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Posts Tagged ‘parmesan’

Yesterday was our 4th Anniversary. Somehow, Yuki’s been able to tolerate being married to me for 4 years. Not sure how, so I’ll just roll with it. With a 7 week old we are not able to go out for fine dining to celebrate. No worries, I prefer to cook anyway. Even though it’s not a pricey cut, I’ve always thought of lamb shanks as being a special occasion piece of meat. If done right, it should be fall-off-the-bone tender with a rich lamb taste uncomparable to any other part of the animal. I’ve never braised a lamb shank before, but since I’ve done my share of braising with other cuts, I knew I’d end up doing it right. For this recipe I made two portions of lamb, but 4 portions of accompanyments.

I used 1/2 bunch of arugula, a few sprigs of fresh thyme, a few sprigs of fresh tarragon, 5 garlic cloves peeled, 1 carrot roughly chopped, 1 rib of celery roughly chopped, 1 leek sliced, 2 lamb shanks that each weighed about 3/4 lb, 1 cup of red wine, 3/4 cup of chicken stock, and a 14oz can of diced roasted tomatoes.

When I braise large quantities of meat I use  my big Le Cruset stock pot, but I have a skillet that’s large enough for 2 lamb shanks. So, I heated it up, poured in about 2 tablespoons of olive oil, and browned the shanks. That took about 3-4 minutes on each side. Then I set the shanks aside.

I put the carrot, celery, leek, and garlic in and let them sweat down for about 7 minutes. I wanted them to just start carmelizing to add their sweetness to the braising liquid.

Then I poured in the wine and let it reduce by half, scraping up the little burnt bits stuck to the bottom of the pan. That’s where all of the flavor is. Once the wine was boiled down I added the tomatoes. After they came up to a boil I poured in the chicken stock and added the thyme. I seasoned with some salt and pepper and then put the shanks into the liquid. I covered the skillet, turned the heat down to med-low, and let it simmer for about 1.5 hours.

While the shanks were braising I threw together the sides. One was simmered chickpeas. I used a 14oz can of chickpeas, 3 garlic cloves minced, 1 rib of celery diced, 1 carrot diced, 1/4 onion diced, 10oz cherry tomatoes, a couple of thyme sprigs, and 1/4 cup of chicken stock.

I simply threw it all into a pot and let it simmer for about 20 minutes. Before serving I removed the thyme and seasoned with salt and pepper.

I also made some mashed potatoes. I used 5 yukon gold potatoes skinned and chopped, 3 cloves of garlic skinned, 1/2 cup of milk, and 3 tablespoons of grated parmesan.

I put the potatoes and garlic into a pot with cold water, brought it up to a boil, and let it boil for about 20 minutes until the potatoes were soft. I poured out the water, added the milk and parmesan along with some salt and pepper, and mashed it all together.

With the sides ready to go I finished up the shanks. I removed the shanks and put them into a smaller pan. Then, I strained the braising liquid. I discarded the solids and poured the liquid in the pan with the shanks. I brought it up to a boil and added the tarragon. I let it boil for about 15 minutes. This allowed the tarragon flavors to infuse into the liquid as well as reduce it by half.

Then I plated everything up. After placing the shanks on the plate I removed the tarragon from the liquid. I added the arugula and let it boil down for another 5 minutes. I checked the seasoning and then covered the shank with it.

I have to say, even though this is a time-consuming recipe, it’s absolutely delicious! The meat was extremely tender and flavorful. While eating this Yuki commented that I could charge $40 for this dish. Not sure about that, but it’s definately a $28 dollar dish, at least better than most lamb you get at restaurants. Well worth the effort for a special occasion.

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The other night Tamiko wanted to make Uichiro’s famous curry rice dish. I think for a couple of reasons. First, to make him a little jealous again that we’re eating so well while he’s eating take home bento boxes (although, take home bento in Japan isn’t a bad thing by any stretch of the imagination). Second, it’s just a tasty tasty dish! He sent me the recipe a long time ago and I did make it once (before I started this blog). Mine was pretty good, mainly because I’m damn good in the kitchen, but it clearly wasn’t the same as Uichiro’s. Japan uses the metric system, so I had to eyeball my measurements with the spices and whatnot as the conversion is never as smooth as it should be, for me at least. Also, since I’ve never eaten his I made it more to my tastes, which are different believe it or not.

What I’ll do for this post is first cut-and-paste the recipe he sent me. Then, I’ll go through it a little and let you know where Tamiko made the appropriate changes. Sorry, Uichiro, but I’m going to make a little fun of you as well, all in good humor. So, without further ado, here’s his recipe as he sent it to me:

Foodstuff:

ground meat with half beef and half pig meat: 300 g

chopped onion: big size one unit

chopped ginger: one piece

chopped garlic clove: one piece

chopped parsley: quantitatively

chopped raisin: 3 x 15cc spoons

chopped walnut: 4 kernels

pickled cucumber: one

curry powder: 3 x 15cc spoons

soy sauce and Worcester sauce: quantitatively

grated cheese: 3 x 15cc spoons

cinnamon, nutmeg, clove: quantitatively

boiled egg: two

Cooking:

On a cutting board mince all foodstuffs. Sautee onion to the
brown state. Sautee ginger, garlic clove and ground meat in turn with
it. After meat color is changed, then, add raisin, walnut, pickled
cucumber, parsley, soy sauce, Worcester sauce, grated cheese, cinnamon, nutmeg,
clove.  Finally, add one cup water and boil to the sapless state. Ad mix
the half with rice. Get up the half and sliced boiled egg on it.

Alright, where to start. First, Tamiko made twice as much as the recipe calls for so that the three of us had lunch the next day as well. I love that he calls the ingredients “Foodstuff”. Not exactly sure how much 300 grams is, we got 2/3’s pound of ground beef and ground pork. Going down the list is pretty self explanatory, for the most part. We forgot to get parsley at the store, so Tamiko used the 1 tablespoon of cilantro we had left in the fridge. I’ve never heard of a walnut kernal, but only a moron doesn’t know what he means. Tamiko omitted the pickles because she knows I’m not a huge fan of them, what a sweetheart! Worcester is supposed to be Worcestershire. Grate cheese refers to parmesan. As for the boiled eggs, you can hard-boil as many as you like. Just slice them up and top each plate with one.

On to the how-to portion of today’s post. Again, most of it is pretty easy to understand. Tamiko minced up everything real well, walnuts and raisins as well. She then sautéed everything according to instructions. My favorite part is boiling the water down to a sapless state. Honestly, I have never heard that phrase before in my life and probably won’t ever hear it again. He means just boil it down till it’s almost all evaporated. It is a “Dried Curry Rice” and not a wet one. Alright, that’s all I’m going to make fun of Uichiro.

Another way Tamiko’s was different is that she did not mix any of the curry into the rice. I did when I made it, but she instead just topped the rice with the curry. Either way works really well, whatever you prefer. Then, she topped the curry with the sliced egg and sprinkled the cilantro on top. It’s really a simple dish to make. But, as Tamiko likes to say, simple is best. It is also very delicious. The play between the curry and sweet raisins is beautiful. The walnuts add a nice crunch to the whole thing.

On the side we had a simple salad of lettuce, shredded celery, daikon cut into thin matchsticks, and cherry tomatoes. I whipped up a balsamic vinaigrette. One part balsamic vinegar, two parts olive oil, a pinch of salt and pepper, and whisk it up until its emulsified.

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Saturday night I got a free pass from diaper duty to go out for a few hours. Ever since doing the Playboy Pilot and meeting my new friend Melody there I’ve had a hankering to give DMK Burger Bar a whirl. You see, she works there and talked that place up to no end. I figured that Saturday would be a great time to go since that’s one of her work nights. I had a buddy all set to join me up until the last minute when he bailed. That wouldn’t deter me though. When I have a burger in my sights nothing is going to stop me! So, I headed up to Lincoln Park all set to sit at the bar and fill my belly with beef…and beer. Happily, Melody was able to join me at the bar. When I eat a burger alone, I prefer to be by myself. But, I prefer to not eat a burger alone. It all worked out.

French fries with parmesan and truffle cream started the meal off. Good starchy potatoes home-cut, fried to a nice crisp with pillowy innards, and topped with some parmesan cheese. A thing of truffle cream on the side. Funny, that’s exactly what the menu said it would be. The truffle cream was pretty good. Just enough earthy truffle oil mixed in to let you know that it’s there. Honestly though, I love that expensive swine found fungus and would not have minded a little more truffle oil. But, you do get what you pay for (except for in Lincoln Park usually) and the price was right for the amount. Good french fries.

We also got deep-fried okra with herb ranch. Again, exactly what we were supposed to get. The okra was fresh and there wasn’t too much coating allowing the okra flavor to stay in the forefront. Simple, but tasty.

We split two different burgers so that I could enjoy two different flavors and see just what DMK had to offer. The first was number 1 on the menu. A grass-fed piece of ground up cow topped with aged cheddar, smoked bacon, charred balsamic red onions, and Rufus Teague’s BBQ. First, the good. The quality of the ingredients were fantastic. I’m a big fan of the real beef flavor of grass-fed bovine. Nature did not create any of the multiple stomachs to digest corn. With grass-fed you get a more natural flavor from a usually healthier animal (one that does less damage to Mother Earth as well). The toppings were high quality as well. I have a Rufus Teague sidenote for you at the bottom of this post. The bad, the patty was a little bit too thin. I’m a believer that you don’t need a 1 pound patty, that’s just way too American and unhealthy. But, a little more beef wouldn’t hurt me at all. I mean, I did have some beer to thin my blood and counteract the cholesterol intake. Honestly though, that’s my only gripe as the burger was damn tasty.

The other burger was the number 11, grass-fed lamb with sheep’s milk feta, olive tapenade, greek salad, and tzatziki. Again, really high quality ingredients full of natural flavor. However, this one tasted a bit too much like a gyro for me. Don’t get me wrong, I love a good gyro as much as the next guy (sometimes even a bad one will do). But I wanted something a little more creative than a gyro with olive tapenade smeared all over it. That’s not a huge complaint though as I’d eat this burger any day of the week. I’m just pickin knits here.

Overall I will say that DMK Burger Bar does serve up some tasty grub, as well as a really nice beer list. If it were closer to my humble abode I’d probably make it over there on at least a semi-regular basis. As it is, with my friend Melody working there, I will probably make it back over there anyway. They are pretty much true to what they try to be and I applaud the use of grass-fed animals. It’s also not overpriced like much of its surrounding neighborhood. Even though the burgers aren’t ginormous, at $8 a pop you’ll be satisfied. That is unless you’re one of the 63% of Americans who are obese (only 30% of you were in 2002!).

Now, on to my Rufus Teague story. Way back before Binny’s corporate take-over of Sam’s Wine and Spirits I used to get little birthday gifts from Sam’s. They’d send me a card before my birthday telling me to stop by their meat counter. One of those gifts was a little jar of Rufus Teague Blazin Hot BBQ Sauce. Binny’s doesn’t do that, one of the many reasons I miss Sam’s. The hot sauce was fantastic though! I slathered that all over chicken and shrimp before grilling ’em up. I never thought about using Rufus on beef though. It did work pretty well, probably because of the smoky bacon. Whatever the reason, there’s a soft spot in my heart for my boy Rufus. Plus, Rufus is just a fun name to say.

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Alright, so I don’t just cook for Uichiro when he’s here, I also cook for Tamiko. She’s a huge fan of Italian food as well as seafood. That said, I thought a nice pasta with clams would be just the trick. With Uichiro back in Japan already, this dish would also make him a little jealous since he’s probably eating a take-home bento box right now. Sorry Uichiro.

I wanted to get all of the sand and grit out of the clams so the first thing I did was purge them. To do that all I did was rinse them real well in cold water and then let them sit in cold salt water with some cornmeal for about 2 hours. What this does is trick them into thinking that the cornmeal is sand so it cycles it through spitting out any real sand in the process. Just before cooking I rinsed them again in fresh cold water. Since I was cooking for 3 I used 15 clams. If there’s one thing I’ve learned from Iris Tsai (Ming’s mom) it’s that 5 is a good number for a plate of food.

One of my side dishes was a simple bruschetta. I prepared that ahead of time so that come dinner all I had to do was toast the bread and top it. I used some fresh basil chopped up, 3 tablespoons of olive oil, 3 tablespoons of grated parmesan, 3 tomatoes diced, 1 garlic clove peeled, 1.5 tablespoons of balsamic vinegar, a some ciabatta.

In a glass bowl I whisked together the olive oil, balsamic vinegar, and parmesan along with some salt and pepper until it was emulsified. Then I added the tomatoes and basil and mixed it thoroughly. I wrapped it up and put it in the fridge until dinner time. That way, all I had to do was toast the bread, rub the garlic over the toast, and then top it with the tomato-basil mix.

I also made a simple Italian bean and vegetable soup. I used one carrot cut into half moons, 14oz can of cannellini beans, 1 cup chicken stock, 1/2 onion diced, 1 garlic clove minced, and a large handful of baby spinach.

I threw everything except for the beans into a pot and brought it up to a boil. I covered the pot, turned the heat down to med-low, and let it simmer for about 20 minutes. Then I added the beans and let it simmer for another 3 minutes. Since the beans were canned I had no need to cook them, just heat them through. A little salt and pepper and that’s all she wrote for this one.

My final side dish was simple roast asparagus. I cleaned up 15 spears and drizzled them with olive oil, salt, pepper, and parmesan. They went into a 400 degree oven for about 20 minutes.

Finally, the main event! For the pasta I used 2 tablespoons of chopped parsley, 1/4 cup of white wine, a pinch of red pepper flakes, 3 tablespoons of olive oil, 6oz capellini (I didn’t actually use spaghetti because I already had some capellini open in my cupboard), 1 garlic clove thinly sliced, and my clams.

In a large pot of boiling salt water I cooked the pasta until about 2 minutes before al dente. I reserved a ladle of the pasta water and drained the noodles and set them aside.

While that was going on I heated up my large pan and poured in the olive oil. I added the garlic and let it sautee until it turned a light golden brown, then I added the red pepper flakes. I swirled that all around for about 15 seconds to make sure the flavors mixed into all of the oil. Then I poured in the wine, added the clams, covered the pan, and let the clams cook for about 6 minutes or so until they were all opened up. If any clams don’t open then throw them away, they’re dead. Fortunately, all 15 of these were alive and well…that is until I killed them in my spicy garlicky wine sauce!

Once the clams were open I set them aside in a bowl and poured the reserved pasta water into the pan. Once it came to a boil I added the noodles and let them cook in the wine sauce for about 2 minutes. Then I added the clams back, along with any juices that accumulated in the bottom of the bowl, as well as the parsley. I tossed it all around and then served everything up, Buon Appetito!

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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.

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The other night Yuki and I used up another Groupon that was about to expire. We were intrigued by the $30 savings from an all-you-can-eat Brazillian steakhouse, yet one that’s different from the Brazzaz’s and Fogo’s of the world. This Groupon was for Al Primo Canto. At the time they had two locations, one at 749 N Clark and one at 5414 W Devon. The Clark location would have been a quick busride for us, but for whatever reason they closed that one down before we used the Groupon. Oh well, what can you do? So, we drove up to Edgebrook.

The location looks very generic on the outside. It’s a small little strip of storefronts right on the intersection of Devon and Central. The Metra rolls by about 1/2 block to the west. When we saw the facade we weren’t real excited about going inside. Once inside though, it was a different story. I wish I had a good pic of the interior, but it was the complete opposite of the exterior. It was very warm with lots of wood and really was a comfortable atmosphere. They do need a little better exhause system though as we both smelled like smoke when we left. The grills are in the back, but somehow the smoke fills the entire place. It’s not too bad, but will absorb into your clothes and hair, especially if you have a thick Jew-fro like me (and I’m just talking about my tuchas!).

The main difference between Al Primo Canto and other Brazzilian steakhouses is that there are no gouchos walking around with huge skewers of meat and there is no mile long salad bar. You can either order a la carte, or all-you-can-eat. We opted for the all-you-can-eat option in order to try out the various cuts of meat.

The meal started off with cheese pop-overs, flat bread, and eggplant caponatto. The eggplant was great, it tasted very similar to baba ghanoush.

Then they brought out three pasta dishes, all with fetucini. One had a mushroom sauce, one tomato sauce, and one garlic and herb. The pasta was all very simple, but tasted pretty good. The noodles were nicely al dente.

Next came the meats and starches. Fried potatoes with a blue cheese sauce, fried polenta with parmesan cheese, a plate with lamb and beef both grilled on large skewers typical of Brazillian steakhouses on top of sauteed green beans and pearl onions, and a couple pieces of grilled chicken.

They also brought out a mixed green salad.

The beef and lamb were a little dry due to overcooking on the grill, but not so much that it ruined the dinner. The flavors and quality of the meat were pretty damn good. I will say that the chicken was outstanding! Crisp skin and juicy meat they covered it in fresh sage. I liked that a lot.

I washed everything down with a couple of caparinhas. Not too sweet, but could have used a little more cachaca.

We split a flan for dessert. It was served with a raspberry couli, powdered sugar, and a blackberry garnish. It was ok, a little dense for our tastes. Don’t quote me on this but it didn’t taste homemade. It wasn’t terrible though.

As for the service I will say that the server and bussers were extremely attentive and on the ball…for the most part. We had actually commented a few times to each other at how good the service was until we asked for a box to take our leftovers home. That’s where the wrench was thrown. Appearantly they do not allow you to take home leftovers from the all-you-can-eat menu. I told them how ridiculous it was that they were going to throw away all of that perfectly good food that we were paying for. The server brought the manager over who, again, wouldn’t allow a box to be brought over. He said he’d have to speak with the owner and I told him to let me speak to the owner. So, the owner came over and explained the reasoning behind this. I guess people used to take advantage and would order more dishes just to take home. While I can understand that we were never even aware that we could order more meats or pasta. We were under the assumption that what was brought out was the meal, plain and simple. A little back and forth and finally he agreed to let us take our food home since the server never explained how they operate. I would have won even if the server did just because I’m an argumentative bastard who doesn’t give up. Plus, how can you throw away all of that food? This world is on the brink of a major food crisis. People in Japan right now would love a full meal to eat, not to mention all of the 3rd world countries or even a lot of people in America (Yuki even brought up Japan’s crisis).

In the end though, the owner did do right by us. We didn’t order any refills of any food so he didn’t feel cheated. Because of that we got our lunch the next day.

Overall, I would say that Al Primo Canto is a very average restaurant. The food is good, the service for the most part is good, but nothing is special. If we lived in Edgebrook we’d probably go there every once in a while. It is not worth a drive though. There are way too many places much closer to us that serve better food at similar or even lower prices. So, while we’ll probably never be back, I can’t say that the place isn’t worth a stop, it’s just not worth going out of your way for.

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A couple of our friends are growing their own shiso. apparently their plant is going haywire and they have too much shiso for their own usage, so they gave us a bunch. I do mean a bunch! I only used half of it for the pesto. Does anyone want some? I have a feeling you’ll see at least one more shiso recipe on this blog sometime this week.

I made the pesto much like I would a regular pesto, but with a few changes. I used about 1/2 ounce of shiso leaves, one clove of garlic, 1 tablespoon of sesame seeds, 1 tablespoon of parmesan cheese, and about 1/4 cup of olive oil. I put it all in my little food processor and whipped it all up.

For the tofukatsu I used mustard, 1 block of silken tofu, and some panko. I pressed the water out of the tofu in the fridge for about an hour. Then, I cut it in half. I sliced the halves into 4 equal pieces to look like cutlets.

I poured some panko on a plate and then spread a thin layer of mustard on top of each tofu cutlet. I pressed the tofu, mustard side down, on the panko and spread another thin layer of mustard on the other side then flipped and pressed again. I wanted both sides of the tofu crusted in panko. In a large skilled heated to high I poured in a few tablespoons of peanut oil. I like to shallow fry in peanut oil because it has a high smoking point and doesn’t really have that strong of a flavor. I fried the tofu in two batches so as to not overcrowd the skillet. After both sides were nice and golden I laid them on a wire rack to let any excess oil drip off.

I made a couple of sides to go with the tofukatsu. One was a simple steamed head of broccoli. I cut the broccoli down into bite-sized pieces, florets and stem and them steamed it for about 4 minutes. I had a packet of mixed sesame seeds with dried carrot so I decided to sprinkle that on instead of salt and pepper.

I had about 1/2 pound of oyster mushrooms in my fridge, so I decided to saute them with 1 teaspoon of sherry, 1 tablespoon of soy sauce, 1 tablespoon of flour, 1/2 tablespoon of butter, and I was going to use 1/2 onion.

For whatever reason I wasn’t feeling the onion. No rhyme or reason, I just decided not to use the onion and instead use the enoki mushrooms that were in my fridge. I also grated a clove of garlic at the last minute too.

In a hot pan I poured in about 2 tablespoons of sesame oil and put the grated garlic in for about 30 seconds. Then, I threw in all of the mushrooms, both oyster and enoki. I let them saute for about 4 minutes and then poured in the sherry and soy sauce. Once the liquid was almost completely boiled off, about 2 minutes, I poured in the flour and butter and stirred that all in. The flour thickened up the last bit of liquid while the butter made it all silky and smooth, as butter always does.

Finally, I took a daikon radish and skinned about half of it. I grated the part that I skinned and served it just as it is.

To serve everything, I had some white rice and then put some broccoli next to it and then two pieces of tofukatsu next to that. I poured a little of the pesto on top of the tofukatsu. The grated daikon went on the plate as well. It was a little sharp, so we poured a few drops of soy sauce on it. In a separate plate I laid some mushrooms down. Next to them I put some kimchi cucumbers that we picked up at the Assi Plaza. I’m not a big fan of cucumbers, but these kimchi ones are so damn good they just might make me a believer. Bon apetit!

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