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Click on a restaurant below to see recipes submitted to the 2009 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.
Recipe: Guacamole en Molcajete (2-3 servings)
Chef: Freddy Sanchez
Restaurant: Adobo Grill
Web site: www.adobogrill.com
Location: 2005 W. Division, Chicago
Phone: 773-252-9990
Ingredients:
1 diced avocado from Mexico
1 1/2 T chopped white onion
1/2 t finely minced garlic
1 t finely chopped Serrano peppers (for mild)
1 1/2 t (for hot)
2 T diced plum tomatoes, seeded
1 1/2 T chopped fresh cilantro
1 t freshly squeezed lime juice
1/2 t salt
Directions:
1. Add garlic, Serrano peppers, onion and salt into Molcajete. (Molcajetes can
be purchased at Adobo Grill.)
2. Using a wooden spoon or pestle, mash the garlic, Serrano peppers, onion and
salt to release their juices.
3. Add diced avocado to molcajete and mix.
4. Add tomatoes, cilantro, and lime.
5. 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: Chocolate Ginger Truffle (makes 30)
Chef: JP Nettles
Restaurant: The Ambrosia Experience
Web site: www.ambrosiaexperience.com
Phone: 312-523-6327
Ingredients:
6 oz bittersweet chocolate (rough chopped)
1/2 cup heavy cream
1 1/2 tsp butter
1/3 cup fresh chopped ginger
1/3 cup preserved ginger plus 2 tbsp
Unsweetened cocoa powder for dusting
Directions:
1. Place chocolate and butter in a glass/stainless steel bowl
2. Bring cream and fresh ginger to low boil
3. Strain mixture over chocolate and discard ginger
4. Let stand 2 minutes then stir until smooth
5. Fold in 1/3 cup preserved ginger
6. Set in refrigerator for 2 hours
7. Using melon baller roll chocolate into 30 truffles
8. Roll in cocoa powder and shake any excess powder off
9. Top with remaining preserved ginger
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Shanghai-Style Prawns
Chef: Kevin Dusinski
Restaurant: Roy's
Web site: www.roysrestaurant.com
Location: 720 N. State St., Chicago
Phone: 312-787-7599
Ingredients for Drahma:
8 oz marinated jumbo shrimp
8 pieces dried arbol chiles
1/2 C. round onions
1/2 C. sliced shitake mushrooms
1 Tbsp sliced fresno chiles
4 pieces qaurtered fresh water chestnuts
Ingredients for Wok Cook:
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Recipe: Pork Belly, Rhubarb compote, Heriloom Radish Salad with Ginger Kaffir Vinaigrette
Chef: Mark Payne
Restaurant: Café at the Ritz
Location: 160 E. Pearson St., Chicago
Phone: 312-266-1000
Ingredients for Pork Belly:
2lb Pork Belly
Thyme sprigs
Whole Garlic
5lb Duck Fat
Cure:
500 gr kosher salt
187 gr brown sugar
75 gr Olive Oil
75 gr molasses
200 gr maple syrup
Directions for Pork Belly:
1. Combine salt, sugar, oil, molasses, and maple syrup. Rub into meat and
place a bed of cure down on parchment. Place pork belly on top of cure, and
cover bellies with remaining cure. Cure for 24 hours. Remove from cure, rinse
and dry.
2. Place the bellies in a large enough pan, cover with duck fat and add 8 thyme
sprigs and 8 whole garlic cloves. Braise at 350 degrees for 3 hours or fork
tender. Let cool in fat. Cut bellies to 4oz portions.
Ingredients for Rhubarb Compote:
6ea Stalks of Rhubarb
Olive oil
1/2 cup Honey
2ea Lemon
Salt and Pepper
Directions for Rhubarb Compote:
1. Cut rhubarb into 4 inch pieces and place in pot. Cover with enough Olive oil
and poach very slow- about 8-10 min. Rhubarb should be soft, but still have
body.
2. Remove from olive oil and cut into small dice. Add honey and zest and juice
from two lemons.
3. Season to taste.
Ingredients for Heirloom Radish Salad with Ginger Kaffir Vinaigrette:
1 lb radishes; assorted; washed; topped
1/8 lb micro greens; assorted
Sea Salt & Fresh Cracked Pepper
Directions for Salad:
1. Fine julienne cleaned radishes. A mandoline with a fine julienne insert is a
quick and easy way to accomplish this task. Once radishes have been
julienned, dress with vinaigrette and season generously. Garnish salad with
assorted micro greens.
Ingredients for Ginger Kaffir Vinaigrette:
1/3 C Vinegar; Rice Wine
1 1/2 T Palm Sugar
4 EA Kaffir Lime Leaves; Frsh
1/3 C Ginger Juice
Blended Oil, Sea Salt & Fresh Cracked Pepper
Directions for Vinaigrette:
1. Blend Kaffir Leaves, Palm Sugar, Vinegar and Seasonings. Allow to stand for
5 minutes. Slowly stream in oil until vinaigrette emulsifies.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Vanilla Ice Cream
Chef: Jim Capannari
Restaurant: Capannari Ice Cream
Web site: www.capannaris.com
Location: 10 S. Pine St., Mount Prospect
Phone: 847-392-2277
Ingredients:
4 egg yolks
1/2 pint milk
1/2 pint double/heavy cream
4 oz extra fine sugar
1 Nielsen Massey Vanilla Bean (sliced down the middle)
Directions:
1. Pour the milk into a saucepan and bring the pan slowly up to boiling point.
Place the vanilla pod into it and leave to infuse for about 20 minutes.
2. In a bowl, beath together the egg yolks and sugar until think. Carefully remove
the vanilla bean from the pan of milk and scrape out the seeds into the milk.
Pour the milk into the mixture of egg yolks and sugar while stirring. Pour the
mixture back into the pan and heat on lowest temperature. Stir until custard
thickens. (Do not bring to a boil.) When you can see a film form over the back
of your spoon, it's time to remove the saucepan from the heat.
3. Leave to cool in refrigerator for an hour. After the custard base has chilled stir
in heavy cream. Leave in refrigerator overnight. The next day transfer mixture
into an ice cream maker and freeze according to the manufacturer's
instructions.
By giving you a recipe for Vanilla, I have actually given you many recipes; because you can add so many different things to Vanilla Ice Cream to make it different every time.
Tips:
1. Just remember to add only frozen add-ins (chocolate covered pretzels) to the ice cream when the ice cream has the consistency of a milk shake.
2. When the ice cream is finished, leave it in the coldest part of your freezer covered (by wax paper, lid, or both) for at least one day. It tastes much better 24-28 hours after it has been made.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Ropa Vieja
Chef: Mark Mendez
Restaurant: Carnivale
Web site: www.carnivalechicago.com
Location: 702 W. Fulton, Chicago
Phone: 312-850-5005
There are many theories as to how the dish was named. One of the more popular ones is a story about a man whose family was coming to his home for dinner. Being very poor, the man could not buy them enough food when they came. To remedy his situation, he went to his closet, gathered some old clothes (ropa vieja en español) and imbued them with his love. When he cooked the clothes, his love for his family turned them into a wonderful beef stew.
Ingredients:
2 pounds skirt steak, cut into thin strips
1 red bell peppers, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell peppers, sliced into strips
1 Spanish onion, sliced into strips
8 cloves garlic, minced
1 12oz can diced tomatoes
1 cup red wine
1 teaspoon cumin
1 teaspoon dry oregano
1 teaspoon chile powder
2 chipotle chiles, minced
1 tablespoon canola oil
Directions:
1. In a hot saucepan add canola oil; add skirt steak, season with salt and pepper,
and stir well to mix. Cook over medium high heat until meat starts to brown.
2. When meat has browned somewhat add peppers and onion and continue to
cook until vegetables become soft.
3. Add remaining ingredients and turn heat to low and braise until meat is soft, 4.
maybe 2-3 hours. If mixture becomes dry add water and stir.
4. Serve with sweet plantains and white rice.
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Recipe: Spicy beef & scallion dumplings served with a soy ginger dipping sauce (serves 2)
Chef: Cliff Ostrowski
Restaurant: China Grill
Web site: www.chinagrillmgt.com
Location: 230 N. Michigan Ave., Chicago
Phone: 312-334-6700
Ingredients for Beef Dumpling Mix:
10 oz. Ground Beef
3 drops Chili Oil
4 Garlic Cloves- peeled, minced
1/2 root Ginger- peeled, minced
1 bunch Scallions – sliced
2 T Soy Sauce
1 pinch Crushed Red Pepper
1 pinch Kosher Salt
12 Gyoza Skins
2 Egg Yolks
Directions:
1. Combine all ingredients and mix well.
2. Place 1 oz. of the mix into the center of the gyoza skin.
3. Brush egg wash around the edge of the gyoza skin. Fold dumpling into a
three point star.
4. Place on sheet tray and store in cooler.
Ingredients for Soy Ginger Sauce (yield 1 gallon):
1 qt. Red Wine Vinegar
1 qt. Soy Sauce
1 qt. Water
¾ C. Garlic – peeled, chopped
¾ C. Ginger – peeled, chopped
1 C. Sesame Oil
1 C. Soy Bean Oil
1 bunch Scallions
1/4 C. Crushed Red Pepper
1 1/2 C. Sugar
Directions:
1. Combine all ingredients and blend with mixer.
2. Refrigerate.
Ingredients for Beef Dumplings:
12 Prepared Beef Dumplings
6 oz. Soy Ginger Sauce
Sesame Seeds Optional
Directions:
1. Bring a pot of water to boil. Place the dumplings in the boiling water and cook
until they begin to float. Remove from water.
2. Ladle the Soy Ginger Sauce onto a warm bowl.
3. Place the dumplings on the plate in a star arrangement.
4. Sprinkle with sesame seeds to garnish.
Ingredients for Watercress Kimchi Salad:
1.5 oz. Watercress, rough chop
.5 oz. Red pepper, julienne
.5 oz. Mango, julienne
.5 oz. kimchi base
Directions:
1. Mix all together.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Seared Duck Breast with Oyster Mushrooms, Raddichio, Pancetta and Aged Balsamic (serves 2)
Chef: Chris Macchia
Restaurant: Coco Pazzo
Web site: www.cocopazzochicago.com
Location: 300 W. Hubbard, Chicago
Phone: 312-836-0900
Ingredients for the duck:
2-8oz Pekin duck breasts
Extra virgin olive oil, plus more for cooking
2 fresh bay leaves
2 sprigs fresh thyme
2 cloves of garlic, sliced
Zest from one lemon
Cracked black pepper
Ingredients for the salad:
1/2 pound oyster mushrooms, sliced
2 tablespoons pancetta, diced
1 head radicchio cut julienne style
Sea salt and cracked black pepper
Balsamic vinegar and extra vigrin olive oil
Fresh thyme leaves
Ingredients for garnish (optional):
Herb oil
Aged balsamic vinegar
1. Start by sorting both duck breasts on the skin side in a cross pattern, being
careful not to cut through to the flesh. Place the duck breasts in a shallow
container.
2. Toss with olive oil, sliced garlic, fresh herbs, lemon zest, and cracked black
pepper.
3. Cover and marinate overnight in the refrigerator.
4. When ready to cook, remove duck from marinade. In a heavy bottom saute
pan start by adding a small amount of olive oil over low heat and place the
duck breasts skin side down, cooking very slow only on the skin side.
5. While the fat is rendering from the duck skin, place the oyster mushrooms
and pancetta in a small bowl and season with salt, pepper and fresh thyme,
then coat with olive oil on a baking sheet.
6. Bake in a 450 degree oven until both the mushrooms and pancetta become
crispy. Remove the mushroom and pancetta mixture from the oven and let to
come to room temperature.
7. When all the fat has been rendered from the duck breasts they should still be
medium rare. Flip the duck breasts to the flesh side and allow to rest in pan.
8. Toss the pancetta mixture with the radicchio and season the salad with extra
virgin olive oil, balsamic vinegar, and fresh thyme.
9. When duck has rested, slice very thin and arrange neatly around the edge of
a serving platter, garnish the center of the platter with the raddichio salad and
drizzle the aged balsamic and herb oil over the top of the duck.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Caviar Handkerchiefs (serves 12)
Chef: Rachel Collins
Restaurant: Collins Caviar Company
Web site: www.collinscaviar.com
Location: 113 York Street, Michigan City, IN
Phone: 219-809-8100
Ingredients:
1 box commercial phyllo dough
1 stick unsalted butter, melted
1/2 cup seasoned breadcrumbs
4 ounces sour cream or crème fraiche
3-4 ounces Collins Paddlefish Caviar (or caviar of your preference)
Special Equipment:
Mini muffin baking pan, non-stick
Pastry brush
Baking beads/weights
Instructions:
1. Preheat oven to 300 degrees F.
2. Thaw phyllo completely. Unroll and cover with damp kitchen towel. Place one
sheet of phyllo on pastry or cutting board. Brush with melted butter, and
sprinkle with breadcrumbs. Add another layer of phyllo and repeat until four
layers are complete. Cut twelve even squares from entire sheet. Using index
fingers in center of square, fold outer corners upwards, and press center of
square into base of muffin cup. Repeat until pan is full.
3. Fill bottoms with baking beads. Bake for five minutes. Remove from oven, and
re-shape if necessary. Return to oven and bake for another five to six
minutes, until slightly golden brown. Let cool completely before handling. Can
be made up to twenty-four hours in advance. Store uncovered.
4. Just before serving, fill cups with dollops of crème fraiche & generous portions
of caviar.
Can be served as an appetizer, or placed next to the entree on dinner plates for a spectacular additional element. Another plating option is to use in the center of the plate, surrounded by the other elements of the meal.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Hoe Cakes & Caviar (serves 4)
Chef: Rachel Collins
Restaurant: Collins Caviar Company
Web site: www.collinscaviar.com
Location: 113 York Street, Michigan City, IN
Phone: 219-809-8100
Ingredients for Hoe Cakes:
1 + 1/4 C. all purpose flour
1/2 C. white corn meal
1 T. + 1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. white pepper
1/4 C. sugar
1 egg, beaten
1/4 C. vegetable oil
1/4 C. milk
1 C. creamed corn
Other ingredients:
1 lb. sour cream
1/2 bunch cilantro-chopped
reserve the rest for garnish
1/4 tsp. salt
1-3.5 ounce jar Collins Caviar Peppar®
Directions:
1. Pre-heat oven to 400 degrees, oil or spray pans. Mix dry ingredients together,
add liquid ingredients, and mix just until all is moistened. Pour into pan and
smooth top. Bake at 400 for approximately 25 minutes until toothpick tests
clean. Let cool to room temp.
2. Chop 1/2 bunch cilantro and stir into 1 lb. of sour cream. Add 1/4 tsp. salt and
mix well. Load into plastic squirt bottle. Refrigerate until ready to use.
3. Cut small (2") cubes of cornbread and set 2-3 artistically on an appetizer
plate. Drizzle flavored sour cream as desired on plate. Be generous. Divide
Caviar Peppar among all servings, and garnish with fresh cilatro sprigs.
Note: Cajun Caviar is also a good substitute.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Shrimp & Jicama Salad with Margarita Caviar (10 portions of 2 tortillas each)
Chef: Rachel Collins
Restaurant: Collins Caviar Company
Web site: www.collinscaviar.com
Location: 113 York Street, Michigan City, IN
Phone: 219-809-8100
Ingredients:
2.5 LBS. shrimp, poached in crab boil & chilled.
1 LBS. peeled, julienne Jicama
1 Bunches Cilantro, chopped
1 EA. Medium Jalapenos, minced
1.5 C. Mayonnaise
2 T. Cumin
1 tsp. Salt (or more to taste)
0.5 T. Cracked Black Pepper
1 tsp. Old Bay seasoning
2 T. fresh lime juice
20 small Flour or Blue Corn tortillas
One 6.5- oz jar Collins Margarita Whitefish Caviar
Cilantro for garnish
1. Chop Shrimp into marble sized pieces. Place in bowl with jicama & cilantro
and toss.
2. In separate bowl, combine all other ingredients and mix thoroughly.
3. Combine mayonnaise mixture with shrimp and blend gently together.
4. Wrap tortillas in foil & warm through in oven.
5. Fill tortillas with shrimp mixture & top with caviar. Garnish plate with cilantro
leaves.
6. For extra impact, tie each one closed with a strip of corn-husk wrapper.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Smoked and Fresh Salmon Spread
This spread freezes very well and will be handy at all times.
Chef: Didier Durand
Restaurant: Cyrano's Café on the River Walk
Web site: www.wildfirerestaurant.com
Location: 546 N. Wells St., Chicago
Phone: 312-467-0546
Ingredients:
8 oz. cream cheese
3 oz. fresh salmon
3 oz. smoked Norwegian salmon
1 shallot
2 tsps capers. drained
⅛ tsp fine salt
1/2 tsp Cajun or mild hot sauce
1/2 Tbsp chopped green onions
Directions:
1. Peel the shallot and finely dice them, place in a container.
2. Poach and cook the fresh salmon in a sauce pan with a little water, cook very
quickly but thoroughly then keep aside to cool slightly.
3. Remove dark pieces and skin parts from the smoked salmon then dice it into
small squares. Thinly slice the green onion, keep aside. Chop quickly the
capers.
4. Add cream cheese to mixing bowl, breaking it in small pieces, add cooked
fresh salmon and using the wire whisk, blend together for about three minutes
or until smooth or to a “creamy" texture. Add the salt and hot sauce. Mix
more! Remove bowl from machine. Add diced smoked salmon, green onion
and capers, blend again with a rubber spatula for 3 minutes. Transfer to
plastic container or serving bowl, scrape sides of mixing bowl. Refrigerate.
5. Pipe inside a savory tart shell or phylo cup or spread on a toast or cracker.
Les Trucs:
-If you don't have an electric mixing bowl, wait for the cream cheese to soften and make the spread in a ceramic or stainless steel bowl using a kitchen wire whisk.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Chicken Saltimbocca Melt
Chef: Patrick Quakenbush
Restaurant: Fleming's Prime Steakhouse and Wine Bar
Web site: www.flemingssteakhouse.com
Location: 25 E. Ohio, Chicago
Phone: 312-329-9463
Ingredients:
1 16 oz. chicken breast
10 Oz. sourdough baguette in 4 slices
4 tsp. butter, lightly salted
1 oz. prosciutto
2 Tbsp. tarragon leaves
4 oz. gruyere cheese, grated
2 tarragon sprigs
Paprika as needed
3 oz. goat cheese, room temperature
Directions:
1. Place the marinated chicken side up on a metal plate and cook in a 400°
double convection oven set on high for 10 minutes. Turn the chicken over and
continue to cook 5-10 minutes more. Remove the chicken and cool down for 2
hours in the cooler. Once cool remove the skin and bones then cut on the
Hobart slicer into 10-12 1/8" thick slices.
2. Set the baguette on its side the cut off the top and bottom edges lengthwise.
Cut the rest of the baguette into 4 each 1/4" thick x 5" long lengthwise slices.
Brush one side of the bread with the lightly salted butter then grill under the
broiler for 2-2 1/2 minutes on each side to get the criss cross grill marks on one
side only. Set on a sheet pan.
3. Place the room temperature goat cheese into small mixing bowl and whip with
a rubber spatula until smooth. Spread 1 1/2 Tbsp. of the goat cheese over the
grilled bread then lay the chicken slices evenly on top. Lay 1/4 oz. of proscuitto
on top of each slice of bread. Sprinkle 1/2 oz. of the grated cheese on top of the
bread. Remove the stem from the tarragon then mince, sprinkle on top of the
cheese. Bake in a 350° double convention oven set on high fan for 2 minutes
to melt the cheese.
4. Place the pieces of bread on a cutting board, square off the ends then cut into
1" x 1 1/2" pieces, arange on a serving platter. Cook tarragon sprigs in a 375°
fryer for 30-40 seconds until crisp. Place on a paper towel to absorb any oils
then break apart into petals and scatter over the platter. Sprinkle the edges of
the plate with paprika.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: BBQ Beef Brisket with Coca Cola
Chef: John Chiakulas
Restaurant: Foodlife
Web site: www.foodlifechicago.com
Location: 835 N. Michigan Ave., Chicago
Phone: 312-335-3663
Ingredients:
1 pc. Whole Beef Brisket (trimmed of excess fat)
1 spanish onion
2 gallons water
12 oz. Coca Cola
4 oz. beef base
2 to 3 bay leaves
1/2 tsp. whole black peppercorns
Directions:
1. Dry off any blood from brisket and trim off any excess chunks of fat.
2. Slice whole onions in half and place directly on a hot skillet or barbeque grill to
blacken slightly.
3. Add brisket into water with beef base, spices, coca cola and blackened
onions.
4. Bring to a boil, skim any foam.
5. Turn flame to low and simmer for 3 hours or till completely tender.
6. Carefully remove briskets and allow to cool.
7. Trim away all excess fat before slicing and serving.
8. Save some juice for reheating as needed.
9. Add hot sliced brisket on a soft bun and top with your favorite BBQ sauce and crispy fried onions.
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:
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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Recipe: Crab Bisque (serves 8)
Chef: Gary Baca
Restaurant: Joe's Seafood, Prime Steak & Stone Crab
Location: 60 E. Grand Ave., Chicago
Phone: 312-379-5637
Ingredients:
2 Tbl Olive oil
8 oz(wt.) Onions
4 oz(wt.) Celery
4 oz(wt.) Carrots
6 cups Stone crab shells (may sub. Snow crab legs)
1 cup White wine
6 cups Vegetable stock
2 quarts Cream
3 ea Bay leaves
1 Tbl Whole black pepper
2 Tbl Tomato paste
1 Tbl Crab base
Salt to taste
White pepper to taste
2 Tbl Corn starch
1/4 cup Water
Directions:
1. In the braiser heat olive oil.
2. Add onions, celery, carrots.
3. Add stone crab shells, saute for 15 minutes.
4. Add white wine and reduce.
5. Add veg stock; reduce by half.
6. Add heavy cream, bay leaves, black pepper.
7. Reduce for 45 minutes on medium heat.
8. Add tomato paste, lobster base, salt and white pepper. Cook for another 10
to 20 minutes then strain.
9. Make slurry with cornstarch & water, add to bisque & simmer 10 minutes.
10. Cool in ice water bath or serve.
11. Garnish with Crab meat.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Lao Beijing Seafood Dumplings
Chef: Tony Hu
Restaurant: Lao Beijing Chinese Restaurant
Web site: www.tonygourmetgroup.com
Location: 2138 S. Archer Ave., Chicago
Phone: 312-881-0168
Ingredients:
1/4 c chopped Chinese chives
1/2 pound peeled, cleaned medium shrimp
1/2 pound sea scallops
1/2 pound Dungeness crab meat
1/2 tsp ground white pepper
1 tbsp minged ginger
1 tbsp cooking wine
1 egg white
2 tsp soy sauce
About 30 round dumpling wrappers
Directions:
1. Mince the shrimp and scallops almost into a paste. Place in a shallow bowl
and add the crab, garlic or chives, ginger, sherry, soy sauce, suger, white
pepper and egg white. Mix well.
2. To stuff the dumplings, mound about 2 teaspoons of the filling in the center of
each wrapper, and bursh the outer edge lightly with water to moisten. Fold the
wrapper in half, into a half-moon shape, then pinch it together at the center of
the top edge. Pleat the edges of the wrapper to enclose the filing. Repeat with
the remaining dumplings.
3. Put the water into the wok, until the water boils. Then put dumplings into the
wok and wait for the water to boil again. Then add some cold water after
boiled for about 5 minutes. Gently take out the dumplings to a warm plate.
Serve warm with a dipping sauce.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Seared Sushi Grade Sea Scallops
Artichoke in 3 styles; Brown Butter, Lime, Toasted Almonds, Golden Raisins
Chef: Phillip Foss
Restaurant: Lockwood Restaurant & Bar
Web site: www.lockwoodrestaurant.com
Location: 111 N. Wabash - 7th Floor, Chicago
Phone: 312-263-6443
Ingredients:
1# (8-10 ea) U-10 sea scallops; sushi grade (or dry pack); mussel removed
2 oz brown butter (recipe follows)
1/2 oz almonds; blanched and sliced
1/2 oz golden raisins
1/2 ea lime; segmented and diced
Kosher salt to taste
White pepper; freshly ground to taste
2 oz artichoke puree (recipe follows)
1 recipe baby artichokes (recipe follows)
1 recipe artichoke chips (recipe follows)
1 recipe almond foam (recipe follows)
Micro peppercress to garnish
Ingredients for the Artichoke Puree:
12 ea artichokes; medium sized (see below for cleaning)
1 ea lemon
2 oz extra virgin olive oil
1 ea shallot; peeled and rough cut
5 cloves garlic; peeled and crushed
2 oz dry white wine
1 C. vegetable stock; hot (water can be substituted)
Salt to taste
White pepper; freshly ground to taste
Note: This recipe makes more than the required amount, but it is too difficult to make less… besides, the remaining puree can be frozen and is great as a soup or ravioli base!
Ingredients for the Baby Artichokes:
3 ea baby artichokes (see below for cleaning)
1/2 ea lemon
1 oz extra virgin olive oil
1 tsp garlic; peeled and chopped
2 oz dry white wine
4 C. vegetable stock; hot (water can be substituted)
Salt to taste
White pepper; freshly ground to taste
Ingredients for the Artichoke Chips:
2 ea baby artichokes (see below for cleaning)
Wondra (or all purpose) flour for dusting
Olive-canola blended oil (can substitute with canola oil) for frying
Kosher salt to taste
Ingredients for the Almond Foam:
1/4 C. almonds; whole
1 C. water
1 T. soy lecithin (available at nutritional stores)
Pinch kosher salt
Directions for Cleaning Artichokes:
1. Eliminate the outer leaves, bending them and snapping them off, until you reach leaves that are half yellow (toward the base) and half green (toward the tip). Greener, tougher leaves are not edible.
2. Cut off the end of the stem, leaving it about 1 inch (2.5 cm) long.
3. Cut off the tip of the central cone, to eliminate the tougher green end of the leaves and obtain a flat surface.
4. Clean the outside of the stem, peeling it with a sharp knife. Uniformly pare the base of the leaves.
5. Small “baby" artichokes should be fully edible. Unfortunately, especially when bigger artichokes are used tough inedible “chokes" are present. If necessary, scoop away the inside chokes with the tip of a knife or a small spoon, until you reach the tender part of the artichoke.
6. After cleaning each artichoke, rub the outside of the artichoke with half-lemon and then place the artichoke in a bowl filled with lemon water. Placing the artichoke in lemon water will prevent it from discoloring. For baby artichokes, cut in half, slice into eighths and return to acidulated water.
Directions for the Artichoke Puree:
1. In a non-reactive sautoir, heat the extra virgin olive oil over medium high heat.
2. Drain the artichokes, pat dry with a towel, and carefully add to the olive oil off of the heat to avoid igniting.
3. Return to heat and add the garlic and the shallots. Season with salt.
4. Cook for a couple of minutes to awaken the flavors of the garlic and shallot.
5. Deglaze the pan with the white wine and reduce until the alcohol has evaporated or until reduced by about ¾.
6. Add the hot vegetable stock (or water) and bring quickly to a boil.
7. Simmer strongly for about 12-15 minutes or until artichokes are tender.
8. Strain and reserve liquid.
9. While still hot, place in Vita-Mix blender and blend on medium speed while slowly adding the reserved liquid to create a smooth and ‘spoonable' consistency.
10. Pass through a fine meshed sieve and reserve warm.
Directions for the Baby Artichokes:
1. In a non-reactive sautoir, heat the extra virgin olive oil over medium high heat.
2. Drain the artichokes, pat dry with a towel, and carefully add to the olive oil off
of the heat to avoid igniting.
3. Return the pan to high heat and add the chopped garlic. Stir to awaken.
4. When the pan has reached a high temperature – but without browning the
artichokes – add salt and white wine. The white wine should create a loud
‘pop' when hitting the pan.
5. Reduce the wine until the alcohol evaporates or by about two-thirds.
Add the hot vegetable stock or water to cover the artichokes.
6. Return to a boil as fast as possible and lower the heat to a strong simmer.
7. Cook for about 10-12 minutes or until fork tender.
8. Reserve warm.
Directions for the Artichoke Chips:
1. Heat the canola-olive oil blend to 275˚ F.
2. Remove the cleaned baby artichoke from the acidulated water, cut in half
lengthwise and slice as thin as possible with a French knife.
3. Lightly dust with the Wondra or all purpose flour. Shake off excess and place
in the oil blend.
4. When the artichokes begin to turn light golden brown, remove from the oil with
a slotted spoon and spread out over paper toweling.
5. Immediately season with salt and set aside.
Directions for the Almond Foam:
1. In a Vita-Mix blender, combine all ingredients and process on high speed for
about 2 minutes until well blended.
2. Transfer to a non-reactive sauce pot or bain marie. It is important that the
mixture does not come up more than half way up the vessel. Heat to about
120˚ F. Keep warm.
Assembly:
1. In a heavy gauged sauté pan, heat the brown butter to the smoking point.
2. Season the scallops on both sides with the salt and white pepper and sear in the pan to a deep golden brown. Be sure that the pan being used is large enough and that the scallops fit comfortably.
3. Flip each of the scallops and cook the second side to a deep golden brown.
4. Transfer to a pan or plate fitted with a wire rack. The scallops should be
cooked no more than medium rare.
5. Remove the baby artichokes from its cooking liquid and dry on paper
toweling and add to the pan away from the heat.
6. Return the pan to the heat and add the sliced almonds. Allow to toast while
constantly stirring.
7. Add the golden raisins and lime segments, adjust seasoning and keep warm.
8. To serve, draw a straight line down the middle of a square plate with the
artichoke puree.
9. Place the baby artichokes across the length of the puree.
10. Next place the scallops across the length of the puree and baby artichokes.
11. Top each scallop with the golden raisins, almonds and diced lime. Lightly
spoon some of the brown butter around the dish.
12. Barely submerge a hand held blender into the top of the almond foam and
process for about 5 seconds. Remove the hand blender and a foam should
hold at the top of the mixture.
13. Using a spoon, remove some of the foam from the top and spoon across the
scallops.
14. Garnish the foam with leaves of peppercress and the artichoke chips. Serves
2.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Pina de la Playa (Pineapple from the Beach)
Chef: Mario Santiago
Restaurant: May St. Café
Web site: maystcafe.com
Location: 1146 W. Cermak, Chicago
Phone: 312-421-4442
Ingredients:
2 C. rice to 2 C. water
Jar of sofrito
Pineapples
1/2 C. baby shrimp
1/2 C. small bay scallops
Red peppers
Yellow Squash
Zucchini
2 Tbsp extra virgin olive oil
Kosher salt and pepper to taste
Tsp pureed garlic
Tbsp pureed chipotle peppers
3 to 4 oz. coconut milk
Cilantro
Directions:
1. Use the 50/50 method of 2 cups of rice to 2 cups water. Add some sofrito
(purred peppers garlic and onions) and sauté that for about a minute. Let the
rice mix come to a boil, simmer and cover for 20 minutes. Turn with a fork to
fluff it up. Turn heat off and set aside covered for another 20 minutes or until it
comes to room temp.
2. While the rice is cooking, cut the pineapples in half. Cut the center into cubes,
scoop the pineapple out with an ice cream scooper, and set aside to use later.
3. Measure a 1/2 cup of baby shrimp and a 1/2 a cup of small bay scallops.
4. Dice some red peppers, yellow squash, and zucchini.
5. Put the pineapples on your grill or grill pan for about 5 minutes until nicely marked.
6. In a non stick pan pour 2 tablespoons of extra virgin olive oil. Add 1/2 cup baby
shrimp, 1/2 cup of small bay scallops, and kosher salt and pepper to taste.
Sauté them for about 1 minute. Add your veggies, about a cup in total. Add a
tea spoon of pureed garlic and a tablespoon of purred chipotle peppers. With
a wooden spoon sauté mix well. Add about 3 to 4 oz. of coconut milk mix.
7. Add the mixes to the pinapples with a little bit of cilantro to garnish.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Cerviche Tradicional (approx. 16 servings)
Chef: Ruben Beltran and Armando Gonzalez
Restaurant: Maya Del Sol
Web site: www.mayadelsol.com
Location: 144 S. Oak Park Ave., Oak Park
Phone: 708-358-9800
Ingredients:
8 oz. Whitefish
1 cup fresh lime juice
1/2 bunch fresh cilantro, chopped
2 oz. green olives, chopped
4 oz. red onion, minced
1 oz. serrano peppers, minced
1 Tbsp salt
1 1/2 Tbsp sugar
8 oz. roma tomatoes, seeded and chopped
Directions:
1. Marinate Whitefish in fresh lime juice for 2 hours. Remove from lime juice,
drain and cut into 1/4 inch pieces.
2. Combine all other ingredients with Whitefish and refrigerate for 1 hour so that
flavors marry.
3. Spoon approzimately 1 oz. of mixture on to a fresh tortilla chip to serve.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Cheddar Cheese Fondu
Chef: Kristen Hysler and Chris Mars
Restaurant: The Melting Pot
Web site: www.meltingpot.com
Location: 609 N. Dearborn, Chicago
Phone: 312-573-0011
Ingredients:
Minced garlic
Mustard powder
Cheddar cheese
Pepper
Worcestershire sauce
Directions:
1. Add one small demi-spoon (slightly rounced) of minced garlic.
2. Add three shakes of mustard powder and stir.
3. Add a small quantity (approximately three pinches) of Cheddar Cheese.
4. Mix together throughly, using a whipping motion once the cheese in melted.
5. If needed, add small quantities of cheese to bring to the proper consistency.
6. Five turns of the pepper grinder.
7. Three to four shakes of Worcestershire sauces.
8. Fold in pepper and Worcestershire.
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 1/2 lbs. U-10 shrimp defrosted
1/2 gal. water
1/2 celery large diced
1 medium spanish onion large diced
2 1/2 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 vegetibles.
2. Add defrosted shrimp and simmer for 3 minutes for 2 1/2 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 deveined 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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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 Chicagoís Great Chefs Tasting Party™.
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Miso-Orange Sea Bass
For this dish make the marinade first, and give it time to cool. Reserve half the marinade for a sauce to use after cooking the fish. It is best to marinate the fish in the rest of the marinade over night, and to cook the fish on a wood fired grill. Cooking on a gas grill or roasting the fish in a 450 degree oven also works. Serve the fish with some sautéed baby bok choy, shitake mushrooms, ginger and red bell pepper that has been seasoned with some salt and white pepper. Top the finished fish and vegetable with the reserved sauce.
Miso Orange Marinade
1 cup fresh squeezed Orange Juice
1/4 cup Mirin
1/4 cup Sake
1/3 cup Sugar
6 ounces Miso Paste
Bring orange juice, mirin and sake to a boil. Add sugar and stir to dissolve. Remove from heat and stir in miso paste until smooth. Allow to cool and chill in refrigerator before marinating fish.
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Recipe: Gemelli with Chicken Sausage and Herb Breadcrumbs (serves 4)
Chef: Kevin Dusinski
Restaurant: Osteria Via Stato
Web site: www.osteriaviastato.com
Location: 620 N. State St., Chicago
Phone: 312-642-8450
Ingerdients:
1 lb. Gemelli Pasta
1 lb. Chicken Sausage crumbled, without casing
1/2 c. Shallots, thinly sliced
1/2 c. Butter
1/2 c. Extra Virgin Olive Oil
2 tsp fresh Rosemary, chopped
2 tbsp. grated Grana Padano or Parmesan cheese
2 tbsp. grated Pecorino Romano cheese
Salt and Pepper to taste
Directions:
1. Cook pasta according to instructions—less a couple of minutes for Al Dente.
Drain pasta and toss with 2 Tbsp of Olive Oil---DO NOT RINSE. Set aside for
later.
2. In a wide sauté pan, over medium heat, heat remaining olive oil and cook
sausage until browned and cooked through.
3. Remove sausage from the pan, leaving the pan juices. Add shallots and osemary
to pan and sauté until shallots start to get some color. Season lightly with salt and
pepper.
4. Add sausage back to pan, cooking ingredients together for 2-3 minutes. Add
chicken broth and butter. Cook together until butter is fully incorporated.
5. Add reserved pasta and both grated cheeses to sauce and simmer, stirring
together until pasta comes together with sauce. Taste and adjust seasoning with
salt and pepper, if needed.
To Serve:
1. Transfer pasta to serving platter. Top pasta with additional cheese if desired.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Dry Aged Beef Mou Shoo grilled ramps, pea tendrils, roasted garlic & chilies (serves 4)
Chef: Rick Gresh
Restaurant: David Burke's Primehouse
Web site: www.davidburke.com
Location: 616 North Rush St., Chicago
Phone: 312-660-6000
Filling ingredients:
10 oz dry aged sirloin
2 tbsp 5 spice powder
2 tsp salt, kosher
2 tsp black pepper
4 tbsp vegetable oil
10 ea ramps
2 cups pea tendrils
1/2 cup roasted garlic cloves
1/4 cup spicy peppers, fresh-jalapeños, poblanos etc..
1/2 cup bulldog sauce
Pancakes:
1 1/4 cups all-purpose flour
1 1/2 cups milk
1 tablespoon butter, melted
1 ea large egg
1 tsp salt, kosher
Nonstick spray as needed
Pancake Method:
1. Place flour in a bowl, combine milk, butter, egg. Mix with flour and add
salt. Cover and chill for 1 hour.
2. Place an 8 in nonstick sauté pan over medium heat, spray with non stick
cooking spray. Place approx 1/4 cup batter into center of the pan, roll pan
around to spread batter thin.
3. After about 1 minute turn pancake over, cook for approx 30 seconds.
4. Stack in warm towels on top of each other to keep warm and moist.
Filling Method:
1. Season the beef with salt, pepper & 5 spice powder.
2. Sear over high heat in a hot sauté pan with 2 tbsp of oil until browned on all
sides, approx 2 min per side. Immediately remove from pan and place in
refrigerator to chill.
3. Toss peppers with vegetable oil and roast to blister skin. Once browned,
place in a bowl and cover for 20 minutes. Remove and peel skin, removed
seeds and small dice.
4. Dice/chop roasted garlic.
5. Toss ramps with oil and grill for approx 2 minutes, remove and chop.
6. Remove beef from cooler and slice paper thin.
7. Mix in a bowl the pea tendrils, roasted garlic, ramps and season with salt
and pepper.
8. Smear some bulldog sauce on the pancake, top with the mixed vegetables
and top with slices of beef, roll up and enjoy.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Insalata Granchio (24 to 30 pieces)
Chef: Mark Sparacino
Restaurant: Prosecco Ristorante
Web site: www.ristoranteprosecco.com
Location: 710 N. Wells, Chicago
Phone: 312-951-9500
Ingredients:
8 Slices Brioche, Remove Crust, Cut into 4 Pieces Each (Toasted)
8 ounces Lump Crab Meat
2 T Diced Red Bell Pepper
2 T Chopped Chive
1/2 Medium Red Onion (Roughly Chopped)
1/2 Red Bell Pepper (Roughly Chopped)
1 T Oil
Salt and Pepper to Taste
4 T Extra Virgin Olive Oil
1/2 T Fresh Orange Juice
1/2 T Fresh Ruby Red Grapefruit Juice
1/2 T Fresh Lemon Juice
Pinch of Salt and Pepper to taste
2 T White Truffle Oil
2 T Grape seed Oil
Directions:
1. Combine 2nd set of ingredients. Set aside.
2. Sautee chopped red onion and red bell pepper with 1 T oil until caramelized.
Place caramelized onion and pepper into blender with 4 T extra virgin olive oil
until emulsified. Add salt and pepper to taste. Mix with crab salad, do not
over sauce. Set aside.
3. To make truffle cintronette, mix all three juices together and add salt and
pepper. Add white truffle oil and grape seed oil. Mix well.
4. Place small amount of crab salad on brioche toast point. Drizzle with truffle
cintronette.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Fried oysters with orange horseradish slaw and balsamic berry reduction (12-15 oysters)
Chef: Steve Bakas
Restaurant: RL Restaurant
Web site: http://rlrestaurant.ralphlauren.com
Location: 115 E. Chicago Ave., Chicago
Phone: 312-475-1100
Ingredients:
12-15 medium oysters shucked
1 cup fine bread crumbs
1/2 cup all-purpose flour
4 eggs beaten
4 cups vegetable oil
For the slaw:
6 cups shredded cabbage
6 ea. green onions
1/2 bunch parsley chopped
3 sprigs tarragon chopped
3 tbl. Horseradish
1 cup mayonnaise
1/2 cup orange concentrate
2 tbl. Honey
1 tsp. Worcestershire
12-15 orange segments
Salt and pepper to taste
For balsamic berry reduction:
1 cup mixed berries (strawberries, blueberries, respberries, etc.)
1 qt. balsamic vinegar
Directions:
1. Separate the bread crumbs, flour, and eggs in three different containers. Toss
the oysters in the flour first, then the eggs, then the bread crumbs, coating
them well. In a small pot heat the oil to about 325 Fahrenheit. (You can use a
candy thermometer to check the temperature.) Fry the oysters until they are
golden brown. Season lightly with salt as soon as they come out of the oil.
2. For the orange horseradish slaw, mix all ingredients in a bowl and let sit in the
refrigerator for a couple of hours.
3. For the balsamic berry reduction, puree the vinegar and the berries in a
blender. Pour in a small pot and reduce till the vinegar coats the back of a
spoon. Pass through a fine strainer. Let cool to room temperature.
4. For the assembly, these are best served as hors d'oeuvres. Place a small
amount of the slaw on a small plate and place one orange segment on top of
the slaw. Place the fried oyster on top of the orange segment. Drizzle a little of
the balsamic reduction on and around the oyster.
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 cream sauce (serves 4)
Chef: Kevin Dusinski
Restaurant: Roy's
Web site: www.roysrestaurant.com
Location: 720 N. State St., Chicago
Phone: 312-787-7599
Ingredients:
Meat of 6 two pound lobsters
50 shrimp pureed
2 pounds butter
Juice from 3 lemons
1 C. white wine
1/2 C. minced shallots
1 C. chopped chives
Salt and pepper to taste
For lobster cream sauce
3 lobsters, head and bodies
1/2 onion chopped
1 stalk celery choped
1 carrot chopped
1 quart heavy whipping cream
1/2 C. picked basil
1/4 C. tomato paste
Lemon juice
Salt and pepper to taste
Directions:
1. Blend lobster and shrimp meat in a food processor. Reserve some of the lobster meat to chop in for texture. Place in bowl, mix with softened butter and lemon juice.
2. In a separate pan, reduce the shallots in the white wine until all the liquid evaporates. When cool, add to lobster mixture. Add chives, salt and pepper to taste.
3. Place mixture in Gyoza wrapper, fold closed by pushing corners in to form a cross. Steam until tender, serve with lobster cream sauce.
4. For the lobster cream sauce, saute lobster shells and mirepoix for 2 min. Add tomato paste and cook for 30 sec. while stirring. Add cream and basil, cook on medium to low heat for about 30 min. Strain through chinois. In a separate pot add 4T. butter and saute two large basil leaves, add sauce and bring to a simmer. Blend sauce and run through chinois, adjuse with salt, white pepper and lemon juice to desired taste.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Ahi Tuna Tartar, Marinade (Ginger, Soy, Mirin), Cucumbers, Wasabi Puree, Apple-Jicama Relish (serves 6)
Chef: Adam Grandt
Restaurant: Sage Grille
Web site: www.sagegrille.com
Location: 39-41 Highwood Ave., Highwood
Phone: 847-433-7005
Ingredients:
1 lb Ahi Tuna (small dice)
1 tbsp ginger (minced)
1/4 cup soy sauce
1/4 cup mirin
1/4 cup olive oil
1 english cucmber (small dice)
1/2 cup crème fraiche
1/4 cup mayo
1-2 tbsp wasabi powder
2 apples (match stick)
1 small jicama (match stick)
1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp lime juice
1 tsp chili powder
1 small dry chili
1 pack gyoza skins (fried)
Salt and pepper to taste
Olive oil as needed
Directions to make tuna:
Combine ginger, soy sauce, and mirin with salt and pepper in a bowl. Slowly whisk in olive oil until emulsified. Refrigerate for at least 4 hours. Stir in tuna and cucumbers to coat and check seasoning.
To Make Wasabi Puree:
Combine crème fraiche, mayo, and wasabi powder and season with salt and pepper. Refrigerate for at least 4 hours.
To Make Apple-Jicama Relish:
Combine white wine vinegar, lime juice, chili powder, and dry chili in a blender. Slowly add olive oil until all emulsified. Season with salt and pepper and coat apple match stick and jicama match stick and referigerate.
To Make Dish and Plate:
On a cold plate, spread a little wasabi puree on one corner of the plate. In a ring mold add the tuna mixture and a place a little apple-jicama relish on top. Add some gyoza skins and enjoy.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Roasted Pepper Crostini with Homemade Ricotta
Chef: Eric Young
Restaurant: Scoozi!
Web site: http://www.leye.com/restaurants/directory/scoozi
Location: 410 W. Huron, Chicago
Phone: 312-943-5900
Ingredients:
4 Red Peppers
1 oz capers
1 oz pine nuts
1 oz sherry vinegar
1 oz extra virgin olive oil
2 TB torn fresh basil
Pinch of sugar
Salt and pepper to taste
Directions:
1. Roast and clean red peppers. Remove stems and seeds and dice into 1" x 1"
pieces.
2. Combine sugar, salt, olive oil and vinegar in a large bowl and whisk to
dissolve sugar and salt.
3. Add peppers, capers, pine nuts and basil and gently fold to combine.
4. Let marinate for at least 2 - 3 hours before serving.
5. Serve on grilled ciabatta or toasted baguette topped with ricotta. Garnish with
wild arugula or whole parsley leaves.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Sesame Scented Buffalo Satay
Chef: James D. Day
Restaurant: The Saloon Steakhouse
Web site: www.saloonsteakhouse.com
Location: 200 E. Chestnut, Chicago
Phone: 312-280-5454
Ingredients:
2 oz portion Buffalo Ribeye
.5 oz sesame oil
.5 oz garlic
.5 oz ginger
1 oz tamari or light soy sauce
Salt and pepper to taste
Directions:
1. Portion buffalo ribeye into 2 oz serving sizes, skewer, and marinate in sesame
oil, garlic, ginger, and tamari mixture overnight.
2. Grill skewers to medium rare.
Ingredients for Cilantro Chili Sauce:
2 oz tamari or light soy sauce
.5 oz sesame oil
.5 oz cilantro
.5 oz sambal
.5 oz brown sugar
.25 oz fish sauce
Directions:
1. Combine all ingredients for cilantro chili sauce the night before to allow flavors
to fully develop, and serve with grilled buffalo skewers.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Miso-Orange Sea Bass
Chef: Isaac Holtzworth
Restaurant: Trader Vic's
Web site: www.tradervicschicago.com
Location: 1030 N. State Street, Chicago
Phone: 312-642-6500
Ingredients for Miso Orange Marinade:
1 cup fresh squeezed Orange Juice
1/4 cup Mirin
1/4 cup Sake
1/3 cup Sugar
6 ounces Miso Paste
Directions:
1. Bring orange juice, mirin and sake to a boil. Add sugar and stir to dissolve.
2. Remove from heat and stir in miso paste until smooth. Allow to cool and chill
in refrigerator before marinating fish.
Ingredients:
Sea bass
Baby bok choy
Shitake mushrooms
Ginger
Red bell pepper
Salt and white pepper
Directions:
1. Reserve half the marinade for a sauce to use after cooking the fish.
2. It is best to marinate the fish in the rest of the marinade over night, and to
cook the fish on a wood fired grill. Cooking on a gas grill or roasting the fish in
a 450 degree oven also works.
3. Serve the fish with some sautéed baby bok choy, shitake mushrooms, ginger
and red bell pepper that has been seasoned with some salt and white pepper. 4. Top the finished fish and vegetable with the reserved sauce.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Fresh Mozzarella Wrapper with Proscuitto and Basil Pesto
Chef: Craig Charlton
Restaurant: trattoria 225
Web site: www.trattoria225.com
Location: 225 Harrison St., Oak Park
Phone: 708-358-8555
Ingredients:
2 pounds fresh mozarella (in water)
8 thin slices of proscuitto (we prefer La Quercia Organic produced in Iowa)
1/2 C. extra virgin olive oil for brushing
Pesto:
3 oz fresh picked basil leaves
1 clove fresh garlic
1 oz grated grana padano cheese
1/4 C. toasted walnuts
1/2 C. extra virgin olive oil
Fresh cracked black pepper to taste
Directions:
1. Add garlic to food processor, pulse until roughly chopped.
2. Add basil, cheese and walnuts. Run until mixture is a smooth paste.
3. Slowly add olive oil with motor running until well mixed and smooth.
4. Season wit pepper, store in airtight container until ready to use.
5. Slice the cheese into 1/4 inch slices, set aside.
6. Wrap each piece of cheese with a slice of the proscuitto, completely covering
the cheese.
7. Brush lightly with olive oil.
8. Place on medium hot grill or pan.
9. Cook on both sides just until the cheese begins to soften.
10. Spoon a small smount of the pesto sauce over each piece.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Orange and Balsamic Marinated Pork Tenderloin (serves 4-6)
Chef: Doug D'Avico
Restaurant: Trattoria No. 10
Web site: www.trattoriaten.com
Location: 10 N. Dearborn, Chicago
Phone: 312-984-1718
Ingredients:
3ea Oranges, cut in quarters and save all liquid
1/4 tsp Chili Flakes
1 small sprig Rosemary, remove from stem
1/4 C. Extra Virgin Olive Oil
1/4 C. White Wine Vinegar
1/4 C. Balsamic Vinegar
2 packages of Natural Pork Tenderloins (4ea)
Directions:
1. Find a bowl large enough to hold the pork and marinade. In that bowl place all the
liquid ingredients. Add the chili flakes, rosemary and cut up oranges. Remove the
pork from the wrapper and wash under cold water, pat dry and remove the silver skin.
Cut each piece in half and add to the marinade. Make sure the marinade covers the
pork and wrap tightly.
2. Put in fridge for 4-6 hours or over night.
3. When cooking the pork, remove from marinade and wipe off excess marinade.
Season with salt and pepper and sear in a heavy bottom sauté pan or cast iron
skillet. Caramelize on all sides, reduce heat to a med and cover. Cook for 10-13
minuets or until desired temperature. Remove from the pan and set aside to rest for
5-10 minuets before you cut into the pork. Slice and arrange on a platter and garnish
with the apple fennel relish (recipe follows).
Recipe: Apple Fennel Relish
Ingredients:
1 head Fennel, save tops
2ea Granny Smith Apples
6 stalks Celery
1ea small Red Onion
3ea Lemons
1/2 C. Good Quality Extra Virgin Olive Oil
Sea Salt
Freshly Ground Pepper
Directions:
1. Cut the lemons in half and squeeze the lemon juice into a small mixing bowl, no
seeds. Add the Olive oil and season to taste (your ratio should be 1/3 acid to 2/3 oil).
Set aside.
2. Remove the tops of the fennel and set aside for garnish for the platter. Using the
mandolin and thinly slice the fennel, red onion, and apples. Mix the vegetables
together in a large mixing bowl.
3. Next take the celery and thinly slice by hand and add to the bowl. Take some of the
fennel tops and rough chop then add to the bowl, you are adding for the color. Add
the dressing and season with the salt and pepper and toss to incorporate.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Pad Thai with Shrimp (4 Servings)
Chef: Luis De Alba
Restaurant: Vong's Thai Kitchen
Web site: www.vongsthaikitchen.com
Location: 6 W. Hubbard, Chicago
Phone: 312-644-8664
Ingredients:
2 cups Sweet-and-Sour Sauce
1/4 cup nam pla (Thai fish sauce)
1/4 cup fresh lime juice
1 tablespoon plus 1 teaspoon sugar
2 tablespoons grape seed, corn, or other neutral oil
4 garlic cloves, chopped
2 shallots, chopped
6 medium shrimp, peeled, deveined, and halved
2 large eggs, lightly beaten
1 pound 1/4 –inch-wide dried rice noodles, soaked in
hot water until softened
2/3 cup of trimmed bean sprouts
2 scallions, trimmed and roughly chopped
1/4 cup chopped fresh basil leaves, preferably Thai
plus more for garnish
1/3 cup peanuts, chopped
4 lime wedges for serving
Directions:
1. In a small bowl, stir together the Sweet-and-Sour Sauce, nam pla, lime juice, and sugar until
the sugar is dissolved. Set aside.
2. Heat the oil in a wok or large skillet over medium-high heat. Add egg and quickly scramble.
Add the garlic and shallots and cook until softened, about 1 minute, then add the shrimp.
Cook just until pink. Add the noodles and cook for 1 minute.
3. Remove from heat. Stir until everything is well coated and mixed. Add and stir in the bean
sprouts and scallions and cook until slightly softened. Garnish with fresh herbs, peanuts and
lime wedges, and serve.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: SWEET-AND-SOUR SAUCE (Serves 4)
Chef: Luis De Alba
Restaurant: Vong's Thai Kitchen
Web site: www.vongsthaikitchen.com
Location: 6 W. Hubbard, Chicago
Phone: 312-644-8664
Ingredients:
2 Tablespoons extra virgin olive oil
2 shallots thinly sliced
1/2 cup cubed fresh pineapple
2 tablespoons honey
1/2 cup crystallized ginger
1/2 fresh green Thai chile, or pinch of cayenne
pepper
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon nam pla (Thai fish sauce)
Salt
1/4 cup of elderflower syrup
Directions:
1. Heat the oil in a saucepan over medium heat. Add the shallots and cook until tender, about 5
minutes. Stir the pineapple and honey and cook until carmelized, about 5 minutes. Transfer
this mixture to a blender.
2. Add the remaining ingredients to the blender and blend until well mixed. Strain the sauce
through a fine-mesh sieve and set aside.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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Recipe: Wildfire Braised Short Ribs (serves 4)
Chef: Joe Decker
Restaurant: Wildfire
Web site: www.wildfirerestaurant.com
Location: 1300 Patriot Blvd, Glenview
Phone: 847-657-6363
Ingredients:
4 – 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced 1/2" thick
1 lb cubed onions, 1" square
12 oz sliced celery, 1/2" thick
1/4 cup sliced garlic cloves, 1/8" thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice
Directions:
1. Make sure short ribs are cleaned of excess fat and silverskin. Season with salt and pepper on both sides. Place large sauce pan on high heat on stove. Add olive oil
and brown meat on both sides.
2. Remove short ribs from pan and add vegetables. Caramelize vegetables, then add
garlic and herbs and cook for 2 more minutes. Pour in red wine and balsamic
vinegar and cook down until half the liquid has evaporated. Then add chicken and
beef stocks and tomatoes. Bring to a boil.
3. Add short ribs back to pan. Place parchment paper over short ribs, then cover with
aluminum foil or pan lid and place in a 350° convection oven. Cook in the oven for 2
hours.
4. Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan
and cover with foil to keep warm. Strain sauce. Season with salt and pepper if
needed.
5. Add short rib pieces to sauce, and heat until hot. Serve with roasted root vegetables
and mashed potatoes. Sprinkle with chopped parsley.
Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party™.
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