Fat Sandwich Company

-Drunken Late Nite Eats in Mad City

With this being Halloween weekend and Madison, WI being one of the best places to party on Halloween we head on up there for some scary eats. I was in Madison over the summer and had as always a great night of drinking and eating on my visit. After we visited The Plaza for one of their famous burgers we went over to the Great Dane and had quite a few of their fantastic brews and bada bing before you knew it, we were hungry again.


The Great Dane is one of Mad City's best drinking joints

So after last call we headed back to our hotel just off State st. and I came to see another new place in Madison that wasn't in Mad City when I was there. Located right next to University Inn where The Den used to be back when I was around is a new college eats place called Fat Sandwich Company. It's open late nite and caters to the drunken college crowd in Madison as you can tell from its menu which has what looks to me what are obvious stoners creations everywhere on it.


Drunken Late Night Eats in Madison, WI

Fat Sandwich is basically a ripoff of the famous Rutger's University food stand that serves sandwiches with everything in them called The Fat Darrell. According to it's website they have other locations, also in college towns. I had to try one since it was right next door to our hotel and so I got a Fat Milf which I think was cheesesteak, bacon, cheesesticks, cheese fries and some other stuff thrown in a roll. I also spied a Luther burger on the menu and had to have one. These sandwiches should not be eaten by anyone sober. I don't think they were anything special but if intoxicated they become a little something if your hungry. But its not really all about taste at that point is it?


Fat Milf Sandwich

Now the Luther Burger is a little more respectable and there's no problem with eating one of them when your stoned sober. Although they have also been dubbed a cardiologists worst nightmare. This famous style of burger is said to be named after singer/songwriter Luther Vandross who is a lover of this style which takes a glazed donut which is cut in half and replaces the bun on a bacon cheeseburger. This version was ok but did not do the Luther Burger justice.


bacon cheeseburger served on a glazed donut aka a Luther Burger

Well I didn't wake up feeling like a million bucks to say the very least. I wouldn't go out of my way to eat at one these places and unless I'm drinking late into the night in a college town somewhere I doubt I'll ever be back to one. But is was a filling late nite meal and some would say horrifying. Happy Halloween to all and if your going to drink a bunch and make a fool of yourself, make sure you don't drive. Holladay.


Fits in well in Wisconsin

Fat Sandwich Company
555 State Street
Madison, WI 53703
(608) 819-8118

The Plaza Tavern

-Got beef?
The Burgers of Wisconsin

Its that time of the year, football season is officially here. So today we head North to Madison, WI one of my favorite places to chill in the country. I think Fall is the best time of the year to visit Wisconsin's state capitol and one of the best college towns in America. One of the reasons Fall is so desirable is its a great time of the year weather wise for the area and with students in session its very lively and on Saturdays when the Badgers are playing its a great time. I was recently in Madison late Summer and stopped on in at the world famous Plaza Tavern for one of their famous Plaza burgers.


Madison, WI

The Plaza Tavern is a bar located just off State street on north Henry that serves many people in Madison's favorite burger which is named The Plazaburger. Many generations of UW graduates and lots of current students spent many nights at The Plaza which has remained pretty much the same. The famous burger was created in 1964 and there's been over two million sold since. Its a burger that's been mentioned when talking the best burger in Madison for a couple decades now.


The Plaza Burger

I only had a Plazaburger a number of times even though I lived in Madison for four years but that was more so because I didn't really drink there. The Plazaburger is a great burger after a few cold ones and everything you would expect a burger from a Wisconsin tavern to be. They cook a fresh pre-formed patty on the griddle which is in plain view for patrons sitting at the end of the bar. The thing that makes these burgers stand out is the secret sauce used on them which I think is just kicked up ranch dressing but it makes the burger what it is. They top that off with some cheese and put it on a wheat bun (I guess to feel healthy) and are served with some pickles on the side. I liked them then and still do now. The burger hasn't changed a bit since my last one there a few years back. Amen to that.


The insides

The Plaza Tavern
319 North Henry Street
Madison, WI 53703-2018
(608) 255-6592
Website

New Orleans Take-out

Grubbing in Madison
-Where the locals, students, politicians, hippies & everyone else eats.

College is back in session and football season is about to begin. Where in the world do I start when it comes to the celebrated city of Madison? the great state of Wisconsin's capitol, a Big Ten fixture and another amazing eating city for both meat and veggie lovers. I was lucky enough to spend a few years drinking in Madison during both the Wisconsin winters that sucked-but you drank to get through them and then the summers when the city turned into a whole different vibe. I still cant decide which one I like more but both made Madison the best little city in America and the best college town anywhere.

If you want to be considered an amazing college town you better have a few things down pat. Not only is Madison a city that boasts more bars per capita than anywhere and a great drinking town but its also has the best eats of any college town around. I will argue that with anyone who think they know of a better one. So with that here is the first of many into the Madison eats section here on chibbqking.


State St. on a midsummer's night (Photo by: Cool Town Studios)

Well I got back up to Madison for the first time in a year or so this past weekend for a bachelor party and although I didn't have my camera on me half the time (cameras aren't allowed in all places we were headed too) I was reminded of a few things. A few of which I will share with you today. I said it before and I'll say it again-there is nothing close to as good as New Orleans Takeout as far as Creole food goes here in Chicago. Its the real deal. Owner John Roussos might as well be born and bred and serving Creole food to the people of New Orleans because it is that authentic. However he is actually a native New Yorker who spent most of the 70's learning the French inspired cuisine in New Orleans and now going on 20+ years has been serving his recipes in Madison, Wisconsin. Make sense?


My favorite eating spot in Mad City...bar none

NOTO has two locations one is next to the popular Mickie's Dairy Bar near the football stadium and one on Fordem ave just off Johnson (about 10 mins from downtown) and I always liked the original more for the feel and food. But I cant really say there's much of a difference since both places are spot on. As far as the menu items it includes all the Creole classics. The cuisine is native to New Orleans and French inspired with roots tracing back to African, Spanish and Italian. I seriously like it all including the daily specials. Click here for the menu. On my most recent trip back to Mad I only made it to NOTO once and was not happy. I will get back there soon but here is a look into what I had. I would say I ate here three times a week when I was in Madison.


The spot on Fordem has the feel of a local NO restaurant and is loved by all

Everything pictured was amazing as are the sides of French or corn bread that come with each order. Each order seen is actually a small order with two sizes being available. The price is right and the food is great. I'm glad to say that spot that I ate at most during my college days didn't turn out to be some crap I just liked b/c it was cheap, they delivered and tasted good when stoned.


Red Beans & Rice with Sausage


Crabcake with remoulade


Fried Oyster Po'Boy best sandwich in Madison and the best Po Boy outside NOLA


Deb's Barbecued Shrimp


Crawfish etouffee


Mardi Gras Combo (Jambalaya, Red Beans & Rice, Shrimp Creole)

My only regret was upon walking out I saw a couple young guys chowing down some fried wings. They are masters of the golden frying process and these smelled and looked so, so good that I was pissed I never tried them before. Next time. Its impossible to pick a favorite dish so I wont but these were my regular ordered items when I ate there often. New Orleans Takeout is celebrating its 20th anniversary and I cant wait to get back. If your a student or have students at Wisco then make sure you try this place out-its slap your mama good. EAT MO' BETTAH!


Happy 20th anniversary to New Orleans Takeout (order poster here)

I hope you'll check back often to scope out my other favorite eating spots in Mad City. Wont you come on the block with me? If it was around five years ago and way before I was there then trust me I have been. Since you know I know my way around Wisconsin. See ya next time on Sconnie eats from a Windy City Citizen.

New Orleans Takeout
1920 Fordem Ave
Madison, WI 53704-4606
(608) 241-6655
2 locations
Website

Cookin' Cajun in Chicago

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

One of the best parts about the USA to me is the regional eating from coast to coast from the border towns of Canada to the Mexico border. There are so many different types of food specialties across all 50 states as well as specific cuisine's that originated from the family's who relocated to America and used the areas produce and resources to make food unique to that region. One of the best culinary experiences in the USA is the Cajun & Creole cuisine of Louisiana.

I love Cajun food and on a trip to New Orleans right before the hurricane I learned how much I love food travel. I haven't been on a trip since that did not revolve around food in some way or another since. When I lived in Madison I had weekly visits to New Orleans Takeout which is one of Madison's best restaurants for good eats. We don't really have anything in Chicago close to as good as NOTO let alone the real deal down south. So when this is the case I just do it myself. My goal is to become a better than good Cajun cook. Nothing is quite as fragrant as the aroma of Cajun cooking on a cold Sunday afternoon while watching football.


KingT's Cajun wangs (recipe coming soon)

First thing your going to want to do is make your own hot sauce for the all the meals you make in the future. Here is a Tabasco style sauce I created with a batch of fresh grown hot peppers from Uncle Gary. You can use any type of hot red peppers that you can come across.

Uncle Gary's Hot Peppers Hot Sauce (makes about 6 cups)

2 lb's of red chili peppers
2-3 cups of Borinquen homemade vinegar or regular white
half on an onion chopped down
3 garlic cloves
Cajun seasoning

Combine the chile's, garlic, onions and the vinegar so that everything is just covered in a saucepan and heat.



Stir in the salt and seasoning and simmer for 5 minutes. Remove from the heat, cool, and place in a blender.

Puree until smooth and place in a glass jar and allow to steep for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.


KingT's Tabasco style hot sauce

The sauce came out a spicy bright orange very thin sauce that I cant stop using on everything I eat now. Its not super hot so don't be scared to make yourself a batch. Just don't be surprised when your addicted to it. I already know that this sauce would make a great buffalo sauce coating for wings so Ill be trying those soon.

New Orleans Take Out (two locations)

1920 Fordem Ave

Madison, WI 53704

(608) 241-6655

PelMeni

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

This next topic is going to be a painful one to some and an enlightenment to others. Anybody that has ever spent time in Madison, WI should have an idea of what PelMeni is (click link for info). There are mentions throughout the 'net about an old dumpling shack located on State St. in Madison, Wisconsin that goes/went by the name Pelmeni. Its a shame because my buddy who owned half was forced out and they were bought out and switched to pre-made dumplings and eventually from what I hear it is now closed due to its fall in quality.

Thats right, Pelmeni-Madison is closed. Gone is the small storefront where they offered pelmeni in two ways, meat and potato, done two ways, traditional (lots of butter and sour cream) and their version which is vinegar, curry powder, hot sauce and cilantro. I always ordered a large($7) half and half done their way. Pelmeni was one of Madison's gem's, one of those places that you just couldn't find anywhere else. It was perfect for the frigid winter months. Pelmeni is a Siberian winter time snack, perfect in the fall and winter. It is a great late night eat to soak up all that booze which is why the marriage between it and Madison seemed so special.

Well its pretty often that I have fiendish cravings for Pel-Meni's original Pel-Meni and when I get around to finding frozen beef pel-meni, I usually buy some, but I rarely see it outside the Eastern European markets in Skokie, IL. I recently found some at the Treasure Island in Lincoln Park. It was a familiar brand called "Smilgas" European dumpling's. So I picked up a package of the beef and got to work on this oh so easy exotic tasting creation. In honor of Halloween this past weekend and the best place to celebrate it...Madison, WI.

Paul from Madison via Anchorage's Russian Dumpling's: Pelmeni
(serve's 2)

1-16 oz. package of frozen beef filled Russian Dumplings (you could also use potato, great for Vegans or or use a combo of both)
1-2 TBLS of Vinegar
Hot sauce such as Smokin' Joe's or any Louisiana brand (add as much as you want)
1-3 TSP of curry powder
Chunk of cilantro chopped down finely
big scoop of sour cream and some butter

Note: the spice/cilantro and vinegar is the amount for each bowl. A 16 0z single package will serve two, so add the amount above to each individual serving in the bowl when making them.

The only thing I do different than Pel Meni did was I fry them in butter after boiling them. Take a non stick pan and melt some butter on low heat when dumplings are almost done boiling.

Just follow the packages cooking instructions and when they are cooked thru take them out with a pasta strainer and throw a slice of butter on them. Throw the dumplings in the frying pan and cook until blistered, making sure they dont stick by moving them around often.

Note: I like to boil them even a little longer than they suggest so they are really hot when they come out of the water and go into the pan.


take out after about 20 minutes when they have risen to the top


getting crispy in the butter

When done place them in a bowl and pour the vinegar over them and toss it so they get coated. Sprinkle the top with the curry powder then pour hot sauce all over the top and side and sprinkle with cilantro. Use sour cream to dip them in. One of my favorite recipes, when you want these you just have to have them. If you've been to PelMeni in Madison, tell me these aren't as good or better, they are fried in butter! Thanks Paul. To all my peops from Madison living out east, you should be able to find frozen pelmeni in NYC and other heavily populated eastern Euro areas.


Indulge

I think that the Alaskan location is still open in Alaska. No website but I was told "The Juneau Pelmeni shop is the original. They have two others, one in Madison, WI and one in Bellingham, WA." So there you go. Madison location is closed. But now you can have them everywhere. I hope that Paul and his buddies can get back on their feet and if by any miracle they come across this...Lets chat.

Treasure Island
2121 N Clybourn Ave
(between Lakewood Ave & Wayne Ave)
Chicago, IL 60614
(773) 880-8880
http://smilgadumplings.com/