Chef Ashlee Aubin from Salero is here to teach us how to make some of their signature paella with bomba rice, saffron, clams, chorizo, and lemon. Read more about Salero, check out the other items on their menu, or make a reservation on their website!
Chef Luigi Garcia from Riva Crab House joins us to share how to make Riva's Lobster Corn Bisque. The Lobster Corn Bisque was featured on their special Leap Day Menu, but the dish can be enjoyed all year round at Riva's or your own home.
Find out more about Riva's, check out their menu, or make a reservation on their website!
Charles Joly from Crafthouse Cocktails shares some easy tips for making old fashioneds. Keep it simple, and rely on good ingredients.
To check out more from Charles Joly, and to learn more about Crafthouse Cocktails, visit their website!
Franco Francese from Mattone Restaurant shows Felicia how to toss pizza dough! For more information head to MattoneRestaurant.com or visit their location in La Grange Park at 9 E. 31st St.
And get this - they are offering 10% off for viewers who come in and mention the segment with Franco.
The deal will last through the end of July.
- 1/4 Cup Olive Oil
- 1 Onion, diced
- 2 Cloves Garlic, Sliced
- 1/4 Cup Spanish Dry Chorizo, Diced
- 1 Tbsp Spnaish Smoked Hot Paprika
- 1 Pinch Saffron
- 1/2 Cup White Wine
- 8 Cups Chicken or Vegetable Stock, Hot
- 1/4 Piquillo Peppers, Diced (Italian Roasted Peppers OK Substitute)
- 2 Cups Bomba Or Paella Rice (Arborio Ok Substitute)
- 20 Manila or Littleneck Clams (Mussels Ok Substitute)
- Lemon Juice (To Taste)
- Parsley, Chiffonade
- Salt (To Taste)
In a large wide pan heat olive oil on medium heat for 1 minute.
Add diced onion and garlic and a big pinch of salt, cook for 4 minutes.
Add dry chorizo and paprika, cook for 3 minutes.
Add the Bomba rice, cook for 2 minutes, until rice in glossy and the edges become transparent.
Add the saffron and piquillo peppers.
Deglaze with white wine, cook until reduced by half.
Add half of the chicken stock, cook for 12 minutes, stirring frequently.
Add half of the remaining stock, cook for 6 minutes, stirring frequently.
Give the rice a taste. If it still very hard, add all the remaining stock. If it feels like its starting to be cooked, add half the remaining stock.
Continue adding stock and cooking until the rice is nicely al dente.
Add the clams, turn heat to low and cover. Cook for 2-5 minutes, until all the clams are open.
Stir in lemon juice and parsley. Taste for seasoning.
- 1 cup White Onions (diced)
- 1 oz Garlic (diced)
- 1 cup Carrots (diced)
- 1 cup Yellow Squash (diced)
- 2 cups of Sweet Corn
- 2 oz Brandy
- 1 pinch Saffron
- 1 gal Lobster Broth
- 2 qt Heavy Whipping Cream
- 1 tbsp Salt
- 1 tbsp White Pepper
- 8 oz Lobster Meat
- 1/4 Cup Butter
- 2 tbsp Olive Oil
Add butter and olive oil to pan. Sautee onions, garlic, carrots, squash, and corn, until they are tender.
Deglaze the pan with brandy and add lobster broth, whipping cream, salt and pepper to taste
When plating, pour the soup in a large bowl and garnish with lobster meat and parsley
Old Old Fashioned
- 2 oz. Overproof American Whiskey
- Barspoon of Simple Syrup
- Dash of Angostura Bitters
- Orange Peel
Add whiskey, simple syrup, Angostura bitters, and ice to glass.
Stir ingredients together.
Remove orange peel and twist over glass to release orange oils. After, roll orange peel and use it as a drink garnish.
Mattone Restaurant and Bar Signature Pizza Dough Recipe
- 2.5 lbs. high gluten flour
- 2.5 lbs. Patent Flour
- 2 ounces sugar
- 1.5 tablespoons salt
- 1.5 tablespoons fresh yeast
- 7 tablespoons butter
- 8 ounces of salad oil
- 11 ounces 2% milk
- 25 ounces warm water
Combine both flours, sugar and salt into a large mixer on low setting with dough hook accessory.
Dissolve butter in the milk on stove until butter is melted.
Add fresh yeast to flour mixture and then start adding warm buttermilk combination.
When butter and milk is added then start adding the oil.
When the oil is all added you can start adding warm water slowly and mix for about 12 minutes.
Remove from mixer and cover at room temperature for 60 minutes before using.