We never met a salad we didn’t like. But as the days get shorter, we hanker for heartier fare. And nothing says “sweater weather” better than meat.
Three Chicago chefs agree. They’ve created dishes that use meats in unusual — and totally appetizing – ways.
Ladies and gentlemen, start your protein-loving engines.
Rabbit Scallopini
$27 at Atwood Cafe
Executive Chef Derek Simcik knows this dish is usually made with veal and chicken. But he went ahead and jazzed it up with something different: rabbit. He breads and pan-fries thinly cut slices of saddles and tenderloins, plating them with haricot verts, fennel and a splash of cider.
Chef Derek Simcik’s Rabbit Scallopini
Bacon Jam
$13 at Sable Kitchen & Bar
Former Bravo TV “Top Chef” competitor and Executive Chef Heather Terhune works magic with the sixth food group (we’re talking about bacon). Her bacon jam packs bacon, onions, garlic, brown sugar, vinegar, maple syrup and brewed coffee into a jam. She serves it with a side of creamy brie cheese and toasted baguettes.
Chef Heather Terhune’s Bacon Jam
Black Pepper Bistro Filet
$30 at South Water Kitchen
Talk about making the cut — this juicy eight-ounce filet is from the shoulder of the cow, so it’s much more flavorful than your everyday beef tenderloin filet. Chef Roger Waysok tops it with celery root puree, wild mushrooms and a red wine reduction.
Chef Roger Waysok’s Black Pepper Bistro Filet
Hungry yet? See you in Chicago!
Looks grade meals! I want to taste..
Celery is a long-season crop that can be tricky to grow, some might say, the trickiest of all. It likes fertile soil, cool temperatures, and constant moisture. It will not tolerate heat and can be hard to transplant. Summer crops in the north and winter crops in the south make celery a year-round producer. All the work is worth it when you harvest crunchy, green stalks.^`’..
Newly released piece of writing from our web page
http://www.healthwellnessbook.com/