When steak is the main attraction, side dishes sometimes pale in comparison. The chefs at Mastro’s offer a remedy: luxurious lobster mashed potatoes. Bathed in butter and topped with sweet hunks of lobster, these decadent spuds will elevate your dinner to a new level. Mastro’s City Hall executive chef Richard Rodriguez has a few tips for the home cook tackling this recipe. If you’re going to use fresh lobster, Rodriguez advises purchasing from a reputable...
Alana Yazzie has been busy since she was inducted into PHOENIX magazine’s Great 48 class of 2020.
When the temperature rises, most chefs in the Valley will sprinkle their menus with summer-friendly dishes to help us ease our way into blistering days and sweltering nights. At EVO, Executive Chef Steven Fowler has swapped out a hearty porchetta dish for a lighter pork Milanese.
This recipe calls for a bone-in pork porterhouse (available at AJ’s or a specialty butcher), but you can also use pork chops or pork loin, Fowler says. And if you don’t have a deep fryer, you can pound out the pork and fry on the stove top in 3-4 tablespoons of canola oil. “It’s quick and easy,” Fowler says. “You can have this completed in less than 15 minutes.”
