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Chef Jordan Welker's Recipes
Chef Jordan Welker

Chicago Beef Sandwich


6 each French Baguette hoagie

5 lbs. chuck roll

2 large carrots, rough chopped

2 large Spanish onion, rough chopped

4 stalks celery

2 cups giardiniera plus some for service

Beef Stock, as needed

2 tbsp. Italian Seasoning

salt and pepper, to taste

2 pieces aged provolone 

1 cup jus

1/3 cup bell peppers


Preheat oven to 300 degrees F. 

Heavily season chuck roll with salt and pepper. In a pan, sear meat on all sides until an outer crust is formed. 

Place chuck roll into a braising pan. Cover with beef stock 3/4 of the way up the meat. Add chopped celery, onions and carrots, Italian seasoning and giardiniera.

Cover with aluminum foil and braise in a 300-degree oven for roughly 4-5 hours or until fork tender. Remove meat from liquid and pull. 

Place braising pan on a stove top over low heat to reduce for the jus, making sure to strain the vegetables from the liquid before service.

Cut roll 2/3 of the way through and place in oven to heat. Roll should have a crunchy exterior, but a soft interior. 

Stuff roll with braised meat. Place bell peppers in the jus to soften slightly.

Top with two slices of aged provolone and place in oven to melt cheese. Top sandwich with plenty of giardiniera.

Serve with a side of jus.

Sea Bass & Clams


6 oz. filet of Sea Bass

1 tbsp. cooking oil

4 each Littleneck clams

1 oz. chives, chopped

1/2 Lemon, charred

1 cup Yukon gold potato, small dice

1 cup Spanish onion, small dice

1 cup celery, small dice

3/4 lbs. butter

3/4 lbs. all-purpose flour

2 lbs. chopped clams in juice

1 tbsp. garlic, chopped

1 qt. half and half

Dash of Tabasco sauce

Dash of Worcestershire sauce

1 tbsp. minced thyme

Salt and Pepper to taste

1 cup white wine

Cast iron pan


Preheat oven to 450 degrees F.

Dice all vegetables.

Add butter to a saucepan and melt over medium-low heat. Add onions and celery and sweat until fragrant. Add Garlic and sweat an additional minute. Add All Purpose Flour and stir to form a roux. Cook for 3-5 minutes until a nutty fragrance is observed. Roux should be golden brown in color.

Add clam juice, but reserve chopped clams. Add half and half, Tabasco and Worcestershire sauce. Bring liquid to a simmer while whisking until it thickens. Add diced potato. Cook for ten minutes.

Add chopped clams and thyme to finish. Adjust flavor with salt and pepper and set aside.

Bring a cast iron pan up to temperature on medium-high heat. Add 1 tablespoon of cooking oil.

When oil reaches its smoking point, add fish, skin side down. Sear until golden brown and crispy and flip using a spatula. Cook for an additional minute.

Transfer the filet to a 450-degree oven to finish until it reaches an internal temperature of 140 degrees. Remove the fish from the oven and allow it to rest.

Add white wine to a small pot and bring to a simmer over medium heat. Add clams and cover. Cook for roughly 5-7 minutes or until the clams open.

Lightly oil lemon, place on char grill or in broiler until charring is observed.

Place clam sauce in a large bowl. Place sea bass filet, skin side up in the center. Arrange clam around the sea bass in the bowl.

Top with chopped chives and place charred lemon wedge on the side.