Levy Restaurants Restaurants Sports & Entertainment Convention Centers Catering & Private Events Dig In Careers Company Search Derby Shrimp & Grits with Tasso Gravy Posted Apr 22, 2015 What goes well with a Mint Julep? Shrimp and grits, of course! Surprise your Derby party guests with the same dish that our chefs at Churchill Downs will be serving at the 141st running of the Kentucky Derby. Shrimp 1 Pound shrimp, peeled and deveined 1 tablespoon Olive oil 1 tablespoon Butter Heat olive oil and butter in a skillet over medium heat. Sauté onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes or until shrimp turn pink. Grits 1 cup white Wiesenberger grits 2 cups water 2 cups milk 2 cups white cheddar cheese, grated 1tablespoon salt- or more to taste 1 teaspoon white pepper Combine milk and water in a 5 qt. heavy bottomed sauce pan. Add the salt to the liquids and bring to a boil. Add the grits to the pot, whisking until well incorporated keep stirring until the water comes back to a slight boil. Reduce heat to very low. Cover and let grits cook very slowly and gently for about 30 minutes or until they are tender to the tongue and the liquid is absorbed. Add white pepper, cayenne and cheese. Tasso Gravy 2 tablespoons butter 1/2 pound Tasso, diced 3 tablespoons all-purpose flour 1 cup strong coffee 2 cups chicken broth 2 dash tabasco sauce Salt and pepper to taste Melt butter in a skillet; add Tasso, and sauté until browned. Whisk in flour, and cook, whisking constantly, until lightly browned. Whisk in coffee and broth; simmer, whisking until smooth, 15 minutes .season, salt, and pepper. Assembly Place grits large platter, place shrimp on top of grits, and then top with Tasso gravy. 0 Leave a comment Share Criminalita Negroni Recipe from Spiaggia's Barman Derek Mercer Posted Apr 09, 2015 Shortly after the invention of the Negroni, some intrepid bartender switched out the cocktail's gin for a pour of whiskey, giving birth to the Boulevardier. Nearly a century later, Derek Mercer, Barman at Chicago's famed restaurant Spiaggia, ventured to use some of his favorite ingredients to create the next evolution of the cocktail, the Criminalita Negroni. This easy recipe makes a complex cocktail that serves as a perfect apertif or nightcap. INGREDIENTS 2 oz Redemption Rye 1 oz Punt e Mes 1 oz Campari 1 bar spoon of Contratto Fernet 2 dashes of Peychauds bitters 1 slice of orange peel INSTRUCTIONS Combine all ingredients except the peel in a mixing glass. Add ice, stir to combine, and strain into a coupe. Pinch the peel over the glass to release the orange's natural oils. Garnish with the peel and serve. 0 Leave a comment Share Goodnight by Charles Joly Posted Feb 05, 2015 Charles Joly is the hottest and most honored mixologist on today's bartending scene, recently taking home the title of Diageo World Class Bartender of the Year, the first American to ever receive this honor. Charles's status as a bartending rock star will serve him well when he mixes and serves two of his signature cocktails - the Goodnight and the Sunset Margarita - at the 2015 Grammy Awards. While most of us aren't lucky enough to score a ticket to the Grammys, Charles has generously shared the recipe for his Goodnight cocktail so that we can all experience our inner rockstar. INGREDIENTS 1 1/2 oz Charles Goodnight 100 Proof Bourbon whiskey 1/2 oz Lustau East India Sherry 1/2 oz Cocchi di Torino Sweet Vermouth 1/4 oz St. George Coffee liqueur 3 drops Wilks & Wilson’s Chicory Pecan Bitters Orange swath INSTRUCTIONS Fill mixing glass with ice Pour Charles Goodnight 100 Proof Kentucky Bourbon, Sherry, Vermouth and Coffee Liqueur into mixing glass. Stir drink Place 1 large ice cube or sphere in rocks glass Strain and pour into rocks glass Add 3 drops Chicory Pecan Bitters Cut orange swath from fresh orange and twist over drink to release orange oil mist. Garnish with orange twist and serve. 0 Leave a comment Share Dave Pearson's Famous Lasagna Posted Aug 26, 2014 Total Time: 2 hr 45 min Prep: 20 min |Inactive Prep: -- |Cook: 2 hr 25 min Level:EasyYield:20 servings. Ingredients Salt 3 pounds lasagna noodles 2 pounds ground beef 2 pounds ground pork 10 cloves garlic, minced 1 red onion, diced 2 cups white wine Three 29-ounce cans tomato sauce 1 bunch basil, julienned 1 1/2 pounds ricotta 1 1/2 pounds shredded mozzarella 1 pound grated Parmesan Directions Special equipment: One 20-by-12-by-3-inch disposable pan with lid Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain, and then set aside. Heat a large saucepan over medium-high heat and add the beef and pork. Cook until evenly browned, breaking any large lumps, until there is no more pink, about 15 minutes. Add the garlic and onions. Cook, stirring occasionally, until the onions are translucent, 12 to 15 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Bring the liquid to a simmer and cook until reduced by about one-third, about 10 minutes. Add the tomato sauce, bring to a boil and reduce to a simmer. Cook for 30 to 35 minutes. Add 2 teaspoons salt and the basil, and set aside. Spread 2 cups of the sauce on the bottom of the pan. Arrange the pasta sheets side by side, covering the bottom of the pan. Spread 2 cups more of the sauce over the noodles, then evenly spread one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan over the sauce. Spread another 2 cups of sauce over the Parmesan and repeat the layers starting with noodles until you have 3 layers. The final layer should end with the Parmesan on top. Cover the pan with a lid and bake the lasagna until the cheese begins to bubble around the edges, 1 hour. Slice and serve hot. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results. . 0 Leave a comment Share Use Fresh Berries for Chef Jason Tingley's Strawberry Shortcake Posted Jul 25, 2014 Serves 10 Ingredients Lemon Butter Cream Biscuit 3 ½ cups all purpose flour ¼ teaspoon sea salt 4 tablespoons sugar 2 tablespoons baking powder zest from one lemon ½ tablespoon lemon extract 2 cups heavy cream (use 1 ¾ cups and ¼ cup to brush on top of the biscuits) 7 ½ ounces diced unsalted butter Sugar Poached Orange Pinwheels 1 pound orange pinwheels (¼ inch slices) 8 ounces sugar 2 cups water ½ of one vanilla bean (sliced lengthwise) Marinated Strawberries 2 pounds quartered strawberries 4 ounces sugar 2 ounces water Whipped Cream 2 cups heavy cream ½ cup sugar 1 teaspoon vanilla extract Plating 30 ounces mascarpone cheese 10 mint sprigs Lemon Butter Cream Biscuit Start by pre-heating the oven to 400˚ degrees. In a large mixing bowl stir together the flour, salt and baking powder. Using your fingers or a pastry cutter , cut the butter into small pieces. Lightly stir in the heavy cream with a fork until the dough comes together. Do not over mix. On a table or counter sprinkle some extra flour followed by biscuit dough. Using a pastry roller, roll out the dough to ¾ inch thick. Cut out the dough into 2 ½ inch circles with a ring cutter. Place on a parchment lined sheet pan; brush the sides and top with heavy cream, dust with sugar and bake until golden brown (about 25 -35 minutes). Remove from oven and let cool. Sugar Poached Orange Pinwheels In a sauce pan, add the sugar, water and vanilla, bring to a boil and simmer for 5 minutes. Add the oranges and simmer for 1 minute and remove from the heat. Let the oranges cool on the counter for an hour before refrigerating. When cooled cut the oranges into pie like quarters, and place back into the liquid until plating. Marinated Strawberries Using a blender, add ¼ pound of strawberries, water and 1 ounce of sugar, blend into a puree. In a mixing bowl add the remainder of strawberries, sugar and puree. Mix together and keep cool in the refrigerator until plating. Whipped Cream In a high speed blender, add the heavy cream, sugar, and vanilla extract. Blend until stiff peaks form. Be careful not to over mix, Store in a pastry bag with a star tip, keep cool. Plating- Cut the biscuit in half lengthwise, place bottom of biscuit on a plate. Meanwhile in a mixing bowl add the mascarpone cheese, ½ pound of the poached orange quarters and mix together. Place a 3 ounce portion on top of the biscuit bottom, followed by a large spoonful of marinated strawberries, then the biscuit top. Pipe out some whipped cream on top add the mint sprig. Place some orange quarters around the plate. It is ready to enjoy! Leave a comment Share Warm Bananas Foster from Chef Lincoln Engstrom at Texas Motor Speedway Posted Jun 27, 2014 For each serving you will need- 1 banana peeled and sliced ½” thick on a bias 1 TBL butter 2 TBL brown sugar 1 TBL dark rum I scoop good quality vanilla ice cream ground cinnamon, to taste 1 TBL Texas pecan halves Melt the butter and sugar in a 8” sauté pan over medium heat. When the mixture starts to bubble, add the banana to the pan. Toss and cook for a minute or until the banana is well coated. STAND BACK and add the rum to the pan. By tilting the pan slightly, the alcohol will ignite. Cook until the flames subside, add the mixture to a serving bowl. Top with the ice cream, a sprinkle of cinnamon and the pecans and serve immediately. 0 Leave a comment Share Chef Joseph Martin's Sea Bass with Rock Shrimp Salsa Posted Jun 13, 2014 Serves: 4 [plus plenty of salsa for another dish] Ingredients: Fish 4 sea bass fillets (8 oz. each) 2 organic lemons (halved horizontally and grilled) Several Cilantro sprigs (garnish) Salt and pepper to taste 4 oz. extra virgin olive oil Salsa (makes approx. 3 cups) 8 oz. rock shrimp, poached and chilled 1 baby cucumber, diced ¼” pieces 2 oz. organic red bell pepper, diced ¼” pieces 2 oz. organic orange bell pepper, diced ¼” pieces 4 oz. organic red onion, diced ¼” pieces 1 Organic Shallot, minced 2 oz. Cilantro, finely chopped 2 oz. fresh mint, julienned 2 organic roma tomatoes, diced ¼” pieces 1 jalapeño pepper, seeded, finely chopped** 6 oz. baby pineapple, diced ¼” pieces** 1 oz.lime juice Preparation Salsa: Combine all ingredients. Can be made up to two days in advance or shrimp can be sautéed with the rest of the ingredients and served hot. Bass: Season with salt and pepper to taste. Heat oil in sauté pan until it begins to smoke, sear fillets on both sides for about 2-3 minutes. Plating Place fillet in center of plate. Top with salsa. Place grilled lemon to one side of the fish. Garnish with cilantro springs. Drizzle olive oil around the plate. Serve. 0 Leave a comment Share Pan Seared Snapper on Caramelized Watermelon Steak: Marlins Park Posted Apr 21, 2014 6oz Red Snapper Filet 2tbsp Butter 3ea Thyme Sprigs 2ea Garlic Cloves, Smashed TT Sea Salt & Pepper 1ea Watermelon Steak, Cut 3x5x1 1tbsp Olive Oil TT Sea Salt & Pepper 4oz Snow Crab Meat, removed from shell 1ea Vine Ripe Tomato, cut into thin wedges 1tsp Red Onion, Fine diced 1tsp Micro Cilantro 2tbsp Mango, Fine diced .5tsp Jalapeno, de-seeded, fine diced .5tsp Lime Juice 1tsp Olive Oil 12oz Passion Fruit Puree 2oz Chardonnay Wine 3oz Granulated Sugar TT Sea Salt & White Pepper 1tbsp Soy Lecithin Snapper: Begin by making sure there are no pin bones in the filet. Make three slits into the skin of the filet and season with salt and pepper. Place a 12 inch skillet over medium heat until is heated thoroughly. Place butter in pan and follow with garlic and thyme. Place filet skin side down and allow searing for 2 min. Carefully flip the filet over and begin ladling melted butter over filet until fully cooked. Watermelon Steak: Cut watermelon in to a 3X5X1 inch steak. Season with salt & pepper. Heat a nonstick pan over medium high heat. Sear watermelon until caramelized. Turn steak over once. Once both sides have caramelized remove from pan and reserve. Snow Crab Salad: Remove crab flesh from shell. Cut into 2 inch strips. Mix mango, onion, jalapeno, lime juice, olive oil and season with salt & pepper. Gently fold in crab and tomato wedges. Taste and re-season if needed. Passion Air: Place passion fruit puree, wine, sugar and soy lecithin in a 32oz container and mix with hand blender until soy lecithin has dissolved. Taste liquid and season with salt and pepper. Continue blending on an angle until liquid begins to form an airy top of bubbles. Remove hand blender and reserve until needed. Assembly: Place watermelon steak slightly offset the center of the plate. Place snapper filet over watermelon steak. Top filet with crab salad in center of the filet. Place some passion air over crab salad and next to watermelon steak. Garnish with micro cilantro. 0 Leave a comment Share Big Ten Big Dawgs 2014 Posted Mar 14, 2014 Bankers Life Fieldhouse is serving up some delicious dogs to Big Ten fans. Make them at home to celebrate your teams! Illinois Fighting Illini Cheddar Dawg Cheddar cheese, Dijon mustard and blue tortilla strips Indiana Hoosier Dawg Coleslaw, red pepper relish and fried onions Iowa Hawkeye Dawg Southwest-style corn salsa, corn tortilla strips & pepper jack cheese Michigan Go Blue Bleu Cheese & Bacon Dawg Bleu cheese coleslaw, bacon and golden mustard Michigan State Spicy Spartan Dawg Pepper jack cheese, jalapeno pickle relish and spicy mustard Minnesota Gopher Chili Dawg Chili, Cheddar Cheese Sauce, diced onions and Fritos chips Northwestern Wildcat Dawg Purple onion marmalade, provolone cheese and Creole mustard Ohio State Buckeye Dawg Spicy mustard kraut and red pepper relish Penn State Roaring Lion Dawg Coarse grain mustard, jalapeno relish, blue corn tortillas and sauerkraut Purdue Boilermaker Dawg Smokey black bean salsa, golden mustard and cheddar cheese Wisconsin Cheesy Badger Dawg Cheddar cheese sauce, pepper jack, provolone, Cheetos and pepper relish Nebraska Cornhusker Dawg Tomato corn relish, provolone cheese, crispy corn chips 0 Leave a comment Share Super Super Bowl Dish: Chicken Verde Meatballs Posted Jan 31, 2014 Makes: 32 meatballs / Preparation time: 35 minutes (plus chilling time) / Total time: 1 hour You can make these meatballs smaller than 1 ounce if you choose. Look for Cotija cheese in the specialty cheese section of grocery stores. Cotija is a crumbly, salty cheese similar to feta. Ingredients ■ 1 large egg ■ ¼ cup heavy whipping cream ■ 6 whole-corn tortillas (6-inch size) ■ 1 tablespoon olive oil ■ 1 medium yellow onion, peeled, diced small ■ 1 large poblano pepper, diced ■ 1 tablespoon cumin ■ 1 tablespoon dried oregano (Mexican, if desired) ■ 1½ pounds ground chicken breast ■ ½ cup chopped cilantro leaves ■ ½ cup grated Cotija cheese ■ 2 teaspoons kosher salt ■ 2 teaspoons black pepper ■ 1 to 2 tablespoons canola oil ■ Favorite Salsa Verde Directions In a blender or food processor fitted with the steel blade, combine egg, cream and tortillas and purée till smooth. In a medium size sauté pan, heat olive oil. Add the onion, poblano pepper, cumin and oregano; sauté until soft. Let cool. In a large bowl, place the ground chicken, cilantro, cheese, salt, pepper, tortilla mixture and onion mixture. Mix well, but do not over mix. Refrigerate for 30 to 40 minutes to let flavors come together. If desired, take a small amount and form into a patty to sample. Sear in a sauté pan till fully cooked and taste to ensure that seasonings are correct. To form the meatballs, scoop out 1-ounce (or smaller) portions using a small ice cream or cookie scoop to give yourself a consistent measure. Once you have scooped out all of the mixture, roll the balls in your hands to make them uniform in shape. Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon canola oil. Working in batches and adding more canola oil as necessary, place the meatballs in pan and sear them on all sides to get a nice brown crust. Once all meatballs are seared, place them in a baking dish and finish in the oven for about 10 minutes or until cooked through. Add Salsa Verde Sauce to meatballs and let simmer on low heat on the stove for 30 minutes. 0 Leave a comment Share 1 2 3 4 5 6 7 8 9 10 ... DIG IN! Levy will always stay as fresh as the ingredients we use in every dish we plate. Here you’ll see everything we’re doing to bring you what’s deliciously new in the world of Levy. Look in on culinary creations often, and try them out at home for yourself! SEARCH OUR RECIPES All Recipes ( view all ) Cocktails ( view all ) Dessert ( view all ) Main Course ( view all ) Appetizer ( view all ) Salad ( view all ) LEVY ON THE WEB GREATEST HITS GET THIS RECIPE Crab Cakes topped with a lemon aioli. ARCHIVES 2015 April 2015 February 2014 August 2014 July 2014 June 2014 April 2014 March 2014 January 2013 November 2013 October 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2012 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2011 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 January ©2014 Levy Restaurants. All Rights Reserved. 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