Kim & Ellory's Kitchen

Parisian Courtyard Inn - New Orleans, LA         504-581-4540

Get excited about the Us Out Here Tour for 2015!                    


Since 2009, Kim & Ellory's Kitchen has partnered with Leinenkugel's Beer & WIIL Rock (95.1 FM) for a series of appearances, called the Join Us Out Here Tour featuring Leinenkugel's Beer, and food created by Kim & Ellory's Kitchen. 

We take actual menu items from each tour location, and modify them using the great taste of Leinenkugel's Beer.




At 7:30am on the morning of each event, we're on the 95.1fm WIIL Rock Tom & Emily Morning Show. We bring in food samples for Tom & Emily to try, we talk about the tour stop for each evening, cooking with beer, as well as cooking in general. 

Tom (and Emily) are always on hand to broadcast the Tour LIVE from every one of these locations, giving away lots of free stuff!

Photo: Broadcasting Live from the Leinie Lodge at 5am
Why is this tour so much fun?
First of all, it's the people. We've gotten quite a following over the years, and it's really become a big family get-together every night.
Secondly, you get free samples of Leinenkugel's Beer, as well as free samples of the great food prepared by Chef Kim, using the various flavors of Leinenkugel's.

Photo: Melody serving up some won ton moneybags with a tangy Berry Weiss Asian sauce

2015 Dates & locations 


May 28th - Halftime Bar & Grill Johnsburg, IL

June 4th - Fatmans Inn Gurnee, IL

June 11th - Bandito Barneys East Dundee, IL

June 18th - Howard Street Inn, Niles IL

June 25th - The Tracks Cary, IL

July 2nd - The Lodge Antioch, IL

July 9th - Cancelled

July 16th - Parkside Pub Huntley, IL

July 23rd - Cancelled

July 30th - Jesse Oaks, Gages Lake, IL


2015 Recipes

 

May 28th - Halftime Bar & Grill Johnsburg, IL

Website

Chicken Wings with a Mango

Summer Shandy Sauce

   3 Bottle of the Summer Shandy

3 Tbsp of Adobo Seasoning

20 Whole Wings

18 oz of Mango Jam

8 oz Sweet Chili Garlic Sauce

4 Tbsp of Sriracha 


1. Season your wings with Adobo Seasoning and let rest for at least 1 hour. 

2. Mariante wings in 24 oz of the Summer Shandy (apprx 2 bottles) overnight.

3. Reduce 12 oz (1 bottle) of the Summer Shandy at medium to medium-low heat (do not boil) until obtaining 2 oz left. (approx. 30 - 60 minutes). Set aside and let cool.

4. Mix the mango jam, sweet chili sauce and Sriracha. 

5. Once beer reduction is cooled down, add to the sauce and mix. 

6. Make sure the sauce is room temperature before starting the frying process.

7. Pat dry the wings and deep fry until cooked (approx. 3-6 minutes depending on the size)

8. Toss the wings in the sauce in a big bowl and enjoy!

Grapefruit Shandy Brats


2 bottles of the Grapefruit Shandy

5 Brats (Raw)

5 Brat Buns

5 oz of Yellow Mustard


1. Poke the brats with a fork

2. Marinate in 12 oz (1 bottle) of Grapefruit Shandy overnight

3. Reduce 12 oz (1 bottle) of the Grapefruit Shandy at medium to medium-low heat (do not boil) until obtaining 2 oz left. (approx. 30 - 60 minutes). Set aside and let cool.

4. Add the 2 oz reduction to the Yellow mustard.

5. Simmer the brats in the same marinated beer they were in overnight until cooked through (approx. 15-20 minutes)

6. While simmer the Brats, start your grill.

7. Toast your buns and grill your brats

8. Serve and enjoy with your Grapefruit Yellow Mustard!

Leinie's Red BBQ Ribs


4 Bottles of Leinie's Red

6 Tbsp Light Brown Sugar

2.5 Tbsp Kosher Salt

1 Tbsp Dry Mustard

1 Tbsp Paprika

1 tsp Cayenne Pepper

1 tsp Black Pepper

2 Racks of 10 lbs Baby Back Ribs

1.5 Cups of BBQ Sauce


1. Marinade ribs in 3 bottles of the Leinie's Red overnight

2. Pre-heat oven 350 Degrees

3. Mix brown sugar, salt, dry mustard, paprika, cayenne & black pepper to create our rub

4. Pat dry ribs and rub with the mix and coat well

5. wrap ribs in aluminum

6. Bake for 2 hours

7. Unwrap and collect the juice

8. Add enough Leinie's Red to the juice to make 1.5 Cups, mix the BBQ Sauce and cook until desired thickness

9. Start your grill on high

10. Baste ribs with Leinie's Red BBQ sauce and grill. Enjoy!

June 4th - Fatman's in Gurnee, IL

Soft Pretzel Nuggets with a Honey Weiss Cheese Sauce

1 Bottle of Honey Weiss

2 Tbsp of Butter

1 tsp salt

3 Tbsp of Flour

1 tsp vegetable base

8 oz Shredded Cheddar Cheese

1 Pkg Soft Pretzel Bites


1. Follow soft pretzel package directions to make them 

2. Melt butter, add flour and salt. Cook in Medium heat until flour is well combined with no clumps (approx. 2 minutes)

3. Slowly add beer to flour mixture while cooking (whisk until combined)

4. Add vegetable base and mix until dissolved

5. Cook for 8-10 minutes, until creamy

6. Add cheese a little at a time, stirring until totally melted

7. Keep warm, while baking pretzels

8. Serve warm & enjoy!

Chicken Tenders with a Summer Shandy Buffalo Ranch Sauce

1 bottle of Summer Shandy

2 lbs of Chicken Tender

1 Tbsp of Adobo Seasoning

1 Cup of Bread Crumbs

2 eggs

8 oz Buttermilk Ranch

2 oz Red Hot Sauce

Oil for frying


1. Reduce 12 oz (1 bottle) of the Summer Shandy at medium to medium-low heat (do not boil) until obtaining 2 oz left. (approx. 30 - 60 minutes). Set aside and let cool.

2. Mix the Buttermilk Ranch, Red Hot Sauce and the Summer Shandy reduction, and set aside.

3. Season the chicken tenders with the Adobo.

4. Beat eggs in a bowl and add a couple tbsp of water to thin it out.

5. Coat the chicken tenders with the egg mixture and cover in the bread crumbs.

6. Heat enough oil to cover 1/2 of the chicken. When hot, fry until golden on each side.

7. Serve with the sauce & enjoy!

Brisket with a Canoe Paddler BBQ Sauce

1 bottle of Canoe Paddler

3 lb Brisket

2 tsp of salt

2 tsp of pepper

1 tsp onion powder

12 oz of BBQ Sauce

4 Tbsp of Brown Sugar


1. Pre-heat oven to 325 F

2. Season Brisket with salt, pepper, and onion powder

3. Mix 12 oz (1 bottle) of the Canoe Paddler with the BBQ sauce and brown sugar

4. In a baking dish, mix the sauce and the brisket. Cover with aluminum foil and bake for 2.5 to 3 hours. Depending on how thick the piece brisket is and how tender you want it.

5. Still covered, take it out of the oven and let rest 20-30 minutes.

6. Slice brisket and cover with sauce

7. Enjoy!

June 11th - Bandito Barneys East Dundee, IL

Prime Rib Flatbread with Grapefruit Shandy Tomato Sauce

COMING SOON

Pulled Pork Slider with a Canoe Paddler BBQ Sauce


COMING SOON

Summer Shandy Marinated & Broasted Chicken Wings


COMING SOON

June 18th - Howard Street Inn Niles, IL

 
 
 

June 25th - The Tracks Cary, IL

Ahi Tuna Sliders with a Summer Shandy Wasabi Mayo

1 bottle of Summer Shandy

1.5 lbs Ahi Tuna

1 Tsp Wasabi Powder

1 Tbsp Mayo

1 Tbsp Lemon Juice

1/2 tsp Lemon Zest

1/2 C Panko Bread Crumbs

1/2 tsp salt

1/4 tsp pepper

2 Tbsp Olive Oil

8 Slider Buns

2 Tbsp Wasabi Powder

1/2 C Mayo


1. Reduce 12 oz (1 bottle) of the Summer Shandy at medium to medium-low heat (do not boil) until obtaining 2 oz left. (approx. 30 - 60 minutes). Set aside and let cool.

2. Divide Ahi Tuna into two parts.

3. With one half, dice into small pieces.

4. The other half, put into food processor and add 1 tsp of Wasabi Powder, 1 Tbsp of Mayo, & 1 Tbsp of Lemon Juice.

5. In a bowl, mix both halves of the tuna together with the lemon zest, panic, 1 oz of the reduced Summer Shandy, salt, and pepper.

6. Make patties & set aside.

7. In a small bowl, mix 2 Tbsp of Wasabi Powder, 1/2 C Mayo, and 2 Tbsp of the reduced Summer Shandy to make the wasabi mayo.

8. Brush Buns with Olive Oil and grill

9. Grill Ahi Tuna Patties for 3-4 minutes on each side until done.

10. Enjoy!



Honey Weiss Chicken Slider with a Honey Weiss Southwestern Mayo

1 bottle of Honey Weiss

24 oz Ground Chicken

1/2 C Bread Crumbs

2 Garlic Cloves (minced)

3 Tbsp Parsley (chopped)

1/2 C Parmesan (grated)

1 Egg

1 tsp salt

1 tsp pepper

2 Tbsp Olive Oil 

8 Slider Buns

1/2 C Mayo

2 tsp Ketchup

2 Tbsp Horseradish Cream

1/2 tsp Paprika

1/4 tsp salt

1/8 tsp Oregano

1 pinch pepper

1 pinch Cayenne


1. Reduce 12 oz (1 bottle) of the Honey Weiss at medium to medium-low heat (do not boil) until obtaining 2 oz left. (approx. 30 - 60 minutes). Set aside and let cool.

2. Mix the ground chicken, bread crumbs, garlic, parsley, parmesan, 1 oz of reduced Honey Weiss, 1 egg, 1 tsp of salt, 1 tsp of pepper in a large bowl.

3. Make into patties and brush olive oil on both sides.

4. Mix 1/2 C Mayo, Ketchup, horseradish cream, paprika, 1/4 tsp salt, oregano, 1 pinch of pepper, cayenne, and 2 Tbsp of reduced Honey Weiss to make the sauce.

5. Grill until lightly golden and cooked through (about 2 minutes per side).

6. Enjoy!

Leinie's Red Beef Slider with a Leinie's Red Cheese Sauce


2 bottles of Leinie's Red

3 lbs Ground Beef

1 Medium Onion

1/4 C Sweet Baby Rays

1 tsp salt

1/4 oz basil

2 tbsp olive oil

3 Tbsp butter

3 Tbsp Flour

3 oz of your choice of cheese

(we chose swiss)

2 oz parmesan

Slider buns


1. Mix Beef with onions, sweet baby rays, salt, basil, olive oil, and 1 oz of fresh Leinie's Red and set aside.

2. In a sauce pan, melt butter, add flour and cook until a paste forms and cook on medium heat for 2 minutes.

3. Add very slowly 1 bottle of the leinie's red to the butter and flour until you obtain a creamy consistency.

4. Add the 3 oz of your choice of cheese a little at a time until melted, repeat with parmesan cheese, until all is melted and set aside.

5. Make patties and grill on flat top (3-4 minutes on each side) drizzle fresh beer while grilling patties.

6. Enjoy!


 
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