Lunchbreak: Chef Cleetus Friedman makes nacho sauce and strawberry rhubarb lemonade

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Chef Cleetus Friedman

Square Roots Festival
July 11-13
Lincoln Avenue between Montrose and Wilson Avenues

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Nacho Cheese Sauce

1/2 cup butter
1 cup celery (chopped)
1 cup white onion (chopped)
1 cup carrots (chopped)
1 Tbs chopped garlic
4 bay leafs
1/4 cup oil
3/4 cup flour
4 qts heavy cream
1 cup Belly Fire sauce (or any other hot sauce)
2 cups cheddar cheese (shredded)
2 cups butterkase cheese (shredded)
salt & pepper to taste

Saute vegetables with half the butter. In another pan, use the remaining butter to make a roux with oil and flour. When vegetables are translucent, add cream and bring to a boil. Strain the veggies and stir the cream into the roux. Stir in the cheese and belly fire. Salt and pepper to taste.

Raspberry Lemonade

9 cups water
2 cups sugar
2 lbs berries
2 to 3 cups lemon juice
Ice (as needed)

Cook the rhubarb with the water and sugar until translucent, about 15 minutes. In a blender, puree mixture with berries and lemon juice. Chill. Serve with a garnish with fresh mint.


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