Christmas Tamales

-Eating like a Mayan King in the Windy City
Chicago's Bounty of Tamales

Its the holiday season and 'tis the time for tamales. They are a big part of the Christmas time tradition in Mexican families. Its during the holiday season that an entire family will gather in the kitchen and make 100's of the families tamale recipe to be shared with friends and family during the celebration. Its a tradition that comes from Mexico and is very popular in Northern Mexico and all around the USA today. Tamales, which can take an army and a days time to make are made by generations and recipes and tips are passed down every Christmas season. Its not just the hunks of heaven in a husk but also the time spent with loved ones making food with love that is loved by all that makes it an important family tradition. Over time it has become accustom to bring large batches of tamales to Christmas parties and to share them with co-workers, employees etc...


Christmas time is Tamale time

There is certainly no shortage of tamale vendors in Chicago. It should be no problem getting your batch of x-mas tamales ready to go this holiday season should you not have the time, patience or skills necessary to make them yourself. Just be sure to place your order at least a week in advance because the places that make them, go through them like lotto tickets on a record jackpot week during the days leading up to Christmas. I'm someone who's been eating tamales since I was 6-7 years old and they have always been one of my favorite foods. I've traveled North, South, East and West around Chicagoland going on 12 years now and I have tried 100's and 100's of tamales. Here are a few that I can personally and highly recommend this tamale season. Let me just say that you cant go wrong with any of these five spots. They are Chicago's all 1st team tamale mavens. So with that, here are Chicago's best tamales.

La Casa Del Pueblo Taqueria

In Chicago's Pilsen neighborhood

As far as store bought or restaurant made tamales go-La Casa Del Pueblo is the current 5+ year reigning champ in my search. Granted its been on again and off again they are the most consistent and closest to me of all the places on this list. My definition of a perfect tamale is a heavily spiced light fluffy dough that basically melts on your tongue when eating them. I also like a nice meat to masa ratio and La Casa Del Pueblo is the most consistent with having the best dough. Since they're smaller they only fit so much meat inside but still these tamals are always excellent. I still remember when I first found this cafeteria style dining spot that is the restaurant part to the supermarket next door. Its a steam plate cafeteria that has a menu a mile long. Every cook in the kitchen is an old Mexican lady and the meals are homestyle goodness to say the least. But its the tamales that really stand out here. I always order red pork when it comes to choosing a type, its my favorite by far. They go quick and and can run out but usually have them because they make so many. I go here all the time when I need to pick up a bunch of tamales. Although on the smaller side they pack the most punch flavor wise. You can grab them by the half dozen and whole dozen to go.

Tamale Greatness at La Casa Del Pueblo
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Tamales Lo Mejor De Guerrero


In Chicago's Rogers Park neighborhood

Tamales Lo Mejor De Guerrero is a one stop shop. Aside from the Pozole Menudo and tamal Oaxaca's available on weekends, its tamales only (available everyday) at this shop on North Clark in Rogers Park. The place is owned and run by Senora Bustamante, who used to sell her tamales on Sunday mornings in front of the McDonald's at Clark and Pratt. About three years ago she made the move to a storefront where her fabulous product is now available six days a week. Senora's tamales are of the Guerrerense style and are some of the best out there. Its become one very popular spot for breakfast and lunch since its opening. All of her loyal customers from her days on the corner selling them out of a cooler, file in regularly for their favorite tamales. If a place can survive with slanging nothing but masa rolls filled with meat or veggies and sometimes fruit...you know its good.


The entire menu at Tamales Lo Mejor De Guerrero

What your going to get here are some plump, juicy and an air-like fluffiness. The tamales are handmade daily in the back by some lovely Mexican grandmas who have perfected the art of making them. Its very obvious these aren't machine made because some are hotter than others and contain more sauce while others have more meat etc...My favorites are...you guessed it, the pork in roja and they contain a decent amount of heat. Its these tamales that remind me most of the ones I used to enjoy as a kid. This particular style is unlike any other around town and I must say that when I make it up there, they're always my favorite. One last tip-don't bother getting just one or two, you'll be pissed you didn't get a dozen and have some for later.

Tamales fit for a King at Tamales Lo Mejor De Guerrero

The inside of a roja pork from Tamales Lo Mejor De Guerrero
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Manolo's Tamales

In Chicago's Gage Park neighborhood

Manolo's puts their tamales in their restaurants name so they should be good. When I drove by this little place on Kedzie one day a year or so back, I had to stop in and try them. Having never seen it before or heard of the place, it had me wondering what I might be missing. The family run joint is your typical looking taqueria with your typical menu with some tamales that are not so typical. I guess they're the namesake for a reason. When you walk in and walk up to the counter to order you will see a large pot with the days tamales steaming away. They keep it simple and offer both meat (pork and chicken) in either red or green sauce along with fruit filled tamales. Its all about the pork in roja for me.


Tamale perfection from Manolo's

Manolo's tamales are well sized and bigger than most. They also taste better than most and are one of my favorites. I would say they also have more lard than most because these are very juicy and have a great texture and can sometimes slip out of your hands. Manolo's isn't shy about adding extra anything and these are nicely sized due to the generous amount of pork inside. I will rarely order less than a half dozen if not a whole when ordering tamales from anywhere. There's no reason not to when they will rarely cost you more than $10 for a dozen and they reheat so well. I visit the Manolos in Gage Park but they also have a location at 4706 West 63rd Street near Midway.


Juicy Meaty Goodness from Manolo's
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Taqueria El Milagro


In Chicago's Little Village neighborhood

We've already featured the wonderful tamales at El Milagro right HERE. As mentioned in that article, I have long loved the product from here and they never disappoint. I would say that the best part of Milagro's homemade tamales is the pork inside but also the masa is full of flavor too. Each tamale has more meat than any other tamales I have had. Its also different with the meat inside. You'll get well spiced cubed pieces of pork rather than the typical shredded pork you'll find in most others. Just like the rest of the spots on here, Milagro does a big tamale business and between the 8+ flavors they have, they can run out on busy days. Learn more about the 26th street favorite for great Mexican eats by clicking HERE.


Tremendous Tamales at El Milagro
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Mr. Tamales


Can be found around the bars of Chicago's Bucktown & Wicker Park 'hoods

If you run around from bar to bar in Bucktown/Wicker Park then you know this man. If the trendy hipster neighborhoods that they are, have anything going for it, its this guy. Now this is one hip dude. Mr. Tamales has been around since I was using a fake ID around town back in the early 2000's. I already gave him his dues in an article that can be seen HERE. Over the years he and his wife's godly good tamales have developed a cult following and hes gone onto rock star status. Whats not to love about a dude who pops out of nowhere when your having drinks yelling "hot tamales"? On top of the delivery service to the bar which is good enough, they're also a top notch tamale and one of Chicago's best late nite eats. Common bars he can be found at are Nicks Beer Garden, Map Room and Bar Deville. Which are all great drinking establishments. Click HERE for more on the man and his goods.


Late Nite Tamale craving goodness from Mr. Tamales
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La Casa Del Pueblo
1810 South Blue Island Avenue
Chicago, IL 60608-3098
(312) 421-4640



Tamales Lo Mejor De Guerrero
7024 North Clark Street
Chicago, IL 60626-2406
(773) 338-6450



Manolo's Tamales
5341 S. Kedzie ave
Chicago, IL 60632
(773) 436-7029

Taqueria El Milagro
3050 W 26th St
Chicago, IL 60623
(773) 847-9407‎

Mr. Tamales
Found Wed.-Sat. & other busy nights in the
Bucktown/Wicker Park Neighborhood bars
MySpace Page
Twitter Locater

Northside Institutions: Goose Island Shrimp House

-The Shrimp Shacks of Chi

Chicago is the city of roadfood. When it comes to signature food items that help shape the city and its food culture, the Second City is second to no one. Just like so many other regions, some of these staples and the places that serve them have long gone by and only a handful survive. Like the few fried shrimp shacks that remain as popular a part of Chicago as any pizza or hot dog place out there. In fact over time "Chicago style" wasn't just used for hot dogs and pizza but also for the way you'd find fried shrimp at all the old fish shacks gone by in the city. The Goose Island Shrimp House has been at its current spot in Goose Island since 1973. Its seen a neighborhood (Cabrini Green) go from one of the worst in the country to a rather safe one during its time. Just like any other great eating institution it is a family run place and has had the same employees for as long as I can remember. When I first got my license the Goose was one of my frequent stops for food and I still make my occasional visit there these days. Its got the power to give craves.


a Northside Staple and sick picture of it (Pic by Justin Kern)

Goose Island is what I would describe when asked to give an example of a "no frills Chicago locals type joint". You walk into a little room with a back counter and large storage cooler where they place the cans of pop and packages of macaroni and potato salads and house made hot sauce. There is a tall counter where they take your order, which you can give from the menu placed tall above the cooler. The walls have a few pictures and there are a few shelves to store bags of chips, saltine crackers, bottles of sauce and ketchup and photos and decorations. The menu is fried foods ordered by the pound, half lb etc...It consists of all the Chicago shrimp house regulars like shrimp, perch, catfish, oysters, scallops, smelt, frog legs etc...You place your order and you will get it in a brown bag and have to take it to your car or back home because here are no seats inside. There is however a Pac-Man game for you to play while you wait. Goose Island is not responsible for any quarters lost in the machine. The service is friendly and they have as wide of a clientele as anybody in the city and its hours are late and prices very reasonable. Its easy to see why it has many followers.


Holiday Season at The Goose Island Shrimp House

If your smart enough to figure out that-maybe the item to order is the one that's in the places name (shrimp)-then you might have the skills necessary to become a roadfood explorer. I've had a few different things over time but nowadays I always order the same. That's a pound of jumbo shrimp fried with a couple of hot's. The shrimp at GI is served "Chicago style" which means it has a well seasoned heavily breaded coating. I actually prefer a lightly coated batter but also enjoy this Chicago style version of fried shrimp from time to time. I think that of the places serving the heavily breaded Chicago style fried shrimp-Goose Island might be my favorite. Since it does have alot of breading its important to get the jumbo shrimp so that the ratio of shrimp to bread is better than the regular sized shrimp. A pound of regular will set you back eight and change. The jumbo is also quite the bargain at $12 a pound.


Brown bag fried shrimp is big in Chicago

What sets the Goose apart from the rest for me is their hot sauce. Also a part of every shrimp shack around town is whether you want cocktail or hot sauce with your fried food. At GI they use a housemade blend that is as good as I've had. I love the stuff. When you use it on the shrimp its an addicting combination. One thing you cant have if you eat here is a loose tooth. The breading is very crunchy and they are fried hard but the shrimp remains moist and juicy inside. Goose Island has served generations of people and all the stuff they used to do-like serve cans only of pop and sell saltine crackers by the package and hot sauce and ketchup by the bottle, they still do. Next time you find yourself up and hungry after midnight and wanting something other than tacos-shoot over to the Goose. Its right off the Kennedy expressway on Division. They are open until 5a Monday thru Saturday.


Goose Island Jumbo Shrimp with their signature hot sauce

Goose Island Shrimp House
1011 West Division Street
Chicago, IL 60642
(312) 642-3640
MenuPages Menu

Cuban Sandwich (MIA)

-The Sammy's of USA
Florida's Cuban Sandwich

December is the start of the winter travel season. I'm sure lots of people are planning vacations to warm weather destinations like Florida and are headed to Miami or at least stopping through Miami International Airport (MIA) on their way into Florida or as a stopover on their way out of the country. Well for once in your travels you can actually get hooked up with an authentic regional meal right there at the airport. La Carreta is a name well known amongst Miami citizens. In what I'm sure started out as a small Cuban cafe serving sandwiches and coffee, they now have various locations including Miami airport. The menu varies at each location but there is a cafeteria style line at the airport with all the Cuban favorites along with sandwiches, salads and coffee. I have never had the chance to visit any locations other than the MIA terminal spot on a few occasions. So I don't know how the restaurant as a whole stacks up against the other authentic Cuban spots around the area. If one wants to try a real authentic Cuban sandwich then you better be in Tampa or Miami to do so.


Edible (very much so) airport food

What I do know is that airport food, for lack of a better word that comes to mind-SUCKS. I also know what a real Cuban sandwich is having lived in Tampa back in 2000. I haven't been able to try anything else from La Carreta because the Cuban sandwich is one of my top three sandwich styles out there and they do a great job at making them. When you throw in the fact it's in an airport, it becomes one of the only food stops at any airport worth seeking out. Maybe even risk being the last to board your flight to get one. I would say this is a skilled Cuban sandwich served at Carreta and highly recommend getting one if your in the airport. It's got the perfect flavor balance from the roasted pork, ham, pickles and melted Swiss cheese and it being in Miami, real Cuban bread. All this pressed down and made hot to meld the flavors into perfect harmony. This is surely one of the best flavor combos in food and one of America's great regional sandwiches. I cant wait to get back to Florida and eat my fair share of authentic Cuban sandwiches. If your flying into or out of Chicago I can also recommend Illinois Bar & Grill's cheeseburger (Midway airport) as a good airport eat.


Florida's Signature Sandwich and a staple in Tampa & Miami: The Cuban

La Carreta
Terminal D- 2nd Level
Miami International Airport
Website

Marie's Pizza & Liquors turns 70 in 2010

-The other Chicago-style pizza: Tavern Style

Another month, another classic! This time it's over to Marie's Pizza and Liquors for a pie that is many Chicagoans absolute favorite. So the saying goes at Marie's "seven decades of keeping the Northwest side satisfied" and there's certainly no doubting that. Its been an Albany Park neighborhood favorite since they tossed their first pie in the front window and sold their first bottle of booze back in 1940. Its been a favorite of mine since I can recall and I remember being there when Kirk Gibson hit his dramatic World Series home run in 1988. The topic of best pizza is a country wide debate that gets very heated in regions where pizza is popular and Chicago is no different. As far as tavern style thin (real Chicago style) goes, Marie's is always mentioned by me and many when the best is discussed.


a Chicago landmark

On top of serving amazing thin crust tavern style pizza Marie's doubles as a full service liquor store and is also a sports bar and banquet facility making it a great place to go with a large group of people. Its a place that truly caters to its neighbors needs. Where is the best place in Chicago to eat pizza, drink beer and watch sports? Marie's. It is for sure one of the best neighborhood joints in all of America and one of the country's coolest places to enjoy a pizza pie. Especially during the holiday season when they deck the walls and halls with Christmas spirit. Passerby's can see the cooks making fresh pie's in the window. Shall we?


Pizza Makers make more than 150 pies each shift

Fully connected to a full service liquor store, you can score a bottle of wine on your way in that you can bring to the table with you. Don't feel like leaving your couch but still want pizza and beer? Marie's will deliver them to you. In fact Marie's ships their pizza anywhere in the country. Every other Wednesday is cabaret night with a piano and open mic and then Thursday's its "Jazz and Martini's at Marie's" with the Grammy nominated Jeannie Tanner Trio. Live music is also featured on "Swingin' Friday's" and each Saturday its a taste of Vegas with the Gino Fontine strolling trio playing your requests at tableside. If the Miller High Life guy was looking for a spot to sit back, relax and catch a contact, Marie's would fit the description perfectly.


Marie's gets in the Holiday spirit and it spreads when dining in

Marie's has another saying that reads "Chicago thin pizza=beer's best friend" and you better believe that a place that lives by these words takes it sports seriously. At Marie's they love sports and have big screen TV's elegantly placed throughout the dining room area and all across the bar. If the game is on...THE GAME IS ON! Marie's fully supports Chicago's sports teams, even if it isn't the best of times these days. In a somewhat weird entanglement they also like the Bronco's. I don't know if Jay Cutler has been over there yet or what Marie's thinks of him. But if he wants to check it out and go drink some cocktails and eat some of Chicago's best pizza and watch some Bulls basketball and forget about this mess for a few hours-I'm game to take him over and do so.


Once you step in Marie's...you know your livin' the high life

The pizza at Marie's is what keeps the people coming back for generations on end. The atmosphere is old school and the vibe is always festive but without good pizza it wouldn't have survived from 1940 up to now. Available in their signature tavern Chicago style thin and also double dough-with two pieces of dough rolled together. There is no reason to be ordering the double dough, Marie's makes a Windy City Champion's thin crust pizza and its the only way to go here. One little tip that I can give to those who like their pizza with some char and crispness to it just like tavern style is supposed to be-just ask for it "well done" or "extra crispy" and you shall get what you want.


Thin crust Sausage from Marie's...since 1940

Marie's also has their own signature pie which includes sausage, green peppers, onions and mushrooms. Another topping combo that comes highly recommended from the good folks over at LTH is bacon, mushrooms and onions. As KennyZ put it after trying one "It was phenomenal, and now easily tops the list of my favorite pizzas at this establishment. The bacon was super-crisp and the saltiness was balanced perfectly by the earthy, real shrooms. Mouth-watering stuff that was so good I nearly wrestled to get the tray back after I foolishly agreed to share a slice with the table next to us." Another reason it makes for a great place to go with a group is you can order a few pizzas and try them all. Of course a standard one of my order is a pizza with just sausage.


Crispy edges are a regular at Marie's when dining in

As far crispness goes I think Marie's might be the best and most consistent at it in the city. As long as you ask for it well done it doesn't disappoint. Another reason Chicago thin pizza is so good is it doesn't matter where, they always use good sausage. Marie's has above average sausage and sauce and its strong points are for the crust and atmosphere. Its so hard to pick one pizza as the very best in a city where there are quite a few. Its like picking the best burger in the country or the best hot dog in Chicago. Everyone is going to have an opinion and arguments will ensue. There is no argument when mentioning Marie's as one of Chicago's best pizzas, tavern style thin or otherwise, and its without a doubt one of its most jubilant places to celebrate whatever it is that's cause for celebration. Here's to a happy holiday season with plenty of celebration. Cheers.


a piece of tavern style thin from Marie's

Rating Scale 5/5

crust: 4
sauce: 4
toppings: 4
Crispness: 5

Score: 17/20

Marie's Pizza & Liquors
4129 West Lawrence Avenue
Chicago, IL 60630-2821
(773) 725-1853
Website

Sawa's Superfan Smorgasbord

-Grubbing in Chicago (land)
Where the locals eat.

After the Bears fourth straight loss in embarrassing fashion to the Vikings this past Sunday I would rather not talk Bears football anytime soon. Bill Swerski and the boys were fuming after yesterdays defeat at the hands of Brett Favre and the really good (I told you so) Vikings. I got a chance to catch up with them after the game over at Sawa's Old Warsaw Polish Style Smorgasbord at 9200 Cermak over in Broadview, Illinois. It was something that had to be done as my appetite for NFL football was worsened yet again. I needed the comfort of beer, Bill and the boys telling me Ditka might come back as da next coach and maybe some pierogis and potato pancakes from a smorgasbord of food.


a Chicagoland favorite

If my appetite for food wanted to return after the bottle of Jameson it took to make that hot mess somewhat entertaining to watch there's plenty of it at Sawa's. I chased the shots during the game with bottles of High Life so I could be reminded that while life in Bears camp isn't so high right now, it can be again sometime soon like it was in '85. At least that's what I thought about 3/4 of the way into the bottle and a "we can still play Bears football and be a proud tough franchise" speech that I got from Swerski. As I sobered up it became more and more clear that we have a couple of linebackers one of whom is going to be returning from a season ending injury, a Kicker and a quarterback and that's it. Much work is needed to be done and we have no draft picks which aren't of much use for a team that has as many busts as the Bears do this decade. But hey, at least we got a quarterback...right? Don't be jumping ship now and begging for a spot on board when Jay gets to put this season behind him. I'm looking at it as a bad season for number six and nothing more. Not much was said at the roundtable discussion with most of the superfans too busy eating and trying to drink enough beers to forget whats happening.


The table where the superfan meeting took place oversees the buffet


Swerski insisted we drink Zywiec so something was good about the day

Founder Walter Sawa was a pork butcher in Poland until 1939. The decorated war veteran opened Sawa’s Old Warsaw in Broadview in 1973. Over 30 years later, the restaurant is as popular as ever serving up great tasting Polish - American cuisine. It took about six-seven beers, 22 pierogis and 12 potato pancakes to make me forget about the mess that is Bears football but forget I did. Sawa's menu is the buffet which will run you anywhere from $10-$16 dollars for adults depending on what day it is. The food is really fresh because that's what the people are eating. IF you dine in then you are getting the Polish smorgasbord. They also have a carryout menu with just about everything available from the buffet table cooked fresh to order. Most of the items are available by the piece like the pierogis, blintzes, stuffed cabbage, potato dumplings, fried chicken and all their pastry's. On my visit I really liked the meat pierogis and thought the fresh made potato pancakes were the best I've had in a while.


Really Great Potato Pancakes. Click HERE for Sawa's history.

I hope to return one day and engage in full combat warfare with the buffet table. Maybe after a Bears Super Bowl sometime in the near future? While that might not be realistic, me putting down a bakers dozen of them pancakes as an appetizer is. I would however like to point out that my preseason prediction of a Chargers-Saints Super Bowl is very realistic. I also told you that all the Vikings were missing was a QB and a big play receiver who's also a threat on special teams and that they were getting both. What I didn't know was they would get two big play wideouts. Oh and I also said that Aaron Rodgers is going to be really good, as is Jay Cutler, which he still will be. Got it? Good. Oh and so are those potato pancakes. Really good that is.

Sawa's Old Warsaw Restaurant
9200 W Cermak Rd
Broadview, IL 60155
(708) 343-9040
Website

Last Years (2008) Holiday Dinners

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

If summer is the outdoors grilling season then winter is the down home cooking season. Its right around thanksgiving when everyone starts cooking up old family favorites and classic holiday dishes to celebrate the festivities. The dinner parties seem like they come every night and the food is always good and the drinks are regularly flowing. After all what do they say when celebrating the holiday festivities? "eat, drink and be merry" In my family its tradition for my parents to have a dinner party on x-mas eve and then we go to my moms side of the family on the southside for brunch and dinner is on the northside with my dads side of the family at my aunt and uncles. The menu has always been different but the meals are always the real deal and nothing short of spectacular. I don't know whats on the board for the 2009 holiday menu but I do have the goods from last year.

X-Mas Eve Dinner (2008)

The theme of last years dinner was a Cajun holiday meal complete with a turducken ordered from cajungrocer.com. If you haven't checked that site out I would recommend doing so if your in an area where Cajun grocery goods can be hard to come across or if you just want to order a turducken 'cause you've always been meaning to try one. The turkey, duck, chickens will cost you anywhere between $79 and $125 dollars depending on how fast you want it when shipping is in included. We opted for the turducken with creole pork and cornbread and planned to serve it alongside some popular sides from the region.


Turducken rubbed with Tony Chachere's before it hits the oven

The sides for this feast were decided upon corn maque choux and bread pudding which went very well with the main course. Along with a potato chowder there was also some most excellent gravy made from the bits and sticks to the bottom of the pan that the turducken was roasting on. I've said it before on here so just let me say it again. Nolacuisine.com is an amzing site for New Orleans and Cajun food recipes and tips. Obviously I went on over and checked it out to get a couple good recipes for the dinners sides and was not dissapointed.

Maque Choux Recipe

4 Tbsp Unsalted Butter
1/4 cup Tasso, finely diced
3 Ears of Corn
1/2 cup Onion, finely diced
1/4 cup Celery, finely diced
1/2 cup Green Pepper, finely diced
1 Tbsp Fresh Thyme leaves
1/8 cup Garlic, minced
1 Cup Tomato, diced
1/2 Cup Green Onions, finely sliced
Kosher salt, black pepper and Cayenne to taste

Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.

Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, Thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.

Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.

Add the green onions, salt, black pepper and cayenne to your taste.

Serves 2-3.


Cajun stewed corn with Tasso and tomatoes. Click HERE for link to recipe I used.

Bread Pudding with Whiskey Sauce Recipe

For the Bread Pudding:

1 Cup Sugar
1/4 tsp Freshly grated Nutmeg
1/2 tsp Cinnamon
pinch of salt
6 Eggs
1 1/2 Cups Heavy Cream
1 Tbsp Vanilla Extract
6 Cups French Bread, cut into 1 inch cubes (be sure it’s a light bread, meaning not too dense)
1 Tbsp Unsalted Butter, softened

Preheat the oven to 250 degrees F.

Butter a square cake pan with the butter.

Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl.
In a large Mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract. Fold in the bread cubes being sure to not break them up too much. The trick to this recipe is to make sure all of the bread soaks up the custard, and that you don’t overcook it.

Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.

Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown.

The finished pudding should be slightly firm, while moist, but not runny.

Serve warm with Whiskey sauce, recipe below.

Makes 4 servings.

Whiskey Sauce Recipe

1 1/2 Cups Heavy Cream
2 tsp Cornstarch
2 Tbsp Water
a few drop of Vanilla extract
1/3 Cup Bourbon
1/3 Cup Sugar

Mix together the water and cornstarch. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature.


Click HERE for the link to the site I used for this


Turducken ready to go


Gravy made from the turducken bits

X-Mas Day Dinner (2008)

The theme of the cuisine didn't change a bit when December 25th hit. My uncle decided to do an old favorite of my grandpas last year and it was the first time I would enjoy the famous NOLA dish Chicken Rochambeau. The Louisiana Creole dish is half of a chicken (breast, leg, and thigh), which is boned and not skinned. It’s grilled, then served as a layered dish -first a slice of baked ham, then the brown Rochambeau sauce (chicken stock and brown sugar), then the chicken is covered with a Béarnaise sauce. Antoine’s restaurant in New Orleans, Louisiana is famous for this chicken dish. I mentioned above that my uncles xmas dinners are always five star and 2008 was no exception. It was my first time trying this classic dish and I was not underwhelmed by any sense of the imagination. What an amazing combo of flavors the dish boasts.


NOLA cuisine: Chicken Rochambeau


XMas Dinner Plate 2008


Wonderful combination of flavors in this dish

The night ended with a flambeed cake made by my aunt.


Dessert 2008


Who's got that fire?

Happy Holidays.

Bill's Drive In

-Got beef?
The Burgers of Chi (land)

Bill's Drive In, located in Evanston, is more like a Walk In. Its a spot people have been walking into for lunch for over 50 years now. I think at one time or another it might have been an actual drive-in and the architecture of the building and its menu have all the classic 1950's drive-in characteristics. While I am not positive I think I remember hearing that Bill's which dates back to around 1949 might be Evanston's oldest restaurant. Bill and the building itself have been on a few hot dog related documentaries due to its having been around for quite a while and the history behind it. Odds are if you grew up in Evanston then you've been going to Bill's since you were a kid.


Bill and his Old School Building are a real neighborhood type spot

The menu at Bill's is pretty much what you would expect it to be. They offer hot dogs, burgers, chili, fries and maybe one or two more things and that's it. There is no seating inside and lets just say that most of the time the employees working are also very "old school". During the summer months there are picnic tables outside but most people take their orders to go or eat in there car. For hot dogs they use Leon's skinless which I'm not big on and top them with mustard, relish, pickles onions, tomatoes, sport peppers and lots of celery salt and are served on a S. Rosen's bun. The fries are ehh and I never get them. Bills is a "one item pop it in your mouth shop", meaning there's only one thing I get there-the burgers. So my only decision to be made each visit is whether I want a single, double, triple or quadruple. I think that the double is the perfect amount of meat to bun ratio at Bills and so I usually go double cheese with mustard, onions and pickles. If you ever wondered what McDonalds cheeseburgers tasted like before they went all toxic on that ass, I think Bill's would be a good example.


Burgers at Bill's have been popular with locals for over 50 years

I've pointed out before that I'm a big fan of the 30's style burger that's similar to a McDonald's cheeseburger, but in ingredients not taste. Chicago food expert Mike Gebert, who is also an expert on the 30's style origin, explains them like this "a hamburger then was a very thin patty (10 or more to the pound) with grilled onions, cheese, mustard and pickle, which when placed piping hot into a paper wrapper tended to sort of bake itself into a more unified, bierock-like wholeness as opposed to the kind of hamburger that's a 1/2-lb. slab of beef with lettuce, tomato and 15 other things piled high on a bun." A few years back Mr. Gebert also called Bills "the closest thing to this style he has seen around Chicagoland" and I always agreed that its a pretty good no frills burger joint with very favorable prices.


double cheese prepped the 30's style way

Overall Grade: B-

Strengths: Its a decent above average example of a classic old school burger, the type McDonald's became a brand on. They haven't changed a thing as far as preparation of the burgers and walking inside feels like a tiny time warp and its a fun place to stop for lunch if your in the area. If your an old building aficionado, Bill's has a cool one.

Weakness': Unless your expecting the best burger ever or if you don't like this burger style then its hard to be disappointed in Bill's a s a whole. However they do use frozen patties and in case you haven't heard by now. There is this brand new really good burger shop in Evanston that is serving up fresh ground crispy edged and gridded burgers.

Bill's Drive In
120 Asbury Ave
Evanston, IL 60202
847-491-9844