Song of the day: Full Moon by Armand Van Helden feat. Common
The thing we probably miss most about Chicago is the food. I shit you not, guys — Chicago has the best food in the world. The food is not nearly as good in Denver, but I suppose that’s for the best and is why we’re not all fat here.
Anyway, back in the day when Ben and I were first dating, we used to go out to eat really good food all the time. One of our favorite places was Ezuli, which was at 1415 N. Milwaukee Ave. (they’ve closed). They served, as best I can remember, what was described as Caribbean food. They had good drinks and music, too. It was one of those places in Wicker Park with exposed brick and good food, where you’d go for dinner and stay to listen to whatever the DJ was spinning later while you have some drinks.
The one thing I remember eating there was this crazy-ass Caribbean-like bruschetta stuff. It made no sense but was really, really good. We figured that whoever came up with it was really high at the time.
Here’s how to make it, vaguely. I’m not a professional recipe-writer type, so I’m just doing this on the fly. If you have any questions, let me know and I’ll answer as best I can.
Stoner Bruschetta (or Peanut Butter Mango Bruschetta or Caribbean Bruschetta)
- sliced French bread
- a little butter
- thinly sliced onions
- peanut butter
- sliced mango
- blue cheese
Toast the bread or put it in the broiler for a bit to get it a little (but not too) crispy. Set aside. Melt butter in a frying pan and saute the sliced onions over low-ish heat until they’re caramelized (this takes a while but is totally worth it — trust me). Smear a nice little layer of peanut butter on each slice of bread. Layer the sliced mango on top of the peanut butter. Then add the caramelized onion. Top with a bit of blue cheese.
That’s it! It’s super easy and sounds kind of weird, but it’s really, really good. It goes well with beer, weed, or something made with rum and whatever the hell else you drink with rum. Enjoy!