2009's Christmas Day Dinner

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

Happy Holiday, Happy Holiday! May the calendar keep bringing happy holiday to you! We are inching closer and closer to Christmas day which for me, is always one of the best eating days of the soon to be over year, and as you can see from here on da site, I eat well. Since my youth the schedule for December 25th has always been pretty much the same. We spend the late morning and afternoon on the southside with my moms fam and then head back north over to my aunt and uncles place for dinner with my dad's side of the family. My uncle never holds back when it comes to spectacular dinners. A former culinary grad who still loves cooking but never wanted the life of a chef so when he does something up, it's always world class. This is a look back at what was a sensational 2009 xmas day dinner. As has always been the case over at my aunt and unc's place, the party both starts and ends with champagne.

2009 Christmas Day Dinner


While the merry drinks keep flowing...

The Menu


Looking good huh? (click pic to enhance)

Veal/Pork Pâté

There are a few things that have been on the menu most every year including the champagne. Right around 4p or 5p the platter of homemade veal and pork pate is served with drinks like champagne and martinis. The platter includes toasted bread, mustard and pickles to make little sandwiches out of. I've been enjoying this since I was in grade school and I look forward to it with much joy. This is always one of the best presents I get every year. Santa Claus doesn't have anything like this.


Veal/Pork Pate Platter


a Pate sandwich for an appetizer

Shrimp and Lobster Bisque

Another one of the staples served is a shrimp and lobster bisque. The reason your not seeing any recipes is because all these dishes served are pretty standard offerings done lots of love and skill with fresh quality ingredients. This soup is one of my favorite anywhere with a rich creamy broth made from the shrimp and lobster shells with both meats and some carrots added in.


Skill with the knife


shrimp and lobster meat gets added in last second


Shrimp and Lobster Bisque (serve with chopped cilantro on top)

Osso Bucco with Mashed, Sauteed Green Beans & Peppers

The main dish at this annual dinner does change but one that has been served more than most is Osso Bucco. I would consider this to be my favorite of all the great plates my uncle does up. It can just about take you to eternal happiness and beyond with each bite. When I want something five star and world class over the winter this is what comes mind. Veal shanks braised until tender and falling off the bone. He does his Osso Bucco in a more modern version way which does not include tomatoes. The shanks are braised in red wine and broth with veggies added in for flavor until ready. Can you believe there was a time when veal shanks were cheap? Those were the days huh? Well here is how the dinner time plates are prepared. My favorite part is obviously the marrow which I always suck out at the end.


Sauteed green beans and peppers


Osso Bucco out of the pot ready for serving


Mashed potatoes with a Port veal reduction for gravy

2009 Christmas Day Dinner Plate


Osso Bucco with mashed potatoes/gravy, sauteed peppers and green beans


It gets no better than this


Bone marrow, simply delicious

Creme Caramel

My aunt is always doing up a spectacular desert and last year it was a creme caramel. Also known as flan this was as good of one as your going to have. Food historian Allan Davidson wrote "In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed" Once again proving my aunt and uncle are pro's at this and always ready to serve 20+ people without a blip on the radar. It's also always a blast lighting the cake on fire. It doesn't end with the cake though as there are more desserts which are brought from other family members, all of which are seen on the menu up above. Everyone of them is a pro at what they make.


My aunts creme caramel


I love my everything caramel...


For the kids amusement...the kids!


...may your every wish come true, Happy Holiday to you!
________________________________________

See ya next time on S'C'&C and check out 2008's Christmas day dinner HERE.

East of Edens

-Got Beef? (and lamb)
KingT's gyro-tron

Hello again and thanks for reading. My oh my, it sure has been a while since we took a ride on the gyro-tron hasn't it? seems like years. Well there's a reason for that. You would think that someone like me would be able to fight off heartburn like the North did the South and that I would also get quite alot of it. Well I do lead a good battle in fighting it off but certain food's just cant be fought off. Nothing gives me heartburn like gyros and because of this I have been on a break. I did however dig up some old pics (with notes) from within my food folder of a damn good gyro and one of the far Northside residents favorite's for one and that place is East of Eden's. There is also a West of Eden's in Skokie just north of Touhy and they are related.


A favorite of Sauganash and the Jefferson and Norwood Park 'hoods

Going on 19 years of business and doing what their slogan say's is "Just good food". Chicago is the land of good fast food joints and East of Eden's is a fine example of one of the many Greek owned spots with a menu consisting of many Greek and also American dishes. Located on Cicero in the fine neighborhood of Sauganash it's just east of the Edens expressway, clever name bringing the EoE movie into it too huh? They have a pretty extensive menu with most of the favorites coming from the Greek part of it. I have heard very good things about the chicken but I have yet to be able to try it. You see I have always loved the gyro's plate which is one of the best meal deals in town. It comes with enough gyro meat for a few sandwiches along with soup, salad or cole slaw, fries and a pita with plenty fresh tomatoes and onions, all for under $8 . It's quite a large plate of food and then you get the soup. The Greek lemon rice is really nice on a cold day like the ones we have now.


Lemon Rice Soup

We in Chicago have so many different gyro spots that there is competition in the city for leading gyro cone supplier. In fact we are also the gyro cone capitol as well with there being a handful of companies based in the city that make the famous mystery meat cones. Not too many places make them homemade anymore especially in Chicagoland with there being all these distributors. Kronos is the largest of the gyro cone companies and while I'm not sure what they use at EoE, they are the most common used amongst the Greek spots like it in Chicagoland. So alot of it comes down to how the meat is prepared and by that I mean is it cut nice and thin and given time to crisp up and get that nice brown color? The answer at East of Eden's is yes. The meat here is very good and the best part of the plate like it should be. Well executed and cut perfect every time. The fries took it down in overall score by a point or two but that's just 'cause they're regular old frozen spuds. I would consider the actual gyro's at EoE to be among the cities best.


Gyro Plate at east of Edens

Rating Scale 5/5

Gyro meat: 4
tzatziki: 4
fries: 3
freshness of pita and toppings: 4

Score: 15/20

East of Edens Carry-Outs
6350 North Cicero Avenue
Chicago, IL 60646-4422
(773) 545-8888
Website

Zipz

-KingT's Wing Fling Well today we head north to Howard street and the into the Roger's Park neighborhood to a popular place amongst the locals called Zipz. Located not too far off the Red Line stop it's a Chicago fast food place with just about everything on the menu. It's been around since 1980 and has seen Howard street grow into a more respectable place and luckily has survived and is still an option for cheap quick eats in the area. This is the type of spot that you will find in many hoods throughout America. It's also a place that many people are also scared off by from the looks and it's customer base but you need not worry 'cause everyone loves Zip'z Express. a favorite stop of locals around Howard street Whether you want gyros, fried fish, Polish sausage or hot dog, a pizza puff, fried rice or maybe some tacos, they got them all. It's Asian owned so they actually have an entire part of the menu dedicated to Asian food which is what drew me in there when it came highly rec'd over on LTH for their chicken wings. A couple months back we featured a spot famous for their Korean wings called Great Seas and when discussing them Zip'z came up as another spot with some great Korean fried wings. So it wasn't long before I was off to try this spot that I had driven by many of times but never made it inside to try anything. "Oriental" part of menu at Zip'z So on my initial visit I was taken back by the menu and all of its offerings but knew I was there for the Korean style wings which came described on the board as "Zip'z oriental wings are fine examples of Korean fast-food style chicken wings. They are sweeter and more citrusy than Great Seas wings, crunchier too. By default they are pretty hot (although I always ask for them spicy). They are not shaped into those little drumettes either (but they are cheaper)." I actually ordered chicken wings on my first visit and they came out fried with hot sauce on them. I then looked at the menu closer and saw they also have Oriental chicken aka Oriental wings. Well it wasn't a terrible mistake because the whole fried chicken wings were perfectly fried and the only thing holding them back from Harold's territory was the sauce. It was pretty standard, but the wings were damn good. I was not disappointed. Zip'z Chicken Wings Since I ordered a 5 piece wings with fries and pop that came out to $5 with tax and I wasn't stuffed, I had to get the Oriental wings and I'm damn glad I did. They cut these wings at the joint and you can get them with white rice (fried a little extra) or fries and they come in a number of sizes from 8 pieces ($5) to 50 ($25). I got a ton of white rice considering the price with my eight piece order. Everything was described as is above in the quote and this was the best meal I had for $5 in a while. I am intrigued by the other Asian offerings on the menu and think the fried rice might be good but I cant pass on the wings when I'm stopping in. These are legit. Zip'z Oriental Wings I'll be back for more real soon. Zip'z is one of them places that had some character. All the people coming in and out were regulars and knew the happy Asian couple who own it and were happy to be seeing them. On my first visit, one young (and pretty dumb) dude even decided to empty a Swisher Sweet and then proceeded to fill it in the corner while he waited for his chicken sandwich, he then stepped outside and lit it while he waited. Oh Howard street, you haven't changed all that much after all and I like it that way. Great Korean style fried wings Zip'z Ice Cream and Chop Suey 1635 W Howard St. Chicago, IL 60626 (773) 465-8868

Braised Beef Short Ribs

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

There just arent many benefits of living in the cold, which is what we here in the Midwest and other people from parts of the states have to do four to five months out of the year. However the food is something that can make those cold days and long dark nights more bearable. Taking a tough cut of meat and braising it for hours on end while the stove heats up the house and the food gives off great aromas can make wintertime a little less miserable. Stuff like stews and chili go great with winter. Anything that takes the low and slow approach in the oven usually comes out great. One of my favorites are braised beef short ribs. Any beef from the bone is just fine by me and when it comes to braising, short ribs make for some of the best piece's of beef. On top of all this it's one of the easiest, least hand's on jobs in the kitchen that produces so much flavor. Last winter my dad who's great at the Sunday night dinners did up Chef Thomas Keller's simple version of this classic recipe.

Braised Beef Short Ribs

While I don't have an exact recipe since I never saved it I can assure you that you can find it or another one on the internet. I will make sure to point out important aspects such as getting ribs with alot of beef on them. Other things your going to need are vegetables for braising including carrots, celery, shallots, leeks, pearl onions, garlic etc...You can be creative and use root veggies common to your native cuisine or those exact ones mentioned above. Your also going to need some red wine for the braising and you can choose your sides to go with it. The liquid from the braised beef at the end can make for a great gravy so I like to make mashed potatoes which is a great wintertime eat and pairs real well with beef short ribs.


Short ribs ready for S&P with some flour before browning


Tray of short ribs and the veggies to go with it

Once your ready to start the simple process, all you really need is time, you want to sprinkle the ribs done with high quality salt and pepper and lightly dust them with flour and then give them a browning in a hot pan using vegetable oil. Do them one or two at a time so they develop a nice color and set aside until they are all ready. When the ribs are done do nothing to the pan except add your veggies and brown them in the oil and fat. After that you want to add it all, beef and veggies along with some herb like thyme sprigs, into a deep roasting pan or heavy cooking pot and cover with red wine. Also add beef or chicken stock until almost covered and place pot lid or aluminum foil over it. Put it in the oven at 350 and find a way to occupy yourself for at least four hours. However don't forget you need to make your mashed potatoes if you decide to serve those as a side. After four hours remove ribs from roasting tray and let cool before removing meat from bone. While ribs are cooling make your gravy.


Braised beef short ribs right after braising

Take the juice and pour it into a pan and reduce down to about 3/4 to use as the gravy for your mashed potatoes. When my dad made these short ribs seen here they were served with peas as well. I liked that combo since the beef and potato are the stars anyway.


Veggies can be served or reserved for something else

Once everything is ready to go dress your plate with some beef and spoonful of mashed and some peas and pour some gravy on one, two or all three of them and serve with sliced French bread. You don't get such a great reward for such little work with much else in the kitchen. As long as you got the whole Sunday to patiently wait while the oven does the work. Well worth the wait and I cant wait much longer for some braised beef short ribs this winter.


Braised beef short ribs with mashed potatoes and peas


So tender and full of flavor I could eat them all year...
________________________________________

See ya next time on S'C'&C. More recipe's HERE.

Ron's Place

-Got beef?
The Burgers of Wisconsin

Continuing on with the holiday season and places that come of use during it. Anyone taking a ride up to Kenosha's Outlet mall should consider a stop at Ron's Place. It had long been on my radar, probably since my first trip to Tenuta's Italian Superstore (more on that later on chibbqking) which is right next door. Ever since I saw that stained glass with the cartoon character eating the burger, by the looks of it from the outside I knew it was a real deal Wisconsin tavern. It was just hard to find a time when there are so many other good burgers in the Kenosha-Racine area. I promised myself next time I was in Kenosha I would get me a burger from Ron's. So I took a ride up to the outlets last week and made my usual stop at the Brat Stop followed by a trip to Tenuta's and then over to Ron's Place.


a locals favorite for booze and burgers in Kenosha

The Kenosha native who rec'd the burger to me told me the best seat in the house is at the end of the bar where the burgers are being made. These spots were taken on my visit, so we sat at the middle of it between two groups of regulars. Classic Kenosha with a couple of them in Bears gear and a few others in green and gold. This is a real regulars type bar that makes everyone in there feel at home. Founded in 1972 by Ron and his wife Pat it's still run by his daughter today. The food item of choice to order is the 5x5 which is a burger made from half pound of fresh ground beef and a 5 inch sesame seed bun. Other popular orders are the walleye sandwich or dinner available Wednesday and Friday and the Cajun chicken breast sandwich.


View from my seat at the bar

People have been eating and drinking at Ron's since they turned 21 and long after that. Along with their burgers, Ron's Place is also famous for their quality tea's aka Long Islands. They have about 40 different flavor combination's ranging from original to Hawaiian to Jamaican and so on. They come served in a southern glass tea mug and the menu is so large when you look at it becomes hard to decide. I didn't want one on this trip but will be back to have one next time. Of course like any respectable WI tavern they have spotted cow in the bottle, though not on tap. With this being my first visit I knew I was going to have the 5x5 but other burgers are available. They bring a platter of ketchup, mustard, onions, pickles and giardinera for you to distribute onto your burger as you so please.


Toppings platter delivered to you after placing a burger order

The 5x5 comes with your choice of cheese if you want it and the option of lettuce, tomato and mayo. It's nice being able to load the pickles on from the toppings tray that they give you when ordering burgers and I liked that hot peppers were included. I told the friendly bartender "gimme it the way it's most ordered" and got mine with American cheese, lettuce, tomato and mayo. I put everything else on it but the ketchup and it was a messy thing to say the least. It helped cutting it in half after I dressed it.


5x5 cheeseburger from Ron's Place


My 5x5 cut in half

I thought this burger was everything you would want your local drinking establishments burger to be. It was $5.95 with fries (less without) and quite a large portion when everything was piled on. The only semi bad part was that the bottom bun was virtually soaked up in meat juice from the patty, which was what made it only somewhat bad, the juice was great, skip the fries. All in all it was a very juicy burger that went great with a cold one while sitting at da bar. I'll get back here one time this spring or summer. You should do the same.


Another good burger in Kenosha, WI

Ron's Place
3301 52nd Street
Kenosha, WI 53144
(262) 657-5907

J.P Graziano Grocery

-Chicago's Italian Grocers

"A special place for a special city" is what I tell people J.P Graziano Italian grocer on Randolph street is. Located at Peoria and Randolph in the meatpacking and produce district they've been supplying Chicagoland with imported Italian groceries since 1937. Like all the great spots, they are still all in the family and the original founders grandson Jim Jr runs the place with great passion here today in 2010. Customer service is unmatched when it comes to JP Graziano and the items they sell are the best of the best from Italy, all handpicked by Jim and his family with great knowledge. Inside you can find most everything you need should you be planning any Italian feasts this year during the holiday season. If so I would suggest you head on over to JP Graziano in the West Loop to find the best available quality of what it is your looking for be it cheese or spices, olives and other Italian food specialties. Don't you love the wholesalers that stay open for the public? and even more, the ones that love when those customers come in?


On Randolph in the West Loop, a Chicago tradition


It's been this way since 1937

Lately I've found myself with less time to spend cooking and along with that a little taste for simple Italian dishes. With four generations of family putting their knowledge into this place and passing it down to each other, the quality selection and product advice here is unmatchable. The space inside is pretty wide and nice and open with large barrels of beans and spices throughout the side walls along with dried pastas, oils, sauces, baccala, cheese and gift baskets galore. It's gotten so good that they have a website with mail order. Let's take a stroll and get a few shots of the store inside.


The sandwich counter


Gift Baskets for the Holiday season and all others available


barrel's of beans, spices and seasonings surround the store


Great selection of imported and domestic cheeses

-The Sammy's of Chi

The best part about J.P Graziano and going grocery shopping there? the sandwiches made to order while you shop. It's amazing to me that more places cant make sandwiches like they put out here. The bread is fresh delivered daily and the meats are quality. They put your sandwich together only after you've ordered, all subs are cut fresh to order and most are $5.25 or $6.25 which is a great price. The menu, at least part of it is seen below and even when I don't need groceries for cooking, I stop in for a sandwich.


Menu outside

I'm a big fan of the "spicy" which is hot capicola, pepperoni, hot soppressata, provolone tomato & lettuce with vinegar & oregano. Along with that I like the Italian and the tuna is great too. Another one not seen on the menu above is the Mr. G, the house specialty. It consists of hot sopresatta, Prosciutto di Parma, Volpi Genoa salami, sharp imported provolone, truffle mustard balsamic vinaigrette, hot oil, Roman style artichoke, fresh basil lettuce with red wine vinegar and oregano. I have a hard time deciding each time I visit for a sandwich so I love it wen I go with a few heads or am getting a sandwich platter for a party. They do it all over at Graziano and you can see the sub sandwich menu HERE. Great place for lunch in the West loop and worth the drive if not.


Italian sub, out of the paper ready for chowing


One of the best in a city with some good ones


The Mr. G, the House Specialty described up above


a "Spicy" with hot peppers is one of my favorite cold cuts around

J.P Graziano Grocery
901 W. Randolph Street
Chicago, IL 60607
(312) 666-4587
Website