Tag Archives: pork

Pork Love at Cliff’s Edge

Peter and I finally got to Cliff’s Edge (in Silver Lake) to try Chef Vartan Abgaryan‘s cooking last week. We first met Vartan at a local food event, and got to know him better when he volunteered with L.A. Bites Hunger.

Walking into Cliff’s Edge, we were instantly smitten with the romantic, hidden restaurant and still cannot stop talking about the fantastic meal.

In between the poached oysters topped with crispy squid ink  and the salty/sweet caramel custard was, what is now, my very favorite pork dish in Los Angeles.

Suckling Pig dish at Cliff's Edge
Wow. Just WOW! Vartan’s Suckling Pig with Crepinette (pork ball wrapped in caul fat), Pork Loin (right), Pork Belly and savoy cabbage, sweet potato, saison, pork jus.

Suckling Pig at Cliff's Edge
Pork Belly Close-up! Peter called this “Pork Cake”.

Suckling Pig at Cliff's Edge
Pork Loin Close-up!

There were gorgeous vegetables and barbecued octopus too, but I just can’t stop thinking about all the pork love.

My friend Josh Lurie aka @FoodGPS wrote a great piece about the dish here.

All my Cliff’s Edge photos

Cliff’s Edge
3626 W Sunset Blvd
Los Angeles, CA 90026
(323) 666-6116
website

Follow Vartan Abgaryan on twitter

Follow Cliff’s Edge on twitter

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UMAMIcatessen

My Own Personal Pig Heaven.

PiGG, Umamicatessen
Beautiful Iberico de bellota crudo (aka raw pork), at PIGG.

Whipped Lardo
“Pork In A Can” Whipped Lardo (cured pork fatback) at PIGG.

Pork Corn & Cone O' Cracklins
Salty, Crispy, Porky Snacks!
Left: Pork Corn! Popcorn, juniper & rosemary
Right: Cone O’ Cracklins w sherry vinegar & sage at PIGG.

Beautiful Pork @ PIGG, UMAMIcatessen
Charcuterie at PIGG. Starting from the top:
1: Burgers Ozark (CA, MO)
2: Finchville (KY)
3. Iberico de Bellota (Spain)
4. Iberico de Bellota paletta (Spain)

PiGG's Pig Ear Salad! Umamicatessen
Pig Ear Salad at PIGG.

Pork liver pâté at Pigg, Umamicatessen
Pork Liver Pâté  at PIGG.

PIGG's Pork Liver Pate Sandwich, UMAMIcatessen
Pork Liver Pâté Sandwich with caramelized onions, arugula at PIGG.

PiGG's Asian Pears & Lardo, Umamicatessen
PiGG’s Asian Pears & Lardo.

PIGG Style Fries w BRAINaise
PIGG Fries w pickled peppers, ham puree & brainaise (aoili made of pig brain).

Country pate Sando. PIGG at UMAMIcatessen
Country Pâté Sandwich at PIGG.

PiGG's Pork Riellette, Umamicatessen
“Pork In A Can” Pork Riellette at PIGG.

PiGG at Umamicatessen
Douglas Rankin (I call him my “pork dealer”) & Chris Cosentino, “Tower of Pig” under construction (opening night).

Umamicatessen
And YES, there’s so much more than just PIGG
at Adam Fleishman’s UMAMIcatessen. There’s Umami Burger of course, a “kosher-style” deli, a full bar, gourmet coffee, and a donut shop that serves a decadent FOIE GRAS donut! Just think of UMAMIcatessen as an awesome food court, except that you order items from each restaurant off of one menu.

Cheesy Tots, UMAMIcatessen
Cheesy Tots at Umami Burger (on the Secret Menu).

Shrimp Burger @UmamiBurger, Umamicatessen
The Shrimp Burger with Yuzu-Kosho (paste made from chili peppers, yuzu peel and salt), Umami Burger. Note: Currently only available at the downtown UMAMIcatessen location.

Umami Burger's Greenbird, Umamicatessen
Greenbird Burger: Spicy turkey, crushed avocado, green cheese, butter lettuce, sprouts, green goddess, at Umami Burger.

Wasabi Potato Salad with Sashimi
Wasabi Potato Salad with Sashimi, Umami Burger.

Sweet Potato Fries, Umamicatessen
Sweet Potato Fries, Umami Burger.

Pastrami @ Umamicatessen
Pastrami Sandwich at the CURE deli.

Matzo ball soup at the CURE, Umamicatessen
Matzo Ball Soup at the CURE deli.

"Micha-Mami" cocktail, Umamicatessen
“Micha-Mami”: Corzo tquila, umami crafter spiced tomato juice, topped with beer with an umami dust rimmed glass at the Back Bar.

"Velvet Mule" cocktail, Umamicatessen
“Velvet Mule”: Beluga vodka, Velvet Falernum, Fresh lime juice, ginger beer and dash of Angostura bitters at the Back Bar.

Tres Leches Donut, UMAMIcatessen
Tres Leches, Cajeta, Ceylon Cinnamon (cake). Donuts are fried-to-order at “& A Donut”.

Foie Gras Doughnut
FG&J, Foie Gras Doughnut: Foie Gras Mousse, Robert Lambert’s Forrest Berry Jam at “& A Donut”.

UMAMIcatessen
852 S. Broadway
Los Angeles, CA, 90014

(213) 413-8626
Website
MENU (pdf)

About UMAMIcatessen in L.A. Times

About Adam Fleischman

More about Chris Cosentino at L.A. Times Food

Jonathan Gold writes about the Foie Gras Doughnut

Caroline on Crack writes about the Back Bar

EstarLA writes about Bar Bites

Umamicatessen

PIGG_LA on Twitter
Chris Cosentino on Twitter
Umami Burger on Twitter
Doug Rankin on Twitter
Spring for Coffee on Twitter

More UMAMIcatessen Photos

My Umami Burger Photos

Photos above from three visits. Dishes shared with Peter, Akasha, Alan, Debbie, Julie, Dan and Stephane.

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Un Petit Porc

Chef Ludo PLUS Pork, for one night only? No chance I was going to miss this dinner!

Photos from Chef Ludo’s “Un Petit Porc” (read about here)

Un Petit Porc Menu
Menu (each table was given all four sides, served family style)

Ludo's Porchetta
Ludo’s porchetta… just out of the oven!

Ludo's Porchetta
Ludo’s Porchetta

Burnt Potatoes, Chef Ludo's Un Petit Porc Dinner
Burnt Potatoes

Porchetta, Chef Ludo's Un Petit Porc Dinner
Porchetta Sandwich at our table

Broccolini, Kale, Garlic Confit & Red Chili Flakes at Chef Ludo's Un Petit Porc Dinner
Greens: Broccolini, Kale, Garlic Confit & Red Chili Flakes

White Bean, Chef Ludo's Un Petit Porc Dinner
White Beans

Cheesy Polenta, Chef Ludo's Un Petit Porc Dinner
Cheesy Polenta

Porchetta & Jus, Chef Ludo's Un Petit Porc Dinner
Pork Jus

Roasted Apple & Vanilla Ice Cream, Chef Ludo's Un Petit Porc Dinner
Roasted Apple & Vanilla Ice Cream

Chef Ludo's Un Petit Porc
Wine (Thanks Lisa & Dave!)

CARNAGE... after Chef Ludo's Un Petit Porc Dinner
We loved it… we really, really LOVED it!

Mike & Ludo
Mike (Gram & Papas owner) & Ludo

Porchetta, Chef Ludo's Un Petit Porc Dinner
Obviously… so worth the wait!

Porchetta, Chef Ludo's Un Petit Porc Dinner
front window

Event Date: 12/19/11
Read about the event on Eater L.A. 

Chef Ludo Lefebvre
Ludo’s website
follow @ChefLudo on twitter (for info on upcoming events, dinners)

Location: Gram and Papas
227 E 9th St Los Angeles, CA 90015
(213) 624-7272
follow @gramandpapas on twitter
website

How to make porchetta by Serious Eats (slideshow)

Un Petit Porc Logo

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Pressed Belly Of Pork

How to make Gordon Ramsay’s Pressed Belly of Pork.

Watch this video (a short clip from his show, the F Word).

Shop for the ingredients (per video recipe)
Pork Belly
Thyme
Garlic
White Wine (1 bottle)
Chicken Stock (1 cup)
Salt & Pepper
Olive Oil

Then follow these next steps:

Pressed Belly Of Pork
Beautiful Pork Belly from Lindy & Grundy

Pressed Belly Of Pork
Preheat the oven to 350 degrees
Score the pork belly, season with salt & pepper then drizzle with olive oil
Add garlic & thyme to pan, resting the scored pork belly on top
Pour about 1/2 bottle of wine around the belly
Cover with foil
Cook for 2 hours in oven

Pressed Belly Of Pork
Remove pork from baking pan

Pressed Belly Of Pork (making the sauce)
Make the gravy by first deglazing with the rest of the white wine
Reduce, add chicken stock, reduce again then sieve into bowl
Cover and put gravy in fridge

Pressed Belly Of Pork
Get two trays (I used two glass pans) and press together

Pressed Belly Of Pork
Weigh down with heavy cans, or use foil-covered bricks
Cold-press in fridge for at least 6 hours

Pressed Belly Of Pork
Remove weights and top pan (carefully)

Pressed Belly Of Pork
Cut into portions
Preheat oven to 500 degrees

Pressed Belly Of Pork
Cook for 10 minutes or until crisped to your liking
Warm the gravy

Pressed Belly Of Pork
Gordon Ramsay’s Pressed Belly of Pork… DONE!

About Gordon Ramsay’s F Word

Follow Gordon Ramsay on Twitter

Lindy and Grundy Butchers

Follow Lindy & Grundy on Twitter

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Al Pastor @ Tacos Leo

Because my (Mexican Food Expert) friend @StreetGourmetLA says so!

“Tacos Leo, located in the Union 76 parking lot at La Brea Bl. and Venice Bl. is an authentic representation of al pastor in Los Angeles, and the only one I’ve encountered that has a true specialist.” ~ Bill Esparza (aka “Street Gourmet L.A.”)

Peter and I are now Tacos Leo regulars!

Tacos Leos
Tacos Leo’s marinated & stacked pork on the trompo (aka spit).
Al pastor literally means “shepherd’s-style tacos”.

Al Pastor @ Tacos Leo
Fresh, juicy pineapple is sliced onto the shaved pork before serving…

Al Pastor @ Tacos Leo
YES… so worth the wait!

Tacos Leos
Now we are ready for the condiment station… but these taste great on their own too.

Tacos Leos
Choose from salsa roja, salsa verde, radishes, cilantro, pickled vegetables, jalapenos & more…

Tacos Leos
$1 taco never tasted so good!

Tacos Leos
Yes… that’s right… only $1 each!

Al Pastor @ Tacos Leo“These tacos are the real deal, and the first tacos al pastor in Los Angeles that warrant a special trip.” ~ Bill Esparza (Read all about authentic al pastor at Bill’s blog, Street Gourmet L.A.)

Tacos Leo on SeriousEats

Photos of many adventures with Bill (Street Gourmet L.A.)

Tacos Leo shared with (so far) Peter, Julie, Hanh, Brent, Remil, Greg, Lindsay & of course Bill!

Tacos Leo
Located at Venice & La Brea Blvd.
Sun-Thurs 5pm-2am
Fri-Sat 5pm-3am
Look for the 76 Gas Station Sign!
Note: Try to come on Fri, Sat or Sun when the trompo (aka spit) is out of the truck!

Follow @StreetGourmetLA on twitter

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L.A. Food & Wine 2011

Photos: Lexus LIVE On The Plaza with Train!

L.A. Food & Wine: Lexus LIVE On The Plaza
Thrilled my brother Greg was still in town from Scotland, so he could join me for this FAB food fest!

L.A. Food & Wine: Lexus LIVE On The Plaza
Time To PARTY (L.A. Live, Downtown)!

L.A. Food & Wine: Lexus LIVE On The Plaza
To start, a glass of Carducci Pinot Grigio (Ahnfeldt Wines)

L.A. Food & Wine: Lexus LIVE On The Plaza
My dad and I are both huge fans of Chef Paul Prudhomme. Loved getting this photo of Greg to send bak to Scotland!

L.A. Food & Wine: Lexus LIVE On The Plaza
Chef Paul’s Gumbo!

L.A. Food & Wine: Lexus LIVE On The Plaza
Moritomoto’s Pork Belly with Steamed Bun & Cabbage Slaw

L.A. Food & Wine: Lexus LIVE On The Plaza
Of course I texted **53987 to get the Pork Belly recipe

L.A. Food & Wine: Lexus LIVE On The Plaza
Lexus LIVE On The Plaza

L.A. Food & Wine: Lexus LIVE On The Plaza
Masala Braised Lamb Shank, Kalonji & Black Cumin Seed Grits, Eggplant Raita & Tomato Chutney by Chef Akasha Richmond (I’m not usually a fan of lamb but loved this Indian dish!)

L.A. Food & Wine: Lexus LIVE On The Plaza
Chef Ben Ford‘s Porky HEAVEN: Chili Verde Taco with Crispy Smoked Pig Ears!

L.A. Food & Wine: Lexus LIVE On The Plaza
Bouchon‘s awesome seafood bar (was hard not to hang here all evening)

L.A. Food & Wine: Lexus LIVE On The Plaza
Chef Kerry Heffernan‘s Soup of Corn with Crabmeat, Chili & Micro Herbs

L.A. Food & Wine: Lexus LIVE On The Plaza
Mozza! Pork, Pork, Pork!

L.A. Food & Wine: Lexus LIVE On The Plaza
Fantastic eats AND TRAIN Live (one of my favorite bands)!

L.A. Food & Wine: Lexus LIVE On The Plaza
Patrick Monahan singing “Hey Soul Sister”

L.A. Food & Wine: Lexus LIVE On The Plaza9
Of course Greg got the TRAIN set list! I’m so proud to say he is an accomplished musician in Scotland as well.

Thank you LEXUS for an amazing evening of great food and music. Our dad (also in Scotland) is a musician and chef… it’s in our blood!

L.A. Food & Wine: Lexus LIVE On The PlazaLexus Live On the Plaza Website
Event Date: 10/15/11

All my Lexus Live on the Plaza photos on flickr

Lexus Live L.A. Food and Wine

Please Note: Event Tickets, Hotel (& groovy wheels for the weekend!) were provided by the very generous Lexus corporation.

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Bacon Day 2011!!!

Saturday, September 3rd is International Bacon Day, so I’ve reposted a few of my favorite bacon recipes:

Bacon Roses

BACON Roses!
 Step-by-Step Photos: How To Make Bacon Roses

Bacon Ice Cream

Bacon Ice Cream @ Home, MyLastBite.com
SUPER EASY, hardly a “recipe” at all! Step-by-Step PHOTOS and Directions

Bacon Wrapped Baby Potatoes
Bacon-Wrapped Baby Potato by MyLastBite.com
Easy to make, and perfect with grilled steak, burgers, chicken or on their own! Directions

Bacon Wrapped Breadsticks
EASY Bacon Wrapped Breadsticks, MyLastBite.com
So simple, you can have the kids help you make ‘em! Directions

Bacon Bowl
Bacon Bowl by MyLastBite.com
Step-by-Step “How to make” photos here

Hope you enjoy… and please have a safe and fun holiday weekend!

Note: Bacon Day is held on the Saturday before Labor Day in the U.S.

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The PORK Oscars

Film lovers have the Academy Awards, music lovers have the Grammys, and those of us obsessed with swine have Cochon 555, which FINALLY comes to Los Angeles this Sunday!

Cochon555 (2010)Cochon 555′s Mission Statement:
“Cochon 555 is a one-of-a-kind traveling culinary competition and tasting event–five chefs, five pigs, five wine makers–to promote sustainable farming of heritage breed pigs. Each stop along the ten-city tour offers hard-working local farmers the opportunity to connect with like-minded agriculturalists, renowned chefs and the pork-loving public. Our goal is to help family farms sustain and expand their businesses and to encourage breed diversity. Cochon 555 is the only heritage breed pig culinary competition in the country.” more about Cochon 555

Cochon 555 – Los Angeles, May 1, 2010

The Five Chefs:
Octavio Becerra – Palate Food & Wine
Chad Colby – Mozza
Tim Goodell – Public Kitchen & Bar
Ben Ford – Ford’s Filling Station
Joshua Whigham – The Bazaar

The Five Pigs:
Spotted Poland – Hopkins Hog Farmvia Tender Belly
Hampshire – Hopkins Hog Farmvia Tender Belly
Berkshire – ReRide Ranch
Hereford – Hopkins Hog Farmvia Tender Belly
Red Wattle – Walnut Keep Farm & Vineyard

The Five Wines:
The Scholium Project
Alysian
Arnot-Roberts
Copain Wines
Red Car Wine

An added bonus… My friends at Lindy & Grundy will be doing a butchering demo in the VIP lounge! (more info below)

Photos – Cochon 555 Napa 2010
Last year my good friend Charles Thompson and I trekked to Napa for a pork showdown with five of the areas most acclaimed chefs including: Christopher Kostow (Meadowood of Napa Valley), Devin Knell (French Laundry) the WINNER, Peter Pahk (Silverado Resort), Dennis Lee (Namu Restaurant SF) and John Stewart & Duskie Estes (Zazu Restaurant).

Charles is friends with John and Duskie (who actually won the Napa event this year), so although we tried each of the chef’s offerings, we kept returning to the Zazu table where I happily tried delicious pig heart for the first time.

Cochon555 (2010)
Bacon centerpieces at the VIP pre-party… And yes… we ate them!

Cochon555 (2010)
Chicks with meat cruised the VIP pre-party

Cochon555 (2010)
More chicks with meat!

Cochon555 (2010)
Crispy Pig Skin of course!

Cochon555 (2010)
Pork Fries by Chef Chris Kostow (Meadowood)

Cochon555 (2010)
Pork Sausage by Chef Chris Kostow (Meadowood)

Cochon555 (2010)
Pig Heart in Lettuce Cup by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Cotecchino & Black Lentils by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Corn Dogs w Guinness Mustard by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Pork Cheek Sliders with Johnny’s Kimchi by Zazu (Duskie Estes and John Stewart)

Cochon555 (2010)
Bites from the French Laundry including Pate on Pistachio

Cochon555 (2010)
Cheeses

Cochon555 (2010)
French Laundry’s Ham Hock

Cochon555 (2010)
Porked Out!

Many more photos here, including PIG butchering (not for the squeamish!)

Tour and Ticket Info

Cochon 555 Website

@Cochon555 on Twitter

Lindy and Grundy

Cochon 555 VIDEO

Zazu wins Cochon 555 Napa (2011)

My friend Charles (he blogs at 100 Miles)

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Upcoming Food & Wine Festival in Ixtapa 2011

Top Chef Master Rick Bayless was in town recently to help promote Food and Wine Magazine’s upcoming Food Festival in Ixtapa, Mexico. The event was held in Red O restaurant’s tequila bar, where Bayless is the consulting chef. Some of my favorite journalists (including the legendary Barbara Hansen) and lucky food bloggers (myself included) were there to learn more about the upcoming festival.

Food & Wine Ixtapa event at Red OEven though Bayless was only on hand for a short while (Top Chef Masters are busy of course!), my friend Brent and I had fun snapping photos (he’s a huge Bayless fan), and really enjoyed chatting with Jorge Gamboa Patrón, the L.A. Director of Mexico’s Tourism Board. I definitely need to spend more time (eating) across the border!

Travel Weekly writes: “The event, scheduled for March 26 to 28, is hosted by the magazine in conjunction with the Ixtapa-Zihuatanejo Convention and Visitors Bureau. Bayless and chefs and bartenders from throughout Mexico will lead three days of cooking demonstrations, tastings, seminars and intimate tours of the culinary scene.” (more via link below)

The festival schedule includes a Catamaran Tour to Zihuatanejo Bay, “Market to Table” with Rick Bayless, a Tequila Tasting, a Wine Seminar and a Celebration of Top Female Chefs of Mexico.

This was my first visit to Red O, and the Partida tequila that bartender Steven Calabro was serving, certainly added to the fun evening. Check out his “Bartending Boot Camp” website, along with festival links below.

Photos:

Chefs Edgar Vazquez, Rick Bayless, Victor Torres
Chefs Edgar Vazquez, Rick Bayless, Victor Torres

Chef Rick Bayless w my friend Brent
Bayless and Brent

with Top Chef Master Rick Bayless
With the Top Chef Master! (We chatted about my fan club for Ludo!)

Pork Belly Sopes, Salsa Negra, Sesame
Pork Belly Sopes, Salsa Negra, Sesame were fantastic!

Guests were given autographed copies of “Fiesta at Rick’s: Fabulous Food for Great Times with Friends” (Thanks Chef!)

Event Date: 1/19/2011

Many THANKS to Lisa Kennelly (Curator PR) for the kind invitation to this event!

Food and Wine Ixtapa Zihuatanejo Festival Schedule

Top Chef Masters Chef Rick Bayless on Twitter Rick Bayless’ website

Barbara Hansen on Twitter Barbara Hansen’s website

Bartending Boot Camp

More photos on Flickr

Tequila Partida

Mexico Tourism Board
Email Jorge Gamboa Patrón jgamboa@visitmexico.com

Travel Weekly

Red O Restaurant Website

I haven’t dined at Red O yet, but check out these beautiful photos by Kevin Eats

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Pig Heaven

This week I’ve scheduled a hangover (and food coma) for Thursday…

Seriously, I have to make sure my schedule is clear the day AFTER I return from a bona fide, nose-to-tail pork fiesta in Tijuana. There isn’t much I wouldn’t do for my beloved pork, but I’m especially thrilled that my guide to this south-of-the-border PIG HEAVEN will be the awesome Bill Esparza (aka StreetGourmetLA).

Pork Fest Tijuana

Pork 5 Ways from 5 Different chefs

Chefs
Chef Max Bonacci
The Linkery and El Take it Easy, (San Diego,CA)

Chef Benito Molina
Manzanilla and Muelle Tres (Ensenada)

Chef Jair Tellez
Laja (Valle de Guadalupe) and Mero Toro (Mexico City)

Chef Paul Zamudio
Peacocks (San Jose del Cabo)

Chef Javier Plascencia
Villa Saverios, Casa Plascencia, and Mision 19 (Tijuana)

Paired with wines from Baja’s Valle de Guadalupe:
Adobe Guadalupe
Aborigen
Sinergi VT
Tres Valles
Vinisterra

The cost of this event is 350 pesos, or approximately $35 USD, depending on the restaurant’s exchange rate.

Tickets are available by calling:

Villa Saverios, from the US dial 011-52-664-686-6443,ext. 104 (there should be someone available that speaks english)

Linas Vinos, from the US dial 011-52-664-971-0953, or at the door

Wednesday, December 8, 2010
7PM

Villa Saverios
Blvd Sanches Taboada
Esq. Escuadron 201
Zona Rio, Tijuana, Mexico

More info (travel, attire) via Street Gourmet LA

Follow @StreetGourmetLA on Twitter

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