Blizzard Breakfast's

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Well in case you live in a basement and hibernate there all winter never leaving or peaking out the window once, in case that is you or you live in Florida, you most likely know there's been some blizzards here in the USA in the winter of 2010-11. In fact we just had a massive one pass thru Chicago that pretty much shut the city down for a day and a half. People were so scared of the overhyped news that they were clearing out grocery stores as if Armageddon was coming. C'mon people, we live in Chicago, snow and even lots of it is not something new. Albeit it was a damn big snowstorn with thunder, lightning and the whole nine yards. I'm sorry but if you're one of the idiots that got caught on Lakeshore Drive and is now blaming the city, well your a fool. Maybe if you didn't do all your shopping at American Stupid, where it obviously rubs off on ya, then maybe you would of realized that LSD was the last place you wanted to be when the storm hit us. So unless you live in the lake, there were plenty of other ways home and you chose the stupid way. Sorry but that's on you.


Northbound on Lakeshore Drive during the snowstorm (pic from: chicagofree.info)

So anyway now that I got the idiots outta the way lets get to the food. Well in blizzards like these one's we've had around the country you cant do much. I never even went to the grocery store and thus I was working with what I had as far as making meals during the aftermath. So I went into my fridge and this is what was concocted in my kitchen the day I was stuck inside on a snow day. I don't know why but I like breakfast most on days like these.
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Breakfast Sausage Sliders


The patty getting its color

Ingredients

- 1 package loose breakfast sausage
- 1 container of Pillsbury breakfast biscuits
- egg's for frying
- American cheese for topping
- butter


Sausage patty fried up and ready

Directions

1) Start off by cooking the biscuits according to to the package instructions. Then start making 1/4 pound balls of meat with the sausage, make enough patties so that you have enough sliders for all, one patty per slider. Butter up a flattop pan and throw the balls of sausage into it when ready. Take a heavy flat pan or spatula or anything that you can put a little force into and smash the sausage patty down as much as you can so it looks like that seen in the pic up above.

2) When all the sausage patties are made put them on a plate with a paper towel beneath them and then cook your eggs you your liking, I do mine fried. One minute before you take the egg off, put the patty on top followed by the slice of cheese and let it sit until it melts. Put it all into a biscuit and enjoy.


Breakfast sausage sliders
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Denver Wiener Scramble

So I would guess that 3 out of 5 US households have Oscar Meyer wieners in their fridge. Personally I am not a fan of Child's play hot dogs but I do use them in my bbq baked beans recipe which can be found HERE. These dogs are crucial for my beans and its flavor profile so I do have them buried at the bottom of my fridge from time to time. I came up with this during the blizzard after I ransacked my refrigerator. Since most people also usually have eggs and bell peppers and onions, this is a good recipe for the starving.

Ingredients

- 2/3 Oscar Meyer wieners
- 3 eggs for scrambling
- about a cup of chopped onion/bell peppers
- some minced garlic
- shredded cheese (optional)

Directions

1) Start off by cutting down the wieners into diced pieces. When that's done, throw some oil into the pan and saute the hot dogs and veggies for seven minutes or until done and then remove the mixture into a bowl.


The insides of my scramble

2) Add more butter to the pan and take your scrambled egg mixture and make the eggs in the pan. Just before ready add the bowl of meat and veggies in with the eggs and top it with cheese and enjoy.


Denver Wiener Scramble
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Shrimp & Grits

I love me some shrimp and grits and although this is a typical breakfast/brunch in the south, it's what i had for dinner the night of the blizzard. I'll eat shrimp and grits anytime of the day however, its always good ya know? Over the years I've experimented with a few different recipes and last year I tried one from Serious Eats and it became my go to when I want some shrimp and grits. Nick Kindelsperger hooked this one up! I love it. Her is some video of it.


Shrimp and Grits from Serious Eats (Recipe HERE)
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See ya next time on S'C'&C.

Miller's Pub

-Grubbing in Chicago
Where everyone eats.

Today is the day we finally head downtown over to Wabash and Adams and take a visit to the Chicago institution that is Miller's Pub. This place is classic old school downtown Chicago. Miller's is a large place with a full service bar that extends from front to back and serves drinks until 4am everyday. It also has a large two story dining area with booths and all where drinks are served by waiters and waitresses until close and food can ordered until 2am. It's the quintessential host 'em all type spot, you'll find as diverse a crowd as any inside there and the place is always occupied by diners and drinkers with many doing both. this is a spot that has really grown from it's first day to where it is now.


Since 1935. Located downtown on Wabash ave

Miller's Pub is one of my favorite places to drink in all of Chicago. I love the vibe and feel of old places like this, most of which are fading fast. It was in 1950 that three Greek brother's, the Gallios, bought Miller's Pub from it's original owners the Miller Brothers. The name renamed the same due to the fact the brothers had put every penny of theirs into the purchase of the pub and had nothing left to change the sign. Over time it's become a great place to drink that serves really good bar food and also a beloved piece of Chicago history. The brothers became successful with their hard work ethic and great food and fun offered and by 1972 owned three spots along Wabash with Miller's being the focal point. It was in 1989 that Miller's moved from it's original location due to to the buildings renovation. They moved into one of their other restaurants called Vannie's at 134 s. Wabash and it's been like this since.


The view opposite the bar

As the website tells their story "Over the years they (the brothers) imprinted not only their work ethic but their personalities on the pub. It became one of the most famous late-night spots Chicago had to offer, where on any night of the week an average couple out on-the-town might find Marilyn Monroe or Mayor Daley in the booth next to them. Chicago baseball legends Bill Veeck and Harry Caray were regular customers and became lifelong friends of the family. Jimmy Durante never came to town without stopping by for some figs & cream- he didn’t drink. Bob Fosse’s dancers spent many post-show evenings- that lasted into mornings- at the back of the bar."


You'll find all sorts of celeb portraits along the walls

The drinks are very good at Miller's with some nice brews being offered on tap as well as a few house special cocktails. The menu is extensive to say the least, and it has to be because there's people in here eating from 11:30a until they stop serving food at 2a. Some diners are stopping in for breakfast before an important meeting while others are in there for a celebration involving food and shots. I get to Miller's when I can and was there a couple times recently and was able to order a few items other than my usual. I had some wonderful New Years Eve daytime fun at Miller's this past NYE when I stopped in for lunch and some matinee Chicago Bull's basketball and drinks with good friends. I finally got try the corned beef hash which is a house made blend. I thought it was pretty good, not the best but I would have their blend again another time no problem. It was great before a day of drinking.


Miller's Pub corned beef hash

Miller's is the type of place that's great to go to with a group. They can host most parties and have a fully stocked bar with TV's with sporting action on them and a menu that can please everyone from kids to grandmas. Categories from the menu include the usual appetizers, salads and desserts along with a seafood section, Italian, ribs, steaks and chops, prime rib, burgers, deluxe sandwiches and breakfast like eggs and omelets. My lovely lady friend got the Wisconsin fish fry lake perch on NYE. Lucky me, she wanted to order something I wanted to try. It comes with lake (not ocean) perch and true to Wisconsin style also a potato pancake and cole slaw. We both thought it was ok, not something worth ordering again with the other great eats however. They also have a pub style fish n' chips made with cod, I have not tried that.


Wisconsin style fish fry with lake perch and potato pancake

Item's that I will order again are all featured below. I haven't tried most of the menu it's so big but these are the things I have gotten on a few occasions. Miller's does a real nice prime rib. Basically everything you would expect from a place with this vibe and style you can get one served as a platter or also open faced on top a piece of bread like a sandwich. Chicago is a meat town and your not going to find a bad prime rib in most places as is the case with Miller's. They come served with a side and salad or soup along with gravy and horseradish sauce. Nice way to spend your day, with a few cocktails too.


Prime Rib

Another one of my go to's, especially over Wintertime is their chicken pot pie. I love pot pie but you just don't see it on too many menus and I no longer eat the frozen ones but I loved them when I was at college in Wisconsin. Chicken pot pie can also be really good or really bad and Miller's is one of the best I know of in Chicago. This is one of my favorite eats during the day during winter in Chicago. Parking is not easy at Miller's but spots are more readily available with the meters there now and it is right off a handful of the train lines at the Adams/Wabash stop.


Chicken Pot Pie is available at Miller's until 4p daily

Miller's does a hearty version which is one of the house specialty's. You wont it on their online menu since they only serve it until 4p. This is because they don't use frozen store bought pot pie, theirs is homemade. It's a rich blend of chicken chunks which you get plenty of along with carrots and peas. The gravy is just right in texture and this does the job on a cold winter day. If you really want to warm up, have a bourbon or two with your pie. Anyone else know a great place that serves up a mean pot pie? Let me know por favor.


The insides of the pot pie

Miller's pub calls itself "Famous for Canadian Baby Back Ribs" but I'm here to tell it should be something else. I mean after all, what are Canadian ribs? and why are they the famous eats at a Greek owned pub? It's frigid cold with high winds and snowfall covering anything that's not taller than 10 feet in Canada almost eight months out of the year, eh. Well anyway all Canadian ribs are is Chicago style tavern ribs which are baked baby backs slathered in a sweet BBQ sauce, it's not me nor most's in this city's style anymore but this was how ribs were enjoyed back in the day so they say. So whats the menu item that is a must order in my book? Well that would be the Greek burger. I would say it's a good call to order it at a Greek owned tavern ya know? This is one of if not my favorite bar burgers in the city. It's really damn good.


The Greek burger from Miller's Pub

Miller's takes a fresh ground beef patty which has bell peppers, red onions and parsley patted into it and cooks your burger to order. It is then topped with sliced black olives and feta cheese and goes onto a tasty and sturdy bun which holds up well to the juicy patty your going to taste with each bite. The burger is served as a platter and comes with steak fries, cole slaw, lettuce, tomato and a pickle spear. The fries are ok but they do have their own house steak sauce at each table and I like to dip them into that but its all about the burger here. When I say "bar burger" I'm talking about a 10-12 oz patty (or larger) cooked fresh and to your liking which is how the best bars serve their burgers. Miller's is not only an amazing bar burger but it's gotta be one of the best burgers in downtown Chicago and the best in town around that way or anywhere after midnight. Miller's is one of those rare spots in the downtown area that's loved by all locals and tourists alike. Check it out and enjoy a piece of old Chicago.


Juicy Greek goodness is how I can describe it...

Miller's Pub
134 South Wabash Ave
Chicago, IL 60603
(312) 263-4988
Website

Super Recipes for Super Bowl XLV

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

If you come looking for Super Sunday recipe ideas you need look no further. Despite conference championship Sunday being tough on me and Da Bears and having to listen to idiots question our QB's toughness, I am as always excited for Super Sunday. In the 3rd annual chibbqking Super Recipe post we go with a regional feel and cook up some popular recipes from different parts of the country including a few straight outta Texas where Super Bowl XLV will be played.

2010 Recipe Index (In Listed Order)

Baked Beans

Tex-Mex Chorizo Casserole
Asparagus Roll Ups
Shrimp & Chorizo Skewers
American Chop Suey
Baked Mostaccioli
Fresh Fried Lake Perch
Cowboy Chili
Brisket Tacos
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chibbqking Baked Beans

Ingredients

- 1 Large container of Bush's baked beans or enough to feed your party
- 1 bottle Open Pit bbq sauce
- assortment of tubed meats (I use Oscar Meyer wieners and elk sausage)
- 1/2 to a whole slab of bacon
- diced peppers, onions and garlic
- BBQ seasoning, Worcestershire, mustard for seasoning


The ingredients ready to be thrown in the pot

Directions

1) Start off by sauteing the bacon pieces (in the pan you'll use to make the beans) until crisp. Remove them and let dry on a paper towel and then add the peppers and onions and saute for 5-7 minutes and then add garlic and the Worcestershire for two more minutes. Remove the trio and add any other diced meats you are using like the hot dogs and sausage and cook them until they are browned.

2) Once everything is removed start off by pouring the can(s) of beans into the pot. Add in the trio of veggies along with the diced meats but hold on the bacon. Mix it together and then add in the bottle of Open Pit until the brew reaches the right texture which is stew like. Once you got that good to go add in the mustard (by the TBSP) and BBQ seasoning and adjust to taste.


Everything added in

3) Set heat to low and let simmer for two hours. Serve when ready.


The guts


a bowl of chibbqking baked beans
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Tex-Mex Chorizo Casserole

I made a Mexican casserole inspired by Homesick Texan, which is a great Tex-Mex blog, perfect for Sunday's and giving ideas for what to make for the Super Bowl.


Mexican Bibimbap

What I did

I took three tubes of Mexican chorizo and cooked it in the pan until crispy. Once done I removed and threw in a whole sliced medium onion and a couple chopped fresh jalapenos and some chopped garlic and sauteed that up until done. I then took them out and threw 2 cans of drained hominy into the pan along with about a half cup of chopped cilantro, half a container of sour cream, half cup of shredded Mexican blend cheese, the chorizo and onion/pepper/garlic mixtures and the juice of a lime.


Mix it all together in the pan


Layer it into a baking dosh and top with more shredded cheese


Bake @ 400 until done


Serve with plenty of tortilla chips and tater tots
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Asparagus Roll Ups

These little app's are great for gameday and getting started, we've been enjoying them over Thanksgiving in my family for years. My cousin is the mastermind behind these simple but succulent snacks. I always thought they would make a great Super Bowl munching snack, perfect for a little bite to pass around before the game. Check them.


Roll up's ready for cooking

Ingredients

- a loaf of cheap white bread like Wonder
- package of cream cheese
- half slab of bacon
- bundle of asparagus
- butter

Directions

1) You need to start out by frying up the bacon until nice and crispy. Let it cool down on some paper towels on a plate and then crush it up into tiny little pieces in the paper towel and set aside.

2) Remove the crust from the slices of bread and then layer the cream cheese onto each slice. Sprinkle them with the bacon bits and then layer a roll of asparagus on each piece and roll them up. Cut them into bite size pieces, usually about 2-3 per roll. Melt a half stick of butter in the micro for 10 seconds and then coat the rolls with the melted butter and put them under a broiler until browned.

3) Pass them around and enjoy da game


Mary Eileen's asparagus roll ups
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Shrimp & Chorizo Skewers

This recipe was concocted by me over the summer after I got quite a few sausages from my uncle from when he went down to Dallas. There's a great grocery chain that every region should be fortunate enough to have down there. It's called Central Grocery and they have some great products that more places should carry. One of those things I got was some Spanish chorizo sausages which after a little research online had me making these skewers with them in no time.

Ingredients

- 12 large shrimp
- 1 tablespoon harissa paste
- 2 Spanish chorizo sausages
- 12 fresh bay leaves (optional)
- 1 tbsp olive oil
- 12 short wood or bamboo skewers, soaked in water


Skewers ready for the grill

Directions

1) Rub the harissa paste over your peeled and deveined shrimp evenly and set aside. Slice the chorizo into 1/2-inch thick slices. Place one chorizo slice into the crook of each shrimp and thread onto a skewer, like those seen above. Add a bay leaf to each skewer and refrigerate until ready to cook.

2) Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Enjoy immediately.


Yummy shrimp chorizo skewers
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American Chop Suey

Well we have no New England Patriots in the Super Bowl this year, and that's fine by me. But I'll admit, I did have a recipe ready just in case they made it. American chop suey is a popular regional eat out in the New England area, and another thing I'll admit, I enjoy it. It's just a combo of macaroni with a ground beef, sauteed peppers, onions and tomato mixture with everyone having their little tweaks they use to make it. Good winter comfort food is what it is and the fact it can be made easily and serve a crowd makes this great gameday grub.

Ingredients (12)

- 3 lbs ground beef
- 2 onions, 4 bell peppers, 5 sticks celery, 3 garlic, all diced down
- 1 package elbow macaroni
- 1 can chicken or beef broth
- 2 cans diced tomatoes (I use fire roasted)
- 1 can tomato sauce
- seasoning like salt, pepper and whatever else floats your boat

Directions

1) Start off by cooking the elbow mac according to the package. While cooking the pasta, brown the ground beef in a oiled skillet until cooked thru. You want to break it down like taco meat. Add a little seasoning and set aside in a bowl when the meat has cooked thru.

2) Add more oil to the skillet and throw in the peppers, onions and celery and cook until translucent and then add in the garlic for the last minute. Stir in the tomatoes, the sauce and broth, cooked macaroni, ground beef and seasonings and then cover the skillet or pot and let it simmer for 20 minutes.

3) Let the pasta sit in pan and people can serve themselves out of it.


American Chop Suey
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chibbqking's Baked Mostaccioli with Sausage

It's a damn shame da Bears wont be in Super Bowl XLV but I had a recipe ready just in case. Throughout Chicago and it's Italian restaurants and pizza joints you will find baked mostacholi on the menu. It's a Chicago thing, everyone enjoys it and I remember some catered Super Bowl parties from my youth where they had this classic American pasta dish was served.

Ingredients

- 1 lb Italian sausage, grilled and sliced
- 1 green pepper, diced
- 1 onion diced
- 1 large pot of spaghetti sauce, homemade or bought
- 1 cup chicken broth
- 1 package of Mostaccioli pasta, cooked, drained and tossed with oil
- 16 oz. shredded mozzarella cheese
- 2 cups of ricotta cheese
- 1/2 cup Parmesan cheese, grated

Note: You need a good amount of red sauce for this, I always make my own but using more than the ingredients say cant hurt and will guarantee its perfect. Garlic bread goes great with this.

Directions

1) Preheat oven to 350 degrees. In large skillet combine green peppers and onion. Cook until ready. Stir in spaghetti sauce, tomato sauce and broth. Bring to a boil, then simmer 15 minutes.

2) Pour 1 cup of meat sauce mixture into the bottom of a large baking dish. Top with half of the pasta. Add in the ricotta cheese and spread out evenly. Then a layer of 2 cups of mozzarella cheese and all of the Parmesan cheese. For the next layer, add 2 cups of sauce, remaining pasta and the rest pf the mozzarella cheese. Top that with the remaining sauce and add to oven. Bake in the oven for 35-40 minutes until hot and bubbly.

Baked pasta and sliced grilled sausage

3) Remove from the oven and add the sliced pieces of sausage on top followed by a little more of the red sauce and serve. grate with cheese


Ready for serving


chibbqking baked Mostaccioli
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Fresh Fried Lake Perch

Well I knew one thing about who would be playing in SB XLV and that was either the Bears or the Packers. Let's just say it wasn't who I wanted and we'll leave it at that. I do however have a recipe as a tribute to the 'sconnies headed to Dallas. We in the Great Lake's region enjoy fresh caught lake perch from our waters and Friday fish fry's are big in Wisconsin.

Ingredients

- fresh filleted lake perch
- breading for frying and oil as well

Directions


1) bread the perch


2) Fry it up until browned
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Nevada Annie's Cowboy Chili

I made this recipe one day from a classic chili cookbook. Released in 1980, Chili Madness by Jane Butel is must own material for any chili enthusiast especially those that like cooking up a big bowl on Sunday during football season. You can find the book for sale online at Amazon right HERE. I would recommend owning it as this recipe from the book won the 1978 World Championship cookoff held by the International Chili Society. LaVerne Harris aka Nevada Annie's special advice to the cook is to make sure you add the most important ingredient - "lot's of love".

Click HERE for the recipe.


Nevada Annie's award winning chili simmering away in the pot


a bowl of chili always goes great with the Super Bowl
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Tex-Mex Brisket Tacos

I made these one night with a fully cooked brisket I got from the HEB Market in Dallas, Texas. They sell fully cooked and professionally smoked briskets down there and I have worked with a few of them over the last year. Believe it or not they are actually pretty damn edible but I would rec' using them in dishes like tacos and chili.


Easy brisket tacos can be made with these pre-cooked smoked briskets

Ingredients

- 1 Pre cooked brisket from HEB
- flour tortillas
- rice and beans
- toppings for tacos

Topping Options

Lettuce
Tomatoes
Sauteed Onion strips
Sauteed Bell Pepper strips
Roasted Poblano strips
Salsa
Guacamole
Sour Cream

Directions

1) Cook brisket according to package. When ready make sure to heat the tortillas thru and allow people to dress the tacos to their liking.


Brisket Taco dinner


Good stuff indeed
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Now if all these super stuffers weren't enough for you then do yourself a favor and check out the menu from the past two years by clicking on the links below. Happy eating.

Fully Loaded Nachos and 17 Other Super Bowl Recipes
Super Recipes for Super Bowl XLIV

Lou Malnati's

Regional Fast Food
-Lou's and it's presence in Chicago

The companies history as told by me

In case you were wondering, oh yeah I've been to Lou's too. Regular loyal readers will know that my preferred style of pizza is the other Chicago style - tavern thin - but that doesn't mean I don't enjoy me some Chicago style deep dish. Whether its deep dish, stuffed, tavern thin or pan, we are blessed to have so many styles of pie in the Chi and the famous Lou Malnati's is one of the reasons for this. Founded in 1971 by Lou himself who worked in Chicago's first deep dish pizzeria during the 1940's. After perfecting the art of the deep dish pie Lou then took his talents to the suburbs where he opened Lou Malnati's Pizzeria in Lincolnwood, IL with his wife. Lou was a character, heck he was an Italian that opened a pizzeria in a Jewish neighborhood on St. Patrick's day. He not only made many people in Chicago's favorite pizza but he was also one of those guys that made his customers feel at home and they stayed loyal to him. A second location opened in Elk Grove got off to a rocky start but eventually prevailed. Lou fell victim to cancer in 1978 but his family has continued his tradition and Lou's is now as much a part of Chicago as anybody.


Lou Malnati at his original location (Pic from chicagonow.com)

Birthplace: Lincolnwood, IL
Type: Family Owned
Founded in: 1971
How Many Today: 31
Locations in: IL (Chicagoland area) with delivery available across the USA
Menu item that made them: Chicago style deep dish pizza

Even though I'm not the biggest fan of deep dish I am a huge fan of Lou's. This is the one place I really enjoy deep dish. I've been a big fan since my grade school days and going to the original location and then they opened a spot in Lincoln Park right by me and it became part of my rotation. As Lou's describes their pie "The dough is patted out by hand and raised up high on the sides of a seasoned deep-dish pizza pan. True Chicago style pizza actually has a rather thin crust that compliments the delicious toppings. The order the ingredients are placed on a Chicago style deep-dish pizza is “backward” from a thin crust pizza. Chicago style deep-dish pizza is made with slices of mozzarella cheese that are placed directly on the dough. Then additional ingredients like mushrooms, onions and sausage are spread on top of the cheese. The pizza is then topped with a fresh tomato sauce made with whole chunks of pear and plum tomatoes and topped off with a sprinkling of cheese and spices."

One thing about Lou's for me is I always want it the same way which is different then my typical cracker thin sausage pie. You got to get your pizza with the butter crust from there which is just when they slather the crust with melted butter. I also prefer pepperoni on my deep dish pies instead of the sausage layers. Whenever I'm feeling like a pizza that needs to be eaten with a knife and fork Lou Malnati's is my choice. If your not in or near the Chicago area you can ship the pizza anywhere in the United States thru their website.


Butter crusted deep dish from Lou Malnati's

Click HERE for the company website.

Pho Xua

-Grubbing in Chicago
Where the locals eat.

Greetings all, how's everyone doing these days? Cold out there huh? Well because of this were going to head to Uptown over to Argyle street to consume in something perfect for the months like these. Chicago's Argyle street off Broadway all the way down to Sheridan is a little Vietnam of sorts for the city. It's along this street and throughout the entire area that you will find the city's biggest collection of Vietnamese restaurants along with some other Asian spots and plenty of grocery needs as far as anything used in these cuisines. However it can be hard to decipher which spots are the real deal and what others are just pretenders. Obviously everyone knows about Tank noodle but there are other spots to get your grub on around this way. My guy over at Grubseeker tipped me off about a new spot down there away from Broadway called Pho Xua. They serve up Vietnamese and Chinese specialties with an extensive menu in a nice clean dining room. It's also a BYOB and they have party room in back for anyone that wants get wild.


a new (er) spot along Argyle street

I trust the Grubseeker's taste and enjoyed what he had to say about Pho Xua along with the others on the 'net giving it praise. So that was all I needed to go on over and give it a try. It was also really helpful that people were pointing out which dishes were standouts and which ones were just 'eh at best. Like I mentioned above the menu is huge and it would take a year plus to get thru the entire thing but you don't even have to worry about that because we know whats good and which dishes you should be trying should you decide to stop in. The items pictured on here were all well excepted by the people at the table. I've found it best to stick with the Vietnamese portion of the menu on the few visits I have made.


Vietnamese egg rolls


Spring Rolls

^Both of these starters were pretty good, nothing insanely great or anything like that but both did the trick. I'm not sure I'd order either or again just because there are other things I like better and some other stuff I still want to try.


Crispy chicken wings


Beef satay

^I enjoyed both of these app's as did all the others with me on my visits. The prices at Pho Xua are very fair and in some cases really nice with these appetizer's falling in that category. Both of them were under $4 and worth every penny. The wings were just what you would expect everyplace to be able to do, crispy on the outside while tender and juicy inside. I find that many Asian places use bad beef that just isn't right in both taste and texture but that wasn't the case here. The beef sticks were very tender and not chewy at all. I've found myself ordering a second batch of the sticks for the table on each visit.


Grilled Betel leaves aka Bo La Lot

These grilled Betel leaves are one of the best app's I had all of last year. They came highly rec'd by Grubseeker and at $3.95 they are a steal and so I'm always getting two orders when I'm over there. These are rolls of grilled beef wrapped in leaf greens which are then dunked in fish sauce. I promise you wont be able to eat just one of these and if you ever do order them you can expect to be ordering them on every visit you make. Hell some days you'll start fiending for these. As good as these are and a must not miss in my book, the same cant be said for the fried rice. They do a lighter less soy sauce version but it was the beef in it I was unhappy with. I thought with how good they did the kebabs that maybe the same could be said for the beef fried rice but that was not the case as it wasn't all that. I did find the white rice with marinated pork loin to be just what you would want this dish to be.


a wrapped leave ready for consumption


Beef fried rice


Crispy pork loin over white rice

Now for the star of the show. With a name like Pho Xua you might of been expecting that to be their Pho. The classic Vietnamese noodle soup is found abound in these parts and Pho Xua has an extensive menu of different pho options. But the real highlight on the soup portion of the menu is the Bo Kho or Vietnamese beef stew. Someone over at LTH mentioned that this is traditionally eaten for breakfast in Vietnam. Now this is my kind of breakfast.


Bo Kho - Vietnamese beef stew

This is a rich bowl of goodness that comes with the choice of glass or wide noodles (half and half is an option). It's flavor profile consists of five spice, ginger, garlic and of course lots of beef. Inside you have the noodles surrounded by super tender pieces of beef from all over the cow. While most of the pieces will be brisket you will find some goodies inside that take that flavor up another notch. Just like with pho you will get a plate of toppings which can be used to alter the flavor profile of your soup. This is one of the best bowls of anything I have had this winter and look forward to my next visit on a cold winter night.


The guts of the stew

Pho Xua Restaurant
1020 West Argyle Street
Chicago, IL 60640
(773) 271-9828
Website