Page 34 May 2011 Casserole is a favorite in family, neighborhood SHOTGUN CASSEROLE 4 eggs, beaten 2 14.5 oz. cans creamed corn 2 7 oz. cans diced green chilies ½ small can jalapeños ½ cup oil 2/3 cup cornmeal salt and pepper to taste 1 tsp. baking soda 1 lb. grated cheese black olives (optional) Mix together all ingredients except for cheese. In 9 x 13 dish layer mixture and cheese with cheese as the last layer on top (2 layers of each). Bake at 350° for 45 minutes. By Jessica Abercrombie Thankful for her compassionate community, breast cancer survivor Lisa Camrud looked forward to the 16th annual Whitton Avenue neighborhood block party in April, so she showcased a culinary favorite, Shotgun Casserole. An old family recipe passed down from her surrogate mother, the casserole is requested at every family gathering. “I make it so often I know the recipe and directions by heart,” she said. Camrud, who has lived in Arcadia for 16 years, said that the neighborhood has become an extension of her own family. “There is a huge connection in this neighborhood,” she said. “I feel so lucky to be living here where everyone comes together whenever anyone needs anything.” Camrud, homemaker and mother of two Continued on page 36 Annual block party draws crowd on Whitton Avenue By Maria Herrick Suzie May and Gwen Schaecher host and organize the annual neighborhood block party on Whitton Avenue. The two were handed the responsibility 15 years ago after a previous resident moved away. For about 12 years the event was the Mitchell Neighborhood block party. May said she would petition and go through the city to reserve barriers to block off the street until that event became too expensive. For the past three years the event has been on Whitton Avenue in the cul-de-sac where many of the party-goers live, May said. “The kids bring their bikes and scooters, while the adults can chat and meet the new neighbors,” May said. The block party is held on a Sunday evening usually in the middle of April – this year April 10 -- and everyone brings a special dish to share. May said many wear name tags to make it easier to meet each other. Schaecher said she makes about 40 to 50 fl iers and the two split up the street to distribute them two weeks before the event. May and her husband Flip have lived in their Arcadia home for 24 years. Flip was raised in Arcadia and attended Arcadia High and Hopi Elementary schools, May said. The couple met while attending school in Tucson and gravitated toward Arcadia where they have raised their three children. “We are really glad that we came here, we ride bikes, and Arcadia’s a great walking area,” May said. Her and Schaecher’s children have been raised with the block party, and it is a tradition for the entire family, May said. Continued on page 36 JOIN US FOR CINCO DE MAYO & MOTHER’S DAY! COMING SOON... $2 MONDAY & TUESDAYS $3 MARGARITAS DAILY! 602-956-0178 ~ 4144 East Indian School Road < > 3154 east camelback road . (nw corner 32nd & camelback) 602.522.6255 . revoburrito.com . serving lunch and dinner daily . open late nites Four Star Review Four Star Review   “...Chicken machaca burrito, a tortilla bursting with shredded chicken, tomatoes, onions and Mexican spices. It’s a two fisted wrap with what seems like a whole chicken inside.” Barbara Yost, The Arizona Republic CELEBRATE CINCO CELEBRATE CINCO DE MAYO AND OUR DE MAYO AND OUR LIQUOR LICENSE! LIQUOR LICENSE! Margaritas ~ Tequila Margaritas ~ Tequila Beer ~ Wine Beer ~ Wine  

Page 35 May 2011 Steak Continued from page 33 By Julie Poplawski Eat your vegetables. I’m not a nutritionist or a doctor, but every school of healthy living seems to celebrate the bitter, sweet, bland and earthy prescription to eat more vegetables. We butter, salt and sauce them. We dice, slice and dress them. Which veggies are best? The ones you like. The darker the color the more vitamins and minerals. But just buying kale and rhubarb isn’t going to make you healthier. You have to like the vegetables so they get picked up by your fork and ingested. Eat a few more of your favorite leaves, stems, roots or seeds and fewer starches, sugars or fats, and you’ll feel leaner, lighter, better. Maybe the good feeling you carry in your body after eating from the garden will inspire more of the same. “Follow your bliss and the universe will open doors where there were only walls.” – Joseph Campbell Arcadia resident Julie Poplawski teaches Pilates at Village Racquet & Health Club and is the author of “Fill Your Cup.” embellished touches. The only real ornaments are the indigenous materials used: pine, cedar, redwood and juniper woods; fl agstone, moss rock and chrysocolla, a copper- bearing ore stone native to Arizona; hand- crafted details; and a holistic approach to building forms. The effect is vibrant and serene, while at the same time has a sensual, warm nightlife appeal. Waiters unfurl napkins into your lap, decant and pour wine from a list heavy in the kinds of wines — Riesling, Sauvignon Blanc, Gruner Veltliner and Burgundy — that sparkle against the intricate layered fl avors of the dishes. Order up some appetizers to share. A swatch of American Kobe tartare with traditional garnish and grilled pita bread and Ahi tuna tartare with ancho chile, Bosc pear. Both are absolutely outstanding, prepared and mixed table side. There is so much more I want to try: Foie gras sliders with caramelized onion jus and d’Anjou pear chutney, a burrata cheese with heirloom tomatoes or the Dungeness crab cakes with tomato concasse, basil aioli and remoulade. But I can’t. Not if I want to make it to the second course. The star of the steak lineup is American Kobe beef. The beef equivalent of foie gras, the astonishing rich steak is worth trying at least once, just to see what it can be. Tender as butter, a bite holds a world of fl avor and the taste isn’t in a hurry to go away. But a bite or two and you’re sated. Sharing a 10-ounce sirloin, say, with the table so everyone gets a taste might be the way to go. Not that the other steaks are shabby. Prior to grilling, Patino fi rst poaches red meats in butter, lamb in olive oil and pork in bacon fat to deliver mouthwatering tenderness. Then he cooks them slowly over a hardwood and charcoal grill to infuse the meat with that smoky edge that sends hard- core carnivores over the top of the moon. If you crave a traditional steak, prime and corn-fed, Bourbon has plenty to offer. I watched a guest on the patio opening his eyes wide with astonished pleasure when he takes a fi rst bite of his fi let mignon. It’s not my favorite cut, but this one – all natural USDA, corn-fed beef, bone-in, dry aged – is superb, with more texture than you usually get with a fi let, and a subtle fl avor that seems the essence of beefy goodness. If you are like me, and when challenged with such a dreamy menu can’t make a choice, you may want to opt for the Snake River Farms American Kobe Beef tasting. There are three selections, four-ounces each of American Wagyu beef from Idaho’s Snake River Farms. They are showcased using different preparations such as smoked, grilled or braised. Sides, while on the hefty side, are brilliant, especially the white cheddar hash browns, bacon and scallions. Roasted asparagus with lemon and nicoise olives or the earthier truf fl ed mac and cheese are a must, too. Beyond steak, there’s a gorgeous whole fried chicken for two that’s really more than enough to feed three or four – one of the real bargains on an otherwise expensive menu. Those who are steaked-out should try the Maine lobster pot pie with truf fl e cream and seasonal vegetables. An enchanting dish not only to eat, but also to watch being served tableside. Bourbon Steakhouse stands to become the de fi nitive contemporary steakhouse – high-spirited and fun, understated and sophisticated. It is, above all, a refreshingly grown-up restaurant. BUCATINI with AMATRICIANA SAUCE 15 minutes preparation 12 minutes cooking 1 lb. bucatini 5 oz. guanciale (Italian bacon), or bacon 3 tomatoes, ripened 1 chili pepper, red 1 ½ oz Pecorino cheese, grated salt and pepper Slice the bacon and cut into small rectangles, put into a pan and, with very little water, dissolve the fat. Remove the bacon. Blend into the fat the tomatoes peeled, seeded and cut into pieces. Season with the crumbled chili, salt lightly and pepper. Cook for 10 minutes. Then put the bacon back into the sauce, to warm it slightly. Cook the bucatini in salted water until al dente, drain and dress with the Pecorino and the sauce. Mix well and serve hot. Serves four. Amatriciana has a history By Gabe Bertaccini The Amatriciana sauce takes its name from Amatrice, a small town of the Lazio region in the municipality of Rieti. The use of tomato for the preparation distinguishes it from gricia, another sauce based on pork cheek (bacon) and pepper. The addition of tomato, linked to the use of long pasta such as bucatini (long, hollow tubular pasta) or spaghetti, is a traditionally Italian habit. It was already attested to in the early 1800s by the French gourmet Grimond de la Reyniére in his “Almanach des Gourmands”. Amatriciana sauce is normally served in Rome with bucatini and sprinkled with Pecorino Romano sheep’s milk cheese, while in Amatrice it traditionally accompanies spaghetti. The Arcadia News food writer and a local chef, Gabe offers his favorite recipes each month. Vegetables: Buy them, eat them too Black Forest Black Forest Haus Haus Hours of Operation T-Th 11am to 9pm, F-Sat 11am to10pm, Sun 4pm -8pm, Happy Hour Tue-Fri 3-6pm Phone: 602-957-0152 4900 E. Indian School Road, N. Side of Indian School, just E. of 48th St. Bike to the Beer Garden! Open until midnight on weekends Treat your mom to authentic German fare this Mother’s Day. Complete dinners starting from $15! 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