Chicago dogs, Italian beef and hoagies are some common Chicago-style favorites. Anthony Crocenzi, Executive Chef at KISS and The Venue Scottsdale stopped by to show us to make those favorites, and spice them up a bit.
Here are some recipes:
6 Pickling Cucumbers (small dice)
1t Pickling Spice
1c White Vinegar
2t Green Dye (optional)
In small pot, bring all ingredients except cucumbers to a boil. Place cucumbers in jar. Strain liquid, then pour over top, cool uncovered in fridge for 1-2 hours. Place lid on jar and store an additional 24-36 hours.
2c Fresh Sport Peppers (3/8" slice)
1ea Red Bell Pepper (1/4" dice)
1ea Yellow Bell Pepper (1/4" dice)
1ea Med Yellow Onion (1/4" dice)
2ea Celery Stalk (3/8" dice)
2T Mustard Seed
1c Pure Olive Oil
1c White Vinegar
1T Dried Oregano
1T Crushed Red Pepper Flake
In medium pot, bring vinegar, mustard seed, sugar and pepper flake to a boil. Add olive oil, salt and oregano, remove from heat. Place peppers, celery and onion in jar. Pour liquid over top. Cool uncovered in fridge for 1-2 hours. Place lid on jar and store an additional 24-36 hours.
6ea Scotch Bonnet Peppers (julienne)
3c Green Cabbage (shredded)
1/2c Carrot (shredded)
1/4c Yellow Onion (sliced thin)
1/4c Green Peas
4ea Whole Cloves
8 Whole Black Peppercorns
Combine all ingredients in jar, seal. Store for two days. Enjoy with caution!
KISS will open to the public on October 1 where guests will be able to try authentic Chicago-style favorites. And look for them at the Best of A'Fare from Phoenix New Times
KISS is located at 7117 E 3rd Avenue, Scottsdale, AZ 85251, in the heart of downtown Scottsdale at the intersection of 3rd Avenue and Craftsman. You can also learn more about them on their website .
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