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(312) 467-9696 |
| Lombard |
(630) 953-8880 |
| Schaumburg |
(847) 413-0800 |
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Valentine’s Day is February 14
Mark your calendar: that is a Wednesday, but you may want to celebrate it earlier, during the weekend. We are currently taking reservations. Please call the restaurant, or make a reservation online.
Celebrate Mardi Gras with Beer from New Orleans!
Abita Turbodog is a dark brown ale brewed with Willamette hops and a combination of British pale, crystal and chocolate malts. This combination gives Turbodog its rich body and color and a sweet chocolate-toffee like flavor. Turbodog began as a specialty ale but has gained a huge loyal following and has become one of our three flagship brews. Just a bit stronger than our other brews, so . . .
beware of the dog! If you haven’t heard of Abita before, it was founded in 1986 and is nestled in the piney woods 30 miles north of New Orleans. Today, it brews over 45,000 barrels of beer. Their lagers and ales are still brewed in small batches, hand-crafted by a team of dedicated workers with only the highest ideals of quality. Abita Beer has no preservatives, additives or stabilizers and is cold filtered. Mardi Gras falls on February 20th Check out our Specialty Drink Menu: www.webergrillrestaurant.com
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Portobella Mushrooms Stuffed with Cajun Pork
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| A charming appetizer with kick. This recipe can be doubled to feed a bigger crowd. |
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Sauce
1 small onion, finely chopped
1 tablespoon olive oil
1/4 cup bread crumbs
1/2 cup chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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1/8 teaspoon garlic powder
1/2 teaspoon cider vinegar
8 ounces ground pork
For the mushrooms:
12 portobella mushroom caps (about 2”
diameter each), stemmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil for brushing mushrooms
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To make the stuffing: In a medium sauté pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until tender. Remove from stove and chill completely.
In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled chopped onion, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.
To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil. Divide the pork mixture into 12 equal portions and press one portion into each mushroom. Grill mushrooms stuffing side up over direct low heat, until the stuffing is cooked thoroughly, 15-17 minutes. Serve with fresh tomato sauce or corn relish.
Makes 6 servings
© 1999 Weber-Stephen Products Co. Recipe from www.weber.com®. Used with permission...
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| Grilled Sweet Potatoes |
| Cut potatoes into 1/4 wedges lengthwise. Brush with oil and season lightly. Mark on grill over direct high heat. Place in disposable roasting pan. Put in a 1/2 cup water, cover with plastic and foil. Bake for 25-30 minutes over indirect medium heat (about 350°F) until fork tender. Serve with Maple Bourbon Butter, recipe below. |
MAPLE BOURBON BUTTER
1/2 pound butter, soft
4 ounces maple syrup (100% pure)
1/4 teaspoon kosher salt |
2 tablespoons Jim Beam Bourbon
1/4 tablespoon lemon juice
Pinch cayenne pepper |
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Combine all ingredients. Wrap in parchment paper and freeze. When needed, cut medallions and dollop on the sweet potatoes.
Makes 8-10 servings
© 2006 Weber Grill Restaurant
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| Smokehouse Almond-Crusted Catfish Fillets |
Prep time: 15 minutes
Grilling Time: 5 minutes |
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Crust
1 cup plain bread crumbs
1/2 cup smokehouse almonds
1/4 cup fresh Italian parsley leaves
2 tablespoons finely chopped shallots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
zest and juice of 1 lemon
5 tablespoons unsalted butter,
melted but not hot
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6 catfish fillets, 4 to 6 ounces each, trimmed
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To make the crust: In a food processor, pulse the crust ingredients, except the butter, until the almonds and parsley leaves are finely chopped.
Add the butter and pulse just to combine.
Place the catfish fillets on a work surface and cover each fillet with the crust. Grill over indirect high heat until the fish is opaque in the center and the crust is browned evenly, about 5 minutes. Serve warm.
Makes 4 to 6 servings
© 2007 Weber-Stephen Products Co. Recipe from Weber’s Real GrillingTM. Used with permission. |
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