Lunchbreak: Chef Cleetus Friedman makes nacho sauce and strawberry rhubarb lemonade

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Cleetus Friedman

Square Roots Festival
July 11-13
Lincoln Avenue between Montrose and Wilson Avenues

For more information:

Nacho Cheese Sauce

1/2 cup butter
1 cup celery (chopped)
1 cup white onion (chopped)
1 cup carrots (chopped)
1 Tbs chopped garlic
4 bay leafs
1/4 cup oil
3/4 cup flour
4 qts heavy cream
1 cup Belly Fire sauce (or any other hot sauce)
2 cups cheddar cheese (shredded)
2 cups butterkase cheese (shredded)
salt & pepper to taste

Saute vegetables with half the butter. In another pan, use the remaining butter to make a roux with oil and flour. When vegetables are translucent, add cream and bring to a boil. Strain the veggies and stir the cream into the roux. Stir in the cheese and belly fire. Salt and pepper to taste.

Raspberry Lemonade

9 cups water
2 cups sugar
2 lbs berries
2 to 3 cups lemon juice
Ice (as needed)

Cook the rhubarb with the water and sugar until translucent, about 15 minutes. In a blender, puree mixture with berries and lemon juice. Chill. Serve with a garnish with fresh mint.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.