So I am now finally able to post this recipe. I cannot really get into what I saw at the Food Network taping of "The Next Food Network Star" back in January, but it just aired last weekend so you are now able to see it online..
Small recap of the show: Santa Monica Pier Party
I think you can probably tell who I am rooting for. You know it... Aarti!
How she is on TV is exactly how she is in person. So friendly, warm, genuine, real, and a darn great cook! Her dish was BY FAR my fav dish that day. I remember some of my conversation I had with her too. I went up to her station. She said hello and asked me if I had anything good so far. I told her I hadn't tried anything that sparked my interest yet and she responded by saying she hoped I enjoyed this and explained what it was. I tried it--I loved it! All I said was "Oh my goodness, this is so good!" She then said "Really!" and seriously walked around her station and gave me a hug! Too bad that didn't show up on camera! So yes, this recipe here definitely sparked my interest. Nothing compared to it. And I am SO GLAD the judges felt the same way. In fact, I even told Bobby Flay that he had to try it!
Right after the show aired last Sunday, I immediately wrote to Aarti asking her to please post the recipe! She sent me the link and now I can't wait to make it on my own! Here it is...
Scallion Blini With Chicken In Tandoori BBQ Sauce
Here's her blog if interested in checking it out. She gave me the link after our conversation. It is also located on the right side of my blog under Good Reads:
Aarti Paarti
Not even kidding, it was absolutely magnificent and you should really try it out. Now, all I've got to say is this: Food Network, PLEASE DON'T LET ME DOWN THIS YEAR! Last year was bad but please do the right thing this time around!
Friday, June 25, 2010
Wednesday, June 16, 2010
Chiba-licious!
Just went to Chiba restaurant in N. Hollywood over the weekend. Sushi there--absolutely fantastic! Very fresh and fast. The only setback is the location. Not in a very safe looking location but as someone put it on Yelp, "If you're intimidated by the neighborhood just go somewhere else, so I can have more elbow room at one of the two packed sushi bars!" or I say go so there are more parking spaces! I'm holding this restaurant high up there with the best I've had so far in my young life because I left with a very happy stomach, it better be because the prices there are ridiculous, and because the highlight of that evening was: Sea Urchin! Yes, I believe I wrote something in one of my first blog entries about not liking sea urchin, but as I encourage everyone to try things more than once, I did the same and I am so glad I did because I absolutely loved it! My thoughts have changed and it's actually quite funny because all I've been dreaming about the past couple days (besides Ecuador!) is Sea Urchin! Anyway, here are the highlights of the evening:
*Sushi in order: Full plate of sushi, Blue Fin Tuna, Salmon, Spanish Mackerel, Baked Scallop Hand Roll, Sweet Shrimp, Fried Shrimp, Sea Bream, Yellowtail, Unagi, Sunset Strip Roll, Sea Urchin, a second order of Sea Bream and Sea Urchin, and the Highlight of the Evening!*
I give Chiba 4 1/2 hearts: ♥♥♥♥1/2. Nice atmosphere, friendly and fast service, fresh sushi, and left not feeling like I had a heavy stomach; very light. The only reason why it wasn't a 5 was the price! Very expensive. Almost didn't want to order anything! Bill came out to $100. I have never gone that close to spending that kind of money at a sushi place by myself or with friends. Little over triple the amount I usually spend and the places I go to are quite good. For the amount of money spent and sushi ordered, it doesn't really add up equally but I guess this comes with fresh sushi so I really have no complaints at all. This is a WOW, that's how much everything totaled out too! Would I go back with the friends? Yes I would. Wouldn't make it a habit of course but once in a while is fine with the group!
*Sushi in order: Full plate of sushi, Blue Fin Tuna, Salmon, Spanish Mackerel, Baked Scallop Hand Roll, Sweet Shrimp, Fried Shrimp, Sea Bream, Yellowtail, Unagi, Sunset Strip Roll, Sea Urchin, a second order of Sea Bream and Sea Urchin, and the Highlight of the Evening!*
I give Chiba 4 1/2 hearts: ♥♥♥♥1/2. Nice atmosphere, friendly and fast service, fresh sushi, and left not feeling like I had a heavy stomach; very light. The only reason why it wasn't a 5 was the price! Very expensive. Almost didn't want to order anything! Bill came out to $100. I have never gone that close to spending that kind of money at a sushi place by myself or with friends. Little over triple the amount I usually spend and the places I go to are quite good. For the amount of money spent and sushi ordered, it doesn't really add up equally but I guess this comes with fresh sushi so I really have no complaints at all. This is a WOW, that's how much everything totaled out too! Would I go back with the friends? Yes I would. Wouldn't make it a habit of course but once in a while is fine with the group!
Saturday, June 12, 2010
Seafood City and 99 Ranch
After eating at Buenos Aires Grill a few weeks back, I spotted this market on the way home:
It is right on Nordhoff St, a few blocks away from the 405 fwy. The next day, I went there with my friend Eunice after our workout at Hanson Dam since I was in the area, her Jade needed dog food, and the pet store happened to be in the same shopping center.
Long story short, they have all the supplies needed to make sushi! May not have to drive all the way to LA to get all of my supplies now!
Sushi Vinegar. Essential for the Sushi (Vinegar Rice).
Fish. Although I probably wouldn't get my fish here, but nevertheless, it is made available.
Rice and seaweed are here as well, of course.
So if you are looking for a good place for all of your sushi needs, Seafood City is a go-to place. Prices are low here, which is a plus! I also would like to say 99 Ranch is another place in Reseda that has been recommended to me as well. I will definitely be stocking up on sushi supplies as soon as I come back from my Ecuador travels!
It is right on Nordhoff St, a few blocks away from the 405 fwy. The next day, I went there with my friend Eunice after our workout at Hanson Dam since I was in the area, her Jade needed dog food, and the pet store happened to be in the same shopping center.
Long story short, they have all the supplies needed to make sushi! May not have to drive all the way to LA to get all of my supplies now!
Sushi Vinegar. Essential for the Sushi (Vinegar Rice).
Fish. Although I probably wouldn't get my fish here, but nevertheless, it is made available.
Rice and seaweed are here as well, of course.
So if you are looking for a good place for all of your sushi needs, Seafood City is a go-to place. Prices are low here, which is a plus! I also would like to say 99 Ranch is another place in Reseda that has been recommended to me as well. I will definitely be stocking up on sushi supplies as soon as I come back from my Ecuador travels!
Sunday, June 6, 2010
Pho Nga
So a couple months ago, I was driving around my area after I had good Thai food, and I literally stopped in the middle of the street when I saw this restaurant (it was dark so it looked really cool with the light decorations hanging outside).
Yes, it is a Vietnamese restaurant in the SCV. I believe it is the ONLY Vietnamese restaurant here in this area. That's what got me interested. I've been trying to search for good eats out of the valley, but after seeing this, I just had to come here and check it out. So that's what I did last week.
First item indulged in is of course Pho. I got Ta, Nam, Gau, Gan, Sach. Rare Steak, Well-done Flank, Brisket, Tendon, and Tripe. It was fabulous of course! No complaints here.
Alexis loved it as well. My zoom unfortunately didn't come in clear but don't worry, I just bought a new camera and looking forward to using it!
Next up is Com Bo Nuong. By far my favorite dish that I consumed!
Grilled Lemongrass Beef served alongside Dish Steam Rice (Dia Com), Fresh Veggies, and Fish Sauce. The beef was so tender it literally melted in my mouth. And YOU KNOW I love lemongrass! Dish was flawless.
Fried Egg.
Thit Nuong Cuon. Grilled Beef Rolls. Alexis and I split the rolls. We loved em! So light and crisp.
Alexis ordered the Bun Cha Gio Tom Nuong. Rice Vermicelli with Egg Rolls and Grilled Shrimp.
She enjoyed it. Full of fresh and light flavor. Actually, she loved the food and interior so much, she wants to return back soon or hold her next birthday celebration here at Pho Nga.
Something to enjoy at the end of our meal.
All in all, I give this restaurant 5 hearts: ♥♥♥♥♥. Fantastic dishes, great flavor, great prices, and I LOVED our waitress. So friendly and warm. Would I come back? Um, yes I would! There you have it. The only Vietnamese restaurant in the SCV and it was delish! Check it out like yesterday!
Yes, it is a Vietnamese restaurant in the SCV. I believe it is the ONLY Vietnamese restaurant here in this area. That's what got me interested. I've been trying to search for good eats out of the valley, but after seeing this, I just had to come here and check it out. So that's what I did last week.
First item indulged in is of course Pho. I got Ta, Nam, Gau, Gan, Sach. Rare Steak, Well-done Flank, Brisket, Tendon, and Tripe. It was fabulous of course! No complaints here.
Alexis loved it as well. My zoom unfortunately didn't come in clear but don't worry, I just bought a new camera and looking forward to using it!
Next up is Com Bo Nuong. By far my favorite dish that I consumed!
Grilled Lemongrass Beef served alongside Dish Steam Rice (Dia Com), Fresh Veggies, and Fish Sauce. The beef was so tender it literally melted in my mouth. And YOU KNOW I love lemongrass! Dish was flawless.
Fried Egg.
Thit Nuong Cuon. Grilled Beef Rolls. Alexis and I split the rolls. We loved em! So light and crisp.
Alexis ordered the Bun Cha Gio Tom Nuong. Rice Vermicelli with Egg Rolls and Grilled Shrimp.
She enjoyed it. Full of fresh and light flavor. Actually, she loved the food and interior so much, she wants to return back soon or hold her next birthday celebration here at Pho Nga.
Something to enjoy at the end of our meal.
All in all, I give this restaurant 5 hearts: ♥♥♥♥♥. Fantastic dishes, great flavor, great prices, and I LOVED our waitress. So friendly and warm. Would I come back? Um, yes I would! There you have it. The only Vietnamese restaurant in the SCV and it was delish! Check it out like yesterday!
Saturday, May 29, 2010
The Good Air Grill -UPDATED-
I came back to this restaurant last week and I am just updating this post with two new dishes (the original post is right below this new rating).
All in all, a wonderful experience and two fantastic dishes. Highly recommended.
Veal Braised With A Malbec Sauce, Mirepoix, and Garlic Mashed Potatoes. The Special of the Evening. Tender, moist, cooked to perfection, and I wish it had been my plate! My friend Chef offered to give me the dish and I sadly declined! Please try it. They know how it's done.
Merluza Gorgonzola. Filet de Merluza With A White Wine, Butter, and Gorgonzola Sauce. Served with a side of Mashed Potatoes. Merluza is the main fish they consume in the beautiful country of Argentina. I loved this dish. It felt just slightly heavy on my stomach, but overall it was a decent meal and I enjoyed it. Everything paired well together.
Tarta de Manzana. Sweet, satisfying, and all mine! Just a light and perfect dessert to enjoy after a good meal.
My rating is still 4 1/2 hearts. Give it a go! You won't be disappointed. Oh and one thing I forgot to mention before in the previous entry on this restaurant. Everyone who works there has the Spanish accent and I love how it makes me feel like I am in a restaurant in Buenos Aires!
1/24/10
I decided to go Argentine-style and checked out the Buenos Aires Grill ~ Argentinian BBQ in Northridge, CA.
Here are the highlights:
Chimichurri Sauce. I don't remember if I mentioned this before previously with my Argentina travels: (Recap of Argentina), but if not, I'll just say it...CHIMICHURRI is my all-time favorite sauce! Seriously, it can't get any better than that!
Empanada de Carne. $1.80 Beef, Onions, and Mozzarella. Excellent of course, but honestly I think the best empanadas are in Argentina. I don't think this one was better than the ones I had over there. But if you have yet to go to Argentina (which I recommend that you do, refer back up to my Recap of Argentina, mentioned above), you would love the empanadas here.
Caprese Salad. $6.49 Tomato, Buffalo Mozzarella, Basil, and Balsamic Vinaigrette. I don't think there is any combination that is more close to perfection than Caprese.
Milanesa de Carne. $13.99 Thin breaded Top Sirloin Steak with (what was supposed to be) Provenzal Garlic and Parsley Fries. I enjoyed that it wasn't as oily as the one I had on my last day in Buenos Aires, but again, it just wasn't better than the ones I had in Argentina. Nevertheless, it was good here and I recommend.
Eunice ended up getting the Baby Spinach Salad and Sauteed Vegetables. She's doing something for a friend of the family and can't eat meat until Tuesday, so after Tuesday, we will be back or find another Argentinian BBQ place and indulge in some good meat!
Dessert~ I looked at the menu and decided I wanted the Tarte de Manzana but made the decision to hold off on dessert this time around. The dessert menu includes the Argentine sweet - dulce de leche - and is included in all the desserts on the menu.
The waiter knew how much we love Chimichurri so he surprised us with some to take to-go!
I just love the interior of Buenos Aires Grill. Very spacious. Walls are decorated with pictures of the city. The restaurant made me want to go and buy a plane ticket and fly back to Argentina!
La Boca! My favorite part of Buenos Aires; the tango dancers, the colorful houses painted by the Italian immigrants, the vibrant atmosphere--definitely spend some time in San Telmo!
For those who aren't familiar with the different cuts of a cow.
How Argentina does it. And they do it damn good! I recommend trying out all their different asado street carts. Makes the traveler's stomach very happy.
I give Buenos Aires Grill 4 1/2 hearts: ♥♥♥♥1/2. The only reason why it wasn't 5 hearts is because I could have gotten all of this in Argentina for a little over a half of the amount of money I spent here. That and I feel like nothing here compares to eating all of this out of the country! But I still say check it out, you'll love it!
All in all, a wonderful experience and two fantastic dishes. Highly recommended.
Veal Braised With A Malbec Sauce, Mirepoix, and Garlic Mashed Potatoes. The Special of the Evening. Tender, moist, cooked to perfection, and I wish it had been my plate! My friend Chef offered to give me the dish and I sadly declined! Please try it. They know how it's done.
Merluza Gorgonzola. Filet de Merluza With A White Wine, Butter, and Gorgonzola Sauce. Served with a side of Mashed Potatoes. Merluza is the main fish they consume in the beautiful country of Argentina. I loved this dish. It felt just slightly heavy on my stomach, but overall it was a decent meal and I enjoyed it. Everything paired well together.
Tarta de Manzana. Sweet, satisfying, and all mine! Just a light and perfect dessert to enjoy after a good meal.
My rating is still 4 1/2 hearts. Give it a go! You won't be disappointed. Oh and one thing I forgot to mention before in the previous entry on this restaurant. Everyone who works there has the Spanish accent and I love how it makes me feel like I am in a restaurant in Buenos Aires!
1/24/10
I decided to go Argentine-style and checked out the Buenos Aires Grill ~ Argentinian BBQ in Northridge, CA.
Here are the highlights:
Chimichurri Sauce. I don't remember if I mentioned this before previously with my Argentina travels: (Recap of Argentina), but if not, I'll just say it...CHIMICHURRI is my all-time favorite sauce! Seriously, it can't get any better than that!
Empanada de Carne. $1.80 Beef, Onions, and Mozzarella. Excellent of course, but honestly I think the best empanadas are in Argentina. I don't think this one was better than the ones I had over there. But if you have yet to go to Argentina (which I recommend that you do, refer back up to my Recap of Argentina, mentioned above), you would love the empanadas here.
Caprese Salad. $6.49 Tomato, Buffalo Mozzarella, Basil, and Balsamic Vinaigrette. I don't think there is any combination that is more close to perfection than Caprese.
Milanesa de Carne. $13.99 Thin breaded Top Sirloin Steak with (what was supposed to be) Provenzal Garlic and Parsley Fries. I enjoyed that it wasn't as oily as the one I had on my last day in Buenos Aires, but again, it just wasn't better than the ones I had in Argentina. Nevertheless, it was good here and I recommend.
Eunice ended up getting the Baby Spinach Salad and Sauteed Vegetables. She's doing something for a friend of the family and can't eat meat until Tuesday, so after Tuesday, we will be back or find another Argentinian BBQ place and indulge in some good meat!
Dessert~ I looked at the menu and decided I wanted the Tarte de Manzana but made the decision to hold off on dessert this time around. The dessert menu includes the Argentine sweet - dulce de leche - and is included in all the desserts on the menu.
The waiter knew how much we love Chimichurri so he surprised us with some to take to-go!
I just love the interior of Buenos Aires Grill. Very spacious. Walls are decorated with pictures of the city. The restaurant made me want to go and buy a plane ticket and fly back to Argentina!
La Boca! My favorite part of Buenos Aires; the tango dancers, the colorful houses painted by the Italian immigrants, the vibrant atmosphere--definitely spend some time in San Telmo!
For those who aren't familiar with the different cuts of a cow.
How Argentina does it. And they do it damn good! I recommend trying out all their different asado street carts. Makes the traveler's stomach very happy.
I give Buenos Aires Grill 4 1/2 hearts: ♥♥♥♥1/2. The only reason why it wasn't 5 hearts is because I could have gotten all of this in Argentina for a little over a half of the amount of money I spent here. That and I feel like nothing here compares to eating all of this out of the country! But I still say check it out, you'll love it!
Saturday, May 15, 2010
Cupcakes Delight
I can cook and bake wonderfully but when it comes to decorating, well, I was only given the sports gene, not the artistic/creative gene! So I decided, for fun, to take a cupcake decorating class in hopes of finding out what I can and cannot do and working on that. The class was taught by one of the Pastry Chefs at the Playboy Mansion, so right off the bat I knew this would be a good class to take. Obviously if she wasn't good, she wouldn't be working at a place like that.
I'll provide all the information I gained in the class as well as pictures of the instructor with her cupcakes and the steps I took to make my own. I hope everything I post here is helpful in some way. The class was pretty fast paced and grabbed as much info as I could in the time limit we had.
I found on my own that this is something I know I'd like to work on, but more of a hobby for myself to do on the side. I also have the huge urge to buy all cake decorating tools and turning my kitchen upside down! :) I'm also considering taking a 3-D Cookie class to step up the everyday cookie. Oh the things I do that easily excite me!
Cupcake Useful Tips In The Kitchen
♥ Cake is best when served at room temperature
♥ When coloring frosting, use gel or paste, not liquid in order to not get a watery frosting consistency
♥ Use an ice cream scoop so each cupcake is the same size
♥ To obtain perfectly flat cupcakes, bake at 340 degrees F
♥ Fill cupcake tins half full
♥ Do not hold the frosting-filled bags unless working with it in order to keep it thick and not heated through body heat
♥ Don't make Buttercream Frosting on a hot day; for the day, our Chef used shortening. On a hot day, the butter will just easily melt and be hard to work with
♥ To stuff a cupcake: use an apple corer, stick the cream into the cupcake by using a pastry tip or cut off the top with a paring knife
♥ Fondant: Gelatin, Glycerine, and Powdered Sugar. If it hardens, microwave for 10 seconds. If too hard, just throw away
♥ Marzipan: Almond and sugar confection used in desserts, cake decorating, and can be shaped as part of cake decorating
Getting Started.
Have your pastry bag folded over and fill with the frosting. Unfold the bag, as shown below, when filled with frosting.
Instructor demonstrating the inside-to-outside technique. Below she demonstrates the outside-to-inside technique of decorating a cupcake.
Demonstrating one way of stuffing a cupcake by injecting the pastry tip into the cupcake.
Making "grass".
Working with Fondant.
Making my favorite flower, the sunflower.
Her finished cupcakes:
YUM is all I have to say!
My Cupcakes. Practice will make perfect.
First cupcake is the outside-to-inside method and the second one is the inside-to-outside technique. Like I said, all practice work. I'll get better eventually. :)
Complete with cute red and pink hearts. ♥
Sunflower.
Butterfly and Two Ladybugs in a Lovely Spring Garden.
Finding Nemo. You know it!
Pretty in Pink Flower.
The last three cupcakes were somewhat rushed through due to our time limit and me spending SO much time with the other cupcakes (You can't rush good work in the kitchen!) that I kind of just played with the frostings and made random decorations.
And lastly, I played a little and added a happy :) face to one of the plain decorated cupcakes. I wanted to do the regular happy face with the black eyes and mouth but needed five more minutes to be able to do that.
This class has truly inspired me and made me confident enough to know that I don't need the "creative" gene to decorate a cupcake. It just takes practice. And I'm happy that my good friend Eunice will now trust me to bake and decorate her bridal shower cake later on in the future!
I'll provide all the information I gained in the class as well as pictures of the instructor with her cupcakes and the steps I took to make my own. I hope everything I post here is helpful in some way. The class was pretty fast paced and grabbed as much info as I could in the time limit we had.
I found on my own that this is something I know I'd like to work on, but more of a hobby for myself to do on the side. I also have the huge urge to buy all cake decorating tools and turning my kitchen upside down! :) I'm also considering taking a 3-D Cookie class to step up the everyday cookie. Oh the things I do that easily excite me!
Cupcake Useful Tips In The Kitchen
♥ Cake is best when served at room temperature
♥ When coloring frosting, use gel or paste, not liquid in order to not get a watery frosting consistency
♥ Use an ice cream scoop so each cupcake is the same size
♥ To obtain perfectly flat cupcakes, bake at 340 degrees F
♥ Fill cupcake tins half full
♥ Do not hold the frosting-filled bags unless working with it in order to keep it thick and not heated through body heat
♥ Don't make Buttercream Frosting on a hot day; for the day, our Chef used shortening. On a hot day, the butter will just easily melt and be hard to work with
♥ To stuff a cupcake: use an apple corer, stick the cream into the cupcake by using a pastry tip or cut off the top with a paring knife
♥ Fondant: Gelatin, Glycerine, and Powdered Sugar. If it hardens, microwave for 10 seconds. If too hard, just throw away
♥ Marzipan: Almond and sugar confection used in desserts, cake decorating, and can be shaped as part of cake decorating
Getting Started.
Have your pastry bag folded over and fill with the frosting. Unfold the bag, as shown below, when filled with frosting.
Instructor demonstrating the inside-to-outside technique. Below she demonstrates the outside-to-inside technique of decorating a cupcake.
Demonstrating one way of stuffing a cupcake by injecting the pastry tip into the cupcake.
Making "grass".
Working with Fondant.
Making my favorite flower, the sunflower.
Her finished cupcakes:
YUM is all I have to say!
My Cupcakes. Practice will make perfect.
First cupcake is the outside-to-inside method and the second one is the inside-to-outside technique. Like I said, all practice work. I'll get better eventually. :)
Complete with cute red and pink hearts. ♥
Sunflower.
Butterfly and Two Ladybugs in a Lovely Spring Garden.
Finding Nemo. You know it!
Pretty in Pink Flower.
The last three cupcakes were somewhat rushed through due to our time limit and me spending SO much time with the other cupcakes (You can't rush good work in the kitchen!) that I kind of just played with the frostings and made random decorations.
And lastly, I played a little and added a happy :) face to one of the plain decorated cupcakes. I wanted to do the regular happy face with the black eyes and mouth but needed five more minutes to be able to do that.
This class has truly inspired me and made me confident enough to know that I don't need the "creative" gene to decorate a cupcake. It just takes practice. And I'm happy that my good friend Eunice will now trust me to bake and decorate her bridal shower cake later on in the future!
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