Since January 2005 Michael Rusconi has been serving his tasty culinary treats at LON'S at the Hermosa. His award-winning American Cuisine is influenced with European techniques learned as an intern under James Beard award-winning Chef and Author, Vincent Guerithault, who innovated the combination of French technique with Southwestern American Cuisine. Chef Michael has also worked at two of Phoenix's most prestigious resorts, The Phoenician Resort and at the Royal Palms Resort & Spa.

Using native ingredients and local fresh produce, Chef Michael has created a wonderful blend of flavors in his artfully presented dishes. The chef's at LON'S cultivate an a organic garden where some of the fresh vegetables for the restaurant are produced. Fresh fish and seafood are flown in daily from Boston to accomodate Chef Michaels detail to the quality of his masterpieces. You'll notice his attention to detail when you gaze over the carefully planned menu, full of American Traditions updated nicely with a Southwestern flair.

As for his food philosophy, Chef Michael says simply, "Buy the best ingredients and treat them with love and respect. Only by doing that will you be able to treat your guests with love and respect, and deliver the best quality possible."

Chef Michael has offered to share one of his notorious recipes with kimistyle:

Natural Beef Short Ribs with Ancho Chili Chocolate Sauce, Vanilla-Scented Potatoes and Carrot Jus.

For the ribs

1 lb Natural beef short ribs off the bone
1 ea Carrot rough chopped
1 ea Medium size onion
2 Stalks Cleaned and chopped Celery
2 oz Olive oil
4 Tablespoons Ancho Powder
2 Tablespoons Course Salt (Kosher)
3 cups Beef Stock or Veal Stock
1 cup Hearty red wine
2 cloves Fresh Garlic
ᄐ lb Ibarra Chocolate

For the Mashed potatoes

1 Lb Peeled Red "B" Potatoes
ᄐ lb Unsalted Butter cubed
1 each Vanilla Bean
Salt to taste
White pepper to taste

For the carrot jus

ᄑ each Carrot small, chopped
1 shallot Chopped
ᄑ cup Chicken stock
1 Tablespoon olive oil

Cooking procedure

For the ribs

Clean all fat off the outside of your short ribs. Season well with salt and ancho chili powder. Preheat a pan with a tight fitting lid on high heat. Sear your ribs in the olive oil until dark brown on all sides. Add your garlic clove, onion, carrot, and celery. Lightly brown your vegetables and then add your red wine and reduce by two thirds. Add your stock and bring to a gentle simmer. Cook for about three hours until fork tender. When finished strain your cooking liquid and reserve

For the potatoes

Cover the peeled potatoes with water in a small pot. Cook on medium heat until tender. Split your vanilla bean and scrape the seeds from the inside of the bean into a small pan with your butter. Melt you butter on low heat. This will help steep the vanilla. When the potatoes are fully cooked, drain the water and mash with a potato masher. Add the butter then the salt and white pepper to taste.

For the sauce

In a small sauce pot reduce you cooking liquid down to about 1 cup and then slowly whisk in your chocolate sauce

For the carrot Jus

On low heat in a small sauce pan sweat your shallots until translucent. Add the carrots and chicken stock. Simmer until the carrots are fully cooked. Remove from the heat and blend in a blender.

Related Web Sites:

The Hermosa Inn

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