Tag: foodie

Top 5 Dinner Recipes on Repeat for 2020

2020 has pushed us to cook & plan more meals than ever before.  Here I have compiled a list of my Top 5 dinner recipes on repeat for 2020.  These are on “the rotation” – tried and true, easy-to-make and delicious recipes from some of my favorite food blogs and websites. Hope this gives you a little inspiration if you are looking for something good to cook!

These recipes are listed in no particular order – it all depends on what you are in the mood for. These are ALL 5-Star recipes in my book! If anything catches your eye, try it out and let me know what you think!

BONUS: I’ve also listed a couple of my favorite Spotify playlists at the end that are great background for cooking!

  1. Sheet Pan Chicken Pitas with Tzatziki – Pinch of Yum 

I make this recipe at least once a month – I love the combination of flavors – salty, sweet, acidic and savory. I usually serve these with naan bread that I’ll crisp up on the grill or my air fryer. The secret ingredient is the curry powder- don’t skip it! Also, be sure to make the homemade Tzatziki sauce – all the flavors work together. This is just plain tasty.

2. Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch – Half Baked Harvest

This recipe is fun because you can make crispity-crunchity tacos out of regular corn tortillas by adding a little bit of oil to the tortillas and putting the tacos in the oven. The process of baking them will crisp them up!

One tip that I learned by experience is to be sure to cover the tortilla with a wet paper towel in the microwave so that they don’t break when you put the filling inside and then into the oven. I also make this with ground turkey instead of chicken – I like the ground turkey from Trader Joes (Get the one that has the most fat content for the most flavor). The Cilantro Lime Ranch is delicious and worth making – it makes the dish. 

3. Turmeric Salmon with Coconut Crisp – Bon Appetit

This recipe caught my attention because I’m all about food as medicine, and Turmeric is good for you. I also like salmon and I was intrigued by the coconut crisp. This recipe has all kinds of flavor combinations that are somewhat uncommon – and SO delicious. I got the unsweetened coconut flakes from Trader Joes. Don’t skip this part – this is where the flavor gets interesting.

4. Spicy Chipotle Turkey Burgers – Allrecipes 

I tend to make this recipe more during warmer months, as it’s great on the grill – but I did put it in my air fryer and it was delicious. This seasoning blend with the Chipotle pepper is very flavorful and keeps you wanting another bite. I like to serve this on a pretzel bun with Swiss or Havarti cheese on top. If you are ever making burgers, DEFINITELY add this one to the list.

5. Best Vegan Lasagna Recipe – Cookie and Kate

This recipe is a stunner – a guaranteed crowd pleaser for vegans and non-vegans alike. It’s the cashew cream for me. You can eat this as a side item with meat, or as the main course. See my blog post below for more details – I absolutely loved this recipe.

So there you have it – hope that these make your life a little easier and a lot tastier!!

In the meantime, below are a couple of Spotify playlists that I like to play in the background when I’m cooking:

Check them out – I think you may like them!

Lo-Fi Hip Hop Beats: This is chill with a little beat that’s great for the background & won’t distract you from concentrating.

Serotonin Playlist on Spotify – Feel-good music to lift your spirits.

Enjoy! Here’s to good food and good music!

The Vegan Lasagna That Tastes Better Than Regular Lasagna! (No Joke)

Vegan Lasagna with Cashew Cream Sauce

Even though I’m not vegan, I decided to take a chance and try this lasagna because it’s a light, lactose-free option with plenty of vegetables (I try to get my vegetables in my diet every day because eating your vegetables + drinking water are the fountain of youth – but that’s for another post…). Let me tell you. I’m not kidding…this vegan lasagna was better than regular lasagna, and it was all because of the cashew sauce. I PROMISE YOU!

This recipe is so creamy and delicious, and I NEVER would have thought that this would have taste THIS good. I served this dish with roasted chicken and it was the perfect comfort meal for a cold winter evening. The best part was that it didn’t feel like I just ate a brick – I felt light and well-nourished and my taste buds were very happy.

Below is the modified recipe using the Cookie and Kate Best Vegan Lasagna recipe as a base – check out their page for all of the pictures, videos and tips. I’ve also listed the recipe below for your convenience with my notes.

INGREDIENTS:

Sauce:

  • 2 Cans of whole peeled tomatoes (San Marzano if possible)
  • 6 cloves of garlic
  • 2 heaping Tbs pitted black olives (if you don’t like olives, you can’t really taste them – they just add a salty flavor and “umami” to the sauce)
  • 1/2 cup Vidalia onion (diced)
  • 4 Tbs olive oil
  • 2 tsp cayenne pepper
  • 1 Tbs dried marjoram
  • 1 tsp dried rosemary
  • 2 Tbs granulated Sugar
  • 2 Tbs balsamic vinegar
  • Kosher salt to taste
  • Freshly cracked pepper to taste

Cashew Cream:

  • 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender (If you have a Vitamix or Ninja, you don’t have to soak)
  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 teaspoons apple cider vinegar
  • ¾ teaspoon fine sea salt
  • ½ teaspoon Dijon mustard

Vegetables:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium-to-large yellow onion, chopped
  • 2 large or 3 medium carrots, chopped (about 1 cup)
  • 8 ounces Baby Bella mushrooms, cleaned and chopped
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 5 to 6 ounces baby spinach, roughly chopped
  • 2 cloves garlic, pressed or minced
  • *You can use whatever vegetables you have on-hand – I also added some orange bell pepper.

Everything else:

  • 2 ½ cups marinara sauce, homemade or store-bought (I strongly recommend homemade)
  • 9 no-boil lasagna noodles

INSTRUCTIONS:

Make the Sauce:

Start by making your sauce (you can use canned to save time, but once you make your own sauce, it’s hard to go back) This sauce is from Chef Jason London of Boe Love Personal Chef: (It’s delicious and makes more sauce than you need for the lasagna, and it gives you extra for serving later)

Remove the tomatoes from the can and place in a large bowl. Squeeze the tomatoes with your hands until there are no large chunks remaining. Set aside.

Peel the garlic cloves, dice and set aside. Dice the onion. Give the olives a rough chop.

Pour the olive oil in a saucepan and heat over medium low heat. Once the oil is warm, add the garlic, onion and olives then sweat until the mixture become aromatic. Do not brown the garlic. Maybe 2 -3 minutes.

Pour in the squeezed tomatoes and mix well. Add the dried spices, sugar, and balsamic vinegar. Cover the saucepan partially and simmer until the sauce reduces by about 15% and looks velvety and rich. Add kosher salt and fresh cracked pepper to taste. Set aside.

Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.

Make the Cashew Cream:

In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.

Prepare the Vegetables:

In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.

Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.

Assemble the Lasagna:

Spread ¾ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.

Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.

Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.

Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners.

Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first).

SO GOOD! Enjoy it – it makes a small pan so if you are feeding more than 2 people, you might want to double the recipe. Bon Appetit!

Easy, Healthy & Delicious – Turmeric Salmon with Coconut Crisp

New Year, New Blog Posts! It’s a new year and I decided to jump back into my blog! I took a little break but I’m going to continue using my blog as a creative outlet. You’ll see me experimenting with some different posts and content. I’m going to keep it simple and share my love of food with you!  My first post of the year features this DELICIOUS recipe.

I made this Turmeric Salmon with Coconut Crisp recipe from Bon Appetit Magazine and it was SO delicious and full of bold flavors. Ginger, turmeric- which is good for you, and I used rainbow chard which I cooked for the first time – tasty. I got the coconut flakes from the bulk section at Whole Foods, and Trader Joes also sells small bags of coconut flakes. I took this picture just before putting it in the oven. Gorgeous!

I HIGHLY recommend it- easy to make and it tastes like something you would eat out at a restaurant. I’m adding this to the rotation.

Here’s the link – If you make this, let me know what you think!

https://www.bonappetit.com/recipe/turmeric-salmon-with-coconut-crisp

What I Ate in Iceland

When my friend asked if I would be interested in going to Iceland, I said “Why not?” (I read Shonda Rhimes book the Year of Yes, so I’m very open to things this year).

It’s a surprisingly short flight (only 5 hours from JFK airport in New York), it’s clean, modern, they speak English, and there are drop-dead gorgeous landscapes.

As I started my research, I kept reading that Iceland has terrible food. I will admit that I didn’t have any of the dried fish or rotten shark BUT I was able to have some food that was tasty and delicious. I will note that the food in Iceland is expensive. It seemed as if everything costs a minimum of $20. Minimum.

If you ever make your way to Reykjavik Iceland, be sure to check out these dishes and restaurants:

Breakfast/Brunch

Slippbarrin

I stayed at the Icelandair Hotel Reykjavik Marina (excellent hotel that I would HIGHLY recommend) and the breakfast and Sunday brunch were excellent. They have a fantastic variety with foods including oatmeal, flatbreads, waffles, bacon, quiche, breakfast pastries, fruit, etc.

The Sunday brunch costs about $30 USD and the breakfasts during the week are about $25. This breakfast/brunch is worth the price. We ended up going there 3 times. So good.

 

Lamb Soup:

I had some lamb & vegetable soup at Geysir Restaurant during one of the tours I went on to see a Geyser, and it was absolutely delicious. According to my tour guide, sheep live as wild animals in the mountains resulting in excellent quality meat. The soup had a light broth, had a mild in flavor, and great texture. I would highly recommend it if you like lamb. The cost was $20 and included bread and butter along with 1 free soup refill.

Lamb & vegetable soup. Fantastic!
Lamb & vegetable soup. Fantastic!

 

 

 

Ice Cream at Valdis:

As cool as it was in Reykjavik in August (Mid-50’s), Ice Cream was a popular treat.

A local suggested that we visit Valdis over by the marina, and it did not disappoint. The flavors were incredible. I had a flavor called Bailey’s & Ranill, which tasted like RumChata, and I paired that with a coffee-flavored ice cream. Best combination of all time. They also had an interesting grey-colored licorice flavor, which tasted like a black jelly bean. The shop is a little bit off the beaten path, and there seemed to be mostly locals at this shop. They also give huge portions if you wanted to share with a friend. My two scoops of Ice Cream on a cone cost me about $6 USD.

 

Seafood at Saegreiffin – The Sea Barron

 This place was so good that I forgot to take a picture. There was a line out the door that was about a 30-minute wait. They are known for their lobster soup & they offer a number of grilled fish items on skewers, and you can also get potatoes and vegetable skewers. I had the salmon skewer, and it was perfectly cooked and seasoned. After I ordered, they said that it would take another 30 minutes for the food to come out. It was worth the wait – definitely stop by here for some fresh seafood. It was also relatively inexpensive at ~$25 USD for the Salmon skewer and the potato skewer.

 

Hot Dogs at Bæjarins Beztu

This is a famous hot dog stand in Reykjavik where celebrities frequent, including Bill Clinton and most recently the Kardashians. The hot dog was tasty and had unique toppings including ketchup, a mayo sauce, sweet mustard, and fried crispy onions underneath the hot dog. The crispy onions added nice flavor and crunch – I would definitely get it again. My hot dog cost about $5 USD.

 

 

Ramen at Ramen Momo

For a change of pace, we tried a Himalayan-Tibetan restaurant with Ramen noodles. I had the chicken broth and chicken added to my noodles but found it to be bland. Be sure to ask to for it to be spicy, as my friend did and liked hers better. The chicken dumplings were ordered as a side item and those were crunchy & delicious! The space is tiny, so we got the food to-go and ate it at the hotel. The cost for the Ramen and fried dumplings was about $25 USD.

Nice change of pace
Nice change of pace

 

 

 

 

 

 

 

 

 

Lava Restaurant at the Blue Lagoon

The food here was good, but ridiculously overpriced. For lunch, I ordered the Cod fish with potatoes along with a beet salad, and tasted my friend’s crème brulee. The cost was about $65 USD.

 

Skyr Yogurt

The Skyr yogurt in Iceland is delicious, silky, smooth, and packs a lot of protein. In general, be sure to have any dairy products that you can – the texture really is fantastic. Almost luxurious. This yogurt is available everywhere, from hotels to convenience stores – you won’t be able to miss it. I’m going to be looking for this at Whole Foods here in the states.

Silky, luxurious yogurt
Silky, luxurious yogurt

 

 

Fast Food: Domino’s Pizza

I hate to admit it, but I ate Domino’s Pizza in Iceland. (I know. Shameful.) There was a late bus schedule at the Blue Lagoon and we got back to Reykyavik after 10pm. Little did we know that all the restaurants close around 10pm in Iceland. We ordered pizza delivery because we were tired and cold and didn’t feel like walking across town to the one restaurant that was open. Note that a small pizza in Iceland is more like a personal-pan pizza size in the US. Itty bitty. I live in Chicago so I never eat Domino’s but it was actually pretty tasty (or maybe we were just hungry). The cost for a small pizza and wings was about $25 USD.

As a side note, there is no McDonalds or Starbucks in Reykjavík. I was told that there was a McDonalds but it closed down because the prices were too high.

Reykjavik is a charming city and I hope that it can maintain it’s charm with the influx of tourists. I ate very well in Iceland & hopefully with these tips, you will too!

Við skulum borða! (Bon Appetit!)

Adventures in Hong Kong and Shanghai!

I had the amazing opportunity to visit Shanghai for work, with a little side trip to Hong Kong.

Hong Kong is a fabulous, modern and trendy city with something for everyone. I enjoyed the Soho area on Hong Kong Island with all of the trendy shops and restaurants. There is an international vibe in this area and a creative energy that reminded me of New York. I would definitely go back to Hong Kong & spend more time – maybe get some custom clothes made.

Below are some of my tips & observations in Hong Kong:

  • The Regal Kowloon Hotel in Hong Kong was a pretty good place to stay –the price was moderate at about $150/night, the rooms were clean, it was in a good location, included free WiFi, and the breakfast buffet was great! They had breakfast choices available for all cultures including American breakfast, Chinese, they had Indian food, and it was quite a spread. If you want a more glamorous hotel, the Peninsula and Langham Hotels are a staple on Kowloon. It could also be fun to try a boutique hotel on Hong Kong Island, but it won’t be cheap!

My hotel room at the Regal Kowloon Hotel
My hotel room at the Regal Kowloon Hotel in Hong Kong

  • Be sure to visit the Soho area  Soho reminded me of a mix of San Francisco (with the huge hills) and New York, with the cute shops and restaurants.  I enjoyed the Olive Greek & Mediterranean Restaurant, which had great service and delicious food. It has good reviews on Trip Advisor as well. I also spent a nice amount of time in a boutique called Goods of Desire where there is a variety of trendy Chinese-inspired gifts, clothes & jewelry.
  • The Temple Street night market is a fun experience, but don’t expect much as far as the merchandise. Like my co-worker said, it’s like visiting a huge dollar store. Still a great place to take in the sights and sounds of the city.

Temple Street Market in Hong Kong
Temple Street Market in Hong Kong

 

Egg waffles are a popular street food to try with long lines. They tasted a lot like a hot fortune cookie but in a waffle format. Not very sweet, but they seem to be all the rage. I personally could have used a little bit of vanilla ice cream and nutella – that would have taken them over the top.

Egg waffles are the thing to eat in Hong Kong!
Egg waffles are the thing to eat in Hong Kong!

 

Public transportation is a breeze! So easy and clean. There is an express train that goes from the airport to Kowloon, and a shuttle that goes straight to the Regal Kowloon Hotel.

On the train in Hong Kong. So clean and quiet.
On the train in Hong Kong. So clean and quiet

  • The Big Buddha was an interesting experience, with beautiful views and a little village full of places to shop and things to do.

Me in front of the big buddha
Me in front of the big buddha

 

Shanghai:

Shanghai has the best skyline I’ve ever seen. The city is slightly overwhelming as it’s very large and spread out with a population of 23 million people. Being from Chicago, our skyline is hard to beat, but I fell in love with the gorgeous buildings and the Shanghai pearl tower.

Shanghai's breathtaking skyline!
Shanghai’s breathtaking skyline!

Tips & Observations in Shanghai:

  • Be prepared for the toilets. They are literally a hole in the ground. It takes a little maneuvering to navigate. Keep some tissues on hand just in case you need them. There are the “western toilets” in some places, like the shopping malls, but this style is common as well.

The toilet situation in Shanghai. Get ready!
The toilet situation in Shanghai. Get ready!

  • Napkins don’t seem to be a thing in Shanghai. Many times you will get a hot towel, but that’s about it.

 

  • In the touristy areas, many of the people from other provinces haven’t seen many people from other cultures. As a black woman, I felt like a celebrity sometimes. People’s eyes would get big, they would start whispering to each other, and sometimes walk over and ask for a picture. I even caught some people sneaking pictures – acting like they were taking a selfie, but they were really taking pictures of me! It was crazy how excited they were. They said that we were “foreign beauties.” I’ll take it!

 

  • Yu Garden is a fun place to walk around and shop. The French Concession area also has some trendy little unique shops where they had unique restaurant concepts and stores with beauty products.

In the French Concession area frolicking under the umbrellas!
In the French Concession area frolicking under the umbrellas!

  • China bans Facebook and Google. You need to get a VPN before you get over there.
  • Personal space is very small in China. People get very close to you in elevators and trains, and you may be cut off while walking or pushed in a large crowd. Get ready!
  • The food in China is different than it is here in the states. The sauces are different. It’s still tasty, but just different. Chinese food every day got a little bit tiring, I will say. The thing that I appreciated coming back to the states is our wide variety of cuisines from around the world. The first thing I ate was Lou Malnati’s pizza!

Overall, this was a trip to remember – my first major international business trip. I flew business class for the first time & that’s definitely the way to go for a 15 hour flight. The fully reclining seats & lounge access are a huge bonus. Traveling truly makes you appreciate different cultures, but also reminds you of the things you take for granted (like our freedom of speech and our wonderful variety of food). So long, China! It’s been real!

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Working the Red Carpet at Chef Blend Weekend

I had the incredible opportunity to work the red carpet and interview local Chicago chefs and celebrities at Chef Judson Allen’s first annual Chef Blend Weekend in January. The purpose of the event was to eradicate childhood obesity and celebrate locally grown food and restaurants.

Chef Blend Weekend Pic

This event really was a treat, as local restaurants, bakeries, wine brands, and foodies from all over Chicago came together for an evening full of flavor, music and fun. One highlight of the event was seeing Chef Judson’s team surprise him as they revealed a picture of him on the cover of Cuisine Noir. He had no idea that he was going to be on the cover. I love seeing nice surprises.

I also had a ball interviewing Alderman Bob Fioretti, and cutting the rug with him on the red carpet. Who knew that he could dance? You’ll see a couple of his moves in the video below –  at the 2:07 mark. Fun!

Check out the event video footage, and be sure to look out for Chef Judson Allen’s Chef Blend Weekend next year!

Foodie Event at the Chicago Auto Show? Who Knew?!

The Chicago Auto Show is hosting the First Look for Charity event on Friday 2/13, and I’m so excited that I was invited to attend as a food blogger. I had no idea that the Chicago Auto show hosts this fabulous event every year. Who knew? Not me, apparently…
This black-tie event is held at McCormick place with gourmet food and drink, and a sneak preview of the Chicago Auto Show, all in the name of charity. 18 local charities will benefit from this event, which raised $2 million last year.
I was invited to a media preview event, and the food that will be at this event is truly going to be a treat, as you can see from the pictures below.  Zed 451 (one of my favorites), Roy’s, Real Urban Barbecue and Adobo Grill are just a few restaurants that will be represented.
In addition to the delicious food, guests also get to roam around the auto show, which will feature live music, and there will also be a Ford Explorer & Ford Fusion given away at the event.
The great news is that there’s still time to get tickets! To get in on all of the fabulosity,
check out the below link for more info:
http://www.chicagoautoshow.com/first-look-for-charity/event-info/
Hope to see you there!

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Delicious sausage sliders from Real Urban Barbecue

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Red Dragon Roll with Crab, Kani, Pickled Cucumber and Dragon Sauce from Roy’s Restaurant

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Ceviche de Salmon with chips & guac from Adobo Grill

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Fire Roasted Borsin-Stuffed Pappadews from Zed 451

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Berry Bramble cocktail with Menage A Trois Vodka featuring blueberry-pineapple shrub, fresh lime and mint

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Banana Cream Pie from Catered by Design – amazing caterer in Chicago

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Flank Steak with Chimmichurri from Texas de Brazil

Disclosure: I will be receiving complimentary admission to the Chicago Auto Show First Look for Charity

Dirk’s Fish Reveals Strategy for Competing in the 4th Annual Common Threads Cook-Off

On October 2nd, culinary creativity will shine at the Common Threads Cook-Off. Chicago’s top chefs & mixologists will create and serve their favorite dish from the garden, the pasture, the seed, the barn or the barrel, while guests vote for their favorite in each category.

Dirk and Teresa (Terry) Fucik of Dirk’s Fish are one of the +30 chefs competing in thiscompetition, and discussed some of their thoughts around Common Threads, the event, and the competition.

Dirk's Fish Outside Image

Dirk and Terry edited photo

Q: Why are you involved with the Common Threads Cook-Off?

A: Terry and Dirk love children, and have been involved with Common Threads in many aspects, including volunteering in the after-school program with the kids as guest chefs, participating in the World Festival Fundraiser, and volunteering at the Ronald McDonald house. Terry loves teaching and enjoys seeing kids so excited and eager to learn about healthy cooking and eating. She especially likes teaching kids about different cultures, (i.e. how to cook Senegalese Stew) and how food unites us as the human race. She can personally identify with the kids because she taught herself how to cook and started cooking for her family when she was 12. She came from humble beginnings, so she can truly identify with what the kids may need, and appreciates that the recipes are accessible and affordable. “Common Threads is doing it the right way.”

Q. Which category have you selected for this competition?

A: “From the Barn” using Farm-Raised sustainable and certified fish. There is a lot of public misconception around fish farms, and Dirk’s Fish likes to educate people that fish farms are ok, as long as they are farmed properly.  It’s not possible to meet consumer demand for fish without farms, as our oceans and lakes are starting to become depleted of natural resources. Just like beef and chicken are farmed, fish can be farmed too. There are good and bad farms for fish, just as there are for other proteins. Dirk and Terry choose farms that are certified by the Marine Stewardship Council, which focuses on sustainable seafood.

Q: What is your strategy for competing in the Cook-Off?

A: People are so into burgers these days, and they like eating them with a fried egg and a slab of bacon on top, which can sound like a heart attack on a bun. Dirk’s Fish wants to represent the burger in a completely different way, where it’s extremely tasty, and flavorful, yet really healthy. When people hear the word “burger”, they are more willing to try different types of fish, so this competition will feature a fish slider.

You are invited to try Dirk and Terry’s fish slider and the culinary creations of +30 additional chefs & mixologists at The Common Threads Cook-Off at Revel Downtown on Thursday, October 2nd at 6:30pm. We wish Dirk and Terry the best of luck!

 For more information, and to purchase tickets, visit: http://events.commonthreads.org/eventDetails.aspx?eventId=140

 

 

Adventures from Duck University (Not to be confused with Duke University)

Duck is not typically a go-to, everyday food that people eat. In fact, most people don’t even think about duck as an option, except for the holidays. This all changed for me when I attended Duck University for food bloggers, sponsored by Maple Leaf Farms in Indiana. I was excited about this opportunity because I knew very little about duck, and had certainly never cooked it.

Me outside of the Maple Leaf Farms HQ - About to head in for class!
Me outside of the Maple Leaf Farms HQ – About to head in for class!

This experience was set up like a real university. The first stop was a tour of the feed mill, where we saw how they make duck feed from scratch. They take incredible care of what goes into the feed, including protein, vitamins and minerals so that the ducks can be healthy and strong. They go through rigorous testing to make sure that the  feed is safe for the ducks.

Duck Feed - Full of vitamins and minerals
Duck Feed – Full of vitamins and minerals

We then visited a duck farm where the ducks were raised. Biosecurity is a major initiative for food safety and disease prevention, so we were instructed to wear special suits and dip our feet into a foot bath before walking near the ducks.

Dressed in our Biosecurity suits
Dressed in our Biosecurity suits

The conditions are clean, and the ducks have plenty of room to frolic about. Maple Leaf Farms partners with over 150 local farmers to raise their ducks, which is great for the communities. The last stop on the tour was the duck processing plant, where they say it is as clean as a hospital. It was reassuring to see the USDA inspectors right there on the line.

 

 

 

 

 

 

Afterwards, we had a classroom-style session.

Did you know….

–        Duck Fat is a good fat – It compares favorably to olive oil in terms of the mono-unsaturated fatty acid oleic, and the poly-unsaturated fatty acids linoleic and linolenic acids

–        There are various breeds of duck with different flavor profiles. Maple Leaf Farms raises the White Pekin duck, which is more mild and less gamey than some of the other duck varieties.

–        Maple Leaf Farms is the #1 producer of duck in the U.S. with about a 75% market share, producing 13-15 Million ducks annually? (They are like Tyson Chicken, but for Duck)

–        Duck is a red meat – It has a different muscle structure than chicken, and it is cooked more like steak vs. chicken. It’s not prone to salmonella, so it can be cooked to medium/medium rare for the best flavor and texture.

My favorite part of the evening was the 5-course duck dinner, where every course had duck, including the dessert (with Duck Bacon). I told chef Dale Miller that I could die right then and be happy, because the food was so creative and tasted AMAZING!

The menu:

 

 

A lot of people have had bad experiences with duck in the past, saying that it has tasted oily or gamey, but I did not have this experience at all – the flavor is mild, and I did not have any oily aftertaste from anything I ate. It truly depends on the breed of duck, and how it is prepared.

Celebrity Chef Sara Moulton (from Sara’s Weeknight Meals on PBS) also gave a cooking demo on how to cook duck breast, which was much easier than I had originally thought. It really is as simple as scoring the breast, cooking it with the skin down, flipping it over, and cooking it to the desired temperature. It needs to be a little bit pink for the best dining experience. Sara joined us on our tours, and it was fun to hang out with her – she’s very smart and talented, and we were honored to have her accompany us.

Me and Celebrity Chef Sara Moulton
Me and Celebrity Chef Sara Moulton

Celebrity Chef Sara Moulton providing a cooking demo on how to cook duck breast.
Celebrity Chef Sara Moulton providing a cooking demo on how to cook duck breast.

 

 

 

 

 

 

 

 

 

 

In addition to this amazing experience, I was able to network with about 19 amazing food bloggers that were inspiring and a boatload of fun!

Now that you are a little bit more familiar with duck, I would highly encourage you to experiment with it. The easiest way is to try some of the pre-cooked products, like the appetizers (potstickers, spring rolls, quesadillas), or the roast half duck. Then you could move to cooking some of the other items on your own, like the duck breast, and if you are ready for the big leagues, you can roast a whole duck. If you can’t find the products in the store, you can always order online http://mapleleaffarms.com/shop and they will ship it on dry ice to your house, or you can ask the meat department manager to order it in for you.

I’m happy to say that I’m a proud graduate of Duck University, and I have a diploma to prove it!

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Attending Duck University has broadened my horizons and I now consider duck to add to my current cooking routine – I hope you will too. Stay tuned for future posts with recipes and ideas.

To learn more about duck, cooking videos/tips, and Maple Leaf Farms, visit http://www.mapleleaffarms.com/consumer

Lunch in the Loop Just Got More Exciting with Rustle + Roux!

The face of lunch in the loop is now much more exciting with the opening of Rustle + Roux Cafe, located in the Franklin building at 227 West Monroe Building on the 2nd Floor Mezzanine.

This upscale, quick dining experience features Italian fare from Mercato by Fabio Viviani, and Mexican flavors from Mercadito Taqueria. (Yes, the same Mercadito from River North is now available in a smaller, lunch version!)

Chef Fabio Viviani
Chef Fabio Viviani

Chef Fabio Viviani will be onsite at the grand opening on Monday, June 9th from 11am-1pm for cooking demos, giveaways and more.

Rustle + Roux will offer seven food stations:

–       Mercato – Napoli-style pizzas, fresh salads and a variety of gnocchi and pasta made from scratch

–       Mercadito Taqueria – delicious salads, tacos, and traditional side dishes

–       Grill’d – freshly made sandwiches

–       So Deli – a sandwich station complete with a carvery

–       Create – a station of daily made to order items

–       A salad bar – fresh, seasonal ingredients

–       illy coffee bar

As a food blogger, I was invited to visit Rustle + Roux to check out the place and taste some of the food. I had the opportunity to try the Baja Mahi fish tacos, fried plantains, and guacamole and chips from the Mercadito Taquiera, and they were all delicious. The tacos tasted just like they do at the original Mercadito location (which happens to be one of my favorite restaurants), and I was especially excited about the fried plantains, which comes with a fantastic lime sauce and is not something that is offered very often on lunch menus.

Chips & Guac from Mercadito Taqueria
Chips & Guac from Mercadito Taqueria

The Mercato station is a mini version of the ever-popular Sienna Tavern restaurant with the homemade gnocchi and pizza options. I tried the Basil and Parmesan pesto gnocchi from the Mercato station, which were soft, fluffy and delicious, with full of flavor, along with the slow braised Bolognaise, which was just perfect.

Delicious Mahi taco at Mercadito Taqueria
Delicious Mahi taco at Mercadito Taqueria

Each station will have a specialty menu, in addition to new daily and weekly options featuring fresh ingredients and scratch-made entrees that are sourced locally whenever possible.

The café will serve breakfast and lunch weekdays from 7 a.m. – 2 p.m., with illy coffee and to-go menu items offered until 3 p.m.

 

Rustle+Roux will also offer catering, so for those of you that have the option to select lunch meeting food, this would be a great option for catering. Wouldn’t it be great to have tacos from Mercadito Taquiera for your office lunch meeting?

The cafe also offers free WiFi, which is a great touch for those that need to multitask during lunch.

Lunch in the loop has definitely taken a step in the right direction. Break out of the monotony and check it out – I will admit that it’s a little tricky to find at first (go up the escalators after entering the lobby to the second floor, and follow the signs), but once you go just once, it’s easy to get to. More information can be found at the Rustle+Roux website www.rustleandroux.com. See you there!

Basil & Parmesan Pesto Gnocchi from Mercato
Basil & Parmesan Pesto Gnocchi from Mercato

Fresh pasta from Mercato
Fresh pasta from Mercato

 

Trendy decor at Rustle+Roux
Trendy decor at Rustle+Roux