Craig Bell
Reclaimed Bar and Restaurant
3655 N. Western Avenue
Chicago
(773) 857-0943
www.reclaimedbarandrestaurant.com
Event:
May 6
noon – 6:00 p.m.
Kentucky Derby Pig Roast with The Wandering Boys
To purchase tickets:
Other upcoming events:
Sat, May 13, 2017 9:30 p.m.-11:30 p.m. BETA Dogs Jam Session Live Music
Sun, May 14, 2017 10:00 a.m.-3:00 p.m. Mother’s Day Brunch Eventbrite Ticketed Event
Wed, May 17, 2017 7:00 p.m.-9:00 p.m. Leatherbee Tasting Eventbrite Ticketed Event
Sat, May 27, 2017 12:00 p.m.-10:00 p.m. Memorial Weekend Band Aid party @ Dovetail Brewery Eventbrite Ticketed Event
Mon, May 29, 2017 12:00 p.m.-4:00 p.m. Crawfish Boil Eventbrite Ticketed Event
Thu, Jun 8, 2017 7:00 p.m.-10:00 p.m. Food, Music and Booze Pairing Txoko VI Event Paired multi-course dinner Food Music Booze
Sun, Jun 14, 2017 12:00 p.m.-5:00 p.m. Father’s Day BBQ Class with 10th Mountain Bourbon Barrel Aged Cocktail Release Eventbrite Ticketed Event
Blow Torched Beef Tenderloin over Mixed Green Salad with Apple Cider Vinaigrette, Burrata, Heirloom Tomato, Red Onion, Almonds, Sliced Apples
Beef Tenderloin
Ingredients:
1 lb beef tenderloin
Directions:
Cook tenderloin to 120 degrees or rare. Season with sea salt and fresh black pepper. Grill to rare at high heat. Remove from heat and let cool overnight.
Apple Vinaigrette
Ingredients:
1/2 cup un-filtered apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple cider
3 basil leaves
2 tsp honey
3/4 tsp sea or Kosher salt
2 tsp Dijon mustard
1/8 tsp fresh ground black pepper
Directions:
Combine ingredients in a blender and puree until smooth.
Candy Spice
Ingredients:
1/4 cup white sugar
1/4 cup light brown sugar
1/4 tsp cayenne pepper
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
Directions:
Mix all spices thoroughly in a bowl.
Blow Torched Tenderloin
Slice the beef tenderloin into very thin slices. Assemble in a shingle style on drying rack over a saute pan. Liberally dust the beef with the candy spice mixture. Brule the candy spice with torch using indirect heat (be careful not to apply too much heat – this will burn all of the sugars). If you do not have a torch, put under the broiler and watch it carefully.
Salad
Toss 4 cups of the greens in vinaigrette dressing. Plate greens and garnish with apples, tomatoes, burrata, red onion, and almonds (amounts and sizes to your liking). Once the tenderloin is fully caramelized use a spatula to place over salad.
For more information about Big Hatt Gourmet:
http://www.bighatt.com/
