Hi Chef…What are the chances of getting your mac n cheese recipe?? We (4 generations of girls–gma, mom, daughter and granddaughter) and stayed at the Westin and ate at the Grill THREE times on our three day trip. Daughter (and I) LOVED the mac n cheese. I have a friend who is sick and I wanted to make some comfort food…the perfect time to get the recipe for myself : )

Much appreciated!!
We look forward to seeing you again soon!! - Terri

Hi Terri and thank you for your post.  I hope your friend enjoys the Macaroni and Cheese!  Chef Sola

Macaroni and Cheese
Cheese Sauce:
2 cups Whole Milk
1 Lb Velveeta (cut into chunks)
½ Lb Danish Fontina Cheese (grated)
4 oz Gruyere Cheese (grated)
Pinch Cayenne Pepper
Pinch Ground Black Pepper

Topping Recipe:
2 cups Panko Bread Crumbs
1 cup Fontina Cheese (small grate)
1 cup Gruyere Cheese (small grate)
** Mix above together

Step 1 To make Cheese Sauce; Heat up Milk, Velveeta, Danish Fontina, Gruyere Cheese, Cayenne and Ground Pepper over low heat till melted (keep to side until Pasta is cooked)
Step 2 Toss cooked Pasta with “warm” Cheese Sauce and place in baking dish (estimate 1 cup of Sauce per cup of Cooked Pasta, you may add or remove more sauce depending on desired creaminess)
Step 3 Sprinkle Panko Cheese topping on top of Macaroni and Cheese mixture and place under the Broiler till brown.

I would appreciate it very much if you could e-mail to me your recipe for Braised Short Ribs with Mashed potatoes and the Scallops with spinach and onions. All of your recipes are divine and I really enjoy eating at your restaurant. - Judy

Hello Judy and thank you for your question and compliment.  I just had another guest ask for the Braised Short Ribs.  You can find the recipe in the previous post.  They are delicious!  As for the Scallops, they are in an Orange Fennel Beurre Blanc Sauce.  Please enjoy both recipes.  We look forward to your next visit.

Scallops with an Orange Fennel Beurre Blanc Sauce

½ each Fennel Bulb – sliced
1 ea Leek – sliced in rough strips (white part only)
1 cup White Wine
1 cup Orange Juice
1 cup Whipping Cream
¼ Lb. Un-Salted Butter
½ tsp. Salt
½ tsp. Cracked Black Pepper
1 Tbl. Vegetable Oil

Step 1 – In stainless steel sauce pan sweat leeks and fennel slices in oil till they start getting translucent (about 5 to 8 minutes)

Step 2 – Add the Wine, OJ, Salt and Cracked Black Pepper; Reduce mixture by half over medium heat.

Step 3 – Strain mixture and place back into saucepan; add Whipping Cream and reduce by half again over medium heat

Step 4 – Remove from heat and whisk in Butter – season with Salt to taste.

Cooking Scallops

Dry Pack Scallops (Not Frozen)
Salt and Pepper
Vegetable Oil
Chopped Chives for garnish

Step 1 Season Scallops with Salt and Pepper (both sides)

Step 2 Heat skillet over med-high and add Vegetable Oil; when oil is hot add Scallops. Let Scallops cook for about 3 minutes per side before turning (if Scallops stick and don’t want to be turned then cook a little longer till the realease from pan and have a golden crust). Serve Scallops medium rare with the Orange Fennel Beurre Blanc Sauce.

Hi!  The short rib’s are amazing! Can I get the recipe!  Or at least the sauce?? - C.J.

Absolutely!  Enjoy!

Braised Short Ribs

½ cup + 1Tbl Cottonseed Oil  (Or Canola Oil)
2 ½ Lbs. Kosher-cut 3 Bone Short Ribs - 2″ thick
1 cup Onion, celery, carrots - combined and cubed
1 ea. Bay Leaf
¼ cup Brandy
4 cups Beef Stock
1 Tbl Arrowroot
2 Tbl Steak Seasoning Mix - granulated garlic, kosher salt & pepper
½ cup Onion - cut into 3″ julienne strips
½ cup Turnip - peeled and cut into 3″ julienne strips
½ cup Celery - cut into 3″ julienne strips
Chopped parsley, for garnish
Step 1 - Season short ribs with Steak seasoning all around. In large skillet heat ½ cup oil, once oil is hot, then place the short ribs in skillet to sear. Cook for about 2 minutes on each side or until browned. Remove short ribs from pan and set aside. Leave remaining oil in skillet and bring back to medium high heat. Place the cubed vegetables and bay leaf in the skillet, sauté for 3-4 minutes or until vegetables start to brown.

Steps 2 - Place braised vegetables in roasting pan, and then place the short ribs on top of the vegetables. Add in the brandy and beef broth; be sure to cover the short ribs with the beef broth. Cover roasting pan with foil and bake at 350 degrees for 1 hour and 45 minutes or until meat starts to fall off the bone

Step 3 - While short ribs are cooking peel turnips and cut into 3″ julienne strips. Cut celery and onions also into 3″ julienne strips. Lightly steam vegetables until al dente and hold on the side. Turnips will take a little longer to cook al dente.

Step 4 - Remove short ribs from pan and set aside. Strain the beef broth liquid in separate container and save. Melt 1-tablespoon oil in a small skillet. Stir in the arrowroot until smooth. Cook and stir until golden brown. Stir in ½ cup the strained liquid stirring until smooth and slightly thickened. Gradually add remaining strained liquid and continue cooking over medium-low heat, stirring until the sauce is smooth and slightly thickened. Strain again. Season to taste with salt and pepper.

Step 5 - Heat 1 to 2 tablespoons oil in pan then add your julienne onion, celery and turnips and sauté until lightly browned. Place short ribs on plate, ladle sauce over the short ribs and then place cooked vegetables on top. Garnish with chopped parsley and serve with Horseradish Sauce

Makes two servings

Short Rib Sauce

2 Tbl Butter (unsalted)
2 Tbl Shallots, diced
½ cup Onions, chopped rough
1 Bay Leaves
¼ cup Brandy
½ gal. Short Rib Stock (drain grease) or Swanson Beef Broth
2 Tbl Beef Base
½ cup Roux*

Step 1 - In a large heavy bottom sauce pot, sauté the butter, shallots, onions and bay leaf for 5-8 minutes.

Step 2 - Add in the brandy and light with a match to burn off the alcohol.

Step 3 - Once the alcohol is burned off then add in the beef stock and beef base. Bring to a medium boil and reduce over high heat for 10 minutes.

Step 4 - Add in the roux to lightly tighten Let cook for 15-20 minutes over medium heat. Strain, season with little lemon juice and hot sauce to taste.

*Roux mix - ¼ cup of clarified butter mixed with 1 cup of all purpose flour

Would love to try the Mango Rice Pudding recipe from Taste of Chicago! I can’t find anything else like it anywhere. Would you please share it? Mindy

Thank you for your post Mindy.  We had a lot of very positive comments on the Mango Rice Pudding at the Taste of Chicago.  Here is the recipe.  Enjoy! - Chef Sola

THE GRILL MANGO RICE PUDDING

¼ lb. Butter
1 cup Cal-Rose rice (Chinese short grain rice)
1 cup Sugar
1 each 3″ Vanilla Bean
2 ea. Cinnamon Sticks
2 ½ qts. Milk
2 Egg yolks
¼ cup Water
1 cup Dried Cranberry’s
1 tsp Salt
1 qt Chunky Mango Puree

Step 1 - In a 6 quart saucepan, mix butter, rice, sugar, vanilla bean, cinnamon sticks, salt and milk. Cook over medium high fire and stir every 2 minutes until it comes to a boil. Reduce heat to medium and continue to stir every 2 minutes for an additional 10 minutes.

Step 2 - In a separate bowl, mix egg yolks and 1-tablespoon water, add to rice mixture and continue to stir every 3-4 minutes until mixture begins to thicken (approximately 20 minutes)

Step 3 - Pour pudding into bowl and place in refrigerator. Stir every 10-15 minutes for two to three hours until cool. Pour in dried Cranberries and Mango Puree, mix well and let refrigerate

Recipe makes eight 6 oz. portions.

The Gezpacho at the Taste of Chicago was great.  Could you send me the recipe? Mel

Thank you for stopping by and visiting us at the Taste of Chicago.  Stop by the restaurant sometime.  Here is the Gazpacho recipe.  Let me know how it turns out. - Chef Sola

Gazpacho Soup

4 ea Tomatoes, peeled and seeded
4 ea Cucumbers, peeled and seeded (long way)
1 cup Onion, small
1 cup Water - filtered
4 cups Tomato Juice
3 TBL EVOO - Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar
2 tsp. Garlic, minced
1 TBL Oregano, Mexican whole “dry buds”
1 tsp. Ground Cumin
2 TBL Worchester Sauce
1 ea Avocado, diced small
1/4 cup Chives, chopped fine
Kosher Salt and Hot Sauce to taste

Cooking Directions
Step 1 - Place tomatoes, cucumbers and onions in Cuisinart using 1/8th julienne blade into a large bowl.

Step 2 - Add water, 2 cups tomato juice, olive oil, red wine vinegar, garlic, oregano and dry cumin. Place in refrigerator and let stand for 12 hours.

Step 3 - Take out of the refrigerator and add in the remaining 2 cups tomato juice. Add in the L&P and season with hot sauce and salt to taste.

To serve - Ladle into soup bowl and garnish on top with diced avocado and chives.

Just watched the video on facebook of the Flourless Chocolate Cake being made by Chef Daniel Winans.  Can I get the recipe for the cake?  It looks great.  Linda

Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Step 1 - Melt butter and the chocolate in a double boiler.
Step 2 - Sift cocoa and add to sugar
Step 3 - Whip eggs well and add the cocoa and sugar to the eggs.
Step 4 - Cool butter mixture and fold into the egg mixture.
Step 5 - Bake in an 8 inch lined and buttered springform pan for 25 mintues in a 350 degree oven.
Step 6 - Cool for 2 hours.