Archive for the ‘Hot off the Grill’ Category
I love sausage. Smoked. Cured. Uncured. From Chicago. China. Spain. Louisiana. France. Italy. Poland. Anywhere. Sokolow is a major meat processor in Poland, dating back to 1899.
They sell under the brand names of Gold, Sokoliki, Uczta Qulinarna, Naturrino and Darz Bór. Lucky for me, some of these are imported to the states, and in Chicago, there are
numerous, many, many, Polish groceries and delis who stock imported foods.
So I picked up a pack of their “Hunter’s Sausage,” a dry cured product, lightly smoked, made from pork, salt, pepper, and juniper. No matter who the manufacturer is, these are the standard ingredients for “Hunter’s Sausage.” One company in Poland makes a beef version for export to the UK.
(Sidebar). I was literally amazed at my first trip to Poland. It wasn’t long after the divorce from the Soviet’s, so “western style” businesses hadn’t really sprung up yet. I stayed in a creaky old Soviet style hotel, heated by coal, I can still remember the smell of that furnace. I spent my days and nights with my local colleague, a former shipyard co-worker with Walesa – turned journalist – who had fascinating tales and was more than willing, eager to accommodate my desires to “be local.”
Restaurants were limited to “private meal houses” wherein a citizen would cook lunch or dinner in their house, and have seating for four or six, and you’d know about these places and eat there. And he took me way out in the country to experience a local sausage haven, including sour sausage soup. Man oh man.
So Sokolow Hunters Sausage. Very dry, very smokey, not sure I can taste the juniper and have never seen that as an ingredient outside of gin. Kind of fatty, but that’s where the flavor comes from, eh? Best used as a snack stick or on an app tray I suspect, too dense for sandwiches.
Check it out if you run into it. Sokolow makes bacon, hams, and other sausages. I’ll keep my eye out for more of their products. The company has a promotional video on YouTube.
Sokolow Hunters Sausage Review
A frozen entree, with mash potatoes and cream gravy. Boston Market, like many companies, does not actually produce this product, but licenses their name to Bellisio Foods, a company I know a bit about.
Both companies were started on a shoestring in Northern Minnesota, by local son of an immigrant entrepreneur, Jeno Paulucci. He built both companies to attain tens of millions in annual revenue, and sold them off, Chun King first, to RJ Reynolds, followed by Jeno’s, which was spun to General Mills to combine with their own “Totino’s” brand.
Most of these foods were produced in my hometown of Duluth, MN, until Jeno had a hissy fit, threatened to move production out of state, and ultimately did – to Ohio. Jeno could be incredibly generous and civic minded, and meaner than moose piss other times.
Years later, he starts a new frozen food company, “Michelina’s,” also based in Duluth (including some production) which he builds up by acquiring other brands in the segment. Jeno was successful in building another monster company, with production facilities around the country, and distribution around the world.
A number of qualified buyers approached him during the last part of his life, but he rebuffed them all, asking far more than the company was worth. Finally, literally on his deathbed, a transaction was negotiated, but for less than the company was worth. Fine tuning the operations, the principles flipped the company a few years later to a Thai conglomerate, and made a bundle.
So now you know where this product comes from – intellectually. Physically, it is produced in a factory in Jackson, OH, about a hundred miles east of Cincinnati.
“TV dinners” were introduced by the Swanson Company in 1953-1954. Swanson was started in 1899 and is stilled around, owned by Pinnacle Foods (formerly Vlasic). The dinners came in tinfoil trays, with separate compartments for entrees, vegetables, and starches. They were heated in a conventional oven – from frozen – for about an hour. They weren’t very tasty.
Today, they are microwave friendly, of course, packaged in plastic, a few minutes from frozen to ‘edible’ tho I still use a conventional oven if the directions are on the box as an option. Which is what I did today, about 45 minutes at 350, with a ‘potato stir’ in the middle.
And here’s what I say about every single “heat and eat” fried thing I try. After sixty years, don’t you think they could have figured out the science to make crispy things crispy? There are few experiences worse than biting into something you expect to be crispy/crunchy, and having it have practially zero texture.
I like chicken fried steak for breakfast, so I prepped it that way, added eggs, toast. Usually mashed potatoes aren’t a breakfast dish, are they? But that’s how this meal is packaged. How were the potatoes? Better than fast food, not as good as those heat and eat tubs they sell nowadays.
Tactile experience aside, the flavor of the meat was OK. As was the gravy, but the plate (pictured) becomes one big mess, not at all (of course) like the corporate marketing image. It might help to put the gravy in a separate ramekin. Just sayin’.
They’re all about the same. At restaurants, you hit the jackpot when you find a cook that makes his own. Would I buy this again? Nah. Just did for the novelty, and for the sake of YOU. LOL.
Boston Market Country Fried Steak Review
Often these are from one of the industry giants, Advance Pierre, (hereinafter AP) which also recently acquired a sizable competitor, Landshire. Past reviews on this site include Advance Pierre’s Sausage and Cheese Biscuit, Big Az Cheeseburger, and their Pretzel Cheeseburger.
Today I checked out their cheeseburger sliders, which were found at Dollar Tree, packaged two in a box. These can generally be thought to compete with frozen White Castle sliders.
The Advance Pierre sliders are microwave ready, about a minute, but using the “old method” of removing the sandwiches from their plastic wrapping and tucking them into a paper towel. This used to be White Castle’s instructions also, but now theirs are heating directly in their packaging.
In the case of either sandwich, it can be difficult to master the heating process. One can end up with a part that’s rock hard or ice cold. Today, heating worked out pretty universally successful.
The AP‘s buns are much softer than White Castle’s, tho substantial enough to deal with the burger and any toppings you care to add. The burger has less flavor than White Castle, probably due to the latter having the equivalent of the restaurant’s flavor/method of being cooked on a bed of onions.
The AP ingredient list lists “cooked onion” but the flavor isn’t evident. I was surprised, but happy about the fact, that AP’s patties aren’t bathed in liquid smoke, as a lot of heat and eat burgers are, a method to simulate outdoor grilling.
All in all, with condiments of my (or your choice), this is a pretty good product for a quick snack, or to pop something economical in your kid’s mouths. They aren’t terribly unhealthy in terms of fat, sodium, or carbs.
I’ll buy them again, and keep a few on hand. Why not?
Fast Bites Sliders Review Advance Pierre
There are two or three frozen pizzas I rate as exceptional on every level, but unfortunately, as one might suspect, none of these are in the ‘mass market’ offerings.
DiGiorno (Delissio in Canada) was created in the mid 90s by Kraft.
Apparently bored of the segment, they sold off their pizza brands to the international robber barons of water, Nestle. (DiGiorno, Jack’s, Tombstone and California Pizza Kitchen). Kraft picked up $3.2 billion. Nestle got the #`1 frozen pizza brand.
“It’s not delivery, it’s DiGiorno” goes their commercials. Good thing it’s not delivery, I would have asked for my money back.
The “Bacon Me Crazy” stuffed crust pie (crust rim is stuffed with cheese and ‘bacon’) falls into the higher price range of thin crust frozen pizzas, at about $8. Taking it out of the box, frozen, it looks more like the one dollar variety pies from Totinos. At least to me.
The box informs me this pizza is made at USDA establishment number 1682 A, which is a contract manufacturer called “Nation Pizza,” in Schaumburg, IL. They manufacture frozen foods of all ilks. I’ve driven by the plant many times. (Pictured below, as well).
Following the baking instructions precisely, the crust remained rather doughy, and the minuscule diced toppings might not have even been there. They didn’t really provide any flavor or tactile experience to the pie. The sauce leans towards the sweet side. The “smoke flavoring” is very present.
Whether or not the rim is actually ‘stuffed’ is open for debate.
I had two squares, and then did something I NEVER do. Tossed the rest. Perhaps the raccoons will like it. I sure didn’t.
Lots of ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Part-Skim
Mozzarella Cheese with Modified Food Starch (Part-Skim Mozzarella Cheese [Milk, Cheese Cultures, Salt, Enzymes], Modified Food Starch,
Methylcellulose), Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Applewood Smoked Cooked Bacon (Bacon [Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrate], Smoke Flavoring), Tomato Paste, Genoa Salami (Pork, Beef, Salt, Dextrose, Spice, Lactic Acid Starter Culture, Wine, Flavoring, Sodium Ascorbate, Sodium Nitrite, Citric Acid), 2% or Less of:
Vegetable Oil (Soybean Oil and/or Corn Oil), Yeast, Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt), Vegetable Oil Shortening
(Palm Oil, Natural Flavor, Beta Carotene [Color]), Sugar, Salt, Seasoning Blend (Salt, Spice, Dried Garlic).
Nation Pizza photos from their website. Product photos are my own.
DiGiorno Bacon Me Crazy Pizza Review
Sporting an English pub decor, the Village Squire is a mini chain with four locations in the W / NW Suburbs of Chicago.
The menu includes quite a few small plates that you could share (but you don’t have to!), burgers, sandwiches, salads, pizza, steak, chicken, fish, and pastas.
We happened to land on Tuesday, which is half-price burger day, any burger on the menu, and there are a lot of combinations to choose from.
They start with a half pound, served with pickle, lettuce, tomato and any other toppings you choose, with side options including steak fries, house made chips, cottage cheese, cole slaw, rice, baked potato, sweet potato fries, rings, fruit, or soup. (the last four require a slight up charge, but less than you’re used to seeing!).
I zeroed in on the bacon/bleu burgers with rings. Superb. Tasty meat patty, good grind, substantial bun.
Full bar, occasional live music, sports tvs, video gaming, nooks and crannies for tables. And like most places, the thing that made the experience was the deft handling by server Jackie F. She was not only affable and menu knowledgeable, she asked questions above and beyond standard service expectations.
A simple example, we asked for glasses of water, and she asked if we’d like lemons with it. YES! So she brought a small dish. And like that.
So, two burgers, sides, drinks, $14. I’ll be back. Often. Thanks, Jackie!
From their site: Since 1933, Sheboygan Sausage Company has been crafting a wide array of sausages with all the Old World goodness our customers expect. Our products include natural casing wieners, bratwurst, Italian sausage, summer sausage, little smokies, and braunschweiger.
They make quality products, using old world recipes and is now part of American Foods Group, out of Kansas City.
I stumbled upon the ‘coarse grind’ natural casing wieners, and I’m glad I did. I am a weenie snob, and always delighted to find a quality dog in a casing. Not too many stores stock natural casing hot dogs, as they represent less than 5% of the dogs sold in the U.S.
And the ingredient list for these is a dream: Pork, water, beef, salt, spices. No filler. No corn syrup solids. No vegetable protein. A dog eater’s dream.
If you can find these, buy them. They’ll cost you. Whereas you can find some brands of “hot dogs” (usually with a lot of chicken or turkey as an ingredient) for a buck a pack or so, a package of good natural casing wieners will cost you about a buck per dog. For my money, well worth it.
Sheboygan Sausage Natural Casing Wiener Review
Rarely have I been able to find out so little about a product that I really wanted to share with you – I’m that excited about it. “Lombardi’s” is apparently a small/boutique/artisan sausage maker out of Chicago, which may or may not be owned by a small packer named Roma.
I have to say “may be owned” because I can’t find a reference to that one way or another, but I was able to determine that Lombardi’s is made in the small Roma plant. (Pictured below).
Various business sites list Roma has having sales of less than $750,000 annually, and between 5-10 employees. That’s a labor of love.
Speaking of love, I adore this product, Lombardi’s (Hot) Italian Sausage. Check out the ingredient list: Pork, Water, Salt, Sugar, Spices, Paprika. Wow. Fantastic, huh? Well, I think so.
The flavor is terrific, texture is perfect, and the casing makes for a great snap, if you’re having on a bun, whether you cook on the stove top or grill.
I made half the package like that and bunned them with kraut, and the rest I stripped the casings off of and pinched pieces to dot the top of a home made pizza. Superb. Bravo. Really.
But this company is so small, you’ll probably not be able to share my enthusiasm, unless you’re in the Chicago area and spot the sausages in a local supermarket. I found mine at Woodman’s, a regional chain in Wisconsin and Illinois.
I love these babies.
Lombardis Italian Sausage Review
It required no real ability for the home baker, other than patience, as it requires nearly 24 hours of rising/resting. After that, follow the instructions, and you (most times) a perfect round, crusty loaf, reminiscent (to me) of the French boule.
But the problem with baking from scratch is there are no guarantees. You can follow the instructions of a recipe to a ‘tee’ and still have an abysmal failure. As they say “your results may vary.” Could be dead yeast. Could be your oven temp is off.
But thanks to the fine folks at Krusteaz, now you can bake to impress with ease. They have a newish line of “No Knead” bread mixes, which require only for you to mix in a bowl, let rise and rest a couple hours and bake for around 20 minutes at high heat.
You can a marvelous crusty loaf that will impress your family, date or inlaws. “Oh did you make this?” Yep!
It’s delicious, it’s easy, it’s a terrific value, price wise. Krusteaz makes a big line of mixes, including other breads, bars, cookies, You can check out their website which has a “where to buy” feature.
(The loaf is dusted with flour before baking and has a slit or two in it to let steam escape during it’s hot time – which adds to the ‘crustiness.’
Krusteaz No Knead Bread Mix Review
Believing that depends on who you ask. Culver’s version is to fry the burgers on a flattop and nestle it on a toasted, buttered, bun.
But on the East Coast of the state, in Milwaukee, one will come across Solly’s Grille, which opened in 1936 and purports to be the inventor of the actual “Butter Burger.” Or “Butterburger.”
What the term means at Solly’s is completely different than Culvers. At Solly’s, their patty also starts out on a flattop, and the buns are also toasted, but…wait for it……when the burger gets placed on bun, atop it comes an ice cream scoop size dollop of pure Wisconsin butter, which quickly melts, flavoring the patty, soaking the bun and pooling on the plate.
They say they use 150 pounds + of butter weekly, and I’ve no reason to doubt them.
There are different toppings on tap for burgers, various cheese, bacon, and such, but according to the server, there’s never been a pickle or mayo in house and there never will be.
The full menu includes breakfast. (Yes, you can get a burger during breakfast hours). Sides can be crinkle cut fries, rings, or potato pancakes. (After all, Wisconsin at its heart is very German).
The standard Butterburger is also topped with Solly’s own stewed onions.
There’s a guy in America named George Motz, who is considered by many, far and near, to be America’s Hamburger Expert. Here’s a little video about Solly’s from one of his programs, and introducing the main man at Solly’s these days. (George has a book and a documentary that share the title “Hamburger America.”
You’ll see a million “WOW” reviews of Solly’s online. And I always try to find something cool about every place, every experience, but you know what? This place was a lot better in my imagination that in reality. To me.
The factory produced, frozen patty is nothing special, and the onions were rather overpowering for me. Of course I loved the butter and how it flavored both the bun and meat, but the downside is as it pools on the plate, it soaks the bottom half of the bun and your sandwich can quickly become unmanageable.
Seating is limited to a long counter, and a very few tables, if that influences your decision. Service is hit and miss. And you can expect your multi-layered meal (burger, fries, shake) to not come out in any particular order or proximity to each other. You may have consumed your fries prior to even catching a glimpse of your burger.
The rings I liked. Crispy, a little beer in the batter I suspect, and the waitress “upsold me” on the dipping sauce, which was more than the usual restaurant fare. I’m gonna take a guess it is mayo and Tabasco. Not unpleasant. But I didn’t expect to be charged for it. Oh well. Fries are top-notch as well.
This is a great place to hit for a nostalgic thing if you’re going to Milwaukee. Kind of like hitting the Billy Goat in Chicago. In either case, you’re not going because the food is gonna make you say “WOW OH MAN.”
But it’s fun nevertheless. Two burgers, fries, rings, dipping sauce, one soda, $21.
Name of the town is Bigfoot. No relation to the legendary monster whom we never see, because Noah didn’t let him on the ark. Along with the dinosaurs.
Blink and you’ll miss Bigfoot. There’s a cemetery. A used car dealer. A closed manufacturing facility of some sort, and a “Welcome to Illinois” highway sign. The Bigfoot High School is in Walworth, WI, a few miles north.
Bigfoot is also home (since the mid 1940s) to the Bigfoot Inn, a survivor of a dying breed of restaurants in the Upper Midwest we call “Supper Clubs,” which wikipedia defines as “a dining establishment generally found in the Upper Midwestern states of Wisconsin, Minnesota, Ohio, Michigan, Illinois and Iowa. These establishments typically are located on the edge of town in rural areas.”
Supper clubs became popular during the 1930s and 1940s, and generally feature “simple” menus with somewhat limited offerings featuring “American” cuisine. Menus include dishes such as prime rib, steaks, chicken, and fish. An all-you-can-eat Friday night fish fry is particularly common at Wisconsin supper clubs.
Full meals are quite inclusive, starting with a relish tray, cracker basket or rolls and butters, and entrees generally include soup, salad, starch and vegetable. Some establishments even include dessert.
The Bigfoot Inn is no exception to the aforementioned generalities, but their menu is quite extensive, features daily and nightly specials, and offers an AYCE champagne brunch on Sundays. The establishment is open seven days, has a large, full bar, and video gambling machines.
Spoiler alert. Was I ever impressed! Our server “the guy from Elkhorn,” was informed and attentive without being intrusive. He knew the menu and the area well. He boasted that everything was made from scratch, and after eating (btw, servings are HUGE), I had no reason to doubt his claim. I over ordered, because there were so many good things on the menu.
Started with appetizers of saganaki (flambed cheese, a Chicago thing) and perfect onion rings, large cut, nice breading, mildly seasoned, fried perfectly.
Along with the appetizers came complimentary crackers, rolls, butter, and cheese spread (another geographical thing). Soup? Yes please, and a tale from the server of when he met the actual “Soup Nazi.” Salad, with a wide choice of dressings, and then the entree; they come with vegetables and a choice of many different starches. With my Wienerschnitzel Holstein style, I went with steak fries. Couldn’t finish the steak or the even start on the fries, was too full with the prelims.
Also at the table, perfectly grilled, inch thick pork chops, a huge spud with all the fixins’ brought without asking.
$70 for two dinners, two appetizers, an adult beverage, and worth every nickle. Actually, I think the place is under priced, but don’t tell them.
Will I return? You bet. The bottomless champagne brunch (Sundays only) is around $13! Egad! The Washington Times did an interesting bit on Wisconsin supper clubs. I was recently at another, “Donny’s Girl,” which apparently I didn’t write about. It was out in the sticks, kinda hard to find, but worth the trek.