Hot Mix

One of my favorite Chicago specialties is the Italian Beef.  I never knew it was a regional dish until I left town for the first time and was unable to satisfy a craving.  I couldn't believe that no other place would make a sandwich of seasoned roast beef dripping with jus laid in a long roll, which could then be dipped again.  How couldn't anyone else want that sandwich to then be garnished to order with cheese, giardiniera, a hot pepper mix, and/or sweet peppers? Once consumed, any eater will find there's no reason to ever desire Philadelphia's attempt at putting beef in a bun again.

Click to read more ...

I Still Cook, I Swear

Since I only get to cook [at most] 2-3 times a week, I keep a 'to-do' list of things to cook.  This is helpful because I often think of a million things to cook when I don't have the opportunity to, and nothing when I can.  Still, there are times when the list is running low, or the items there just aren't as cool as I thought they were when I wrote them down.  For these times when I'm in a creative funk, I count on someone else to propose a cooking challenge.

This time, SheSimmers and the dreamy Curtis Duffy, chef de cuisine of Avenues, saved my derriere.  The challenge is to create a multi-element entree using fish, chocolate, fennel (all parts), and mushrooms.

Click to read more ...