Abraham Conlon
Abraham Conlon

Abraham Conlon

Restaurant: Fat Rice (Read a review) Location: Chicago Why He's Amazing: Because the food he cooks at Fat Rice (based on that of Macao, which melds the Chinese, Portuguese, Malay and Indian flavors of its colonial history) is amazingly innovative and fun. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Augustine's (/sites/default/files/redericksburg, VA), Norman's (Orlando, FL), Stonehedge Inn (Tyngsboro, MA) Quintessential Dish: Arroz gordo, served family-style for a crowd: jasmine rice with sofrito, Chinese sausage, salted duck, chicken thighs, char siu pork, linguiça sausage, fatty prawns, clams, fermented hard-boiled tea eggs, croutons and assorted pickles What Led Him into the Kitchen: "I started cooking at home because my mom was a single mother. I had been home watching Julia Child. One of the first things I tried to cook was orange–ginger chicken breast. I poured OJ and powdered ginger on boneless skinless chicken breast…it was not very good." Underground Project: Before Fat Rice, Conlon ran a pop-up supper club called X-marx. It wasn't "just about food but also about art, reconnecting people with each other." The Vibe at Fat Rice: "We're always jam-packed, with live music. It feels like a fun party. I want people to say, 'Remember that time we went to Fat Rice? That was awesome.'"
This hearty soup from Chicago chef Abraham Conlon is great for a hungry crowd. It’s a perfect one-pot meal featuring meat, vegetables, potatoes and beans in a richly flavored broth that’s perked up with a hit of tangy sherry vinegar.Slideshow: Best Beef Stew Recipes
Advertisement
Fat Rice chef Abraham Conlon cooks a variety of meaty wild mushrooms with Madeira, garlic and lemon juice, then combines them with charred onions for a luscious and tangy dish. If you can’t get spring onions, use a combination of small shallots and scallions.Slideshow: More Salads
Fresh Jalapeño Hot Sauce
Rating: Unrated
1
The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It's a sprightly, all-purpose sauce that's vividly flavored with cilantro, chiles, garlic and lime juice. (Seed and de-rib some or all of the chiles for a milder version.) Conlon recommends stirring the sauce into a green chile stew, using it as a marinade for chicken, or sprinkling it on pork or fish tacos.