The Gastro-Lounge

Restaurant Review: Jam 'N Honey

2011-12-13T09:25:00.000-08:00

Honestly I usually try to keep negative comments and experiences off the blog just because everybody has different options and tastes, but when it comes to service I can't rightfully say nothing.

Jam 'N Honey is located in Lincoln Park at the corner of Webster and Sheffield. It serves breakfast, lunch and now dinner. Two of my friend and I Went on Sunday afternoon around 12:30 pm. We knew we would wait but it was only three of us so knew it wouldn't be too bad. Twenty minutes later or so we were sat at a table that was meant for two with a chair added, fine no big deal work with what you have as long as I get served I don't care. Well two minutes later we were moved to a different table, which again was fine because we got sat at a bigger table. However the musical chairs did not stop with us. We witnessed multiple guests and chairs get moved around several times, which after a while was just distracting.

A server came to our table, she was friendly and quickly brought the fresh orange juice my friend ordered. However the three coffees that we asked multiple people for took a bit of time. Finally we ordered our food. Nothing too fancy, a breakfast sandwich, eggs florentine and nutella banana pancakes. It came pretty quickly, but when we were less than half way done our check was already on the table. I understand that again it's breakfast, but making customers feel like they are being forced out of a restaurant when they are paying is just wrong. Prior to our check getting dropped we over heard a server go up to a table and say that she needed them to pay their check. I don't know if this has ever happened to anyone, but it has never happened to me and if it did I would speak to a manager. I am not a complainer, it takes a lot for me to leave less than a 20% tip, but when I am paying for my meal and experience I expect to be able to sit as long as I like. This was just adding to the chaos that was happening when we walked in originally. We got stared down by the manager for a while, but nothing was said to us and we weren't done eating so we were going to sit until we were done. I don't think that there is anything worse than being asked to get up when you are not finished from a table that technically you are paying for.

The food really wasn't bad, which is disappointing because of how bad the feel of the front of the restaurant seemed. The breakfast sandwich was loaded with eggs, bacon, swiss cheese, tomato, lettuce, caramelized onions and served on brioche (the best bread in my option). The poached eggs on the florentine were perfect and the nutella banana pancakes were loaded with toppings, not to mention that a big jar of nutella resides on every table.

Really this place just needs to get their front of the house together. There are too many awesome brunch places in Chicago that I will not go out of my way to return to Jam 'N Honey.

Restaurant Review: The Bedford

2011-11-01T21:52:00.000-07:00

1/2 pisco punch bowl perfect way to start the night.

Frites, Mac & Cheese and Pear salad

So I have been quite terrible at the whole blogging thing but I have decided the amazing meals that I have had in the past two months need to be discussed. Above is some photos from eating at The Bedford (sorry the other ones were blurry). It's a restaurant that opened this summer in Wicker Park and is located in the basement of a bank. The coolest part is that you can actually sit in the vault and have a drink. Something for us that was really fun is that you can order a pisco punch bowl. The cocktail is pisco, pineapple, lime juice, simple syrup, ginger beer and bitters, quite delicious. It comes as an individual cocktail, 1/2 a punch bowl and as a full punch bowl. Three of us drank from the punch bowl and two of us had three drinks each and one of us had two, so it is a good amount of alcohol.

We started with three appetizers. Hand cut frites, mac and cheese, and salt roasted pears. The frites were incredible. They were so hot and crispy and probably some of the best frites I have had in a while. They are also served with an awesome bearnaise dipping sauce. The salt roasted pears were good, not as flavorful as I would have liked. The mac and cheese was unbelievable. The sauce was cheesy and there was a good ratio to the elbow macaroni. Also it was topped with charred onions, so you cannot go wrong. We basically tried to lick the bowl clean.

Now on to entrees. Parisian gnocchi with mushrooms, homemade ricotta cheese, truffle and pecorino. The gnocchi was light, fluffy and super savory with the mushroom sauce. A truly great fall dish. Duck bolognese with papardelle, duck cracklings, dried cherries, and rapini pesto also a great pick. It tasted like homemade pasta, but cannot confirm or deny. Either way both pasta dishes were fantastic. My other friend also ordered a burger which was cooked really well and seasoned well. She didn't get cheese or the fried egg which was disappointing to me, but it wasn't my burger. One thing that we all commented on was salt in some of the dishes was definitely lacking, but having too little is much better than having too much. The dish I ordered was just not satisfying. I don't know if I didn't get it or what but I just did not like it. I ordered charred baby octopus. The octopus was delicious, but the accompaniments confused me. Two decent sized pieces of pork belly, a green sauce that I don't know what it was and an orange puree of sorts. Overall I just didn't get it and really did not enjoy it.

Overall it was such a great meal. The ambiance, the food, the drinks and just the feel of The Bedford are all impeccable. It's an interesting space to see and experience even if it's just for a drink.

Recipe: Homemade Ginger Ale

2011-09-07T15:11:00.000-07:00

Ginger root. Use a spoon to peel off the outside.

Ginger steeping in simple syrup.

Finished black plum vodka. Insane color.

Black plum vodka and homemade ginger ale.

I have to admit, the great idea of making my own homemade ginger ale was not mine at all. I tried some of my fellow chef's Hannah and Andrew's ginger ale and knew I had to replicate it. Way easier than I thought it would be and it actually tastes like ginger. I knew this would go perfectly with that black plum vodka I had just finished infusing. Throw in a little lemon peel and this cocktail is ready to go. Dangerously easy to drink. Very dangerous indeed.

Recipe:

Ginger Ale

-2 Cups Water

-2 Cups Sugar

-2 Large Ginger Root, outside peeled and cut into small pieces

-Club Soda

1- In a sauce pot, combine the water, sugar, and ginger. Bring to a boil then reduce to simmer. Let simmer for about 5 minutes. Then remove from the heat and allow to steep for 10-15 minutes. Strain out the ginger and let cool.

2- Once ginger simple syrup is cool, add to club soda to taste. That easy.

Black Plum Vodka and Ginger Ale

-2 oz Black Plum Vodka

-Homemade Ginger Ale

-2 Pieces of Lemon Zest

1- Combine ingredients over ice and serve.

Enjoy!

-Matt

James Beard Celebrity Chef Tour

2011-08-21T09:12:00.000-07:00

Clearly hard at work.

Plating the 145 carpaccios!

Lamb Carpaccio with Caesar Salad Ice Cream.

Group shot.

Hey all, just wanted to post a couple pictures from a recent event I got to do in DC. It was for the James Beard Celebrity Chef Tour so of course Chef was invited to do a course at the dinner. We served lamb carpaccio with caesar salad ice cream. To say the least, our pants (and food!) were a major hit again.

-Matt

Recipe: Caramelized Peach Sorbet

2011-08-09T19:48:00.000-07:00

Super ripe peaches.

Caramelized in brown butter.

Peach puree.

Sweet peach sorbet.

The peach...basically the quintessential stone fruit. It is juicy, sweet, and luscious - seriously sexy fruit. Here, I take local peaches and saute them in brown butter to caramelize the sugar found in the fruit. It is essential that your peaches are ripe to overripe so the sorbet has the right amount of sugar to sour balance. I add in some simple syrup (sugar and water), lemon juice (for freshness), vodka (to prevent icy/hard freezing), and a pinch of salt (I can't imagine cooking anything without it). This sorbet is simple yet impressive. A refreshingly light ending for one of those hot days of Summer.

Recipe:

-1/2 Cup Water
-1 Cup Sugar
-6 Peaches, skin removed/pits removed/cut into eighths
-1 Tbsp Butter
-1 Tbsp Lemon Juice
-1 Tbsp Vodka
-Pinch Salt

1- In a small sauce pan, heat your water and sugar just until sugar is incorporated. Remove from heat. Add vodka, lemon juice, and salt.
2- In a large saute pan over medium heat, add butter and heat until the milk solids just begin to brown. It should begin to small nutty. Add your peaches and saute for 3-5 minutes or until peaches begin to caramelize. Remove from heat and add to a food processor and blend until it is completely pureed.
3- Combine your simple syrup mixture and your peach puree. Place in a fridge and allow to cool. Once cool, place in your ice cream machine and freeze according to the manufacturer.

Enjoy!

-Matt

Black Plum Infused Vodka

2011-08-09T15:30:00.000-07:00

Gorgeous local black plums.

Ready to hibernate for 2 weeks.

I'll admit, I have gotten off track with my infusing. So, I went shopping today to be inspired by some local stone fruit and chose the best looking one. These black plums had incredible color and felt/smelled the most ripe. Cut your plums into eighths and cover with vodka. Make sure your container is air tight and hide it away in a dark place. Sun exposure could damage your finished product but I also like to keep it hidden so I don't break into it to early. I will see you in 2 weeks my friend.

Recipe:

-4 Plums, pit removed and cut into eighths

-500 mL Vodka

-1 Tsp Lemon Juice

1- In a airtight container, add your plums, vodka, and lemon juice. Place in a dark, cool place for 1 week.

2- After 1 week, remove the lid and shake the bottle gently. Place the lid back on and store for 1 more week.

Enjoy!

-Matt

Bar Review: Map Room - Chicago, IL

2011-07-30T00:24:00.000-07:00

If you love drinking beer you'll love the Map Room. They have beer for any beer drinker (including miller lite and high life) and a very chill and comfortable atmosphere. It's about four blocks from the western blue line and it's cash only, but has two atms. It is a coffeehouse/bar located on Armitage in Bucktown, Chicago. I say coffeehouse because you can get Intelligentsia coffee all day and booze starting at 11 AM.

The bar is one room open with seating at the bar, a few high tops and some lower tables. It was "crowded" on a Thursday night, but I'm not sure what it's actually like on a Friday or Saturday. The beer list is incredible. With 26 beers on top (updated on their website) and over 100 bottles it can be overwhelming to make a decision. The beers are priced really well, most under $8, even heavier, higher alcohol beers are under $10, which is nice and unusual.

The bartenders are great as well. They know a lot about the beer and usually will offer tastes before making you commit to a draft. The first time I went, the bartender poured my beer in the incorrect glass and even gave me the extra beer. I know it's not that big of a deal, but it's nice to go to a bar and actually getting treated like a patron and not a dollar sign.

I know I'll be back soon and definitely recommend it to any beer lover.

-Sophia

Restaurant Review: Old Town Social - Chicago, IL

2011-07-27T22:10:00.000-07:00

To many Chicagoans Old Town Social is a bar, but what most people don't realize that the food is delicious as well. It was around 9 and we were still able to order off the regular menu which was great, but either way I'm pretty sure that they serve cold food until close (2 AM on most nights).

We ordered drinks, I got a delicious Michigan Saison, New Holland Golden Cap, recommend it to any Saison lovers. This beer was floral, light, crisp and just overall very refreshing. This Saison was followed up with a different draught Saison, Ommegang Hennepin Farmhouse Ale. It was also delicious, but something about the Golden Cap was more appealing to me. My friend ordered Jameson on the rocks, nothing to fancy. The drink list has one page of specialty cocktails, two or three pages of brown liquors and the rest is beer (there is a table of contents to give you an idea of how many options there are).

We ordered pretzel bites, frites, a grilled cheese with tomato soup and a burger (fried egg, cheddar and homemade bacon). Old Town Social is known for their charcuterie and other house smoked meats. We didn't indulge this time, but know that next time charcuterie and cheese will be involved.

The grilled cheese was made on an awesomely thick white bread with a good amount of melty, gooey cheese (my friend would argue that more cheese was needed, but you could him a wheel of parm and he would want more). Dipping the cheese in the soup was perfectly comforting and delicious. The burger was delicious as well. The yolk of the egg instantly ran, which is my favorite thing, although it always gets messy. The burger was cooked to a medium rare, with the salty-smokey bacon perfectly crisp. My friend didn't even have a chance to try the burger it was in my belly too quickly. The frites were tasty and cut thin which I like, but not very crispy.

Either way I know that I will be back. Tuesdays are Industry night after ten which is really nice and the food was delicious. Even if this were not the case I think the beer list will keep me coming back. They have outdoor seating and overall it's a big space so getting in should not be a problem.

-Sophia

Recipe: Sweet Corn Ice Cream with Blueberry/Corn/Basil Salsa

2011-07-27T20:58:00.000-07:00

I begin by cutting the corn into smaller pieces.

You then steep the corn in the milk.

Sitting on top of a blueberry, sauteed corn, and basil salsa.

A mouthwatering combination of sweet and savory.

So continuing with my recent corn obsession, I decided to highlight its sweet flavor profile. You wouldn't think, but corn actually lends itself to sweet applications like ice cream very well. Here, the slightly sweet ice cream is paired with a savory salsa. The corn is lightly sauteed and seasoned with salt and black pepper. Add in some fresh basil and the sweet pop of blueberries to complete the dish. This dessert is perfectly light for Summer and definitely a dish your friends will be talking about. Who needs chocolate and vanilla anyways.

Recipe:

Sweet Corn Ice Cream

-3 Ears of Corn, cut into small pieces

-2 Cups Heavy Cream

-2 Cups Whole Milk

-1 Cup Sugar

-8 Yolks

-Pinch of Salt

Blueberry/Corn/Basil Salsa

-1 Ear of Corn, kernels removed

-1/2 Cup Blueberries

-2 Tbsp Basil, chiffonade

-1 Tbsp Olive Oil

-Salt

-Black Pepper

1- Bring milk, cream, 1/2 cup of sugar, and corn to a boil in a large saucepan. Once it reaches a boil, remove from the heat and let steep for 20 minutes.

2- Strain the milk through a fine sieve and place in a new saucepan and bring to a simmer. In a separate bowl, whisk together you yolks and remaining sugar. You are now going to temper the eggs. Start by adding one ladle full of the simmering milk to the eggs. Make sure to continue to whisk the eggs while you add the hot milk. Now pour this egg mixture back into the simmering milk and whisk this together.

3- Continue to stir and season with a pinch of salt. Let the custard thicken until it coats the back of a spoon...about 10 minutes. Pass through the strainer one more time and place in the fridge to cool.

4- Freeze the ice cream according to your ice cream makers directions.

5- Meanwhile, in a saute pan over medium heat, add the olive oil. Once hot, saute the corn for about 3 minutes. Season with salt and black pepper. Remove from the heat and mix with the blueberries and basil. Place in fridge until ice cream is ready.

Enjoy!

-Matt

A Chef's Confession: It's Tough to Always Be an Outsider - The Atlantic

2011-07-26T10:04:00.000-07:00

A Chef's Confession: It's Tough to Always Be an Outsider - The Atlantic

This is just a really short article into the head of a chef. Even though people in the restaurant industry love their jobs sometimes you long for the normalcy of a 9-5. Not because sitting at a desk sounds appealing, but because going to a show on a Friday night and not feeling guilty that your not at work sounds nice.

This article is from food section of The Atlantic Monthly.

-Sophia

Recipe: Roasted Corn with Tequila-Lime Butter

2011-07-12T17:59:00.000-07:00

Roasted corn > boiled corn.

Drenched in tequila-lime butter.

Then coated in parmesan cheese.

Tequila and lime...a classic Summer taste.

As a certified Midwestern boy, there is a tiny spot in my heart for corn. The second corn was available at the local farm stand, my parents would buy it by the dozen. I remember peeling it in the garage with my sister before my mom would prepare it in the kitchen, all the while my father was manning the grill outside. Corn has just come into season here in Virginia and I immediately bought some from a local farmer. Here, I roast the corn in its husk rather than boil it, which helps to concentrate the flavor even more. I then drench the corn in a tequila-lime butter, sprinkle it with kosher salt and lots of freshly cracked black pepper, and then roll it in freshly grated parmigiano reggiano. The corn is sweet, sour, salty with hints of tequila. A modern twist on a classic Summer treat.

Recipe (serves 4):

-4 Ears of Corn, husk on
-1 Stick of Butter
-Juice of Half a Lime
-2 Tbsp Tequila
-Kosher Salt
-Freshly Cracked Black Pepper
-Parmigiano Reggiano, freshly grated

1- Preheat your oven to 350. On a sheet tray, place the corn and roast for about 30 minutes.
2- Meanwhile, in a pan over low heat, melt your butter. Once melted, pour into a bowl and mix in your lime juice and tequila.
3- Once corn is done, peel back the husk and cover the corn in your tequila-lime butter. Season with a good amount of kosher salt and black pepper. Cover in parmesan cheese.

Enjoy!

-Matt

Recipe: Red Velvet Cupcakes

2011-07-05T11:08:00.000-07:00

Wet and dry batters.

Vibrantly red hue.

Decadent cream cheese frosting.

Perfectly baked.

Red, white, and blue.

So before I got into this whole cooking thing, I use to hate red velvet cakes and everyone's obsession with it. I use to think it was just a vanilla cupcake turned red for fun. BUT, there is a lot more to this cupcake. This recipe combines both cocoa powder and vanilla extract. It also draws its flavor from buttermilk instead of regular milk. The secret though...the reaction of baking soda and vinegar that is added in at the very end. Now top them with a luscious cream cheese frosting for an awesome treat. This little guy is addictive. After you eat your first one, you will figure out why.

Recipe (makes about 24 cupcakes depending on size / oz below are by weight):

Red Velvet Cupcakes

-11 oz Cake Flour

-.5 oz Cocoa Powder

-1 tsp Salt

-11 oz Sugar

-2 Eggs

-12 oz Vegetable Oil

-2 Tbsp Red Food Coloring

-2 Tsp Vanilla

-9 oz Buttermilk

-2 Tsp Baking Soda

-2 Tsp Vinegar

Cream Cheese Frosting

-1 # Cream Cheese

-8 oz Powdered Sugar

-8 oz Butter

-1 Tbsp Vanilla Extract

1- Begin by combining your dry ingredients: cake flour, cocoa powder, salt, and sugar. In another bowl, combine your wet ingredients: eggs, oil, red food coloring, vanilla, and buttermilk.

2- In stages, slowly add your wet to your dry. Once half is added, turn off your mixer and scrap down the sides of the bowl. Add the rest and mix until just incorporated. In a small bowl, combine your baking soda and vinegar. Pour into batter immediately and mix to combine.

3- Fill cupcake tins about 3/4 full and bake at 350 degrees for about 12-15 minutes.

4- In the meantime, whip your cream cheese on low for a couple minutes (room temp cream cheese and butter are better). Add in your butter and whip one more minute. Slowly add in your powdered sugar and your vanilla. The frosting should be light and fluffy.

5- Once cupcakes are done cooking, remove from oven and allow to fully cool before you frost the top. Garnish with whatever you like.

Enjoy!

-Matt

Restaurant Review...Kind of: Fattoush Restaurant - Chicago, IL

2011-07-01T07:33:00.000-07:00

So I know I have been failing at the blogging thing and I'm sorry, but to get back in the game I'm going to do a shout out at the restaurant where I'm currently working. I know it's lame in a lot of ways, but hey what can I say.

Fattoush is located in Lincoln Park in Chicago. We are almost 100% gluten-free, BYOB, have floor seating and a patio (if the weather in Chicago ever gets better). Lebanese inspired is what we call ourselves because we have tried to get away from traditional to a bit more modern. We are constantly testing recipes and trying to provide our customers with delicious food.

If you are in Chicago and looking for a place cozy up, drink some wine/beer/whatever your poison and eat some great food come check out Fattoush Restaurant.

-Sophia

Recipe: Peach, Prosciutto, and Arugula Salad

2011-06-30T22:49:00.000-07:00

Just 5 ingredients working in perfect harmony: white peach, prosciutto di parma, arugula, parmigiano reggiano, and honey.

Simple seasonal food does not require much work.

Here in Virginia, berry season is coming to an end which means stone fruit season is beginning. I highlight the sweet peach with ingredients like meaty prosciutto, salty parmesan, peppery arugula, and floral honey. Add a pinch of sea salt, some freshly cracked black pepper, and EVOO to finish this simple yet stunning appetizer. I swear this recipe is crazy easy to replicate and will leave you and your guests wanting more.

Recipe (serves 1):

-1 Peach, pit removed and cut into wedges
-4 Strips of Prosciutto di Parma
-4 Curls of Parmigiano Reggiano (use a peeler to make the curls)
-8 Leaves of Baby Arugula
-Honey
-EVOO
-Sea Salt
-Freshly Cracked Black Pepper

1- On a plate, make two long lines with the honey where you will be plating. Add the peach wedges, prosciutto, parmesan, and arugula. Sprinkle the top with EVOO, sea salt, and black pepper. Enjoy!

-Matt

Food and Friends - Washington D.C.

2011-06-28T06:53:00.000-07:00

After Food and Friends: myself, Evan, Chef, Gregory, Daniel.

Hey all, sorry about the lack of posts lately, it has been crazy these past couple weeks. Yesterday, I had the opportunity to work an event with some fellow cooks from The Inn and with Chef. The event was Food and Friends which provides meals to people who suffer from HIV/AIDS, cancer, or other life-threatening illnesses. Chef was chosen this year as the Chef Chair of the whole event! We served braised veal cheek on top of creamy polenta with vegetables from our garden. To say the least we were a huge hit. Such a honor everyday to work with one of the fathers of American cuisine.

Here's a link to the event:

http://www.foodandfriends.org/site/c.jjJPJaMSIsE/b.5886877/k.207A/CHEF_CHAIR.htm

-Matt

Recipe: Red Curry

2011-06-13T10:59:00.000-07:00

Red curry paste.

Red curry paste and coconut milk simmering away.

Packed full of vegetables: eggplant, onion, water chestnuts, bamboo shoots, broccoli, red bell pepper

Comfort food.

So I just convinced my parents to send me their food processor...and it was just in time for me to make my red curry. Red curry is sooo good to me. So comforting and packed full of so much flavor. This recipe may involve quite a bit of ingredients, however you are never going to get the same flavor out of a jar. First you make a paste with key ingredients like lemongrass, garlic, ginger, red chili, fish sauce, and ketchup. I know ketchup sounds weird right? But in addition to adding a red hue to the paste, it provides tons of umami. Ketchup is to western cuisine as soy sauce is to eastern cuisine. You cook that paste and then stir in some delicious coconut milk (make sure it is coconut milk and not that coconut cream crap used to make pina coladas). Once the sauce has been brought to a simmer, I add in all my vegetables. This recipe may be a little bit of work, but it is so worth it in the end.

Recipe (serves about 4 people):

Red Curry Paste

-2 Tbsp Lemongrass, outside shell removed

-1 Shallot, peeled

-2 Inches Ginger, peeled

-4 Cloves of Garlic, peeled

-2 Red Chilis, seeds removed

-3 Tbsp Ketchup

-2 Tbsp Fish Sauce

-1 Tbsp Chili Paste (optional...for extra heat)

-1 Tbsp Sugar

-2 Tbsp Lime Juice

-1/2 Tsp Ground Cumin

-2 Can Coconut Milk

-1/2 Head Broccoli, cut into bite size florets

-1 Red Bell Pepper, medium dice

-1/2 Eggplant, medium dice

-1/2 Onion, thinly sliced

-1/4 Cup Bamboo Shoots, sliced

-1/4 Cup Water Chestnuts, sliced

-1/4 Cup Basil, whole leaves

-Salt

-Sugar

-Vegetable Oil

1- In a food processor, add all ingredients in the red curry paste and blend until paste forms. In a large pot over medium heat, add a little vegetable oil. Add paste once oil is hot, and cook while continually stirring for about 5 minutes.

2- Open the cans of coconut milk and remove just the thick white cream from the top. Add this to the paste and cook 2 more minutes. Add the rest of the liquid and stir to combine. Bring up to a simmer.

3- Lightly season the cut vegetables and add all to the simmering liquid. Cook about 10 minutes or until vegetables are al dente.

4- Season the sauce with salt and sugar to taste. When ready to serve, add in the basil. Serve along side rice.

-Matt

A Taste of Chicago

2011-06-10T08:32:00.000-07:00

A little pizza food porn for your viewing pleasure.

Some how a convo came up that went something like, "if you could only eat one more thing for the rest of your life, what would it be". And I of course said New York pizza. It is the best. Sorry I'm not sorry. However, Chicago pizza is good...especially Lou Malnati's. My friends here have never had it so we ordered two pies and had them overnighted. The crust is buttery, tomatoes tangy, and the cheese gooey. Check it out here: http://www.loumalnatis.com/

-Matt

Recipe: Roasted Red Bell Pepper Salsa

2011-06-08T19:11:00.000-07:00

Coat the bell peppers in olive oil, salt, and black pepper.

Charred skin is good!

The steam allows for easy skin removal.

Cut into thin strips.

So simple yet so impressive.

At a recent gathering at my chef friend Marissa's home, she prepared a variation on this delicious roasted red bell pepper salsa. So good. Immediately I knew I had to make it at home. This recipe is seriously crazy simple. You begin by roasting the peppers in a 500 degree oven. Once beautifully charred, they get covered in plastic wrap so the trapped steam helps to release the skins. Next, peel the skins, cut into thin strips, and mix with minced raw garlic, basil, and EVOO. I slather this stuff all over toasted bread but it could easily be served as a side on a cheese plate, on your eggs in the morning, or on a sandwich. Lets just say with the countless uses of this salsa it won't last very long.

Recipe (makes enough salsa for 4-6 people):

-3 Red Bell Peppers

-EVOO

-Kosher Salt

-Freshly Cracked Black Pepper

-1 Clove Garlic, minced then smashed into a paste

-10 Basil Leaves, chiffonade

-Sugar

1- Preheat oven to 500 degrees. Cut the bell peppers in half and remove the seeds and stem. On a sheet tray lined with aluminum foil, coat the peppers with oil. Season with salt and pepper. Place in the oven for 18-20 minutes or until the skins are heavily charred.

2- Once charred, remove the peppers and place in a bowl. Cover the bowl with plastic wrap to steam the skins off the peppers. Leave in the bowl covered for 20 minutes.

3- Remove the peppers and peel the skins off. Cut the peppers into thin strips and place in a bowl. Add the garlic, basil, and oil to coat. Season with salt, pepper, and sugar to taste.

-Matt

Recipe: Black Pepper Vodka Bloody Mary

2011-06-08T14:43:00.000-07:00

Black pepper infused vodka.

Freshly grated horseradish...the secret to the ultimate Bloody Mary.

Sunday brunch is calling.

Ohhh yes, the black pepper infused vodka is done and now it can finally be used to make the best Bloody Mary ever. C'mon, Sunday brunch is just not the same without a Bloody Mary. It is the classic hangover drink that is not only packed full of nutrients from the tomato juice, but also some vodka for a little hair of the dog that bit you. This recipe is extra special because it uses black pepper infused vodka to give it an extra kick. Add in some Worcestershire for depth, celery salt for flavor, and freshly grated horseradish for a punch of spice. This is not your momma's Bloody Mary. I can guarantee you that.

Recipe (makes 1 pitcher, serves about 6):

-2 Cups Black Pepper Infused Vodka

-4 Cups Tomato Juice, unseasoned and preferably organic

-1 Lemon, juiced

-1 Tbsp Worcestershire

-5-10 Drops Hot Sauce (do this last to taste)

-3 Tbsp Celery Salt (or 1.5 Tbsp Salt and 1.5 Tbsp Ground Celery Seed)

-2 Tbsp Freshly Grated Horseradish

-Celery Stalks for Garnish

1- In a large pitcher, add vodka, tomato juice, lemon juice, Worcestershire, celery salt, and horseradish. Taste and add hot sauce if desired. Garnish with celery stalks.

Enjoy!

-Matt

Recipe: Blackberry/Lemon and Cherry/Lime Cocktails

2011-06-05T20:47:00.000-07:00

Local blackberry, lemon, vodka, and tonic.

Nature's drinking straw.

Local cherry, lime, vodka, and tonic.

The vodka tonic is sort of my go-to drink in the Spring/Summer. Since it's Spring and all this great local fruit is in season, I decided to up the stakes on one of my favorite cocktails. Seasonal, local produce (literally a farm 5 miles from my home) is the key here. You will never have a better blackberry/cherry than one that is literally picked from the earth and eaten immediately. Never. Here I begin by muddling blackberries with lemon peel and some sugar or cherries with lime peel and sugar. I top them with plenty of ice, a nice pour of vodka, and a splash of tonic. A drinking straw straight from nature is optional (more info on this to come...!).

Recipe (make one drink):

-8 Blackberries

-2 Pieces of Lemon Peel

-1 Tbsp Sugar

-2 oz Vodka

-Splash of Tonic

-8 Cherries, pitted

-2 Pieces of Lime Peel

-1 Tbsp Sugar

-2 oz Vodka

-Splash of Tonic

1- In a glass, muddle your fruit with sugar and citrus peel. Top with ice, vodka, and tonic. Stir and serve.

Enjoy!

-Matt

1950's Traveling Bar

2011-06-01T11:33:00.000-07:00

Just a brief case?

1950's antique traveling bar set.

Have you ever seen something and just had to have it? Like you could not imagine another day in your life without it. Well this was it for me. I was antique shopping today for a new glass piece for my bar but ended up stumbling upon this beauty. A brief case that holds your liquor/wine, shaker, jigger, wine opener, bottle opener, stirring spoon, strainer, and 6 glasses. This will be perfect while I am watching Mad Men.

-Matt

Black Pepper Infused Vodka

2011-05-26T16:24:00.000-07:00

You are going to make one damn good Bloody Mary.

So far on the blog, I have only infused sweet/sour items with vodka. That made me think of trying a more savory option. I have done ginger, cucumber, and red chili before but never black pepper. This recipe is very straight forward and is done in only 1 week! It is essential that you use freshly cracked black pepper and not that stuff that is already ground. This is going to make a crazy spicy/earthy vodka that I will use to make my version of a Bloody Mary. Stay tuned for that recipe next week.

Ohhh and P.S., you REALLY should make that Limoncello. It was insane (catch the past tense...we finished it in one night) and all I did was muddle some local strawberries in a glass, add a couple ounces of Limoncello, and a splash of tonic. I should have made 5 gallons.

Recipe (makes 750 mL):

-750 mL Vodka

-2 Tbsp Fresh Course Cracked Black Pepper

1- In an airtight bottle, add the vodka and the black pepper. Every couple days shake the bottle to mix the black pepper.

2- On day 7, strain through a fine mesh strainer and serve.

-Matt

Recipe: Steak Tartar

2011-05-17T10:19:00.000-07:00

The base mixture of evoo, parsley, capers, shallot, lemon zest, lemon juice, salt, and black pepper.

Serve with toasted baguette, olives, and parmesan cubes.

Topped with a luscious egg yolk.

Alright, even I have to admit that the tartar has been way overdone in most restaurants. BUT, the classic steak tartar executed perfectly is one tasty bite of food. To start, you need to have a steak of prime grade or higher. These grades of meat offer the perfect amount of marbling and tenderness necessary for a good tartar. I mean you are eating it completely raw so you want the meat to be very good quality. I add lemon for a kick, capers for brininess, shallot/parsley for freshness, and good fruity olive oil as a base. Next to it, I serve up toasted baguette, parmesan cubes, and olives as classic sides. The yolk is a decadent treat that is definitely optional. To be honest, I would only use it if I knew the eggs were fresh and preferably from a local farm.

Recipe (serves 2 as an appetizer):

-6 oz Prime Filet

-1/4 Cup Extra Virgin Olive Oil

-1 Lemon, zested and 1 Tbsp Juice

-1 Tbsp Capers, chopped

-1 Tbsp Parsley, minced

-1 Tbsp Shallot, minced

-Kosher Salt

-Freshly Cracked Black Pepper

- 1 Egg Yolk (optional)

-1 Baguette, cut into slices

-Olives

-Parmesan Cubes

1- In a small bowl, mix oil, lemon zest/juice, capers, parsley, shallot, salt, and black pepper. Reserve.

2- Using a sharp knife, mince the steak into very small pieces. Once cut, mix with the sauce. Check the seasoning to see if more salt/pepper is needed. If you have a ring mold, that works well for presentation. If not, just place it in a new bowl and serve. Top with optional yolk.

3- For baguette, heat oven to 400 degrees and place bread on a sheet tray. Lightly brush with evoo and sprinkle with salt. Toast until desired doneness. Serve with olives and fresh cubes of Parmigiano-Reggiano.

Enjoy!

-Matt

Limoncello...Finished!

2011-05-14T07:28:00.000-07:00

The cherry trees in my backyard.

The perfect lazy day.

Awesome decanter is optional.

The limoncello is finally done! I immediately popped him in the freezer to chill down and took some out to my backyard to enjoy the scenery. The limoncello has developed a crazy amount of lemon flavor, has a gorgeous yellow hue, and is sweet in flavor. Summer has arrived in style this year.

Ohhhh, if you have fallen in love with the decanter like I did and just had to have it...here is the website:

https://www.canoeonline.net/

It is awesome because it has an ice chamber in the center that keeps the liquid cool without diluting it.

-Matt

Restaurant Review: Mercat a la Planxa - Chicago, IL

2011-05-03T13:58:00.000-07:00

Basically after Cochon 555 Brenner and I decided we needed to try all of the restaurants that were present. We tried Sepia and next came Mercat a la Planxa when we found out that Chef Michael Fiorello was getting promoted and leaving the restaurant. The restaurant is located in the Black Stone Hotel on Michigan Avenue. It is a very beautiful space with high ceilings, bright colors and allows for a comfortable ambiance.

The margarita was well balanced and delicious. I can't remember the other cocktails that we ordered, but they were all delicious. Mercat is a tapas restaurant, which is great for groups. Basically almost the entire menu was ordered and everything was quite delicious.

The three meat charcuterie plate, the three cheese plate, the spanish octopus were our starters. All three meats and cheeses were great. They went well together and were all very different. It's hard to pass up meat and cheese plates, especially at a Tapas restaurant. We ordered two flat breads, one with braised short ribs, horseradish, parmesan and bacon as well as the sausage, roasted garlic and manchego. Both were delicious. Anything with short ribs is a winner in my book, especially with horseradish. We also ordered patatas bravas and garlic shrimp. The patatas bravas was not as spicy as I have had, but were still delicious. The garlic shrimp was seasoned and cooked perfectly. It was the perfect amount of food for five people and everything was delicious.

I love going to tapas especially in groups and this restaurant doesn't disappoint. The worst part of dinner was our server. He basically ignored us most of the night, probably because we were a group of young adults as long as he isn't our server the next time I would say Mercat deserves a repeat visit.

-Sophia