Pete Evans visits the Windy City in this episode of Moveable Feast with Fine Cooking and finds that there’s an area of Chicago’s West Loop that’s considered one of the best restaurant rows in America. And that is due in no small part to our guest chef: Stephanie Izard, who runs not one, but three excellent establishments on Randolph Street. She’s joined by her friend and fellow acclaimed chef Chris Pandel. Together, the group explores the city of Chicago, gathering ingredients to cook up a Korean-inspired family-style BBQ. Delighted diners gather on The Little Goat’s roof deck to enjoy Grilled Spring Onion Kimchi with Radishes, Scallion Pancakes, Korean-Style Slow-Roasted Guinea Hog, Pork Skin Noodles with Mustard Greens, Rhubarb-Ginger Cocktails, and a locally brewed beer that Stephanie helped create. The chefs prove again that Chicago is second to no city!
The Little Goat, Chicago (202)
Chefs & Artisans from this Episode
Recipes from this episode
“Kimchi,” says Chef Izard of the fermented vegetable side dish, “is salty, funky, spicy, and delicious. It sums up what Korean food is all about. Adding kimchi to food that’s already grilled provides another layer of flavor.”
This is a great way to quickly cook broccoli raab. Its slightly bitter flavor is balanced by the onions and the spicy dressing. If you’re a garlic lover, you can leave the garlic in chunks (as Chef Pandel did) instead of mashing it, for a full-on punch of garlic flavor.
If you can't find these flanken-style short ribs, ask your butcher to cut them for you. Chef Izard likes the way fermented malt vinegar complements the fish sauce in this marinade, especially if time is short, and you don’t have hours to let the beef rest. Even in a few minutes, this marinade adds flavor.
Homemade dumplings are easier to make than you think, especially since you can buy the wrappers. When the dumplings are steamed and browned, like these are, they are also called pot stickers.
You can add more ginger simple syrup to each cocktail if you like. You can also easily double the recipe and keep the syrup in the refrigerator for up to 2 weeks. Soju is a clear, light spirit traditionally distilled from rice, wheat, or barley.
These lettuce wraps call for pork belly (Chef Izard also likes to use goat belly), but slab bacon will work nicely as well. Very finely grated garlic is best, so use a microplane if possible. The fish-sauce aïoli is easy to make but optional.
