Posts Tagged ‘Mexican’

Chicago Mag’s Top 40 Chicago Restaurants

November 21, 2010
A giant, “honey, I blew up the kids!” version of Rick Bayless terrorizes Pizzeria Uno. (Photo compilation totally swiped from ChicagoMag.com)

I hail from the Chicago area and was super excited to see Chicago Magazine‘s article on the 40 Best Chicago Restaurants Ever! The list includes current and former restaurants and has some weird rating system that is kind of arbitrary. That said, I think knocking 9 off their list is pretty good, especially since many establishments came and went before I was born. Here are the ones’ I’ve been to:

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Pastel de tres leches (tres leches cake)

October 26, 2009

Today is my boyfriend’s birthday. We celebrated this weekend with a good deal of good food, too. On Saturday we went to Woodberry Kitchen and had an all-around wonderful meal, simply wonderful (review and pictures to come). I can’t say too many good things about it. I had tuna seared with Moroccan spies; he had braised leg of lamb with lamb sausage and eggplant and other good things. I could go on, but I’ll save that for another time.

We continued the food good times Sunday night with steamed crabs covered in salty, delicious Old Bay seasoning. At the end of the meal, the proprieters were so good to let me bring in the cake I had baked for his birthday.

This cake, in fact:

Tres leches cake made with a rum milk syrup.

Tres leches cake made with a rum milk syrup.

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Fiery Fish Tacos

October 21, 2008

I used to have a roommate who was terrified by fish. She couldn’t stand their bulging eyeballs and the shimmer of scales along its wet, slimy body. I imagine that she had nightmares about fish in the way some of us are terrified in our sleep by zombies, wild dogs . . . or clowns. However, she was okay with fish in stick form, though I never saw her eat any.

Fish don’t terrify me, but for the longest time I was afraid…of preparing fish. I was forever overcooking it, poking and prodding at it well beyond the “done when flakey” stage. However, I plunge forward with intrepidity because fish is not only delicious, it is also healthy.

Fish tacos were not first and foremost in my thoughts when I went in search of a fish recipes. The first time I became aware of them was when I lived in Tucson, Arizona, but back then it always sounded repulsive to me. What the heck is a fish doing in a taco? Staging a coup? Asking for directions? It seemed to me, wrong. But I believe in second chances and fish taco, I am sorry. I was wrong, terribly so. You deserve so much better.

Homemade crunch salsa for the fiery fish tacos

Homemade crunch salsa for the fiery fish tacos

This is yet another recipe I found at Allrecipes.com and adjusted for my own tastes and for the availability of items in my fridge.

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Burrito Party!

September 9, 2008

The Safeway by us isn’t in the greatest of areas. They still, however, get the same kinds of meats as “nicer” Safeways. Typically, this means we get our beef (usually NY strip), pork (usually chops), and lamb (varies) for 1/2 off. This week, along with 2 excellent looking NY Strip steaks, I picked up some very nice looking boneless short ribs for ridiculously cheap. Sounds like time for a Burrito Party!

Get ready for a party!

Get ready for a party!

I ended up doing this a little backwards. I first salted and peppered the short ribs and grilled them to get the grill flavor and those fun grill hash marks (I grilled to a step below rare). Then I marinated them for a few hours in a mixture I made up and pan cooked them to medium-rare. For the marinate, I kinda just splashed things in a 1-gallon sealable bag. I’ll do my best to estimate the proportions below.

Steak Marinade
Couple of tablespoons olive oil
1/2 c Orange Juice
Juice of 1/2 lime
1/4 c Tequila!
7-10 squirts of Worcestershire sauce
2 T of fresh herbs, loosely packed (way less if dried)
1/2 medium onion, sliced (with the grain/top to bottom, rather than crosswise)
3 garlic cloves, minced
hot peppers, chopped (to taste – I used 2 cayenne peppers)

Directions: Mix everything together! Add the beef (or meat of choice), give it a good smush around now and every few hours, and let it sit in the fridge for up to 24-hours.

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