My Favorite Baked Cod Fillets Portugaise Recipe

I N G R E D I E N TS:

24 Cod fillets, 5-oz portions
1⁄3 cup 75 mL Lemon juice
8 fl oz Melted butter or oil
to taste Salt
to taste White pepper

* 11⁄2 qt Portuguaise Sauce

For each of the following sauces, add the listed ingredients to 1 qt tomato sauce, as indicated.

Portugaise (Portuguese)

Sauté 4 oz onions, cut brunoise, in 1 fl oz (30 mL) oil.

Add 1 lb (500 g) tomato concassé and 1 tsp crushed garlic.

Simmer until reduced by about one-third.

Add 1 qt tomato sauce, adjust seasonings, and add 2–4 tbsp chopped parsley.

PROCEDURE:

1. Place cod fillets on a well-oiled baking sheet or baking pan, flesh side
up (that is, skin side down).
2. Brush the fish lightly with lemon juice. Then brush generously with the
butter or oil and season lightly with salt and pepper.
3. Place the pan in a preheated 350°F oven until done, about
10–15 minutes.
4. Halfway through the cooking time, check the fish and, if the tops appear
to be drying out, brush with more butter or oil.
5. Serve each portion with 2 fl oz sauce. Nap the sauce across the
center of the portion. Do not cover the entire fillet.

VA R I AT I O N S:

Many other fish may be baked according to the basic recipe, such as Haddock (fillets or steaks) Pike (fillets) Halibut (steaks or fillets) Salmon (fillets or steaks)
Snapper (fillets) Perch (fillets) Bluefish (fillets) Swordfish (steaks) Bass (fillets) Flounder (fillets) Mackerel (fillets) Whitefish (fillets).

Other appropriate sauces may be used, such as Melted butter Tomato and tomato-based sauces such as Creole (not for salmon or for very delicate fish like flounder) Beurre noisette Mustard (for strong-flavored fish only, such as mackerel or bluefish) Maître d’hôtel butter Curry (not for salmon or other fat fish).

I hope you enjoy the recipe and we will post more next month.

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A Recipe by Alex Dana from Rosebud

A Recipe by Alex Dana

When I was a little boy my mother always took us to Rosebud on Taylor Street. So naturally whenever I have the chance to write about Alex Dana and/or the Rosebud Restaurants I put my two sense in.

Reposted from http://alexdanachicago.wordpress.com/

Tuscan Beans

Serves 4 | Difficulty: Medium

These buttery beans pack an incredible amount of flavor. Be sure not to let them boil hard or they will begin to break apart.

Filed as Antipasto / Beans / Sides / Starch

Ingredients

• 1 lb Giant Peruvian Lima Beans, Dry
• 1 gallon Water
• 1 Carrot, Lare Diced
• 1 Onion, Large Diced
• 2 stalks Celery, Large Diced
• 2 Bay Leaves
• 2 cloves Garlic, Crushed
• 1 bunch Parsley, Chopped
• Kosher Salt
• Fresh Ground Black Pepper
• Extra Virgin Olive Oil

Preparation Instructions

1. Rinse the beans and make sure they are free of any rocks or stones. Place the beans in water and allow them to soak overnight.
2. The next day, in a large sauce pot, add the beans, water, celery, carrots, onions, bay leaf, garlic and herbs to the pot and bring to a very light simmer.
3. Allow the beans to cook for about two hours, barely simmering, until they are al dente.
4. Add 2 tbsp of salt and let the beans cook for 10 more minutes.
5. Drain the beans and vegetables from the water, cover with olive oil and parsley while still hot and allow them to cool in the oil.
6. Season the beans with salt and pepper and serve

For other great recipes CLICK HERE

I hope you enjoyed this recipe and check back for more.

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Key Lime Pie at Rosebud Steakhouse

Rosebud Steakhouse in Chicago has Amazing desserts, but if you had to pick one of them, we all agreed on the Key Lime Pie. After all it is voted one of best desserts year after year by the local Chicago media. While Rosebud keeps this recipe under lock and key, we decide to give you the closest version we have and share a few pictures of this beauty.

A Key Lime Pie Recipe to Share

Adapted from Gourmet via Epicurious

Ingredients

2 Tbsp. sugar
1 1/4 cups Biscoff cookie crumbs
5 Tbsp. unsalted butter, melted
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
3/4 cup heavy cream chilled
2 Tbsp. powdered sugar

• Preheat the oven to 350°F and get out a 9-inch pie plate, preferably glass.
• Use a fork to stir together cookie crumbs, sugar, and melted butter in a bowl, then press mixture evenly onto bottom and up side of the pie plate.
• Bake for 10 minutes and set aside to cool. Leave oven on.
• Whisk together condensed milk and yolks, then add lime juice and continue whisking until thoroughly combined and slightly thickened.
• Pour filling into crust and return to the oven for 15 minutes. Cool pie completely, then cover and chill overnight or for at least 8 hours.
• When you’re ready to serve, beat the cream and powdered sugar in a bowl using an electric mixer (Jaime wowed me by using her food processor) until it just holds stiff peaks. Add more powdered sugar to taste, if desired. Spoon and smooth the whipped cream over filling and serve.

About Rosebud Steakhouse 
YOU’VE NEVER HAD A STEAK LIKE A ROSEBUD STEAK.

Rosebud. A rare steakhouse, well done. Our medium is prime beef, including bone-in filet mignon. At one block east of Michigan Avenue near the Drake Hotel, we offer an irresistible menu that will tempt your stomach as much as the cool, hip atmosphere will tempt your eyes.

FINE, FRESHLY-CAUGHT SEAFOOD. FOR WHEN YOU’RE NOT IN THE MOOD FOR MEAT.

If steak isn’t on your mind, we have a diverse selection of fine, fresh seafood. Take a look at our blackboard which lists five to eight types of the freshest fish available. Not to mention Dover sole that will make you swoon, our legendary Spinach Salad with Warm Bacon Dressing, Lemon Garlic Whole Boneless Chicken, and BBQ Glazed Bacon Wrapped Scallops. There’s also a daily Rosebud Classic Specialty that changes, well, daily. Plus, our colossal side dishes are a perfect accompaniment to whatever you order, surf or turf. At Rosebud, we pride ourselves on dishes that never fail to turn a drop-in guest into a regular customer.

EAT LIKE A CELEBRITY. DON’T GET BOTHERED LIKE ONE.
A hideaway for locals and celebrities, our menu is as diverse as our clientele. From our wall-spanning granite bar featuring a wine list with over 300 selections, to a variety of single malt scotches that will keep you warm during any Chicago winter, you can be assured that your experience at Rosebud will be like none other you’ve ever had.

COME FOR A GREAT MEAL. STAY FOR THE EXCITEMENT.

As soon as you walk through the door, you’ll know what we’re talking about. Even if it’s your first time at Rosebud, you’ll feel like part of the family right away. This is just one of the reasons celebrities, VIPs, and the like love Rosebud. If we can satisfy them, we’re sure you’ll go home happy.

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Organic Chicken Cooked under a Brick on the Food Network

How to cook Chicken under the Brick

Organic Chicken Cooked under a Brick on the Food Network.

Ingredients

• 2 cups olive oil
• 1 cup lemon juice
• 4 tablespoons minced garlic
• 2 tablespoons lemon zest
• 2 tablespoons chopped rosemary leaves
• 2 tablespoons chopped thyme leaves
• 2 organic chickens (3 to 3 1/2 pounds each)
• 2 tablespoons Emeril’s Original Essence, recipe follows
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 4 bricks, wrapped in aluminum foil

Directions

In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary and thyme. Mix to combine and set aside.

Place the chickens on a cutting board. With a boning knife, cut along the backbone and remove. Place the chickens breast side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast.

Place chickens in a 1-gallon resealable plastic bag and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.

Preheat the oven to 500 degrees F, wrap 4 bricks with aluminum foil and preheat the bricks for 20 minutes. (Alternately, heat the bricks on the grill for 20 minutes.)

Preheat a grill to medium heat.

Remove the chickens from the marinade and season on both sides with the Essence, salt and pepper. Place the chickens, skin side down, on the grill. Place 2 bricks on each chicken to cover completely and flatten. Cook for 6 minutes, turn 90 degrees and cook, for 6 minutes to get good grill marks.

Remove the bricks and turn the birds. Cook on the second side for 4 minutes, then turn 90 degrees and cook for an additional 4 minutes. Remove from the grill, transfer to a roasting pan and place in the oven for 5 minutes, or until the chicken is just cooked through. Remove from the oven, place on a cutting board and let rest for 5 minutes. Cut each bird in half lengthwise. Adjust the seasoning, to taste, and serve while hot.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Picture by Rosebud on Rush

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Spiced Pumpkin Soufflés Recipe, a Thanksgiving Tradition

Spiced Pumpkin Soufflés at Benny’s Chop House:

This year’s Thanksgiving menu at Benny’s Chop House brings forth an especially elegant and delicious pumpkin dessert that will add more than a touch of taste delight to your Thanksgiving meal. The Spiced Pumpkin Soufflés, created by Benny’s pastry Chef Aaron Lindgren, are a delicate and creative way to transform the traditional pumpkin dessert experience into something truly memorable.

You can enjoy this dessert at Benny’s Chop House on Thanksgiving (Thanksgiving dinner is served from noon to 8 p.m. on Thursday, November 24) or, if you’re planning to enjoy Thanksgiving at home, you’ll be thrilled with the accolades you’ll get from your friends and family when you serve this sophisticated dessert creation, made with spiced rum. This year, let the kids enjoy the pumpkin pie while the grownups marvel at your dessert-making prowess.
Here is the recipe and preparation from Chef Lindgren:

Spiced Pumpkin Soufflés

Serves four (4)

Ingredients

4 tablespoons (2 ounces) butter, plus 3 oz. of butter for ramekins
½ cup plus 3 tablespoons sugar for ramekins
½ cup spiced rum
½ cup plus 2 tablespoons canned, unsweetened pumpkin puree
1 tablespoon cinnamon
1 teaspoon powdered ginger
¼ teaspoon clove
¼ cup of milk
¼ teaspoon allspice
Pinch of nutmeg
½ teaspoon salt
8 eggs
6 tablespoons pumpkin powder
3 tablespoons of flour
Pinch of cream of tartar
4 soufflé ramekins, 4 inches or 16 ounces in diameter
Directions

How to prepare the soufflé molds:

Generously grease your soufflé ramekins with 3 tablespoons of melted butter and. Refrigerate the buttered ramekins and then butter them again. Dust the insides of the ramekins with 3 tablespoons of the sugar and return them to the refrigerator. Keep the remaining butter at room temperature.

How to make the pumpkin pastry cream:

Separate the eggs, reserving the whites in the bowl of a stand mixer. In a small bowl, whisk together the pumpkin puree, egg yolks, 1/4C or 2oz. sugar, spices, salt, flour, and pumpkin powder. Gradually add milk and whisk until lumps are removed. Heat the mixture on low, stirring with a whisk, until it begins to thicken. Cook over medium heat stirring vigorously until you can see the bottom of the pan. Cool slightly and stir in the butter and rum, set aside to cool.

Make the meringue:

Combine all but 2 tablespoons of the remaining sugar and 4 tablespoons water in a small saucepan over medium heat and attach a candy thermometer to the side of the pan. Simultaneously place the egg whites in the bowl of a stand mixer and whisk on medium high speed. Once the egg whites begin to foam up, add the cream of tartar. When the egg whites are completely foamy, shiny and begin to hold the lines of a whisk, add the sugar. The whites should become shiny and gain volume. If you see the whites beading (small lumps of egg whites forming on the side of the bowl), you have whipped them too dry; slow the machine down and add the remaining sugar.

Prepare Soufflé Mixture:

Add about a quarter of the meringue to the pumpkin custard to lighten it and then add the remaining meringue by placing a spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top. Rotate the bowl 45 degrees and continue folding until all the egg whites are incorporated.

Fill the prepared ramekins:

Using a rubber or plastic spatula, fill the prepared ramekins with the mixture, avoiding leaving any air pockets under the mixture in the ramekins. Flatten the tops of the ramekins with a metal spatula, scraping any excess mixture back into the bowl. Clean off any bits of mousse that might have dropped onto the sides of the ramekins.

Bake the soufflé:

You can now either bake your soufflés or place them in the refrigerator, covered, for up to 4 hours or in the freezer for up to 24 hours. Before baking frozen soufflés, allow them to sit out at room temperature for 1 hour. When you are ready to bake the soufflés, preheat the oven to 375°F. Bake the soufflés until they are raised over the rims by about ½ their original volume, 9 to 12 minutes in a convection oven or 15 to 20 minutes in a regular oven without a fan.

Egg Nog Crème Anglaise

1 qt heavy cream
1 cup sugar
6 egg yolks
1 tablespoon vanilla extract or 1 vanilla pod
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
Directions:

Heat cream in sauce pot but do not boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Pour through a fine strainer and chill.

If the pressure to make them are too much, here’s Benny’s Contact info.

Benny’s Chop House

444 N. Wabash Ave.

Chicago IL.

312-626-2444

http://www.BennysChopHouse.com

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