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JALEO – Chef Jose Andres’ latest entrant on the Chicago food scene.

The long awaited Jaleo, Chicago is finally open. Our meal there this past weekend was pure joy. For years I’ve had friends ask me to write reviews of restaurants I visit but never had the courage to do it, till now. What a great way to start my restaurant review journey.

Full Disclosure: I write from a purely lay person, foodie, perspective. I don’t get paid for it so what I write is straight from the heart. I bear no malice or favor anybody, so its purely my opinion of what i felt while having a meal that day.

Okay, so Jaleo. What can I say but that it is true to its name… joyful, a dance, celebration, all in one, of food , of the different cuisines of Spain. Some rustic (Pan de cristal con tomate), some sophisticated (Aceitunas modernas y clásicas), some playful (Quesos served with Pecos).

Every dish we tried made us want to do a jig. The ‘Crystal” bread soaked in olive oil and rubbed with tomatoes made you think of sitting on a farm table in Spain, eating with the locals. The ‘liquid olives’ , are an ode to his friend and maestro, Chef Ferran Adria`, and boy does he deliver.

The Queso assortment is small but varied enough for one to get a taste of the primary cheeses from Spain. The accompaniments with them are fun and creative, right from the picos (tiny bread sticks), to the membrillo, to the moscatel compressed apples.

Some other recommendations I have are the Sobrassada ibérica ( Spreadable cured sausage from Mallorca made with ibérico pork and Spanish pimentón served with honeycomb and toasted bread), Pimientos del piquillo rellenos de queso de cabra (Seared piquillo peppers filled with goat cheese ) and the Gambas al ajillo, ( classic Spanish tapa of shrimp sautéed with garlic). The Gambia , I would ask the kitchen to go a little easy on the salt but everything else was superb.

For my vegetarian friends , there are a few options ,the Patatas bravas (Fried potatoes with spicy tomato sauce and alioli ) are the best I have ever eaten, even in Spain. The potatoes are just the right crispy on the outside and soft inside with a spicy red pepper and tomato sauce and a light drizzle of aioli . Heaven!

We finished of with the Rossejat Negra ’..or not!*(Paella’ made with toasted pasta instead of rice with cuttlefish sofrito, head-on shrimp and squid ink). A great take on the traditional paella, nutty, full flavored and a smaller portion than a paella,which worked great for us.

They do have an extensive wine and cocktail offering, but we had taken our own ($25 corkage fee). We had a 2001 Rioja Gran Reservation, Vina Otano from our private collection which paired beautifully with all of the dishes.

Sorry no recommendations for dessert as we were too stuffed to have any but we have saved that for our next visit.

I would love to hear from you so let me know what you think of the review and the restaurant, of course.

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MASHED POTATO FRIED DUMPLINGS WITH A SPICY PESTO SAUCE

One of Thanksgiving’s staple sides is the omnipresent mashed potatoes. We make ours with red potatoes with a healthy dose of roasted garlic and heavy cream. It works well with our main dish, the Cornish Hen Murg Mussallam (recipe on saltasneeded.com), adding a nice backdrop to the spicy Lamb mince stuffing in it.

But one of the side effects of an elaborate holiday dinner are leftovers , and finding different ways to serve them . Today I share with you my recipe of a lunch I served using leftover mashed potatoes over the weekend, to a family that insisted I share it with my readers.

These fried dumplings are a common street food found in the western part of India and are called BATATA VADAS. They are usually served as a sandwich in a soft dinner roll like bread called Pav, with a generous spread of a spicy red garlic chutney.

The Spicy Pesto is very versatile and can be served as a dip or spread and stores well in an air tight container, in the refrigerator for up to a month.

Ingredients

DUMPLINGS

2 cups leftover mashed potatoes ( makes 16-18 Dumplings)

2 Serrano peppers finely chopped

10 Curry leaves

Juice of 1/2 lemon.

Oil for Frying

Salt as needed

FRYING BATTER

1 cup Chickpea flour (Besan)

1/4 tsp Turmeric

1 tsp Paprika

Salt as needed

Mix all ingredients for the dumplings . Take small portions and shape them into balls and keep aside.

Add enough water to the Batter ingredients to make a semi-thick paste. It should be thick enough so it coats the potato balls well.

Heat the oil on high till smoking. Dip the potato balls individually in the batter and gently drop them into the oil. Reduce heat to medium and fry stirring gently, till they turn a golden brown color. Drain on paper towel.

PESTO SAUCE

1 cup chopped Cilantro

4 Serrano Peppers

1/4 cup Parmesan cheese

4 pods garlic

1/4 cup Extra Virgin olive oil (EVOO)

Blend the first 4 ingredients in a food processor while slowly pouring in the EVOO. Taste before adding salt. Store in an air tight container.

SERVING SUGGESTIONS

As an appetizer on its own with a little chili oil drizzle and the pesto as a dipping sauce.

Cut open a dinner roll, spread some of the pesto on both sides and place a dumpling in between and serve as a sandwich.

HAPPY COOKING!

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SEYAL BREAD – A Sindhi Breakfast for Election Night Dinner

SEYAL BREAD – Bread in an onion and tomato gravy

Come election night, no matter who we voted for, we are all going to need some strong sustenance to get through it. The first dish that came to mind when I conjured something warm, spicy, sour and comforting was a childhood favorite, SEYAL DABROTI (bread). I promise this dish will satisfy your insides and help get through the long night.

I am part Sindhi and part South Indian so growing up our kitchens emanated heavenly smells from both parts of the country. SEYAL in the Sindhi language refers to the browned onion and tomato mix that forms the base for this almost chili consistency dish. As in most traditional dishes, every family has their version of it. It can be red in color from the browned onions or green when prepared in a coriander paste.

Over the years, this dish has evolved into a Red/Green combination. My family loves it as a Sunday Brunch and is definitely on our list of comfort foods. My feeling is this dish was invented out of a need to use bread that had gone hard. All of us hate to throw bread away when its a little stale and really cannot be used in a sandwich. The gravy or SEYAL that is the base for this dish is an extremely versatile one and you could pretty much add any type of bread or fish and it would blend beautifully.

I have used 2 day old baguette that had gone hard so I broke it up into rough pieces before adding it to the gravy. You could even use old Rotis or naans if you would rather avoid bread. And just an FYI, stale bread absorbs liquids better. Here I share with you my version of a Sindhi staple.

Ingredients

6-7 slices of stale bread (white or brown) or a 1/2 baguette cut into 1” cubes or Rotis shredded up.

3 tbsp oil

1 bay Leaf

1 large onion, thinly sliced

1tsp Red chili powder

1/4 tsp turmeric powder

2 tsps Coriander powder

14 oz can Crushed Tomatoes

Toppings

1/2 tsp Chaat Masala

Crushed potato chips or Sev ( Crunchy noodles made from chick pea flour)

Chopped cilantro

Salt as Needed

Green paste

1/4 cup Cilantro

1 Serrano pepper

1 clove garlic

3-4 Mint leaves

Blend all green paste ingredients and keep aside.

Heat oil in a sauté pan over a medium flame, add the bay leaf and the onions, cook till they turn a light brown. Now add the green paste and cook, stirring continuously till the oil starts leaving the sides. Add the turmeric, chili and coriander powders and sauté for another few minutes. Pour in the can of crushed tomatoes and add salt, 1 cup water and let it come to a boil.

Add the bread just before serving , mix well and cook for a few minutes.

Serve in individual soup plates and garnish with the Chaat masala, cilantro and the Sev.

I served it with beer but a hot cup of tea or a cocktail would go great too.

Like I said, use old rotis or naans instead of bread, if you wish.

Happy Cooking!

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CALAMARATA PASTA in a RED PESTO SAUCE

On a recent evening when I was flummoxed with the age old question of ‘what to cook for dinner’ , I chanced upon this recipe from BON APPETIT for spaghetti in a Red pesto sauce. It looked like a quick, simple make but they had used anchovies, which I don’t like. So I needed something salty and earthy, with a similar flavor pattern as a substitute and decided to use Miso instead. I recently discovered this versatile condiment and have been using it off and on in my savory dishes that need a nutty and salty flavor. Miso paste makes a great soup , of course, but is versatile enough to be used in dips, vinaigrettes, hummus or a pesto. It’s Umami flavor works well with savory dishes.

The pasta I used was Caramalata, which looks very much like squid rings and is traditionally made with squid as they are more or less the same shape and size. I picked it up at Eataly but is easily available elsewhere too. You could use any wide, tube shaped pasta, such as rigatoni or ziti because the thickness of the sauce works well, getting into those crevices of tube pastas.

Here I share with you my version of the Red Pesto Sauce.

Ingredients

1 lb calamarata , ziti or rigatoni pasta

1/2 cup walnuts

4 garlic pods

1/2 cup olive oil

4 tablespoons tomato paste

1 teaspoon crushed chilli flakes

2 Fresno chillies, seeds removed

*1 tablespoon Miso paste

2 Tablespoons Lemon Juice

1/2 cup grated Parmesan and some for garnish

1/4 stick butter, chopped up

Salt as Needed

Preparation

In a pan, take the oil, add garlic and walnuts and sauté on a low flame till they turn a light brown color. Now add the tomato paste, chilli flakes, Fresno chillies and the miso paste and sauté for a couple minutes more till the pastes are nicely mixed up in the oil. Cool for a bit and transfer into a food processor, add lemon juice and Parmesan cheese and 1/2 teaspoon salt. Pulse till it is a smooth mixture.

In a pot boil salt and water for the pasta. Prepare as per instructions on the bag. Drain pasta. Reserve 1/2 cup of the pasta liquid.

In a serving bowl, place the butter at the bottom, now add the pasta, pesto sauce and reserved liquid and toss gently.

Divide the pasta in bowls and garnish with Parmesan cheese.

Serve hot.

Wine Suggestion

This dish pairs well with a Chianti or Super Tuscan, lending its bold taste to the earthy and spicy flavors of the Sangiovese grapes.

*Miso paste is available in Asian stores and keeps well in the refrigerator for a long time.

HAPPY COOKING!

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Bombay Masala Sandwich- The OG Panini

Bombay masala Sandwich served with a Gooseberry coconut Chutney and a side salad

Memories of evenings spent going for long walks with friends are still fresh in my mind. It was a daily ritual wherein we caught up with each other’s day and more important the freshest nuggets of gossip doing the rounds. One part of our ritual was the important decision as to which streetside vendor we would be eating at that day. In cities that have vibrant sidewalks and citizens being able to walk or take public transportation, one always finds these street vendors selling local versions of the fast food, indigenous to that area. Usually Ma and Pa ventures, they are quick, cheap and delicious. In Mumbai, I remember them being great meeting points where people from all walks of life gathered for a quick, tasty bite or sometimes even lingered, striking up conversations with complete strangers. Such equalizers, they were woven into the social fabric, bringing a sense of community to the area and performing an important task for society as a whole.

When I look back now, I am amazed at how the vendor remembered how you liked your food done; more /less spicy, to go/eat in, more/less chutney etc etc. He never had any notes, hundreds of people visiting his stall daily but still managed to make it just the way you wanted it. The business model itself was one larger ones could learn from. Every transaction flowed seamlessly with food and money being exchanged without much being said and no paper trail, whatsoever.

One of the street vendors we went to a couple times a week was the “Sandwich wala”. He sold his food on a cart he wheeled around. Soft white bread, slathered with butter and chutney, piled high with thinly sliced cucumbers, beets, boiled potatoes, onions and tomatoes served with a dollop of ketchup. Ahhh heaven! This later evolved into a Panini style sandwich with boiled potatoes, onions and fresh spices topped with grated cheese, made in this triangular contraption that he held over a coal burning stove. Delicious!!

The OG sandwich maker

Today I share with you my version of the Bombay sandwich that can easily be made in a Panini Maker or even on a frying pan, unless some of you like me, own this contraption.

Ingredients

8 slices of any soft sandwich bread

Butter

1 cup Grated cheese

Filling:

2 potatoes, boiled, peeled and diced small

1 onion finely chopped

1 tablespoon Coriander powder

1/4 teaspoon Turmeric Powder

1/2 teaspoon paprika powder or red chili powder

1 teaspoon Dry mango (amchur) powder or juice of 1/2 lemon

1 Serrano pepper, de seeded and finely chopped

2 tablespoons Cilantro finely chopped

*3/4 teaspoon Chaat Masala

Salt as needed

Chutney:

**4-5 Frozen or Fresh Gooseberries, seeded.

1 cup Cilantro

5-6 Mint Leaves

2 Serrano chillies

1 inch piece Ginger

2 pods Garlic

Salt as needed

Mix all the ingredients for the filling well and keep aside.

Blend all the ingredients for the chutney.

Start with applying butter to all the slices of bread first, then a little chutney on only half of them. Next pile on enough of the potato mix onto the slice with the chutney, top with cheese and close with a buttered slice. Now spread a little butter on the top of the bread too before placing it in the panini maker as per instructions.

If using a frying pan,on a medium flame, butter the pan, lay the sandwich in it, place a small flat metal dish on it with a weight to press it down. Flip once so that both sides are nicely browned and the cheese has melted.

Serving Suggestion

Serve with a simple side salad in a vinaigrette dressing and some more of the chutney and ketchup as a condiment.

Wine Suggestion

I served it with Alesmith Brewing Company India Pale Ale with bold citrus and pine flavors and a nice bitter finish which complemented the spiciness of the potatoes and the chutney, beautifully.

As always there is no right or wrong way to cook or serve, just your way!

Happy Cooking!!

*Chaat masala is a special dry powder mix made with a variety of spices, tangy and spicy at the same time. available in all Indian stores.

**Gooseberries are easily available frozen in all Indian stores.

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Grilled Salmon on Sticky Rice Cakes

Hiya everybody, how’s it going? Pandemic fatigue set in yet? Personally, it is starting to get to me in ways I never thought it would. I do miss the lack of social interaction ( Trip to Trader Joe’s count?) but Cooking, which used to be the joy of my life (other than Le Famille), is seeming like a chore some days.

Remember in the initial days of the lockdown how we prepared these elaborate meals, each one being a masterpiece ? Well that is definitely not happening anymore. With the pounds creeping up unbeknownst, all that baking had to stop. All those heavy meals have to stop.

Our family has switched to simpler, a little healthier, but comfort foods in our home. The fatigue from the past few months and the weather getting a little cooler, warrant that. And what with the infection numbers creeping up again, need to make sure we are all in good health.

That being said, we are to be blessed with some really beautiful, sunny days this week so definitely plan on eating out on the deck. Here I share a recipe I recently tried that works well even if you plan to have some friends over for a socially distanced meal. It lends itself well to some pre-preparation and to individual plating, both needed in this new world of entertaining.

Hope you all enjoy it as much as we did!

Ingredients

1 pound wild caught Salmon cut lengthwise into half

4 Tablespoons Rice Vinegar

3 Tablespoons Light Soy Sauce

1 Teaspoon Fish Sauce

3 Tablespoons finely chopped scallions

1/2 Teaspoon ground pepper

3 Tablespoons Oil

Rice Cakes

2 cups Sushi Rice (about 12 cakes)

3 cups Water

1/2 cup Rice or Sushi Vinegar

1 Teaspoon Sugar

Oil as needed

Salt as needed (1 teaspoon)

Toppings

1 Avocado, sliced

2 Teaspoons Toasted White sesame seeds

1 Teaspoon Furikake Seasoning

1 /2 Teaspoon Togarashi Spice

Wash and pat the salmon dry. Marinate it in the rice wine vinegar, soy sauce, fish sauce, scallions, and pepper and refrigerate for an hour.

For the rice cakes, wash the sushi rice in a colander, running it through cold water a couple times till the water runs clear. Combine it with 3 cups water, bring to a boil and then reduce heat and cook covered for 20 minutes. The rice should pretty much absorb all the moisture by then. Take off the heat. In a saucepan take the vinegar, salt and sugar and boil stirring all the time till the sugar dissolves. Add it to the rice and keep stirring till it is nicely mixed up with the rice. Don’t worry as the rice cools it will absorb all the vinegar mixture.

When the rice is cool enough to handle, but still hot, take medium sized handfuls and shape them into slider shaped cakes. Keep aside.

In a nonstick frying pan start with 2 tablespoon oil and when it’s nice and hot, fry the cakes in small batches, on a medium heat till they are a nice crispy brown on both sides. Remember the rice is already cooked so all it needs is the crisping. Drain on a paper towel and keep aside.

Heat your broiler to 450 degrees. Wipe the nonstick pan clean and add 2-3 tablespoons of oil and heat till it starts smoking. Using tongs, take the salmon out of the marinade and place in the hot oil. Sear on high heat, 2 minutes on each side. Take the pan off the heat and put it straight into the oven, under the broiler for 2 minutes. While it‘s in the broiler take the marinade and bring it to a boil, then keep aside. From the broiler it’s on to your cutting board and let rest for 5-6 minutes. Slice into 1/2 inch steaks at an angle and then plate.

Serving Suggestion

Start with the rice cakes, then the salmon, avocado next, now drizzle on some of the marinade, then sprinkle the sesame seeds, Furikake seasoning, and Togarashi spice and you have a gourmet Japanese meal.

Wine Suggestion

I served this with a crisp Pinot Noir. It is light enough to complement the salmon while not being too acidic as to clash with the vinegar component.

Grocery Shopping

The Rice or Sushi vinegar, Fish and Soy Sauce, Sushi Rice, Furikake seasoning, and Togarishi spices are all available in Asian Grocery stores and most Trader Joe’s carry them too.

HAPPY COOKING!

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GOAN FISH CURRY

1 pound whole fish cut up in 1/2 “ steaks (Catfish or Black Pomfret) or any fleshy fish.

Juice of one lemon

3 tablespoons oil

1 onion diced

1 14 oz can Coconut milk

10 Curry leaves *

Curry Leaves

Paste:

6-7 pieces Kokum( garcinia indica) (Substitute 1 tablespoon tamarind paste)**

4 Dry Red Chillies

1/2 teaspoon cumin seeds

2 teaspoons whole coriander seeds

1/2 teaspoon whole black pepper

6 cloves garlic

1” piece ginger

salt as needed

Wash fish, pat dry and marinate in salt and lemon juice.

Soak the kokum in a little water and keep aside. If using **tamarind paste add it to a 1/2 cup water and keep aside.

Dry roast the cumin, coriander and pepper seeds along with the chillies on a low flame till you get a nice aroma. Blend them into a fine paste with the ginger , garlic and half of the soaked kokum or all the tamarind paste.

In a broad bottomed pan, take oil, add the onions and sauté on a medium flame till light brown. Add the blended paste and fry on a low flame till the oil leaves the sides of the pan. Now add the can of coconut milk, fish and the rest of the kokum along with its juice.

Cover and bring to a boil, add chopped coriander leaves and cook till fish is done.

Serve with white rice, riced cauliflower or crusty bread.

Wine Suggestions:

I paired it with Tire Bouchon, a French blend of Cabernet Sauvignon and Merlot. Any medium bodied wine like the South African Hermitage or a Malbec or even a crisp Pinot Grigio will work well.

*If you are not able to get your hands on curry leaves, substitute it with a mix of lime zest and basil leaves. You could also use bay leaves or basil instead.

**Kokum is hard to find other than in Indian grocery stores but tamarind paste mixed in a 1/4 of water keeps the flavor component in tact.

HAPPY COOKING!!

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Roasted Butternut Squash, Apple and Ancho chilies Soup

We live in strange times today when the world is consumed with the COVID19 virus. It has taken over our lives like none else in recent times. 9/11 was devastating but the message was go out and live, as that was the only way to defeat those that would threaten our way of life. But this invader has done the opposite. It has forced us to withdraw, be vary of each other and hoard essentials with no thought for others. We have all witnessed the empty shelves bereft of toilet paper, hand sanitizer, soap and eggs. Fear of course is the number one factor driving this selfish behavior, though how TP is going to get us through this virus God alone knows. Why don’t we all take a step back, reset and be kind and thoughtful to each other and take all the precautions necessary to get us through this pandemic.

We are all scared and worried for ourselves and our loved ones as so little is known about this virus. One way to keep busy is to cook; it has gotten me through some tough times. Especially now with the whole family at home and going out for a meal not being an option, lets all meet up in the kitchen and cook up a storm and bond like never before.

This recipe I share today is a hearty soup whose ingredients are still available on grocery shelves. We all need something warm right now to get through these trying times and a big pot goes a long way.

Soup Recipe
Roasted Butternut Squash, Apple and Ancho Chillies Soup.

2 cups chopped Butternut Squash

1 Apple, cored and chopped

2 Ancho Chillies

1 Quart Organic Vegetable Broth

1/2 teaspoon Cumin seeds

1/2 Teaspoon Tajin or Mexican Chili Lime Powder

1 Tablespoon Olive oil

Salt as needed

Garnish:

2 Tablespoon Pumpkin Seeds

1 Teaspoon Tajin or Mexican Chilli Lime Powder

(Mix the two and store in an air tight container)

Preheat oven to 425 degrees. Mix the squash, apple and chillies, a little oil and salt and spread it out on a large baking pan. Roast for 25 minutes. Take out and let cool.

In a large stockpot take oil, add cumin seeds and when they sputter add the roasted veggies. Sauté for about 5 minutes on a low flame and then add the broth and the Tajin spice. Bring to a boil and cook for 10 minutes on a low flame. Take the pot off the stove and using an immersion blender , purée till you have a nice thick soup like consistency.

Put it back on the Stove and cook for a couple more minutes.

Garnish with the pumpkin seed mix and serve hot in individual bowls. You could also add a dollop of sour cream or grated cheese as garnish.

Wine pairings:

I served it with an Austrian Gruner Veltliner which is a dry white wine with savory aromas, spicy flavors and good acidity. It holds up well to the robust flavors of the ancho chillies. There are some great ones with 93 points available on wine.com and Binny’s.

Happy Cooking!

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FOOD SWAP: Eating between Friends

One of the dilemmas that come with being empty nesters is that no matter how little you cook there is always some food left over. That is not necessarily a bad thing but after years of eating what the kids like or having to finish what’s left in the refrigerator, one wants to enjoy the culinary freedom to cook/eat what you like, when you like and if you like. Throwing food away just because you cannot stand to eat it anymore is not an option: let me make that loud and clear. Being from India I have a team of ancestors looking over my shoulder, tut tutting, even if I think about it.

I have tried buying smaller quantities of vegetables and meat so as to cook smaller portions but to no avail. I still have that one little cup left over, not enough for another meal. I tried making double portions , one for that day and one to freeze for a snowy day. The L&M right away said, and I quote; “ Didn’t we just have this the other day”. As they say desperate times call for desperate measures.

Fortunately I have friends in a similar conundrum so I have decided to ask them if we could set up a Food Swap. An excel spreadsheet or even a simple WhatsApp group is all we need to get started. Pick a day of the week and post what you are planning on cooking. See who all are interested and viola, you have a Food Swap. Of course these have to be people who have similar tastes in foods (picky like me) and have a love for the art of cooking and eating. One needs to keep in mind Food restrictions and diets but then you don’t have to accept every dish. Saying no can’t do is okay among friends. That is one reason to keep the group small. Even if you have say 5 people, you are covered for the week and all you have to do is prep for salads and sides. It’s always fun to try someone else’s cooking to shake things up mid week. I would love to hear from you telling me what you think and if it is doable for you.

Today I share with you a soup I recently cooked which was just perfect for lunch as well as a starter for dinner. I used Almond flour for the roux so it was healthy and Keto. Make a huge pot (impossible to do it any other way) and use it as a Food Swap.

Tomato cabbage soup with Sweet Potato(or kale) Ribbons

2 cups shredded cabbage

1 cup sweet potato ribbons ( Ribbons of kale or spinach work great too)

1 14 oz can whole San Marzano tomatoes

4 cups chicken or vegetable stock

1 onion finely chopped

2 pods garlic minced

2 jalapeño peppers deseeded

1 bay leaf

2 tablespoons Almond flour ( Or All purpose flour)

2 tbsps Avocado Oil (or one of your choosing )

1 tablespoon butter

Salt as needed

In a large pot take oil, add the bay leaf, sauté for a couple minutes and then add the garlic. Sauté on a low flame for a couple minutes. Now add the chopped onions and sauté till light brown. Introduce the butter and when it melts add the almond flour and sauté till you can smell a nutty aroma. Add the tomatoes and the jalapeños and bring to a boil. Take the pot off the stove and using an immersion blender, purée this mixture.

Put the pot back on the burner and add the stock, cabbage and sweet potato (or kale) ribbons. Add salt and pepper and bring to a boil. Boil for about 10 minutes so that the veggies retain some of their crunch.

Serve hot.

Serving Suggestions:

  1. Serve hot with a dollop of sour cream and some shredded cheese of your choice.
  2. Goes great with a side of warm garlic bread.
  3. Avocado and greens salad with my Lemon Jalapeño dressing (June 26’ 19)

Wine Suggestions:

Even though it is a vegetable soup, the onions, garlic and the almond flour make it a pretty hearty meal. A nice medium bodied red like a Merlot or a Shiraz will be a great accompaniment. The medium tannins and acidity complement the tomatoes and the veggies nicely. I served a Montepulciano d’Abruzzo which went well with the soup and the salad.

Happy cooking!

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Summer Bounties!

Summers in Chicago are short and fleeting, so us Chicagoans work hard at making the most of those few weeks of good weather. Be it in the city or the suburbs, music concerts, outdoor performances, farmers markets, beaches or even just walking around downtown. We come out in droves to squeeze every bit of that sun and warmth, that we possibly can. In my family, we love picking out a bottle of wine and some crackers and cheese and heading off to Ravinia (Ravinia.org) in the burbs or the Grant park music festival (grantpark music festival.com), in the city. Sometimes we make a meal out of it by adding on some simple finger foods that are easy to pack and keep well in the ice box.

The recipe I share today is easy to prepare and stays well in the ice box. And of course its not limited to the folks from Chicago, so everybody, get off your phones and computers, try this recipe, pack your picnic baskets and get out and enjoy.

Chipotle Grilled Shrimp on Brioche Toasts

1 lb medium shrimp, peeled and deveined

1 tablespoon chipotle chilies in adobo sauce

2 tablespoons lemon juice

1 teaspoon honey

Shredded gruyere cheese

1 packet brioche toasts (or any other bread of your choice)

Salt as needed

Blend the chilies, lemon juice and honey in a blender. In a glass bowl, mix the shrimp and the blended sauce well with salt as needed and keep aside in the refrigerator for about an hour. Pre-heat oven to 450 degrees. Arrange the shrimp on a foil lined baking sheet and spread out so they are in a single layer. Bake for 10 minutes , take out and cool. Alternatively, you could grill them, which would be even better.

Now take the brioche toast, line them up on a serving tray, place a couple shrimps on each and top with the gruyere cheese. You can finish off with another squeeze of lemon if you like a little extra tartness.

Serving Suggestions:

  1. You could use Paneer or Potatoes for a vegetarian option.
  2. For Keto followers, replace the brioche toast with Endive boats.
  3. If you cannot find brioche toasts, look for rye party bread but toast it before you put the toppings on. You can always make toast points out of whatever bread you have at home and use those too.
  4. if you are taking it to be eaten later make sure the shrimp is in a air tight container in the ice box. You can put it together later just before you eat.

Wine Pairing :

A cold, crisp Chardonnay of your choice.

Happy Cooking !