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Easy Lobster Paella

(serves 6-8)

  • 2 medium onions, diced
  • 2 red bell peppers, cored and sliced into 1/2-inch strips
  • 2 tablespoons minced garlic (4 to 6 cloves)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 box store bought saffron/yellow Spanish rice mix 
  • 1/3 cup licorice-flavored liqueur (recommended: Pernod)

OPTIONAL

  • 1 1/2 pounds cooked lobster meat
  • 1 pound kielbasa or Spanish chorizo (already cooked), sliced 1/4 to 1/2-inch thick
  • 1 (10-ounce) package frozen peas
  • 1 tablespoon minced fresh flat-leaf parsley leaves
  • 2 Tbl orange zest
  • 2 lemons, cut into wedges

Follow box directions and cook rice.

In a large saute pan heat olive oil over medium heat. Sautee onions & bell peppers for 6 minutes and add garlic, red pepper flakes and salt & pepper. Turn off heat.

Combine rice with onion mixuture and add Pernod until absorbed.

Add lobster meat, sausage and peas, cover and cook on low for 10 minutes.

Fold in parsley and orange zest. Serve on a large platter and garnish with lemon wedges.

(Kristin Hamzik)

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Lobster Bisque

(serves 4)

  • meat from 3 lobsters, chopped finely
  • 1 medium onion, diced 
  • 1 celery, diced
  • 1 carrot, diced
  • 1 tomato, diced (or 1/2 can diced tomatoes in juice)
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh tarragon leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1 bay leaf
  • 1 Tbl pepper
  • 3 dashes hot sauce
  • 1/2 cup brandy (optional)
  • 1/2 cup dry Sherry
  • 4 cups fish stock or chicken stock
  • 1/4 cup tomato paste
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 Tbl fresh chives, finely chopped
  • 1 French baguette sliced 1/2″ thick (for dipping)

In a large soup pot heat oil over medium high heat until hot but not smoking and sauté reserved lobster shells, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, pepper, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock and simmer mixture, uncovered, stirring occasionally, 1 hour.

Pour mixture through a strainer and into a large saucepan, pressing on solids to get all the juices out. Then discard solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper and garnish each bowl with chives.

Get ready to impress your guests!!

(Kristin Hamzik)

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Chili Oil

  • 10 to 12 large dried red chilies

  • 8 oz. extra virgin olive oil 




Slice dried chilies open and remove seeds. Chop chilies into small pieces and place heat resistant glass jar with a stopper or screw top. Use jar that holds at least 10 ounces of liquid. 

Heat the oil in saucepan until hot. Remove from heat, cool for 3 minutes then carefully pour hot oil into jar. Keep away from eyes while doing this. Allow to cool.

Ready for use after 2 days. This should keep for at least two months if put in a cool place. Over time oil will develop a lovely reddish tint from the chilies.

(Kristin Hamzik)

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Basil Oil

  • 1 bunch fresh basil
  • 1 cup pure olive oil

Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.

(Kristin Hamzik)

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Italian Spice Mix

  • 2 tablespoons dried basil
  • 2 tablespoons dried marjoram
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 tablespoon crushed red pepper flakes

Place Italian spice mix in an airtight glass jar and store in a cool, dark place. Use within 3 months. Shake before each use to re-combine.

(Kristin Hamzik)

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Mexican Spice Mix

  • 1/2 cup chili powder
  • 1/4 cup Hungarian sweet paprika
  • 1 Tablespoon ground cumin
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground dried chipotle chile pepper
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon salt

Place Mexican spice mix in an airtight glass jar and store in a cool, dark place. Use within 3 months. Shake before each use to re-combine.

(Kristin Hamzik)

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Mustard

  • 1/2 cup dry mustard
  • 2 Tbl mustard seeds
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons white sugar
  • 3 egg yolks, beaten

In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.

Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

(Kristin Hamzik)

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Chocolate Bark

  • 1 -11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)
  • 2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, or almonds)
  • 2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, or quartered apricots)
  • 1/8 teaspoon fleur de sel or coarse kosher salt

Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel.

Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

(Kristin Hamzik)

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Pecan Turtle Brittle

(serves 20)

  • 1 1⁄2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1⁄4 tsp. baking soda
  • 1⁄4 tsp. salt
  • 3⁄4 cup butter, melted and cooled slightly
  • 1⁄2 cup granulated sugar
  • 1⁄3 cup firmly packed light brown sugar
  • 1 tsp. vanilla extract
  • 1 cup semisweet chocolate mini-chips
  • 1 cup pecan pieces, toasted (see note)
  • 1⁄2 cup sweetened flaked coconut, toasted (see note)

Combine first 4 ingredients; set aside.
Stir together butter and next 3 ingredients in a large bowl; add flour mixture, stirring until smooth. Stir in chocolate morsels, pecans, and coconut. (Dough will look crumbly.)

Press dough evenly into a lightly greased 15″ x 10″ pan pressing almost to edges.

Bake at 350° for 20 minutes or until lightly browned and cookie “slab” seems crisp.

Cool completely in pan. Break cookie into pieces.

NOTE: You can toast pecan pieces and coconut in the same pan at 350° for 10 minutes.

(Kristin Hamzik)

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Hot This Week: March 8-14, 2010

It’s here! Spring Fashion Preview Week at Le Dress. Chicago’s dress-only destination treats shoppers to 15% off all spring frocks this week only.
Ever wish you had the creative touch to make those yummy cocktails served to you on the weekends? This Thursday join Adam Seger at National 27 for a passion fruit cocktail demonstration. $27 includes two cocktails and a wealth of knowledge.
This Friday, be sure to stop by Beta Boutiqes store closing sale in Bucktown for ultra-cheap deals.
Check out the avante-garde photography of Greg Allen at The Neo-Futurarium this Saturday. ‘I Am A Camera’ aims to make statements about identity and vulnerability through photography. It’s deep!
Say goodbye to grocery bread that lasts for monthes and hello to the real thing. The Chopping Block will host a bread-making class this Sunday. Be sure to RSVP to ensure you’ll be enjoying home-made focaccia Sunday night!

Hot This Month: March, 2010

To celebrate their 12th anniversary, 312 Chicago will be offering 12 days of select entrees, boxes of pasties and bottles of wine for $12 March 9th-20th.
Thursday, March 11 thru Sunday, March 14, enjoy “The Big Ten Burger” and a draft for just $10 at The Hunt Club. Enjoy while watching the Big Ten tournament men’s basketball games.
Faith & Whiskey will host its first annual Whiskey Week from Wednesday, March 17 through Sunday, March 21st. Specials include $6 40s, $1 domestic bottles, and free pizza.
Celebrate St. Joseph’s Day with a complimentary Italian pastry at Osteria Via Stato Friday, March 19.
Come to the best shopping party for all things antique, vintage, collectible, decorative, wearable & loveable at Spring Fling! Chicagoland’s premiere indoor shopping center March 20th-21st.
Celebrate Ladies Night March 22nd at Melting Pot on Dearborn. $37 includes a three-course fondue dinner, manicures, and massages.
Participate in the ultimate vino showdown’s this month at Frasca. On Tuesday, March 23rd Frasca will feature eight wines from France and Italy. Tastings are just $30.
Don’t miss wine tastings every last Wednesday (March 31st) of the month at Quartino.$20 includes four vintage wines, pizza, Italian cheese, roasted peppers, polenta fries, and appetizers.
Every Friday from 5pm-2am through the month of March, Nacional 27 will be serving a complimentary ceviche platter.
Every Wednesday through the month of March, Smoke Daddy invites you to their belt-busting, all you-you-can-eat ribs special. Join the extravaganza for just $22.95.
Savor the exciting new flavors of spring with Sabor Saveur’s new prix fixe menu for March. $40 buys you a soup, salad, appetizer, choice of entree and dessert.
Take advantage of ½ priced wine every Wednesday this month at RB Grille .
This March, enjoy late night ½ priced pizzas at Pizzeria Via Stato every Monday thru Friday from 9:30-11pm.
Sample Goose Island’s new Green Line Pale Ale which benefits the Green Line Project, which aims to raise awareness of crafted beers.
Save up to 50% off designer gem’s at Gold Coast staple Samantha through the month of March.
Don’t miss the final month to check out the Field Museum’s breathtaking exhibit, the Nature of Diamonds. After all, diamonds are a girls best friend!
Got a little tension that needs a punch? Check out Chicago Golden Gloves, amateur boxing matches for both men and women.
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