WGN Midday News Segments / Lunchbreak

Lunchbreak: Rosebud Steakhouse

Rosebud Steakhouse
192 East Walton Street
(312) 397-1000

Sherry Syrup
Yield: 4 quarts

6 quarts sherry vinegar
1 gallon apple cider
2 oz rosemary
1 lb garlic
1 oz peppercorn
4 lbs brown sugar
2 lbs maple syrup

Add all ingredients to pot and simmer until thick. Strain and reserve

Celery Root Apple Puree

celery root, peeled and diced
yukon potatoes, peeled and dices
granny smith apples, peeled and diced
heavy cream
bay leaf

Add all ingredients to pot and simmer until tender. Remove the vegetables and place in a robot coupe with enough cream to form a stiff puree. Cool and reserve.

Pork Brine

2 gallons water
2 gallons ice
12 oz garlic
1/2 oz bay leaves
6 oz fennel seed
4 oz coriander seed
12 oz mustard seed
4 oz juniper
28 oz kosher salt
38 oz brown sugar
4 oz rosemary

Toast all the spices in a large pot until fragrant. Add all the other ingredients except the ice and bring to a simmer for 15 minutes. Add the ice and mix all ingredients together.


8 Comments to “Lunchbreak: Rosebud Steakhouse”

    vince said:
    March 14, 2013 at 1:01 PM

    This was to be the recipe for Sherry pork chop. Where is it? There is no recipe for how to cook the pork chop!!

    Jack said:
    March 14, 2013 at 1:05 PM

    Same here … where's the pork chop recipe?

      annet said:
      March 18, 2013 at 12:31 PM

      dont hold your breath i amstillwaiting for therecipe even when they faxed wgn the recipe they did not look at it and read it was not for an average meal in other words did not use thier brain so forget wgn

    elyserussowgntv said:
    March 14, 2013 at 1:38 PM

    Hey all – we're working to get the meat portion of this recipe from chef. We will post it here as soon as we can. Thanks for your patience.

    Sandy's sister said:
    March 14, 2013 at 4:39 PM

    Hopefully we will see th pork chop recipe!!!!!

    Luis said:
    March 14, 2013 at 7:54 PM

    Forget the recipe I’m going to Rosebud steakhouse to have the Chef cook it for me, looks delicious!!!

    Pat said:
    March 14, 2013 at 9:12 PM

    If they said they would leave the recipe and then went back on their word, I would not grace them with my presence.

    Capt Bob said:
    March 15, 2013 at 9:38 AM

    What a disappointment. Waiting a day for the recipe and nothing.
    Also the recipes for brine and sherry syrup are not for the average meal. Almost 5 gallons of brine and a gallon a gallon of syrup.Cm'on get real

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