BLOGGER TEMPLATES AND TWITTER BACKGROUNDS

Sunday, April 18, 2010

Bacon Cheddar Chive Biscuits


I was watching the Wednesday April 14th episode of Top Chef Master’s. The main challenge was to create an unforgettable soul food inspired meal for actor Mekhi Phifer. You know you are a southern girl at heart when you crave grandma’s cooking after watching this episode. So I came across this recipe, and it may not be my grandmother’s recipe, but it is just as good as if she came up with it herself. It is comfort food at its best, so eat this sparingly.

Recipe:
6 thick slices of bacon
3 ¾ cups bread flour
1 ½ Tablespoons of baking powder
1 ¼ teaspoons of baking soda
1 ¼ teaspoons of salt
½ cup (1 stick) frozen unsalted butter, cut into ½ inch cubes
Extra melted butter for brushing
2 ½ cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 ¾ cups chilled buttermilk

Position Rack just above center of the oven and preheat to 425 degrees. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Sift flour, baking powder, baking soda, and salt in large bowl. Add butter cubes. Cut butter into flour mixture until it forms a coarse meal. Add cheddar cheese, fresh chives, and chopped bacon; toss and blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using a scoop, drop about ½ cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden brown and toothpick inserted into the center comes out clean, 18-20 minutes. Brush biscuits lightly with melted butter. Let cool for 10 minutes. Serve biscuits warm or at room temperature.

Recipe yields about 16 biscuits. Recipe was adapted from Bon Appétit, February 2010.

Bon Appétit

Friday, April 2, 2010

The Three Little Piggy Sandwich


After seeing the “The Silver Palm Restaurant” on Anthony Bourdain’s No Reservations Chicago segment, my pork loving husband and I had to try this place. And no I haven’t found a pork only restaurant, but it’s just as good. This low key joint has a locals' only vibe, but welcomes anyone who walks in their doors. It is a refreshing change from the chain restaurants down the street in the more touristy areas of Chicago.

The Silver Palm uses an old train car for a dining area. The bar and entry way which is unpretentious, and has a “Cheers” vibe with a spunk that says “hello I am in Chicago.” There are no out of towners here, the night we were there, it was full of locals.

I can only tell you about one thing on the menu. Since the only thing my husband and I ate was the massive Three Little Piggy Sandwich. Which includes your choice of Gruyere or Cheddar, with Fried Pork Tenderloin, Smoked Ham, Bacon, topped off with a fried egg and onion rings, all between toasted buns. I could only eat half, and wished so desperately that I could get this back home. It not only is good, but one of the best sandwiches I have ever had.

There is a wide selection of beer as well. Something my husband thought was an added plus for the restaurant. Overall you will not leave hungry here. I can’t wait for my next visit to Chicago and to “The Silver Palm.”
Silver Palm Restaurant, 768 N. Milwaukee, Chicago, IL 312-666-9322. Only open for dinner Tuesday thru Sunday, call for reservations since the dining car is small.