Mourning Meal

What to serve when interring a loved one, and other culinary tips from the afterworld

1 bunch celery, chopped

1/4 c. soy sauce

1 t. white pepper

Taters to die for: Hell's Kitchen's Mitch Omer
Bill Kelley
Taters to die for: Hell's Kitchen's Mitch Omer

Location Info


Hell's Kitchen

80 S. 9th St.
Minneapolis, MN 55402

Category: Bars and Clubs

Region: Minneapolis (Downtown)

3 12-oz. bags chow mein noodles


Fry hamburger and chopped onion in a large cast-iron pan, breaking it up into small pieces with a potato masher. Place in a large roaster. Mix frozen vegetables, soups, chopped celery, soy sauce, and pepper in a bowl. Pour into roaster and blend with meat. Fold in two bags of chow mein noodles, cover, and bake at 325 degrees for 75 minutes. Remove from oven. Sprinkle remaining bag of chow mein noodles on top. Put cover back on and bake another 15 minutes. Serves 50.




Hell's Kitchen's Roasted New
Potatoes with Sesame Asparagus
and Chipotle Dipping Sauce

1 lb. red potatoes

3 T. olive oil

3 T. seasoned salt, such as
Montreal Steak or Montreal Chicken seasoning

1 lb. thin asparagus spears

1 chipotle pepper in adobo sauce

2 T. lime juice

2 T. balsamic vinegar

2 T. coarse-grained mustard

2 T. fresh garlic, minced

2 T. fresh cilantro, minced

1 T. ground cumin

1 c. mayonnaise

3 T. sesame oil

3 T. toasted sesame seeds

Rinse potatoes in warm water and pat dry. Cut into quarters and place in medium-size mixing bowl. Add the olive oil and toss to coat well. Sprinkle with seasoned salt and toss again to cover evenly. Spread potatoes on a cookie sheet and place in 375-degree oven. Cook for about 20 minutes, or until lightly browned. Remove from oven and allow to come to room temperature. Trim thick end of stalks of asparagus and blanch in boiling salted water. Remove immediately and shock in cold water. Pat dry and set aside. In a food processor, purée the chipotle pepper, lime juice, balsamic vinegar, mustard, garlic, cilantro, and cumin. Place these ingredients in a large mixing bowl, add mayonnaise, and whisk together until blended. To serve, place roasted potatoes on large platter with a cup in the center for sauce. Arrange blanched asparagus around the other end of platter. Drizzle sesame oil over asparagus and sprinkle with toasted sesame seeds. Place chipotle mayonnaise in cup. Serves four.

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