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Lunchbreak: PM Prime Steakhouse chef Dominic Zumpano makes hot wing raviloi

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Chef Dominic Zumpano

PM Prime Steakhouse
310 Green Bay Road
(847) 433-0600

Hot Wing Ravioli

Per Plate:
6 ricotta filled ravioli (store bought is fine or homemade)
8 oz braised chicken
2 oz hot sauce
1 oz herb butter
1.50 oz blue cheese sauce
6-8 celery leaves

Herb Butter

2 sticks unsalted butter
1/4 oz tarragon, finely chopped

Let butter soften to room temperature and mix in chopped tarragon

Blue Cheese Sauce

20 oz good blue cheese
1 oz champagne vinegar
2 oz buttermilk
4 oz mayo
salt and pepper to taste

Blend all ingredients until smooth.

Braised Chicken

8 chicken leg and thighs, bone-in
4 oz celery, chopped
4 oz onion, chopped
4 oz carrot, chopped
1/2 oz garlic, chopped
1/4 oz red chili flakes
3 cups chicken broth
1/2 cup white wine

Season the chicken legs and thighs with salt and pepper and sear both sides in a deep sided pot. Remove after browned on both sides and place on paper towel, add vegetables, garlic, and chili flakes and caramelize. Add white wine then add the chicken pieces back in the pot and add broth and simmer for about thirty minutes. Let cool slightly and pull meat from the bone.  Discard the bones and reserve the meat.

To assemble the dish:
Cook 6 ravioli in salted boiling water for 6-8 minutes, strain and reserve.  Re-warm the braised chicken slowly in a sauté pan with the hot sauce and herb butter.  Add the ravioli to the chicken mixture and toss to coat the ravioli.  Place the blue cheese on the bottom of the plate, arrange ravioli in a circle and top with the braised chicken and garnish with celery leaves.


The Blackhawk Margarita

“El Kanado” “El Kandiablo”

“The Un - Que Passa”

Black rimmed martini glass with Black Sea Salt and a Blood Orange Garnish

1 oz. (30 ml.) Blue Curacao

1 oz. (30 ml.) Chambord

2 oz. (60 ml.) Tequila (Don Questo)

Spash of Mezcal

Dash of Lime Juice

Cranberry juice to taste (the red base layer)


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