Pearl’s Southern Comfort, Chicago

9 Oct

I‘ve been to Pearl’s Southern Comfort in Chicago’s Edgewater neighborhood three times now – the food is delicious, there are good beer and cocktail options, the service is friendly and attentive, and I like the ambiance. Pearl’s also has a rooftop deck that opened this past summer that serves up drinks and bar bites. Pearl’s is busy, but I’ve never had to wait for a table. Plus. the bar has a couple of good screens for watching the Cubs game.


We love the boudin balls,  delicate fried dough balls filled with sausage and a bit of rice.

Pearls Southern Comfort - Boudin balls

The catfish bites are lightly battered pieces of flaky fish.

Fried catfish bites

The gumbo is so flavorful, packed with dark meat chicken, sausage, and okra. (This photo was taken after we had already devoured half the bowl!)


Hubby ordered the shrimp po’boy. The fries were extra crispy.

Shrimp po'boy

I had the blackened catfish which was nicely done. It was served with collard greens, and the only disappointment of the night – the mac n’ cheese. Which, unfortunately, was a huge disappointment. I ordered the catfish partially because it came with a side of mac. However, this was probably the worst restaurant mac n’ cheese I’ve ever tasted. It kind of made me wonder whether the restaurant had run out of real cheese, and came up with this Kraft dinner / cheese whiz concoction instead. It tasted so bad, I couldn’t eat more than one spoonful of the mess.

Blackened catfish

Luckily, the fantastic banana bread pudding redeemed the night. This gigantic dessert was epic. Don’t attempt to finish this on your own, this is a dessert meant for sharing. It’s soft, sweet bread layered with banana and served on a plate drizzled with chocolate and caramel sauce. There were hints of rum in there as well.

Banana bread pudding



The Final Word: Overall, Pearl’s severs up excellent Southern food, and it’s a great place for a date or dinner with friends. The only thing I’d wish they’d change is the mac n’ cheese. 

Info: Pearl’s Southern Comfort, 5352 N. Broadway Street, Chicago, IL 60640 USA

Pearl's Southern Comfort Menu, Reviews, Photos, Location and Info - Zomato

Hearty Harira Soup

28 Aug

Meaty soups are good all year round, summer included. Or in my case, I was feeling under the weather, and a can of Campbell’s chicken noodle soup left me incredibly disappointed – I didn’t recall supermarket chicken soup being so…bland, yet tinny. So I decided to make this harira soup and set it to cook in my slow cooker overnight, so I could awake to its hearty aroma. You can also make this soup over the stove.


This recipe calls for boneless lamb, but I got a nice 0.86 lb hunk of lamb shoulder with a large bone in the middle. I cooked with the bone in the soup – just remember to remove it before serving!


  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1 cup dried red lentils, washed and rinsed
  • 1 large onion, diced
  • 1 carrot, peeled and diced
  • ¾ cup celery, diced (about 3 ribs)
  • 28oz canned tomatoes, chopped, with juice
  • 5 cups chicken stock or water
  • ~ ¾ lb boneless lamb rack or shoulder, cut into 1-centimeter dice
  • 2 Tbsp olive oil
  • 1 Tbsp sugar
  • 1 tsp black pepper
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp tumeric
  • ¼ tsp ground ginger
  • pinch saffron threads
  • juice of 1 lemon
  • 2-3 cups baby spinach leaves
  • 4 Tbsp coarsely chopped cilantro




  1. In a large pan, sautee onion in olive oil until soft, about 2 minutes.DSC02305
  2. Add lamb, and cook 2-3 minutes until lamb pieces are seared.
  3. In a large (6 quart or larger) slow cooker, add chickpeas, lentils, celery, canned tomatoes, chicken stock and water, sugar, cumin, cinnamon, turmeric, and ginger.  Add the onions and lamb.
  4. Stir lightly to combine.Harira soup
  5. Cook on LOW for 8-10 hours, or HIGH for 4-5 hours.
  6. Add lemon juice, spinach, and saffron threads. Stir.DSC02307
  7. Serve, with chopped cilantro.

Makes about 3 quarts


Delicious and Healthy Breakfast: Walnut Avenue Cafe, Santa Cruz

17 Jul

Kicking off our road trip from San Jose down to San Diego, California, hubby and I were in search of a hearty but healthy start to our day. We found it at the Walnut Avenue Cafe in Santa Cruz.

My veggie scramble was fantastic. I hate it when scrambled eggs are too buttery, this was not it. And it came with a fruit cup and rye toast. The scramble may look simple, but it was so perfectly prepared.


Hubby ordered a build-your-own omelette, stuffed with chorizo, onions, bell peppers, and avocado. 



Check out all that avocado inside!! And, the side of potatoes were some of the best breakfast potatoes I’ve tried. Again, simple, but perfectly prepared.

We shared a plain, fluffy waffle too. Yum! What a perfect breakfast. I only wish I had ordered a glass of fresh squeezed orange juice. The large glasses looked amazing at the other tables.


The Final Word: A solid breakfast/brunch here, with simple ingredients done well. I would definitely come back!

Info: Walnut Avenue Cafe, 106 Walnut Ave., Santa Cruz, CA 95060 USA

Walnut Avenue Cafe Menu, Reviews, Photos, Location and Info - Zomato

Chicken Tortilla Soup

10 Jul

A couple years ago, I had the best chicken tortilla soup ever at Iguana Cantina in Aruba. I’ve been trying to imitate that recipe ever since. I’ve tried many recipes, sampled other tortilla soups stateside, and nothing has ever come close. There have been soups that were too thin, too brothy, too tomatoey… but alas, I have finally got something as delicious as Iguana’s version!! Here’s a super healthy, thick, flavorful, chicken tortilla soup that’s gluten-free and made without cream! (Insert happy dance here).


  • 4 chicken breasts (about 1.5 lbs), cut into large pieces
  • 7 cups chicken stock
  • 3 carrots, chopped
  • 2 ribs celery, chopped  
  • 2 red or orange bell peppers, chopped
  • 1 onion, chopped
  • 3 cloves garlic
  • 30 oz cannelini beans (two 15 oz cans, drained and rinsed)
  • 4 Tbsp tomato paste
  • 3 tsp cumin
  • 3 tsp coriander
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp cayenne
  • Optional toppings: corn, avocado, sour cream, tortilla strips


  1. Sautée carrots, celery, bell peppers, onion, and garlic until fragrant and soft. Put into slow cooker.DSC05839
  2. Sautée chicken pieces until brown on all side, about 3-4 minutes. Add to slow cooker.
  3. Add remaining ingredients to the slow cooker (except those marked “Optional toppings”)
  4. Cook in the slow cooker 8 – 9 hours on LOW or 4 – 5 hours on HIGH.
  5. Remove chicken and place in a separate bowl. Shred the chicken.
  6. Puree the rest of the soup using an immersion blender, or in a blender.
  7. Return chicken to the soup. Add corn if desired.
  8. Ladle into bowls, and serve with diced avocado, sour cream, or tortilla strips if desired.DSC05842
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