WGN Midday News Segments / Lunchbreak

Lunchbreak: e + o chef Rodelio Aglibot makes ribeye chimicurri streak

Chef Rodelio Aglibot

e+o
125 Randhurst Village Drive
Mount Prospect
www.eofoodanddrink.com

 

Recipe from today:

 

Chimichurri

 

Quantity              Unit                                       Ingredient

3                              oz                                          Minced Spanish Onion

3                              oz                                          Minced Garlic

3                             oz                                          Chopped Parsley

1                              oz                                          Chopped Chives

1.5                          oz                                          Chopped Oregano

1.5                          tsp                                         Chili Flake

.5                           oz                                           Kosher Salt

2                           cup                                         Olive Oil

 

Procedure:

 

  1. Combine and mix ingredients into a blender or food processor
  2. Pulse ingredients until the become uniform, DO NOT puree, you want some texture

 

As Steak marinade:

 

Use your favorite cut of beef , marinade in chimichurri for at least 4 hours.

Cook on grill to desired temperature. Serve with chimichurri sauce on side.

 

As sauce: add 1TBS of white vinegar to a cup of chimichurri to use as a sauce

 

 

Confit potato for Patas Bravas

 

Quantity              Unit                          Ingredient

3                              cup                         Small New Potatoes or Yukon potatoes  about 2” diameter

4                              cup                         Canola Oil

1.5                          Tsp                          Kosher Salt

1                              Tbl                          Peppercorn

2                              ea                           Bay Leaf

 

Procedure:

 

  1. Combine all ingredients into saucepot
  2. Cook on med-low flame until fork tender (Light simmer) about 45 minutes
  3. Remove from oil, let cool.  Then quarter cut potatoes
  4. Deep fry at 350 until  golden brown, transfer t bowl and season with paprika dust and salt

 

Paprika Dust

 

Quantity                                Unit                                     Ingredient

1.5                                          oz                                           Ground Spanish Paprika

4                                              oz                                           Granulated Garlic

2                                              oz                                           Onion Powder

2.5                                          oz                                           Ground Turneric

1                                             oz                                           Dry oregano

7                                              oz                                           Kosher Salt

.5                                            oz                                           Cayenne

 

Procedure:

  1. In a bowl combine all ingredients and mix well
  2. store

 

 

Braised Escarole

 

Quantity                                Unit                                     Ingredient

6                                              Oz                                        2’’ Chopped and cleaned escarole

2                                              Oz                                          Chicken Stock

1                                              Tbl                                         Canola Oil

1                                              Tbl                                         Soy Sauce

2                                              Tbl                                       Chopped bacon

1                                              pinch                                    cracked pepper

 

Procedure:

 

  1. Saute bacon and render fat, cook bacon until crispy
  2. Deglaze with Chicken Stock
  3. Add Escarole and braise until slightly wilted
  4. Add Soy and fresh cracked pepper

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