Black Dog Smokehouse Serving Local Meats; Farmers' Market Rocks

Update: Note that the Black Dog is now serving pulled pork made from Triple S Farm's Berkshire pigs every day.

A quick post to let you know that today, May 30, 2009, the Black Dog Smokehouse in Urbana (corner of Broadway and Water, the old Tod & John's bar) is serving Triple S Farm's pork shoulder! That's right; if you go eat a pulled pork sandwich or have a platter at the Black Dog today, you'll not only be eating the best BBQ in town but you'll also be supporting a local farm where the animals are raised by someone you know (Stan Schutte of Triple S, that is).Stan had some menus at his booth this morning at the market, and that's how I found out. I'm so excited about this I want to be sure you don't miss it, so forgive the redundance.

GET YER PULLED PORK TODAY AT THE BLACK DOG SMOKEHOUSE IN URBANA

and support not one but two local businesses at the same time.

The Market at the Square was great this morning; really nice vibe there today. It's clear that the market director, with her energy and enthusiasm, is making things happen. It seemed more festive over there than is usual this early in the season; there were lots of sign boards everywhere, music, art, chic and stylish clothing—a fun scene, for sure. Oh, and there were the vegetables and fruits.Asparagus and strawberries, those perennial spring foods, could be had in abundance. After having eaten grocery store strawbs from California for a while now, it was such a treat to get the real thing. I told Keith, this is the way strawberries used to taste when we were kids.That's it for now; I mostly wanted to tell you about the BBQ thing in case you could make it over to the B.D. for lunch or dinner. Well, I also wanted to tell you about the croissants, and the bagels, the cheeses, and the salsa, and how wonderful it was to see all my farmer friends again—but I don't want to go on too long, so I'll just say I hope you can also enjoy some beautiful fresh produce and maybe some BBQ today.

Alexander's Steakhouse Mushrooms

Plump and juicy sauteéd mushrooms are a no-brainer with a good steak, and this is the way they do them at Alexander's Steakhouse in Champaign. Amanda Z. requested this recipe; she said she and her husband have tried to replicate it at home but never get it just right.

Amanda: You probably didn't use enough butter! This seems like a good time to remember some words from the great Julia Child:

"The only time to eat diet food is while you're waiting for the steak to cook."

And:

"If you're afraid of butter, just use cream."

Well, I don't think cream would do the trick in this recipe, so if you're afraid of butter, you'll have to pass. But I wouldn't want you to do that—these are so good.Alexander's Steakhouse Mushrooms
Recipe modified for the home cook

2 pounds whole medium-size mushrooms
3 sticks (3/4 lb.) salted butter
2 teaspoons ground pepper
1/2 teaspoon table salt
1/2 cup Chablis (or other dry white wine; cook's choice)

Combine all ingredients and cook over medium-high heat until the mushrooms darken in color and become tender. Turn off the heat and finish by caramelizing in a preheated cast-iron skillet just before serving.

Serves 4.
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Sometimes simple is best, don't you agree? Many thanks to Kevin of Alexander's for so kindly sharing this recipe with us.

Does a restaurant or bar here in Champaign-Urbana serve up a dish you'd love to have the recipe for? E-mail me with your request and I'll do everything in my power to get it for you.

To see the previously published recipes from local restaurants, go to my companion blog, More Champaign Taste, and scroll down to the recipes section.

From the Pantry: Starbucks VIA

OK, this isn't, technically speaking, a From the Pantry post. More of a From the Mailbox, actually.

When the little packet came in the mail—what, a month ago now?—I was mystified. Starbucks VIA Ready Brew. Three longish foil cylinders inside, one marked "Italian roast" and the other two "Columbia" (why "Columbia" and not "Columbian," I can't tell you). What's it all about, I wondered? Then I saw the illustrations on the back—a substance being poured out of a cylinder into a cup, 8 ounces of a liquid added, a stirring motion. The light started to come. When I noticed the words "3 soluble & microground coffee servings" on the front, suddenly all was illuminated. Soluble. Microground. I get it. It's instant coffee. Starbucks has sent me instant coffee!Of course. Via, the Italian word for street or road. Ready Brew. Coffee you can take with you and make anywhere. Huh. Well, since the chain has started closing stores across America and there might not be one 10 steps from our homes and workplaces, maybe we need this.Does it taste better than, say, Folger's crystals? Well, I didn't do a side-by-side taste test, but I made up a cup of Columbian, put my usual dab of sugar in, and it really tasted pretty good. For instant coffee. Later in the day I put some of the already-made brew over ice, added some half and half, and I pretty much had myself one of my favorite things, a Thai iced coffee.

Thus, I'm giving the Starbucks VIA a resounding not bad! I can see keeping some packages at work, especially this summer, and making instant iced coffees to my heart's content. Well—maybe not to my heart's content. At about $1 per 8-ounce cup, the stuff is not cheap. However, it might come in handy at times.

Have you tried Starbucks instant coffee? If so, what's your verdict?

Memorial Day: A Recipe, and Reminiscences

We were going to smoke a beef brisket on the grill today, and thank heavens I had a backup plan, eh? Of the three days of this Memorial Day weekend, why did it have to rain buckets today? I imagine this weather is putting the kibosh on many Champaign-area residents' outdoor plans. Instead of onto the grill, our brisket went into the Crock-Pot. The result was fabulous! Tender, flavorful meat that we later chopped and ate in sandwiches.

Slow-Cooker Barbecued Beef Brisket
Slightly adapted from a recipe on About.com

For the marinade/sauce:

• 1 cup barbecue sauce (I used Gates brand)
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon Tony Chachere's Creole seasoning
• 1/2 teaspoon onion powder
• 1 teaspoon dry mustard
• 1 tablespoon smoked paprika

For the meat:

• One 3-pound beef brisket (ours was from Triple S Farm; look for their booth at the Urbana farmers' market)
• Coarse kosher salt

Put all the sauce ingredients in a medium bowl and whisk to combine. Wash and dry the brisket, then sprinkle coarse kosher salt all over it and rub in. Pour the sauce into a large Crock-Pot and add the meat, turning it so it's well coated. Cover and cook on low for 6 to 8 hours, until fork tender.

Remove the brisket from the slow cooker, slice against the grain and on the diagonal into thin slices, and serve, either on its own or on buns or rolls.

Note: The original recipe calls for marinating the brisket in the sauce overnight before cooking it, so you may want to try that.
. . . . . . . . . . . . . .

On the last Monday in May in the United States, we remember people who died while in military service. The holiday was created in honor of Union soldiers who had died in the Civil War, but it was later expanded to include Americans who'd died in any war or military action. This chilly, rainy Monday in C-U made it a good day to dig out the old photo albums and memorabilia and think about those in our own families who were in military service.

My grandfather was a medic who served in France during World War I; during World War II, my uncle flew planes in the Army Air Corps, and my father put up communications lines for the Signal Corps. (My poor father, who lied about his age—he was 17—to enlist, was a young musician laboring under the delusion that signing up meant he'd get to play the trombone in the Army band. Although he did finally get to tour with a band after returning home from New Guinea, mostly he drove trucks loaded with what would become telephone poles around hairpin turns and contracted malaria.) Keith's brother served in the Army in Vietnam; he was wounded in action and was awarded numerous medals, including a silver star and a purple heart.

Though they're no longer with us, none of the aforementioned relatives were killed while serving in the military. Even so, as we enjoy our holiday meal we'll pause to remember and raise a glass to Gordon, James, Richard, and Gary. And to hope that the seemingly impossible dream of a world free from war one day becomes a reality.

Quick Bite: BBQ Pork Sandwich at the Esquire

Why do I sometimes overlook the fact that the Esquire has some of the best food around, and for the best prices? Well, I guess we're all blinded by shiny new toys, and lord knows, in downtown Champaign, a new bar seems to open every minute. However, every so often you have to stop and show some appreciation for a steadfast companion who's been around since forever and is there still, always ready to make you smile.

Check this out—the Thursday lunch special at the Esquire Lounge:

Homemade pulled pork sandwich
Side of vinegary coleslaw
Bag of potato chips
Cup of BBQ sauce
$4.50

You read that right, it says four dollars and fifty cents. Did you see the size of that sandwich? And this is not a ready-made product they purchase and just heat up; the cooks at the Esquire use a BBQ rub on that pork, then they roast it low and slow in a special oven till it becomes finger-lickin' good. If you're a meat eater, I can already hear you making plans to be at the Esquire next Thursday at lunchtime.

There are specials on other days, too. You could go today, for instance, and enjoy a delicious fish sandwich.Check out the entire menu; they're still serving their best-in-town steak sandwich for $7.00. One of their newish items is a grilled salmon sandwich on multigrain bread with wasabi sauce and corn salad; that goes for $6.00.

It's so gratifying that despite the proliferation of hotsy-totsy bars all around them, the folks at the Esquire have stuck to their roots as a place where a person who can't afford $8 cocktails and $10 sandwiches on a regular basis can go and enjoy herself. And of course there's the patio seating. Eating outside yesterday was delightful (except for the construction going on at the City building across the street); great food and service, a sunny day, and paying the check was painless. What more could you ask for? Three cheers for the Esquire!

Quick Bite: Bacaro

A reader requested a recipe from this downtown restaurant, so last week I went in for the lunch they've recently started offering. To start, I ordered burrata cheese wrapped in locally harvested, grilled ramps ($7.00). A ramp is a wild leek; it looks similar to a green onion, but it tastes like a cross between garlic and onion. The cheese was accented by a pine-nut pesto, and the combination of flavors was quite pleasing. I'd never tasted burrata before but had been wanting to try it, and it is really something. Burrata consists of a shell of fresh mozzarella that has cream inside (burrata means "buttered" in Italian). It was buttery, indeed. And creamy. And luscious. I wish they had served a few slices of good bread alongside this dish.After the cheese I had potato gnocchi with mushrooms and sun-dried tomatoes ($9.00). The gnocchi were pillow-soft and tender, the mushrooms plump and juicy, and the whole dish was covered with freshly grated cheese. A real treat.If you're looking for an inexpensive lunch, this is not the spot for you. However, it's a good value considering the quality of the ingredients and preparation—especially at lunchtime. A special bonus is that the chef often features local produce and meats. You can order lunch dishes à la carte, or there's a chef's tasting menu (three courses, chef's choice) for $22. Lunch is served Tuesday through Friday from 11:00 a.m. to 2:30 p.m.

From the Pantry: Boylan Brand Sodas

Meet my new favorite soda. Or "vintage soda pop," as they call it on the package. I love the flavor of ginger, and for a long time, Reed's Ginger Brew was top o' the heap in my book. I still like Reed's, but right now I'm partial to Boylan brand.

Unlike other so-called ginger ales (think Vernor's and Schweppes), this one has actual ginger in it. Along with cane sugar, rather than corn syrup, lime and lemon oils, and, OK, a little caramel color. The ginger flavor is "paler" than in ginger beers, but I find it quite refreshing. You can find it at Schnucks (the store on North Mattis, anyway), and they don't give the stuff away, it's $3.99 for a four-pack.

Updated: This morning I was at the store we affectionately call Little Jerry's (the Jerry's IGA on Kirby Ave.), and I noticed that LJ's also carries Boylan sodas. For some reason, at 7 a.m., the orange cream variety called out to me, so I brought a four-pack home. The four-packs were on sale for $3.89—a bonus.The orange cream soda is reminiscent of an Orange Julius, if by chance you've had one of those drinks. Basically, a vanilla soda with orange flavoring. Not bad.

How to Make Boiled Peanuts

Why on earth would I want to? you ask. Because they're the ultimate nutty snack, y'all! In the United States, they're mostly consumed by Southerners, and they're popular in many other countries, including India, China, Vietnam, Australia, and Africa, as I found out when researching this post. To make boiled peanuts, you first procure raw ("green") peanuts in the shell, and then, as you may have guessed, you boil them. You boil the heck out of them.

I was first introduced to boiled peanuts in junior high school, back in California. My best friend's mother hailed from the state of Alabama. One day I got to my friend's house and found her mother tending a big pot of the things on the stove. What?! My friend explained that boiled peanuts were a back-home treat her mom always missed. I don't remember tasting one; my recollection is that my friend and I just sort of raised our eyebrows and got out of the kitchen as fast as we could. Pity.

The next time I came across boiled peanuts was while visiting friends in Georgia in the mid-1980s. We were driving up into the mountains to go hiking, and there by the side of the road sat a couple of old grizzled guys (sorry, guys, but that's the way I remember you) sitting on folding chairs next to a 55-gallon drum set over an open fire. We stopped, and one of the guys removed the top from the drum, dipped up some peanuts, and put them in small paper bags for us. Back in the car, I broke one peanut shell open, sucked out the nuts and the salty brine, and I was hooked for life. By the time we got where we were going, I was covered in peanut juice, had sticky hands, and was happy as kudzu in the southern countryside.

I bought a big bag of raw peanuts at a farmers' market in Georgia before returning home to Illinois. I had asked around as to the cooking time, the amount of salt, and so forth, and was given only vague instructions. So I was on my own. I do remember that it took many hours for the peanuts to get soft and that my end product was not salty enough. After that when we visited the southern states, I tended to bring home canned boiled peanuts, which you can find in most southern grocery stores. Not as good as the roadside kind, but much easier than making them yourself.Anyway. Late last fall I saw a recipe for boiled peanuts on Elise Bauer's Simply Recipes site, and I got all fired up to try my hand at the do-it-yourself variety again. I looked at a couple of the recipes Elise had links to and eventually made my way to the Lee Brothers Web site, where I hit the mother lode. I went ahead and ordered the kit: 3 pounds of raw peanuts in a commemorative plastic tub, plus boiling instructions and an "I Brake for Boiled Peanuts" bumper sticker. Score!The peanuts sat in the basement in their tub, oh, all winter. Finally, last weekend, I decided I'd better get to the boiling before I found myself in the middle of the hot summer. The peanuts don't go bad, they just get older and drier, like dried beans. The drier they are, the longer they take to cook.The boiling blow-by-blow:

I soak the peanuts overnight in salty water (and I mean salty: 1 cup per gallon is recommended), which, according to the instructions, "will reduce the cooking time to about 6 to 8 hours."Next morning: I drain the peanuts and prepare a new pot of salty water, to which I add a whole can of Old Bay seasoning per one of the recipes I saw somewhere online. Back into the pot go the peanuts, and pot is put on to boil. Most peanuts float; I jam them down with the lid, which results in a mini-stovetop tidal wave.After an hour, the peanuts start to calm down and settle into their salty sea. Although the Lee Bros. warn against testing a peanut until hour 6, I go ahead and try one, anyway. Peanut is raw.After two and a half hours, much stirring, and several toppings up of the salty water to keep the peanuts "in the swim," as the brothers put it, I test again. The peanuts are thinking about getting softer, but no brine has yet penetrated what must be world's best insulators, dried peanut shells.After eight hours of boiling: Peanuts are getting there but are still not soft enough. I am fed up with boiled peanuts. I take them off the stove and go to bed.

Next morning, I dump the whole batch into the very large Crock-Pot that, thank God, I recently purchased. Upon returning home from work, I find that the peanuts are just right—after eleven more hours in the slow cooker.Well, that's what I get for letting the peanuts sit around drying for months. Fresh, "green" peanuts, recently harvested, supposedly taste better and take only around three hours to become soft. As for the seasoning: I really liked the flavor that the Old Bay seasoning imparted, and I'll use it again next time. You could also try Cajun or Asian seasonings.

Man, there's just nothing like a tender, salty boiled legume. Eat 'em out of hand with a beer or a ginger ale, throw 'em in a Co-Cola—they're good any old way. Try them sometime and see if you don't agree.

Peas, peas, peas, peas
Eating goober peas
Goodness, how delicious,
Eating goober peas.

Smoky Stewed Beef with Tomato and Chickpeas

It was one of those times when I wanted make something for dinner with whatever was around the house, without going out and getting any additional supplies. I had a pound of Triple S Farm beef stew meat in the freezer, cans of chickpeas and tomato paste in the cupboard, three or four carrots threatening to go bendy in the fridge, and half a can of smoked paprika.

Mmm—a mental picture of a stewy, savory meat-and-chickpea dish was forming. Morocco beckoned, but I didn't make it all the way to Marrakesh. A truly Moroccan dish of this kind would almost certainly include cinnamon and possibly cumin, not to mention golden raisins or other dried fruit. The stew I came up with was a bit less exotic, but we thoroughly enjoyed it. On the side, I served Jasmine rice flavored with lemon juice and olive oil and a green salad.

I loved the fact that although there's meat in the dish, the carrots and chickpeas give you varied textures and colors . . . not to mention the all-important dietary fiber. Cubes of lamb would be delicious in place of the beef here.

Smoky Stewed Beef with Tomato and Chickpeas
My own recipe

Olive oil
1 pound beef stew meat (1- to 1 1/2-inch pieces)
1 medium red onion, chopped
3 to 4 medium carrots, peeled and cut into 1/2 by 1-inch "sticks"
2 cloves garlic, finely chopped
2 teaspoons smoked paprika
1 teaspoon regular (sweet) paprika
1 6-ounce can plain tomato paste
3 cups water
1 15-ounce can chickpeas, rinsed and drained
2 bay leaves
2 tablespoons chopped fresh parsley
4 strips of lemon peel from 1 lemon (you can use the vegetable peeler for this)
Juice of half a lemon
Salt and black pepper to taste (I used probably 2 teaspoons salt and 1 teaspoon pepper)
1/2 to 3/4 cup frozen green peas

Coat the bottom of a large, heavy Dutch oven with olive oil and place over medium-high heat. When oil is hot, drop in the pieces of beef and brown on all sides (you may have to do this in two batches). When all the beef is browned, remove it from the pot with a slotted spoon.

Put the chopped onions, carrots, and garlic into the pot and sauté over medium heat until the onions are softened but not browned. Stir in the two kinds of paprika and sauté a minute more. Then add the tomato paste and the water along with the chickpeas, bay leaves, lemon peels, lemon juice, parsley, and salt and pepper to taste. Stir the mixture well.

Add the browned beef pieces back to the pot, turn the heat to low, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally, until the meat is tender enough to "cut" with a fork. About 5 minutes before serving, stir in the frozen peas.

Serving suggestions: Rice or couscous are good accompaniments, as is a green salad with a lemony vinaigrette.

Serves 4.

If you like this kind of dish, you may want to check out the Moroccan pot roast recipe that appeared recently on local food blog Hey, Hey, Good Lookin' and the recipe for spicy chickpeas with beef and cilantro over at Kalyn's Kitchen.

New Market to Open in Downtown Champaign

Ever found yourself, midweek, wishing you'd bought more spinach or tomatoes the previous Saturday at Urbana's Market at the Square? Or missed the Saturday market altogether and kicking yourself for it when you look into an empty veggie drawer in the fridge? The North First Street Organization, a group of about 15 area business owners, has a solution for you.

As reported in the News-Gazette yesterday, a new outdoor market will open on Thursday, June 18, and will run through August 27. Its official name is the Farmers Market on Historic North First Street. As of this writing, the market has only two produce vendors signed up, but there may be more on board by the time the market opens next month. There will also be two vendors selling meat from local farms. However, fresh produce and meat aren't the only things you'll find at this market. Also on offer will be live music, barbecue sandwiches, baked goods (Pekara Bakery will be represented), herbs, flowers, jewelry, and crafts (according to the market's manager, Wendy Langacker, some of the crafts vendors will also be selling produce). It's a downtown fiesta!

The new market will be held in the public parking lot just north of the Champaign Police Department from 3:00 p.m. to 7:00 p.m. on Thursday evenings.

This is great news. The near-downtown location and the afternoon-evening hours will make it very convenient for me to stop by and pick up vegetables (and maybe dinner!) after work.

If you're a farmer and you're interested in securing a booth at the new market, you can e-mail the folks at the North First Street Farmers' Market for more information.

Thanks to the First Street business owners and the market manager for organizing this market and giving us another opportunity to procure fresh, local food. See you June 18!

Quick (Birthday) Bite: Ko-Fusion

Is every Quick Bite post going to feature Ko-Fusion, you ask? No, silly—that would be repetitive. But do bear with me for two in a row.

It just so happens that over lunch a couple of weeks ago, I met and fell in love with a delicious lobster-tail roll. Having spied a dinner special of filet mignon topped with lobster and crab on the menu on that occasion, I asked Keith to take me there last week for my birthday dinner.

The filet-and-lobster special was everything I could have hoped for. Tender, succulent pieces of lobster and crab crowned a perfectly cooked, juicy steak, and the whole shebang rested on a bed of beautifully sautéed vegetables mingled with just the right amount of a flavor-packed brown sauce.We'd started with green-tea martinis (well, a green-tea for me and gin for Keith—he's a purist), nigiri sushi, etc, etc. Then came the entrées. And finally it was time for dessert.

Someone, and I can't remember who right now, had told me I must not miss the fried cheesecake. So naturally, that's what we ordered. Thank heavens we got just one to share, or the paramedics might have had to be called in—very rich. And we hadn't exactly eaten lightly up to that point. This dessert involves a cheescake-like substance rolled into wonton dough and then fried, sliced, and drizzled with kiwi-lime and strawberry sauces. Yowza. That's one sweet roll!We had a delightful evening, and the service was excellent even though the dining room and patio were packed on account of Ebertfest, the AAA show, and a little something called Prom Night. If you're looking to wow someone with a fabulous meal, I suggest the filet with lobster and crab at this sleek, chic downtown Champaign hotspot.

CT Celebrates Three Years, Farmers' Market Opens

Happy May Day, y'all. This month marks the third anniversary of Champaign Taste, and what a wonderful three years it has been. My heartfelt thanks go out to all of you, dear readers, friends, family, and fellow foodies. You've shared recipes, recipe requests, tips on new places to visit, comments, words of support and encouragement, and more. I really appreciate it all!

This past year we started new features like How Do You Make That? and Midwestern Meals. We reported on brunches around town and added to our Weeknight Takeout list. We continued to feature recipes and do restaurant reviews. We ran our annual foodie Oscar contest and the Julia Child celebration and cohosted the seasonal Novel Food events. It was an especially exciting year, what with CT being featured on WCIA, WICD, and WILL. We were also interviewed by C-U's online magazine, Smile Politely. We won an award for best food blog covering a specific city (thanks to your votes!). And our friend Lori Stewart got us Twittering.

I say we because my better half has been right there with me from CT's inception. In fact, he bought me a digital camera as soon as I mentioned that I wanted to start a food blog. He suggested the blog's name. He goes with me to the restaurants, eats the food I cook, helps with photos, creates graphics (not the least of which is the blog's banner), and so much more. And, as the blog's birthday coincides with my own, he surprised me yesterday with a brand-new-and-improved camera. In short, he's blini with caviar and crème fraîche.

Finally, a foodie reminder for you. Tomorrow, May 2, the Market at the Square opens (7 a.m. to noon). Farmer Jon of Blue Moon Farm will be there with his greens and other fresh veggies, Triple S Farm and Country Cottage Farm will have their meats and eggs, and you can pick up goat cheeses from Leslie of Prairie Fruits Farm and a whole host of other fabulous, locally produced items.

This just in: Also at the farmers' market tomorrow, there'll be a bake sale put on by local folks who'll be taking part in Braking the Cycle, a 275-mile ride from Boston to New York City that starts on September 11. All proceeds from the sale will go to HIV/AIDS education, counseling, and treatment. The bake sale will feature cookies, brownies, whole-grain breads, and scones made with locally produced ingredients. Vegan and gluten-free items will also be available. The bake-sale booth will be located on the north side of the market.