Feeds:
Posts
Comments

Posts Tagged ‘scallop’

We had some Chinese wonton noodles in the fridge that were starting to get a little dry the other night, so I had to use them up before they became worthless. Yuki requested something with a Chinese black bean sauce. She thought I was going to use the prepared fermented black bean sauce that you can get at any grocery store, but I decided that I wanted to make my own this time. As much as I like the prepared fermented black beans, this sauce turned out fantastic!

To make the sauce I used 1/2 teaspoon of dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon cumin, the rind of 1 orange grated, about 1 inch of ginger grated, 3 garlic cloves grated, 14 ounce can of black beans drained and rinsed, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of peanut oil.

I heated up a pan and then poured in the peanut oil. I added the ginger and beans and let them cook down for about 1 minute. Then, I added everything else. I made sure it was all mixed thoroughly and let it cook down for about 2 more minutes. I covered the pan and set it aside off the heat while I got everything else ready.

For the rest of the dish I used 1 carrot diced, 4 shiitake diced, 2 Japanese eggplants diced, 1 bunch of green onions sliced, about 3 tablespoons of cilantro chopped, 1 pound of bay scallops, and 4 portions of Chinese wonton noodles.

While my water was boiling for the noodles I heated up my large skillet and poured in another tablespoon of peanut oil. I sautéed the carrot, green onions, and shiitake for about 3 minutes and then added the eggplant. I let the eggplant go for another 3 minutes. At this point my water was boiling so I dropped the noodles in. They weren’t dry noodles, so they only needed 2 minutes. I drained them, setting aside 1/2 cup of the water, and then rinsed them with cold water. After that I dumped my scallops into the skillet and let them cook for about 5 minutes allowing them to release their liquid. Then, I added the black bean sauce in and a little of the noodle water to keep it from getting too thick. I added the noodles and cilantro then tossed it around real well. That’s about all, I served it up and we ate it down!

I will say that this was not the best use for this type of noodle. It is a very starchy noodle and they clump together very easily. While the flavor was great, wonton noodles are better served in a noodle soup. An Italian pasta would have worked a little better texture-wise. No complaints though, it was a tasty dish and I will definitely use this black bean recipe for other applications in the future.

Read Full Post »

Restaurant Week started here in Chicago this past Friday. Unlike last year where Yuki and I ended up going to 6 or 7 different places we’ve decided to only do 2 this year. We started off Saturday night at a place that’s been high on our list of places to try for a while but never got around to hitting up…BOKA. Located in a very sheik area of Lincoln Park we were a little concerned it’d be a little too pretentious for our tastes. What happened though, is that our tastes were pleasantly surprised.

I know that Restaurant Week menus don’t fully show off all of a chef’s skills, but it does do a good job of giving an idea of what a particular chef is all about. I really dig what Chef Tentori is all about. You gotta love an Italian who effortlessly blends Asian flavors with French techniques. I used my phone’s camera again, and of course, in dark lighting it does a terrible job. Just let your imagination go wild with my descriptions. You can also check out the menu they have posted on the Restaurant Week website, just know that those menus aren’t completely accurate.

Yuki started off with the Maine Diver Scallop. A big juicy scallop with a perfectly cooked crust served with some sort of bean puree (tasted like it could have either been edamame or fava, don’t remember exactly what the server said) and forbidden black rice. The flavors matched perfectly and the scallop was easily one of the best scallops we’ve eaten in Chicago.

I started with the Beet Salad. Sweet, juicy golden beets with candied walnuts and frisee served on a blood orange sauce. It’s hard to get too creative with beet salads anymore since every restaurant in America serves one and this was not the most creative one I’ve ever eaten. It was, however, one of the best. Chef Tentori kept it simple and let the sweetness of the beets take center stage. The crunch of the candied walnuts was the perfect match while the slight bitterness of the blood orange sauce countered nicely.

Yuki’s entrée was the Seared Angus Tenderloin. While Angus lost it’s luster as a brand the moment fast food chains started using head and hoof scrapings to make up the required 40% beef in their patties, this was the real deal. Tender, juicy, full of beefy goodness. It was served with braised red cabbage, croquettes of wild mushrooms and some kind of cheese (the cheese gave a real nice barnyardy aroma and flavor the remind you that cows come from farms and not manufacturing plants), and a parsnip puree. Absolutely delicious.

I got the Braised Pork Belly. I’m very predictable, I usually get the beet salad and pork belly when I see them on menus. I’m glad I did at BOKA. While most places will sear the pork belly before serving to give that crunch on the skin Chef Tentori didn’t. Instead he kept the whole thing soft and fork-tender. The texture was almost like a slow-braised brisket. I loved it! He served it with two huge deep-fried oysters, spicy bok choy, little green tea soba noodle cakes, and some sort of white vegetable puree (I think it was cauliflower). The flavors and textures worked really well together making this one of my favorite pork belly dishes (light years beyond that crap Naha served me last August).

They ony offered one dessert with the Restaurant Week pre fixe, and that’s fine because it was a damn good one. They called it Ginger Kulfi and served it with toasted marshmallow, ground espresso chips, chocolate fudge, and a tangerine segment. I think they got it backwards. The chocolate fudge was the star for me. Everything else on that plate supported its richness and added depth to its flavor. The kulfi was outstanding though…smooth, gingery, and creamy but not overpowering. It was one of the more well-balanced desserts I’ve had at an upscale Chicago restaurant.

Throughout the evening service was spot on as well. We were promptly seated in the covered courtyard (I think they use it for al fresco dining in warm weather). Our server was quick, knowledgable, and had a good sense of humor. The courses were well spaced and we didn’t have a lot of down time between them.

My only real gripe with BOKA is their IPod shuffle. It went from Dave Brubeck and some great jazz to the same horrible soundtrack that most restaurants play. You know, that light techno that makes you feel like you’re trying on blue jeans at Banana Republic. Fortunately, it went back to jazz after a few techno songs. They really just need to stick with the jazz. But, when that’s my only gripe with a place it’s probably a pretty good place.

All in all, I would definitely recommend BOKA. They were able to present us with an extremely professional and upscale environment with absolutely delicious food while keeping all pretensions out of the picture. A rare feat I must say.

Read Full Post »

The other night I knew I wanted to make some spaghetti of some sort, but I wasnt sure what to do with it until I came across these beautiful little scallops. We haven’t had scallops in a while so I figured I’d just make a very simple tomato sauce with them and some vegetables.

Besides about 2/3 pound of scallops I chopped up 8 asparagus, 3 shiitake, 1/2 onion, 2 cloves of garlic, 1 yellow bell pepper, opened up 1 14oz can of diced tomatoes, and got out 1 tablespoon each of soy sauce and sake just to add a little umami.

This is about is simple as cooking gets. While I was boiling some salt water for the noodles, I used half angel hair and half wheat noodles, I heated up my pan and poured in about 2 tablespoons of olive oil. I sautéed the onion for about 5 minutes before adding the garlic, I let that go for another minute. After that I added the shiitake, pepper, and asparagus and let them go for another 5 minutes. I added the soy sauce and sake, let them boil off for about 1 minute, and then dumped in the tomatoes. Once the tomatoes were at a low boil I turned the heat down to medium and added the scallops. Scallops can be a little tricky here because if you overcook them they’ll become a bit rubbery. On the other hand, they do give off a lot of liquid so you need to boil some of that excess off. I let them go at a very low simmer for about 10 minutes and it worked out perfectly, but each stove top is different so you have to keep a close eye on it. At the very end of cooking I decided to add a little dried basil along with some salt and pepper.

Once I drained the noodles I just ladled the sauce on top. I had some wheat dinner rolls to eat with it.

Read Full Post »

So, today is Yuki’s birthday. Since she has a conference call with Japan tonight I took her for a nice dinner last night. We found out a while ago that Top Chef Master Marcus Samuelson quietly opened up a place here in Chicago, without much fair. Being fans of what we saw him cook as well as knowing his reputation we went there, C-House, located in the Affinia Hotel.

A real casual place with natural colors, the interior is just what we wanted. It was very comfortable, tables were well spaced, and music was not too loud (they even played some Afrobeat throughout the night, a huge plus in my book). Service was also casual for a fine dining restaurant. It was friendly and professional, but not the slightest bit of pretension. Food was brought at a nice pace as well.

Of course, bread service started off the meal once we ordered. Home-baked cheese bread with butter topped with sea salt. Hard to beat fresh-baked cheese bread.

Yuki started with the Scallops. Two near-perfectly cooked scallops with crab-apple butter, golden raisins, smoked almonds, shaved celery, and pear matchsticks. A nice blend of sweetness and bitterness to start the taste buds off right.

I ordered the Sweetbreads, one of my new favorite cuts of carcass. It was breaded and fried then served with a brown butter, pear matchsticks, and sautéed sweet potatoes and apples. Again, the sweetness on the plate got me ready for more grub.

Yuki’s entrée was the Fish Stew. Arctic char, prawns, leeks, and root vegetables stewed in a Goose Island Matilda and sassy cow cream broth. The beer gave a nice bitterness to the sweet seafood while the parsley garnish brightened it up.

I got the Hanger Steak. I nice bloody rare piece of meat with sautéed kale, carmelized pearl onions, lobster mushrooms and raclette cheese. I have to tell you, that cheese is some funky stuff! My plate smelled like a barnyard, but once I got that first bite in my mouth it turned out to be one delicious barnyard indeed. Bitter kale, sweet onions, earthy mushrooms, and funky cheese…a very well-balanced plate.

We split the Sage Flan for dessert. This was a winner! I’ve never had a savory flan before. The flan itself was perfectly rich, yet light. It was served with baked apples, a smear of cranberry sauce, and a maple-pear sorbet that tasted like cider. The flavors matched perfectly. This was one of the best desserts I’ve ever eaten.

Since it was Yuki’s birthday they brought out a little vanilla cupcake with a raspberry and candle for her. We liked that better than the typical “Happy Birthday” written in chocolate on the dessert plate that most restaurants do. This was a nice little touch.

Overall, the food was great. This was our kind of fine dining. Nothing complex and pretentious at all. Just a casual atmosphere with top quality ingredients cooked to perfection and flavors in harmony. Everything was also very seasonal taking advantage of produce at its peak. Prices are also very respectable considering the location, the celebrity chef, and the quality. I would highly recommend C-House.

Read Full Post »

Being an atheist Jew who doesn’t celebrate the birth of fictional characters I always end up at a Chinese restaurant on Christmas day. I know that Saturday Night Live had their famous skit about Jews going to Chinese joints on Christmas, but it’s only funny because it’s true. Buddhists share the lack of blind faith in Jesus that we do. Plus, with every other restaurant and grocery store closed someone has to make money on this capitalist holiday!

I did countless research to find something new and interesting as Chinatown (other than Cafe Hoang) is really nothing special. Every website had Lao Szechuan and Phoenix as the best places in Chinatown. Honestly, neither of them excite me at all. They’re ok, but nothing special. One thing New Yorkers truly can claim is far superior chinese food than Chicago (I don’t buy their claims of having better pizza or hot dogs, oh, they do also have better bagels though).

Then I came across Han 202. A little 36 seat restaurant in the Bridgeport neighborhood, 605 W 31st street. They do 5 course meals for only $20! When I read that Phil Vettel, he of the Tribune’s food critiques, enjoyed his visits there I thought it would be better than typical greasy chinese stir-fry. It was!

I started with the Spicy King Crab Miso Soup. A basic miso soup with real crab meat and some spicy bean paste added. It wasn’t en fuego spicy, but it had a nice little heat to jump-start my taste buds.

After that I got the Green Apple Salad. Julienned granny smiths tossed in a mix of olive oil and truffle oil with just a hint of fish sauce. There were also a few capers for saltiness and some red peppercorns for a little bite.

Yuki got the Lemongrass Beef salad which turned out to be the exact same as mine but with extremely tender slices of lemongrass beef on top. Had I known they were the same salad but with the beef I would have ordered this since beef is my favorite vegetable. Oh well, what can you do?

For the appetizer course I ordered the Salt and Pepper Calamari. Deep fried slices of squid with diced jalapeno and green onions. The squid was cooked to perfection, nice and tender without any rubberiness (is that a word?). My only complaint would be that it was a little too salty, but with salt in the dish’s name I guess that was to be expected.

For my entrée I ordered the Duck Breast in Sichuan Hot Bean Sauce. This was the only dish that truly had an authentic Chinese aroma to it, so good! The duck was a perfect medium rare. I would have liked for the skin to be a little crispier, but I can’t complain since it was otherwise cooked the way a good duck breast outta be cooked. The sauce had a nice little tinge of spice. There was sliced bell pepper, green onion, carrot, some sort of chinese green, and some diced pineapple for a little sweetness. It was a very well-balanced sauce that matched beautifully with the duck. A really nice modern take on a classic chinese dish.

Dessert was vanilla ice cream with some mango-tomato sorbet on top. The ice cream was nice and smooth while the sorbet added a nice flavor to the spoon.

Overall, I find Han 202 to be one of Chicago’s absolute best values. Besides my enjoyment of the food, Yuki also had only positive things to say about her Scallop and Lamb Chops. Our friend who joined us also enjoyed her Tuna and Strip Steak. Having sampled everything, I have to agree with their assessments as well. We walked out fully satisfied but not overly stuffed. They could have easily charged us $35 per person (I’m glad they didn’t) and I still would have been satisfied.

They’re also BYOB, which cuts the cost of dining. No corkage fee and they kept our beer in the cooler for us. They also have nice pint glasses.

Next time you’re in the mood for some good Chinese food head south of Chinatown for an updated take on not only classic Chinese flavors, but also extremely reasonably priced pre-fix.

Read Full Post »

So, yesterday was my wife’s birthday. I won’t tell you how old she is now, you should never ask a woman her age. Needless to say, she’s still younger and better looking than me. For this year’s birthday dinner I took her to L2O. I know, I know. I’m unemployed and shouldn’t spend that kind of money right now. But hey, what can you do? I have to say, we were both extremely impressed and satisfied by what transpired at the dinner table last night.

First of all, we were fortunate enough to have found a parking spot right in front of the restaurant. No easy task in Lincoln Park. We knew all would be well when that happened. Saved me $12 on valet!

l20

The interior was perfect for the concept of Laurent Gras’s food. French sophistication with Japanese minimalism. It was really nice inside. The one weird thing we’re not used to is how they sat us. We got a 4 top to ourselves, but they sat us next to each other instead of across from each other. Our necks hurt a little bit since we had to turn our head to converse, but that’s being nitpicky.

We opted for the 4 course pre-fix. Our choice of one item from the Raw section, one from the Warm section, one from the Main, and one dessert. To be quite honest, deciding what to order might possibly have been the hardest decisions we’ve had to make in years! Everything sounded great. You can see the menu on their website, so you’ll understand what I mean.

Before we ordered we got not one, but two amuse buches. The first was a small little layered octopus and potato thing with a spicy soy paste underneath. It was the perfect little starter. Clean, fresh, and just enough spice to get our taste buds rolling. The second was a little…. you know what? I don’t remember what it was. I do remember it being delicious. You’d think I’d remember something from last night, but then again, my short-term memory is a little off.

tuna foie

From the Raw section Yuki ordered the Tuna and I ordered the Peekytoe Crab. The Tuna was served with little squares of tomato on top, hibiscus stems along the surface, little dollops of some sort of creamy sauce, and foie gras snow. I can only imagine that it’s frozen foie that’s been grated. It was a truly magnificent dish. Very elegant and buttery but not oily or greasy.

crab and avocado

My Crab was a little lighter but not quite as elegant. It was served in a mound with a sliced avocado dome around it. Around the avocado mound was kaffir lime jelly and lemon oil. The crab was probably the best crab meat I’ve ever eaten. The sweetness shined through all of the tart citrus with the avocado’s creaminess adding depth.

lobster bisque

For the Warm course Yuki ordered the Lobster Bisque. It was a boiled lobster claw with chestnuts and lobster/scallop dumplings. Table service lobster bisque broth was poured over it. I didn’t try the lobster claw, but Yuki claims that she’s never ever had lobster with such a soft texture. I did try a little of the dumpling and judging from that I’d have to say that Yuki’s right about the lobster. Easily the best bisque of all time.

lamb tartar

I got the Lamb Tartare. In a circle mold they layered the bottom with the freshest raw lamb I’ve ever seen. On top of that was a layer of raw diced shiro ebi (sweet shrimp). Then, on top of that was a few sliced of pickled peach and some tarragon. I think it was gold fleck on top of that, but I can’t be sure. The sliminess of the shrimp and the sourness of the pickled peach combined with the herbal notes of the tarragon so well that you hardly even knew you had lamb underneath. It was such a clean taste that nothing seemed raw. As such, I think it belongs in the raw section, but I’m not complaining because then I’d have to have chosen between that and the crab.

On to the main course. Yuki’s Tai Snapper with Deconstructed Green Curry (I couldn’t find a pic online) was a masterpiece. The Snapper seems to have been steamed with lemon zest on top. It was so moist and delicious. There was some coconut sauce, dollops of some sort of spicy chili sauce. A brown sugar tuille. The coolest part were the parsley merengues. They were brought out getting frozen in liquid nitrogen and served tableside. They were so light and airy that they melted in your mouth making you wonder if you had even eaten anything at all. But the flavor was pure parsley. Genius! When you put everything together it really tasted like green curry. Wonderful deconstruction job. Her only complaint was that she wanted white rice with it. But, she’s Japanese. She wants white rice with everything.

pork belly

I got the Pork Belly. Three thick slices of pork belly that had been seared in duck fat. Served with thin slices of potato, scalloped potato, and pureed potato in the scalloped potato. On top of everything they poured some truffle sauce. It was decadence on a plate! I can’t begin to describe to you just exactly what that crisp pig skin fried in duck fat did to my digestive tracts, but I will say this…it was a beautiful thing! My only complaint is that I couldn’t quite finish everything on the plate. I hate to waste food. (please note that the pic I found on Google only shows one slice, I was served three with three potatoes.)

Before dessert they sent out another amuse buche. This was a little ramekin filled with Meyer Lemon Marshmallow. It was super tart the second it hit our tongues, but almost immediately subsided into just a really palette cleansing citrus. It was the perfect thing to prepare us for dessert.

Dessert was two different souffles. One was a Grand Marnier, the other was a Bailey’s and Frangelico. Of course, he got the souffles just right. Super fluffy with a mild egg taste. They spooned a hole in at the table to pour in the alcohol. Absolutely scrumptious!

We weren’t quite done yet. After dessert they sent out these interesting pastry concoctions that the pastry chef came up with. In a small bundt shaped mold they poured some beeswax, let it burn a little to carmelize, then filled it with custard. I’ve never had anything quite like it.

But, there was still more. What meal is complete without chocolate? Our server brought out a loaf of some of the richest, creamiest chocolate mouse of all time! So good, so so good!

When we were done, Tony, the general manager, gave us a quick tour of the kitchen. Laurent Gras was back there with his army of chefs cooking away. It’s great to see a restaurant where the head chef is actually doing the cooking. Too often the big name chefs are never in the kitchen, having their sous chefs handle everything. Not here. Laurent is such a perfectionist that he tends the kitchen almost every single night. The man is tireless. I’m damn glad he is!

It wasn’t cheap, but when you feel like splurging for a special dinner you’d be hard-pressed to find a better place than L2O. It truly is a gem among Chicago restaurants.

Read Full Post »