Labor Day Grilling: Tavern at the Park recipes

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Tavern at the Park

130 E. Randolph St.

Chicago (across from Millennium Park)

312-552-0070

For more information, visit tavernatthepark.com

Toasted Garlic or Lobster-Crusted New York Strip

16 oz. New York Strip steaks

Salt and pepper

3 oz. desired crust (see below)

Season steaks with salt and pepper and grill to desired temperature. Just before steaks are done, top each with about 3 oz. of the desired crust.

Toasted Garlic Crust

2 cups sweet garlic

2 oz. olive oil

Salt and pepper

3 lb. butter, softened

4 cups Panko bread crumbs

1 cup parsley, chopped

4 tbsp. salt

3 tsp. pepper

6 dashes Tabasco

Place garlic, olive oil, salt and pepper in a sauté pan. Place in oven at 300 degrees and toast until golden brown, approximately 12 minutes. Incorporate butter and garlic in a food processor, and place in bowl. Fold in remaining ingredients by hand.

Lobster Crust

1 lb. lobster meat, cleaned and chopped

3 lb. butter, unsalted and softened

4 cups Panko bread crumbs

1 red onion, diced small

2 oz. butter

One-half cup dry sherry

4 cups Panko bread crumbs

Salt and pepper

Skirt Steak Salad <

6 oz. skirt steak, cooked to desired temperature, sliced on bias

3 cups chopped romaine lettuce

One-third cup grilled red onions, chopped

One-third cup grilled asparagus, chopped

One-half cup tomato confit

One-half cup chopped spinach

One-quarter cup crumbled blue cheese

3 oz. rice wine vinaigrette

Salt and pepper as needed

Prep all ingredients as listed. Place all ingredient in a large mixing bowl with vinaigrette. Toss gingerly, and season with salt and pepper as needed. Place sliced skirt steak on top.

Summer Squash Casserole

4 yellow squash

4 cups Ritz Crackers

One-half lb. butter

1 lb. cheddar cheese, shredded

1 medium white onion, sliced

Cut squash in half lengthwise. Cut 1/4-inch-thick half moons and place in a bowl. Melt half the butter in a sauté pan and sauté onions and squash, seasoning with salt and pepper. Continue cooking for 4 minutes. Melt the rest of the butter. Crumble Ritz crackers and toss with butter. In a casserole dish, line the bottom with half the Ritz, layer sauteed squash, top with other half of Ritz and cheddar cheese. Bake for 8 minutes in a 350 degree oven and serve.

Baked Whipped Potato Casserole

Serves 10

Ingredients:

one-quarter lb Butter

5 lb Russet potatoes, peeled, cut into 1-inch pieces

2 cups Heavy cream

One-half lb Cheddar, shredded

One-quarter cup Shredded parmesan cheese and panko breadcrumb mixture

salt and freshly ground black pepper

Cook the potatoes in a large pot of boiling, salted water until they are very tender, about 15 minutes, and then drain. Return the potatoes to the same pot and mash well. Mix in the milk and the melted butter. Bring cream to a boil, and add cheddar. Whisk until cheddar has melted. Place cream, cheddar and butter in with potatoes and whisk until light and fluffy. Season to taste with salt and pepper. Transfer the potatoes to the prepared baking dish. Cover the top with parmesan panko topping and bake for 3-5 minutes in a 350 degree oven or until top is golden brown.

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