Chicago Visit & Merritt Family Clam Bake

Mr. Theodore Whelan Wallace Merritt

What better way to kick off a blogging hiatus then with a summer clam bake blog entry.  I went to Chicago to visit some amazing friends (and meet for the first time Mr. Teddy Merritt - who I have fallen head over heals for) and to partake in the Merritt Family Clam Bake activities.  The potluck style clam bake was perfection in everything from the company to the newly planted flowers to the table cloths to the amazingly prepared food.

Catherine and Ian could teach Ina Garten a little something about entertaining.  Beautiful hanging paper lanterns, brightly colored umbrellas, April Cornell table cloths and napkins - mismatching in the most perfect way, candles, flowers, etc...

Dark and Stormy

Guests were greeted with the house drink, a dark and stormy (recipe: approximately 2 ounces of Gosling's or other dark rum, approximately 5 ounces of ginger beer, a shake of bitters, and a squeeze of lime) - which of course was approximated by the size of the mason jars that Catherine found in the basement adding a perfect touch to the rustic and relaxing dinner feel.  I personally think the straws add a little something to the Dark and Stormy experience.

Cheese Plate (always a good idea)

There was an assortment of delicious cheeses from a local Lincoln Square wine / cheese store, including a smokey blue cheese that was dreamy.  There were some delicious starters brought by guests including various takes on the devil egg.

Dinner included a
gazpacho (serves 8-10)
recipe:
5 medium ripe beefsteak tomatoes (cored and cut into into small dice),
3 medium red bell peppers (cored, seeded and cut into a small dice)
3 large cucumbers one peeled and the others with skin seeded and cut into small dice)
1 sweet vidalia onion, cut into small dice
4 cloves of garlic, minced
sea salt to talste
1/3 cup cherry (or to taste)
ground black pepper
7 cups of tomato juice
1 tsp. hot pepper sauce (or to taste)

Combine all ingredients (except tomato juice) in a food processor  and pulse to allow flavors to mesh until diced and juicy.  Stir in tomato juice and let sit for 4 hours or up to 24 hours - the longer the soup sits the more flavorful it becomes... Serve cold - with a single ice cup in each serving ... even my lovely non-gazpacho loving friend, ate all his soup- success!

Impromptu Tree Purchase

mozzarella and tomato salad: (very simple and delicious salad - esp. when the summer tomatoes are available).  Serves 4-6
4 medium, very ripe tomatoes, cored and cut into slices 1/4 inch thick
1 lb. fresh mozarella cheese, cut into slices 1/4 in thick
2 Tablespoons roughly chopped basil leaves
1/4 tsp. sea salt
a few grinds from your pepper mill
1/4 cup extra virgil olive oil

Layer tomatoes & mozzarella alternately and in concentric circles on a platter.  Sprinkle with basil, salt and pepper and drizzle with Extra Virgin Olive Oil.  Allow flavors to marinate for 5-10 minutes.   Serve room temperature.

Clambake:
2 lbs. little necks or cherrystones
2 lbs. mussels, scrubbed and debeared
1 lb. kielbasa (sliced into 1/3 inch rounds)
1 lb. new or red potatoes, cut into 1 inch pieces
4 medium ears of corn, sil and all but the last layer of husks removed
2 live lobsters
1 stick of butter
4 leeks, sliced thinly only white parts
2 onions, small diced
1/2 a bottle of white wine

Place the clams and mussels on a large piece of cheesecloth and tie the ends together to secure.  In a 12-quart heavy bottomed stockpot, melt the butter, and cook the onion, leeks and potatoes until onion and leeks are softened.  layer the kiebasa, clams and mussels, potatoes, corn and lobsters one on top of the other.  Add the wine.  Cover with the lid and and place over high heat.  Cook until the potatoes are tender and be easily pierced with a fork and lobsters are bright red (17-20 minutes).  Place on a platter and serve!

 The food was amazing as was the wine selection but even more impressive was the group of people.  Catherine and Ian brought together a group of 15 or so people, most of whom didn't know each other well, but who meshed easily.  It was a memorable evening to say the least.  

The last time I visited Chicago, plans of Millennium Park were underway, so this visit (years later) I enjoyed the amazing park that Chicago now has to offer.

I was equally impressed with all of the food I ate in Lincoln Square - from a breakfast quiche and ice coffee at The Grind to wine and cheese at Fork to one of the most delicious dinners I have had at Due Lire.  At Due Lire, Catherine and I indulged in deliciousness - the type of meal that you look at the person across from you to make certain that they are enjoying everything as much as you are.  Due Lire boasts, "fresh, simple flavors, and quality ingredients" and they follow through.

We started with a lightly fried calamari, lemon slices, capers & sage leaves with a chili aoili dipping sauce - amazing - the fried lemons, capers and sage made this a completely unique take on the traditional fried calamari. We then feasted a salad of beets, frisee, almonds and manchego cheese - equally delicious.  The real show stoppers in my mind were the gnocchi with bolognese (which may seem overly simple, but burst with amazing flavor) and the crescenza cheese fritters set atop an AMAZING duck ragu - this is the first time I loved duck - the gooey fried cheese with the slowly cooked tender duck, forced me to close my eyes to appreciate every bit of flavor that danced on my tongue.  We had some lemoncello  (compliments of the owner) and a tiramisu.  Catherine and I walked home with our bellies perfectly full of delicious wine and food.  I cannot speak more highly of this restaurant (or the dinner companion)- if you are in Chicago, head over to Lincoln Square and try out this restaurant.

Chicago is one of my favorite cities to visit, the type of place where when I'm sitting in the airport heading back to Brooklyn, I wonder why I haven't lived there yet.