MR.BEEF

MR. BEEF IS A VERY SPECIAL PLACE THAT IS NOW A PART OF MY REGULAR CHICAGO FOOD STOPS. THE BEEF IS SLICED THIN, SWEET AND HOT PEPPERS ARE ADDED AND THE WHOLE HERO IS DUNKED IN BEEFY BROTHY GOODNESS. HEAVEN.

GET THE HOURS RIGHT. THIS IS NOT A LATE NIGHT JOINT.

THOUGH IT SHOULD BE...

WM BROWN APPROVED.

A GLORIOUS HOCK

THIS BEAUTY OF A SMOKED FRONT LEG CAME FROM AN EXTRAORDINARY ROMANIAN BUTCHER SHOP IN QUEENS (ALL THE CURING AND SMOKING IS DONE IN HOUSE). I FIGURE WITH THIS RECENT COLD SNAP IN NYC I'D HONOR IT IN SOME SPLIT PEA. THE BEST PART ABOUT THIS RECIPE IS THAT IT IS ALL LAYERED IN THE SLOW COOKER (CROCK POT) AND LET TO COOK  6-10 HOURS TO PERFECTION. 

YOU NEED:

16OZ SPLIT PEA (RINSED)

3 CARROTS (DICED)

I MED ONION (DICED)

2 CELERY STALKS (DICED)

GARLIC

PARSLEY 

BAY LEAF 

THYME 

A HOCK

MY SECRET WEAPON HERE IS GAME STOCK.

I MADE THIS PHEASANT STOCK FROM SOME BIRDS I SHOT.

YOU'LL NEED ABOUT 6 CUPS STOCK

LAYER IN ORDER OF ABOVE LIST

ADD SALT AND PEPPER

ADD STOCK

PLUG IN 

TURN ON.

AT THE END STRIP THE HOCK OF ALL ITS MEAT AND RETURN TO POT.

SIR, MAY I HAVE SOME MORE...

DEFINITELY ONE OF THE CULINARY HIGHLIGHTS IN PARIS WAS THIS GIANT BOWL OF CHOCOLATE MOUSSE THAT IS LEFT AT YOUR TABLE FOR DESSERT AT CHEZ JANOU. THEY LEAVE IT TO YOUR DISCRETION TO SERVE YOURSELF, WHICH YOU COULD IMAGINE IS DANGEROUS TERRITORY.

ROBERT AND LOUISE

LE RUBIS:OLD SCHOOL

AS OLD SCHOOL AS IT GETS.

 LOVED EVERY MINUTE OF THIS PLACE

EGGS WITH MAYO

 DAILY SPECIALS:

TRIPE WITH POTATOES

LAMB WITH WHITE BEANS