Rox City Grill Revisted

In August of '09, we tried the Rox City Grill... I believe it was after a visit to the symphony, and since we were planning to ring in 2010 at the Hotel Baker, the opportunity to enjoy Rox' offerings again presented itself.

Rather than just ordering the same thing as what we ordered last time, Chez opted to 'walk on the wild side' and try something new for each and every course... well, not the cocktail, of course. Chez simply will not 'Do a Meal' without his snifter of angelic love juice.

On to the meal! We started out with the appetizer course and rather than the 'Most Excellent' Lobster Martini that graced our mouths last time, Chez decided to try the Kumamoto Oyster Shooters. These shooter (three) were served up in trumpet flutes and suspended in a tomato, scallion, red jalapeno and ponzu broth. As any gourmand knows, Kumamoto Oysters are grown suspended in nets above the sea floor, thus removing any chance of getting that 'telltale grit' that many oysters bring to the plate. Chez was just a bit disappointed when he felt a bit of shell in shooter #2. Now in fairness, it wasn't sandy grit, but it still messed up that mouth feel that good oysters bring to the meal. So what is the final score for these beauties... B+.

On to the main course! Sheb decided to go with a traditional Fillet Mignon served on a bed of truffled smoked potato salad, mushrooms and a green peppercorn Szechwan sauce. She reports that the steak, which she ordered done 'medium', was grilled to perfection but that the star of the plate was the potato salad, which was an excellent alternative to the traditional steakhouse fare. The peppercorn sauce complimented the steak nicely and the overall presentation of the dish was quite enjoyable. Score - A+.

Chez decided to try something 'new' with his choice and he ordered the Pan Roasted Skate, served with cauliflower, radicchio, capers, lemon gel and whipped saffron-ginger foam. Since his experience with skate is extremely limited (as in none) Chez has no baseline to evaluate the dish. He will say that it was tasty, had the subtle flavor of scallops or perhaps King Crab Legs. The presentation on the dish was fair, and could have used a 'dark, green or leafy' element... but the foam was 'pretty'. As for the grade... A-

And then there was dessert! Now Chez knows his desserts and Chez loves his desserts... his ever expanding waistline can attest to this, but this dessert was the 'Hands Down' winner of the evening and worthy of a re-order. It was light, sweet, savory, a multitude of textures and to top it off... it was a delight for the eyes. So, what was this jewel on the Fox called? Date Fritters, stuffed with cream cheese, served with pistachio gelato atop a toasted cranberry pound cake. If you order nothing else off the Rox City Grill menu, at the beautiful Hotel Baker in Saint Charles, Illinois, make sure that this is ordered. You will not be disappointed.... Chez promises it is an A+.

Vegtable Latkes (makes 10)

It was most appropriate that these were the winner of the Star for Chez Hanukkah-themed dinner.

This lighter take on the classic recipe will be gobbled up as quickly as the original—and while it can be served with applesauce and sour cream, just 'all by themselves' is just as good... and no doubt, good for you.

Try them out, and see if you don't agree that these are a real 'keeper.

- Chez

Ingredients

• 1 large parsnip, peeled and shredded
• 1 large russet potatoes, scrubbed and shredded
• 1 large carrots, peeled and shredded
• 1/2 red onion, chopped
• 3/4 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• 3 large eggs, beaten
• Salt and pepper to taste
• 3/4 cup vegetable oil

Preparation

1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.


2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.


3. Heat the oil in a large skillet over medium-high heat.


4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side.


5. Transfer the latkes to a paper towel–lined baking sheet in a 200°F oven until serving.

Thyme Infused Individual Yorkshire Puddings

Chez has never delved into the world of Yorkshire Puddings until Christmas Dinner - 2009. After sampling these little morsels they may become an annual tradition in his kitchen. Heck, they might be a tradition for every weekend!

Chez has to give credit where it is due. This was not his recipe, he has Claire Robinson to thank for expanding his culinary horizons. You can check out how easy it is to make these at: http://www.foodnetwork.com/yorkshire-pudding/video/index.html.

If you have never tried [or wanted to try] Yorkshire Pudding before, set aside your preconceived ideas, give your food prejudices a rest and try these.
Trust me, have I ever let you down?

- Chez

Ingredients

• 1 teaspoon kosher salt
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 3 eggs, beaten
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup reserved pan fat from a Roast Beef [Cook's note: olive oil can replace cooking fat if none is available]
  

Directions

1. Sift the salt and the flour into a large bowl.
2. Add half the milk and all the eggs into the flour mixture and whisk until smooth.
3. Whisk in remaining milk, and then the thyme.
4. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes.
5. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray.
6. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires!
7. Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven.
8. The batter will sizzle when being poured into the hot fat.
9. Bake in the oven for approximately 20 minutes or until risen and golden brown in color.
10. Turn oven off and leave puddings in the oven for just 5 more minutes to help set.
11. Remove puddings and serve while hot and puffed.

Sage Shortbread Cookies

This cookie says, "Welcome to the holiday season", like no other cookie I have ever had, The subtle sage and the salt/sweet combo along with the buttery overtones combine to make a classic cookie even better. And to make it even better, these jewels are super-easy! From now on, this one will be in Chez' permanent Cookie Recipe Box! {I'm wondering if the flavors would play as well together if the herb was rosemary? Hmmmm...}

- Chez

INGREDIENTS:

• 2 cups all purpose flour
• 1/2 cup powdered sugar
• 1 1/2 tablespoons dried - Rubbed Dalmatian Sage
• 1 teaspoon coarse kosher salt (This is a must so don't use table salt!)
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch-thick pieces, room temperature
• confectioners sugar

Preparation:

1. Blend first 4 ingredients in processor.
2. Add butter; using on/off turns, process until dough comes together.
3. Divide in half. Shape each dough piece into log about 1 1/2 inches in diameter.
4. Chill until firm enough to slice, about 30 minutes.
5. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment.
6. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes.
7. Reverse sheets so bottom sheet is on top rack of oven and top sheet is on bottom rack.
8. Bake until cookies are golden, about 10-15 minutes longer.
9. Cool on racks.
10. Once cool, dust with confectioners sugar,

Mashed Potato Bread (makes 2 loaves)

While not technically a 'Star', Chez did want to share this recipe with you, if for no other reason than to proclaim that he managed to make a bread that wasn't so dense as to serve as an anchor for a steamship. Even when one considers that it is potato bread, it was surprisingly light and the crispy crust (gained through the 'double bake') was very good with just a smear of butter and a dollop of jam. Give it a try and see if you don't agree that this one is a keeper.

- Chez

Ingredients:

• 1 9- to 11-ounce russet potato, peeled, cut into 1-inch pieces
• 2 cups (or more) water
• 2 teaspoons dry yeast
• 1/4 cup warm water (105°F. to 115°F)
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 cup whole wheat flour
• 3 3/4 cups (about) unbleached all purpose flour
• 1 large egg white, beaten with 1 tbs water

Instructions:

1. Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes.
2. Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups).
3. Cool liquid to 105°F to 115°F. Mash potato in small bowl until smooth.
4. Add mashed potato and 1 teaspoon yeast to cooking liquid.
5. Cover bowl with plastic and let starter stand at room temperature overnight.

=============================

1. Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend.
2. Let stand until yeast dissolves, about 10 minutes.
3. Stir yeast mixture into starter. Stir in melted butter, honey and salt.
4. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough.
5. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.
6. Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic.
7. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. Lightly flour 2 large baking sheets. Punch down dough.
9. Turn dough out onto floured work surface and knead until smooth, about 3 minutes.
10. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf.
    Transfer to prepared baking sheets. Cover with dry towel.
11. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.
12. Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F.
13. Using sharp knife cut 5 diagonal slashes in surface of each loaf.
14. Brush loaves with egg wash.
15. Bake loaves 10 minutes. Reduce oven temperature to 400°F.
16. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer.
17. Cool on racks.
    

(Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then re-warm, wrapped in foil, in 350°F oven 15 minutes.)