Chi-Town Zen
Ajasteak brings the Asian steakhouse to Chicago’s cuisine scene

Purveyors of the power lunch in Chicago, take note: there’s a new spot where negotiations and Pinot Noir are right at home. Introducing Ajasteak, the new Asian-American steakhouse located in the Dana Hotel and Spa in River North. The stylish restaurant, complete with a Zen garden by the picture windows facing Ontario and State Streets, features a menu with filet mignon and the much-hyped Wagyu strip steak, plus a full sushi bar on the second floor. Lighter lunch items include the Asian-style pulled pork sandwich and tempura-battered chile rock shrimp. For more information please visit www.danahotelandspa.com.

Cedar-Planked Salmon with Hoisin-Mustard Glaze
Prep time: 10 minutes Grilling time: 15 to 25 minutes

Glaze
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, melted
1/2 teaspoon dark sesame oil

1 large salmon fillet, with skin, 2 to 2-1/2 pounds, about 16 inches long and 3/4 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 untreated cedar plank, about 16 inches by 8 inches, submerged in water for at least 1 hour

1. In a small bowl mix the glaze ingredients.

2. Place the salmon, skin side down, on a large cutting board. Using needle-nose pliers, remove any pin bones from the salmon. Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make 8 servings, but again do not cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with the salt and pepper.

3. Place the soaked plank over direct medium heat (350°F to 450°F) and close the lid. After a few minutes, when the plank crackles and smoke begins to escape from the grill, place the salmon, skin side down, in the center of the plank. Close the lid and let the salmon cook until lightly browned on the surface and opaque all the way to the center of the flesh, 15 to 25 minutes. If at any point you see a lot of smoke pouring out of the grill, use a water bottle to extinguish the flames on the wood plank. Moving the plank over indirect heat will also prevent flare-ups, but the cooking time will be longer.

 4. Using sturdy tongs or spatulas carefully remove the salmon and the plank from the grill together and lay it down on a heatproof surface. Serve the salmon on the plank or pick up individual servings by sliding a spatula between the skin and flesh. Serve warm or at room temperature.

Makes 8 servings
© 2008 Weber-Stephen Products Co. Recipe from Weber’s Grilling What’s Good for You by Jamie Purviance and Monique Ryan. Used with permission.

Pic Me
Attach a photo album to your house keys with the TAO digital image keychain

The Sharper Image specializes in products that are sleek, tech-savvy and often unnecessary (R2D2 alarm clock, talking translator, robot vacuum). The TAO keychain certainly fits the profile, but it’s still a nifty little idea. The TAO is a 1.5-inch digital photo keychain with 8MB of memory (approximately 31 photos). Simply upload the images via USB port, charge it up and you’re good for roughly two weeks of individual or slideshow display on the OLED screen.
$50. For more information,
visit www.sharperimage.com.

BRAND NEW
Dirty Harry’s sportwear company proffers vitamin-enriched golf shirts

In 1996, just before shooting Absolute Power, Clint Eastwood co-founded Tehama, the green-friendly sportswear line. After a successful debut at the 1997 PGA Show in Las Vegas, the brand reported sales of more than $7.5 million its first year. At the 2008 PGA Merchandise Show in Orlando the company unveiled its Vitamin C line. The golf shirt’s fibers are infused with Vitamin C nutrients, which are released into the wearer’s skin, offering natural hydration as well as UPF 30 sun protection. $72. For more information, visit www.tehamainc.com.