Nick Santangelo, Executive Chef - Jake Melnick’s Corner Tap
Jake Melnick’s Corner Tap
41 E. Superior St
Chicago, IL 60611
Today's dishes that will be available every Friday during the Lent Season from March 8th through April 19th, as well as Ash Wednesday on March 6.
Crispy Buffalo Cauliflower
|Head of cauliflower, cut in florets||1|
|all purpose flour||2||cups|
|Jakes Buffalo Sauce||8 (1)||Oz (cup)|
|canola oil for frying|
|celery or carrot sticks|
Mix the buttermilk with 1 tsp of the seasoning salt. Marinate cauliflower about 30 minutes.
Mix the remaining seasoning salt, garlic salt, white pepper and flour. Dredge cauliflower in seasoned flour and shake off excess
Fry florets in a portable fryer or a heavy bottomed pot with Canola oil at 350 degrees.
Fry until crisp and tender, about 4-5 minutes. Toss with Buffalo sauce.
Serve with carrots, celery, ranch or blue cheese dressing. Enjoy!
|Portobello , Large||3||ea|
|Pastrami spice to taste|
|sauerkraut||8 (1)||oz (cup)|
|Swiss Cheese, sliced||4||ea|
|thousand Island||2 (4)||oz (T)|
|Marble Rye, sliced||4||ea|
Clean “gills” of Portobello with a spoon. Toss with Olive oil and pastrami spice. Roast in a 350 degree oven for about 20 minutes.
Slice each Portobello on a bias into thick slices, about 5 slices each.
Toast bread with butter on a pan or griddle.
Spread each slice of bread with Thousand Island. Top bread with mushrooms, kraut, swiss cheese and heat in a 350 degree oven or in the pan until melted.