SHERATON WILD HORSE PASS RESORT AND SPA
5594 W. Wild Horse Pass Blvd.
Chandler, AZ 85226
The Sheraton Wild Horse Pass Resort & Spa, Arizona’s premier Native American-owned luxury resort, boasts 500 culturally-themed rooms, the state’s only AAA Five-Diamond/Forbes Five-Star dining at Kai restaurant, 36-holes of Troon® Golf, and the Forbes Four-Star Aji Spa. This unique property offers a recreational and inspirational experience never before available in a resort setting.
Butter- Braised Lobster Tail on Fry Bread with Avocado Mousse and Red & Yellow Teardrop Tomato Salsa
Native fry bread pairs well here with the spicy flavors of the Southwest and the sweet Maine lobster. You can prepare the bread, salsa, mousse, and vinaigrette ahead of time. This is a first course at Kai, but it would also make a terrific lunch or brunch dish.
Butter Basted Lobster- Tail
4 cleaned lobster tails 1 cup corn kernels
½ pound butter 1 cup avocado mousse (see below)
2 TBSP. Water 1 cup teardrop salsa (see below)
1 TBSP. Chopped chives ½ cup golden tomato vinaigrette (see below)
1 TBSP. Chopped cilantro
1 TBSP. Chopped
Salt and pepper to taste
1. Preheat the over to 350
2. In a sauté pan bring the water to a boil. Turn the heat to low and slowly stir in the butter until fully incorporated. Continue stirring until you have an emulsified sauce.
3. Place the cleaned lobster tails, meat exposed, onto a roasting pan and ladle the butter sauce over the lobster to cover.
4. Sprinkle the fresh herbs and salt and pepper over the tails.
5. Roast at 350 until completely cooked through, about 5-7 minutes.
6. Sauté the corn kernels in the oil until warm; season with salt and pepper
Put about ¼ cup of the corn kernels on each piece of the fry bread. Follow this with the avocado mousse and the salsa. Place the lobster tail on top and drizzle some of the vinaigrette over each one.
This is more like a pudding than a traditional mousse and this recipe will make a bit more than you need for 4 servings, depending on the size of the avocados.
4 each avocado
2 each jalapeno
1 each limes – juiced
1 bunch cilantro (leaves only)
12 oz cream cheese
1 each lemon – juiced
1 tsp. Santa Cruz chili powder
Salt and pepper
Add the avocado, jalapeno and cilantro into a mixer. Puree until smooth. Add the lemon and lime juices into the mixture. In thirds, add the cream cheese, occasionally scrapping the sides of the bowl. Once the cream cheese is blended in, season with the chili powder, salt and pepper. Refrigerate until ready to use.
Red and Yellow Tear Drop Tomato Salsa
Yield: 2 Cups
1 Cup Red teardrop tomatoes– cut in half lengthwise
1 Cup Yellow teardrop tomatoes– cut in half lengthwise
2 TBSP Coarsely chopped cilantro leaves
1 TBSP Gila River Extra virgin olive oil
1 tsp White balsamic vinegar
Lightly toss all ingredients together and marinate in the refrigerator for at leant an hour or overnight to infuse the flavors.
Golden Tomato Vinaigrette
Servings: 1 Cup
½ papaya – peeled, seeded & chopped
½ mango- peeled, seeded & chopped
2 golden tomatoes – chopped
½ Yellow bell pepper- seeded & chopped
1 cloves garlic- minced
1/2 shallot – minced
1/4 cup white wine
1 cup chicken stock
1 ½ teaspoon white vinegar
Salt and pepper to taste
1 ½ teaspoon Queen Creek or other canola oil
In a sauté pan with the oil, sweat all the fruit and vegetables until soft. Deglaze the pan with the white wine and reduce by half. Add the chicken stock and reduce the heat to simmer. Cook until all of the vegetables are tender, about 15 minutes. Puree in a blender. Add the vinegar and adjust the seasoning with salt and pepper. Strain in a fine sieve and allow to cool before using.
Three Generation Fry Bread
Servings: Makes 16-18 pieces
4 cups bluebird flour
½ cup whole milk
2 T. baking Powder
1 tsp. salt
3 T. lard
1 cup water
4 cups hot oil in a skillet
1. Combine flour, baking powder and salt in a large bowl.
Cut in lard using a fork or two knives. Add water and milk. Mix until the dough forms a ball. Knead by hand in the bowl no more then 10 times, forming a smooth ball that is not sticky.
Cover the dough with a damp cloth and allow it to rest at room temperature for 30 minutes.
2. Heat oil in a deep-fryer, Dutch oven, or large skillet to 350 degrees
3. Pull a small knob from the dough and, on a floured surface, form into a round shape about 5-6 inches in diameter and desired thickness. The thinner it is, the crispier it will be)
4. Place the dough gently into the hot oil and, using tongs, cook on both sides until golden brown, about 2 minutes per side. Drain on a plate lined with paper towels. Repeat the process until all the dough has been used.
Beverage: Mesquite Bean Martini
The versatile mesquite bean has long been a staple to the people of the Sonoran Desert. The thorny branches of the tree itself provide shelter for animals, and the resin from the bark is used to paint designs in Maricopa pottery. The bean provides sustenance, and its sweet syrup is used to flavor this martini.
1 ¼ ounces Ketel One vodka
1 ¼ ounces Mesquite bean syrup
¾ ounce Freshly squeezed lime juice
¾ ounce Grapefruit juice
¼ ounce Sweet vermouth
Combine and shake ingredients over ice. Strain into a generous-sized martini glass.
O’Dowd is truly a culinary genius. He has been the driving force behind development of the culinary concepts for the Sheraton Wild Horse Pass Resort & Spa, including Kai and Ko’Sin, as well as overseeing all banquet operations. His breadth of experience includes positions at five-star, five-diamond resorts, and his culinary talents have been acknowledged with kudos from both celebrities and culinary notables. Located at the Sheraton Wild Horse Pass Resort & Spa on the Gila River Indian Reservation, Kai has become one of Phoenix’s most celebrated dining experiences. Executive Chef O’Dowd incorporates the essence of the Pima and Maricopa tribes into the menu and restaurant décor.”Kai” is the Pima word for seed, and its menu features citrus from the Gila River Farms and items from Native Seed SEARCH, a foundation that preserves ancient Native American seed lines which would otherwise be extinct. Diners in this restaurant will be delighted with the contemporary approach to Native American cuisine in a rich, yet relaxing atmosphere.
Located at the Sheraton Wild Horse Pass Resort & Spa on the Gila River Indian Reservation, Kai has become one of Phoenix’s most celebrated dining experiences. Executive Chef O’Dowd incorporates the essence of the Pima and Maricopa tribes into the menu and restaurant décor.”Kai” is the Pima word for seed, and its menu features citrus from the Gila River Farms and items from Native Seed SEARCH, a foundation that preserves ancient Native American seed lines which would otherwise be extinct. Diners in this restaurant will be delighted with the contemporary approach to Native American cuisine in a rich, yet relaxing atmosphere.