charcuterieats-blog
Charcuterieats
A cure for your food fancy
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Table for one
Something fascinating happens when you go to lunch alone. I'm not talking a date with your iPhone or the RedEye, but alone. It's cheaper, it's strange, it's...liberating. Â
As a teenager, I was a waitress at the mom-owned, self-righteous vegan corner cafe. Any surprise? Well, I would always be taken over by a small wave of sadness when waiting on someone ordering an portobello mushroom burger alone. Well, like adults always say, and I'd say I'm kind of an adult now, but, "I wish I knew then what I know now", and that is, eating lunch alone is something everyone should do more.Â
 Phở tái, chĂn, gân, sách (#41) - Photo by yours truly
On a trip north to Asia on Argyle, I decided to finally check out Tank Noodle. As a joint known for a long wait, I couldn't think of a better time to grab a table for one. I was sat along side a group of four friends and was brought my food quite fast. I sat there for a bit, sipped on my 7Up, and stared at the plate of greens I was brought a few minutes earlier while fiddling with my chopsticks. It was then that the people sitting next to me opened up to show me the pho ropes. Everything from drowning those greens in broth, strangling the lime and dousing the surface with Sriracha.Â
It was then I realized that a group of four strangers turned into a group five friends, and a meal for one became a meal I would always remember.
#tank noodle#argyle street#argyle#vietnam#vietfood#vietnemese#pho#noodles#Food Blog#foodporn#dining#dining alone#lunchtime
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vimeo
Canadian chef Keith King tells the story of the memories attached to his culinary experience as a child, which inspired him to be a chef.Â
His portrayal of passion in its purest form is easy to relate to and it's a place where I find myself very close. Everything from adventuring for ingredients to long hours in the kitchen forms beautiful memories ready to be held on to for a lifetime.Â
Enjoy this video from Manana Films
#food films#passion for food#kitchen#charcuterieats#manana films#keith king#canadian#cooking#cooking life#lifestyle#life story
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That's a Wrap
Ever seen Hiro Dreams of Sushi? Then  you might have a better idea of how hard it is to perfect the art of making sushi.
(If you haven't, I'd recommend watching it after reading this, and a heavy meal, because IT WILL make you hungry!)
I am in no way an expert, but I am an enthusiast when it comes to skipping take-out and going the homemade route when making mouth-watering sushi rolls. It's easy, affordable and much more gratifying when customizing the perfect roll. If you think I'm crazy, look below for everything you need to impress yourself, and maybe your date, with a sushi night worth staying in for.Â
On the Table...
Nori (cut into fourths)
Avocado
Cucumber
Shredded Carrots
Raw Tuna
Raw Salmon
Soy Sauce
Wasabi
Edamame for flair.Â
To make things easy on yourself, I prefer to make handrolls so I can craft each and every piece I devour. It's simple, put a piece nori on your plate so it looks like a diamond. Next, place your desired ingredients along the center, and roll it like a cone. Finally, dip it into the soy sauce and it's all ready to eat.
Fresh sushi is that easy, cheap and will forgive you if you don't want to share.Â
TIPS FOR FRUGALLY FINDING FRESH FISH
When eating raw fish, you must make sure it is brought in on the same day you bought it. When making the judgement to trust your fishmonger, I always go to whole foods for a trusted source. I get my raw fish here and trust me it's not as expensive as you might think. At a total of $20 I bought a nice piece of tuna, all of which is displayed, sliced in the photo, and another piece of salmon, which I only used half of for the two-person feast.Â
(Photos by yours truly)
#sushi#datenight#handroll#homemade#homemade sushi#raw fish#tips and tricks#making sushi#chicagoeats#chicago#made at home#foodhacks#foodie#wasabi#dining at home#i love sushi#food blog#cooking#yum#nomnom#foodies unite#food ideas#food images#sushitime#sushi rant#sushilover#sushi roll#cooking tips#i love to cook#i love to eat
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Mornings are better spent with cochinita pibilÂ
Cochinita pibil and eggs on a warm flour tortilla delighted with lots of love and limes, though they're pretty much the same thing!Â
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Some Girls Just Wanna Have Pho (E1)
Some call it a monthly night out with friends, I call it a supper club for the culinary extroverted. Now I've seen a duck get slaughtered right next to the table, seafood get cooked alive, and dim sum get devoured, so if you're already shaking in your bib, this post may not be for you.
Every month a group of friends and I explore Argyle street and it's gems. I wanted to start a series for the places we go to open up the minds and palates of those who love to have a little pho.
To start this series off, let's go to Sun Wah BBQ located on 5039 N Broadway, Chicago.
Sun Wah BBQ is a small store front from the initial view but opens up to a large open area seating area filled with tables equipped with lazy susans for ease or fun.Â
Sun Wah is known for their Peking-duck, a delicacy from Beijing. Ducks are boiled and hung to dry while glaze is applied periodically to their crisp skin. You can see theirs hanging in the front window as a tempting sign to come in an dine. When ordering the duck, don't be put off by its $40 price tag. Each duck comes with perfectly cooked fried rice or noodles, a brothy soup made from its bones, a duck cut table-side and all of the fixings. Traditional fixings include steamed pancakes, that of a bao, a sweet hoisin sauce, pickled radish, scallions and carrots. Close you're eyes and imagine bao tacos. Yes, it's real.Â
Vegetarian? Scared? Their menu is wide and abundant to have something to enjoy for everyone.
Oyster with Ginger and Green Onion
Next time you're strolling down argyle and see savory, shining, beckoning ducks in the window, don't be threatened, its BYOB!
Sun Wah BBQ
5039 N Broadway • Chicago • IL • (773)-769-1254
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Make it Moka
After 20 years in the United States, my taste buds have grown numb to what real coffee should taste like, but how could this be? I was even a barista for 3 years of my young adult life! Was I naive? Inexperienced? I took a deep breath and began to live my life. This where I discovered the answer to all of these burning questions! What is it you ask? Well, the answer might just blow your mind...
...I hadn't been to Europe yet!
When I was the ripe age of 20, I ventured to Spain for 6 months as apart of a study abroad program. Most people think while they're abroad that they will find the love of their life, and its true. I fell in love with coffee.
I drank more coffee in 6 months than I had in 20 years. Even the Dunkin' Donuts in Europe had better coffee than a Starbucks latte in the U.S.
My obsession didn't stop in Spain. My first sip of a cappuccino in Rome crafted a internal leash between my heart and caffeine. Rome would then be my new home as long as I could wake up every morning and have a cappuccino from the little cafe below the apartment in which I stayed. When I left Rome, I promised myself that I would return to that cafe one day for another sip of that brown liquid-gold.
When I first got back to the U.S. and battled jet lag with a nice cup of coffee. I was in disbelief. Was this life in America? Dull, lifeless brown water? There had to be a way to reunite with that beautiful bliss that was creamy espresso without spending a fortune.
My host mom in Spain used to put this magic metal contraption on the stove that made amazing coffee. I would drink it ritually. Craving the sight of this metal stove-top espresso maker, I went where every woman goes for when they want something above and beyond Bed Bath and Beyond, Crate&Barrel. This is where I was reunited with my love and finally gave it a name, the Moka Express. The only contraption worth trusting when in need transporting your taste buds back to bliss. I even bought a milk-frother, how could I not?Â
To say the least, I got very excited after my first real cafe con leche in Chicago and I was overly excited on my second. I was so happy with my "europe in a cup" that I drank the whole pot. Luckily it was only a 3-cup machine.
Get a six-cup machine here for only $35.99. You won't regret it...or be able to sleep if you get as excited as I did!
Don't know how to use one? Check out this video by Square Mile Coffee Roasters for best practices when using your new Moka Express!
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Forget "Must-see" - Top 10 Must-EAT places in Chicago
Sure, Garret's Popcorn is good and all but it's time to get out of the Loop and in the Loop if you know what I mean. So, stop picking kernels out of your teeth, rid yourself of your tourist charm and check out my Top-10 must-EAT places in Chicago...(No toothpick required).Â
(Not listed in any particular order, that would be impossible!)
"If heaven is having Zombie Dust ALWAYS on draft, then this place is it"
5148 N Clark St, Chicago, IL 60640
(773) 334-9851
TIP: Try the amazing charcuterie board, and let the chef pick your spread, because, you know, the chef knows best!
"No english, no problem" This hole in the wall Korean BBQ joint boasts cheap, authentic, drool-worthy delicacies"
4200 N Lincoln Ave, Chicago, IL 60618
(773) 549-5555
TIP: Its better that no one speaks practically any english here. One head nod is yes, and many means "more sea-food scallion pancakes please"
"The most metal experience all wrapped up into one burger"Â
2900 W Belmont Ave, Chicago, IL 60618
(773) 604-8769
TIP: Try their burger of the month, always named after a local "heavy music" band
TIP-TIP: Avoid the suburban mom strollers and cut your teeth at the original location on Belmont and Francisco
"This, my friends, is real ramen, and yes, it exists"
1385 N Milwaukee Ave, Chicago, IL 60622
(773) 360-8791
TIP: make sure to get some extra Kimchee on the side, so worth it
"A Charcuterie lover's fantasy and vegetarian's nightmare"
1114 W Randolph St, Chicago, IL 60607
(312) 733-1178
TIP: The only thing nicer than their staff is their Twitter page. Drop a line with these Charcuterieologists and you will certainty hear back
"Shame on the guy whose girlfriend convinces him to get the kale salad"
TIP: Sit at the bar! The counters are small but watching the bartenders work their mixology magic is worth it!
"Come for the Whiskey, stay for the fancy smelling lotion in the bathrooms"
2657 N Kedzie Ave, Chicago, IL 60647
(773) 276-7110
TIP: Don't want to drop a load on Whiskey, they feature over 30 shots for $3
"Not your regular Cafe con Leche"
26 E Congress Pkwy, Chicago, IL 60605
(312) 922-2233
TIP: Get lifted with a Cafe con Leche. Their beautifully pulled espresso frothed milk will transport anyone to bliss at the first "Ahhhh". Add a cubano to the order for good measure!
"Hecho con mucho cariño"
1515 W 18th St, Chicago, IL 60608
(312) 421-1517
TIP: Don't bring your semi-embarassing friends here. No they don't have margaritas, but then again, do you even care?
"Their potstickers are the new creme brulee, you have to go there to understand"
2957 W Diversey Ave, Chicago, IL 60647
(773) 661-9170
TIP: Get there early. When your friend says "oh they open at 5:30pm", what they really mean is "they have a full house at 5:30pm"
#chicago#chicagoeats#the publican#oiistar#kumas corner#cafecito#longman and eagle#hopleaf#cho sun ok#fat rice#tete charcuterie#nuevo leon#foodie#lists#top ten
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Dim Sum-one say Chinatown?
Lost in Chicago's Chinatown?
If you're double fisting avocado bubble teas then you're doing it right...if not grab a pork bun, another to-go and let's get lost in translation.
Chinatown can be overwhelming...so let's take a breath and start from the beginning. After we can get to the fun part (yes, it involves food!)Â
Though Chicago's Chinatown is smaller in size compared to our friends in the big Apple, Chicago boasts the second largest authentic Chinatown in the U.S. due to the vast chinese community living and working in the Area. Home to many murals, mosaics, and memorials, Chinatown also houses several unique landmarks such as the Chinatown Gate, the Nine Dragon Wall, and the Chinatown Square Zodiacs (photo-op here).Â
Chicago's chinatown is separated into two sections like a beautifully broken fortune cookie bearing luscious messages of curious cuisine and trinkets. Both are well worth checking out! Right off of the Cermak-Chinatown Red Line stop, one can find the Chinatown gate on the south side of Cermak offering a variety of shops and restaurants. On the other side of Cermak road, you can find Chinatown square, first built in 1993. This two-tiered masterpiece encases a considerable amount of dining spots from every perspective of Chinese culture. This Chicago culinary gem cannot nearly be enjoyed in only one day! Luckily, I mapped out my must-haves.Â
For the most aromatic and adventurous visit, follow this order:
St. Anna Bakery
2158 S Archer Ave, Chicago, IL 60616
(312) 255-3168
Tip: Come early, these buns won't last
I always run to St. Anne's Bakery as soon as I arrive in Chinatown. If the gleaming front case of doughy goodness isn't enough to get you in here, then I would just stop reading now. St. Anne's is the perfect place to grab the most beautiful thing to have ever graced your taste buds and for only $0.90. That's right, the pork bun. Grab one or 12 of these fluffy buns hugging a heap of savory BBQ pork and early! The shamingly charismatic women working the counter never bare good news after about 2pm. Â
Lao Sze Chuan
2172 S Archer Ave, Chicago, IL 60616
(312) 326-5040
Tip: Browse the menu before coming
Tony Hu is the culinary father of this grand palace. Lao Sze Chuan is one of five other top-rated rated restaurants in Chicago owned by Hu but this one is my favorite. Wait, five restaurants? Each one caters to a different variety of Chinese cuisine and this one is HOT! The menu is adorned with a mind-numbing amount of dishes and a mouth-numbing assortment of food with hot regional chillies. Feel free to literally eat your way through this place but I recommend Tony's three chili chicken.Â
Joy Yee
2139 S China Pl, Chicago, IL 60616
(312) 328-0001
Tip: Try the avocado green tapioca freeze
After chowing down on spicy specialties, cure your burning tongue with a bubble tea at Joy Yee. If the long menu at Lao Sze Chuan didn't scare you, good luck here. Joy Yee offers over 100 different varieties of fresh-fruit bubble-teas or "smoothies". They make everything from strawberry to avocado and lychee. Try one with or without tapioca pearls, those chewy gooey pieces that live at the bottom of the cup but aren't shy to climbing up the straw for you to enjoy.Â
Let your culinary Chinese curiosities run wild in Chicago's Chinatown and remember there is no wrong way to play!Â
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My Favorite Chef Meets My Favorite Cookie
Michael VoltaggiOREO--If you haven't guessed already I love Michael Voltaggio and I love Oreos. ...And now, I can have them both...really!Â
The thought came to me last night while I was busy separating my birthday cake Oreos and re-watching season 6 of Top Chef. (SPOILER: Voltaggio wins!) As the multitasking millennial that I am, I decided to browse Twitter and Facebook and check out what Oreo has been up to and I was pleasantly surprised.Â
Oreo chose Voltaggio to be an influencer for a series of Oreo’s cooking challenges, #OreoSnackHacks. Voltaggio alongside other cutting-edge and popular chefs such as Roy Choi and Nguyen Tran take the Oreo and reinvent it into unrecognizable snacks such as shandy and tortilla chips. (See below)
Voltaggio’s unconventional nature and influence over the culinary world and foodies alike make his participation as an influencer with Oreo quite genius. As an influencer, he works hard for the Oreo brand because he is a competent chef and boasts a successful culinary career making his creations realistic and fun, just like Oreos themselves. I also think he is a good choice for Oreo because of his tough attitude to reach an older audience who is transitioning from snack foods such as Oreos to more mature cuisine, and for those do-good adults who just want to get back in touch with their inner kid. His influence and ever-lasting love for Oreos brings this audience back to the brand and demonstrates to them that their guilty-pleasure doesn’t have to be so guilty.Â
Think you can hack it?Â
#oreo#snackhacks#michael voltaggio#oreo cookies#ink restaurant#brands#influenster#top chef#social media#roy choi#foodie
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ALINEA BACK ON TOP
Chicago’s very own Alinea is back in the Top 10 of the World’s 50 Best Restaurants announced earlier today! A step up from No.15 from last years list, Achatz's cutting edge cuisine is just another reason to eat Chicago first!
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For so long, perfectly cooked salmon was something found only at great restaurants. That changes with this week’s Mad Genius Tips video. F&W Test Kitchen salmon sleuth Justin Chapple reveals how to cook perfectly medium rare (or medium, or medium-well) salmon by poaching fillets in plastic sandwich baggies. Our apologies to the seafood restaurants, which are bound to lose money on this one.Â
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Aperol I Want is a Drink
Sun-deck...Check...Company...Check...A drink in your hand...
In case some of you Chicagoans were worried, Spring is here, at least I think...regardless, grab some friends and enjoy even the mildest days shaken and not stirred!
These three beautifully bitter cocktails will get anyone seasoned for summer. Simplistic, refreshing and mixed with beer are all things to raise your glass to.
Before we begin...APEROL 101
Aperol was first born in Italy in 1919 and became famous amongst young socialites. Its herbaceous and citrusy qualities became the new accessory for fashionistas evoking art, fashion, and a hip lifestyle all wrapped up in one bottle. This communication traveled fast earning Aperol international acclaim. Campari acquired Aperol in 2003 and quickly moved forward with a campaign for the Aperol Spritz, the most popular drink that Aperol lives, breathes, and drinks by! (Recipe below)
Let us clear up the confusion, then we can drink!
Aperol vs. Campari...FIGHT!
Aperol, lighter in color and lower in alcohol is Campari's little brother. With 11% APV alcohol compared to 25% APV, this Italian apéritif is less mild and bitter than its counterparts. Aperol's infusion of bitter and sweet oranges along with rhubarb and other secret roots give Aperol its vibrant color and perplexing flavor!
Alright, who is ready to drink?
The drink that started it all.
The Aperol Spritz
4.5oz Brut Prosecco
2.5oz. AperolÂ
1oz. Club Soda
Orange wedge to Garnish
Fill a balloon glass with ice and a wedge of orange. Add the Prosecco first and then in a circular motion add the Aperol making two full circles around the glass. finish with a splash of club soda.Â
IPAperol
1 shot Aperol
1/2 Bottle IPA (I prefer Lagunitas IPA)
Lemon peel to garnish
Take lemon peel and rub around the rim of the glass to bring out the oils for the first sip. Next add Ice, your Aperol, then the IPA. Finish with the lemon peel on top.Â
Aperol and PomegranateÂ
1/4 cup fresh pomegranate seeds
1 shot Aperol
1 12-oz bottle of a nice hoppy IPA
In a cocktail shaker, muddle the pomegranate seeds with a bit of the Aperol. Pour in the rest of the Aperol and stir or shake well. Strain into two ice-filled 6- or 8-oz cocktail glasses and top off with IPA.Â
(Makes 2 cocktails)
Arouse your Appetite for Aperol and Enjoy!
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NEXT ON THE LIST
It doesn’t take a good selfie to know that Chicago is a culinary playground, home to innovative chefs such as our very own Dave Beran.
Food & Wine Magazine recently announced its Best New Chefs for 2014 and Dave Beran, executive chef at Next restaurant  is one of the lucky twelve chosen for the annual list.
Next is owned by Grant Achatz, named best new chef  by Food & Wine in 2002. Similar to Achatz’s other renowned restaurant Alinea, Next lets guests dine by purchasing tickets made available in small batches via their Facebook and Twitter pages.
Next features different themed menus for different seasons. Previous menus include “Sicily” and “Thailand”. Currently featured since the start of 2014 is “Chicago Steakhouse”. Beran wants to put a new spin on an old classic giving diners an elevated experience of the steakhouse era between the 1930′s and 1950′s. If you’re wondering how could the steakhouse experience possibly be any more upscale, the only way to find out is to check it out for yourself!
Dana Cowin, Editor-in-Chief of Food & Wine Magazine announced the #fwbnc via her Instagram
  Next is located at 953 W Fulton Market, Chicago, IL 60607
https://www.nextrestaurant.com
Facebook:Â facebook.com/pages/Next-Restaurant/114693845229862
Twitter:Â @Nextrestaurant
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"If you’re afraid to use butter, use cream"
Julia Child
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