STOCKYARDS IS YOURS - GOOD SELLING

BRUNCH OR DESSERT - YOU DECIDE

Chocolate Banana Bread Cake with Peanut Butter Glaze

1 cup (2 sticks) unsalted butter, softened
2 cups white sugar
4 eggs
6 bananas, mashed
2 tsp vanilla extract
3 cups flour
2 tsp baking soda
1/4 cup unsweetened cocoa powder
1 cup sour cream
1 cup semisweet mini-chocolate chips

1. Preheat oven to 350 degrees. Lightly grease bundt pan.

2. In a large bowl, cream together butter, sugar and eggs. Stir in banana and vanilla.

3. In a separate bowl, mix together flour, baking soda and cocoa. Gradually add to banana mixture, mixing until just combined. Stir in sour cream and fold in chocolate chips.

4. Pour batter into bundt pan. Bake in preheated oven for 80-90 minutes, or until a toothpick inserted into center comes out clean. Place bundt pan on top of wine bottle, let cool before turning upside down to remove from pan.

Peanut Butter Glaze

1-1/2 cups sifted confectioners’ sugar
1/4 cup milk
1/4 cup peanut butter
1/2 tsp vanilla extract

1. Whisk all ingredients together until creamy. Pour over cooled bread-cake.

INSPIRATION FOR NEW YEARS DAY BRUNCH

BRUNCH

BEIGNETS - CLASSIC CAFÉ DU MONDE RECIPE – 5

WARM CORNBREAD - HONEY BUTTER – 3

MAKE IT JALAPENO-CHEDDAR CORNBREAD – ADD 1

GRANOLA - GREEK YOGURT, DRIED PLUMS, RAISINS,

MACERATED BERRIES, LOCAL HONEY, ALMONDS – 5

BISCUIT & EGG SANDWICH - SCRAMBLED EGGS, BISCUIT, CHEDDAR – 5

ADD HOUSEMADE BACON - 2

PECAN PRALINE PANCAKES - BUTTERMILK-PECAN PANCAKES,

PRALINE, COFFEE-MASCARPONE SABAYON – 8

BANANAS FOSTER FRENCH TOAST - BRIOCHE, STEEN’S CANE SYRUP,

RUM, CARAMELIZED BANANAS – 8

EGGS ‘SARDOU’ - POACHED EGGS, ARTICHOKES ‘BARIGOULE’,

SAUTEED SPINACH, MULTIGRAIN TOAST, HOLLANDAISE – 8

‘BLT’ BENEDICT - SMOKED PORK BELLY, ARUGULA, POACHED FARM EGGS,

BUTTERMILK BISCUIT, ROASTED TOMATO HOLLANDAISE – 9

DUCK WINGS - HARISSA, CUCUMBER-MINT RAITA – 10

TURKEY PASTRAMI HASH - SMOKED CRISPY HASH, POTATOES,

SUNNYSIDE-UP EGGS – 9

ROASTED LOCAL BEET & BLUE CHEESE SALAD - PICKLED RAMPS, ARUGULA,

DUNBARTON BLUE CHEDDAR CHEESE, HAZELNUT VINAIGRETTE – 10

BISCUITS & GRAVY - HOUSEMADE BUTTERMILK BISCUITS,

SAUSAGE, MUSHROOM AND SAGE GRAVY – 8

‘CROQUE MADAME’ - HOUSEMADE SMOKED HAM,

GRUYERE CHEESE, MORNAY SAUCE, ORGANIC EGG – 9

GRILLED SAUSAGE & WAFFLES - HOUSE-SMOKED SAUSAGE,

CORNMEAL-BACON WAFFLES, MAPLE SYRUP – 12

OLD TOWN BREAKFAST -

2 EGGS YOUR WAY, HASH BROWN CASSEROLE OR GRITS,

HOUSEMADE SAUSAGE OR BACON, BUTTERMILK BISCUIT OR TOAST – 12

SIDES

HASH BROWN CASSEROLE - CHEDDAR, CREME FRAICHE – 5

HAND CUT FRITES - BELGIAN STYLE FRIES, AIOLI – 5

BUTTERMILK PANCAKES WITH VERMONT MAPLE SYRUP - 6

MAC ‘N’ CHEESE - STILTON BLUE, CHEDDAR, & GRUYURE,

BUTTERED BREADCRUMBS – 8

WARM BUTTERMILK BISCUIT - 3

TOAST - SOURDOUGH OR WHOLE WHEAT – 1

HOUSE SMOKED DUROC BACON - 4

SIDE OF HOUSEMADE SAUSAGE - 6

STONE GROUND GRITS – 4

ADD AN ORGANIC FARM EGG – 2

Old Town Social
455 W. North Ave, Chicago, IL
312-266-2277

DECEMBER 31, 2011 - QUOTE OF THE DAY

Original, in French:

               "La bonne cuisine est la base du véritable bonheur."

English:

              "Good food is the foundation of genuine happiness.”

― Auguste Escoffier

NEW YEARS RESOLUTIONS

GOOD DAY TO ALL ASK CHEF BILL FOLLOWERS AND ANYONE WHO VISITS.

I PROMISED TO GIVE YOU 5 RECIPES A DAY DURING THE CHRISTMAS SEASON

AND AS YOU CAN SEE I FELL WELL SHORT OF THAT NUMBER

I MUST APOLOGIZE!!

ONE OF MY RESOLUTIONS IS TO KEEP MY PROMISES WHEN MADE.

MY DAUGHTER SAMI IS TRULY THE INSPIRATION FOR THIS ONE.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child

 

 

LET'S WORK TOGETHER TO MAKE THIS THE BEST YEAR EVER.

GOOD SELLING

STILL ONE OF MY FAVS

GOURMET GRILLED CHEESE

The Kindergarten
fresh baked bread, choose your favorite cheese–$6.00



Wake and Bacon
fresh amish farmed fried eggs,crisp bacon, american–$8.00
Porky Cheese
honey ham, crisp bacon, swiss–$8.50



Westside Monte Cristo
honey ham, smoked turkey, swiss, american, beer battered, mixed berry preserves–$10.00
Summer Chicken
grilled chicken, lettuce, tomato, havarti, roasted garlic herb dressing–$9.50
Winter Chicken
grilled chicken, honey tomato chipotle sauce, pepper-jack–$9.00
Blackened Chicken
cast iron blackened, grilled peppers & onions, provolone–$9.00
BBQ Chicken
grilled chicken, grilled onions, sharp cheddar, sweet BBQ sauce–$9.00

Chorizo and Potato
spicy mexican sausage, potato hash, sharp cheddar–$8.50
Smokey Russian
smoked turkey, fresh napa vodka kraut, smoked gouda, russian dressing–$9.00
Municipal Stadium Magic
locally made jumbo bratwurst, fresh napa vodka kraut, grilled peppers, american–$9.50
Hot Italian
grilled salami, honey ham, pepperoni, sun-dried tomato pesto, roasted garlic, provolone–$10.50

Parma, Italy
breaded chicken, sun-dried tomato pesto, roasted garlic, provolone–$9.50
The Godfather
3 cheese lasagna, fresh fennel-oregano pasta sheets, spicy red sauce, provolone, garlic spiked bread–$11.50
The Dude Abides
homemade meatballs, fried mozzarella cheese sticks, rich marinara, provolone & romano–$11.00
The Parmageddon
2 potato & cheese pierogi, fresh napa vodka kraut, grilled onions, sharp cheddar–$10.00
Gyro Melt
slow roasted beef & lamb, tzatziki cucumber yogurt sauce, fresh tomato & sweet onions, feta, muenster–$11.00
The Lake Erie Monster
beer battered walleye, american, jalapeno tartar sauce–$14.00
Northcoast Shores
handmade crab cakes, wilted garlic spinach, roasted red pepper, herbed cream cheese–$12.00
Tokyo Tuna Melt
asian marinated grilled yellowfin steak, ginger wasabi dressing, lettuce, tomato, muenster–$13.00
Purple Parma
hand breaded eggplant, grilled tomato, sun-dried tomato pesto, provolone cheese–$9.00

Big Popper
fresh jalapeno peppers, cheddar & herbed cream cheese, beer battered, mixed berry preserves–$10.00
Roasted Vegetable
zucchini, eggplant, yellow squash, carrots, sun-dried tomato pesto, muenster–$8.50
Mushroom Melt
garlic portabellas, caramel port onions, provolone–$8.50
Spinach Pie
wilted garlic spinach, roasted red peppers, grilled onions, feta–$8.50
Grilled Peanut Butter and Banana
fresh made peanut butter, sweet cream cheese, mixed berry preserves–$8.50
Veggie Burger
our handmade recipe, chipotle tofu mayo, grilled tomato, muenster–$8.50
Half Combo
half kindergarten, soup cup and salad–$7.50

GRILLED CHEESE BURGERS

Melt Burger
8 oz fresh ground steak, choose your cheese–$9.00
Fat City Burger
salami, honey ham, crisp bacon, swiss, american–$12.00
Blackened Blue Burger
cast iron blackened, grilled onions, blue cheese–$10.00
El Diablo Burger
ancho, pasilla negro, cayenne and chipotle dried pepper rub, fresh jalapeno, pepper-jack–$10.00
Breakfast Burger
2 amish farmed fried eggs, crisp bacon, american–$10.50
Mushroom Burger
garlic portabellas, provolone–$10.00
Cleveland Cheese Steak
grilled flank, portabellas, peppers & onions, provolone–$12.00
Sweet and Smokey Steak
grilled flank. caramel port onions, smoked gouda–$12.00

GREAT SIDE DISH OR STAND ALONE SALAD

QUINOA RAISIN & PECAN SALAD

Ingredients

1 1/2 cups quinoa

1/4 teaspoon salt

3 1/2 cups water

1 bunch green onions, chopped

3/4 cup chopped celery

1/2 cup raisins

1 pinch cayenne pepper

1 tablespoon vegetable oil

1 tablespoon distilled white vinegar

2 tablespoons lemon juice

2 tablespoons sesame oil

1/3 cup chopped fresh cilantro

3/4 cup chopped pecans

Directions

Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

A DELICIOUS CHOCOLATE TREAT

CHOCOLATE MASCARPONE CUPCAKES

Ingredients

Cupcakes:

5 ounces unsweetened chocolate, chopped

1 cup water

1/3 cup mascarpone cheese, at room temperature

2 1/4 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1/2 teaspoon baking powder

1 cup (6 ounces) semisweet chocolate chips

Ganache:

1 cup (6 ounces) semisweet chocolate chips

2/3 cup heavy whipping cream

1/2 teaspoon vanilla extract

Special equipment: 2 (12-count) muffin pans with paper liners

Directions

For the Cupcakes:

Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

For the Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

DINNER SIDE OR CHRISTMAS MORNING BREAKFAST SIDE

CREAMY POTATO GRATIN

Ingredients

4 1/2 pounds all-purpose potatoes

2 cups whole milk

2 cups heavy cream

1 onion, peeled

2 cloves garlic, minced

1 tablespoon salt

Approximately 1/4 cup unsalted butter

Directions

Preheat the oven to 500 degrees F.

Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil until verging on tender, careful not to overcook.
Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
Note:  Sprinkle the top with grated cheese of your choice for cheesy goodness.

RUSTIC AND DELICIOUS - WINTER BRINGS OUT THE BEST

CHICKEN OSSO BUCO with PENNE

Photo: Christopher Hirsheimer

8 Chef’s Line chicken osso bucco
4 tsp. all-purpose flour
2 tbsp. extra-virgin olive oil, plus extra for pasta
1 carrot, peeled and diced
1 onion, diced
1 stalk celery, diced
8 cloves garlic, peeled and chopped
1 cup chardonnay or other dry white wine
2 cups tomato sauce
4 cups Chef’s Line Chicken Stock
Zest and juice of 1⁄2 orange and 1⁄2 lemon (or 1
   orange), plus more if needed
Salt and freshly ground black pepper
1 bouquet garni (1 sprig thyme and 1 bay leaf)
1 1⁄2–2 cups penne
1 tomato, diced
Chopped fresh parsley

1. Lightly coat drumsticks with flour. Heat olive oil in a large ovenproof skillet over medium heat. Add drumsticks and cook until golden brown, about 2 minutes per side. Transfer to a plate and keep warm.

2. Add carrots, onions, celery, and garlic to skillet and cook over medium heat until lightly browned, about 3 minutes. Add wine and scrape up any browned bits. Add tomato sauce, chicken stock, zest, and juices. Season to taste with salt and pepper and add bouquet garni. Continue cooking, uncovered, over medium-high heat until sauce thickens, 20–30 minutes.

3. Preheat oven to 325°. Return chicken to pan and bake, covered, until chicken is cooked through, 20–30 minutes.

4. Meanwhile, bring a large pot of water to a boil. Add salt and cook penne until al dente. Drain and toss with a little olive oil. To serve, spoon chicken and sauce over pasta and garnish with tomatoes and parsley.

CHRISTMAS EVE - NEW YEARS EVE - ANYTIME

GARLIC ROSEMARY PORK LOIN

Ingredients

4 large garlic cloves, pressed

4 teaspoons chopped fresh rosemary or 2 teaspoons dried

1 1/2 teaspoons coarse salt

1/2 teaspoon ground black pepper

1 2 1/2-pound boneless pork loin roast, well trimmed

Fresh rosemary sprigs (optional)

Preparation

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired. Roasted Potatoes are a great side dish for this pork loin.

A REAL CHRISTMAS TREAT - FOR EVERYONE - NOT JUST SANTA

CREAM CHEESE CHOCOLATE CHIP COOKIES

Servings: Makes about 54 cookies

Ingredients

3 ounces cream cheese , room temperature

16 Tbsp. (2 sticks) unsalted butter , room temperature

1 cup sugar

2 large eggs

2 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. salt

1 package (12 ounces) semisweet chocolate chips

2 tsp. grated orange zest

Directions

Preheat oven to 350°. In the large bowl of an electric mixer, beat cream cheese, butter, and sugar on high speed until well blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.

Drop dough by teaspoonfuls onto ungreased baking sheets; space dough about 1 inch apart. Bake 10 to 12 minutes, or until cookies are lightly browned around the edges. With a spatula, transfer to racks to cool completely; store in an airtight container for up to 1 week.

FIRST WEEK WINNER - CHEF'S LINE RECIPE CONTEST

THANKS TO:

Arlyn Eggen, Chef/Owner

Hoovers River Resort

435-326-4252

http://www.hooversresort.com/

FIRST WEEK WINNER OF OUR CHEF'S LINE MELTING CAKE

RECIPE CONTEST

Chocolate Raspberry Brulaitini

(Bru-lay-teeny)

Menu Description

Creamy Madagascar bourbon vanilla bean crème brulee, layered in parfait style with rich melting chocolate cake cubes and raspberry sauce.

Ingredients

1/2 C Chef’s Line Vanilla Bean Crème USF #3934635

Chef’s Line Melting Cake cubes (recipe below)

2oz Raspberry sauce USF #7270036

1 Fresh mint sprig USF #6326342

2-4 Fresh raspberries USF #2029065

Method

Place raspberry sauce in a squeeze bottle with the tip large enough to accommodate any seeds. Squeeze just enough raspberry sauce to fill the very bottom of the martini glass about 1/2 t. Take a few cake cubes and arrange in glass on top of sauce. Warm crème in microwave for 8-10 seconds to make the crème more pourable, place in second squirt bottle and squeeze about 1 oz of crème zigzagging across the cake cubes and a little up the side of glass. Starting again with raspberry sauce repeat process 2 more times using a few more cake cubes and a little more crème and sauce as the glass widens while placing the cake cubes carefully to add height. Make sure you get enough crème and sauce on the inside of the glass to create the “parfait” effect. Garnish with fresh raspberries and mint, either on the top or the side. Serve cold or for a melting effect you may microwave for a few seconds to warm before garnishing Serves one or can be shared by two. This recipe may be multiplied.

Recipe notes

This is a very easy recipe and can be used by all skill levels.

Applications from mid scale establishments to upper level fine dining.

Cuisine types— French/Classical, American, Mexican, Tex-Mex, Casual Neighborhood Grille.

Chocolate Melting Cake

Pre-heat conventional oven to 375

12oz Chef’s Line Melting Chocolate cake batter USF #3934742

Beyond Butter flavor pan coating USF #5771936

Lightly spray an 8x8x2 baking pan with Beyond butter flavor pan coating Following the directions on package bake 15-17 minutes. Cool, remove from pan and wrap tightly with plastic wrap and refrigerate for at least one hour. Cut cake into 3/4” cubes. Placing the knife under hot running water makes cutting easier. Cake is more workable when very cold. The cake cubes may be made ahead kept in refrigerator for up to 5 days or frozen for several weeks.