While I consume most of my grapes in liquid form, I do look forward to fall harvest in the Upper Midwest, when I can pick up little red grapes just bursting with acidity. They are great on their own, but when roasted they gain extra depth without simply turning into a sweet grape jam.
'walleye' on Serious Eats
Read the title of this post, and you could be forgiven for yawning slightly, even if you recognize the brilliant simplicity of a wine-shallot sauce. Take a look at the picture, however, and you can see that something else is going on. This recipe Ruhlman's Twenty, also works in a beurre manié, a kneaded butter and flour mixture that thickens up the sauce and lends the white and creamy color.
I suspect most Chicagoans haven't even heard of Wadsorth, Illinois. Captain Porky's is reason enough for that to change because it has one of the best po' boys in the greater Chicago area.