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Click on a restaurant below to see recipes submitted to the 2008 Great Chefs Event
Welcome to exclusive online access to the recipes from this year's Great Chefs Tasting Party™. This year's event was extremely successful and your generous contributions help people with disabilities live life without limits — food for thought each time you enjoy these culinary sensations.
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Recipe: Mama Navarro's melrose peppers
Chef: Tony Navarro
Restaurant: 200 East Supper Club
Web site:
200eastchestnut.com
Location: 200 E. Chestnut, Chicago
Phone: 312-266-4500
Ingredients:
5 lbs. bulk itallian sausage (medium to hot)
Melrose or cubinella peppers
½ C. bread crumbs
1/3 C. grated romano cheese
1/3 C. asiago cheese
1/3 C. grated parmesan cheese
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Directions:
1. Pre-heat the oven to 350 degrees. Hand-mix the Itallian sausage with the cheeses and breadcrumbs.
2. Cut off the tops of all peppers and stuff with the sausage mixtures. Place the peppers in a baking pan and cover with tin foil.
3. Place in the oven for 30 minutes or until the peppers are tender. Remove from the oven and drain all excess grease from the pan. Top with marinara sauce and serve.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Guacamole en Molcajete
Serves: Four to six
Chef: Freddy Sanchez
Restaurant: Adobo Grill
Web site:
adobogrill.com
Location: 2005 W. Division, Chicago
Phone: 312-266-8538
Ingredients:
1 diced Avocado from Mexico
1 ½ T. chopped White Onion
½ t. finely Minced Garlic
1 t. finely Chopped Serrano Peppers (for mild)
1 ½ t. (for hot)
2 T. diced Plum Tomatoes, Seeded
1 ½ T. chopped Fresh Cilantro
1 t. freshly squeezed lime juice
½ t. salt
Directions:
1. Add garlic, Serrano peppers, onion and salt into Molcajete.
2. (Molcajetes can be purchased at Adobo Grill)
3. Using a wooden spoon or pestle, mash the garlic, Serrano peppers, onion and salt to release their juices.
4. Add diced avocado to molcajete and mix.
5. Add tomatoes, cilantro and lime.
6. Stir all ingredients and serve with tortilla chips.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Ceviche de Tilapia
Serves: Four to six
Chef: Freddy Sanchez
Restaurant: Adobo Grill
Web site:
adobogrill.com
Location: 2005 W. Division, Chicago
Phone: 312-266-8538
Ingredients:
12 oz. tilapia, medium diced
6 oz. fresh Lime Juice
1/2 C. spanish onion, finely chopped
1/2 C. plum tomatoes, finely chopped
1 t. serrano Peppers
1 t. minced Garlic
3/4 t. dried Mexican Oregano
1/2 avocado, small diced
1/4 C. cilantro, chiffonade
2 T. sliced Manzanilla Olives
3/4 T. capers
Salt and pepper to taste
Crispy corn tortilla chips
Directions:
1. Dice and marinade fish with 3 ounces of lime juice for about 2-3 hours or until fish is fully penetrated. Drain liquid.
2. Add rest of ingredients, including remaining lime juice and season to taste.
3. Serve with Tortilla chips.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Sesame crusted tuna salad with wassail vinaigrette
Serves: Four to six
Chef: Heather Terhune
Restaurant: Atwood Cafe
Web site:
atwoodcafe.com
Location: 1 W. Washington St., Chicago
Phone: 312-368-1900
Ingredients:
Napa cabbage
Shredded carrots
Sushi grade tuna cut into four 4 oz pieces
Cilantro leaves
Julienne red peppers
Sliced green onions
Mixed greens
Toasted sesame seeds (black and white)
One tube of Wasabi paste
¼ C. Rice wine vinegar
3 T Fresh ginger, grated
1 T. Garlic, chopped
1/8 C. soy sauce
1/8 C. sesame oil
One bunch cilantro
1 C. canola oil
Salt and pepper
Directions:
1. Make the wasabi vinaigrette by putting all the ingredients into the blender and puree until smooth. This should be a very green dressing and thick enough to stand up on its own. Season to taste.
2. Make the salad set up by preparing the vegetables. This can vary depending on your likeness. You may want more or less of one vegetable than the other may.
3. Meanwhile heat a pan with canola oil or use a deep fat fryer. You will need to heat the oil to 350 degrees. Once the oil is hot carefully, fry the tuna one at a time or 30 seconds to a minute depending on how rare you want the tuna. This is sushi grade tuna so the more rare the better. Drain on paper towels.
4. Dress the salad with some of the vinaigrette and put on individual plates. Slice each tuna portion into 5 slices and place around the salad. Drizzle some more of the wasabi vinaigrette around the plate. For an added crunch, you can thinly slice some wonton skins and fry in the hot oil until golden brown. Toss with some salt and place on top of each salad.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Capannari Ice Cream
Recipe: Shrimp ceviche
Chef: Mark Mendez
Restaurant: Carnivale
Web site:
carnivalechicago.com
Location: 702 W. Fulton
Phone: 312-850-5005
Ingredients:
1 lb. 50/60 shrimp
2 roasted roma tomatoes
2 bell peppers, charred
2 jalapenos, charred
1 habanero charred
2 T. cilantro
1 C. fresh lime juice
About ½ a beer, (other half for you)
4 oz. tomato juice
2oz. grilled red onions
1 avocado cut into small dice
1 clove fresh garlic
Directions:
1. Pulse peppers, onions, tomatoes, chiles, beer, ½ lime juice, and tomato juice in a food processor until chopped but still chunky.
2. Grill or sauté shrimp, allow to cool and then add to mixture. Add cilantro. Puree avocado, cilantro, garlic, and lime juice in food processor until very smooth.
3. Place a little avocado puree on plate and top with shrimp ceviche.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Tempura Sashimi with hot mustard champagne sauce
Chef: Cliff Ostrowski
Restaurant: China Grill Chicago
Web site:
chinagrillmgt.com
Location: 230 N. Michigan Ave.
Phone: 312-334-6700
Ingredients:
5 oz. Ahi tuna Sushi Grade #1
2 whole scallions
½ C. tempura batter (see recipe below)
1 T . champange Mustard Sauce
1 oz. wasabi Paste
3 T. chopped ginger
1 sheet nori seaweed
Tabiko caviar to garnish
Directions:
1. Place the thinly sliced tuna onto the sheet of nori. Place one whole scallion on the tuna and roll tightly.
2. Dip the roll into the tempura batter and fry very quickly.
3. Thinly slice the half roll into 10 pieces.
4. Sauce the plate with the champaign sauce. Place a portion of the bean sprout salad in the middle of the plate. In an alternating fashion, dot the plate with the sesame seeds and chives. 3 times. Fan out sliced tuna around sprouts.
5. Place the sprouts with the tobiko on top in the center and streak the rim of the plate with the wasabi paste.
Champagne Mustard Sauce:
1 oz. soy Bean Oil
¼ lb shallots, peeled, sliced
pinch bay Leaf Spice
¼ oz. peppercorns, white, whole
1 bottle champagne, 750 ml.
3 C. dijon Mustard
3 pints of water
½ lb wasabi Paste
Kosher salt to taste
Togarashi to taste
1. In a hot stock pot, saute the shallots, bay leaf, and white peppercorn for 3-5 minutes. Do not burn
2. Deglaze with the champaign and reduce by 50%.
3. Add the heavy cream and reduce by 25%
4. In a separate bowl mix the water, wasabi and 2 qts. of cream into a paste. Add to pot.
5. Stir in the mustard. Bring back to a boil.
6. Season to tasete with salt and pepper.
7. When cooled to proper temperature store properly in cooler.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Beef short rib dumplings with horseradish and cheddar cheese
Chef: Rick Gresh
Restaurant: David Burke's Prime House
Web site:
brguestrestaurants.com
Location: 616 N. Rush St., Chicago
Phone: 1-312-660-6000
Ingredients:
3 beef short ribs
1 onion, small dice
1 carrots, small dice
2 ribs celery, small dice
4 garlic cloves, minced
2 t tomato paste
1 ½ C. red wine
2 qts. veal stock, reduced by 1/3
6 pcs. thyme sprigs
1 ea. bay leaves
kosher salt and pepper to taste
1C. horseradish infused cheddar cheese, grated
12 ea. 6 inch bamboo skewers – cut in half
24 ea 3 inch square egg roll/wonton wrapper
1 egg, scrambled
3 T. chives, chopped fine
4 T. butter, melted
Directions:
1. Season short ribs with salt and pepper and sear in a hot pan, remove.
2. Add onions, garlic and cook until translucent, add carrots and tomato paste and cook until rich brown in color.
3. Add red wine and celery and scrape bottom of pan to remove all fond. Reduce until almost dry.
4. Add short ribs back to pan and cover with veal stock, add herbs. Bring to a boil, cover and place in 325ºF oven for approx 3 hours or until for tender.
5. Remove from liquid and cool meat slightly.
6. Place liquid back on the fire and reduce by half, strain, reserve.
7. In a mixer put short ribs and beat up until smooth adding a little liquid to help make the mixture move. Add cheese and incorporate fully, adjust seasoning.
8. Lay out the wonton wrappers, brush the edges with egg wash and place a spoon full in the center of the wrap. Insert the skewers into the spoon full of meat, gather the edges of the wrapper and pinch onto the stick to make a little “beggars purse”.
9. Place in simmering salted water and cook until tender, toss in melted butter, chives and season with salt and pepper. Serve.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Tenderloin Crostini
Chef: Patrick Quakenbush
Restaurant: Flemings
Web site:
flemingssteakhouse.com
Location: 25 E. Ohio St., Chicago
Phone: 312-329-9463
Ingredients:
4-5 lbs. tenderloin
Salt and pepper to taste
Croutons 40 pieces
As needed butter, lightly salted
2 lbs. gruyere cheese
12 oz. spinach, fresh chiffonade
6 oz. basil Leaves
½ C. olive oil
2C. caper creole mustard sauce
Directions:
1. Clean tenderloin as normal removing side chain. Season with salt & pepper blend on all sides and brown under broiler.
2. Place browned tenderloin on a sheet pan and roast in a 350-degree convection oven set on high fan fir 15-18 minutes to a temperature of MR. 115 degrees.
3. Remove beef from oven and allow cooling for 20 minutes.
4. Cut baguette into 3/8" thick X ½"-3" long croutons and drizzle with melted butter. Sprinkle with cheese evenly over each crouton and bake in 350-degree double convection oven set on high fan fir 2-3 minutes until lightly crisp and golden brown.
5. Stack spinach & basil leaves together and cut into a thin julienne and place in a mixing bowl and toss with olive oil and salt & pepper blend.
6. Place gruyere croutons on a sheet pan and top each with 1t. caper creole mustard then top with 1T. Of spinach/basil mixture.
7. Slice tenderloin into thin slices and set on top of each crouton.
Place on a serving platter and garnish as needed.
Recipe: Caper creole mustard dressing
Ingredients:
2C. mayonnaise
1C. sour cream
½ C. creole mustard
¼ C. horseradish, prepared
1T. garlic pepper spice
½ C. caper juice
Directions:
1. Combine all ingredients in the vita blender and mix for 30 seconds.
2. Place into storage container.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Lenticchie e spinaci
Serves: Four
Chef: Ms. Laura Piper
Restaurant: Francesca’s Restaurants
Web site: misfrancesca.com
Location: 16 Locations
Phone: 773-334-8368
Ingredients:
2 C. dried lentils
1lb. fresh spinach
1C. goat cheese
1C. diced onion
¾ C. diced carrot
¾ C. diced celery
6C. chicken stock
3C. water
½ C. white Wine
2T. butter
1t. alouette cheese
Diced garlic
Extra virgin olive oil
Salt and pepper to taste
Directions:
Soak lentils in warm water for 2 hrs.
In sauté pan, sauté onions, carrots, celery, with extra virgin olive oil until soft
Add lentils to same pan
Add white wine and chicken stock
Simmer until lentils are soft (25-30 minutes)
Drain any extra liquid
Fold in butter, alouette cheese and salt & pepper to taste
Set aside
Sauté spinach with diced garlic and extra virgin olive oil
Plate lentils, top with sautéed spinach and crumbled goat cheese
Recipe compliments of the chef and the UCP of Greater Chicago’s Great Chefs Tasting Party
™.
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Recipe: Mini filet sandwich
Chef: Audry Triplett
Restaurant: Gibsons Bar Steakhouse
Web site:
gibsonssteakhouse.com
Location: 1028 N. Rush Street
Phone: 312-266-8999
Ingredients:
2oz. beef tenderloin medallions
1 oz. mini hamburger buns with maitre d butter
Ingredients
1lb. whole butter (soft)
1t. chopped shallots
1t. chopped parsley
1t. Lousianna hot sauce
1t. worchestshire sauce
1 oz. lemon juice
Salt and pepper to taste
Directions:
1. Place all ingredients in a mixing bowl mix well together, add salt and pepper to taste.
2. Roll up in wax paper and place in fridge until ready to use.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Hugo's Frog Bar & Fish House
Recipe: Toasted coconut rum truffles
Chef: Katherine Duncan
Restaurant: Katherine Ann Confections
Web site:
katherine-anne.com
Location: on-line
Phone: 773-727-3248
Ingredients:
2 C. coconut
1 lb. bittersweet (60% or higher) good-quality chocolate, finely chopped
1/4 C. dark rum
3/4 C. heavy cream
2 T butter, softened
Pinch salt
Directions:
1. Preheat oven to 350. Spread coconut in an even layer on a sheet pan, and toast in the oven for 10 minutes or until lightly browned and fragrant. Set aside to cool.
2. Combine chocolate and salt in a medium bowl. In a small saucepan, heat cream and rum over medium heat until boiling. Quickly pour over chopped chocolate, and let sit for 1-2 minutes.
3. Once the cream has started to melt the chocolate, gently fold the mixture together with a spatula, scraping the bottom and sides constantly. Once the mixture is emulsified, add softened butter, and stir to blend. Add 1C. coconut and mix.
4. Chill until firm, about 2 hours. Use a melon baller to scoop truffles and roll them in the remaining 1C. coconut. Chill in a tightly covered container, and consume within 7 days.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Wild spring mushroom Bruschetta
Servings: 6
Chef: Gianni Zonca
Restaurant: LaMadia
Web site:
dinelamadia.com
Location: 59 W. Grand Avenue, Chicago
Phone: 312-329-0400
Ingredients:
½ medium sweet onion diced
2C. assorted wild spring mushrooms
1oz. olive oil
½ t. salt and pepper mix
2 oz. sweet maarsala wine
2 oz. chicken broth
1T. whole sweet butter
1t. chopped fresh basil
1t. chopped fresh Italian parsley
1 demi baguette, sliced into 12 in thin circles
2T extra virgin olive oil
4T fresh ricotta cheese, seasoned with salt and pepper to taste
Directions:
1. In a 10" hot saute pan, saute mushrooms and onions in olive oil, season with salt and pepper.
2. Add marsala wine and reduce to syrup, add broth and reduce by half.
3. Season mushroom mixture with butter and herbs. Set aside for topping.
4. Toast sliced bread in 400 degree oven with extra virgin olive oil.
5. Top each crouton with spoon of ricotta and top with mushrooms.
6. Serve warm on a platter.
Recipe compliments of the chef and the UCP of Greater Chicago’s Great Chefs Tasting Party™.
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Recipe: Chengdu dry chili chicken
Chef: Tony Hu
Restaurant: Lao Beijing Chineese Restaurant
Web site:
Location: 2138 S. Archer Ave, Chicago
Phone: 312-881-0168
Ingredients:
16oz. boneless, dark meat chicken
2 eggs
1T. cornstarch
1T. vegetable oil
2oz. dry chili pepper
1 piece sliced ginger
1 piece of garlic
2T. soy sauce
2T. chili paste
2T. chili oil
2T. white cooking wine
1T. sesame oil
Directions:
1. Slice the chicken into small pieces and mix with 2 eggs, 1T. cornstach and 1T. vegetable oil
2. Wash and clean the fresh ginger, green onion, and garlic. Then cut into small 1/3 inch slices.
3. Place wok on the burner to heat. Then pour the vegetable oil into the wok at 325 degrees F. Next add the mixed chicken to deep fry and stir until dry and crispy. After chicken is cooked, remove from oil.
4. Pour the 2oz. vegetable oil into the wok. Stir-fry the ginger, green onion and garlic 20 seconds then put in the dry chili pepper; stir-fry again until the chili pepper becomes hard and crispy.
5. Add the fried chicken and stir-fry for about 30 seconds then add 2T. of soy sauce, white cooking wine, chili paste and chili oil. Mix together and stir-fry for about a minute and serve on a plate.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Cocktail shrimp
Chef: Tom Kenny
Restaurant: Mike Ditka's Chicago
Web site:
mikeditkaschicago.com
Location: 100 E. Chestnut
Phone: 312-587-8989
Ingredients:
2 ½ lbs. U-10 shrimp defrosted
½ gal. water
½ celery large diced
1 medium spanish onion large diced
2 ½ bay leaves
4 lemons cut in half
2T. whole black pepper
1T. salt
Directions:
1. Bring to a boil: water, celery, onion bay leaves, black pepper and lemons. Simmer for 8 minutes; remove vegetables.
2. Add defrosted shrimp and simmer for 3 minutes for 2 ½ lbs. Add 2 minutes of cooking time for every 5lbs. of shrimp.
3. Remove from water and shock in an icebath for 15 minutes. Peel and devein shrimp store in a plastic container
Sauce
Ingredients:
1 can ketchup
2 C. chili sauce
1C. horseradish
4 lemons juiced
4 oranges juiced
1T. worcestershire
1C. water
2T. tobasco
Directions:
1. Mix all ingredients together in a stainless bowl until thoroughly incorporated.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Mike Ditka's Restaurant, Oak Brook
Recipe: Cavatelli w/local asparagus and spring garlic
Serves: Four
Chef: Stephen Dunne
Restaurant: Osteria Via Stato
Web site:
osteriaviastato.com
Location: 620 N. State St.
Phone: 312-642-8450
Ingredients:
1lb. cooked cavatelli – coat with olive oil then chill
3T whole butter
2 1/4C. spicy parmisean broth
3T spring garlic (finely sliced on a bias
1 ½ C. local asparagus (cut in half and cut on bias)
1/4C. parmigiano reggiano cheese grated
Salt and pepper to taste
Directions:
1. Heat butter in a saute pan over high heat. When butter begins to foam, add cavatelli. Toss cavatelli once allowing it to brown nicely on one side.
2. Add spring garlic, tossing in. Season lightly with salt and pepper.
3. Add parmesian broth, and asparagus, tossing in. Cook together briefly.
4. Toss in 1 ½ T. of parmigiano—taste and correct seasoning with salt and pepper if needed.
5. Sprinkle with remaining parmigiano and serve immediately.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Park 52
Recipe: Risotto crab cake
Chef: Mark Sparaa
Restaurant: Prusecco Ristorante
Web site:
ristoranteprosecco.com
Location: 710 N. Wells, Chicago
Phone: 312-951-9500
Ingredients:
Extra Virgin Olive Oil (EVOO)
½ C yellow onion small dice
¾ C Arborio rice
8 oz lump crab meat
6 C crab stock
¼ C red bell pepper small dice
¼ C scallion small dice
1 T mixed; fresh Italian parsley, basil, thyme minced
2 T EVOO
Salt and pepper and old bay seasoning to taste
Roasted red pepper sauce:
½ roasted red pepper, skin removed
1 C mayonnaise
1 tsp fresh lemon juice
Salt and pepper and old bay seasoning to taste
Directions:
1. Sauté yellow onion in EVOO over medium heat until transparent, add rice and mix until it smells nutty. Add one cup of hot stock until it evaporates, mixing continuously add the remainder of stock one cup at a time approximately 20 min. Rice should be al dente.
2. Remove from heat and fold in; red bell pepper, scallion, herbs and crab meat. Season to taste. Pour mixture on sheet pan about 1 inch thick and let cool in fridge for at least one hour or over night covered. Make small to medium cakes and sauté using non-stick pan and EVOO golden.
3. Combine roasted red pepper, mayonnaise and lemon juice in food processor and pulse until smooth, season to taste. If you choose to make your own aioli (mayonnaise) make sure the eggs are pasteurized.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Meatball with spicy smoked tomato sauce
Chef: Bradford Phillips
Restaurant: ristorante we
Web site:
ristorantewe.com
Location: 172 W. Adams Street
Phone: 1-312-917-5608
Ingredients:
10 ground turkey legs
10 ground lean pork
1 minced pancetta
1 C. white onion
3 ea. garlic cloves
1 tsp chili flake
2 C. fresh bread crumbs
5 eggs
1 C. parmigiano reggiano
¼ C. fresh basil
¼ C. fresh thyme
Extra virgin olive oil
Salt
Directions:
1. Saute the garlic and onions together in olive oil until lightly golden. Cool.
2. Combine all other ingredients well and let rest for 30 minutes. By hand, form small meatballs approximatlely 1 oz. in size and place on a lined tray.
3. Heat a large pan with 1/2” oil to medium heat. Brown the meatballs in small batches until all are evenly browned.
Sauce
Ingredients:
1 onion diced
3 cloves garlic
1 jalapeno pepper
10 roma tomatoes, smoked for 30 minutes
2 t. smoked sweet paprika
2 roasted red peppers
1 t. red chili flakes
Extra virgin olive oil
Salt
Directions:
1. In a large pot, sweat the onions, garlic and jalapeno until soft. Add paprika, tomatoes and peppers. Cover with water by one inch and simmer for 45 minutes.
2. Puree the sauce well and return to the pot. Reseason and add the meatballs. Simmer together at low, for at least thirty minutes. Serve with the sauce.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Sweet corn bisque
Yield: 2 ½ gallons
Chef: Executive Chef Ryan Pitts
Restaurant: RL Restaurant
Web site:
rlrestaurant.ralphlauren.com
Location: 115 E. Chicago Ave. Chicago
Phone: 312-475-1100
Ingredients:
½ lb. butter
2 medium carrots
4 medium onions
3 branches of celery
12lb. corn kernels of the cob
14 corn husks
6 bay Leaves
1 bunch thyme (tied together with twine)
2qt. heavy cream
Directions:
1. Chop the carrots, celery, and onions into smaller pieces. Sweat the carrots celery, and onions in the butter.
2. Add corn kernels, bay leaves, and thyme and sweat for another ten minutes.
3. Add chicken stock and the husks, bring to a boil and simmer for about 45 minutes.
4. Add the cream and simmer for about 30 more minutes. Remove thyme and the husks and puree with an immersion blender. Strain through a chinois and season with fine sea salt.
5. Garnish with corn kernels, scallions and fresh lump crab meat.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Maine lobster dim sum with lobster brandy cream sauce
Chef: Kevin Dusinski
Restaurant: Roy's
Web site:
roysrestaurant.com
Location: 720 N. State St., Chicago
Phone: 312-787-7422
Ingredients:
4 Maine lobsters 1 ½ each
30 (13-15) tiger shrimp peeled, deveined
1 butter, room temperature
5T. fresh lemon juice
1 ½ C. white shallot reduction
½ C. diced chives
For white wine shallot reduction
½ Gallon white wine
¼ Gallon shallots, chopped in robot coup
Reduce to au sec, cool on sheet pan
Directions:
1. While lobsters are still alive, rip tails and arms from body. Devein tail by pulling the middle fan of tail. Stick a 6 inch skewer in middle of tail to keep flat. In steamer on a perforated hotel pan cook tails for 3 minutes and claws for 4 minutes. Place in ice bath to cool. Separate shells from meat.
2. Place knuckle meat in robo coup and blend until paste consistency for red color. Chop tail meat and claws into large dice. Blend shrimp in robo coup until almost a paste.
3. Using gyoza wrappers place a scoop of mixture with a #100 scoop. Egg wash the outside of gyoza wrapper and pinch the corners together to create a cross or X.
4. For service: Boil for about 4-5 minutes in rolling boiling water. Place in a bowl with some butter or butter sauce and toss, so they do not stick together. In a bowl, place a ladle of lobster sauce in bowl. Place 4 dim sum in lobster sauce.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Bbq shrimp wrapped in bacon and stuffed with basil
Serves: 6
Chef: Victor Martinez
Restaurant: Shula's
Web site:
donshula.com
Location: 301 E North Water St, Chicago
Phone: 312-670-0788
Ingredients:
24 pc shrimp u-12 ocean garden
24 pc bacon (18/22 layout Nueskies Apple Smoked)
4 skewers
24 fresh basil leaves
Directions:
1. Thaw, peel and devein shrimp. Cutting ¾ ways through back of shrimp.
2. Stuff shrimp with de-stemmed fresh basil leaf.
3. Wrap bacon tightly around shrimp starting at head and finishing at tail section ( or starting at the tail and finishing on the head).
4. Place skewer or toothpick through shrimp and bacon ensuring bacon stays wrapped and covers entire shrimp. Note: 4 shrimp per skewer.
5. Store in refrigerator until ready for use.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Beef tenderloin with sweet corn relish
Chef: Demonthenese Davis
Restaurant: Sidebar Grille
Web site:
sidebargrille.com
Location: 221 N. Lasalle St., Chicago
Phone: 312-739-3900
Ingredients:
3 lb. cleaned beef tenderloin
1T. salt
1T. pepper
2oz. olive oil
½ lb. apple wood chips soaked in water
Directions:
1. Season tender loin with salt and pepper. Smoke tenderloin not to cook but to add a slight smoky flavor.
2. Preheat oven to 400 degrees. Sear tenderloin in a hot pan and finish in the oven. Cook the beef to an internal temperature of 140 degrees and let rest for 10 minutes.
3. Thinly slice the tenderloin and serve with the corn relish.
Sweet Corn Relish
2 ½ lb. roasted corn
1 lb small diced roasted red peppers
1T. diced shallot
1T. chopped cilantro
3oz. olive oil
1oz. red wine vinaigrette
1 large jalapeno, minced
1 oz. Honey
½ t. salt
Directions:
Sauté the corn shallots in olive oil for five minutes. Place corn into bowl mix in remaining ingredients refrigerate for at least 1 hour and adjust seasonings.
Recipe compliments of the chef and the UCP of Greater Chicago’s Great Chefs Tasting Party™.
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Sugar Bliss Cake Boutique
Sunrich International
Tavern On Rush
Recipe: Spinach and artichoke fondue
Chef: Mike Ruffalo
Restaurant: The Melting Pot
Web site:
meltingpot.com
Location: 609 N. Dearborn
Phone: 312-664-9600
Ingredients:
4oz. vegetable bouillon
Minced garlic
2oz. chopped spinach
2oz. chopped artichokes
fontina and butterkase cheese blend
grated parmesan cheese
Tabasco sauce
Directions:
1. Add 4 oz. vegetable bouillon to liner.
2. Add one demi spoon of minced garlic
3. Add 2oz. of chopped spinach and artichokes.
4. Add the cheese blend slowly. 1/3 at a time blending thoroughly.
5. Add two demi-spoons of grated parmesian cheese. Add three to four shakes of Tobasco sauce. Blend well. Remove mixing fork.
Recipe compliments of the chef and the UCP of Greater Chicago’s Great Chefs Tasting Party™.
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Recipe: Truffle Custard
Chef: Pete Manfredini
Restaurant: The Saloon Steakhouse
Web site:
saloonsteakhouse.com
Location:200 E. Chestnut St.
Phone: 312-280-5454
Ingredients:
1t diced shallot
1t diced garlic
2oz dry porcini mushrooms, rehydrated
½ T chopped thyme
½ T chopped savory
2oz butter
2C heavy cream
8ea egg yolks
1oz white truffle oil
2oz medeira
12ea premade 2oz mini tart shells
Directions:
1. Heat butter in sauté pan. Add shallots and sweat lightly.
2. Add garlic then mushrooms and herbs. Deglaze with medeira and reduce then cool.
3. Warm cream and gently temper eggs, fold in mushroom mix season with salt and pepper.
4. Pour in premade tart shells and bake at 300 degrees for about 30 minutes or until the middle is slightly jiggley.
5. Garnish with parmesan or mushroom mix.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Sautéed Wild mushrooms with Goat Cheese Crostini
Serves:4
Chef: Douglas Davico
Restaurant:Trattoria 10
Web site:
trattoria10.com
Location: 10 N. Dearborn, Chicago Il
Phone: 312-984-1718
Ingredients:
8 oz. wild Mushrooms, cleaned and trimmed of any fibrous ends
½ medium sized sweet onion, julienne
3 T. unsalted Butter
2 oz. good Quality Extra Virgin Olive Oil
3 oz. sweet Marsala
1C. heavy Whipping Cream
1 good quality Baguette
2 oz. Laura Chenel's Goat Cheese or another brand of equal quality
Fresh thyme leaves for garnish
Sea salt to taste
Freshly ground black pepper to taste
Directions:
1. Pre heat a 12” sauté pan over med high heat till hot. Add the cleaned mushrooms and 2T. of the butter and cook till the mushrooms are soft and are starting to release their water. Cook for 3 minutes longer and then add the sliced onions.
2. Add the remaining Tablespoon of butter, season with a little salt and pepper and continue cooking for 3-5 minutes over the med high heat and cook till the onions start to caramelize. Do not burn. You want to cook the mushrooms and onions until the liquid is almost evaporated. Remove the pan from the heat and add the Marsala carefully as the alcohol will catch on fire when you return it to the stove.
3. Reduce the Marasla by 2/3rds and then add the cream. Bring to a boil and reduce to a sauce consistency, about 2 to 3 minutes. Check the seasoning and remove from the heat keeping the sauce warm till ready to use
.
4. Cut 8 pieces of bread from the baguette about 1/2” thick on a 45 degree bias.
5. Toss the bread with a little splash of olive oil, salt and pepper. You can toast the bread in a hot oven or grill for a couple of minutes to warm the bread.
6. Next smear some of the goat cheese on each piece of bread and sprinkle a few fresh thyme leaves on top.
7. Arrange 2 pieces of bread per plate and divide the mushroom sauce over the four plates. Drizzle a small amount of the olive oil over each plate and few thyme leaves and serve immediately.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Wave
Recipe: Spring Asparagus Salad with Sesame Seeds
Chef: Marc Bernard
Restaurant: Wow Bao
Web site:
wowbao.com
Location: 175 w. Jackson, Chicago
Phone: 312-334-6395
Ingredients:
1 T. toasted sesame seeds
1 ½ lbs. fresh asparagus
1 T. Japanese rice wine vinegar (unseasoned)
1T. Red Wine Vinegar
1 t. light Chinese soy sauce
1 t. sugar
1 t. Dijon mustard
2 T. fine peanut oil
1 T. sesame oil
Directions:
1. In a small skillet, toast the sesame seeds until golden
2. Trim and cut the asparagus into 2-inch lengths. Parboil them in 6 cups of water for 2 to 3 minutes, depending on the thickness. Drain and run under cold water to stop the cooking. Dry thoroughly.
3. Mix the vinegars, soy sauce, sugar and mustard. Stir in the oils, combining as you would vinaigrette. Toss with the asparagus. Sprinkle over the sesame seeds and serve.
Note: you may substitute ½ pound of fresh snap peas for ½ pound of the asparagus.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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