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Recipe: Mama Navarro's melrose peppers
Chef: Joshua Tree
Restaurant: Aja
Web site: danahotelandspa.com
Location: 660 N. State St., Chicago
Phone: 312.202.6050

Ingredients:
For the Puree of Jerusalem Artichoke A:
½ # Jerusalem Artichokes, Peeled, Small diced
2 oz. Spanish Onion, sliced
1 oz. Celery, sliced
1 tsp. Ginger, minced
1 ¾ c. Heavy Cream
1 ¾ c. Vegetable Stock (or Chicken Stock)
1 ea. Sprig of Thyme
½ ea. Bay Leaf
1 tsp. Indian Coriander, ground
5 ea. Curry Leaves, fresh
pinch White Pepper, ground
to taste Kosher Salt
B:
1 oz. Lemon Juice, fresh
1 Tbsp. Orange Blossom Honey
For the Seared Diver Scallop Escabeche:
C:
1 tsp. Ginger, peeled, fine julienne
1 ea. Thai Chile, sliced thinly
½ tsp. Sesame Oil
½ tsp. Truffle Oil
3 Tbsp. Aged Soy Sauce
D:
2 Tbsp. Extra Virgin Olive Oil
3 ea. Garlic cloves, sliced thinly
E:
1 tsp. Lemon Zest
1 Tbsp. Cilantro, Chiffonade
2 Tbsp. Chives, finely sliced
1 Tbsp. Pickled fennel, finely diced
1 tsp. Dhana Dal (toasted and pounded coriander seed)
F:
8 ea. Diver Scallops (u-20, dry)
to taste Kosher Salt
to taste Tellicherry Black Pepper, ground
1 oz. Grapeseed Oil (or Canola Oil)
1 tsp. Butter, room temperature
G:
1 Tbsp. Chives, finely sliced
4 ea. Cilantro Sprigs (1 ½ “ each)
2 tsp. Extra Virgin Olive Oil

Directions:
Method:

1. Combine A in a large saucepot and simmer over medium heat until all ingredients are tender and translucent.
   
2. Taste and adjust seasoning with kosher salt as necessary.
   
3. Stir in B.
   
4. Puree entire contents of saucepot in a blender until extremely smooth.
   
5. Strain the Puree of Jerusalem Artichoke through a fine mesh sieve and into a clean saucepot. Reserve.
   
6. Place C in a small mixing bowl.
   
7. In a small saucepot or frying pan, heat D until the garlic becomes lightly golden. Immediately remove pan from heat and pour contents into the small bowl containing C.
   
8. Add E to bowl, stir all ingredients together.
   
9. Preheat a large frying pan over high heat.
   
10. Remove the adductor muscles attached to the side of the scallops.
    
11. Lightly season scallops with kosher salt and Tellicherry pepper.
    
12. Add grapeseed oil to the preheated frying pan and allow oil to heat for a moment until a light haze forms above the pan.
    
13. Place scallops into pan carefully, about 1-2” apart.
    
14. Sear scallops until beautifully golden-brown and a light crust forms.
    
15. Add room temperature butter to the pan and allow it to brown.
    
16. With a metal spoon, baste scallops with brown butter.
    
17. Continue basting each scallop in brown butter until they become lightly firm, yet still tender at the center.
    
18. Remove scallops from pan and place on absorbent paper.
    
19. After blotting excess cooking oil, immediately place scallops directly into the small bowl with the soy marinade.
    

To Serve:

• In each of four shallow soup bowls, place two marinated scallops in the base of each bowl. Using a small spoon, garnish each scallop with a small amount of the marinade.
  
• Ladle 4 oz. of the Jerusalem Artichoke Puree into each bowl.
  
• Garnish each bowl with ½ tsp olive oil, chives and a cilantro sprig.
  

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Recipe: Ginger Shrimp Dumplings
Yields: approx. 30

Chef: Jim Hoveke
Restaurant: Ben Pao
Web site: benpao.com
Location: 52 W. Illinois St., Chicago
Phone: (312)222-1888

Ingredients:
1 lb shrimp
½ t sugar
2 T shallots
2 t minced ginger
2 T bamboo
1 egg white
2 T celery (par boiled)
½ t black pepper
1 T scallions
½ t cornstarch
1 t sesame oil
¼ c chopped cilantro
1 ½ T oyster sauce
1 T chicken stock

Directions:
1. chop shrimp finely
2. mix all ingredients together
3. use 1 teaspoon of filling for each dumpling
4. wrap in gyoza skin in the shape of a triangle
5. steam for 10 minutes or place in boiling water for 3 minutes

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: bigbowl.com
Recipe: Vegetarian Summer Rolls
Chef: J. Joho
Restaurant: Big Bowl
Web site: bigbowl.com
Location: 6 E. Cedar St., Chicago
Phone: 312-640-8888

Ingredients:
Noodle Filling:
7 ounces Pad Thai rice noodles
2 tablespoons Peanut oil
¾ teaspoon sesame oil
2 tablespoons lime juice
¼ cup mixture of Thai basil and Cilantro, roughly chopped
2 tablespoons julienne fresh mint leaves
To make one roll:
1 Rice paper wrapper*
1 Bibb lettuce leaf
1 ½ ounces noodle filling
1 ounce seasonal lettuce, shredded
½ ounce fresh bean sprouts
½ ounce julienne carrots
1 ounce seasonal vegetable blanched (asparagus, etc)
3 pieces of julienne red pepper
1 tablespoon chopped peanuts

Directions:
Cook rice noodles as directed on package (using by soaking in hot water for 30 minutes). Drain and place into a bowl with peanut oil, sesame oil. Toss together gently.
When noodles are cool to touch, add the lime juice, herb mix and mint. Toss together very gently, as you don’t want the noodles to break.
Fill a bowl or shallow pan large enough to dip a sheet of rice paper, with hot tap water.Taking the rice paper one sheet at a time, dip the rice paper sheet into the hot water. When it begins to soften, pull it out of the water, allow it to drain for a few seconds and spread it in front of you on a cutting board.
Put 1 bibb lettuce sheet on top of the rice paper and spread 1/3 cup of the noodle mixture and all remaining ingredients on top of that extending the width of the roll, 1 ½ inches below the midpoint of the wrapper. Then taking the rice paper from the bottom, fold it tightly over the filling. Tuck it in slightly under the filling and roll it up as tightly as you can. The lettuce leaf helps to keep it tight and enhances the texture of the salad.

*Rice paper, called banh trang or, sometimes “spring rolls skin,” comes in round packages of 12 ounces dried. The packages are of heavy clear plastic and hold about 25 of these paper-thin sheets.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: brasseriejo.com
Recipe: Duck Rillettes
Serves: 6-8 people
Chef: J. Joho
Restaurant: Brasserie JO/Everest
Web site: brasseriejo.com
Location: 59 W. Hubbard Street, Chicago
Phone: (312)595-0800

Ingredients:
1 3/4 cups Alsace Pinot Blanc
1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 whole cloves, 10 peppercorns, tied in cheesecloth
1/2 head garlic, separated into cloves and peeled
3 carrots, cut into 4 chunks each
3 onions, quartered, studded with 16 whole cloves per onion
Pinch dried thyme
Pinch quatre epices (equal parts ground cinnamon, cloves, nutmeg and black pepper)
6 Moulard duck legs
Salt and fresh ground black pepper to taste
Country bread (sliced and toasted)

Directions:
Combine wine, bouquet garni, garlic, carrots, onions, thyme and quatre epices in a large stockpot and bring to a boil over high heat. Add duck legs and water to cover meat if necessary. Return to a boil, skim off, reduce heat and cook until most of the liquid has evaporated and been replaced by duck fat, and the duck is completely tender when pierced with a toothpick, about three hours.

Remove duck pieces with a strainer. The meat will fall off the bone. Discard skin and debone duck with a fork, shredding meat into thin strips.

In a large bowl, combine meat with fat and vegetables while still hot, discarding onions. Remove bouquet garni. Gently mix together. Season with salt and pepper. Scrape into a terrine, cover and refrigerate at once. Let stand for at least two days.

Bring to room temperature before serving on toasted country bread.

Chef Joho recommends pairing Duck Rillettes with a light chilled wine, such as a Pinot Blanc from Alsace or a Beaujolais.



Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: cafebabareeba.com
Recipe: Salmorejo (Chilled Yellow Tomato Soup)
Chef: Timothy Cottini
Restaurant: Café Ba-Ba-Reeba!
Web site: cafebabareeba.com
Location: 2024 N. Halsted St., Chicago
Phone: (773) 935-5000

Ingredients:
Yellow Tomato, cored and quartered - 4#
Stale Bread, no crust – 4 Oz.
Olive Oil, Pomace – 3 Cups
Sherry Vinegar - ¾ Cup
Garlic – 5 Cloves
Salt - 1 + ½ TBSP
Spring Water - 1 + 1/3 Cups
White Pepper – 1 tsp
Fuet Sausage – 1 lb
Tomato, Cherry, Red – 16 pieces
Bamboo Skewers 6 inch – 16 ea.

Cucumber – 1 ea.
Red Pepper – 2 ea.
Green Pepper – 2 ea.

Directions:
SALMOREJO (CHILLED YELLOW TOMATO SOUP)

1. Mix Tomatoes, Bread, Vinegar, Water, Garlic, Salt and White Pepper. Let stand for 1 hour.
   
2. Puree all ingredients, when mixed well slowly add in olive oil.
   
3. Strain through a large holed china cap.
   

SAUSAGE AND TOMATO SKEWER

1. Slice Fuet on bias into 1” pieces – 1/8 thick. 48 slices
   
2. Slice cherry tomatoes in half.
   
3. Place on Skewer - Sausage, Tomato, Sausage, Tomato, Sausage.
   

GAZPACHO GARNISH

1. Peel Cucumber and remove seeds.
   
2. Cut Cucumber into a ¼” dice.
   
3. Cut Peppers into ¼” dice.
   
4. Toss all ingredients together & reserve for later use.
   

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: chinagrillmgt.com
Recipe: Curried Chicken Satay with Spicy Peanut Sauce
Chef: Cliff Ostrowski
Restaurant: China Grill
Web site: chinagrillmgt.com
Location: 230 N. Michigan Ave., Chicago
Phone: 312-334-6700

Ingredients:
CHICKEN SATAY MARINADE

Garlic, Peeled & Chopped - 1 T
Powder, Curry Thai Javin - 4 tsp
Spice, Ground Cumin - 1 tsp
Sugar, granulated - 1 ¼ T
Sauce, Fish - 1 tsp
Soybean Oil - 6 T
Mustard, whole grain - 2 T
Water - ½ c.
Chicken, thigh meat - 5 lbs.

Procedure:
Mix all ingredients together in a mixing bowl. Let marinate for 12 hours.

Ingredients:
SPICY PEANUT SAUCE

Lemongrass cut small - ½ T
Shallots peeled and sliced - ½ T
Cilantro leaves and stems - ½ T
Garlic peeled and sliced - ¼ T
Ginger peeled and sliced - ¼ T
Peanut Butter - 1 T
Coconut Milk Unsweetened - 1 Can (12oz.)
Soy bean oil - 1 T

Procedure:

1. In a saucepan add the lemon grass, garlic, ginger, shallots and cilantro with a teaspoon of oil and sweat until the scent of sweet onions is apparent.
   
2. Add the peanut butter, red curry paste and coconut milk. Whisk together and allow for it come to a boil. The sauce will become thick from the peanut butter.
   
3. Strain through a fine mesh strainer and Chill for service.
   

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: elatechicago.com
Recipe: Grilled Beets and Burrata
Serves: 4
Chef: Randal Jacobs
Restaurant: Elate
Web site: elatechicago.com
Location: 111 W. Huron St., Chicago
Phone: 312-202-9900

Ingredients:
3 red beets (apple sized)
3 T honey
3 sprigs thyme
1 bulb shallot, sliced
3 cloves garlic, sliced
2 oz blend oil, separated, plus a bit more
2 T salt
2 T pepper
2 blood oranges
1 sprig Italian flat leaf parsley
10 tarragon leaves
10 fennel fronds from the bulb of anise
1 sprig chives
1 oz Banyuls vinegar
¼ c pistachios, chopped
1 lb burrata, drained of its brine
6 kumquats, sliced
1 c apple wood or hickory woodchips (soaked)

Directions:
Preheat oven to 350 degrees. On a double layer of foil, coat beets with a mixture of the honey, thyme, shallot, garlic, 1 oz oil, pinch salt, and pinch pepper. Once beets are well-coated, wrap up the foil around the beets and place on a sheet pan.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: gibsonssteakhouse.com
Recipe: Mini filet sandwich
Chef: Audry Triplett
Restaurant: Gibsons Bar Steakhouse
Web site: gibsonssteakhouse.com
Location: 1028 N. Rush Street
Phone: (312)266-8999

Ingredients:
2oz. beef tenderloin medallions
1 oz. mini hamburger buns with maitre d butter

Ingredients:
1lb. whole butter (soft)
1t. chopped shallots
1t. chopped parsley
1t. Lousianna hot sauce
1t. worchestshire sauce
1 oz. lemon juice
Salt and pepper to taste

Directions:
1. Place all ingredients in a mixing bowl mix well together, add salt and pepper to taste.
2. Roll up in wax paper and place in fridge until ready to use.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: heavenonseven.com
Recipe: Chicken and Sausage Gumbo
Chef: Jimmy Bannos
Restaurant: Heaven on Seven
Web site: heavenonseven.com
Location: 600 N. Michigan, Chicago
Phone: (312)280-7774

Ingredients:
2 pounds boneless, skinless chicken breasts, cut into 3/4 inch cubes
4 teaspoons plus 1/2 teaspoon Angel Dust Cajun Seasoning
2 tablespoons extra virgin olive oil
1 pound andouille, cut into 1/4 inch slices
1 cup diced yellow onion
3/4 cup thinly sliced green onion, white and green parts
1/2 cups diced red onion
2 cups seeded, diced green bell pepper
1 cups diced celery
1 tablespoon seeded, minced jalapeno
1 tablespoon Roasted-Garlic Puree*
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon crushed red pepper flakes
1 small bay leaf
6 1/3 cups chicken stock
1 cup Dark Roux**
1/4 teaspoon filé powder (see note)
White rice
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil
2 cups canola oil
2 1/2 cups all-purpose flour

Directions:
Toss the chicken and 4 teaspoons of the Cajun seasoning together in a medium-seized bowl and set aside.

In a large (7-quart) heavy Dutch oven, preferable enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently. Add the seasoned chicken and cook for 4 minutes, stirring occasionally. Mix in the bell pepper, celery, jalapeno, and garlic puree, and sauté for 2 minutes. Add the basil, oregano, ground black and white peppers, red pepper flakes, bay leaf, and remaining ½ teaspoon of Cajun seasoning; cook for 2 minutes more. Pour in the stock and bring to a boil. Whisk in the roux a little at a time and stir continuously for 5 minutes. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Remove from the heat and stir in the filé powder. Do not let the mixture boil once you have added the filé powder. Remove the bay leaf.

Serve with cooked white rice.

Preheat the oven to 300°.

Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast for 1 hour, until garlic is soft and light golden brown.

Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.

Reserve the remaining garlic-infused oil in another container and refrigerate.

Heat oil in a 4-quart dutch oven over high heat until very hot, about 3 minutes. Carefully whisk in the flour a little at a time until all the flour is incorporated. (The mixture will foam up as you add the flour, so add a small amount at a time.) Reduce the heat to medium and stir continuously, preferably with a flat-edged wooded spoon, for 22 to 25 minutes, until the roux is a dark brown. To prevent the roux from cooking any further, carefully pour it into a heat-proof bowl and cool for 45 minutes. Drain of any oil that separates from the roux.

Store the roux in a covered container and refrigerate.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: Joes.net
Recipe: Mini filet sandwich
Chef: Gary Baca
Restaurant: Joe’s Seafood, Prime Steak, and Stone Crab
Web site: Joes.net
Location: 60 East Grand Avenue, Chicago
Phone: 312.379.5637

Ingredients:
2 Tablespoons Olive Oil
8oz Onions
4oz Celery
4oz Carrots
6 cups Stone crab shells (may substitute snow crab legs)
1 cup white wine
6 cups vegetable stock
2 quarts cream
3 bay leaves
1 tablespoon whole black peppercorns
2 tablespoons tomato paste
1 tablespoon crab base
2 tablespoons cornstarch
¼ cup water
Salt and white pepper to taste

Garnish:
¼ cup onion, minced
¼ cup carrot, minced
¼ cup celery, minced
1 tablespoon butter
¾ cup stone crab meat
A pinch of parsley, thyme, salt, and white pepper to taste

Directions:
Heat oil on medium in a 3 quart saucepot.
Add onions, celery, and carrots
Add stone crab shells, saute for 15 minutes.
Add white wine and cook until the wine reduces.
Add vegetable stock and cook until it is reduced by half.
Add heavy cream, bay leaves, and black pepper.
Reduce for 45 minutes on medium heat.
Add tomato paste, lobsterbase, salt, and white pepper. Cook for another 15 to 20 minutes and then strain.
Mix in a bowl the cornstarch and water and add to the bisque and simmer for 10 minutes.
Cool in ice water bath or serve
Garnish with crab and vegetable mixture

To prepare the garnish:
Sautee the onion until clear. Add carrots and celery and sautee for 2 minutes.
Season and cool on a sheet pan.
When cool, mix with crab meat and parsley.
Garnish the soup with the mixture.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: katherine-anne.com
Recipe: Chocolate Truffles
Chef: Katherine Duncan
Restaurant: Katherine Anne Confections
Web site: katherine-anne.com
Location: Online, or at farmer's markets
Phone: 773-727-3248

Ingredients:
1 pound good-quality bittersweet chocolate
1 cup cream, preferably local
1 ounce (2 tablespoons) butter cut in small pieces, preferably local
dash salt

Directions:
In a double boiler over very low heat, melt chocolate and cream together, stirring constantly, until it reaches a smooth consistency. Remove from heat. Add in butter and salt, and stir until smooth. Cover with plastic wrap, and chill for 4 hours or overnight. Using a cookie scoop or a teaspoon, scoop truffles in evenly-sized pieces onto wax paper. Roll in cocoa powder. Chill. Bring to room temperature to serve.
Keeps 2 weeks, tightly covered and refrigerated.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: lwoodsrestaurant.com
Recipe: L.Woods Prairie Grove Farms BBQ Baby Back Ribs
Chef: Doc Ayala
Restaurant: L.Woods Tap & Pine Lodge
Web site: lwoodsrestaurant.com
Location: 7110 N. Lincoln Ave., Lincolnwood
Phone: 847.677.3350

Ingredients:
Prairie Grove Baby Back Ribs
BBQ Spices
L.Woods BBQ Sauce

Directions:
Season and rub BBQ spices on the baby back ribs. Hickory smoke for 3.5 hours or until tender. Place in broiler and brush with BBQ sauce. After the sauce carmelizes, repeat procedure on the other side.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: lascarola.com
Recipe: Pesto Meatballs
Chef: Armando Vasquez
Restaurant: La Scarola
Web site: lascarola.com
Location: 721 W. Grand Avenue, Chicago
Phone: (312) 243-1740

Ingredients:
¾ lb. 80% lean ground beef
½ cup plain bread crumbs
¼ cup pesto sauce (made with garlic, jalapeno pepper, basil, pine nuts, and extra virgin olive oil)
2 T fresh romano cheese
2 T fresh parsley, fresh basil (chopped)
2 Lg. eggs
½ cup diced imported provolone
3 cups tomato sauce
½ lb. penne pasta

Directions:
In a metal bowl, put ground beef, bread crumbs, parsley, basil, table spoon of each, pesto sauce, romano cheese, and two eggs and mix well. Make meatballs, approximately 1 oz. in size. Put on baking sheet and bake for 15 minutes at 350 degrees.

In a sauce pan, cook mushrooms and basil, add ½ cup white wine and 3 cups of tomato sauce. Add meatballs and let simmer for 15 to 20 minutes, add pasta. Add the provolone cheese and serve immediately.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: lanasdesserts.com
Recipe: Ispahan Dessert Shot
Chef: Lana Kobrin
Restaurant: Lana’s Dazzling Desserts
Web site: lanasdesserts.com
Location: 321 E Dundee Rd Wheeling
Phone: 847-215-0303

Joconde biscuit
Rose cream
Raspberry gelee
Litchis gelee

Joconde Biscuit
Ingredients:
Eggs - 1000g
Almond powder - 750g
Confectionary sugar - 600g
Liquid sorbitol - 15g
Trimoline - 60g
Emulsifier - 20g
Flour - 200g
Melted butter - 150g
Egg whites - 660g
Sugar - 100g

Directions:
Mix almond powder, trimoline,emulsifier, sorbitol , confectionary sugar and half the eggs and whisk for 8 minutes. Add the remaining eggs in 2 additions and whisk for another 12 minutes. Mix a little of this mixture with melted butter.

Make a meringue with egg whites and sugar and fold into the first mixture. Fold into the flour and lastly the butter mixture.

Weigh 530 g of mixture and spread on a silpat-lined tray. Bake at 230C for 8 minutes. Once cool cut out discs of desired diameter and store in the fridge.

Rose Cream
Ingredients:
White chocolate couverture 35% - 250g
Heavy whip cream - 250g
Rose syrup - 45g
Rose essence - 2g
Heavy whip cream - 300g

Directions:
Melt the chocolate and boil the 250g of cream with rose syrup. Add essence and make ganache.
Whip 300g of cream and fold into ganache in 3 additions. Use immediately

Raspberry gelee
Ingredients:
Raspberry puree - 500g
Sugar - 75g
Gelatin leaves (200 bloom) - 10g

Directions:
Soak the gelatin in cold water. Warm ¼ of raspberry puree to 45C to dissolve the squeezed gelatin leaves in to. Mix well with the rest of the puree and sugar.

Litchis gelee
Ingredients:
Litchi puree - 600g
Sugar - 72g
Lemon juice - 60g
Gelatin leaves - 10g
Directions:
Soak the gelatin in cold water. Warm ¼ of litchis puree to 45C to dissolve the squeezed gelatin leaves in to. Mix well with the rest of the puree, lemon juice and sugar.

Assembly:
Fill 1/3 of the glass with litchis gelee, place a disc of Joconde biscuit on top. Fill another 1/3 of raspberry gelee, place another Joconde on top. Finish with rose cream. Garnish with fresh raspberries. Refrigerate.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: Markethouschicago.com
Recipe: English Pea Risotto
Makes 6 servings
Chef: Scott Walton
Restaurant: Markethouse
Web site: Markethouschicago.com
Location: 611 North Fairbanks, Chicago
Phone: (312)224.2200

Ingredients:
1 ½ cups Blanched Fresh English Peas
½ cup Morel Mushrooms
4 Wild Ramps
1 cup Rocket Arugula
1 ½ cups Arborio Rice
1 cup Shallots
½ cup White Wine
6 cups Vegetable Stock
½ cup Sheep Parmesan
1-2 tbsp brown butter, to taste

Directions:

• In a blender blend half of the peas with 2 cups vegetable stock to creamy consistency and set aside.
  
• In a pan medium heat, add shallots to olive oil then add arborio rice and coat with oil.
  
• Add white wine and stir constantly until absorbed and continue process with 4 cups vegetable stock until rice is cooked 18 to 20 min.
  
• Add reserved pea puree and rocket then finish with ¼ cup parmesan.
  
• In a separate pan, sauté morels, ramps and other half of the English peas.
  
• Combine ingredients and garnish the top of the risotto and finish with brown butter and ¼ cup shaved parmesan.
  
  

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: mercaditorestaurants.com
Recipe: Tacos de Camarón (shrimp, roasted garlic-chipotle mojo, avocado)
Chef: Patricio Sandoval
Restaurant: Mercadito Chicago
Web site: mercaditorestaurants.com
Location: 108 West Kinzie St. Chicago
Phone: 312-329-9555

Ingredients:
2 tablespoons canola/olive oil blend
1 tablespoon garlic, minced
3 tablespoons red onion, diced
6 ounces marinated shrimp (recipe below)
2 teaspoons chipotle puree
Lemon juice to taste
2 tablespoons unsalted butter
Salt to taste
4 homemade corn tortillas
4 slices avocado

Directions:

1. Heat 2 tablespoons oil in a skillet; sauté 1 tablespoon garlic until brown. Add red onion and sauté 30 seconds.


2. Add marinated shrimp and cook 1 minute. Stir in 2 teaspoons chipotle puree, lemon juice, and butter; season with salt to taste. Cook 2 to 4 minutes.


3. Heat corn tortillas. Top each with shrimp and 1 slice of avocado.

Shrimp Marinade
Ingredients:
6 ounces diced shrimp
2 tablespoons chipotle puree
1 1/2 teaspoons chopped garlic
1 tablespoon canola oil

Directions
Combine shrimp with chipotle puree, garlic, and oil.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: mercatchicago.com
Recipe: Ajo Blanco con Esturion: Marcona Almond Gazpacho, House Smoked Sturgeon, Marinated Gooseberries & Trout Caviar
Serves: 4
Chef: Michael Fiorello
Restaurant: Mercat a la Planxa
Web site: mercatchicago.com
Location: 636 S. Michigan Ave, Chicago
Phone: 312-542-3600

Ingredients:
16 oz. Ajo Blanco
12 oz. Smoked Sturgeon “Tartare”
4 oz. Marinated gooseberries

For the Ajo Blanco:
½ cup Roasted Marcona Almonds
2 cups Spring water
¼ cup Extra Virgin Olive Oil
¼ cup Sliced baguette, crust removed
6 ea Garlic cloves, sliced thin
2 ea Fresh Basil leaves, whole
TT Kosher Salt
TT Sherry Vinegar (Aged)

Directions:
In a small saucepot, heat olive oil, basil & sliced garlic over low heat until garlic begins to simmer and turn light golden. Remove from heat and discard basil. Add sliced baguette to the oil and allow to soak for a few minutes. When oil mix is cool, place almonds, spring water and the oil-garlic mixture in a blender and puree for at least 5 minutes on high. Strain through a fine mesh strainer and chill for at least 4 hours, or until puree is thick and mousse-like.

For the Smoked Sturgeon Tartare:

Ingredients:
12 oz. Cold-smoked Sturgeon (or other fish, if desired), small diced (¼”)
¼ cup Green Onions, green only, sliced paper thin
¼ cup Extra Virgin Olive Oil
½ tsp. Kosher Salt
½ tsp. Freshly ground black pepper
Directions:
Mix all ingredients together and refrigerate.

For the Marinated Gooseberries:

Ingredients:
4 oz. Gooseberries, cleaned and sliced in “coins”, 1/8” thick
½ ea. Shallot, brunoise
2 tsp. Fresh basil, chopped
¼ cup Extra virgin olive oil
1 tsp. Honey
1 tsp. Aged sherry vinegar
½ tsp. Kosher salt
1/8 tsp. Freshly ground black pepper

Directions:
Mix all ingredients together and refrigerate.

To Assemble the dish:
16 oz. Ajo Blanco
12 oz. Smoked Sturgeon “Tartare”
4 oz. Marinated gooseberries
1 oz Steelhead trout roe
Divide sturgeon tartare evenly in a ring mold between four bowls. Place ¼ oz of the caviar on top of each tartare mold, remove ring. Pour ajo blanco around the tartare. Drizzle gooseberries on top of the ajo blanco. Serve immediately.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: monamigabi.com
Recipe: Pan Fried Alaskan Halibut Cheeks
Chef: Justin Dumcum
Restaurant: Mon Ami Gabi
Web site: monamigabi.com
Location: 2300 N. Lincoln Park West, Chicago
Phone: 773-348-8886

Ingredients:
Carrot, julienne - 1 each
Daikon Radish, peeled, julienne - 1/4 each
Granny Smith Apple, julienne - 1 each
Scallion, julienne - 1 each Rice
Wine Vinegar - 3 Tbsp
Sugar - 1-1/2 Tbsp
Kosher Salt - 1 tsp
Cilantro, chopped - 1/2 cup
Lime Juice, fresh - 3 Tbsp
Serrano Chile, minced - 2 tsp
Vegetable Oil - 1/4 cup
Halibut Cheeks, trimmed - 1-1/2 lbs

Directions:

1. Combine carrot, radish, apple, scallion, vinegar, 1 Tbsp sugar, and 1/2 tsp salt in a bowl.
2. Let stand for 15 minutes, gently tossing occasionally.
3. Stir together cilantro, lime juice, chile, 3 Tbsp oil, and remaining 1/2 Tbsp sugar.
4. Pat halibut cheeks dry and seasoning with remaining 1/2 tsp salt.
5. Heat remaining Tbsp oil in sauté pan over medium-high heat.
6. Add halibut cheeks, searing on one side until golden brown.
7. Gently turn over to brown the other side, about 4 minutes.
8. Toss slaw with dressing and place on plate.
9. Remove halibut cheeks from pan, patting excess oil, and place at base of slaw.
10. Garnish with fresh cilantro sprig.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: osteriaviastato.com
Recipe: Veal Meatballs
Serves: 4-6
Chef: Audry Triplett
Restaurant: Osteria Via Stato
Web site: osteriaviastato.com
Location: 620 N. State Street, Chicago
Phone: (312)642-8450

Ingredients:
Ground Veal - 2lbs
Dry Bread Crumbs - 1 ¼ c
Parmesan Grana Cheese (grated) - ½ c + 2 Tbsp
Whole Eggs, lightly beat - 2 each
Kosher Sal - ½ Tbsp
Black Pepper (freshly ground) - 1 tsp
Garlic (finely minced) - 2 ½ tsp
Chopped Parsley - 3 Tbsp
Whole Milk - 10 oz

Directions:

1. Preheat oven to 350 degrees (fan on).


2. Combine breadcrumbs, lightly beaten eggs , garlic, salt, parsley, pepper, grated cheese and milk.


3. Mix ground meat with crumb and egg mixture by hand until all is incorporated well.


4. Form meat mixture into 2 ounce balls and place in even rows on sheet tray.


5. Bake in 350-degree oven for approximately 20 minutes until cooked through.


6. Cool completely.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: ristoranteprosecco.com
Recipe: Insalata Granchio
Makes 24 to 30 pieces
Chef: Mark Sparacino
Restaurant: Prosecco Ristorante
Web site: ristoranteprosecco.com
Location: 710 N. Wells, Chicago
Phone: 312-951-9500

Ingredients:
8 Slices Brioche, Remove Crust, Cut into 4 Pieces Each (Toasted)

8 ounces Lump Crab Meat
2 T Diced Red Bell Pepper
2 T Chopped Chive

½ Medium Red Onion (Roughly Chopped)
½ Red Bell Pepper (Roughly Chopped)
1 T Oil
Salt and Pepper to Taste
4 T Extra Virgin Olive Oil

½ T Fresh Orange Juice
½ T Fresh Ruby Red Grapefruit Juice
½ T Fresh Lemon Juice
Pinch of Salt and Pepper to taste
2 T White Truffle Oil
2 T Grape seed Oil

Directions:

1. Combine 2nd set of ingredients. Set aside.


2. Sautee chopped red onion and red bell pepper with 1 T oil until caramelized. Place caramelized onion and pepper into blender with 4 T extra virgin olive oil until emulsified. Add salt and pepper to taste. Mix with crab salad, do not over sauce. Set aside.


3. To make truffle cintronette, mix all three juices together and add salt and pepper. Add white truffle oil and grape seed oil. Mix well.


4. Place small amount of crab salad on brioche toast point. Drizzle with truffle cintronette.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: sarahscandies.com
Recipe: Double Chocolate Chunk Cookies
Yield: X10 should yield 328 cookies
Chef: Sarah Levy
Restaurant: Sarah’s Pastries & Candies
Web site: sarahscandies.com
Location: 70 E. Oak Street, Chicago
Phone: (312) 664-6223

Ingredients:
Bittersweet chocolate 64% (melted) - 6 oz.
Unsweetened chocolate (melted) - 2 oz.
Butter (cut into pieces) - 3 oz.
Eggs (whole) - 2
Sugar - ¾ c
Instant coffee** - 2t
Vanilla extract - 2t (8g.)
AP Flour - 1/3 c (1 5/8 oz.)
Baking powder - ¼ t
Salt - ¼ t
Toasted pecan pieces** - 1 c
Toasted walnut pieces - 1 c
64% chocolate chips - ¾ c

Directions:

• Preheat oven to 325 degrees


• Melt the 6oz bittersweet and 2oz unsweetened chocolate with the butter. Let cool.


• Combine eggs, sugar, instant coffee and vanilla. Beat on medium until the coffee is dissolved and mixture thickens, about 1 minute. Stir in chocolate mixture.


• Add sifted flour, baking powder and salt into the bowl and stir to combine. Stir in nuts and chocolate chips.


• Let mixture cool, then scoop and freeze.


• Bake 12 minutes or until tops are cracked and edges feel firm. Let sit for 5 mins. before putting on wire rack.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: leye.com/restaurants/directory/scoozi
Recipe: Roasted Scoozi Olives
Chef: Jeremy Billings
Restaurant: Scoozi!
Web site: leye.com/restaurants/directory/scoozi
Location: 410 W. Huron Chicago
Phone: (312) 943-5900

Ingredients:
½ gallon of mixed Cerignola Olives (green, black, & red)
2 tablespoons cracked fennel seed
2 tablespoons orange Zest
1 tablespoon lemon zest
3 tablespoons chopped parsley
1 tablespoon chopped garlic
1 pinch chili flakes
1 cup olive oil
¼ cup orange juice

Directions:

• Combine all ingredients together.


• Place in a deep roasting pan


• Roast uncovered in a 350 degree oven for 20 to 25 minutes


• Cool in pans before storing


• Enjoy!

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: shawscrabhouse.com
Recipe: Chilled Alaskan King Crab Bites
Chef: Yves Roubaud
Restaurant: Shaw’s Crab House
Web site: shawscrabhouse.com
Location: 21 East Hubbard Street, Chicago
Phone: 312-527-2722

Ingredients:
Crab Bites
King Crab Bites - 8 oz
Mustard Mayonnaise - 1 fl oz
Cocktail Sauce - 1 fl oz
Parsley - 1 sprig
Lemon - 1 wedge

Mustard Mayonnaise
English Mustard Powder - 4 cups
Worcestershire Sauce - 3 cups
A-1 Steak Sauce - 4 (5 oz) btls
Mayonnaise - 4 gal
Milk - 2 qts
Heavy Cream - 2 qts

Directions - Crab Bites:
Thaw the king crab bites in a perforated pan vertically.

Directions - Mustard Mayonnaise:
Mix the mustard powder with the Worcestershire sauce and steak sauce. This will help so the mustard powder does not form chunks.

Place all ingredients into the mixer. Mix on a low speed until all ingredients are well incorporated.

Yields 5.5 gallons

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: donshula.com
Recipe: Prime Rib Roast
Chef: Renea Powell
Restaurant: Shula's
Web site: donshula.com
Location: 301 E. North Water Street, Chicago
Phone: 312-464-5789

Ingredients:
1 Rib
Half of cup Schreiber Poultry Meat and Rub
Half cup canola oil
2oz Onion Rolls
creamy horseradish sauce

Directions:
pat rib dry
mix oil and seasoning
cover entire rib evenly with mixture
Roast in oven at 250 degrees for 4 and a half hours
rest on rack for 45 minutes before removing bones

Horseradish sauce:
4oz Horseradish
1# Sour cream
2 tsp White wine
1 tsp salt
1 tsp pepper

Directions:
combine all ingredients in bowl and whisk to combine.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: meltingpot.com
Recipe: Champagne Swiss Cheese
Chef: Mike Ruffolo
Restaurant: The Melting Pot
Web site: meltingpot.com
Location: 609 N. Dearborn St., Chicago
Phone: 312-573-0011

Ingredients:
Add 4 ounces of champagne (base cup) into Liner
Add 1 demi spoon of diced garlic
Add lemon juice from 1/2 of a lemon
Add Emmenthaler/Gruyere Cheese blend, until cheese is to consistency
Add 5 turns of pepper
Add 3 shakes of nutmeg

Directions:
Blend thoroughly
Remove mixing fork. Place across tongs

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: thesouthernchicago.com
Recipe: Spicy Pecan Tassies
Chef: Cary Taylor
Restaurant: The Southern
Web site: thesouthernchicago.com
Location: 1840 W. North Avenue, Chicago
Phone: 773-342-1840

FOR THE DOUGH
1/2 cup pecans
1/2 cup (4 ounces) cream cheese
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt

FOR THE FILLING
1 egg
1/4 cup light-brown sugar
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup pecans, toasted and coarsely chopped

Directions
Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/3 cup); set aside. Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.

Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.

Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.

Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: veerasway.com
Recipe: Texas wild shrimp cochoombar
Chef: Steven Hubbell
Restaurant: Veerasway
Web site: veerasway.com
Location: 844 W. Randolph, Chicago
Phone: (312)491-0844

Ingredients - Cucumber pickle:
English cucumber - 1
White vinegar - 1c
Sugar - 1/2c
Salt - 1T
Resham patti - 1/2tsp
Turmeric - 1/8 tsp

Slice cucumbers 1/8” thick on a mandoline and place in a stainless steel or glass container.
In saucepot combine vinegar, sugar, salt, resham patti, and turmeric. Broil to a boil and pour over cucumbers and cool to room temperature.

Ingredients - Tomato chutney:
Tomatoes, diced - 1c
Ginger, minced - 1tsp
Garlic, minced - 1tsp
Cilantro, minced - 1T
Resham patti - 1tsp
Sugar - 11/2tsp
Salt - 1/2tsp

Combine all ingredients in a heavy bottom saucepot and simmer until thick.
Adjust seasoning as desired.

Ingredients - Cochoombar:
English cucumber, brunoise - 1
Tomato, brunoise - 1
Red onion, brunoise - 1/2
Mint, julienned - 1 sprig
Preserved Lemon, brunoise - 1/8
Lemon juice - ¼ tsp
Resham Patti - 1/8 tsp
Salt - pinch

Combine all ingredients and chill.

Ingredients - Shrimp marinade:
Yogurt - 1c
Green papaya paste - 2T
Ginger paste - 2T
Garlic paste - 1T
Resham patti - 2T
Vinegar - 2T
Canola oil - 1T
Salt - 2tsp

Combine all ingredients and marinate the shrimp 2 hours.

Directions:
Grill the Shrimp to desired doneness.
Place a cucumber slice across plate.
Spoon cochoombar along top edge of cucumber pickle.
Place shrimp on the pickle so that it is propped up against
The cochoombar.
Form a rounded spoon of tomato chutney and place next to shrimp.
Garnish with cilantro.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: wildfirerestaurant.com
Recipe: Wildfire Braised Short Ribs
Serves: 4
Chef: Moreno Espinoza
Restaurant: Wildfire
Web site: wildfirerestaurant.com
Location: 159 W. Erie St., Chicago
Phone: 312-787-9000

Ingredients:
4 – 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced ½” thick
1 lb cubed onions, 1” square
12 oz sliced celery, ½” thick
¼ cup sliced garlic cloves, 1/8” thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice

Directions:
Make sure short ribs are cleaned of excess fat and silverskin. Season with salt and pepper on both sides. Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables. Caramelize vegetables, then add garlic and herbs and cook for 2 more minutes. Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil. Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 350 degree convection oven. Cook in the oven for 2 hours. Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper if needed. Add short rib pieces to sauce, and heat until hot. Serve with roasted root vegetables and mashed potatoes. Sprinkle with chopped parsley.

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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Web site: zed451.com
Recipe: Peppa Dew Peppers with Boursin Cheese
Chef: Patrick Quackenbush
Restaurant: ZED451
Web site: zed451.com
Location: 739 N. Clark St., Chicago
Phone: 312-266-6691

Ingredients:
Cream Cheese - 3 Lbs.
Butter, Unsalted - 1 Lb.
Goat Cheese - 11 Oz.
Thyme, Fresh - 4 Tbsp.
Parsley, Fresh - 4 Tbsp.
Ground Black Pepper - ½ Tbsp.
Garlic, Cloves - ½ cup
Lemon Juice - 1 cup

Directions:
1. Whip butter, cream cheese, and goat cheese in a mixer using a paddle on medium speed.
2. Once blended and smooth, add remaining ingredients

Recipe compliments of the chef and the UCP of Greater Chicago's Great Chefs Tasting Party®.

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