Monday, December 19, 2011
See you in 2012!
chibbqking will be back and better than ever for it's fifth year coming January of 2012, so don't stray away. See ya'll then and Happy holidays to all. Catch sneak peak pictures and what I'm eating/drinking in the meantime on Twitter @chibbqking
Monday, December 12, 2011
Friday, December 9, 2011
Cavalier Inn
-Exploring NW Indiana
It's the holiday season and heavy shopping loads are here. Outlet malls are one of the more popular shopping stops during this time and in Chicago we are fortunate enough to have three within an hour ride of the city. Anyone going to the Michigan City, IN outlet mall, take note, I gotta food stop for you.
a locals favorite in Hammond Indiana
The Cavalier Inn or the 'Cav' as locals call it has been serving the Polish community of NW Indiana since 1949. Located in North Hammond it's a family owned joint that's now in it's 2nd generation with the founders son having taken over. Aside from the wonderful Polish 'stick to your ribs' menu there's also some great hospitality here and I found that out with my friend when we went to visit.
The view inside from the end of the bar
As always is the case I sat at the bar and we were greeted by the quirky guy with the long hair who I'm sure has been there forever, he knew everyone. We got started with some dirt cheap beers from the tapper and then went with a few of my must order items when dining at a Polish place. First out and this just show the old school-ness of the place was the relish tray.
Bread and Relish Tray before food comes out
The first item I always order from a Polish place is one of my favorites, potato pancakes. One of my favorite foods since my youth I usually never pass on them unless I know their from a box. I'm not sure where these ones were from but they were good. Perfectly browned and moist inside, I always go with sour cream as my preferred dip of choice with these.
Potato Pancakes from Cavalier Inn
Then there's the other item I gotta have at a Polski place, the pierogis. In fact they hold the annual Pierogi Fest in Whiting, IN next door to Hammond and take their dumpling serious around these parts. The Cav had an excellent example, both the cheese and meat ones. As we sat and raved about them the regular next to us started to chat us up. He told us how his mom used to make pee-air-ogi's as he called them and kept mentioning them throughout our talk. He said his mom made the best ever for he and his seven brothers and three sisters. She would make them at least twice a month and a minimum of 350 each time.
Pierogi's from Cavalier Inn
I bought our new buddy a Christian Brothers and the bartender gave him a token, He told us he only eats potato and cheese pierogi's and switched over to cheese when he started going to the Cav 40 years ago. He told us how he loved meeting folks like myself at the Cav and whenever he gets in his car he ends up there. There's never any fights, just friendly talk and folks is what he said. He was scared to let me take a pic but one of the cooler dudes I've ever met on my foodventures. We also got an order of the fried perch which was pretty good, I don't think it was lake perch, but not nearly as great as the guy we got to meet. That's why I love going to the locally loved spots, you can meet some great people.
Fried Perch Dinner
Cavalier Inn
735 Gostlin Street
Hammond, IN 46327
(219) 933-9314
Website
It's the holiday season and heavy shopping loads are here. Outlet malls are one of the more popular shopping stops during this time and in Chicago we are fortunate enough to have three within an hour ride of the city. Anyone going to the Michigan City, IN outlet mall, take note, I gotta food stop for you.
a locals favorite in Hammond Indiana
The Cavalier Inn or the 'Cav' as locals call it has been serving the Polish community of NW Indiana since 1949. Located in North Hammond it's a family owned joint that's now in it's 2nd generation with the founders son having taken over. Aside from the wonderful Polish 'stick to your ribs' menu there's also some great hospitality here and I found that out with my friend when we went to visit.
The view inside from the end of the bar
As always is the case I sat at the bar and we were greeted by the quirky guy with the long hair who I'm sure has been there forever, he knew everyone. We got started with some dirt cheap beers from the tapper and then went with a few of my must order items when dining at a Polish place. First out and this just show the old school-ness of the place was the relish tray.
Bread and Relish Tray before food comes out
The first item I always order from a Polish place is one of my favorites, potato pancakes. One of my favorite foods since my youth I usually never pass on them unless I know their from a box. I'm not sure where these ones were from but they were good. Perfectly browned and moist inside, I always go with sour cream as my preferred dip of choice with these.
Potato Pancakes from Cavalier Inn
Then there's the other item I gotta have at a Polski place, the pierogis. In fact they hold the annual Pierogi Fest in Whiting, IN next door to Hammond and take their dumpling serious around these parts. The Cav had an excellent example, both the cheese and meat ones. As we sat and raved about them the regular next to us started to chat us up. He told us how his mom used to make pee-air-ogi's as he called them and kept mentioning them throughout our talk. He said his mom made the best ever for he and his seven brothers and three sisters. She would make them at least twice a month and a minimum of 350 each time.
Pierogi's from Cavalier Inn
I bought our new buddy a Christian Brothers and the bartender gave him a token, He told us he only eats potato and cheese pierogi's and switched over to cheese when he started going to the Cav 40 years ago. He told us how he loved meeting folks like myself at the Cav and whenever he gets in his car he ends up there. There's never any fights, just friendly talk and folks is what he said. He was scared to let me take a pic but one of the cooler dudes I've ever met on my foodventures. We also got an order of the fried perch which was pretty good, I don't think it was lake perch, but not nearly as great as the guy we got to meet. That's why I love going to the locally loved spots, you can meet some great people.
Fried Perch Dinner
Cavalier Inn
735 Gostlin Street
Hammond, IN 46327
(219) 933-9314
Website
Wednesday, December 7, 2011
Joey's Shrimp House
-The Shrimp Shacks of Chi
Joey's Shrimp House opened up back in 2010 and had my attention right then when I read about it in the 'Coming Soon' section of some food site. Unfortunately for whatever reasons I had never been by until recently. I drove by plenty of times and always said "I'm gonna check Joey's out soon" but would never remember too. Well I felt like some fried shrimp and remembered Joey's this crave around so I finally checked out the shrimp shack over on Western ave in Humboldt Park.
Another really nice fried shrimp shop in the Chi
When compared to some of the remaining fried shrimp shacks of Chicago, Joey's is just a little baby. But that comes with some perks. You can actually dine in here and they also serve beer and are open late, until 2a Fri. & Sat. It's a pleasant vibe inside I actually felt like I was at a seafood shop somewhere in Porta Del Sol. This is not a complete surprise since Joey's is a Puerto Rican owned place. On my visit, there were a few regulars watching TV, with who I assume to be Joey, the man who made the food.
View from one of the tables inside
I went with my standard order of jumbo shrimp (regular available too) and got a full pound to split with my mom. Not a bad price at $16 and Joey's uses Gulf shrimp which is nice. The rest of the menu is typical fried foods and also some sandwiches like a shrimp po' boy and what I plan to try next time, a shrimp jibarito. Joey's goes the extra mile and has homemade sides, including fresh cut fries, and also five sauces for your shrimp dipping pleasure. I thought these were really nice and similar to Goose Island Shrimp House which is a favorite of mine. Not as heavy breaded as the Goose's that's good and their hot sauce is identical and my favorite of them all. Joey's is now in my fried crustacean rotation, it took me long enough but it was worth the wait and probably better for my heart after four straight years of Smokin' Chokin' & Chowing. See ya next time.
A pound of Jumbo Fried Shrimp from Joey's Shrimp House
Joey's Shrimp House
1432 N. Western ave
Chicago, IL 60622
(773) 772-1400
Joey's Shrimp House opened up back in 2010 and had my attention right then when I read about it in the 'Coming Soon' section of some food site. Unfortunately for whatever reasons I had never been by until recently. I drove by plenty of times and always said "I'm gonna check Joey's out soon" but would never remember too. Well I felt like some fried shrimp and remembered Joey's this crave around so I finally checked out the shrimp shack over on Western ave in Humboldt Park.
Another really nice fried shrimp shop in the Chi
When compared to some of the remaining fried shrimp shacks of Chicago, Joey's is just a little baby. But that comes with some perks. You can actually dine in here and they also serve beer and are open late, until 2a Fri. & Sat. It's a pleasant vibe inside I actually felt like I was at a seafood shop somewhere in Porta Del Sol. This is not a complete surprise since Joey's is a Puerto Rican owned place. On my visit, there were a few regulars watching TV, with who I assume to be Joey, the man who made the food.
View from one of the tables inside
I went with my standard order of jumbo shrimp (regular available too) and got a full pound to split with my mom. Not a bad price at $16 and Joey's uses Gulf shrimp which is nice. The rest of the menu is typical fried foods and also some sandwiches like a shrimp po' boy and what I plan to try next time, a shrimp jibarito. Joey's goes the extra mile and has homemade sides, including fresh cut fries, and also five sauces for your shrimp dipping pleasure. I thought these were really nice and similar to Goose Island Shrimp House which is a favorite of mine. Not as heavy breaded as the Goose's that's good and their hot sauce is identical and my favorite of them all. Joey's is now in my fried crustacean rotation, it took me long enough but it was worth the wait and probably better for my heart after four straight years of Smokin' Chokin' & Chowing. See ya next time.
A pound of Jumbo Fried Shrimp from Joey's Shrimp House
Joey's Shrimp House
1432 N. Western ave
Chicago, IL 60622
(773) 772-1400
Monday, December 5, 2011
Santouka Ramen
-Grubbing in Chicago (land)
Where the local 'burbans eat
The recent opening of Takashi's 'Slurping Turtle' has people from around Chicago excited to try what many are describing as "the real ramen" of course others who've been everywhere are saying it's average. For whatever reason the ramen craze hasn't taken off here like it has elsewhere. In fact some people will tell you there is no spots to grab the good stuff. However that's untrue, if were talking Downtown than yeah that's a valid statement. But if you go out to Arlington Heights and visit Mitsuwa Market (report on that coming) you can try some of the most well known and much liked Tonkatsu (Pork broth based) Ramen.
Santouka Ramen at the Mitsuwa Market food court
Santouka is a Japanese franchise that is the brainchild of it founder who one day had average ramen and from there on in started making his own. The popularity of the mans shop became so big and the legend rose with each mention in publications from all over the world that today they make his original recipe at locations all over Japan as well as Singapore, Malaysia, Hong Kong, Vancouver with several US in California and one in New Jersey and also Arlington Heights. Yeah that's alot of spots, all over the globe, but people swear by it for tonkatsu ramen. They also have a great track record for consistency from one spot to another. Ramen is what they got and its offered in S, M and LG sizes with a few different pork based broths with pork meat on top. I've had the miso and soy so far and enjoy them both very much.
Bowl of Tonkatsu Ramen from Santouka
I was put onto Santouka by a Hall of Fame poster over at LTH who also introduced me to the wide world of ramen. Before his review I had only been aware with the stuff I loved in high school and was already sick of in college. Sure I knew there's better in Japan but I never knew this good. This style comes from Northern Japan where it gets very chilly and it's made to warm you up PIGMON explained, that's why it's so damn good on a cold winter day. The broth is rich and super deep in flavor. Each broth has different tastes from rich to really rich but I liked them both and don't remember the differences that much. The noodles are imported from Japan with the perfect amount of chew and the pork is Berkshire and fall apart tender. Next time I'll be trying the founders favorite and their signature bowl the toroniku.
The noodles up close
Mitsuwa Market
100 East Algonquin Road
Arlington Heights, IL 60005
(847) 956-6699
Website
Where the local 'burbans eat
The recent opening of Takashi's 'Slurping Turtle' has people from around Chicago excited to try what many are describing as "the real ramen" of course others who've been everywhere are saying it's average. For whatever reason the ramen craze hasn't taken off here like it has elsewhere. In fact some people will tell you there is no spots to grab the good stuff. However that's untrue, if were talking Downtown than yeah that's a valid statement. But if you go out to Arlington Heights and visit Mitsuwa Market (report on that coming) you can try some of the most well known and much liked Tonkatsu (Pork broth based) Ramen.
Santouka Ramen at the Mitsuwa Market food court
Santouka is a Japanese franchise that is the brainchild of it founder who one day had average ramen and from there on in started making his own. The popularity of the mans shop became so big and the legend rose with each mention in publications from all over the world that today they make his original recipe at locations all over Japan as well as Singapore, Malaysia, Hong Kong, Vancouver with several US in California and one in New Jersey and also Arlington Heights. Yeah that's alot of spots, all over the globe, but people swear by it for tonkatsu ramen. They also have a great track record for consistency from one spot to another. Ramen is what they got and its offered in S, M and LG sizes with a few different pork based broths with pork meat on top. I've had the miso and soy so far and enjoy them both very much.
Bowl of Tonkatsu Ramen from Santouka
I was put onto Santouka by a Hall of Fame poster over at LTH who also introduced me to the wide world of ramen. Before his review I had only been aware with the stuff I loved in high school and was already sick of in college. Sure I knew there's better in Japan but I never knew this good. This style comes from Northern Japan where it gets very chilly and it's made to warm you up PIGMON explained, that's why it's so damn good on a cold winter day. The broth is rich and super deep in flavor. Each broth has different tastes from rich to really rich but I liked them both and don't remember the differences that much. The noodles are imported from Japan with the perfect amount of chew and the pork is Berkshire and fall apart tender. Next time I'll be trying the founders favorite and their signature bowl the toroniku.
The noodles up close
Mitsuwa Market
100 East Algonquin Road
Arlington Heights, IL 60005
(847) 956-6699
Website
Tuesday, November 29, 2011
Stefanelli & Sons
-Chicago's Italian Grocers
Were heading out today to Blue Island to check out the historic Cook County suburbs original Italian grocer. From it's very beginning up until now Blue Island has been a very diverse town with a few of the blue collar favorites from when it was a thriving railroad town still around. These old time neighborhood establishments along with a history that traces back to the 1830's give Blue island an authentic feel you just don't get when visiting many other Chicagoland suburbs. Steffanelli & Sons opened up in 1975 and are still providing the people of the area with all their Italian grocery needs as well as some great options for a quick lunch.
A neighborhood favorite in Blue Island
Located on Main Street in Blue Island they also have a spot in Lockport, IL. Originally Calabria Imports which is now in Beverley, the people at Stefanelli are the family members who stayed behind and changed the name. Once you walk inside it's a clean nice sized grocery store with the shelves stocked with Italian goods. In back is the deli/lunch counter where you can get sliced meats for your fridge or maybe some of their homemade Italian sausage or if you cant stand to wait they make sandwiches to go too. Lets take a little look around.
Very nice selection of quality goods
I've only been to Stefanelli once and made sure I got a little taste of it all. Aside from some sausage (very good) that I bought to make at my place I also went with not one but two of their sandwiches. In Chicago, especially the southside and surrounding suburbs, you might encounter a "Freddy" on the menu at an Italian joint. It's nothing too crazy but still unique to the city. It's a Italian sausage patty placed on a sub roll then topped with marinara sauce, sauteed green peppers and melted mozzarella (giardiniera an option). They are a lunch staple around this way.
A Freddy sandwich from Stefanelli & Son's
I had eaten a few Freddy's in my lifetime before I knew they were a fixture for some and just like the 'Big Baby' cheeseburgers had caught on within this part of the city. The same man that taught me about those Big Baby's wrote a post on the Freddy sandwich over at LTH which is great. I'd eaten these sausage sandwiches before while hanging out in Beverley with my cousins in my youth but forgot about them along the way. Rene G, the man who wrote the post, liked the Freddy at Stefanelli & Son's best and I agree that it is very good. The sausage is well spiced and grilled as opposed to griddled which makes for some more good flavor.
The insides
Then there's also the good old Italian sub which they also do justice too. There are endless options for an Italian sub but not nearly as many options for one as good as those at Stefanelli.
The Italian Sub
Because of the high quality Italian deli meats and attention to detail along with wanting to do it right they are able to make a mean sandwich. As I ate this I remember thinking how this place might be considered the best if it was anywhere near the buffoons of the food globe who decide what the cities best is based on three or four neighborhoods. Just thinking about it as I post this has me planning a trip back at some point soon. Not much else to say expect look at the picture below, that about proves it. No?
The insides
Stefanelli & Sons
13012 S Western Ave
Blue Island, IL 60406
(708) 389-0300
Website
Were heading out today to Blue Island to check out the historic Cook County suburbs original Italian grocer. From it's very beginning up until now Blue Island has been a very diverse town with a few of the blue collar favorites from when it was a thriving railroad town still around. These old time neighborhood establishments along with a history that traces back to the 1830's give Blue island an authentic feel you just don't get when visiting many other Chicagoland suburbs. Steffanelli & Sons opened up in 1975 and are still providing the people of the area with all their Italian grocery needs as well as some great options for a quick lunch.
A neighborhood favorite in Blue Island
Located on Main Street in Blue Island they also have a spot in Lockport, IL. Originally Calabria Imports which is now in Beverley, the people at Stefanelli are the family members who stayed behind and changed the name. Once you walk inside it's a clean nice sized grocery store with the shelves stocked with Italian goods. In back is the deli/lunch counter where you can get sliced meats for your fridge or maybe some of their homemade Italian sausage or if you cant stand to wait they make sandwiches to go too. Lets take a little look around.
Very nice selection of quality goods
I've only been to Stefanelli once and made sure I got a little taste of it all. Aside from some sausage (very good) that I bought to make at my place I also went with not one but two of their sandwiches. In Chicago, especially the southside and surrounding suburbs, you might encounter a "Freddy" on the menu at an Italian joint. It's nothing too crazy but still unique to the city. It's a Italian sausage patty placed on a sub roll then topped with marinara sauce, sauteed green peppers and melted mozzarella (giardiniera an option). They are a lunch staple around this way.
A Freddy sandwich from Stefanelli & Son's
I had eaten a few Freddy's in my lifetime before I knew they were a fixture for some and just like the 'Big Baby' cheeseburgers had caught on within this part of the city. The same man that taught me about those Big Baby's wrote a post on the Freddy sandwich over at LTH which is great. I'd eaten these sausage sandwiches before while hanging out in Beverley with my cousins in my youth but forgot about them along the way. Rene G, the man who wrote the post, liked the Freddy at Stefanelli & Son's best and I agree that it is very good. The sausage is well spiced and grilled as opposed to griddled which makes for some more good flavor.
The insides
Then there's also the good old Italian sub which they also do justice too. There are endless options for an Italian sub but not nearly as many options for one as good as those at Stefanelli.
The Italian Sub
Because of the high quality Italian deli meats and attention to detail along with wanting to do it right they are able to make a mean sandwich. As I ate this I remember thinking how this place might be considered the best if it was anywhere near the buffoons of the food globe who decide what the cities best is based on three or four neighborhoods. Just thinking about it as I post this has me planning a trip back at some point soon. Not much else to say expect look at the picture below, that about proves it. No?
The insides
Stefanelli & Sons
13012 S Western Ave
Blue Island, IL 60406
(708) 389-0300
Website
Friday, November 25, 2011
Thanksgiving Turkey Leftovers
--Tailgatin' and how to make mofos start playa hatin' (Recipes)
Hello all, I hope everyone had a wonderful Thanksgiving holiday and well while enjoying it. Now it's time for the shopping season so I know many family folk out there are going to be busy this Christmas season. So I have one more thing for y'all to be thankful for. The perfect recipes (that arent soups or gumbos) for your leftover turkey from Thanksgiving. The first one is the obvious one to many and in my opinion the best way to enjoy the leftovers and that's as a sandwich. With there being so many ways to make a turkey sandwich the toppings options on top of the turkey are endless. My favorite way to eat them is the simple simplicity of the slider.
Leftover Thanksgiving Turkey Sliders
Ingredients
- Whatever you have as far as leftovers incl. Turkey
- Mini Rolls such as Hawaiian or potato
Directions
1) Build your sandwich your way
I like to use a couple slices of turkey breast with some stuffing* on top of that. Then on go some mashed potatoes topped with gravy then some bacon garlic brussel spouts followed by cranberry sauce. All of this is served warm on the sandwich although its good too if the cranberries are cold.
Note* For these to be real turkey sliders you have to have made White Castle stuffing for Bird Day. Although your family favorite stuffing will work just fine.
Turkey Sliders for leftovers
________________________________________
Mom's Turkey Divan
No my mom didn't create this dish. I imagine that at some point she saw a recipe for it and said "that look's easy" and made it one night back in my youth. You cant blame her for that because it was probably at a time she was busy as could be with four kids and the Christmas season here before Thanksgiving even leaves. This is childhood comfort food for me but if you you dont have any major beefs with any of the main ingredients you should like this almost effortless hearty dish. It's great for those of us in the cold weather states.
Ingredients
- Leftover Turkey (about a layer of a casserole dishes worth)
- 1 bag of Pepperidge Farm Herb Seasoned Stuffing
- 2 cups cooked broccoli cuts
- 1/2 cup cooked, chopped celery
- 1 cup shredded cheddar cheese
- 1 can or cans worth of cream of...soup (your choice)
- 1/2 cup milk
Directions
1) Layer baking dish with stuffing and then add the milk and celery. Add the turkey and then broccoli followed by the cheese. Pour the can of soup over all that and bake at 350 until done (about 30-40 minutes).
Turkey Divan Stuffing
Very tasty and easy to make
________________________________________
See ya next time @chibbqking
Hello all, I hope everyone had a wonderful Thanksgiving holiday and well while enjoying it. Now it's time for the shopping season so I know many family folk out there are going to be busy this Christmas season. So I have one more thing for y'all to be thankful for. The perfect recipes (that arent soups or gumbos) for your leftover turkey from Thanksgiving. The first one is the obvious one to many and in my opinion the best way to enjoy the leftovers and that's as a sandwich. With there being so many ways to make a turkey sandwich the toppings options on top of the turkey are endless. My favorite way to eat them is the simple simplicity of the slider.
Leftover Thanksgiving Turkey Sliders
Ingredients
- Whatever you have as far as leftovers incl. Turkey
- Mini Rolls such as Hawaiian or potato
Directions
1) Build your sandwich your way
I like to use a couple slices of turkey breast with some stuffing* on top of that. Then on go some mashed potatoes topped with gravy then some bacon garlic brussel spouts followed by cranberry sauce. All of this is served warm on the sandwich although its good too if the cranberries are cold.
Note* For these to be real turkey sliders you have to have made White Castle stuffing for Bird Day. Although your family favorite stuffing will work just fine.
Turkey Sliders for leftovers
________________________________________
Mom's Turkey Divan
No my mom didn't create this dish. I imagine that at some point she saw a recipe for it and said "that look's easy" and made it one night back in my youth. You cant blame her for that because it was probably at a time she was busy as could be with four kids and the Christmas season here before Thanksgiving even leaves. This is childhood comfort food for me but if you you dont have any major beefs with any of the main ingredients you should like this almost effortless hearty dish. It's great for those of us in the cold weather states.
Ingredients
- Leftover Turkey (about a layer of a casserole dishes worth)
- 1 bag of Pepperidge Farm Herb Seasoned Stuffing
- 2 cups cooked broccoli cuts
- 1/2 cup cooked, chopped celery
- 1 cup shredded cheddar cheese
- 1 can or cans worth of cream of...soup (your choice)
- 1/2 cup milk
Directions
1) Layer baking dish with stuffing and then add the milk and celery. Add the turkey and then broccoli followed by the cheese. Pour the can of soup over all that and bake at 350 until done (about 30-40 minutes).
Turkey Divan Stuffing
Very tasty and easy to make
________________________________________
See ya next time @chibbqking
Tuesday, November 22, 2011
5 More Tacos...
-Eating like a Mayan King in the Windy City
Chicago is well known for our Pizza, Hot Dogs, Italian Beefs and a few other treats native to the city. No tacos arent indigenous to Chicago but they can be found on pretty much each and every block in all sorts of styles. Chicago is one of the best places in the world (outside of Mexico) to eat Mexican cuisine. It would be impossible to make a special trip to each and every taqueria in town but I try as many as I can, especially ones that for one reason or another stand out. So here are five more tacos spots from Chicagoland to which I have been.
________________________________________
Big Star Taco Lounge
Chicago's most trendiest taqueria located in Bucktown
Despite the fact you have never seen a post on Big Star here on the site, that doesn't mean I don't like. First off I'm still waiting on time to get up some of my favorite food spots in Chi, so just because they haven't been featured doesn't mean I don't get there. While I'm the first to admit I'm not Bucktown's biggest fan, I'll also be the first to admit Big Star does it right. The popular stop for whiskey and tacos has been a hit with residents since they first opened two years ago. The menu is small and that allows them to do it well. On top of tacos they offer Sonoran Hot Dogs, a chicken tostada, salad and chips and guac too. The tacos are my go-to but the tostada is great too. Consistency has varied over time but it's usually better than good.
Big Star Chicken Tostada
The taco menu at Big Star has a little bit of it all with the exception of a beef/steak stuffed one. I think the fish taco is just ok and I'm not a Veg-Head so I never get the offerings with no meat. For me I tend to get the same two each and every time. While the al pastor is not cut from a spit the authentic and much preferred way, it's still very good. In fact it's the best pastor I have had that wasn't freshly cut. Perfectly crisped and well seasoned I enjoy the pineapple on top and eat these monthly. Then theres the tacos de panza, pork belly tacos, how can these not be good? They're great when they're on when super crispy and one of my favorite tacos in the city.
Taco Al Pastor (L) Taco De Panza (R)
________________________________________
Carniceria La Villa #2
On Grand ave in the Belmont Cragin neighborhood
Of the 1000's of taquerias in Chicagoland, many of them double as butcher shops/grocers. It's hard to go a block in the heavier Mexican populated parts of town without passing one of these neighborhood groceries. It makes sense when everything they need to make a meal is stocked in store and many Mexicans and folks from all races for that matter who are from the working class enjoy a few tacos for lunch. I tried the skirt steak tacos from La Villa #2 this past summer and got a real nice bang for my buck. The steak wasn't char grilled fresh but it did have a nice char taste and some juiciness left. At under $5 for two these were something I'd eat often if I lived near there.
Dos tacos de carne asada y queso, onions, cilantro
________________________________________
Super Tacos
At Manheim Road and Lake Street in Stone Park, IL
I passed by Super Tacos and noticed it for the cool looking old school building it sits in. Then I saw the 'tacos al pastor' sign seen on the window in the pic above and I pulled in to try them. You can see the fresh spit of meat they advertise and it was a pleasant surprise to also see the spit in motion as I entered.
Spit Roasted Pork Meat
Unfortunately that's about where the good signs stopped. Despite the roast being in place the men behind the counter never shaved the meat for my taco off of it. The place wasn't busy and it really should of been done the real way because then it might of been a good taco. Instead it was most likely cut off hours or maybe a day or two before my arrival and then reheated on the flattop and served dry with little goodness. The best places for al pastor are the ones that do it right which takes time, there are no shortcuts with it.
Tacos al pastor from Super Tacos
________________________________________
Lauro's Tacos
On 26th Street in the Little Village neighborhood
When you take a drive down 26th street (South Lawndale) you can be taken to Mexico after just a couple blocks of riding. The Little Village or La Villita neighborhood is actually one of the cities largest communities with 1,000's of business that make their home there. Nowadays its predominantly Mexican and is also known as "Mexico of the Midwest". I couldn't tell you how many taquerias there are in La Villita but I can promise theres almost too many to try solo. I was attracted into Lauro's when I saw they do handmade tortillas.
Chili Rellano Taco
It is somewhat surprising that considering how many Mexican restaurants Chicago has that only so few do tortillas in house. But the (legit) reason for this is Chicago also has something like 6 or 7 tortilla factories all of which play a huge role in the local economy. Most taquerias and carnicerias get them delivered daily and their still warm when they use or sell them. But I still like a thicker handmade tortilla and Lauro's had those. They were very good and I liked the chili rellano taco very much. However the other fillings (steak and Tripa) were just ok. This is the biggest problem with the countless places the city has to offer, many of them are just average. But this is no different than anywhere else. The reason the alright places are just average is because there's so many places for great ones. What I'm trying to say is the average taco joint in Chicago would be one of the better ones in many other spots.
Carne Asada (L) and Tripas (R) Tacos
________________________________________
Taqueria Ochoa
On 47th Street in Back of the Yards
Another one of the cities more ethnic and interesting streets to chow is 47th street. Stretching from Hyde Park all the way west you'll come across all sorts of different cuisine from all sorts of varying backgrounds. There's a couple stretches along 47th that are full of Mexican flare and I tried Taqueria Ochoa along one of them last spring. What got me in was their specialty of al pastor but I was saddened when I went in and there was no spit. I still opted to try one and instead also got one of their other forte's a taco de cabeza or 'head taco' too. The al pastor was ok. It wasn't a Sat. or Sun. so I would hope maybe they do a real spit on weekends and this meat was leftover and previously shaved off.
Taco al Pastor
The cabeza was actually pretty good, once you get past the fact it's the cows head your eating. It's steamed and rich in flavor making it perfect for a taco. Throw it in a tortilla and add on some onions and cilantro and a squirt of salsa and you got a meal. What really intrigued me though was the fact they serve carne en su jugo (on WKDS only) and traditionally the broth for this Jaliscan soup is made with the head of the cow and the meat is shredded and used in the soup. Now that cold weather is back it's my plan to get back and try that. Do stay tuned.
Taco de Cabeza from Taqueria Al Ochoa
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Big Star
1531 N. Damen Avenue
Chicago, IL 60622
(773) 235-4039
Carnicería La Villa #2
5800 W. Grand ave
Chicago, IL 60639
(773) 622-5453
Super Taco
1500 N. Manheim Road
Stone Park, IL 60165
(708) 223-2245
Lauro's Tacos
3443 W. 26th Street
Chicago, IL 60623
(773) 823-1554
Taqueria Ochoa
4151 W. 47th Street
Chicago, IL 60632
(773) 273-5144
Chicago is well known for our Pizza, Hot Dogs, Italian Beefs and a few other treats native to the city. No tacos arent indigenous to Chicago but they can be found on pretty much each and every block in all sorts of styles. Chicago is one of the best places in the world (outside of Mexico) to eat Mexican cuisine. It would be impossible to make a special trip to each and every taqueria in town but I try as many as I can, especially ones that for one reason or another stand out. So here are five more tacos spots from Chicagoland to which I have been.
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Big Star Taco Lounge
Chicago's most trendiest taqueria located in Bucktown
Despite the fact you have never seen a post on Big Star here on the site, that doesn't mean I don't like. First off I'm still waiting on time to get up some of my favorite food spots in Chi, so just because they haven't been featured doesn't mean I don't get there. While I'm the first to admit I'm not Bucktown's biggest fan, I'll also be the first to admit Big Star does it right. The popular stop for whiskey and tacos has been a hit with residents since they first opened two years ago. The menu is small and that allows them to do it well. On top of tacos they offer Sonoran Hot Dogs, a chicken tostada, salad and chips and guac too. The tacos are my go-to but the tostada is great too. Consistency has varied over time but it's usually better than good.
Big Star Chicken Tostada
The taco menu at Big Star has a little bit of it all with the exception of a beef/steak stuffed one. I think the fish taco is just ok and I'm not a Veg-Head so I never get the offerings with no meat. For me I tend to get the same two each and every time. While the al pastor is not cut from a spit the authentic and much preferred way, it's still very good. In fact it's the best pastor I have had that wasn't freshly cut. Perfectly crisped and well seasoned I enjoy the pineapple on top and eat these monthly. Then theres the tacos de panza, pork belly tacos, how can these not be good? They're great when they're on when super crispy and one of my favorite tacos in the city.
Taco Al Pastor (L) Taco De Panza (R)
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Carniceria La Villa #2
On Grand ave in the Belmont Cragin neighborhood
Of the 1000's of taquerias in Chicagoland, many of them double as butcher shops/grocers. It's hard to go a block in the heavier Mexican populated parts of town without passing one of these neighborhood groceries. It makes sense when everything they need to make a meal is stocked in store and many Mexicans and folks from all races for that matter who are from the working class enjoy a few tacos for lunch. I tried the skirt steak tacos from La Villa #2 this past summer and got a real nice bang for my buck. The steak wasn't char grilled fresh but it did have a nice char taste and some juiciness left. At under $5 for two these were something I'd eat often if I lived near there.
Dos tacos de carne asada y queso, onions, cilantro
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Super Tacos
At Manheim Road and Lake Street in Stone Park, IL
I passed by Super Tacos and noticed it for the cool looking old school building it sits in. Then I saw the 'tacos al pastor' sign seen on the window in the pic above and I pulled in to try them. You can see the fresh spit of meat they advertise and it was a pleasant surprise to also see the spit in motion as I entered.
Spit Roasted Pork Meat
Unfortunately that's about where the good signs stopped. Despite the roast being in place the men behind the counter never shaved the meat for my taco off of it. The place wasn't busy and it really should of been done the real way because then it might of been a good taco. Instead it was most likely cut off hours or maybe a day or two before my arrival and then reheated on the flattop and served dry with little goodness. The best places for al pastor are the ones that do it right which takes time, there are no shortcuts with it.
Tacos al pastor from Super Tacos
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Lauro's Tacos
On 26th Street in the Little Village neighborhood
When you take a drive down 26th street (South Lawndale) you can be taken to Mexico after just a couple blocks of riding. The Little Village or La Villita neighborhood is actually one of the cities largest communities with 1,000's of business that make their home there. Nowadays its predominantly Mexican and is also known as "Mexico of the Midwest". I couldn't tell you how many taquerias there are in La Villita but I can promise theres almost too many to try solo. I was attracted into Lauro's when I saw they do handmade tortillas.
Chili Rellano Taco
It is somewhat surprising that considering how many Mexican restaurants Chicago has that only so few do tortillas in house. But the (legit) reason for this is Chicago also has something like 6 or 7 tortilla factories all of which play a huge role in the local economy. Most taquerias and carnicerias get them delivered daily and their still warm when they use or sell them. But I still like a thicker handmade tortilla and Lauro's had those. They were very good and I liked the chili rellano taco very much. However the other fillings (steak and Tripa) were just ok. This is the biggest problem with the countless places the city has to offer, many of them are just average. But this is no different than anywhere else. The reason the alright places are just average is because there's so many places for great ones. What I'm trying to say is the average taco joint in Chicago would be one of the better ones in many other spots.
Carne Asada (L) and Tripas (R) Tacos
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Taqueria Ochoa
On 47th Street in Back of the Yards
Another one of the cities more ethnic and interesting streets to chow is 47th street. Stretching from Hyde Park all the way west you'll come across all sorts of different cuisine from all sorts of varying backgrounds. There's a couple stretches along 47th that are full of Mexican flare and I tried Taqueria Ochoa along one of them last spring. What got me in was their specialty of al pastor but I was saddened when I went in and there was no spit. I still opted to try one and instead also got one of their other forte's a taco de cabeza or 'head taco' too. The al pastor was ok. It wasn't a Sat. or Sun. so I would hope maybe they do a real spit on weekends and this meat was leftover and previously shaved off.
Taco al Pastor
The cabeza was actually pretty good, once you get past the fact it's the cows head your eating. It's steamed and rich in flavor making it perfect for a taco. Throw it in a tortilla and add on some onions and cilantro and a squirt of salsa and you got a meal. What really intrigued me though was the fact they serve carne en su jugo (on WKDS only) and traditionally the broth for this Jaliscan soup is made with the head of the cow and the meat is shredded and used in the soup. Now that cold weather is back it's my plan to get back and try that. Do stay tuned.
Taco de Cabeza from Taqueria Al Ochoa
________________________________________
Big Star
1531 N. Damen Avenue
Chicago, IL 60622
(773) 235-4039
Carnicería La Villa #2
5800 W. Grand ave
Chicago, IL 60639
(773) 622-5453
Super Taco
1500 N. Manheim Road
Stone Park, IL 60165
(708) 223-2245
Lauro's Tacos
3443 W. 26th Street
Chicago, IL 60623
(773) 823-1554
Taqueria Ochoa
4151 W. 47th Street
Chicago, IL 60632
(773) 273-5144
Friday, November 18, 2011
French Onion Soup @ Home
--Tailgatin' and how to make mofos start playa hatin' (Recipes)
As any meatball American would tell me I'm not supposed to like anything about the French. But you gotta give it to them on their classic dishes in the kitchen including one of my favorite soups. French Onion Soup is something I usually order out and it can either be really good or very bad. If your at a steakhouse or very good classic French bistro it's usually great but other places it varies. I decided to go ahead and dip into the 2-3 day process of making a real deal batch of it. The most important part is the beef broth. So for this I made my own which is pretty easy.
Ingredients for Beef Stock
-3 lbs beef neck bones
-2 lbs beef soup bones
-Quartered Onion, Celery and Carrots
-Water and regular old canned beef broth
-S&P
Directions for stock
1) Take your beef soup bones and place them on a oiled baking dish and cook them at 350 for an hour.
2) Start out by lubing the bottom of a pan and proceeding to brown the beef neck bones on each side and then set aside.
Browning
Beef Neck Bones
Note: You can eat the meat off the beef neckbones as a snack or use it in another dish as I did.
2) Once the neckbones are browned and removed add water little by little to pot and scrape off the black bits on the bottom and then add the soup bones and half water and the other half beef stock to your pot (use a bigger pot and fill it 3/4 way). Proceed to add the quartered onions, carrots and celery as well as the salt and pepper and bring to an almost boil and then turn the heat down and let it simmer for at least 4-5 hours.
Note: It's best to let your stock sit overnight which is why you should always make the broth a day or two ahead. After it sits in the fridge for a few hours a layer of fat will form on top. Remove this but save it for cooking.
Ingredients for French Onion Soup
3 tablespoons butter (quartered)
2 tablespoons rendered beef fat
8 large yellow onions (halved and sliced)
2 cups water , plus extra for deglazing
1/2 cup dry sherry
2 cups low-sodium chicken broth
6 cups beef broth
6 sprigs fresh thyme (tied with kitchen twine)
1 bay leaf
2 tablespoons paprika
Salt and Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
Shredded Gruyère cheese (about 3 1/2 cups)
Please Note: I used what I liked from two recipes including one from LTHforum via Cook's Illustrated and the other from what's said to be the recipe for Barr's (St. Louis) French Onion Soup.
Directions
1) Preheat oven to 400, with rack in lower-middle position. Spray the inside of a dutch oven with nonstick spray. Add beef fat, butter, onions and 1tsp salt. Cook for an hour, covered, and then remove and stir, scraping the pot. Put it back in the oven with the lid off just a bit and cook for another 90-105 minutes, scraping at the hour mark, until the onions are brown and very soft.
Onions just added in
2) Remove the pot, put it over medium-high heat, and keep cooking for about 15-20 minutes, or until all the onions brown and the liquid evaporates. Keep cooking for another 6-8 minutes until you have a dark crust on the bottom, and then add 1/4 cup water and deglaze. Repeat this deglazing/evaporating process two or three times, and then stir in the sherry and let it cook until it evaporates again.
Onions just about ready
3) Add all the broth, two cups of water, thyme, bay leaf, and 1/2 tsp salt and deglaze again. Bring to a simmer over high heat, and then reduce the heat back down and let it simmer (covered) for 30 minutes. Throw away the herbs and season with S&P.
French Onion Soup ready for serving
4) To make the croutons, bake the baguette slices on a cookie sheet in a 400 degree oven for about 10 minutes, until dry and golden.
Soup in the bowl before bread and cheese
Before the layer of cheese goes on top
5) Fill broiler-safe crocks with soup, top with baguette slices, sprinkle with gruyere, and broil for about 3-5 minutes until the cheese is melted bubbly, and then let it cool for another five minutes.
French Onion Soup: Good to go
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Bonus chibbqking Original Recipe
Beef Neckbone Poutine
Ingredients
- Meat removed from beef neckbones
- 3 large Idaho Potatoes
- 1 Onion (diced)
- Shredded cheese of your choice
- Beef Gravy
- Salt & Pepper
Directions
1) Bake the potatoes until done and let cool in fridge. Then make your beef gravy. I made mine from the beef fat rendered from the stock using a traditional recipe for gravy.
2) When ready to make take the potatoes out and dice them up and then do the same with the onion. Sautee a frying pan and then add the onion and cook for five minutes. When onion starts browning add the diced potaotes and let them get crispy on the edges and then add the neckbone meat and salt and pepper and cook another five minutes.
A different take on a French Canadian favorite
3) Two minutes before you turn off the heat, add the cheese and toss it around. Add desired amount onto each plate and then top it with gravy.
chibbqking Beef Neckbone Poutine
________________________________________
See ya next time @chibbqking
As any meatball American would tell me I'm not supposed to like anything about the French. But you gotta give it to them on their classic dishes in the kitchen including one of my favorite soups. French Onion Soup is something I usually order out and it can either be really good or very bad. If your at a steakhouse or very good classic French bistro it's usually great but other places it varies. I decided to go ahead and dip into the 2-3 day process of making a real deal batch of it. The most important part is the beef broth. So for this I made my own which is pretty easy.
Ingredients for Beef Stock
-3 lbs beef neck bones
-2 lbs beef soup bones
-Quartered Onion, Celery and Carrots
-Water and regular old canned beef broth
-S&P
Directions for stock
1) Take your beef soup bones and place them on a oiled baking dish and cook them at 350 for an hour.
2) Start out by lubing the bottom of a pan and proceeding to brown the beef neck bones on each side and then set aside.
Browning
Beef Neck Bones
Note: You can eat the meat off the beef neckbones as a snack or use it in another dish as I did.
2) Once the neckbones are browned and removed add water little by little to pot and scrape off the black bits on the bottom and then add the soup bones and half water and the other half beef stock to your pot (use a bigger pot and fill it 3/4 way). Proceed to add the quartered onions, carrots and celery as well as the salt and pepper and bring to an almost boil and then turn the heat down and let it simmer for at least 4-5 hours.
Note: It's best to let your stock sit overnight which is why you should always make the broth a day or two ahead. After it sits in the fridge for a few hours a layer of fat will form on top. Remove this but save it for cooking.
Ingredients for French Onion Soup
3 tablespoons butter (quartered)
2 tablespoons rendered beef fat
8 large yellow onions (halved and sliced)
2 cups water , plus extra for deglazing
1/2 cup dry sherry
2 cups low-sodium chicken broth
6 cups beef broth
6 sprigs fresh thyme (tied with kitchen twine)
1 bay leaf
2 tablespoons paprika
Salt and Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
Shredded Gruyère cheese (about 3 1/2 cups)
Please Note: I used what I liked from two recipes including one from LTHforum via Cook's Illustrated and the other from what's said to be the recipe for Barr's (St. Louis) French Onion Soup.
Directions
1) Preheat oven to 400, with rack in lower-middle position. Spray the inside of a dutch oven with nonstick spray. Add beef fat, butter, onions and 1tsp salt. Cook for an hour, covered, and then remove and stir, scraping the pot. Put it back in the oven with the lid off just a bit and cook for another 90-105 minutes, scraping at the hour mark, until the onions are brown and very soft.
Onions just added in
2) Remove the pot, put it over medium-high heat, and keep cooking for about 15-20 minutes, or until all the onions brown and the liquid evaporates. Keep cooking for another 6-8 minutes until you have a dark crust on the bottom, and then add 1/4 cup water and deglaze. Repeat this deglazing/evaporating process two or three times, and then stir in the sherry and let it cook until it evaporates again.
Onions just about ready
3) Add all the broth, two cups of water, thyme, bay leaf, and 1/2 tsp salt and deglaze again. Bring to a simmer over high heat, and then reduce the heat back down and let it simmer (covered) for 30 minutes. Throw away the herbs and season with S&P.
French Onion Soup ready for serving
4) To make the croutons, bake the baguette slices on a cookie sheet in a 400 degree oven for about 10 minutes, until dry and golden.
Soup in the bowl before bread and cheese
Before the layer of cheese goes on top
5) Fill broiler-safe crocks with soup, top with baguette slices, sprinkle with gruyere, and broil for about 3-5 minutes until the cheese is melted bubbly, and then let it cool for another five minutes.
French Onion Soup: Good to go
________________________________________
Bonus chibbqking Original Recipe
Beef Neckbone Poutine
Ingredients
- Meat removed from beef neckbones
- 3 large Idaho Potatoes
- 1 Onion (diced)
- Shredded cheese of your choice
- Beef Gravy
- Salt & Pepper
Directions
1) Bake the potatoes until done and let cool in fridge. Then make your beef gravy. I made mine from the beef fat rendered from the stock using a traditional recipe for gravy.
2) When ready to make take the potatoes out and dice them up and then do the same with the onion. Sautee a frying pan and then add the onion and cook for five minutes. When onion starts browning add the diced potaotes and let them get crispy on the edges and then add the neckbone meat and salt and pepper and cook another five minutes.
A different take on a French Canadian favorite
3) Two minutes before you turn off the heat, add the cheese and toss it around. Add desired amount onto each plate and then top it with gravy.
chibbqking Beef Neckbone Poutine
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See ya next time @chibbqking