Chicago Eats

CHICAGO STYLE HOT DOG

THE FOUNDATION:

  • • All beef hot dog
  • • Steamed poppy seed hot dog bun

TOPPINGS:

  • • Yellow mustard
  • • Green relish
  • • Fresh chopped onions
  • • Fresh chopped onions
  • • A kosher-style pickle spear
  • • A couple of spicy peppers
  • • A dash of celery salt

DIRECTIONS:

  • • Boil or steam the hot dog
  • • Steam the bun
  • • Place dog in the bun and layer the toppings

The recipes used in creating the Chicago Draft Style line of hand crafted beverages were formulated to pair perfectly with Chicago's most iconic foods, hot dogs, beef and "Chicago" pizza. What pleasantly surprised us was how many other culinary offerings were pairing so well with our flavors. Sweet or savory, fine dining or casual, at home or out or outside with your grill, Chicago Draft Style completes the Chicago dining experience.


CHICAGO DEEP DISH PIZZA

Recipe courtesy of Marc Malnati, Lou Malanati's Pizzeria, Chicago, Illinois

INGREDIENTS:

Pizza Dough:

  • • 16 ounces water
  • • 1/8 -ounce yeast
  • • 1/8 -ounce yeast
  • • 2 pounds bread flour
  • • 1/4 cup olive oil
  • • 1/4 cup commeal

Toppings:

  • • 2 cups tomato sauce, jar or homemade
  • • 2 cups shredded mozzarella
  • • 1/2 cup sliced mushrooms
  • • 1/2 cup grated Romano
  • • 1/2 cup sliced pepperoni
  • • 1/2 cup grated Parmesan

DIRECTIONS:

Ina mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coded with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high. Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.

The recipes used in creating the Chicago Draft Style line of hand crafted beverages were formulated to pair perfectly with Chicago's most iconic foods, hot dogs, beef and "Chicago" pizza. What pleasantly surprised us was how many other culinary offerings were pairing so well with our flavors. Sweet or savory, fine dining or casual, at home or out or outside with your grill, Chicago Draft Style completes the Chicago dining experience.


CHICAGO BEEF SANDWICH

Recipe courtesy of Guy Fieri

INGREDIENTS - MAKES 6:

  • • 4 pounds top round with fat cap
  • • 3 TBSPs Italian seasoning
  • • 2 TBSPs soh
  • • 2 TBSPs fresh cracked black pepper
  • • 1 TSP cayenne
  • • 1 TBSP paprika
  • • 1 TSP red chili flakes
  • • 3 TBSPs bacon fat, or canola oil
  • • 3 yellow onions, chopped

DIRECTIONS:

  • • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  • • Preheat oven to 275 degrees F.
  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and odd Worcestershire sauce, beef stock and bay leaves.
  • • Place roosting pan in the oven and cook for 3 hours, uncovered, or until on instant-read thermometer registers 135 degrees Fin center. Remove, let cool, then slice very thin.
  • • Fool broth in roasting pan and remove the fat that rises to the top. Strain.
  • • Reheat the broth, and odd the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

The recipes used in creating the Chicago Draft Style line of hand crafted beverages were formulated to pair perfectly with Chicago's most iconic foods, hot dogs, beef and "Chicago" pizza. What pleasantly surprised us was how many other culinary offerings were pairing so well with our flavors. Sweet or savory, fine dining or casual, at home or out or outside with your grill, Chicago Draft Style completes the Chicago dining experience.


FRENCH ONION BURGER

INGREDIENTS-MAKES 4

  • • 1 pound 85% lean beef
  • • Caramalized onions : Prepare ahead of time. See below.
    4 large onions sliced to a medium thickness
    2 TBSPs Butter
    1 TBSP Extra Virgin Olive oil
  • • Salt and Pepper
  • • 1 TSP Garlic powder
  • • 1 TBSP Worcestershire Sauce
  • • Mushrooms (optional)
  • • 1/2 pound Brie Cheese cut in slices
  • • 4 Kaiser Rolls, Split

DIRECTIONS:

  • • Carmalize the onions. In a large pan, melt the butter over medium heat. Add the olive oil and onions. Cook the onions for 5 minutes than reduce the heat to low. Cook onions for 30 more minutes or until golden brown. Add salt and pepper to taste. (If you are using the mushrooms, add them to the onion about 3/4 the way through.) Set aside.
  • • In a large bowl, mix together the beef, worcestershire sauce, garlic powder and salt and pepper (to taste.) Form 4 patties.
  • • Heat a grill or cast iron skillet to medium high. Cook burgers for 4 minutes on each side or until desired doneness.
  • • Top each burger with the cheese and heat until melted.
  • • Place a burger on each bun and top woth the onions.

The recipes used in creating the Chicago Draft Style line of hand crafted beverages were formulated to pair perfectly with Chicago's most iconic foods, hot dogs, beef and "Chicago" pizza. What pleasantly surprised us was how many other culinary offerings were pairing so well with our flavors. Sweet or savory, fine dining or casual, at home or out or outside with your grill, Chicago Draft Style completes the Chicago dining experience.


CHICAGO STYLE T-BONE

Chicago style steaks are charred on the outside and cooked to your preference on the inside

INGREDIENTS

  • • T-Bone steak
  • • Corn Oil
  • • 2 TBSP Butter
  • • Salt and Pepper

DIRECTIONS:

  • • Let steak rest at room temperature for 30 minutes.
  • • Brush both sides of meat with oil.
  • • Generously salt and pepper both sides of steak. • Preheat a gas or charcoal grill.
  • • Place steak on the hottest part of grill and cook for 3 minutes on each side.
  • • Continue grilling steak on each side in 3 minute increments until desired doneness.
  • • Remove steak from heat and top with the butter.
  • • Let meat rest for 10 minutes to redistribute juices.
  • • Remove bone and enjoy.

The recipes used in creating the Chicago Draft Style line of hand crafted beverages were formulated to pair perfectly with Chicago's most iconic foods, hot dogs, beef and "Chicago" pizza. What pleasantly surprised us was how many other culinary offerings were pairing so well with our flavors. Sweet or savory, fine dining or casual, at home or out or outside with your grill, Chicago Draft Style completes the Chicago dining experience.