Thursday, February 24, 2011

Honey's Kettle (Compton)

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Signage.



20 pcs. of Crispy Goodness.



Biscuits & Hush Puppies.



My assembled plate along with their Macaroni Salad.


Monday, February 14, 2011

Bacon Mania (Orange County)

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Bacon Mania.



              Jack Back Sammie - Grilled Bread around Sharp Cheddar Cheese & Bacon.  Served with Spicy Tomato Soup for dunking.



Louks (Orange County)

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Louks.



Honey & Cinnamon Loukoumades.


Valentine's Inspired Meal


Broiled Shrimp Carpaccio.




Chile en Nogada.



Baked Pears with Raspberry Sauce & Vanilla Ice Cream.



Lilly's Red Velvet Cupcakes.


Saturday, February 5, 2011

Copa d' Oro (Santa Monica)

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Copa d' Oro.



Saur Kraut (left) - Martin Miller’s Gin, Cointreau, Orange Marmalade, Dijon Mustard & Fresh Lemon Juice.  Organic Apple Juice, Ginger Beer Juice on the right.    

The Yard (Santa Monica)

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The Yard.



        Broadway Cooler - Vodka, Fresh Cucumber Puree, Mint, Lime Juice & Simple Syrup.  



Fried Chicken, Bacon Collard Greens & Padron (Jalapeño) Cornbread.  Served with Honey and Mild Hot Sauce.



Backyard Lemonade - Gin, Lemon Basil, St. Germaine, Lemon Juice & Ginger Ale.



Red Wine and Wild Mushroom Risotto with Grilled Escarole & Mascarpone.



House Ground Yard burger - Grafton Cheddar, Grilled Onions,1000 Island, Heirloom Tomato & Sweet Potato Fries.

Santa's Sleigh


This is a drink I originally wanted to make for Christmas but the recipe (courtesy of Zahra Bates/Providence) wasn't cutting it for me.  I think the printed version of the recipe wrongfully omitted a few things and the ratio of ingredients given, weren't jiving with me.  It was for that reason that I chose not to bring this drink to the holiday table.  Originally called Santa's Sidecar, I tweaked the recipe and dubbed it "Santa's Sleigh."  I didn't like the results when I followed her recipe but I didn't want one of the components that I made for the drink, to go completely to waste.  This is how I made my festive cocktail.

Santa's Sleigh  


Superfine Sugar for rimming the glass
2 oz Brandy
Juice from half a Lemon
1/4 oz Grand Marnier 
  2 Heaping Tbsp Cranberry Compote*

Moisten the outer lip of the glass with a lemon wedge (or water).  Rim with sugar and chill the glass in the freezer while you assemble the drink.  In a cocktail shaker, add all the ingredients with crushed ice (or a few ice cubes) and shake.  Pour the entire drink into your already prepared glass and top with fresh crushed ice.      

*Cranberry Compote

1/2 Lb  Fresh Cranberries (1 bag)
1 oz  Fresh Orange Juice
2 oz  Fresh Lemon Juice
1/2  cup Sugar
  3  Tbls Fresh Sage Leaves
1 oz  Peeled Ginger, Sliced
1 1/2 cups Water

In a saucepan, combine all the ingredients. Cover and bring to a boil.  Then, remove the cover and simmer for 20 minutes while stirring occasionally.  Remove from heat and cool completely.  This yields about 3 cups of compote.  Good for the cocktail and turkey!  

Santa's Sleigh.


Thursday, February 3, 2011

Aburiya Toranoko (Los Angeles - Little Tokyo)

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Restaurant Front.



Graffiti Artist's Mural on one wall.



 Tattoo Artist's work behind the Sushi Bar.



Maker's Mark BBQ - Maker's Mark, Antica, Peychaud's Bitters, Aberol & a Hint of BBQ Sauce.  Garnished with Beef Jerky.



Toranoko French Mountain Potato Fries with Plum Aioli.



White Fish Sashimi with Pomegranates.



Baby Tiger Shrimp Tempura Served with Curry Aioli.



Smoking Margarita - Cazadores, Cointreau, Roasted Jalapeño, Grapefruit & Agave Nectar.



Yakimeshi with Chashu Pork.



Tender Beef Topped with Brined Peppercorns.



Chicken Hearts.



New Union Farms Sizzling Mushrooms with Red Cheddar Cheese Tobanyaki.



Negima Chicken & Scallions.



Iwate Kura Oyster Stout.



Chicken Wings.



Takana Croquette of Mashed Potato & Mustard Leaf.  Served with Katsu Sauce.



Black Cod Marinated in Sweet Saikyo Miso.



Kobe Beef.



Tsukune Meatballs.



"Grand Opening" Flower Arrangement by the doorway.