We had an amazing time at the 2nd Annual Chowdah Fest last night! As promised here is the recipe for my Chilean Seafood Chowder, along with a notations on creating a vegetarian version of the dish.

We are very pleased to announce that our chowder won FAN FAVORITE!!

We are honored to be a part of the elite winner’s circle along with Giuseppe Tentori from GT Fish & Oyster and Sarah Grueneberg of Spiaggia.

Chef Julius’ Chilean Seafood Chowder with Merken

4-6 cups of Mushroom Stock

1 can of Nurture Foods Garbanzo Beans (drained)

4 medium shallots (diced)

1 leek (thinly sliced- white and light green part only)

3 oz sun-dried tomatoes (thinly sliced)

¼ cup roasted garlic

2Tb Local Folks Foods Stone Ground Mustard

3Tb Chilean Olive Oil

½ cup tomato puree

3oz Slather Brand Slathering Sauce

½ cup Mae Ploy Sweet Chili Garlic Sauce

½ cup Chilean Sauvignon Blanc wine

1 cup heavy cream

2Tb Sabor Rojo chile merken

3oz Epicurean Gourmet Porcini Sage Butter

8 oz Chilean Sea bass (cut into 1in pieces)

4oz Pollock

4oz Turbot

4oz Cod

8-10oz Little Neck Sea Clams (drained)

3oz Razor Clams (chopped)

1TB Lavender honey

Chef Julius’ Salt and Pepper to taste

Directions:

In a large stock pot or Dutch oven, bring the mushroom stock to a low boil.

In a sauté pan on medium heat, add 2TB olive oil (1min), shallots (2min), leeks, sundried tomatoes, roasted garlic, 1tsp merken and sauté 3-5min

Add the mix to the mushroom stock. Return the pan to the heat. Add the additional olive oil.

Add the cod and sea bass to the oil, season w/ salt & pepper. Only sauté for 1-2min. Add the mix to the stock pot.

Increase heat on stock pot to med-high.  Add tomato puree, Sweet Chili Garlic Sauce, mustard, wine, merken, Pollock, garbanzo beans and turbot.

Cook at this level for 15-20min. Lower heat back to medium, add clams, 1tsp salt, 1 TB pepper. Cook at this level for 20min.

Next add cream and Porcini Sage butter (be sure butter is cold), honey and Slather Sauce. Let cook on low for 30-45min. Salt and pepper to taste…serve hot & ENJOY!

For vegetarian version, simply remove the fish

THE FEATURED DISH: CHILEAN SEAFOOD CHOWDER WITH BLACK TRUFFLE CROUTONS

And check us out on WCIU’s “You & Me This Morning” – This Monday, March 5th at 6:30am (if recording tape the 6am hour). We are doing a live demo of the winning chowder. Yes, we are claiming it!

Tickets are available at http://www.brownpapertickets.com/event/222918
Space is very limited, as the ship can comfortably hold 250 people.
Check here for updates: http://www.facebook.com/groups/chowdahfest/

This event benefits the Sea Scouts youth sailing program.

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.