Joe Flamm, winner of Bravo's Top Chef Season 15, opened his debut restaurant in Chicago's Fulton Market, Summer 2020. ROSE MARY. The menu is focused on Adriatic drinking food from Croatia and Italy.
He's cooked for presidents, celebrities, the James Beard Foundation and more, but his favorite person to cook for is his wife/roommate, Hillary. In his free time, Joe enjoys #dayoffing with Hillary and their son, Luka, who couldn't be more awesome.
Joe stopped by to make sure we were all set for the big game, and gave Scotty a few lessons in the kitchen. Check out his treats below!
1)Italian Nachos
Italian Nachos
1 bag tortilla chips
1 jar hot giardiniera
1 qt cream
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
2 lbs hot Italian sausage, loose or taken out of casing 2 large tomatoes, diced
1 bunch cilantro
Lay chips out on cookie sheet or oven proof tray and preheat oven to 350 degrees. Reduce cream by half and blend in both cheeses.
Brown sausage in pan, breaking apart as you go. Cook through and reserve.
Place chips in oven until warm, about 2-3 minutes.
Layer with cheese, sausage, giardiniera, tomatoes, and finish with torn cilantro.
2)Pork Pampanella Ribs
Pork Pampanella Ribs
1 rack baby back ribs
1T fennel pollen
2tsp hungarian paprika 2tsp salt
1tsp mustard powder 1tsp dry oregano 2tsp sugar
2oz honey
1T calabrian chiles, diced
Preheat smoker or grill to 300F.
Mix all dry ingredients and rub over ribs.
Smoke or grill ribs for 1.5 hours, then pull off and drizzle with olive oil.
Wrap in foil and cook for another 1.5 hours or until tender.
Mix honey and calabrian chiles in a small pan and bring up to a quick boil. Turn
off and let steep for 5 minutes
Drizzle ribs with honey and chile mixture.
Serve.
Joes Also gave us a meal that we can make for Valentine's Day!
Lamb Ragu Mafaldine Abruzzi
Lamb Ragu Mafaldine Abruzzi
3 lb ground lamb
2 28 oz cans tomato purée
6 cloves garlic
1 lb jimmy nardello or baby bell peppers, stemmed but whole 1 white onion, small dice
1 c chopped parsley
.25 lb ground parmigiano reggiano
2 oz clive oil
1 oz hungarian smoked paprika
1 lb bucatini pasta
Heat olive oil in a large dutch oven.Add lamb and cook until brown.
Add onions, garlic, and paprika, then add peppers. Sweat for a few minutes and add in
tomatoes.
Let slow cook, stirring every once in a while, for 45-60 minutes, until peppers are soft
and sweet.
Season with salt.
Boil bucatini in seasoned water.
Combine with sauce and chopped parsley.
Plate and serve with parmigiano reggiano on top.
