My new favorite PORK dish.
Check out The Bellwether, in my L.A. Times scouting report!
Tag Archives: pork
The Bellwether
Filed under Eating Out, Little Bites
Ceremony
Fan of the movie, “Chef”? Check out my L.A. Times Food Scouting Report here.
Filed under Eating Out, L.A. Times
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.
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.
Pork Belly Close-up! Peter called this “Pork Cake”.
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.
Cliff’s Edge
3626 W Sunset Blvd
Los Angeles, CA 90026
(323) 666-6116
website
Filed under Eating Out, Hot Chefs
UMAMIcatessen
My Own Personal Pig Heaven.
Beautiful Iberico de bellota crudo (aka raw pork), at PIGG.
“Pork In A Can” Whipped Lardo (cured pork fatback) at PIGG.
Salty, Crispy, Porky Snacks!
Left: Pork Corn! Popcorn, juniper & rosemary
Right: Cone O’ Cracklins w sherry vinegar & sage at PIGG.
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)
Pig Ear Salad at PIGG.
Pork Liver Pâté at PIGG.
Pork Liver Pâté Sandwich with caramelized onions, arugula at PIGG.
PiGG’s Asian Pears & Lardo.
PIGG Fries w pickled peppers, ham puree & brainaise (aoili made of pig brain).
Country Pâté Sandwich at PIGG.
“Pork In A Can” Pork Riellette at PIGG.
Douglas Rankin (I call him my “pork dealer”) & Chris Cosentino, “Tower of Pig” under construction (opening night).
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 at Umami Burger (on the Secret Menu).
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.
Greenbird Burger: Spicy turkey, crushed avocado, green cheese, butter lettuce, sprouts, green goddess, at Umami Burger.
Wasabi Potato Salad with Sashimi, Umami Burger.
Sweet Potato Fries, Umami Burger.
Pastrami Sandwich at the CURE deli.
Matzo Ball Soup at the CURE deli.
“Micha-Mami”: Corzo tquila, umami crafter spiced tomato juice, topped with beer with an umami dust rimmed glass at the Back Bar.
“Velvet Mule”: Beluga vodka, Velvet Falernum, Fresh lime juice, ginger beer and dash of Angostura bitters at the Back Bar.
Tres Leches, Cajeta, Ceylon Cinnamon (cake). Donuts are fried-to-order at “& A Donut”.
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
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
PIGG_LA on Twitter
Chris Cosentino on Twitter
Umami Burger on Twitter
Doug Rankin on Twitter
Spring for Coffee on Twitter
Photos above from three visits. Dishes shared with Peter, Akasha, Alan, Debbie, Julie, Dan and Stephane.
Filed under Eating Out
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)
Menu (each table was given all four sides, served family style)
Ludo’s porchetta… just out of the oven!
Ludo’s Porchetta
Burnt Potatoes
Porchetta Sandwich at our table
Greens: Broccolini, Kale, Garlic Confit & Red Chili Flakes
White Beans
Cheesy Polenta
Pork Jus
Roasted Apple & Vanilla Ice Cream
Wine (Thanks Lisa & Dave!)
We loved it… we really, really LOVED it!
Mike (Gram & Papas owner) & Ludo
Obviously… so worth the wait!
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)
Filed under Eating Out
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:
Beautiful Pork Belly from Lindy & Grundy
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
Remove pork from baking pan
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
Get two trays (I used two glass pans) and press together
Weigh down with heavy cans, or use foil-covered bricks
Cold-press in fridge for at least 6 hours
Remove weights and top pan (carefully)
Cut into portions
Preheat oven to 500 degrees
Cook for 10 minutes or until crisped to your liking
Warm the gravy
Gordon Ramsay’s Pressed Belly of Pork… DONE!
Follow Gordon Ramsay on Twitter
Follow Lindy & Grundy on Twitter
Filed under Recipes
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 Leo’s marinated & stacked pork on the trompo (aka spit).
Al pastor literally means “shepherd’s-style tacos”.
Fresh, juicy pineapple is sliced onto the shaved pork before serving…
YES… so worth the wait!
Now we are ready for the condiment station… but these taste great on their own too.
Choose from salsa roja, salsa verde, radishes, cilantro, pickled vegetables, jalapenos & more…
$1 taco never tasted so good!
Yes… that’s right… only $1 each!
“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.)
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
Filed under Eating Out
L.A. Food & Wine 2011
Photos: Lexus LIVE On The Plaza with Train!
Thrilled my brother Greg was still in town from Scotland, so he could join me for this FAB food fest!
Time To PARTY (L.A. Live, Downtown)!
To start, a glass of Carducci Pinot Grigio (Ahnfeldt Wines)
My dad and I are both huge fans of Chef Paul Prudhomme. Loved getting this photo of Greg to send bak to Scotland!
Chef Paul’s Gumbo!
Moritomoto’s Pork Belly with Steamed Bun & Cabbage Slaw
Of course I texted **53987 to get the Pork Belly recipe
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!)
Chef Ben Ford‘s Porky HEAVEN: Chili Verde Taco with Crispy Smoked Pig Ears!
Bouchon‘s awesome seafood bar (was hard not to hang here all evening)
Chef Kerry Heffernan‘s Soup of Corn with Crabmeat, Chili & Micro Herbs
Mozza! Pork, Pork, Pork!
Fantastic eats AND TRAIN Live (one of my favorite bands)!
Patrick Monahan singing “Hey Soul Sister”
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!
Lexus 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.
Filed under Food Events (festivals, classes, etc.)
Bacon Day 2011!!!
Saturday, September 3rd is International Bacon Day, so I’ve reposted a few of my favorite bacon recipes:
Bacon Roses
Step-by-Step Photos: How To Make Bacon Roses
Bacon Ice Cream
SUPER EASY, hardly a “recipe” at all! Step-by-Step PHOTOS and Directions
Bacon Wrapped Baby Potatoes
Easy to make, and perfect with grilled steak, burgers, chicken or on their own! Directions
Bacon Wrapped Breadsticks
So simple, you can have the kids help you make ’em! Directions
Bacon Bowl
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.
Filed under Recipes
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!
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.
Bacon centerpieces at the VIP pre-party… And yes… we ate them!
Chicks with meat cruised the VIP pre-party
More chicks with meat!
Crispy Pig Skin of course!
Pork Fries by Chef Chris Kostow (Meadowood)
Pork Sausage by Chef Chris Kostow (Meadowood)
Pig Heart in Lettuce Cup by Zazu (Duskie Estes and John Stewart)
Cotecchino & Black Lentils by Zazu (Duskie Estes and John Stewart)
Corn Dogs w Guinness Mustard by Zazu (Duskie Estes and John Stewart)
Pork Cheek Sliders with Johnny’s Kimchi by Zazu (Duskie Estes and John Stewart)
Bites from the French Laundry including Pate on Pistachio
Cheeses
French Laundry’s Ham Hock
Porked Out!
Many more photos here, including PIG butchering (not for the squeamish!)
Filed under Food Events (festivals, classes, etc.)
my last bite... 