Memorial Day weekend marks the start of summer in Chicagoland. Enjoy these recipes from local chefs at at your picnics and cookouts. Chef Jeremy Brewington:Spicy marinated shrimp, a quick meal on the grill. Al Teatro, Pilsen: Pollo con olive e pignoli, braised chicken with olives and pinenuts, done on the stovetop so it doesn’t heat [...]
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       David Lissner Publisher |
What it is: A highly flavored loaf of coarsely chopped meat, vegetables or seafood, often layered and served chilled, a terrine is typically served sliced, as an appetizer. It’s similar to pate, but terrines usually have distinct components, while pates are more finely ground and homogenous. Where it comes from: The dish is considered French, [...] Herbed shrimp ravioli with grilled Madagascar prawns, leeks, arugula pesto and saffron-butter sauce, a creation of Chef Laura Piper at Trattoria No. 10 in the Loop. (Half order, $19; full order, $29.) Sample the delights of freshwater fish with Slow Food Chicago at 7:30 p.m. Tuesday, April 24, in a “Taste of the Great Lakes” dinner at Dirk’s Fish & Gourmet Shop on the Clybourn Corridor. Fishmongers Dirk and Terry Fucik celebrate the bounty of the Great Lakes and present a family-style dinner featuring local fish as [...] What it is: An American delicacy, crabcakes are made from fresh crabmeat, traditionally blue crab, mixed with seasonings and sometimes fillers such as breadcrumbs, formed into a patty, coated with flour or more breadcrumbs and fried to a delicate crispness. Where it comes from: At this point crabcakes have spread across the country, but they’re [...] Hop on out for brunch this Easter (Sunday, April 8). Here are a dozen of Chicago’s best. C-House, Streeterville. From 11 a.m. to 4 p.m. Chef Nicole Pederson offers a seasonal menu including such dishes as farro and poached eggs with speck, fiddlehead ferns, lemon and watercress, with toast ($12); house-made pork sausage eggs benedict [...] L. Woods Tap & Pine Lodge brings Wisconsin to Lincolnwood with this platter of fried lake perch, served with salt-and-vinegar fries, house-made coleslaw and tartar sauce, $22.99 every Friday. Other Badger State supper club favorites served on “Wisconsin Fridays” include the Wisconsin old fashioned (Korbel brandy, orange, and maraschino cherry); fried cheese curds; a smoked [...] It’s nearly spring, and in honor of today’s gorgeous weather, we’re looking ahead to the season. Fresh radishes, asparagus, spinach, peas and other spring produce are on their way. Try these seasonal recipes from Chicago restaurants. The Signature Room at the 95th, Streeterville, Spring vegetable bruschetta. Glen Prairie, Glen Ellyn, Asparagus appetizer. Elate, River North, [...] What it is: Allium sativum, or garlic, is a bulbous root related to lilies and onions, used as a seasoning throughout the world and revered for a variety of health benefits. Where it comes from: Garlic is believed to have originated in Central Asia, but its use goes back before recorded history. In the United [...] This seared Pacific ahi tuna ($32), features at 437 Rush on the Magnificent Mile every Friday through April 6, along with other Lenten seafood specials, such as zuppa di pesce, a combination of clams, black mussels, shrimp, fresh catch, and baby octopus in spicy tomato sauce served with garlic toast points ($39); Atlantic salmon ($27), [...] |
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