Orange County Food Fix

People always ask me what my favorite things to eat are.  They assume because I am a chef that I will say something exotic or pretentious like terrine of foie gras or sous vide lamb. To be perfectly honest, I like crappy food.  Not crappy in that it is made poorly, but crappy in that it is bad for you and will cause you to lose years on your life through continuous eating of said food.  I am a huge fan of cheeseburgers, french fries, tater tots, tacos, nachos, anything with pump cheese, macaroni and cheese, cheese (especially the unpasteurized kind) pork products especially bacon, ramen, oh glorious ramen.  These are just a few of my favorite things.  Don't get me wrong, I love vegetables and I am growing quite the vegetable garden but when faced with the choice of an In N Out cheeseburger with animal fries or an heirloom tomato salad, I'm going to pick the cheeseburger and fries. Although I would rather and most likely eat all three.

I was lucky enough to visit Orange County for the last two weeks of July.  One of those weeks was for work but my last week there was all about catching up on the friends and food that I don't get to see when I'm living in the sticks.  I was also very fortunate to be visiting while the OC Fair was in town.  If you read my blog, you will know I LOVE THE FAIR.

One week isn't enough to hit up all the food I wanted to eat, so it took some strategic planning.  I try not to repeat meals so that I can get in as much variety as possible but my disdain for traffic kept me within a 5 mile radius of the coast.  (I always think I miss living in the city but then I drive and I am grateful I live in a town that is 4 square miles).  I ended up breaking my no-repeat rule.  I ate In' N Out and ramen twice.

Here are some of the places I have to eat while I'm in Orange County.  This is the Costa Mesa edition as I was too lazy to drive anywhere.

1. In N Out (duh)

Any Southern California native will tell you In N Out burger is one of the best things about living in So Cal.  It is my first stop as soon as I hit "Southern California," which in my case would be Lancaster.  I almost always drive through Mojave because the In N Out is closer than when driving through Adelanto. (The Lancaster one is 4 hours from my house instead the one on the 15 which is an extra 45 minutes) Yes that is how I pick my driving route: Which route will take me the closest and fastest to In N Out. In fact, I time my drive so that I will arrive at In N Out around 1:30PM, my ideal lunch time.

2. Mitsuwa food court

I love eating at the Mitsuwa food court.  My visit in July was the first time I've been in over a year.  There were two new restaurants since I visited last.  I think one was a bento box place and the other was a Hawaiian place.  I'm not sure because as soon as I entered the food court, I made a bee-line to the ramen.  If you don't know which was is the ramen place at Mitsuwa, it's the place with the longest line.  Instead of my usual salt ramen with char sui pork, I ordered the new special, Pork Ramen.  You can pick the ramen broth; I chose salt.  I'm not sure how it differs from my usual order.  The only difference I could see was that instead of putting the pork in the broth, it came on the side.  Either way, it was a bowl of deliciousness.  I went back once more, making it my last stop before driving home, breaking my rule of never repeating meals.

3. Pupeseria San Sivar

If you have never had a pupusa, I suggest you drop everything you are doing and head down to 1940 Harbor Blvd and try one.  Pupusas are Salvadoran food.  It is a thick corn tortilla (quite similar to a gordita but it isn't fried) that is stuffed with cheese and other good stuff. They are cooked on the flat top and I love how the cheese oozes and creates a crunchy cheese skirt.  I always order a plain cheese and a bean and cheese. If I want to be healthy, I order squash and cheese. They serve the pupusas with pickled vegetables and a red sauce that is more tangy than spicy.  You put the pickled vegetables on top with a dousing of the red sauce, fold it up like a taco and enjoy.  They serve other Salvadoran food as well as some Mexican food but I almost always get the pupusas.  The sweet corn tamales are another treat to try.  They mostly speak Spanish there and the pupusas are a bit slow to come out but I take it as a sign of authenticity!

San Sivar is on the corner of Harbor Blvd. and 19th St. in that small weird little strip mall across the street from Weinersnitzel. You know, the one with the German deli, which by the way is another great place for some cheap eats. 1940 Harbor Blvd, Costa Mesa 92627

4. Del Taco

OK I know it is weird to put Del Taco on this list especially when there are at least 5 taquerias within walking distance of where I stayed.  It's just that Del Taco has a special place in my heart since we used to forge notes in high school to allow us to eat off-campus.  We would always eat at Del Taco because that was the closest fast food place to my high school.  And there's something to be said about chicken soft tacos and nacho fries at 2 AM after an all-night dance party at Mutant HQ.

Honorable Mentions (places I couldn't go to but are just as worthy)

5. Taco Mesa
So I wasn't able to hit up Taco Mesa while I was visiting but when I lived on the Westside, I ate at Taco Mesa at least once a week. Taco Mesa is a popular family-owned chain in Orange County so I won't bother explaining what it is.  My favorite things are the Tacos al Pastor, the lobster bisque and the agua frescas.

Taco Mesa is located across the street from the Costa Mesa DMV.  647 W. 19th St, Costa Mesa 92627




6. Taqueria Granjenal
I lived in the neighborhood across the street from this humble little taco stand which won "Best Taco" in 2004 by OC Weekly as well as "Best Meal You Can Pay For With Couch Change" in 2010.  Regardless of the titles, I ate there a lot.  The beans are some of the best and are a perfect vehicle for the smoky dark-red salsa that accompanies every order along with a bag of pickled carrots.  It is less greasy and sketchy than the other taqueria that most people are familiar with (Alejandros) My usual order from Granjenal was the vegetarian tostada, a crunchy tortilla loaded with beans, lettuce, tomatoes, cheese and avocados, an order of beans, chips and loads of salsa.  I think the whole order cost less than $5.

Taqueria Granjenal is located on the corner of 19th St and Monrovia in Costa Mesa 889 W. 19th St, Costa Mesa 92627


7. TK Burger formerly Johnny G's
When I first moved in the neighborhood, TK Burger used to be Johnny G's.  It was our hangover spot because most of the usual places (Plum's, Haute Cakes, Cappy's) had waits that were just unbearable when you are hung over.  The breakfast burrito was my favorite but the cheeseburgers were just as good. And they had chili fries!  TK Burger took over and thankfully they kept the breakfast burritos although no more chili fries (or burgers) This TK Burger has more seating than the other TK Burgers plus an extended menu so it's my favorite TK.  I miss Johnny G's and its chili fries but TK is doing a great job filling Johnny G's shoes.

8. El Toro Bravo
I almost forgot to include this little hidden gem on my list.  It would be blasphemous if I didn't include this hole-in-the-wall tortillaria/taqueria.  Tucked in the corner by Smart n Final on 19th St, El Toro Bravo makes corn tortillas on-site.  They make the BEST tortilla chips.  They are perfect for chilaquiles. Especially with the house made salsa sold there.  I love the salsa fresca as well as the blended.  I could drink it.  Along with the best corn tortillas, they sell carne asada and carnitas both prepared or marinated for you to take home and cook.  So you can get tacos or a burrito to go or pick up some tortillas, meat and salsa for your next BBQ.  There is always a line and they only take cash. But it is totally worth it for the fresh tortillas.

El Toro Bravo is located on 19th St in Costa Mesa by the Smart n' Final.  It is tucked away in the corner by Jugos Acapulco. 745 W. 19th St, Costa Mesa 92627.




Did I leave any places out?  What are some of your places to eat in Costa Mesa or Orange County?
Listening to Edward Sharpe and the Magnetic Zeroes-Home

Blueberries!

Summer means berries.

Burnt's Blueberry Vodka

I have been noticing all the blueberries on sale as well as all the great recipes other blogs have been posting.  I usually make blueberry muffins or cobbler but I wanted to try something different.  I saw Bon Appetit's blog, Infuse Your Booze, and I wanted to make blueberry vodka.  In addition to the blueberry vodka, I also made strawberry vodka, pineapple vodka and watermelon vodka.  You have to try this.  It is so tasty and so much better than those infused vodkas you buy at the store (so long Absolut Acai Berry aka vomit inducer)

Bon Appetit also featured Blueberry and Cream Cookies by Christina Tosi of Momofuku.  The same cookie was also the Cookie of the day on Martha Stewart.  I am obsessed with all things David Chang so I had to make these cookies.  They. Are. Awesome. I love chewy, thin cookies and these are exactly that.  The recipe calls for dried blueberries but you can use fresh. 

Hank wants the cookie

Here is a list of my favorite blueberry recipes:
Infuse Your Booze
Blueberry and Cream Cookies
Thomas Keller's Blueberry Cobbler
Banana Muffins with Blueberries -this recipe doesn't call for blueberries but I add them.

Perfect Burger recipe

From the Celebrity Cookbook, published in 1967

Dean Martin is my kind of man.

Source: NY MAG

Listening to Dean Martin- You're Nobody Till Somebody Loves You

Coconut Water Cure-All

Fourth of July weekend means lots of things: patriotism, BBQs, block parties, fireworks.....besides all the USA pride, the true common theme this weekend is getting shitfaced.  Three days in a row of total inebriation. Maybe in my college days, this is something I could handle but now that I am in the ripe age group of 30+, my body can only tolerate so much hangover.  My go-to cure for hangovers or when I'm feeling crappy is coconut water.   I swear this stuff is a miracle.  It is so good you can LITERALLY streamline it into your veins.  (True story, in WWII, coconut water was used in blood transfusions because of its electrolyte content, pH and viscosity are similar to blood plasma. Besides blood transfusions, coconut water has a multitude of medical uses).  

So when you're hungover, you are supposed to recover by drinking a Gatorade and eating something greasy.  But if you're like me, Gatorade tastes like radioactive piss that has been fermenting in the sun for several years. Coconut water tastes good. Coconut water is a natural sports drink.  Coconut water is loaded with natural occurring electrolytes, B vitamins and more potassium than a banana so it's actually better than a sports drink.  If you compare them side-by-side, you will notice that a sports drink like Gatorade will have double the amount of sugar, less potassium and no protein.  All the sugars are natural in coconut water while commercial sports drinks sweeten their products with high fructose corn syrup or other artificial sweeteners. Bleh. 

I also live in high altitude (8000 ft above sea level).  For people coming from sea-level, it's very important to stay hydrated.  When I'm really dehydrated at altitude, I sometimes find it hard to drink enough water to stay hydrated.  That's where coconut water is the cure-all.  Altitude sickness symptoms include headache, dizziness and nausea and I swear coconut water fixes them all.  Within 15 minutes of drinking a coconut water, I always feel better.

 

There are lots of brands of coconut water available but my favorite brand is Vita-Coco.  I think it tastes the best out of all the competition.  It even won the Bon Appetit Supermarket Standoff.  Vita-Coco advertises itself as being all-natural and not from concentrate. "It's like sticking a straw in a coconut." is their slogan.  It REALLY does tastes like sticking a straw in a coconut.  What consumers don't know and what the Supermarket Standoff failed to do was differentiate the fresh coconut waters from concentrate but the taste test does show the preference for the fresher coconut water.  Vita-Coco and O.N.E. are both fresh but the brand Zico is made from concentrate, which means they juice all the coconuts and mix the juices together.  It goes through a pasteurization process which in my opinion ruins the fresh taste.  I also think the plastic bottles make the coconut water taste funny.  I prefer the Tetra Pak which is like a juice box.  Also coconuts from different places will produce different tasting juice.  Vita-Coco uses coconuts from Brazil while O.N.E. uses coconuts from Thailand.  

Vita-Coco has been getting lots of media attention as well.  Madonna, Demi Moore, Anothony Kiedis and Flea from the Red Hot Chili Peppers are investors in Vita-Coco.  If you Google "Vita-Coco" and "celebrities, over 900,000 results pop up, including this one from E! "Why is every celebrity drinking coconut water".  Just recently, Vita-Coco signed Rihanna as their spokesperson and Kelly Slater as a sponsored athlete.  A copy of US Weekly is endorsement enough for Vita-Coco. 

But who cares about the celebrities and super athletes that drink coconut water.  Try it for yourself. Next time you are hungover and feeling completely shattered, reach for the coconut water.  You will thank me. 

This was supposed to be posted by July 1 but due to hangovers and such, it got delayed. 

Listening to Katy Perry-Firework 

NO Fry Corn Dog Maker

What, you say? Is this possible?  Apparently so.  Thanks to @mylastbite I found this amazing contraption.  According to the manufactuerer:

Our No Fry Corn Dog Maker doesn't rely on messy frying. You can enjoy healthier and tastier treats by simply preparing your favorite batter, dipping in your food of choice, and baking them in our easy to clean non-stick, countertop snack maker.

Try your hand at corn dogs (veggie, kosher… it doesn't matter), pizza roll cheese sticks, breakfast pancake sausage rolls and even CANDY BARS on a stick! If you can dip it in batter and put it on a stick our new No Fry Corn Dog Maker can take care of the rest!

Great for slumber parties and Sundays in front of the TV catching the game!

Includes 24 sticks and a recipe book with a classic corn dog batter and a corn dog muffin recipe included.

Retails for $24.99, this will make a great Christmas present for your favorite weiner.  You can buy the No-Fry Corn Dog Maker at Perpetual Kid

Butternut Squash Soup

Winter is finally here! We are in the midst of a huge winter storm that is expected to bring over 20 inches of precipitation which can mean anywhere from 2-5 feet of snow. I have been holed up in my condo for several days now because it is SO COLD! Like 22˚F with crazy 75 MPH winds.  It is miserable.

Since it is so cold, I've been making really homey and comforting foods.  This butternut squash soup will warm you up and is super easy to make.  It only requires a few ingredients which is good on a day like today when the wind is howling, the snow is falling and going outside can be treacherous.  This soup can be made vegetarian by substituting vegetable broth for chicken broth however the soup will taste much sweeter! It is also a good gluten-free option for those with gluten allergies.

TBC Butternut Squash Soup
makes 4 generous entree portions or 6 appetizer servings


1-3 to 3 1/2 lb. butternut squash
2 TBSP vegetable oil
1 onion, chopped
3 garlic cloves, minced
3 cups chicken or vegetable stock
1 medium sized boiling potato (about 10 oz), peeled and cut in 1-inch chunks
Thyme, fresh or dried
Salt and pepper to taste

 Preheat oven to 350˚F. Line baking sheet with foil. Halve butternut squash lengthwise.  Scoop out and discard seeds. Brush one half with 1 TBSP oil and season with salt and pepper.  Place flesh side down on the lined baking sheet and roast until tender, about 1 hour. Reserve the other butternut squash half for another use like butternut squash risotto.  When baked squash is done, you should be able to pierce the flesh with a paring knife with little resistance.  After the squash has cooled enough to handle, scoop out the flesh and reserve.

Put the remaining TBSP oil in a stockpot over medium heat. Add the onions and saute until translucent, about 6 minutes. Add the garlic and thyme and some salt and pepper (but not too much because the broth maybe seasoned already). Saute a few more minutes being careful to not burn the garlic.  

Add the broth, potatoes and reserved butternut squash. Bring to a boil, reduce to a simmer and simmer for 25-30 minutes until potatoes are tender and can be pierced with a paring knife with no resistance.

Transfer the soup to a blender and puree until smooth. Taste the soup and adjust seasonings adding more salt and pepper if needed.

Ladle the soup into bowls and garnish with some cream, chives or croutons if desired.

Song: Baby, It's Cold Outside

Bacon MMMvelopes -Mailing letters has never been so tasty!

This bacon craze has gone too far. Now there are Bacon Flavored MMMvelopes. From the bacon obsessed peeps at J&D's , makers of Baconnaise and Bacon Salt, now you can get the flavor of bacon when sending your snail mail. These standard 10" envelopes look like bacon and taste like real bacon. It does not contain real bacon so there is no need for refrigeration and your vegetarian friends can enjoy the taste they miss the most. According to Gizmodo "you get the taste of bacon and a deep feeling of emptiness inside yourself." You can buy this great invention at mmmvelopes.com, $6.99 for 25. Also be sure to check out the J&D's website for their other bacon products.


Source: Serious Eats

Homemade Dog Biscuits

I have been so bored! This lack of weather in my new home is really driving me bonkers. To pass the time in between dog walks on the golf course and Farmville sessions, I have been experimenting with baking in the high altitude (The town of Mammoth Lakes is at an elevation of 7800). For my first experiment I thought I would make dog biscuits because dogs don't care about texture or whether or not the dough has risen properly.

After some Internet research, I found this great website www.bullwrinkle.com. It has a ton of great dog biscuit recipes as well as information and tips about bulldogs and owning dogs. I made the Everyday Dog biscuit and my dogs LOVE them. These dog biscuits are super easy to make and are made with ingredients that are found in any typical pantry. The high altitude didn't affect the recipe too much (I added a little extra of water) and I omitted the garlic because I read somewhere that garlic may not be so great for dogs digestion. Also since I just moved and didn't have any honey I substituted black strap molasses. I've heard of molasses dog treats so I don't think the molasses substitution affected the outcome too much. Hank and George still gobbled up the treats.


Everyday Dog Biscuit
Originally published at www.bullwrinkle.com

2 tsp. dry yeast
1/2 cup lukewarm water
2 TBSP dry parsley
2 TBSP minced garlic (I omitted the garlic)
1 1/2 cups chicken broth
3 TBSP honey ( I used black strap molasses)
1 egg
5-6 cups whole wheat flour

Preheat oven to 350˚F.

In a bowl, dissolve yeast into water. After it foams (about 5 minutes), stir in parsley, garlic (if using), honey, egg and chicken broth. Gradually add flour, stirring to combine until a stiff dough forms. If using a stand mixer, using the dough hook, mix until dough pulls away from the side of the ball, forming a ball on the hook. It should be smooth. If mixing by hand, knead on a floured surface, until smooth. Shape dough into a disk and roll to 1/4 inch thickness.

Using dog bone cutters, make biscuits. Gather scraps, re-roll and cut out more biscuits. Transfer to parchment lined baking sheets and bake for 30 minutes, remove from oven and turn over. Bake for another 15 minutes. After the biscuits are done baking, transfer all the biscuits to a baking sheet and leave in oven overnight to crisp.

Thumbprint Cookies

My neighbor in Costa Mesa gave me two jars of apricot jam she made from her backyard apricot trees. I am a huge fan of the thumbprint cookies with the jam filled centers so I used her apricot jam for my cookie filling. You must try making these cookies. They are far superior to the store bought kind. I used a great recipe from the December 2007 issue of Gourmet magazine. You can find the recipe here at epicurious.com


Jam Thumbprint Cookies
recipe by Gourmet magazine

2 1/2 cups AP flour
1 tsp. salt
2 sticks (8 oz) unsalted butter, softened
1 cup sugar
1 large egg
your favorite jam

To make cookie dough:
Whisk together flour and salt. Beat butter and sugar in bowl with electric mixer until light colored and fluffy. Beat in egg and vanilla. At low speed, add flour in three batches, mixing until dough forms. Divide dough in half and flatten into a disc and chill until firm, at least an hour.

To assemble and bake cookie:
Roll 1 oz (about 1 TBSP) of dough into a ball, then flatten slightly. Place on parchment lined baking sheet. Continue with the rest of dough. When all the cookies are rolled out, using the end of a wooden spoon, make an indentation in the center of each cookie.

Place your favorite jam in a pastry bag or a plastic bag with one of the corners snipped off. Pipe enough jam to fill the indentation in each cookie, about 1/8 tsp. I like to refrigerate the cookies for at least another 45 minutes after assembling the cookie to prevent overspreading.

After cookies have chilled, bake in 350˚F oven for 15-20 minutes or until the cookies are baked through and the edges are golden brown. Cool on baking sheets for 5 minutes and then transfer to wire racks to cool completely.

Makes 3 1/2 dozen cookies. These cookies are best eaten the day they are baked but they can be stored for two days in an air tight container.

Corn and Bacon Pasta

I have been a terrible blogger. I apologize. I have actually been cooking up a storm. I have been trying to perfect my pie technique and am proud to say, I am pretty close! But more on pie later. I just recently moved to Mammoth Lakes home of Mammoth Mountain Ski resort. Hopefully I will be working at the Westin Monache Resort but in this economy one cannot put all her chickens in a basket. I am SO bored right now as there is no snow so no work. This is the perfect chance for me to catch up on my blogging. I have so many recipes and pictures backed up from last month!

Because of the big move, money has been kind of tight and I was also trying to use some of the ingredients that wouldn't survive the 5 hour drive to Mammoth. This is another great pantry dinner. It's probably not the healthiest but I love the salty bacon with the sweet corn. It is one of my favorite flavor combinations. This is also one of my go-to-recipes when I don't feel like cooking. With a green salad, this meal is super simple and takes less than 30 minutes!


TBC's Orecchiette with Corn and Bacon
serves a generous 2 portions

4 slices bacon, cut into 1-inch pieces.
1 shallot, finely chopped
1 TBSP butter
2 ears of corn, shucked and kernels removed or 2 cups frozen corn
8 oz. orecchiette pasta or other short pasta
2 TBSP cream
chives for garnish

Cook pasta in large pot of boiling water. Drain and reserve.

Cook bacon in a medium size saute pan over medium heat until crispy. Drain on paper towel and reserve.

Pour out bacon grease. Add the butter and wait until foam subsides. Add the chopped shallots and cook until translucent. Add the corn and cook until corn starts to make popping noises.

Combine cooked pasta with corn mixture. Add the cream and toss pasta to coat. Divide servings among bowls and add bacon and chives.

Raclette Burgers

So nearly after a month, finally here is post for the much talked about Raclette Burger. I've been kind of lazy about blogging because my food photography is less than par. It's hard to make food look pretty for the camera when you want to eat it right away.

So what is raclette? According to Wikipedia, raclette is a semi-firm salted cheese made from cow's milk originating from mountainous region of Valais in Switzerland (home of the Matterhorn and Lake Geneva). Raclette comes from the French word "racler" which means to scrape. This cheese dates back to the Middle Ages when Swiss cow herders would carry blocks of raclette with them when they would herd their cows to and from the pastures in the mountains. They would place the cheese next to the campfire and when it would reach the perfect softness, scrape it onto some bread or potatoes. Traditionally raclette is served with small potatoes, cornichons (gherkins), pickled onions and dried meats such as prosciutto. Nowadays, raclette is served using an electric table top grill pan that grills the potatoes on top and melts the cheese on the bottom tray. This is how I first encountered raclette. It was at the boyfriend's parent's condo in Mammoth and now, every time we are in Mammoth, we break out the raclette machine. There is something about being in the mountains that makes me crave raclette! But raclette cheese is SO good it shouldn't just be for the mountains which is why I made a hamburger with it!

These hamburgers are AWESOME! I just love raclette cheese with the cornichons. It sounds like a weird flavor combination but trust me, it is the bomb! The hamburger would work well with slices of raclette cheese on top instead of stuffed in the burger. The Amateur Gourmet found pre-sliced raclette which would work perfectly.

If you want to try the real thing and don't want to splurge for a machine, Basilic on Balboa Island has raclette night on the first Tuesday of the month. My friend's parents own the restaurant; her dad is the chef and her mom is the maitre-d. It is a cozy and intimate gem amongst Orange County's overabundance of chains and was named OC's Most Romantic Restaurant by OC Weekly. Be sure to make reservations before dining, especially for raclette night. There are only 9 tables.

TBC Raclette Burgers
makes 3 burgers

1 lb. ground chuck beef 80/20
3 oz. raclette cheese, shredded
Montreal steak seasoning
3 freshly baked hamburger buns
1 bunch of frisee or arugala

for the aioli:
1/4 cup mayonaise
a large spoonful of cornichons, coarsely chopped
1 tsp. cornichon juice

Directions:

1. To make the cornichon aioli, combine the mayonaise, chopped cornichons and juice, Set aside.

2. Separate the ground chuck into 1/3 lb chunks. To make the patties, take a 4 inch cookie cutter lined with plastic wrap and press half of the 1/3 lb chunk into the cookie cutter. Place 1 oz. of the shredded raclette and then top with other half. Pressed the edges to seal the patties together and lift out of the plastic wrap. Repeat with remaining beef and raclette cheese. Refrigerate for at least 30 minutes before cooking.

3. Preheat pan or grill to high. Brush burgers with oil and sprinkle liberally with Montreal Steak seasoning. Cook for 5-7 minutes on each side.

4. Lightly toast hamburger buns and generously spread with cornichon aioli. Place cooked hamburger and top with frisee or arugala followed by the hamburger bun top.

Homemade Hamburger Buns

Homemade bread always beats bread from the store. Last night when I wanted to make hamburgers I opted to go through the tedious process of making my own buns rather than use the store-bought buns, even though they were on sale for 99¢. For once, the at-home method would cost more than buying from the store. But when I glanced at the ingredient list for the store buns, I saw high fructose corn syrup, shortening and crazy 13 lettered words. Forget about it! Homemade was the better, healthier way. After all, the hamburger bun recipe I found in this month's issue of Saveur contain actual real ingredients like milk, flour, sugar and BUTTER! Beats any 99¢ pack of hamburger buns anyday!

I found this recipe from the September issue of Saveur magazine. The recipe makes 12-3 oz. buns. They are light and fluffy with a nice sturdy exterior, perfect for holding any juicy burger and all the toppings. However unlike the store-bought variety, these hamburger buns will go stale the next day, so you better use them up! But they are pretty tasty with just some butter so I'm sure you and your friends will gobble them up. If you happen to have some leftover, throw the extra buns in the food processor to make fresh bread crumbs and freeze them in a bag.

Hamburger Buns from Saveur Magazine

1 package active dry yeast (1/4 oz)

1 1/3 cups milk heated to 115F

1.5 tsp. + 2 tbsp. sugar

4 cups flour

1 1/4 tsp. kosher salt

1 lightly beaten egg

4 tbsp. unsalted butter, softened, cut into cubes

3 tsp. sesame seed

1. Mix yeast, milk and 1.5 tsp sugar; let foam.
2. Stir in remaining sugar, flour, salt and egg. Mix with paddle on low speed until dough forms.
3. Replace paddle with hook and add butter. Knead on medium high speed until dough pulls away from sides of bowl, about 8 minutes.
4. Let rest in an oiled bowl until doubled, about 2 hrs.
5. After bulk fermentation, divide dough into 12 and shape into tight balls about 3 oz each.
   
6. Let balls rise in parchment-lined sheets, covered with oiled plastic, for about 1.5 hrs.
7. Spray tops with water, then sprinkle with sesame seeds.
8. Bake in 400F oven until golden brown, about 18-20 minutes.

Mobil Mart Restaurant

I've been in Mammoth Lakes the past week which explains the lack of posts. I did a lot of hiking with my dogs and cooking. In fact, I did a stagiaire at the White Bark restaurant at the Westin Monache Resort. For those of you not versed in culinary lingo, a stagiaire is a fancy French word for a try-out. Basically, you work a shift and the chef sees if he likes you. My friend Dan is the executive chef at the White Bark, so if I can find a place to live, the job is mine. So keep your fingers crossed!

Matt and I went to Yosemite last week since it is only an hour and half from Mammoth. It was actually my first time to Yosemite! From Mammoth Lakes, you take the 395N and then Tioga Pass, Highway 120. When you pull on to the 120 from the 395N there is a Mobil Gas Station. If going to Yosemite, you better stop and get gas there because there is only one other gas station on the 120 and it is about 40 miles away. And if you don't need to get gas you should stop anyways because there is a fabulous restaurant inside.

The Mobil Mart Restaurant is run by Dan's fiancee Denise and her family. The food is not your typical gas station fare. There are fish tacos with a fresh mango salsa, BBQ ribs with a huckleberry BBQ sauce, jambalaya, and grilled pork tenderloin. They even serve beer and wine. Along with the gourmet grub, you can pick up camping and backpacking staples like dehydrated food and goos for your wilderness trek into Yosemite.

The Mobil Mart is only open during the summer months (May-November) so if you are ever in Mammoth Lakes during the summer, I highly recommend you drive north the twenty minutes. The food and the view from the dining area are unbelievable!

The Menu

The dining area

the view of Mono Lake from the dining area


Putting the final touches on the fish tacos

the Fish tacos. One comes with a ginger slaw and the other with the tropical fruit salsa


BBQ Ribs with Huckleberry sauce.
Everybody needs to try huckleberries at least once in their life.
If you can only get it in sauce form, so be it. Huckleberries are DELICIOUS!

Cheesy Grits with Coca-Cola Red-Eye Gravy

To continue the theme of pantry cooking, here is the ultimate pantry meal, Cheese Grits with Hot Dogs and Coca-Cola Red Eye Gravy. Actually it sounds like the ultimate white trash meal. I didn't feel like going to the grocery store so I just threw this dinner together. In the South, grits are often served with ham and red-eye gravy for breakfast. Red-eye gravy is traditionally made with black coffee but can be made with Coca-Cola. It sounds totally weird but Coca-Cola is acidic like beer and wine and is great for deglazing and making sauces. I use it in my Pulled Pork recipe. Hamsteaks are usually used for the red-eye gravy but I didn't have any so I just used some sliced up hot dogs. The grits recipe serves 4-6 people (so if serving more than 2 people, double the ingredients for the gravy). I like to make extra grits and put them in a loaf pan, then slice it up and fry it in butter for breakfast the next day. Or maybe pour some chili over it. I use Bob's Red Mill Coarse Ground Cornmeal which can be found in most grocery stores. The Albertson's near my house has it in the "Organic" aisle alongside the gluten-free products. If you can't find the Coarse Ground, the Medium Grind Cornmeal will work, which can be found in the baking aisles of most grocery stores.

TBC Cheesy Grits with Hot Dogs and Coca-Cola Red-Eye Gravy
serves two

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
3 hot dogs, sliced
1 TBSP butter
1/2 onion, small diced
1 cup Coca-Cola

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time.

While the grits are cooking, start the Red-Eye gravy. In a saute pan, add the butter over medium-heat. When it stops foaming, add the onions and cook until lightly browned. Add the cut up hot dogs and cook until lightly browned. Add the Coca-Cola and bring to a simmer. Reduce heat and cook until desired consistency.

Divide grits and hot dogs among two bowls and then ladle gravy on top.

Goat cheese stuffed Turkey Burgers with red pepper apricot relish

So my MacBook malfunctioned again last week! :( It is the 4th time in a year. First I lost all my pictures. A few months later, the DC board went out so I wasn't able to use my laptop unless it was plugged in. In February, my hard drive completely died. It just literally stopped working. And just recently, the computer screen went blank. Luckily I have a good friend who works at Apple and he is able to get my MacBook running, usually with only a little damage to my pocket book. That is what I love about Apple! Had this been a PC, I would probably still be computer-less and dealing with Geek Squad or whoever you deal with when a PC malfunctions. When my computer screen went blank on Tuesday, I simply made an appointment at the Apple Genuis Bar for Thursday (when my friend worked) and my computer was fixed by Sunday. So Thanks Torey and Thanks Apple Genuises at Fashion Island! That explains my Internet absence last week. And now on to better and tastier things!

A while back, Albertson's had some crazy sale on ground turkey. Being budget conscious, I stocked up and froze a couple pounds. After making several dinners, I had a mere 1/2 lb. left. I also had about 2 oz. left of goat cheese from the Beach Blanket Blackout Bingo Birthday Bash. So I made goat cheese stuffed turkey burgers. I had the perfect amount for 2 burgers and a slider. To accompany the burger, I made a roasted red bell pepper and apricot relish from the bell peppers I bought from the Irvine Farmer's Market. The relish recipe is more than enough for the burger recipe. It taste delicious in grilled cheeses and an accompaniment to any BBQ'd or roasted meat.

This meal is a perfect example of how budget cooking can still produce a gourmet meal. I actually had all the ingredients on hand except for the dried apricots. Lucky for me I have a lemon tree. I made my own bread crumbs by toasting a piece of bread and then grinding it in the food processor. Chicken broth, vinegar, Dijon mustard and hot sauce were all in my pantry. Just because you are poor, you don't have to eat poorly!


Goat Cheese Stuffed Turkey Burgers with Red Pepper and Apricot Relish
adapted from Culinary Institute of America Grilling
makes about 2 burgers

1/2 lb. ground turkey,
1/4 cup toasted bread crumbs
2 tsp lemon juice
1/2 tsp lemon zest
pinch of dried thyme
salt and freshly ground pepper
2 oz goat cheese, sliced into 1/4" medallions
hamburger buns or sandwich bread (I used Trader Joe's Cheddar and Garlic Sourdough Loaf)

For the Relish:
Makes 2 cups

2 roasted red peppers
2 TBSP cup vegetable oil
1 cup dried apricots, chopped
1 cup diced red onion
1 tsp. minced garlic
1/2 cup chicken broth
1 TBSP white wine vinegar
1 tsp Dijon mustard
2-3 drops hot sauce
1/2 tsp salt
1/4 tsp ground pepper

1. Combine turkey, breadcrumbs, lemon juice, zest, thyme, salt and pepper. Mix well. Divide into two or three portions. To make the patties, take a 3 inch cookie cutter lined with plastic wrap and press 1/4 of the turkey mixture into the cookie cutter. Place the goat cheese medallion next and then top with 1/4 turkey mixture. Pressed the edges to seal the patties together and lift out of the plastic wrap. Repeat with remaining turkey mixture and goat cheese. Refrigerate for at least 30 minutes before cooking.

2. Preheat pan or grill to high. Brush burgers with oil and cook fro 7-8 minutes on each side.

Red Pepper and Apricot Relish

1. Roast the bell peppers. The easiest and fastest way to do this is by directly placing the bell peppers on the burner and charring the skin. After the skin has blistered and turned black all over, place in a bowl and cover with plastic wrap. When the peppers are cool enough to handle, peel the skins off under running water. Seed and dice the peppers into 1/2 cubes.

2. Heat oil in medium sized saucepan over medium heat. Add apricots, onion, and garlic. Saute until translucent, about 4-5 minutes. Add the diced red bell peppers and broth. Simmer until most of the liquid has evaporated, about 5-10 minutes.

3. Add the vinegar, mustard, and hot sauce. Cook until liquid has almost evaporated. Check the seasonings. Chill. The relish should be served at room temperature or chilled.

Pavlova with Lemon Curd and Blueberries

My friend Caroline is allergic to gluten. For a baker/ pastry chef, this can seem like an obstacle but actually there are plenty of desserts that do not contain gluten: flourless chocolate cakes, macarons, ice cream, just to name a few.

At first I attempted to make a gluten-free cake using Betty Crocker Gluten-Free cake mix. It turned out absolutely disgusting. The cake did not rise properly and had the most terrible texture: similar to a wet sponge. It reminded me of this Vietnamese rice cake we would eat at Chinese New Year but not as tasty. I could not imaging frosting it with chocolate frosting as pictured on the box.

Since the gluten-free cake mix was a total FAIL, I had to make another dessert. Because it was summer, I felt like making something fresh and with fruit. A pavlova was perfect: gluten-free, I had all the ingredients and Caroline loves Australia. The pavlova is the national dessert of Australia.

I found this recipe on Epicurious. It is a great recipe because the entire egg is used in the recipe: the whites for the meringues and the yolks for the curd. Also you don't need to buy superfine sugar. You can just pulse white granulated sugar in the food processor a few times.

To read more about being gluten-free, check out this article in the NY Times: The Expense of Eating With Celiac Disease (Did you know that in England, patients with Celiac disease are actually prescribed gluten-free products? And in Italy, they receive a stipend to purchase gluten-free products? Yet in America where we supposedly have the best health care system in the world...)

Pavlova with Lemon Curd and Blueberries

For meringue:

1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar

For filling:

2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest
1 cup heavy cream
4 cups mixed berries

Directions

Make meringue:
Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Make Lemon curd while meringue bakes:
Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.

Assemble Pavlova:
Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

Farmer's Market Salad

I picked up some beautiful organic and pesticide free green beans and red bell peppers from the Irvine Farmer's Market this past Saturday. Usually I just saute the green beans with some garlic and butter but on KCRW's Good Food's Farmer's Market segment, Daisy Tamai of Tamai Farms shared her recipe for green bean salad. It is a very simple salad: green beans, bell peppers and red onion marinated with a kicked up Italian dressing. I didn't have bottled Italian dressing on hand so I just made a simple vinaigrette. It's just as easy as buying a bottle but cheaper.

You can listen to Daisy Tamai on KCRW's Good Food here

TBC Green Bean Salad inspired by Daisy Tomai

1 lb of green beans, ends trimmed
1 red bell pepper
1 red onion

For the dressing:

1 TBSP white wine vinegar
1 TBSP balsamic vinegar
1 TBSP Dijon mustard
1 1/2 tsp. sugar
4 TBSP olive oil
fresh herbs: basil, chives, parsley

Directions:

Blanch the green beans in boiling water for just a few seconds. Remove and put in ice water. Thinly slice the red bell pepper and red onion. Combine the vegetables into a bowl.

Combine the vinegars, mustard, sugar, and herbs. Whisk in the olive oil. Season to taste. If your vinegars are too acidic, add a little more sugar. The dressing should be a good balance between sweet and tart. Pour the dressing over the vegetables and marinate for at least 30 minutes.

Irvine Farmer's Market

I went to the Irvine Farmer's Market by my alma mater, UC Irvine, for the first time on Saturday. I was super stoked to find such a great farmer's market. The Irvine farmer's market is a good sized market with many different vendors. It is much bigger than the Costa Mesa Farmer's Market at the OC Fairgrounds on Thursday. I live in Costa Mesa, so I occasionally buy my produce from the Costa Mesa Farmer's Market but I am usually disappointed by the limited selection. The Irvine market is at least three times the size with many different vendors offering a huge range of products such as organic and pesticide-free produce, flowers, plants, soap, hand made crafts, freshly baked goods, cage-free eggs, grass fed beef and fresh seafood. And to add to the excitement, there is also a kettle corn and roasted corn booth. Unfortunately, I didn't bring much cash and being on a budget and all,I had to conjure up my will power (which is very weak against kettle corn and roasted corn) and restrain myself from splurging on the delicious corny snacks. I focused instead on the free samples.

One thing I noticed while I was sampling left and right, was the abundance of plums! There were so many varieties to choose from: dinosaur, gold, pink, just to name a few. I tried the sweetest plums but unfortunately I can't remember the name of the farm (what a joke!)but they were so juicy and sweet. In fact, I have three plums waiting for me in the ice box as I type right now.

The Irvine Farmer's Market is on Saturdays 8 A.M - noon at the In N Out shopping center at Campus and Bridge.

For more information about the Costa Mesa Farmer's Market and other Orange County Farmer's Markets, check out the Orange County Farm Bureau.

Don't forget to vote for Hank and George in the Cutest Dog Competition. We could win a million dollars!

Organic and Pesticide-free


Zuchinnis are still in season





Yummy bags of oranges


Fresh asparagus


mmmm....berry shortcake?


They sell fresh pasta!


I think "Super Bitter" would be more appropriate.


Look at all the different grapes



No words are needed


A Japanese pumpkin. The vendor told me it makes a delicious salad


This a Japanese variety of eggplant


More varieties of eggplants


Look at all these potatoes!


Purple beans!







Fresh Figs


Fresh Dates