WE’RE HAPPY TO SERVE YOU AT ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Burgers, Dogs, Burritos! Scrumptious Fish & Chips! Fresh Breaded Onion Rings! Children’s Menus at Some Locations! Drive Thru/Take-Out Is Our Specialty! ☞ ☞ ☞ ☞ ☞ Family Owned & Operated Since 1947 HAPPY FATHER’S DAY! from your friends at Pete’s Page 30 June 2016 Beef Tenderloin • 8 ounces tenderloin portion • Salt and black pepper Season meat with salt and pepper and cook in a hot pan or grill until caramelized and at your desired meat temperature. Glazed Carrots • 6 bunches assorted spring carrots, peeled and cut into 1-inch long oblique or 1-inch pieces • 1/2 pound butter • 1/2 cup honey • 1 teaspoon lime zest, grated • 1 ½ pints water • 1 pint carrot juice • 1 pint fresh orange juice • 2 tablespoons salt • 1 piece Thai chili, minced Combine the 6 bunches of spring carrots, butter, honey, lime zest, water, juices, salt and Thai chili in a large pan. Cover and cook on very low until tender and glazed. Remove from heat and cool in juices. Reheat as needed in a small pan with some of the braising liquid until hot, nicely glazed and shiny. Carrot Puree • 1 ½ # peeled carrots, sliced very thin • 2 quarts water • 1 ounce salt • 2 ounces sugar Combine the peeled carrots, water, salt and sugar in a pot and bring to a boil. Let it cook on high heat until carrots are very tender. Strain through a chinois, then use a blender to puree until completely smooth. Season more if necessary. Miso-mustard • 1 cup fresh lemon juice • 2 ounces Coleman’s Mustard Powder • 2 cups fresh clementine juice • 1/8 teaspoon sweet paprika • 6 ounces white miso • 2 tablespoons kecap manis sweet soy sauce Combine lemon juice and mustard powder to make a paste; cover and let stand 15 minutes. Combine the clementine juice, paprika, white miso and soy sauce and puree until smooth. Soy Miso • 1 ounce soy sauce • 2 tablespoons fresh lime juice • 1 ½ ounce miso mustard • 1/8 teaspoon guar • 1 teaspoon lime zest, micro-planed Combine the soy sauce, lime juice, mustard, guar and zest and homogenize. Miso Mustard Butter • 1 part butter • 2 parts soy-miso mustard Heat butter in a pan until foamy and remove from heat. Add soy miso and whisk to emulsify. To plate: • 3 serrano chilis, charred, peeled, and cut in 1/8-inch rondelles • 8 sprigs of dill Place beef on the plate, and cover with carrot glaze. Serve several carrots onto the plate and top with rondelles of serrano chilis and dill. By Amanda Goossen Executive Chef Jacques Qualin has expertly led the kitchen at J&G Steakhouse at the Phoenician Resort since it opened 8 years ago. With over 32 years of experience behind the line, this French born chef runs a tight ship, which includes a team of chefs who serve up over 300 covers a night. Recently, I tied on a crisp white apron for a lesson on cooking the perfect steak, served alongside a bounty of fresh carrots and a sweet and sour miso sauce. My takeaway for the day: Grilling the perfect piece of meat require high he at; saut éi ng a nd caramelizing carrots takes patience; and plating, well… plating is a skill all its own. After our cooking lesson, I had the chance to ask Chef Qualin a few questions, including how a home cook can prepare the perfect piece of meat. AG: What is the most important thing a home cook should know about cooking a steak? JQ: High heat. The most common mistake people make is practically boiling the meat on a too-cool stove or grill. The most important aspect of cooking a steak is getting a good sear and that can only be done with incredibly hot heat. AG: Can you share a good tip for anyone preparing a steak at home? JQ: To obtain the ideal sear on your steak, use an outdoor grill and put your steak in a cast-iron skillet. The temperature of the grill combined with the cast-iron will achieve exactly what you want on that steak. AG: What should we look for when buying a steak? JQ: Always buy choice or prime meat. Quality is the most important. Look for a good marble (fat content) which makes the meat more tender and always know where the meat comes from. Also, know the types of meat. Corn-fed beef is more tender. Grass- fed beef has more flavor. AG: Bonus question: What is your guilty pleasure? JQ: I like cheese. My favorite cheese is Comté. It’s similar to Swiss but comes from a region of France. My favorite dessert is a clafoutis , which is a baked French dessert with fruit. Caramelized Beef Tenderloin with Carrots and Miso-Mustard In the kitchen with Jacques Qualin, executive chef at J&G Steakhouse The most important aspect of cooking a steak is getting a good sear.” ‘‘ PHOTOS BY CARLY G. MEDIA

LAUNCHING SOON! Presented by CPN 2016 Page 31 June 2016 By Riley Kissee Phoenix is one of the hottest locations in the country during the summer season, but that doesn’t prevent desert dwellers from enjoying a nice glass of wine. However, it’s a good idea to keep the climate in mind when selecting a bottle of wine and determining the best way to serve it. Todd Bostock of Dos Cabezas has several useful tips and summer wine recommendations for your consideration. When it comes to chilling red wines, Bostock recommends serving red wine at around room temperature, which is roughly 68 to 72 F. However, indoor temperatures in the desert can be much higher than this, especially during the summertime. Because of this, Bostock believes it’s best to store the wine in the fridge roughly 30 minutes before you eat. Once the time is up, the wine should be the perfect temperature for optimum enjoyment. Grilling is always a prominent summer activity, so what pairs well when you’re cooking up a feast of meats outside? “I think sparkling wines are a great place to start; you can enjoy them during the cooking process,” Bostock said. “If you’re serving vegetables, pair it with white wine or rosé. If you’re serving a heartier meal, zinfandel is great for burgers and steaks. Even barbecue.” When it comes to the best varieties of wine to drink during the summer, Bostock has plenty of recommendations. “I think you want wines that are bright and fresh. Stay away from tannins, which are stronger in red wines,” Bostock said. “Absence makes the heart grow fonder, get reunited with the heavier red wines when it cools off.” According to Bostock, if you’re looking to go red, keep an eye out for wines that use grape varieties such as grenache, sangiovese, cabernet and syrah. His personal preference is to sip and savor riesling and Champagne. “If you can get a hold of Knoll wines from Austria, those are great,” Bostock said. “We also drink a lot of Dönnhoff, which is a German riesling. Rune and Sand-Reckoner both make great Arizona rosé that’s perfect for summer.” Dos Cabezas also has a limited seasonal rosé from their Sonoita winery. Aptly named Pink, the wine’s label has no text. Instead, there is an image of a pink rose painted by Leonard Bianco, father of local chef, Chris Bianco. The painting was a wedding gift to Leonard Bianco’s wife, Francesca. Dos Cabezas is launching a new wine simply named White with another of Bianco’s paintings. This wine features a golden retriever on the front, alluding to the dog days of summer. “We try to make wines based on where we’re located and what people will enjoy drinking in these areas,” Bostock said. “As Arizona wine producers, if we don’t do it, who else is going to?” Tips for choosing summertime wine from local wine expert