Gerry Furth-Sides Archives - Page 61 of 82

New Menu from a Legendary Kitchen at Electric Karma

December 17, 2017 Comments Off

(Gerry Furth-Sides) The minute you walk into the protected front entryway of Electric Karma, you know you are a special guest, away from scorching or nippy weather outdoors. Inside it is always the perfect temperature.

Owner Paramijit Singh (shown above) is equally at home in the kitchen or the dining room at his restaurant, Electric Karma. He and brother, Lakhvir “Lucky” opened the 80-seat upscale-casual place a dozen years ago. “Pamma” created the menu and also designed the inviting, interior of the large restaurant with his wife.

You could call the chef-owner Parmitjit “Pamma” Singh a “second generation Indian chef.” Singh learned from the best – their mom who cooked at home. Pamma also holds the highest pedigree for Indian cooking in Los Angeles, working first in Neela Panisse’s famous Bombay Cafe Kitchen.

Casual, upscale, Electric Karma prides itself on its authentic Punjabi style cuisine from Northern India, including vegan and vegetarian dishes. Pamma and Lucky oversaw the kitchen themselves when they opened to make sure their family recipes were prepared perfectly. Pamma is happy to adjust even the long list of combinations that includes tempting naans, soups, salads, appetizers, tandoori oven dishes and special party foods.

The result: a loyal neighborhood and destination diner following. And Electric Karma is a short distance from the Original Farmers Market and The Grove on a lively, walking street.

Colorful décor rich primary colors enhance the atmosphere, inviting day or evening. A covered, intimate outdoor dining area with low table dining seats up to 30 guests.

The lively bar area boasts a long beer and wine menu, including beer from India. Non-alcoholic drinks are plentiful; the sweet mango sangria is popular year round. The bartender is happy to help you find a wine that you like to go best with your food and palate — offering tastes of several from which to choose.

Hot Flour naan, the traditional Indian bread of white flour and water made magical in a tandoor oven takes on many forms. At Electric Karma naan is a house specialty and so there is Plain Naan and Garlic Naan, Onion, Olive, Chicken, Lamb Naan plus Kabuli (sprinkled with coconut and cherries) and Kashmiri Naan sprinkled with sesame seed.

The House specialty is stuffed with mozzarella and sprinkled with cooked onion, shown below. The unique mozzarella cheese seasoning is fenugreek and chaat masala. Piping hot and cloud-like when it comes from the oven at its best, it is the perfect starter or complement to wine or main dishes.

The signature Electric Karma’s Chicken Tiki Masala is commonly found in most Indian Restaurants. This dish is different because the recipe with intense flavors is direct from the Singh kitchen at home. The sauce is prepared with garlic, onion, ginger, tomato, cream and turmeric, cumin and coriander spices. It is served with basmati rice.

Tandoori shrimp and Fish feature Tiger Prawns in a marinated sauce. Even arriving from the oven, the shrimp is moist and tender.

Other impressive dishes to order include Nirvana Chicken in a coconut sauce with lemongrass, Lamb Korma cooked in a curry sauce with cashew nuts and almonds and a list of fish dishes

and Green Chicken Tikka colored with basil, mint, and cilantro. The tomato-saffron sauce for chicken makhni is prepared for dairy-free customers without yogurt.

House-made mango, ginger, and pistachio ice cream end a meal on a smooth, light note.

When we got home with our leftovers, we found them thoughtfully wrapped and labeled – with a little container of fresh pistachios as an added treat. It shows the care and concern of the staff.

For details and a full menu of Electric Karma, please see //www.electrickarma.com, 8222 1/2 West Third Street, Los Angeles, CA 90048, (323) 653-2121.

New Market City Caffe Holiday Menu Celebrates A Quarter Century

December 16, 2017 Comments Off

(Gerry Furth-Sides) Veteran proprietors & Wine Makers, Sal Casola Jr and Chipper Pastron, bring back Market City Caffe‘s annual Holiday Menu with Ala Carte Italian dishes large enough to share, both back by popular demand and new, at their most sumptuous ($8-$28) through December 24. Editing note: I already took out the description “rich” for the decadent dishes as many times as I could.

Seasonal cocktails sound like desserts from Apple Cinnamon Old-Fashioned to Holiday Gingerbread White Russians. They are perfect to sip while looking through the long menu of Soup, Salad, and Antipasti; Pasta and Specialty Dishes and Pumpkin Cheese Cake dessert. Vegan and Gluten-Free options are plentiful.

This family-run Italian caffè was carefully created 25 years ago by friends and co-partners, Chipper and Sal, carefully using their decades of on-the-job experience to present a cutting-edge concept of the time. I know. I was there when their first Market City Caffe opened in Pasadena.

Then and now, I marvel because they make the exceptional look so easy: consistent, straightforward and appealing food; service (the employees are also so happy you can feel it) and an engaging ambiance. Even the open kitchen is part of the party here.

An antique scale – and hospitality – takes Market City Caffe guests back to a leisurely time

Sal initially collected hearty Italian recipes from his 22 Italian aunts and uncles. The food has always been made from scratch and the two found a way to keep the concept fresh and inviting for a quarter century. For example, the kitchen prepares Osso Bucco with lamb shank, while the more traditional version uses veal.

A huge welcome from hostess Kara at the front desk.

So let’s talk food first. The Holiday Menu begins with a sumptuous Soup, Salad, and Antipasti section, followed by Pasta & Specialties and Dessert. “Sumptuous” is key here; even the salads have an abundance feel to them.

Roasted Chestnut Soup arrives with a crisped prosciutto center and swirls of chive-infused oil rippling out around it. Rave reviews from me as the best, richest, most interesting and beautiful version of any chestnut dish, soup or otherwise.

The Composed Pear Salad continues to be one of the most popular dishes on the menu. It shows off local ingredients in a sweet-savory manner. Lemon oregano dressing runs through the candied walnuts, shaved Point Reyes blue cheese, and pomegranate seeds.

Market City Caffe is so proud of its housemade pasta. The kitchen wanted us to try the Stuffed Pasta Shells with wild mushrooms, spinach, mozzarella, truffle oil, ricotta and Parmesan cheese in a silky cream sauce. Here manager, Jesus Abraham, shaves a light sprinkling of Parmesan over it for us.

Next, out comes the richest (sorry!) dish and most famous in Italian lore, the Carbonara – original a chef’s late version of “bacon and eggs.” Winter Squash Rigatoni Carbonara with sautéed onion, pancetta, sage, supreme nuggets of kaboucha squash and pancetta dotted through the pasta amidst egg yolk skin, all coated in a white wine cream sauce and seasoned with that intriguing, mellow taste of sage. It is light and yet decadent at the same time. Bravo!

Then imagine being surprised with this dish next! The cioppino “Fish Stew” sets a new city standard. It is a showpiece of the Succulent whole lobster tail, mussels, clams, shrimp, calamari and red snapper next in a light red tomato sauce. The chefs place the baguette ends almost in the “soup”, a hint to use them to soak up the broth.

Pumpkin Cheesecake lived up to its festive holiday version, light and moist right down through the crust. The cake was topped with a fluffy Creme fraiche drizzled with caramel sauce – paired with a Fair Trade coffee espresso.

Situated near Burbank Town Center, the large, almost cavernous restaurant is still personal and friendly. It is divided into a bar area (food, not alcohol reigns supreme here, though, Chipper told us!) A seat near the long windows at this corner location, or outside on the patio, is perfect for people watching. A string quartet plays during Sunday brunch.

Guests are welcome to unlimited trips to the seasonally changing antipasto bar along one front window. I have a food friend who prefers ordering this way her every visit “for the variety.”

Please excuse me, my mouth is watering just remembering our meal. I’m finishing the rest of the packed up leftover dishes now.

To learn more about the restaurant and menu, please visit Market City Caffe’s website or call at 818.840.7036.

Slater 50/50 Adds First Ethnic-Inspired Bloody Mary Bar in Pasadena

December 13, 2017 Comments Off

(Photos courtesy of Slaters 50/50 other than the root beer float) Slaters 50/50, Pasadena, CA, labeled the “upper-echelon” burger dining experience and “Home of the Original 50/50 patty” adds ethnic-inspired appetizers, Brunch and Bloody Mary Bar to a new “excesstacy” Relaunch Menu. The list still includes sandwiches wings, salads, sides, custom milkshakes, craft beer, and desserts.

The new over-the-top “Waken Bacon Brunch”

The Backyard Furter or 50/50 Furter defines “excess”. The frankfurter nests inside a poppyseed brioche bun served with relish, chopped onions, ketchup and mustard on the side

The original “best of the best” creations simply combine enormously popular ingredients. Dessert is no exception and sometimes combines sweet and savory (bacon!). Darien was impressed with the “Worlds best root beer” float with Marshmallow (below).

(photo by Darien Morea)

The novel combination of Sweet potato fries with Pumpkin Sauce (shown below) adds a seasonal touch. The fries dish was, in the opinion of our veteran restaurant writer, Darien Morea, “the best I ever ate.”

Darien also loved the wings, a specialty of the house. The “user-friendly” and helpful staff, enthusiastically suggested the wings. And, Darien, noted, “you can be a purist as I am with a no-bun burger wrapped in lettuce” or a paleo or a vegan and still be very happy here.”

Scott Slater founded Slater’s 50/50 in 2009 in Anaheim Hills, California. The SoCal native was inspired by his a passion for over-the-top burgers, bacon and craft beer.

Inspired by the belief that bacon is meat candy, Scott fashioned the original 50/50 patty with 50% ground bacon and 50% ground beef. He matched this creation with a long evolving menu of over-the-top food and craft beers.

The concept actually named “meat candy” worked. Over the past six years, Slater’s 50/50 has won numerous “Best Of” awards.

The beer program has also earned high marks. Every year Slater’s 50/50 is the only restaurant in the country to tap over 1000 different craft beers.

The new “build-your-own” Bloody Mary Bar, currently exclusive to the Pasadena location, boasts a selection of 28 ingredients, including four kinds of bacon (thick cut, BBQ, Sriracha, and rosemary). Drinks start at the “rollback” price of $8.99 for a Three Olive Martini (Grace of “Grace & Frankie” would approve!)

However, customer-designed burgers remain the star at Slater 50/50 with a long list of ingredients. Slater makes it fun with the guests filling out a form at the counter.

SIZE IT

All sizes are weighed AFTER cooking

True Quarter LB

Real Third LB

Double It – 2/3 LB

Triple It – Full LB

CHOOSE IT

Brandt Beef

Durham Ranch Bison

50/50 Beef & Bacon

Sriracha Spiced 50/50 Beef & Bacon

Turkey

Grilled Chicken Breast

Vegetable Patty

BREAD IT

White Brioche

Honey Wheat

Udi’s Gluten Free

Lettuce Wrapped

No Bread

CHEESE IT

American

Bacon American

Blue Cheese Slice

Cheddar

Pepper Jack

House-made Beer Cheese

Smoked Gouda

Swiss

TOP IT

Green Leaf Lettuce

Spring Mix

Classic Slaw

Cucumber

Dill Pickle Chips

Jalapeños

Peperoncino

Red Onions

Grilled Onions

Roasted Red Peppers

Roasted Green Chiles

Grilled Pineapple

Fritos

Tomato

Avocado Mash

Guacamole

Fried Egg

Sautéed Mushrooms

MEAT IT

Thick Cut Bacon

Honey Sriracha Bacon

Turkey Bacon

Jalapeño Bacon Jam

Guinness Bacon Chili

Spam

Cola-Braised Pork Shoulder

SAUCE IT

1000 Island

Bacon Island

Bacon Ketchup

BBQ Sauce

Blue Cheese Dressing

Chipotle Adobo Mayonnaise

Chipotle Mustard

Mayonnaise

Ranch

Sage & Garlic Aioli

Spicy Brown Mustard

Sriracha Mayonnaise

Tapatio Ranch

Teriyaki Glaze

Frida Mexican Restaurant: New California-inspired Menu, Old-fashioned Latino Hospitality

December 12, 2017 Comments Off

Daisy offers a shot of Mezcal “rectangular style” and Skinny Margarita – no sugar added.

(Gerry Furth-Sides) Frida Mexican restaurant (group) proves that an ethnic restaurant can grow in number and also go casual while remaining one of the best because of their rich, authentic (consistent) dishes, colorful decor, and outstanding hospitality. Challenging to write about; easy to enjoy.

The Frida location in Beverly Hills is on a walking street just south of Wilshire, an inviting street filled with strolling local office workers and residents day and night; this is the less touristy part of Beverly Drive to the north.

Sixteen-year-old Frida has “good bones” – it was the first restaurant, Celestino, of legendary chef-restauranteur Celestino Drago, and displays all of the freewheeling spirits of the 80’s. Today owner Vicente Del Rio continues in fine tradition.

Frida’s cheery yellow awning and outside seating, plus ample close-to-free parking already put you in a good mood before you even enter. Its a place for a mid-morning breakfast, mid-afternoon pick-me-up or any special occasion party – reflected in the 10 AM – 11 PM hours.

Yes, I admire the Frida Mexican restaurant owners philosophy, “food as art.” But at heart, I’m a “front-of-the-house” girl and so “they had me” when hostess Valerie transferred my phone call into her office line so she could hear me more clearly to answer my question. And it just got better from there. Manager Mayra checked in on us from time to time while overseeing the whole room.

Chips and cocktails are the way to pursue the four-page menu although we could just go from top to bottom and be happy with all the bold, straightforward dishes in the categories of Desayunos (served till 2 pm and still appealing for lunch); Lunch Specials, Sopas, Entradas, Ensaladas and Ceviches, Pescados Mariscos, Aves Y Moles, Carnes, Desserts and a long list of Tacos (including a Tacos Tasting of 5).

The crunchiest, freshest chips (no oil on the paper mat!) invoked a crisp, warm holiday spirit. Salsa Picante and Pico de Gallo liven them up to individual preference.

Frida takes its Tequila seriously. It is the first restaurant in Los Angeles to receive the T Certificate Award by The Tequila Regulatory Council from Mexico. This verifies that only tequilas that have passed all quality standards are served.

Both tequila and mezcal are beautifully honored in the “rectangular manner”. The list is short but elegant with Silencio my choice. Mezcals boasts the more untamed, smokier and more peppery characteristics within the tequila category. Strictly regulated, in order to earn their designation, both must list a Jalisco origin and a steaming process, in addition to containing blue roasted agave.

Mezcal is typically served with sweet, tart citrus and sal de gusano (salt ground with the dried caterpillars that infest agaves -think of that worm in the bottle of the bottle). Frida’s contrasts orange slice with TAJÍN, grains of confetti-colored dried lime with world-class chilies and sea salt.

Guacamole prepared tableside shows the freshness of the best-available onions, jalapeño, tomato, cilantro and fresh lime juice. Daisy our server really wanted us to try it so she got the kitchen to offer it in an individual portion.

The featured Camarones al Ajillo (sautéed prawns in garlic, white wine, butter and lemon juice, served with white rice) features jumbo, succulent prawns and just the right touch of rich but delicate elements.

Also currently featured is the top-notch Arrachera Norteña, tender marinated charbroiled skirt steak served with a chicken enchilada Tapatia, guacamole, rice, refried beans and fresh man-made corn tortillas.

Pastel DeTres Leches was both incredibly moist and yet subtle Gluten Free dessert options are also thoughtfully available.

Frida Mexican Cuisine, under the direction of the Frixmex Hospitality Group, has locations in Westwood, Sherman Oaks, Torrance, and Cerritos. Fast-casual, sister Locations include Frida Tacos in Old Pasadena and East Pasadena, Brentwood and Westside Pavilion, Taco Libre in Santa Monica. For details, please see fridarestaurant.com,

Frida Mexican Cuisine, 236 S Beverly Dr, Beverly Hills, CA 90212, (310) 278-7666

Happy Sacher Torte Day with Tru-Whip Topping, Little Fluffy Head Cafe

December 6, 2017 Comments Off

(Gerry Furth-Sides) Happy International Sachertorte Cake Day! Viennese Sacher Cake, also known as Eduard Sacher Torte is possibly the most famous chocolate cake of all-time. Apricot jam is thickly spread between a chocolate sponge cake cut into three layers, and on the top and sides of the cake. The Cake is then iced with a velvet-like chocolate and served with a side dish of whipped cream.

The Sachertorte was created by pastry chef Franz Sacher (1816-1907) in 1832 for Prince Clemens Lothar Wensel Metternich (1773-1859) of Austria, the Austrian State Chancellor. The prince enjoyed trying new dishes and ordered the chef to create a new cake. On this day, the head chef was sick, but Franz Sacher, a 16-year old apprentice cook created this famous chocolate cake with the ingredients that were available. The Sacher Torte and other recipes made him prosperous, and he operated several cafes and restaurant

But it was Franz’s son, Eduard Sacher, who opened a grand hotel called the Hotel Sacher in 1876 which eventually became a national institution.

Franz Sacher Jr., a son of Eduard and his wife Anna, later sold his original recipe to the famous Demel’s on the Kohlmarkt in 1965. Sacher’s version has the layer of jam between two layers of the chocolate sponge. In Demel’s version, the jam is between the cake top and chocolate covering. I’ve enjoyed this delicacy at the beautiful art deco cafe- it puts you right back into a luxurious head-of-the empire, Vienna.

These days, whipped cream has a rival: Truwhip. It is the only brand offering an all natural frozen whipped topping but with less fat and calories than original. the truwhip original has 30 calories and truwhip light only has 25 calories and 2 grams of sugar in a 2 tablespoon serving.

The airy topping is fluffy and natural tasting, certainly not overly sweet. After it is unfrozen, it can be refrigerated.

Tru-Whip is sold in Sprouts, Whole Foods and we just saw it on the freezer shelf at Pavilions and Vons.

What goes with sacher torte? What about Cheese tea? Yes. You can find it at Little Fluffy Head Cafe, the newest boba shop specializing in this pairing of high-quality cheese and tea.

A surprisingly popular import that traveled from Asia to LA., it consists of a layer of decadent, creamy cheese foam paired with refreshing, sweet tea underneath (not shreds of cheddar or mozzarella floating in a cup of tea).

Founder Jenny Zheng is not surprised. She considered it so delicious, she left herBioengineering degree behind to open Little Fluffy Head Cafe, in the heart of downtown Los Angeles (203 W 7th St, Los Angeles, CA 90014).

The staff at Little Fluffy Head Cafe ensures freshness by brewing all of their tea in small batches, rather than one big tank in the morning. For certain drinks, individual cups of tea are even brewed at the time it is ordered.

Little Fluffy Head Cafe’s video helps explain cheese tea in more detail. The hot and cold drink menu includes flavors like sweet ginger and peach, and Jenny’s newest flavor, Hot Rose Milk Tea.

New Italian-Inspired Spaghettini Restaurant Cookbook and Ancient Hospitality

December 5, 2017 Comments Off

(Gerry Furth-Sides) The absolutely perfect cloudless California weather was the final touch on new Italian-inspired Spaghettini Restaurant’s brand new patio to introduce their new cookbook, From Our Home to Yours by Chef Victor Avila – far out of reach of real-world worries. www.spathettini.com

The 30-year-old Orange County mainstay was created at the height of the abundant 80’s, and the feeling is still there in both the hospitality and the California-Italian cuisine.

Dedicated Co-owners and managing partners, Laurie Sisneros and Cary Hardwick just make it look so easy. They credit their success to a dedicated staff of ten, along with a kitchen crew that goes back to opening day in a few instances.

A new cookbook, From Our Home to Yours, traces the story of their California product and Italian cuisine inspired menu. The most popular dishes which feature the duo are easy-to-follow recipes. All produce is available from Melissa’s Produce, which brings the best of global products to local markets. Starters, Salads, Pasta, Entrees, and Desserts categories are complemented by a thoughtful addition of Sides, Dressings and Sauces.

Bold, beautiful, straightforward food and hospitality make Spaghettini an absolutely stellar experience. We wandered into the restaurant for a self-guided tour and the hostesses were only too happy to help, not even knowing who we were.

The starter, Heirloom Tomato Bruschetta is lush and dense. One of the guests even as we approach winter. This plus the highest quality vinegar and olive oil make all the difference.

Our friend and one of our favorite chefs, Shigefume Tachibe is given full credit for the delectable stacked tower, Ahi Tuna Tartare. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

Pommery Shrimp is so popular it has been on the menu since the restaurant opened. It remains one of the top-selling items. The Pommery Mustard Sauce is enhanced by the Garlic Butter Sauce for true decadence.

In the Salad category, Beet Salad is a composed dish. The baby red, yellow and Chioggia (striped) beets, along with the wild rocket (arugula) are key to its delicacy.

The classic Italian Caprese, on the contrary, is so big, bold and beautiful that three slices of large red and yellow heirloom tomatoes fill the plate.

This totally contemporary version of the historic Wedge Salad, created in 1916, completely won me over. Chef Avila revived the iceberg salad with an open-face and the airy peels of red onion bring it up to date. (Iceberg may have gotten its name after a Salanas, California farmer began shipping it cross country in-between layers of ice.)

Main dishes include a refined Spaghettini Spaghetti and Meatball. Panko crumbs and Parmesan cheese are Chef Avila’s secret for crispy yet tender meatballs.

The Carmelized Salmon here smiles underneath a hat of sweet potato crisps. The Asian cilantro, lemongrass and ginger flavors are so subtle they simply enhance the fish. The crispy rice wows even the most reluctant white rice eater (such as myself).

Mac and cheese are “all grown up” with Gorgonzola making it creamier and softer than an American cheese. Gorgonzola also crumbles into the sauce.

Other dishes include Roasted Brussels Sprouts. The special ingredient is Sherry Vinaigrette in the dressing.

Spring peas and dry crumbly Feta cheese is another substantial veggie side dish.

White chocolate Cheesecake is silky and even more festive with white chocolate curls on top.

The very special champagne with the Spaghettini label by Chateau St. Michelle in Napa, new on the menu, provides the perfect toast!

Spaghettini Restaurant, 3005 Old Ranch Pkwy, Seal Beach, CA 90740, (562) 596-2199, (562) 596-2199. Menu: spaghettini.com

New, Next Generation Flavored “Tender Belly” Bacon and Pork Cloud (Rinds)

December 3, 2017 Comments Off

(Gerry Furth-Sides) You notice immediately that the one pound package of Tender Belly dry cured bacon looks smaller. That’s because there is less fat. That’s because the hogs are given enough time to mature, and the bacon is cured for two weeks.

So you notice the instant it hits the pan that there is indeed almost no excess fat. In fact, because a couple of pieces do not yield enough fat to fry an egg, a novel way to cook the bacon and eggs is in a coated container.

So this becomes an article of trying to find different ways of saying delectable, scrumptious, mouth-watering, new favorite and eco-friendly to describe this bacon.

One dish is the Habanero Bacon Egg with Onion and Broccoli. Recipes for this dish and others are on the website. Tenderbelly.com.

The extraordinary, full, rich flavored Pork Belly signature dry-rub and the habanero cherrywood smoked bacon are exceptional items for everyday or holiday meals.

We made BLT sandwiches and salads with it. The Habanero Cherrywood smoked bacon provides all the seasoning the salad needs, adding a lingering snap to the dish. In this case, a picture does not say one thousand words because the bacon’s substantial look and mouthfeel do not show up here!

We cut the bacon into small pieces to serve

Tender Belly, was founded in 2010 by two brothers from Iowa – Shannon + Erik Duffy – who saw a demand for good, clean pork products. They grew the company to make the Inc. 5000 list of fastest-growing private companies for three years in a row. Their mission stays the same: to create superior products by sourcing only the best-pedigreed pigs, supporting family farmers, and inspiring sustainably-conscious food lovers.

The Ultimate Bacon Holiday Gift: Yeti Pork Package. A branded Yeti cooler filled with 30+ pounds of the best pork products. The Bacon Every Month Club makes for a unique and reasonably priced gift.

Growing up in Iowa, Founder Shannon Duffy likes being considered “progressive to the point of being labeled a ‘hog snob.’ “We’re pushing boundaries, challenging conventions, and redefining expectations of good quality pork products.

“We’re disrupters because we know that consumers are searching for a better product and we’re here to deliver it. We founded our business on our obsession with making great bacon and a passion for heritage pigs from Iowa that are naturally grown with no antibiotics, no hormones, no gestation and no nitrates or farrowing crates.”

For details, please see Tenderbelly.com.

Another intriguing new product is Pork Clouds. Fried pork rinds are a popular, international favorite. American founder Brett grew up working on a grass-fed beef farm located literally next door to a meat packing plant. After starting his career testing hybrid vehicle batteries, he came upon the potential for a new pork rind snack and switched to the food world.

Details are on the website: //baconsheir.com/pages/about-us

Pork Clouds began as a dinner party recipe shared among friends after he developed a process to melt the fat off of fresh pork skin, cure it in salt, and rapidly crisp it in olive oil. The name, Pork Clouds came to mind because the chicharron was also fluffy.

Each flavor of the Pork Clouds is then every so lightly dusted with clearly defined, fresh spices. Each uses a maximum of two curated spices of the most potent available. For example e.g. Malabar Black Pepper is chosen over the much more common Tellicherry. This results in a sharply more piperine taste that requires less seasoning overall, thereby maximizing the flavor of the underlying crisp.

The company favorite so far is Habanero Pepper. It skips the more common jalapeño in favor of the more potent, slower burning habanero.

A fascinating new product is the Pork Rind Panko. The following (courtesy of Primal Bite Blog) is a recipe for Fried Green Tomatoes that we are eager to try.

//primalbitesblog.com/2014/06/19/fried-green-tomatoes-ft-bacons-heir-pork-dust/

Posh International Pescatarian Chef Stephanie Harris

November 23, 2017 Comments Off

Stephanie Harris-Uyidi, aka the Posh Pescatarian, producer and host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure, is the perfect chef to create new salmon recipes.

Chef Stephanie promotes a plant-based diet that is supplemented with seafood as a way of life and a path to healthful living. Her reputation for making fresh, sustainable recipes, combined with her status as a health and fitness icon, inspires thousands of fans around the world to eat well, get fit, and stay healthy—pescatarian style.

She is currently working on her second book, which will serve as the ultimate guide to the pescatarian lifestyle and include guidance on diet, meal prepping, fitness, and spiritual health.

Chef Stephanie’s show airs on Z Living Network and internationally in fifteen countries including Canada, France, Russia, the Philippines, and sub-Saharan Africa.

Chef Stephanie’s Wild Salmon Sloppy Joes

Serves 2-4

2 cups of prepared wild salmon, flaked

½ cups chopped Spanish onion

¼ cup of your favorite barbeque sauce

2 tbsp of apricot jam

2 tbsp avocado oil

2 tbsps water

Optional: Fresh lettuce, tomato, pickles, cheese, mustard, etc.

Directions:

Add the avocado oil to the bottom of a large skillet over medium heat. Add the onion and sauté until soft.

Toss in the salmon and sauté over medium heat for 3 to 4 minutes. Next, add the barbeque sauce, apricot jam, and water. Cook over low heat until cooked through – should take about 5 minutes.

Add the salmon mixture to the buns and serve with the optional ingredients.

Wild Salmon and Chick Pea Patties

Spice-infused canned salmon is the way to go for these patties that work great as a starter or main dish. Simple and affordable, you can customize these crispy treats to suit the palates of your guest; my spice recommendations are just that.

Serves 4-6

2 ½ cups of cooked wild salmon

1 cup cooked chickpeas

1 large egg

½ cup panko breadcrumbs

Various herbs and spices – toasted cumin, coriander, ginger, black pepper, granulated garlic, granulated onion, red pepper flake, dried parsley

Sea salt to taste

Ghee and grapeseed oil for pan-frying

Parchment paper

Optional: Fresh mango salsa

Directions:

Mix the salmon and chickpeas in a medium-sized bowl. Occasionally break up the chickpeas, leaving some whole and some in pieces. Add the breadcrumbs, herbs, spices, and egg, and mix until combined. Refrigerate for at least 10 minutes.

To cook, use a large cookie scoop to measure the salmon mixture and form a patty. Proceed until all of the mixes is gone. Keep in mind that you can customize the size of your patties based on your number of guests.

Melt 2 tablespoons of ghee and ½ cup of grapeseed oil together in a large heavy skillet over medium heat. When the oil is hot add the salmon patties. Fry them on both sides until slightly brown. (The goal is to brown them only – they will cook through in the oven).

Drain on paper towels, transfer to a cookie sheet and add to a 400-degree oven to finish cooking, about 5 minutes. Serve with mango salsa.

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New Ethnic Twist to Turkey Tails: SALT Restaurant Confit, Chai Turmeric Tea Brining

November 22, 2017 Comments Off

The new tales of turkey “pope’s noses,” Salt Restaurant French turkey confit and East Indian Chai Turmeric brined turkey all have a substantial, if novel, global twist.

Let’s start with the tale of the tailor “pope’s nose”, actually a gland that attaches the turkey’s feathers to its body. It is filled with oil that the bird uses to preen itself, so about 75 percent of its nutritious calories come from fat. It’s that same “pope’s nose” that everyone in our family used to try to sneak away before the chicken came to table.

However, whole turkeys gracing just about 90 percent of the holiday tables in the US are missing their “tail” although I’ve found one in the giblet bag about twice in my 22 years of cooking the bird for TV.

But the poultry industry took care of that. And this tale of the tail shows how this industry influenced one nation’s less favored food to become popular in another nation through clever marketing.

The story goes like this. Industrial-scale livestock production evolved after World War II through scientific advances such as antibiotics, growth hormones and, in the case of the turkey, artificial insemination to make the white meat breasts the big standout; turkey tail went by the wayside. Nevertheless, when U.S. commercial turkey production increased from 16 million pounds in January 1960 to 500 million pounds (or about 250 million birds) in January 2017, it included a quarter-billion (extraneous) turkey tails.

Rather than letting turkey tails go to waste, in the 1950’s the poultry industry started unloading the tails (and chicken backs) to the Pacific islands. The selling point: a “way to increase a scarce animal protein source.”

By 2007, the tails had become such a popular social item, washed down by beer much like chicken wings in America, that the average Samoan was consuming more than 44 pounds of turkey tails yearly, almost triple the amount of turkey Americans consume annually!

American Samoa is a U.S. territory covering seven islands in the South Pacific. (National Park Service)

The “pope’s noses” also drove up the American Samoan obesity rate to a whopping 75%. Samoan officials grew so concerned that they banned turkey tail imports in 2007 — a ban the Samoans had lifted in 2013 as a condition of joining the WTO. To read the full text, visit //col.st/4DGuM. Will turkey tails make a comeback in the US like short ribs, offals — and lobster in the past?

Turkey leg confit

SALT Restaurant & Bar at The Marina Del Rey Hotel overlooking the water, open from 11:00 a.m. to midnight on Thanksgiving, offering guests a special holiday menu featuring a French-inspired confit of the thigh. Mary’s Organic Turkey is served with the confit, a butter poached breast, sweet potato and roasted Brussel sprouts. SALT also offers an extensively curated wine list. For details, please see //www.marinadelreyhotel.com/SALT-restaurant-and-bar

Confit comes from the French term, configure, literally meaning “to preserve”. So a confit defines any type of food cooked slowly over a long period of time as a method of preservation. To prepare a turkey thigh confit at home, here is Guy Fieri’s recipe: //www.foodnetwork.com/recipes/guy-fieri/turkey-leg-confit-with-shallots-and-thyme-3162654

East-Indian inspired Turmeric Chai Tea inspired “Dish It Girl”, Dina Deleasa, to brine turkey in it for a new ethnic spin. She enhances the tea’s organic blend of robust flavors like spicy ginger and pepper by adding fresh fennel, sage, thyme, and rosemary. Watch Dina prepare Turmeric Chai Tea turkey. “Bringing the turkey may take a little extra time and effort but it makes for one juicy bird. Using tea instead of water, helps it become saturated in flavor,” says Chef Dina. I also used some in the bottom of the roasting pan for gravy purposes.”

The full recipe: //dishitgirl.com/recipe/tumeric-chai-tea-brined-turkey-with-good-earth-tea/

Casablanca Market’s Finest Moroccan Products Go Global

November 21, 2017 Comments Off

We found Casablanca Market harissa- not your typical harissa sauce. That is because it’s made in Morocco in the most careful way. Refined and rich, it’s the perfect addition to mild foods such as rice, couscous, pasta, hummus, and quinoa.

We’ve put Casablanca Market harissa on every dish possible from salads to sandwiches to entrees. We simply mix it into our salad dressing, ketchup for our fries or with a bit of homemade mayo for an aioli. We cannot wait to have it on a whole fish.

And, of course, it also transforms tagine dishes, marinades, and sauces, vegetables, pasta, sandwiches, eggs and meats, poultry and seafood.

As Katia told us, “it does not alter the dish, it just makes it better.” North African Katia, is Rabat, Morocco. She created Casablanca Market ten years ago. When the tangines became very popular, customers asked for recipes and it then that the food line started.

Ingredients: Moroccan red chili peppers, olive oil, lemons, and salt.

The north African cuisine is distinguished by the spicy hot flavors, starting with their beloved harissa. The ingredients are Moroccan red chili peppers, olive oil, lemons, and salt.

Katia invites readers to try this wonderful and unique Harissa Hummus Recipe from Katia founder of Casablanca Market

Ingredients:

1 cups chickpeas, dry

4 cloves garlic, peeled and left whole

½ cup olive oil

1tsp salt (or to taste)

3 TBS Casablanca Market harissa

2 TBS tahini

1-2 fresh lemons, juiced

1tsp cumin

¼ tsp. parsley (optional)

Preparation:

Wash and soak chickpeas overnight in a large bowl add in at least 5 cups of water.
Put chickpeas (including whatever water has not been absorbed) in a large pan.
Add 2tsp olive oil, 1tsp salt, and garlic, and stir.
Bring to a boil, and then cook over medium heat for 1-1 ½ hours, until the chickpeas are very soft.
Drain, setting aside the cooking liquid.
Let chickpeas cool, then put in food processor with lemon juice, cumin, tahini, harissa, 1 cup of cooking liquid and 1TBS olive oil. Blend in a food processor to desired consistency.
Refrigerate until ready to serve. You may choose to add a little parsley and olive oil on top.

Casablanca Market Preserved Lemons are made with Beldi Lemons (the word beldi is applied to things that are made with love and care), an indigenous lemon used to make authentically preserved lemons. They are mildly sweet and fragrant. Our lemons are grown in Taroudant, Southern Morocco.

Casablanca Market’s preserved lemons are just plain wonderful and add flavor to everything from tagines, stews, braises, sauces to vegetables, salads, pasta, sandwiches, meats, poultry, seafood and cocktails, including Bloody Mary’s and dirty martinis.

Katia encourages uses to scrape out the pulp and rinse to remove the excess salt. The pulp can be used it in seafood, soups and salad dressings.

Casablanca Preserved Lemons are made with Beldi Lemons, water, and salt. The word beldi is applied to things that are made with love and care), an indigenous lemon used to make authentically preserved lemons. They are mildly sweet and fragrant. The lemons are grown in Taroudant, Southern Morocco, renowned for their mild sweetness and fragrance.

Refrigerate after opening.

Please check out:

www.casablancamarket.com for more exciting products and recipes.

Casablanca Market supports and sustains small women artisan’s enterprises from around the Mediterranean region. They employ 700 women who make the product.

In their words, “the people behind these businesses tend to be the backbone of their families, their children, and their communities. They take a great pride and care in the products they make with unique skills, most of them with a generations-long history.

For these craftspeople, Casablanca Market serves as a secure marketplace and mentor to nurture and preserve artistic heritage. Fair market compensation is provided in Morocco to help them before a product is shipped to help artisans achieve financial security as well as a chance to share their stories. No child labor is used.

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Gerry Furth-Sides