Kuma’s Corner

Here’s a break from the deep dish drivel.

The Lair of the Minotaur: This ain't your average burger.

Kuma’s Corner, 2900 W Belmont Ave., serves up humongous burgers with gourmet toppings and heavy metal names. The creations are served on a pretzel roll unless otherwise specified.

Part of the experience is trying to decide whether to order the ‘Slayer’ or the ‘Plague Bringer’ as Mastodon blares from the speakers.

As you walk in, you’ll notice stickers on the front door touting Kuma’s popularity — Michelin, Zagat, “People love us on Yelp!” The place was packed early on a Monday evening — 30 minute wait for a bar seat — but worth it for the extensive beer list and high-quality beef.

I managed to consume half of the Lair of the Minotaur burger (caramelized onions, pancetta, brie and bourbon-soaked pears; see photo above), cooked to medium doneness and enjoyable with hard pear cider and waffle fries. Tip: Skip the ketchup; go for the garlic mayo.

The Iron Maiden burger.

My dining companion cleaned his plate after ordering the Iron Maiden burger (avocado, cherry peppers, pepperjack and chipotle mayo), which was washed down with vanilla porter.

As we dined, we watched several peers bring in parents for the experience. The thought of being there with my parents or in-laws made me cringe. (“Why can’t they turn down that music?” “You mean to tell me I waited 30 minutes to pay $13 for a burger?!”)

But it could be worth it, if only to hear one of them order the Goatwhore burger.

Bulgur, roasted red pepper and chickpea salad

I don’t always eat pizza, pastries and pork. Believe it or not, I try to eat healthfully most days. This recipe from Everyday Food is a good example. As written, it’s a great side dish with dinner. With a few shortcuts, it’s lunch.

This dish is good warm, cold or room temperature.

Bulgur, roasted red pepper and chickpea salad
Adapted from marthastewart.com | Serves 2
1 cup water
1/2 cup bulgur
1 red pepper
1/2 can chickpeas, drained and rinsed
1 roasted chicken breast, chopped into bite-size cubes
Salt, pepper
Lemon wedges, for serving

Bring water to boil. Pour in bulgur, cover pot, and remove from heat. Let sit 30 minutes, until bulgur is soft and all water is absorbed.

Meanwhile, roast red pepper over gas burner, or under broiler in oven. Turn every couple minutes, until skin is charred all over, about 15 minutes. Place cooked pepper in bowl and cover with plastic wrap. Let sit until cool, then use paper towels to rub off skin. Remove stem and seeds, then chop roasted red pepper into bite-size pieces.

Stir roasted red pepper chunks, chickpeas and chicken into bulgur. Add salt, pepper and generous squeeze of lemon juice. Serve.

Lou Malnati’s – guest post!

I asked the hubby write the review for this week’s Deep Dish Decision 2011. He had strong opinions about this wedge, so please pardon his language.

Wow, that's some bright overhead light.

Lou Malnati’s | Lincoln Park Location: 958 West Wrightwood Ave.

There’s an old saying that goes something to the effect of, “No matter how bad they are, sex and pizza are still pretty good.” I thought of this phrase while thinking about a review for this week’s deep-dish pizza franchise. That’s not to say Lou Malnati’s pizza is bad, because it’s not really. But it’s not good either. It just sort of exists. There’s a reason Nicole asked me to guest-post this one, and it’s sure as hell not because she loved it so much. When I go out for pizza and the thing I enjoy the most was the salad appetizer, you know there’s something wrong with this picture.

Cheese: stringy but not too oozy.

Sauce: Sweet and tasty, with just a hint of herbs, and by far my favorite part of this pizza. My only problem was there wasn’t enough of it.

Cheese: Nothing to write home about. A thin layer of good ol’ mozzarella, with minimal salt (read: flavor) content.
(Note from Nicole: I loved the cheese, which tasted like it had some provolone melted in. I thought it was the tastiest so far.)

Sausage: Ugh, the disk o’ sausage makes another appearance. Much better than the Gino’s disk, but not as good as Uno’s. The squishy texture gets to be a bit much in every single bite, and there wasn’t nearly enough cheese and sauce to cover it up. Why can’t they offer a crumbled option?

Crust: The reason that I didn’t get enough cheese or sauce for my liking. This guy was tiny (relatively speaking, of course). If you sat a Malnati’s deep dish next to Uno’s or Gino’s, I’m guessing it’d measure about a ½-inch shorter. Good enough, with a nice bit of cornmeal mixed in with the flour, but lacking in overall flavor.

Atmosphere: If Gino’s has a dingy bar vibe to it, and Uno’s is a pizza-centric Applebee’s franchise, the most apt comparison for Malnati’s would be a cafeteria. It was bright, clean (almost too clean) and unbelievably quiet. You can tell this is the family-friendly suburban pizza franchise around town.

Oatmeal pancakes

It’s old news by now, but I’ll miss Mark Bittman’s The Minimalist column in the New York Times. I should’ve known change was in the air when his Bitten blog was rolled into Diner’s Journal last year.

Anyway, this was his last ‘real’ column, and I had to try one of the recipes. Not as a tribute, really, but because it’s a way to make pancakes more healthful and interesting. So I spiced up a weekend breakfast with these oatmeal pancakes.

The oatmeal brought a completely new texture to the pancakes.

Oatmeal pancakes with lemon zest and honey
Adapted from this recipe by Mark Bittman | Serves 2
2 tbsp. whole wheat flour
2 tbsp. all-purpose flour
2 tbsp. rolled oats
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 egg yolk
1/4 cup milk
Zest from  one lemon
1 tsp. vanilla
1 cup cooked oatmeal
Butter, for frying
Honey, for serving

In large bowl, combine flours, oats, baking powder, cinnamon and salt.

In another bowl, beat together egg yolk, milk, lemon zest and vanilla. Stir in oatmeal. Pour wet ingredients into flour mixture. Fold to combine.

Rub hot griddle with butter. Using 1/4 cup measure, spoon batter onto griddle. Fry 3-5 minutes per side, until browned on both sides. Serve with drizzle of honey.

Valentine’s wine

Looking for something to sip tonight? Last weekend I stumbled upon a unique wine that’s perfect for a couples or singles celebration.

Ca' De' Medici Lambrusco Cubsita

On Saturday, I was at the corner grocery searching for a robust red to go with a steak dinner. But the description of Ca’ De’ Medici’s Lambrusco Cubista caught my attention and wouldn’t let go (“Classified as ‘dolce,’ but not overly sweet,” “purple color,” “gentle fizz,” and “hints of cherry and plum”).

I’m no wine snob, but I certainly enjoy a glass of Cabernet or Pinot Grigio with dinner a couple nights a week. The hubby is partial to beer, but he loved this light, sparkling red from the Emilia region of Italy. We both enjoyed it so much, in fact, that we drank the entire bottle with our dinner of ribeyes, sauteed mushrooms, roasted potatoes and lemon-dressed spinach.

The post-dinner Lambrusco haze brought back memories of our honeymoon in Italy, where the wine was so cheap and delicious that finishing a bottle (or two) at dinner was expected. Afterward, we’d stroll around Rome happy, half-drunk, in love, and feeling like the luckiest people in the world.

Happy Valentine’s Day!

Pumpkin spice chocolate chip muffins

These muffins have been my obsession for the past week. They’re great with coffee for breakfast. Or with hot tea as an afternoon snack.

They're relatively healthy, too.

Pumpkin spice chocolate chip muffins
Makes 10-12 muffins
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. mace
1 cup pumpkin puree (about 1/2 can)
1/3 cup canola oil
1/3 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar
1 whole egg and 1 egg yolk
1 tsp. vanilla
1/2 bag (about 1 cup) semi-sweet chocolate chips, divided

Preheat oven to 350 degrees. Grease muffin tin.

In large bowl, sift together flours, baking soda, baking powder, salt and spices.

In separate bowl, beat together pumpkin, oil, applesauce, sugars, egg, egg yolk and vanilla. Pour wet ingredients into dry ingredients and mix until just combined. Fold in 3/4 cup of chocolate chips. Reserve 1/4 cup for tops of muffins.

Using a 1/4 cup measure, scoop batter into muffin cups. Place 4-5 chocolate chips on top of batter. Bake 22 minutes, until muffins are still moist on top but cooked through inside.

Slow cooker pulled pork

Sometimes, in the dead of winter, with no grill and no smoker, you just have to make pulled pork.

Pork 'n' beans. And cole slaw.

If you’ll indulge me, I’m taking another trip down food memory lane ….

The best ‘pulled’ pork I ever had was a couple summers ago, at a pig pickin’ in Carolina Beach. After cooking all day, the whole pig kept its perch on the grill as hungry people lined up to pull the succulent meat straight from its bones. A drizzle of Carolina Treet, and it was perrrrrfect.

Mine didn’t turn out quite as swoon-worthy, but I highly recommend this spice rub and mop sauce. And cooking it in the slow cooker. Sure, I missed out on the smoky flavor, but I also didn’t have to worry about baby-sitting the oven for 8-10 hours (or paying the price of a higher gas bill).

Check out the crust on this baby!

Flip a small plate and set it face-down in the slow cooker. Place the spice-rubbed pork shoulder on top of the plate, to let the fat drain off without boiling the meat. Cook on low about 8 hours, drizzling the meat with mop sauce whenever you can (I did it 3-4 times).

The rub
1/3 cup freshly cracked black pepper
3 tablespoons paprika
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1/4 cup salt
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dark brown sugar
1/4 cup hot dry mustard
1 teaspoon cayenne

Mix all ingredients. Rub on pork.

The mop sauce
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon freshly cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon salt
2 tablespoons canola oil

Mix all ingredients. Brush on pork during cooking. Drizzle over shredded pork before serving.

Pizzeria Uno

You’ve probably been to an Uno franchise, as they’re scattered across the U.S. I’ll admit, I wasn’t too thrilled about eating at a chain restaurant. But I gave it a go, since this is where deep dish supposedly began.

Pizzeria Uno | 29 E. Ohio St.

The plate makes this wedge look small. It's not.

The sauce: Tart and salty. The chunky texture of real tomatoes is commendable, but the ketchupy flavor made me question their quality. Something about the taste brought to mind Chef Boyardee.

We had leftovers.

The cheese: Proportionate to the amount of sauce. Didn’t ooze everywhere and didn’t dominate the overall flavor.

The sausage: Surprising. I was wary of the disk after the experience at Gino’s East, but Uno’s disk was much more appealing, with a firm texture and a slightly spicy bite.

The crust: Bland. Had the taste of a flour-based quick bread. Didn’t have that buttery flavor and melt-in-your-mouth texture I love. It was, however, softer and easier to cut with a knife and fork.

The atmosphere: Touristy and cramped. The decor is 50s-style diner meets your neighborhood Applebee’s — black and white tile on the floor and walls, forest green wainscoting, blue Christmas lights and framed photos of days gone by. If you’re unlucky enough to have a party of two, you’ll get jammed into a small table placed in extremely close proximity to two booths. To distract yourself from the back of your chair getting pushed every time the server squeezes by, listen in on the booth-dwellers’ intimate dinner conversation and watch as they order two large deep-dish pizzas for a family of four (read: WAY TOO MUCH PIZZA).

Chicken and dumplings

I specifically remember the first time I had chicken and dumplings, growing up in Mississippi. The dish was served in a huge stock pot, set right on the counter. It wasn’t the main dish but part of a huge spread — you know how those Southern church dinners are. The dumplings, like biscuits but lighter and fluffier, were my favorite part.

This makes me indescribably happy: dumplings floating in a cast iron skillet.

Now, does anyone see what’s wrong with this story? I didn’t either, until I learned that “chicken and pastry” is what they eat in the South. The biscuit-like dumplings are the Yankee version.

My childhood memory is ruined!!!

Just kidding. I’ve had the flat noodles of chicken and pastry fame. And I like the drop dumplings better. So I set out to make this recipe, hoping it was as delicious as Ms. Martha’s. It was pretty darn close.

Chicken and Dumplings
Serves 3-4 | Adapted from FoodNetwork.com
2 split chicken breasts, on the bone
Salt, pepper
1 tbsp. butter
1 1/2 tsp. olive oil
1 large carrot, chopped
2 stalks celery, chopped
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
2 tbsp. flour
3 cups chicken stock (I had homemade from my last roasted chicken; to see how to make your own just for this dish, check out the original recipe)

Preheat oven to 400 degrees. Wash chicken breasts and pat dry with paper towels. Lift skin and sprinkle meat liberally with salt and pepper. Pull skin back over top of breast. Roast 30 minutes. Remove chicken from oven and let cool. Then, remove meat from skin and bone and shred. Set aside.

In high-sided cast iron skillet, heat butter and oil over medium heat. Add carrot, celery, onion, garlic and bay leaf. Season with salt and pepper. Saute until veggies are soft, about 5 minutes. Add in flour and stir to coat veggies. Cook another 2 minutes. Slowly pour in chicken stock while stirring and scraping bottom of skillet. Let sauce simmer 15 minutes, or until it thickens.

Meanwhile, make dumpling batter.

For the dumplings
1/2 cup milk
1 1/2 tsp. vinegar
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg

Stir vinegar into milk. Let sit 10 minutes, until milk begins to curdle. (This is a substitute for buttermilk. I didn’t have any buttermilk around, and I wasn’t going to buy a half-gallon just for this recipe.)

Sift together flour, baking powder and salt. In separate bowl, beat egg with curdled milk. Pour wet ingredients into flour mixture and stir until just incorporated.

To finish dish: Fold shredded chicken into broth. Drop dumpling batter by rounded tablespoonfuls into broth. Let dumplings poach for 15 minutes. Season tops of dumplings with salt and pepper.

Some green for winter blues

Last night we got 15 inches of snow. The predicted low tonight is -3 degrees. Spring doesn’t look like it will grace us with its presence anytime soon.

Oh, to savor an ear of sweet corn, a vine-ripe tomato or a juicy peach …

In bursts a ray of blinding light!

Talk about light therapy ... this thing simulates a bright summer day.

I’ve broken out the Aerogarden, a Christmas gift from 2008 and the gateway drug to the raised garden I wrote about last year. I can’t stand it any longer. I’m craving summer produce. Guess I’ll have to settle for hydroponically grown herbs.

I’m growing: basil, Italian parsley, oregano, garlic chives, savory and thyme. In 3-4 weeks, I’ll be able to dust a plate of spaghetti and marinara with ribbons of fresh, sweet basil. It’s a start!