Trader Todd's
3216 N. Sheffield
Chicago
(773) 348-3250
www.tradertodd.com


Pumpkin Coconut Soup

Ingredients:
3 cups coconut water
1/2 cup coconut meat
1 Tablespoon cream of coconut
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
1 Tablespoon dry jerk seasoning
1/2 teaspoon chopped garlic
2 1/2 tablespoons olive oil
1/3 cup soy or almond milk
salt and pepper to taste

Directions:
Blend all soup ingredients together in a food processor or blender. Blend until the soup has a silky consistent texture. Heat and serve with a piece of spicy pumpkin cornbread. Garnish with a sprinkle of shredded coconut.


Spicy Pumpkin Cornbread

Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon dry jerk seasoning
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup vegetable oil
1 Tablespoon molasses

Directions:
Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses. Combine the two by pouring the wet ingredients into the dry ingredients. Pour batter into a 9-inch square greased baking pan . Bake for 30 minutes at 400⁰, or until cornbread is browned and surface springs back to touch.


Cider House Chicken Sandwich

Ingredients:
2 whole roasting chickens
2 medium yellow onions, quartered
3 granny smith apples, cored and quartered
4 whole cloves of garlic peeled
1 pint hard cider
salt and pepper to taste

Directions:
Line small roasting pan with quartered onion and apple. Drop in the garlic cloves. Place the roasting chicken on top of the apple and onion bed. Rub skin with a little salt and pepper. Then fill bottom of roasting pan with the pint of hard cider, adding a little water to cover about an inch of the bottom of the pan with liquid. Cover the entire pan with foil. Place in an oven at 400⁰ until the chicken cooks through to an internal temperature of 165⁰ (about 1 1/2 hours). Let chickens cool and reserve cooking liquid. Once chicken has cooled enough to work with remove the skin and hand pull all the meat of the bones. Add back some of the cooking liquid for flavor and moisture. Serve warm a French bread roll with a side of Granny Smith Slaw.


Granny Smith Slaw

Ingredients:
4 Granny Smith Apples
one head green cabbage
one medium carrot
1/2 cup mayonnaise
1/2 cup rice wine vinegar
1 Tablespoon sugar
salt and pepper to taste

Directions:
Shred apples, cabbage and carrot and place in a large mixing bowl. Toss in mayo, vinegar and sugar Salt and pepper to taste.


Marathon Meatloaf

Ingredients:
5 lbs ground beef
1 cup finely diced onion
1/2 cup finely diced green pepper
1/2 cup finely diced red pepper
1/2 cup finely diced jalapeno
1 Tablespoon diced garlic
1 Tablespoon oregano
8 eggs
1/2 cup bread crumbs
2 Tablespoon dry Jerk seasoning*
1 oz Worcestershire sauce
2 oz ketchup

Directions:
Combine all ingredients except ketchup in a large mixing bowl until well blended. Form into three loafs and place on baking sheet. Top each loaf with a wide stripe of ketchup down the center. Bake at 400 for 45-50 minutes. Serve with garlic mashed potatoes.
* Trader Todd's dry jerk seasoning is a secret blend of nutmeg, allspice, cinnamon, and hot peppers.