It’s not like I’ve never moved before; I’ve probably done it more than the average Midwesterner. But having lived in the same city for 18.5 years, and having spent all but one of those years in the same neighborhood, it’s a bit daunting to imagine being in a new place. (And in case you’re wondering, I’m still going to be in Chicago half time, for now.)
There are a few things you should know about whiskey sours:
First, sweet and sour mix is gross. It’s not very hard to create a sour cocktail from scratch and give up the big bottle of electric green stuff. All you really need is a lemon and some sugar, or if you don’t want to make a simple syrup yourself, you can buy it pre-made at the grocery store or the liquor store.
Second, a Boston sour is a whiskey sour with an egg white, which makes for a delicious froth that rises to the top of this digestif.
OK, so the chances of salmonella from a frothy raw egg white in your drink are lower than the chances of a hangover from having one too many of these, but raw ingredients can admittedly be a turnoff.
One might call it a Labor Day tradition: a gathering of many hands, a pitcher of sangria, and an unreasonably large quantity of tomatoes in a Rogers Park kitchen for the annual Canapolooza. In case you missed it, this is what happened:
Many a Valentines Schmalentines have been spent drinking alone in a bubble bath. I’m not a fan of Hallmark holidays in general, and especially ones that also, typically, break most people’s New Years resolutions.
But I have to say, this Valentine’s Day rocked. We opted to stay in and cook, and did a damn fine job of it, too. I pulled some pork chops out of the freezer, and we found a really good bargain on seafood at the grocery store this week. Add some crusty bread and roasted asparagus, and voila! Delish. And inexpensive.
This feast of pork, lobster tails and opilio crab is likely to cost at least $25 an entree at a restaurant, plus wine, plus valet, plus tip, plus stupid traffic (and the traffic WAS extremely stupid that day). We figured we came in at about two for the price of one, BOGO, if you will, and didn’t have to put shoes on. Win win.
It’s not often that workaholics get a weeknight off for a dinner party, but when we do, we take full advantage. The polar vortex doesn’t hurt the urge for R & R either.
Friend Philip had a hankering for crab legs, and the GF and I were the lucky beneficiaries of his craving. Here’s the thing: crab legs look really impressive, and they are surprisingly simple to make as long as you have a big pot.
Salted water, boiling, add crab, 3-5 min, voila!
Philip added some fancy stuff to the water, and you can get creative with things like herbs, lemon, Old Bay, etc., but the base recipe is all the same. For king crab (go big or go home), you may need to finagle, tuck, and adjust your legs to make sure all parts are cooked, or, get a bigger pot.
For sides, Philip went with twice baked potatoes (yum), almond crusted asparagus (YUM), and we *may* have shared a bottle of wine on a school night. It’s fine, right?
Yeah, I bet you wish you were Philip’s friend too.
Why mussels? Because we felt like having a fancy dinner and they were $5 per pound cheaper than shrimp. I’ve had mussels, like, twice, and enjoyed them, but preparing them was a pretty frightening thought.
Good thing it’s Halloween.
When you bring mussels home from the store (and I fully admit that these were not sourced anywhere even remotely close to the Midwest), they’re given to you in a bag of ice and it’s important to leave the bag open. No ice and a twistie tie = no bueno. Another admission: this recipe was picked up at the deli counter at Jewel and I had very little to do with the preparation of the mussels. I was on sides, where were also delicious and easy. So here’s the whole meal:
The Perfect Mussel Meal
2 lb mussels
2 TB olive oil
2 TB butter
2 tsp crushed red pepper
2 TB fresh minced garlic
1/4 C. cheap white wine
1/4 C. each finely chopped basil and parsley
Add olive oil, butter, salt, red pepper, and garlic to a large sauté pan or wok and bring to a simmer
Add mussels, herbs, and wine. Cover and bring to a boil (5 min)
Make sure all the mussels have opened, and pour them with the sauce into a large bowl to serve
I chose small potatoes, brussel sprouts, fennel and pearl onions for roasting as a side with the mussels. Par boil the potatoes for about 10 minutes, the sprouts for about six, until they are all just beginning to get soft. Drain and pat dry, then spread the potatoes, fennel bulb and pearl onions on a baking sheet in a single layer. Drizzle olive oil and salt over everything and roast for about 10 minutes in a 350-deg oven. After 10 minutes, add the brussel sprouts to the baking sheet (pre-drizzled and salted), and roast everything for another 10 minutes.
Serve all of this with a crock of melted butter and lemon wedges (or, just add a splash of lemon juice to the butter), a hunk of crusty bread, an empty bowl for the shells, a glass of wine, and extra napkins. I realize that chilled white wine probably would have been better than red, but the bottle was already open. For fun, we also grilled some small chicken thighs for the meal.
Who would have thought such an extravagant meal was so easy to make?