Jaw Potato-August 19th

When else can you hear Tangled up in Blue by Bob Dylan to Yellow from Coldplay to Save the Last Dance for Me, Jessica by the Allman Brother's? Nope, it's not the radio; it's Chicago's Jaw Dropping Jam Band Jaw Potato who will be performing this Thursday at 6:30. With the combination of Mike Zatezalo on Guitar and vocals, David Goldman on violin, Adam Krause on bass, Mike Jeffers on drums and Alex Grimes on Guitar, this cover/jam band is sure to please audiences. Because of their fun and popular covers, the crowd is always moving and singing along. However, they keep audiences on their toes by performing song that might not ordinarily be sung by your everyday jam band. Some of the bands that Jaw Potato covers are Bob Marley, John Mayer, Jimi Hendrix, Van Morrison, Oasis, and the Beatles. Recently, Jaw Potato has been described as "some of Chicago's finest musicians that utilize their extensive musical backgrounds and unique instrumentation to put new twists on familiar tunes making their performance different each time".

The bands myspace has a link to a live performance so take a listen! http://www.myspace.com/jawpotato

It seems as if Lincoln Square is in for a fun treat of familiar songs to sing along to with Jaw Potato this week in the square!

A Great Form of Fungus

Fungus often has a bad reputation but mushrooms are a tasty and versatile food that goes great in summer recipes and is easily found at the Lincoln Square Farmer's Market. They can be steamed, grilled or raw. This week pick up some mushrooms and try them in a delicious marinade to put with a grilled steak.

Ingredients:
1 cup dry Cabernet Sauvignon
2/3 cup finely chopped onion
1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish
1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil leaves, plus sprigs for garnish
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 New York strip steaks, 1 1/2 to 2 inches thick
4 large portobello mushrooms

Directions:
1. Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms.
2. Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
Preheat a grill to high heat.
3. Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving.

4. Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil.
5. Transfer the steaks and mushrooms to the platter and drizzle with the sauce.

Try this and other recipes at http://www.foodnetwork.com

Typhanie Monique-August 12th

They say she is Chicago's next major jazz artist to take flight, and we are lucky enough to have her in Gidding's Plaza this Thursday night at 6:30. Typhanie Monique has done her homework when it comes to genres and inspirations to draw from for her own sound, lyrics and performance. She is versed in Jazz, Funk, Hip-hop, Pop and Improvisation. Her voice has been compared to a modern-day Sarah Vaughan with traces of Lena Horne and Diana Krall. Monique has played in Jazz venues across the city as well as in neighboring cities jazz festivals and venues. According to her website, she is planning on collaborating with other singers, songwriters and musicians as well as continuing to break through gender barriers that many female Jazz musicians face. Monique is accompanied by her right hand man, Neal Alger on guitar whom she continues to collaborate with and has recorded two CDs with: Intrinsic, and Yuletide Groove. One of her songs, Smile, was even nominated nominated in the preliminary voting round for a Grammy in the Best Jazz Vocal Album category. We cannot wait to have this Chicago Jazz Star in the square!

Cherries: Better then Berries

One of the most tart and sweet fruits is the cherry. The prime season for Cherries is right now (June through August) so it is a great time to pick up a bunch and make a yummy treat. Cherries are full of antioxidants called anthocyanins that have a variety of useful health benefits such as lowering a chance of heart disease and diabetes. They also have a serving of Vitamin C which is vital for a balanced diet. Cherries can be eaten fresh, frozen or dried. So try them in a delicious Breakfast Parfait:

Ingredients:

1 (8 oz.) carton of low fat vanilla yogurt

1/3 cup of dried tart cherries

1 ripe banana, sliced

2/3 cup of low fat granola cereal

Process:

1) Combine yogurt and cherries; mix well.

2) Layer 1/2 of the yogurt mixture, 1/2 of the banana slices and 1/2 of the granola into 2 parfait or clear cups

3) Repeat layering once with remaining yogurt mixture, banana slices and granola

Makes 2 servings

Tip: The parfaits may be served immediately or chilled up to 2 hours before serving

You can find this and other great recipes for cherries at http://www.choosecherries.com/recipes

Karaoke Night: American Idol watch out!

This Thursday in the Square we are hosting our very own Karaoke Night! It has the potential to culminate both fun, musical talent and potential embarrassment for all who join, so why wouldn't you?! Karaoke is a time where anyone can be a star and belt out their favorite version of popular songs from the favorite decade (My personal tune is 'Living on a Prayer' by Bon Jovi), do dance moves and enjoy the praise of being an amateur singer. Karaoke became popular in Japan and quickly became a phenomenon in the U.S. While some people take Karaoke quite seriously, it is meant to be fun and silly. So warm up those vocal chords by singing in the shower and come sing the neighborhood a song on Thursday!

And please, do not sing like this http://www.youtube.com/watch?v=_RgL2MKfWTo

Te Esperare- Carlos Oretga

July 17th @ 6:30 in Giddings Plaza

This week, the square will be dancing to tantalizing, romantic and fun latin music to the sounds of Carlos Ortega. Ortega was born in Bogota, Colombia and moved to Chicago when he was four. He began playing guitar at a young age in a variety of different bands that ranged from a punk band to a surf band. Many of Ortega's lyrics are inspired by stories that Carlos was told by his father about life in South America during the 1930s and 40s. These stories "of a mood, a place, and a time after the bottle was empty and the old LPs were carefully placed on the turntable". In 1996, Ortega released a CD that combined all things great about classic Latin music with a new contemporary sound. Ortega does not play alone though, he is joined by Honduran guitarist Charlie Baran who Ortega met in a guitar shop. It has been said that Charlie has "more licks than the flashiest rock guitarist but knows as well as the value and beauty of measured restraint". We are thrilled to welcome this Latin Combo to the square this week!

Take a listen before you come on out on Thursday night http://www.myspace.com/casolandomusic

Zucchini: The Cucumbers Cousin

While it looks like a cucumber with its green skin, Zucchini's are a whole new flavor to add to your summer dishes. Zucchini's are best from May-July and are a common crop for Farmers. With an abundance of Vitamin C, Vitamin A, Potassium and several B Vitamins, Zucchini's are a delicious option if that Cucumber is not satisfying your taste buds. When shopping for a Zucchini, look for those that resemble the size of a cucumber and have a smooth exterior. It is suggested that you drizzle oil, salt and pepper if you eat them by themselves however, Zucchini is very versatile and can compliment many sweet and savory dishes. While most popular in sweet bread, it can also be used as a delicious and simple side dish option such as Baked Stuffed Zucchini.

Ingredients:

-1 Medium Zucchini

-6 large fresh mushrooms, finely chopped

-1 green onion, finely chopped

-1 tablespoon butter or stick margarine

-1/2 cup white wine or chicken broth

-1/8 teaspoon salt

-1 dash white pepper

-2 teaspoons grated Parmesan cheese

Directions:

1) Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell. Chop pulp; set shells aside

2) In a non-stick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.

3) Place zucchini shells in a saucepan and cover with water, bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

This recipe is low in calories at only 130 a serving and 7 grams of carbohydrates. Brought to you by http://www.allrecipes.com/