Second City Pub Recipe Book

Second City Pub

A Chicago-Style Pub

Cook Book

All of our hits, just for you

Table of Contents

Pg. 3 Dedication

Pg. 4 Caramel Popcorn

Pg. 5 Aqua Fresca and Sunrise Spritzer

Pg. 6-7 Cajun Chicken Wings

Pg. 8-9 Loaded Fries

Pg. 10-11 Italian Sub and Sub Roll

Pg. 12-13 Chicago Style Hot Dog and Homemade Hot Dogs

Pg. 14 Hot Dog Buns

Pg. 15 Condiment (Mayo, Ketchup, Ranch)

Pg. 16-17 Deep Dish Pizza

Pg. 18-19 Eli’s Key Lime Cheesecake

Thank you to our supporting teams and all of our customers

From our Team at Second City Pub

Carmel Popcorn

Yield: 25 cups of popcorn

Ingredients:

2 oz Heavy cream

10 oz. Water

10 oz. Sugar

3 Tbsp Butter

10 oz. Mushroom popcorn kernal Salt to taste

Directions:

1. Heat up butter in a large pot that can hold the popcorn and cook the popcorn, keep mixing so that the popcorn doesn’t burn while cooking

2. Once popcorn is cooked, transfer onto a sheet tray and let cool

3. In a sauce pot, heat up water and sugar until bibbles form, and the color starts to turn amber

4. Take off the heat and add the heavy cream. Mix and let cool till room temperature

5. Once cooled, pour sauce into a large bowl, add popcorn and toss until popcorn room temperature.

6. Sprinkle salt to taste

Aqua Fresca

Yield: About 2 gallons (6oz. portions)

Ingredients:

32oz Club soda

2qt Water

3lbs Peaches, halved and sliced

1/2 watermelon cut into 1/4” slices

16oz Lime juice

12oz Simple syrup

Mint and Marachino cherries

Sunrise Spritzer

Yield: About 2 gallons (6oz. portions)

Ingredients:

64oz Pineapple juice

48oz Cranberry Juice 64oz Club Soda

16oz Simple syrup Mint and Marachino cherries

Directions:

1. Blend peaches, watermelon, lime juice, and water until the fruit is fully blended

2. Strain mixture until all liquid is through, and disgard puree

3. Add in the simple syrup and mix, adjust sweetness for preference

4. Optional add in club soda and mixor pour on top as a finish

5. Garnish with a cherry, mint leaf and serve

Directions:

1. Combine all liguid ingredients and mix

2. Adjust sweetness to preference

Garnish with a cherry and mint leaf and serve

Fresca

Cajun Wings

Yield: 10 portions of 4 wings

Ingredients:

6lbs of Chicken wings

2Tbsp. Onion powder

2Tbsp. Garlic powder

2Tbsp. Salt

2Tbsp. Black pepper

2Tbsp. Paprika

1tsp. Cayenne Pepper

1Tbsp. Brown sugar

1cup Olive oil

1/2cup. Vinegar

1Tbsp. Dried Thyme

2Tbsp. Fresh Parsley, minced Directions:

Loaded Fries

Yield: 10 portions

Ingredients:

2lb. of ground beef

1/2 Tbsp. Garlic powder

1/2Tbsp. Onion Powder

1/2Tbsp. Black pepper

1Tbsp. Salt

5oz. Diced Tomatoes

5oz. Pickled red onion

10oz. Chedder cheese, shredded 20oz. Straight cut fries

Directions:

Preheat fryer to 350

Cook ground beef and season with salt and pepper, garlic powder, and onion powder

Cook fries until golden brown and crispy, then season with a little salt

Spread 2oz of fries on plate and add ground meat and cheese and top

Toast under a salamandar until cheesse is melted

Add pickled red onion and tomatoes on top and serve

Italian Sub

Yield: 10 portions

Ingredients:

1/2lb. Virginia ham, sliced thin, deli style

1/2lb. Genoa salami, sliced thin, deli style

1/2lb. Pepperoni

1/2lb. Capicola, sliced thin, deli style

1/2lb. Provolone, sliced thin, deli style

2 head Icedberg lettuce, shredded

20Tbsp. Mayo, sliced tomatoes, sub rolls

To taste - Salt, pepper, olive oil, red wine vinegar

Sub Rolls

Yield: 10 rolls

Ingredients:

21/4tsp. Instant yeast

4cups. All-purpose flour

2Tbsp Sugar

1.5 cup of warm water

2oz. Room temperature butter

Directions:

1. Cut sub roll open and spread mayo inside on both sides

2. Layer 3 slices of each meat and 2 slices of provolone on top

3. Place 2 or 3 slices of tomaoes and shredded lettuce on top

4. Spinkle salt and pepper on top and drizzle oil and vinegar after and enjoy

Directions:

1. Preheat oven to 375

2. Dissolve yeast in 1/2 cup of water with a pinch of sugar and let sit for minutes

3. In a stand mixer with hook attachment, add flour, salt, sugar, and rest of water, and yeast mixture in a bowl. Let mix for 20 min or until gluten is developed on low speed

4. Add in butter and mix until fully incorporated

5. Proof dough for an hour in bowl with oil

6. Divide the dough and shape into balls, roll out to 6”x4” rectangles and mold them into shapes of rolls, then let proof for 30 min

7. Bake in oven for 15-20 minutes or until golden brown

8. Let rest until room temperature before use

Chicago Style Hot Dog

Yield: 10 portions

Ingredients

10 Beef hotdogs

10 Hotdog buns

10 Pickle spears

1cup Diced tomatoes

1cup Diced onions

10Tbsp Yellow or Dijon mustard

20 whole sport peppers or pepperoncini

10Tbsp Celery salt

Directions:

1. Preheat grill

2. Cook hotdogs on grill for 10-15 minutes, flipping halfway through

3. Once hotdogs are done place into hotdog buns

4. Drizzle about 1Tbsp of mustard on the hot dog first

5. Then sprinkle about 1Tbsp of diced onions and tomatoes

6. Place a pickle spear and two peppers inside of the bun

7. Spinkle about 1Tbsp of celery salt on top and enjoy

Homemade Hot Dogs

Yield: 15 Hot Dogs

Ingredients:

1Tbsp Onion powder

1Tbsp Garlic powder

1Tbsp Coriander

1Tbsp Paprika

1/1Tbsp Ground Mustard

1/4Tbsp Marjoram

1/4Tbsp Mace

1/4cup Milk

1 large egg

1.5 tsp Sugar

2 lbs. Ground beef

4 oz. Pork fat

Pork Casing

Pinch of salt and pepper

Directions:

1. Puree all seasonings, garlic and onion in food processor

2. Add milk, egg, and sugar and mix well

3. Ground pork fat through a meat grinder on fine setting once

4. Combine ground beef with pork fat, and seasoning puree, mix and chill for 30 minutes

5. Run through the meat grinder again

6. Soak pig casing in water for 30 minutes, rinse the inside out afterwards to get rid of excess salt. Place in a bowl with water and a splash of vinegar, then rinse again.

7. Using a sausage stuffer, fill the casings with the meat and twist into 6” links

Hot Dog Buns

Yield: 10 buns

Ingredients:

31/2cup All-purpose flour

11/2tsp Instant yeast

2Tbsp. Sugar

11/2tsp Kosher salt

5Tbsp divided butter

3Tbsp Milk

1cup. Room temperature water

2 large eggs

Poppy seeds

Directions:

1. Preheat oven to 375

2. Whisk together flour, yeast, salt and sugar in large bowl

3. Heat 3Tbsp milk and butter undtil melted, let cool

4. Whisk together one egg and water in a spereate bowl. Mix in the milk and butter till combined

5. Pour into flour bowl and mix throughly

6. Cover tightly with plastic wrap and let sit until doubled in size

7. Once risen, divide and roll dough into 6” rectangles, place onto a sheet pan line with parchment paper, cover with kitchen towel and let rise til puffy

8. Create a egg wash with other egg, brush the brush buns, then spinkle some poppy seeds on top

9. Bake for 12-15 minutes or until golden brown, rotating halfway through

10. Melt remaining butter when buns are almost done. Brush them immediately when done

11. Let cool

Ranch

Yield: 24Tbsp

Ingredients:

1cup Mayo

1/2cup Sour cream

1/4cup Buttermilk

1/2cup Dried Thyme

1/2cup Chopped dill

1tsp Garlic powder

1tsp Onion powder

Mayo

Yield: 1 cup

Ingredients:

1Tbsp egg yolk

2tsp Lemon juice

1tsp Dijion mustard

1/4tsp Salt

1tsp Water

3/4cup Olive oil

Ketchup

Yield: 64Tbsp

Ingredients:

2 Onions, quartered

32oz Canned tomato

1cup Balsamic vinegar

9Tbsp Apple cider vinegar

6tsp Honey

1tsp Kosher salt

1tsp Garlic Powder

1tsp Celery salt

1tsp Black pepper

Directions:

1. Combine all ingredients in a bowl and mix well

2. Refrigerate overnight and serve

Directions:

1. Whisk egg yolk, mustard, lemon juice, and water until frothy

2. Put mix into blender and slowly add olive oil while blending

3. Blend until desired consistency and store in refrigerated for later use

Directions:

1. Add ingredients into a pot, let simmer on low heat until reduced by half

2. Discard onion and use immersion blender and blend until smooth

3. Put into container and refrigerate for later use

Deep Dish Pizza

Yield: 12 slices

Ingredients:

2lbs. Ground pork

2lbs. Fresh Mozzarella

1/2 gallon of marinara souce

8oz julienned bell pepper

Pizza Dough

Yield: 3 servings

Ingredients:

2cups. All-purpose flour

2tsp salt

1/2tsp Sugar

1tsp Instant yeast

1cup. lukewarm water

11/2Tbsp Olive oil

Directions:

1. Preheat pizza oven

2. Cook ground pork and season with salt and pepper to taste

3. Roll out the pizza dough to 1/2” thick and place into a large cast iron skillet

4. Layer ground meat, peppers, cheese, and sause until it reaches the top

5. Add a thin layer of sauce on top

6. Bake in oven until crust is crispy and cheese is melted, about 15-10 minutes

7. Cut each pie into 6 slices and enjoy

Directions:

1. Add flour, sugar, salt and yeast to boil and whisk

2. Add water and mix until incorporated

3. Knead dough for 5 minutes

4. Add olive oil and dough in bowl, rise fro 2 hours

5. Wrap in plastic and refrigerate for later use

Marinara Sauce

Yield: 1 gallon

Ingredients:

6lb. Canned tomatoes

3 heads of garlic

2 whole sliced onions

2Tbsp Dried thyme

2Tbsp Dried Oregano

2Tbsp Marjoram

8 Bay leaves

2cups chicken or beef stock

1cup Heavy cream

4Tbsp of Olive oil

Add salt and pepper to tast

Directions:

1. In a large pot, add olive oil, and garlic, sweat onions for 10 minutes on low medium heat

2. Add in the canned tomatoes, stock, dried herbs, and bay leaves, let simmer for 30 minutes

3. Remove from heat, remove bay leaves, blend to smooth with a immersion blender

4. Return to heat and simmer for 10 minutes

5. Turn off heat and add heavy cream while seasoning to taste

6. Let cool and store for later use

Eli’s Style Key Lime Cheesecake

Yield: 24 servings

Ingredients:

Individual mini molds

1lb. Graham cracker crumbs

1/2cup. Powdered sugar

12Tbsp. Melted butter

1/2tsp. Vanilla extract

32oz. Cream cheese

1cup. Sugar

1/4cup All purpose flour

2 Eggs

1Tbsp Egg yolk

3/4cup room temperature sour cream

1/2cup Lime juice

4oz. Lime zest

Directions:

Preheat oven to 350F

Combine graham cracker crumbs, powdered sugar, butter, half of the vanilla extract, mix till combined

Place crumb mix into individual molds

In stand mixer with the paddle attachment, beat cream cheese on medium until soft

Add sugar, flour, and salt to mixer, mix till smooth and creamy

On low, slowly add eggs and egg yolk, scraping bowl each time eggs are added

Add sour cream, remaining vanilla, lime juice, mix on low till smooth

Place mix into molds and bake for 15 minutes then

with whipped cream and lime zest

Second City Pub

A Chicago-Style Pub Thank you for all of your supprt