Korean Food, I’ve Missed You. (All Things Chill (Special*Dark)) by specialdark@allthingschill.com

Seattle is funny. When Liana and I moved here, I figured we’d be able to find the best places to eat in the first month, recommend the heck out of them and proceed to eat there until we moved somewhere else. SO TOTALLY not the case. LOL. It’s been almost 7 months since we’ve been here, and only NOW we’ve begun to really dig into the “hay, can you hook a brother up” haunts and dives around the state. Sigh.

Ok why Korean food all of a sudden? I hate to say it, but television. LOL. Jon, from Jon & Kate Plus 8 - an adorable reality show about two parents, their twins and sextuplets - made bulgogi for his family at home. That started the craving. After that episode, we channel surfed over to the Travel Channel, where we watched Anthony Bourdain trek around Korea and eat up anything that was put in front of him. That man makes food look SO DAMN GOOD. It was a sign. No…

IT WAS FATE. lol.

We received a recommendation to eat at Hosoonyi, a clean restaurant in Edmonds, WA - about 20 mins from downtown Seattle. We ordered a LOT of food: Pork bulgogi, soft tofu and seafood soup, beef stew with green onions and a huge seafood pancake. If you’re not familiar with Korean food, most (if not all) restaurants give you 7+ small plates of side dishes - some picked and sour like kim chee, and some soothing to your burning tongue like mochi and boiled potato.

It was the best Korean food I’ve had in a LONG time. The only other place that compares to it is Chicago Kalbi on Lawerence street in Chicago. The pancake was light a fluffy, the soups were spicy as hell, the beer was cold, the pork bulgogi was sizzing on a plate when it got to our table and had a deep charcoal grill flavor. EEEEEEE. DELICIOUS! We ate most of it, but the best thing about all of this is I have leftovers for lunch today (if I can sneak some before Liana gets to it LOL)! YAY Korean food!

Annyong-hi kashipshio!

~Spec

Posted in: cuisine , seattle

Saturday’s Breakfast! (All Things Chill (Special*Dark)) by specialdark@allthingschill.com

Saturday morning: Pork chops, mushrooms and eggs over easy. That’s it.

LOL.

~Spec

Posted in: cooking culture , cuisine

New Knives - East, West and All Around Niiiiiiice (All Things Chill (Special*Dark)) by specialdark@allthingschill.com

The German Wustof 8” Grand Prix II Chef’s Knife and the Japanese Shun Classic 6” Utility Knife. Video blog forthcoming. Hee hee.

Everyone’s got their vices, right?

~Spec

Posted in: cooking culture , cuisine

Light Lunch: Crab Cakes, but not. (All Things Chill (Special*Dark)) by Spec

I had a can of lump crab meat sitting in the fridge for a while and while I tried my hardest to convince Liana that making straight up crab cakes wouldn’t be THAT bad for you (egg’d, flour’d, panko’d and fried)… she wasn’t having it. It’s hard swaying her when she has so much conviction! LOL. So, to somehow get that same crunchy texture and enhance that creamy crab love… I had to improvise (YAY).

I decided to make corn pancakes that I’ve been making these past few weeks to provide a clean and sweet base and a light & spicy crab salad to add to the creamy texture. I can’t remember where I got the recipe for the corn pancakes (it was found in an old grid notebook from culinary skool, but the crab salad recipe is pretty run o’ the mill, kaies? kaies. Here we go!

Crab Salad

Ingredients
2 cups 1 can lump crab meat, picked through for shells
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1/4 cup red onions, finely chopped
2 ripe avocados, coarsley chopped
3 tbsp mayonaise
Juice from 1 lemon
fresh dill

Fabrication:
Combine all ingredients together and gently fold. For a spicier tastes, add 2 tbsp of Tony Chachere’s Original Creole Seasoning.

Corn Pancakes

Ingredients:
1/2 cup cornmeal
1/2 cup AP flour
1 tsp baking powder
1/2 tsp Kosher salt
1/2 + 2 tbsp cup milk
2 tbsp honey
1 egg

Fabrication:
Mix dry ingredients and wet ingredients in separate bowls. Slowly stir dry ingredients into the wet ingredients until just combined. Preheat a non-stick pan over medium high heat and melt 1/2 tsp of butter to grease the pan. Add 1/4 cup of batter for large pancakes and flip when bubbles subside on the edges. Keep warm by covering them with a damp kitchen towel in a 200 degree oven until service.

What you get is a spicy crab salad with cool and creamy avocado on top of a warm and “crunchy on the outside and moist on the inside” corn cake. If I had one around, I’d puree a roasted red pepper with some oil to drizzle around the sides for a little color. It’s a great light lunch with a glass of white (I can’t remember which one the waitress brought us @ Bizarro - but that’s for another post) or first course because it teases your palette into wanting more.

YAY Crab… cakes?

~Spec

Posted in: cooking culture , cuisine , recipes

AllThingsRadio: New Music Summer ‘08 & Relation to Food! (All Things Chill (Special*Dark)) by Spec

Been listening to a lot of music lately! I’ll keep it concise, food-related (and random). Prepare yourselves. LOL.

WOW. That was HARD to do. I doubt I’d EVER make a menu like the ones I described above, but I’ll sure as heck make SOMETHING from the list. Overall, I love all three albums and should be playing them over and over again (until something else comes along, right?). Hee hee.

Music + Food = YAY.

~Spec

Posted in: cuisine , music culture

Slashfood Link’d! YAY. (All Things Chill (Special*Dark)) by Spec

Slashfood.com, one of the original and most regularly updated food blogs, used one of my pics in a news post yesterday! WHOOPIE! Sure, it’s about salmonella… and it’s a bowl of cereal… but who cares! WOOO HOOO!

Thanks Shayna for using it!

~Spec

Posted in: cooking culture , cuisine

Cod: Fish and Chips No More! (All Things Chill (Special*Dark)) by Spec

At the corner market close to where we live, they sell select seafood that they purchase from the docks of Seattle. It’s always fresh and never really disappoints! On any given day, you’ll see shrimp, scallops, clams and mussles, ready to be cooked and eaten that day. That’s when you could figure my surprise when I found two beautiful cod fillets sitting in the cooler (cod is normally and East Coast thing). I thought, what the heck, so EEEEEEEEEE!

Back in May, I froze the leftover polenta that I made with the lamb last month in a baking tray and then cut them into little cakes, some rectangular and some in triangles. All I did was pop ‘em out and sauteed them in a little bit of butter to provide a simple, yet quite flavorful base for the dish.

I used the same tomato sauce recipe as I did last year (wow, August?), but I added a 1/4 cup of red wine AFTER the garlic and red pepper flakes and let reduce by half. THEN, I added the tomatoes and followed the recipe to the end (no cream this time). Hee hee.

For the cod, I dusted it in a little flour (DTRB WHAT WHAT) and placed it gently into a nonstick pan with a nob of preheated butter. I continued to cook for 3 minutes and then flipped it for another 3 to cook. I then threw it in a 350F degree oven until the fish was cooked through.

What you get is a “crispy on the outside, creamy on the inside” polenta cake that works well against the with the tender and flaky white cod meat. The tomatoes adds a simple acidity and the reduced red wine gives it an unmistakable depth. I shaved some Pecorino Romano on top for a little bit of saltiness, garnished with some minced parsley and ate it in almost three bites! Haha.

I would definitely make this again for small gathering and I wouldn’t change a thing. Let me know if you guys have any questions, I’m always happy to help!

YAY Cod!

~Spec

Posted in: cooking culture , cuisine , recipes

Curl Up & Cuddle: Linguica and Corn Chowder (All Things Chill (Special*Dark)) by Spec

I forgot to bring my lunch a few days ago so I had quick lunch at La Brea, a chain of bakeries on the west coast. I had the sausage corn chowder and figured that I could make my own version of this at home with the leftover paella ingredients from last week. WHHEEEEE. Quick recipe walkthrough below:

Linguica and Corn Chowder

I cut linguica into 1/4” cubes and rendered the fat until the bits were nice n’ brown. I set them aside. I then added 3 chopped walla-walla onions and let it cook under medium-low heat for 10 minutes. After the onions were sweated, I threw in some minced garlic to cook for a few minutes (until it got fragrant) along with the kernels from a cob of yellow sweet corn (you can use canned here too).

After the corn, garlic have been in the pot for 3 minutes, I added 1/4 tsp of saffron, 1/2 tsp of dried oregano, 4 cups worth of homemade chicken stock and 1/2 cup of heavy cream. I brought it to a boil and dropped it to a simmer for a few minutes to let all the flavors meld together.

To finish the soup, I added shredded chicken from previous roast and the reserved linguica bits. I also added the same kind of walla-walla onions that I used earlier, but put in the oven at 450 degrees for 30 minutes and chopped coarsely (for a bit of a roasted flavor). I garnished with some green onions and served with some toasted bread.

It was a hodgepodge of things thrown in a pot, but it was hearty enough to get me through a spell of relatively cool weather (60 degrees) in Seattle. While I’d definitely add potatoes to replace some of the heavy cream, I’m sure there’s a lot more interpretation to be done here. If only I had some kale! LOL.

YAY Soup!

~Spec

Posted in: cooking culture , cuisine , recipes

Paella & the Socarrat(-ic) Method (All Things Chill (Special*Dark)) by Spec

I had some time to cook a meal for Liana and her co-workers a few days ago and I went to my cupboard and found a big bag of love: RICE. I’ve had a lot of friends that have done great things with one pot dishes… wonderful herbed polenta that Ryan cooked on Easter in SF (along with the most ridiculous leg of lamb) and noodle casseroles that Jacqui) is all about. I still had a link or two of linguica that miraculously survived being cooked these past weeks, so I thought chicken & sausage + rice = paella! The picture above was a “the morning after” breakfast shot (with the obligatory egg). Friendly potluck service hardly ever makes food sexy! Hee hee.

I used the Epicurious recipe for Spicy Turkey Paella as a base and went from there. Adaptation below:

Linguica, Chicken and Shrimp Paella

Software:
12 ounces linguiça, cut into 1/2-inch slices
1/4 cup olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
3 cloves garlic, minced
2 cups long-grain white rice
1/4 teaspoon saffron
4 cups homemade chicken stock
32 oz. can of San Marzano tomatoes, quartered
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
3 chicken thighs, roasted and chopped into 1/2 inch pieces
1 lb. shrimp, deveined and shelled

Fabrication:
1. Preheat oven to 350°F. Brown linguiça in large dutch oven (or large skillet) over medium-high heat to render oil (you’re making a base of flavor here). When golden, remove from skillet and set aside.

2. Preheat the oil in the dutch oven and add onions until golden brown. Add red pepper and garlic and cook for 3 minutes, making sure that the garlic does not burn.

3. Add rice, saffron, chicken stock, the tomatoes, oregano, salt and cayenne pepper.

4. Stir well and bring to a boil. Let cover and cook for 15 minutes.

5. Add linguica, chicken and shrimp. Stir gently and bake for 10 minutes.

Serve and enjoy! Baking the paella adds a sexy “socarrat” (crust) on the top and bottom of the pan that is seen as the tastiest part of the dish. The Epicurious recipe didn’t really give me as much as I wanted, so before I drove the paella to its final destination, I threw it in a 450 degree oven for about 5 minutes to achieve crustiness. I served it with some lemon wedges and parsley. Scoop n’ serve!

Lovin’ me the socarrat!

~Spec

Posted in: cooking culture , cuisine , recipes

VIDEO BLOG: Seattle’s King Fish Cafe (All Things Chill (Special*Dark)) by Spec

Youtube link here. Oh, hi there, Herschell here. I have a question: Do you like fried chicken, golden brown and delicious? Do you appreciate marinating catfish overnight and then delicately breading it and making it so lovingly crispy on the outside and moist on the inside then topping it with a silky red pepper sauce? Do you also like your fried foods with hearty grits, flavorful collard greens and red beans with luxuriously large chunks of ham hocks in a bold tomato sauce… not to mention the moist-EST corn bread muffins EVAR?

Yes, I know I got you hot and bothered. Two words, homeslice…

…Kingfish Cafe.

This isn’t your “eat with some friends on a Friday night” kind of place, this is “have some supper with your dearest acquaintances” kind of place. This is not Famous Daves. This is not Boston Market. This is proper soul food that allows you to take things at half speed, relishing every bite. MMMmmMm MmmMmM MMmMmMM! I have no issues with calling this the best damn soul food on the west coast. Honest. If you visit me here in Seattle, this is our new “go to” place. Brunches here are supposed to be ridiculous too! We’ll keep you updated. Hee hee.

Liana and I have been on a really good streak of finding great places to eat in this city… I guess all I needed was some decent weather to drag me out of my regular routine. Rain, rain go away…

Soul food w00p w00p!

~Spec

Posted in: cuisine , recipes , seattle

Seattle Eats: The Black Bottle (All Things Chill (Special*Dark)) by Spec

Liana, Deb, Matt & I hit up The Black Bottle in celebration for the new store opening @ DV in the Ballard District in Seattle. Liana and I have always passed by the place driving back home from downtown, but never really thought we should give it a go. FAIL. Damn if I don’t go back again in the next two weeks! Here’s what we ordered (+ a bottle of wine):

local sausages beer mustard braised - From the CasCioppo Brothers, hearty and spicy.
hanger steak and daikon/shiso - beef melted in my mouth with the slight pepperiness from the shiso
ceviche mahi mahi - standard ceviche, I prefer thicker pieces of fish. Salsa was good, but a little overwhelming
steamed clams - tender and succulent, broth was bold and spicy
smoked chicken and sun-dried cherries on flatbread - great balance of salty and sweet. The airiness of the flatbread was great against the smoked chicken and cheese
brian’s tiramisu - decent, plated for one. Weird chocolate glaze.
coconut plantain cup - show stopper, best dessert of the night. Salted caramel base was DELICIOUS.
peach/blueberry kettle tart with fresh cream - not so good, wasnt’ congruent with the rest of the menu. Kinda homely and crust was mealy

This was one of the best meals I’ve had in Seattle, save the time with Mark at Stumbling Goat (I still have dreams about that place hee hee). The food was fresh and local, the vibe was surprisingly void of any douchebaggery… AND, we got to have the company of some really good peoples (nevermind the 5+ bars we went to after lol). GOOD TIMES, GOOD TIMES.

Gotta get back to Black Bottle soon!

~Spec

Posted in: cuisine , seattle

Summer Sunday: Pork in Spring (All Things Chill (Special*Dark)) by Spec

Organic Pork Loin with an Almond Wild Mushroom Crust and Roasted Organic Walla Walla Onions

The last course from from Sunday’s spoils from the Ballard farmers’ market is a pork loin with roasted veggies! EEEEEEE. This is the last post I swear - we had Ben & Jerry’s for dessert. LOL. Never underestimate the powers of fresh farmers’ market produce!

For the pork, I made a quick crust by putting dried wild mushrooms, garlic, dried thyme, crushed red pepper, a few glugs of olive oil and almonds (for texture) into a food processor and chopped until fine. I then carefully placed it on the top of my pork loin and baked it in a 350 degree oven until the internal temperature (using my Polder Thermometer) reached 150 degrees - about 45 minutes - 1 hour.

I also threw in a few young Walla Walla onions that I cut in half and tossed in olive oil, black pepper and Kosher salt while the pork was cooking for 30 minutes or until the onions become golden brown and tender. If you’re dealing with larger or older onions, I would blanch them first to reduce the “stringiness” that you normally get with supermarket produce. The onions make a great side dish by themselves and are really easy to do!

Again, if you have any questions about any of the recipes I post here, feel free to ask. The sooner you do the better, I tend to forget a lot of things as the day passes. Hee hee.

Pork, the other white meat!

~Spec

Posted in: cooking culture , cuisine , recipes

Summer Sunday: Colorful Baby Beet Salad (All Things Chill (Special*Dark)) by Spec

As a continuation of the spoils from Sunday’s farmers’ market trip, I made a simple organic beet salad with goat cheese and edamame. $1 for 5 baby beets, with an abundance of greens for another meal? Amazing!

I chose edamame for its “crunch” and the ability to add a firmer texture to the tender beets and the creamy goat cheese, plus it looks really cool on the plate. Hee hee. Deep purples matched with “institutional green” really pops on a white dish! Fabrications follows below:

All I did was trim the beets of their “tails” and cut off the stem 1 inch from the top. I started them in cold water and put the pot over high heat until it came to a boil and the beets were knife tender. I let them cool for a bit, then gently rubbed the skin off with a paper towel and cut them in halves. Finally, I tossed ‘em in a little Kosher salt, freshly ground pepper, lemon juice and olive oil and placed them on the plate with the goat cheese and edamame!

It’s a really simple dish, but the flavors that come from it are delicious! The smooth texture of the goat cheese, the sweet baby beets, the twang you get from the lemon juice and the bite of the edamame really whets the palette for the next course… which will be posted shortly. Get your baby beets now before it’s too late!0

YAY BEETS!

~Spec

Posted in: cooking culture , cuisine , recipes

Salty in Seattle: Indie Ice Cream Complications (All Things Chill (Special*Dark)) by Spec

I found a post on Seattle’s Metblog about Molly Moon’s Ice Cream, a new ice cream joint a leisurely stroll from our place in Seattle.

Normally, when I experience something (brace yourself for the pun) savory or unsavory, I post about it in my blog… but since this post presented itself at the right place and the right time, I decided to unload and leave a comment.

I don’t want to get too harsh, but the salted caramel was wayyy too salty and gave an “off” flavor. It didn’t taste like Kosher or sea salt to me… more of an iodized tint.

All the way back home, I kept murmuring to myself “I really want to like this, I really, really do.”

That being said, the scoop underneath, vivant coffee, was good… but not good enough to make me forget about the caramel.

I’ll definitely be back, I *need* them to succeed!

Maybe salted caramel just isn’t my thang (even though I so want it to be). Yes, it was kinda harsh, but I made a promise yesterday that I’d be back to support the shop. I really want it to be a place where I can take all of my visitors and say “YOU WILL NEVER GET BETTER ICE CREAM ANYWHERE ELSE IN THE WORLD.” (or at least wherever the heck the person is visiting from.) Hee hee.

Go indie ice cream!

~Spec

Posted in: cuisine , seattle

Halibut, Take One! (All Things Chill (Special*Dark)) by Spec

Pan-Seared Halibut with Spaghetti Squash in a Roasted Garlic & Lemon Cream sauce and Sauteed Pea Shoots and Walnuts

I stopped by the City fish company yesterday in Pikes Place Market in Downtown Seattle to chill after work and pick up a sexy pound of freshly caught halibut. EEEEE.

I purchased a few vegetables - lemons, pea shoots and spaghetti squash - from Uwajimaya earlier this week and I’ve been trying to get through it all before they lose their freshness too. YAY for keeping a waste-free (well, not FREE) kitchen!

For the spaghetti squash, I poked holes with a fork all around it and popped it in a 375 degree oven for 1 hour and 15 minutes, until the flesh was tender. I let it cool for a bit and gently pulled the flesh from the rind and put it in a bowl to be set aside. It’s such a pretty yellow color!

The roasted garlic lemon cream sauce was made in two parts. I first cut the top of an entire head of garlic (so that the cloves are exposed but still connected to the bottom root), added olive oil and sea salt and wrapped it tightly in aluminum foil to bake with the squash (about 1 hour). I then took the head of garlic and squeezed it into 2 cups of half-and-half in a pot, along with Kosher salt and the zest and juice of 2 lemons. I let the pot simmer for about 15 minutes until it was a nice and creamy consistency.

The halibut was a relatively easier preparation: unwrapped, dried off with paper towels, dressed with salt and freshly cracked pepper and then gently laid onto a preheated pan with good-quality butter and canola oil. Once one side was golden brown, I gently flipped the pieces over and popped it in the oven (still set at 375) for a few minutes until cooked completely. The result is a firm whitefish with the most luxurious and creamy texture.

Plating on the other hand, was not so easy. I originally envisioned the halibut to be set on TOP of the squash with the pea shoots as the top layer, so that the guest could pull all the ingredients with one downward motion with a fork. Sexy. As I’ve only worked with 2 oz. halibut portions before in a commercial setting, I misjudged the delicacy of a larger portion of fish. It wouldn’t be able to “drape” on the squash elegantly, so I decided to place it at its side. LOL, at this point Liana and I were starving, so I gave up and snapped a picture right before we ate. OOPS! I’ll try harder next time. LOL.

Looking at it again, I could say that the light and tender texture of the spaghetti squash with the creaminess from the sauce, the tartness from the lemons, the bold and sweet roasted garlic and the crunch from the roasted walnut pieces could have stood on their own as a single dish - a light “first course” if you will. I think it’d be a delicious soup too! If I were to incorporate the fish again, I’d portion then in 2 oz. pieces and lay them over the squash and under the pea shoots - just like before.

Oh well, like I said before, it’s not pretty as my previous efforts… but it was honestly one of the best things that I’ve cooked all year. Thanks to Ryan for letting me bounce ideas off his head. WHAT WHAT FISHING CHEF WHAT WHAT. lol.

EEE Halibut!

~Spec

Posted in: cooking culture , cuisine , recipes , streaming conciousness

In with the Lamb, Out with the Curry! (All Things Chill (Special*Dark)) by Spec

Lamb Curry with Roasted Cauliflower and Pea Sprouts

I made lamb curry earlier this morning so Liana would have something to eat for dinner and also so I wouldn’t be scrambing to “whip” something up when I got home late tonite. I used a recipe off of the BBC and it tasted mighty good! I used the other half of the lamb dish from a few weeks ago and instead of marinating it in oregano, lemon, garlic and olive oil and roasting it for the bazillionth time, I thought I could pull the protein in a completely different direction - curry.

Now, I do not have a magical stash of spices in small tins on magnetic strips mounted on my wall (but I totally wish I did). I have a few powdered spices (cumin, tumeric, chili powder) that are (hopefully) under 6 months old and I’m really ashamed of it - it’s not like I use them in my daily repertoire of cooking or anything (Indian cuisine is far from my specialty). I do, however, buy fresh herbs such as thyme, sage, rosemary, basil, cilantro, oregano and parsley on the regular - dried versions of these just don’t cut it when you’re trying to add freshness to a dish. Just my opinion, that’s all. Hee hee.

Overall, the meal turned out great. I also added a head of cauliflower that I roasted off in a 450 degree oven to add a depth of flavor in the last 10 minutes! I think it’d be tasty as a vegetarian dish, but I will probably use chicken the next time around. Lamb, when not stuffed in a pita, tzatziki sauce and cauliflower in-it-of-itself just isn’t natural to some people - at least my small focus group (girlfriend + 5 employees) didn’t think so. Oh well. There’s always next time! YAY.

Lamb for your chicken? KAIES.

~Spec

Posted in: cooking culture , cuisine , recipes

Southwestern Steak & Beans (All Things Chill (Special*Dark)) by Spec

Cumin Spiced Steak with a Roasted Red Pepper & Black Bean Salad and and side of homemade Guacamole

Eugh. I’ve been eating (and feeling) pretty badly these past couple days. I thought it was my diet, so I stopped by the corner market and picked up a small cut of top loin steak, some veggies and chips to make a simple meal. It didn’t help my dizziness, but it was tasty!

I made a simple bean salad with tomatoes, garlic, white onions, black beans, corn and cilantro. I also roasted my own red bell peppers (similar directions are here) that I chopped and added into the salad too for a little bit of tang and depth. I also found some extremely ripe avocados that I smashed with finely minced onions, garlic and cilantro. Simple guacamole WHEEEE. I made enough to last a week! YAY.

As for the steak, I dusted some chili powder, cumin, salt and pepper on the meat before searing. I preheated the oven to medium high and placed the beef on the pan for 5 minutes without touching it. Once the meat turned golden brown, I flipped it for 2 more minutes for rare (4 for medium rare), let it rest for about 10 minutes and cut along the grain (more explanation can be found here).

Simple meal with fresh ingredients! Make sure you read the bit about cutting against the grain - it makes a big difference when eating meat. You can even use what you learned when you order that huge 22oz. ribeye that everyone’s been egging you on to order! LAWL.

Yay practical knowledge!

~Spec

Posted in: cuisine , recipes , streaming conciousness

Just Another Weeknight Meal (All Things Chill (Special*Dark)) by Spec

Quick stir-fry. Protein: Chicken. Starch: Brown rice. Veg: garlic, ginger, napa cabbage, onions, carrots, celery. Liquid: canola oil, soy sauce, sesame oil. Crunchy: fried previously homemade frozen egg rolls.

~Spec

Posted in: cooking culture , cuisine

Chicken Stock Storage = Ice Cube + Flava Flav (All Things Chill (Special*Dark)) by Spec

I made chicken stock a few days ago while making a quick (ok not so quick lol) salad for dinner. I pretty much used the recipe I’ve posted about before, but this time I pulled two frozen chicken carcasses (one from last week and the other one from this meal) that I saved in gallon-sized ziptop bags. Oh, I also didn’t add garlic (I roasted my last head for that night’s salad dressing).

What I didn’t explain in the previous recipe post is how to store the stock. I followed the two-stage cooling method (you can find an example here) for safety & sanitation’s sake. Once the stock is cooled (and incidentally the layer of the fat is removed from the top), just chill them in regular ol’ ice cube trays and let them freeze overnight. Just pop the cubes out the next morning, then bag ‘em and tag ‘em (just like the picture above). Ugly handwriting / chicken drawing optional. LOL.

The frozen stock will keep for about 6 months! Use them to finish your pan sauces, deepen the flavor in soups, enrich gravies - you name it! Oh, when you want to use the flavored cubes of deliciousness… follow Alton Brown’s advice:

Whatever you do, I don’t care if you’re using fresh stock or frozen stock, you want to bring all stocks to a boil for two full minutes before using. Just in case any nasty bugs moved into the neighborhood.

I’d hate to have bugs in MY neighborhood. And by neighborhood, I mean your intestines. You’re just asking for a weekend in the “think tank.” And by think tank I mean… oh nevermind. LOL.

MMMMM stock!

~Spec

Posted in: cooking culture , cuisine , recipes

Top Chef and Greatness (All Things Chill (Special*Dark)) by Spec

Smoked Salmon with Faux Caviar & White Chocolate Wasabi Sauce

Today’s Top Chef winning recipe by Andrew D’Ambrosi, Dale Talde and Richard Blais, here. While I won’t analyze the entire show, I’d like to touch on Zoe’s comment that was along the lines of this:

“If smoked salmon, white chocolate, wasabi and celery root is gonna win Top Chef, the I don’t want it.”

Argh. That kind of immaturity is the kind of stuff that irks me to no end. I mean, there are a lot of people who aren’t feeling the molecular biology thang (which is a term that’s starting to bloat with all the diverse techniques that are beginning to surface**) but honestly, don’t hate on someone’s food if you’re pissed ’cause you’re in danger of losing… it’s just ugly. It’s one thing to talk smack, but it’s another to belittle the entire judging process of what is essentially a glorified game to make yourself feel better. Plus, it’d be nice to hate on if you even TASTED the food.

Liana and I were talking about the quote afterwards and I suddenly switched on ramble-mode. Look, I know there are egos in the kitchen. I know there’s yelling, screaming, backstabbing, smack talking and what not… but to say that a flavor combination that’s quite unconventional wouldn’t work is just being close minded. There’s a reason why Grant Achatz can do what he does as a microbiologist - he was the sous chef under Thomas Keller at the French Laundry. Say what you will about Keller and his team, but they know their stuff - ingredients, their infinite preparations and what they pair well with. He has such a strong foundation that he has the luxury to explore food in every way, shape or form.

And honestly, that’s why I cook at home. I want to build a foundation as well - not as extensive by any means, but still. I want to know what a proper brunoise of shallot with Irish butter will taste like stuffed under the skin of a roasted chicken. I want to know how flour and butter make a roux which makes a Béchamel sauce which makes a sexy plate of mac and cheese. I want to know how different cans of tomatoes work in stews (domestic tomatoes are way too acidic, while Italian tomatoes are deep in flavor). I want to know if I have the capacity to set my internal clock for the exact moment that the cartilage and collagen breaks down in a beef stew. I want to know how much lemon juice is just right. I want to be able to taste a dish by just reading its recipe. I want to know that I can trust myself throwing sliced bread under a hot broiler to toast without burning the heck out of it and burning down the house and Xbox. And Wii. And uhh… hmm… my turntables (YES DEAR I’D SAVE YOU FIRST LOL).

It’s just like Michael Jordan and the free throw…

..Jet Li and the horse stance…

…Walt Whitman and the rhyming verse…

…Shigeru Miyamoto and Super Mario Bros…

…Mike Einziger and the “power chord…”

The basics are the key to greatness.

I would go on, but I totally just spilled ginger ale all over my desk and subsequently on my leg. I’ll just write that off and offer a toast to greatness. TO GREATNESS.

Cheers.

~Spec

**read this interview with Heston Blumenth (Fat Duck) and Grant Achatz (Alinea) for more information

Posted in: cuisine , streaming conciousness

Double Dutch Dessert! (All Things Chill (Special*Dark)) by Spec

Cranberry and Apple Crumble with Dutch Vanilla Ice Cream in a Single-Serve Dutch Oven

I’ve been trying to get my mind around desserts, only to justify writing in the obligatory (believe me, obligatory) “All good things must come to an end” Matrix quote. Seriously though, I recently procured some really cute single-serve Dutch ovens on the cheap that I’ve been meaning to use even before I left for Chicago (Oh, btw I’m back in Seattle hee hee).

So, to keep things simple, I made a quick apple and cranberry crumble (recipe here). It didn’t take very long and if you bake, 95% of the ingredients should already be in your pantry. I juiced fresh clementines instead of the ol’ OJ, but other than that, I kept it as directed (I kinda wanted to add oats, but oh well). Mix your dry, mix your wet, throw in cooking vessel and bake! Oh, and don’t forget to add some vanilla ice cream!

I also made Roasted Lamb atop Cibatta Crostini and White Bean Puree with Baby Spinach in a Parsley-Oil Lemon Vinaigrette, which in a broken-down sense… an open faced sammich. I marinated the lamb in mint, rosemary, parsley, garlic, olive oil and lemon juice. I then seared it on all sides until golden brown and tossed it in a 350 degree oven until the internal temp reached 135.

The other components were easy to make. The white bean puree was made with canned white beans, parsley, red pepper flakes, chicken stock, a healthy amount of salt and freshly cracked pepper. I made a parsley oil (something like this but without the cheese cloth) to brush on the cibatta bread to toast under the broiler and also added some lemon juice to dress the spinach.

I assembled the plate by ladle-ing the white bean mixture in the center of the plate, with the cut ends of the crostini in the puree with the meat placed on top. I dressed the salad and tried to get as much height as I could. If I could do it again, I’d use 4 crostini instead of two to make a sort of an “X” - cool for a fancy appetizer and maybe use frisee, since it’s able to be architecturally sound - at least better than the spinach. OH WELL IT’S ALL GONE NOW. LOL.

YAY double dutchin’ and lamb!

~Spec

Posted in: cooking culture , cuisine , recipes

Yorkville, IL - An Obaob Breakfast (All Things Chill (Special*Dark)) by Spec

Oat and Apple Silverdollar Pancakes with a Spiced Rum Maple Syrup and BACON

I woke up from yesterday’s Rock Band marathon (YAY I’m the resident drummer!) @ Jason’s place before everyone else, so I cooked breakfast! LOL, big surprise. I dug around the Obaob family pantry and found enough ingredients for apple & oatmeal pancakes (recipe here), eggs for a frittata that used yesterday’s leftover Maggiano’s pasta and some bacon, GLORIOUS BACON.

For the frittata, I just preheated the oven to 350 degrees, threw the pasta and eggs in a pre-heated pan (cast iron works well), let cook for 5 minutes so the outer edged could set and then finished it in the oven until golden brown in the end. Easy peasy and a great substantial breakfast!

I followed the pancake’s recipe and found a little bottle of spiced rum in their cupboard, so I threw that in with some fresh butter, orange zest and some delicious Vermont maple syrup to make a delicious condiment for the fluffly discs of goodness. One of the simplest “fancy” applications I’ve done in a while!

The bacon was cooked in a 450 degree oven on a silpat-lined (silpat? learn here) baking sheet until that deep color you can see above. No more messing with ugly pans or oil that gets in every nook and cranny of your kitchen!

I’m really happy with the pictures, since the colors pop so well with the place mats. If you’re curious, they’re made by Chilewich - I’ve been sweating their products for a while, but I’ll wait until I have a nicer place to put them in!

EEEEEEEEE YAY EATING WITH YOUR EYES.

Thanks Jason and Gary!

~Spec

Posted in: cooking culture , cuisine , recipes

Jacqui, Polenta and Two Crazy Cats (All Things Chill (Special*Dark)) by Spec

Gorgonzola-Stuffed Chicken Breast with Herbed Polenta and Baby Arugula Dressed in a Sun-Dried Tomato, Toasted Pine Nut Vinaigrette

Yesterday, I spent the daylight hours chillin’, slightly headache-y at Jacqui’s beautifully located apartment in the heart of Wicker Park. I played with Jacqui’s iPhone with hands of lust, pet her cats until they fell asleep in my lap and played with their Airport Express WHICH IS INFINITELY COOLER THAN I ORIGINALLY THOUGHT.

I also walked to Olivia’s Market which is right by the intersection of Damen and Milwaukee… a dope area to find yourself at 3/4am with a jonezin’ a lil’ more drinky drinky & dancey dancey.

Olivia’s is a cute, well organized market with a lot of great italian products and a delightful staff. I went in there with the purpose to procure ingredients to cook Jacqui and Clint a meal, without any idea of what to make. Once I walked in, I saw their Italian section which was packed with San Marzano tomatoes (wow only $2.99!), dried polenta (those tubes are kinda gross), pine nuts and sun-dried tomatoes. I also picked up a few organic (and kinda small) chicken breasts, since they didn’t have much in the category of protein (I’ve been craving lamb a lot lately). What they lacked in meat, they made up in fresh produce. I picked up a large container of baby arugula and decided that my shopping was done. On to the fabrication!

Ingredients:

Gorgonzola-stuffed Chicken

Gorgonzola cheese
Thick chicken breasts (fresh will hold up to the knife better)
Salt and pepper to taste

Polenta

1 cup polenta
5 cups liquid (I used 1c heavy cream and 4c water)
Herbs (I put basil and oregano), minced
Optional: Cheese (Asiago, Romano or Parmesan)
Salt and pepper to taste

Toasted Pine Nut & Sun-Dried Tomato Vinaigrette

1/4 cup pine nuts (crushed almonds would be great too)
3 sun dried tomatoes minced (or cut into thin strips)
3/4 cup olive oil
1/4 tbsp. of balsamic vinegar
Salt and pepper to taste
1 bunch Arugula (spinach would be a good substitute)

Fabrication

Gorgonzola Chicken Breast

Take a small knife (paring, preferred) and while applying pressure from above with your non-dominant hand, cut a small hole with your knife and “fan” the blade back-and-forth carefully (hold the chicken breast down and make a small pocket lol). Place crumbled gorgonzola inside pocket, you may use the back of a wooden spoon to help move the stuffing. Add Kosher salt to both sides of the breast and set aside until service. When ready, sear with olive oil over medium high heat until the internal temperature hits 165 degrees.

Polenta

In a small pot, bring the liquid to a boil and add salt. Slowly whisk in polenta. Then cook over low heat until thickened to desired consistency (I prefer mine to be like smooth mashed potatoes) - around 5 minutes. Before serving, toss in your herbage, cheese and freshly ground pepper.

Vinaigrette

Toast pine nuts on a pan over medium low heat (without oil) for a few minutes, shaking the pan so they don’t burn. Once finished, place the pine nuts in a bowl with the rest of the ingredients, except the olive oil. Drizzle in the oil with a whisk until combined. Dress your greens with the vinaigrette and wait for final assembly.

Plating

Take a healthy serving of polenta and place it in the middle of your plate, if your polenta is thick enough, it will make a sturdy bed for your protein. Add chicken breast and top with freshly dressed salad, adding more dressing on top if necessary. Serve and enjoy!

What’s great about this dish is that all the components can be substituted for so many other things! You can put the stuffed chicken in a sammich. Replace polenta with any mashed potato side dish. The salad could be a great stand alone with maybe a piece of seared tuna and a glass of white wine… pretty much anything your brain can think of.

If I had to do it all again, I’d hold back on the amount of polenta and get bigger chicken to make more of a dramatic presentation. Looking at the picture, I might as well not even put the damn breast in there! Hee hee. If that were the case, I’d also decrease the amount of salad I’d use to to show more of the other ingredients. Maybe I’d turn the polenta into cakes and stack ‘em up higher? LOL. Too much thinking!

As always, comments… questions? If the content of my blog is any indication, I don’t do anything but cook anyway… so I guess I’ve got a lot of free time to chat! lol.

YAY Cooking for friends!

~Spec

Posted in: cooking culture , cuisine , recipes

A Hibatchi Easter! (All Things Chill (Special*Dark)) by Spec

Easter Sunday in the ‘burbs of Chicago = Churchin’ + Restaurant. My parents decided on Benihana - a Japanese steakhouse where they cook (mostly) everything for you on a modern hibachi grill. What’s a hibatchi? IT’S NOT EVEN WHAT IT SAYS IT IS (via wiki). LOL.

Alternatively, “hibachi-style” is a North American term for Japanese teppanyaki cooking, in which gas-heated hotplates are integrated into tables around which many people (often multiple parties) can sit and eat at once. The chef performs the cooking in front of the diners, typically with theatrical flair — flipping shrimp tails into his hat, for example, or lighting a volcano of onions on fire with his fingers. The popular Japanese restaurant chain Benihana uses hibachi grill cooking as its trademark.

So I guess, Benihana is more of a teppanyaki-style’d restaurant, which means… that I’ve been lying to myself since I was nine years old. LOL. Oh well, as mainstream as this chain of restaurants is (yes, they have one in Seattle too), the food isn’t that bad - minimal applications of the raw ingredients keeps things simple and maintain a consistent quality of food every time you walk through the front doors - regardless of what locale you’re currently in.

As a side note, consistency is why fast-food conglomerates like McDonald’s are so popular - even though it’s not healthy or even that tasty… you know what it’s going to taste like whether you’re in Texas or in New York (ok no one point out the fact that it’s a completely different story internationally hee hee). Chew on that for a while!

My parents always end up getting the seafood platters at places like these, so I always opt for the beef so I can maneuver my way into either of their plates. MWMWAHAHAA. I HAX… er… HEART FAMILY. Big ups to Yoshi for providing the show (8 out of 10 shrimp tails in the hat & an impressive “onion volcano / train”)!

CHOO CHOOOOOOO!

~Spec

Posted in: cuisine

Saranghae Kalbi. Saranghae. (All Things Chill (Special*Dark)) by Spec

Broiled Kalbi (Korean Short Ribs), Tofu / Oyster Mushroom Stir-Fry and White Rice

Liana’s gone, so I can eat BEEF! LOL. I also made a quick vegetarian stir fry for testing that I can make for her when she *does* get back. Fabrication directions follow!

For the Kalbi, throw…

1 onion
1 pear -cored
1 apple - cored
3 cloves of garlic - peeled
1 nub of ginger (size of thumb) - peeled
a handful of brown sugar
1/2 cup soy sauce
1/2 cup mirin (Japanese sweet cooking rice wine)
1/4 cup sesame oil
1 tbsp. red pepper flakes - more to taste
1 tsp of chile powder

…in a food processor and uhh… process (lol) into a chunky paste. Pour the marinade in a 1-gallon freezer bag (lifesavers, I swear) with all of the beef short ribs. Marinate in the refrigerator for at least 1 hour (if you’re really hungry) or overnight (if you can wait).

Preheat your broiler on high. Pull the beef out of the bag and wipe away the extra marinade. If you don’t, the marinade will create moisture in the oven that will steam your ribs - tasty, but not char-tasty. Put the beef on a a foil wrapped baking sheet (less cleanup later) and throw under the broiler for about 5 minutes, or until the beef “caramelizes” (note: the sugars in the marinade allow the beef to caramelize - meat is not capable of this on its own).

Read more for the mushroom / tofu stir fry

What’s good about this side-dish is that it doesn’t have to be a side dish at all. It’s very hearty and the tofu gives it a strong meaty texture that can satisfy the most carnal of carnivores (YOU HEAR THAT RYAN!?! LOL).

You’ll need a brick of extra-firm tofu - pressed under a weight so the excess moisture can be excreted (lol gross) and a handful of oyster mushrooms. Preheat your pan / wok with a high heat. Once heated, add canola oil to your pan and wait until barely smoking. Throw in the mushrooms and let sit for 10 seconds to get a nice sear. Toss once and add the tofu and cook until brown on all sides.

Now, you’ll make a quick sauce. Throw in 1/2c of… mirin, soy sauce, sesame oil, 1/4 cup of oyster sauce and some red pepper flake in a bowl and beat with a fork. Once the tofu is ready, add the liquid to the pan and cook until reduced by half. If you’re used to using cornstarch in your Chinese food recipes, be my guest. I didn’t really need the thicker sauce because of the MEAT JUICE. lol.

You can totally extend this meal with some picked veggies (kim chee, etc.) or steamed dumplings or whatever your little Pan-Asian (omg I can’t believe I used that term ACK) heart desires.

Questions? I’d love to help!

~Spec

Posted in: cooking culture , cuisine , recipes , streaming conciousness

Mark’s Visit: Dinner for Three (All Things Chill (Special*Dark)) by Spec

Larger view here. It’s Monday. 10 days prior, I was entertaining my friend Mark here in Seattle. We had a lot of fun just playing Rock Band (totally wasted the opportunity of a video blog lol), eating out at restaurants, exploring the city and bummin’ around. One of the things I wanted to do while he was here was to cook a meal for him that was tasty *and* could be replicated when he got back to his wife (Hi Chris!).

I made a beef stew of sorts with red wine, organic Washington-raised beef chuck roast and a two marrow bones (omg yes). After I seared off all the meat, I started with a mire-poix (2 parts onion, 1 part carrot and celery) , some fresh herbs (thyme, rosemary, sage), some beef stock, a 24 oz. can of crushed San Marzano tomatoes and cooked it down for about 2 1/2 hours. I was skimming the impurities (scum) through out the process and even though I was happy with the food itself, I thought that I could refine it further by straining the stew (meat removed) through a fine mesh strainer to get a consistently silky liquid. I also blanched (quick bath in boiling water then ice bath to halt cooking process) a new batch of mire poix to put in the stew with the freshly shredded meat.

I was really happy with the end-result and enjoyed it for lunch for the next two days. Hee hee. Mark liked it too. Oh, I also served it with a stuffed turkey breast for Liana (she doesn’t eat red meat that much) and a classic potato gratin with Gruyere cheese.

YAY homemade feast!

~Spec

Posted in: cooking culture , cuisine , streaming conciousness

It’s Pronounced YEEEAAAA-RHOOGH. (All Things Chill (Special*Dark)) by Spec

Larger view here. I walked over to the local market and picked up some Washington-grown organic chicken thighs, an organic lemon, romaine lettuce (that was totally on sale!) a few vine-ripened tomatoes and a big batch of Yanni’s pita bread (made locally here in Seattle).

I cut up 1/2 of the lemon with a handful of oregano, a long stream of olive oil and the chicken and marinated it in the fridge for about 30 minutes (or until your girlfriend, in my case Liana, calls to say that she’s coming home). Turn on the broiler to low and throw those puppies in the oven for about 15 minutes. Blast the broiler to high for the next 3 minutes and check for doneness. Let meat rest for a few minutes. The rest is easy peasy!

Chop up the chicken in bite-sized pieces, pan fry the pita bread in a little oil, cut up the lettuce, tomatoes and red onions (if you got ‘em) and assemble. Add some of that sexy cucumber sauce and eat! Don’t forget the potato chips / french fries!

Ooh ooh! I wanted something refreshing to drink, so I made a simple syrup (2 cups water + 1 cup sugar) and steeped 3 bags of tea in about 3 cups of boiling water with the other half of the lemon. I then mixed in some of the simple syrup and 1/2 a bag of frozen blackberries with enough water to fill a pitcher to ice down the drink. I stirred everything up vigorously and ran it through a strainer to make sure no seeds got in the way of quenching my thirst and served it in mason jars. Classy huh? Hee hee.

I kinda rushed through the drink directions, so I’ll prolly make a quick video blog to show how it’s done. Also, that’s Liana’s new phone (the blackberry) with the blackberry tea. CLEVER HUH?!?! LOL.

YAY quick dinners!

~Spec

Posted in: cooking culture , cuisine , recipes

Different Kind of Shepard’s Pie (All Things Chill (Special*Dark)) by Spec

Larger view here. Sometimes when I cook, things go wrong and what was a well thought out plan… failed in execution. Yes. Failure. LOL. Most of the time, I can adjust and make it edible at the very least… but last week was a different story. It was a train wreck. Train. Wreck. I was *going* to make dover sole with a white bean puree and sauteed spinach… but the fillets were wayyy too thin and got uber flakey. Poor ingredient choices I guess. Sadness. We opted for pizza instead. Hee hee.

The next morning, I had a bunch of cooked leftover fish to deal with. After thinking it over for a while, I thought that I could combine it with some leftover mashed potatoes & the sauteed spinach to make a sort of a shepard’s pie. Huh? Yes. Fisherman’s pie. YAY fish pie!

To assemble the meal, I buttered a casserole dish and flaked the fish on the bottom. I then layered the spinach, some sauteed red peppers and shallots on top. For the mashed potatoes, I added one egg yolk for body, the last shavings of Gruyere, minced parsley and a dollop of grainy mustard to get that “twang” you get in British comfort food (bangers & mash + mustard + a pint of beer = delicious). I threw the dish in a preheated oven set at 350 degrees for about 45 minutes. While it was in the oven, I combined a 1/2 stick of melted butter with a cup of Japanese panko bread crumbs to sprinkle on top of the casserole. After 45 minutes cooking, I cranked the oven to a high broil for another 5 minutes… right when the crunchy topping was turning golden brown. While I let it sit for a couple of minutes, I blended a handful of parsley with some canola oil and drizzled it on the plate with some finely diced red peppers and shallots.

Think about it… when you had fish sticks when you were little, you most likely had it with mashed potatoes, corn or macaroni and cheese, right? The crunchy textures from the fish sticks matched with the creaminess from the mashed potatoes and cheesiness with the mac n’ cheese. It works right? Right. After digging around the Intertubes (and ultimately to the BBC), I found that this was actually a common theme. I’m kinda mad at myself for not adding hard boiled eggs like the BBC recommends. That would have been delicious! LOL.

YAY Meat Pies!

~Spec

Posted in: cooking culture , cuisine , recipes

The Perfect Meal(s) in Chicago (All Things Chill (Special*Dark)) by Spec

Ahhh, it’s 3AM and I can’t sleep. If I was still living in Chicago, the following list would be establishments (mom & pop or otherwise) that I would take for granted, along with the things that I would order given the chance and a few memories. You will not go wrong with these choices, I promise!

It gets so frustrating sometimes when I get uncontrollable cravings for things that I really can’t find a substitution for in Seattle (or when I was in San Francisco). Funny thing is, there are already things here (Seattle) that I would probably complain about if I moved away (again). You really don’t know what you got ’till it’s gone. Hee hee.

Wishbone - Breakfast / Brunch weekend spot (the one on Lincoln Ave)
Corn Cakes with red pepper sauce
Side order of two chicken apple sausages
Coffee, black
Memories: Saturday morning recuperation meal (from Friday) with Jorge and Diego

Chicago Kalbi House - Korean BBQ on Lawerence Ave.
Kalbi (short ribs)
Beef tongue / hearts
Squid
Hite beer
Memories: Smelling like BBQ for DAYS afterwards (and kind of liking it)

Portillos - Hotdog / Italian Beef Joint
Cheesy beef on a croissant dipped in gravy
Crinkle cut fries and ketchup
Garbage salad
A bite from someone’s pasta (someone always orders it)
Cake Shake / Dr. Pepper
Memories: Doing food runs with Mark to feed EVERYBODY

Brazzas - Brazilian Steakhouse
Chicken hearts
Pork tenderloin
Lobster bisque
Potato cakes
Brazilian lemonade (trust me, delicious)
Memories: Memorable pre-Wicked meal. Free to boot!

Lou Malnati’s - Deep Dish Pizza
Calamari
Pepperoni, sausage and spinach
Memories: Almost died by choking on a big ball of cheese. Finished two more slices afterwards. LOL

Ann Sathers - Breakfast hop (The one in logan square, not lakeview)
Cinnamon bun
Potato pancakes
Coffee, black
Memories: Sunday morning in the summer, right before sitting on the beach and reading a book

Yu’s Mandarin - Chinese family-style restaurant
Spicy tripe (Alice, remember when your dad ordered this so long ago?)
Potstickers (lifesavers in high school)
Korean black noodles (not on menu)
Orange chicken
Walnut shrimp
Memories: Dinner with Alice and her dad. Picked up countless carry-out orders for my parents.

Tom and Jerry’s - Fast food joint in Dekalb, IL
Gyros, extra veg & sauce
Fried mushrooms
Dr. Pepper
Lots of napkins
Memories: Looking for change in the couches in college for “buy 1 gyro get 1 free Tuesday” with Loan, my roommate

Joy Yee’s - Late night Chinese stop
Honeydew freeze
Butter Fried Squid
Chicken and Black Mushrooms with Baked Rice
Memories: Waiting in really REALLY long lines just to grab a boba tea. Soooo worth it.

Honorable mention: Sushi Station & Chipotle with “The Spot,” Frato’s by Mark’s house and Empire Szechwan with the Northbrook crew. Also… that one place that my friends in college paid me and my roommate to go pick up LIKE ONE HOUR ONE WAY AND THE WINGS WEREN’T EVEN THAT GOOD. I’m so not bitter about that. LOL. Places not mentioned: an undisclosed bar in the Northside of Chicago, Demon Dogs (RIP), and Arturo’s Tacos (there’d be too much to write! lol).

Good times, good times. Let me know if you visit any of these places, I’d love to know what you think! Oh btw, none of these places are 1st, 2nd or 3rd date-friendly. They’re really everyday favorites and actually… maybe save for the Brazilian restaurant or Yu’s, I wouldn’t eat at any of these places for dinner. Please note, there are thousands of great sit-down restaurants in the city. I didn’t even touch any of the fine-dining establishments out there. Need romantic spots? Sorry Charlie, I can’t tell you all my secrets. The girlfriend reads this blog! LOL.

YAY Chicago.

~Spec

Posted in: cuisine , streaming conciousness

How Tilapia got her Groove Back (All Things Chill (Special*Dark)) by Spec

Crab and Dijon Crusted Tilapia with Smashed Potatoes

Larger view here. I’m purging the fridge, freezer and pantry of all its old inventory. Fun. Hee hee. I found a few things that I could put together:

1/2 a loaf of stale Rosemary Bread (I forgot which bakery)
1 can of lump crab meat (about $5 @ Trader Joe’s)
2 frozen wild tilapia fillets (bought frozen)
1 lemon (leftover from making hummus last week)
1 bottle of Dijon mustard
4 russet potatoes

So, instead of coating the tilapia fillets in egg, flour and breadcrumbs and frying the heck out of it… I thought I could put in a little extra effort and lay a decadent crust on them and bake ‘em off in the oven. I began by throwing the bread in a food processor, breaking it down into bread-crumbs (simple, right?) and toasting ‘em in a pan over medium heat. Japanese Panko bread crumbs work excellent here too. I took the fillets and patted them dry with a paper towel and added a thin layer of Dijon mustard on top.

As for the crust, I combined some flat leaf parsley, salt, pepper, some secret Louisiana Spices (the secret is out! lawl), minced garlic, the make-shift bread crumbs, an egg and a handful of the crab meat and mixed it into a bowl avec mes mains (with mah handz). I then pre-heated the oven @ 375 degrees and laid the fish on a foil-lined baking sheet. While the oven was pre-heating, I loosely packed the crab mixture on top of the tilapia fillets, making sure that the fish is completely covered. I then threw the fish in an oven for about 13 minutes, just enough time for the fish to cook and the topping to be golden brown.

I squeezed some fresh lemon juice and ate it with some mashed potatoes and a simple salad of lettuce and carrots. Honestly, it’s like I threw a couple crab cakes on some fish… WHICH IS OK BY ME! If you have any questions about the dish, let me know… I’d be happy to help! Honest!

YAY seafood!

~Spec

Posted in: cooking culture , cuisine , recipes , streaming conciousness