Tuesday, August 25, 2009

Bistro 110 – A French Bistro Allergen Free

I went to Bistro 110 for lunch last week and must say that the food was great, I had a wood roasted half chicken along with a wonderful variety of roasted vegetables including potatoes, turnips, carrots, red pepper, pearl onions, acorn squash and corn. The meal was rustic and flavorful. I wish there were more allergen free menu items to choose from. My girlfriend, Dana, had a hamburger prepared in a puff pastry just like a Beef Wellington and enjoyed fresh bread with roasted garlic, both dishes I can't have. It's hard to resist, especially when I remember how wonderful fresh baguettes and puff pastry are…

Bistro 110 is run by Chef Dominique Tougne, last year’s Food Allergy Initiative (FAI) Celebrity Chef at their FAI Annual Event and parent of a child that suffers from allergies. Bistro 110's chefs, wait staff and managers have been trained by Chicago’s Children's Memorial Hospital about food allergies, so the restaurant can prepare your meal with special care regarding cross-contamination and other safety precautions.

Don’t forget when you go to Bistro 110 or any other restaurant to download our restaurant safety sheet, it travels with your order thru the kitchen and makes sure your food stays Safe & Sound.

Ok, so Chicken Fajita Salad isn’t French, but I had some left over chicken, and roasted red salsa… I just couldn’t resist!

Chicken Fajita Salad
Serves 4

2 teaspoons paprika
1 teaspoon garlic powder
1½ teaspoons cumin
1 tablespoon Kosher salt
⅛ teaspoon ground black pepper
1 tablespoon chili powder
1 tablespoon olive oil
5 baby sweet peppers (+/- depending on the size)
½ onion, cut in small slices
1 pound of chicken strips from leftover roasted chicken
2 heads of romaine lettuce
1 tomato, diced
1 onion cut in strips
leftover fire roasted salsa

Mix paprika, garlic powder, cumin, Kosher salt, ground black pepper and chili powder. Set aside.
Heat saute pan over medium high heat.
Add olive oil and heat for one minute.
Add onions and peppers and cook until soft.
Add 1 tablespoon of spice mix and stir thoroughly.
Add chicken to pan and cook until heated through.
Add another tablespoon of spice mix to pan and mix to incorporate.
Cut lettuce into bite-size pieces and put in a bowl.
Add fajita mix to bowl and top with tomatoes, onions and fire roasted salsa.



Betsy said...

That sounds great! And the leftovers made a beautiful salad! YUM!

I've never been to Bistro 110, would you consider it an option for one of your upcoming Safe & Sound dinners?

Lisa Cooks Allergen Free said...

Hey Betsy, I would consider it as an option, French food is divine! Will keep you posted!

Rachel@AllergenFreePlease said...

Your recipes look great! Can't wait to try the meatloaf for my food-allergic son.