Fleming’s Prime Steakhouse will host a special five-course dinner on July 30 at 6:30 p.m. At $90 per person each course will be paired with Grgich Hills wines. The Grgich Hills wines are completely organic grown and they are Biodynamic® certified.  ”We are very pleased to be hosting this dinner,” says Curtis Nordeen Chicago’s operating partner. “Grgich Hills is one of the legacy wineries in the U.S. and is largely responsible for establishing California wines internationally. The wines are magnificent, pure and simple, and we enjoy working with them.”

The evening will start with a champagne reception. For first course Fleming will serve the Seafood Ceviche in the Cucumber Cup and will be paired with the Fume Blanc 2008. For the second course, the Spinach Roasted Portobello Salad with breaded Brie and red wine vinaigrette will be served with the Chardonnay 2007. Followed by the Sesame Crusted Ahi Tuna Mignon the third course will be paired with the Merlot 2005.

Fleming’s popular Prime Ribeye will be served as the fourth course with sautéed sweet corn and fire roasted high country asparagus toped with the famous Fleming F17 sauce. This main course will be paired with Cabernet 2006.

For dessert the Key Lime Pie with Graham Cracker crust will conclude the evening and be paired with the late harvest dessert wine the Grgich Hills Violetta 2006. Reservations are reguired and space is limited.

Fleming’s Prime Steakhouse • 25 East Ohio Street • 312.329.9463

Recently PINK was joined by Executive Chef Russell Skall of Fleming’s Prime Steakhouse & Wine Bar in Chicago, and convinced Chef Russel to share his recipe for his deliciously famed Prime Rib. This recipe serves 8.

Ingredients

6 -7 lb.             Ribeye lip-on
2 tbsp              Olive Oil
1 1/2 tbsp.       Garlic Pepper Spice
1 tbsp.             Kosher Salt
1 tbsp.             Granulated Onion
2 tbsp.             Thyme, Dry

Procedure
The day prior to cooking, wipe any excess moisture, and then trim fat to 1/2″ from the end of the loin before placing on a sheet pan. Brush olive oil around the rib. Combine garlic pepper spice, Kosher salt, granulated onion and thyme in a mixing bowl. Rub the seasonings around the rib. Cover the ribeye with a piece of wax paper and refrigerate overnight. To cook, place the ribeye on a sheet pan in a 400 degree oven for 15-20 minutes to brown. Reduce oven temperature to 250 degrees.  Pour off fluid then cover and cook for 2 – 2.5 hours to an internal temperature of 120 degrees.
How To Serve: Cut into portions and serve with creamy horseradish sauce.

HORSERADISH CREAM SAUCE
Ingredients
3 cups            Sour Cream
½ cup              Prepared Horseradish
1 tbsp.             Worcestershire Sauce
4 tbsp.            Chopped fresh Chives
1 tsp.               White Pepper
1 tbsp.             Kosher Salt

Procedure

Place all ingredients in mixing bowl and blend with a wire whip until thoroughly blended. Place in storage container and refrigerate until ready to be served.

.

Recenetly, on a visit to New York City, PINK Publisher David Cohenhad  the pleasure of meeting Executive Chef John Greeley of the legendary ‘21’ Club in midtown Manhattan. Chef John offered PINK readers two of his favorite summer reciepes.  This week PINK shares Chef John’s Pork Belly with Pablamo Peppers.

“Don’t be afraid of pork belly!  Think of it as a cross between a chop and ribs –but with no bones,” says Chef John. “The key to the pork belly is to trim off excess fat from the ends.  Pork is a summertime classic and this dish eliminates the mess factor while enjoying it with your guests.”  Enjoy cooking and eating.

Grilled Pork Belly and Pulled Pork with Roasted Pablano Peppers,Corn and Honey Vinegar Glaze.  Serves 4

Ingredients: 1.5lbs Smoked Pork Belly 1lb Pulled Pork Shoulder 2 Roasted Pablano Peppers • 8 Bibb Lettuce Leaves (to form cups) • 1 c. Corn Kernels (remove corn kernels from cob, blanch in boiling water then shock in ice water.) • ••• c. Vidalia Onion (diced small) • 1 Tbs. Garlic (minced) • 1 oz. Roasted Peanut Oil • 1 Lime (juice only) • 2 Scallions (sliced thin, white and green parts) • 4 Baby Sweet Potato (boiled until tender, cooled, peeled, cut into disks) • ••• c. Honey Vinegar Sauce* (see recipe below) • Salt and Fresh Ground Black Pepper for seasoning

To prepare the Smoked Pork Belly:   1. Season with equal amounts salt, sugar and black pepper  2. Smoke for 1 hour  3. Remove from smoker and roast in oven for 2.5 hours at 275 degrees • 4. Remove and cool in a refrigerator 5. Cut into 6 oz. rectangles ready to grill

To prepare the Roasted Pork Shoulder:   1. Season pork shoulder with equal amounts salt, sugar and black pepper  2. Slow roast for 4-5 hours at 275 degrees until meat is tender and starting to fall apart  3. Remove from oven and use two forks to shred the meat  4. Refrigerate until ready to use.

To prepare the Roasted Pablano Peppers:   1. Rub peppers with olive oil and season with salt  2. Grill over an open fire to char outside of pepper  3. Once completely charred, cover peppers with plastic wrap and let cool (off of the grill) to room temperature  4. Once cooled, remove plastic and wipe off charred skin of pepper   5. Cut in half and remove seeds, then dice flesh of pepper medium

Method:   1. Season cut smoked pork belly with salt and pepper, grill on medium heat being mindful not to burn or allow too many flair ups on the grill.   2. Grill both sides of the pork belly and warm through, then brush with some of the honey vinegar sauce, keep warm.   3. In a medium size fry pan on medium heat, add the roasted peanut oil, onion and garlic to the pan and sauté until translucent.   4. Next add the cooked corn, pork belly and cooked pablano peppers, warm through and season with salt and pepper.   5. Finish the pulled pork mix with lime juice and scallions.   6. Meanwhile in another pan warm the sweet potato slices in oil and re-season them.   7. On four plates, place two Bibb lettuce leaves on each to form a cup.  8. Fill each cup with the pulled pork mix and place the grilled pork belly on the side of it.  9. Arrange 2-3 pieces of sweet potato around the plate.   10. Spoon on some more honey vinegar glaze (recipe below) over belly and a drizzle around the plate.

For the Honey Vinegar Sauce use the following Ingredients: 1/2 c. Clover Honey (or a good Manuka Honey) • 3 Tbs. Cider Vinegar • 1 tsp. Black Pepper (ground medium) • 1 tsp. Salt • 1 tsp. Red Pepper Flakes (minced)

Method: Mix ingredients and reduce by 1/3, cool and reserve.

PINK would like to know your thoughts; please e-mail comments to dine@pinkmag.com.

Bon Apetit !

On a recent visit to New York City, PINK Publisher David Cohen had the distinct pleasure of meeting Executive Chef John Greeley of the legendary ‘21’ Club in midtown Manhattan. Chef John offered to share his favorite summer recipes with PINK readers. This week features the Salmon with Summer Bean Salad.

“I love Salmon, and summer is the perfect time for seasonal salmon like Copper River, or Sockeye” says Chef John, but also adds, ”Be careful not to overcook it, as the fish is at its best medium-rare to medium. What you really need to do,” he continues, “it’s good to request larger size salmon from your fish monger, as they yield thicker filets.”  Since the recipe includes fresh beans, it will be  better “if you buy a variety of different beans, they will add an extra ‘wow’ factor to your salad as well as texture and flavor.” and he finished with a smile,  “Remember we eat with our eyes first!”

Salmon with Warm Summer Bean Salad and Creamer Potatoes – serves 4

Ingredients For the Lemon Butter Emulsion:

2 Lemons (juice and zest)

••• lb Butter (cut into cubes)

1 pinch Cayenne Pepper

1 Tbs. Chopped Parsley

Method:

1. In a stainless steel bowl over a pot with boiling water.

2. Add lemon juice and zest; warm up then Wisk in the chilled butter a cube at a time.

3. When butter is fully incorporated and emulsified remove from heat.

4. Finish with cayenne pepper, chopped parsley and salt to taste.

5. Keep warm and serve while still warm.

Salmon with Warm Summer Bean Salad and Creamer Potato:

Ingredients:

4 Filets of Boneless Salmon, about 7 oz. each (skin on if desired)

1c. Fresh Green Pole Beans (blanched, cut into 1 inch pieces)

1 c. Fresh Roma Beans (blanched, cut into 1 inch pieces)

1 c. Fresh Wax Beans (blanched, cut on bias in 1 inch lengths)

••• c. Bacon (cut into 1 inch x ••• inch pieces)

••• c. Red Onion (peeled and cut into thin strips)

2 Tbs. Fresh Oregano (chopped)

2 Tbs. Fresh Chives (sliced thin)

8 Creamer Potatoes (baked with skin on, cooled and sliced ••• inch thick rounds)

4 Tbs. Lemon Butter Emulsion* (see recipe above)

Method:

1. Season Salmon with salt, black pepper, brush with a touch of olive oil.

2. Grill or sauté fish until medium, keep warm.

3. Sauté potatoes in olive oil until golden brown, flip and do the same on the other side, remove from pan.

4. Season potatoes with salt, and sprinkle with some chives.

5. Add the bacon into the frying pan with oil, and render some of the fat out. Then add  onion and beans.

6. Warm beans through and then add the oregano and re-season.

7. Place beans on plate, and then arrange potatoes next to it.

8. Place the salmon on top of the fish and then drizzle with lemon butter emulsion.

Watch for the Pork Belly with Pablamo Peppers being featured next week.