They were handed out late at night to wedding guests at the Oak Brook hotel, when the golden arches were headquartered there.
Now, things are being elevated a bit in the west suburbs, through both the food and the ambiance.
John Borras is the executive chef at Hearth Lounge. It is on the Hyatt Lodge campus in Oak Brook.
He joined Cooking up a Storm Thursday to make shish kabobs and chimichurri sauce.
Beef Brochettes (Shish Kabob)
Ingredients:
- 2 lb. Beef Tenderloin
- 1 Red Bell Pepper
- 1 Green Pepper
- 1 Yellow Pepper
- 1 Red Onion
- 1 C Red Wine
- 1 T Crushed Red Pepper
- 2 T Minced Garlic
- 1 T Dried Oregano
- 1 t Dijon Mustard
- 1 t Salt
- 1 t Black Pepper
Instructions
In a mixing bowl, pour in red wine, olive oil, minced garlic, crushed red peppers, oregano, Dijon mustard, salt and pepper. Mix the ingredients together and set aside
Cube up the beef tenderloin into bite-size 1 x 1inch cubes.
Mix in with the red wine sauce and let them marinade for at least 2-3 hours.
Skewer the marinated beef cubes alternating with the peppers and onions, creating a harmony of colors. Put 3-4 pieces of beef between the peppers and onions.
Heat up the grill or griddle.
Place the skewers on direct heat and flip them frequently which ensures an even cook throughout.
Cook for 4 minutes, remove the grilled beef brochette off the grill, drizzle with Chimichurri Sauce or your favorite sauce. You can pair them with a salad or roasted potatoes, anything you want.
Chimichurri Sauce Recipe
Ingredients
- 1/2 Cup Olive Oil
-1/2 Cup Olive Oil
-1/2 Cup Chopped Fresh Parsley
- 5 Each Chopped Garlic Cloves
- 1 Table Spoon Fresno Pepper
- 1 teaspoon Dried Oregano
- Salt and Pepper to taste
Instructions
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.