Archive for the ‘Sausage’ Category
His name was John Spallaci, and he moved to Minneapolis from Italy, bringing his special family pizza recipe with him. In 1953, he opened Spallaci’s Pizza (pictured left) in North Minneapolis, and in 1961, sold the business and recipe to Eddie and Mamie Peck. Cranking out quality pies was a high priority for the new owners, so they ground their own sausage and mixed their own sauce in house, as well as making fresh dough daily. Those processes won them a lot of loyal customers, so when the new Interstate 94 came plowing through the neighborhood in the early 70s, Eddie and Mamie stayed on the north side of the city and set up their new operation overlooking the Mississippi, in the heart of the old railroad yards, and the customers followed in droves.
In an homage to the history of the neighborhood, the Peck’s new restaurant took on a railroad theme, including seating in box cars.
In the early 70s, the first time I lived in the Twin Cities, the original location of Broadway was one of my ‘go-to’ places. Today they have more than a dozen locations, are opening more corporate stores and franchising.
In addition to pizza, they have wings, sandwiches and plate dinners, and they still make the sausage, sauce and dough in house. Our Minnesota reporter Kawika stopped in the Champlain, Minnesota location, for a sausage/pepperoni, half olive/half mushroom recently, and said it was (to his delight) one of the thinnest cracker crusts he’d ever encountered, and Minnesota is bereft with thin crust choices.
He took a feigned exception to the advertised special of an Hawaiian pizza, having lived in the 50th state for years; apparently to the authentically inclined, the ‘real’ Hawaiian has to have peanut butter as one of the toppings, and certainly not “jalapeno bacon.” No damage done, hower.
The bar portion of the restaurant was hopping at 11 P on a Saturday nite, and most locations serve food til late.
Broadway Pizza Review
I like sausage gravy. I’m not terribly fond of biscuits, but will have them on occasion, seldom if ever, make them at home. I’ve tried a mess o’ prepared gravies, canned, powdered, frozen, including Odom’s Tennessee Pride Sausage Gravy. Most of the frozen brands (these, Jimmy Dean, Bob Evans) sell for slightly more than a buck.
Today I stumbled across “Larry the Cable Guy’s” version, which was, in fact, at the Dollar Tree, and unlike the other brands, is complete, in that it comes with biscuits. It’s a heat and eat microwavable product, and the instructions follow the same rules as many of these types of eats, meaning heat, stir, heat, let sit.
I did all that. The finished product is pictured below, plated (I added the pepper). Verdict? Really not all that bad, unless you are on a restricted diet (it has a gaggle of sodium and carbs). Downside? A couple. Uneven heating even with a carousel microwave meant that one biscuit was soft and ‘flaky’ and the other was hard as a rock and couldn’t be cut even with a steak knife.
Also, if you shopping for very inexpensive foods, be prepared for the manufacturer to have made some sacrifice in the process, and one of the drawbacks of Larry’s Biscuits and Gravy is the packaging is very flimsy, and if you’re not careful, may result in spillage or burns. I would suggest you put the whole package on a plate before heating.
For some (unknown to me) reason, most of Larry’s products are manufactured by contract companies in Minnesota. The gravy is made by the company formerly known as Jeno’s, from Duluth (pizza rolls, Michelinas).
Now I see Bob Evan’s has a sausage dispenser for C stores (pictured up top). That’s what I need for MY kitchen!
larry the cable guy biscuits and gravy Review
We’ve previously taken a look at the burgers at the Spot Bar inside Incline Station in Duluth. The sports bar/bowling complex offers indoor recreatin as well as typical pub fare.
A group pizza party sampled a buffet of pizzas, with nice stretchy cheese, flavorful pepperoni and sauce. The crusts seem to have the texture of pre-mades, but were enjoyed overall by all in attendance.
Incline Station Review
Jimano’s is a mini-chain based out of suburban Chicago; they started in 1997, have about a dozen locations and have started franchising. Their first Denver, CO location was named the best pizza in the city by a local television station after only four months of operation. They have the requisite Chicago accompaniments on the menu, including Italian beef and other sandwiches, hot appetizers, salads, ribs, and pasta. They offer both dine in and delivery, catering, and most locations offer online ordering. They have their own app to facility your order.
They state that they have a commitment to using the highest quality ingredients. They offer a daily special which is quite economical – for instance on Monday you can get a 16″ pie with up to five toppings for $16.99, and that can result in a savings of 25% or more.
I took advantage of the Monday special, stopped in a store, ordered, and waited 10 minutes or so for the pie to be done. The store employs a ‘carousel’ type oven, which I had heard of, but not seen. With multiple decks revolving like a ferris wheel, running off gas or electricity, carousels let you pack a whole lot of baking capacity into a small footprint.
Jimano’s thin crust pie was great. The cracker thin crust has a hint of cornmeal, the pork sausage was very flavorful, the sauce was not overpowering, and the cheese in a unique blend. A heavy dose of herbs finishes off the pie.
If I lived in the Chicago area, Jimano’s would be one of my regular go-to pizzas, for sure. Locator. Menu below (click on for larger image).
Officially, the name is New Orleans Jazz and Heritage Fest, and it’s a 10 day musical celebration held each April and May at the New Orleans fairgrounds (race track) and other venues around town.
Now in its 45th year, the fest attracts musical acts and fans from around the world – samples of nearly all musical genres in addition to jazz, and presents dozens of acts daily spread across a number of outdoor stages. Sets run between 45-90 minutes with little time for band changes.
In addition to local favorites, the fest is chock-a-block full of international headliners, attendees this year can catch Keith Urban, John Legend, the Who, Jimmy Cliff, Robert Cray, Tony Bennett, Lady Gaga, Jimmy Buffet, Beausoleil, Chicago, Elton John, Dr. John, Buddy Guy, and many, many more.
The music is great, a chance to see so much talent in a relatively small venue, back to back. But for some of us, it should be called “New Orleans Food Fest” as it’s a chance for local restaurants and chefs to show off the masterpieces, which are sold in booths around the fairgrounds.
Some of the more popular options are the local favorite sandwich muffaletta, crawfish bread, crawfish, poboys, pralines, fried catfish and shrimp, alligator sausage, meat pies, beignets, and more. All fabulous.
If you ever craved a music / food orgy, surrounded by 50,000 other revelers for fun in the sun, put Jazz Fest on your calendar for next year. Music line ups are announced in January.
New Orleans Jazz Fest
I was visiting a friend, and her command cooking request was for me to whip up a pot of gumbo, eat some now, freeze some individual servings, and I’m always delighted when people ask me to cook for them. Validation. I remember the first time recognition really happened, we were hosting a dinner party in Paris, and a stranger walked up to me and asked “did you make the mayonnaise?” Be still….
Anyway, my pal doesn’t live in an area with easy access to true Louisiana ingredients, so the closest we could come to traditional Andouille was Aidell’s “Cajun Style” Andouille.
Aidell’s has been around for about thirty years, started by a chef, primarily chicken sausages at the time, but a full line now, under the ownership of Hillshire, which recently was purchased by Tyson.
The ingredients list is straightforward: PORK, WATER, SALT, SPICES (INCLUDING RED,WHITE AND BLACK PEPPER), GARLIC, SUGAR, PAPRIKA, CELERY POWDER AND DEHYDRATED ONION.
“Celery powder” (or juice) is being used by manufacturers for flavoring and preserving, as a substitute for MSG. It has a little bit of naturally occuring nitrate in it.
These sausages are smoked, and thus pre-cooked. You can heat and eat in whichever method your prefer. I like charring them a bit in a cast iron skillet, adds to the illusion of having a natural casing. (Tho these do have a nice snap).
The ‘heat factor’ is minimum, you can taste the smoke and the celery. It’s a slightly coarse grind (pictured) much more appealing than andouille in France. Trust me on that one and never order it. You can find Aidells near you with their locator, or order online from their site.
Aidells andouille Sausage Review
As in any major metropolitan area, one has a multitude of breakfast choices in Chicago and its environs. An awful lot of the eateries are owned, or were started by Greeks, so it’s not unusual to see a co-mingling of Greek and American cuisines, regardless of the time of day. To wit: “scrambled eggs with gyro meat.” I’ve been to my fare share.
I hadn’t tried the Olympic, and locals talk about it, so off I went, and it was Sunday morning, and it was either suffer in silence a lengthy wait for a table or booth, or be seated immediately at the counter, which I don’t mind, there are always interesting things to observe.
Chicken Fried Steak was on special, and I’ve reviewed the dish in a lot of different locations, so I plunged in here, adding two over easy, rye toast, and crispy hash browns. I don’t know why I bother getting potatoes, I never eat them. But since they are included in most breakfast plates, they might as well put them in front of me for presentation sake.
At the Olympic, an ample amount of sausage gravy (quite peppery) covered the “steak,” which tasted like any mass production CFS anywhere. Eggs and taters were done to order, toast could have used more butter. Yes, I could have asked.
Service was quick and thorough. Two breakfasts, two coffees, $21 plus gratuity.
Will I go back? Probably.
Cafe Olympic Review
Lou Malnati, and his father Rudy, managed Pizzeria Uno, one of the first outlets for “Chicago Deep Dish” pizza. Although Uno (now Uno Chicago Grill) claims to have invented the pie, local food historians give the credit to Rudy.
Lou and his wife Jean opened the first Lou Malnati’s in 1971, in the Chicago suburb of Lincolnwood. The rest is history, and the company now boasts 40 shops in the Chicago area and ships frozen pizzas nationwide.
The main difference between “Chicago deep dish” and similar pies in other parts of the country, is that in Chicago, the tomato sauce goes on top; many restaurants that offer a deep dish sausage pack the bottom of the crust with a blanket of cheese, then the sausage (or whatever you choose) and then the sauce.
I reviewed Gino’s frozen a couple years ago, and another Chicago deep dish, Edwardos, so a follow up with Malnati’s seems like a good idea. Baking instructions call for 425 and 35-40 minutes for the sausage pie. There’s a slight variance in the directions than you (we) are probably use to: “remove pizza from pan, wipe off any condensation that has formed, lightly oil pan (I used spray) and return pie to pan prior to placing in oven.”
After 40 minutes, I took this beauty out. In appearance, it closely resembles its restaurant cousin. It’s about 1 1/2″ deep, 9″ across, and weighs 24 ounces. I paid $12.99, ( @ .54 ounce) which is probably more that you will see it most groceries, I was in an “up market” store. At a Malnati’s restaurant, the same pie will set you back about the same amount. A large sausage goes for $20.25 at the time of this posting.
I’m really pleased with the end result; this is one of the more flavorful frozen pizzas I have encountered. Many people don’t understand that a “Chicago deep dish” is a THIN crust pizza, and is deep due to the ingredients. The crust was appropriately crispy, the cheese has really nice “pull,” the pie is wall to wall with the sausage, and the (chunky) tomato ‘sauce’ just pops with flavor.
When you look at the ingredient list, there aren’t any of those words you can’t pronounce or have no idea what they are. Example, the sausage is pork, salt, and spices. I’d do it again.
According to the packaging, these pies are made at USDA factory number 18498, at 3054 S. Kildare Ave., Chicago, which is apparently owned and operated by Home Run Inn pizza for their frozen pie operation. (factory pics below) HRI makes one of my favorite frozen thin crust pizzas.
If you’re rolling into Chicagoland, and want to hit a Malnati’s restaurant, you’ll find them here (note, some locations are carryout/delivery only).
Lou Malnatis Frozen Pizza Review
Yet another Upper Midwest frozen “tavern pizza,” Halftime was launched out of a popular rural bar an hour NW of Chicago. If you’re a regular reader here, you know how much I admire small business owners, and guys like this, trying to enter a very crowded field, with (presumably) a marketing budget that can’t possibly compete in the space, well you have to give them an “E” for effort, and wish them the best of luck.
The package boasts include “made by hand” and “The Official Pizza of Brookfield Zoo.” (If you’ve never been to Brookfield, it’s worth a trip). Ingredients are pretty straightforward, except there’s that dreaded corn syrup derivative, which I hate seeing in any product.
Instructions call for middle shelf, 450, 12-15 minutes. On a cookie sheet if you prefer a softer crust.
I checked at the 12 minute mark, and opted for another minute. On the plus side, I liked the larger chunks of hand-pulled Italian sausage, and the very thin crust is cracker crunchy. The sausage could use more flavor (for my taste, only), and the sauce is very strongly flavored. Cheese is adequate, but more would be nice.
The pies sell for $12 + at the bar, have a suggested retail price of $10 at the grocer, I paid $7.99 on sale. At a $10 price point, these guys are competing in the upper range of frozen pizzas, and they are in for a tough fight. As a smaller manufacturer, lacking the economies of scale, purchasing, and automation, their price probably reflects the minimum number to make a profit.
But for me, the taste, texture and ingredients are more reminiscent of a pie in the ‘value range’ of frozen pizzas, competing with brands like Tony’s, Tombstone and the like, but of course, those brands pricing is considerably less.
The pies are made in McHenry, IL at USDA est 51161, located at 4025 W. Main Street, and pictured below, if Google maps is accurate. Locator.
Halftime Pizza Review
Sherman, set the wayback machine for the early 1940s, Springfield, Illinois, Land O’ Lincoln, the horseshoe sandwich, and purported by many to be the birthplace of the deep fried corn dog. Others claim the honor should be awarded to other concerns, like the Pronto Pup Company of Portland, Oregon. The U.S. Patent office has a completely different version of the origin. No matter. If you like them, you’ll pick them up most anywhere; the late Mrs BurgerDogBoy was a big fan, but it was probably due more to the size and shape than the taste and texture.
Me? I can take them or leave them, but I’ll nearly always stop at a restaurant on old Route 66, and Cozy Dog has that distinction.
Feeling a might peckish, I stopped in for a burger and fries, with a pork tenderloin on the side. If you’re not familiar with tenderloins, they are pretty much the exclusive territory of Iowa, Illinois, and Indiana, and are made up of a boneless pork chop, smashed into a flattened, oversized ‘patty,’, breaded and deep fried.
From time to time, one runs into restaurants that vie for having the largest tenderloin compared to bun ratio.
The tenderloin was adequate, tho most likely not made in-house, the fresh ground burger was great, and the fries tasty. I like any place that has a condiment bar, and the Cozy’s was dandy.
Finished the grub, and hit the road again, southbound on I-55 for another adventure. The Cozy Dog was a perfect place to stop, as today was “National Something on a Stick Day.” No fooling.
Bonus? It’s on old Route 66 and chock-a-block full of memorabilia to amuse you.
Cozy Dog’s full menu.
Cozy Dog Review