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Jim Jacobs / Blog

5 Spice Ribs!

Not quite what you'd expect as an appetizer at an Italian restaurant. Well done ribs seasoned with cinnamon, nutmeg, star anise, clove and fennel, I think and charred on the grill. Pretty tastey with an asian flare:P One of many specials last Friday at Italian Kitchen.

Spinach Lasagna

Steven's last dinner at Italian Kitchen before he heads off to college. He had Chicken Lemone, a wonderful stand by for us. I tried Spinach Lasagna. Lotsa home-made pasta, slightly chewy like it should be and plenty of spinach and ricotta filling each layer along with meat sauce. All this was topped with melted mozzarella!

SHARK!!!

Special appetizer last night after my gig at Italian Kitchen was Shark. Tender chunks of fish deep fried in corn meal had just a hint of cayenne. The spicy mayo served on the the side kicked it up a notch. I love the heat;0)

Italian Kitchen special...

Italian Kitchen special Horseradish Crusted Salmon was shared after our gig last week. Lisa loves salmon! This was an amazing example of the fresh fish served regularly at this family owned restaurant. Wild and mild salmon taste backed to perfection with a crusty topping of horseradish. The veggies were crisp and garlicky. Is that how it's spelled?

Sweet Corn...

Tis the season for corn and Johnnie at Italian Kitchen make the most of it. Simple preparation of fresh corn, cayenne pepper and parmesan topped off with truffle oil was most excellent.

Ravioli...

Great gig at King's Landing ended with Paul, Bill and I each ordering thee 3 Cheese & Sausage Ravioli. Pillows of pasta filled with a tasty combination of broccolini and sausage. I'm not sure what broccolini actually is, but it seemed a bit like broccoli and asparagus mixed. The ultra rich Boursin cheese sauce had plenty of garlic and creamy goodness.

Talapia...

baked in parchment was enjoyable at King's Landing last week at the Friday night gig. We didn't knoww to order before the kitchen closed at 10 PM, but there was an extra for some reason. The fish was tender. Lots of butter and lemon meant plenty of taste. Can't wait til 7/7 for another gig and another dish to try...

Pork Milanaise

at Italian Kitchen tonight! Thin tender cutlet lightly breaded with panko and seasonings was served over garlicky good mashed potatoes. Real taters make the difference and oh so garlicky, mmmm...

Lunch with Dad..

at the BBQ Pit in Highland Park. Dad his old standby BBB (burger on black bread with tomato, lettuce and raw onion). I had the gyros. Grilled meat, not cooked on the spit, was juicy and tender. Maybe, a bit healthier, too. Served on warm pita with tzatziki sauce, chopped onion and tomato with a large side of crispy waffle fries. Next time you go in to the Pit, let Gus know you want Jim Jacobs Trio back:D

Landing a gig...

Went out to King's Landing in Fox Lake per Mike Louie's suggestion and enjoyed lunch with Steven. He had a great burger with sharp cheddar cheese on sourdough bread. It had that char-grilled taste that everyone loves. I ate a Bruchetta Chicken Wrap. Grilled chicken in a basil tortilla wrap with chopped tomato and onion with balsamic and fresh basil. I highly recommend this dish. To top it off, the home made potato chips were still hot from the vat. I had a nice conversation with the owner, Wayne, and walked out with a couple gigs. How often does a sideman help you get a gig? Thanks, Mike Louie!