Chicago’s Best Steak: Krapils
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Chicago’s Best: Q BBQ
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Chicago’s Best Pork
Pork rules! Ted and Brit are headed to find the best pork in the city! Let’s go!
Featured:
Bakin & Eggs
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Chicago’s Best Cheap: Marble
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Chicago’s Best Alfresco: Adriatic Cafe
Brittney’s take: Seafood and outdoors, two of my favorite things. Make sure you go and try their seafood kabobs! Also what’s great about their outdoor patio is that it is partly covered so even on a hot day you will enjoy the outside!
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Chicago’s Best Mexican 2: Tamale Spaceship
Ted’s take: Tamales have been the number one street food in Mexico for centuries. So it only makes sense that a few dudes decided to take their recipes to the streets of Chicago in the form of a spaceship housing luchadores (Mexican wrestlers)… masks and all! I loved the cochinita pibil topped with the habanero sauce. Two large tamales and a Mexican Coke for about $10 is my version of a great lunch!
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Sponsored Stella Artois Segment: Tango
Chicago’s Best is sponsored by Stella Artois and the folks at Anheuser Busch told us Tango has some perfect food pairings for a Stella Artois…. 32 inch skirt steak?! YES PLEASE!
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Chicago’s Best Steak #2
We’re talking all things steak! Part 2!
Featured:
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Chicago’s Best Outrageous Eats: Carmichael’s Chicago Steak House
Watch as one of our viewer’s takes on this enormous steak:
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Chicago’s Best Comfort Food #2: Harmony Grill
Not like your grannie’s meatloaf!
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Chicago’s Best: Paisans Pizzeria & Bar
This burger tops everything! If you’re an onion straw lover, this is the place for you!
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Chicago’s Best South Burbs 2: Jenny’s Steakhouse
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Chicago’s Best BYOB: Melao Latin Cuisine
Do you know what Bandeja means in Spanish? Head on over to Melao to find out & order that dish, it is nothing to miss out on!
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Chicago’s Best Beef 3: Boeufhaus
Brittney Payton is indulging on some perfectly prepared steak frites in West Town.
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Chicago’s Best Beef 3: Tio Luis Tacos
We all know Elliott Bambrough loves his tacos, so follow him to Brighton Park for some of Chicago’s Best.
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Chicago’s Best Beef 3: Frangella Italian Market
Brittney Payton heads out to Palos Park for an overloaded Italian Beef sandwich.
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Chicago’s Best Beef 3: Owen & Engine
Elliott Bambrough is in Logan Square getting his meat and potatoes fill with this outrageous burger.
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Chicago’s Best Beef 3
Join Brittney Payton and Elliott Bambrough as they chow down on all the beefy goodness this city, and suburbs, have to offer.
Featured Restaurants:
Owen & Engine
Frangella Italian Market
Tio Luis Tacos
Boeufhaus
The Wieners Circle
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Chicago’s Best Latin: Longitud315
Lauren Scott couldn’t fly to South America for churrascos, so she drove up to Highwood for melt-in-your-mouth Latin fusion.
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Chicago’s Best Latin
Elliott Bambrough, Marley Kayden, and Lauren Scott are cooking to the beat to serve up some of the most unique, savory and authentic dishes from all over Latin America.
Featured Restaurants:
Longitud315
Mi Tocaya Antojería
BienMeSabe
Sinhá
Café Caribe
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Chicago’s Best South Side: Show Open
Elliott, Marley and Lauren are gettin’ hot n’ spicy on Chicago’s iconic South Side!
Featured Restaurants:
Obbie’s Pizza
Joey’s Red Hots
The BallPark Pub
Hienie’s Shrimp House
Franco’s Ristorante
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Chicago’s Best South Side: Joey’s Red Hots
Elliott’s bringin’ out the inner child in all of us as he travels to a classic hot dog joint in Morgan Park for a Maxwell street pork chop sandwich!
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Chicago’s Best & Bravest: Berwyn Engine 2
Elliott is hangin’ with the very funny Battalion Chief at Engine 2, Mario Manfredini, cookin’ up one of the BEST PASTA dishes ever featured on Chicago’s Best!
MARIO’S BOLOGNESE SAUCE
A NOTE FROM MARIO:
Unlike meat sauces in which tomatoes dominate, Bolognese sauce is about the meat, with tomatoes in a supporting role. The addition of dairy, wine and vegetables lend themselves to this complexly flavored sauce, with rich meatiness up front and a good balance of sweet, salty, and acidic flavors. To intensify flavors, cook the sauce SLOW on a low simmer for five to seven hours, remembering to season every time you add a new ingredient. Trust me the flavors will be incredible. You’ll have to babysit this sauce and stir it quite frequently.
The following recipe is enough sauce for three pounds of pasta (preferably pappardelle, fettuccine or another wide flat noodle) which will feed twelve hungry people or six firefighters in beautiful downtown Berwyn.
INGREDIENTS:
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• ½ pound of thinly sliced and chopped pancetta
• 1 pound of ground chuck
• 1 pound of ground pork
• 1 pound of ground veal
• 2 yellow onions minced
• 1 stalk of celery minced
• 8 carrots minced
• 12 gloves of garlic minced
• 6 oz can of tomato paste
• 1 cup of red wine
• 3 cups of 2% or whole milk
• 1 pint of heavy whipping cream
• 1 bunch of fresh basil (chiffonade)
*Kosher salt, pepper, crushed red pepper, granulated garlic to taste
RECIPE:
1. Heat the butter and olive oil in a large, heavy bottomed pot or Dutch oven over medium heat
2. Add the pancetta and some crushed red pepper
3. Once the pancetta is translucent and fat has been rendered – add all the meat, crumbling it with a spoon as it cooks
4. Season at this time (salt, pepper, crushed red pepper, granulated garlic)
5. Cook the meat, continuing to crumble it until it becomes loose, liquid from the meat will exist in pan – do not remove (Continue cooking on low heat)
6. Add onion, carrot, and celery – continue cooking until softened but not browned {season again}
7. Add the garlic – cook until aromatic {season again}
8. Add tomato paste and continue stirring constantly as much of the liquid will become absorbed and the mixture becomes fragrant and takes on a rust-color {season again}
9. Stir in wine, scraping the bottom of the pan to loosen fond – simmer until sauce has thickened, a wooden spoon should leave a trail on the bottom of the pan when dragged through the sauce {season again}
10. Stir in milk, 6 ounces at a time until it becomes incorporated in the sauce and reduces – this will take some time under low heat but following this process will not only tenderize the meat, it will give the sauce a sweet appealing flavor {season again}
11. Simmer the sauce at the lowest possible heat for about three hours stirring and seasoning along the way for about three hours if possible
12. Prior to serving, add in the heavy cream and warm through
13. Season one last time – add fresh basil and freshly grated parmesan cheese
14. Cook pasta in salted water until al dente
15. Drain pasta, leaving some water dripping from noodles – toss with sauce and serve immediately, adding more parmesan cheese as needed
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Chicago’s Best Greek: Six06 Cafe/Bar
Marley’s craftin’ the perfect kebab at an Athens-inspired cafe – Chicago style!
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Chicago’s Best Greek: Mykonos
Elliott checks out a spot in Niles that’s been serving up Greek classics for decades!
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Chicago’s Best Greek: Show Open
Elliott, Marley and Lauren are hosting one BIG-FAT-GREEK-EPISODE!
Featured:
It’s Greek 2 U Grill
Cross-Rhodes
Kefi Greek Cuisine + Bar
Six06 Cafe/Bar
Mykonos
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More Pages to Explore .....
