The only time LA really smells good to me is at night, outside a club just letting out, among hundreds of tipsy partygoers vying for the very few cabs that exist in this dirty little town. Because nestled somewhere after the red carpet and before the police station there sits a hot, smoky cart selling just one item: bacon-wrapped hot dogs. One of these days I'll get really inspired and spend a whole night recording the locations of these nameless wonders, but just as the masses are fickle in their devotion to a club, so are the purveyors of my favorite processed meat product. For now, I'll provide you with a recipe so you can enjoy this LA street delicacy without staying up until 2am and wandering the not-so-friendly boulevard...
Bacon-wrapped Hot Dogs
This is the simplest recipe you'll find out there, and doesn't require any stinky cheese to get in the way of the smoky, salty, greasy goodness. The Dark Knight and I devoured ours before thinking of pictures for this blog--they're that good! Serves 2.
1/4 cup onions, diced (slice about a half inch off an onion and chop it up)
2 hot dogs, uncooked
2 slices bacon, uncooked
2 hot dog buns
condiments
1. Put onions in a cold saute pan large enough to accomodate both hot dogs and onions. Turn heat on LOW.
2. Wrap a slice of bacon around a hot dog, making sure most of the hot dog is covered by the bacon. There is no need to secure the bacon, as it will stick during cooking. Repeat with other hot dog.
3. Place hot dogs in center of the pan, moving onions to the sides. Be sure to position the hot dogs such that the end of the bacon is facedown on the pan. This keeps the rest of the bacon from unwrapping during cooking. Increase heat to MEDIUM and cook for a few minutes. Roll hot dogs to cook the other side, cooking for a few more minutes, continuing the process until all sides are cooked to your preference. Remember to move the onions around a bit, then remove when they are done to your liking.
4. While hot dogs are cooking, widen the pre-sliced opening in the hot dog buns and toast. When hot dogs and buns are ready, assemble with your desired condiments (I like 2 teaspoons of mayo on the bun, then hot dog and onions, then 2 squirts each of ketchup and yellow mustard).
27 May 2007
13 May 2007
iTapas
Okay, okay, so maybe the name is a bit too dot-com to be cool. After all, that bubble burst a long time ago. But maybe that's alright. The tapas bubble seems not to have burst yet, and iTapas is one of many small plates restaurants to take this concept and add a California (read: Asian fusion) twist. Will iTapas survive the downward turn this trend is sure to take sometime this decade? Not being a fortune teller, I cannot predict. I can, however, talk about the food...
I have an unholy obsession with garlic. I will order almost anything with this most flavorful bulb as a main component. I've even tried garlic ice cream (and will again, once I buy an ice cream maker!). So it goes without saying that when we spied not one, but three garlicky dishes, I asserted that all three must be ordered. My suggestion was well-received, and we enjoyed the soft shell crab quick-fried in the manner of Chinese salt-and-pepper squid (fried in a light lacy batter, then tossed with salt, pepper, and chilis). Under the direction of owner Hung Le, this recipe gets an update: threads of garlic co-mingle with the rings of serrano and jalapeno peppers that cover each piece of crab, fighting for prominence with bits of scallion and the ever-present kosher salt.
Veering away from the Asian theme for a few plates, we devoured the simply prepared Brussels sprouts in a garlic, butter, wine sauce. This classic combination of flavors was complemented well by the two out of the three wines in my wine flight. Even more suited to the wines? The most popular tapas dish ever: garlic shrimp. A handful of plump shrimp are cooked gently in chili- and garlic-infused butter, then tossed with a bit of parsley and presented in a steaming hot mound rising from a pool of deliciously rich sauce. This was so good, I sopped up the rest of the garlicky goodness with some bread!
Speaking of sauces, the short ribs in a port wine reduction were delectable. Tender to the point of falling apart, bathed in a sinful, paprika-tinged sauce, this warranted another piece of bread to soak up every last flavorful bit. All three of the wines in my flight went well with this dish, though the Malbec seemed to work the best, its finish turning chocolatey after a bite of the beef.
Back on the Asian side, we really enjoyed the tempura green beans. They had just the barest coat of batter, and were served with an unexpected vinegar and soy sauce mixture, instead of the classic tempura sauce. Also on the table was the duck wonton in duck consomme. This dish comes with about seven wontons, each a little bigger than a large walnut. Flavored lightly with ginger, they are centered in a bowl half-filled with a delicately seasoned, yet utterly savory broth accented by thin shavings of scallion.
For dessert, we had the cheese plate and the miniature churros. The cheese plate came with three different (yet never identified) cheeses that we suspect included a brie, asiago, and port salut (though, really, we can't be certain). Also on the plate were parmesan crisps, crackers, quince paste, and an innovative grape salad--red seedless grapes, halved and showered with thin ribbons of mint leaf.
The churros were, predictably, wonderful. It's hard to go wrong with fried dough, especially when it's rolled in a super-sweet cinnamon-sugar mixture. The shot of hot chocolate that sat next to them was a bit too sweet for my taste, but I think most people would find it just fine for dipping.
Overall, this somewhat overwhelming trip around the world in eight plates was scrumptious. Next time I'm in town, I'll be back for more of that garlic shrimp!
iTapas
445 Emerson St.
Palo Alto, CA 94302
650.325.4400
I have an unholy obsession with garlic. I will order almost anything with this most flavorful bulb as a main component. I've even tried garlic ice cream (and will again, once I buy an ice cream maker!). So it goes without saying that when we spied not one, but three garlicky dishes, I asserted that all three must be ordered. My suggestion was well-received, and we enjoyed the soft shell crab quick-fried in the manner of Chinese salt-and-pepper squid (fried in a light lacy batter, then tossed with salt, pepper, and chilis). Under the direction of owner Hung Le, this recipe gets an update: threads of garlic co-mingle with the rings of serrano and jalapeno peppers that cover each piece of crab, fighting for prominence with bits of scallion and the ever-present kosher salt.
Veering away from the Asian theme for a few plates, we devoured the simply prepared Brussels sprouts in a garlic, butter, wine sauce. This classic combination of flavors was complemented well by the two out of the three wines in my wine flight. Even more suited to the wines? The most popular tapas dish ever: garlic shrimp. A handful of plump shrimp are cooked gently in chili- and garlic-infused butter, then tossed with a bit of parsley and presented in a steaming hot mound rising from a pool of deliciously rich sauce. This was so good, I sopped up the rest of the garlicky goodness with some bread!
Speaking of sauces, the short ribs in a port wine reduction were delectable. Tender to the point of falling apart, bathed in a sinful, paprika-tinged sauce, this warranted another piece of bread to soak up every last flavorful bit. All three of the wines in my flight went well with this dish, though the Malbec seemed to work the best, its finish turning chocolatey after a bite of the beef.
Back on the Asian side, we really enjoyed the tempura green beans. They had just the barest coat of batter, and were served with an unexpected vinegar and soy sauce mixture, instead of the classic tempura sauce. Also on the table was the duck wonton in duck consomme. This dish comes with about seven wontons, each a little bigger than a large walnut. Flavored lightly with ginger, they are centered in a bowl half-filled with a delicately seasoned, yet utterly savory broth accented by thin shavings of scallion.
For dessert, we had the cheese plate and the miniature churros. The cheese plate came with three different (yet never identified) cheeses that we suspect included a brie, asiago, and port salut (though, really, we can't be certain). Also on the plate were parmesan crisps, crackers, quince paste, and an innovative grape salad--red seedless grapes, halved and showered with thin ribbons of mint leaf.
The churros were, predictably, wonderful. It's hard to go wrong with fried dough, especially when it's rolled in a super-sweet cinnamon-sugar mixture. The shot of hot chocolate that sat next to them was a bit too sweet for my taste, but I think most people would find it just fine for dipping.
Overall, this somewhat overwhelming trip around the world in eight plates was scrumptious. Next time I'm in town, I'll be back for more of that garlic shrimp!
iTapas
445 Emerson St.
Palo Alto, CA 94302
650.325.4400
Opus Restaurant
Wilshire Blvd. is one of the main streets of Los Angeles, from Santa Monica’s Promenade to the historic El Rey and Wiltern theatres. Nestled next to the Wiltern is yet another reason to get to know Wilshire from beginning to end. Opus Restaurant is a sleek, modern space finished with touches of dark-stained wood and lots and lots of glass. I’d heard from fellow foodie Brie that this was a spot worth visiting for drinks and lounging, but with the arrival of star chef Josef Centeno (formerly of the now-defunct Meson G), I decided this would be the perfect place to celebrate the Dark Knight’s birthday. Centeno has pared down the entire menu, resulting in a smaller selection of dishes per course. This change allows the kitchen to make better food, their concentration no longer split between dozens of entrees, but rather restricted to a handful of tempting plates.
We started with a glass of off-menu sparkling Spanish wine compliments of the chef and munched contentedly on bread from BreadBar while we chatted and perused the menu. Despite just a few offerings for each course, we still had difficulty deciding on dinner. Self-control is impossible when it comes to good bread, and the Dark Knight and I ended up stuffing ourselves before we had even ordered. Too full for our usual feast, we limited ourselves to lovingly prepared entrees: I had the roasted pork shoulder with garlic-chive aioli, while the Dark Knight ordered the sautéed tai (snapper) with charred romaine.
To accompany my entrée, the waiter suggested a glass of Malbec. Its slightly astringent finish cut through the melt-in-your-mouth pork fat, and the ripe berry palate highlighted the sweetness of the market-fresh asparagus and grape tomatoes atop which the pork was seated. The pork itself was a study in simplicity. Braised in what tasted like a deep red wine, shallots, and orange marmalade sauce (but don’t quote me on that), then slow roasted at a low temperature, the pork quite literally fell apart when I moved it off the mound of lightly sautéed vegetables. It retained its tender, juicy texture, and brought me back to my childhood.
The Dark Knight enjoyed a glass of the same Malbec before dinner, but decided to savor his snapper sans drink. Dressed in a kumquat reduction, both the fish and Romaine were tasty. The citrus aroma from the plate was gorgeous—heady and inviting. The outside of the tai was well-seasoned, a perfect crust on the outside and soft meat within. The Romaine leaves were surprisingly tasty due to the high heat method of cooking, which concentrated the natural sweetness of the lettuce.
Wonderfully sated, but craving something sugary, the Dark Knight and I shared a lemon cheesecake slice covered with strawberries macerated in Prosecco and complemented by a refreshing uzu sorbet. The cheesecake tasted more like a creamy version of the lemon bars that my mom used to bring home for me, and again, I reveled in the comforting sensation. The sorbet was lovely, a sublime scoop of icy goodness.
Beyond the nicely presented dishes and excellent taste combinations, Opus also has one of the nicest staffs I’ve ever encountered. From the doorman to the food runners to our friendly and knowledgeable waiter, the Dark Knight and I felt as though we were well-attended to during our visit. Opus has become on of our favorite local places to dine.
Opus Restaurant
3760 Wilshire Blvd.
Los Angeles, CA 90010
www.opusrestaurant.net
We started with a glass of off-menu sparkling Spanish wine compliments of the chef and munched contentedly on bread from BreadBar while we chatted and perused the menu. Despite just a few offerings for each course, we still had difficulty deciding on dinner. Self-control is impossible when it comes to good bread, and the Dark Knight and I ended up stuffing ourselves before we had even ordered. Too full for our usual feast, we limited ourselves to lovingly prepared entrees: I had the roasted pork shoulder with garlic-chive aioli, while the Dark Knight ordered the sautéed tai (snapper) with charred romaine.
To accompany my entrée, the waiter suggested a glass of Malbec. Its slightly astringent finish cut through the melt-in-your-mouth pork fat, and the ripe berry palate highlighted the sweetness of the market-fresh asparagus and grape tomatoes atop which the pork was seated. The pork itself was a study in simplicity. Braised in what tasted like a deep red wine, shallots, and orange marmalade sauce (but don’t quote me on that), then slow roasted at a low temperature, the pork quite literally fell apart when I moved it off the mound of lightly sautéed vegetables. It retained its tender, juicy texture, and brought me back to my childhood.
The Dark Knight enjoyed a glass of the same Malbec before dinner, but decided to savor his snapper sans drink. Dressed in a kumquat reduction, both the fish and Romaine were tasty. The citrus aroma from the plate was gorgeous—heady and inviting. The outside of the tai was well-seasoned, a perfect crust on the outside and soft meat within. The Romaine leaves were surprisingly tasty due to the high heat method of cooking, which concentrated the natural sweetness of the lettuce.
Wonderfully sated, but craving something sugary, the Dark Knight and I shared a lemon cheesecake slice covered with strawberries macerated in Prosecco and complemented by a refreshing uzu sorbet. The cheesecake tasted more like a creamy version of the lemon bars that my mom used to bring home for me, and again, I reveled in the comforting sensation. The sorbet was lovely, a sublime scoop of icy goodness.
Beyond the nicely presented dishes and excellent taste combinations, Opus also has one of the nicest staffs I’ve ever encountered. From the doorman to the food runners to our friendly and knowledgeable waiter, the Dark Knight and I felt as though we were well-attended to during our visit. Opus has become on of our favorite local places to dine.
Opus Restaurant
3760 Wilshire Blvd.
Los Angeles, CA 90010
www.opusrestaurant.net
08 May 2007
Special of the day -- Grapefruit
I'm not usually one for fresh fruit in the morning. It's too early, I'm too sleepy, it's too much effort. This morning, though, was different. I woke up with a craving for fruit, something sweet and juicy. But you know I can never leave things alone, and I ended up with a dish that is better than just your average grapefruit.
Grapefruit Breakfast Salad
I grapefruit
1 tsp. kosher salt
1/2 tsp. sugar (I used colored sugar leftover from baking cookies)
1 tsp. honey
1/4 tsp. lemon zest
1. Thoroughly wash grapefruit, then cut off the top and bottom 1/2 inch. Slice off the skin in strips, following the curve of the fruit from top to bottom. You should end up with a whole grapefruit, minus the peel and bitter white pith. Carefully cut out the segments of the fruit, leaving behind the membrane that separates the segments. The remaining membranes will look like pages in a book. Discard any seeds. Some people call this process "booking" a fruit, or making "supremes."
2. Place the supremed fruit in your breakfast bowl, then sprinkle with salt and sugar. Drizzle lightly with honey, then dust with lemon zest.
I've found that the honey and sugar cut the sometimes bitter and tart flavors present in grapefruit. The salt works to bring out the sweetness of the fruit, while the lemon zest ties together the whole dish. You might want to try a tiny pinch of freshly grated ginger root or chiffonade mint leaves to make this dish less sweet and balance out the citrus.
07 May 2007
Forget take-out! Asian chicken salad magic!
I had a rare moment of nostalgia the other night as I was rooting around in my refrigerator looking for a quick dinner. It had been a week since my last grocery trip, but I was too exhausted from work to manage even the most abbreviated visit to my local market. Inspired, I recalled a hot summer day back in Boston, when I was between gigs and working with limited resources. I whipped up this super-simple salad in just a few minutes with the sparsest of ingredients, but it tasted better than most restaurant salads. In its most recent incarnation, I added mandarin oranges to the dish for some extra juiciness and texture. Delicious!
Instant Ramen Chicken Salad
You can use any leftover chicken or shrimp, or shred up some prepared rotisserie chicken from the grocery store. Alternately, you can try canned chicken or salmon chunks.
1 pkg. instant ramen soup noodles
1 can chicken or 1 cup prepared chicken, diced
1 small can mandarin orange segments
1 bag ready-to-eat salad greens
dried fruits/nuts that come with salad (optional)
2 tbs. orange juice
1 tsp. salt
2 tsp. pepper
1 tbs. honey
1/2 tsp. red pepper flakes (optional)
4 tbs. extra-virgin olive oil (omit for lower-fat option)
1. Bring water to boil for noodles. Cook noodles for three minutes, or according to package directions. DO NOT add seasoning/flavor packet!
2. While noodles cook, toss together in large bowl or gallon-size zip-top bag: chicken, mandarin oranges, salad greens, optional dried fruits/nuts.
3. In a bowl, mix together orange juice, salt, and pepper. Add honey and stir carefully, but thoroughly. If honey does not mix easily, microwave the entire mixture for no more than 25 seconds. Stir in optional red pepper flakes. Slowly stream in olive oil, whisking mixture briskly with a fork (omit to save on fat grams!).
4. Drain ramen noodles completely, then carefully cut with kitchen scissors so that the noodles are bite-sized.
5. Add noodles and dressing to salad mix, toss thoroughly, and enjoy!
**I submitted this recipe originally to allrecipes.com, and it is awaiting review.
Instant Ramen Chicken Salad
You can use any leftover chicken or shrimp, or shred up some prepared rotisserie chicken from the grocery store. Alternately, you can try canned chicken or salmon chunks.
1 pkg. instant ramen soup noodles
1 can chicken or 1 cup prepared chicken, diced
1 small can mandarin orange segments
1 bag ready-to-eat salad greens
dried fruits/nuts that come with salad (optional)
2 tbs. orange juice
1 tsp. salt
2 tsp. pepper
1 tbs. honey
1/2 tsp. red pepper flakes (optional)
4 tbs. extra-virgin olive oil (omit for lower-fat option)
1. Bring water to boil for noodles. Cook noodles for three minutes, or according to package directions. DO NOT add seasoning/flavor packet!
2. While noodles cook, toss together in large bowl or gallon-size zip-top bag: chicken, mandarin oranges, salad greens, optional dried fruits/nuts.
3. In a bowl, mix together orange juice, salt, and pepper. Add honey and stir carefully, but thoroughly. If honey does not mix easily, microwave the entire mixture for no more than 25 seconds. Stir in optional red pepper flakes. Slowly stream in olive oil, whisking mixture briskly with a fork (omit to save on fat grams!).
4. Drain ramen noodles completely, then carefully cut with kitchen scissors so that the noodles are bite-sized.
5. Add noodles and dressing to salad mix, toss thoroughly, and enjoy!
**I submitted this recipe originally to allrecipes.com, and it is awaiting review.
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