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Chicago's own Chef Dominique wins Food Networks 'BBQ Brawl'
Chicago pitmaster Chef Dominique Leach talks about winning Food Network's "BBQ Brawl" and the inspiration behind her culinary excellence.
CHICAGO - Chef Dominique has put Chicago barbecue on the national stage, winning Season 4 of Food Network's "BBQ Brawl."
Chef Dominque Leach is the founder and pitmaster of nationally recognized Pullman barbeque restaurant Lexington Betty Smokehouse, 756 E. 111th St.
She joined Good Day Chicago on Wednesday to talk about her experience on the show and flex her culinary chops and products.
Here's her recipe for a decadent Wagyu Dog Surf & Turf:
Wagyu Dog Surf & Turf recipe
Ingredients
- Lobster tail
- 2 Wagyu franks
- 1 ear fresh corn
- frisee
- 2 Green onions
- Rock salt
- 2 tsp Truffle oil
Aioli
- 1 egg yolk
- 1 egg
- 1 cup salad oil
- Lemon juice
- Lemon zest
- 1 tbsp Dijon mustard
- 1/2 tsp minced garlic
- 2 tsp Truffle gatherers sauce
Grilled lobster
Remove lobster meat from tail. Enter a skewer right through the middle of the tail going completely through. Season the lobster with olive oil, salt and pepper and cook until it’s done. Chop lobster medium dice.
Lobster corn salad
Roast the corn in a hot oven about 375 degrees. Put the corn on a half sheet pan. Pour one cup of water in the sheet tray. Cook corn for 15 minutes. Cool the corn down. When corn is comfortable to work with cut the corn off cob. In a bowl, add frisee, chopped lobster meat, green onions & corn. Dress the salad in lemon juice and white Truffle oil. Season with cracked black pepper & rock salt.
Truffle, mustard Aioli
In a bowl, add one egg, one egg yolk, mustard, two teaspoons of lemon juice, garlic, truffle gatherer's and oil. Pulse inside a 32 oz deli container to make the best emulsion. (This should be the consistency of mayonnaise.)
Cook wagyu dog on flat top grill for about 10 minutes. Be sure to get some nice color on the meat. When the wagyu dog is ready, put it inside a toasted bun.