Chicagoland Chef du Jour

Chef #546010

I am here, you are there. Perhaps one day we'll meet!

Joined: Jul 26, 2007

277 Public Recipes by Chicagoland Chef du Jour

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Kiawah Island Bullfrog - Cocktail

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This cocktail will rock your world or your money back. You will use the limeade can as your measuring tool. Recipe courtesy of my GF KT, she treated the 5 of us to this delightful drinkie-poo on our all girls weekend in Kiawha. Serving size is based on 2 drinks per person and depends on how much ice you use and the size of the glasses used. Just be sure you buy enough for 2 pitchers full cuz these go down nice & easy. Cheers & Ribbit!.

Recipe #500375

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Winnie's Applesauce Cake

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Winnie is my 89y/o sweet, sweet neighbor. I think she's sweeter than this cake! Posting for my safe keeping.

Recipe #499380

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Crispy Chicken Strips - Pioneer Woman

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The secret is out! By combining seasoned flour & buttermilk, you will get a chunky crunchy coating! Prep time is marinating in buttermilk & coating.

Recipe #499005

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Baked Lemon and Basil Eggs in Foccacia Bread

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I love the idea of using a loaf of Foccacia bread for this brunch entree'! No fuss, no muss! If you do not have Meyer Lemon oil, you can combine lemon zest with olive oil or simply add lemon juice to oil. Recipe courtesy Giada De Laurentiis

Recipe #498745

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Fabulous Tender Pork Ribs - Sous Vide Style

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More and more, restaurants are using this method of cooking. You will need a vacuum seal system for this recipe and a Sous Vide System. Cooking time = the time the ribs will be in the controlled water bath of 138°F for 24-48 hours. In this recipe we "cooked" the ribs for 24 hours. The ingredient amounts are approximate, with the exception of the seasoning mix. Make as many ribs as you like. I fit 2 slabs, packed in several sealed bags, in the Sous Vide. Use your favorite rib rub or make a batch of recipe#390416, use your favorite BBQ sauce at grilling time.

Recipe #497076

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Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives

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Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy.

Recipe #497039

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Maggiano's House Dressing - My Way

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1 Reviews | By Chicagoland Chef du Jour

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Credit goes to Maggiano's & Oolala's recipe#166435. This is perfect for just about any side salad. I adjusted the ingredients to suit our tastes, I like the added tang from the vinegar. Posted for my own safe keeping so I don't have to rely on my bad memory for the adjusted ingredient amounts! :D

Recipe #496507

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Crispy Prosciutto - Baked

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1 Reviews | By Chicagoland Chef du Jour

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Total credit for this recipe goes to Chef Maito. This is easy & fantastic way to crisp up prosciutto, in the oven, without adding any extra fat. Use for any recipe that requires crispy prosciutto. I estimate approximately 1/2 - 1 piece per person if using for a salad. Beware, prosciutto tends to be salty.

Recipe #496356

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Pan-Roasted Chicken With Prosciutto, Rosemary, and Lemon

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This is delicious! Definitely company worthy. Just be careful using salt, my dish turned out a bit too salty. I changed the recipe by using boneless skinless chicken breasts instead of 1 whole chicken, but feel free to use that if you prefer. I added 1/4 C white wine to deglaze the pan, not in the original recipe but might tasty! Recipe courtesy of Tyler Florence

Recipe #496264

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Chili With Beef 'n Beans

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I must give credit where credit is due. This recipe is a spin on ratherbeswimin' recipe for Chunky Beef Chili. We love it, the seasonings are spot on and remain unchanged. I use ground beef, Rotel tomatoes & beans. I am submitting for my own personal pleasure. The longer you simmer it, the better. If it gets too thick, add a little more beef stock. This is easily doubled. If you increase this recipe, be careful with the cayenne pepper, it's the only thing that adds considerable heat. Enjoy!

Recipe #496140

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Jicama and Orange Salad

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A popular street snack in Mexico. It's light & refreshing, crunchy & sweet with a little bit of heat! Make your dressing first, then prep the salad. From Chef Jeff Smedstad & The Elote Cafe.

Recipe #496138

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Tomato and Oaxacan Cheese Salad

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1 Reviews | By Chicagoland Chef du Jour

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Oaxacan (wah-hah-can) is similar to mozzarella if it were braided. It shreds & pulls apart like string cheese. Summertime tomatoes make this salad shine! Stack all the ingredients into a tower, it is gorgeous, almost to pretty to eat! From Elote Cafe cookbook & chef Jeff Smedstad.

Recipe #496137

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Pasta Pomodorini - EVOO, Tomatoes, Herbs & Spice!

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This recipe is one my daughter made with her Girl Scout group at "A Kid's Kitchen". It sweet & spicy. Make it as spicy as you like. The heat seems to be tamed some by the sweet tomatoes. I really enjoy this simple dish Although it calls for fresh basil, I use a dried Italian herb blend. For the most part the amounts are flexible. Use more or less of your favorite ingredients. This recipe is very forgiving and easy to stretch. I'm posting for my own safe keeping cuz my copy is getting pretty battered! Enjoy!

Recipe #496127

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Elote Palomitos for Spunky Mexican Seasoned Popcorn

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Offered to Jeff's guests who dine at Elote Cafe while they are waiting for a table. They don't take reservations, so grab a cold beer or chardonnay from the bar and enjoy. The wait will pass fast cuz you're with your fave friends and tossing back this tasty treat. Pop as much plain popcorn as you like and season with the seasoning mix. From Jeff Smedstad, Chef and Owner of Elote Cafe, Sedona, AZ.

Recipe #496067

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Chorizo - Elote Cafe

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From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for "The Cure" spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead.

Recipe #496066

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Guacamole -- Elote Cafe

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The avocado is the star of this recipe. Chef Jeff Smedsted suggests using heavy, soft Hass avocados (or Bacon or Pinkerton varieties, if you can find them). These have a deep nutty flavor and richness that make Guacamole so satisfying. Serve with thick crispy tortillas

Recipe #496064

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Pico De Gallo -- Elote Cafe

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Another fabulous recipe from Chef & Owner Jeff Smedstdd of the Elote Cafe in Sedona, AZ. Make this as chunky and spicy as you wish. Olive oil is nontraditional but it gives a special touch to the tomatoes. Plop a dollop over all your entrees or eat with crispy tortilla chips.

Recipe #496062

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Seafood Ceviche and Elote Cafe

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Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc From Jeff Smedstad of the Elote Cafe, Sedona, AZ. The chef does not specify red snapper but the data base will not let me enter snapper.

Recipe #496042

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Coctel De Camarones - Mexican Shrimp Cocktail Appetizer

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From Chef Jeff Smedstad of Elote Cafe, Sedona AZ and The Elote Cafe cookbook. He reveals the secret ingredient in this recipe. I'm not sure which ingredient that is, maybe the catsup? Eh, who cares, this rocks! It's kinda like a gazpacho packed with shrimp. My two favorite things in a schooner! Serve with saltine crackers or crispy tortillas fro dipping & scooping. Enjoy! NOTE: cook = chill time and does NOT include time to cook shrimp. See my recipe for Recipe#288186

Recipe #496039

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The Ultimate Creamy Blue Cheese Dressing & Dip

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1 Reviews | By Chicagoland Chef du Jour

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I have discovered Blue Cheese Dressing & Dip nirvana! I have yet to find a ready made that I like. I came up with this when serving Buffalo Chicken Wings last week. Why start from scratch when you can cheat?! :D Super simple and full of garlicy goodness & blue cheese. Great as a salad dressing, raw veggie dip, Buffalo Chicken Wings, etc. I have listed the full 12 ounce jar of Marie's Caesar dressing and 5 oz container of blue cheese. Use as much or as little of each ingredients as you like. The bottom line is, estimate how much you will need & make it to your liking. Thin it with mayo & milk if you are looking for a thinner dressing. Make it thicker ( dressing & blue cheese only) for dipping. Serving size is arbitrary based on the ingredients amounts you decide to use.