Kuma's Corner

Ahh... the mighty hamburger. The cornerstone of American society, pioneered by none other than Ray Crock himself. A juicy all beef patty submerged between two slices of bread and topped with whatever your heart desires. And that’s where it becomes fun. From the home cook to the professional chef, anyone can individualize a hamburger accordingly. That’s what the folks at Kuma's Corner have been doing for five plus years. And excelling at it I might add.

Featured on national and public television Kuma's has had a reputation for pushing the boundaries when it comes to hamburgers. From its avant garde approach to burgers down to its casual requiem that is metal, Kuma's truly has an identity that sets themselves apart from the competition. Even with the recent “slider” craze in the past few years Kuma’s has stuck to it guns dishing out nothing but a tasty plate of food that is Americana.

Located on Belmont Avenue in the Avondale neighborhood of Chicago Kuma’s Corner is indeed on a corner as its name suggests. Upon arrival you will most likely be presented by line of meat eaters pouring out the door, along with sound of Black Sabbath and the smell of char-grilled beef; the latter being the most enticing. So plan on at least an hour wait. But it’s worth it.

The menu is comprised of a few salads, a few appetizers, a few sandwiches and a lot of burgers. Twenty-three to be exact. And sixteen of those have some kind of pork product incorporated into its toppings. Whether it is bacon, pancetta, prosciutto, chorizo, andouille or pulled pork, the marriage between beef and pork has its place on the menu for the carnivore in everyone. You won’t find American cheese, ketchup, mustard or plain ole’ mayo on any of the burgers. They have gone above and beyond the conventional. Instead you will find toppings like roasted red peppers, bourbon soaked pears, chimichurri sauce, roasted corn salsa, grilled pineapple and the list goes on. A gastronomic burger filled heaven!

Another unique little quirk Kuma’s has going for itself is that all of the signature burgers have been named after metal bands like Slayer, Iron Maiden, Metallica and Pantera. Inspiration has been drawn from the music they love and infused product they serve. Even the ketchup served with the waffle fries has a spicy kick; I like to call it “death” catsup.

A Chicago institution and tradition, Kuma’s should be on your list of restaurants to visit at least once in a lifetime. There are so many aspects that make this restaurant a must. The beer list is comprised of many microbrews; the bathrooms are lined with pictures of pin up girls and nostalgic old school tattoo designs. They have whiskey on tap for Christ’s sakes! Go now.

Kuma's Corner

900 West Belmont Avenue
Chicago, IL 60618-5804
(773) 604-8769

www.kumascorner.com

Belly Shack!

Two days ago I went to Chef Bill Kim's Belly Shack restaurant located under Chicago's Western blue line stop. Once you enter the counter service restaurant you are immediately greeted with exposed brick, particle board and foam on the ceiling (perhaps the spice in the cuisine might blast you out of your seat, but think it would only come from the flavor combinations). In the middle of the open air space there is a communal table made from stainless steel which goes along with the industrial theme. Yes, this interior has been played out in many other restaurants but I feel it really suits the type of food he is serving.

The menu consists of only five entree size portions to choose from but when done with craft and technique five options is all you need. Also on the menu you will be greeted by a hot a sour soup, a couple of salads and some very unique side options. One of which I order were the togarashi fries: lime zest, chili salt and curried mayo. These where some of the best french fries I have ever had. perfectly crisp and hot out of the fryer. For my entree I thought I should go with a classic: Korean BBQ Kogi. Served with a side of seasonal kimchi and quartered pita bread, I was pleasantly greeted with a mouthful of flavor. Sweet and spicy, with a hint of fresh and a little crunch on top, this was truly a great dish that I would go back for time and time again.

1912 N. Western Ave. Chicago, IL 60647

773 252 1414

Average Price: $13

www.bellyshack.com

Raspberry Scones

This is a very English, not-so posh dish, that you can find on the breakfast table of just about every household of our neighbors across the pond. Scones are a staple to starting the morning off on the right foot. Compared to danishes, doughnuts or even toast with jam, scones are, in my opinion, way better. It’s like a delicious morning biscuit. Buttery and soft, straight from the oven with a little cream cheese or honey, these will be sure to satisfy.

Ingredients

1 1/3 C. Flour + 1/4 C. for dusting

1/2 t. Salt

1T. + 1/4 t. Sugar

2 t. Baking Powder

5 T. Cold Butter - Diced

3/4 C. Yogurt

1/4 C. Milk

1/2 C. Raspberries

1 Egg (wash)

Preheat oven to 425° F.

STEPS

1. In a food pro with dough blade or a stand mixer combine flour, sale, sugar and baking powder and pulse to combine, 30 seconds.
2. Add the cold diced butter (make sure it is cold otherwise you wont get the rich chunks of delicious butter that scones are know for). Pulse in the butter until the mixture looks like coarse cornmeal.
3. Add the mixture to a floured board and bring the dough together. Make sure not to knee the dough, it will make the scones tough. Just bring it together. More bench flour may be needed to bring the whole thing together. Form the dough into a 10”x5” rectangle.
4. Place the scones on a baking sheet lined with parchment paper. Add 3-4 raspberries directly on top of the individual scones pressing them in a little bit. Do not add the berries to the mix because they will bleed into the dough. Raspberries can be substituted with blueberries, blackberries or any fruit that is in season.
5. Brush the scones generously with the egg wash and bake for 25 minutes or until the scones have nice browning.

NOTE: This recipe can be changed to make savory scones. Just substituted the yogurt an milk for 1 C. of sour cream and substitute the berries for precooked bacon or sausage and cheese.

Honey Miso Glazed Spare Ribs with Coconut Infused Celery Root Puree, Pear Ginger Compote and Crab Stuffed Mushroom

Honey Miso Glazed Spare Ribs with Coconut Infused Celery Root Puree, Pear Ginger Compote and Crab Stuffed Mushrooms

Inspiration. This week I wanted to take the three ingredients and really incorporate them into a fully refined dish while remaining within in my “cooking comfort zone”. But I didn’t want to make a textbook version of American cuisine, which I tend to lean towards. I wanted to create an American fusion dish. So instead I chose to use Asian ingredients in combination with French techniques and American cuisine. I was inspired while at the market shopping for one of the three mystery ingredients, pears. I saw the Asian pears and opted that route. I tried using ingredients that stuck out in my mind as to be “Asian”. Things like, lemongrass, star anise, ginger, soy sauce and most importantly, garlic. I enjoyed creating and eating this dish and I hope you do too. Bon Appetit!

Spare Ribs
• 4 lb Beef Spare Ribs
• 6 T. Olive Oil
• Salt
• Pepper
• 1 Spanish Onion – Roughly Chopped
• 2 Carrots – Roughly Chopped
• 2 Stalks of Celery – Roughly Chopped
• 2 T. Tomato Paste
• 1 T Red Chili Paste
• 2 T. Garlic – Minced
• 2 T. Ginger – Minced
• 1 T. Lemongrass- Minced
• 2 1/2 C. Red Wine
• 3 1/2 C. Beef Stock
• 4 Star Anise
• 4 Dried Bay Leaves
• 10 Sprigs of Thyme
• 2 T. Butter

1. Pre oven to 350 F. Season the spare ribs with salt and pepper generously. Add the oil to a hot large dutch oven and brown the spare ribs 3-4 minutes per side. Remove from oil and rest. Do not crowd the pan. Sear in batches if needed.
2. Add the onion, carrot and celery to the pot and cook on medium for 10 minutes. Add tomato paste and chili paste and cook for 3-4 minutes allow brown bits to form on the bottom of the pan. Add the wine and allow to reduce by half.
3. After wine has reduced add the spare ribs, stock, star anise, bay leaves and thyme on top of the vegetables. The stock should come the top of the spare ribs. Braise in the oven, covered, for 1 1/2 hours. Remove the cover and allow to braise for an additional 30 minutes uncovered until the spare ribs are almost far apart tender.
4. Meanwhile prepare the pear compote, celery root puree, honey miso glaze and stuffed mushrooms. Recipes follow.
5. After 2 hours of cooking remove the spare ribs from the braising liquid and allow to rest. Strain the liquid and skim off the fat from the top.
6. For the sauce add the braising liquid and the remaining 1/2 cup of beef stock to a sauté pan and cook on medium for 3-4 minutes. Swirl in the butter at the end.
7. Turn oven to broil for the spare ribs. Brush the spare ribs with glaze and broil for 2-3 minutes making sure the honey does not burn.
8. Plate the spare ribs on celery root puree, 3 mushrooms around the puree along with the sauce. Place the compote on top of the spare ribs.

Pear Ginger Compote
• 2 Asian Pears – Cut into Matchsticks
• 1/4 C. Water
• 1/4 C. Sugar
• 1 T. Ginger – Minced

1. Combine all ingredients in a small saucepan and cook on medium for 7 minutes, making sure the pears do not break down too much.
2. Allow to cool before serving.

Celery Root Puree
• 2 Medium Sized Celery Root Bulbs – 2” Cubes
• 2 Russet Potatoes – 2” Cubes
• 1 16 oz. Can Coconut Milk
• 2 1/2 C. Whole Milk
• 4 Cloves of Garlic
• 4 Sprigs of Thyme
• 4 T. Butter
• 2 T. Chives – Minced
• Salt
• Pepper

1. In a large saucepan add the celery root, potatoes, coconut milk, milk, garlic and thyme and bring to a boil. Simmer on low for 30 minutes until celery root and potatoes are tender.
2. Strain the celery root and potatoes and reserve 1/2 C. of the liquid. Remove any spare sprigs of thyme.
3. Melt the butter on low and cook just until it becomes brown butter. About 7 minutes.
4. Combine the celery root, potatoes, butter, reserved liquid and chives. Puree until it become s smooth. Add salt and pepper to taste.


Honey Miso Glaze
• 1 T. Light Brown Miso Paste
• 1 T. Honey
• 1 t. Rice Wine Vinegar
• 1 T. Sesame Oil
• 2 T. Olive Oil

1. Mix all ingredients together in a bowl.

Crab Stuffed Mushrooms
• 1/2 lb. Crimini Mushrooms – Stems removed
• 6 T. Olive Oil
• 2 Cloves of Garlic – Minced
• Salt
• Pepper
• 4 oz. Lump Crab Meat
• Juice of One Lemon
• 2 t. Chili Paste
• 2 T. Parsley – Roughly Chopped
• 1/4 C. Gruyere Cheese
• 1/4 C. Panko Bread Crumbs
• 1/2 t. Soy Sauce
• 1/2 t. Rice Wine Vinegar
• 1/2 t. Orange Juice
• 1/2 t. Sesame Oil

1. In a casserole dish drizzle the mushrooms with the olive oil and season with salt, pepper and garlic. Bake for 30 minutes at 350 F.
2. Meanwhile combine the crabmeat, lemon juice, chili paste, parsley, cheese, breadcrumbs, soy sauce, vinegar, orange juice and sesame oil. Season the filling with salt to taste.
3. After the mushrooms have cooled stuff them with the crab mixture. Broil in the oven for 5 minutes until golden on the top.