What follows is a compendium of preparations for the greatest dishes ever to appear at either an event or in the kitchen of one of our members. Some are original, some adapted, and some outright lifted. We’ve given credit where credit is due, and are always on the lookout for new things to cook. If you’ve got something to submit, Contact Us.
Lent has long been the bane of meat-eating Catholics in Chicago. Even lapsed or inveterate Catholics tend to give the meatless Friday a shot out of residual guilt – the spiritual equivalent of phantom limb pain.
If you’re one of the multitude of Chicagoans giving no-meat Fridays a go in the run-up to Easter, it’s important [...]
Some people enjoy taking simple ingredients and elevating them into fine cuisine. I would much rather take fine ingredients and make them into the kind of food you’d get at the county fair.
A friend of mine who went to last year’s Taste hipped me to the fact that Graham Elliot was slinging these, and that [...]
By JB Mays
Not all pasta sauces need be giant chunky messes, slopped over innocent pasta with all the subtlety of an ice cream scoop. Here’s a pasta dish light enough for eating outside on a summer day, but hearty enough to be surprisingly filling. If you prefer, you can marinate the shrimp for a half [...]
Today’s entry comes via Death Toll Scholl
Thanks to the power of Facebook, I was recently united with a high school classmate-turned-chef – Tim Fein. He suggested that his marinade recipe would hold up at any grilling event and could be used with any meat. I wondered if this marinate would really stand up [...]
The artist formerly known as Joey Grease, shows us how to make his favorite summer seafood recipe.
The Set-up:
3/4 cup fresh orange juice
2 tablespoons lemon juice
4 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 fresh coconut
Directions:
1. Mix the orange juice, lemon juice, lime juice, and extra virgin olive oil together.
2. Crack open the fresh [...]
The Set-up
8 (4 ounce) fillets salmon
½ cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 tsp brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 tsp crushed red pepper flakes
1 tsp sesame oil
½ tsp salt
Adler or Cedar Grilling Planks
DIRECTIONS:
1. Place salmon fillets in a medium, non-porous glass dish. In a
separate medium [...]
The Set-up
Jumbo, uncooked, peeled and deveined shrimp (As many as you want to scarf down)
Thick sliced bacon, we recommend butcher cut bacon (Half a slice of bacon per shrimp)
Olive oil or melted butter (Man B Que men prefer butter because…we do, dammit!)
Maple syrup (REAL maple syrup, none of the added sugar liquid)
Old Bay Seasoning (Don’t [...]