Feeds:
Posts
Comments

Posts Tagged ‘green bean’

If you go back to December 24, 2010, you’ll see that I posted about the burgers at the Paramount Room. After we ate those burgers Yuki was talking about them with some of her co-workers the next day. One of them was raving to her about the burgers at Jury’s. Jury’s burgers this…Jury’s burgers that…etc. Well, the very next day Jury’s appeard on Groupon. Jury’s burgers have been rated in the top 5 best of Chicago by numerous publications many times over the years it’s been in business. We were smart enough to connect the dots which lead us to last night, trying Jury’s burgers for ourselves.

It’s atmosphere is that of a classic old Chicago Italian joint. Very comfortable with old tin ceilings and a nice long bar. There aren’t a lot of tables, maybe seating for 60, so it’s more intimate. They were playing good jazz softly in the background, just loud enough that you heard it, but not too loud that you couldn’t hear anything else. Service was fast and professional.

When we sat down they brought us a bread basket with breadsticks (plain and rye) and two types of bread (plain and multi-grain). Lots of butter as well as olive oil and parmesan to dip the bread into. Good bread. They also have a nice beer list with Bells Amber ale on tap for $3 a pint! Very nice deal.

Yuki got a cup of the soup de jour, sausage and pasta. I didn’t taste it, but she said it was good. A little salty, but overall pretty good.

We both got the classic burger. A nice big 1/2 pound patty of juicy beef. It came with lettuce, tomato, onion and a pickle on the side. We each had our onion grilled and both got cheddar cheese on our burgers. I got a big pile of fresh cut french fries while Yuki got the sauteed vegetables (zucchini, broccoli, carrots, and green beans).

I have to say, I was slightly dissapointed. Not that the burger wasn’t good. It was a very good burger. It just wasn’t a mind-altering religious experience putting that thing into my mouth and chewing. The meat was extremely fresh and juicy, but lacked a little seasoning. With all of the hype I was ready for a piece of cow that would have me up at night craving a bump of it’s bovine lovin’. I didn’t get that at all. It is clearly not a top 5 burger by any stretch of the imagination.

That said, I do wish Jury’s was in my neighborhood because that burger was lightyears beyond your regular bar burger. I would have no problem eating that thing again, no problem at all. I just wouldn’t go way out of my way to get it.

The overall Jury’s experience was a good one, and it is a great place to have in your backyard. It is also very family-friendly. But that’s all it is, a great place to have in your backyard that you can take your family to for a really good burger.

Read Full Post »

Okaka mayo, a really fun sauce to say. It’s also a delicious, very Japanese, sauce that’s easy to make. This is a dish that Yuki made the other night.

To start, Yuki steamed some vegetables. Once the steamer got going she put in a couple of baby bok choy, a carrot cut into match sticks, and a handful of green beans.

A few minutes later she threw in some bean sprouts and some fresh shiitake caps. She let everything steam for about 5 minutes or so, just so that the veggies are al dente.

While the veggies were steaming she mixed up the okaka mayo. Okaka is a sauce that is often used for onigiri. It’s simply a mixture of soy sauce and bonito flakes (available at most grocers these days in the Asian section). To that, she squirted in some mayonnaise and mixed it all up in a bowl large enough to hold all of the vegetables. I have no idea what the measurements were. Just taste it and adjust according to your preference.

Then, she got the sea bass going. In a saute pan she melted some butter and added some sliced garlic. She let the garlic cook a little in order for its flavor to absorb into the butter. The sea bass was seasoned with salt, pepper, and dried basil. She cooked it skin-side down first in order to get a nice crisp skin. After a few minutes she flipped it over to cook the top. In total, the fish only needs about 8-10 minutes of cooking. Sea bass stays moist, but you still don’t want to overcook it. It will continue to cook for a few minutes inside after you take it off the heat.

While the fish was cooking she tossed the steamed vegetables in the okaka mayo.

While she was doing all of that, I was charged with the difficult task of potatoes. I melted some butter in a large skillet and let it get ridiculously hot. Then I added thin sliced purple potatoes in a single layer. The hot butter gave it a really nice crust. After about 3 or 4 minutes I turned each slice over and turned the heat down to medium. This allowed the inside to cook while also crisping up the bottom of each slice. While that was going on I sprinkled a little salt and pepper on top of everything.

Everything was served with white rice. It was extremely tasty!

Read Full Post »

Alright, back to the Land of the Rising Sun. Better known as Japan. Yuki was at a gathering with a bunch of her friends one of the Saturday nights we were there last November. Instead of hanging out with her parents, whom I love to spend time with, I met up with an ex-coworker of hers that I am also friends with, Reiko-chan, who moved back to Tokyo. We decided to meet up at the Ebisu train station and then head to one of the many Izakaya in that neighborhood. Izakaya are Japanese-style bars. Much different from what we’re used to they usually have a great chef that focuses on creative small bites that match with different types of alcohol. I had done some research and found this great little Izakaya called Ippo that focused on seafood and sake, my drink of choice.

Ippo is an extremely hard place to find. We walked all over the neighborhood for about 30 minutes trying to find it. Since Reiko is Japanese, and being Japanese speaks Japanese, I left it to her to ask various retail stores for directions. No one seemed to know exactly where it was even though we had an address. About to give up and go to a different Izakaya, I turned around and noticed the big Fugu hanging in front of the door. Finally! I needed some sake!

When we sat down the bartender handed us each a couple of little starters. One was a cold pork and green bean salad, the other was a macaroni salad in a mayonnaise dressing. Nice little starters, good with either a beer or sake.

Speaking of sake, their list was over fifty long, all written in Japanese. I had no idea where to start. Luckily, one of the bartenders lived in Las Angeles for a while and spoke fluent English. He also knew that sake list off the back of his hand. There were all varieties of sake from brewers both large and small as well as from every region of Japan that produces it. I honestly can’t remember what all I drank, but throughout the night I ended up putting back 4 cups of different sake, all delicious in their own way. Some more floral, some herbal, some sweeter, all fantastic selections. When I say 4 cups I don’t mean those little sake cups we’re used to getting at sushi joints, I mean 4 12oz cups filled to the rim! Love it!

We started off with a plate of sashimi. I don’t know all of the different types, some of the communication was lost in translation, but there were two kinds of tuna and three different kinds of hamachi. I do remember that they were all fresh as can be (they get their fish every morning from the Tsukiji Market) and cut by a chef who knows how to cut a piece of fish. You can’t get sashimi that good here in Chicago.

After the sashimi we got a plate of the house specialty, Namero. It’s basically a tartare of mackerel in miso, ginger, and scallions. Mackerel is a strong-tasting fish with a lot of natural oil, but this was incredible! The miso and ginger masked the strong fishy smell and fit the flavors perfectly. I can see why this is a house specialty as it was probably the best match with sake I’ve ever had.

Then we got the Daigaku Imo, candied sweet potatoes. These were prepared different than normal though. They’re usually deep fried and then coated in a sweetened soy sauce with black sesame seeds. Here, they lightly coated them in batter that had black seseame seeds mixed in before frying, basically tempura style. The were sweet enough that they didn’t need any added sugar. Served only with some grated daikon they were a great snack to eat at a bar.

Kaki was next up. Some of the biggest, juiciest oysters I’ve ever seen on a plate! Removed from the shells and grilled all the chef did was add some herbs to them. With a squeeze of lemon they’re ready to go. If you’re a fan of oysters, you’d love these. If you hate oysters, you’d still probably love these.

After the Kaki we ordered up some Ankimo. Steamed monkfish liver served with grated daikon, ponzu, and green onions this is one of the great delicacies of Japanese cuisine. It’s called the foie gras of the sea, but in all honesty, I think foie gras should be called the ankimo of the land. It’s so soft and creamy. If not for the next dish I’d call it Japan’s greatest contribution to the world of food.

Here it is, one of the greatest things in the world. An item that will make most Americans sick to their stomach but makes my mouth water…Shirako. The king of seafood. Meaning “white children” in Japanese, shirako is the soft roe of male fish, usually monkfish, cod, or fugu (pufferfish). Basically, it’s the male fish’s genitalia. You read that right, it’s a fish sperm sack! You may be wincing at the thought of eating that, but think about it, you eat caviar don’t you? Well, this is the male counterpart to caviar. It’s extremely soft and delicate with a slightly sweet briny taste that literally melts in your mouth (and it’s not sticky!). Ippo serves it raw with ponzu, scallions, and sesame seeds. It can also be steamed. Any way you look at it, I luz me some fish balls!

My experience at Ippo really makes me sad that we have nothing like this in Chicago, or really anywhere in America for that matter. Sure, there are a handful of Izakaya-style bars throughout the country (mostly on the west coast), but nothing quite like Ippo. Just a long bar in a hidden space that serves up some of the best quality seafood and sake one could ever ask for. Why are we stuck with bars that serve nothing but big greasy burgers (not that there’s anything wrong with that), frozen wings, and chicken fingers? Let’s get some creativity into the American bar scene! Great chefs don’t need to be in a white cloth atmosphere to shine. We’d all be better off for it there were Izakayas scattered throughout the country.

Read Full Post »