Levy Restaurants

Pan Seared Snapper on Caramelized Watermelon Steak: Marlins Park

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6oz Red Snapper Filet
2tbsp Butter
3ea Thyme Sprigs
2ea Garlic Cloves, Smashed
TT Sea Salt & Pepper


1ea Watermelon Steak, Cut 3x5x1
1tbsp Olive Oil
TT Sea Salt & Pepper


4oz Snow Crab Meat, removed from shell
1ea Vine Ripe Tomato, cut into thin wedges
1tsp Red Onion, Fine diced
1tsp Micro Cilantro
2tbsp Mango, Fine diced
.5tsp Jalapeno, de-seeded, fine diced
.5tsp Lime Juice
1tsp Olive Oil


12oz Passion Fruit Puree
2oz Chardonnay Wine
3oz Granulated Sugar
TT Sea Salt & White Pepper
1tbsp Soy Lecithin


Snapper: Begin by making sure there are no pin bones in the filet. Make three slits into the skin of the filet and season with salt and pepper. Place a 12 inch skillet over medium heat until is heated thoroughly. Place butter in pan and follow with garlic and thyme. Place filet skin side down and allow searing for 2 min. Carefully flip the filet over and begin ladling melted butter over filet until fully cooked.


Watermelon Steak: Cut watermelon in to a 3X5X1 inch steak. Season with salt & pepper. Heat a nonstick pan over medium high heat. Sear watermelon until caramelized. Turn steak over once. Once both sides have caramelized remove from pan and reserve.


Snow Crab Salad: Remove crab flesh from shell. Cut into 2 inch strips. Mix mango, onion, jalapeno, lime juice, olive oil and season with salt & pepper. Gently fold in crab and tomato wedges. Taste and re-season if needed. 


Passion Air: Place passion fruit puree, wine, sugar and soy lecithin in a 32oz container and mix with hand blender until soy lecithin has dissolved. Taste liquid and season with salt and pepper. Continue blending on an angle until liquid begins to form an airy top of bubbles. Remove hand blender and reserve until needed. 


Assembly: Place watermelon steak slightly offset the center of the plate. Place snapper filet over watermelon steak. Top filet with crab salad in center of the filet. Place some passion air over crab salad and next to watermelon steak. Garnish with micro cilantro. 

Big Ten Big Dawgs 2014

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Bankers Life Fieldhouse is serving up some delicious dogs to Big Ten fans. Make them at home to celebrate your teams!

Illinois

Fighting Illini Cheddar Dawg

Cheddar cheese, Dijon mustard and blue tortilla strips

Indiana

Hoosier Dawg

Coleslaw, red pepper relish and fried onions

Iowa

Hawkeye Dawg

Southwest-style corn salsa, corn tortilla strips & pepper jack cheese

Michigan

Go Blue Bleu Cheese & Bacon Dawg

Bleu cheese coleslaw, bacon and golden mustard

Michigan State

Spicy Spartan Dawg

Pepper jack cheese, jalapeno pickle relish and spicy mustard

Minnesota

Gopher Chili Dawg

Chili, Cheddar Cheese Sauce, diced onions and Fritos chips

Northwestern

Wildcat Dawg

Purple onion marmalade, provolone cheese and Creole mustard

Ohio State

Buckeye Dawg

Spicy mustard kraut and red pepper relish

Penn State

Roaring Lion Dawg

Coarse grain mustard, jalapeno relish, blue corn tortillas and sauerkraut

Purdue

Boilermaker Dawg

Smokey black bean salsa, golden mustard and cheddar cheese

Wisconsin

Cheesy Badger Dawg

Cheddar cheese sauce, pepper jack, provolone, Cheetos and pepper relish

Nebraska

Cornhusker Dawg

Tomato corn relish, provolone cheese, crispy corn chips

Super Super Bowl Dish: Chicken Verde Meatballs

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Chicken Verde Meatballs


Makes: 32 meatballs / Preparation time: 35 minutes (plus chilling time) / Total time: 1 hour


You can make these meatballs smaller than 1 ounce if you choose. Look for Cotija cheese in the specialty cheese section of grocery stores. Cotija is a crumbly, salty cheese similar to feta.


Ingredients
 
■ 1 large egg 
■ ¼ cup heavy whipping cream 
■ 6 whole-corn tortillas (6-inch size) 
■ 1 tablespoon olive oil 
■ 1 medium yellow onion, peeled, diced small 
■ 1 large poblano pepper, diced 
■ 1 tablespoon cumin 
■ 1 tablespoon dried oregano (Mexican, if desired) 
■ 1½ pounds ground chicken breast 
■ ½ cup chopped cilantro leaves 
■ ½ cup grated Cotija cheese 
■ 2 teaspoons kosher salt 
■ 2 teaspoons black pepper 
■ 1 to 2 tablespoons canola oil 
■ Favorite Salsa Verde


Directions
 
In a blender or food processor fitted with the steel blade, combine egg, cream and tortillas and purée till smooth.


In a medium size sauté pan, heat olive oil. Add the onion, poblano pepper, cumin and oregano; sauté until soft. Let cool.


In a large bowl, place the ground chicken, cilantro, cheese, salt, pepper, tortilla mixture and onion mixture. Mix well, but do not over mix. Refrigerate for 30 to 40 minutes to let flavors come together.


If desired, take a small amount and form into a patty to sample. Sear in a sauté pan till fully cooked and taste to ensure that seasonings are correct.


To form the meatballs, scoop out 1-ounce (or smaller) portions using a small ice cream or cookie scoop to give yourself a consistent measure. Once you have scooped out all of the mixture, roll the balls in your hands to make them uniform in shape.


Preheat oven to 350 degrees.


In a large skillet, heat 1 tablespoon canola oil. Working in batches and adding more canola oil as necessary, place the meatballs in pan and sear them on all sides to get a nice brown crust. Once all meatballs are seared, place them in a baking dish and finish in the oven for about 10 minutes or until cooked through. Add Salsa Verde Sauce to meatballs and let simmer on low heat on the stove for 30 minutes.


GRAMMY Menu Recipe: Cedar Plank Salmon

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Grammy Menu

Serves 12

Ingredients:

4 pounds Atlantic wild salmon
6 oz. honey
6 oz. whole grain mustard
6 oz. fresh thyme
Cedar plank boards (a 6" x 14" will hold apx. two salmon fillets)

Directions:
Whisk honey and whole grain mustard in a bowl. Place salmon in a pan and brush on honey-mustard mixture. Place 2 ounces of fresh thyme directly on salmon. Marinate salmon for at least 2 hours in the refrigerator. Pre-heat oven to 450 degrees. Char cedar planks with a blow torch before using. Place remaining thyme sprigs on the base of the board and place salmon on board. Bake in oven at 450 degrees for 15 to 20 minutes. Serve salmon on cedar board. Can be served hot or room temperature. 

Warm Spiced Wine

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Zoo Lights brightens Lincoln Park Zoo here in Chicago this weekend. Warm your holidays with this simply delicious recipe.

1 Gallon Apple Cider

1 Fresh Orange halfed

10 Cloves

4 Cinnamon Sticks

1 Bottle of Red Wine

Combine all but the wine in a large stock pot and slowly bring to a simmer over low heat for 10 minutes. Remove from the heat and add wine, then stir to combine. Strain spices from mixture and enjoy!


Joe Nader's Fall Harvest Quinoa and Lentil Salad

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The chef: Joe Nader, 42, executive chef for Levy Restaurants at Ford Field


Inspiration for the dish: To offset the many heavy dishes served on this holiday, Nader created a “healthy dish that tastes really good but still envelops the seasonal aspect of Thanksgiving.”


With its rainbow of vegetables and alternative grains like quinoa, this salad fits the bill and is perfect for vegetarian and meat-eating guests alike. Plus, it’s a beautiful dish.


“It looks like fall — with the reds, oranges, greens, browns — on a plate,” Nader says.


One twist, Nader points out, is that he uses raw sweet potato. Cutting it into small dice or thinly slicing it adds lots of crunch to the salad.


And the mint may seem odd, but it’s Nader’s way of adding another layer of fresh flavor. This brightens up the dish, he says, while retaining its flavor profile.


Nader will serve it in the Hall of Legends at Ford Field on Thanksgiving Day when the Lions play the Green Bay Packers.


His tips: Make this salad more colorful by using a mix of quinoa (regular or red) as well as a blend of different-colored lentils. Also, it can be made ahead of time.


“It’s so easy to make and holds really well,” he says. “And because the grains are hearty, it stands up and doesn’t get soggy.”



Fall Harvest Quinoa and Lentil Salad
 
Serves: 12 / Preparation time: 30 minutes


Total time: 1 hour


1½ cups quinoa 
5 cups water 
1½ cups lentils 
½ cup green onion 
½ cup diced red pepper 
2 tablespoons diced red onion 
½ cup mix of sliced orange and white carrots 
½ cup diced sweet potatoes 
½ cup cooked butternut squash, diced 
½ cup fresh corn off cob 
6 tablespoons orange juice 
2 tablespoons lime juice 
1 tablespoon balsamic vinegar 
1 clove minced garlic 
2 tablespoons chopped mint 
Sea salt and cracked black pepper


Rinse quinoa several times and drain well. In two separate pots, bring 2½ cups water to a boil. Add the quinoa to one and cook 15 minutes or until all liquid is absorbed, remove from heat and let stand for 10 minutes, fluff with fork and let cool. Add lentils to the other and cook al dente, drain and cool.


Meanwhile, chop the green onions, red pepper, red onion, carrots, sweet potatoes and squash into ¼-inch dice. In a large pot, quick-steam the squash, and if desired the sweet potatoes, carrots and corn until just crisp tender. Remove from the pot and cool. In a small bowl combine the orange juice, lime juice and balsamic vinegar.


Just before serving, place the cooled quinoa and lentils in a serving dish. Add the juice mixture and toss to coat; fold in all vegetables, garlic and mint. Season the salad to taste with salt and pepper just before serving.


From Joe Nader, executive chef, Levy Restaurants, Ford Field. Not tested. Nutrition information not available.





Blackhawks Steak Sandwich

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Take a tip from Chef Arcomone at the United Center and serve up hearty steak sandwiches topped with this dynamite flavored butter for the next home game!

 

For the sandwich:

Steak Butter

Ingredients:
1/2 diced yellow onion
1/2 Tbs pureed garlic
1 Tbs brown sugar
1 Tbs tomato paste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 oz orange juice
1/2 oz lemon juice
1/2 Tbs Worcestershire sauce
1/2 oz red wine vinegar
1/4 Tbs Kosher salt
1/4 Tbs table grind pepper
1/2 Tbs olive oil
1 cup A-1 sauce
1 lb butter

Directions:
In a medium sauce pot, over medium heat, add olive oil and saute onions and garlic until translucent. Add remaining ingredients and slowly simmer for 45 minutes. Remove from heat and let cool to room temperature. When cool, you can mix steak sauce and butter.

Spread on your favorite bread and top with fresh grilled steak, lettuce and tomato!

Read more: http://wgntv.com/2013/09/25/lunchbreak-steak-sandwich/#ixzz2gn4ZoBVQ

Wrigley Field's Chicago Chopped Relish

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With the All-Star Game going on, Wrigley Field's Executive Chef David Burns took a break  to show fans how to make a simple Chicago Chopped Relish.  

See Chef David demonstrate his delicious recipe here, or check out the recipe below. 

Chicago Chopped Relish

Ingredients:
1 cup vine ripe tomatoes, small diced
1 cup white onions, small diced
1 cup neon relish
1 cup cucumbers, peeled and small diced
1/2 cup sport peppers, chopped

Directions:
Mix all of these toppings in a bowl.

Ravinia Latin Grain Salad

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Chef Matthew Ford of brings this easy to make salad from Ravinia to your kitchen! 

Latin Grain Salad with cumin-lime vinaigrette

½ cup quinoa, cooked

½ cup brown rice, cooked

¼ cup black beans, rinsed well

½ red bell pepper, small dice

½ red onion, small dice

2 ears of corn, blistered on grill and kernels cut from the ear

2 Tbsp parsley, chives, green onion or cilantro chopped for garnish

Combine all ingredients in a bowl, add enough dressing to just coat.  This salad is great served immediately or refrigerated overnight and served the next day.

Cumin-lime vinaigrette:

5 limes, juiced

1½ Tbsp cumin

1 clove garlic, minced

4 oz olive oil

Kosher salt and Ground Black pepper to taste

Combine all dressing ingredients and whisk until well incorporated.  

Congratulations to the Chicago Blackhawks!

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Toast the Stanley Cup winners with a tall glass of Green Juice the players use to fuel the action on the ice created by United Center Chef Mike Arcomone!

Chicago Blackhawks Green Juice Recipe 

(Adapted from Dr. Oz's Green Drink)

Method: Combine all ingredients in juicer.

Yield: Each recipe makes 2 gallons.

Green Juice #1

3 pineapples, peeled and cored
1 1/2 carrots
3/4 cups spinach
2 1/2 bunches parsley
3 bunches kale
6 tbsp honey
1 lime, juice only
3 cucumbers
1 1/2 bottles mineral water

Green Juice #2
5 bananas, peeled
3 pineapples, peeled and cored
1 1/2 carrots
3/4 cups spinach
3 bunches parsley
3 bunches kale
6 tbsp honey
1 lime, juice only
3 cucumbers
1 1/2 bottles mineral water

Green Juice #3
3/4 cups spinach
4 cucumbers
1/4 head celery
3 bunches parsley
1/2 small bunch mint
2 carrots
4 apples, cored and seeded
1 lime, juice only
1 lemon, juice only
2 pineapples, peeled and cored
1 1/2 bottles mineral water

Dig In!

Levy will always stay as fresh as the ingredients we use in every dish we plate. Here you’ll see everything we’re doing to bring you what’s deliciously new in the world of Levy. Look in on culinary creations often, and try them out at home for yourself!

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Crab Cakes topped with a lemon aioli.