roasted chickpea & broccoli burrito with avocado
my kitchen
recipe from: Thug Kitchen
Sunday, July 14, 2013
Eggs Florentine
toasted brioche, smoked turkey, fresh spinach, poached eggs, hollandaise sauce
Dunlays on Clark, Chicago IL
Saturday, July 13, 2013
RPM
shredded brussels sprouts salad with avocado
truffled gnocchi with taleggio, ham, and peas
spaghetti & meatball
short rib pappardelle - bolognese, pecorino, rosemary
truffled garlic bread
chocolate budino with salted caramel & cocoa nibs
RPM, Chicago IL
Wednesday, July 10, 2013
Topolobampo
pre-appetizer soup
Ceviche Trio: (left to right)
(1) steamed Mexican blue shrimp & calamari, lime, orange, habanero, avocado, jicama, cucumber & cilantro
(2) sashimi-grade Hawaiian bigeye tuna, tomatillo guacamole, mango salsa
(3) lime-marinated Hawaiian albacore with tomatoes, olives, cilantro, green chile
Merluza en Chileatole Verde: herb-poached Alaskan black cod, green chileatole (poblano & serrano chiles, three kinds of corn, epazote), roasted corn "polenta," grilled nopal cactus, "fossilized" epazote
Carne Asada en Mole Negro: wood-roasted 28-day-aged prime ribeye in classic Oaxacan black mole (chilhuacle & 28 other ingredients), chipil tamal, black beans, smoky green beans
Crepas con Cajeta, Platano y Chocolate: warm, buttery crepes filled with ripe plantain & bittersweet chocolate, cajeta (goats milk caramel), caramelized plantain ice cream, toasted meringue, whole wheat crumble
post-dessert treats
Topolobampo, Chicago IL
Sunday, July 7, 2013
Subscribe to:
Posts (Atom)