Favorite Chicago Restaurant

 

 

My family and I  spent  a long weekend in Chicago in late September  and we stumbled on a new favorite place, it’s called Bandera   The restaurant sits right on Michigan Avenue and I can’t believe it took me so many trips to Shy Town to find it.  I had the best salad of my life ( so far ) there and the cornbread is out of this world!  They weren’t inclined to give  out their recipes but, I found these copycat recipe’s on line that run close seconds to the real thing.  Next time you find yourself hungry in Chicago wander on in, you will be glad you did!

 

CORNBREAD LIKE BANDERA’S
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Thomas of Delaware 2-14-2006

1 cup butter, melted*
1 cup granulated sugar*
4 eggs
1 (15 oz) can cream style corn
1/2 (4 oz) can chopped green chili peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
SOME SUGGESTED TOPPINGS:
Jalapeno jelly
Honey
Butter

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13-inch baking dish or better yet a 12-inch cast iron skillet.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet – watch carefully as edges may brown too much and time should be under an hour.

If desired, serve with suggested toppings.

*Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.

Source: The purple hat of Cleburne, TX
Adapted from: Judy Spence

 

Bandera’s Macho Salad Adaptation

This makes alot of dressing!!!

Dressing:
1/4 cup spicy brown mustard
1/2 cup lemon juice
1/8 cup champagne vinegar
1 tbsp. brown sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/8 cup fresh garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 1/2  cups olive oil

Place all ingredients except oil in a bowl. Whisk in oil to emulsify by hand. Keep Chilled.

Salad:
5-6 cornbread croutons (Toss cubes of cornbread in a little olive oil, salt and pepper and toast in a 350 degree oven until a little crispy)
3 cups baby lettuces
1/2 cup rotisserie chicken
1/2 cup grape tomatoes
8 medjool dates, roughly chopped
1/2 cup avocado, diced
1/2 cup fresh corn kernels, raw
1/2 cup almonds, roasted and chopped
goat cheese
green onions, sliced (I always request the salad without the onions.)
dressing (recipe above)

Toss everything together.

 

 

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