Chicago Food Blog » Pictures

This is the Best Eggplant I’ve Ever Had!

Staff — Mon, 31 Aug 2009 21:37:03 +0000

Francesca’s Restaurants Chef Shares His Eggplant Secrets

When it comes to well-rounded Italian menus, good eggplant is a must. But making the perfect eggplant requires skill and a few tricks of the trade – fortunately, Chef Massimo of Francesca’s Restaurants has expert tips for any chef.

“The main thing to remember is that eggplant is extremely absorbent, so you must be careful when it comes to the sautéing; use only a small amount of extra virgin olive oil,” says Francesca’s Restaurants Corporate Chef Massimo Salatino. “I prefer to cook eggplant in the Sicilian-style where you sauté only lightly and then bake the eggplant in the oven at 400 degrees for about 12 to 15 minutes.”

There are dozens of ways to serve your finished product. One of Chef Massimo’s favorite ways to serve eggplant is in a salad with aged balsamic vinegar, extra virgin olive oil, arugula, beefsteak tomatoes, grilled onions and fresh crumbled blue cheese. The dish is so popular that it was added to the Francesca’s Restaurants menu, called Insalata Massimo.

Chef Massimo learned this style of cooking from his days in working at Il Passatore (The Traveler), a small pizzeria on the Lake of Varese in Italy’s Lombardy region. You won’t find a stove in a classic Italian pizza restaurant, so chefs find themselves using the oven.

About Francesca’s Restaurants: Since 1992, the family of Francesca’s Restaurants has grown from a single location on North Clark Street to 19 locations throughout Chicagoland. With a focus on exceptional service and quality ingredients, Francesca’s consistently changes the menu to offer the freshest, seasonal rustic Italian dishes. Touted as casual dining in a sophisticated, trattoria ambiance, each individual Francesca’s restaurant has become ingrained in their community, and tailor both their menu and special events such as exquisite wine dinners to match the tastes and energy of their guests. The consistency is in the amazing food, great service and even better prices. For more information, please visit www.miafrancesca.com.

For Location Info here is a link to Google Maps

Share Chicago Food:

French Onion Soup Just in Time for Fall! – Recipe Morton’s Five-Onion Soup is cream of the crop You can’t...

Related posts brought to you by Yet Another Related Posts Plugin.

Taco Stand: Carne Asada Tacos

Staff — Tue, 19 May 2009 15:00:34 +0000

One of my favorite taco stands is underneath the “L” stop on the Red Line at Addison. They have very authentic Mexican tacos, rellenos and tamales. The carne asada taco is wonderful! All of the ingredients are fresh and made right there. The tacos run a cheap $2 a piece and are available just how you like them. They offer all the taco fixings, but I love to get mine with the simple traditional cilantro and onion. If you want an authentic taco at the right price you should give this taco stand a shot!

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Pick of the Week: Cuties

Staff — Thu, 07 May 2009 15:58:28 +0000

These dainty oranges certainly live up to their name: Cuties. This lesser known orange is a personal favorite because they are superbly easy to peel and incredibly juicy and delicious. On top of that the small size makes them a well proportioned snack.

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Where To Get The Best After 5 Cocktail in Chicago

Staff — Wed, 06 May 2009 23:55:20 +0000

Chicago is known for having hot nightlife venues, and with all the different choices in Chicago to go for an after-work cocktail, how does one decide? Well, here are three places to go in Chicago, each with their own unique qualities that make them the best places to go in the city:

Living Room: Living Room (172 W. Adams) is a hidden gem in Chicago’s nightlife scene. Gerber bars are known for their creative concepts, outstanding drinks and fun atmospheres. It comes as no surprise that the Living Room possesses all of these great attributes and more. The lounge is designed for patrons to enjoy an exciting night out while still being able to relax and unwind in a space like their own living room. The space is appointed with lush couch seating and tucked away nooks that are perfect for enjoying a cocktail. While the lounge is as inviting as an actual living room at home, the upbeat music and subtle lighting cues set the mood for a night out.

Bull & Bear: Bull & Bear (431 N. Wells) themes the fast paced life of Wall Street with a contrast of an “Everybody knows your name” sort of feeling with their sports bar atmosphere. The state of the art Self Serve Table Tap system is a real attraction for any beer drinker! This already famous spot has become the go-to destination for business professionals and stock-brokers who want to grab a drink and unwind following the closing bell. Another reason why people can’t get enough of Bull & Bear is the plethora of flat screen TVs, sports games and the Xbox gaming menu that allows patrons to sit around and play their favorite Xbox games! But ladies- don’t be afraid to ask for a channel change! Bull & Bear is glad to serve up a side of Desperate Housewives with your Kobe sliders!

Bull & Bear
www.bullbearbar.com
431 N. Wells, Chicago
(312) 527-5973

District Bar: District Bar (170 W. Ohio) is designed as a contemporary interpretation of a classic bar, integrating divergent features such as a Zebra wood bar top, leather walls and a revolving bookshelf passageway to a private party room resembling the 1920’s look of a speakeasy. The private party room is encompassed with oversized flat screen TVs and a sleek wood and leather finish that completes the look. For a taste of the South right here in Chicago, try the Peach Julep with Jim Beam Black Bourbon, peach schnapps muddled with mint leaves and brown sugar. Snack on mushroom or proscuitto flatbread, or for something heartier, try the Surf and Turf Dumpling or the Bacon and Pancakes-BBQ braised pork shoulder with scallion pancakes!

District Bar
http://www.district-bar.com
170 W Ontario St
Chicago, IL 60654
(312) 337-3477

Share Chicago Food:

Top 10 Bars to Visit in 2010 The best new bars to visit in the New Year...

Related posts brought to you by Yet Another Related Posts Plugin.

Prosecco Italian Restaurant

Staff — Wed, 06 May 2009 15:02:27 +0000

Prosecco is one of those restaurants that exudes elegance without feeling stifling and pretentious. One of my favorite things about Prosecco is that they ensure that their menu reflects all twenty regions of Italy. They have house made pasta and risotto in addition to their many fish, game and meat selections. Their menu offers a depth that is often difficult to find in an Italian restaurant. This is a great new restaurant!

http://www.ristoranteprosecco.com/home.html

710 N Wells St
Chicago, IL 60654
(312) 951-9500

Share Chicago Food:

Polish Italian Spaghetti Recipe Delicious with polish sausage in place of meatballs. Simply add...

Related posts brought to you by Yet Another Related Posts Plugin.

Cinco de Mayo Celebrations

Staff — Wed, 06 May 2009 06:07:14 +0000

It’s Cinco de Mayo time and we know that May 5th is the time to indulge yourself with some delicious Mexican food. Listed below are some of the Mexican restaurants in the Chicago area that are offering specials as well as some of our personal favorites. Hope that this makes choosing the right Mexican for your Cinco de Mayo easier.

Adobo Grill: Has a special Cinco de Mayo Menu

1610 N Wells St, Chicago
(312) 266-7999
http://www.adobogrill.com/oldtown/events.aspx#e604

Don Juan: Great traditional Mexican food. This is a great place in Chicago to get Baja style fish tacos.

6730 N Northwest Hwy, Chicago
(773) 775-6438
http://donjuanschicago.com

Café 28: Great food for the price.

1800 W Irving Park Rd
Chicago, IL 60613
www.cafe28.org

Frontera Grill: Known for their fresh, organic ingredients and delicious flavors.

449 N Clark St
Chicago, IL 60610
(312) 661-0381
http://www.fronterakitchens.com/

Mississippi Delta Hot Tamales: Great homemade tamales!

(773) 287-3663
5615 W Madison St
Chicago, IL 60644
http://www.tamaletrail.com/chicago_connection.shtml

Julio’s Cocina Latina: Beautiful gourmet Mexican food.

(847) 438-3484
95 S Rand Rd
Lake Zurich, IL 60047
http://www.julioslatincafe.com/

Maiz: Homemade corn tortillas at an affordable price

(773) 276-3149
1041 N California Ave
Chicago, IL 60622

Salpicon: Great upscale Mexican food!

(312) 988-7811 Make a reservation
1252 N Wells St
Chicago, IL 60610

Tecalitlan: Awesome authentic food, low price, and great margaritas!

(773) 384-4285
1814 W Chicago Ave
Chicago, IL 60622

Topolobampo: This is rumored to be Barak Obama’s favorite Mexican joint when he’s in town.

(312) 661-1434 Make a reservation
445 N Clark St
Chicago, IL 60610
http://www.fronterakitchens.com/

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Breakfast at Lou Mitchell’s

Staff — Fri, 01 May 2009 22:36:42 +0000

Located at the beginning of the historic Route 66 is the Chicago institution Lou Mitchell’s. Opened in 1923 Lou Mitchell’s is still serving up one of the best breakfasts in town. Upon entering everyone is handed donut holes and the ladies and children receive Milk Duds. This springs from the warmth and hospitality of the Greek culture in which they offer a sweet thing to anyone who enters their home as a gift of welcoming. The breakfast at Lou Mitchell’s is impeccable with their fresh squeezed juices and the perfectly cooked pancakes and waffles in addition to being served all day. Lou Mitchell’s is a perfect place for a great breakfast and some Chicago culture.

565 W Jackson Blvd
Chicago, IL 60661-5701
(312) 939-3111 phone
(312) 939-4400 fax

http://www.loumitchellsrestaurant.com/

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Free Chocolate Fondue and S’Mores on Mother’s Day!

Staff — Thu, 30 Apr 2009 21:24:08 +0000

Free Chocolate Fondue and S’Mores on Mother’s Day!

The Reagle Beagle treats mothers and kids on May 10th!

Chicago’s very own Reagle Beagle bar on 160 E. Grand is offering a special treat to Moms and their kids on Mother’s Day, May 10th! Every Mother that comes in will receive a free order of the delectable chocolate fondue and their kids (ages 15 and under) will receive their own S’Mores!

We don’t care if you trade or share your desserts- just come on in and get them! The decadent chocolate fondue comes in milk chocolate with white drizzled in with an assortment of fruits, marshmallows and other dippable delights! The S’Mores are a double treat because not only are they made out of original Hershey’s bars but you get to make them yourself right at the table!

An authentic 70’s and 80’s themed bar, this place is fully equipped with TVs showing clips of all your favorite shows like Dukes of Hazzard, Different Strokes, Eight is Enough and, of course, Three’s Company. Kick back with one of their Not Yet Famous burgers or a themed cocktail that will take you back while listening to the best tunes of yesteryear!

General Manager of The Reagle Beagle Charlie McKenna is available to demonstrate the Chocolate Fondue, the Make Your Own S’Mores or any other tasty treat from your new favorite neighborhood spot!

Also be sure to check out their awesome burgers!!!

ABOUT THE REAGLE BEAGLE CHICAGO:
The Reagle Beagle (160 E. Grand) is your perfect neighborhood spot. Just like Jack, Chrissy and Janet, people go to the Reagle Beagle to enjoy the company of friends with some great food and a relaxing cocktail. The 70’s and 80’s music, along with plenty of pictures of old TV sitcoms, reminds you of a more simple time. However, the lounge furniture, fireplace and accent lighting provide a more modern feel. You may not find the likes of Larry and Lana trolling the crowd, but you will find a great place to hang out with old friends and meet some great new ones. For more information, please visit www.ReagleBeagleChicago.com.

Reagle Beagle
http://www.reaglebeaglechicago.com
160 E Grand Ave
Chicago, IL 60611
(312) 755-9645

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Fun and Tasty Frosting Concoction – Bomb Monday

Staff — Mon, 13 Apr 2009 17:32:51 +0000

I love to mix different things into my frostings to make them taste amazing and complement whatever I am pairing them with. Here is my latest frosting concoction. Bet you can’t guess what’s in it! What do you like to put in your frostings?

bombfood.com

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Bomb Jalapeno Cheeseburger Off the Grill – Bomb Monday

Staff — Mon, 06 Apr 2009 13:45:06 +0000

One of my favorite things is a huge burger overflowing with toppings. On this burger I grilled my homemade patty outdoors with pepper jack cheese. I then topped it with lettuce, tomato, grilled onions and jalapenos on a toasty bun. We had premade frozen French Fries that were curly fries. Under normal circumstances I won’t touch frozen French Fries but these are so bomb. Perfectly crispy and absolutely delicious!

bombfood.com

Share Chicago Food:

Stanley’s Kitchen – Staying True to the Neighborhood Bar I dare you to find something on this menu —...
The Winner of the best burger this year, “The Oscar” Patty Burger knows this sandwich will make you famous! What...
Experience A Different Country’s Street Fare Every Month At Wave Street Food At Its Best Every Wednesday night, Executive Chef...

Related posts brought to you by Yet Another Related Posts Plugin.

Bomb Monday: Wings in a Blanket

Staff — Mon, 30 Mar 2009 12:37:08 +0000

This is leftover boneless hot wings wrapped in Pillsbury croissants. Next time you have leftover wings in the fridge be sure to wrap them up in some croissants. We were looking for a bomb way to create a totally new taste sensation. The buttery, flaky croissants are a perfect complement to leftover sauce drenched boneless wings. This is something that you have got to try! It’s just that good!

www.bombfood.com

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Cornflake Chicken Nuggets Recipe

Staff — Mon, 30 Mar 2009 04:00:05 +0000

These chicken nuggets are an easy and great way to get kids to help in the kitchen. My brothers are always competing to be the one who crushes the corn flakes. I also like to sometimes use buttery crackers such as Ritz Crackers to mix it up.

Yield
8 servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)

Ingredients
Chicken:
•    1/2 cup low-fat buttermilk (If you don’t have buttermilk then add a tablespoon of vinegar or lemon juice to approximately one cup of milk and let it set for 5 minutes)
•    1 1/2 pounds skinless, boneless chicken breast, cut into 40 pieces
•    3 3/4 cups cornflakes
•    1 teaspoon garlic
•    1 teaspoon paprika
•    1/2 teaspoon sugar
•    1/4 teaspoon salt
•    Cooking spray

Sauce:
• 1/2 cup prepared mustard
• 1/4 cup honey

Preparation
To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.
Preheat oven to 375°.
Place cornflakes, paprika, sugar, garlic and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.
To prepare sauce, combine mustard and honey. Serve with chicken.

Nutritional Information
Calories:190 (9% from fat)
Fat:1.8g (sat 0.4g,mono 0.6g,poly 0.4g)
Protein:21.8g
Carbohydrate:21.3g
Fiber:0.8g
Cholesterol:50mg
Iron:1.3mg
Sodium:425mg
Calcium:40mg

More info on this recipe

Photo by a l e x a n d r a. k

Share Chicago Food:

Lone Wolf Sausage Quesadilla Recipe Lunch today was full of flavor, protein, and creativeness. We...
French Onion Soup Just in Time for Fall! – Recipe Morton’s Five-Onion Soup is cream of the crop You can’t...
Experience A Different Country’s Street Fare Every Month At Wave Street Food At Its Best Every Wednesday night, Executive Chef...

Related posts brought to you by Yet Another Related Posts Plugin.

Celebrate St. Patrick’s Day with a Shamrock Treat

Staff — Tue, 17 Mar 2009 20:20:46 +0000

Here is a simple and delicious treat to make your kids go crazy on St. Patrick’s Day. We made a simple batch of Rice Krispie Treats, added green food coloring and cut it into a Shamrock shape. It is the perfect green dessert for a green inundated holiday! For Rice Krispies recipes click here

Happy St. Patrick’s Day!

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Bomb Monday – Deep Fried Gas Station Goodness

Staff — Mon, 16 Mar 2009 17:58:42 +0000

Ever wondered where the chain restaurants get their ideas about deep frying food? We are convinced that they get their genius ideas from this gas station in Haskell Oklahoma. Here are jalapeno and cheese egg rolls, tater tots filled with cheese and the traditional pizza pocket. Dip any of these in their famous cheese sauce and you are sure to have deep fried, cheesy goodness that would make anyone jealous.

http://www.bombfood.com

Share Chicago Food:

Experience A Different Country’s Street Fare Every Month At Wave Street Food At Its Best Every Wednesday night, Executive Chef...

Related posts brought to you by Yet Another Related Posts Plugin.

Beef and Irish Stout Stew

Staff — Wed, 11 Mar 2009 02:36:17 +0000

Since it is March I was in the mood for Mom’s traditional Irish stew. I remember loving the delicious flavors of the beef mixed with all the unique spices. So in the spirit of St. Patrick’s Day, this month, we wanted to celebrate the culture of the Irish. Below is a recipe for traditional beef and Irish Stout Stew. This recipe was found at allrecipes.com. Hope you enjoy!

INGREDIENTS (Nutrition)

2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (e.g., Guinness)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

For DIRECTIONS Visit http://allrecipes.com/Recipe/Beef-and-Irish-Stout-Stew

Picture by Nefarious Kitty

Share Chicago Food:

French Onion Soup Just in Time for Fall! – Recipe Morton’s Five-Onion Soup is cream of the crop You can’t...

Related posts brought to you by Yet Another Related Posts Plugin.

Clone of a Cinnabon

Staff — Mon, 09 Mar 2009 15:17:35 +0000

I found this recipe at allrecipes.com and it look so good I had to give it a shot! Homemade cinnamon rolls are delish no matter how you figure it. This recipe turned out perfectly! The secret to imitating the Cinnabon icing is to make a cream cheese icing rather than a typical white icing.
www.bombfood.com

Grab the Recipe Here

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Sauteed Jalapenos and Pepperonis

Staff — Tue, 03 Mar 2009 02:49:37 +0000

Sauteed Jalapenos and Pepperonis – Bomb Monday

This delicious mixture of sautéed jalapenos and pepperonis makes a wonderful and flavorful center to quesadillas, grilled cheese sandwiches, omelets and pizza.

www.bombfood.com

Share Chicago Food:

Experience A Different Country’s Street Fare Every Month At Wave Street Food At Its Best Every Wednesday night, Executive Chef...

Related posts brought to you by Yet Another Related Posts Plugin.

Pick of the Week: Personalized Pringles

Staff — Thu, 26 Feb 2009 06:01:11 +0000

In need of feeding your inner artist? This is your chance to design your own Pringle’s can. You can design your own and vote for others. Check out where you can personalize your very own Pringle’s can with patterns, colors and even pictures. Put that inner artist to work designing your own and then send the finished product to staff@chicagofoodblog.net and we will post it on the website! Happy creating!

http://popart.pringles.com/cancreator

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Mardi Gras: King Cake Recipe

Staff — Tue, 24 Feb 2009 06:00:56 +0000

The King Cake is a traditional Mardi Gras dessert that consists of a pastry, small plastic baby and a party. The small plastic baby is hidden inside the pastry. Whoever receives the baby is in charge of hosting the next party. Just be sure to have guest examine their cake so that the baby doesn’t get swallowed.

INGREDIENTS

PASTRY:

1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners’ sugar
1 tablespoon water

DIRECTIONS

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

Share Chicago Food:

Lone Wolf Sausage Quesadilla Recipe Lunch today was full of flavor, protein, and creativeness. We...
French Onion Soup Just in Time for Fall! – Recipe Morton’s Five-Onion Soup is cream of the crop You can’t...
50% Discounts Off Appetizers and Wine at Shiraz on the Water Shiraz Lets You Splurge With Their New 50/50 Menu –...

Related posts brought to you by Yet Another Related Posts Plugin.

Chicago’s Deep Dish: Favorite Deep Dish

Staff — Tue, 24 Feb 2009 02:16:11 +0000

Chicago’s famous deep dish pizza was created at Pizzeria Uno in 1943. The deep dish is known for the incredibly thick crust that quickly became the talk of the town. Throughout the country people look forward to trying the ultimate deep dish pizza in Chicago. So where is the ultimate deep dish pizza located at? There is much controversy among Chicagoites, though some of the favorites include Pizzeria Uno, Lou Malnati’s, Gino’s, Giordano’s and Tedino’s. Give them a shot and decide for your self!

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.