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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