To some, Hell's Kitchen is a TV show. For others, it's the New York City neighborhood.
To Minnesotans and foodies everywhere, it's the best (and naughtiest) brunch and bar food in Minneapolis and Duluth.
In the new cookbook, Damn Good Food, owner Mitch Omer shares recipes for some of the restaurant's finest dishes -- lemon ricotta pancakes, caramel rolls, and even the famous peanut butter. And he shares his life story of drinking 24/7, getting fired, abusing drugs, gaining 200 pounds and barely avoiding suicide until he was finally diagnosed as bipolar. Now properly medicated, his wild ride settled down enough to open two successful restaurants, lose 170 pounds, enjoy a sane marriage to his third wife and provide hope to others.
See the personality in action in this "infomercial."
Get ready for next summer with the recipe for Annie's (Omer's mom) Mustard recipe (excerpted from the book):
1/2 cup dry mustard
1/2 cup sugar
1/2 cup flour
1 cup white vinegar
Mix dry mustard, sugar, and flour in a bowl. Heat vinegar to a boil, reduce heat to a simmer and slowly stir in mustard mixture. Whisk continuously until thickened, about 1 minute. Remove from the heat, and let cool to room temperature, whisking occasionally. The mustard takes about 3 months to age and mellow properly. Will keep refrigerated damn near indefinitely. Makes 1 3/4 cups.
Three months? Just ask anyone who has waited an hour on a Sunday for a table -- it seems that this Kitchen is all about delay of gratification.
Is is it worth it?
When the food is this good -- hells, yes!