What's cooking?

I have the best friends in the world. Chicago friends delivered some awesome meats from Publican Qulaity Meats in Chicago" saucisson de morteau, cumin-scented lamb/pork sausages, Slagle's hot dogs & a piri-piri pork loin I cut into steaks and grilled. Served with roasted potatoes & peppers, and sauteed kale with garlic.

Now THAT's what I'm talking about...Italian Beef w/ homemade giardiniere. "Paired" with a nice Goose Island IPA and The NASCAR Bud Shootout. Can I hear ya say "Hell yeah".

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"Hell Yeah" to all of that...well except the bit about NASCAR. Questions, what cut of beef did you use,and how did you make the jardiniere?

A respite for my guts and arteries from this weekend's three day meatstravaganza: curried ginger and squash soup (4 kinds of orange winter squashes!) with mixed grains, pickled carrots and soy sauce roasted squash seeds.

[Robin Garr]

Szrove Tuesday: Too busy with school and work to make it to St. Matthew's for the youth group's Shrove Tuesday pancake supper, alas, so we made Szrove Saechwan-style green beans and peppers instead.

An impromptu lunch on Sat for visitors from Portland and Chicago, who were not eating their normal copious amounts of meat, in observance of Lent: pretzel croissants with poached eggs, watercress, pear, apple, basil dressing and mornay sauce.

pretzel croissants with poached eggs, watercress, pear, apple, basil dressing and mornay sauce.

What's a pretzel croissant and where can I get one? Also: I'm stealing the rest of your dish, sorry Ken.

It's a croissant made from pretzel dough! I get mine from Grey Farms at the Douglass Loop Farmer's Market, but I think they should be available from anyone who sells the pretzel bread you see around town, like at Nuts N Stuff. Coincidentally I was eating at Namnam last night and overheard a conversation where one of the tables behind us was the gentleman who bakes those. Not sure if he has a name for his operation, but I think it is just a wholesale thing.

The rest of the dish was mostly just what I had to use up in the fridge combined with a few things I got at the market that morning. That's always the best stuff, just using up what's at hand.

I haven't taken the time to read through all 10 pages as this question may have already been asked. However, I do lurk on this topic occasionally, so here it goes...

Ken, when are you opening up your own place, so we all can enjoy what comes out of your kitchen?

I haven't taken the time to read through all 10 pages as this question may have already been asked. However, I do lurk on this topic occasionally, so here it goes...

Ken, when are you opening up your own place, so we all can enjoy what comes out of your kitchen?

Ditto.You read my mind.


Deb

[Robin Garr]

What's a pretzel croissant and where can I get one?

We got some at the Douglass Blvd Farmers' Market also, although to be honest, I didn't rate it as big a success as their pretzel bread. The problem to me is that a croissant is one thing, a big soft pretzel is something else entirely, and the unnatural union between them just didn't work for me as a pretzel or a croissant. But Ken's mileage (and that of others) may vary, and that's fine with me.

Klaus makes pretzel croissants (called "cracksants" in our house!), they are sold at NutsnStuff. Get there early they go FAST, especially if Richard is there!

"Daytona Dogs"...The Ultimate in Bacon Wrapped Coney Dogs. Washed down with several non-local craft beers.

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Ken, when are you opening up your own place, so we all can enjoy what comes out of your kitchen?

No plans on that. I have young kids and like spending time with them. If you feel like traveling to Chicago in a couple weeks, I will be cooking at this event, but you'll have to throw down the big bucks and I'm just a slave, not making anything of my own.

http://events.commonthreads.org/eventDe ... eventId=86

Steve P...where are you getting the Chicago Style Relish?

You can order it online directly from Vienna Beef:

http://www.viennabeef.com/store/