Reader mail

The cover of 55 Hours today is about good, affordable eats - and big portions. Peter Bothum and I checked out some places. (I'm so glad Pete ate The Glutton at The Note in West Chester, Pa., and not me. That's a lot of sandwich.) Cajun Kate's, Burrito Bandido and Chamberlains Roast Beef also are all worth a visit.

Eric Ruth stops into Famous Dave's in Christiana.

Check out the letters in the mailbag:

WITH A REBEL YELL - 'MORE, MORE, MORE'

QUESTION: Hi Patricia, Not sure if you reviewed The Rebel restaurant yet (201 N. Market St., Wilmington; 658-2018), but I just wanted to express how much I enjoyed my lunch there last week. I had the baked barbecue chicken, with a side of macaroni and cheese. To say it's "comfort food" is an understatement. I could taste the preparation that went into this dish, from the marinade to the mac 'n cheese, it really was good. It was a great place to hang out, and I love the sunlight pouring in the large windows. It was neat to see the crowd's diversity inside, and I thought the owner should be commended for it. "Comfort" is a great way to describe my experience there.


Thanks for listening.
Zach Mauger


ANSWER: Thanks Zach. Readers, just an FYI: I love getting this kind of feedback on local restaurants, but, hope it's not a shameless plug. I don't know if Zach works for or knows anyone from The Rebel.

IT'S CHRISTMAS TIME IN THE CITY......

QUESTION: Hi, I was wondering what restaurants in Wilmington will be having Christmas Eve dinner this year? Looking for a nice upscale restaurant.



Thank you,
Michelle


ANSWER: The Green Room at the Hotel du Pont in downtown Wilmington is one of the most beautiful, upscale restaurants in the state. I have friends who go there every Christmas Eve for dinner. Or you could try Krazy Kat's at the Inn at Monchanin Village.



WHERE'S THE BEEF?

QUESTION: There was a review in The News Journal a week or so ago about a restaurant on Union Street with a really good spicy hot roast beef sandwich. Can you tell me which restaurant ?
Thanks!
Jeff



ANSWER: I think you're asking about the Milan Ultimate sandwich at Timmy D's Deli, 600 N. Lincoln St.


YO, ADRIAN, WHAT'S THAT RESTAURANT?

EDITORS NOTE: A reader asked about dining in South Philly last week. See below:



QUESTION: Wanted to let you know that we went with Ralph’s Italian Restaurant for my coworker's group of 30 last Thursday night. She reports that they had a great time and the food was awesome. They compared the experience to Little Italy in NYC.



ANSWER: We aim to please. Tell your friends and neighbors to read The News Journal, delawareonline.com, and especially Second Helpings www.delawareonline.com/secondhelpings.


SOUP'S ON!

QUESTION: You had a recipe in the paper this year just after Thanksgiving for turkey chowder - lots of corn in it --I cut it out and now can't find it. I am cooking the carcass now - and want so desperately to make it. Can you tell me how I can get it?

Thanks so much,
Kathy Molin

ANSWER: Here it is:


TURKEY CORN CHOWDER

This recipe is from Gina Wessells, of New Castle, at momslikeme.com, a News Journal Web site. She says that, if she doesn't use this recipe, she makes turkey pot pie with dressing as the "crust."

8 ounces bacon
1/4 cup olive oil
6 cups chopped onions (4 large onions)
4 large carrots, peeled and cubed
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon turmeric
12 cups chicken stock
2-3 cups diced, cooked turkey
6 cups medium diced white potatoes (2 pounds)
5 cups corn kernels, fresh (six ears) or frozen (1 1/2 pounds)
2 cups half and half
12 ounces sharp cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon in olive oil until the bacon is slightly crispy. Reduce the heat to medium and add the onions, carrots, and butter; cooking for 10 minutes or until the onions become translucent. Stir in the flour, salt, pepper and turmeric and cook for 5 minutes. Lower the heat to medium-low. Add the chicken stock, and cook for 20 minutes. Add the potatoes and bring to a boil; simmer for 15 minutes (or until potatoes are tender). Add the turkey and corn kernels to the stock, then the half and half, and lastly, the cheddar. Cook for 5 more minutes until the cheese is melted. Season with salt and pepper to taste. Makes 10-12 servings.