Archive for the ‘Seafood’ Category

Other than eating, I love to travel. My parents used to joke that I had a bag packed and stowed away under my bed so I could leave on short notice. And yes, my favorite thing to do when I arrive at my new destination is eat. Yet, I’m always dreaming up these wild adventures which makes me pause and realize that I’ve neglected some good times right around the corner. For example, I’ve never been to New Jersey. Not the most obvious of destinations. Yet sadly, that is where my grandmother's family landed…off the boat from Italy, and I’ve never been. One of my best friends lives in NJ and…I’ve never been to visit. 

When I got an email a few weeks ago from the authors of the new book, JERSEY GIRLS: THE FIERCE AND THE FABULOUS by Marie Moss and Barri Leiner Grant, I realized it was a sign, I must find my way to Jersey. Barri sent me an email saying I needed to check out the book, especially the food section. After attending the book signing here in Chicago, I went home, crawled in bed with my signed copy of Jersey Girls and loved the “flavor” of every chapter. “TAWK” was my favorite chapter which provides a glossary of Jersey girl speak. Like…I’m looking in the mirra, I love chawklit, or I’m going to the mawl. Oh Barri and Marie, how I love this cawfee table book! Jersey Girls sets out to dispel all the nasty stereotypes (thank you Snookie) through a scrapbook-style compilation of their history of growing up in Jersey. They proudly take ownership of these exaggerated traits yet introduce the reader to a vibrant East Coast culture. 

So, I decided to see how these Jersey transplants, now living in the Midwest, compare their “eats” from growing up on the shore to living in our Windy City. In the book, they list the staples of a Jersery diet: French Fries, burgers, Jersey tomatoes, lobster, and salt water taffy. French Fries are my devil and I could do well on a tour of Jersey. 

Here is a rundown of their Chi-town faves:

French Fries: sweet potato fries at John’s Place and Rockit. Portillo’s fries come very close to boardwalk bliss!

Hot Dog: America’s Dog - they get it East Coast right!

Burgers: Five Guys and Portillo’s

Chawklit: We kick it old school at Windy City Sweets – they make their own.

3308 N Broadway St, Chicago

Both Jersey girls love The Melrose Diner in Lakeview and head to Shaw’s for a lobster fix. But both agree there’s no comparison to the local diners, catching crabs, salt water taffy and candy apples from their hometown. You can’t even get a candy apple here in Chicago…they don’t make ‘em. I also love that a real Jersey girl knows how to catch her own crabs! And making steamed clams or “steamers” is an art form which I have never experienced. While the food isn’t fancy, growing up Jersey is truly tied to a food culture. Their passion about the local fare was fun to experience through the pictures and whimsy in which they share with readers. And honestly, I am dying to go this summer. I want steamers, lobster, fries and a Jersey tomato! 

Lastly, I asked Barri and Marie, if a busload of people from Jersey arrived in Chicago for a night out, where would you take them? The Jersey Girls replied, “One of our favorite restaurants is Jane’s – it’s sweet and small,  an M&B favorite when we get to catch a bite together here in town. We also love Table 52 for the home cooking and of course our pal Art Smith.”  

Jersey Girls: The Fierce and The Fabulous can be purchased on amazon.com

Somehow, I speak before I think. You probably aren’t surprised. So, when I offered myself up to host a baby shower, I spoke with no filter. Truth is, I was excited to host the shower because I haven’t had a party at my house since Christmas Eve. My girlfriend was born in Korea and raised in Southern Illinois. She is pregnant with twin girls…and I cannot wait to hold these babies! Except for the fact that I sent out the invite with the wrong baby names, the baby shower went off without a hitch. Listen, the invites were adorable and the name corrections I sent out were just as cute…

When I decided on the afternoon lunch menu, I told her I would prepare Asian cuisine but I couldn’t commit to just Korean food because I have only ever cooked one Korean dish which was Bulgogi beef. I considering the Korean Tacos I had made months ago but I wanted to do an afternoon room temperature menu because the day needed to be about the mommy-to-be and not my cooking. How very modest of me! Here is what I ended up serving:

• Lump Crab and Mango Cocktail with Lime Vinaigrette
• Peanut Noodles with Veggies
• Tea Smoked Sandwiches with Napa Teriyaki Slaw
• Glazed Carrots
• Wok Fried Green Bean Salad

I had used the recipe of the Tea Smoked Chicken and turned it into mini “tea” sandwiches (clever, I know). It worked out well because I smoked the chicken the day before so all I needed to do was assemble the sandwiches right before the party. When the chicken cooled, my aupair and I pulled it off the bone and packed it away in the fridge. She then proceeded to lick the bones clean of any leftover meat. I think that was her dinner…

I made the same citrus teriyaki sauce but before the party, I whisked mayo into it and tossed that with shredded napa cabbage to top off the sandwiches. Easy recipe and perfect for a small ladies lunch. 

The crab cocktail I started with was also nice and fun to serve. I borrowed my moms mini martini glasses and passed them as the ladies arrived. I hate to admit this, but it’s one of the easiest appetizers to make and looks fancy-schmancy. How do you not love something in a little glass! 

Crab & Mango Cocktail

1 lb lump crab

1 mango, peeled and chopped

Cilantro, small handful of chopped finely

1 serrano chili, half chopped finely, half sliced thin

2 shallots, chopped finely

4 oz coconut milk

1/4 lime juice

1/4 fish sauce

2 tbs sugar

Whisk together the lime juice, fish sauce and sugar. Taste and adjust if it needs a little more sugar. Hand toss crab, mango cilantro, serrano, shallots, coconut milk while pouring half of lime mixture in crab. Taste and add lime mixture to taste. Fill martini glass and serve with a slice of serrano chili on top and a sesame cracker or fried wonton. 

I was surprised that my favorite dishes for the day were the two veggies: carrots and green beans. I found the carrots on my last minute run through Fresh Market and knew they would be beautiful. I tossed them with olive oil, honey and lime juice, roasted them for 30 minutes and let them cool. I’m thinking family is getting glazed carrots for Easter since I’m in charge of sides…

I recently wrote a review on Fish Bar for Cheeky Chicago. When reviewing restaurants, I don’t always get to interview the chef which I love to do. In fact, some restaurants are awful about getting back in touch via phone or email. It’s interesting that they all want press yet some owners or chefs ignore emails. While I understand I’m not Pat Bruno or Sam Sifton, I guess I’ve always believed in “no small person, only small minds” and I chalk up their elevated attitude to the “big press” they have received. There are a few places in Chicago with bigger ego’s than good food. But I’ll never tell…

When I spoke with Chef Michael Kornick (MK, DMK Burger, Fish Bar), I realized that there are still some great chefs who go out of their way. They accept the new age of publication and welcome speaking with us small fries. There is NO BAD PRESS, unless  of course, you’re Lindsay Lohan. Anyhow, it was such a fun interview, that I wanted to share a few additional comments we discussed that I couldn’t quite fit in my Cheeky article. 

When referring to Fish Bar, Michael continuously pointed out his inspiration of the East coast and the South. It’s clear from the moment you walk in that the place is modeled after a little shrimp shack. Having a background in design, the first thing I do in a restaurant is check out the space: the lighting, the seating, the textures. It’s not just the food that needs to work. Fish Bar is simple. It’s supposed to be. The day I went, Michael’s partner, David Morton, was standing right inside the door greeting guests. He was expecting me and I received a warm welcome. Once seated, I view the space from that perspective and dig into the menu. As I mentioned in my Cheeky article, I love that Fish Bar’s menu is written and categorized by food preparation. While the menu appears uncomplicated at first glance, Kornick will assure you that every detail, in every dish was given great consideration. He points out that the “tarter sauce is on steroids.” It’s his way of saying he took the standards and built up on that foundation. Kornick comes from a background as a chef in fine dining for over twenty years and he isn’t shy about mentioning it, nor should he be. Thus, the details in a straightforward menu makes the difference. He spoke about flavor profiles of his already famous Lobster Roll and how he chose that delicious bread or as he called it, “the vessel.” He explained to me, “It’s like a tortilla to a taco. There needs to be no interference in the food. It’s a part of the flavor.” I get it Michael. It’s balance. Something that comes natural to a veteran chef. 

I couldn't help but notice the huge jars of infused liquor perched behind us. When Stanford (my plus one) and I inquired about their jugs (funny, right?), Fish Bar was excited to share info on what filled the jars…but not the liquor itself. It wasn’t ready. I asked Michael about the contents. He and some of his bartenders from MK and Fish Bar created the drinks together. He wanted to feature “sippers” like the fruity drinks you would find in a beach resort, such as the pineapple thai chili vodka they were marinating. The flavors work well with the menu. He made sure to tell me that the drinks are numbered and there is no No. 1. All the drinks are equal, just another way to amuse diners. It’s great to see a chef with a sense of humor. I agree with him 100% that too many in today’s culinary scene take themselves WAY TOO SERIOUSLY. But that’s a whole different article. 

For now, I was able to connect with one great chef from Chicago. I didn’t realize he had spent time in New Orleans which is where my entire extended family lives and where my parents and brothers were born. Right at that moment, I told him that Fish Bar reminds me of a place I used to go as a kid every time I visited New Orleans, Camellia Grill. I think he was a little surprised because he then told me that is the exact photo he used, a photo of Camellia Grill, when building out Fish Bar. How about that for tuned in and connected? 

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