UrbanEater

Move To The Side, Punk! A Recipe and a Pep Talk Part II

Do me a favor. Count out how many times you have come home and asked, “what’s for dinner?” and the answer is usually, “chicken”. Probably more then you can think of, right? It’s never, “chicken and…. steak and…. fish and….” The protein is usually painstakingly thought through while the side is left, well, out. Typically last minute you pull the Ore Ida’s out of the freezer and regardless of how refined the Chicken Marengo is, it will still be served with a side of lukewarm crinkle fries. Your time has come as an epicure to start utilizing the full definition of the term “meal” and making a side that matters.

One huge factor that most cooking households overlook is completely passing up opportunity in incorporating more nutritional value to a meal. Greens, good carbohydrates, and all sorts of fibers are all great daily nutrients that sometimes are missed out on. Not to mention, switching it up isn’t such a bad thing either. Curry cauliflower one day, soba noodles in a sweet Asian sauce the next. All take about 5 minutes total to make. I challenge you to put the Krunchers back in the pantry and give your body something it deserves in flavor, nutritional value, and sanity. Next time you hear chicken and…hopefully you can fill in the blank.

Here is a solid recipe I throw in the mix every once in a while and it always satisfies my guests. Sweet, earthy, nutty, and if you need a little extra hair on the chest, add bacon crumbles.

Roasted Brussels Sprouts with Grapes and Walnuts

(Recipe Courtesy of lajollamom.com)

Ingredients

• 1 - 2 lbs Brussels sprouts
• Red grapes
• Whole walnuts
• Olive oil
• Balsamic vinegar (1 or 2 tablespoons)
• A few sprigs of fresh thyme (don’t worry if you don’t have it)
• Salt
• Pepper

Instructions

1. Preheat the oven to 400 degrees.
2. Slice the brussels sprouts in half and spread them out on a half sheet pan.
3. Grab a handful or two (personal preference) of grapes and toss them on.
4. Grab a handful or two or whole walnuts and add them too. (FYI - Martha does not roast the walnuts on the pan. She adds them in at the end. I personally think they taste better roasted.)

If you have any questions, comments, or dreams please email me, Jason Klarfeld at jklarfeld@urbaneater.co

Farm To Taco

(image Courtesy of Kidltamae on Flickr)

Arriba!

Its Taco Tuesday and I don’t know about you but when I think tacos I think…farm? Yes, farm. Local ingredients right in your backyard are still producing the best goods to make even the best traditional Mexican street fare. You don’t believe me? Check out some of Chicago’s most praised taco joints doing just that.

Frontera Grill- Rick Bayless

Rick Bayless is a Chicago pioneer of not only farm to table cooking, but translating this into regional Mexican cuisine. His restaurant’s huge success and multitude of rewards has earned him the right as one of Chicago’s most inspirational chefs. He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and has been active in Share Our Strength, the nation’s largest hunger advocacy organization.

Big Star- Paul Kahan

There is no better way to spend a lazy Spring Saturday then posting up on a wine barrel and snarfing down a few el pastor tacos at Big Star. A continual nominee for the James Beard Award, Kahan does not have a problem throwing the pretension out the window of owning a few of the hottest names in Chicago Dining and opening up a ‘kick up your muddy boots’ taco bar out of a wicker park garage. His relationship with local farmers has been at the forefront of the quality of his food. His tacos, style, and local support is no different.

Chilam Balam- Chuy Valencia

Tucked in an almost basement like walk up in Lakeview, Chilam Balam is taking Mexican/Mayan cuisine and taking it to a new and transformed level. They are a sustainable and local supportive restaurant that does not take for granted the resources around them. Their execution and Houdini like magic turning midwest product into flawless mexican cuisine has earned Chef Chuy Valencia a spot on Top Chef 2011. It is amazing how you can eat ethnically and eat locally all on the same plate.

Here is a recipe for Taco al Pastor from Paul Kahan’s Big Star.

You can go pick up the Pork Shoulder at Publican Quality Meats, supporting local farmers.

Tacos al Pastor

Active Time: 45 Minutes

Total Time: 1 hour 15 minutes plus overnight marinating

Servings: Makes 12 Tacos

(Recipe Courtesy of www.foodandwine.com)

If you have any questions, comments, or dreams please email me, Jason Klarfeld at jklarfeld@urbaneater.co

A Recipe and a Pep Talk

Everybody has his or her own signature dish, the go-to, the self-proclaimed ” (insert name here) World Famous”. With March Madness around the corner it is time to step up your game after you flopped at the office Super Bowl Party trying to get crazy on a corn flake potato casserole. How could you mess that up!?!

To be honest with you, I am sick of going to these parties expecting to eat the same thing ie. club sandwiches, chips, 7-layer dips, cupcake cookies that aren’t even good but you feel obligated to have a minimum of four. Let me tell you something, its time to spice up these gatherings and it does not take a classically trained culinaire to make it happen. There is no need to recreate the wheel or try and get all “gastronomical” on everyone. Find a simple dish, practice it, perfect it, and be known for it. Steal it from someone else if you have to. We are not all chefs, and to be frank we do not all like to cook, but it is important to have that one that knocks everyone’s socks off. It would be nice if we could make somewhat healthier dishes as well so we don’t feel the shame of gluttony in the car on the way home- but that’s just me. Here is another tip, better ingredients makes for better food. I don’t mean to get all Papa John’s on you but Papa John is right about this one. You are going to get a much better result with fresh veggies than frozen ones, butchered meat than packaged. It’s a fact, so go online and pick something that looks doable and keep doing it. So the next time you are trying to impress your partner, attending a potluck, or this upcoming Final Four, you will be the memorable one. Own it.

Here is my favorite dish to make and heck, it can be yours as well!

 Turkey Chili Verde With Hominy And Squash

This dish is versatile. It has nice bold flavors, hearty, yet good for you and does not sit heavy at all. Works well for any time of year and occasion. Not a bad cold leftover either. I source my ingredients locally for a better result.

Ingredients

• 2 tablespoons Olive Oil
• 1 pound Cooked Turkey Sausage Cut Into 1” Pieces
• 1 large Onion Chopped
• 1 1⁄2 teaspoons Dried Mexican Oregano
• 1 can Hominey Undrained, 15 ounce can of hominey
• 4 cloves Garlic (large)
• 1 cup Green Chili Enchilada Sauce
• 1 cup Chopped Fresh Cilantro
• 2 tablespoons Chopped Fresh Cilantro
• 2 cups Cubed Peeled Butternut Squash

Step 1

Saute Sausage with Olive Oil in a large pot on high heat (if possible, grill sausages half way before for a nice char)

Step 2

Add onion, oregano, garlic and continue sautéing for 2 minutes.

Step 3

Add Hominey and 1/2 cup cilantro.

Step 4

Add Squash and Enchilada Sauce cover, reduce to medium heat and cook until tender, approximately 15 minutes.

Step 5

Top with remaining cilantro and serve hot.

(serve with grilled tortillas)

If you have any questions, comments, or dreams please email me, Jason Klarfeld at jklarfeld@urbaneater.co