Home Cook Steve Infante (fellow Chicagoan)

Check out my friend and fellow Chicagoan Steve Infante’s delicious dishes below!  He recently went to the open casting of Adam Richman’s “Food Fighters” for Chicago’s Best Home Cooks!  I have a good feeling about it.  Wishing him luck!!!

Steve Infane (my fellow Chicagoan)

Sous Vide Bison Tenderloin done 2 ways (Spicy & Sweet), Celery root puree, flash fried green beans finished with crispy shallots

maple glazed scallops with a red pepper chutney

. Boar rib ragu over hand made pappardelli finished with Italian parsley and shaved parmesan

Grilled romaine salad with home made candied walnuts (with cayenne), blue cheese, tomato, and a balsamic vinaigrette

Crostini with roasted garlic, caramelized onion roma tomato and guanciale

Garden Salad

Homemade Miso Soup

Savory French toast made with homemade Italian herb bread and cayenne egg wash, with fresh bananas and blueberries

Chicken and waffles

Chicken Devan with broccoli, cheddar cheese and scallions

maple glazed scallops

hand made mascarpone and goat cheese filled ravioli served with a brown butter, sage, pistachio sauce

creamy marinara over spaghetti squash

sous vide miso glazed halibut over crispy rice in a Thai basil yellow curry broth

same halibut before the broth was added

Ahi, and Marlan Sashimi with a fish sauce, soy dressing, finished with red habanero, row, and micro greens

sous vide dry aged ribeye

single bite meyer lemon meringue pie with mascarpone ice cream

strawberry and blue berry with mango puree and chocolate sauce

hand made ravioli

open faced quail egg sandwich with parmesan crisp

shrimp hot pot with crispy rice

N9NE Steakhouse at Palms Casino Resort in Las Vegas

Celebrated my birthday (Feb. 25th) in Las Vegas!

It’s a friends birthday on the same day. He had his bash in Vegas for the weekend. We were staying at Palm Resort Casino, had dinner at N9NE Steakhouse, went dancing at Ghost Bar and enjoyed the rest of the time in the Hardwood Suite where they were staying. Full bar, more food and shooting hoops on the basketball court (in the suite). It was AWESOME!!!

MENU:

N9ne Rock Shrimp
crispy, spicy sriracha sauce, lemon aioli

Point Judith Calamari
fried, cherry peppers, lemon, spicy marinara

Sashimi N9ne
market fresh fish, shrimp, tobiko caviar, fresno chili, jalapeño, soy sauce, wasabi, pickled ginger

Lobster Tail

12oz. Filet Mignon

Red Wine

The Little Door Santa Monica

The Little Door in Santa Monica is the perfect spot for date night, very romantic setting! Love the scallops, foie gras, risotto, fine wine & great cocktails! Already been back for more!

http://thelittledoorsm.com/

Menu the first time at The Little Door:

Winter Apple Bourbon Bellini
Wild Arugula, Pink Lady Apple, Dried Cranberries & Gorgonzola Cheese, Walnut Vinaigrette and Candied Walnuts

Baby Kale, Shaved Brussel Sprouts, Crispy Pancetta & Parmigiano Reggiano Cheese, Aged Balsamic Vinegar and Extra Virgin Olive Oil
Pomegranate Margarita

Seared Foie Gras, Baguette French Toast, Pomegranate and Ginger Coulis, Toasted Walnuts, Chervil Salad
Sauternes

Grilled marinated Octopus with Espelette Pepper, Roasted Garlic & Greek Oregano, Green Lentils,Shaved Fennel and Warm Saffron Fingerling Potato Salad

Spicy Ahi Tuna Tartare with a Shaved Fennel Salad, Brioche Toast and Green Olive Tapenade
Sancerre

Sesame Seared Day Boat Scallops, Red Beet and Horseradish Sauce, Braised Leeks, Carrot Flan and Sugar Snap Peas

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken & Merguez Sausage, Harissa and Onion Confit
Halter Ranch Syrah

Grilled Mediterranean Wild Sea Bass, Saffron Espelette Sauce,Torro Risotto with Sundried Tomatoes, Roasted Brussel Sprouts and Baby Carrots

Farro Risotto with Porcini Mushrooms and Gorgonzola Cheese, English Peas, Baby Carrots and Toasted Walnuts
Chauteauneuf Du Pape

Tarte Tatin Chocolate Molten Cake

Coconut Cheesecake House-made Pear Brandy Sparkling Peach Infused Italian Moscato

Second go around menu:

Cocktails
Cucumber Martini: Aviation Gin, Cucumber, Fresh Mint

Old Boy: Verbena Infused Beluga Vodka, Stewed Raspberries, Strawberries, and Lingonberries, and Fresh Lemon

Seasonal Rhubarb: Vodka, Organic Rhubarb, Fresh Lemon

4 Pepper Smoke: El Silencio Mezcal, Organic Smoked Spicy Peppers, Agave, Gran Classico Bitters, Smoked Salt Rim

Pomegranate Margarita: Schaner Farms freshly squeezed organic Pomegranate Juice, Dos Armadillos Blanco Tequila, Cointreau, Fresh Lime

Michael, the Bar Manager, has a close relationship with Chef T. Nicholas Peter and he sources ingredients from Farmers’ Markets to craft his cocktails in a way that compliments the menu.

Menu Items
Mezze: assorted Mediterranean appetizers, served with homemade pita, flatbread, kibbeh, falafel, and spanakopita

Foie Gras “Torchon”: Harry’s Berries Strawberries and Aged Balsamic Reduction, Toasted Hazelnuts and Black Truffle Brioche Toast

Tuna Tartar: Spicy Ahi Tuna Tartar with Shaved Fennel Salad, Green Olive Tapenade, and Brioche Toast

Grilled Spanish Octopus: Marinated Baby Artichokes, Kalamata Olives and Oregano Smoked Garlic and red Wine Vinaigrette, Grilled Fresh Torpedo Onions

Pistachio Crusted Sea Scallops: Blood Orange and Ginger Sauce, Carrot Flan, and Sugar Snap Peas

Black Truffle Farro Risotto: Local spring vegetables (Baby carrots, marinated artichokes, snap peas, asparagus, broccolini), porcini mushrooms, and aged balsamic reduction

Beignets and Lemon Tart platter

 

Pane e Vino

Pane e Vino is making a comeback!

I was a regular at Pane e Vino for 15 years. The owner, Rod Dyer became part of my family! I was so sad the day it closed, as were alot of other people. It was the kind of place that you felt like Norm from Cheers.

The Pane e Vino pop up dinner was quite the reunion! I am happy to announce it is coming back to the old Hatfield’s space on Melrose, near Highland very soon. Stay tuned!

Chef Victor’s menu included some of the signature dishes, as well as some new dishes!!! So delicious!

APPETIZERS:
Gamberetti Santa Margarita (My favorite signature dish)
secret recipe is from Italy, with polenta

Tortino di Risotto al Funghi
Mushroom risotto cake with wild mushrooms and baby greens

PASTA:
Fusili all Melanzane Scarmoza
Marinara, eggplant, and scarmoza cheese

Risotto Con Gamberetti
Creamy arborio risotto, shrimp, cherry tomatoes & lemon zest

ENTREE:
Sea Bass alla Putanesca
Flaky Sea Bass, kalamata olives, capers, tomatoes, basil, shallots and garlic served with herb roasted potatoes

Bistecca alla Fiorentina
Rib eye medallion marinated in herbs, served with sauteed spinach and herbs roasted potatoes

Petto di Pollo al Rosmarino
Chicken breast marinated in rosemary, chili flakes, garlic and lemon zest, served with roasted vegetables and chicken Au jus

DOLCE:
Panna Cotta Vaniglia
Served with raspberry sauce and seasonal berries