This was a great, flavorful tostada. It was a scallop ceviche with really great flavor served over a creamy guajillo sauce and freshly fried tostada- all sprinkled with cotija cheese, which really makes anything fabulous.
Soup- Sonoran Tortilla Soup with Machaca Beef (from Tonto Bar and Grill in Cave Creek, AZ- p.95)
While this soup took was a ridiculous amount of work- browning the steak chunks, simmering with soup ingredients, removing beef, adding fried tortillas just to blend it all up, then adding beef back in- it was totally worth it in the end- amazing taste and super tender beef.
Entrée- Tequila and Citrus Grilled Chicken (from Elements at Sanctuary Resort in Phoenix, AZ- p. 133)
Side- El Tovar Chile Lime Rice (from El Tovar Lodge, South Rim, Grand Canyon, AZ- p. 202)
Side- Artichoke Ragout (from Enchantment Resort in Sedona, AZ- p. 183)
The chicken pounded really thin and marinated (clearly in tequila, lime and orange, but also with other spices that made it delicious) and then quickly grilled. It was really tender and flavorful.
The rice was, well, rice. It had sautéed onion and ground chile and lime juice and some tomato paste, but it was still just rice. You may be able to tell that rice is not my favorite thing. People liked it, but it was nothing really special.
The artichokes, however, were the star of the whole evening. Absolutely delicious! Basically canned artichokes (I know, I know…) cooked with just a few tomatoes and mushrooms, drenched in cream and then topped with truffle oil. Yum.
Dessert- New Mexican Apple Pie (from The Daily Pie Café in Pie Town, NM- p. 219)
This was apple pie jazzed up with green chilies and pine nuts. I am not the biggest fan of apple pie (very un-American of me…) but people who like apple pie really liked it and thought the additions made it yummy (not the odd “interesting” that I was afraid of).
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