Friday, February 26, 2010

Dinner on the flat at Frank & Albert's

 "Desert Flats" are the specialties at Frank & Albert's, the latest dining addition to the famed Arizona Biltmore in Phoenix.  Executive Chef Todd Sicolo and Chef de Cuisine Conor Favre  spent a year "architecting" (their term) irresistible gourmet comfort food from the finest local ingredients.

Having stayed at the Frank Lloyd Wright-Albert Chase McArthur-designed resort, I wouldn't expect anything less.

Chef Conor generously shared this one with us.

Frank & Albert's Chicken and Goat Cheese Desert Flat

Yield: one serving

1 flatbread
4 oz. Onion Marmalade (see recipe below)
4 oz. goat cheese
4 oz. chicken, cooked and shredded
3 mission figs, fresh or dry
2 oz. watercress
6 Mandarin oranges
1 oz. olive oil
salt and pepper

Onion Marmalade
Yield: enough for four flatbreads
3 white onions, diced
7 oz. port wine
4 oz. grenadine
4 oz. granulated sugar
3 oz. red wine vinegar

Sweat the onions on low heat for 5 minutes then add all the liquid ingredients and reduce on medium heat for approximately 30 minutes or until there is very little to no liquid left. At that point, add sugar to melt and pull off the stove and cool.

Smear flatbread with onion marmalade and place chicken meat and goat cheese on top.
In a bowl, toss watercress, oranges and figs with the olive oil, salt and pepper to taste. Set aside.

Heat oven to 400 degrees. Cook flatbread and its toppings in the oven for 3-4 minutes. Cut into small squares and top each off with watercress, fig and orange mixture.

On second thought, better make two.

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