Weekend Updates

Back to my weekend specials. So not to knock my fish supply company, not their fault, but red mullet is not available this week, at least for me. So I am rebounding with super fresh wild striped bass. So fresh I just got done gutting and cleaning the fish! It's lightly sauteed and perched atop a fluffy bed of roasted corn pudding with a garnish of fresh pumpkin seed pesto. Delish! And as for that wild boar tenderloin...it's wrapped in fresh squash, zucchini, peppers and onions and then slow roasted in the oven. We slice it and serve it with caramelized onion mashed potatoes and a Bordelaise sauce. The mussels are fresh as always and steamed with garlic, white wine and a touch of cream. For dessert how about a warm pumpkin bread pudding with cool cinnamon creme anglaise sauce, it's sinfully good and fills that holiday void that only presents and comfort food can accomplish. A heads up for Saturday, big game in town and you know the place to be...Bluestone!

October 29

Greetings follower! It's beginning to look a lot like...well, it looks like fall is here quite frankly. In the traditional of last years festivities, I am going to feature some frighteningly good specials this weekend. And along with our new fall/winter menu items there will be plenty of belly pleasing delights. Consider this, a delicate fillet of red mullet lightly sauteed and paired with a creamy roasted corn pudding, and pumpkin seed pesto. How about that wild game? You say. Well how about wild boar tenderloins wrapped in vegetables and served over buttery mashed potatoes laced with caramelized onions and grilled Swiss chard with a blackberry demi-glace. I'm getting hungry! A warm pumpkin bread pudding with cinnamon cream sauce sounds like a nice finish. Don't forget there will be mussels with garlic and cream and few surprises as well. Don't be afraid...to make Bluestone a destination this weekend!

New Stuff at Bluestone!

Hello blog followers! I have spent the last couple weeks working on our Fall/Winter Menu and we are going to premier it this weekend. Some of the more warm weather items are coming off and more belly warming comfort foods are going on. Plus a few tweaks here and there. For starters the slow cooked pot roast is back, cooked in black vinegar and served over buttery mashed potatoes with green beans and caramelized onion gravy. And make way for a new classic, beef wellington. Tender beef and mushroom pate are baked into a flaky, rich crust until golden brown. Plus home made potato gnocchi sauteed crispy with roasted eggplant and mushrooms, drizzled with bourbon syrup...yum!
Also we have redone some of our more popular dishes and made them even better. A new and improved Caesar dressing in our salad, newly designed nachos with marinated chicken, steak or pork, and wait until you try our improved recipe for the French onion soup! That's just a few of the many changes we have in store for the long, cold winter ahead and the many ways to stay warm and keep your tummy happy. With a few specials thrown in the mix it's going to be a great weekend to come join us at Bluestone.

Chef Michael

Sunday Night Specials

It's a beautiful fall day and it's gonna be a great night, to come into Bluestone and watch some football, have a drink and get some great food.
I may have hit the ceiling with my last wild game burger. Duck did not have the effect I was hoping for. But fear not! I turned those juicy flavorful burgers into a delicious Bolognese sauce. Oh it's just so good I'm foaming at the mouth as I write about it. Now what to do with all this scrumptiousness? To even my own surprise I am going to pour the Bolognese over our already perfect steamed mussels and serve it all up with toasted garlic bread, for sopping up all the juices. It's gonna be great! The last day for the skate wing is tonight so if you haven't tried it and still want to this is the last chance for a while. The specials in full are posted below so keep reading and thanks for checking in!

Chef Michael

~Steamed Mussels with Duck Bolognese and Garlic Toast
~Broiled Whitefish with Mustard-Garlic Crust over Buttery Mashed Potatoes and Sauteed Green Beans
~Pan Fried Pork Cutlet over Sweet Potato Hash with Maple-Chili Sauce
~Sauteed Skate Wing with Root Vegetables & Mushroom-Garlic Sauce

Game Day(in the evening)

I am so happy that my short ribs sold out last night! What a great reception that dish had, I couldn't believe they were gone by 7:30. For those who may have been afraid to try the skate wing, if you will allow me to attempt a brief description for I fear the dish may have scared off some fish lovers. The skate is a cartilaginous fish of the ray family, like sting ray or manta ray, meaning it has cartilage instead of bones. The meat is taken from the "wing" of the fish where most of it's muscle is located. While not what we humans consider an attractive creature it is non poisonous and has become quite a treasure. The skate requires careful handling as it begins to develop an ammonia like aroma only a couple days out of the water. To thwart this, skate should be bought fresh, cleaned immediately and then soaked in buttermilk. The milk should be changed daily and the fish should not be kept more than 3 or 4 days. The reward for this patient treatment is delicate, full flavored flesh that saute's beautifully. Many chefs pair skate with something acidic to counter it's oceanic bouquet. I only keep my fish for 2 days and rarely buy more than I need so I chose to balance the fish with earthy vegetables and garlic. Here is my recipe for Skate with Root Vegetables and Mushroom-Garlic Sauce, for 2

1 whole skate(when buying skate you can ask for it in weight also. The fish has 2 wings with a fillet on both sides. Approximately 10 ounces will be adequate)
1 cup buttermilk
1/4 cup flour
1 tbs. canola oil or pomace oil

4 oz. parsnips(peeled and chopped)
4 oz. rutabaga(peeled and chopped)
2 oz. butter
2-3 oz. heavy cream
salt and fresh black pepper

1 tsp. minced garlic
pinch or crushed chili flakes
pinch of chopped thyme
1 tbs. butter
1 cup chicken broth
1/2 cup chopped mushrooms(I like portobellas but any mushroom will work!)

8 or 10 baby carrots or carrot stick from any carrot 1/4 inch cut and 2-3 inches long

It is a good idea to give your skate a buttermilk bath even when it is fresh from the butcher. Let it soak for an hour if you can.
First thing is to deal with the root vegetables to make a mash. After peeling and chopping the parsnip and rutabaga pop them into boiling salted water until easily pierced with a knife. Strain when ready and then lay the veggies onto a lightly oiled (olive oil is good) sheet pan. Pop them in a 400 oven for 15 or 20 minutes to dry them out, this will make your finished product less watery and more rich. I like to use a food processor to do my mashing. Add the butter first then pile the vegetables on top pulse a few times then add the cream and let it go for 4 or 5 minutes. Season to taste and set this aside. This is a good time to get the carrots going. Your oven should still be on so use the same sheet pan you used to dry the parsnips and rutabaga. Lay the carrots out evenly and drizzle with olive oil and salt & pepper. Toss them in the oven and don't give it another thought until you are ready for them.
Take your fish fillets out and gently rinse them with cold water. Pat dry with paper towels and season with salt and fresh black pepper. Heat a saute pan over medium high until a drop of water dances about before evaporating. Dredge the fillets in flour on both sides and shake off the excess. Add oil to pan and swirl it around a bit. Place the fillets in the pan one at a time away from yourself to avoid getting splashed with oil. Now this is important...DO NOT MOVE THE FISH! Let the skate sit and sizzle while you split your root vegetable mash onto 2 plates. Now carefully flip the fillets over with a spatula and let them sit for another minute. If at any time while sauteing you experience sticking this means the food is not ready to be moved. Scoop the fish out of the pan and onto the mash. Put the pan back on the fire and crank it to high, add the butter and mushrooms. Cook these for about thirty seconds and add the garlic, herbs and chili flakes. When the butter appears to be getting brown and possibly burning add the chicken broth with the flame on the stove off. If the sauce seems too watery put it back on the fire and reduce until it has some viscosity, but it won't need much reducing. Check for seasoning and then pour the sauce over the fish. Garnish with the carrots.

That is all there is to it. Sounds easy but it's all about timing. Have everything you need done ahead of time so there won't be any stopping and looking around for things. Give it a try and remember I'm here if you need me!

~Steamed Mussels with Garlic, White Wine & Cream
~8 oz. Duck Burger with Bacon, Goat Cheese, Shaved Fennel & Cranberry-Orange Marmalade
~Sauteed Skate Wing & Root Vegetables with Mushroom-Garlic Sauce
~Pan Seared Pork Cutlet over Sweet Potato Hash with Maple-Chili Sauce

Come in and join the Northwestern game crowd and get some great food and drinks!

Chef Michael

Specials for October 9

~Steamed Mussels with Garlic,Cream & White Wine
~8oz. Hand Made Duck Burger Garnished with Crisp Pancetta, Goat Cheese, Shaved Fennel & Cranberry Orange Marmalade
~Pan Fried Pork Cutlet over Sweet Potato Hash with a Maple-Chili Sauce
~Sauteed Skate Wing with Root Vegetables & Mushroom-Garlic sauce
~Slow Braised Boneless Beef Short Ribs Served with Blue Cheese & Walnut Bread Pudding & Fresh Green Beans

If you are feeling a chill in your bones or just want to go somewhere friendly and comfortable, Bluestone is the place to be tonight. Get here early 'cause the specials go fast!

Chef Michael

Weekend Specials Preview

The crisp rain and gusty air outside makes one think of being inside, warm, sipping a hot drink and plating up to a serving of comfort food. Well that's what I think about on these gloomy nights. If you do too then you should be thinking Bluestone! I'm keeping the new Friday wild game burger going with duck. It's not what you might imagine. The taste is delicate and the meat is lean with just enough fat to keep the burger moist. I'm not entirely fixed on how I will present it but there will be a sweet and sour element for sure. Now someone recently was talking to me about an old version of pork we had on the menu years ago. I was intrigued and flattered at the memory for something so seemingly fleeting. So, as an homage perhaps, I'm bringing back the Pan-Seared Pork Cutlet with Sweet Potato Hash and Maple-Chili Sauce. I know, I'm pretty pumped myself
The freshest possible fish choice has yet to be determined but I feel like root vegetables and mushrooms.
And we will again be featuring Steamed Mussels with Garlic and Cream, a new Bluestone mainstay.
I still have a few ideas bouncing around under my hairnet so it's back to the kitchen, but check in tomorrow and see what cooking at Evanston's favorite retreat...
Bluestone!


Chef Michael

Saturday October 3rd Specials

~8oz. Grilled Salmon Burger Glazed with our Home Made BBQ Sauce Topped with Melted Cheddar, Bacon, Cole Slaw and Crispy Onion Strings

~Pan Seared Fresh Atlantic Cod with a Mustard and Garlic Crust over Sauteed Spinach and Herb Rice Served with Lemon Butter sauce
~Oven Roasted Leg of Lamb Sliced and Served over Crisp Fingerling Potatoes and Goat Cheese with Tomato & Onion Preserves Infused with Rosemary
~Caramel-Pecan Bread Pudding and Vanilla Ice Cream

Sold out of Mussels Last Night!
Thanks to all you happy customers who come back for more!

Friday October 2nd Specials

~Steamed Mussels with White Wine, Garlic & Cream
~8oz. Hand Made Grilled Salmon Burger Brushed with Sweet Chili Glaze and Topped with Wasabi Cole Slaw, Sesame-Soy Marinated Mushrooms & Smoked Bacon
~Beer Battered Cod, Deep Fried and Served with our Hand Cut Fries & Tartar Sauce
~Oven Roasted Leg of Lamb Sliced over Crisp Fingerling Potatoes and Goat Cheese and Garnished with Tomato & Onion Preserves Infused with Rosemary
~Home Made Bread Pudding with a Caramel Pecan Filling and Streusel Crust Served with Vanilla Ice Cream

Get in early as always while these specials last, and Enjoy!!!

Weekend Specials Preview

Greetings all! This first weekend of October is here and I am stoked! I plan on utilizing some seasonal and regional ingredients and keeping things eclectic.
So here's a sneak peek at the weekend specials at Bluestone.

Keeping with my theme of a new gourmet burger I'm trying a fresh, hand made salmon patty, char grilled and glazed with sesame and spicy chilies, topped off with teriyaki marinated mushrooms, wasabi coleslaw and crisp bacon.
Thanks to Rick Briskman at Chicago Game & Gourmet, I am able to get superior lamb. So I'm slow roasting a boneless lamb leg and slicing it over roasted fingerling potatoes with creamy goat cheese and fresh, local, tomato preserves.
Mussels with garlic and wine will be available also.




That's where we are at right now but I have a few more surprises up my apron, I mean sleeve. I thank everyone for the great response to the apple cobbler last week. I hope to please again with this weekends new dessert special as well!
Take care and thanks for checking in!

Chef Michael