Cheers to another Friday in Chicago! Yes, it really is Friday once again…you made it through another week! And next week, we actually have something to look forward to in the form of Cinco de Mayo falling on Taco Tuesday! Mark your calendars now and get ready to fiesta with an extra special Cinco de Mayo menu 🌮 🥑
If you don’t want to cook, our Wicker Park favorite etta has a fiesta feast and a margarita kit that you can order and pick-up! That will make your life and party extra easy {ORDER}. If you do want to get fancy in the kitchen though, there are also plenty of delicious recipes to try and recreate from the city’s best chefs…
Burn Baby Burn from Cabana Club
Ingredients:
1 1/2 oz. Banhez Mezcal 2 oz. Grapefruit Juice 1 oz. agave (approx. 1 sliced jalapeno to 1 deli agave, cook to temp; taste for spice) 1 oz. lime juice spicy bitters to taste
Method:
Combine all the above ingredients in your favorite rocks glass, then serve over ice. This was their hottest (literally and by popularity) drink of last summer ’19 cabana season!
Gadabout Guacamole from Gadabout Chicago
Ingredients:
3 ripe avocados 1 roma tomato, small diced ½ yellow onion, peeled and small diced 2 cloves of garlic, minced 2 jalapenos, seeded and small diced ½ cup cilantro (leaves and small stems), roughly chopped Juice of 2 limes Salt to taste
Method:
In a bowl, combine the tomato, onion, garlic, and jalapenos. Split all avocados in half lengthwise and remove pit with a knife by whacking it once with the blade until it catches, turning it and discarding. With a fork, mash the avocado in the bowl with the other ingredients to combine. You’re going for a chunky dip consistency instead of a completely smooth pureé, but it’s ultimately up to you how you like your guac. Once you’ve achieved that, season to taste with salt and lime juice. Once it’s delicious, add the chopped cilantro and mix. Serve with tortilla chips, tacos, burritos, or whatever you have at home!
Shrimp and Scallop Ceviche (serves four) from Wixter Market
Ingredients:
One bag of Wixter Seafood American Shrimp One bag of Wixter Seafood American Scallops Juice of 8 limes 1 serrano chile, thinly sliced ½ red onion, thinly sliced and soaked in cold water for 15 min ¼ bunch cilantro, roughly chopped 1 avocado Salt to taste 1 tbsp EVOO
Method:
Bring pot of water to simmer on stove and season with salt. Add scallops to pot, stirring occasionally until cooked through. The water should never exceed a gentle simmer! Remove scallops and put on a cooling rack and chill in fridge. Then add shrimp to pot, stirring occasionally until cooked through; again, the water should never exceed a gentle simmer. Remove shrimp to a cooling rack and chill in the fridge along with the scallops. Marinate scallops and shrimp in lime juice for at least ½ hour, up to over night, after they are cooled.
Once they have marinated, remove the scallops and shrimp from the lime juice and reserve. Toss shrimp and scallops with chiles, onions, olive oil, and season with some of the reserved lime juice then salt to taste. Dice the avocado. Add the diced avocado and cilantro and toss gently with the shrimp and scallops. Serve chilled with tortilla chips of tostadas!
Street Style Corn from Dos Urban Cantina
Ingredients for Street Corn:
6 oz. of sweet corn kernels 1 oz. cooked hominy, rinsed if canned 2 tbsp mayo 4 tbsp ground queso cotija (Mexican aged cheese) 1 tsp arbol chile powder ½ c masa pudding 1 tbsp unsalted butter Cilantro leaves
Ingredients for Arbol Chile Powder:
5 arbol chiles 1 tbsp smoked paprika
Ingredients for Masa Pudding (yields approximately 1 c):
2 oz of smooth masa for tortillas (you can buy prepared masa at a mexican market or you can buy masa flour and make your own) 4 oz water 1 oz cubed butter
Method for Arbol Chile Powder:
Preheat and oven to 325 degrees. Place arbol chiles on a sheet pan and toast until aromatic, about 10 minutes. When cool to the touch, remove stem and pulverize in a blender with the smoked paprika
Method for Masa Pudding:
In a blender, combine the masa and water, and puree until smooth. Over a medium heat add the masa water to pan and cook stirring constantly. The mixture will begin to thicken and will resemble a pudding in about 10-15 minutes. At this point add the butter and salt as needed. Reserve warm in the pan and cover with plastic wrap.
Method for Street Corn:
Over medium heat, melt butter and add corn and hominy. When warm and cooked through, add salt to taste. In a medium bowl, add a ½ c of masa pudding to the bottom of the bowl and cover with the cooked corn mixture. With a squeeze bottle, drizzle the mayo over the corn. Sprinkle the cheese over the corn, then finish with some of the arbol chile and torn cilantro leaves.
The post An At-Home Cinco de Mayo Menu from Chicago’s Chefs appeared first on Lux & Concord - A Chicago Lifestyle Blog - A women's lifestyle blog offering inspiration for your closet, career, and more..
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