Lokal

Eastern European Specialties

We would like to introduce to you or remind you of Lokal, which is a nice, cozy, modern casual dining locale with simplistic decor.  It serves typical Eastern European food near the Bucktown/ Wicker Park neighborhood.  It serves natural organic dishes such as Beet Purée with Artichoke, Mushroom Croquette, Braised Shortribs with Potato Pancakes, and more.  A variety of European flavors converge at this Bucktown restaurant and lounge.

At the bar you’ll find Polish beer on tap plus a selection of bottled imports, as well as European wines from the likes of lesser-known regions in Georgia and Hungary (as well as more recognizable bottles from France, Spain and Italy).  It is a great place to have fun with guests.  DJ’s bring their own dance music to create a night ambience for dancing hip-hop to Euro style funk, electro, and eclectic mix Tuesdays through Saturdays.

They are open for breakfast, bruch, lunch, and dinner.

Lokal
1904 W. North Ave. (Wolcott St.)
Chicago, IL 60622
773-904-8113
www.lokalchicago.com

A ‘Mocktail’ For The Flu?

Cure Your Colds With A ’Mocktail’

Since doctors recommend not drinking while your sick, because it dehydrates even more, we suggest you try a mocktail.  Eventhough it is not summer, these concoctions are non-alcoholic and can become a cool past time to get your mind off your sickness and refresh yourself.  We suggest you try a Lavender Lemonade!:

Ingredients

•1/3 cup water  •1/3 cup lavender honey  •2 1/2 tablespoons Simple Syrup  •1/4 cup Monin brand ginger syrup  •3/4 cup fresh lemon juice (from about 4 lemons)  •1/4 cup ginger ale  •2 cups chilled water  •4 lemon wedges for garnish

Preparation

In heavy medium saucepan over medium heat, stir together water and honey until honey dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat and cool.

Fill 4 tall glasses with ice. In cocktail shaker filled with ice, combine lavender-honey syrup, simple syrup, ginger syrup, and lemon juice. Cover, shake vigorously, and strain into glasses. Add ginger ale and water. Stir, garnish with lemon wedge, and serve.

Potato Leek Soup

Petti Di Pollo Al Marsalla

AKA Chicken Marsala, A Romantic Dinner For Two

At myhabanero.com, we try to obtain recipes given to us by the proud grandma who loves to share her favorite recipe, the mom who loves to bake pastries, or from the many people that post these recipes for everyone to see on the internet.  This time around, we thought we’d share something special with you!  Your own personal Chef would like to share this scrumptious recipe with you!! 

Chef Steve from Al Teatro Ristorante, would like to share this recipe for all you love birds!  In case you can’t join us here at Al Teatro Ristorante for a romantic dinner for two, here is something special to all of you to enjoy at home! Violin player not included!!

Ingredients:

• 4 boneless chicken breasts
• salt
• pepper
• crimini mushrooms
• 1 clove of garlic
• Marsala Wine (sweet)
• Mascarpone cheese
• Vegetable oil
• parsely

Procedure:

• Pour enough vegetable oil in a pan to sear chicken
• Sear boneless chicken breasts skin-side down
• Add salt and pepper
• Leave skin side down and finish cooking in oven

In same pan:

• Put 6 oz. of Crimini mushrooms seasoned with salt and pepper
• Add 1 clove of chopped garlic
• Deglace with a sweet Marsala wine (about 3/4 of a cup)
• Add 6 oz of chicken stock
• Stirr in 2 table spoons of Mascarpone
• Pour over the cooked chicken
• Garnish with a sprinkle of chopped parsely

Pair it up with a nice wine, and Voila!!  Enjoy this recipe and great times!!

Recipe by Chef Steve from Ristorante Al Teatro

Real Tenochtitlan

(GAMF)Great Authentic Mexican Food!

Real Tenochtitlan Restaurant & Grill is the culinary concept formed by a group of Mexican entrepreneurs, with the intention to bring to Chicago a fine restaurant-bar, which  offers authentic Mexican cuisine. The name REAL TENOCHTITLAN suggests the artisan use of original ingredients in their food.  The owner claims that there are no chefs in his restaurant, but full time culinary artists bringing the best of Mexican cuisine to the Chicago Area.

Their mission  is to bring to Chicago the best that Mexican food has to offer!

Real Tenochtitlan’s goal is to immerse you in a  memorable culinary experience. The entire staff looks forward to share with you  the rich complexities of Mexican cooking, culture and spirit. Come and surround  yourself with warmth, imagination, talent and unrivaled Mexican heritage.  This restaurant is known for their delicious “mole” and homemade tortillas.  They take pride in their cooking and customers notice that.

Real Tenochtitlan
2451 N. Milwaukee Ave.
Chicago, IL 60647
Phone (773) 227-1050

Al Teatro Ristorante!

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Party Starter at Al Teatro Ristorante!

Join Al Teatro Ristorante for your next party.  Celebrate your next event here and ask for their Party starter, which includes:

5 brick oven pizzas and 10 beers for only $50.00- for ten people!

Call ahead to book your party at Al Teatro Ristorante.  For more information take a look at their “Party and Catering package” at http://www.alteatro.us/ or call (312) 784-9100.

DINNER:
Tues-Thur – 4pm-11pm
Fri – 4pm-2am,
Sat – 4pm-3am,
Sun 4pm-10pm
BRUNCH:
Sunday – 11am-3pm
Mondays – Closed

Al Teatro Ristorante
1227 W. 18th St.
Chicago, Il. 60608
312-784-9100

Quartino’s Ristorante

Tapas a la Italiana!

Tapas style dining is the way to go to taste a variety of food in any great restaurant in Chicago.  Tapas isn’t just Spanish anymore.  Many restaurants are now serving foods in small portions to allow their patrons to sample their entrees and specialties.

Quartino’s serves delicious food,Tapas style, at a very reasonable price.  They offer a great variety of ”salumi”, delicious cold meats, “formaggi”, cheeses, Neapolitan Pizza, fondue, Home-made pasta, and other seasonably prepared specials.

Their fresh baked Italian bread smells and looks delicious. We couldn’t stop eating it and had to ask for more.  Best of all they are open late hours, until 2:00am on Friday and 3:00am on Saturday.  It is a great hang out spot, right on the corner of State and Ontario, and not too far from famous ”Red Head Piano Bar”.

Quartino
626 N. State St.
Chicago, IL 60654
Phone: (312 ) 698-5000

Exchequer

Exchequer is a family owned restaurant providing great service and food to the public since 1969.  Originally, the “226 Club”, it used to be a speak-easy patronized by none other than Al Capone himself.  Over the years it has gone under various makeovers. During the ’30s and ’40s the restaurant was renamed The Wonder Bar. The focus was, as its name suggests, on the elaborate bar located in the back.

Exchequer provides a family-friendly, casual atmosphere with more than 500 pieces of Chicago sports and movie memorabilia.  Centrally located in the Chicago loop area, it is a fun place to visit if within the vicinity.  The prices are very modest and food is excellent.

Exchequer
226 w. Wabash
Chicago, IL 60604
(312) 939-5633

Oatmeal Chocolate Chip Raisin Yogurt Cookies

Oatmeal Chocolate Chip Raisin Yogurt Cookies
Adapted from Bob’s Red Mill Baking Book

We all know we must watch our sweet intake during the holidays, but come let’s face it.  It wouldn’t be as deliciously festive without great sweets.  Plus, we all would love to see these on our Christmas table.  The Osmundson family from South Dakota shares this recipe with everyone to promote healthier eating.  We hope you enjoy these and happy holidays!

3/4 Cup whole wheat flour
1/4 Cup unbleached white flour
1/2 tsp baking powder
3/4 Cup brown sugar, packed
2/3 Cup rolled oats
1/2 Cup raisins
1/4 Cup semi-sweet chocolate chips
1 Cup plain Greek yogurt
1/8 Cup canola oil

Preheat oven to 350. Lightly oil 2 baking sheets or line with parchment paper.

In a large bowl, sift the flours together with the baking powder and cinnamon. Whisk in the sugar and oats, then stir in the raisins and chocolate chips. Beat the yogurt with the oil, then add to flour mixture to make a dough.

Roll into small balls and place on the prepared cookie baking sheets. Flatten and bake for 17-20 minutes, or until firm and brown. Transfer to a wire rack to cool.

Recipe from www.dairymakessense.com

Seoul Corea

Korea in Chicago!

This week we are featuring another “mom & pop” restaurant on 55th street.  We are delighted to showcase these small businesses, which are in essence hidden jewels that comprise a network of Chicago restaurants. They offer authentic ethnic flavors, and add value to our city’s Cultural richness.

Seoul Corea in Hyde Park is a small but cozy and fun place to visit. Previously called Cafe Corea, or Korean Bistro, it has an extensive menu, and offers great food.  The ambiance is very casual and laid back.  This one-room, two-man show, is a must visit.    We tried the plate for two, beef and dumplings with vegetable casserole, it was a great dish to try.  The dumplings were fresh and taste was exquisite.  The quantity was plentiful for the price.  The Tofu and Pork with Kimchi a bit spicy but also very delicious and amounts reasonable for the price.

We will definitely visit the place again to try more food.  Our experience overall was a pleasant one.

Seoul Corea
1603 E 55th St
Chicago, IL 60615
773-288-1795

Jake Melnick’s Corner Tap

Eating Competition

Have you ever been to an eating competition? You’ll feel lighter, no matter how much you eat, after watching these guys eat!  This  sports bar is a traditional American bar and grill, very casual atmosphere. On November 6, people watched competitors devour the hottest wings prepared with Bhuna sauce, considered the hottest there is by the Guinness Book of Records.

This pub specializes in burgers, barbecue ribs, chicken, apple pie, and other American contemporary traditional goodies.  They will offer the wings for you to try if you dare! or you might also want to join in the fun and compete.

Our experience there has been that we would come when we’re not in a hurry to go anywhere.  If you come, come to stay for the energetic ambiance with sports fans everywhere catching their favorite game on any of the 17 TVs.

The price range is anywhere between $10-$15 per person, and reservations are recommended for parties of 10 or more.  Kitchen closes one hour before bar.

Hours:11 a.m.-midnight Monday-Wednesday
11:30 a.m.-2 a.m. Thursday-Saturday;
11 a.m.-11 p.m. Sunday

Jake Melnick’s Corner Tap
41 E. Superior St.
Chicago, IL 60611 
312-266-0400

Estrella Negra

Estrella Negra-Flavorful, colorful!

When you walk into Estrella Negra, you may be greeted by an artist painting a canvas in the front window while jamming out to anything from Radiohead and Muse to Manu Chao and Bob Marley. Don’t walk out—you’ve got the right place.  Estrella Negra is an art inspired recession friendly BYOB restaurant in the Logan  Square neighborhood that offers creative and flavorful Latin cuisine in a cool and hip environment. The casual dining room and bar area are decked out in a colorful assortment of local artwork, many which are for sale. Even the tables lined along a vibrant blue banquette are works of art and one in particular features candles and pictures of people who have passed away a tradition practiced all over Mexico on The Day of the Dead.

The name Estrella Negra,which means “black star” in Spanish, is not only the name of the restaurant but also the name of Otoniel Michel’s band (yes, he’s a musician too). The band and restaurant both have the same logo, a decorative skull with three red roses beneath it. You can’t miss it as you drive down Fullerton Avenue.

So when is a good time to visit Estrella Negra? Anytime is a good time to visit. A “Dia De Los Muertos” theme works its way into much of the artwork that adorns the walls, and dishes are identified on the menu with symbols from the Spanish card game La Loteria.  Estrella Negra offers a delicious brunch menu with plates like La Dama Organic Chocolate Chip Whole Wheat Pancakes topped with organic blue agave nectar, El Tambor Breakfast Burritos (Red Eye’s 2009 Best Brunch Dish of the Year), and El Apache Huevos Rancheros (the classic Mexican breakfast of eggs, salsa and cheese, served on corn tortillas). Entrees include La Escalera Mango Enchiladas (a personal favorite), La Chalupa hummus wrap, and La Corona Burger among many other dishes to choose from. All dinner entrees come with one side — choices range from momma’s homemade pozole, a cheesy bean dip, seasoned fries or a salad. Did I mention they are vegetarian friendly? As if that weren’t enough, be sure to save room for their dessert menu which will have you head over heels in love with their pistachio ice cream, chocolate chip tamales and mango or cappuccino cheesecakes. Hmmmm yummy!!!

With its friendly servers and unique twist on classic Mexican food, this brightly decorated place will have you going back for more. Estrella Negra is located at 2346 W Fullerton in Chicago and is open daily except for Monday. Reservations are accepted, especially on the weekends, as it tends to fill up quickly.

Come visit this Chicago gem on November 2nd (or before if you can’t wait) to be part of a great cultural event. Estrella Negra and My Daily Escape  have joined to bring you ’Dia de los Muertos’ on Wednesday November 2nd from 6pm-9pm. Everyone will have the opportunity to
honor their loved ones who have passed away. Feel free to bring pictures. Wine, music, photography, face painting, an arts and crafts table, among other things will be provided and all guests attending will receive a thank you gift from My Daily Escape. Many great prizes will be raffled off that evening, from hotel stays and professional photo shots to everything else in between.

Make your reservation today! 

Hours  
Sun 11am–9pm
Mon Closed
Tue-Thu 11am–9:30pm
Fri-Sat 11am–11pm

Estrella Negra
West Fullerton Avenue
Chicago, IL 60647-3226
773-227-5993

Romantic Treats for Two!!!

Chocolate Covered Strawberries!

Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (you can substitute all semi-sweet or all milk chocolate according to your own tastes)
1 tbsp. shortening (do not use butter, margarine, or oil)
2 pints fresh strawberries, rinsed and patted dry

Directions:
Cover tray with wax paper. Place chocolate chips and shortening in a medium microwave safe bowl. Microwave at high for 1 minute. Stir. If necessary, microwave an additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. DO NOT over heat. Holding the strawberry by the top, dip the bottom two-thirds of each strawberry into melted mixture. Shake gently to remove excess chocolate. Place on prepared tray.

Cover and refrigerate approximately 1 hour, or until coating is firm.
For best results, eat within 24 hours!

Cemitas Puebla

Is it a Plane? Is it a Torta? No, it’s a Cemita Sandwich!

We would like to recommend Cemitas Puebla in Humboldt Park.  This is a small but traditional “torteria” style restaurant, which serves great Puebla style “tortas” or sandwiches.  We were delighted to taste their featured “Cemita Sandwich”.  It was fantastic!  Don’t dare call it a “torta” though, the special cemita bread gives it a distinct flavor, which gives it its own domain.  Cemitas is the name is Spanish for the sesame seed bread they use, to cover the tasty meat and melted Oaxaca cheese specialty.

This restaurant is considered a mom & pop restaurant, but exceeds all expectations, when it comes to taste.  They have been featured on numerous TV shows and other media.  They have been discovered for their tasty sandwiches, made from marinated pork, breaded pork loin, chicken, or ham, and with avocado, chipotle sauce, and Oaxaca cheese.  These sandwiches are made traditionally, as they were made back home in Puebla Mexico.

Cemitas Puebla has brought authentic Poblano food here to Chicago.  Their chipotles and salsas are made in house from an old family recipe.  The Oaxaca cheese is fresh and the papalo is grown in their garden.   Cemitas takes pride in using fresh ingredients and will even travel to Mexico to pick up key ingredients to make their specialties taste “just like home”.

Cemitas Puebla
3619 W. North Avenue
Chicago IL 60647
773-772-8435

Mexican Favorite!

You Can’t Get Any More Traditional Than This!

Pozole is a traditional soup that originated in the pacific region of pre-Columbian Mexico. Composed of hominy, pork (sometimes chicken), and served with a wide array of garnishes, pozole adds to the enjoyment of many family gatherings and celebrations in Mexico. There are 4 varieties of Pozole: blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).  Pozole is often served with tostadas topped with sour cream and hot salsa.

Ingredients:

-1 Kg Hominy, drained*
-1 Head of garlic, separated, peeled and sliced
-1 Bay Leaf
-1 1/2 Kg Pork Leg, cut into medium-sized chunks**
-1/2 Kg pork neck bones**
-2 Pork trotters (pig’s feet), quartered, optional, but they add nice flavor**
-Salt to taste

Directions:

In a large pot, combine the hominy, garlic, and bay leaf in about 3-4 quarts of water. Set over high heat and bring to a boil. Reduce heat to medium. When hominy begins to “blossom” like the flower, add the pork leg, neck bones, and trotters. Reduce heat to low. Simmer until meat is tender, about 2 hours, checking occasionally to see if you need to add boiling water. Add salt to taste.  Serve pozole with small dishes filled with the various toppings so each can garnish their pozole to taste.

Garnishes: 

• 1 Onion, finely chopped
• 3 Avocados, chopped
• 1 Bunch radishes, sliced
• 6 Limes, cut into wedges
• 1 Small head of cabbage, shredded
• Dried crushed chile piquin or red chilli powder of your choice
• Dried oregano
• Small pieces os chicharron (fried pork skin) optional
• Fried corn tortillas (tostadas)
• Sour cream
• Hot sauce

*Note: You can use canned hominy, but fresh hominy is better. If you can’t get it where you live, you can make it yourself by dissolving 2 tablespoons of baking soda in 2 quarts water, then adding 1 quart of field corn. Stir occasionally and while soaking overnight. The swelling of the corn should enable you to easily remove the skins as well as the little nib at the point of each corn kernel. Then, you have to repeatedly rinse the hominy, which is a time-consuming process, to make sure that every trace of baking soda is removed.

** If you prefer, you may substitute chicken for the pork.

Recipes and Pictures brought to you by “mexicofoodandmore.com”

Chicago Food and Restaurants

The Best Food in Town!

This week we are macro-focused on the Chicago land restaurants and Chicago food.  We won’t focus on just one, but on many restaurants, and the different types of food that Chicago has to offer.  We are perhaps the luckiest people on the planet, in that we can enjoy the most varied types of food from different parts of the world, and not only a great variety, but the most authentic dishes from every country you can think of.

Chicago is rich in culture, and has become a vibrant city surrounded with a myriad of aromas and recipes from every ethnicity.  We are a proud city of gastronomic proportion!  We are happy to share a few great sites that can help you make a choice, when you are looking for a great dining experience in Chicago .  Chicago remains true to its proud roots, but it is also at the forefront of culinary  experimentation. The current generation of Chicago-based chefs,  are  turning out America’s most cutting-edge food—from chemistry-lab cooking to  dishes that show off the heartland’s fertile bumper crop in simple yet  sophisticated ways.

Try any of the following sites to find the type of food you have a taste for, or to get ideas to go out and dine. We are sure you will find a place of your liking.  Some examples are Mercat a la Planxa, which is a unique Chicago restaurant on the Magnificent Mile that specializes in small plates and tapas, or Rick Bayless’ Frontera Grill and Topolobampo , which are two other award-winning Mexican restaurants to visit.

1. The Food Network

2. Chicago Magazine

3. Metromix

4. Chicago Traveler

If you find any other cool places to eat out, please share them with us at our facebook page, we will appreciate it very much! Best of dining to you! and … Bon Appetit!

La Notte Cafe

La Notte Cafe

Located in the heart of Berwyn’s South Depot area, La Notte Cafe offers contemporary and authentic Italian cuisine in a charming, friendly, old-fashioned family atmosphere.  Enjoy dining al fresco during the lazy summer months, dine-in in a beautifully rustic Italian atmosphere, or rent the entire dining rooms for special occassions.

The chef will make your dining experience or special occassion a memorable one.  Giovanni Matteo Mancini brings his recipes from his adored Bari, to share his family recipes with you.  This is a place you definitely have to visit. 

Pizza Bread!

Great, Quick, and Easy!

This is a great and easy recipe, that’s awesome for watching a movie at home!  There are various ways to make pizza bread.  If you are one of those people who likes to make things from scratch, this is not for you.  This is for those of us who are lazy and just want to make something quick before the movie starts!

Ingredients:

-1 loaf of frozen bread dough or 1 recipe prepeared
homemade or storebought pizza dough
-1 1/2 lbs sausage, sweet or hot or mixed
-3 Tbs grated romano cheese or to taste
-1 cup shredded mozarella cheese or more if desired
-Pizza spices or seasoning as desired
-Already-made tomato sauce

Steps:
-Pre-heat oven at 375 degrees F
-Let dough rise for at least 15 minutes
-Cook sausage meat on a pan, drain off fat ( reserve ) cool.
-Roll out dough to a rectangle.
-Spread desired amount of tomato sauce
-Spread with cooled meat
-Sprinkle on Pizza seasoning to taste, and romano cheese
-Place on baking sheet
-Bake 400 degrees F till golden and tested done about 25 to 30 minutes
-Slice when warm

 Enjoy!

Casey’s Restaurant

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A Hidden Jewel in Lombard!

Casey’s restaurant in Lombard has been in business since 1985.  This is one of our favorite spots in the west suburbs.   Casey’s serves mouthwatering family style favorites in a comfortable, elegant atmosphere.  The ambience is great and customer service is even better.  Whether in summer or on a cold wintery day, Casey’s has always been there to welcome their guests and make them feel at home.  Where else would you be greeted the old fashioned way, by the owners by the front door when you’re walking in.  Here great service and great food is a priority!  This is a great place to visit for brunch, lunch, and a casual dinner with remarkable service.  Casey’s also offers live entertainment every Friday and Saturday night in the bar, and has banquet space for up to 100 people.

Known for their daily fresh fish specials and great cuts of meat, Casey’s distinguishes itself by serving superb quality menu items.  Their dinner menu includes olf favorites like london broil, shrimp De Jonghe, pork chops, saganaki, fried calamari, and much more… Casey’s is highly recommended!

Casey’s Restaurant & Bar
415 East North Avenue
Lombard,  Illinois   60148
Phone: 630.932.4777 

Guatemala At Its Best!

Guatemalan cuisine

In this edition of the Myhabanero.com’s food & restaurant section, we want to inform people about the many Guatemalan intricacies that are served throughout Guatemala and in the U.S.  Many dishes served in Guatemala reflect the multicultural nature of Guatemala.  Alike their northern neighbors, Guatemalan food has many similarities to Mexican food, including the names of their dishes.  However, Guatemalan food differs in taste depending on the region from where the dishes originally come from and how they are prepared. Many traditional foods are based on Mayan cuisine and prominently feature corn, chiles, and beans as key ingredients, which are also key ingredients in Central America. Various dishes may have the same name as a dish from a neighboring country, but may in fact be quite different.  For example the enchilada or quesadilla,  are nothing like their Mexican counterparts.

There are also foods that are traditionally eaten on certain days of the week – for example, it is known that on Thursday, the typical food is “paches”, which is like a tamale made with a base of potato, and on Saturday it is traditional to eat tamales. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1; and tamales, which are common around Christmas.  Another great dish is Jocón or pollo en jocón, which is a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green, made from tomatillos and cilantro, and thickened with ground sesame, pumpkin seeds, and corn tortillas.

The main focus is to welcome these delicacies to our taste buds, but knowing a bit more about them is helpful and savory.  There are many restaurants throughout the Chicagoland area that serve traditional Guatemalan food.  This week we recommend “Mayan Sol” for its simplicity and unique blend of tastes their food offers.  Call and ask their staff about any of these dishes.

Mayan sol
3830 W. Lawrence Ave.
Chicago, Il. 60625
 773-539-4398