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SHOES: Having watched “The Devil Wears Prada” for the umpteenth time last night it got me thinking about the Spring Prada shoes collection that is already in stores. Day dreaming about my favorite pair, knowing I can’t wearing them while it’s still snowing in Chicago, a girl can always anticipated their debut. As the Prada Spring collection is a kaleidoscope of color these gems are sturdy, sporty and sexy with a splash of color. So as I look longing at them in my closet, I can’t wait to strut down the street in my precious Prada.  In the movie, Emily Blunt said it best, “You sold your sole to the devil when you put on your first pair of Jimmy Choos.” It’s a good thing I am wearing Prada today.

GUYS: “The Devil in the White City” is a book about Chicago during The Chicago World’s Fair in 1893. It chronicles the profound effect architecture had on Chicago after the Great Chicago Fire in 1871 . During that time of rebuilding, many of the taverns and bars we go to today were established like Schaller’s Pump on Chicago’s Southside opening in 1881.  Fast forward 130 years later and another book has been writing about Chicago’s history, only this one chronicles the city’s oldest and most famous watering holes. Sean Parnell is a barfly who calls himself “a drinker with a writing problem” and is the author of “Historic Bars of Chicago”.  He turns his barroom experiences into tavern reviews, history lessons, and atmospheric takes on city bars. He has also researched taverns’ famous patrons, movie appearances and even alleged hauntings to include in his stories.  The Chicago History Museum even hired Parnell to put together and lead historic pub crawls to some of the city’s best taverns.  Now that he is considered a true tavern historian, I guess you can say his drinking habit is justified.

FOOD: Nothing says Chicago like a nice, big, juicy, steak so I asked my friends at Great Street Restaurant at the Renaissance Chicago Hotel for their recipe. Chef Robert Sikklia’s 20 oz Ribeye with BBQ rub and Steak butter is the best!

Preheat your grill, medium to medium-high heat

1 20oz Bone-in ribeye
1 Tbsp olive oil
1/2 tsp each salt and pepper

Oil and season both sides of the steak.

BBQ Rub: 1/2 tsp. allspice, 1 tsp granulated garlic, 1 tsp granulated onion, 1 tsp brown sugar, 1tsp paprika, 1 tsp cumin, 1 tsp celery salt, 1 tsp chopped parsley, 1 tsp minced garlic.

Mix together and rub on both sides of the steak. Place the steak on the grill, flip when juices start to appear on the surface. Cook for another 4-5 minutes for medium rare. Pull the steak from the grill and let it rest on a plate.

Steak butter: 2 Tbsp soft, salted butter, 1 tsp chopped fresh thyme, 1 tsp chopped fresh chives, 1 tsp chopped fresh parsley, 1/2 tsp minced garlic. Mix together, and spoon onto steak while it is resting.

ENJOY!

]]> http://www.janemonzures.com/2011/02/21/shoes-guys-food5-the-devil-in-the-white-city-wears-prada/feed/ 0 http://www.janemonzures.com/2011/02/14/shoes-guys-food4-smart-choices/ http://www.janemonzures.com/2011/02/14/shoes-guys-food4-smart-choices/#comments Tue, 15 Feb 2011 04:08:42 +0000 jane http://www.jem-stone.com/blog/?p=268 SHOES: These simple black platform pumps are a staple in my wardrobe.  They are my “go to” shoes; I wear them everyday, with every outfit and that’s a huge statement coming from a shoe addict who has a closet full of them in every color and style imaginable.  In fact, I fondly call them “my gym shoes” because they are so comfortable I can wear them from day to night, on foot from one side of town to the other, and without any aches and pains. When I bought them I distinctly remember the conversation I had with the sales man… I said they were tight and if they didn’t stretch and ended up hurting my foot I would be very disappointed.  He assured me the shoe would mold to fit my foot and I would be very comfortable in them. Guess what, he was right!  The shoe is called the Waleo pump and it’s made by Jessica Simpson. I never believed a Jessica Simpson shoes could last from season to season and endure everyday wear but they are still in high demand when I get dressed. Oh, and did I mention, they are super sexy!

GUYS: Another smart move is meeting the singing science teacher, Doug Edmonds, at Wood Oaks Junior High in Northbrook, IL. Mr Edmonds makes music videos to explain complicated science concepts and then posts them on YouTube. He’s become an internet sensation and is helping young science students all over the world. About three years ago he decided to take some of the scientific principles that he was trying to teach his students and put them to music. He uses familiar songs but writes words to create musical parodies explaining the difficult science studies. He originally posted them on YouTube so his 8th graders could easily access them at home to help study but today he has had millions of hits on his videos from across the globe. So far he has completed 13 videos and has been asked to travel to London to meet students. He receives letter of encouragement and thanks from teachers everywhere.  The students love the concept and he says are doing much better on their tests. As Mr Edmonds continues to teach difficult subjects he’ll make more music videos spreading science through song.

FOOD: Eating great food is always a smart move but making it at home is even more brilliant. When you cook at home, you know exactly what you are putting in every bite and you control the sodium, you cook with fresh ingredients and you can be certain that what is put in your meal is good for your body.  So I wore my smart shoes and went to see Executive Chef Joe Rosetti at Market, 1113 W. Randolph Street, to get a healthy spin on their Baja Tacos.  It’s delicious, nutritious, satisfying and smart!

Baja Tacos

For the Mahi Mahi;
8oz. Mahi Mahi
2oz, cilantro
8oz. grilled green onions
2ea. jalapenos, roasted
4cloves of garlic
4oz. olive oil
3oz. lime juice
salt and pepper to taste

puree all ingredients and marinate the fish

For the slaw;
1/4 red cabbage, shredded
1/4 green cabbage, shredded
1/2 red onion, sliced thin
1tsp toasted cumin
3 limes, juiced
3oz. olive oil
4oz, Mei Ploy sweet chili sauce

Puree all ingredients and toss with the cabbage and onion

For the charred tomato salsa;
3 large tomatoes, cut in halves and charred
2 jalapenos, charred
1 habenero chili, charred
cilantro, chopped
1 small onion, charred

process all ingredients in a food processor to a chunky consistency

1/4 sliced avocado for garnish

GUYS: They call him the “Mayor of 57th Street” and a necessary feature in my Shoes, Guys, Food blog. Gus Lukis is the owner of a tiny little shoe repair shop Hyde Park called Hyde Park Shoe Rebuilders.  The 81 year old cobbler has been fixing shoes there for more than half a century opening up the store in 1959.  Not much has changed in the store over the last 50 years except the addition of new customers everyday.  Over the years he has fixed the wingtips of Nobel Prize winners, the loafers of University of Chicago students and even the big shoes of President Obama.  Just today I picked up four pair of my favorite shoes from Gus that needed his TLC. When Gus is at the shop he says the “Doctor is In”. Earning respect from his customers, other business owners, the State of Illinois, and various media outlets for his loyalty, dedication to the community, and sense of family, Gus is everyone’s friend.

FOOD: Since we are talking fancy, I recently had a chance to cook with Executive Chef Frank Brunacci at Sixteen at Trump International Hotel and Towers. Chef Brunacci shared a secret family recipe with me from his beloved Nonna (that’s Grandma for all the non-Italians). Pasta La Casa is a hand-rolled pasta over red pepper vinaigrette and is truly The Donald’s favorite.

 Pasta Preparation

·         Ingredients:

o   1 cup flour

o   ½ cup hot water

o   Pinch of salt

·         Method:

·         Mix ingredients until they form into a biscuit-like ball

·         Roll with a metal hanger

·         Cook in boiling water for 5 minutes

·         Add to a pan with reduced cream, grated parmesan and chopped herbs

 Red Pepper Drizzle Preparation

·         Ingredients:

o   1 red pepper, diced

o   2 tbls olive oil

o   1 garlic clove, crushed

o   1 tbls honey

o   1 tbls sherry vinegar

o   Pinch of salt and pepper

·         Method:

o   Combine peppers, olive oil and garlic; cook slowly over low heat until reduced

o   Once reduced/softened, add honey to caramelize the peppers, then deglaze the peppers by adding the vinegar

o   Put the ingredients into a blender until in a sauce texture

o   Top with a dash of olive oil

 Kolrabi Sauce Preparation

·         Ingredients:

o   1 kolrabi, thinly sliced

o   1 shallot, diced

o   1 garlic clove, crushed

o   ½ cup cream

o   Pinch of salt and pepper

o   ½ tbls. Of butter

·         Method:

o   Combine butter, kohlrabi, shallots and garlic and cook slowly until translucent

o   Add cream and reduce until thickened.

o   Puree ingredients in a blender and serve at room temperature

 Velvet Pioppini Preparation

·         Steam one cluster of Velvet Pioppini mushrooms, then sauté in butter

Final Dish Preparation

·         Drizzle red pepper sauce on plate

·         Spoon kohlrabi sauce around the plate

·         Place the pasta on sauces

·         Top with Velvet Pioppini mushrooms

·         Shave Alba White Truffles on top