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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
Serves 4

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.

To Finish:
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.