This past weekend was great, friends came into town and we drank, and we cooked, and we ate and we drank some more. On Monday, the party continued when some Family came into town and I cooked some more and we drank and we ate. This morning… I cooked and we ate.
I haven’t started the drinking yet today, but I did get my face loaded up with one of my three favorite -caines at the dentist office. Dentistry, I’ve found, is a decent replacement for legitimate intoxicants. There’s something about the tools, the endorphins and the team of pretty girls with rubber gloves pulling on my helpless face that tides me over until the beveraging hour. Which today should be just after 4p.
But, back to this past weekend. A lot of our eating and drinking this weekend took place at some great Chicago standards. We hit Farmhouse, Gilt Bar, and the Gage on Saturday.
Farmhouse is always great and their selections of sours this week made it even better. The drinks at Gilt Bar were awesome and the bar tender was actally a really nice guy despite his dubious choice of profession as a ‘mixologist’.
The Gage had terrible service, slow and poorly paced. And, let’s be clear, when someone whose been drinking for 12 hours notices your service being slow, there’s a real problem there. But the duck breast was fucking amazing. So amazing I wouldn’t think twice about going back despite the service.
In between stops we made drinks at home. I had picked up some St. Germain to fuck around with and found several good recipes with that including a St. Germain Gimlet. I also put together a drink mixing St. Germain, Campari, Gin, Bourbon & syrup to pretty decent results. I made one of our guests a Clover Club which she dug, too. 2 measures of Gin, 1 measure of Grenadine, half a lemon and an egg white.
But the cooking is the important thing here. I made some awesome stuff. A big hit was the liver sausage on butter browned spaetzle topped off with some fresh horse radish and parsley. This dish would put tits on a bishop, my friend.
Another hit was the fried chicken. Super easy, but always a show stopper. I bit on Michael Ruhlman from heel to toe on this one.
THE BRINE
15 ounces water (or 1/2 liter)
3 ounces salt (or 100 grams)
fresh herbs (I used sage above)
4 cloves garlic
1 small onion sliced
1 lemon halved
2 bay leaves
2 teaspoons black peppercorns, cracked beneath a saute pan
15 ounces ice (500 grams ice), or 15 ounces of ice water
1 chicken (3 to 4 pounds)
Combine all of the above except the ice and chicken in a small pan and bring to a boil over high heat. Cover and remove from the heat and let sit for ten minutes.
Put the ice (or ice water) in a bowl or large measuring cup. Pour the herb brine over the ice. Stir till the ice is dissolved.
Put the chicken in a plastic bag, pour the brine in, seal the bag, and let sit at room temperature for 2 to 3 hours.
Remove the chicken from the bag, discarding the brine. Pat it dry and let it sit out for another hour before using (or you can refrigerate it till needed).THE CHICKEN
8 legs
8 wings
3 cups flour
3 tblspn black pepper
2 tblspn paprika
2 tblspn sea salt
2 tspn cayenne
2 tblspn baking powder
2 cups butter milk
peanut oil
The key with the chicken is flour/buttermilk/flour. And while you’re at it, why not fry some cheese curds, too?
This morning I made some crepe suzette that I served with some ginger & sage sausage. The crepes are super easy. 4 eggs, 1/2 cup of cream, 1/2 cup of orange juice, 1 tablespoon of sugar, 1 cup of flour. Let it sit for 30 minutes and then cook in a cast iron skillet. Right before you serve it dunk it in a syrup of sugar, orange juice, orange zest, lemon juice, Grand Marnier, butter and bourbon. Garnish those fuckers with some mint. Then go get your face Dremilled by a lady in rubber gloves.
That is all.