'Windy City Weekend' talks Angel Reese on Chicago Sky, wage disparities in professional basketball
CHICAGO (WLS) -- This week on "Windy City Weekend," Val is joined by special guest co-host and legendary broadcaster, Art Sims, aka Chat Daddy.
Angel Reese needs a new nickname:
LSU's Angel Reese is moving to the Windy City to play with Chicago's WNBA team, the Chicago Sky. What's her first move? Ditching her famous "Bayou Barbie" nickname and finding a more Windy City-centric name.
Caitlin Clark lands $20 million deal with Nike amid WNBA pay disparities:
The WNBA has been booming with attention with the drafting of superstars such as Caitlin Clark, who just landed a $20 million deal with Nike. It is also bringing attention to many disparities with the NBA, particularly how much WNBA rookies are underpaid compared to NBA rookies.
ESPN unveils NFL draft day prizes
The NFL draft kicks off in Detroit on April 25, and the Chicago Bears have the No. 1 pick. Chef Brendan O'Connor of Berwyn Chicken Co. stopped by to share an ESPN "Pre Seasoning" marinade that will be an exclusive prize given away in Detroit.
The marinade is made with fresh ingredients, including chilies, ginger, lemongrass and galangal. It brings a new level of heat and goes great on almost any protein.
This marinade is not for purchase, but football fans will have a chance to win a marinade bottle at the NFL draft in Detroit by partaking in the ESPN Pre Seasoning Draft Dash, a shuttle-run style competition.
Tune-in to the NFL draft on ABC and ESPN next week, beginning at 7 p.m.
O'Connor shared the recipes for his delicious entrees, if you can get your hands on the special marinade.
Short Rib Bánh Mì
This bone-in braised chuck rib is a spin on a classic Vietnamese sandwich.
Ingredients:
-ESPN Pre Season Marinade
-Whole slab of chuck ribs
-Half bunch of cilantro
-One onion
-One head of garlic
-Two carrots
-One cucumber
-Two jalapenos
-One cup of mayo
-One tablespoon of Maggi sauce
-One extra-long French baguette, or 5 individual baguettes
Recipe:
1. Marinate whole bone-in chuck ribs with ESPN Pre Seasoning Marinade for four to six hours.
2. Place in a roasting pan or Dutch oven with one whole sliced onion, a head of garlic cloves left whole but separated and one quart of water. Cover tightly with lid or foil and braise for three hours at 300 degrees, or until tender and starting to fall off the bone.
3. In the meantime, julienne cut two carrots, thin slice one cucumber, deseed and thin slice two jalapenos and pinch cilantro leaves from stem.
4. Mix one cup of mayo with a tablespoon of Maggi sauce.
5. Once meat has cooled for 20 minutes or more, slice the ribs into individual pieces leaving the bone intact.
6. Assemble on a French baguette with mayo sauce, vegetables, cilantro and short rib. The short rib may be sliced thinner to cover all of the bread if it is not long enough. Wrap in wax paper, leaving the bone exposed, and tape closed. Before unwrapping, pull bone from sandwich. Cut the sandwich in half while still in wax paper. Serve and enjoy.
Lollipop Chicken Legs
These chicken legs are a delicious and affordable item for any tailgate party.
Recipe:
For the dry rub: Mix one tablespoon each of onion powder, garlic powder, paprika and black pepper with three tablespoons of salt.
1. Butcher chicken legs into the lollipop style.
2. Season chicken legs with the dry rub and smoke at 250 degrees for an hour and thirty minutes on your favorite smoking device.
3. Next, baste legs in ESPN Pre Seasoning.
4. Cook for 20 more minutes on the smoker, or remove legs and baste before finishing in oven. Alternatively, remove from smoker and deep fry for two minutes, then dunk in marinade.
To be fancy, serve over white rice with chopped peanuts and cilantro.
Check out Chef Brendan O'Connor's restaurants, Berwyn Chicken Co. and Big Guys Catering.
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