Nine Dishes from Metro Phoenix Restaurants We'd Love to Make at Home (Recipes, Please -- Hint, Hint)
|Ours might not turn out so neat and pretty, but hopefully they'd taste about as good.|
Pork Belly Buns from Nobuo Teeter House
A study of balance (as are most things that come out of Nobuo Fukuda's kitchen), this dish is composed of a thick slice of braised savory and sweet pork belly, pickled mustard greens, crisp cucumber, and hoisin sauce cradled in a soft mantou bun. Each bite is simultaneously sweet, savory, tangy, and salty -- a combination of flavors we can't get enough of. We love them so much that we have to know how to make them at home in the event of a 2 a.m. craving.
This appetizer -- basically bread, cheese, and honey -- seems like it would be easy to put together. But Davanti Enoteca takes the trio of simple classic ingredients to the next level with an ultra-thin, crispy focaccia that's filled with lusciously soft cow cheese and smeared with melting honeycomb. As a Davanti Enoteca server said, "You're going to have fun eating this...the honeycomb triples the dish's flavor." Well that's the kind of fun we want to bring home. This is one we would really love to serve (and impress guests with) for the holidays.
The craving for mushroom hits, and all we can think of is the earthy, rich taste. If you're in the mood for 'shrooms, nothing satisfies quite like the pan fry from Cowboy Ciao. Before tasting this entrée, we had no idea mushrooms could be filling enough to make a complete meal. A mix of mushrooms -- including cremini, button, oyster, lobster, black trumpet, and shiitake -- are doused with ancho cream, served over polenta, and topped with grilled portabellini, cotija cheese, avocado, and tomatoes.
111 E. Camelback Road, Phoenix, AZ