Ahead of the 33rd annual Taste of Chicago, running July 10 to July 14 in Grant Park, the city announced the 14 food trucks participating in the food fest.

“Taste of Chicago was created to showcase the city’s culinary scene and food trucks are now a vibrant part of that scene,” Mayor Rahm Emanuel said. “It’s only natural that the trucks join in on the premier food event of summer. We are excited that Taste continues to evolve.”

Before and during evening concerts at the Petrillo Music Shell, attendees can purchase food from trucks parked just east of the lawn at the pavilion. The mayor's office said food trucks will start serving an hour before each concert and serve for the duration of the show.

Trucks will serve three or four regular-size portions and two "taste" portions and will accept the same food and beverage tickets as other Taste booths.

Here's a list of food trucks and corresponding concerts:

July 10, fun.
Bombay Wraps
Taquero Fusion
Giordano’s
The Fat Shallot
The Jerk
Royal Cupcakes and Bakes
Beavers Coffee and Donuts

July 11, Robin Thicke
Taquero Fusion
Giordano’s
Pork Chop
The Fat Shallot
Cheesies
Royal Cupcakes and Bakes
Beavers Coffee and Donuts

July 12, Robert Plant presents the Sensational Space Shifters
Bombay Wraps
The Salsa Truck
JB Alberto Pizza
Pork Chop
The Jerk
Chicago Cupcake
Ice Cubed

July 13, Jill Scott
Bombay Wraps
The Salsa Truck
JB Alberto Pizza
Pork Chop
Cheesies
Chicago Cupcake
Ice Cubed

July 14, Neon Trees
Taquero Fusion
JB Alberto Pizza
The Fat Shallot
The Jerk
Chicago Cupcake
Ice Cubed

The city said concert tickets for Robin Thicke and Neon Trees are still available for $25 at tasteofchicago.us. Lawn seating is free.
 

Ahead of the 33rd annual Taste of Chicago, running July 10 to July 14 in Grant Park, the city announced the 35 restaurants participating in the food fest.

“Taste of Chicago is a great long-standing tradition of summer in the city,” Mayor Rahm Emanuel said. “As our culinary reputation has grown on the national stage, this event continues to reflect the vibrant and diverse restaurant community of Chicago with old favorites and new, exciting worldwide cuisines."

Strips of 12 food and beverage tickets will be available for $8. Each restaurant will offer signature items as well as "taste" portions costing $2.50 or less.

Here's the list of restaurants:

Abbey Pub & Restaurant
3420 W. Grace St.

Bacino’s of Lincoln Park
2204 N. Lincoln Ave.

Beat Kitchen
2100 W. Belmont Ave.

Billy Goat Inn
1535 W. Madison St.

BJ’s Market & Bakery
8734 S. Stony Island Ave.

Bobak Sausage Co.
5725 S. Archer Ave.

Bombay Spice Grill & Wine
450 N. Clark St.

Caffe Gelato
2034 W. Division St.

Carbon Live Fire Mexican Grill
300 W. 26th St.

Churro Factory
3755 W. Armitage St.

Connie’s Pizza
2371 S. Archer Ave.

Cubby Bear Lounge, Ltd.
1059 W. Addison St.

Dominick’s
Chicagoland Locations

Eli’s Cheesecake
6701 W. Forest Preserve Dr.

Flip Crepes
131 N. Clinton. St., Suite 12

Franco’s Ristorante
300 W. 31st St.

The Fudge Pot
1532 N. Wells St.

Gold Coast Dogs
225 S. Canal St.

Iyanze
4623 N. Broadway St.

Kasia’s Deli
2101 W. Chicago Ave.

Lao Ma La Chinese Restaurant
2017 S. Wells St.

Lou Malnati’s Pizzeria
805 S. State St.

The Noodle Vietnamese
2336 S. Wentworth Ave.

Oak Street Beach Café
5700 S. Cicero Ave.

O’Briens Restaurant
1528 N. Wells St.

Original Rainbow Cone
9233 S. Western Ave.

Pazzo’s Cucina Italiana
23 E. Jackson St.

Ricobene’s on 26th St.
252 W. 26th St.
 

Robinson’s No. 1 Ribs
201 N. Clark St.

The Smoke Daddy
1804 W. Division St.

Star of Siam
11 E. Illinois St.

Tuscany
1014 W. Taylor St.

Tutto Italiano
501 S. Wells St.

Vee-Vee’s African Restaurant
6232 N. Broadway St.

Wishbone Restaurant
1001 W. Washington Blvd.

Now that summer is here, it's time for Movies In The Park.  More and more organizations are sponsoring outdoor movie nights and the evenings are a fun and inexpensive way to spend time under the stars with family and friends.  To make the experience as enjoyable as possible, I've put together a little checklist of ideas, tips and suggestions.  With a little advanced planning, you can be comfortable, well fed and even dry if mother nature decides to rain on your feature film.

The Basics

This is my list of the basics to have on hand.  You want to be comfortable in the park and these items are all easy and portable.  Some of the unique items, like lawn drink holders, can be found at housewares or specialty stores and I've listed where I purchased them at the end of this article.

• Quilt or Blanket - The grass might be damp or dry areas might be dusty
• Plastic Ground Cover - A painter's plastic drop cloth under your quilt keeps it clean
• Umbrella - If you're bringing an umbrella, set up near the side of the crowd so you don't block anyone's view, but it's useful if there's a light mist and you want to stay and enjoy the movie
• Plastic Trash Bags - Clean up after yourselves
• Ravinia Table - Totally portable, disassembles and fits in a tote bag
• Flashlight - For finding things you've dropped on the ground after the movie's over
• Tote Bag - Oversized tote bags will just make it easy to get everything there easily
• Folding Chairs or Beach Chairs - portable, easy to pack and carry
• Lawn Drink Holders - These have spikes on the bottom so they hold your drink with no fear of tipping over
• Butane Burner - great for making S'mores
• Plastic Cups, Platters and Bowls - Avoid bringing glass to the park
• Food Net - Keep food away from the bugs
• Bug Repellant - Because bugs seem to like Movies In The Park, too
• Paper Towels - Rather than napkins, just have a roll of paper towels
• Moist Towelettes - Kids and adults are messy

The Food

Here are some easy food suggestions. This isn't a night out at Ravinia where you might get a little fancy.  It's a casual night in the park and, for the most part, it's fun to have the type of snacks that you might enjoy at a movie theater.

• Ice Chest - For ice and beverages.  If you can get one with wheels it makes the trip to the park easier
• Bottled Water - For both drinking and easy clean up
• Battery Powered Blender - Nice little extra for making smoothies, but be sure not to use it during the movie because of the sound
• Popcorn - A movie staple, pop a few bags and keep them in airtight containers to maintain freshness
• Theater Style Candy - Nice way to recreate create the true movie experience
• Thermos For Hot Dogs - Boil your hotdogs at home and then put fresh hot water and the dogs in a wide mouth thermos.
• Hotdog Buns and Condiments
• S'mores - Chocolate, marshmallows and graham crackers (if you bring along the butane burner)
• Fresh Fruit - An easy snack: apples, grapes, bananas, etc. 
• Chips/Salsa - Another easy snack to enjoy

RESOURCES

• Plastic Drop Cloth - can be purchased in any home center paint department
• Beach Chairs - beach chairs fold down and fit in a tote bag and are available at home center stores, drug stores and sporting good stores
• Lawn Drink Holders and Ravinia Table - purchased at Crate & Barrel
• Battery Powered Blender - The Margaritaville Frozen Drink Machine - available online
• Butane Burner - Northwestern Cutlery
• Plastic Bowls and Serving Plates - Walgreens

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.
 

What does 5411 Empanadas stand for, besides tasty stuffed pockets served from a popular, 2-year-old Chicago food truck? 

"It's the international dialing code for Buenos Aires, Argentina," owner Nicolas Ibarzabal said. "That is where I am from, and that is where the empanada style we make [originates]. We make them the Argentinian way."

That means baked, not fried with a dough that is just a little bit thinner than others.

"I like the baked option rather than the fried," Ibarzabal said. "It is a little healthier and it is tastier."

Like many trucks in the city, 5411's offerings are made at a brick-and-mortar kitchen. Until last July, food trucks could not cook on board and only a few trucks recently were given permits to do so.

"We have our stand-alone store," manager Ricardo “Ric” Perez said. "We bake fresh daily, from oven at the store to this hotbox directly to the customer."

A tour of Chicago's food trucks wouldn't be complete without a stop for empanadas at 5411, but be prepared to wait in line. The truck did so well last summer that the owners opened a restaurant on Clark Street to get through the winter. Now sales are warming up with the temperature.

"We maybe have been doing it the longest," Ibarzabal said. "I think we have a unique product that you cannot find very easy, so I think that is our edge."

Their edge has become more widespread. A second storefront is in the works, and the owners started an empanadas delivery and catering company.

Ibarzabal credits their success to fans, Twitter followers and a growing food truck community.

"The best thing is every day, as soon as we stop, there are people already waiting for us," he said. "When we are leaving the shop, we tweet, 'Hey, we are on our way, we will be there 15 minutes.' It's impressive."

For one Chicago couple, first came love, then came marriage, then came grilling pulled pork on a food truck.

The Fat Shallot is one of the city's newest mobile eateries, and the duo behind the food truck has a whole lotta love for each other and good eating.

Sam Barron and Sarah Weitz went to the same high school and same college, but it wasn't until they bonded over butter that things really started heating up.

"We discussed the importance of butter," Barron said, "and thought, 'Oh, this could really be something.'"

Weitz is a dietician and Barron brings the culinary chops to the relationship thanks to stints in kitchens in New Orleans and at Chicago's Everest and the revamped Pump Room.

"The idea to be able to work together and be together versus him coming home from his job at 2 in the morning, this way we could be together," Weitz said. "Sam could be creative and cook whatever he wants to and we work for ourselves."

They were married in June and now they're in business, and their gourmet sandwich truck just got the OK from the city to hit the road. Their menu includes pulled pork, salami and grilled cheese sandwiches, as well as sides such as tarragon slaw and roasted potato salad.

"Our whole concept is big hearty sandwiches," Barron said.

"I always get upset with a sandwich if I am still hungry later even if it tasted good," he said.

The truck's name is a play on one of Chicago's nicknames, The Big Onion, and though the shallot has a more subtle taste and vibe, there is nothing subtle about some of the homemade remoulades served off the truck.
 

When it comes to heat, Dan Salls is one chef who knows how to stand it in the kitchen.

Salls quit his day job less than a year ago as a financial adviser to take his amateur cooking skills on the road and open The Salsa Truck, the first licensed mobile food preparer in Chicago.

"When I left my job we were in my apartment every night with culinary textbooks," Salls said. "This is how you make mayonnaise, this is how you bake bread. So we really started from the ground up because we wanted to cook with purpose." 

The Salsa Truck provides more than the name implies, though the menu certainly spotlights salsa. Various tacos and quesadillas, as well as soup, rice, beans and chips, are all offered curb-side.

It's the authentic kind of food Salls imagined making, and though he hopes to expand the menu, this is the cuisine he always had in mind.

"We knew we had to do something special," Salls said. "We didn't want to be the food truck that went out there and started doing twists. We try to keep it as authentic as possible."

"We do everything from scratch. Nothing comes from a can."

The food truck has been Salls' foot in the door. He plans to open his own brick-and-mortar restaurant, The Garage, in the next few weeks. The restaurant offers a sort of lunch-counter atmosphere, and he plans to let other food trucks serve some of their items on his menu.

When asked if his food business is worth leaving his job for, Salls doesn't hesitate.

"We are out here every day living our dream and making people happy, so what's wrong with that."




 

A Chicago favorite is going mobile.

Giordano’s will begin satisfying Chicago’s craving for on-the-go stuffed pizza by hitting the streets Monday with a brand new food truck.

The Chicago-based pizzeria created its 41st restaurant by building a custom food truck, designed by Executive Chef Russell Bry. The truck took over a year to create and features a state-of-the-art kitchen and refrigerator to store pre-made pizzas.

"With over 40 years in business we have simplified everything and built it for speed," Bry said. "This is all about bringing our famous Giordano's experience to the street, on-the-go, very fast."

The food truck's menu keeps things simple, offering three different pizza toppings and salad.

The truck will be all over the city this summer, making several appearances at Park District events, and the truck can also be rented for parties or special events.

Food Truck Week continues on NBC 5 News Today on Tuesday when Daniella Guzman takes a look at the Salsa Truck.

It's still the best restaurant in Chicago, according to Restaurant magazine, but Alinea this year isn't a top 10 finisher across the globe.

With Chef Grant Achatz at the helm, Alinea on Monday was ranked No. 15 -- down from last year's 7th place -- in the annual "World’s 50 Best Restaurants" awards announced in London. Alinea had been in the top 10 since 2009

The top spot on the list went to El Celler de Can Roca, in Girona, Spain, which supplanted Noma in Copenhagen, Denmark.

The U.S. restaurants recognized this year were:

#5 Eleven Madison Park, in New York City
#11 Per Se, in New York City
#15 Alinea, in Chicago
#19 Le Bernardin, in New York City
#29 Daniel, in New York City
#47 The French Laundry, in Yountville, CA

The Top 10:

• El Celler de Can Roca, Girona, Spain
• Noma, Copenhagen, Denmark
• Osteria Francescana, Modena, Italy
• Mugaritz, San Sebastian, Spain
• Eleven Madison Park, New York, United States
• D.O.M., Sao Paulo, Brazil
• Dinner by Heston Blumenthal, London, Britain
• Arzak, San Sebastian, Spain
• Steirereck, Vienna, Austria
• Vendome, Bergisch Gladbach, Germany
   

The complete list was published to the website of the ranking's sponsor, S. Pellegrino.

On Thursday, April 25, 2013 over 3,000 restaurants nationwide will participate in "Dining Out For Life", a charity event whose proceeds support a number of HIV/AIDS related charities.  These participating restaurants donate a portion of their profits on that day, so the more folks that dine out at one of the restaurants, the larger the charitable donation.  The Chicagoland beneficiary of Dining Out For Life is EdgeAlliance, a non-profit organization which assists its members in developing and operating quality housing and providing life enriching services to vulnerable individuals and families, including those impacted by HIV/AIDS.  To find out more about EdgeAlliance, check out their website at www.edgealliance.com.

To support Dining Out For Life, simply pick one of the over 75 participating restaurants and go eat. That's all you have to do.  The restaurant does the rest.  The atmosphere at many of these restaurants is usually one filled with large groups, lots of energy, and, obviously, great food.  Put together your own group and make a reservation today!  It's always an enjoyable time and, simply by dining out, you're helping to provide support to a very worthy cause.  Here's a complete list of all participating restaurants, including during what part of the day each is participating, and a link to the Dining Out For Life site if you'd like additional information.

312 Chicago (312) 696-2420 Any Meal

Acre (773) 334-7600 Dinner

Andies Restaurant (773) 784-8616 Dinner

Angelina Ristorante (773) 935-5933 Dinner

Ann Sather Restaurant (773) 348-2378 Breakfast, Lunch

Anna Maria Pasteria (773) 506-2662 Dinner

Anteprima (773) 506-9990 Dinner

Atwood Cafe (312) 368-1900 Any Meal

Avenue Tavern (773) 975-7000 Dinner

The Bagel Restaurant and Deli (773) 477-0300 Breakfast, Lunch, Dinner

Baker & Nosh (773) 989-7393 Any Meal

Big Jones (773) 275-5725 Lunch, Dinner

Bistro Campagne (773) 271-6100 Dinner

Bistronomic (312) 944-8400 Lunch, Dinner

Bite Cafe (773) 395-2483 Breakfast, Dinner

Blokes & Birds (773) 472-5252 Dinner

Bluegrass (847) 831-0595 Lunch, Dinner

Bountiful Eatery (773) 687-9811 Lunch, Dinner

Brasserie 54 by LM (773) 334-9463 Dinner

Broadway Cellars (773) 944-1208 Dinner

Browntrout (773) 472-4111Any Meal

Burke's Public House (779) 441-109 Dinner

Carnivale (312) 850-3827 Lunch, Dinner

The Chicago Diner - Lakeview (773) 935-6696 Lunch, Dinner

The Chicago Diner - Logan Square (773) 252-3211Lunch, Dinner

Club Lucky (773) 227-2300 Lunch, Dinner

Crew Bar & Grill (773) 784-2739 Lunch, Dinner

Cucina Paradiso (708) 848-3434 Dinner

Deleece Restaurant (773) 325-1710 Dinner

DS Tequila Co. (773) 697-9127 Dinner

The Edge (773) 929-0724 Dinner

Ethiopian Diamond Restaurant (773) 338-6100 Dinner

Francesca's Bryn Mawr (773) 506-9261 Lunch, Dinner

Giordano's - Belmont (773) 327-1200 Lunch, Dinner

Giordano's - Jackson (312) 583-9400 Lunch, Dinner

Halsted's Bar & Grill (773) 348-9696 Dinner

Hamburger Mary's (773) 784-6969 Dinner

HB Home Bistro (773) 661-0299 Dinner

Hearty (773) 868-9866 Dinner

Horizon Cafe (773) 883-1565 Dinner

Jack's on Halsted (773) 244-9191 Dinner

Kilwins - Hyde Park (773) 675-6731 Any Meal

Kilwins - Old Town (312) 654-1962 Any Meal

Kit Kat Lounge & Supper Club (773) 525-1111 Dinner

La Grande Vie (312) 643-1111 Any Meal

Lady Gregory's (773) 271-5050 Dinner

Las Mananitas (773) 528-2109 Lunch, Dinner

Longman & Eagle (773) 276-7110 Dinner

Magnolia Cafe (773) 728-8785 Dinner

Mayne Stage (773) 381-4559 Dinner

Melrose Restaurant (773) 935-3300 Any Meal

Mia Francesca (773) 287-3310 Dinner

Nookies Edgewater (773) 516-4188 Dinner

Nookies Tree - Lakeview (773) 248-9888 Dinner

Ombra (773) 506-8600 Dinner

Pasteur Restaurant (773) 728-4800 Lunch, Dinner

Razon (773) 880-9115 Dinner

Sable Kitchen & Bar (312) 755-9704 Any Meal

Salpicon (312) 988-7811 Dinner

The Signature Room At the 95th (312) 280-0453 Any Meal

Silver Cloud (773) 489-6212 Lunch, Dinner

Sola (773) 327-3868 Dinner

Southwater Kitchen (312) 236-9300 Any Meal

Spacca Napoli (773) 878-2420 Lunch, Dinner

Stella's Diner (773) 472-9040 Lunch, Dinner

Swirlz Cupcakes (773) 404-2253 Any Meal

Tapas Gitana Chicago (773) 296-6046 Dinner

Tarantino's (773) 871-2929 Dinner

Taverna 750 (773) 904-7466 Dinner

Uncommon Ground (773) 465-9801 Dinner

Via Veneto (773) 267-0888 Lunch, Dinner

Vincent (773) 334-7168 Dinner

Vivere (312) 332-4040 Lunch, Dinner

Waffles (773) 281-8440 Breakfast, Brunch

Wilde Bar & Restaurant (773) 244-0404 Dinner

Wishbone Restaurant (312) 850-2663 Dinner

Wood (773) 935-9663 Any Meal

http://www.diningoutforlife.com/chicago/restaurants

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.

This time of year I think we are all anxious for spring temperatures to make their debut.  Warmer weather stirs thoughts of dining outside, farmers' markets and fresh produce.  And, even though we still have a few weeks to go before temperatures are comfortably above the 40s, I thought it would be fun to coax warm weathers' arrival with a dish loaded with bright and colorful fresh vegetables.  Pasta primavera, which is an American idea created in the 1970s in New York, is quick and easy to prepare.  The classic dish originated with a rich cream sauce.  But, my version is a bit different in that it uses a relatively light beurre blanc, or lemon butter, sauce.  i think this verison enhances the flavor of the vegetables a bit more without being too heavy. 

Pasta Primavera
serves 4-6

Ingredients

2 tbl Shallots, minced
1/3 cu White Wine
1/3 cu White Wine Vinegar
5 tbl Butter
1/2 lg Fresh Lemon
1 lb Pasta, farfalle or  your choice
1 tbl Olive Oil
1 1/4 lb Fresh Vegetable Combination
    - Broccoli Crowns, broken into bite sized pieces
    - Carrots, cut into 1" matchsticks
    - Red Pepper, seeded and julienned
    - Orange Pepper, seeded and julienned
    - Asparagus, cut in 1" pieces
1 cu Grape Tomatoes, sliced in half
Salt & Pepper
Parmiggiano Reggiano

Method

For my pasta primavera, I use approximately 1 1/4 pound of fresh vegetables for sautéing for 1 pound of pasta, plus 1 cup of  freshly sliced grape tomatoes.  Try varying the recipe using whatever combination of vegetables that you like.

Start by making a light beurre blanc (lemon butter sauce):  Put shallots, white wine and white wine vinegar In a large saucepan over medium high heat.  Bring to a boil and cook down until almost all of the liquid is gone, about 5 minutes.  Remove from heat and whisk in butter, one tablespoon at a time, until each is fully melted, before adding more.  Continue until all the butter is fully incorporated.  Squeeze the juice from the lemon into the sauce, whisk until smooth, and then strain the mixture into a bowl and set aside.

Start preparing pasta according to package directions.   Your goal is to have the pasta ready just as you finish sautéing the the  vegetables.

Reheat the saucepan over medium heat and add olive oil.  Add carrots and asparagus pieces (except the tips) and sauté for about 2 minutes.  Add broccoli, red peppers and orange peppers and continue to sauté for an additional 2 minutes.  Add asparagus tips and toss all ingredients for 2 more minutes until vegetables are tender.  Season with salt and pepper and turn off heat.

Strain the hot pasta and add it to the vegetables.  Add tomatoes.  Pour butter sauce over pasta.  Toss ingredients thoroughly and serve with shaved parmiggiano reggiano.

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.

For those observing Lent, seafood recipes are very popular during this time of year.  This curried carrot soup and roasted shrimp recipe is a collaborative effort with my friends Sara McGhie and Diane Goodman.  We attended a cooking class recently in Sonoma, California, and decided to revamp one of the dishes that was presented there.  This thick and creamy soup has a lot of flavor, is thickened using cauliflower, and is complimented by spicy roasted shrimp.  It's a hearty, entree size, soup that would be great served with a simple salad and some crunchy sourdough bread or a baguette.  If you're having a larger, multi-course meal, then this soup can be served in small portions as an appetizer.

Citrus Curried Carrot Soup with Roasted Shrimp
collaborative recipe with friends Sara McGhie and Diane Goodman

Ingredients

Soup

3 tbl Butter
2 tbl Olive Oil
1 Leek, mostly white, split, washed well and sliced
1 med Onion, roughly chopped
3 cloves Garlic, smashed and chopped
1 tsp Salt
1 tbl Curry Powder
1 tsp Coriander
1/2 tsp Pepper
1 1/2 lb carrots, washed, tips and bottoms removed, roughly chopped
3/4 lb Cauliflower, roughly chopped
zest of an Orange
1 1/2 cu fresh Orange Juice
2 cu Vegetable Stock

Shrimp

3/4 lb med shrimp, peeled leave tails on 8
1 1/2 tbl Olive Oil
1/2 tsp Chili Powder
1/2 tsp Curry Powder
1/4 tsp Tumeric
1/4 Salt
1/4 Pepper

Garnish

1/4 cu fresh cilantro, minced
4 Lime Wedges
4 Thin Lemon Slices

Method

Heat butter and olive oil in a stockpot over medium heat. Add leeks, onions, garlic and salt. Cook, stirring occasionally, until onions are tender, translucent, but not browning, about 10 minutes.  Add curry powder, coriander and pepper.  Stir mixture for about a minute.  Add carrots, cauliflower, orange zest, orange juice, and vegetable stock. Increase heat and bring to a boil, then reduce to a simmer.  Cover and simmer for 40 minutes, stirring occasionally. 

Remove pot from heat and either use an immersion blender or countertop blender to blend until smooth.  If you're using a countertop blender, BE VERY CAREFUL WITH THE HOT MIXTURE.  Blend in small batches.  If your blender top has an insert, remove the insert and cover the opening in the top with a towel to allow steam to release but avoid splattering hot soup on you or your kitchen.  Put soup back in stockpot. Check the consistency and flavor of the soup. If it is too thick, add a little water or orange juice. Add additional seasoning if necessary.

To prepare shrimp, preheat oven to 400 degrees F.  Place a rimmed baking sheet in the oven for 10 minutes until it is hot. 

Separately, rinse shrimp in cold water and dry them really well with paper towels.  Mix together olive oil, chili powder, curry, cumin, turmeric, salt and pepper.  Toss shrimp in the mixture to coat well.

Open oven and slide out rack with the hot baking sheet.  Put shrimp on the baking sheet and roast for 8-10 minutes, turning them once to get color on both sides.  Remove from oven and let cool slightly.  Set aside the shrimp that have tails and roughly chop the remainder.

To serve, divide chopped shrimp among 4 serving bowls.  Pour soup over shrimp pieces.  Top soup with the tail-on shrimp and then garnish the bowl with lime wedges, lemon slices and minced cilantro.  You can also put a pinch of curry in the center of the soup (optional).  Encourage your guests to squeeze the lime into the soup before eating.

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.

Chicken and waffles are not a popular here as they are in the south, but they should be.  This dish combines the savory flavors of crunchy boneless chicken with crispy, but tender, waffles, all drenched in pure maple syrup.  This is breakfast comfort food, though it's actually great for any meal of the day.  It's also traditionally made with friend chicken.  But, I bake my chicken with a crispy bread crumb coating instead because I don't do a lot of frying in my kitchen.  This recipe yields three large waffles and 1 1/2 pounds of chicken.  Depending on your appetite, that will feed from 3 to 6 folks. If you're feeding 6, that means half a waffle each.  However, you can certainly double the waffle recipe below if you'd like each guest to have a whole one.

Chicken and Waffles
Serves 3-6

Ingredients

Marinade

1 1/2 lb Skinless Boneless Chicken Breasts
2 tbl Maple Syrup
2 tbl Light Brown Sugar
1 tbl Bourbon (optional)

Coating Mix

2 cu Panko Bread Crumbs
1 Chicken Bouillon Cube, crushed
1 tsp Paprika
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Onion Powder
2 tbl Olive Oil

Waffles*

1 cu All Purpose Flour
1 cu Wheat Flour
2 tbl Light Brown Sugar
1 tbl baking powder
1/2 tsp Salt
2 lg Eggs
1 3/4 cu Whole Milk
5 tbl Salted Butter, melted
1 tbl Maple Syrup

Method

Mix together 2 tablespoons of maple syrup, 2 tablespoons of brown sugar and 1 tablespoon of bourbon in a large bowl.  Rinse chicken and pat dry with paper towels.  Place chicken in the bowl with the marinade and toss to coat.  Cover and refrigerate for 30 minutes. 

Preheat oven to 400 degrees F.  Place the panko crumbs in a disposable bag and flatten them a bit with a rolling pin (or bottom of a can) so they are finer mixture and less coarse.  Prepare coating mix by combining bread crumbs, crushed bouillon, paprika, pepper, garlic powder, oregano, onion powder and olive oil in a large bowl.  Remove chicken from refrigerator.  Let excess liquid drain off each piece and roll it in the bread crumb mixture to coat thoroughly.  Place on a foil lined baking sheet.  Take any remaining crumbs and press them into the tops of chicken pieces on the baking sheet.  Bake for 30-35 minutes or until golden brown and internal temperature reaches 165 degrees F.

While chicken is baking, prepare waffles.  Mix together flours, brown sugar, baking powder and salt in a large bowl.  Stir together, eggs, milk, butter and syrup in a small bowl.  Slowly pour wet mixture into the dry ingredients and stir to combine thoroughly.  Make waffles according to the directions on your waffle iron. 

*This recipe makes three 7" waffles with my waffle iron.  If you're serving 6 people, and you'd like a whole waffle for each, then double the recipe.

Remove chicken from the oven when it is done and let it rest for about 5 minutes.  Slice large pieces in half and top each waffle with an appropriate serving size.  Serve with butter and maple syrup.

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.

I asked my Facebook friends to tell me what they'd like to give or get for Valentine's Day.  Ideas were varied and included everything from power tools to exotic trips.  What was clear with all of the suggestions is that folks want gifts that are truly personalized and not generic.  Of all the suggestions submitted, this list of eight represents a summary of many of the ideas.

Power Tools

This suggestion was tied to the idea the some folks may want something a bit more practical than a plush toy rabbit, bear or cupid doll.  If your partner has a special hobby, maybe there's an ideal gift you can give to help support it.

Kid Free Candle Light Dinner

A few folks thought it would be great to have "date night" candle light dinner at home without the kids.  Consider having the kids stay with your grandparents for an evening and have a romantic night at home.  Suggestions in this area also included hiring a cleaning service to clean the whole house and then have you dinner prepared by your favorite restaurant and either delivered or picked up.

A Man/Date/Boyfriend/Girlfriend

Well, there are some folks who will be single this Valentine's Day and would rather be in a relationship.  Since more and more people are meeting online, consider trying one of the new social dating apps available for smart phones.  Perhaps if you meet someone interesting in the coming year you'll be back to share dating ideas for 2014.

Tickets to Bulls or Blackhawks Game

For the sports enthusiast, this is an easy idea.  If your significant other is into the Bulls or Blackhawks, make it a "sports date night".

Winning Lottery Ticket

I think anyone would welcome this, but the best we can do is buy a few tickets as a gift and see if luck prevails.  The fun thing about lottery tickets is that they are inexpensive yet potentially very valuable.

Day Spa Gift Certificate

Getting a massage is always welcome for both men and women.  Many day spas cater to both sexes.  Plus, if you are so inclined, you can make it a full day of relaxing pleasure by adding a facial, manicure, facial and more.

Homemade Gift

Weather if's food or a craft item, a homemade gift is always special.  If you're interested in making simple hand dipped chocolate strawberries, the recipe is below.

Just Surprise Me

May of my Facebook friends expressed a desire to just be surprised with a special evening that is fully planned and just unfolds as the night progresses.  That evening could include a limousine ride, champagne, flowers, chocolates, a fancy dinner, a fancy dessert; or something casual, like ice skating in Millennium park.  Be creative, but make sure you focus on the unique things that you partner really enjoys or has expressed an interest in exploring.

Combine Any And All Of These

Pick and choose from this list to create a special night for your significant other.  Overall, the best advice is to not be generic.  Focus on your partner's wants and needs and you probably won't go wrong. 

Making Chocolate Covered Strawberries

Ingredients

12 oz Good Quality Bittersweet Dark Chocolate, I used 8oz 70% Cacao and 4oz 60% Cacao, chopped
4 oz Good Quality White Chocolate
1 lb Fresh Strawberries, washed and air dried, keeping the hull and stem

Method

Mix together 4oz of the 70% and 4oz of the 60% cacao chocolate in a microwave oven save bowl.  Place the bowl in the microwave and cook for 1 minute.  Stir mixture thoroughly and microwave for an additional 1 minute.  Stir again and check the temperature. Your goal is for the chocolate to reach an even temperature of 122 degrees F.  After the first two 1 minute intervals, reduce the microwave time to only 10 seconds.  Cook for 10 seconds, stir thoroughly and then check the temperature.  When the mixture reaches 122 degrees F, place the bowl on a work surface and add about 1/2 of the remaining chocolate.  Stir constantly until mixture reaches 89 degrees F.  If the added chocolate has fully melted before the mixture reaches 89 degrees, add small amounts of the remaining chocolate and stir with each addition until all the chocolate has melted.  You may have leftover chocolate.

If the chocolate has been tempered properly, you should be able to make a small "smear" of chocolate on a piece of wax or parchment paper and have it harden within 3-5 minutes.  If the chocolate has not hardened, then it has not been tempered properly.

Dip each strawberry into the chocolate, let some of the extra drain off, and then place the coated strawberry on a sheet of wax paper.  As the chocolate hardens, melt the white chocolate in 10 second intervals in the microwave until just melted.  Transfer the melted chocolate to a pastry bag or a disposable bag and clip a hole in one of the corners.  Using a back and forth sweeping motion, put multiple lines of white chocolate on the hardened shell of the dark chocolate.

One suggestion was to also infuse the strawberries with either Grand Marnier or Bailey's Irish Cream.  To do that, get an oral syringe from the drug store and insert about 1/4 tsp of liqueur into the top of the strawberry before dipping them in chocolate.  Typically, a strawberry will reseal and keep the liqueur inside.

Thanks again to all my Facebook friends for their suggestions.  Great ideas.

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.


 

For those of us who like to cook, getting kitchen gadgets as gifts during the holidays is actually a good thing.  So, every year I like to check out and share interesting and new items that will make food preparation or entertaining a little more fun and easy.  Many of the items below are available at local retailers as well as online.  Prices may also vary greatly from the listed price.

From Think Geek

Star Trek Enterprise Pizza Cutter
Metal Pizza cutter in the form of the famous NCC-1701 Enterprise ship from Star Trek the original series.  It's an officially licensed Star Trek collectable.  It has a laser etched stainless steel blade with solid zinc-alloy chromium plated body.  $29.99
http://www.thinkgeek.com/

Start Trek Enterprise Oven Mitt
It's a logical Vulcan chef accessory and a logical accessory for a chef.
Protect your hand while showing off your Star Trek fandom.  It's 100% cotton outside, 100% polyester inside.  $14.99
http://www.thinkgeek.com/

Pie Pop Kit
Move over, cake pops.  The Pie Pop Kit is a combination of a pie and a lollipop.  It's easy enough for kids to use.   And makes a great dessert on a stick. $24.95
http://www.thinkgeek.com/
 
From Kuhn Rikon

Push Pans
Our ingenious "no-spring" version of the springform pan makes it easy to create perfect quiches, tarts, cheesecakes, layer cakes and more! Traditional spring pans not only leak, they're fussy to use.  $24.95-$34.95
http://www.kuhnrikon.com/

From NuWave

The NuWave Induction Cooktop
This all-in-one kitchen solution has 52 temperature settings, heats up quickly and is easy to clean.  It's safer than any cooktop, lightweight and portable and has exact temperature controls.  $99 plus shipping and processing
http://www.nuwavepic.com/

From Mastrad

4" Ceramic Paring Knives
Mastrad's award winning Ceramic Paring Knife contains a folding protective handle. The knife has a zirconium ceramic blade that is stronger and lighter than harden steel. The knife is perfect for slicing, cutting, and chopping. $29.95
www.Mastrad.us

Weggy Egg Poacher
Easily cooks eggs evenly and consistently.  Features enhanced silicone material and is heat resistant up to 480 degrees F. Perfect for making eggs benedict.  Set of 2, $7.99
www.Mastrad.us

Mortar/Grater
This mortar/grater boasts three slicers and a lid for storage.  Offers a stainless steel mortar and pestle on a bamboo holder.  Grinds herbs and spices of all kinds.  $70
www.Mastrad.us

From Pop Tag

The Pop Tag  for People and Pets
The Pop Tag is a unique and handy gift for the beer drinker in your life.  It is a custom keychain and bottle opener in one!  The Pop Tag is stainless steel and hand-stamped.  The perfect personalized gift!  Also comes in a version for your pooch - ID tag & bottle opener in one. $14.99  
http://thepoptag.com

From Margaritaville

Margaritaville Mixd Drink Maker
Holiday party guests can be their own bartender with the Margaritaville® Mixed Drink Maker featuring more than 45 recipe options created by Margaritaville® bartenders.  One press of a button makes drink recipes come to life as this first-of-its-kind innovation whips up perfectly proportioned cocktails. This consummate party starter features a digital display with engaging imagery of each drink recipe, easily navigated by the rotating drink wheel.  Find yourself at the Port of Indecision? Press the “I Feel Lucky” button and set the digital display in motion as it lands on a fantastic drink selection for fun and entertainment.  Certain to be the centerpiece of any party, set up is a breeze, just add choice liquors and mixers into each of the four reservoirs and the automatic programming does the rest. Spin the drink wheel and let the fun begin! $299
http://www.margaritavillecargo.com/

From Krups

Krups Immersion Blender
For the perfect mashed potatoes and creamy soups. Whether whipping up warm soups or iced-cold smoothies, the KRUPS Immersion Blender is powerful enough to blend, chop and puree delectable sauces, soups and dips for your holiday feast with the touch of a button.  Its durable stainless steel shaft removes with a click for easy storage, while six variable speeds are controlled on the dial on handle. The easy-to-read LCD handle display shows selected speed, surrounded by a Soft Grip Ergonomic Handle with one-touch power. The Immersion Blender comes with a measuring beaker and wall mount. $99
http://www.amazon.com

Krups Beer Tender
For the Party Animal!  Always a party favorite, make sure the drinks are flowing as the in laws, cousins, neighbors and friends wreak havoc on your home. KRUPS, the worldwide leader of kitchen appliances and Heineken, the leader in European Premium Imported Beer have partnered together to create the ultimate beer drinking experience at home. The BeerTender system is compatible with the Heineken, Heineken Light, and Newcastle DraughtKeg systems. The BeerTender silent cooling system provides constant and consistent cooling, and will keep it beer the ideal temperature of 41 degrees F. $149
http://www.crateandbarrel.com

Krups Juice Extractor
oin the juicers in a healthy lifestyle with the Krups® Juice Extractor. Stainless steel juicer makes smooth, nutritious juices. Easily select high or low setting with buttons at side.  Three-inch feed tube and 2.2L pulp container allows for insertion of larger fruits and vegetables. Stainless steel blade maximizes juice extraction from delicate fruits and tough vegetables. Safety locking arm. $149
http://www.amazon.com

From Hello Kitty

Hello Kitty - Pancake Maker
Easy to use and great for kids. The Hello Kitty Pancake maker makes flavorful flapjacks in the shape of the Hello Kitty character.  It's a great addition to any home or dorm room. $39.95
http://www.amazon.com

From Crcok-Pot.com

NFL Crock-Pot® Cook & Carry™ Slow Cookers
Football fans can support their favorite team on the field and score a touchdown in the kitchen with the brand new NFL Crock-Pot® Cook & Carry™ Slow Cookers series featuring NFL team logos.  Now, football fanatics can personalize their Crock-Pot® Slow Cooker with any of the National Football League’s team logos and artwork.  Whether fans are hot for New Orleans jambalaya, craving Chicago-style dogs, or in desperate need of Texas-style spicy BBQ wings, these new NFL Crock-Pot® Cook & Carry™ Slow Cookers are ready to rock any local game day cravings. The perfect gift for friends and family this holiday season, the limited-edition NFL Crock-Pot® Cook & Carry™ Slow Cookers are available exclusively at Crock-Pot.com while supplies last. Starting at $29.99
http://www.Crock-Pot.com

From Ball

Ball Fresh Tech Automatic Jelly & Jam Maker
Create personalized gifts of homemade jam or jelly for the most important people in your life in just 30 minutes, from start to finish, with the Ball® FreshTECH Automatic Jam & Jelly Maker!  Nothing tastes better than a homemade gift of jam made with fresh or frozen strawberries, blueberries, peaches and other flavorful fruit.  SmartStir™ Technology consistently stirs during the cooking process ensuring no-burn results and a bit of freedom from standing over a hot stove.  Quick start guide with recipes, dual setting buttons and a nonstick interior make this one of the easiest appliances to use and clean and a perfect gift for foodies.  $99
http://www.amazaon.com

If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.

 

It's time to get hog wild with first set of Baconfest 2013 tickets available December 10.

VIP tickets went on sale at 9 a.m. for the popular event, which will be held April 20 next year at the UIC Forum.

It'll cost you $200, plus a $5.99 ticket processing fee to be the first to sample everything from hearty pork sandwiches, unique desserts made with the other white meat, porky-infused liquors and more.

Around 50 Chicago chefs will be on hand to serve up the goodness. The less-crowded VIP hour gets you first crack at the goods before the regular lunch and dinner shifts start. Only 175 VIP tickets will be made available.

It will be the fifth annual year for Baconfest, which typically sells out fairly quickly.

General admission tickets ($100) will go on sale in February.

Proceeds from Baconfest benefit the Greater Chicago Food Depository.