Mother’s Day at Alex Dana’s Carmines Clamhouse

Treat Your Mom Right on Mother’s Day at Carmine’s

carmines Mother's Day is only a few weeks away! Book your reservation soon!

Alex Dana and his culinary team have put together a wonderful champagne brunch for this Mother’s Day!

Our Mother’s Day brunch will be served from 9 am to 2 pm on Sunday May 12th, 2013.

Please RSVP at (312) 988-7676.

 

Advertisements

How to make a great Holiday Appletinis

A Twist on a Classic – Appletinis

appletini

 

Here is a Fantastic twist to a classic cocktail, the Appletini or Apple Martini. This drink is sweet, fruity and a great way to start off the Holiday Season!

This recipe calls for apple juice, which you can increase or decrease depending  on just how strong you want it. For a bit of decoration, pass on the usual olives and use a bit of lemon and lime peel to spruce things up.

Ingredients (for each Apple Martini)

Martini glasses (must be chilled)
1 shot of Vodka
1 shot of Apple schnapps
1 part apple juice

Method:

1. Chill your martini glasses in the freezer until cold.
2. Pour all ingredients into a shaker and shake it like you have never shaked before.
3. Next strain the ingredients into your glass and enjoy the flavor.

Tips: The better the Vodka, the better the drink. Also, wet the rim of the glass and coat in a cinnamon /sugar mix if you want to make things a bit sweeter.

To enjoy great drinks like this, visit one of fine restaurants this Holiday Season. To make reservations you can find all of our locations online at http://www.RosebudRestaurants.com.

 

 

Holiday Hours at Rosebud

Happy Holidays from all of us at the Rosebud Restaurants!

Rosebud rush Roasted Red Pepper Appetizer

Our Holiday Hours:

CARMINE’S

Christmas Eve – Monday, December 24th – 11AM – 9PM

Christmas Day – Tuesday, December 25th – 1PM – 9PM

New Year’s Eve – Monday, December 31st – 11AM – 2AM

New Year’s Day – Tuesday, January 1st – 1PM – 9PM

ROSEBUD ITALIAN COUNTRY HOUSE & PIZZERIA

Christmas Eve – Monday, December 24th – 11AM – 9PM

Christmas Day – Tuesday, December 25th – 1PM – 9PM

New Year’s Eve – Monday, December 31st – 11AM – 10PM

New Year’s Day – Tuesday, January 1st – 1PM – 9PM

ROSEBUD OLD WORLD ITALIAN

Christmas Eve – Monday, December 24th – 11AM – 9PM

Christmas Day – Tuesday, December 25th – Closed

New Year’s Eve – Monday, December 31st – 11AM – 1AM

New Year’s Day – Tuesday, January 1st – 1PM – 9PM

ROSEBUD PRIME

Christmas Eve – Monday, December 24th – Closed

Christmas Day – Tuesday, December 25th – Closed

New Year’s Eve – Monday, December 31st – 11AM- 1AM

New Year’s Day – Tuesday, January 1st – Closed

ROSEBUD ON RUSH

Christmas Eve – Monday, December 24th – 11AM – 9PM

Christmas Day – Tuesday, December 25th – 1PM – 9PM

New Year’s Eve – Monday, December 31st – 11AM – 1AM

New Year’s Day – Tuesday, January 1st – 1PM – 9PM

ROSEBUD STEAKHOUSE

Christmas Eve – Monday, December 24th – 11:30AM – 9PM

Christmas Day – Tuesday, December 25th – 1PM – 9PM

New Year’s Eve – Monday, December 31st – 11:30AM – 1AM

New Year’s Day – Tuesday, January 1st – 3PM – 9PM

ROSEBUD ON TAYLOR

Christmas Eve – Monday, December 24th – 11AM – 9PM

Christmas Day – Tuesday, December 25th – Closed

New Year’s Eve – Monday, December 31st – 11AM – 1AM

New Year’s Day – Tuesday, January 1st – 1PM – 9PM

ROSEBUD THEATRE DISTRICT

Christmas Eve – Monday, December 24th – Closed

Christmas Day – Tuesday, December 25th – Closed

New Year’s Eve – Monday, December 31st – 11AM – 9PM

New Year’s Day – Tuesday, January 1st – Closed

ROSEBUD TRATTORIA

Christmas Eve – Monday, December 24th – 11 AM – 9PM

Christmas Day – Tuesday, December 25th – Closed

New Year’s Eve – Monday, December 31st – 11AM – 1AM

New Year’s Day – Tuesday, January 1st – Closed

ROSEBUD ITALIAN SPECIALTIES & PIZZERIA

Christmas Eve – Monday, December 24th – 11 AM – 9PM

Christmas Day – Tuesday, December 25th – Closed

New Year’s Eve – Monday, December 31st – 11AM – 1AM

New Year’s Day – Tuesday, January 1st – 1PM – 9PM

Rosebud Trattoria cover

The holidays are a special time – filled with familyfriends, and tradition at the Rosebud Restaurants. Come and enjoy a great meal with us this Holiday Season.

Happy Holidays!

Alex Dana and the Rosebud Family

How to Cook a Turkey for the Holidays

Roast Turkey with Giblet Gravy by Wayne Gisslen

Ingredients:

Turkey, 20 lb
Salt to taste
Pepper to taste
Oil as needed

 

PROCEDURE:

1. Remove the giblets from the cavity of the turkey. Check inside the turkey to make sure it is well cleaned. Lock the wings in place by twisting the wing tips behind the back of the turkey.

2. Season the inside of the turkey with salt and pepper. Rub the skin thoroughly with oil.

3. Place the turkey on one side in a roasting pan, on a rack if possible (see Note).

4. Place in an oven preheated to 325°F (165°C). (Lower temperatures are preferable if production schedule permits. See p. 386 for explanation.)

5. Roast 11⁄2 hours. Turn the turkey on the other side. Roast another 11⁄2 hours. Baste turkey with drippings (fat only) every 30 minutes.

6. While turkey is roasting, place turkey heart, gizzard, and neck in a saucepan. (Reserve the liver for another use, or add it to bread
dressing.) Cover the giblets with water and simmer until very tender, 2–3 hours. Reserve the broth and the giblets for gravy.

7. Turn the turkey breast-up. Place the mirepoix in the pan.

8. Return the turkey to the oven and continue to roast. Baste occasionally by spooning the fat in the pan over the turkey.

9. The turkey is done when a thermometer inserted into the thickest part of the inside of the thigh reads 180°F (82°C). Total roasting time is about 5 hours.

10. Remove the turkey from the roasting pan and let stand in a warm place at least 15 minutes before carving.

11. Drain off and save the fat from the roasting pan.

12. Set the roasting pan with the mirepoix and drippings on the range to reduce the moisture and brown the mirepoix. Brown lightly if a light gravy is desired. Brown heavily if a dark gravy is desired.

13. Deglaze the pan with about 1 qt (1 L) of the chicken stock. Pour into a saucepan with the rest of the stock and the giblet broth (from step 6). Bring to a simmer. Degrease well.

14. Make a blond roux with the flour and 6 oz (175 g) of the fat from the roasting pan. Beat the roux into the gravy to thicken it.

15. Simmer at least 15 minutes, or until the gravy is smooth and no raw flour taste remains. Strain and season.

16. Chop or dice the giblets very fine and add to the gravy.

17. Slice the turkey and serve desired portion with 2 fl oz (60 mL) gravy.

Cooking Classes by Director of Operations and Culinary Arts Chef Michael Ponzio

The Rosebud on Taylor invites guests to join Director of Operations and Culinary Arts Chef Michael Ponzio as he demonstrates several classic Italian dishes for the third installment of the Rosebud 2012 Culinary Class Series.  Featured dishes for the April class include Spring Vegetable Salad, Mushroom Risotto, Lamb Chop Oreganato and Biscotti di San Martino.

Classes are held monthly on select dates from 7:00 PM to 9:30 PM and located on the 2nd floor of The Rosebud located at 1500 West Taylor Street.  $10 valet parking will be available as well as street parking.  The complete list of upcoming culinary class dates is available below.

WHEN:   Monday, April 16
7:00 PM – 9:30 PM

COST:    $55 per person (includes food samples and wine pairings)

RESERVE:   Limited space is available.
To sign up, call (773) 325-9700 x2006.

UPCOMING:
May 14, June 11, July 16, August 20, September 10, October 22, November 19, December 10

CHEF MIKE’S RECIPES For Risotto with Lamb Sausage and Peas

Risotto with Lamb Sausage and Peas recipe:

Serves 6 | Difficulty: Medium

Sweet peas, salty pecorino and gamey lamb sausage come together in this flavorful Italian rice dish.

Filed as  / 

Ingredients

  • 6 oz Spicy Lamb Sausage
  • 1 Shallot, Peeled and Minced
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cups Carnaroli Rice
  • 8 cups Chicken Stock
  • 1/2 cup English Peas
  • 3 tbsp Unsalted Butter
  • 1 cup Grated Pecorino Sardo Gran Cru Cheese

Preparation Instructions

1. Place a pot over medium heat
2. Add the oil and lamb sausage and cook for 4-5 minutes stirring to break it into smaller chunks
3. Throw in the shallots and cook for about 4 minutes until slightly translucent
4. Add the carnaroli rice and stir for 1 minute
5. Add 2 cups of the chicken stock and stir until the liquid has absorbed
6. Once the liquid is absorbed, add another 2 cups of the chicken stock
7. Continue this process until all of the stock is absorbed into the rice
8. Add the peas, butter and pecorino, turn off the heat and stir the risotto until smooth and creamy
9. Garnish with the other ½ cup of the grated pecorino

For a Great Meal – Click Here

Winemaker’s Dinner at Rosebud Prime

Rosebud Prime’s All Inclusive Winemaker Dinner, April 19th

For reservations CLICK HERE