Recipes for March Madness

Executive Chef Jeff Santicola from Le Cordon BleuChicago explains a few recipes for March Madness. March Madness 4 Ingredient Menu Hors d’uoerves “From the Paint” – Crostini Prosciutto Fresh Mozzarella Spinach Leaves Red Onion Marmalade Served on Fresh Baguette Slice Baguette 1/4 inch thick Brush with Olive Oil Place spinach leave over baguette slices Set thin sliced fresh Mozzarella on top of Spinach leave Cut thin sliced Prosciutto in half across middle and roll. Place on top of Mozzarella Top Prosciutto with teaspoon of Red Onion Marmalade To make Red Onion Marmalade – Cut onion in half. Slice both halves very thin. Place onion in skillet with 1/2 cup dry red wine and reduce at three different intervals add 1 tablespoon of sugar – 3 total. Cook until wine is dissolved and onion is sweet and dark red. Entree “Bracket Beef” – BBQ Sandwiches Slow roasted Beef Chuck Favorite Hickory BBQ Sauce Caramelized Sweet Onions Sharp Cheddar Cheese Served on Fresh Roll Braise the chuck roast for 4 hours with onion, garlic, black pepper and 1 cup of water or beef stock When roast is cool enough to “pull” – Shred beef into a sauté pan. Add your favorite hickory BBQ sauce about ½ cup of sauce to 1 cup of beef – adjust sauce ratio to your liking Place desired amount of BBQ Beef on cut sandwich roll Top with caramelized sweet yellow onion – browned in Olive Oil and Butter Place sharp cheddar cheese on top of onions and serve. Drink “Buzzer Beater” 3/4 oz Vanilla Vodka 3/4 oz Saint Germaine Liquor Ruby Red Grapefruit Juice Float of Grenadine Sugar rim on 12 oz Tumbler Fill with ice add in first two ingredients Fill almost to top with Ruby Red Grapefruit Juice Float grenadine Garnish with “3 pointer fruit balls”