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Midday Fix: Caribbean jerk marinated shrimp from Kings Bowl chef Joe Malone and details on Rashied Davis’ Chef Bowl 2016

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Rashied Davis and Chef Joe Malone

Chef Bowl 2016
Sunday, April 24
2:00 p.m. - 5:00 p.m.
Kings Bowl Lincoln Park
1500 N. Clybourn

For more information about Saturday Place and the event:


Caribbean Jerk Marinated Shrimp

1/2 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 Tablespoon ginger powder
1 teaspoon fresh thyme, minced
1 teaspoon parsley, minced/chopped
1 1/2 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground allspice
1/8 teaspoon black pepper
1/8 teaspoon dried crushed red pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/4 cup canola oil
3 pounds peeled and deveined shrimp (size 16/20)

Combine all ingredients. Evenly cover the shrimp with marinade and store refrigerated in an airtight container for 24 hours prior to cooking.

Sweet Pineapple Sauce

1/4 cup pineapple juice
1/8 cup sugar
1/16 cup fresno pepper
1 teaspoon garlic, chopped
1 teaspoon cider vinegar
1/8 teaspoon salt
1/2 Tablespoon cilantro, chopped
1/2 Tablespoon cornstarch
1/4 Tablespoon pineapple juice

Blend together first part of pineapple juice, sugar, fresno pepper, garlic, vinegar, salt and cilantro until smooth. Pour everything onto a sauce pan and simmer. Mix together the second part of the pineapple juice with cornstarch and add to the sauce. Simmer for 5 minutes and cool. Serve cold

Brown Rice
1 cup brown rice
1/2 ounce butter
1 1/4 cups water
salt and pepper to taste

Soak the rice in the cold water for 20 minutes and rinse well. Melt butter in pot. Add remaining ingredients and cook until rice is done.

Cilantro Vinaigrette

1 serrano pepper
1 clove garlic, minced
3/4 teaspoons ginger, chopped
1/2 teaspoon honey
2 teaspoons balsamic vinegar
1 teaspoon salt
1/4 cup cilantro
1/2 cup canola oil
1/4 cup lime juice
1/8 teaspoon cumin
1/8 teaspoon pepper

Puree the serrano pepper, garlic, ginger, honey, lime juice, cumin, pepper and salt in the blender. Slowly add the balsamic and the canola oil until the dressing is smooth.

Pico de Gallo

1 cup seeded tomato, diced
1/4 cup red onion, diced
1/2 Tablespoon pickled jalapeno, minced
1 Tablespoon serrano pepper, minced
juice of 1 lime
1 Tablespoon cilantro, chopped
salt and pepper to taste

In a bowl combine all the ingredients together.

Mango Pineapple Salsa

3/4 pounds mango, diced
1/4 cucumber, seeded and diced
1 Tablespoon red onion, finely chopped
1 each fresno pepper, seeded and diced
1/4 Tablespoon agave nectar
1 Tablespoon cilantro, chopped
1/2 oz. lime juice
3/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups pineapple, diced

Combine all the ingredients in a mixing bowl.

Creamy Avocado Sauce

1 avocado, mashed
1/4 cup plain yogurt
1/2 Tablespoon serrano pepper, chopped
1 Tablespoon cilantro, chopped
1/4 teaspoon dried thyme, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 Tablespoon lime juice

Combine all the ingredients in the blender.

Grill 6 jerk marinated butterfly shrimp (keep shrimp on skewer) for 2 minutes on each side (a total of 4 minutes). Heat up 3 corn and flour tortilla shells on flat top for 30 seconds. Mix 1 oz. shredded kale with 0.5 oz. pineapple dipping sauce in a mixing bowl. Place 1/3 of shredded kale in each taco shell, topped with 0.5 oz. of pineapple and mango salsa, 2 grilled jerk marinated shrimp, 0.5 oz. pico de gallo and then drizzle with creamy avocado sauce

In cold sauté pan on medium heat, place 0.5 oz. of cilantro lime, 4 oz. of brown rice, 1 oz. of black beans, 1 oz. grilled corn and 1 oz. Pico de Gallo for 1 minute and 30 seconds. Remove from sauté pan and place in casserole dish. Top casserole dish with 1 oz. shredded jack cheese and place in convection oven at 350 degrees Fahrenheit for 15 seconds

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