RECIPE BOOK

Recommendations

Info

<strong>RECIPE</strong>S 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
<strong>RECIPE</strong>S 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
Page 1 and 2: RECIPE BOOK FLYCHICAGO.COM/RESTAURA
Page 3 and 4: RECIPES Acapulco Stinger Pinwheel B
Page 5 and 6: RECIPES BRAISED SHORT RIBS WITH ARB
Page 7 and 8: RECIPES “GOURMET FESTIVE POPCORN
Page 9 and 10: RECIPES VIRGIN BLOODY MARY From: Re
Page 11 and 12: RECIPES CHICKEN VESUVIO “Best Chi
Page 13 and 14: RECIPES RIGATONI WITH CIPRIANI (TOM
Page 15: RECIPES MILLER’S PUB COLE SLAW -
Page 19 and 20: RECIPES REUBEN ON RYE From: Berghof

RECIPE BOOK

Create successful ePaper yourself

Delete template?

Save as template?