{"id":1942,"date":"2026-06-19T19:28:57","date_gmt":"2026-06-19T19:28:57","guid":{"rendered":"https:\/\/theliterarytart.com\/?page_id=1942"},"modified":"2026-06-19T19:28:57","modified_gmt":"2026-06-19T19:28:57","slug":"the-bear","status":"publish","type":"page","link":"https:\/\/theliterarytart.com\/?page_id=1942","title":{"rendered":"The Bear"},"content":{"rendered":"\n

The Bear<\/strong><\/h2>\n\n\n\n
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Season 1<\/span><\/strong><\/h2>\n\n\n\n

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Italian Beef Sandwich<\/span><\/strong><\/p>\n\n\n\n

The iconic Italian Beef, served hot and dipped, of course! Hot means I used hot Chicago-style giardiniera. Dipped means it was submerged in the au jus. <\/p>\n\n\n\n

Here is a great video to follow to show how to make this sandwich from scratch. How to make an Italian Beef Sandwich.<\/a><\/span><\/strong><\/p>\n\n\n\n

Another option for a quicker process would be making the au jus on it’s on and using thinly sliced roast beef from the deli. This allows you to skip the roasting process and save hours of cooking time.<\/p>\n\n\n\n

Just a note I found while researching this dish: Try to buy a giardiniera mix that does not have cauliflower in it. That’s apparently not true Chicago style.<\/p>\n\n\n\n

You also don’t have to serve the sandwich dipped. You can go with dry, wet(which is ladling the au jus on top), you can serve the au jus in a small bowl for dipping like a French dip sandwich, or dipped, which is how I did it. It’s all acceptable options, I just served it dipped because that’s what everyone said was the best order. And it was absolutely delicious! Just make sure to eat it right away so it’s not mushy.<\/p>\n\n\n\n

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Chicago-Style Hotdogs<\/span><\/strong><\/p>\n\n\n\n

Another iconic staple of Chicago! To make a proper Chicago hot dog, you need a beef hot dog, a poppyseed bun, yellow mustard, bright green relish, chopped onions, tomato slices, dill pickle, sport peppers, and celery salt. DROP THE KETCHUP! It’s not allowed!<\/p>\n\n\n\n

It can be very hard to find the bright green relish and even the sport peppers, so I bought this set from Amazon to have the authentic experience!<\/p>\n\n\n\n

Vienna Chicago Style Kit<\/a><\/span><\/strong>– Click Here!<\/p>\n\n\n\n

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This is a great video that shows you how to assemble the Chicago-style hot dogs<\/a><\/span><\/strong>. <\/p>\n\n\n\n

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Homemade Ecto Cooler<\/span><\/strong><\/p>\n\n\n\n

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Discontinued in 2007 and then re-released for limited promotional periods, this nostalgic drink will have to be homemade. To make a copycat version of Ecto Cooler, you’ll only need three ingredients:<\/p>\n\n\n\n

Sunny D Tangy Original<\/p>\n\n\n\n

Juicy Juice Orange Tangerine<\/p>\n\n\n\n

Green Food coloring<\/p>\n\n\n\n

To make the drink, combine 2 cups of Sunny D, 2 cups of the Orange Tangerine Juicy Juice, and two drops of green food coloring. Shake well and serve over ice.<\/p>\n\n\n\n

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Marcus’ Chocolate Cake<\/span><\/strong><\/p>\n\n\n\n

Marcus’ Chocolate cake is a three-layer cake with chocolate frosting in the center, and it’s covered with chocolate ganache and orange zest on top. Here are all the recipes for each step of the cake.<\/p>\n\n\n\n

Chocolate Cake Recipe<\/a><\/span><\/strong>– Evenly split the batter into three pans instead of two so you can make three layers of cake.<\/p>\n\n\n\n

Chocolate Frosting Recipe<\/a><\/span><\/strong><\/p>\n\n\n\n

Chocolate Ganache Recipe<\/a><\/span><\/strong><\/p>\n\n\n\n

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Mom’s Lemon Chicken Picatta<\/span><\/strong><\/p>\n\n\n\n

Here is the video I followed to make the Lemon Chicken Picatta<\/strong><\/span><\/a> Recipe.<\/span><\/strong> <\/p>\n\n\n\n

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Sydney’s Cola Braised Short Ribs & Risotto<\/span><\/strong><\/p>\n\n\n\n

Risotto Recipe<\/a><\/span><\/strong><\/p>\n\n\n\n

Cola- Braised Short Ribs<\/a><\/span><\/strong>– This is the video I followed to make the short ribs. It takes two days to make, so make sure to start it the day before you want to serve these.<\/p>\n\n\n\n

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Sydney’s Chilean Sea Bass & Tomato Confit<\/span><\/strong><\/p>\n\n\n\n

Tomato Confit Recipe<\/a><\/span><\/strong>– It looks like Sydney adds the tomato confit to a bowl with chopped shallots and seasoning and mixes it up. I used salt, pepper, and thyme as my seasonings of choice. Then layer the bottom of the wide bowl with this mixture and move on to the fish.<\/p>\n\n\n\n

Pan Seared Chilean Sea Bass Recipe<\/a><\/span><\/strong>– Don’t make the lemon sauce from this recipe. Just sear the fish and place it on top of the tomato confit. <\/p>\n\n\n\n

Sydney adds more olive oil around the fish. She also places herbs on each corner of the fish. I did fresh dill on the top left and bottom right. I placed parsley on the bottom left, and I think Sydney used fresh sage on the top right, but I didn’t have sage, so I used mint.<\/p>\n\n\n\n

Make sure to top the fish with fresh lemon zest and lemon juice. It’s really important to bring out the best flavor in the fish.<\/p>\n\n\n\n

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Michael’s Family Meal Spaghetti<\/span><\/strong><\/p>\n\n\n\n

Family Meal Spaghetti Recipe<\/a><\/span><\/strong><\/p>\n\n\n\n

Garlic Bread Recipe<\/a><\/span><\/strong><\/p>\n\n\n\n

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The Bear Season 1 Italian Beef Sandwich The iconic Italian Beef, served hot and dipped, of course! Hot means I used hot Chicago-style giardiniera. Dipped means it was submerged in the au jus. Here is a great video to follow to show how to make this sandwich from scratch. How to make an Italian Beef […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1942","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/theliterarytart.com\/index.php?rest_route=\/wp\/v2\/pages\/1942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theliterarytart.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/theliterarytart.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/theliterarytart.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/theliterarytart.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1942"}],"version-history":[{"count":2,"href":"https:\/\/theliterarytart.com\/index.php?rest_route=\/wp\/v2\/pages\/1942\/revisions"}],"predecessor-version":[{"id":1956,"href":"https:\/\/theliterarytart.com\/index.php?rest_route=\/wp\/v2\/pages\/1942\/revisions\/1956"}],"wp:attachment":[{"href":"https:\/\/theliterarytart.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}