Potpourri: July 1 through July 7
The Fresh Flavors Cooking Demonstration
Stop by a store near you in July, for a demonstration led by local chefs who will lead a free, step-by-step presentation on how to prepare prepare Tropical Grilled Shrimp with Curried Yogurt Sauce and Zesty Lemon, Fennel & Feta Salad. For more information, visit www.thefreshmarket.com.
The Hot Dog Company, 76 S. LaGrange Road, La Grange, (708) 469-7096, hotdogco.com
In celebration of National Hot Dog Month this July, The Hot Dog Company in Downtown La Grange will feature four signature hot dogs from July 1 through July 31. Featured hot dogs will include the BLT Dog ($2.99), Veggie Dog ($3.99), The Classic Chicago Dog ($2.99) and the Red, White and Blue Cheese Dog for America (Steamed dog on poppy seed bun topped with blue cheese crumbles, homemade buffalo hot sauce and blue and white tortilla strips; $2.99). All hot dogs come complete with a side of fries.
The Rook’s Corner Kitchen, Renaissance Chicago North Shore Hotel, 933 Skokie Boulevard, Northbrook, (847) 498-6500
Executive Chef Chris Dugenske’s introduces the Triple Alarm Burger, featuring a zesty trio of hot sauce, jalapeños and pepper jack cheese, which compliment the all-natural Black Angus beef, striking a balance between spicy and savory. Traditional toppings such as lettuce, tomato and a pickle as well as a side of fries complete the meal, all for only $9. “We have other hot and spicy favorites on the menu as well, like the B & B Chicken Sandwich or the Ham & Pepper Jack Panini.”
Chicago Botanic Garden, 1000 Lake Cook Road, Glencoe Free Garden Chef Series, Saturdays and Sundays, through Oct. 2.
More than 40 of the Chicago-area’s best chefs share their culinary expertise, preparing a signature dish with garden fresh ingredients at 1:30 and 2:30 p.m. in the Regenstein Fruit Vegetable Garden Demonstration Kitchen. Summer plant giveaways (while supplies last) are an added bonus from 11 a.m. to 3 p.m. on Wednesdays through Fridays and 11 a.m. to 4 p.m. on Saturdays and Sundays. Volunteers share information about the featured plant, which changes monthly, and encourage visitors to plant seeds or seedlings (while supplies last) to take home to their own gardens. In July, Pencil Pod Heirloom Wax Bean; in August, Garlic Chives and in September, Bronze Arrowhead Heirloom Tomato. Events include: July 2 with Meg Colleran Sahs of Terzo Piano at the Art Institute of Chicago and July 3 with Anthony Schmidt of Peirrot Gourmet at The Peninsula Chicago. Admission to the Chicago Botanic Garden and the Garden Chef Series is free. Parking is $20 per car; free for Garden members. For more information, call (847) 835-5440, or visit chicagobotanic.org/chef.
Free Hot Sauce Recipes - News
(If you're a lover of spicy food make sure to get some of the fresh homemade green hot sauce that's available on the side.) Prices ranged from $2 for the potato cake to $4 for soup with flatbread. Mushtaba Yuridullah only lived in his native
Executive Chef Chris Dugenske's introduces the Triple Alarm Burger, featuring a zesty trio of hot sauce, jalapeños and pepper jack cheese, which compliment the all-natural Black Angus beef, striking a balance between spicy and savory.
Cheddar, Monterey Jack, Pepper Jack are all good options!] ½ teaspoon sriracha or hot sauce [OPTIONAL!!! If you want more spice!] One of the things I love about this recipe is the no-fuss means of creating the 'packages' for the appetizer filling.
A free application downloaded from the Apple Store enables the griller to set alarms and timers, find recipes and remotely monitor the thermometer. The device costs $100 and comes with 4 AA batteries and one probe. A second probe costs $20.
Sometimes the best ideas are the most simple. Offer your guests small pizza dough balls, topping ingredients and a hot grill for individual grilled pizzas. Be sure to have many of the basics on hand: pizza sauce, shredded cheese and pepperoni.
Brewing a Better BBQ with Coffe and Tea Recipes | Green Mountain ...
Last weekend, a team of Green Mountain Coffee and Brew Over Ice foodies rolled into Washington, D.C. fueled with the idea that coffee, tea, and BBQ would make for a winning combination at the Safeway Barbeque Battle . After three days of late nights, early mornings, and more coffee around the brewer than we can count, the results are in:
Flatlander BBQ’s Celestial Seasoning Sweet Southern Tea Perfect Iced Tea-rubbed and Brew Over Ice Nantucket Iced coffee sauce-smothered pork ribs took 3rd place in the Barbeque Battle! These caffeinated ribs garnered our team a pig-topped trophy and $500, which will be donated to the Boys & Girls Club of Washington, D.C., the marquee charity of the event. To top it all off, it turns out we placed 9th out of 41 teams, competing among some of the top teams in the country. “Wow,” would be an understatement.
Wanting to spread BBQ coffee revelations around and to thank you all for cheering us on, it’s time to share our recipes in time for everyone to enjoy them during the Fourth of July. Look below to learn how to make our Coffee-Rubbed Brisket, Half-and-Half Chicken, Nantucket Blend-Rubbed Pork Shoulder and award-winning Sweet Tea Ribs. Not to mention our Jalapeño Coffee Barbecue and Tricky Barbeque Saucel! Read the recipes below the break.
Coffee-Rubbed Brisket
2 Tablespoons Green Mountain Coffee Fair Trade Organic Sumatran Reserve OR Nantucket Blend K-Cup® Portion Packs
2 Tablespoons paprika
2 Tablespoons light brown sugar (Fair Trade Certified™)
2 Tablespoons coarse salt
4 Tablespoons ground black pepper
1 Tablespoon ground ancho chili powder
1 Tablespoon finely grated lemon zest
Open the portion packs and empty the contents into a bowl with other ingredients. Mix well.
MOP:
1/2 cup apple juice
4 tablespoons Worcestershire sauce
TECHNIQUE:
Trim a full packer brisket of most exterior fat and silverskin, or you can use just the brisket flat
Coat the brisket with a thin layer of yellow mustard and then coat with coffee rub, rubbing it into the meat. Wrap in plastic wrap or place in a large resalable plastic bag and refrigerate overnight.
Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees. Put the brisket, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour. Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.
Free Hot Sauce Recipes - Bookshelf
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HOT Sauce Recipes | Chile Pepper Sauce
Uncle Steve's HOT Sauce Recipe Page ~ usHOTstuff.com
Hot Sauce Recipe | Habanero and Homemade Hot Sauce ...
Hot Sauce Recipes include Habanero, Homemade, Louisiana, Mango Habanero and Jalapeno Hot Sauce from HotSauceAddicts.com
Barbara's Hot Sauce Recipe - Allrecipes.com
Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. ...
Recipes for Hot Sauce
Learn to make your own Hot Sauce from fresh hot peppers or using our hot pepper mash. Recipes and pepper tips too!
Hot Sauce Recipe | HotSauceAddicts.com
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