Chicago Beef Kebabs With Giardiniera And Gremolata Recipes

GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA

Steps:

• Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
• Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
• Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
• Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.

GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA

Steps:

• Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.
• Gremolata: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

CHICAGO-STYLE BEEF SANDWICHES

Steps:

• Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker., In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.

CHICAGO-STYLE HOT GIARDINIERA

Steps:

• In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

CHICAGO ITALIAN BEEF

Steps:

• Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
• Turn over at the 6th and 12th hour interval.
• At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
• Cut bread into 6 inch lengths and slice on the side lengthwise.
• Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
• (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
• Salt to taste.
• OPEN WIDE and enjoy the most wonderful taste sensation.
• May be frozen when cooked.