RECIPE BOOK

RECIPE BOOK
FLYCHICAGO.COM/RESTAURANTWEEK

Airport Restaurant Week 2016
presents an exciting lineup
with a variety of cuisines,
house favorites and specials,
chef demonstrations & more!
treat yourself to the many
flavors of Chicago . . . starting
right here at the airport!
SPECIALS,
FEATURES &
DISCOUNTS,
COOKING
DEMONSTRATIONS
& MORE!
VISIT FLYCHICAGO.COM/RESTAURANTWEEK
FOR DETAILED CHEF SCHEDULES, FEATURES AND SPECIALS.
/flychicago/airport-shops
Inside these pages, some of our restaurants have shared recipes
for your personal enjoyment. Bon appetite!
Commercial recipes have been modified for individual servings. Please
pardon any errors that may have resulted from measurement conversions.

RECIPES
Acapulco Stinger Pinwheel Bites 1
Spinach Red Pepper & 1
Hummus Pinwheel Bites
Braised Short Ribs With Arbol Chiles, 2
White Beans, Mushrooms And Beer
Chicago Dog 3
Fun Flavor Kettlecorn Popcorn Balls 3
“Gourmet Festive Popcorn 4
Combo Creations”
Kale Salad 4
Kobocha Squash Soup 5
Virgin Bloody Mary 6
Pistachio, Cherry, Matcha Bark 6
Mushroom Risotto 7
Roasted Vegetable Panini 7
Chicken Vesuvio 8
Rigatoni With Cipriani 9
(Tomato Cream) Sauce
Cipriani (Tomato Cream) Sauce 10
Miller’s Reuben Sandwich 11
Miller’s Pub Cole Slaw 12
Heart Healthy Chicken Raspberry Salad 12
Mediterranean Chicken Slider 13
Quiche Lorraine 14
Egg Rolls 15
Reuben on Rye 16

RECIPES
ACAPULCO STINGER PINWHEEL BITES
From: Hudson Euro Café
At Midway: Midway Boulevard
INGREDIENTS:
3.4 oz. Tortilla, whole wheat
2.5 oz. Cream Cheese
2.5 oz. Black Beans
2.5 oz. Red Pepper diced small
1.5 oz. Green Onion diced small
Pinch Cayenne pepper
Pinch Paprika
Pinch Celery Salt
.1 oz Lemon Juice squeezed DIRECTIONS:
Mix all ingredients except for the tortilla. Spread evenly on half
of tortilla. Tightly roll so the tortilla is approximately one inch in
diameter. Slice cross-sections evenly. Makes 5-6 tortillas.
SPINACH RED PEPPER & HUMMUS PINWHEEL BITES
From: Hudson Euro Café
At Midway: Midway Boulevard
INGREDIENTS:
3.2 oz. Tortilla, wheat
2.5 oz. Spinach
2 oz. Red Pepper
1.5 oz. Hummus
DIRECTIONS:
Spread hummus on wheat tortilla. Roll spinach in center from
end to end. Place red peppers atop spinach. Fold ends in and
roll tightly. Slice cross-section evenly.
1

RECIPES
BRAISED SHORT RIBS WITH ARBOL CHILES, WHITE BEANS, MUSHROOMS AND BEER
From: Tortas Frontera by Rick Bayless
At O’Hare: Terminal 1 near Gate B10, Terminal 3 near Gate K4, Terminal 5 near Gate M12
INGREDIENTS:
8 arbol chiles
2 tablespoons olive or vegetable oil
4 pounds (8 good-size pieces) bone in beef short ribs
Salt and freshly ground black pepper,
1 large white onion, cut into 1/2-inch pieces
8 ounces full flavored mushrooms (think shiitakes here),
stemmed and quartered
DIRECTIONS:
Turn on the oven to 325ºF. Break the stems off the chiles, then
roll them between your fingers to loosen the seeds. Break
the chiles in half and shake out all the seeds that come out
easily. Set a large (7- to 8-quart) Dutch oven over mediumhigh
heat. When the pan is hot, pour in the oil. Add the chiles
and stir for 10 to 15 seconds, until they are noticeably darker
and aromatic. Remove to a small plate, draining as much oil
as possible back into the pan. Generously sprinkle the meat
on all sides with salt and pepper. Lay the short ribs in the pan
and brown them, turning frequently, until they’re a rich golden
brown on all sides, about 4 minutes total. Remove to a rimmed
baking sheet.
Add the onion to the pan and cook, stirring regularly, until
golden, about 7 minutes, then stir in the mushrooms and cook
another couple of minutes. Add the beer, broth, garlic, thyme,
tomatoes, beans, toasted chiles, 1 1/2 teaspoons salt and a
generous 1/2 teaspoon black pepper.
2 cups full-flavored beer (I like Negra Modelo)
2 cups beef broth
1 head garlic, cut in half across the center
3 sprigs fresh thyme
1 14.5-ounce can diced tomatoes in juice (preferably fireroasted)
4 cups white beans (homemade or canned - you’ll need three
15-ounce cans), drained
Return the short ribs (and any juices that have collected around
them) to the pan, nestling them into the liquid. Set the lid in
place and bake for about 2 1/2 hours, until the short ribs are
fork tender.
Carefully remove the short ribs to a deep serving platter.
Discard the garlic and thyme sprigs from the braising liquid.
Using a slotted spoon, spoon the beans around the short ribs.
Taste the sauce mixture and season with additional salt if you
think necessary. Then ladle the sauce mixture over the ribs and
beans. You’re ready to serve.
2

RECIPES
CHICAGO DOG
From: Gold Coast Dogs
At Midway in the Midway Boulevard
At O’Hare: Terminal 3 near Gate L4
DIRECTIONS:
A jumbo Vienna hot dog, char grilled to perfection and served Chicago
style with yellow mustard, green relish, chopped onions, tomato
wedges, sport peppers, pickle spear and celery salt on a steamed
poppy seed bun.
FUN FLAVOR KETTLECORN POPCORN BALLS
BALL OF FUN FLAVORS POPCORN BALLS
From: Nuts on Clark
At Midway: Midway Boulevard
At O’Hare: Terminal 1 near Gate C19,
Terminal 2 near Gate E4, Terminal 3 near Gate H8
INGREDIENTS:
“Nuts on Clark” popcorn
3 cups popped Kettlecorn
½ cup marshmallow
3 oz. Corn syrup
1 teaspoon butter
DIRECTIONS:
Heat corn syrup to boil.
Add butter and marshmallows.
Stir regularly over heat until butter and marshmallows are melted and blended with
corn syrup.
Then pour Kettlecorn over blended mixture. Using a spatula, gently fold together until all Kettlecorn is coated.
Wearing plastic gloves, use your hands to make the Kettlecorn popcorn balls into the size of a baseball.
Place the fun flavor Kettlecorn popcorn ball on waxed paper until dry.
3

RECIPES
“GOURMET FESTIVE POPCORN COMBO CREATIONS”
From: Nuts on Clark
At Midway: Midway Boulevard
At O’Hare: Terminal 1 near Gate C19, Terminal 2 near Gate E4, Terminal 3 near Gate H8
Equal amounts of “Nuts on Clark” Popcorn and 1 or more mixes. Toss together in the convenient “Nuts on Clark” box and
create combinations for an exciting meal Chicago icon, “Nuts on Clark”s best in the world caramelcorn, genuine cheese
cheesecorn & signature popcorn are all lovingly hand-crafted in small batches. “Nuts on Clark” nonGMO, gluten free, nutritious
popcorn flavors transform this combination to an exciting meal of healthy “Nuts on Clark” food creations. Mango, cranberries,
pistachios, almonds, walnuts are some of the ingredients featured in these refreshingly delicious mixes. Enjoy a gourmet festive
meal of nutrition: anywhere & anytime.
KALE SALAD
From: The Goddess & Grocer
At O’Hare: Terminal 5 Ticketing/Pre-Security
INGREDIENTS:
2 lbs kale, stemmed, cleaned, and roughly chopped
4 oz. toasted slivered almonds
8 oz. roasted tomatoes, roughly chopped
4 oz. shredded parmesan
6 oz. raisins or dried cranberries
For Dressing:
.5 Tbl Rice wine vinegar
1 Tbl White balsamic vinegar
1 Tbl Extra virgin olive oil
.5 Tbl Honey
.5 Tbl Whole grain mustard
1.5 tbsp Salt & Pepper
DIRECTIONS:
Prepare Salad dressing in a bowl. Add dressing over other ingredients. Mix well.
Time: 10 mins.
Yields: 2lbs
4

RECIPES
KOBOCHA SQUASH SOUP
From: Big Bowl
At O’Hare: Terminal 5 near Gate M7
Serves 16 - 8 oz servings
INGREDIENTS:
1 cup coconut milk
4 tablespoons fish sauce (3 Crabs brand preferred)
3 tablespoons fresh lime juice
2 teaspoons pure cane sugar
1 1/4 pounds of Kabocha squash, halved and seeded
½ cup peanut oil
½ pounds sweet potato, peeled and diced
¼ pound red onion, large dice
2 oz carrots, large dice, plus 3 oz carrots ¾ “ dice
1 oz celery, large dice
½ oz fresh ginger, peeled and rough chopped
1 stalk lemongrass, cut into 4” lengths and smashed to release
flavor
1 apple, peeled, cored and diced
1 Fresno pepper, chopped
½ pound of chicken thighs
1 1/3 quarts chicken stock
1 teaspoon kosher salt
3 oz red sweet pepper – ¾ inch diced
3 oz fresh corn kernels
3 oz dice bok choy – ¾ inch
½ lb thick cut bacon, cut into 2 inch lengths
1 or 2 Kaffir lime leaves, fine julienne
Cilantro leaves as garnish
DIRECTIONS:
Cook coconut milk in a sauce pan over low to medium heat
until volume reduces to ½ cup. Do not burn. Cool and set
aside.
Mix fish sauce, lime juice and sugar and set aside.
Preheat oven to 350ºF. Place squash on a sheet pan, flesh side
down; roast for one hour or until fork tender. Remove from
oven and scoop out cooked squash. Set the squash aside and
discard the skin.
Add ¼ cup peanut oil to a large stainless pot. Heat oil over
medium to high heat; add sweet potato, onion, large cut
carrots, celery, ginger, half of the apple, fresno pepper,
lemongrass and sweet red pepper. Saute just briefly until all
vegetables are coated in oil; do not brown.
Remove chicken thighs when cooked. When cool, pull and
shred chicken meat; reserve the meat and discard the bones.
Remove and discard lemongrass. Puree remaining soup with a
wand or in batches in a blender until smooth. The soup does
not need to be strained.
Heat up a separate deep pot over a medium to high heat. Add
the bacon and cook halfway. Add all of the remaining diced
vegetables. Toss together to combine flavors; do not brown.
Add the pureed soup to the new pot, and bring to a boil. Add
the coconut milk, chicken and kaffir lime leaves, return to a boil
and remove from heat. Finish by stirring in the fish sauce and
lime juice mixture. Serve in a bowl, and garnish with cilantro
leaves.
Add the chicken stock, chicken thighs and salt. Bring to a boil
and simmer until vegetables are tender (about 20 minutes).
5

RECIPES
VIRGIN BLOODY MARY
From: Reilly’s Daughter
At Midway: Midway Boulevard
Description: A slightly spicy, tomato-based cocktail with a hint of celery, salty sauce, and festive garnish
Bloody Mary Mix over Ice
Celery salt
Worcestershire sauce
Salt
Pepper
Garnish:
Celery
Lime
Olive
PISTACHIO, CHERRY, MATCHA BARK
From: Vosges Haut-Chocolat
At O’Hare: Terminal 1 near Gate B6,
Terminal 3 near Gate H4,
Terminal 5 near Gate M12
INGREDIENTS:
14 oz 45% cacao milk chocolate
1.5 oz dried tart cherries
1 oz Sicilian pistachios, roasted
1 oz Maldon Sea Salt
1 tbsp. Matcha
.25 oz Freeze dried strawberry, pulverized to a powder
Parchment paper
9.5 X 14 Baking sheet
DIRECTIONS:
Temper the milk chocolate and stir in the Maldon sea salt,
2/3 of the cherries and 2/3 of the pistachios. Pour onto the
parchment lined baking sheet. Decorate the top of the bark
with the extra cherries and pistachios then lightly dust with
matcha and strawberry powder. Let it cool to set and break
with a hammer to create the bark shards.
6

RECIPES
MUSHROOM RISOTTO
From: HMS Host, O’Hare Concessionaires
INGREDIENTS:
¼ cup Olive oil
1oz Butter
6 oz. Wild mushrooms
1/8 tsp Thyme
¼ cup olive oil
½ Spanish onion diced
¾ oz dried porcini mushroom crumbled by hand
2 cups Arborio rice
½ cup White wine
4 cups Chicken stock hot
½ cup Shredded parm cheese
4oz Butter
Salt and pepper to taste
DIRECTIONS:
In a sauté pan, over medium high heat sauté the wild
mushrooms being sure to get a good sear on them season to
taste and toss in the thyme. Remove the mushrooms to a plate.
In the same pan add the remaining olive oil and sauté the dice
onion until translucent add the porcini mushroom and rice.
Continue to sauté until the rice is toasted and opaque. Add
the wine to the pan and stir until the wine is almost completely
absorbed. Add the chicken stock in additions of 4-6oz making
sure that the stock is almost completely absorbed between
additions. Cook the rice in this fashion for about 15 min or until
it is still a bit al dente. Return the cooked mushrooms to the
risotto along with the butter and cheese. Season to taste and
serve.
ROASTED VEGETABLE PANINI
From: Taylor Street Market,
At Midway: Near Gate B14
CHEF MICHAEL SLEDGE
Chef Michael Sledge began his career with MAC One Premier Restaurant Group in 2002, where he
started as a chef in Manny’s Deli. Chef Mike was tasked with preparing our “scratch made” meals that
have made Manny’s Deli a Midway favorite. Under the tutelage of Vice- President, COO and CMC
(Certified Master Chef), Stephen Miller began developing him for his current role of production
manager. Chef Mike is responsible for overseeing the preparation of all pastries, sandwiches and salads
for MAC locations throughout Midway Airport in our commissary kitchen.
INGREDIENTS:
2 Slices Panini Bread
1 oz. Prepared Pesto Sauce
2 oz. Mayonnaise
2 Slices Provolone Cheese
½ oz. Fresh Spinach
1 oz. Roasted Red Pepper Strips
1 oz. Grilled Zucchini
1 oz. Grilled Eggplant
¼ oz. Olive Oil
DIRECTIONS:
Combine pesto and mayonnaise. Open Panini bread like a
book. Spread each slice with pesto mayo. Begin layering
vegetables on one slice of bread. Top with slices of provolone.
Place other remaining slice of bread on top to form a sandwich.
Lightly brush top and bottom of sandwich with olive oil. Grill at
375ºF for 3 minutes, or until golden brown.
7

RECIPES
CHICKEN VESUVIO
“Best Chicken Vesuvio in the City” Phil Vettel, Restaurant Critic, Chicago Tribune
From: Harry Caray’s Seventh Inning Stretch
At Midway: Midway Boulevard
CHEF JOE ROSETTI
Rosetti started his culinary career with
Disney, where his obvious talent led to
his rapid elevation to a chef task force
charged with concepting, designing
and implementing restaurants for all
new Disney hotels. After 7 years with
Disney, he went on to work with renowned chef David
Burke, and was responsible for opening Smith & Wollensky
outlets in South Beach, Chicago, New Orleans, Las Vegas
and Washington DC, as well as David Burke Prime in
Connecticut. After traveling the country, Rosetti was lured
back to Chicago to become the Executive Chef of the
Whitehall Hotel. During his time with the Whitehall he was
given the extraordinary opportunity to travel to Italy to
study Italian cooking for 2 months—an experience which
he continues to draw on every day. After 4 years at the
Whitehall, Rosetti worked for inventive Chicago restaurateur
Jerry Kleiner, opening and running the kitchens at Giocco,
Room 21 and Park 52.
In 2012, Rosetti accepted the position of Executive Chef
for Harry Caray’s Restaurant Group (HCRG) where he
is oversees the company’s six restaurants and catering
company. With HCRG, he is able to combine his two great
culinary passions—Italian cuisine and exceptional steaks.
His inspired style of cooking is being woven into the Italian
Steakhouse traditions of Harry Caray’s—preserving classics
while introducing spectacular new Italian ingredients and
flavors as well as bringing his personal flair to steakhouse
staples.
Serves Four
INGREDIENTS:
2 (4 pound) whole roasting chickens, cleaned
1 cup frozen peas
4 large Idaho russet potatoes
½ cup olive oil
10 whole cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon granulated garlic
1/3 cup chopped parsley
1½ cups white wine
1½ low-sodium chicken broth
DIRECTIONS:
Preheat the oven to 375ºF. Blanch the peas by placing them
in boiling water for 1 minute and then rinsing them with cold
water to stop the cooking. Cut each chicken into eight pieces.
Peel the potatoes and cut them into quarters lengthwise. In a
large roasting pan, heat the olive oil over medium heat. Add
the potatoes and garlic cloves and sauté the potatoes until
golden brown (approximately 8 minutes). Remove the garlic
cloves from the roasting pan and discard. Remove the potatoes
and set aside. Add the chicken to the pan and sauté lightly
on both sides until golden brown. De-glaze the pan with the
white wine and reduce by half. Return the potatoes to the
pan. Season the potatoes and chicken with the salt, pepper,
oregano, garlic, and parsley. Add the chicken stock and
transfer the roasting pan to the oven for 45 minutes or until
the chicken reaches an internal temperature of 165ºF. Place the
chicken on a serving plate and arrange the potatoes around
the chicken. Pour the sauce from the pan over the chicken and
sprinkle the peas on the top.
8

RECIPES
RIGATONI WITH CIPRIANI (TOMATO CREAM) SAUCE
From: Tuscany Café
At Midway: Near Gate A7
CHEF CLAUDIO ULIVIERI
When he started as a kitchen worker
at Stefani’s on Fullerton Avenue,
Claudio Ulivieri gave it one week to
see how things would work out. After
all, he’d just arrived from Italy, spoke
little English and placed his bets on
a restaurant that had been open only
two weeks.
In fact, Claudio postponed any pay until the Stefani family
— Phil and his uncle Lino — graded his efforts. Little did
anyone know that in clearing that first hurdle, Claudio would
begin a 35-year career where he moved from the back of
the kitchen to the top of a Chicago dining institution.
“I was blessed,” says Ulivieri, vice president of the Stefani
Restaurant Group and Casa Italia’s 2016 Man of the Year.
“When I came to the U.S. for the first time, if someone
had said, ‘In 35 years you will have this position.’ I’d have
answered, ‘There’s no way — what are you talking about?’’”
But he paved that way through a tireless work ethic and
a passion for extending warmth and hospitality, and most
of all for treating people with respect. “Passion for the
restaurant business is a gift — you need to have the heart
and desire to want to make people happy,” says Ulivieri,
who hails from Altopascio (Lucca) in Italy’s Tuscany region.
“If someone walks in and they’re upset about something,
the goal is that by the time they leave - they’re smiling and
your new best friend!”
Claudio’s first big opportunity came at an early Stefani
expansion, Stefani’s – Northbrook, where he jumped from
utility player to chef. It was a sign of things to come: Ulivieri
excelled to the point of cooking for President Clinton, both
in Chicago and at the White House.
Yet some of the most important people in Claudio’s life are
his family, of course, and his employees, whom he considers
a second family. “Bussers, waiters, hosts, cooks, bartenders
— so many people have to click, and it’s a team effort,”
he says. The A team also includes his wife Michelle, whom
he met in Italy just before coming to America, and his sons
Matthew and Nicholas, along with Nicholas’ spouse Amy.
“It’s the team around me that makes me what I am: the
people I work for, the people I work with, my family — and
particularly my wife. She understands the business, and the
sacrifice it requires. I wouldn’t be in the restaurant business
for 35 years if she didn’t support me with love, patience and
understanding.”
Here’s how love, patience and passion- a la Ulivieri- pay
off: The Stefani Restaurant Group today holds more than a
dozen liquor licenses and its locations run the gamut from
Riva Crab House and Phil Stefani’s 437 Rush (Chicago) to
Tuscany locations in Wheeling, Oak Brook and on Taylor
Street.
While some might keep such blessings and success to
themselves, Claudio is driven to give back. Through
the Stefani Children’s Foundation, he oversees a golf
tournament fundraiser in June that takes some three months
to plan and attracts close to 300 golfers. This year will mark
the 29th annual tournament and you can count on Claudio
putting in plenty of time behind the scenes. He has also
strongly supported fundraising efforts, year after year, for
the Italian language program in our schools.
No wonder Claudio sounds just as hungry as that 25-yearold
Italian kid trying to prove himself. “To me, vice president
is just a title,’ he insists. “I do whatever it takes. Whatever
needs to be done, I’m there.”
>> RECIPE ON NEXT PAGE
9

RECIPES
RIGATONI WITH CIPRIANI (TOMATO CREAM) SAUCE
From: Tuscany Café
At Midway: Near Gate A7
Yields: 4 dinner size portions
INGREDIENTS:
4 Cups Tomato Cream Sauce (recipe follows)
½ teaspoon Sea Salt
½ teaspoon Black Pepper, ground
1 lb Rigatoni, cooked (save some of the cooking water)
3 Tablespoons Basil, fresh minced
1 Cup Parmigiano Reggiano Cheese, grated, ½- cup
reserved for topping
Cipriani (Tomato Cream) Sauce
DIRECTIONS:
In a separate pot of boiling salted water, cook pasta al dente.
Drain pasta, reserving some of the pasta water. Time this so
that is it cooked just as you need it to be added to simmering
sauce.
Bring to a simmering the tomato cream sauce. Then add the
pasta and toss lightly until the pasta and sauce are hot and
creamy. Finish by adding ½ cup of the grated Parmigiano
Reggiano Cheese, stir to combine.
Adjust the consistency with a small amount of pasta water if
needed.
Garnish on top with the remaining Parmigiano Reggiano
Cheese and the minced basil.
Yields: 1 quart
INGREDIENTS:
2 Tablespoons butter, unsalted
2 Tablespoons olive oil, extra virgin
1 each small onion, white, finely diced
3 cloves garlic, fresh, minced
15 ounce tomato sauce (canned or bottled, your
favorite brand)
2 cups heavy cream
1 Tablespoon sugar
½ teaspoon Sea Salt
½ teaspoon Black Pepper, ground
DIRECTIONS:
In a sauce pan over medium heat add the butter and the
olive oil until the butter melts. Then add in the onions and
sweat them until they are soft but not brown, add in the garlic
and briefly sauté for 30 seconds; be careful not to overcook
the garlic and burn it. Add in the tomato sauce and bring
to a simmer. Allow the sauce to cook slowly for about 15-20
minutes over a low heat Season with the salt, pepper and
sugar. In the mean time reduce the heavy cream by a ¼ over
low heat. Add the tomato sauce and then blend together with
the heavy cream.
10

RECIPES
MILLER’S REUBEN SANDWICH
From: Miller’s Pub
At Midway: Near Gate B11
CHEF PAUL MORRISON OF MILLER’S
Paul J Morrison III... Originally a native of Pittsburgh, PA, Paul
has been in kitchens in Chicago on and off for the last 10
years. Once an aspiring emcee and Freestyle Battle Champion,
he has taken his artistic talents to the restaurant industry.
He received his bachelor’s degree in culinary management
locally at the Illinois Institute of Art- Chicago, and has crafting his style ever since. After stints at ZED 451, and
getting to work for his childhood hero Michael Jordan at Michael Jordan’s Steakhouse and the 23 Sportscafe
at the Mohegan Sun Casino in CT Paul won the Mohegan Sun Iron Chef Challenge after defeating many celebrity chef restaurants
He accepted the position in 2014 of Executive Chef at one of Chicago’s most beloved establishments Millers Pub in the heart of
loop. His farm to plate style and passion for seasonal cuisine has made for a perfect fit to Millers traditional fair. Paul’s love of food is
only surpassed by his love of travel.
INGREDIENTS:
1- Lb. Corned Beef, sliced thin with a small amount of fat
4- Slices Rye Bread, hardy good quality with caraway seeds
4-Slices Swiss cheese (about ½ and ounce per slice)
½- cup Sauerkraut, drained
4-6 Tablespoons 1000 Island dressing, good thick one
4-Tablespoons Butter, softened
2-each Pickle, dill
DIRECTIONS:
Locate some good fresh corned beef. The corned beef should
be lean but still have a small amount of fat on it for flavor and
moisture. The corned beef must be sliced ultra thin so when
ordering it from your butcher, insist the beef be shaved thin.
Slightly heat the corned beef and the sauerkraut with a small
amount of moisture. It’s important to only slightly heat the
corned beef to take the chill off of it. Keeping it moist requires
liquid during the heating process. I use chicken stock (or water)
and add it to the bottom of a microwave proof pan. Wrap the
container and microwave at a low setting. Don’t over heat
or microwave at too high a setting or the corned beef and
sauerkraut will become dried out and tough.
Spread the butter on one side of each slice of bread. Lay the
bread (buttered side down) the bread on a hot skillet, then lay
the cheese on the bread while the bread is toasting. The bread
should toast nicely and melt the cheese at the same time.
Place the warmed corned beef and sauerkraut on the melted
cheese and pour the 1000 island dressing over the sauerkraut.
Top with the other toasted bread and press down and allow to
cook and slightly and heat the dressing. Flip the sandwich over
and finishing cooking the other side. Slice in half and serve with
a chilled crisp dill pickle; the flavor of the pickle complements
the corned beef.
>> MILLER’S PUB COLESLAW RECIPE ON NEXT PAGE
11

RECIPES
MILLER’S PUB COLE SLAW – CHEF PAUL MORRISON
From: Miller’s Pub
At Midway: Near Gate B11
Yield: 2 ½ Lbs.
INGREDIENTS:
1 ½ Lbs. Cabbage, white, cut fine
1- 8 oz. can pineapple, crushed, canned
2 ½ cups mayonnaise, heavy
1-each carrot, medium sized, shredded
½ cup sugar, white granulated
¼ cup peppers, diced red, canned (pimentos)
¼ teaspoon sea salt
¼ teaspoon pepper, ground black
PROCEDURE:
Drain the pineapple and the red diced peppers, cut the
cabbage very fine, about 1/8 of an inch wide. Shred the
carrot on a grater. Mix the sugar and the salt and pepper
together with the mayonnaise and combine well. Combine the
mayonnaise with the drained peppers, pineapple and cabbage
and mix until all the cabbage has dressing on it. Allow the slaw
to sit, refrigerated an hour or two before serving, and even
over night is best.
HEART HEALTHY CHICKEN RASPBERRY SALAD
From: Sprigs
At Midway: Near Gate B14
CHEF ANGEL LEAL MAC ONE PREMIER RESTAURANT GROUP – SPRIGS
Chef Leal began his culinary career with Lettuce Entertain You in 1985 where he held the title of kitchen
manager. In 1989, Chef Leal moved to Oraly’s to pursue his passion for baking. He worked as head baker
for six years before joining MAC One Premier Restaurant Group in 1995, where he currently holds the title
of head chef, overseeing the day to day kitchen operations for MAC locations at Midway Airport.
INGREDIENTS:
2 oz. Spring Mix
¼ oz. Finely Sliced Red Onion
2 oz. Diced Tomato
2 oz. Diced Cucumber
2 oz. Shredded Carrot
1 oz. Fresh Raspberries
3 oz. Cooked, Diced Chicken Breast
3 ½ oz. Fat Free Raspberry Dressing
DIRECTIONS:
Combine all ingredients in large mixing
bowl. Toss with dressing and top with
diced chicken and raspberries. Serve
immediately on chilled salad plate
12

RECIPES
MEDITERRANEAN CHICKEN SLIDER
From: Oak Street Beach Café
At Midway: Near Gate B19
CHEF DEANDIS WHITMORE OF MAC ONE PREMIER RESTAURANT GROUP
My passion for cooking began as a young
boy, continuously watching my grandmother
create soul food dishes from scratch that
tasted phenomenal. Also, I loved watching
Julia Child’s cooking show on PBS. That
passion grew more & more over the years
which caused me to create my own dishes also
as BBQ sauces. But there was always something missing. I
knew I eventually had to attend culinary arts school to go
further and so I did.
I am proud to be Alum of the Le Cordon Bleu. So, yes your
dreams can come true. If I can leave you with this phrase it
would be, “Food is Life”.
-Chef Deandis Whitmore
Mediterranean Chicken Marinade
½ cup
olive oil
3-4 cloves garlic, finely minced
1 each lemon, large, washed
1 teaspoon thyme, fresh, chopped
1 teaspoon rosemary, fresh, chopped
1 teaspoon parsley, fresh, chopped
½ each onion, sliced thin
½ each teaspoon sea salt
½ each teaspoon pepper, ground black
Slice the lemon in thin rounds and cut the rounds in quarters.
Combine all ingredients and mix together.
Zucchini
1 each zucchini, sliced in about ¼ inch slices
2 Tablespoons olive oil
½ each teaspoon sea salt
½ each teaspoon pepper, ground black
Combine the oil and salt and pepper with the zucchini. Cook
the zucchini along with the chicken. Cook the zucchini until it’s
soft and slightly browned.
Roasted Tomatoes
1 pint tomatoes, grape or cherry,
chopped in half
2 Tablespoons olive oil
3-4 cloves garlic, fresh, chipped
½ each teaspoon sea salt
½ each teaspoon pepper, ground black
4 Tablespoons basil, fresh chopped
Mix the cut tomatoes with the garlic, salt and pepper. Spread
the tomatoes out on a sheet pan and place into a 375ºF oven
for about 45-minutes to 1-hour. Cook the tomatoes until the
juice has evaporated and the tomatoes begin to wilt. There
should be little to no moisture left in them. Cool the tomatoes
and then add in the fresh chopped basil. Allow to sit for an
hour or two or overnight.
Chicken
1 Lbs chicken breast meat
8 each hamburger buns, mini, toasted
4 Tablespoons butter, softened
Cut the chicken into 2-ounce pieces that are about ¼ of an
inch thin. Place the chicken into the marinade and allow it to
marinade for about 1-hour.
DIRECTIONS:
Working with a hot skillet, spread the butter on the buns and grill the buns until golden browned. Set the bus aside and
continue with the hot skillet; remove the chicken and place the chicken along with the lemon and onions on the hot skillet. Allow
the chicken to cook and brown on one side before turning. Turn the chicken over and continue to cook making sure the lemons
come in contact with the chicken pieces during the cooking process. Cook the chicken until the internal temperature reaches
165ºF. Meanwhile cook the zucchini along with the chicken. Place the cooked chicken breast (removing any lemons/seeds) on
the grilled bun and top with the grilled zucchini and top with a spoonful of the roasted tomatoes. Enjoy.
13

RECIPES
QUICHE LORRAINE
From: Let Them Eat Cake,
At Midway: Near Gates B5, C1
CHEF ESAU DOMINGUEZ
Chef Esau Dominguez has been with MAC One for nearly 15 years. Chef Esau brings a wealth of culinary experience
having worked in the restaurant industry for over 26 years. Between 1992 and 2001, Chef Esau worked in such
restaurants as Heaven on 7, Marriott Hotel, Bandera and Maggiano’s before joining our team in late 2001. His current
role is assisting Chef Angel Leal in overseeing the day-to-day kitchen operations throughout Midway Airport.
INGREDIENTS:
6 oz. Ham, diced
6 oz. Cheese, Emmental (1/4” dice)
6 oz. Cheese, Gruyère (1/4” dice)
4 oz. Onions, finely chopped
1 oz. Butter, unsalted
0.01 oz. Parsley, finely chopped
6 oz. Tomato, fresh, diced
0.2 oz. Sea salt
0.05 oz. Pepper, black ground
2 each Eggs, whole, large
12 oz. Half & Half
1 each prepared pastry shell
DIRECTIONS:
Place the cream cheese in a mixer
and beat until soft. Slowly beat in the
eggs and half & half, add the salt and
pepper. Strain the custard then add
in the chive, parsley and dill. Sweat (with no color) the onion in
the butter until tender then chill. Place the onion in the bottom
of a pre-baked pastry shell. Mix together the cheeses and layer
them on the onion, sprinkle (in order) the ham dice tomato and
parsley.
Pour the custard over the quiché ingredients. Bake in a 350º f
oven until the custard has just set up firm and the top is lightly
brown. Internal temperature should reach 165º f. Do not allow
the custard to boil or the eggs will scramble. Remove from the
oven. Allow to cool slightly to set-up. Can be served warm or
at room temperature.
14

RECIPES
EGG ROLLS
From: King Wah Express
At Midway: Midway Boulevard
INGREDIENTS:
½ cup smooth peanut butter
1 tablespoons of vegetable oil
1 tablespoon of sesame oil
10 cups shredded green cabbage (about 1 large cabbage),
blanched, squeezed dry in a dish towel
2 cups julienne cooked chicken breast
1 cup small cooked shrimp
1 teaspoons five spice powder (or to taste)
1 tablespoon salt
12 to 16 large (7 by 7 inch) egg roll wrappers
1 egg, beaten in a small bowl
Vegetable oil for frying
DIRECTIONS:
Heat the vegetable oil over low heat. In a small bowl, pour the
heated vegetable oil and sesame oil into the peanut butter and
mix to a smooth consistency. Allow to cool slightly.
Combine the cabbage, chicken, shrimp, five spice powder
and salt in a very large bowl until thoroughly blended with
your hands. Pour cooled, but still liquid peanut butter into the
mixture; mix thoroughly.
Place the egg roll wrappers in front of you with one corner
pointing towards you. Place a handful (about ¼ cup) filling near
the bottom corner; roll corner over the filling, tightly rolling
up to just over half way. Fold in side corners snugly; continue
rolling until there are 2 inches of wrapper left. Brush some egg
wash over the final corner; continue rolling it to seal the egg
roll.
When all egg rolls are rolled, heat oil in a heavy pan or wok
until it reaches 350ºF. Fry egg rolls in batches until golden
brown; drain in a paper towel lined pan. Serve with sweet and
sour sauce and/or hot mustard.
15

RECIPES
REUBEN ON RYE
From: Berghoff Cafe
At O’Hare: Terminal 1 near gate C26
Serves 8
Around the year 2000, Jan, Herman, and executive chef Matt Reichel started searching for new sandwiches for the downstairs
café. Matt created this version of famous Reuben sandwich, and it was an instant success. The original Reuben dates from 1914
or 1955, depending on two equally tall tales. The first: In 1914, New York delicatessen owner Arthur Reuben created it from
Annette Seelos, the leading lady in a Charlie Chaplin film. The second: In 1955, Omaha grocer Reuben Kay invented it during a
poker party. Years later it was entered in a national contest, and it won. Either way, it’s a fabulous sandwich to make at home.
INGREDIENTS:
Dressing
1 cup mayonnaise
2 ½ teaspoons chile sauce
1 tablespoon ketchup
¼ teaspoon Tabasco sauce
1 teaspoon lemon juice
1 teaspoon finely diced onion
1 teaspoon finely diced celery
2 teaspoons finely diced pickle
¼ teaspoon Cajun spice mix
Pinch of red pepper flakes
¼ teaspoon Worcestershire sauce
¼ teaspoon chopped fresh parsley
DIRECTIONS:
Make the dressing: Combine all the dressing ingredients one
day ahead, so the flavors can blend. Season with salt and
pepper. Refrigerate, covered, until ready to use.
Make the sauerkraut: Sauté the bacon in a 12-inch skillet until
crisp and drain off the fat. Add the beer to deglaze the pan.
Add the sauerkraut, caraway seeds, and butter, and simmer for
45 minutes over low to medium heat, stirring occasionally.
Make the sandwiches: Lay out eight slices of bread. Layer each
with one slice of Swiss cheese, the hot corned beef (reheat in
hot beef stock), the hot sauerkraut mix, the dressing, one more
slice of Swiss cheese, and finally another slice of rye bread.
Grill in a Panini machine following the manufacturer’s
instructions. (Alternative method: Cook on a griddle or in a
skillet with butter, as you would a grilled cheese sandwich, until
crisp and brown, about 5 minutes per side.)
Sauerkraut
1 ½ cup chopped applewood-smoked bacon
1 cup Berghoff Lager beer
6 cups bagged or canned sauerkraut, drained
½ tablespoon caraway seeds
¼ pound (1 stick) butter
To Assemble
16 slices rye bread
2 pounds thinly sliced corned beef
16 slices Swiss cheese
16

www.flychicago.com
@flyohare
@flymidway
/fly2ohare
/fly2midway
@fly2ohare
@fly2midway