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Posts Tagged ‘ketchup’

The other night Yuki was craving a big burger. To be honest, I should have knocked her up a long time ago. Pregnancy has her craving red meat. I’ve often said that red meat is my favorite vegetable. She wanted a burger, who was I to say no? We had a Groupon for the Paramount Room so it all worked out a little too perfectly.

The Paramount Room is known for their $9 Kobe Burger. They also have a nice beer list. Yuki couldn’t enjoy the beer list, but I was more than happy to enjoy it for both of us, I mean the three of us.

It’s your basic neighborhood bar with exposed brick walls, loud rock’n’roll, and a TV over the bar playing the Bulls game (it’s still weird to see Hinrich in a Wizzards uniform). The menu is nice and short with basic bar food fare. We really didn’t have to look at the menu though because we both knew we’d be full of Kobe Burger way before we ever walked through their front door. And boy were we ever full of Kobe Burger!

I know the picture is terrible, but just imagine two plates with 1/2 pound burgers, lettuce, tomato, and red onion. On one we got the french fries, on the other we got the tempura green beans. The fries came with ketchup and a garlic aioli while the green beans came with a red chili dipping sauce. I got my burger with the applewood smoked bacon, sautéed mushrooms, and blue cheese. Yuki got the same only with cheddar instead of blue.

I will say, the beef was not Japanese Kobe, it was Kobe-style wagu beef probably from Nebraska (most beef that’s called Kobe in America is not from Japan). If it were real Kobe from Japan there is no way they could serve 1/2 pound for $9, it’d be more like $35. That said, Kobe-style beef from Nebraska is not a bad thing, it’s still a very tasty high quality meat. That came through in this burger as it was a very delicious burger. Very juicy and full of beefy goodness. They are also using high quality bacon and cheeses (no velveeta on this plate!). What really made the burgers stand out though was the sautéed mushrooms. I was fully expecting regular old button mushrooms, maybe cremini. No no no. They went full-out and threw some oyster mushrooms under the bun for these bad boys! While the flavor of oyster mushrooms was nice with the beef it was the texture that put it over the top. Very nice touch, very nice indeed.

As for the fries and tempura green beans, they were just your average fries and tempura green beans. They were cooked properly though and the sauces were nice. With garlic aioli on top of my blue cheese I was extremely kissable!

All in all I would definitely put the Paramount Room’s Kobe Burgers up with the best of them. Are they the best? Probably not, there are some damn good burgers around, not to mention the ones I grill up myself (ask any of my high school buddies, I am famous for my ghetto burgers). They are in the discussion though, thanks to the oyster mushrooms. With the Paramount Room being very close to our apartment I can definitely see more trips there in our future, as long as Yuki is pregnant and craving red meat.

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One of the great things about meatloaf is that you can do pretty much anything you like with it. You can use any kind of ground meat, vegetables, sauces, etc. It’s also extremely simple to make. I have some rosemary still growing on my back porch and with the weather starting to cool down here I figured I should use it up before my plant dies. With that in mind I decided to make a very straight-forward meatloaf and use up the rosemary, although I still have some left that needs to be used within the next week or so.

My ingredient list includes 1.5 pounds of ground beef (20% fat), 1/5 pound of ground pork, 2 small celery ribs diced, ketchup, 2 eggs beaten, 3 cloves of garlic minced, a bunch of green onions sliced, panko, 1/2 cup of frozen peas, and a bunch of rosemary chopped.

In a large glass bowl I mixed together the ground meats with the celery, eggs, garlic, green onions, peas, rosemary, and some salt and pepper. Once it was all good and mixed I let it sit for about 15 minutes to let the flavors settle.

 

Once the meatloaf settled a little I shaped it into a loaf and put it into a loaf pan. I squeezed some ketchup on top and brushed it to cover the entire top surface. Then I sprinkled some panko over the ketchup. I put it in a 350 degree oven and let it cook for about an hour.

For some side vegetables I used 1.5 carrots chopped, 1/2 onion sliced, a bunch of haricots vert, and some more chopped rosemary.

I simply laid vegetables out in a roasting pan, drizzled them with olive oil, and seasoned them with salt, pepper, and the rosemary. I put them in the oven for about a half hour.

Once I got the vegetables in the oven I boiled some water and salted it. I took 5 good-sized Yukon Gold potatoes and skinned them then chopped them into quarters and dropped them in the boiling water along with 2 garlic cloves cut in quarters as well. I let them boil for about 10-15 minutes. Before draining them I reserved a cup of the water. After draining them I put the potatoes and garlic back into the pot, scooped about 1/3 cup of sour cream in, about 1/2 cup of the reserved water (didn’t need the rest but had it there in case I wanted to thin out the mashed potatoes), salt, pepper, and more chopped rosemary. With my potato masher I mashed it all up till they were smooth and creamy.

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Last night my buddy Nick wanted to meet up for a happy hour drink. In the morning he suggested either grabbing a beer or trying a new taco joint or something, he’s a taco eating freak of nature who would hook La Pasadita up to an IV bag if he could. I had read about Lillie’s Q and was very intrigued by a BBQ place whose chef had logged time at places like Tru and Avenues and who used his grandma’s Memphis In May winning BBQ sauces. When I noticed that they served fried pickles I knew I could get Nick on board as he’s from The Muthaland, better known as Louisville, KY, where a place called Genny’s serves up frickled pickles, a dish near and dear to his tracts.

We got a table quickly as it wasn’t full yet, it did fill up shortly after we got there. The space is nice, simple, and clean. Brick walls and a nice bar, very typical of a Bucktown storefront. On the tables are the various in-house BBQ sauces. There’s the Hot Smokey, Smokey, Carolina, Carolina Gold, and Ivory. They’re all pretty self-explanatory, but we both agreed that they should tell a little about the flavor profiles. We opted to taste little dabs of each. They were all pretty solid sauces.

Of course, we started withe the fried pickles. I’m not a big pickle fan (I think my younger brother and I are the only two Jews in the world who wouldn’t slather ourselves in pickles if it were socially acceptable) but these weren’t too bad. The frickled pickles at Genny’s are thinly sliced while these were big chunks. Having been to Genny’s myself I think I agree with Nick that thin slices are better because you get a better ratio of coating to pickle. Also, these were served with their Ivory Sauce, a variation of Ranch Dressing. The proper sauce for a fried pickle should be a mixture of ranch with ketchup. All in all though, not too bad.

As we looked further into the menu we noticed a 4 bone option for the ribs. Since we wanted to try a bunch of things that seemed like a great second appetizer to share. The ribs were really good. Very tender, moist, nice subtle smokey flavor, and just the right amount of BBQ sauce caramelized on the surface. While I wouldn’t go as far as saying they are the best ribs I’ve ever had, I will say that they were damn good. Nick claims that Honey 1 has a better rib, but I’ve never tried them so I can’t comment. I will say that the ribs at Smoque are a little better than these. So, the verdict is that these are very good ribs, but not the best ribs.

For the main event we decided to try the pulled pork sandwich, tri-tip sandwich, and seasoned sweet potato fries and split everything. We got the sandwiches with the “Carolina-style” option, which is basically a pile of slaw thrown on top of the meat. The pulled pork was excellent. Very tender and juicy meat. The tri-tip, not the best. The meat was cooked properly, it just didn’t have any flavor. The brioche they use for buns had a much stronger flavor than the meat, something that should never happen with BBQ’d beef. If you take the meat out of the bun and squirt some of the Carolina Gold, a vinegary mustard sauce, all over it the meat becomes a great vessel to enjoy the sauce. Otherwise, it has no real purpose in life. Neither of the sandwiches came sauced, which is nice because you have the option of choosing the sauce that best fits your style. I thought the Smokey on the pulled pork was a great sandwich. As for the sweet potato fries, they were just your regular sweet potato fries. I will say that they were perfectly cooked, crisp on the outside and soft in the middle.

While the food was well above average I kind of expected a little more considering Chef McKenna’s background. I actually think his background was a bit of a hinderance on the food. Real BBQ is not served on brioche, and last night I found out why. The sweetness of the bread was too much for these sandwiches. A regular bun would take these sandwiches from really good all the way up to great on my scale of good to great. What do the French know about southern BBQ anyway?

We didn’t try any of their “Moonshine” cocktails, instead opted for jars of beer. They have a decent little beer list that washed all of the food down nicely.

As for the service, I thought it was fantastic. Timely, professional, not pushy at all. The place is run very smoothly.

Overall, Lillie’s Q is a really good BBQ joint but by no means a must go. If I’m walking around the area and get the craving for some BBQ I have no problems stopping in and filling my belly with their grub. However, if heading to BBQ is something planned ahead of time I’d rather meander over to Smoque. But, don’t get me wrong, there’s nothing wrong with Lillie’s Q, it’s just not an out-of-this-world BBQ experience.

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