Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe. The Tribune reporter called it "prized". We were set to host a little pizza party over the weekend, so I figured I'd give it a shot. Here's the article as seen through my mobile phone's camera.
I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd. I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs. And they were dirt cheap. The only issue is that needed just 4 ounces. We ended up with a whole-lotta-wine that Nat won't drink.
I've taken the recipe and modified it a bit by eliminating the percentages (60…
Yesterday on the Dan Patrick Show, they had Bill Hader on the show to promote the big 40th Anniversary of SNL show that's airing tomorrow. In the interview, Dan Patrick asked Hader (who has appeared on Stern and was/is hilarious) who on the show made him laugh. He said that Jon Hamm and (surprise!) Taylor Swift were very funny as hosts. And that one of the fellow cast members who always made him laugh was Will Forte.
He pointed out the sketch where Forte was a basketball coach and decided to do a motivational dance at halftime. Everyone - including Peyton Manning, Keenan Thompson and Bill Hader himself have to cover their faces because they're laughing so hard.
One 3 ½ to 4 pound boneless beef chuck pot roast
One package of Zesty Italian Salad Dressing and Recipe Mix
One 16 oz. jar of hot giardiniera
One 16 oz. jar of mild giardiniera
One dozen baguettes (French rolls)
In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture.
For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's including salad a…