What an exceedingly busy and rewarding week it has been!
Last Saturday was kicked off with a swamped night at the JW Desert Ridge
Marriott Resort. I work at the fine dining restaurant, Tuscany. We did a record high of 344 covers (that’s 344 people with multiple courses) and this really set the tone for my upcoming activities throughout the week.
Sunday was spent writing menus and purchasing ingredients for Jamie Oliver and
Uncle Ben’s “Search for a FoodTube Star”… The chef phenomenon is holding a YouTube
competition where entrants must film a 4-minute video featuring rice as the main
component in a recipe. I stayed true to my roots and went the Southwestern
path with a Sweet Corn and Achiote Risotto with Pickled Asparagus Shavings and Cotija Cheese. It was so lovely.
It was smoky from the bacon that I added, salty, slightly sweet and a tad spicy. The creamy risotto went over amazing and I would so appreciate if everyone would check out the video on Jamie Oliver’s FoodTube page. I will post the link below! The video with the most “thumbs ups” wins a trip to the United Kingdom to film with Jamie Oliver. Very cool!
After two days of editing the footage, I was contacted by a close family friend that said that the KUPD Rock Station producer needed a birthday cake. I do gourmet cakes as well and I could not resist the opportunity. If you would like to purchase a cake I do three flavors (Peanut Butter Fudge S’mores, Strawberries and Cream and Oreo Cheesecake Cake) and take orders via email @ ChefMatt@cox.net … I created a Chocolate Layered cake with Ovaltine Fudge, Toasted Marshmallows, Peanut Butter Frosting, White Chocolate Cake Crumbles, and a lot of love. I spent two days working on the cake at the Scottsdale Sub-Zero Wolf Southwest Showrooms. ( side note: Thank you to Sub-Zero Wolf for letting me make the cake in your beautiful kitchens!) If you want to see the progression of the cake being made be sure to follow me on instagram where I posted all of the videos and pictures of all the crazy good components to this dish @ChefMatthewG
The cake was delivered today, as that I was my only day off from work at the restaurant, and the client was thrilled! The rest of my day was spent buying ingredients which leads me to today’s recipe.
I will be on ABC15’s Sonoran Living Live this Thursday the 15th @ 9am. The menu layout is featured around Heart Healthy Southwestern Cuisine! Below is a sneak peak of one of the recipes that I will be making on the show.
I hope that everyone made it a great weekend and you should use my recipe for tomorrow night’s dinner.
Chef Matthew Grunwald
The Young Gun Southwestern Chef
Goat Cheese Bruschetta with Serrano Aoili
8 slices thick cut focaccia
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup Crow’s Dairy Goat Cheese
4 Roma tomatoes, sliced
1/8 cup extra-virgin olive oil
2 cloves garlic, minced
1/4 shallot, minced
1/4 cup black olives, chopped
8 leaves basil
1. Heat a grill pan to high heat. Grill each slice of bread on each side for
2. Spread the goat cheese evenly onto each slice of bread.
3. In a small bowl combine the tomatoes, olive oil, garlic, shallot, olives and
basil together. Season with salt and pepper to taste. Spoon the mixture evenly
on top of each slice of bread.
4. Drizzle the Serrano chili aioli onto each Bruschetta (recipe follows).
½ high-quality mayonnaise
1 Serrano pepper, seeded, chopped
1 clove garlic
2 large lemons, juiced
1 tsp kosher salt
1 tsp freshly ground black pepper
1. In a blender combine the mayonnaise, Serrano pepper garlic and lemon juice
together on high speed until smooth.
2. Season with salt and pepper.