Sunday, February 27, 2011

Murphy's Red Hots

Murphy's takes their hot dogs on a "walk thru the garden", adding tomatoes and cucumbers on top of the usual "everything" fixin's, which is why some dub their dogs a "Chicago salad". Try the gut busting char-broiled foot long for a real treat. Hand cut fries make for a nice side.
Address: 1211 W. Belmont
Neighborhood: Lakeview
Phone: 773-935-2882
Hours: Monday 11 a.m. - 4 p.m., Tuesday - Friday 11 a.m. - 8:30 p.m., Saturday 11 a.m. - 8 p.m., Sunday 11 a.m. - 5 p.m.
Lines can be long, especially on weekends
Very small dine-in area
Cash only
Address: 1211 W. Belmont
Phone: 773-935-2882
Neighborhood: Lakeview
Getting There by Train: Brown/Red Line North to Belmont
Cross Streets: Belmont and Racine
Nearest Major Attraction: Wrigley Field
Hours: Mon 11am-4pm, Tue-Fri 11am-8:30pm, Sat 11am-8pm, Sun 11am-5pm
Price: ¢
Guide Review - Murphy's Red Hots
A lot of fuss has been made about Chicago pizza, but any true Chicagoan knows that the native food is the hot dog (or the "red hot", as Murphy's insists on calling it). Known by some as a "Chicago salad", the all-beef Vienna hot dogs ($2.79) at Murphy's are best with everything on it -- also called a "walk thru the garden" -- mustard, relish, onion, pickle, lettuce, tomato, cucumber, celery salt and sport peppers. The sweetness of the hot dog combined with the freshness and crunch of the condiments is a regional treat. Try the char-broiled foot long ($4.55) for the ultimate Chicago hot dog experience.

If you are not a fan of hot dogs, there are several other excellent choices. The ribeye steak sandwich ($5.25) with Swiss cheese, horseradish mustard and sliced onions is tender, the char-broiled hamburgers ($3.35) are top rate, and Mrs. Murphy's homemade chicken noodle soup and chili are perfect for a cold Chicago winter's day. The hand cut fries are golden and tasty, and the only item in Murphy's that should come in contact with ketchup. The cheese fries ($2.55) are an anomaly, as the cheese is served on the side, which I prefer

Wednesday, February 16, 2011

Chicago Beef Recipe

The Italian beef sandwich is serious business in Chicago.   We're not fooling around here.  Everyone has their favorite place. Once  people make up there mind that's it.  There's no changing it.

Let's separate the favorites by territory.  Taylor Street has Al's No. 1 Italian Beef, Elmwood Park has Johnnie's Beef, River North has Mr. Beef, Buona Beef in Berwyne and Max's Famous Italian Beef on North Western Ave., AND my FAVE Frannies in Schiller Park, just to name a few.Where I come from many of us grew up with Al's.  After trying all the rest Al's still remains my favorite.
Now  that I touched on the legendary Chicago Italian beef sandwich lets get  to my not so famous recipe. You can try it at home.  It's good and  you'll enjoy it but don't even tell me the ones I mentioned are better,  I'm sure they are.  They've been making them a lot longer than I have.
Still I guarantee this Italian beef sandwich will be one of the best home recipes you'll make.

  • 5 pound rump roast

  • 6 cloves of garlic chopped fine

  • 1 tsp dried oregano

  • 1 tsp of dried basil

  • 1 tsp of dried thyme

  • 1 onion slice

  • 2 cups of beef broth

  • 1/2 cup of red wine

  • 1/2 cup of water

  • 1 tsp fresh ground black pepper

  • 1 tsp salt

  • 3 red and green bell peppers

  • Italian Rolls


  • Mix garlic, oregano, basil, thyme, salt and pepper.

  • Rub mixture into beef.  Massage it thoroughly. Like you're on a date.

  • Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.

  • Let marinate in the refrigerator for about 4 hours or overnight.

  • Heat oven to 350 degrees

  • Place roast in a roasting pan and pour the marinade over the roast.

  • Add the remaining broth and water.

  • Roast with no  lid for about 2 to 2 1/2 hours turning once within that time.

  • Remove roast and let stand till cool. Reserve juice.

  • Slice beef thin on a meat slicer.  If you don't have a slicer, get one.  You'll use it for a lot more things than roast beef.

  • Place beef in juice.

  • Cut peppers into slices and saute in oil until done.Slice  your rolls and pile on that juicy beef.  Add sweet peppers or  giardinera and eat.  Don't forget those napkins.  In the summer, try  this recipe on a grill.  Oh my goodness!