Mariano’s and thirteen community police departments are working together to reduce hunger in the Chicago suburbs with the sixth “Stuff the Squad” food drive and event. Happening Sunday, September 17th to Saturday, September 23rd, shoppers at select stores can purchase a pre-stuffed $5 or $10 grocery bag, that have been filled with non-perishable food items. These donated items will be delivered directly to their partner food pantry.
- Arlington Heights
- Hoffman Estates
- Harwood Heights
- Glenview East
Mariano’s is a proud sponsor of Chicago Gourmet! We are thrilled to celebrate the 10th anniversary celebration this year. Purchase a limited edition reusable bag for $2 at select Mariano’s locations. Catch us at the main event on September 23-24, 2017 at the Mariano’s Tasting Pavilion and wine tent. #MyMarianos
Chicago Gourmet, the nation’s premier culinary experience aimed at promoting Chicago’s world-class culinary community, returns to Millennium Park September 23-24, 2017. Celebrating its tenth anniversary year, organizers will also present eXtraordinary chefs – eXtraordinary places, a range of thrilling culinary events held in Chicago’s most iconic locales the week of September 18. Chicago Gourmet was created by the Illinois Restaurant Association to celebrate and honor both Chicago’s culinary achievements and the creative vision of the chefs, Master Sommeliers, and wine-, spirit-, and beer-makers who participate. It also spotlights Chicago as an international culinary destination via its unparalleled epicurean talent. Chicago Gourmet would not be possible without the support of title sponsor Bon Appétit magazine and presenting sponsor Southern Glazer’s Wine & Spirits. For more information, please visit www.chicagogourmet.org.
September is Pub Burger Month at Mariano’s! Get the grill ready for your big game tailgate with our specialty pub burgers, only $3.50/lb. with your Mariano’s Rewards card.
Fire up the grill with tips from Mariano’s Tastemaker, Chef Lamar Moore!
- Before adding your burgers to the grill, make sure your grill is nicely oiled to keep meat from sticking to the grate.
- Grill your burgers over high heat.
- Avoid pressing down on your burgers while cooking, keep the juicy flavor in the patties!
- Season your burgers liberally on both sides. (Pro-tip: Do not season your patties until they are formed. This will help the patties stay intact.)
- Flip your burgers only one time – about 3 minutes on each side for medium rare plus.
- Allow your burgers to rest for a few minutes before serving just as you would do steak, pork, lamb, etc.
- American cheese slices
- Crispy bacon
- Shredded iceberg lettuce
- Sliced Roma tomatoes
- Griddled sliced onions
- Red onion jam
- Mac n cheese! Yes, I did say that.
- Blue cheese patty ( for every 4oz of blue cheese,add 1oz cold water. Allow to sit for 10 minutes in cooler. Flatten out to 1oz round patty on parchment paper )
- Bourbon glazed mushrooms
- Garlic aioli
- Smoked and sliced jalapeños
- BBQ sauce
For more pub burger tips & recipes, visit marianos.com/pubburger.
Look for these farm fresh market buys in our produce department! Featuring locally grown fruits and vegetables. Find out what’s in season & try these delicious recipes.
Local home-grown Vine Ripe tomatoes from Michigan.
Grilled tomatoes recipe.
Sprinkle a little grated Parmesan cheese over the tops as soon as they come off the grill to enhance the tomato and fresh herb flavors.
Locally grown, Jumbo Green Peppers
Michigan grown, local peaches. Looking for a summer sweet tea recipe? Try Peach Iced Tea.
Locally grown in Illinois, Sweet Corn. Try this recipe for Grilled Corn with Southwestern Spiced Butter.
Local, home grown in Michigan Roma tomatoes. Gazpacho with basil creme fraiche
White cauliflower. Looking for the perfect summer salad? Try Mediterranean Cauliflower Cous Cous Salad.
Galia Melons are back in season! Arugula Salad with Melon
Frontera: Rooted in Mexico, crafted in Chicago, available at home. Chef Rick Bayless’s Frontera salsas, chips and sauces provide an authentic taste of Mexico to all cooks in the comfort of their home kitchens.
Grilled Tostadas with Bacon, Avocado Mayo & Heirloom Tomatoes
Recipe courtesy of Chef Rick Bayless of Frontera Foods
- About 1 dozen corn tortillas
- 2 egg yolks
- 1 tablespoon fresh-squeezed lime juice
- 1 cup cooking oil (canola, rice bran or safflower would work best) or vegetable oil
- 1/2 avocado flesh scooped from the skin
- Fresh hot green chile to taste (roughly 3 or 4 fresh serranos or 2 to 3 jalapenos), finely chopped
- About 1/4cup (loosely packed) finely chopped cilantro, thick lower stems cut off, plus a few leaves for garnish
- About 10 thick slices (10 ounces ) bacon, sliced crosswise in ½-inch pieces
- A generous pound mixed heirloom tomatoes (different colors and sizes will make your finished dish more interesting), cut into ¼-inch pieces
Lay the tortillas in a single layer, cover with a dish towel or napkin and let them dry for about a half hour (depending on their moistness) until they are leathery—this will enable them to crisp thoroughly on the grill.
Meanwhile, in a food processor, combine the egg yolks and lime juice and pulse until blended. With the machine running, slowly drizzle in the oil (the yolks and oil should emulsify and become creamy). Turn the machine off, add the avocado, green chile and cilantro. Let the processor run for another 20 seconds to ensure the additional ingredients are incorporated. You may have to stop the machine once or twice to scrape down the sides. Taste and season with salt, usually about 1 teaspoon. Scrape the mayonnaise into a bowl and set aside.
In a large (10-inch) skillet set over medium heat, cook the bacon, stirring occasionally, until crispy, about 10 minutes. Remove the bacon and drain on a paper towel. Strain the fat into a small bowl—you need ¼ cup bacon fat (if you’re lacking, add vegetable oil to bring it to that quantity).
When the tortillas are ready, turn on a gas grill to medium or light a charcoal fire and let the coals burn until medium hot and covered with grey ash. When you’re ready to serve, lay several tortillas on the grill and turn every 20 seconds or so until they’re golden brown and cracker-crisp; this will take 5 to 10 minutes depending on the heat of your fire. Brush the top of each tortilla generously with the bacon fat or oil and let the tortillas crisp a little longer, then remove them to a serving platter. Spread on some spicy avocado mayo and top with a portion of the tomatoes. Sprinkle each tostada with about a tablespoon of bacon, garnish with cilantro leaves and immediately serve to your guests while you make the next round.
Hurry in for our big watermelon sale this weekend, 8/17-8/20. Buy whole, seedless watermelons for only $3.99! No matter how you slice it, there are many ways to enjoy watermelon in salads, kebab, cocktails and more. You can even buy fresh Squeez’d watermelon juice in-store daily. Here are some easy & delicious watermelon recipes:
- 4 watermelon slices
- 2 TBS extra virgin olive oil
- sea salt
Preheat your grill to high heat. Brush each side of the watermelon slice with olive oil. Grill over high heat until grill marks show, about 3-5 minutes. Remove from grill & season with sea salt.
- Fresh Squeez’d Watermelon Juice
- 1/3 cup fresh lime juice
- 4 oz. tequila or vodka
- Fresh BrightFarms Basil leaves for garnish
Add watermelon juice, lime juice, tequila/vodka and ice to a cocktail shaker. Serve in cocktail glass & garnish with fresh basil.
Grilled Watermelon & Corn Salad
- 2 ears of sweet corn, grilled & shucked
- 4 slices of grilled watermelon, diced
- BrightFarms Fresh Basil
- 2 TBS Extra Virgin Olive Oil
- Sea salt
- Fresh ground pepper
Add corn, watermelon, olive oil to bowl and mix. Season with salt & pepper to taste and garnish with fresh basil.
Watermelon Fruit Kebabs
- assorted fruit- grapes, melon, strawberries, watermelon
Add assorted fruit to skewers. Serve as is or for a smoky flavor, add the fruit to the grill!
Watermelon Pineapple Pico de Gallo
- Watermelon, diced
- 3 Tomatoes, diced
- 1/3 cup Pineapple, diced
- 1/2 Red onion, diced
- 1/2 jalapeno pepper, seeded & minced
- 1/2 avocado, diced
- 1/2 lime, juiced
- 1 clove garlic, minced
- 3 TBS fresh cilantro
- salt & pepper to taste
- cotija cheese (optional)
- Tajin (can be found in International aisle)
Sir all ingredients together in mixing bowl. Refrigerate for 2-3 hours before serving. Add to tacos, serve with tortilla chips or add to a salad!
Spicy Watermelon Salad
- 2 cups watermelon, cut into cubes
- 2 Tbs fresh cilantro, chopped
- 1 green onion, thinly sliced
- 1 Tbs fresh ginger; cut into sticks or chopped
- fresh lime juice, to taste
- sricacha, to taste
- jalapeno, to taste
- optional jicama and dragonfruit
Place watermelon, green onion, ginger, lime juice, salt and sliced jalapeno in a large bowl and mix to combine. Add sriracha sauce if desired, as well as jicama. Skewer watermelon pieces onto party skewers and place on wedge of watermelon.
- one whole seedless watermelon
- frozen whipped topping
- assorted fruits
Slice whole watermelon into two to three layers. Cut off any excess rind. Top with whipped topping and add assorted fruits.
Tortillas are about as versatile a food as they come. They don’t have to be your ground-beef, cheese, and sour cream delivery vehicle, though by all means they do a mighty fine job of that. No, the tortilla, which originated in Central America thousands of years ago, offers almost endless culinary possibilities. Quesadillas, Sopes, Breakfast burritos, bread substitute, pinwheel appetizers, Asian barbeque wraps; the list goes on and on.
Our friends at Mission Foods have some clever ideas to offer up for your perusal. Like Creamy Blueberry Mint Wraps for your sweet tooth? Or a Prosciutto and Hummus wrap for a tasty lunch? And of course, what goes better together than grilled chicken and balsamic vinegar? Check out their Rustic Balsamic Chicken Wraps here: http://www.missionmenus.com/en/recipes/view/mission-rustic-balsamic-chicken-wraps