Frank Randol's recipes for Chicago

October 14, 2010 -- Cookbook author Frank Randol shares some recipes during his visit to ABC7 Chicago.

SWEET POTATO PECAN PIE
yield: 24 individual pies

3box store bought pie doughs (2ea)

Filling:
4 medium sweet potatoes
6T sugar
2T cinnamon

Topping:
1c light corn syrup
3 eggs
1c sugar
2T melted butter
2t vanilla extract
3c pecan pieces

bake sweet potatoes on a cookie sheet in oven at 325F until soft (about 45min-1hr)

set potatoes aside and allow to cool

mix first 5 ingredients for topping until well combined and fold in pecan pieces

layout pie crusts and cut out 4-5" circles from each dough and place into greased and floured-muffin/cupcake pans

peel skin off of sweet potatoes and mash with a fork until smooth mixture

spoon filling into pie doughs, filling about half way

combine cinnamon and sugar and sprinkle 1t on each pie

evenly distribute pecan mixture to fill pies remaining way with topping

place in a 300F oven and bake for approximately 1hr (pies crust should be golden brown and filling should spring back when pressed)

allow to cool and serve with fruit and/or caramel topping and fresh whipped cream

CHARBROILED OYSTERS
yield = 12 oysters

open-fire grill

1dz freshly shucked oysters (large shell and liquor reserved)
one-half lb. garlic butter (one-half lb.melted butter seasoned w/ 2t garlic powder)
12T shredded parmigiano reggiano
6T panko (Japanese) breadcrumbs
6T chopped parsley (optional)

strain oyster liquor through a fine chimoise or cheesecloth to remove any small pieces of shell and add to melted garlic butter

combine in a small bowl parm, breadcrumbs and parsley

place one oyster in each shell and set on grill over flame

ladle or spoon butter/liquor mixture over each oyster and allow to poach until sides of oyster begin to curl

sprinkle cheese mixture over each oyster and cook until brown

slowly drizzle some of remaining butter onto coals or fire to help "char" the oysters

BBQ SHRIMP
yield = for 2-3 people

Seasoning:
1t kosher salt
1/8t oregano
1/4t garlic
1/4t black pepper
1/8t onion powder
1/16t white pepper
1/8t paprika
1/16t red pepper
1/8t thyme

Sauce:

1/4lb butter cut into small pieces (separated into 2 portions)
4 oz beer
1T fresh minced garlic
2oz worcestershire sauce
2 1/2T seasoning from above
1T coarse black pepper
1/2 t rosemary
2lb large shrimp (shell on and head on if available)

In a large hot saucepan, sauté shrimp with in half of butter until shell and butter begin to brown

add fresh garlic, seasoning, beer and worchestershire sauce and simmer over medium heat until shrimp are fully cooked (for about 5 minutes)

remove from heat and finish with remaining butter

serve with fresh french bread to soak up all the sauce

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