Buffalo Things

Get that? Instead of wings: "THINGS." I also almost called this post, "Buffalo Shoe Tongues," because I'm pretty sure you could cover chewy, smelly, shoe parts (borrowed from any hobo) with buffalo sauce, dip them in ranch dressing and serve them with celery and they would be irresistible. This is, however, a very good recipe, despite the fact that it seems anything under that sauce would taste good. (Or, I suppose I could have called them Buffalo'd cauliflower, which is what they are.)

I went to see the bro recently, and he took me to an eatery heretofore unknownst to me: the Veggie Grill. I hear it is growing quickly, springing up new franchises throughout California. Well, it ain't growing quickly enough, because I'm gonna dream about it until I'm in LA again.

The Veggie Grill doesn't use any animal products at all - no dairy, meat or eggs. And while I really enjoyed their "comfort" food or fast-food-style items, they are also maximizing nutrition in a lot of items (not just a straight, "hey, fries are vegan!" approach). The first time we went, two of us ordered the "All Hail Kale" salad, with "Blackened Chickin'." It was DELICIOUS. And the one in front, btw, is a lunch portion! I usually eat my kale cooked, but these dressed greens really inspired me to eat more raw kale.

Oh, and a side of mac and cheese, just because hey, I had a race the next day, so why not?

This first visit is also where I discovered their Buffalo Chickin' Wings. I discovered them on my brother's plate. I discovered most of them, and only left him a few. These really unglued all of us. I've been thinking about them since.

David also had the "All-American Stack," which he said he really liked.

We took home two pieces of the carrot cake, which I discovered was great with a glass of soy milk. I also discovered half of my brother's carrot cake as well. (Seriously, I love that guy.)

I loved this place so much that we went back the next day! This time, I had the "Baja Fiesta" salad. It was great... But I found myself wishing it were made with kale. Believe me, I've never said those words before, either.

This time, I got my own order of the "Buffalo Chickin' Wings." I think I may have shared. No, I'm pretty sure I didn't.

David went full-force, and made an entree out of two orders of the wings. You go, boy!

So, what's the damage? I looked at their newly-posted calorie counts, and sure, some of the dessert or "splurge" items can be up in the 400-500 calorie range (although most of the menu is lower). But seriously? I don't think they compare with the counts at most fast food places, and the nutrition is much denser. For contrast, I took a picture of the calorie counts at the snack bar of a local movie theater we went to:

Wow, movie theater, 1390 calories for nachos? As my husband loves to quote from the movie "Spinal Tap": "Yeah, too MUCH fak-king pehspective."

Anyway, what is a girl to do about this buffalo craving she came home with? I found this recipe from "Food Fanatics" on facebook (partially reprinted), and I made some changes to just about every line, which are reflected in the following places as noted:

Ingredients:
1 head cauliflower, cut into florets

For the batter:
Dash of Frank’s Buffalo Sauce (originally Original Hot Sauce)
1 c. white rice flour (originally 1/2 cup)
1 c. BEER (originally 1/2 cup water)
Pinch salt

For the Buffalo sauce:
1/2 c. - 1 cup Frank’s Buffalo sauce (this is double or triple the original)
1/4-1/2 c. vegan butter, melted (originally 1/4 cup canola oil)
Pinch salt

Instructions:
Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet (I just tossed the cauliflower florets in the batter). Bake for about 15 minutes or until the batter hardens. (I flipped them once, and ended up with about 20 minutes.)

Mix together sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture (I tossed them in the sauce in a bowl, restaurant-style) and they have you baking again. (I just tossed the baked cauliflower in sauce and got to eating.)

I served these with my very own Vegan Ranch, which I must say is pretty fantastic. The recipe works very well - the cauliflower doesn't stick to the sprayed foil, and it cooks through. Best oven-battered anything I've had, I think!

Across the Lincoln Highway: Geneva Ale House

For "Chapter Two" of our trip along the Illinois portion of the Lincoln Highway, I'll rewind a bit back to Joliet, where I left off. We had gone into Toy Town and the Chalkboard, because 78% of what you do on a vacation to get away from your children is shop for things you think will make them squeal, and talk to each other about them constantly. And this place has a lot of very unique toys, and was a lot of fun.

This guy, this guy is everywhere along the highway, and the Chalkboard is no exception:

I mean, can we talk about somebody else? (I guess it's his road, after all.)

Chris had printed out lots of helpful guide sheets for every town we were going to be in. Some of them were mysterious leads, containing only a name and an address for an establishment. We just had to check out the "Dragon Light," since we're not just nerds - we're fantasy nerds - and we couldn't imagine what it could be. Something with a costumed dungeon-master greeting us with fliers, and wall sconces in the shape of claw hands holding torches, I was sure. When we arrived, there was a collective, "...Oh."

Chinese restaurant. Hadn't thought of that.

Took this one because it reminded me of Pops, of course.

We drove on through Plainfield, where there were man-made heron nests on the Lake Renwick forest preserve, and signs advertising some service called "slabjacking." (Not sure what that is, or when I might require it, but it doesn't sound minor). We drove through Aurora, which we were well familiar with, so had decided to spend some time elsewhere. Noteworthy establishments, however, included a Tastee-Freez (original 1967 signage intact), and a Doggie Diner that I'd love to check out another time. A time when I don't care what encased meats I put into my body. "Hey-ohhhh!"

We cruised (that's what you do on the LH) into Batavia and St. Charles, where we had reservations to spend the night at a deep discount (thank you, Nicole, for telling me to get on that Priceline train). There was hey! Another Tastee-Freez! And also, a namesake for me:

We didn't go into Gina's, but headed out to the Geneva Ale House that night. On walking in, I didn't think too much of the atmosphere: the place was mostly small tables, and had a lunch-place kind of a feel. But when we sat down, we were greeted with quite a warm and friendly selection of beers.

Chris had the Tripel Karmelict, which we both thought was delicious. Hey baby! Cheers!

(He was happy not to be driving). I ordered the Flying Dog In-Heat Wheat, which I liked, but not so well as Chris' beer. Good thing we swap spit.

One final disappointment was with the onion straws, which weren't cooked in hot enough oil, and were on the limp and greasy side.

But the burgers? Oh my. The burgers. Served on my beloved Labriola pretzel buns (which I can find at local grocery stores here, halle-loo!), I really could not have added anything to, or taken anything away from them.

And as I always say, if you weren't the biggest fan of your beer, try, try again! (And if you liked it, you should order another one of the same. Either way, you pretty much end up with another beer). This time I tried what I believe was a beer from BridgePort brewery in Portland, Oregon. But you know, after the first drink, my documentation falls off a bit. Anyway, I liked it (another benefit to being the second beer. It always tastes better than the first did).

One more funny note about the Geneva Ale House is that they have the nerve to give a famous figure, other than Lincoln, a bit of time. Here is the "Most Interesting Man in the World" in a place of honor: on the wall opposite the toilet in the ladies' room.

Our next culinary adventure takes place in Dixon, Illinois! Stay tuned for the nervous breakdown I had in getting there.

Mahogany Ale Shepherd's Pie

This isn't a traditional shepherd's pie, just something I made up. (Why do I even bother saying that any more?) I wanted to use ground turkey, and still come up with something that was dark and rich on the bottom layer, without being too fatty. It came out so well that I actually wrote it all down immediately so that I wouldn't forget what I did (and if you know me, you know that I never do that.)



Filling:
1/2-1 cup carrot
2 celery ribs
2 cloves garlic
1/2 white or yellow onion
1/2 cup parsely
1 package ground turkey, as lean as you like
1/2 cup ketchup
1 Abita Turbodog or other dark mahogany beer (Raison D'être by Dogfish Head is great, too)
1/4 cup or more red wine
flour (about 3 Tablesp.) and butter (about 2 Tablesp.)
1 large can of peas and carrots

Seasonings (about a halt Tablesp. each):
salt and pepper
celery salt
paprika
Jamaican allspice
ground mustard

Potatoes:
6 Yukon Gold potatoes
1 "brick" cream cheese, or 1 cup sour cream (light is fine with either)
chicken broth (about 1 cup)
salt and pepper

Directions:
Pulse the first five ingredients (washed) in the food processor until finely diced. Sauté them in a little olive oil, add the turkey and brown it. Add the seasonings (just a good "shake" of each.) Add about three tablespoons of flour, combine the mixture, add the butter, and combine it again. Then, add the ketchup, then wine, then the beer, letting each heat through before adding the next. Then add chicken stock or broth a little at a time. The mixture should be a thick, dark sauce.



Pour the mixture into a deep lasagna pan, and add the canned peas and carrots (rinsed and drained). I used canned vegetables here, because I wanted that English, "tinned" feel to it... Or maybe it just reminded me more of the school lunchroom. Anyway, you could certainly use frozen or fresh.

Clean the potatoes and dice them (I like to leave the skins on). Boil the potatoes, drain and smash them, using the rest of the ingredients on the list. Add chicken stock until they are the thickness you want (they should still form stiff peaks). Then dollop it into the pan and spread it out over the meat mixture. Top with shredded parmesan cheese, and bake uncovered at 375 degrees for 35 minutes, broiling briefly at the end to brown the cheese.



I really loved this, and I think Chris did, too. I didn't miss the beef a bit. Perfect for a cold evening, and a big serving of it made a nice lunch to take along the next day.

Crockpot BBQ and Easy Smashed Potatoes

I've been shopping at Costco more often, in an attempt to make several portions and thereby keep our food costs down. Neither of us mind leftovers, so that works out well.

A couple of weeks ago I grabbed some boneless beef ribs on sale that looked tasty. I decided to try to make some "Crockpot BBQ" out of them instead of slow-cooking them in the oven.



I seared the meat in a skillet first on all sides, using a nice hot pan and then I seasoned them at that time, as well (salt, pepper, garlic powder). Then I put them in the slow cooker with what has developed into my bar-b-que sauce recipe (I keep tweaking):

two cups of catsup, or ketchup if ya nasty
one cup of mustard, any kind
two capfuls of liquid smoke
about a quarter to a half cup of molasses
one cup of packed brown sugar
as much Red Hot sauce as you think you’ll like
one dark beer, or a couple of shots bourbon
half a medium onion, diced finely
two cloves diced garlic
a heavy shake of cumin (don't be shy) and a shake of coriander
salt and pepper (plenty of black pepper)
two small cans of tomato paste (this is the new part - my sauce was coming out too runny)

I cooked the beef for about six hours. I had to skim fat (oil) off the top, because the ribs were pretty fatty. However, after that was done the beef didn't have any big pieces of fat on it, because it had all been rendered and skimmed off the top. (Now I dunno if that's for everyone, but I happen to be what the epicurean ladies call a "real man" in my cooking.)

I made smashed 'taters, too. Several years ago I started making these based on something I saw Rachel Ray do with red potatoes. It works with those, but I like the Yukon Gold even better. If you haven't tried those potatoes, you really must. They're buttery, and the skins are light.

I scrub the potatoes (about 6-8 of them), then I dice them and boil them with plenty of salt in the water. I don't peel them (they're better for you this way, anyway), I just remove the bad bits and the "eyes." I drain them, then add one container of cream cheese (believe it or not, the fat-free works fine, too), and enough chicken broth a bit at a time until they are the consistency I want using a hand potato masher. Then I add salt and pepper to taste. Without the peeling and the whipping, making mashed potatoes this way is just as easy as making any other veggie.

I served it with green salad or a green veggie (taking back my "real man" status, perhaps), and DAMN. I have to say I just about sprained a muscle patting myself on the back over this one. Hoo doggie! I think it came to about $1.50 or $2 each serving. Lots of leftovers, too, and the taters just soak up that sauce.

BBQ Beef Ribs in the Oven

Last summer, we weren't allowed to have anything but an electric grill on our balcony, and what's the point of that? We wanted to wait until we were home (house, specifically) owners and get a gas grill. So I made BBQ beef ribs the way any condo owner would: on the stovetop and in the oven.



I did beef ribs for a couple of reasons. I still did not eat pork if I could help it (which I will return to as soon as this meat-loving baby leaves my system), and my friend Lindsay was coming over. In her pregnancy, the smell of any pork made her sick. Funny how bossy these kids are in utero, eh? Upon shopping for my dinner party, I discovered that a gigantic slab of beef ribs are about SIX BUCKS. Wow! This is gonna be great, I thought! I'll feed everyone on the cheap, and please the whole crowd.

Well, mmm... Not so much. The recipe I used wasn't the problem. I wanted to poach the ribs first, then finish them in the oven, so that they are fall-off-the-bone tender. I'm sorry to say that I apparently did not print out the recipe as I normally do, and while I remember it being an Emeril recipe, I cannot find the exact one that I used. However, it was similar to this one, only not so complex. I basically covered the ribs in a large pot, using a lot of water, some broth, and a couple bottles of beer. I added peppercorns, a couple bay leaves, salt and pepper, and some rosemary (use a light hand with the dried rosemary -- the flavor REALLY comes through) and I think some carrots, celery and onions. I poached the ribs for about a half-hour, or until the meat started pulling away from the bones (per the instructions that I now cannot find.)

Next, I put them in the oven on a foil-lined pan. If memory serves, I did them with a light spice rub (salt, pepper, garlic powder, cumin, paprika and a little cayenne), and cooked them low and slow (250 degrees) for about 30-45 minutes, covered in foil on top. Then I removed the foil from the top, brushed on some BBQ sauce (yes, store bought), and finished them off under the broiler. You'll notice that in this particular Emeril recipe I'm linking to here, he boils them longer and skips the low-and-slow part to go straight to the broiler. Most poaching recipes I find for ribs do one or the other.

They were beautiful when they came out!



However, I found that the beef ribs had disappointingly little meat on them. After cooking, they were mostly bone. Guess there's a reason why those are so cheap!

Still, I would do a similar recipe the next time I do ribs. We are now the proud owners of a Weber gas grill at our new house, which get its maiden voyage today with a couple of steaks (I figured on starting slow.) When I do the ribs, I'm gonna use a recipe that's a combination of poaching, and low-and-slow cooking on the grill. Some folks say that ribs should have a "tug" on them, but I don't agree. I like them to be very, very tender.

But there will be potato salad! I've finally learned to use a very light hand when adding the mustard.



Our friends were gracious about gnawing on the big beef ribs, and Baby #1 seemed to enjoy the experience, too.



We'll let you know how the grill works out!

Hooters Hot Wings

Chris and I both like buffalo wings. My favorites are actually the ones my brother used to fry up in the kitchen at Ruby Tuesday's, when he and I both worked there. That was twelve years ago now (wow.) He would always make his crazy off-the-menu hot, not so hot for me.

Now Ruby's is under new ownership (the whole chain, that is), and I dunno if their wings are the same or not. Chris likes the wings at the Ram Brewery, and they are actually the ones that remind me most of the ones that David used to make back when. But you know what? I think my favorites are the buffalo wings at Hooters. (I'm taking you to the menu here, sparing you the chatty waitress on the homepage. Click on "chicken wings.") They are breaded (you can get them without), and more like fried chicken. The hot sauce is sort of inside the breading, so you don't get the sauce all over your face (but if you're me, you get the bleu cheese there, anyway.)

Remember when opening a new Hooters was the talk of the town? I remember a big hoopla when they first opened one in Champaign. I dunno why people complained. I'm not really into women being objectified or anything, but I'm just saying that no one seemed to have a problem with the strip clubs just outside of town. The Hooters waitresses are dressed, after all. Somewhat.

I started eating at a Hooters when I lived in Nashville. It was literally in my backyard. I was shy about going in at first, and soon I was going by myself to sit down to a beer and some wings on the way back from work. The menu was more limited then... I seem to remember maybe burgers, an open-faced steak sandwich, the wings, and not much else. Chris likes their burgers.



Now Hooters has salads, healthier options, blah blah blah. I'll probably never try any of those things, because I don't know if I can go in there and not get the hot wings.



Chris accompanied me on a recent trip to get a replacement part for a sofa I had purchased out at Woodfield Mall (I can never buy a piece of assembly-required furniture that doesn't have a broken piece, it seems) and I practically hijacked the car when we drove past Hooters. I know he's been worried about the amount we've been eating out/driving through lately, but what can I do? When baby wants wings, baby wants wings.

Actually, I wonder if it was the hooters baby wanted...

Resi's Bierstube

Happy Oktoberfest, if a bit late, to everyone! Chris and I love good beer, and we are lucky enough to have some friends that like the same types of dark brew that we do. Last year, we went to Resi's Bierstube on Irving Park Road. We didn't eat there, but we went after a meal to enjoy the beer garden and some drinks. I love the atmosphere of the place (kind of like your German grandparents rec-room, as I imagine it might be) inside and out, and if I lived in the neighborhood, I would hang out there until "everybody knew my name, and was always glad I came." We enjoyed some dark, ice-cold brews, and took some silly pictures.



I love that photo because I think Chris looks like a Berenstain Bear. Anyway. And then, there is Greg and I:



Yes, I made the face on purpose. No, I didn't expect the results to be quite that good.

McMenamins Kennedy School

Okay, onto my recent trip to Portland!

My first night in town, Katie picked me up from the airport and the poor thing arrived half-starved and saying, "I'm glad to see you. Now I need meat." Katie is often right to the point like this when she is hungry. Once when she and I were roommates in Chicago, she and I dragged our hungover carcasses into the grocery store to find something to eat. As soon as we got inside, her eyes scanned the store and I thought I heard her mumbling, "I think I need... a chicken." I didn't think that could be what she said. She must have meant "a chicken sandwich," or something like that, right? Wrong. She arrived at the checkout, smiling, with a whole rotisserie chicken, which she happily ate in front of the TV with a can of Pepsi.

Katie took me to a place very close to where she lives in Portland. She kept saying, "Let's go to the Kennedy School." I assumed she must be talking about some culinary arts college that gave you fancy meals at a discount. Wrong again -- it is a sort of mall (I hate to use that term, but I mean the older definition meaning the type you can stroll around, not the type that has a Claire's Boutique) that used to be an elementary school (named Kennedy). McMenamin is the name of two brothers that love two things: beer, and old buildings. They have made over several historic buildings in other areas, as well, most of them now re-purposed as hotels.



The Kennedy School has a movie theatre, a soaking pool (I gotta see this next time I go), a restaurant/brewery, and regular musical events. There is artwork all over the place, but the original structure has been largely retained, so the fact that it is a school is nicely unobscured.



We went into the restaurant area, and looking out the windows, I could sense the spirits of several generations of woeful students, gazing longingly out the large windows from their desks. I couldn't help but feel a satisfaction on their behalf as I prepared to consume a beer from the very same spot. I took my first deep slug of the "Terminator Stout" thinking, Hey! Teachers! Leave them kids alone!



I really like the stout. It was pretty smooth and mild. Katie got the "Ruby" brew, and I liked hers even better than mine. I usually steer clear of anything touted as "fruity and light" (certain close friends being the exception there), because I'm usually disappointed to find that what I've received is a pale ale with fruit syrup added (I'm looking at you, Ram Brewery). That wasn't the case here, however, as the Ruby was mild and sort of vaguely tangy.

A bacon burger was what Katie needed, and a bacon burger is what she got. She got it good, too.



(I apologize for the cellphone photography -- neither McMenamins nor Katie are actually green). I got the prime rib sandwich, which came with au jus. The meat was a very high quality, and had a delicate flavor that was pretty damned perfect. Even the roll was bakery fresh. I also got a side salad that was very good, but... who cares?



I could definitely have spent a lot more time at McMenamins Kennedy School, if it hadn't already been so late, and the prime rib sandwich and beer hadn't made me even more eager to sleep after my flight. But all in all, I'd say, McMenamins is not just another brick in the wall.

Sweet and Sour Meatballs

Everyone has to have a few go-to recipes to bring to a party, or feed a large crowd. Mine is the old sweet-n-sour meatballs. Or, if you prefer, "sweet 'n sour."



I first fell in love with these at an opening night at a Kankakee Valley Theater show... Someone's mom brought them, and she couldn't believe I'd never had them. They're the sort of thing everyone who grows up in an organized small-town church has at everyone's house at any function. I think I must have had six pounds of the tasty suckers the first time I had them. I'd had Italian meatballs, and Swedish meatballs, but dang. Those protestant ones sure hit the spot.

Any time you need something to bring to a baby shower or a tailgate party, this here's your huckleberry. You can make most of it the night before (raw meat right in the sauce) and put the Crockpot in the fridge, then the next day cook them at your event. Or, you could cook them overnight, then bring them cooked and warm to your destination early in the morning, and even reheat them later in the slow cooker. I've done both. Just be prepared to skim some grease off the top (if you use beef, not really so much with the turkey) before serving.

I think I originally got this recipe on About.com... but I've changed it a bit (and this version reflects that). Despite the Asian-sounding name to the dish, they're nothing of the kind... Just the delightful "meat candy" I'm always on about.

1 cup soft bread crumbs
1 cup milk
a couple shots of Worcestershire sauce
1/2 cup finely chopped onion (REALLY fine)
1 1/2 pounds lean ground beef, or ground turkey
1/ pound lean ground pork, optional (I generally do just 2 lbs. turkey, or sometimes beef if I'm going cheap. Hey, sometimes you got a whole other party budget to plan out.)
1 egg
1 tsp. salt
1/4 tsp. pepper
about 1 tsp. garlic powder
1/4 cup finely diced parsley (if you have it)
2 (12-ounce) bottles of chili sauce -- generic is fine
1/2 cup water (beef stock or beer is also nice, and yes, alcohol evaporates when heated)
1 jar (10 oz.) grape jelly (again, go generic)
hot cooked rice or noodles (when feeding a crowd, I just bring toothpicks, a large serving spoon, and skip the noodles)

Combine the bread crumbs, milk, diced onion, ground meat, egg, salt, pepper, garlic powder, Worcestershire sauce, and parsley. Mix (don't overmix) the mixture and shape into 1-inch balls. What I do is put the rest of the ingredients (the sauce) into the cool slow cooker and whisk the liquid. Then I just add the meatballs as I form them, right into the sauce. I don't worry about them touching or anything. Now, you can refrigerate them like this, or cook them right away.

I cook them for about 6 hours on low. Don't reach in and stir them for about 3 hours (until the meat has begun to cook). Then you can re-distribute them, and they won't mush up or break apart.

I have never, ever brought these anywhere and not had every single one eaten. And I've been making these for years now... So I always take some out for Chris and I before I go to the party. You can freeze them raw in sauce and cook them later, or just freeze the cooked meatballs and warm them later. Always a hit (except with the vegetarian crowd I guess... But if they say they aren't tempted, they're lying.)

Fredbangers Bowl

A friend of mine has a policeman for a boyfriend... I don't know why it is, but cops and firemen seem to make the best chili in the world. After some begging on my part, he gave me the recipe for his chili (he calls it "Fred's Bangin' Chili.") He is a super-nice guy, and his chili might be the best I've ever tasted. I hope his recipe wasn't a secret. Fred is a really nice guy, but he isn't someone I'd necessarily want to mess with!



This recipe is also the one that introduced me to Adobo seasoning, which comes in handy quite frequently, I find. You can use it to season flour to fry things, or to season any type of meat -- anywhere you would use garlic salt or something like it. You just have to watch it if you're controlling your salt intake (you could substitute garlic powder, or try the low-sodium version). Try it... you'll like it!

Here's the recipe... enjoy, then freeze the leftovers and feed a whole police squad:

Ingredients:
-2 lbs. ground beef (I like to use 80% lean) or ground turkey
-2-28 oz cans Hunt's crushed tomatoes
-2-28 oz cans dark red kidney beans (I did half pinto beans cuz I like them, too)
-1-12 oz bottle of Pilsner beer (your choice)
-6 stalks green onion, chopped
-1 head fresh garlic: minced or pressed
-1 large red bell pepper: diced
-2 jalapeno or serrano peppers: stemmed, seeded, and minced

Chili Spices:
-2 packs McCormick chili spices (powder)

OR (the REAL way)
-6 Tbls chili powder
-2 Tbls ground cumin
-1 tsp paprika
-1/4 tsp red cayenne pepper powder
-1 1/2 Tbls dried oregano
-1 Tbls adobo powder
-1 Tbls freshly ground black pepper
-salt to taste

Preparation:
-In a frying pan, brown 2 lbs ground meat and drain well
-In a large stew pot or Dutch oven, add meat and vegetables and stir over medium heat until onions and peppers wilt (approx 5 minutes)
-Add spices and seasonings, stir
-Add crushed tomatoes
-Add kidney beans that have been drained and rinsed
-Add beer, stir
-Add water (if needed) until desired consistency
-Bring to a boil, reduce heat to low
-Simmer for approximately 1 1/2 hours, stirring every 5 minutes or so

One last note from Fred, "Refrigerate over night in pot before eating. Not essential, but I think it tastes better, as all of the ingredients blend together nicely."

We like ours with light sour cream, shredded cheese, and oyster crackers. Thanks, Fred!

First Annual Chicago Alefest

I'm very lucky to have several wonderful girlfriends who are committed to an approximately tri-annual "Girl's Night." However, a few weeks ago, I was feeling so stressed out and worried over school, that I really didn't want my mood to ruin an otherwise wonderful evening. In addition, I had pushed my husband about to his limits for dealing with a worried wife (not that he ever complained.) I felt a strong urge to bond with my boy on a night otherwise reserved for chicks, and I did so. We decided to go and have some fun, just the two of us, and I have no regrets.

Especially since we went to the First Annual Chicago Alefest at the Arlington Park Racetrack. Proceeds went to the Lupus Foundation of America, and boy, did I forget my troubles for the day!

Chris and I really LOVE craft or microbrewed beer -- the darker and more distinctive, the better. So we were really excited, and he had only come up with the idea on the spot that morning. Chris is full of good ideas. The event was in the afternoon, so we could spend a quiet evening in -- perfect!

When you walk in, they give you six tickets for $15, (one ticket = one beer), a raffle ticket, and a booklet on all of the beers that are available. Oh, and a nicely sized "taster" glass to fill with lovely, lovely beer.



I think most of these breweries know who their nerdy audience is. We were first sidelined to Eurobrew's Legendary Alehouse, who names their brews things like "Wychwood Hobgoblin," "Witchcraft," and "Black Sheep Holy Grail." I asked for the darkest brew, and got the "Kaiser Xingu Black Lager." It was smooth and mild and I was already happy. Chris had the nuttier, sharper-tasting "Wychwood," and we both liked that as well. And I totally know what I'm taking to the next Warren BBQ held annually on Bilbo Baggins' birthday. (Yes, they really do that.)





Next table we decided to spend tickets on was a brewery with its home in Quebec, the Unibroue (yoo-nee-broo). Once again, I was particularly attracted to the labeling and marketing (with all the beers there, you really have to like the marketing or the name to be able to decide what to get. Like picking a horse at the same location). Our friend Cam had recommended the "Trois Pistoles" at one time, and I got that. I absolutely loved it. It may have been my favorite of them all. It was a really dark beer, but had a sweet, sort of hefeweizen-y taste (which I love). Chris tried the "Maudite," which was very sharp in taste, and we liked that, too.

Next, we arrived a couple tables down at New Holland Brewing. I was torn between "the Poet" oatmeal stout, and the one I ended up trying, "Dragon's Milk Ale" (such a sucker for the name). It was not bad... sort of a flatter, chocolatey taste (and believe me, I only remember such specifics because I was writing these things down.) Chris had the "Zoomer," and I won't forget that one. I absolutely HATED IT. I have almost never meet a beer I don't like (although I'll avoid "Keystone Light" if I can help it), and I almost did a super-dramatic spit-take on the "Zoomer." My notes on the brew simply read, "More like 'Tumor."

In the state we got into, and with the vast selection available, it was difficult to choose. We resolved not to have anything we knew we loved, like Young's Double Chocolate Stout, anything from the RAM brewery, or our beloved Delirium Tremens. Just new stuff. You can buy extra tickets for not too much, but since we didn't have a designated driver, we stuck to our original tickets. And began to pace ourselves a little more. Most of these brews are up to 9% alcohol... So there were a couple we didn't get to try, like "Curve Ball," and the "White Water Wit" that Chris nearly chose in honor of his raft-loving brother.



We tried some Indiana brews: "Robert the Bruce" (very nice, snappy and smooth at once) and "Alpha King" (bright citrus flavor) from Three Floyds Brewing. Others we tried included a "Franziskaner Hefe Weiss," from Spaten in Munich, which was a really good, but not terribly unique hefeweizen beer, and "Old Scratch" from the Flying Dog Brewery, which was a good amber ale, but I was forgetting to record what we thought of things by that time. I was laughing too much. And Chris tells me he can't remember it at all. (Can't have been too bad.) We also enjoyed Mickey Finn's (of Libertyville) "Replicale," which had that nice sharp orange-peel flavor, and a nice, mild "Dunkelweizen" from Flatlander's Brewery in Lincolnshire. And since the gentleman from one of those places was nice enough to let me keep a ticket, I got to try my second favorite: Dogfish Head Brewery's "Raison D'Etre." Chris and I sharply disagreed on this one -- he did not like it, but I thought it was great. It was really strong, and you had to sip it for sure. But it has a raisiny, carmel taste that I thought was really different. I dug it.



Anyway, by this time everything had gone to our heads, and we had to sit on the steps for awhile before departing. We were giggly and having a blast. I would definitely hype this event to ANYONE who loves beer, beyond the world of Bud Light. I called my brother from the event so that he could locate, via Yahoo!, a German restaurant for us to go to afterwards (I'll post on that place next), and I remember telling him that I was going to plan all my future pregnancies around this event. And I still mean that.