Visit Chef Julius Russell`s pop-up restaurant for Valentine`s - FOX 10 News |

Visit Chef Julius Russell`s pop-up restaurant for Valentine`s Day

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CHICAGO (FOX 32 News) -

If you're planning a romantic Valentine's Day dinner, look for a great meal and wine pairing. Chef Julius Russell's pop-up restaurant has delicious selections for couples, and great recipes to share.

Herb Peruvian Potatoes Sautéed In Duckfat

  • 8oz Peruvian Potatoes (fingerlings, purple & red) – rinsed and cleaned
  • 1 oz fresh thyme
  • 1 oz fresh tarragon
  • 2 Tb rendered duckfat
  • Chef Julius' Salt Blend
  • Chef Julius' Pepper Blend
  • Chef Julius' Creole Dust


  1. Take a 3-4qt stock pot and fill it halfway with water. Bring to a boil
  2. Add the potatoes and boil 15-20 min. Drain and let cool
  3. After potatoes have cooled, slice lengthwise in half.
  4. Heat a LARGE sauté pan on medium/high heat for 2 min.
  5. Add the rendered duckfat to the pan. Keep the temperature the same.
  6. As soon as the duckfat has melted, add the potatoes. Once they are in, spread evenly and do not move them for AT LEAST 2 minutes.
  7. While the potatoes are getting crispy, add ½ teaspoon of Chef Julius' Salt, and 1 teaspoon each of Chef Julius' Pepper and Creole Dust.
  8. After you see the potatoes are crisping up, move them about the pan and let them crisp on another side
  9. After 5-6 minutes of this process, place potatoes into a mixing bowl and toss with the fresh herbs.
  10. Serve HOT and enjoy!


Lemon Curry Salmon w/ Truffle Honey Drizzle

  • (2) 4oz piece of King Salmon (skin removed)
  • 2T Chef Julius Lemon Curry Seasoning or your favorite Jamaican Curry Powder
  • 2T Chilean Olive oil or grapeseed oil
  • 1Tb Honey plus 1 tsp truffle oil (mixed together)
  • ½ tsp Chef Julius' Salt Blend
  • ½ tsp Chef Julius' Pepper Blend


  1. Preheat your oven to 400 degrees
  2. Mix the curry seasoning with salt and pepper. Sprinkle on the flesh side of the fish. Lightly press seasoning onto the fish.
  3. Place a sauté pan on medium heat for one min. Add the olive oil and heat for 2 min more
  4. Place seasoned side of the fish down on the hot pan. Hold in place for one minute.
  5. Cook fish on the stovetop for 3-4 minutes. Place into the oven and cook for 8-10 minutes, depending on the thickness and your preferred doneness
  6. Using a towel, remove the pan from the oven.
  7. Using a fish spatula, turn fish onto the serving plate and drizzle with Truffle Honey. Serve immediately


Peppercorn Crusted Ribeye Steaks

  • (2) 8oz Angus or Prime grade Ribeye steaks
  • 1Tb whole black peppercorns (coarse ground)
  • 1Tb Chef Julius' Pepper Blend
  • 1tsp green peppercorns (rinsed and drained)
  • 2Tb cold unsalted butter or cold Black Truffle Butter (
  • 1tsp Chef Julius' Salt Blend
  • 1Tb Dijon mustard
  • ½ cup beef stock (
  • ½ tsp sugar
  • 1 tsp cornstarch


  1. Mix the black peppercorns with Chef Julius' Pepper Blend. Pour on to a large place or baking sheet.
  2. Press the pepper mixture into both steaks. Set aside
  3. Place a cast iron pan on medium-high heat for 2 minutes. Place steaks into the hot pan, no oil for 4 minutes.
  4. Using tongs, turn steaks and cook for 5 minutes (medium). Remove steaks and keep warm on a plate.
  5. Lower heat under the pan and add the mustard. Use a whisk to get up some of the bits stuck to the bottom. Next add the stock.
  6. Allow the stock to simmer for about 2min. Then whisk in the cornstarch until it's incorporated into the sauce. Then add the sugar and green peppercorns.
  7. Continue to let the sauce simmer. Add the chilled butter lightly incorporate until it's melted. Spoon a bit over the steaks and serve the rest on the side.

For more information, visit the Tale of 2 Chefs website or call 312-326-1948.

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