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David Lissner
for restaurants

Top 10 Chicago chefs’ recipes for 2011

Jerry’s Asian-style braised short ribs

Jerry’s Asian-style braised short ribs.

Was it a great year, culinarily speaking? Judge for yourself. Here are the 10 most popular recipes of the past year from Dining Chicago’s weekly “Eat this!” column, where we highlight classic, unique and seasonal dishes prepared by Chicago-area chefs.

  1. Asian short ribs, Chef Bridget Burns, Jerry’s, Winnetka, bone-in short ribs with a chili-laced rub and fermented black beans.

  2. Ragu alla Bolognese, Chef Laco Seeber, Francesca’s restaurants, Bologna-style meat sauce.

  3. Brussels sprouts with bacon and prunes, Chef Tim Kirker, Bistrot Zinc. Gold Coast, lightly cooked sprouts enhanced with bacon and prunes.

  4. Beer and bourbon ice cream, Chef Katherine Plucinski, Renaissance Hotel, Schaumburg, the bourbon boilermaker churned into ice cream.

  5. Gefilte fish, Chef Joe Decker, Wildfire, Glenview and Lincolnshire, Jewish chopped-fish balls.

  6. Lentils and fennel with sausage, Chef Eric Feltman, 3 Vines Cafe & Wine Bar, Sleepy Hollow, a hearty stew served in bread bowls.

  7. Churrasco de flank steak, Chef Evandro Caregnato, Texas de Brazil, River North and Schaumburg, flank steak Brazilian-style.

  8. Schnitzel a la Holstein, Chef Hector Zapata, Edelweiss, Norridge, breaded veal cutlet topped with anchovies and egg.

  9. Scotch eggs, Chef Greg Cannon, Blokes & Birds, Lakeview, hard-cooked eggs wrapped in sausage.

  10. Green bean wasabi pickles, Chef Jill Barron, Mana Food Bar, Wicker Park, Japanese-style pickles.