauce ingredients and reduce until glaze consistency. Pass through a fine sieve, season and adjust vinegar if necessary. In a large pot or deep fryer, bring the oil up to 300 degrees. Starting with the legs, fry for 12-15 minutes or until cooked through, do not let them brown. Remove the legs and fry the thighs for 10-12 minutes, then the breasts for 8-10 minutes. Place all of the parts on a rack or dry towels. These can rest until ready to serve, up to 2 hours in advance. Turn fryer up to 365. Lightly dust the chicken in the flour mixture and fry a second time, all at once, until desired color and crispiness. Toss in the vinegar sauce and serve. twice fried with vinegar molasses glaze Chicken 1 whole 3.5-4 lb. chicken cut into 8 pieces 8% Salt brine - approximately 1.25 cup Kosher salt to a gallon of water Vinegar Molasses Glaze 1 cup honey 3 cup vinegar 2-3 sprigs thyme 1-2 Tbsp. black pepper, toasted and crushed 2-3 cloves garlic 1/2 red onion, small dice 1/2 cup molasses 1 Tbsp. chipotle puree 1 Tbsp. Dijon mustard 1 gallon peanut oil Dry Rub 2 cup Wondra flour 1 tsp. cumin 1 tsp. mace 1 tsp. fennel 1 tsp. coriander 1 tsp. chili powder (chipotle if available) 1 Tbsp. garlic powder 1 Tbsp. onion powder 1-2 Tbsp. smoked paprika In a large bowl place potatoes, 1 minced garlic clove, thyme and 1 Tbsp. oil. Toss and place in a smoker or wrap in foil and bake until fork tender, cool. Place 2 garlic cloves in a small saucepot and cover with oil. Cook on low heat until roasted or brown and cooked through. Using a small hand blender puree mayonnaise, roast garlic, lime juice and Aji Amarillo. In a medium to large sauté pan render the bacon until almost brown, add onion and 1 minced garlic clove. Cook these until all are cooked through, brown and crispy, place on a paper towel and cool. In a large bowl place potatoes, bacon, hard-boiled eggs. Rough chop and stir these ingredients together with a large spoon. When they are mixed, fold in the spiced mayo and cilantro, season. Adjust with more Aji Amarillo, lime juice and cilantro as desired. peruvian 10-12 Peruvian potatoes 6 oz. bacon cut into 1/4 inch slices 1 yellow onion, small dice 4 cloves garlic - 2 minced, 2 roasted 2-4 sprigs thyme 1-2 Tbsp. Aji Amarillo spice 3-4 Tbsp. canola oil 1 cup mayonnaise 1 lime, juiced 1/2 bunch cilantro, 4 sprigs garnish, chop the rest 2-3 hard-boiled eggs Salt and Pepper

Page 15 summer 2014 Recipes by Chef Matt Carter Tips by Lisa Weisenburger Photo Credit: Michael Baxter • For your next summertime BBQ , gather all of your red, white, and blue even if it doesn’t scream Memorial Day or Fourth of July: red solid napkins you have in your Christmas pile; white vases from Easter; blue glasses from your spring or summer dish sets. • Rustic or vintage accents make people feel comfortable and at home. They bring warmth to any occasion. Mason jars, and paper straws; old repurposed herb crates; cones of old-fashioned candy to name a few. • Plan something into the décor that’s just a smidge interactive: peanuts to shell on the tables; cranking the homemade ice cream maker; paper placemats that can later be folded into entries for the paper airplane contest. • Use non-traditional vessels for centerpieces: cowboy boots with a glass inside full of water and sunflowers; fi ll your birdcages with jelly jars of red white and blue flowers; use tin pails as ice buckets and fi ll with strawberry or blue raspberry drinks in old fashioned bottles. Recipes by Chef Matt Carter Tips by Lisa Weisenburger Photo Credit: Michael Baxter Barbeque Bash decorating Pork Belly 12-14 oz. raw pork belly 1 cup soy 1 cup water 1/2 cup honey 1 Tbsp. hot sauce (sriracha, sambal) 1 whole ginger (mince) 1 stalk lemon grass (minced) Mix together soy, water, honey, ginger, lemongrass and hot sauce together and cover over pork and let marinade for 24 hrs. Next day pull pork belly and let it get to room temperature while you pre- heat oven to 425 degrees. Place in oven for 20 minutes and then turn down to 325 degrees for 2-2.5 hours until it reaches 185 degrees. Remove pork from oven and let stand until cool enough to handle, about 30 minutes. Cut the pork belly into finger sized blocks and reserve until service. crispy pork belly with kimchi sesame and watermelon Kimchi Recipe 1 (2-pound) Napa cabbage, cleaned and quartered 1 Daikon radish, peeeled and cut into matchsticks 1 large carrot, peeled and cut into matchsticks 4 bunches of scallions, trimmed and cut to 1 inch 1 cup Korean red chili paste 1/4 cup chili flakes 1-2 oz ginger root, peeled and diced 1 lemongrass, peeled and diced 1/2 cup fish sauce 1/4 cup sesame oil 1 orange, zested and juiced 1/4 cup Mirin 12 garlic cloves 1/4 dried shrimp 2 cups rice wine vinegar 2 cups water First take vinegar, water and sugar and bring to a boil in a pot. Let it cool down to room temperature and pour over cabbage, Daikon, carrots and scallions. Let sit, pickling for at least 6 hours. Pull cabbage mix out and squeeze dry. Take all other remaining ingredients, add to a blender and blend till smooth. Combine with cabbage mix and refrigerate for 24 hours. Cilantro Mint Chimichurri 1 bunch cilantro 1 cup picked mint leaves 2 garlic cloves 1/4 cup Mirin 1/4 cup rice wine vinegar Salt and pepper to taste 1 egg yolk 1 cup salad oil Place cilantro and mint in blender with garlic, salt and pepper. Add egg yolk, Mirin, and rice wine vinegar. Turn blender on and slowly emulsify with salad oil. Korean Chili Glaze 1 cup soy 1 cup honey 1 ginger 1 lemongrass stalk 4 cloves garlic Sambal sauce, use as much as needed for desired heat 1 orange, peeled and juiced In medium pot sauté garlic, ginger and lemongrass till becomes tender. Add soy, honey, orange peel and juice. Add desired amount of Sambal. Bring up to a boil. Let simmer for 20 minutes. Pull out orange peel. To Prepare: Iceberg/butterleaf lettuce, quartered and peeled for individual cups. 1 Tbsp. toasted sesame seeds 1/2 bunch cilantro 1 small watermelon 1-2 Tbsp. lime juice Dice watermelon and toss with sesame, cilantro and lime juice. In a large sauté pan, fry the pork belly "fingers" until crispy and brown. Place in lettuce cups, garnish with Kimchi, chimichurri, chili glaze and watermelon.