If you find yourself in Chicago, one of the best eating cities in this country, check out these eats...
1. Hot Doug's One of the best sausage emporiums anywhere. 90 minute wait is well worth it.
2. Giordanos Chicago style deep dish pizza on steroids. The STUFFED PIZZA. It is BYOZ. Bring your own Zantac!
3. David Burke's Primehouse Located in the chic and contemporary, James Hotel, this isn't your grandpa's steak house. This is the tasty modern place for a great steak and fill your own doughnuts.
Oh and catch a Cubs game at Wrigley Field. Rain or shine a super cool experience.
Onto the food....
Don't let the title fool you, no veggie burger here. This concept was born out my trip to the farmer's market yesterday. There I found some of the plumpest, best looking heirloom tomatoes.
Since I was already making burgers, I thought it would be interesting to contrast the meaty burger with a meaty crunchy slice of fried tomato. I was right!
Egg Roll & Melted Smoked Gouda
1/2 lb Beef Burger
Fried Heirloom Tomato
Creamy & Cool Lazoli - recipe to follow, Chopped Chives
Fried Heirloom Tomato Burger
For the fried heirloom tomato:
3 large eggs
1 cup whole milk
Organic rice flour
heirloom tomato - cut into 1/4 inch slices
1/2 cup peanut oil
4 tbs unsalted butter
In a bowl, whisk together the eggs and milk.
In a separate bowl, combine the rice four and salt, smoked paprika, piment d'espelette, black pepper and onion powder. Mix well.
Coat the tomato in the flour mix. Then the egg wash. Back to the flour. Shake off the excess. You want a nice even coating on the tomato.
In a deep heavy bottom pan, heat the peanut oil over medium heat. Add the butter. Once the butter melts and foams, you are ready to go. Add the tomatoes, DO NOT CROWD THE PAN. Do it in bunches if you must. Fry on one side for 3 minutes until golden brown. Carefully flip. Fry the second side for 3 minutes. Remove to a wire rack set over a plate lined with paper towels to drain.
For the Lazoli:
1 large egg yolk
2 garlic cloves - smashed and minced into a paste
1/2 lemon - zest & juice
1/4 tsp sea salt
1 cup avocado oil
1 tbs creme fraiche
1 generous pinch of brown sugar
13 drops jalapeño tobasco sauce
In a glass bowl, Whisk the egg yolk, garlic, lemon zest, juice, and salt. While whisking, begin to add the avocado oil in a slow and steady stream. Continue whisking and adding oil until a rich emulsion is achieved. Add the brown sugar and jalapeño sauce. Fold in the creme fraiche. Fridge for 2 hours to allow the flavors to marry. Sauce will keep covered in the fridge for 7 days.
That's it for now...till we exchange a few words again...Peace!