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eG Foodblog: ronnie_suburban, redux - Adventures in the ordinary

ronnie_suburban
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ronnie_suburban

ronnie_suburban

Posted
  • Topic Starter
Posted

Well, as you faithful readers already know, today it was my choice for lunch. I used the "blog pretext" as an excuse to choose something we don't have very often...tapas from Meson Sabika in Northfield, IL

Here's the rundown...

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Delicious spanish olives

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Patatas con alioli...nice roasted garlic on the side

gallery_3085_294_1098996390.jpg

Pimientos asados Boquerones

gallery_3085_294_1098996652.jpg

Potatas Bravas

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Tilapia a la Plancha

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Salteado de Lechon (Pork Tenderloin)

gallery_3085_294_1098996493.jpg

Solomillo con Jamon (Beef tenderloin)

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Pimientos Rellenos

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Champignones Rellenos

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Queso de Cabra (baked Goat Cheese)

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Pato con Mansana (Duck breast with apple)

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Embuchado de Solomillo de Res (dried, cured beef), they comped us on this one :smile:

gallery_3085_294_1098996126.jpg

Datiles con Tacino (bacon-wrapped dates)

gallery_3085_294_1098996092.jpg

Grilled Chorizo

This was all as good as it looks. Pricing was very reasonable; it cost about $25 per person which, by tapas standards, is an excellent value. We couldn't quite finish everything we ordered but it was damn fun trying :smile:

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Squeat Mungry

Squeat Mungry

Posted
Posted

I am obviously working in the wrong office. First surprise tamales, then tapas? On a Thursday? Need a Windows programmer?

Seriously, thanks... those pictures have me drooling and cursing the lousy roast beef sandwich I had for lunch.

Daddy-A

Daddy-A

Posted
Posted
I am obviously working in the wrong office. First surprise tamales, then tapas? On a Thursday? Need a Windows programmer?

How about a kitchen designer???

And here I am having had a really light lunch to save room for a special dinner. You're killing me!

Any sangria to wash it down? :rolleyes:

A.

guajolote

guajolote

Posted
Posted
Well, as you faithful readers already know, today it was my choice for lunch.  I used the "blog pretext" as an excuse to choose something we don't have very often...tapas from Meson Sabika in Northfield, IL

Did you order any pop? what kind of pop do they serve at MS?

guajolote

guajolote

Posted
Posted
Earlier today, while looking for something else in our office, we discovered a 1-gallon pail filled with candy.

did you find a big can of bananas?

guajolote

guajolote

Posted
Posted

=R=,

do you think that if you weren't taking all these picture, processing the pics, writing descriptions, etc. you would be able to cook some better food?

Toliver

Toliver

Posted
Posted
Well, as you faithful readers already know, today it was my choice for lunch.  I used the "blog pretext" as an excuse to choose something we don't have very often...tapas from Meson Sabika in Northfield, IL

Here's the rundown...

[bart Simpson] ¡Aye Carumba! [/bart Simpson]

Man, that looks awesome. I have to keep reminding myself to not read your blog until after I've had something to eat. :biggrin:

As good as it looks, I'm looking forward to your own cooking later on in this blog.

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Dejah

Dejah

Posted
Posted

Ok, that's it!

Can I come and work in your office? Just send me applications for whatever position is open! :smile:

Everything looks great. Thanks for sharing!

Dejah

www.hillmanweb.com

ronnie_suburban

ronnie_suburban

Posted
  • Topic Starter
Posted

As I mentioned earlier, I skipped the Prime beef at Norshore and opted instead for my 2nd favorite cut, skirt steak :smile: I suppose that somewhere skirt steak is graded and sold as Prime but I've never seen it.

When cooking steaks, I like to get my charcoal grill really f-ing hot first...

gallery_3085_293_1099006274.jpg

Caution: Hot Coals

I know those coals don't look very hot. Here's the same picture taken without the flash...

gallery_3085_293_1099006325.jpg

Hot enough? Not sure, but I'd estimate this fire to be about 700 degrees F. I used only lump charcoal.

Dinner was pretty basic, but I arrived home at 5 (to a cold grill) and had it on the table by 6...all in all, not bad for a weeknight...

gallery_3085_293_1099006354.jpg

Skirt Steak, grilled asparagus, braised carrots in butter and duck stock (thanks guajolote :wink:) and a gorgeous piece of baguette from Labriola Bakery in Alsip, IL, via Garden Fresh Market in Northbrook, IL.

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Jensen

Jensen

Posted
Posted
I am obviously working in the wrong office. First surprise tamales, then tapas? On a Thursday? Need a Windows programmer?

How about a kitchen designer???

Or a race dog trainer?

(she asked hopefully)

Jen Jensen

ronnie_suburban

ronnie_suburban

Posted
  • Topic Starter
Posted
tequila?

No, just tamales today :biggrin:

Did you order any pop? what kind of pop do they serve at MS?

Diet "cola"...generic foodservice variety from what I could tell.

did you find a big can of bananas?

Yes, it's currently being used as a doorstop.

=R=,

do you think that if you weren't taking all these picture, processing the pics, writing descriptions, etc. you would be able to cook some better food?

No, but I may have actually gotten some work done.

=R=,

are you going to serve your dinner tonight on styrofoam?

I wanted to but alas...

=R=,

is it true that your nickname is 'forcemeat'. and what will be inscribed on your tombstone?

Not true...I only wish that my nickname were forcemeat :wink:

=R=,

are you going to make a pate' this week? sources have told me you're quite good at them.

:blush: Aw shucks...I really don't foresee it happening but I can't say for sure.

=R=,

is it true that your nickname is 'forcemeat'. and what will be inscribed on your tombstone?

guajolote, if I promise to kiss your big, pink posterior, will you stop heckling the blogger?

hehe, the heckler is harmless. His dentures are on the night stand :biggrin:

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Behemoth

Behemoth

Posted
Posted

I just had my dinner and all that stuff STILL looks great. Say, does your company have any use for a math nerd from downstate?

(Still sorry I missed the summer eG get-together, still hoping I get invited to another one at some point :wink: )

bloviatrix

bloviatrix

Posted
Posted

Did you serve the skirt steak plain or rub it with something?

"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

snowangel

snowangel

Posted
Posted (edited)

Good to know that you are having a really productive week at work.

Shit man, this almost makes me want to go back to work outside the home (note I said almost).

Edited by snowangel (log)
Susan Fahning aka "snowangel"
ronnie_suburban

ronnie_suburban

Posted
  • Topic Starter
Posted
Did you serve the skirt steak plain or rub it with something?

A little olive oil for maillard reaction, then salt, pepper and a tiny bit of my Paprika-based spice rub. I make a pint of that rub every couple weeks and use it on bunches of other items too, including roasted cauliflower :smile:

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

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