Chicago Restaurant Week

Citrus Glazed Salmon Fillet Recipe

Recipe Courtesy of  The Capital Grille

Ingredients

4 ea Salmon Fillet (8 oz)

2 tsp Kosher Salt

1 tsp Black Pepper, Freshly Ground

1 stick (4 oz) Unsalted Butter, Clarified

¼ cup + 2 Tbsp Citrus Glaze

Vegetable Medley

4 sprigs Chervil

 

Vegetable Medley

 

4 oz Haricots Verts

4 oz Roasted Cipollini Onions

½ bunch Asparagus

2 quarts Water

3 Tbsp. Salt

1 Tbsp. Sugar

 

Citrus Honey Glaze

 

¾ cup Freshly Squeezed Lemon Juice

¾ cup Honey

1 ea Star Anise, Whole

1 tsp. Black Peppercorns

2 Tbsp. Fresh Lemon Zest, no white pith 

 

Directions

Pre-heat the oven to 350º F. Season the salmon fillet on both sides with kosher salt and freshly ground black pepper. Place 3 Tbsp. of clarified butter in a pre-heated skillet and heat until wisps of smoke appear. Place the salmon fillet, flesh side down, in the pre-heated pan being careful not to splash the hot butter. Sear the fish for approximately four minutes until golden brown and crisp on the surface. Remove from the pan and place on a baking sheet.

Liberally brush the fish with citrus glaze and place in the preheated oven. Roast the fish until cooked through, but moist, approximately 5 minutes depending on thickness. During the first few minutes of cooking, the fish will feel fleshy. As soon as the fish begins to feel firm, it is usually perfectly done. You can also determine doneness by inserting a toothpick into the center of the fish and it should pass through with a small amount of resistance.

While the fish is roasting, warm the vegetables in a small sauté pan with the remaining clarified butter. Divide the vegetables equally on the center of four warm plates. Place the cooked Salmon on top of the vegetables. Drizzle a small amount of glaze over the Salmon and the remaining glaze around vegetables. Garnish the center of the Salmon with Chervil and serve immediately.

Vegetable Medley

In a large sauce pot, combine the water, sugar and salt and place over high heat. While the water is coming to a boil, trim the ends from the Haricots Verts and cut them into ½ inch pieces. Trim the white tough portion of the asparagus and then cut the remaining tender portion of the asparagus into ½ inch long pieces. Place the trimmed asparagus into the boiling water. Once the water has resumed to a simmer add the Haricots Verts. Once the water has resumed a simmer, cook the vegetables for two minutes more, drain, and shock. While the haricots verts and asparagus are cooling, cut the Cipollini onions in half. Toss all of the cooled vegetables to combine. Chill and reserve.

Citrus Honey Glaze

Combine the first four ingredients in a medium saucepan and bring to a boil. Reduce the heat and simmer for 12- 15 minutes. Remove from the heat and allow to steep for ten minutes. Strain, fold in zest and reserve at room temperature until service. 

Classic Lasagna Recipe

Recipe Courtesy of  Orso's Restaurant

Ingredients

1 pound of shredded mozzarella cheese

1/2 pound of parmesan cheese

5 pounds of ricotta cheese

1 cup of flour

salt and pepper

dash of nutmeg

parsley

1/2 pound of butter

1 quart of milk

1 quart of heavy whipping cream

4 eggs

marinara sauce

2 1/2 pounds ground beef

lasagna noodles 

Directions

Preheat oven to 375 degrees F (190 degrees C). In a large pot using the butter, flour, heavy whipping cream, milk, salt and pepper, nutmeg, ricotta cheese, eggs, parsley, parmesan cheese and mozzarella make a béchamel sauce. Cook lasagna noodles. Cook ground beef. In a large lasagna pan layer the marinara sauce, lasagna noodles, ground beef, and béchamel sauce. Top with cheese. Bake in a preheated oven at 375 degrees for 1 hour.

Crepe Rellena Recipe

Recipe Courtesy of  Tapas Valencia

Ingredients

2 Feuilles De Brick Frozen (Crepe)

1 Large Golden Delicious Apple pealed and diced

2 Ounces of Fresh Spinach

1 Ounce of Pine Nuts

3 Ounces of Goat Cheese

Pinch of Salt

Pinch of White Pepper

 

Sauce:

1 red bell pepper (roasted, seeded and chopped)

1-1/2 cups heavy cream

1/4 pound unsalted butter

4 garlic cloves, chopped

1 cup white wine

2 shallots, chopped

2 teaspoons sherry vinegar

pinch of cracked pepper and salt

4 teaspoons extra virgin olive oil

chopped parsley for garnish 

Directions

Peal and dice apple and steam for 10 minutes or until tender. While you are steaming the apple, steam the fresh spinach 1-2 minutes. Using a cheese cloth, dry the spinach. Place both in refrigerator until chilled - approximately 10 minutes.

Toast the pine nuts until brown. Remove crepes from freezer and set out to thaw. Crepes will only take a few minutes to thaw. Remove apples and spinach from refrigerator and mix together with pine nuts, goat cheese, salt and pepper.

Preheat oven to 350.

Lay crepes flat and spoon ½ mixture onto one crepe and the remaining portion of the mixture onto the other crepe. Begin rolling once while folding in the sides. Continue until your form the crepe.  Position crepe with the seam on the bottom of a non-stick baking pan. Bake for 10 minutes or until lightly brown.

Sauce:

Saute red pepper with garlic, shallots and olive oil.  Add wine and r educe half way. Add the cream and reduce for 2 minutes more. Put into blender and whip until creamy. Add salt and pepper. Strain and keep warm until ready to use. Place sauce on plate and add crepe. Garnish with chopped bell peppers. 

Duck Confit Salad Recipe

Recipe Courtesy of  Riva - Navy Pier

Ingredients

Confit

4pc Duck Legs

½ gal Olive Oil

½ Bunch Parsley

½ oz Thyme

2each Bay Leaves

3each Garlic Cloves

2oz Sea Salt

1oz Black Pepper

Roasted Beets Salad

1each Golden Beet

1each Red Beet

½ pint Raspberries

1each Granny Smith Apple

2oz Toasted Hazelnuts

2oz of Baby Greens

Raspberries Vinaigrette

2fl oz Raspberry Vinegar

1oz Parsley (Chopped)

½ pint Raspberries

4oz Olive oil

Salt and Pepper 

Directions

Duck Confit

Season duck legs with salt and pepper

Seared the duck legs to Golden Brown

Lower the heat to medium low, and add the olive oil until you cover the duck legs

Add thyme, bay leaves, and garlic cloves

Cook for 45 minutes

Raspberry Vinaigrette

Place the raspberries in a blender, raspberry vinegar, salt and pepper.

Blend the mixture, and add olive oil slowly

Finished with parsley

Roasted Beets

Rub the beet with salt and pepper, wrap, in foil, and cook for 30minutes at 350o

Beet Salad

In a salad bowl, mix roasted beets, apples, baby greens, drizzled with 4oz of the raspberry vinaigrette

Plating

In a bowl, place your salad, topped with one duck leg, fresh raspberries, and finished with toasted hazelnuts 

Fall Apple Salad Recipe

Recipe Courtesy of  C-House Restaurant

Ingredients

Apples - I like to use 3 different varieties of apples and cut each into different shapes slices, julienne, or wedges. It is best to slice the apples just before you are going to make the salad.

Ruby streak, baby mustard greens - If you can’t find them you can substitute arugula or baby dandelion greens.

Cider Vinaigrette

.25 cup small dice shallot

.25 cup cider vinegar

2 tsp Dijon mustard

2 tsp honey

1 cup olive oil

Pickled Vidalia Onions

.5 cup apple cider vinegar

.5 cup water

3 tbl honey

1 tbl salt

Pickled mustard seeds

.25 cup mustard seeds

.25 cup cider vinegar

.25 cup honey

water just enough to cover 

Directions

Macerate the diced shallot in the vinegar for 30 min, and then add Dijon and honey, whisk together then slowly add the olive oil, finish with sea salt and pepper to taste.

Thinly slice 1 Vidalia onion on a mandolin, combine honey, salt, water, and vinegar in a small sauce pot and bring to a simmer. Remove from the heat and immediately poor over onions, let sit until cooled to room temperature then refrigerate until you’re ready to make the salad.

Gouda - For the croutons and to shave on top of the salad for, I use Holland’s Family Farm, raw cow’s milk cheese from Thorp, Wisconsin.

Croutons - I like to use a bread called La Miche, it is a whole wheat sourdough. Remove all the crust, tear into large croutons, toss with salt, pepper, and extra virgin olive oil, be generous with the oil, toast for about 5 min in 350 degree oven then toss with grated gouda and cook for 5 to 8 min more, The crouton should be toasted on the outside, soft on the inside, and just a little greasy.

Combine all ingredients in a small sauce pot and simmer for 20 to 30 min or until tender, you can add water if needed.

You can serve the salad in a large bowl or plate it individually. To plate individual salads, place 3 croutons on each plate, in a separate bowl combine apples, greens & onions. Season with salt and pepper and dress with the cider vinaigrette, toss, then lay over the croutons. To garnish, with a peeler, shave Gouda over the top of the salad and drizzle salad and plate with mustard seeds. 

Flourless Chocolate Cake Recipe

Recipe Courtesy of  Carmichael's Steakhouse

Ingredients

32 oz. Chocolate

1 lb butter

12 Yolks

1 ½ Sugar

16 White Stiff

Recipe will yield Two 9 or 10 Spring Form Pans 

Directions

Melt Chocolate and Butter in double boil. Whip egg yolks for 8 minutes on High speed. Slowly add sugar and whip for an additional 5 minutes. Take your egg and sugar and fold into Chocolate.

Whip egg whites on High speed until soft peaks form. Take your egg whites and fold into your chocolate mixture.

Pour mixture into 9 or 10 inch spring form pans. Bake at 350 for 22-28 minutes. Check cake by sticking a toothpick in the center. 

Guacamole de Mango Recipe

Recipe Courtesy of  Mercadito

Ingredients

4 avocados split, pit removed, and flesh removed from skin

1/2 cup diced onions

3/4 cup diced tomatoes

3/4 tablespoon minced serrano chile

1/2 cup minced cilantro

1 tablespoon lemon juice

1/4 cup diced mango

1/4 cup diced jicama

1 tablespoon chipotle puree

Salt to taste 

Directions

Combine all ingredients in a large bowl.   Mash ingredients well until desired consistency. Serve with crispy tortilla chips. 

Kobe Beef Meatloaf Recipe

Recipe Courtesy of  Tavern on Rush

Ingredients

2 lbs ground kobe beef

1 cup Panko bread crumbs

1 tbl. Dry oregano

1 tbls olive oil

1 cup celery, chopped – medium dice

1 cup onion, chopped – medium dice

10 leaves fresh basil – chiffonade

1 ½ cup prepared tomato sauce (any store bought brand or homemade)

3 eggs

Salt and Pepper to taste

Optional County Gravy Recipe:

3 tbls pan drippings from the meatloaf

½ cup finely chopped onion

2 tbls all purpose flour

1 tbls butter

1 (28oz) can of chicken stock (store bought or homemade) 

Directions

Preheat oven to 350 degrees. Sautee celery and onions in olive oil over moderate heat until translucent. Remove from heat and set aside to cool in the refrigerator. With all ingredients cold, in a large mixing bowl mix together kobe beef, celery, onion, fresh basil, oregano, bread crumbs, tomato sauce, salt, pepper and eggs. Do not over mix.

Once combined, form mixture into a ‘free form’ loaf and place on a baking sheet sprayed with non-stick cooking spray. Bake loaf for approximately 1 hour at 350 degrees or until the internal temperature of the meatloaf reaches 160 degrees. Slice immediately and serve. 

Chicago Restaurant Week at Province

 

Lawry's Whipped Cream Horseradish Recipe

Recipe Courtesy of  Lawry's The Prime Rib

Ingredients

1 cup whipping cream

¼ teaspoon Lawry's Seasoned Salt

2 tablespoons prepared horseradish, well drained, or 4 tablespoons finely grated fresh horseradish root

Dash Tabasco sauce 

Directions

Whip cream until stiff peaks form. Fold in Lawry's Seasoned Salt, horseradish and Tabasco until well mixed. Makes 6 servings.