Chefs help Taste linger
SWAP SHOP
No reason to be depressed when the Taste of Chicago closes Sunday.
Thanks to two of Chicago's most popular chefs, Freddy Sanchez of Adobo Grill and Jimmy Bannos of Heaven on Seven, you will be able to duplicate two recipes with a punch of flavor currently enjoying raves at Taste. Both recipes also will be perfect for the long Fourth of July weekend.
Sanchez shares his Guacamole en Molcajete, one of four items served by Adobo Grill in its initial Taste participation. If you don't own a molcajete -- the authentic Mexican bowl often carved from volcanic rock and used for blending guacamole -- you can purchase one in houseware specialty stores or at Adobo Grill, which has locations in Old Town, Wicker Park and Lombard.
Bannos shares his recipe for Orzolaya, a twist on jambalaya with orzo replacing rice, which is one of the three Heaven on Seven recipes future chefs from Washburne Culinary Institute prepared at Taste's new attraction, the Chef's Table.
A Washburne alum and a member of Chicago Chefs Hall of Fame, Bannos suggests that Orzolaya also can be made without the shrimp, refrigerated and served as a cold pasta dish during these hot summer days. Orzolaya is on the menu at Heaven on Seven in the Loop, at Rush and Ohio streets, and in Naperville.
Josephine A. Palunas of LaGrange Park, Gloria M. Klee of Orland Park and Connie O'Neill of Chicago sent similar recipes for Sour Cream Pound Cake requested by F.H. of Chicago.
For Palunas-style Sour Cream Pound Cake: Cream 1 cup very soft butter with 3 cups sugar, gradually adding sugar and beating constantly. Add 5 eggs, one at a time, beating after each addition; add 1 teaspoon vanilla and 1 teaspoon lemon juice. Beat for 10 minutes with mixer.
Stir in 1 cup sour cream. Sift 3 cups flour and ?206-140? teaspoon baking soda; add to sour cream mixture. Beat until mixture is combined. Pour into a well-greased and floured tube pan.
Bake at 325 degrees for 90 minutes or until golden and inserted toothpick comes out clean.
Requests
Does anybody have a recipe for Russian coleslaw that uses cucumbers instead of cabbage?
B.S., Chicago
I'm attempting to find a recipe for a cookie that has confectioners' sugar on the outside and a fig filling (in a small ball) on the inside.
S.J., Chicago
My family loves avocado. Please print more interesting recipes.
J.K., Crystal Lake
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by e-mail, swapshop@sun times.com.
All mail must include a daytime telephone number. Sorry, requests can't be answered personally.