FISH BAR (CHICAGO)

Fish Bar

2956 N. Sheffield, Chicago

IL 60657

A must try  when in Chicago.

I enjoyed the food and will definitely visit this place on my next visit to Chicago.



 

 

 

 

 

We ordered two kinds of oysters, goose point, i can't remember the other one. I love them both honestly i couldn't tell w/c one was better.

 



Scallop Ceviche...i wanted more.



 





Fried Eastern Belly Clams..so good!!!!

 



Oyster Po'boy, i can eat more of these ;)

 

A la plancha - Octopus, lemon aioli, capers, parsley, garlic and asparagus.

Perfectly grilled and so tender. The Aioli "broke" but it was still good.

CHEF MICHAEL SYMON'S ROAST (DETROIT)

Celebrated my birthday at the Roast (Chef Symon) . Over all experience was good. Situated near historic places in downtown Detroit. Nice ambiance, good food as i expected but our waitstaff (Greg) ruined the night. He was not enthused as he explained the dishes, not attentive...we had to wait and wait for him to come by and check on us. There was a long wait between our apps, main entree and dessert.

Beef Tartare, poached cold egg, avocado and lime, crostini. This was good, i like the avocado lime, tartare combination.

Crispy Veal Sweetbreads, Cauliflower, roasted grapes, hazelnuts

Not really a fan ;( but my daughter loved it.

Roasted Marrow, sea salt, oregano, capers and chilies. My favorite ;)

Beast of the day- roasted pork, salsa verde, crispy tortillas,chili broth

Love the flavor of the beast ;)

Sides : Spinach, feta cheese Au gratin

Sides: Brussels sprouts and walnuts

This is the only way i cook my Brussels sprouts and i got the recipe from, of course.. Chef Symon.

Sides: Rosemary Fries...so addicting!!!

Peach Blueberry Crisp served warm with corn crumble, cinnamon, and sweet corn ice cream

I have tasted a better version of this.

Porter Beer Ice cream, chocolate covered pretzels, caramel foam

Nice flavor combination

Me and my daughter....Thanks, Pam...I love you!!!

Across the restaurant.

Beside the restaurant. St. Aloysius Church

 

KOREAN STYLE BEEF STEW

 

 

 Korean dish? maybe.... fusion dish? i think so. Makes me wonder if this really is a Korean dish only because every time i order beef stew at a Korean restaurant, presentation and taste varies.

I have been craving for this dish for the longest time. I remember ordering this dish at a Korean restaurant  back then. It was located somewhere Makati Ave. I can't remember the name of the restaurant probably it's not there anymore.

This is my version, totally based on how i remembered it. It's supposed to be beef short ribs, since i have chuck eye steak in the freezer waiting to be cooked, i decided to use it in lieu of short ribs.

The flavor is there but i think i can add something to make it more flavorful. I will make this again and perhaps add daikon and shitake mushrooms for the umami flavor. Add vinegar to balance the tangy, sweet, and salty flavor.

Ingredients:

3 lbs. chuck eye steak (Original dish calls for beef short ribs)
1 C brown sugar
1 medium cleaned carrot and cut on a bias about an inch size
3 cloves of garlic, chopped
1 medium sweet onion, chopped
1 knob of ginger (about an inch knob), cut into three pieces
3 pieces of Thai bird chili
2 pieces of star anise
1/2 C crushed pineapple or pineapple juice (add more brown sugar if pineapple is not available)
2 T sesame oil
3 T rice wine
1 C soy sauce
1 beef bouillon
3 C water (add if needed)
Garnish:
1/4 C sliced scallions for garnish
2 T toasted sesame seeds for garnish

1. In a dutch oven, sear the pieces of meat until brown.
2. Add the rest of the ingredients except the garnish (green onions and sesame seeds)
3. Bring to a slow boil check and add water if needed, making sure to taste and adjust the seasonings.
4.  Cook until meat are tender.
5. Add the sliced green onions and roasted sesame seeds for garnish.
6. Serve with steamed rice and kimchi.

PORK GALBI WITH HOMEMADE KIMCHI (Dwaeji Galbi)

 

 

GALBI / KALBI - Korean BBQ....sweet, tangy, juicy and spicy goodness.



Ingredients:

 

4 lbs. pork ribs (i used country style ribs)

Radish

Green leaf lettuce or bib lettuce

Kimchi ( HOMEMADE or store bought)

Steamed white rice

 

Marinade:

2 C soy sauce or Tamari

1 C brown sugar

1/4 C sesame oil

3 T rice wine vinegar

4 cloves garlic, grated

1 medium sweet onions, grated

1 small Asian pear, grated

1 bunch green onions chopped (save some green parts for garnish)

1 T pepper paste (Gochujang)

 

Mix all the marinade ingredients. Save 1/2 of the marinade for dipping sauce* or if you think your meat needs more marinade then use the saved mixture.

Toss the ribs with the marinade. Covered and refrigerated for at least 4 hours or overnight.

Grill or broil the meat for 15 minutes or instant read thermometer is at 150 degrees F.

Arrange pork galbi on top of lettuce leaves, sprinkle some toasted sesame seeds.

Serve with steamed rice, homemade kimchi and thinly sliced raddish.

 

*Bring the extra marinade to a soft boil for your dipping sauce.

*YOU CAN MAKE BEEF OR CHICKEN GALBI/KALBI USING THE SAME MARINADE. IT'S AS GOOD AS THE PORK GALBI.

I love, love this dish.

 

 

 



SMALL SPACE GARDENING

Want to have a garden but you don't have a space? Not a problem....Pallet, pots, soil and plants....the solution to make your own small space garden.

I have seen blogs about vertical gardening or small space gardening, the use of pallet is the best and unique idea in my opinion. Pallets are inexpensive some bloggers suggested that you can ask them from Lowe's or Home Depot since they discard them anyways. I got mine from my husbands' work for free.

You'll need the following to make this vertical garden.

Pallets or pallet - free
Pots - i bought these plastic pots from Lowe's for .98 cents each. (about $8)
Bungee cords - bought them at the dollar store for $1/bag (5 bags, about $6)
1 bag of garden soil - i bought Miracle Gro brand ($3.88)
Plants - $2 /6 small cells ( about $4)

I spent around $25 for this project. Not bad at all ;)

My petunias



My herbs- basil, from the stalks that i saved when i made tomato basil soup, micro greens, parsley, thyme and another basil. I have yet to add more herbs.

CHICKEN WITH FORTY CLOVES OF GARLIC

 

Don't worry or be intimidated by the copious amount of garlic. Once roasted, garlic imparted a nutty, buttery flavor. I promise you that!!! ;)

Chicken was juicy, moist and tender.

Definitely a keeper, this will easily be one of my comfort food.
Served with rice (because i'm Filipino...hahaha) but i know slices of baguette will be perfect to absorb those sauce or spread those roasted garlic like butter.

Recipe adapted from Williams-Sonoma.  Check out the recipe CHICKEN WITH 40 GARLIC CLOVES

"Don't be alarmed by the number of garlic cloves called for in this recipe. The garlic mellows as it roasts, imbuing the finished sauce with a subtle flavor."

Ingredients:

• 2 chickens, each 4 lb., cut into 8 serving pieces (used 5 lbs. of leg quarters)
• Salt and freshly ground pepper, to taste (season liberally)
• 3 Tbs. extra-virgin olive oil
• 40 garlic cloves, peeled
• 1 Tbs. minced fresh rosemary
• 1 Tbs. minced fresh thyme
• Zest of 2 lemons
• 1/4 cup white wine (used pinot grigio)
• 3/4 cup chicken stock
• 3 Tbs. unsalted butter, at room
  temperature, cut into pieces

Directions:

Preheat an oven to 400°F.

Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.

Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.

Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.

Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauce boat. Serve the chicken immediately and pass the sauce alongside. Serves 8.

Williams-Sonoma Kitchen.

 To save time peeling 40 cloves, i bought already peeled garlic.
I buy those small bottles of wine for cooking purposes.

 

Remove chicken, continue cooking the garlic (took out some for garnish) add the wine, water or chicken stock (add more if needed). Taste and adjust seasonings. Whisk in butter until sauce thickens.

 



 

Served sans the sauce, it was good too. 

Roasted garlic imparted a nutty, buttery flavor.

Chicken was juicy and tender.

Definitely a keeper.