A Girl & Her Food


Heritage B.B.Q 9/27



Sunday, Sept. 27th
Participating Chefs: 

Jonathan Meyer
Freehand Chicago

Alfredo Nogueira

Edward Sura
Perennial Virant

Chris Curren
Seven Lions

Dave Ochs
Maple & Ash

Phil Wingo
Pork Mafia

Dylan Lipe
Blackwood BBQ

Mitch Cavanah
GT Fish and Oyster

Chrissy Camba
Maddy's Dumpling House

Rob Levitt
Butcher & Larder


Pan Con Tomate

I lived off pan con tomato while living in Spain and it brings back SO much nostalgia to me.  
With tomato season and Summer coming to end soon, I suggest grabbing a ripe tomato and making this RIGHT NOW.  It is incurably delicious and fool proof.  My secret is to use a good-quality olive oil and a freshly baked baguette.


1- 6" baguette, halved lengthwise
1 garlic clove, peeled
2 Tablespoons of Extra Virgin Olive Oil 
1 large tomato, ripe 
1 teaspoon of fresh parsley, roughly chopped 
Sea Salt 


Toast or grill baguette until golden brown, about 6 minutes. Rub the clove of garlic on the surface of the bread and drizzle or brush on the olive oil. 

Using a box grater over a bowl, grate the tomato on the largest holes. Discard skin or do as I, eat it. 
Spoon the grated tomato onto the toasted baguette and sprinkle with parsley and sea salt.  Enjoy! 


Salt-Roasted Potato Salad by Jon Shook & Vinny Dotolo at Chicago Food + Wine Festival

With the inaugural Chicago Food + Wine Festival taking place last weekend, my days were filled with cooking demos and tastings.  While most events are incredible, as a Polish girl, there was one that I knew I couldn't miss...Potato Three Way. 

I was so eager to watch Jon and Vinny (LA Chefs and Restaurateurs) do their magic on the culinary stage. I have been a HUGE fun of both of Jon & Vinny for years now, and I was eager to see what they would be cooking for the Chicago crowd, especially with Labor Day weekend looming. Before they kicked off their  demo, they were joined on stage by celebrity Chef Ludo, who added to the awesomeness with a preparation of a fancy mashed potato dish topped with some brown butter powder, French cheese and bonito flakes.  

Jon and Vinny's demonstration, however, of a salt-roasted potato salad, was something a bit more classic and one that you can do in your own home.   
As they say " you don't need a tricked-out kitchen to make a good meal!"  I like their style.  So with that, lay down those spuds in a bed of salt, let them roast, and toss them with some flavorful ingredients.   

Enjoy and Happy Labor Day weekend everyone! 

Salt-Roasted Baby Potatoes
serves 8

adapted from Jon Shook and Vinny Dotolo's cooked "Two Dudes One Pan" 

2 3-pound boxes of kosher salt 
2 pounds whole baby potatoes ( red bliss, yukon golds, fingerlings, purple Peruvians)
2 teaspoons canola or grapeseed oil 
1/4 cup mayo or vegenaise
2 Tablespoons of finely chopped herbs like parsley and dill 
2 Tablespoons chopped red onion
1 Tablespoons caper, rinsed (optional) 
fresh ground pepper and salt 


Preheat the oven to 375 degrees. Pour 1/2 inch deep layer of salt into a baking dish or roasting pan so the potatoes have a bed to roast on. 

Toss the potato with the oil in a large bowl. Arrange them on the salt and cover the pan tightly with double layer of aluminum foil, crimping it around the edges.  Roast the potatoes until a paring knife easily pierces the center of the potato,  roast time is about 45 minutes to 1 hour and 15 minutes depending on the size of the potatoes.  

Remove the potatoes from the oven, remove foil and let it cool for 15 minutes. 
Brush off the salt and transfer them to a cutting board. Halve the potatoes lengthwise.  
In a large mixing bowl, add ALL the ingredients and toss to cover potatoes evenly.  Serve and enjoy! 


Oyster Po' Boy Sandwich

Chef Brian Jupiter of Frontier Chicago invited me in to teach me how to make a his famous oyster po'boy! The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich. It's super easy to make and delicious. If you don't care you get your hands dirty, head over to Frontier. Keep in mind, the oyster po' boy is only available on a Sunday! 

Don't forget to come watch me judge the Mother Shucker Oyster Shucking competition this Sunday, 8/23 3pm at Frontier! 


Remoulade Sauce
1 cup ketchup
1 cup mayo
1 cup thinly sliced celery
1 piece diced dill pickle
1 ½  tb prepared horseradish
¼ cup lemon juice
2 ½ tsp kosher salt
½ tsp black pepper
½ cup Louisiana Hot Sauce
1 c sliced scallions 


Combine all ingredients in a food processor, then refrigerate.  

Season Flour 
2 cup all purpose flour
1 cup cornmeal
¼ cup cajun spice
1 tb salt
½ tb black pepper


Combine all ingredients until well incorporated. 

Fried Oysters
8 oz shucked oysters (available at your local grocer in the seafood section) 
Chef Brian recommended using ones from the gulf but 
Vegetable oil for deep frying


Heat oil to 350 degrees. 
Toss the oysters in the seasoned flour until fully coated.
Shake off excess flour.
Fry oysters until they float or about 3 minutes.
Remove from oil and drain. 

Sandwich Assembly  Chef Brian calls it "to dress" 

• Shredded Lettuce
• Sliced Tomato
• Sliced Pickle
• Remoulade Sauce
• Oysters 
• French Bread 
** Chef recommends using D'amatos


Save the date as I am judging Frontier's Mother Shucker Oyster Shucking Contest on 8/23

My favorite event all year is almost here and guess who is judging it again this year? ME!

Join me for the 5th annual Frontier "Mother Shucker" Oyster Shucking contest sponsored by Supreme Lobster & Seafood Company on 
Sunday, August 23 at 3pm. 

We'll have drink & oyster specials to enjoy while you watch 2 dozen of  Chicago's best shuckers compete for a $1,000 cash prize! 

Come early for our Shrimp Boil from 12-3pm in the Beer Garden patio for just $25/person which includes shrimp, potatoes and corn.  

The Mother Shucker Oyster Shucking event is free and open to the public!

Sunday From 08/23/2015 to 08/23/2015 

Event Time: From 03:00 P.M. to 07:00 P.M.