Caveman (Cavewoman!) Steaks with Poblano Stir-Fry

These juicy steaks with a crisp, flavorful crust were grilled directly on the coals! That's right...I heated up natural hardwood briquettes and placed them evenly in a clean grill and didn't put the rack back! When they were very hot, I threw a Porterhouse steak (seasoned with salt and pepper only) on the coals. In the picture, the Porterhouse is the lighter-colored steak on the left. I grilled it for 5 minutes on the first side and 3 minutes on the other. The steak came right off the coals except for one piece of hardwood that I just shook off back into the grill. The other two steaks are bone-in Ribeye Saratoga cuts. For some reason these two came out way better than the Porterhouse. I think the coals were a little hotter by then but I also think the meat was better quality - more marbelization of fat throughout the meat. It was so much fun to throw the meat right on the coals and hear it searing the outside. It was even fun to take them off the coals and shake off any hardwood still on the meat...I felt like such a cavewoman...in a good way!

To make the Poblano stir-fry, I sliced up two Anaheim peppers (I wanted Poblano but couldn't find them at the store, the guy in the produce department assured me that this was a good substitute and possibly even better because the Anaheim have a little more kick to them!). I also sliced up one red bell pepper, one orange bell pepper and one shallot. Any combo of peppers would work. After I took off the steaks, I placed my cast-iron skillet DIRECTLY on the coals. Then I added a little oil, threw in the peppers and shallots, and grilled until nicely charred all over - about 8-10 minutes. It was cool to cook everything right on the coals while enjoying the cool, fresh late summer air.

The flavor and texture of these steaks was ridiculous! The direct heat from the coals formed a nice crispy, smoky crust and the steaks cooked so quickly that the inside was still juicy and pink. Unbelievable flavor. On top of such ridiculous goodness, the peppers added some heat and even more flavor, if possible, to really spice things up! I also made some grilled Idaho potatoes (rubbed them with extra-virgin olive oil and sea salt...these I grilled on the rack using regular charcoal earlier in the day) and steamed broccoli with cheese as side dishes.

I don't know why anyone wouldn't make this recipe! Plus the clean up was so easy...the grill rack is still spotless...always a good thing, right? I'm going to go dream of this mouthwatering meal!

The Crooked Spoon Cafe - Grand Marais, Minnesota

I LOVE the Crooked Spoon Cafe in Grand Marais, Minnesota. You know what they say, if you made it all the way to Grand Marais...you might as well drive to Canada! I have asked the owner of this cafe if he would open a restaurant in the north suburbs of Illinois and he claims he has been asked that numerous times and he simply can not put in the time or effort. This place is amazing...delicious, creative, seasonal menu items...good service and consistent, consistent, consistent delicious food! We have been here three times...once a year in the summer at random times...each time it has been absolutely outstanding! Simply amazing that it can be so consistently good!!! I will return to this place at least once a year until I can talk them into opening a place near Chicago!

I had the fresh catch of the day - fried and matched with fresh lettuce, tomato, red onion and homemade sauce with a fresh, crisp red cabbage and napa coleslaw. Mmmmwah!

the egg toss cafe in Bayfield, Wisconsin

I still dream about the "Queen's Omelet" at the cozy "egg toss cafe" in beautiful Bayfield, Wisconsin. This omelet is made of egg whites, what is unusual is how they whip the egg whites into a glorious, fluffy cloud. Then it's mixed with spinach and mouth-watering Wisconsin cheddar cheese. I had to have a bowl of fresh, locally-grown berries and a big mug of smooth coffee. The cafe is so cute with its watermelon and strawberry tablecloths and a rainbow of retro vinyl-covered chairs. The room was full of sunshine and happiness.

Il Ritrovo Italian Restaurant in Sheboygan, Wisconsin

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Il Ritrovo is the more casual Italian eatery of sibling Italian restaurants in Sheboygan, Wisconsin. My sis and bro-in-law just moved to Manitowoc, Wisconsin this summer. They discovered this cute little place about 10 minutes away. The garlic bruschetta and the pizzas were ridiculous! I have eaten a lot of pizza in my lifetime and this stuff was some of the best. Very authentic-similar to pizza I've eaten in Naples and Capri in Italy. My pizza had giant pieces of arugula and some prosciutto on it. My bro-in-law ordered the traditional Margharita pizza-classic fresh mozzarella, tomatoes and basil. I was in heaven with every bite. They also have a little cheese and wine shop connected to the restaurant. Buon cibo!

Mai Thai Restaurant in Milwaukee, Wisconsin

This was my second trip to Mai Thai on Brady Street. The restaurant is striking with its Gulf of Siam colored walls and gorgeous photographs of the islands of Thailand such as Phuket. (See my very first post dated 6.10.2010.)

Their Tom Yum soup is the best I have ever had. The summer roll was crispy on the outside, fresh and sweet on the inside. They have great lunch specials that include: an appetizer, soup, and entree. They change the choices for their lunch specials regularly. This time I had a garlic beef entree. Our waitress asked how spicy I wanted it on a scale of 1 to 4. I said I wanted it very spicy...a high 4. The dish came out spicy but not nearly spicy enough for me! I asked for additional hot pepper seasoning. She then told me that they can make it spicier but usually their customers don't realize how much spice they can handle. Next time I'm ordering at least an 8 out of 4 heat-level!

The food was very flavorful...lots of layers of sweet, sour, salty, spicy...delicious! The decor is ridiculous...I love the silk pillows and sheer white curtains dividing the tables. I will definitely go back again and again!

La Dolce Vita

It's been a rough month. I was in desperate need for the ultimate comfort food...the food of life...il pane...bread. I had a passionate craving for really good bread with extra virgin olive oil, smothered with soft, creamy Italian cheese, home-grown-fresh-from-the-garden tomatoes, grilled veggies, and mouth-watering, stomach-warming pappardelle in a creamy vodka tomato sauce.

I sliced a baguette and drizzled some Academia Barilla Italiano extra-virgin olive oil on both sides. I grilled one side over indirect heat until brown and toasty. I flipped the bread over and layered each slice with a thin layer of heavenly taleggio cheese. If you haven't had taleggio before it's similar to brie but with a richer flavor...very creamy and decadent. I dipped the bread in a little more of the flavorful olive oil and paired it with fresh garden tomatoes. So ridiculous! I was in foodie heaven.

I made my usual grilled veggies: red onion, scallions, asparagus, and bell pepper dressed in extra virgin olive oil and French sea salt. Mouthwatering goodness and so good for your body and soul.

The pasta was a last-minute addition. This isn't just any ordinary pasta. Really good homemade pasta made with semolina wheat from Italia is the only way to go (besides my mom's). I had bought a jar of vodka tomato sauce from Convito Italiano market in Wilmette. The sauce is made with the superior San Marzano tomatoes...it tastes so delicioso. I topped it all off with some grated Grano Padano cheese. Instant joy.

Mangia!

Chicken Spiedini...mangia!

OMG! If you only try one of my recipes you have to try this one! Unbelievable flavors! I'm still dreaming about eating this dish. I cut one french baguette into 1-inch rounds, cut 2 boneless but skin-on chicken breast halves into 4 smaller pieces, cut sweet Italian sausage into several small pieces. I made skewers using 2 wooden skewers each. I started with the baguette, then the chicken, then I added a lemon slice, then Italian sausage, then fresh bay leaves(I thought I had fresh bay leaves but I only had dry bay leaves so that is what I used...i'm sure fresh is even better). I kept alternating until the skewer was full.

I then drizzled the skewers with Academia Barilla Italiano Extra Virgin Olive Oil and some sea salt and pepper (especially the chicken). I grilled the skewers for 5 -12 minutes over direct heat. I had some trouble getting my grill hot enough so it actually took me longer but I think the slow, low cooking actually made my chicken come out even juicier and more tender.

I used lump hardwood charcoal which burns up quicker than regular charcoal. As the skewers were cooking, I basted them with freshly squeezed lemon juice. The smell from the grill was heavenly and the skewers were beautiful to look at. Che bella!

The flavors...oh madonna! The flavor of the bread is smoky and crispy with the lovely flavor of the Academia Barilla olive oil...the BEST! The sausage was juicy and flavorful. The chicken was the standout...so freakin' incredibly juicy and tender...unreal! So much flavor that my family asked what seasonings I added. I said "olive oil, salt, and pepper" and a squeeze of lemon juice. I wasn't lying. I also added some cherry wood chips to the charcoal and the flavors of the sausage and bay leaves surely influenced the flavor of the chicken.

Mangia bene!

Pappardelle with Proscuitto, Mushrooms, Peas, and Cream!!! Oh yeah baby!

Ok, so far I have crisped up some delish prosciutto from Italia, browned some mushrooms in butter...amazing. The smell of the butter is so sweet and the mushrooms have soaked up all the browned, smoky butter goodness. I whisked together eggs, cream, and freshly grated parmesan and grano padano from Wisconsin. I am in food heaven right now!!!

The pappardelle, wide flat egg-pasta, are freshly made in Italy. I purchased them at Convito in Plaza del Lago on Sheridan Road. They only need to be cooked for a few minutes, make sure to not overcook or they will get mushy and lose their wonderful texture. Also, the pasta will keep cooking for a couple minutes after you drain them. I usually undercook them and then save some of the pasta water and add the pasta in the sauce with the leftover pasta water and cook for a minute or so longer. Because the pasta is undercooked, it soaks up all the wonderful flavor of the sauce and the salty-starchy pasta water so the pasta has soooo much flavor inside of it as well as the flavor of the sauce.

The combination of the crispy, salty prosciutto, the creamy pappardelle, and the crisp green peas is so delicioso!!! Talk about comfort food...it's right here baby!

Ciao!

Siam Pasta - Evanston

Tonight we ate at the exotic "Siam Pasta" Thai restaurant in Evanston, IL (I know..."Pasta" doesn't sound very Thai right? I think they meant noodles). They have a beautiful deck on the second floor for relaxing outdoor dining under a very cool Thai pagoda. The deck is very open and the trees that line Dempster Avenue surround you to make you feel like you are in some kid's wonderful giant treehouse filled with delicious Thai food. The weather was beautiful, warm with a slight summer breeze. The sky was filled with mysterious looking clouds. We kept spotting lightening from within one cloud; at first it just kept lighting up randomly...then we saw the lightening zig-zags. Dinner and a show...nature provides excellent entertainment and such a bargain! (see video at the end of my post!)

The appetizers were very tasty. The menu even lists them as "Tasters". We tried an assortment: Thai spring rolls, egg rolls, Tiger Cry, and Warm Chive Pancakes. The spring rolls and egg rolls were good but nothing special. Tiger Cry (pic upper right corner), a grilled smoky flavored steak served with a very spicy dipping sauce, was delicious! So flavorful and so fun to say "Tiger Cry!" as if you were threatening someone. (ok, maybe that's just fun for me). The warm chive pancakes was the surprising fave. Amazing crispy exterior, chewy sweet interior filled with cooked chives which add such an interesting and balanced flavor. These were also served with a sweet soy sauce and were very appetizing to look at (pic upper left corner).

For dinner I had "Moo Ping" with "Som Tom"...yum! "Moo Ping", also fun to say, is grilled pork on skewers served with a spicy dipping sauce filled with Thai chilis. This pork is ridiculous...incredible layers of flavor! It was served with a cute little black bowl with a lid filled with steamed sticky rice, Thai food heaven! My Thai mom and all her Thai girl friends would make a huge pot of sticky rice for all the kids. We savored the sticky rice with beef jerky or mu satay or just with freshly cut mango...using our fingers as utensils. If you haven't tried sticky rice yet, what are you waiting for? It's fun to eat and so comforting. Finally, "Som Tom" is a delish papaya and carrot salad...this one also had green beans and some tomato in it. It was good but my mom and her friends make it better. My mom holds the carrot and papaya in her hand and chops it quickly with a big knife. She releases the vegetable and it falls in perfect shreds into the bowl. I never understood how she could use her hand as a cutting board and never cut herself! That woman can do anything.

To go with the meal I had delicious hot Jasmine tea. I love the jars they serve their tea in, it looks like a little bong!

I give Siam Pasta 2 out of 4 baht for flavor but 3 out of 4 baht for service and atmosphere. (See my earlier posts)

Sawadee ka!

Where Oh Where are the Mahi Mahi fillets?

Today I went to Sunset Foods and Whole Foods and neither had Mahi Mahi fillets! At Whole Foods they said the market price for Mahi Mahi has gone way up so they are not carrying as much as they used to. I was really looking forward to making grilled Mahi Mahi with Thai coconut sauce so I bought some Mahi Mahi kebobs and tried to make the best of it.

I made a few cups of jasmine rice in my rice cooker and heated some hardwood charcoal in the chimney starter. While those were heating up, I made a sauce out of coconut milk, crab juice, freshly squeezed lime juice, Thai fish sauce, minced garlic, minced ginger, salt and pepper. I added a couple tablespoons of freshly chopped serrano peppers. I boiled the mixture for about 9 minutes and then took it off the heat. I added a quarter cup of cilantro and a few tablespoons of green onions.

I also grilled some red onions and green scallions in oil, salt and pepper while waiting for the fish sauce. The onions were a nice complement to the fish along with the jasmine rice.

I brushed the kebobs with the sauce and then grilled over high heat for a few minutes on each side. The kebobs were good but I can't wait to make the recipe using authentic Mahi Mahi fillets.

For dessert we had freshly cut mangos....yummo!

Grilled Salmon with Lemon-Rosemary and Smoky Glazed Asparagus

So easy, so delish, so juicy...you have to try this! I've been wanting to experiment with fish on the grill. I have several good recipes but some are complicated and I didn't have much time last night...plus it was a hot, humid night so I wanted something that would cook pretty quickly. I found a recipe for a beach picnic from Giada De Laurentis that includes grilled salmon that you can prep at home and bring to the beach to grill. The salmon is grilled in foil....which traps all the yummy flavors and juices and makes the grilling and the clean-up super easy. Me likey.

Brush the top and bottom of salmon fillets with extra-virgin olive oil and season with sea salt, pepper and fresh rosemary leaves. Her recipe says to mince the rosemary leaves but I just snipped some rosemary stalks from my garden and place the whole stalks on top of the fish. Some people don't like to actually eat the herbs so this way you can just remove the stalks and eat the salmon (plus the bonus of less prep time and it's really pretty) Place each piece of salmon on its own piece of foil (I did this from the start before oiling and seaoning). Top each piece with fresh lemon juice, a little white wine, and a few capers (I didn't have the capers so I just skipped this). Finally, place 2-3 lemon slices on top of the fish, then put the rosemary on top of the lemon slices....gorgeous! Wrap up the salmon tightly into foil packets.

Grill directly over a hot grill and cook for about 10 minutes for a 1-inch thick piece of salmon. I am definitely making these again and again. I've never eaten juicier salmon and all the wonderful lemon and rosemary flavors were infused in the fish. Loved the clean-up!

To go with the salmon I made smoky glazed asparagus. You marinate the asparagus for 30 minutes in a mix of mayonnaise (I know it sounds weird but it give the asparagus a beautiful blistery crust when grilled!), extra-virgin olive oil, fresh lemon juice, a crushed garlic clove, sweet smoked paprika, kosher or sea salt, cumin seeds (I didn't have this so I substituted with regular cumin). Grill the asparagus directly over moderately high heat, turning, until blistered in spots and tender. At first I thought the mayo sounded weird and I love my asparagus grilled with a simple olive oil, salt and pepper seasoning but this version is a nice change and the texture is ridiculous and the flavor is more interesting. It would also be a nice side for a juicy grilled steak...oh yeah!

Flavors of the Taste of Chicago

Friday was a picture perfect day to spend grazing at the Taste. I started with a taste portion of breaded fried steak in fresh crusty Italian bread and buffalo wings from Ricobene's. Both were yummy....the fried steak was delish with a warm fresh marinara sauce...I'm sure it was really healthy! (good portion size though).

Next I was a little more adventurous, shredded Tandoori Turkey leg and Mango-cumin french fries. Both had a wonderful flavor. The fries were soggy but I asked for new fries and they gave me hot freshly fried ones without hesitation. As I walked around several people stopped me to ask about the fries (my sister says they only asked me so they could avoid them because they looked gross).

Billy Goat's cheeseburger was nothing special.

Popcornsicle from Garrett's popcorn was so fun. It's a caramel corn ball that is flash-frozen in liquid nitrogen. They dip it in front of you and hand it to you with smoke billowing all around. Very cool. Big hit with the kids.

I almost forgot about the banana eggrolls dipped in chocolate...so yummy and decadent. Just a snack on the way to the popcorn stand.

Next I indulged myself with fried chicken and waffles with syrup...hells yeah! This stuff was ridiculous!

Greek sausage in pita from Pegasus was interesting but didn't love it.

Mango and Sticky Rice in coconut sauce was heavenly.

I drank a lot of water so I was bummed that I was getting full very quickly because of the fluid. There were so many other dishes that I wanted to try: grilled goat meat, chicken satay, italian ice, stuffed spinach pizza, etc.

When I was in high school I worked at the Taste of Chicago one summer. I worked at my dad's friend's restauarant, Bijan. It still exists on State Street in the Chi. It was a blast even though it was hard work and the days were long. We served ratatouille, fried frog legs, and escargot in a pastry puff. It was so fun yelling out the names of the dishes and seeing people react to the frog legs and escargot. Most customers were really friendly so it was fun to just talk to strangers all week. The money I made helped pay for my college expenses the following year.

Love the Taste...can't wait for next year!

Thai Grilled Flank Steak Salad and Cinnamon-Coconut Grilled Pineapple

Talk about flavor explosion...this Thai Grilled Flank Steak Salad has so many layers of flavor going on it's ridiculous! First I marinated 2 1/2 pounds of flank steak in soy sauce, ground black peppercorns, and sliced lemongrass for an hour. I couldn't find lemongrass in the produce section and was bummed because I knew this ingredient was key but then I did find some already sliced lemongrass in a jar in the ethnic foods aisle. It turns out that was so much more convenient anyway! While the steak was marinating I started heating up the charcoal in the chimney starter. I also sliced the ingredients for the sauce. I grilled the steaks directly over high heat until slightly charred on the outside but still pink inside. While the flank steak rested I made the "salad" sauce in a large wok. I combined some fresh lime juice, Thai fish sauce (nam pla....I know it sounds weird but it has a wonderful flavor....I grew up eating rice, peas, and fried egg with fish sauce as a snack!) Back to the sauce, I also added a little crushed red pepper sugar, and some more sliced lemongrass. After the steak has rested...slice it against the grain and add to the wok. Then add some sliced shallots, a huge handful of mint (I grow a ton of mint in my garden...it spreads like a weed) and a small handfull of cilantro. You don't even have to chop the mint or cilantro....just throw it right in with the steak. Unbelievable flavors going on in your mouth...waking up all your taste buds...spicy-hot-citrusy-sweet-sour-mint-grilled meat-salt-smoky-clean-delicious flavors!!!

I got the recipe from Food & Wine Magazine (June 2009) from the article "Thai Grilling Temple". There are other yummy sounding recipes for grilled unpeeled jumbo shrimp with a citrus sauce, grilled salted Tilapia, and honey-glazed ribs. There is so much grilling done in Thailand; "Ping" is the Thai word for grilled. They also grill lizards, insects and snakes but I'm so not ready for all that.

For dessert I made a delish grilled Pineapple a la Caveman: Sliced fresh pineapple dipped in Thai coconut milk and then sprinkled (generously now) with cinnamon sugar. Unbelievable flavor and the smell is ridiculous...heavenly!

Grilled Peaches and Pork

I wasn't sure if I was going to like the grilled peaches but this combination is delicious. I marinated boneless American-cut pork chops in: balsamic vinegar, fresh lime juice, salt, and pepper for about an hour. While the chops were marinating I cut up several large peaches and drizzled some balsamic vinegar on the cut side. I grilled the peaches on a very hot grill, starting with the cut side down...at first I thought I ruined them because they were so blackened but after I took off the charred skins and the really charred edges....the peaches were actually cooked perfectly. It took a couple minutes on each side. When the chops were ready I first seared them using direct heat for a couple of minutes on each side and then finished them on the cooler side of the grill, covered with a vent half-way open. I cooked them for another five minutes using indirect heat.

When we ate the pork and the grilled peaches in the same bite it was outstanding. The peaches were caramelized but really juicy inside (kinda tasted like a really good apple sauce but peachy!) and the pork was crisp on the outside and so unbelievably juicy on the inside. This is def a do-again dinner. The pork chops were so inexpensive also, it only cost about $1 a chop at Jewel this week.

Enjoy the flavors!

Ravinia Picnic #2

I didn't have much time to cook and I just wanted a relaxing, delicious low-key picnic. My Caprese Skewers were perfect picnic food. It takes a little while to assemble but then the serving is so easy and as you can see they are bright, colorful and neat to eat. I started with a sweet grape tomato, then sweet purple basil from my garden (purple tastes the same as green but visually it is more interesting...ok maybe the purple tastes a little sweeter.) I truly believe we eat with all our senses so the purple may seem sweeter because visually purple looks sweeter than green. Anyway, I buy marinated mozzarella balls from Trader Joe's...so tasty and already perfectly seasoned! After the cheese I add a layer of sweet green Italian basil from my garden and another grape tomato. It's worth it to have a pot of basil in your garden or even on your windowsill vs. buying fresh basil from the store. It's cheaper, it's a natural mosquito repellant, it's a beautiful plant to look at and it smells divine.

To round out the picnic I bought some other quick and easy appetizers from Trader Joe's. I bought pita chips and a four-flavor pack of hummus (original, roasted red pepper, roasted garlic and herbs, and green onion and herbs) I also bought some mini-toasts, Turino x-tra thin bread sticks and assorted crackers to eat with goat-brie, morbier, and soft creamy goat cheese from France (found at Whole Foods). Some juicy crispy green and red grapes for a healthy and mouth-watering dessert. To drink we had Trader Joe's pink lemonade. (no I don't work for Trader Joe's but I should get some kind of kick-back from them for this post!)

Enjoy!

Grilled Baby Back Ribs (Rubbed, mopped, and sauced...Oh my!)

Yeah baby! Let me tell you about the best bbq ribs I have ever eaten. I usually braise my ribs on the stovetop for an hour and then grill them with the sauce for about 10 minutes on the gas grill. I've been wanting to try slow-cooking the ribs completely on a charcoal grill for a long time but I just didn't know how. I finally got a hold of a great recipe from a friend...I couldn't wait to experiment!

First I made my homemade bbq sauce (sorry it's a secret...in fact I might try to sell it). Homemade sauce is so good, so much healthier than bottled sauce which usually has a lot of high fructose corn syrup in them, and it really only takes about 15 minutes to whip up a batch.

I then made the "mop" sauce: butter, apple cider, soy sauce, and a splash of apple cider vinegar(or you could use Bourbon). The recipe said to remove the membrane from the underside of the ribs but when I went to do it I realized my butcher had already removed the membranes from all three slabs...so nice!

Next I rubbed both sides of the ribs with a mix of: sea salt, ground black peppercorns, brown sugar, sweet paprika, dry mustard, and celery seed. Then I wrapped the ribs in cling wrap and put it in the fridge while I got my grill ready.

I grilled the ribs using indirect heat, putting applewood chips on top of the charcoal. While the ribs cooked for an hour or so I would mop them every 15 minutes with the mop sauce on both sides. Finally, I put the bbq sauce on and grilled both sides over direct heat for another 10 minutes until the ribs were nicely carmelized.

These grilled ribs were absolutely delicious...heavenly! They were so finger-lickin', lip-smackin' good. I will never ever ever go back to making ribs on the stove-gas grill again!

Insalata Caprese and Greek Salad Skewers

My contribution to the Father's Day bbq last night was salad on a stick. I made two different types of skewers: greek salad and caprese salad.

For the greek salad I layered wooden skewers with a grape tomato, a cube of firm feta cheese, a pitted Kalamata olive, a thin layer of red onion, and finally another grape tomato. I made a vinagrette out of equal parts: freshly squeezed lemon juice, extra virgin olive oil, red wine vinegar and added a little sugar, salt, pepper, and fresh oregano from my garden. Just before serving the greek salad skewers I drizzled them with the greek vinagrette.

For the Caprese skewers I used grape tomatoes, marinated fresh mozzarella balls, fresh green and purple Italian basil from my garden, and another layer of tomato. Since the mozzarella was marinated they didn't really need any dressing so I just seasoned them with a little sea salt and some black pepper.

The skewers were a big hit at the party...even with the little kids who usually don't eat salad! They were also really elegant and appetizing with the bright colors and easy-to-eat portions...no utensils needed. I forgot to take pictures of this dish so I'm going to have to make them again sometime soon!

Buon appetito!

Yes Siam in Lakeview (lol)

Before a night at the theater I decided to check out a Thai restaurant in the hip Lakeview neighborhood. I decided to try Thai Bistro Sura (btw "Sura" means liquor in Thai...hmm) This place has daily drink specials (they seem to like Jack here) and a good wine list. The table next to us had their share of beer and sake! Their beer was presented in a cool, foot-long glass dispenser.

It was a beautiful sunny day today in the Chi so we decided to sit outside and check out all the activity on Broadway. The inside of the restaurant looked really funky and modern...very minimalist...lots of white with splashes of bright colors and trendy furniture with clean lines and funky shapes.

The service was excellent; our waitress was extremely friendly; quick, and helpful with my order. We started the meal with two appetizers: Heaven Beef and Lotus Special. The Heaven Beef (beef marinated in Thai whiskey, coriander, and Thai chili sauce) was tasty but a little chewy. The Lotus Special was excellent...lots of mango, fried vegetable and creamy cheese (not so much authentic Thai but it tasted good). Sura's menu was extensive and looked like they were trying to be creative with Thai fusion/tapas type dishes. I ordered the Tom Yum soup which I usually love for its fresh flavors. This one is actually made with coconut milk (so really it should really be called Tom Kha because of the coconut milk but they also had a Tom Kha soup on the menu that really sounded like Tom Yum...are you following me?) so I didn't love it but I did enjoy the large juicy blue-Prawns in the soup. The soup also had cherry tomatoes and enoki mushrooms. I thought the tomatoes in this Thai soup were strange and did not fit with the other flavors so much. For my entree I ordered the Basil Dish with Beef (beef stir-fried with basil, spinach, bell pepper, and toasted chili paste.) The dish was tasty and semi-spicy but I could hardly taste the basil because it was overwhelmed by the spinach. I also like my Thai food really spicy and none of these dishes were spicy enough. The rice was served in a cool pyramid shape with a sprinkle of black sesame seeds on the top, in a separate plate. The rice was delicious and all the food looked wonderful - good presentation.

I decided to rate the Thai Restaurants I review with baht (Thai currency) instead of stars. I need to figure out how to find the symbol for baht for my blog. :P

Thai Bistro Sura in Lakeview: 2 out of 4 baht

Mai Thai in Milwaukee: 3.5 out of 4 baht

Ruby of Siam in Evanston: 3 out of 4 baht

Siam Pasta in Evanston: 2 out of 4 baht

Sawadee ka!

Grilled T-Bone Steaks and Potatoes with Broccoli

Today I used the charcoal grill for the first time since Thanksgiving. As soon as I lit the charcoal briquettes in the chimney starter I was happy. The smell of the coals on fire was so much more interesting than the lit gas grill. I grilled some Idaho potatoes (first cooked in the microwave for 10 minutes, then rubbed in extra-virgin olive oil and sea salt) and red onions. After 10 minutes they were done and I put some Pane Turano bread on the grill for an appetizer. Finally, I put the t-bone steaks on the grill (I had marinated them for a few minutes in extra virgin olive oil, fresh rosemary from the garden, sea salt, and coarse black pepper. The steaks only took about 15 minues total. The flavor of the steaks was incredibly delicious!!!

Grilled Flatbread with Mascarpone, Gorgonzola, Carmelized Onions, and Red Grapes

It was a rainy day but that didn't stop me from trying new recipes on the grill. For an appetizer I made a sweet and savory grilled flatbread. This recipe is fast and delish...the only time consuming part is cutting each tiny red grape in half. You also need to carmelize three large red onions in olive oil and a little sugar for about 20 minutes on low-heat. Store-bought flatbreads of any kind can be lightly brushed with olive oil and thrown on a medium hot grill for a couple minutes on each side. After taking the flatbreads off the grill, while they are still warm, spread them with mascarpone cheese (a soft, creamy Italian cheese), crumble the gorgonzola on top, spread the carmelized onions over it and sprinkle with halved-crispy red grapes. The contrast of the textures of the chewy bread, creamy cheeses, soft onions, and cold-crisp juicy grapes is so yummy.

Buon appetito!

Ravinia Festival Picnic

Last night I went to Ravinia to see Steve Martin play banjo with the Steep Canyon Rangers. Steve Martin wrote all the music himself - creative, interesting melodies and crisp, clean banjo playing. Of course he couldn't help also telling jokes in between songs. His voice is strong and confident in his joke-telling and his singing. He is still hilarious as ever...ending the concert with "King Tut."

I love to plan menus for picnics and entertaining but sometimes life gets in the way and there is no time for that luxury. We had a graduation party yesterday afternoon so we didn't have much time to plan. I packed some French Lemonade and flavored ice teas(Republic of Tea Pomegranate and Acai green teas - yum). At the last minute we bought Italian pastries: Lobster Tails (custard and whip-cream filled layered-paperthin-buttery pastry) and giant Cannoli (made with fresh ricotta cheese, sugar, citron, chocolate chips, candied orange peel and vanilla) from Maria's Bakery in Highwood, IL. We didn't have time to cook the entree so we just picked up some good ol' KFC (orignal recipe and crispy) chicken pieces and headed to the festival. It might be cheating but fried chicken always makes good picnic food-it was still good after an hour in the car and a 15-minute walk from our parking space. The chicken was finger-licking good and the sparkling french lemonade (original and pink) paired really well. The lemonad cut through the greasiness of the chicken. The desserts were absolutely decadent and heavenly. Not the healthiest picnic but everyone was happy, stomachs were content, and the night was beautiful.

BBQ Baby Back Ribs - Grilled Asparagus and Red Onion

I just finished grilling awesome baby back ribs that I braised first in water, salt, pepper, fresh rosemary, oregano and thyme (all from my garden), dried bay leaves, fresh garlic cloves and red onion slices. The ribs were braised for one hour and then grilled for 10 minutes with a baste of my homemade Asian-barbeque sauce. Delish! I also grilled some fresh asparagus and red onion in extra-virgin olive oil and sea salt....yum!!!

Buon appetito!

Summer Grilling

I love grilling in the summer in Chicago! I would love hints or comments about summer bbq or grilling. Enjoy!

Passion for Thai Food

Hi all,

This is the beginning of my blog expressing my passion for food-both creation and ingestion-starting with a passion for Thai food. I was born in Bangkok, Thailand. My mom is 100% Thai and my dad is 100% Italian. I have always been in love with Italian food but recently have renewed my interest in Thai food and culture.

I have recently been to three Thai restaurants. The first two restaurants are in Evanston, Illinois. Siam Pasta and Ruby of Siam. I enjoyed Ruby of Siam's Som Tum (Papaya salad) and grilled chicken. Siam Pasta has a wonderful outdoor patio on the second floor underneath a Thai pagoda.

The third place is in Milwaukee, Wisconsin and it is outstanding. It is called Mai Thai and it is located on the hip boutique-lined Brady Street. Their website is maithaimilwaukee.com. We had the lunch special (one appetizer, one soup, one entree all for $8.95); the service was excellent and the atmosphere was outstanding. The walls are a beautiful Gulf of Siam-turquoise blue and there are beautiful wood benches with silk pillows everywhere. Sheer white curtains divide the tables for privacy and add more sensuality. Gorgeous photographs of Thailand, especially on the water are framed in vibrant red- a great contrast to the tropical blue walls. Our waiter was very attentive - challenging us with the spiciness of our dishes (assuming we couldn't take the heat but he was so wrong!) I had a good hot Thai tea for a drink, then a delicious Tom Yum soup full of lemongrass and lime juice and pepper goodness. I chose the Thai Summer Roll appetizer - it was very crispy flavorful. My entree was an extraordinary Spicy Basil Beef Stir Fry...I asked for a 4 out of 4 spiciness and they prepared it perfectly....there were so many layers of flavor going on in this dish: spicy, savory, sweet, salty ....delish! I would highly recommend this Thai restaurant.

Enjoy your cooking, eating, and thoughts of food!

Tina