Results tagged “grilling”

For the last two weeks, we've been trying to get in as much grilling as possible before the weather turns into a frozen mess. Unfortunately, there's only so many hot dogs and steaks we can eat before we start longing for something more interesting. This recipe is a great use of the grill, and works as either an appetizer for 4 or a dinner for 2. If you want more, just increase the amount of steak - the amount of marinade/sauce can work for much more meat.

The term "gaucho" for some brings to mind naive, romanticized notions of South American cowboys. For us it means sinking our teeth into a tender, juicy steak, sipping on some malbec and popping on some Steely Dan. Lush Wine & Spirits University Village location (1257 S. Halsted, 312-738-1900) won't have the Dan tomorrow, but they will have everything else as part of a humpday "gaucho party" they're throwing in their fenced-in garden seating. The steaks are going to be wood-grilled, loads of malbec will be available and, if we know the Lushies, they'll also have some tunage ready to drown out the annoying Rat Pack staples their neighbors at Franconello's will undoubtedly be spinning.

After buying some beautiful Portobello mushrooms at Green City Market last weekend, we decided that this would be a great opportunity to start spring off right and break out the grill. Ok, the grill pan - sometimes, an urban cook has to improvise. But we could smell the charcoal of April in our minds.

• Leading off today is this hiring video put together for Lettuce Entertain You property Hub 51 Restaurant and Lounge, an exaggerated parody of Tom Vu infomercials. (via)
• Fresh off his appearance on last night's episode of Top Chef Chicago, Rick Tramonto has a blog over at Restaurant & Institutions magazine website. There are only two posts right now, but Tramonto's an in-demand chef and businessman, so only expect him to update when he has the time and/or something to write about. (Again, via).
• The Tribune ran a wonderful piece yesterday on how some of Our Town's best chefs would reinvent that all-American staple, the hot dog. Check out Shawn McClain's tofu version with kimchi and sport peppers, Rick Bayless' Chi-Mex hot dog, or Charlie Trotter's Asian tuna dog.