Applewood Smoked Lamb Ribs

Since my local Whole Foods no longer has a smokehouse (grrr), I've been utilizing the hell out of my bullet smoker these days, and was inspired to start blogging my recipes again.  I made these amazing Lamb Ribs today (yes, they are amazing) and they'll definitely be a mainstay in my recipe arsenal from this day forth. If you don't have a smoker, use liquid smoke, and roast at a high temperature on a sheet pan.  Fresh herbs make a huge difference. Pairs well collard greens, or roasted potatoes.

Applewood Smoked Lamb Ribs

Four slabs of lamb ribs
1/4 cup olive oil
1 tablespoon salt
1/2 tablespoon course black pepper
Thyme, chopped
Rosemary, chopped
Six garlic cloves, smashed

Season ribs with salt and pepper.  Create a marinade by mixing olive oil, thyme, rosemary, and garlic in a small bowl.  Let it sit so that the oil can absorb the flavors of the herbs and garlic.  Place ribs in a resealable plastic bag, pour on marinade, and refrigerate overnight.

I used applewood and cherrywood for smoking, but the applewood alone worked wonders here.  Once smoker has been properly prepped, add ribs to rack, with enough space so that the heat disperses evenly.  Smoke for one hour and relish in your masterpiece(s).

The Year Ahead: Part Deux

Photo courtesy of http://www.tumblr.com/tagged/soul-food.

Totally didn't keep my promise to write more, but, hopefully (fingers, eyes, and toes crossed) that will change in the new year.  Found this quote from vegan soul chef and author Bryant Terry and wanted to share with those who may care:

On the African-American tradition of eating black-eyes peas on New Year's:

"The lore is that the black-eyed peas actually represent copper or pennies. And so along with that, one typically will have a green dish such as collards, mustards, turnips, chard, kale or cabbage, and the leafy green dish actually represents money. And then with that, one might have some cornbread, which represents gold. You eat it on New Year's, and it's supposed to usher in a very prosperous and abundant year."

Korean Kalbi Tacos

I'd had some beef ribs in the freezer that I needed to make use of, and decided to go with Korean Kalbi Tacos.  Beef spareribs are so darn cheap.  It's like, I buy them just because.  I've made these tacos before, using short ribs, but beef spareribs are a fraction of the price and pretty much came out the same as short ribs.  If you're feeling fancy and rich, go ahead and use the short ribs.  


I'd had an amazing kalbi sauce at Byerly's in Minneapolis two years ago, and I've gotten pretty good at replicating it at home.  I've used it for stir-fry and grilling, but using it for a taco is a nod to the infamous Roy Choi and his Kogi food truck.  I add chopped cilantro, scallions, and red cabbage (not shown, because I forgot to buy some) and it amounts to something really amazeballs.


Korean Kalbi Tacos:


12 white corn tortillas, warmed
5 lbs. beef spareribs (or 3 lbs. of boneless beef short ribs)
Two cans beef broth

One can Korean beer (or any dark beer)
Two tablespoons kalbi sauce


Kalbi Sauce:
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 tablespoons mirin (sweet rice wine)
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon red chili paste
1 tablespoon garlic paste
1 tablespoon sesame seeds
Two sprigs of green onion, minced
Chopped cilantro, green onion, red cabbage to garnish


Preheat oven to 200 degrees.  Place ribs, broth, and beer into a dutch oven (or deep, oven-proof pot with handles).  Mix ingredients for kalbi sauce, add two tablespoons to the pot, and refrigerate the rest.  Let ribs braise for three hours, until tender and falling off the bone.  Let cool, and remove meat from bones, and discard fat.  Pour out marinade from pot, and add meat back to the pot, and stir in kalbi sauce.  Simmer on low heat atop stove for 10 minutes, or until meat starts to caramelize, and serve.  

Nellcôte: More Than Meets the Eye

Photo courtesy of GapersBlock.com,

Nellcôte

833 West Randolph Street
Chicago, IL 60607
312.432.0500


Based on its unromantic curb appeal and plainly written, lackluster website, one might think the same of the Nellcôte experience.   Perusing Nellcôte via the internet or strolling past the venue to gain introspective may not lead you to the best impressions. 

Perched at the corner of Randolph and Green, in Chicago’s infamous Meat Packing District, the most noticeable thing about Nellcôte is its bright, tangerine-colored awnings.  Entering Nellcôte offers much more for the eye to behold.  Immediately noticeable is the entryway, tiered with what appears to be a hundred strategically placed, mini-vases filled with sprigs of lavender, and a beautiful wrought-iron canopy leading into the venue.   The ceilings were adorned with dainty chandeliers, complimenting the melodramatic lighting, and accented by pearl and marble tones throughout.  In addition to finely-crafted dishes for the prime palate, Nellcôte also boasts a mile-long wine list to compliment its mile-long wet bar.

Impressibly, Nellcôte mills its own flour, cultures its own butter, and crafts many of its own condiments.  This immaculate operation lends to a wide assortment of breads, spreads, and accoutrements like bran, or even buttermilk, which can be later made into a luscious panna cotta. 

Choosing the brunch at Nellcôte was genius, in that, one can have the best of both worlds.  The Jamon Charcuterie platter was the perfect precursor of courses to come.  Tea-soaked prunes, Serrano ham, and house-made lemon curd were the highlight of this showcase.  One of the most popular dishes on the menu is the Swan Creek Farm Sunnyside-Up Egg Pizza using organic eggs, fontina, and shaved Perigord black truffles.  Subpar at best, the egg paired with fontina was excellent, while the black truffle essence was lost and presented a more metallically flavor.  The Quiche Lorraine, moist, fluffy, and decorated with bits of smoky bacon and gentle gruyere, was without a shadow of a doubt, the star of the show.    The cloud-like eggs combined with the flaky, buttery crust was pure perfection.  Paired with crispy fingerling potatoes and spring onion salsa verde, this dish is one that cannot be overlooked.

After the quiche, Nellcôte was not a hard sell.  Signed, sealed, and delivered; a guaranteed return visit.  I lay back into the high, wingback tufted bench with delight.  Low and behold, the sweet ending to a lavish meal arrived - Pain Perdu topped with a rhubarb strawberry coulis and crème Chantilly.  If the quiche was not sufficient enough, the sweet, buttery, crisp-on-the-outside, soft-on -the inside French toast earns Nellcôte all the fame it has amassed to date.  By far, the best French toast my lips have ever savored.  Praiseworthy from start to finish.


Overall, the Nellcôte experience was a joyous one.  More hits than misses, Nellcôte proves as one of Chicago's latest and greatest.

Tea Time in the City: The Argo Tea Experience

Photo courtesy of ItsAllFare.com.

ArgoTea

1 N. Dearborn

Chicago, Illinois

312.212.8032

The artful, ambiance of Argo Tea is always alluring.  On first encounter, I knew it would be a place of romance; it was love at first brew.  Whether iced or hot, Argo Tea has the perfect cup for every tea (or even non-tea) aficionado.  All of Argo Tea’s concoctions are free of artificial flavors, colorings, or additives, giving them a distinct, strong, tea essence.  Only real fruit, flowers, and other natural ingredients are added to infuse the tea varietals. 

Posted at the busy, bustling corner of Dearborn and Madison, entering this heavenly haven brings about a sense of calm.  The multi-hued walls of Argo Tea have a brightness and freshness akin to a funky museum or a posh hotel lobby, with its modern adornments and hip framed artworks.  Remaining consistent no matter the location, all Argo Teas boast shades of earthy brown, opulent orange and minty green, accompanied by pendant lighting that is perfect for people-watching, or finding a nook to read a good book. 

Baristas, just as vibrant as their esthetics, are readily available for all your tea desires.  Each visitor lined up, waiting to have that special morning sip, afternoon delight, or post-dinner spot of tea.  Immediately noticeable is the loose leaf tea bar.  Argo Tea offers some of the most flavorful red, white, green, and herbal teas I have ever experienced.  Favorites include the Fruit Sangria: an infusion of hibiscus petals, dried fruits and rosehips, and the Carolina Honey:  black tea blended with bits of lemon and notes of honey.  For those seeking the buzz and jolt of a typical café, Argo Tea satisfies with a coffee assortment.  Additionally, for the hungrier tea (or coffee) drinker, Argo Tea offers several accompaniments, such as granolas, salads, pastries, and miniature paninis - some of which are made using the flavors of the teas offered.

Whether you happen upon Argo Tea by mistake or by intent, it’s a guaranteed unique experience.  Its comfort and quiet in a city of hustle and flurry.  Choose a new favorite, or indulge in an old beloved during your next visit to this cozy little magnum opus.

The Stuff: Cheyenne Burger

This is what summer is made of. Usually I don't do BBQ sauce alongside cheese, however THIS looks phenomenal and at some point during the summer, THIS will be on my agenda. Chef Bobby Flay's Cheyenne Burger is all sorts of yummy fatgirl goodness. Its a turkey burger, stacked with bacon, onion shoestrings (sweet Vidalias!), BBQ sauce and sharp cheddar.

This is the reason I loves to cook. Bon Appetit!

Air Macaron

This is probably the best combination of my worlds that I have ever seen. First off, its hightops...Nike...two dope colors that I'd actually rock. Pretty sweet. Secondly, its a cookie. Even sweeter. I'm all lusty inside. This is a shoe lover and food lover's dream. Coined the Nike Air Royalty, these delights, unfortunately, will be sold in Paris only (sigh).

Like Magic

This is thee best tea in the world for skincare. If you're into herbals like myself, you will enjoy the benefits of this tea. I have been using this tea since I saw it on the stands at Whole Foods on January 1st and I have had great, fabulous skin ever since (not that I didn't before, lol, but with winter rearing his ugly head, I'm prone to dry patches). Please buy this if you love yourself.

Magazine Death, TV Life

Sad to say, Gourmet, one of my favorite magazines, is going bye bye. This is the second magazine loss that I've dealt with as of late (Domino was the first). Hate to see it go, but at least Bon Appetit is still going strong..

With any loss, there is always gain. Glad to know that although I am losing a magazine, G. Garvin is back on

TVOne with Turn Up the Heat. This show has been on hiatus or something for like, two years, so I'm glad to have it back. This time around, it seems fresher. Yay G.

Also, my absolute favoritest designer is [semi] back with [semi] new episodes. I love, love, love Kim Myles and

I don't really understand why she isn't forefronted more on HGTV. She is better than many other designers on the network, yet she can't seem to get her shine. Myles of Style is innovative on so many levels, and the creative aspect of it is far more entertaining/beneficial to the average viewer. I don't want to have to pull the race card but...I'm just saying.

Cause It Was Funny...

Bread shoes. Like, for real, for real.

Potato Asparagus Frittata
Perfect egg dish for breakfast or brunch.
http://www.associatedcontent.com/article/2206649/potato_asparagus_frittata.html

Crunchy Butterfly Coconut Shrimp
Sweet, crunchy twist on classic fried shrimp.
http://www.associatedcontent.com/article/2211193/crunchy_butterfly_coconut_shrimp_.html

Making Kombucha Health Tea

Here is a description of Kombucha tea, reported health benefits, and a step-by-step method for making Kombucha at home. Read the entire article at:
http://www.associatedcontent.com/article/2096351/making_kombucha_health_tea.html

Put A Ring On It: Engagement Chicken

The best way to a man's heart is through his stomach...especially if you force-feed him roasted chicken. So, I came across this article on Yahoo! Shine (originally published by Marie Claire), about a girl who used the recipe for "Engagement Chicken", and her beau proposed within a week. Now, if you put your foot in every dang meal, then you don't really need this recipe...but then again, I've made several meals for a guy and I am not engaged, so, go figure. At any rate, this chicken is supposed to make a man want to get down on one knee and become betrothed.

Is this a one shot deal? One good piece of chicken and he's ready to pop the question? Or is this binding, like, you have to keep stuffing birds in the oven long after the honeymoon is over? Can one add a side dish to this spellbinding chicken? What about about some herbs and spices? Hot sauce?? I'm just curious. If one tantalizing, prepared piece of poultry makes a man wanna get married, then, I should've been married long, long ago...to many, many people. And, I already make a bomb roast chicken. Anywho, for all you go-getters, recipe here. I think this is how Ina Garten got Jeffery...hmmm...

Kombuchaaaah...

So, I started my Kombucha routine on Saturday. The plan is to drank on this here Kombucha on a regular basis (2-3 times per week), and see what changes my body, soul, and mind will experience. For those who don't know, Kombucha (pronounced Com-boo-chah) is a colony of bacteria and yeast that when mixed with green or black tea becomes fermented, ready to drink, and chock full o' active enzymes, amino acids, etc.

I heard through the raw foods grapevine that Kombucha is the literal fountain of youth. Supposed health benefits include:

• strengthening the immune system
• preventing cancer
• improving digestion and liver function
• lowering cholesterol
• lowering blood pressure
• healthier/clearer skin, healthier hair, stronger/longer nails
• increased circulation
• increased metabolism and appetite control
• body alkalinity
• increased vitality - rejuventation/restoration

I heard that if you drink Kombucha on the regular, you will basically be immune to all illnesses (minus STDs, I suppose). Kombucha is like some sort of liquid superhero that chokeslams all things evil. I bought the bottles (see above), and I also bought the Yogi Tea bags because they are cheaper. I'll give it a month or two and see what happens.

Oh...it's nasty as hell without any fruit flavoring....just thought I'd put that out there.

Birthday Sex: Lobster Macaroni and Cheese

It's my birthday and unfortunately, I will not be having sex, but, I will be having the equivalent of: Lobster Mac and Cheese. I don't make this often, mainly because I am borderline poor, but 'tis very, very good. Real maine lobster, cheddar cheeses, mascarpone cheese, fresh herbs, and a bread crumb-Parmesano Reggiano crust. Jealous much? Bang bang.

Olio...

...and not T3.

We have a massive olive oil crisis on our hands. (I am aware that I may be the only person who truly cares about this.) Went to Trader Joes AND Whole Foods and came to the conclusion that, regular frickin' olive oil is no longer in demand. I just want some light olive oil. Don't need extra virgin. Whole Foods has (brace yourself) about 50 varieties of extra virgin olive oil and not a single non-extra virgin. I blame Rachel Ray. The term 'EVOO' has taken the world by storm, and now everyone seems to fall in line with the idea that extra virgin is the only kind of oil we need in our lives. I am not a chef, but, from my understanding of oils and such, extra virgin olive oil is usually used for garnish, sauces, and dipping. I didn't think you are actually supposed to cook with extra virgin olive oil. But, then again, I don't know everything. It saddens me that I have to go to Jewel or high a** Dominicks just to get some regular olive oil, when I should be able to get it from TJ or WF. Just needed to get that off my chest...

luxeBurger

Photo courtesy of Lights Vegas Action.

Forbes Traveler.com recently posted a list of the 10 Most Expensive Hamburgers. The one shown is a mere $21.75, and comes topped with gorgonzola cheese (yum), onion jam (YUM), sauteed cremini mushrooms (YUMMM) and bacon - made with Kobe beef. Served up with a side of fries.

I consider myself a foodie,and young epicurean that loves to experience new tastes, but this lobster and Kobe beef isthe most expensive burger at $777. A big Flavor Flav woooooooow, on that one...

Frankly, My Dear..

I'm fat, and I follow food trends. Hot dogs pretty much suck, but Zagat tweeted this post about crazy hot dogs across the land and I thought I'd share. For a typical streetfare food, these are pretty atypical.

Left to right: Egg Roll Hot Dog, French Fry Frank, Mac and Cheese Dog

Farm.Girl.Fresh: Farmer's Markets (Chicago)

I have really developed a fondness for local Farmer's Markets...never truly understood the importance of them growing up, but within the past year or so, I totally get it. The more I cook and experience new dishes, the more I appreciate what I can find at a Farmer's Market. I'm talking garlic scapes, beefsteak tomatoes, real honey...you name it, your local Farmer's Market (or some other Farmer's Market nearest you) will have it. Check the link for Bronzeville, Hyde Park, Gold Coast and many, many others. Get your farm game up.