2012 Superbowl Menu Options

Shrimp Po' Boy

Angus or Kobe Beef Short Ribs (5 ways)

Basque Beef with Root Vegetables

Po’ Boy with Creole Remoulade (5 ways)

Chicken Wings (Mango Jerk, Pineapple Chipotle, Fried, Herb Roasted, Cajun Buffalo)

Rum Braised Chicken or Herb Roasted Chicken

Calvados Chicken BLT Sandwich

Turkey or Spinach Lasagna with Truffle

Turkey Chili

Spicy Corn Sauté

Mango Jerk Wings

Basil Tossed Corn

“Very Corny” Cornbread

Goat Cheese Cornbread Muffins

Sautéed Greens with Spicy Mango

Memphis Rubbed Ribs

Blackened Salmon (6 oz per piece)

Pan Roasted Tilapia with Lemon

Herb Pork Loin with Ginger Pear Chutney

Creole Turkey Meatballs

Roasted Potatoes (4 ways)

Blackened Salmon

Green Beans with Fresh Herbs & Lemon Zest

Winter Root Vegetable Medley

Standing Bone-In Pork Rib Roast with Thyme and Caramelized Apples (serves 8-10) ($12)

Rosemary & Peppercorn Roasted Boneless Pork Loin (serves 8-10) ($11)

Jerk Pork Tenderloin with Mango Chutney ($8)

Memphis Rubbed Ribs ($14)

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Pomegranate & Chipotle Beef Short Ribs with Pomegranate Demi-Glace ($10)

Cajun Kobe Beef Chuck Roast w/ Nawlins’ Au Jus ($28)

Braised Oxtail Ragu with Parpadelle Pasta ($17)

Osso Busco with Rosemary & Sun-dried Tomato ($14)

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Whole Roasted Salmon Side (4-5lbs) – 12 varieties ($55 for the entire side)

Blackened Salmon ($12)

Halibut with Citrus Beurre Blanc ($18)

Preserved Lemon Roasted Catfish ($10)

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Roast Chicken with Baby Pears and Candied Ginger ($12)

Calvados Chicken ($14)

Mango Jerk Chicken ($11)

Herb Baked Chicken with Lemon ($9)

Chicken Cubano ($9)

Chicken Etouffee ($10)

Duck Confit Etouffee ($14)

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Duck Fat Potatoes with Herbs ($6)

Garlic Mashed Potatoes with Truffle ($5)

Pommes Anna ($4)

Peruvian Fingerling Potatoes with Sage ($4)

Charred Broccoli with Thai Chili Oil ($3)

Broccoli Saute ($3)

Chef Tiki’s Brussel Sprouts *The Best You will EVER taste!* ($4)

Haricot Vert with Lemon Zest ($4)

Spicy Spinach with Ginger ($3)

Southern Style Fried Corn ($4)

Chef Julius on the WGN News set with Pat Tomasulo and Erin McElroy

We love this time of year!! Holiday cooking holds a special place in all of our hearts, yet it causes so much anxiety for hosts. Each year we work tirelessly to help reduce the stress that comes along with the season. This season we started with a fun cooking demos highlighting new recipes (see below) with unforgettable flavor. We featured a round of side dishes that will allow you to “Stamp Your Culinary Passport” this Thanksgiving - Moroccan Cranberry Stuffing, Caribbean Spiced Broccoli Casserole, Asian Haricot Vert, New Orleans Style Mac & Cheese. We can’t get enough of blending cultures at the table and we think you will love this menu that infuses flavors and spices from around the globe.

And tune in again this Saturday for People to People on WGN as we prepare a special turkey recipe – Saturday, Nov. 19th | 5:30am

Moroccan Cranberry Orange Stuffing Demo on WGN | http://www.wgntv.com/videogallery/66126844/News/Chef-Julius-makes-a-Thanksgiving-dish

RECIPES

Moroccan Cranberry Orange Stuffing (serves 6-8)

1 bag Marcy’s Gourmet Cranberry Orange Stuffing

½ cup dried cranberries

2 medium shallots (diced)

¼ cup roasted garlic

1 ½ cups turkey stock (warmed)

2Tb Chilean extra virgin olive oil

¼ cup thinly sliced celery

1tsp allspice

1tsp nutmeg

¼ chopped leeks

Directions:

Place a sauté pan on medium heat for 2 min. Add the shallots and cook until they become soft.

Next add the celery and leeks. Sauté for 3min and then add the roasted garlic and cranberries.

Saute this mixture for 3-5min and add ½ cup of the warmed turkey stock.

Pour mixture into a large bowl and add the Marcy’s Gourmet Cranberry Orange Stuffing, allspice and nutmeg

Then add the remaining turkey stock and mix together by hand. Pour into a 13×9 baking dish

Bake at 350 for 20-25min.

Serve hot and enjoy

Caribbean Spiced Broccoli Casserole

1lb frozen broccoli

½ cup Nature Isle Tropical Gourmet Mango Pepper Sauce

2Tb breadcrumbs

3TB unsalted butter

2TB minced garlic

3TB freshly grated parmesan cheese

Directions:

Heat a 10in sauté pan for 1min. Add the butter and then add the broccoli.

Saute the broccoli for 2-3min. Add the garlic and Mango Pepper Sauce.

Pour the mixture into a baking dish and add the parmesan cheese. Mix with a wooden spoon

Top the mixture with the breadcrumbs and bake in a 350 degree oven for 15min

Serve hot and enjoy!

Asian Style Haricot Vert (French Green Beans)

1lb French green beans (rinsed and tips removed on one end)

2Tb Giangrandi Gourmet Extra Virgin Olive Oil

½ tsp Chef Julius’ Salt Blend

1tsp fresh ginger (chopped)

1tsp sesame oil

2tsp white sesame seeds

Zest for ½ lemon

2T kosher salt or sea salt for blanching

Directions:

Bring a large pot to a boil and add the kosher salt

Add the beans and boil 5-7 min. Use a slotted spoon and place beans in an ice bath.

The ice bath will stop the cooking process. Place beans on a paper towel and let drain.

Heat a sauté pan on med-high heat for 2min. Add the olive oil. Heat 2min more.

Add the beans and sauté for 2min. Add the ginger, sesame oil and Chef Julius’ Salt Blend.  Sauté for 2min more.

Remove the beans and sprinkle with lemon zest and sesame seeds.

Serve warm and enjoy!

New Orleans Style Mac & Cheese

1 box elbow macaroni

2 medium shallots

½ cup diced leeks

1 sweet red bell pepper (diced)

8oz chicken andouille sausage

1 cup heavy cream

8oz sharp cheddar cheese (shredded)

4oz asiago cheese (shredded)

4oz gouda cheese (shredded)

1 cup panko breadcrumbs

1 large egg (beaten)

Directions:

Preheat oven to 350 degrees

Cook the pasta according to the instructions on the box. Drain and seta aside.

While pasta is cooking, sauté shallots, leeks, red bell pepper and andouille sausage

Drain the pasta and pour into a large mixing bowl. Next add the heavy cream and cheeses and stir with a wooden spoon

Add the egg and sausage mix into the pasta and cheese mix

Pour into a baking dish that will fit everything. Top with the breadcrumbs

Bake at 350 for 30min and place under the broiler for 5min.

Serve hot and enjoy!

Menu and Pricing (per person)

Andouille Stuffed Breast of Capon $13.95

Balsamic Glazed Turkey Legs $10.95

Maple Glazed Turkey Breast $11.95

Braised Beef Roast w/baby carrots $12.95

Vanilla Kissed Sweet Potatoes $7.95

Duckfat Roasted Potatoes w/Tarragon $8.95

Chestnut & Chicken Andouille Stuffing $8.95

Roasted Root Vegetables w/Fresh Herbs $7.95

Haricot Vert (French Green Beans) w/Lemon Zest & Truffle Oil $8.95

Goat Cheese Corn Bread Muffins $1.50 ea

Cranberry Sauce $4.00 pt

Photo Credit | Errol Dunlap Photography & David H. Lasker

DINNER WITH FIRST LADY MICHELLE OBAMA
Home of Kathleen Kaye & David McKean
Washington, DC
Tuesday, October 11, 2011
6 pm
$2,500 per person
RSVP and contribute here:
http://my.barackobama.com/october11dcdinner?custom1=2772267

All RSVP’s should have the name, Lakeila R. Stemmons, in the “Who Encouraged you to Contribute” box.

SIP, SAVOR & SUPPORT 2011 will be held on September 22, 2011 at 6PM at the Black Cloud Gallery in the Chicago Arts District. Tickets are $25 and can be purchased online or with a personal check made out to Coaches Across Continents. Tickets at the door will be $35 and can be purchased by cash or check only.

SIP, SAVOR & SUPPORT supports two great international nonprofit organizations, VE Global and Coaches Across Continents, which both work to provide greater opportunities for youth. VE Global provides educational and social opportunities to disadvantaged youth in Chile through a global network of trained volunteers. Half of the proceeds of this event will go towards improving the organization’s Sports and Fitness Program. Coaches Acros Continents is a development organization that uses soccer as a vehicle for social change and works primarily in African countries, however is also connecting with organizations in new countries. Half of the event’s proceeds will go towards the programs with which Marisa will be working with in Ghana, Liberia and India.

I will be on hand using chilean products to create exciting dishes that highlight the great flavors of Chile. Chef Julius is a culinary ambassador of Chilean cuisine. Also, Chef Jenn Stoker, owner and executive chef of At First Bite, will also be showcasing her best recipes to guests.

To purchase tickets log on to http://sipsavorsupport-estwhdr.eventbrite.com/

Tailgaiting Party Menu Items (per person pricing)

“Bite Back Teriyaki” Beef Short Rib ($10)

Delightful Deviled Eggs ($2.50)

Spinach & Goat cheese Stuffed Mushrooms ($3)

Calvados Chicken Club Sandwich ($9)

Memphis Rubbed Ribs ($15)

Blackened Catfish ($9)

Rum Braised Jerk Chicken ($11)

Goose Island Beer Braised Andouille Sausage w/Caramelized Shallot & Roasted Red Peppers ($8)

Chef Tiki’s Spicy Corn Sauté ($4)

Monte Carlo Salad w/Lemon Garlic Vinaigrette ($4)

Herb Roasted Potatoes ($4)

‘Not Your Mama’s” Peas ($4)

This event is a blast every year and is super family friendly. Tickets are $25 for adults and $10 for kids ages 5-12. Ice cream, pastries, food and wine are included in the ticket price. A portion of the proceeds will be donated to the Ronald McDonald House and Gridiron Greats.

For more info and to buy tickets log on to http://chicagobrainfreeze.com/