FireLake “Face-Off: Chef Challenge” Preview

Chef Dinesh from FireLake Grill House and Cocktail Bar gave us a preview of their upcoming “FireLake Face-Off Chef Challenge” with a challenge of his own – making a dish live on TV with an ingredient we just picked for him!

The winning dish will be served on FireLake menus during the month of July, and a portion of the proceeds from every FireLake Face-Off dish sold goes to Second Harvest Heartland and local food banks in Chicago and Anaheim.

For info and the current status of the event, check the Radisson Hotels Americas Instagram page here!

He also shared recipes for a few of his favorite FireLake dishes!

Charred Jalapeno & Cream Corn Soup

  • 6 corn cobs—grilled
  • 1 lb carrots
  • 1 lb onion
  • 1 lb celery
  • 1-2 jalapenos, grilled and seeded
  • 1 cup oil
  • 1 qt heavy cream
  • ½ gallon water
  • 2 tsp salt
  • 2 oz vegetable base
  • ½ cup mascarpone cheese

Instructions:  Remove husk from corn and discard.  Season corn with salt, pepper, and oil.  Grill.  Cut kernels from the cob and reserve cobs for the stock.

Place cobs into water in large stock pot. Bring to boil, simmering to make corn stock for one hour.

Char jalapenos with seeds removed. Dice.

Dice onion, carrot, celery.  Sautee onion first with remaining oil. Add carrot and celery and sauté.  Add grilled corn, charred jalapenos and vegetable base.  Add corn stock (cobs removed).  Stir in cream, salt and pepper to taste.  Add mascarpone cheese and stir.  Bring to boil and simmer for approximately 30 minutes.

Pour contents to blender and puree.  Season well with salt and pepper to taste.

Serve hot.

Upgrade:  slice tortilla in thin strips and deep fry as garnish

Grilled Pineapple Salsa

  • ½ pineapple, sliced
  • Pinch red chili flakes
  • 2oz diced red onion (1/4” dice)
  • 2oz diced red bell pepper (1/4” dice)
  • 2oz Poblano pepper (1/4” dice)
  • 1 tsp lemon juice
  • Salt to taste
  • 1oz extra virgin olive oil
  • 1 pinch cilantro (when serving)

Instructions:  Clean and slice pineapple vertically into ¼” thick slices.  Season with oil and chili flakes.  Grill both sides and cool.

Dice poblano peppers, red peppers, red onions into ¼” dice.  Dice cooled pineapple into ¼” dice.  Combine all ingredients with lemon, salt, and oil.  Toss gently.  Top with cilantro at time of serving.

Coriander Chimichurri Sauce

  • 1 tsp whole cardamom seed
  • 2oz whole coriander seed
  • Red chili flakes (to taste)
  • 1 tsp salt
  • 3oz chopped parsley
  • 1oz chopped mint
  • 2oz chopped garlic
  • 1 fl oz lemon juice
  • 2 fl oz red wine vinegar
  • 6 qt oil blend (80/20 oil)

Instructions: Toast coriander seed in pan on stove until golden brown and aromatic.  Crush in food processor.  Combine chopped mint, chopped parsley, chopped garlic, cardamom seed, lemon juice, chili flakes, red wine vinegar and emulsify with oil.  Whisk well. Serve.

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