The weather in Chicago is finicky. We all know that. It might be Memorial Day, but temps here are calling for highs in the 60s and a chance of rain. Just the kind of weather to make you want to bring that holiday barbecue back indoors.
We know this about our fine city. So to prepare you for all that is nasty about Chicago in spring, we’ve worked up some fine recipes that will work inside the comfort of your dining room or outside should you be brave enough to don the fleece jacket and eat outside.
You will need either skewers or a grilling basket for this recipe (if cooking outside). For cooking inside, you can use skewers, a grilling skillet, or a regular pan.
- 1 lb Hagen’s XL peeled & deveined raw shrimp
- 1 large bell pepper (Artizone Fresh Produce)
- 2 large yellow spanish onion (Artizone Fresh Produce)
- 1 can organic pineapple chunks from Green Grocer
- 4 tbsp Spice House’s Argyle Street Spice Blend
- 1/2 cup Old Town Oil premium white balsamic vinegar
1. Bring water in a large pot to a boil.
2. Boil the shrimp until they curl up, turn pink, and float.
3. When the shrimp are cooked, strain out the water and let the shrimp cool.
4. While the shrimp are boiling, cut the top and bottom off of the onion and then quarter the remainder into large chunks.
5. Chop the bottom and top off of the pepper and then clean and devein the interior.
6. Coarsely chop the pepper and place with the onion.
7. Add pineapple chunks to the pepper and onion.
8. Pour the oil into a large plate. Arrange the spice blend on another large plate the length of the skewers.
9. If you’re using skewers, alternate the shrimp, pepper, pineapple, and onions.
10. Coat both sides of the skewers (or just the mixture of shrimp, pineapple, onion, and pepper) with oil, then repeat with the spices.
11. Put the shrimp on the bar-b (or the stove).
- 1 bag portobello mushrooms
- 1 package hamburger buns
- 2 tbsp + 1/4 cup Old Town Oil 12 year balsamic vinegar
- 4 tbsp + 1/2 cup Old Town Oil arbequina olive oil
- 1 beefsteak tomato
- 1 ovaline fresh mozzarella
- 1 radicchio
- 1 yellow spanish onion
- 4 cloves organic garlic
- 2 cups Shakedown Red Blend
- 2 tbsp local folks stone ground mustard
- Stem and quarter the radicchio and toss in a large bowl.
- Dice about a quarter cup of onion and add to the bowl.
- Mince 4 cloves garlic, add half to the bowl.
- Add 2 tbsp olive oil, 2 tbsp balsamic, and 1 cup of the wine to the bowl. If non-alcoholic, increase the amounts of balsamic and olive oil.
- Place into a small pot over a medium heat until the mixture begins to boil. If on a grill, place in a skillet or pot that is safe for grilling.
- Pull off once the radicchio is softened and set aside.
- Place the buns face down on the grill or in a toaster. Remove once the face of the bun starts to crisp up.
- Slice 4 slices each of the tomato and set out, slice 4 slices of mozzarella and place atop each of the slices of tomato. Place on top of the bottom bun.
- Stem and clean the mushrooms.
- Toss the mushrooms in the remaining minced garlic and olive oil.
- Place the mushrooms on the grill (or in a pan) stem side up. Once liquid starts to emerge from the stem area, flip to the other side.
- Whisk together the remaining balsamic and the mustard and the 1/2 cup of olive oil.
- Once the mushrooms are done, place them on a plate lined with a paper towel and pat dry.
- Brush with the balsamic mustard dressing.
- Pour the other cup of wine into a glass. Enjoy at your leisure.
- Place one mushroom on top of the mozzarella on each burger. Top with the braised radicchio and the other half of the bun and serve.
- 2 avocados
- 1 tomato
- 1 mango
- 1 yellow spanish onion
- 1 lemon
- 1 clove garlic
- salt and pepper to taste
- 4 chicken breasts
- 4 tbsp Hyde Park Spice Blend from Spice house
- Trim and coarsely dice the tomato. Place into a medium bowl.
- Mince the garlic and add to the bowl along with salt and pepper (to the amount you prefer).
- Roll a lemon back and forth on your cutting board a couple times, applying pressure with your palm.
- Cut in half and squeeze juice into bowl, holding one hand underneath the onion to catch seeds.
- Halve the two avocados, remove pits, and scoop the avocado’s meat into the bowl. Discard the skins.
- Remove the flesh of the mango from the pit. Mangos have a large pit in the center. It is best to place the mango so its length goes away from you and the thinner width is facing you. Cut the fruit into just about thirds. The center piece contains the pit and can be discarded.
- Cut a crosshatch pattern into the flesh of each side of the mango with a nice, scoop into the bowl.
- Mix the contents of the bowl to desired consistency. Note: if you prefer a creamier textured guacamole, it is best to mix the avocado in before the mango gets added. If you have a ripe mango the flesh can be quite firm and it will make it hard to produce a creamy texture.
- Rub each chicken breast with 1 tbsp each of Spice House’s Hyde Park spice blend.
- Place chicken on grill or into a pan until cooked through.
- Top with the guacamole and serve.