Emilys and Rick Strole

 Emilys

I went out to hear my friend Rick Strole playing tonight at a place that just opened on the north west corner of Pinnacle Peak and Pima in north Scottsdale.  I try to go see people that I know when they have a gig, to support Acoustic Music here in the valley and Rick is a real treat.  He has the rare ability to play a very complex rhythm while singing a totally different melody line.  His timing is fantastic and he has a great feel for the music.  He focuses on the early 60’s and tosses in a few hits from the 70’s.  The Beatles, Simon and Garfunkel, Buffalo Springfield, Neil young and the lovin Spoonful to name a few are covered with dedication and taste. 

As I sat listening to Rick I noticed these beautiful plates coming by.  So I asked for a menu.  This is, perfectly executed, light and fresh Café dining, with a French twist.

The salads are just the right size and the baked goods and pasta are made fresh daily.  I had eaten before going out, but called my wife Chef Kathy and told her we need to drop by for breakfast in the next couple of days.  

Husband and wife team, Kathy and Adam Wenda, are the proprietors and they have really done their homework.  As they call it, “Feel good food,” is what you get and in a beautiful setting.  They are open for breakfast, lunch and dinner.  

Trust me you don’t want to miss this new little gem at 8700 e Pinnacle Peak Rd. Ste 107 in north Scottsdale.  480 513-2000.

Red Hot, South Texas, Shrimp en Escabache

Red Hot, South Texas, Shrimp en Escabache

Although this is a great appetizer we love it on butter lettuce with a few slices of avocado, warm bread and a good crisp sauvignon blanc!

1 Lemon, sliced

1-cup celery tops

½ cup crab boil

1 ½ Tbl. Kosher salt

½ tsp black pepper

2 ½ Lbs raw medium shrimp, peeled and deveined

2 medium white onions, sliced thin

12 bay leaves

1 ¾ cups canola oil

2 cups white vinegar

1 ½ Tbl. sea salt

1 Tbl. Crushed red chile

2 tsp. Pink peppercorn

1/3 cup capers, brine

¼ cup celery seeds

15 cloves garlic, cut in half

2 sprigs fresh thyme

8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut in quarters lengthwise

5 dashes Tabasco sauce

1 tsp. White pepper

1 tsp. Black pepper

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper.  Bring to a rolling boil and then add the shrimp.  Stir well and then remove from heat.  Allow shrimp to stew in the hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop cooking. Drain the shrimp well.  In a glass bowl layer the shrimp, onion slices, and bay leaves.  Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender.  Then stir in remaining ingredients.  Pour over layered shrimp.  Cover and refrigerate for 24 to 48 hours, stirring every 6 to 8 hours. 

Serves 8 as an appetizer,

Caprese Salad

As it gets hotter I'm always looking for something to eat that will refresh without stuffing. This classic salad is just right for a warm summer evening listening to the quail and enjoying a beautiful Arizona sunset with my wife of 31 years. Add a good, cold, crisp Chennin Blanc and who knows?

Caprese Salad

I’ve added the balsamic vinegar to this, I like the extra sweet bite. This salad is great either way.

8 OZ Water Buffalo Milk Mozzarella, sliced thin

3 Large Plum or any “garden fresh”, Tomatoes, sliced thin and salted lightly

1/2 C Fresh basil, finely chopped

Fruity olive oil

Balsamic vinegar

Kosher salt

1. On a serving plate, arrange the mozzarella and tomatoes in circles, exposing at least half of the slices...a slice of tomato then a slice of mozzarella then a slice of tomato, and so on. Sprinkle with salt, basil, olive oil and then balsamic vinegar. Let stand for 10 minutes and serve with a good red wine.

2. Serves 6-8.