419 W. Superior Street
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Challenge the Chef
Throughout the month of August, Chef Taus asks Chicagoans to fantasize about their "dream meal" and put his culinary prowess to the test. With no restrictions on cuisine type or global influence, everyone is invited to tweet their ideas for what he envisions to be a perfect dinner to Chef Taus at @Michael_Taus or become a fan and post them on the Zealous Facebook page at www.facebook.com/zealouschicago. At the end of August, Chef Taus will select the most original entry and will invite its author and a guest to dine at Zealous, where he will actually create the fantasy meal in five courses with wine pairings. Entries suggesting illegal or endangered ingredients will not be considered.
Steamed Buns with Lobster and Exotic Mushroom
3 1/2 cups of all-purpose flour
5-1/4 teaspoons baking powder
3/4 cups sugar
4 1/2 ounces of milk
2 1/4 ounces of water
3 Tablespoons lard or Crisco
Put flour, baking powder, sugar, and lard together into food processor. Slowly add milk-water mixture in processor until it comes together. Then wrap in plastic wrap and set aside or it can be stored in the refrigerator overnight.
Lobster & Exotic Mushroom Filling
1 poached Maine lobster, meat chopped in small pieces
1/2 onion, diced small
1 teaspoon lemongrass, finely chopped
1 teaspoon ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 teaspoon cilantro, chopped
1 Tablespoon virgin sesame oil
1 teaspoon tamari
1/2 cup shitake mushrooms, medium dice
2 Tablespoons Sweet Thai chili sauce
Sauté onions, lemongrass, ginger and garlic in the sesame oil. Add the mushrooms. Mix in the cilantro, tamari, and Thai chili Sauce. Allow to cool. Add cold lobster to mixture.
Roll the dough out to a 1/8-inch thickness. Place a tablespoon of the mushroom filling in the center of the dough and fold around the filling and pinch together. Cook in a steamer. Place buns in a bamboo steamer and steam in a wok over boiling water for 15 to 20 minutes, until buns become spongy. Remove form steamer and serve immediately.
Avoid overcooking the lobster! Cook 1 1/2 pound lobster for 6 minutes, and then shock in ice water.
Be careful to not overwork the dough because it won't be nice and fluffy.
Make sure steamer is boiling rapidly before you put the buns in.
To maximize time with your guests, make the dough ahead of time -- it can sit refrigerated overnight.
Steamed buns taste best when served piping hot.