sumptuous et insatiable delacroix

Quickie: Porchetta salted French-cut Pork Chops

                                 (Divine swine marinating in garlicky and rosemary goodness)

Was pretty excited about roasting these French-cut pork chops I got today. The ingredients and cooking method is simple. Rosemary, garlic, fresh ground pepper, and NY’s famous Porchetta salt that my sister and her boyfriend brought us back from their trip to NY. A simple flash searing, a pop in the oven and this divine swine is a winner. Israel and I are gonna serve it with some cheesy polenta tonight as it is one of the only staples we have left in the cupboard.

I know I haven’t posted here in a while. Been busy with the store and all…and it’s one of the first nights we’ve actually had a chance to really get down in the kitchen. Probably the only thing I truly miss out of having an abundance of time. Otherwise I’m fucking busy as hell. And all the times I was sick of cooking and wanted to be waited upon in a restaurant..well it’s the total opposite and I live for these intimate moments in the kitchen. Especially when cooking together.

Ingredients:

• French-cut pork chops (try to get this from a butcher shop so the marbling of fat keeps the chops moist. most store bought are “lean” which tends to make the chops more dry)
• Rosemary sprigs
• Crushed/Chopped garlic
• Porchetta salt or grey sea salt and fresh ground pepper will do
• Olive oil/Grapeseed
  

Quickie:

Give it a quick marinade for about 30 min in the above ingredients. Preheat the oven to 350 degrees. Sear both sides on high heat on the stove for about 3 min each side. Then stick it in the oven for about 20 minutes. I promise no brining necessary…these bad boys came out tender, juicy, and absolutely perfection. Voila!

Bon Appeit and xo’s,

-Delacroix

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The more you savor it, analyze it, and discuss it with your companions, the more you compare it with other experiences.” ― Julia Child Mastering the Art of French Cooking

Giving into my inner AZN devouring crispy crunchy whole shrimp, head and all at Baco.

(Baco ‘Bazole’, Bottega Louie’s polenta with chantarelle mushrooms, Escuela Taqueria delicious Branzino fish crispy taco and baby back rib taco, Baco crispy whole shrimp with aioli, Baco flat bread chorizo pizza,  Ink’s grilled Octopus with squid ink pasta)

A snap shot of what I’ve eaten this past week. Apparently Baco is numero uno in what place I choose to eat, but honestly when it’s walking distance of your loft in downtown and it’s just f-ing good, I can’t help mah-self. Nom nom nom nom…

So I was looking up Julia Child food quotes, and that classy dame is pretty whitty and funny. Who knew? I’m a fan. I agree though, the more you decide to immerse yourself in whatever is that you do and decide to share that with everyone else, it makes you that more of THEE OFFICIAL ‘knowledgeable’ person. I fool myself sometimes.

Lately, I’ve been getting at least a few inquiries a week from friends, and friends of friends in my inbox, of “Gee, Mo (my real name) Dillon, where should I eat at such and such…” and it seems as though people may have mistaken me to be some sort of expert. Is it because I have my own column in the LA weekly? No. Is it due to my incessant food porn photos on facebook? Maybe. Nonetheless I need to start charging or having a “Ask Dear Dillon” column in the Los Angeles Times. Just sayin’.

These places are some of my favorite that I frequent and they are beyond delicious! Baco, Bottega, Escuela taqueria are great for moderately priced and unique menu dining.  Escuela taqueria has amazing outside-the-box tacos such as duck confit taco, baby back rib taco, shrimp and chorizo taco, and my favorite the crispy Branzino skin fish taco (not fried). On the latter, Ink is a little on the pinky up side which is a restaurant by season 6 Top Chef contestant Michael Voltaggio in which his menu features cutting-edge trendy molecular gastronomy cuisine such as the roasted carrots with coconut ice cream to the beef tartar that looks more like a raspberry souffle.

Go there for a memorable hot valentines date. Single ladies, go there to drool over the fact that he’s an attractive, tatted up dude that knows how to give it to you straight-in the kitchen. Is there anything else better than that that exists on this planet?

Here are some links to help you on your way on which place to conquer first:

• INK on melrose
• BACO mercat
• ESCUELA taqueria
• Bottega Louie

Bon Appetit,

-Delacroix

P.S. I’m sorry, but I’m giving myself a little shout out. I’m opening a new resale store boutique in the downtown Los Angeles area…and well if you follow me and live in the area, please stop by and give me a visit at www.buttonsandbowsla.com! It’s gonna be awesome!

New Oyster Bar to hit Silverlake!

This is where you cue in the angel choir singing. 

And here I thought I was one of the only ones going nut-So, agonizing over the idea that Los Angeles, which is geographically mapped near an F-ing coast, was lacking some serious shellfish bars. Silly moi.

Now cue in our unsung heroes Dustin Lancaster and Matt Kaner of the already established Los Feliz wine bar Bar Covell, whom both have transplanted their approachable wine and beer list and nonchalant attitude to their new venture L & E Oyster Bar, a casual spot with a tightly anthologized, oyster-centric menu.

Oysters come from near and wide ranging from Carlsbad, Baja or far away Washington, Virgina. They run around a typical $2.50-$3 each or $28 a dozen.

For the squeamish non raw eaters out there, cooking methods will range and are available raw, steamed, grilled, fried and fried in a sandwich. Other shellfish include steamed mussels and clam chowder (the brothy smokey bacon kind), while the sea creature-averse can choose from a skirt steak sandwich ($18), blackened catfish plate ($16), salads or Cajun shrimp.

I have a feeling you shouldn’t come here hungry as the space is small (implying a wait) which consists of  a long bar down one side of the room, about 10 tables inside with a few wine racks and lighted signs spelling out that the new residence of oysters lies in hipster haven Silverlake. 

Expect the guest list roster for beer to include (Anchor Steam, Napa Smith IPA) and wine all stars (Gerard Bertrand Cremant de Limoux brut rosé , Laurent Gauthier Morgon Côte dy Py) to make an appearance.

Now let’s petition for a $1 oyster night and this can be real promising.  Nonetheless L&E will prove to be a shuck above the rest! Now go!

L & E Oyster Bar

1637 Silver Lake Blvd
(323) 660-2255
yelp: http://www.yelp.com/biz/l-and-e-oyster-bar-los-angeles

Bon Appetit,

Delacroix

The Magical Baco Mercat Pazole

                                                               The ‘Bazole’

As my friend Annaliese asked, “Mo, ARE THOSE BIG SQUARES OF PORK BELLY?” (yes in capitol letters)

Do I have you interested yet?

I’m only going to write about how fucking mind-blowing Baco Mercat’s ‘Bazole’ is. ​Chef Joseph Centeno combines cultures with his “bazole,” a blend of Mexican pozole (typically simmered with pork, dried chiles, garlic, herbs and spices) and Japanese tonkotsu ramen broth (pork stock), topped with a spike of harissa [North African hot chili sauce] for good measure. Noodles (ramen ones folks) are made in-house and is the sealer of this pazole deal. And the Thai basil makes for a herbacious life-changing experience.

I haven’t tried everything, but his flat breads, and his sandwiches is beautiful ‘dude food’ personified.

408 S Main St
Los Angeles, CA 90013
Neighborhood: Downtown

(213) 687-8808

“In a lot of ways I think food is starting to take the place in culture that rock and roll took 30 years ago, in that eating has become incredibly political. And just as the street has always dictated fashions on music and other things, it’s starting to happen that way in food.” —Jonathan Gold, L.A. Weekly food critic

This was breakfast today.

It was inspired by my breakfast over at Gjelina’s before my trip up to Napa this past weekend. Usually breakfast for me consists of fresh cut potato hash with bacon/and or chorizo and anything that constitutes a disservice to my waist line.

The one over at Gjelina’s comprised of smoked salmon, avocado, hard boiled eggs, and chives. It was perfect, light, and filling but didn’t make me feel like an over zealous fat man.

I didn’t have smoked salmon, but I did my own variation with what I had at home. I’m going to call this “Mo’s prosciutto ham and eggs.” Not a very odd and uncommon combination, but sometimes breakfast is always almost associated with savory scrambled eggs, pancakes, french toast, fat, fat, fat, etc, etc. Sometimes, there are simple twists and takes on making breakfast a little bit more healthier and a wee bit more prettier.

What you’ll need:

• Two slices of toast (multi-grain)
• Sliver of butter
• 1 hard boiled egg (sliced)
• 1 sliced organic Persian cucumber marinated in white balsamic vinegar and smoked salt (you make this)
• 2 slices of prosciutto ham
• Siracha hot sauce
• Crushed garlic clove for dressing
• 2 tablespoons white balsamic vinegar
• 2 tablespoons of olive oil
• Yuzu citrus
• Arugula and Water cress for side salad

Melt the butter on a skillet and toast the bread until each side turns a golden brown or to your desired crisp. In the mean time crush the garlic clove in a mortar and pound it with the balsamic vinegar, yuzu citrus, and olive oil for the salad dressing. When done, spread it over the arugula and water cress and feel free to mix this with your clean hands to ensure that the dressing coats everything evenly.

When your toasts are done, drizzle lightly with some siracha hot sauce or any of your favorite hot sauces that would add a nice kick. Next, lay the slices of prosciutto, then the “pickled” cucumber, sliced boil egg, and sprinkle the end result with your favorite seasoning like paprika or mine at the current moment Trader Joe’s South African Everyday Seasoning. Its flavor profile consists of mustard seeds along with lemon peel, salt, and other versatile spices that makes it a must for your kitchen. It’s good on almost anything.

Serve with your side salad…and voila you just took breakfast up a Gjelina notch in your own home without the fucking price tag. Bam!

-delacroix

Mariscos Veracruz

So I’ve been on this super sea creature/Mediterranean/vegetable diet kick as of late. After reading about this broad Linda Rodin (who is 63 btw) and how she has been able to retain her eternal youth by incorporating the Mediterranean diet, I decided to give it a go. Although I never needed much of a push to steer in the direction of eating more of a Pescetarian diet.

                                          She looks fucking rad. Rad bitch 

On my list to start out this new way of eating is with this consummation. This is a recipe for mariscos (seafood) Veracruz. It is a simple, healthy, and a super flavorful dish. Another to add to the “way-more-impressive-than-it-ought-to-be” list of delicious meals that cooks up in minutes. This is my mom’s recipe, although her’s only enlisted the ingredient of shrimp as the main protein. You can add whatever other sea creatures you wish to add: clams, mussels, octopus…for me I added baby squid (it’s a super cost-efficient protein btw). You can find these in most Asian and seafood markets, and even pre-cut in the frozen section of your market. If you want to know some other extra-curricular info on the nutrition of squid just for kicks-it is high in selenium which benefits the body in many ways, both as a preventative supplement and in the course of treatment of various diseases, disorders, and types of cancer.

Rad sauce!

What you’ll need:

• 2 t. oil
• 1 bay leaf
• 1 onion, sliced
• 2 fresh jalapenos, seeded and minced
• 4 garlic cloves, minced
• 3 medium tomatoes, chopped
• 1 lb shrimp with heads on, (keep the heads for flavor depth for the sauce)
• 5-6 whole baby squid (cleaned and gutted: watch this VIDEO if you don’t know how to clean them )
• ¼ c green pitted olives (cut in half)
• cilantro for garnish
• 1 lime

Sauté bay leaf, garlic, onion in oil. Add shrimp and squid, and stir for a minute, then add tomatoes and  the fresh jalapenos. Simmer until the tomatoes are broken down, for about only 2 minutes. Lastly add the olives and be sure to not overcook. Garnish with fresh cut cilantro leaves. Serve with rice and lime wedges.

Just warning you now, it’s fucking mind-blowing. Be prepared that your guest will obnoxiously fall in love with you and periodically invite him/her self over without invitation. Is it the food, is it you? Who knows..all you know is that this was amazingly simple and delicious.

Bon Appetit,

-Delacroix

My Chinese Breakfast Today: Congee

What I had for breakfast today.

A typical chinese breakfast: DIM SUM!

Dim Sum items include anything from steamed dumplings, sauteed veggies, meat-filled pastries, to congee, and much more.

In Chinatown, downtown Los Angeles, Golden Dragon Monday-Friday, all of their A, B, C dim sum menu items are $1.75. So imagine eating something nice and hearty, served with some fresh FREE jasmine tea and this hot-piping bowl of rice porridge goodness for under $2.00. Ridiculous. Thank you to Brian Watsabaugh, for introducing me to this Chinatown gem. Chinatown does not have the best for dim sum, but this place is by far my favorite for Dim Sum out of the many that fall short. Monterey park, Alhambra, or San Gabriel Valley are the legit spots for true authenticity.

In some cultures, congee is eaten primarily as a breakfast food or late supper; in others it is eaten as a substitute for rice at other meals. It is often considered particularly suitable for the sick as a mild, easily digestible food. Almost every Asian culture has their own rendition of the rice porridge. It is really inexpensive to make (1 cup of rice breaks down to make a whole pot) and is perfect for cold weathered-days, as well as the perfect antidote for curing your loved ones from the common cold.

Bon Appetit!

-Delacroix