Wings and Siblings!

February 1st, 2011

Swing Sets for Kids… that is the latest link that CSN asked me to post for a $85 giveaway (coming soon!)… I like the challenge of working the links into my posts seamlessly but when I thought of this one… I only thought of playing on the swing set with my brother and sister…

I would be the princess perched on the top of the monkey bars-dancing around! Resa was the captain- she would steer us around giant octopi and fuel the swing set by swinging.  Joe was the scientist- he fixed and made things.  Fun Sibling Memories…

Joe and I made these Chicken Wings with Ginger and Caramel to complement my sister’s cocktail entry… They were good but you should double the sauce and cook it for half the time (as long as the chicken is cooked through).  These burned really quickly.

Stayed tuned for information on how to vote for Resa’s entry!

Marx Food’s Electric Mixology Challenge!

January 30th, 2011

Voting is now open… Click here to vote!

a guest post from my sister, Resa…

Ginny emailed me a few weeks ago and asked if I would like to participate in a cocktail contest. I said ok and then forgot about it. I do not have a cocktail blog or even a general food blog. All I really have on my blogger resume are two guest posts. I figured that my chances of getting picked to participate were rather slim. It’s not that I’m a cocktail novice; I have plenty of experience mixing and drinking them. Evidence is available at my Flickr page (Use this link if you like gratuitous shots of cocktails and food). I just assumed that my minimal Internet profile would take me out of the running. Well, you know what they say about making assumptions…

I now present you with my entry into Marx Food’s Electric Mixology Challenge.

Marx Food provided me with a package of Szechuan Buttons and asked me to create a cocktail with them. They are little herbs that will make your tongue tingle. I think you are only supposed to nibble on a tiny bit of them at a time, but I was so excited to receive the package that I popped the entire thing in my mouth. Bad call. It was like sticking my tongue into an electrical outlet. The sensation only lasted for a minute and, initial “shock” aside, was pretty cool. I was excited to see how they would work in a drink.

The Buttons taste bitter and herby as described. They reminded me of chewing on daisies as a kid (Don’t look at me like that. I know you did as well….). I decided to play with the herbal taste and make a drink using gin infused with Szechuan Buttons and basil. I supplemented these with Domaine de Canton (ginger liqueur) and lime.

The Electric GinGer Button

2 oz. Gin infused with Szechuan Buttons
.25 oz. Lime Juice
.75 oz. Domaine de Canton
Handful of washed basil leaves

Fill a mason jar with gin. Crumble Szechuan Buttons and add to jar. (I used 1 button per 2 oz. of gin. Adjust at your own peril). Seal and let sit for at least a day. (I let it go for two).
Chill martini glass. Muddle basil leaves in bottom of cocktail shaker, add lime juice, and stir. Refrigerate for two to four hours. Add gin, domaine de canton, and ice. Shake. Strain into martini glass. Garnish with lime slice.

I am very pleased with the result. The best way that I can describe the taste is as the London born cousin of the mojito. It has that perfect mix of sweet and tart, but gets a bit more complicated because your tongue starts tingling on every sip. I will definitely be cracking out this recipe the next time I have company.

Disclaimer: Marx Food sponsored the contest and supplied the Szechuan Buttons.

The best steak I’ve ever had!

January 29th, 2011

I know it is a bold statement but I’m not lying… that steak, 55 day dry aged in a salt cave, was amazing! It was tender, juicy and down right delicious!

My brother is visiting Chicago for the first time this weekend… to celebrate his birthday, we went to David Burke’s Primehouse… from start to finish we were astounded by the quality of the food, service and atmosphere.  We were started off with a cheddar popover cooked in a metal measuring cup… a simple and fun presentation.  I love popovers, so of course, I was already happy with this restaurant.

For our first course, we had Wagyu Beef Sashimi served carpaccio style on a himalayian salt block, veal bone marrow and Cesar salad. They make the Cesar salad at the table to our specifics… It was all great. I loved the addition of salt that the Himalayan Salt Blockimparted on the beef.

Our second course was the steak- a 55 days dry aged ribeye and the south side fillet in the bone.  I loved that ribeye!  yum!  Joe liked both.  He kept trying to pick a favorite but failed…he just enjoyed them so much!  I’ve never seen him this happy.  For the sides, we picked the mushrooms and the gnocchi.  I would recommend the mushrooms but not the gnocchi.  They were a little bland.

Finally, the dessert course… Somehow, we managed to eat a little more… Joe picked the banana split with salted caramel chocolate ice cream made on Himalayan Salt Block, caramelized bananas, roasted pineapples and pecans. I had the doughnuts. They also brought us a delicious devil food cake for Joe’s birthday. I would recommend the banana split and the cake… the doughnuts weren’t anything great.

Beside excellent food, I was very impressed with the service- everyone was very courteous and friendly but not overly attentive.  Overall, I would recommend this restaurant for special occasion.