Chicago's Best Recipes

An Italian beef is a distant cousin of the Philly Cheesesteak. It made of paper thin slices of slow cooked beef roast, cooked in a marinade of red wine and Italian seasonings. Served on the crusty Italian rolls, au jus, it is a phenomenal way to fill an empty stomach.

• 1 5-lb rump roast

• 2 medium onions, diced

• 1 cups beef stock

• 1c red wine

• 1 tsp dried oregano
• 1 tsp thyme

• 1 tsp dried marjoram

• 1 bay leaf

• 1 tsp hot sauce
• 2 Tbsp Worcestershire sauce
• 6 garlic cloves, crushed
• 1 green pepper, chopped

• 1/4 c fresh basil

• Crusty Italian rolls

Place all ingredients in a crockpot and cook until meat is cooked through,8-10 hours. Let stand for 30 minutes before slicing thinly. Place back in juice and reheat if necessary. Serve on rolls. If possible, after slicing, refrigerate over night.

Hot dogs were served at the World Columbian Exposition in 1893. They just have gotten better each year since then. Traditionally an all beef hot dog is placed on a poppyseed bun, and then topped with mustard, celery salt, chopped onion, sweet relish, a dill pickle spear, tomato wedges, and hot peppers. Never put catsup on a Chicago dog. It is sacrilege.

For the closest thing outside of Chicago, steam all beef hot dogs. Place in buns and add toppings. Serve hot.

A Maxwell Street Polish is keilbasa placed in a bun, slthered with yellow mustard, grilled onions and hot peppers. Beer is optional!

Is there anyone that can resist any kind of pizza, let alone the deep dish that Chicago is famous for? Here is a great recipe for the "real thing".

• 2 packages yeast
• 2 cups warm water

• 1/2 cup oil

• 1/4 c extra virgin olive oil

• 1/2 cup cornmeal

• 1/2 cups unbleached flour

In a bowl dissolve the yeast in the water with a tsp of sugar. Add the oil, olive oil. cornmeal, and about two cups of the flour.

Beat with the dough hook for about 10 minutes. Start adding the rest of the flour. Knead for about ten minutes more.

Allow to rise until double in bulk, about 1 1/2 hours. Punch down.

Allow to rise a second time.

Gently deflate and form into crusts. Oil two very large,deep dish pans and divide the dough between the pans. Push the dough up the sides of the pans and rub olive oil over it.

The Filling

• 3/4 to 1 lb. sliced mozzarella cheese

• 1 28-oz. can of organic, crushed plum tomatoes

• 1/4 c chopped fresh basil

• 1 tsp. oregano

• 4 cloves garlic, peeled and crushed

• salt

• grated Parmesan cheese

• olive oil

Cover the bottom of the pizza with mozzarella. Add the tomatoes, basil and other herbs. Add salt to taste, and a little crushed red pepper if you like it.

Add:

• crumbled cooked Italian sausage

• Pepperoni

• sliced mushrooms

• slices green pepper sliced

• ripe black olives

• slices of hot peppers

Sprinkle with the Parmesan cheese and then generously drizzle the olive oil over the top.

Bake at 475 F oven for 35 to 40 minutes.