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eG Foodblog: ronnie_suburban, redux - Adventures in the ordinary


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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

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Pimientos asados Boquerones

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Potatas Bravas

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Tilapia a la Plancha

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Salteado de Lechon (Pork Tenderloin)

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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:

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Datiles con Tacino (bacon-wrapped dates)

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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

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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.

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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

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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...

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Caution: Hot Coals

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

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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

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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

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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: )

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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

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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"
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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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