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In The Kitchen with Mariano's
Recipes
JOHN COLETTA | QUARTINO RISTORANTE & WINE BAR
www.quartinochicago.com
Shaved Summer Vegetables with Garden Herbs and Organic Extra Virgin Olive Oil
Serves 4
The thought of shaved raw vegetables in the context of a salad may appear odd or unusual, however the individual
flavors of the vegetables are easily identified. Although, the vegetables selected for this preparation are directly related
to summer. Autumn, winter or spring seasonal vegetable applications are equally gratifying.
Chef John Coletta
Ingredients
1/3 Cup
1/3 Cup
1/3 Cup
1/3 Cup
1/3 Cup
1/3 Cup
1/3 Cup
1/3 Cup
Pink Radishes; Sliced Paper thin
Fennel; Sliced Paper thin
Celery; Sliced Paper thin
Carrots; Peeled; Sliced Paper thin
Squash; Yellow; Sliced Paper thin
Squash; Zucchini; Sliced Paper thin
Pea Shoots
Arugula; Leaves
2 Tblsp.
2 Tblsp.
2 Tblsp.
2 Tblsp.
Chives; Cut into 1-inch sticks
Parsley; Italian; Leaves
Fennel; Tops
Celery; Tops
1 Tblsp.
3 Tblsp.
To Taste
To Taste
Lemon; Fresh; Juice
Oil; Organic; Extra Virgin; Italian
Salt; Sea or Kosher
Pepper; Black; Ground from a mill
Method
Wash the vegetables well in cold water. Transfer the washed vegetables to a salad spinner and spin until free from
water. Place the water free vegetables and herbs into a stainless steel bowl. Drizzle the lemon juice and organic extra
virgin olive oil onto the vegetables and herbs. Season to taste with salt and pepper. Toss the ingredients and serve onto
a salad plate or bowl.
ERICKA PINO | UNIVISION CHIEF METEOROLOGIST
Tamales Garibay vegetarian, butternut squash
Serves 24
Ingredients
4 lbs Masa
2 lbs Olive Oil
Anisette tea with 3 anisette leaves, 3 tomato leaves
2 lbs
½ cup
¼ cup
1 cup
1 tsp
2
24
Butternut Squash
Chopped Onion
Chopped Cilantro
Tomato Puree
Salt
Garlic Cloves
Corn Husks
Instructions
Masa
• Place olive oil in blender with salt
• Blend until thickens
• Immediately start slowly adding masa until well blended and there are no bubbles
Squash
• Cut squash into small cubes
• Put squash, onions, cilantro, tomato puree, and garlic into casserole dishes
• Cook for 10 minutes, be careful not to burn
Tamales
• Rinse corn husks and leave in water so they become flexible
• When corn husks are ready, put a portion of masa in the middle of the husk
• Put vegetables on top of masa
• Cover vegetables with masa
• Wrap corn husk into a tamale shape
• When tamales are all wrapped, place them in a large vapor casserole dish
• Vapor cook for 45 minutes
Provecho – enjoy!
ROGER WAYSOK |SOUTH WATER KITCHEN
www.southwaterkitchen.com
Watermelon Salad
Serves 4
Ingredients
Salad
• 6 cups
• ½ cup
• 3 cups
• ½ cup
• ½ cup
• 3 tbl
• Salt
• Pepper
Watermelon – chopped to bit-sized pieces
Crumbled Feta Cheese
Watercress
Cilantro Lime Vinaigrette*
Thinly Sliced Red Onions
Habanero syrup*
*Cilantro Lime Vinaigrette
• 1 Large Shallot
• 2 tsp Dijon Mustard
• 2 Zested Limes
• ½ cup Lime Juice
•
•
•
•
•
¼ cup Chopped Cilantro
1 cup Champagne Vinegar
2 tbl Sugar
2 cups Oil
Salt to taste
*Habanero Syrup
• 2 Habanero Peppers
• 1 cup Water
• 1 cup Sugar
• 1 cup Zested Lime
Instructions
Cilantro Lime Vinaigrette
• Blend shallot, mustard, lime zest, lime juice, sugar, and vinegar until smooth
• Slowly add oil while blending; allowing it to emulsify (adding oil too fast will cause the vinaigrette to separate)
• Season with salt and pepper
• Stir in cilantro by hand
Habanero Syrup
• Combine water and sugar in small sauce pan
• Heat until mixture turns clear
• Add chopped habanero peppers
• Cook for 2 minutes; allowing syrup to thicken and flavor to infuse
• Add lime zest and cool to room temperature
Watermelon Salad
• Mix watermelon, cheese, watercress, onions, and vinaigrette in bowl until all ingredients are flavored by
vinaigrette
• Season with salt and pepper
• Plate salad and drizzle with habanero syrup
JOCELYN DELK ADAMS | GRANDBABY CAKES
www.grandbaby-cakes.com
Homemade Funnel Cakes
Makes: 4 large funnel cakes or 8 small funnel cakes
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
• 4 cups of vegetable or canola oil for frying
• 3/4 cup all-purpose flour
• 1/4 cup corn starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 cup milk (or water)
• 2 whole large eggs
• 1/2 teaspoon pure vanilla extract
•
confectioner's sugar for serving or other toppings
Instructions
1. Heat oil in a pot to about 375 degrees.
2. Whisk together flour, corn starch, baking soda, salt, sugar and cinnamon in a medium sized bowl until combined.
3. Next whisk in wet ingredients: milk (or water), eggs and vanilla extract until the batter is nice and smooth.
4. Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
5. Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over
once the first side is nice and golden brown.
6. Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
7. Immediately cover with confectioner's sugar or other toppings and serve while hot. If you are frying a lot, feel
free to keep these warm in the oven until you are ready to serve.
GLORIA D. HAFER | AFTER SCHOOL MATTERS
www.facebook.com/asmculinary
Chicken Cacciatore
1 fryer chicken-cut into 8 pieces-skin removed or 8 skinless chicken breasts
¼ cup extra virgin olive oil
1 medium onion-thinly sliced
½ lb. mushrooms-thinly sliced
1 red bell pepper-cut into strips
1 green bell pepper cut into strips
2 cans- 28oz whole peeled tomatoes-undrained
2 bay leafs
1 can of tomato paste
Seasoning Mixture: combine in a small bowl set and aside for use
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
1 ½ teaspoon dried oregano
1 ½ teaspoon dried basil
1 teaspoon black pepper
1 teaspoon salt
Sprinkle chicken with ½ of the above seasoning mixture and brown in large skillet or Dutch oven with olive oil, drain off
excess oil. Add peppers, mushrooms and onions to skillet. Sprinkle with remaining ½ of seasoning mixture. Cook over
medium heat for 5 minutes stirring occasionally. Add tomato paste, bay leafs, and cans of whole tomatoes and juice,
gently squeezing to break up tomatoes. Bring to boil over high heat. Cover and simmer 30 to 40 minutes until chicken is
tender and juices run clear when pierced with a fork. Serve over cooked pasta or as a main dish with a tossed salad. You
may garnish with fresh grated Parmesan cheese if desired.
Makes 4 servings
Note: Italian tradition says to leave bay leaves in cooked dish so when you spoon meal onto plates those who receive
the bay leaf will have good fortune.
TONY PRIOLO | PICCOLO SOGNO & PICCOLO SOGNA DUE
www.piccolosognodue.com
Risotto ai Funghi Misti
Risotto with mixed mushrooms
Serves 4 people
Ingredients:
1/2 cup mixed mushrooms-sliced
1 cup arborio or carnaroli rice
1 small onion diced
2 & 1/2 cups porcini broth (dry porcini rehydrated in hot water)
1 T olive oil
1 T unsalted butter
¼ cup white wine
¼ cup grated parmesan cheese
Sea salt to taste
Black pepper to taste
Method:
In a large risotto pot, Heat the olive oil and onions. Cook about three minutes stirring constantly. De glaze with white
wine. Season with sea salt and pepper. Add the rice and cook for another three minutes, stirring constantly. Add half of
the porcini broth, sliced mushrooms and adjust the seasoning with salt and pepper. Bring to a boil and then after turn
down to a simmer. Stir constantly to make the rice creamy. Keep adding the porcini broth in small parts until the rice is
cooked thru. When the rice is done (about 17 minutes start to finish) shut the flame off and add the remaining butter
and cheese, stirring constantly. Adjust the seasoning and serve immediately.
ROZ VARON | ABC 7 EYEWITNESS NEWS TRAFFIC ANCHOR
Mom's Sweet 'n Sour Meatballs
Ingredients for meatballs
1lb. Lean ground beef, ground bison or ground turkey
1/3 to 1/2 c bread crumbs
1/4 c water (as needed)
1 small onion, finely chopped
1/2 t salt
1/4 t pepper
Mix ingredients and form into 10 to 12 meatballs
Ingredients for sauce
1 can tomato soup
1/2 T lemon juice
1/4 c sugar
2 c boiling water
Mix ingredients, add meatballs and bring to a boil. Lower heat and simmer 1 to 1 1/2 hours.
JULIUS RUSSELL | A TALE OF TWO CHEFS CATERING INC.
www.taleof2chefs.com
Blackened Scallops with Sun-dried Tomato Chipotle Butter and Black Bean Sweet Corn Succotash
Ingredients
Scallops
•
•
•
•
8
4 tbl
2 tbl
2 tbl
Sea Scallops (rinsed and patted dry)
Extra Virgin Olive Oil (+2 tbl if necessary)
Epicurean Butter Tomato Chipotle Butter
Chef Julius’ Blackening Seasoning
Succotash
• 1 can Goode Foods Black Beans (rinsed and drained)
• 1 ear Sweet Corn (shucked but kept on the cob)
• 1
Small Shallot (diced)
• 2 oz
Garlic Scapes (seasonal)
• 1
Tropea Onion (seasonal)
• 1-2 oz Diced Chanterelle Mushrooms
• 2-3 oz Diced Heirloom Tomato
• 1 tsp Chopped Garlic
• Juice from ½ of a lime
• ¼ cup Coconut Milk
• 2-3 tbl CHA! By Texas Pete Brand Hot Sauce
• Salt & Pepper to taste
Instructions
Succotash
• Heat a sauté pan on high heat for 2-3 minutes and place the corn onto the hot pan
• Keep it still for at least 45 seconds to 1 minute per side
• Remove the corn and lower heat to medium
• Add 2 tbl olive oil and heat for 1 minute more
• Add the shallots and tropea onions
• Sauté for 1-2 minutes
• Add garlic scapes, garlic, and chanterelle mushrooms
• Season with salt and pepper
• Sauté mixture for 3-5 minutes
• While base is sautéing, cut the corn off the cob
• Add corn to the pan with half of the black beans
• Cook for 2 minutes
• Add the CHA! By Texas Pete and half of the coconut milk
• Taste and adjust the seasoning
• Lower the heat, add the tomatoes and lime juice
• Simmer for 3 minutes
• Taste and adjust seasoning
Scallops
• Place a medium sauté pan on medium/high heat for at least 2 minutes to allow to get hot
• Add olive oil and heat for 1 more minute
• Season scallops with blackening spice
• Gently add scallops, making sure they are not touching each other
• Sear scallops for 1 ½ minutes on each side
• Place succotash on the plate first
• Add hot scallops
• Finish each scallop with a small amount of Epicurean Butter Tomato Chipotle Butter
* Pair with Casillero del Devil’s Collection from Concha Y Toro Family of Wines
RONALD E. TAYLOR & DARIUS BRIGHT | WINDY CITY CHEFS
www.windycitychefs.com
Grilled Octopus and Cannellini Bean Salad
½ pound octopus
Poaching liquid
• Gallon water
• 1/2 cup white wine
• 1T peppercorns
• 2 bay leaves
• 5 sprigs-thyme
• 1 lemon
• Pinch of salt
• ½ onion
• 3 garlic cloves
This is to tenderize the octopus. Bring all ingredients to a boil, reduce to a slow simmer and gently place octopus in
liquid for three hours. Remove from the pot and let it cool down. Refrigerate until ready to use.
Marinade
• 3 garlic cloves minced
• 1 lemon zest
• 1T fresh thyme
• 1T basil thinly sliced
• 1T finely chopped parsley
• 1 cup olive oil
Combine all in ingredients in a sealable plastic bag and add octopus. Let the octopus marinate for one to three hours.
1 red onion (pickled)
• 1 red onion cut in half and thinly sliced
• ½ cup white wine vinegar
• ½ cup sugar
• 1 ½t salt
• ½ a cinnamon stick
• 1 ½ t black peppercorns
Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
Cover; cool to room temperature. Chill overnight. DO AHEAD Can be made 3 weeks ahead. Keep chilled. Drain before
serving.
Pesto
• 3 garlic cloves minced
• 1 cup Parmesan
• 1 handful fresh basil
• ¼ cup pinenuts
• A handful fresh parsley
• 2 cups olive oil
Combine all ingredients in a blender, blend until smooth, adjust seasoning, and pour into a bowl.
Balsamic reduction
• 1 cup Balsamic vinegar
Reduce Balsamic vinegar by half in a small sauce pot. Remove from heat and pour in a small container.
Fresh market lettuce (make sure they are clean. Run under cold water and pat dry and lay on paper towels to continue
drying).
Grilled toasted baguette croutons
• Baguette
• Olive oil
• Pinch of salt
Cut baguette on a bias for a long crouton. Brush with olive oil, sprinkle with salt and grill bread on both sides.
Cannellini bean salad
• 4 Cherry tomatoes cut in half
• 1 cup of Cannellini beans (canned or fresh)
• ½ lemon zest
• 1T parsley
• ½ of shallot minced
Directions: Take octopus and place on a hot grill. One minute of each side. Place to the side. In a bowl combine cannellini
beans, cherry tomatoes, minced shallots, parsley, lemon zest, salt and pepper and lightly toss. Toss the lettuce with the
pesto and place on a plate. Place cannellini bean salad on top and place grilled octopus around the plate. Drizzle with
the Balsamic reduction and serve with baguette crouton and enjoy.
Lavender Ginger Gin Spritzer
• 5 sprigs Fresh lavender
• 1 piece fresh ginger
• ½ cup Simple syrup (equal parts water and sugar, infused with lavender and ginger, chilled)
• Gin (however much you like)
• A splash club soda
Take a glass, add ice cubes, and add simple syrup, gin, and club soda. Stir and enjoy!
ELENA MARRE | THE KID’S TABLE
www.kids-table.com
Thanks for coming out to see on the Mariano's cooking stage at Taste of Chicago on Friday! Below are the recipes for the
Easy Being Green Dip and the Kale Quinoa Salad. As I mentioned during the demo, feel free to get creative with the
greens you use. We used kale, swiss chard and turnip greens. Beet greens, collards, and spinach work great too. If you
use a really bitter green like watercress or mustard greens, just be sure not to use too much of them.
For more of our recipes, please check out our blog. You'll even find the Easy Being Green Dip recipe on there with a video!
That was before we figured out we could use the stems too, so just chop them into 1/4 inch pieces and sauté them for a
few minutes before adding everything else.
You can learn more about Kids' Table on our website. Hopefully we'll see you for a class, party or school program soon!
Happy cooking,
Elena
Easy Being Green Dip
Ingredients
1 bunch dark leafy greens (swiss chard or kale, or a combination)
2 T olive oil
1 small onion, finely chopped
4 cloves garlic, minced
3/4 tsp salt
1 cup Greek-style yogurt
1-2 oz parmesan or pecorino romano, finely grated
Juice from 1/2 lemon
Few pinches ground black pepper
Directions
Remove leaves from stems. Trim off ends of stems. Chop stems into 1/4 inch pieces and set aside. Chop leaves into small
pieces.
Heat olive oil in a pan over medium heat. Add chopped stems and sauté for 3-4 minutes, until beginning to soften. Add
onion, garlic and greens, along with a few pinches of salt, to the pan and sauté until greens are tender, about 6-8
minutes. Remove from heat and let cool.
In a medium bowl, combine cheese, yogurt and cooled greens mixture and stir well. Stir in lemon juice and remaining
salt. Season to taste with ground black pepper. Enjoy with pita chips or carrot sticks!
Makes about 2 cups
Kale Quinoa Salad
Ingredients
1 cup raw quinoa, rinsed well
1 1/2 cups water
1 bunch kale (or other dark leafy green)
2-3 T olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
Few pinches salt
Squeeze of lemon
1-2 oz pecorino romano or parmesan cheese, coarsely grated
1/4-1/3 cup toasted pepitas*
Directions
Combine quinoa and water in a small pot. Bring water to a boil. Reduce heat to low, cover and cook for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes (no peaking!). Fluff with fork. Transfer to large bowl and let cool
to room temperature.
Remove leaves from stems. Trim off ends of stems. Chop stems into 1/4 inch pieces and set aside. Chop leaves into small
pieces.
Heat olive oil in a pan over medium heat. Add chopped stems and sauté for 3-4 minutes, until beginning to soften. Add
onion, garlic and greens, along with a few generous pinches of salt, to the pan and sauté until greens are tender, about
6-8 minutes. Remove from heat and let cool.
Add greens mixture to quinoa and toss gently to combine. Add a squeeze of lemon, and a drizzle of olive oil if mixture
seems dry. Sprinkle coarsely grated cheese and toasted pepitas on top. Season to taste with additional salt and pepper.
Serve at room temperature and enjoy!
Makes 4 servings
*You can toast your own pepitas if you would like. Just place raw pepitas in a small pan over medium low heat and cook,
tossing every 1-2 minutes, until pepitas are toasted. This should take about 5-7 minutes. Be careful - they burn easily!
RYAN HUTMACHER | CENTERED CHEF
www.centeredchef.com
Citrus Tabbouleh Salad (4 points)
Serves 6
Tabbouleh Salad
1 cup Quick Cooking Bulgar, rinsed under cold water, drained
2 cups water
Pinch of salt
1 cup grape tomatoes, halved
1 cup English cucumber, halved & seeded
½ cup fresh parsley or mint, chopped
¼ cup fresh chives, minced
1 tsp lemon zest
2 medium oranges, peeled
1 Tbsp lemon juice
1 garlic clove, smashed
2 Tbsp olive oil
Salt & pepper to taste
Garnish:
Pinch of herbs listed above
Method
Cooking the Bulgar – to be done the day before
Bring 2 cups of water to a boil, then add a pinch of salt. Pour the boiling water over a small glass or ceramic bowl
containing the rinsed bulgar, and cover with plastic film for 20 minutes. Drain excess water and cool the cooked bulgar
before adding to the salad.
Tabbouleh Salad
Mix the cooked bulgar, grape tomatoes, cucumber, parsley, fresh herbs, lemon zest, orange segments, lemon juice,
garlic, and olive oil together in a bowl. Season with salt and pepper, then refrigerate overnight. Garnish with additional
herbs just before serving.
Herbed Pork Tenderloin with Minted Yogurt Sauce (5 points)
Serves 6
Pork Tenderloin
24 oz. pork tenderloin, trimmed of excess fat (about 2 medium size tenderloins)
2 Tbsp oregano, fresh or dried
2 Tbsp thyme, fresh or dried
1 Tbsp lemon or orange zest
3 cloves garlic, smashed
3 Tbsp olive oil
1 large zippered plastic bag
*Salt & pepper to taste before roasting
Minted Yogurt Sauce
8 oz. Greek yogurt, fat free
1 Tbsp fresh mint
1 Tbsp fresh dill
1 Tbsp fresh lemon juice
½ tsp kosher salt
Pinch of black pepper
Charred Lemon Garnish:
3 lemons cut in half
Method
Marinating the Pork Tenderloin – done the day before
In a large zippered plastic bag, mix the oregano, thyme, zest, garlic and olive oil. Place the pork tenderloins inside the
bag, coating them evenly. Place bag onto a cookie sheet, then store in refrigerator anywhere from 2 to 24 hours.
Searing the Pork Tenderloin – done the day before or day of
Preheat oven to 400 degrees. Preheat a large non-stick, oven-proof sauté pan over medium heat. Remove the
tenderloin from the zippered bag and place on a cookie sheet, allowing excess marinade to drop away. Season all sides
of the tenderloin(s) with salt and pepper. With tongs, place the tenderloins into the sauté pan and sear on two sides
(about 2 minutes per side). Allow pork to cool on a cookie sheet, then wrap and store in refrigerator.
Roasting the Pork Tenderloin - day off / 30 minutes prior to dinner
When you are 30 minutes from sitting down for dinner with guests, you can place the cookie sheet with the refrigerated
pork tenderloins into a pre-heated, 400 degree oven for 20-23 minutes, or until internal temperature reaches 140
degrees. Transfer the pork to a cutting board to rest for 5 minutes. Slice into ¾” oval pieces. Allow 3-4 pieces per
serving.
Making the Minted Yogurt
Mix the yogurt, mint, dill, lemon juice, salt, and pepper in a bowl.
Garnish: Charred Lemon Garnish – done the day before
Preheat a non-stick sauté pan over medium heat. Place the cut side of the lemon down into the center of the dry pan
for 30-45 seconds. The lemon should caramelize.
CHRIS TONG | MY PRIVATE CHEF, INC.
www.myprivatechef.net
Alaskan King Crab Fra Diavolo
Tri-color Fettuccini, Zucchini, Asparagus, Shiitake Mushrooms, Cherry Tomatoes
Yield: Makes 2 Servings
Ingredients:
16 oz Alaskan King Crab Meat
8oz-Tri-Color Fettuccini
1-Small Zucchini, sliced
6oz-Shiitake Mushrooms, sliced
4-Garlic Cloves, sliced
1-pint Cherry Tomatoes, halved
4-oz Basil, chiffonade
Red Pepper flakes
White Wine
Tomato Juice
Extra Virgin Oilve Oil
Kosher Salt
Cracked Black Pepper
Preparation:
Start a pot with boiling salt water for the pasta.
Take all the crabmeat out of the shell and set aside in the fridge.
Sauté the garlic in olive oil until golden brown. Add the zucchini, mushrooms, sauté for a few minutes.
Add cherry tomatoes, crushed red pepper flakes and seasoning with salt and pepper.
Deglaze with white wine and reduce, add tomato juice, re-season.
Boil the pasta al dente, drain and add to the pan.
Add the crabmeat and basil and heat through.
If the sauce is too thick, add some pasta water.
Taste for seasoning.
Presentation:
Arrange the pasta on a plate. Arrange the crabmeat on top of the pasta and garnish with basil.