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Profiteroles

By Chef Genie Kwon

FOR THE PATE A CHOUX: 1/4 cup butter 1/4 cup sugar 3/4 tsp salt 1/4 cup water 1/4 cup milk 2/3 cup AP flour 1 eggs

FOR THE PASTRY CREAM: 1/2 cup milk 1/4 tbsp vanilla extract 1/4 cup sugar 1/8 cup cake flour 1 egg 1 egg yolk 1/2 cup heavy cream

FOR THE CHOCOLATE GANACHE: 1/2 cup 65% chocolate 1/2 cup heavy cream FOR THE FILLING: 2/3 cup raspberries Icing sugar (garnish) Freeze dried raspberries (garnish)

YOU’LL NEED: Pots Kitchen aids Whisks Piping bags Mixing bowls Pastry tips Induction burners

INSTRUCTIONS: 1. Preheat oven to 425 degrees F.

2. In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.

3. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

Chicken Balontinne with English Pea Emulsion

Crafted by Chef Chris Gawronski

Chicken Balontinne: 1 whole chicken (3.5 #) 2 egg whites 1⁄2 cup cream 1 ea shallot 1 clove garlic I bunch thyme, picked (for chicken and english pea sauce) 1 bunch parsley, picked (for chicken and english pea sauce)

English pea emulsion: 1 # frozen english peas 1 medium yellow onion, julienne 4 cloves garlic 1⁄2 cup olive oil 1 qt. chicken stock 1 pt. greek yogurt 1 Tbs. soy lecithin 1 ea. lemon 1 pt. shelled fresh peas, blanched for garnish 1 bunchmint 1 cup oat groats 3 cups water

For the chicken: Butcher the whole chicken. Skin the breasts, butterfly, and pound with a mallet between two sheets of plastic wrap until thin. Set aside in the refrigerator. Take the boneless thighs, legs, and tenderloin of the chicken and place in to a food processor with 2 Tbs salt and some fresh cracked pepper. (note: make certain the chicken is very cold for this next step) blend the chicken with the egg whites until combined. While running the machine, slowly pour in the cream. Remove the mouseline with a rubber spatula and place in an ice bath to cool. Next salt the chicken breast and spread the mousse over 3⁄4 of the tp of the chicken. Roll up the chicken breast over the mousse like your rolling a sleeping bag. Wrap tightly in plastic wrap and poach for 15 minutes in simmering water. Let cool for ten minutes. Remove from the plastic wrap and slice to serve

For the pea emulsion Sweat the onion and garlic in the olive oil making sure not to add color. Add the chicken stock and the thyme and bring to a boil. Add the peas and parsley and bring back to a boil. Cool down over an ice bath. Blend in a blender and pass through a chinois back to your ice bath. Whisk in the yogurt and soy lecithin. Heat in a medium pot for service and blend with a stick blender to bring the sauce to a cappucinno like froth. Serve over the chicken, oat groats, and fresh peas. Garnish with lemon zest, pea tendrils and mint pluches instructions

Smoked Jalapeno Maple Glazed Pork grilled corn/plum salad

By: Chef Mychael Bonner - Di Pescara, Petterino’s, Saranello’s

Yield 5

Equipment: Large pots, stove top, grill, blender/food processor, brush, cutting boards, knives, mixing bowls

Instructions:

Smoked jalapeno glaze

2 med size jalapeno peppers washed

1 cup of hard wood chips

1 cup of maple syrup

1 garlic clove

Juice of 1 fresh lime

1. Preheat a grill

2. Cover the hardwood chips with water, and soak for 15 min. drain off water and then wrap the wood chips with aluminum foil. Then using a knife pierce the foil to create air pockets

3. Place wood parcel over an open flame.

4. Place the 2 jalapeno peppers over the wood parcel and cover and smoke 30 min.

5. Remove and reserve

6. In a small pot, bring to boil the maple syrup and reduce by half

7. Remove from the heat then add smoked jalapenos, garlic and fresh lime juice.

8. Using a food processor, or blender puree until smooth.

reserve

Grilled corn and plum salad

3 fresh ears of corn husk and silk removed

2 ea plums washed and seeds removed half

1 tablespoon picked pepper (mamma lil)

1 tablespoon red wine vinegar

1/4 cup of extra virgin olive oil

2 tablespoon of chopped basil

2 tablespoon grated Parmesan reggiano

1. Place the corn over open flame and grilled on all sides until evenly deep brown and cook thru, remove from and grill and allow to cool. Using a knife remove corn from the cob and place unto a bowl

2. Toss plums with oil and place flesh side down on the grilled and grill until plums are tender and evenly brown allow to cool and using a knife cut plums into 6 pieces add to the bowl with the corn.

3. Then add the chopped pickled peppers, vinegar, olive oil, basil and Parmesan reserve

Pork

1. Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. 2. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. 3. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. 4. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. 5. Transfer pork to platter; cover to keep warm. Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. 6. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

Final Plating

Arrange the corn and plum salad over and around the pork. garnish fresh basil leaves. serve with lime

Tandoori Mushroom - ROOH Chicago

Chef Sahil Sethie, Chef de Cuisine @ ROOH

Yield 5

Tandoori Marinade

3/4 tbs Mustard Oil

1/2 tsp Deggi Mirch

1/4 tsp Kasoori Methi

1/2 tsp Garam Masala

1/2 tsp Sea Salt

1/2 tbs Cream

3/4 tbsp Green Chili Paste

1/2 cup Greek Yogurt

In a mixing bowl take yogurt, kasoori methi, garam masala, salt and mix it well.

Heat Mustard oil in a pan and heat till luke warm, add Deggi mirch powder let it cook for 30 seconds.

Add the same oil mixture to the mixed yogurt mixture. Taste and adjust seasoning.

Polenta

2 tbsp Oil

½ tbsp Onion

1 tsp Ginger

½ tsp Curry Leaves

7 tbsp Polenta

2 cups Whole milk

1 cup Water

Salt

½ bunch Cilantro

½ tsp Turmeric

½ cup Butter

½ tbsp Parmesan

In a stock pot keep milk and water luke warm.

Heat the oil in a pan, add ginger, curry leave and cook, add onion & sauté till translucent. Add turmeric, stir for 1 minute

Add the polenta and cook it for 2-3 minutes, add the milk and water and whisk it quickly to avoid any lumps. Let the starch absorb all the water and add salt to taste.

Add butter and cook till polenta is cooked. Take off the range and add grated parmesan.

Mushrooms

2 pc Portobello

2 pc Shitake large

2 pc King Trumpet

1. Clean the mushrooms and cut them in the desired shape.

2. Marinate them with the marination and cook them in the oven for 10 minutes.

Winner Winner Pan Roasted Chicken Dinner

BY CHEF KEVIN CUDDIHEE OF PORTER KITCHEN AND DECK

Cook Time: 1 hour

Ingredients (serves ~10)

2 whole Chickens

3 lbs baby turnips

3 lbs fingerling potatoes

2 heads garlic

1 qt chicken stock

Fresh thyme

Preparation Instructions -

Debone and half chickens

Season well with salt and black pepper

Heat cast iron skillet in a 500 degree oven for 15 minutes

Add 2 tablespoons canola oil

Gently place chickens in pan, skin side down

Roast for 15 minutes

Flip chicken and add potatoes and turnips

Roast for an additional 5-10 minutes

Remove chickens and vegetables from pan to rest

Deglaze with white wine, add 1 cup chicken stock, finish with 2 tablespoons unsalted butter and season with salt and pepper

#culinarycare #recipe #food #chef #restaurant #yum #chicken #dinner #chicago #chicagochef

Culinary Care Restaurant Partners: Patio Edition

Barrio

WHERE: 65 W Kinzie St, Chicago, IL 60654

WHAT: View Barrio Menu

CONTACT: 312-940-9900

RESERVATIONS: First Come, First Serve

Beatrix – River North

WHERE: 519 N. Clark St., Chicago, IL

WHAT: View the menu for Beatrix-River North.

CONTACT: 312-284-1377

RESERVATIONS: First come, first served

Beatrix – Streeterville

WHERE: 671 N. St. Clair St, Chicago, IL

WHAT: View the Beatrix – Streeterville Menu.

CONTACT: 312-642-0001

RESERVATIONS: First come, first served

Bub City – River North

WHERE: 435 N. Clark St., Chicago, IL

WHAT: View Bub City- River North’s Menu.

CONTACT: 312-610-4200

RESERVATIONS: Reservations required, book Bub City- River North online

Cafe Ba-Ba-Reeba!

WHERE: 2024 N Halsted St., Chicago, IL

WHAT: View Cafe Ba-Ba-Reeba’s Menu

CONTACT: 773-935-5000

RESERVATIONS: Reservations required and will be accepted starting June 1, call 773-935-5000 or reserve Cafe Ba-Ba-Reeba! online

Carmine’s

WHERE: 1043 N Rush St, Chicago, IL

WHAT: View Carmine’s Menu

CONTACT: 312-988-7676

RESERVATIONS: Opentable

Chicago Q

WHERE: 1160 N Dearborn Chicago, IL 60610

WHAT: View Chicago Q Menu

CONTACT: 312-642-0800

RESERVATIONS: Opentable

Doc B’s - River North

WHERE: 55 E Grand Ave Chicago, IL 60611

WHAT: View the Doc B’s - River North Menu

CONTACT: 312-999-9300

RESERVATIONS: Opentable

Doc B’s - Gold Coast

WHERE: 100 E Walton St, Chicago, IL 60611

WHAT: View the Doc B’s - Gold Coast Menu

CONTACT: 312-626-1300

RESERVATIONS: Opentable

Eduardo’s Enoteca

WHERE: 1212 N Dearborn St.

Chicago, IL 60610

WHAT: View Eduardo’s Enoteca Menu

CONTACT: 312-337-4490

RESERVATIONS: call 312-337-4490 or book on Opentable

Hub 51, il Porcellino & Ramen-San – River North

WHERE: 59 W. Hubbard St., Chicago, IL

WHAT: View the combo menu for the patio on 59 W. Hubbard St.

CONTACT: 312-595-0800

RESERVATIONS: Reservations are required, make a reservation for Hub 51, il Porcellino & Ramen-San’s patio via Tock

Labriola

WHERE: 535 N Michigan Ave Chicago, IL 60611

WHAT: View the Labriola Menu

CONTACT: (312) 955-3100

RESERVATIONS: Call for reservations

Osteria Via Stato

WHERE: 620 N. State St. Chicago, IL

WHAT: View the Osteria Via Stato Menu

CONTACT: 312-642-8450

RESERVATIONS: Reservations are highly recommended and can starting June 1 by calling 312-642-8450 or reserve Osteria Via Stato online

Public House

WHERE: 400 N State St, Chicago, IL 60654

WHAT: View Public House Menu

CONTACT: 312-265-1240

RESERVATIONS: No reservations, First come, first serve

Rosebud on Rush

WHERE: 720 N Rush St. Chicago, IL

WHAT: View Rosebud on Rush Menu

CONTACT: 312-266-6444

RESERVATIONS: Opentable

Siena Tavern

WHERE: 51 W Kinzie St, Chicago, IL 60654

WHAT: View Siena Tavern Menu

CONTACT: 312-595-1322

RESERVATIONS: No reservations, First come, first serve

Summer House Santa Monica & Stella Barra Pizzeria & Wine Bar

WHERE: 1954 N Halsted St., Chicago, IL

WHAT: View the menu for Summer House here.

CONTACT: 773-634-4100

RESERVATIONS: Reservations are required, call 773-634-410

Chef Partner Restaurants with Open Patios

Eden

WHERE: 1748 West Lake Street – Chicago

WHAT: View the menu for Eden here.

CONTACT: 312-366-2294

RESERVATIONS: Opentable

Longman & Eagle

WHERE: 2657 N Kedzie Ave. Chicago, IL 60647

WHAT: View the menu for Longman & Eagle here.

CONTACT:

RESERVATIONS: Resy

Pacific Standard Time

WHERE: 141 W Erie St Chicago, IL 60654

WHAT: View the menu for Pacific Standard Time here.

CONTACT: (312) 736-1778

RESERVATIONS: Resy

River Roast

WHERE: 315 N. LaSalle St. Chicago, Il 60654

WHAT: View the menu for River Roast here.

CONTACT: 312-822-0100

RESERVATIONS: Opentable

Tanta

WHERE: 118 W Grand Ave, Chicago, IL 60654

WHAT: View the menu for Tanta here.

CONTACT: 312-222-9700

RESERVATIONS: Opentable

Not-So-Easy Quarantine Meal: Sunday Gravy With Sausage and Rigatoni

This recipe is excerpted from Anthony Bourdain's Appetites: A Cookbook.

Sunday Gravy with Sausage and Rigatoni

Yield: Serves 4 to 6 people

INGREDIENTS:

2½ pounds oxtail, cut into pieces

Salt and pepper to taste

2 tablespoons olive oil

2 to 3 pounds pork neck bones

2 pounds sweet or hot pork sausage links

1 large or 2 medium white or yellow onions, peeled and finely chopped

5 garlic cloves, peeled and crushed

3 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon red pepper flakes, or to taste

2 cups dry red wine

2 cups dark universal stock

2 (28-ounce) cans crushed tomatoes

2 bay leaves

2 sprigs fresh thyme or rosemary

1 sprig fresh basil

1 pound dry rigatoni

4 to 6 ounces Parmigiano-Reggiano cheese, for grating

Cheesecloth

Butcher's twine

DIRECTIONS:

Preheat the oven to 300˚F. Season the oxtail with salt and pepper. In a Dutch oven or large heavy-bottom ovenproof pot with lid, heat the oil over medium-high heat until it shimmers. Add the neck bones and oxtail, working in batches if necessary to avoid overcrowding the pan, and brown on all sides in the oil. Using tongs, remove the browned pieces and set them aside on a sheet pan or platter, which will collect their juices while the remaining pieces cook. Brown the sausages and set aside.

Once the sausages and bones have all been browned and removed from the Dutch oven, add the onion and cook over medium-high heat, stirring often and scraping the bottom of the pan with a wooden spoon so that the onion picks up the browned bits. Salt the onions a bit to release their juices as they cook.

Add the garlic, cook for 1 minute, then add the tomato paste, oregano, and pepper flakes and cook for a few minutes, until the tomato paste is dark reddish brown and has begun to stick to the pan. Deglaze the Dutch oven with the wine and let reduce by half.

Add the stock, tomatoes, and bay leaves. Wrap the herb sprigs in the cheesecloth and secure the bundle tightly with the twine to make a bouquet garni. Return the oxtail and bones to the Dutch oven. Season with salt and pepper and bring to a boil. Cover the Dutch oven and transfer to the oven to cook for about 2½ hours. Remove the Dutch oven from the oven, add the browned sausages, and return to the oven to cook for another 30 minutes. The ragout should be thick but still juicy.

Remove and discard the bouquet garni and keep the gravy and sausages warm. In a large heavy-bottom pot, bring salted water to a boil. Cook the rigatoni according to the package instructions until just al dente. Drain the pasta in a colander and return it to the hot, empty pot. Toss the rigatoni gently over medium heat for about 30 seconds to dry it completely, using tongs if necessary to keep it from sticking to the sides of the pot. Ladle in as much of the warm sauce as necessary to coat but not drown the pasta. Serve the pasta and sausages together, with the extra sauce and grated Parmigiano-Reggiano alongside.

Arroz Chaufa: Peruvian Fried “Rice”

Arroz Chaufa: Peruvian Fried “Rice” with Quinoa, Corn, Mushrooms, Asparagus, Coconut Aminos

By Chef Cory Morris, Executive Chef, Lettuce Deliveries

Ingredients:

Coconut Aminos Glaze

1 cup coconut aminos

¼ cup fresh ginger (pealed and diced)

1 tsp. ground coriander

1 cup black vinegar

½ cup honey

Add all ingredients in a vita prep mixer. Puree until smooth and strain. Keep Refrigerated until ready to use.

Arroz Chaufa

1 cup mushrooms (any in season) sliced

1 cup asparagus, sliced on a bias

1 cup corn on the cob (roasted in the husk and removed from the cob)

1 quart cooked quinoa

½ cup green onions, sliced on a bias

½ cup coconut aminos

1 tablespoon Garlic, Chopped

10 eggs, whisked together

1/2 cup sesame oil

Instructions

1. In a large non-stick saute pan or Wok add ¼ cup sesame oil, mushrooms, asparagus, and corn. Cook over medium high heat for 2 minutes or until the mushrooms start to soften.

2. Add garlic and quinoa and cook lightly.

3. Remove mix from the pan and keep warm.

4. Add ¼ cup more of the sesame oil, and eggs. Cook over medium heat until the eggs are lightly scrambled and fluffy (make sure to break-up the eggs so they mix with the quinoa evenly).

5. Add the quinoa mix back to the pan and deglaze with the coconut amino sauce. Season with salt and pepper as needed.

6. When finished top the arroz chaufa with the scallions.

Easy Quarantine Meal: Ratatouille

Perfect for a cool summer night. You can throw all these veggies in the pot and enjoy!

BY CHEF CHRISTINE CIKOWSKI AND JOSH KULP OF HONEY BUTTER FRIED CHICKEN

Cook Time: 45 min

Ingredients (serves ~5)

Ingredients:

1 lb Japanese eggplant

1 lb zucchini

1/2 red onion

1 fennel bulb

5 cloves garlic

2 1/2 large tomatoes

1 red pepper

1/2 cup chèvre

olive oil

salt

pepper

basil

For the Veggies:

1. Preheat oven to 400 degrees F.

2. Toss eggplant, zucchini, red onion and fennel separately with enough olive oil to lightly coat and season with salt and pepper.

3. Spread each out on a sheet pan (don’t overcrowd the veggies! ) and roast for 15-20 minutes until delicious and maybe a little golden brown. Combine roasted eggplant, zucchini, red onion and fennel and set aside.

For the Tomato Pepper Sauce:

1. Chop a couple of cloves of garlic and sauté in a liberal amount of olive oil until soft

2. Add tomatoes and peppers and simmer until soft, about 15-20 minutes.

3. Purée the tomatoes and peppers with a stick blender until smooth and season with salt and pepper.

4. Add eggplant, zucchini, onion and fennel mixture to the sauce and simmer together for 15 minutes or so the flavors meld together.

5. Top each portion with a dollop of fresh chèvre.

6. Season to taste and add a generous splash of olive oil. Toss in some fresh basil if you want to be awesome.

#culinarycare #veggies #vegetarian #comfortfood #chicago #food #dinner #chef #yum #restaurant

Mezze Platter

Crafted by Chef Aaron Cuschieri, The Dearborn

Portion varies: 4 - 8 mezze platters

Tzatziki:

1/2 ea English Cucumber

2 cups Greek Yogurt

1/2 tbs Cumin

1 clove Garlic

1/2 tbs Lemon Juice

1/2 tbs Dill

1. Grate cucumber on box grater and strain. Mix all ingredients together and chill before serving.

Tabouleh:

2 bunches Curly Parsley

1/4 cup White Onion

1/4 ea Cucumber

1/4 cup Tomato

1/2 tbs Lemon Juice

1/4 cup Quinoa

S/P

1. Start by cooking quinoa as you would rice, with a 2:1 ratio water : quiona . season water with salt.

2. Chip parsley, cucumber, tomato and onion very small.

3. cool quinoa, add all ingredients together in a bowl.

4. season salt and pepper.

Hummus:

2 cups Garbanzo Beans

1/4 cup Confit Garlic

1 tbs Tahini

1 tbs Lemon Juice

1/4 cup Canola Oil

1. Start by rinsing off the beans and placing them in the robot coup with the confit garlic and the tahini sauce.

2. Process the mixture until smooth. Stream in the garlic oil and adjust for seasoning.

Baba Ganoush:

Ingredients:

4 ea Eggplant

1 cup Canola Oil

2 cloves Confit Garlic

1/4 cup Tahini

1 tbs Lemon Juice

1. Cover eggplants in oil and salt, grill all around for 4 minutes a side until skin is blistered and eggplants are soft, place in a large bowl and cover in plastic to steam, as you would a pepper.

2. cool for about a 10 min then remove the skin and seeds.

3. place all ingredients, except oil into a vita prep and blend together, add oil slowly on speed 7.

4. season salt and pepper.

Pita:

1 1/2 cups All Purpose Flour

1 tbsp Instant Yeast

1 tbsp Sugar

1/2 cup Water

1 tbs Canola Oil

1.With a dough hooks mix all together besides canola oil, mix together then knead for 5 minutes.

2.Form into ball and pat with oil. Place in mixing bowl and cover with plastic wrap. proof for 30 minutes in a warm area

3. Cut into 8 pieces and roll out into ¼ inch circles rest 10 minutes.

4.Bake in 500 F oven for 3-4 minutes.

Where to get your Grillin’ Fix for Memorial Day

El Che (Raw Meat and Prepared Meals)

The menu includes premium cuts of raw steaks and a variety of prepared foods including mains, salads and sides, available for walk-in and call-in orders. We’ll also serve grill kits to-go for all you home cooks.

River Roast

They are offering multiple grilling kits: seafood, beef, chicken. They still have their delicious A La Carte menu if you don’t feel like cooking yourself.

BLVD

Chef Johnny's Memorial Day Weekend Grill kits are available until Friday, May 22 for pre-ordering via Tock. Your kit includes: Two prime steaks, creamed potatoes, asparagus, bone marrow butter and BLVD finishing salt.

Pacific Standard Time

Grilling kits: burgers, steaks, ribeye

Don’t feel like cooking? They also offer beef tenderloin as their family meal this weekend.

Prime and Provisions

2 Slabs Baby Back Ribs, Kansas City BBQ Rub (8oz), Corn On The Cob (4 pieces), Housemade Cornbread, Knob Onions *Aside from the cornbread, all items are uncooked and ready to be grilled at home*

Tanta

Offering a Memorial Day Weekend feast, this Peruvian restaurant has a 4 course meal with chicken and beef tenderloin.

Bumbu Roux

They are offering creole BBQ for pick-up! They alternate from Indonesian food to Creole, offering wide ranges of flavors from the same restaurant.

Lettuce Entertain You

Bub City – Chicago: Memorial Day Weekend BBQ Picnic Package WHEN: Friday, May 22 – May 25: 11:00 AM – 8:00 PM WHERE: 435 N. Clark St. WHAT: Bub City is offering a Memorial Day Weekend BBQ Picnic package that serves 10 people and includes pulled pork, chopped brisket, chicken tenders, mac n’ cheesy, chopped salad, sliced watermelon, bread ‘n’ butter pickles, Martin’s potato buns, two bottles of BBQ sauce plus housemade creamy ranch and buffalo sauce. The package is $225, plus tax. Add on a cocktail kit from Bub City to complete the experience. Curbside pick-up is available from 11:00 AM – 8:00 PM and all orders must be placed an hour before pick-up. CONTACT: 312-610-4200 or order Bub City’s Memorial Day Weekend BBQ Picnic Package online

Bub City Pop-Up at Summer House WHEN: Saturday: May 23 – Monday, May 25: 12:00 PM – 6:00 PM WHERE: 1954 N. Halsted St. WHAT: Bub City is coming to Summer House for Memorial Day Weekend! This Saturday, May 23 – Monday, May 25 from 12:00 PM – 6:00 PM, pop by the Bub City Pop-Up and pig out on pitmaster favorites, including Texas Beef Brisket by the pound, BBQ Ribs by the slab and more meats, plus all the fixings. Add on housemade milkshakes or Bub’s Back Porch Tea to wash it all down. Advance ordering is highly recommended, as supplies are limited. Click here to preorder your Bub City Memorial Day feast now. Pick-up each day will be from Summer House Santa Monica in Lincoln Park. Carryout and delivery orders from Summer House’s weekend brunch and dinner menus are available via DoorDash during regular hours. CONTACT: 312-610-4200 | Pre-order Bub City favorites on Tock | Summer House carryout and deliver can be ordered online here.

Cafe Ba-Ba-Reeba!: Memorial Day Weekend Brunch Packages

WHEN: Saturday, May 23: 10:00 AM – 2:30 PM for brunch, dinner: 3:00 PM – 9:00 PM; Sunday, May 24: 10:00 AM – 2:30 PM for brunch, dinner: 3:00 PM – 7:30 PM; Monday, May 25: CLOSED WHERE: 2024 N. Halsted St. WHAT: On Saturday and Sunday (May 23 – 24) from 10:00 AM – 2:30 PM, choose from a brunch meal package for $40 (feeds two) or $80 (feeds four), plus tax and gratuity. Add on cocktail kits like the Mimosa, Bloody Mary or Bonanto Spritz Kit for an additional cost. Advance ordering is required for the brunch packages and must be placed one day prior to pick-up by 4:00 PM. Click here to preorder your brunch packages on Tock for Memorial Day Weekend. For dinner, order from the Cafe Ba-Ba-Reeba! carryout and delivery menu from 3:00 PM – 9:00 PM on Saturday and 3:00 PM – 7:30 PM on Sunday, order here. Please note, Cafe Ba-Ba-Reeba! Will be closed on Monday, May 25 for the Memorial Day holiday. CONTACT: 773-935-5000 | Pre-order Cafe Ba-Ba-Reeba! Brunch Packages on Tock

Osteria Via Stato: Memorial Day Slagel Farm Grilling Kit WHEN: Sunday, May 25 – Monday, May 25: 10:00 AM – 4:00 PM WHERE: 620 N. State St. WHAT: Say hello to summer with Osteria Via Stato’s Slagel Farm Grilling Kit for Memorial Day! Each kit includes dry aged filets, local asparagus, calabrian potato salad, calabrian chili marinade and grilling instructions, plus ricotta cheesecake for dessert. The cost is $38.95 per person, plus tax. Orders must be placed on Tock one day prior to pick-up by 5:00 PM. CONTACT: 312-642-8450 or order Osteria Via Stato’s Slagel Farm Grilling Kit online

il Porcellino: Memorial Day Picnic for Two WHEN: Saturday, May 23 – Monday, May 25: Pick up from 12:00 PM – 5:00 PM WHERE: 59 W. Hubbard St. WHAT: il Porcellino’s Memorial Day Picnic is a special menu for two that includes Crispy Brussels Sprouts, Prime Beef Meatballs, Burrata, Italian Veggie Sandwiches, Green Chopped Salad and Tiramisu. The menu is available from Saturday, May 23 – Monday, May 25 and pick up at il Porcellino is from 12:00 pm-5:00 pm. Orders must be placed 24-hours prior to desired pick up time. The picnic menu is $49.95, plus tax. CONTACT: 312-595-0800 or order il Porcellino’s Memorial Day Picnic online

Celebrate Dad: Chimichurri Recipe

Crafted by Chef John Manion, El Che Bar

3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped (no stems!!)

6 garlic cloves, very finely chopped

1 ½ teaspoons finely chopped fresh oregano leaves

¼ cup distilled white vinegar

1 teaspoons kosher salt

1 teaspoon freshly ground black pepper

¾ teaspoon dried red pepper flakes

1 bay leaf

¾ cup extra-virgin olive oil

INSTRUCTIONS

In a medium-sized airtight container, stir together the parsley, garlic, oregano, vinegar, salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate sauce overnight.

Semi-Easy Quarantine Meal: Chicken Fajita Tacos

In celebration of Cinco de Mayo, we’re sharing this recipe from our archives.

Crafted by Chef Rick Ortiz, Antique Taco

Portion varies: 4 - 8 tacos

For the chicken:

2 lbs - Organic Chicken Breast

2 cloves - Garlic

2 TBLS - Vegetable Oil

2 each - Red Bell Peppers

1 each - Yellow Onion

For the fajita spice:

3 each - Dried Ancho Chiles

3 each - Dried Cascabel Chiles

3 each - Dried Arbol Chiles

2.5 TBLS - Whole Cumin Seeds

2 TBLS - Garlic Powder

1 TBLS - Mexican Oregano

2 tsp - Paprika

For the Guacamole:

2 each - Avocados

1 clove - Garlic (minced)

1 each - Serrano (grilled and minced)

1.5 TBLS - Red Onion (small diced)

1.5 TBLS - Cilantro (chopped)

1.5 TBLS - Lime Juice

To taste S&P

For the Garnishes:

1/2 cup - Crumbled Queso Fresco

1 each - Lime

1/2 cup - Cilantro Sprigs

7 - 4 in Flour Tortillas

INSTRUCTIONS:

1. Deseed and cut dried chilies in quarters. Toast chilies and cumin seed in a cast iron skillet. Once toasted transfer to a blender and add garlic powder, oregano and paprika. Buzz in blender until fine. Let it settle and store in an airtight container until needed.

2. Marinate Chicken Breast in fresh garlic, oil, salt, pepper and 1TBL of Fajita spice per pound of meat. Mark on grill until ¾ of the way done then transfer to a sheet pan. Finishing roasting in oven for 4-6 minutes at 350 degrees. Once chicken is firm to touch remove from oven and let rest for 15-20 minutes. Julienne chicken into fajita strips.

3. Julienne Local Peppers and Onions. Remove seeds and core from peppers and cut in ¼ inch strips. Cut onion in half and remove core. Reserve core for stock or diced onions for a later time. Julienne (Asian julienne) onion the same width as peppers.

4. Remove pit from Avocados, score and scoop out of skins into a mixing bowl. Add lime juice, salt, pepper, garlic and mash with a fork. Then fold in serrano, red onion, and cilantro. Taste and adjust with salt and pepper. Serve immediately or place in plastic bowl, drizzle some lime juice on top and cover directly with plastic wrap until ready to use.

5. Heat a large skillet, add canola oil and sear peppers and onions until slightly charred. Add julienned chicken and season with additional Fajita spice to taste. Once chicken is heated through deglaze with a touch of chicken stock. Taste and more seasoning if necessary. Serve immediately.

#culinarycare recipe food chef restaurant yum chicken dinner chicago chicagochef

Cook with Courtney & Monique

This Friday, April 24th our Founder & President, Courtney White, will be cooking up a delicious, healthy, easy lunch with Health Coach & Culinary Expert, Monique Costello.

Join live on Friday, April 24th at 12pm CST @CulinaryCare on Instagram.

1 tbls sesame oil (or avocado or other oil) 1/2 lb ground pork, turkey or for a meat free option use: 1.5 cups of riced cauliflower + 1/4 cup walnuts fine chopped 1/2 small head of cabbage, shredded (save shredding time- by a bag of shredded cabbage & carrots) 1 carrot, shredded 1 small head broccoli cut into small florets 2 green onions, chopped 2 tbls tamari (or soy sauce, amino acids or coconut amino) 2 tbls rice wine vinegar (or use lemon or lime) 1 tsp honey (spoon of coconut sugar or maple syrup) 2 large garlic cloves, minced 1 large thumb of ginger, minced 1 cup uncooked rice (ideally soak in 2 cups of water for 1 hour prior) Optional: lime, toasted sesame seeds and 1 cup bean sprouts

Optional Peanut Sauce 1 tamari 2 tbls crunchy peanut or almond butter 2 tbls water pinch or two of cayenne pepper squeeze of lime

INSTRUCTIONS

1. If you're making rice, cook according to package directions in a separate pan.

2. Whisk together the tamari, rice wine vinegar, honey, garlic and ginger, set aside. Whisk together the Peanut Sauce, set aside.

3. Heat the oil in a large skillet. Add the protein or cauliflower+walnuts), stirring and breaking up with a wooden spoon until cooked. Push to the outside of the pan.

4. Add in the shredded cabbage, carrot and broccoli, continue to cook, adding in a few spoons of water as needed to help create steam and give some movement to the veggies.

5. Stir in the tamari/rice wine mixture. Stir in the optional bean sprouts if using.

6. Top with the green onions and toasted sesame seeds. Drizzle with the Peanut Sauce.

7. Serve on it's own or with a side of rice.

Easy Quarantine Meal: Salmon w. Dill Lemon Butter

This healthy, lemon-y salmon will be the perfect meal to celebrate warmer weather.

Crafted by Chef Paul Virant, Gaijin & Vie

5 - 4oz portions of Salmon

2- 3 Lemons, juice & zest

1/2 Bunch of Dill

1.5 C of Basmati Rice

1/4# of Butter

1 Shallot, minced

1.5 Heads Bibb Lettuce

1/2 C Olive Oil

Salt & Pepper to taste

INSTRUCTIONS

1. Rinse rice until the water is clear

2. Peel and mince shallots

3. Bring 3c water to a boil

4. Melt half the butter in a saucepan, add shallots and sweat

5. Add the rice to the saucepan, toast for a minute, add boiling water, stir once, place lid on, turn down to a simmer, cook for 18 minutes

6. While rice is cooking preheat sauté pans with 1/4c olive oil

7. Dry & season salmon portions with salt and pepper

8. Add salmon to pan, cook 2-3 minutes on each side until just under medium

9. Lay Bibb leaves out on a platter, season with 1/4c olive oil, 1 lemon (juice and zest), salt & pepper

10. When fish is done, turn off the heat, add remaining butter, juice of one lemon (you can add more if you’d like more lemon flavor) to create a sauce

11. Spoon warm rice on bed of Bibb

12. Add salmon and drizzle pan sauce

13. Garnish with chopped dill and serve

Easy Quarantine Meal: Shakshukah

With all your extra time at home, today is the day to start honing your culinary skills! This recipe is perfect for beginners, but it looks like it takes an expert.

Crafted by Chef Zachary Engel, Galit

1 C - Cherry Tomatoes, halved

1/2 - Small Sweet Yellow Onion, sliced thinly

1 - Bell Pepper, thinly sliced

2 - Garlic Cloves, minced

1 28 oz can - Crushed Tomatoes

1 tbls - Salt

1 - Sweet Potato, diced

1/2 C - Olive Oil

4 - Eggs

1/2 tsp - Salt

1 Bunch - Parsley, chopped

1 Bunch - Cilantro, whole leaves or chopped INSTRUCTIONS 1. Heat the pan over medium heat. Add 1⁄4 cup of the olive oil and diced sweet potatoes and cook for 6-8 minutes, stirring often. Once the sweet potatoes are cooked, remove them onto a plate lined with a paper towel.

2. Wipe the pan clean and add the remaining olive oil. Heat on high heat and add the cherry tomatoes. They’ll burst a little bit so be careful of splattering oil. Add the onion, pepper and garlic and season with salt. Let the vegetables cook for 2-3 minutes to caramelize until they become opaque.

3. Add the crushed tomatoes and reduce to medium-low heat. Add the sweet potatoes back into the sauce and cook for 3-4 minutes until reduced and thickened. Using the back of a spoon make four wells in the sauce. Crack the eggs into each well and cook until the whites are solid but the yolk is still runny. Turn off the heat.

4. Garnish each egg yolk with sea salt and sprinkle the parsley and cilantro over the entire pan.

5. Serve with bread to soak everything up!

Easy Quarantine Meal: Cauliflower Steaks

Photo: Jason Little Photography

BY CHEF JOHNNY BESCH OF BLVD Cook Time: 1 hour Ingredients (serves ~5) :

2 crowns cauliflower

3 cup lentils

1 cup carrot

1 cup celery

1 cup onion

4 cups cream

5 limes

4 cups vegetable stock

1/2 bunch pea tendrils

curry powder

EVOO

salt & pepper

Instructions:

1. Cut the cauliflower in half, right down the middle to get the center steaks. Blanch in salted water just until tender and grill.

2. Blanch remaining cauliflower in salted water. Purée in blender with curry powder, cream and the juice of 4 limes.

3. Dice and sauté carrots, celery and onion. Add lentils, cover with vegetable stock and cook until tender.

4. Place the cooked lentils down on the plate first. Place the cauliflower steak on top of the lentils. Drizzle the plate with the cauliflower curry sauce. Dress the pea shoots with lime juice, EVOO, salt & pepper. Garnish the plate with the dressed pea shoots.

#culinarycare #veggies #vegetarian #dinner #recipe #yum #food #chef #chicago

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