Chefs Paul Kahan and Justin Large
Pilot Light’s 2nd Annual Gala Benefit: Feed Your Mind
Friday, December 5
7:00 p.m. – 10:00 p.m.
Preston Bradley Hall
Chicago Cultural Center
78 E. Washington
For more information and tickets:
The Publican’s Barbecue Carrots
1 pound of small farm carrots, cleaned and halved
1 cup + 1 Tablespoon BBQ rub
1/4 cup toasted pecans, crushed
2 Tablespoons dill yogurt sauce
salt to taste
1/2 Tablespoon lemon juice
1 Tablespoon extra virgin olive oil
In large pot, add 2 gallons of water, 1 cup of the BBQ rub, 1/4 cup of salt. Bring to a boil. Add the carrots and cook until 3/4 done, about 5 minutes. Drain the carrots, reserve for the grill.
Preheat the grill to medium-high. In a bowl, toss the blanched carrots with 1 Tablespoon of BBQ rub and extra virgin olive oil. Arrange on a grill screen, and grill over direct heat until finished. Adjust seasoning as necessary. Arrange carrots on a plate, drizzle with lemon juice, garnish with crushed pecans and dill yogurt sauce. *You can also finish the carrots in a hot pan with oil on the stove.
Makes 1 1/2 cups
1/2 cup dark brown sugar
1/2 cup Kosher salt
4 Tablespoons hot smoked paprika
1 Tablespoon ground black pepper
1 Tablespoon granulated garlic
1 Tablespoon onion granules or onion powder
1/2 Tablespoon celery salt
1 Tablespoon cayenne pepper
1 Tablespoon ground cumin
Combine all in bowl, mix well, store in an airtight container.
Dill Yogurt Sauce
Makes 1 Cup
1 cup plain Greek Yogurt
2 Tablespoons fresh dill, chopped
1 Tablespoon lemon juice
1/4 cup buttermilk
salt to taste
In a medium bowl, combine all ingredients and mix well. Reserve for use.