My Pie Pizza & Li'l Guys Sandwiches
2010 N. Damen Ave.
(773) 394-6900

1361 Shermer
(847) 715-9009

To read more about the restaurant:

Shrimp and Sweet Potato Chowder
Makes 8 servings

1 Tablespoon oil
1/4 each large onions, minced
1/2 rib celery, minced
1/2 Tablespoon garlic, minced
2 ounces flour, all-purpose
1 1/2 ounces vegetable oil
2 1/2 cups shrimp stock
3/4 pound sweet potato, 1/2 inch dice
1 cup heavy cream
1/2 Tablespoon paprika
1 1/8 teaspoons kosher salt
1/2 Tablespoon bacon, cooked, finely diced
3/4 ounce sherry, dry

Peel Shrimp (reserve shells for stock). Chop shrimp into pieces and reserve for garnish. Prepare stock.

In a pot, sweat onion, celery, & garlic in 1 tablespoon oil about 5 minutes. In a different stock pot make roux with flour and 1 1/2 ounces of vegetable oil. Temper hot shrimp stock into roux. Add sweated vegetables and sweet potatoes and cook till potatoes are tender. Remove and puree 12 cups of sweet potato soup. Add puree back to rest of soup. Add shrimp to hot soup and cook 2-5 minutes till shrimp are cooked. Dissolve salt and paprika into sherry. Add sherry mixture, cream and bacon to soup. Cool.
Makes about 8 cups

Shrimp Stock
Makes 8 servings

1 ounce oil
1/4 each onion, small dice
1/4 teaspoon cayenne
1/2 pound shrimp, raw, shell on, 41/50 ct
1/2 Tablespoon tomato paste
3 cups clam juice

Deshell the shrimp - reserve the shells & save the shrimp for garnishing the soup. Heat oil and sweat onions. Add cayenne and saute 30 seconds. Add shrimp shells and saute till red. Add clam juice and tomato paste. Bring to a boil and lower to a simmer for 20 minutes. Strain the stock and discard everything but the liquid (Should have 2.5 cups of stock). If more than 2.5 cups, put stock in pot and reduce to 2.5 cups if necessary.

Chocolate Insanity
Makes 8 servings

Cake 1 pound Semisweet chocolate, chopped
1/2 pound butter
6 each eggs

1/2 pound semisweet chocolate, chopped
2 cups heavy cream
1/2 teaspoon vanilla extract

Hard Ganache coating
1/2 pound Semisweet chocolate, chopped
1 cup heavy cream
1/2 ounce butter

Lightly butter the cake molds & put parchment paper circles in bottom of each cake mold. Preheat Slow Roaster to 210F. Melt butter and chocolate. Scramble eggs. Mix chocolate and eggs together. Fill cake molds to top - should fill 6 molds. Bake about 1 hour and 15 minutes in 210F Slow Roaster. Toothpick should come out clean when poked into the cakes. Let cool to room temperature & cut each cake into 2 equal rounds.

Put cream and chopped chocolate in a metal bowl. Gently heat cream and chocolate until chocolate is completely melted. Add Vanilla extract to chocolate cream. Cool in refrigerator until cold - occasionally mix chocolate cream to prevent it from separating while its cooling. Whip in mixer with wire whip until you have whipped chocolate cream.

Pipe chocolate cream on top of bottom half of cake. Place the top half of the cake on top of the filling. You should have just enough filling for all 8 cakes. Freeze cakes.

Hard Ganache coating:
Put cream, chopped chocolate, & butter in a metal bowl. Gently heat cream and chocolate until chocolate is completely melted. Stir until thoroughly melted and mixed together. Pour coating over each cake - cakes should be sitting on top of an inverted souffle cup which is on a plastic coated sheet pan, so you can save the chocolate coating runoff.

Chocolate Tower:
Temper melting chocolate. Spread on parchment paper. Surround cake with chocolate parchment paper. Let chocolate set, then remove parchment paper. Drizzle tempered white chocolate over tower.