Fahlstrom's Fresh Fish Market

-Grubbing in Chicago  
New to the 'Scene'

Sadly there will be no big blowout post for the Super Bowl this year, I just haven't been cooking as much as I used to but that should switch when I get my move on. In the meantime I'm going to post about a newly opened place in Lakeview and share an easy recipe. Glenn's Diner over on Montrose is a pretty well known restaurant amongst Chicagoan's. Known for their easy going atmosphere and plates of fresh fish they've long been a choice of many when it comes to picking a place to eat out at. However the namesake Glenn left a few years back and disappeared for a while before returning with Falhstrom's Fish Market on Belmont. I stopped in during opening weekend.

Restaurant/Fish Market in Lakeview

First things first I need to make sure readers know that when I visited they were doing a grand opening special of half off your bill. We went in hoping to eat a nice plate of fresh fish but were told the deal only applied to land meals, meaning we'd have to choose something that wasn't from the ocean. Aside from the same blackboard labeled with all the fish options you saw at Glenn's they also have a breakfast, lunch and dinner portions to the menu featuring stuff that isn't fish. One exception was their po' boys which could be ordered with shrimp or catfish. She tried a catfish and liked it pretty well. I agreed in that it was well fried and made for a satisfying sandwich. I tried the meatloaf sandwich and was less thrilled with my order. It was basically a burger. They just seasoned a patty of ground beef to taste like meatloaf and cooked it on a flattop like they would a regular burger. It wasn't sliced off the log after baking or anything like that. It wasn't awful but it wasn't a meatloaf sandwich.

Catfish Po' Boy and Meatloaf Sandwich 

Maybe I'll get back to Fahlstrom's for a sitdown dinner sometime in the future but I'm more likely to be a regular at the seafood counter. Located on the other side of the dining room, they're selling fresh fish to-go from here. They promised that their prices would be cheaper than Mariano's and other seafood markets in town and so far they are living up to the promise. I've been in a few times to buy fresh product and was happy with what I got. The same mahi mahi I got there was $9 more at Mariano's. So I'm now in full blown fish sandwich mode, making a couple a week for dinner.

Blackened Mahi Mahi Sandwich
(Season filet with Cajun seasoning, cook and dress to your liking)

Fahlstrom's Fresh Fish Market
1258 West Belmont Avenue
Chicago, IL 60657
(773) 281-6000

Cajun Meatball Stew

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

Sticking with the Cajun theme as I've been on a kick with it since returning from Louisiana. Before I went into Cajun Country I did some online research and checked out the menus at a few places of interest. Many of the lunch counters there have a daily menu so only certain things are available on certain days. One of the common meals I was seeing was meatball stew. It intrigued me but I wasn't going to be there on a day when the places were making it so I decided to try my own spin and came up with this recipe where Creole Italian meets Cajun Country. It's part stew and part gumbo.

 

Creole Meatballs

Creole Meatballs

    3 LBS ground beef
    1/2 cup oatmeal or toasted breadcrumbs
    2 eggs
    3 cloves garlic (minced)
    1/2 onion (finely chopped)
    1/2 cup sliced green onion
    3 TBPS Worcestershire
    Creole Seasoning to taste (2 TBSP+)

Directions

Mix everything together in a bowl and form into balls. I like to make mine about the size of a golf ball, maybe a little bit bigger. I just use a 1/2 cup measure to scoop out the meat and then pat it onto a ball. Proceed to brown meatballs in some oil in the same pot you'll cook the stew in. Place them to the side when done.

Creole Meatballs Cooked and Ready

Gumbo/Stew

     2 TBSP cooking oil
     2 links of andouille sausage (diced)
     1 bell pepper (chopped)
     2 onions (chopped)
     3 stalks celery (chopped)
     4 carrots (diced)
     3 cloves garlic (minced)
     1 cup dark Cajun Roux (Recipe HERE)
     7-8 Cups Beef Broth (can use chicken broth or water if need be)
     2 Bay Leaves
     Cajun seasoning to taste (2 TBSP+)
     2 tsp of file powder  
     1/2 cup fresh sliced green onions, tops included

Directions

Carrots and Andouille cook first (saute and set aside)

Next up add your Holy Trinity (onions, peppers, celery) and saute until soft, proceed to add the carrots, andouille and the roux, then the seasoning and let cook five minutes

Next up empty the beef broth into the pot and throw the bay leaves and meatballs in there too

Let it cook on medium low for a couple hours and you'll be good to go, add file powder when pot is turned off and serve with white rice and fresh chopped green onions on top

Always better the next day!

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See ya next time @chibbqking

Fat Tuesday Recipes

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

Fat Tuesday comes a little late this year as Mardi Gras doesn't get going until March but don't think we forgot about the obligatory recipe post that comes with it. A recent week spent in New Orleans had me cooking up Cajun/Creole dishes for a couple weeks after my return. Here's my three favorites. Easy for all to follow, some of them I just followed others recipes while adding my own touch here and there. Enjoy.
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Chicken, Sausage + Ham Jambalaya

The only thing I ate twice on my entire trip this past January was jambalaya from Coop's Place. It just kind of happened that way as we made an impromptu visit one night and that's my favorite item from their menu. It left me wanting more. I prowled the internet one day searching for a recipe and came across a really good one. It's the crisped up diced ham added in that got my attention but as mentioned in the recipe, a good jambalaya is all about the use of a good homemade chicken stock. I'll leave you with the recipe HERE.

* I didn't use either of the raw sausages she suggests, rather just lots of andouille which I get at Ream's Market down in Elburn, IL.

Step by step cooking before the top goes onto the pot

Fantastic Batch

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Fried Shrimp Po' Boys

How hard can these really be? Not that hard at all. Can you fry shrimp? Do you have access to French bread that has some crispness to it? Then you're good to go. Just be sure to use Gulf shrimp otherwiseit's not the real thing.

Ingredients

- 1 lb Gulf Shrimp (or enough for some to be falling out of each sandwich) 
- Deli Pickles (Sliced)
- Lettuce
- Tomato
- Creole Remoulade (or regular mayo is you must)
- Any Louisiana brand Hot Sauce

Delicious 

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Shrimp Etouffee

One of my favorites. I prefer it with crawfish but those aren't as readily available as shrimp. I've come to find that the recipes featured at NOLAcuisine.com are outstanding and worth taking a looking at. I tried their Etouffee recipe in my own kitchen and the results were sensational. Again, it's all about the broth. Never skimp on a shrimp stock, the richer the better.

Shrimp Etouffee

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See ya next time @chibbqking

Stir Fry Special

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

I'm in the midst of a bit of a stir fry binge. It was always one of my favorites when my mom cooked one up as a kid but then I kind of forgot about them. Over the summer I was in Madison at the Dane County Farmers Market and came across this booth specializing in cooking oils. I was very intrigued by their chili oil which I was told makes for a great stir fry. So I bought a bottle from Savory Accents and brought it home and kind of forgot about it until I saw it while looking for something else. Suddenly the urge for a stir fry hit and I've made what feels like one a week since then. The beautiful thing about building one is there are no rules except the use of a main ingredient and some veggies and a starch. Technically you dont even need a wok. One key you must remember is to get your pan nice and hot. Nothing goes in until the oil starts sizzling. Here are some other quick tips.
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First up aside from the main ingredient (beef, chicken, pork, seafood, tofu etc...) you need to choose what it will go over. Rice? Noodles? Doesn't matter just make sure you follow tips if you choose noodles. Pictured below is what has become my standard recipe. I'll share it here but remember there are no rules. If you cant find this, just add that. If it seems like it tastes good, go for it.

T's Asian Noodle Stir Fry

- 1.5 pounds cooked chicken thighs or breasts (I prefer thigh and grill mine)
- One package of Noodles (Asian preferred but linguine etc will work)
- Green Onions (Chopped, reserve tops)
- Peapods
- Bell Peppers
- Celery
- Baby Bok Choy
- Garlic
- Ginger
- Stiy Fry Oil
- Sesame Oil (Regular works fine, but it spits pretty heavily)
- Stir Fry Sauce (I think the classic from House of Tsang works just fine)

Directions 

1) Start boiling water for your noodles and when ready cook according to package. Chop up all your vegetables into bite size pieces and finely mince both the garlic and the ginger and set aside. Take your grilled thighs and chop those down too. When water is ready drop the noodles in and cook. When done rinse the noodles thoroughly with cold water and then lube them with the sesame oil and set aside.

2) Get your stir fry oil nice and hot and then cook portions of the noodles until they start to brown up and crisp a little bit.You can add some flavor to them by throwing some of the stir sauce in the pan for them to cook with. When all noodles are fried, set them aside and add more oil.

3) When oil is extra hot add a few drops of the stir fry sauce and throw the chicken in it to brown up. Take that out and continue to make sure your pan is extra hot before dropping veggies in. The key is blistering them upon entry and this only happens if the pan is scorching. Add a little more stir fry sauce and cook those thru and add garlic/ginger and cook thru for a couple minutes and dinner is ready. Add green onion tops as garnish.

a new regular in my rotation

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Chow Fun

If you have a nice Asian grocery store near you I'd suggest making your own chow fun. I just cook the noodles as so and do the sesame oil coating trick before throwing them in a fry pan. But again you need to make sure it's hot. Beef works best with this dish in my opinion.

Better than most take out spots

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BBQ Pork and Shrimp Shrimp Stir Fry

This is made virtually the same way my recipe up top is except I use leftover BBQ pork when I have it. Some nights I might make a Chinese marinated tenderloin and then chop up the leftovers and crisp them up for fried noodles or even rice. It's always a nice dinner on a weekday night.  

Always satisfying

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Cajun Pork Stir Fry

Here's another idea I came up with one night. If you're using raw meat that needs to be cooked for your fry and not leftovers, there's a better way than others to cook it so that it too gets nice and browned and doesnt come out looking steamed and grey. I prefer to use a pork tenderloin which I cut up into little 3-4 inch strips. Size doesn't matter just make sure you coat them with corn starch. I also add Cajun seasoning and then cook the strips in batches, in a HOT pan. Put those on a plate when done and add the holy trinity (Bell Peppers, Onion, Celery) into the pan and fry those up. Serve over rice with plenty of hot sauce.

Fusion Fun

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Chinese Rib Stir Fry

Recipe from Serious Eats (I used St. Louis Cut Spare Ribs)

Here's one last sensational plate I made a few weeks back. I got some beautiful STL cut spares from Fresh Farms in Niles but didnt have time to smoke them so I marinated them overnight according to the SE recipe and cooked them as so. Except I browned them in my wok with extra glaze and served those over white rice with a Szechuan green bean recipe that I added an assortment of bell peppers too. As good as it was my nose was almost annihilated when I fried the chili paste for the beans. Be careful. That's it for this round-up.

Chinese Stir Fry Spareribs

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See ya next time @chibbqking 

Neckbone Gumbo

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

Winter is coming! Mardi Gras too! So I thought I would share an original recipe here today that makes fotr great food for either or. I did a clear out the freezer gumbo one weekend that will become my standard recipe for batches of brown. I decided to use the oven method for the roux which worked out great. I basically followed as so according to this link HERE and was very, very pleased. When it comes to gumbo, it's all about the roux.

A Dark Roux (Preferred by Cajuns) done in the oven

You're still going to need the time to make this roux although you wont have to hover over it constantly while doing so. It just needs a mix every 20 minutes. You could also choose to take it out of the oven before it's spent an entire two hours for a lighter colored roux. Though this dark Cajun version adds a super nutty, rich deep complex flavor into the mix. The roux keeps in the fridge for a couple months so dont make the same mistake I did and make enough for only one pots worth.

Cajun Flour Dusted Pork Neck Bones

I had a 2 pound package of neckbones, 3 Andouille links from P & E Mullins Local in New Buffalo and a pound of shrimp in the freezer so I cleared those out and shopped for the Holy Trinity (Bell Pepper, Onion, Celery) and some okra. As far as spices and seasonings go I used Tony Chachere's seasoning with some fresh white pepper, dried thyme and a couple bay leafs. Pass the hot sauce bottle around when served.

Roux cooking with the diced bell peppers, celery, onions and garlic

After browning the neckbones I tossed them in a pot with some chicken stock and let them simmer until fall off the bone. When ready I took all the meat off and saved it along with the stock which I skimmed the next morning. The neckbone stock along with another can of chicken stock would go into the pot with the seasonings and the sauteed Andouille to simmer with the Trinity and roux for 45 minutes. Add the neckbone meat and then the shrimp and okra go in last. It's ready to serve after the shrimp cook thru. My new gold standard as far as made at home goes. I like to add hard boiled egg into my bowl. As always it's even better on day's two and three .Stay warm y'all

Cajun Gumbo made with Pork Neckbones, Shrimp, Andouille and Okra

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Simple Summer Eats

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

Summer is here and before we know it, it'll be gone so dont waste all the great bounties of produce that come with it. We havent done any cooking over here for a while for a while so I thought today would be a good day to share three really easy no recipe needed dishes you can whip up quick.
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Sausage Stuffed Squid

This is a really easy dish that I recently made and really, really enjoyed. Inspired by a plate I ate at a place in Madison all you'll need is some squid for stuffing and loose Italian sausage meat to start. I then made a sauce out of some fresh cherry tomatoes I bought at the farmers market in Madison and served it over the squid with basil. Simple as can be. The squid is ready when the sausage inside has cooked thru, if it starts getting too blackened just move to indirect heat.

Squid stuffed with House Spiced loose Italian Sausage Meat


Grilled along with the tentacles (Cook those until crispy)


Some Roasted then Mashed Cherry Tomato Marinara and Chopped Basil on top

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Grilled Sausage and Melrose Pepper Pasta

Melrose peppers are in season here in the Chicagoland area where they really seem to be most popular. Stuffed ones are served at family dinner tables throughout the cityscape. They're something I most always make at least once a year and they couldn't be easier. Well actually they could, it takes a little bit of prep work to get them all hollowed out and then stuffed. So sometimes I just char grill some sausage, slice it and then throw it into the pan with some cooked pasta and sauteed Melrose peppers and onion. Add some cherry tomato marinara and cheese and this will please.

 Chicago Style Pasta

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Trout Cheek Pasta

Trout Cheeks brought back from Bayfield

Trout cheeks are a regional treat from most any of the great lakes states. Up in Wisconsin around Bayfield on Lake Superior they're popular with the fishermen both for their versatility and also the flavor. I bought a few packs from a place and whipped up some Spaghetti Bordelaise topped with Cajun spiced cheeks and spiced onions with bacon. A blissfully simple supper for summer.

a nice warm weather pasta meal

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See ya next time @chibbqking 

5 More Super Recipes

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

It's Super Bowl weekend and usually I have a big special for it with all sort of recipes but not this year. However I do have five fast ideas that I found myself while searching the web for dinner ideas. All of these dishes also happen to be very hearty so I wanted to make sure I shared them now as we head down the stretch with winter. You cant go wrong with any of these and they're a good example of why I like to look further than the typical recipe websites. As for my Super Bowl Prediction. A Harbuagh will win.
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Chicken and Tasso Stew over White Rice

February typically has the type of weather that makes me want to eat something Cajun/Creole. Not that there's ever a bad time for this wonderful style of food but theres something about filling the house with pungent aromas on a cold rainy day. The Super Bowl is also down in New Orleans this year so we're starting with something good from the Bayou.


My results from the recipe Thursday Night Smackdown shared

I loosely followed  recipe online after I needed to use some frozen chicken strips from the freezer and came away with one that will go into my regular winter rotation. On top of deciding to serve this over white rice I added spices to make the Creole seasoned chicken strips. This is quick and it's the good stuff.

What's not to like?

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 Spicy Asian Slow Cooker Kalbi Ribs

This easy recipe will have the house smelling great and is perfect for a Sunday. Some places sell Korean style beef kalbi ribs cut thin and this recipe is a real winner if you ever want something easy but a whole lot better than spaghetti and sauce from a can. Along with the recipe I found I also added some sauteed veggies and added some seared scallops to the plate. An Asian style Surf & Turf. I'll be making these again.


My results from the recipe Corkscrews & Curls shared
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 Stroganoff and Spaetzle

This one came as a result of not wanting to leave the place on a cold and rainy day. I had a package of spaetzle as well as everything else needed to make a mean take on this classic comfort dish. I never thought of substituting spaetzle for egg noodles in this old school Russian dish but its great and I'll make it again the same way some day soon. Razor Family Farms shared their wonderful recipe for this.

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Lasagna Enchiladas

This was a pretty simple recipe that just came to my head, I'm sure it's been done before. However I'll put this against the rest as I put love and quality ingredients into it. Well quality ingredients anyway. I did   homemade red sauce with cherry tomatoes, roasted garlic, diced bell peppers and onions and the Italian sausage from Tenuta's in Kenosha.

What you'll need + Sauce

Just cook the sausage on a grill until cooked thru and while doing so boil some lasagna noodles in a pot. Once noodles are ready, remove and cool down a bit. Add a mixture of Ricotta (10 oz) and shredded mozzarella (1/4 cup) and Parmesan (1/4 cup) into a bowl and mix it together. Spread the mixture evenly onto each noodle and slice the sausage links in half. Roll half of each link up into the noodle and place into a baking dish with the bottom layered in sauce. I made this the night before and baked it the next day.

Note: Two Noodles needed for every piece of sausage cooked

Add sauce on top and more shredded mozzarella cheese and bake

They call me Chef Boyar-T over at the shop...

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Sour Cream Chicken Enchiladas

I loosely followed the Homesick Texan's recipe. I've used some other recipes from her featured upthread as well. No Tex-Mex isnt fancy food but it's great for tailgates and gamedays. I'm not afraid to admit I'm a fan of this food. A couple things I switched up on her recipe were the prep of the tomatillos which I roasted over lump charcoal instead of under a broiler. This added some deep flavor depth to the sauce.

Charcoal Roasted Tomatillos

Getting ready at the prep station

The Sour cream and Tomatillo sauce over the enchiladas, cheese goes on top

Sour Cream Chicken Enchiladas...BEARS!
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See ya next time @chibbqking

Cajun Smothered Pork Chops

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

There's just something about Cajun and Creole cooking in the wintertime. It never really gets that cold down in Louisiana as it does here but still, the style of food is perfect during winter. I made these Cajun Smothered Pork Chops from a quick and easy recipe I found online. I've prepped it quite a few times since. This is the perfect meal for a cold and rainy day. It really gets the house smelling super.

What you'll need (+Worcestershire Sauce). Serve over cooked Rice.

Just start off by highly seasoning your pork chops (I've used pork steaks too) and let them sit til they get to room temp. I've found King Creole Seasoning from The Spice House to be my favorite Cajun/Creole rub out there that's readily available.

Add oil to a pan and brown the chops on both side in batches if need be. Once they're all browned and removed add the holy trinity (peppers, onion, celery seasoned with rub) to the pan with a little bit of chicken or Veg. broth and scrape the bits off the bottom. Add chopped garlic into the pot followed with a few squirts of Worcestershire Sauce and the sliced andouille. Put all your browned chops back in the pot.

Sending sweet smells throughout the house

After that add enough chicken or veggie broth (with a few TBSP of tomato paste blended in) to the bowl. Make sure all that chops are covered. I use whatever is around but chicken stock, pref. homemade, works best. Add Tabasco or your favorite hot sauce for more heat. Let it cook on low with the top on for about an hour and a half. You can thicken the gravy after removing the chops if you want but I prefer not to. The leftover broth can be used to make a good jambalaya.


Hot Damn!!!!!!!!!!!!
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See y'all next time @chibbqking