sumptuous et insatiable delacroix

it all goes to my lips.
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"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

Gilt Groupe officially launches their newest project: Gilt Taste, "offering artisanal hard-to-find foods" as well as food magazine-style features.

OoooHhh Gilt Group, you are a fusion of hip, smarts, fashion, somewhat money savvy (sort of), and here you go done, did it again!

The latest endeavor from the Gilt Group, comes Gilt Taste which has assembled a group of seasoned food professionals, including editorial advisor Ruth Reichl, the former editor-in-chief of now-defunct Gourmet magazine, and features editor Francis Lam (also formerly of Gourmet). Lam will be working with a team of food writers including James Beard award winner Barry Estabrook (see his piece on fracking), Hank Shaw, of the blog Hunter Angler Gardener Cook and Le Bernardin pastry chef Michael Laiskonis.

One of the major facets of Gilt Taste, like other Gilt verticals, is the market, in which customers can purchase anything from Hama Hama oysters to Mikuni harvest wild mushrooms, to Flannery’s Reserve boneless ribeye-this site is for foodie lovers only.

The site is in beta mode and will be adding other features.  Melissa Clark shares recipes including spiced porcini mushroom salt and Dirt Candy chef Amanda Cohen gives advice for how to use broccoli stalks.

If you do dare to venture to this cyber foodie haven, it’s not exactly the discount equivalent for gourmet delectables site vs. their discounted designer fashion site that Gilt is so infamously known for. The prices are still high, and it’s unclear if there really is a discount on these foods. But with the captivating food pornography photography, it’s hard not to divulge to the dark side of our  gluttonous desires.

If you fancy, you must give it a go. It doesn’t hurt to sign up. Or does it?

www.gilttaste.com

Bon Appetit!

-Delacroix

Peruvian Ceviche Tiradito

Tiradito is a Peruvian dish of raw fish, similar to sashimi and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cookery.

Where do I begin?

Tiradito….huge love affair with this Peruvian deliciousness. Had my first experience trying the sashimi tiradito at Sushi Samba in Miami several years ago, and then had Mario’s Peruvian red snapper and shrimp ceviche in my local hood shortly after. INTI’s is pretty legit as they serve it traditionally with the toasted Peruvian corn (a sure sign that it is most authentic, in my eyes). Mo-chica’s is divine and their ceviche del dia (fish of the day) includes anything from fresh sea bass to scallops in their recipe. Nobu’s rendition uses the other Peruvian chili rocoto with a squeeze of yuzu citrus on his white fish tiraditos that he serves at his restaurants. OH yes, Julio’s Peruvian take at La Cevicheria is just as good, although his bloody clams outshines the rest in my humble opinion.


What’s the difference between tiradito and ceviche? Well the aji amarillo (yellow chili) that is native to Peru lends their ceviche a fruity tartness that the traditional Mexican one cannot simply touch. The pepper imparts a distinct fruity quality to this dish, and the addition of turmeric and ginger enhances this fruitiness while toning down the pepper’s heat.

 I wanted to make this for myself, because the costs ranges anywhere from $13.00-$34.00 USD for a delicious serving of tiradito at most restaurants. At that price I wanted to make my own and eat the shit out of it. Unfortunately, the aji chili is a hard find in the streets of LA-at least fresh. Fortunately LA is an abundant land of ethnic markets, frozen or jarred does the job too. Go to:

Catalina’s market

1070 N Western Ave
Los Angeles, CA 90029
Neighborhood: Hollywood

(323) 464-3595

They have so much amazing South Central American groceries. From frozen Peruvian yellow potatoes to aji paste and frozen aji chilies this place is food boner heaven.

What you need:

INGREDIENTS:

Peruvian corn  (maiz chulpe) for plating.

For Sauce:
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1 tbsp. Peruvian ají amarillo (spicy yellow pepper) paste
1 tbsp. turmeric
1/4 cup clam juice
1 tbsp. grated fresh ginger
Pinch of salt to taste

For Ceviche:
1/2 lb. shrimp, peeled, deveined, and blanched
1/2 lb. octopus, cooked and sliced crosswise into 1/8-inch slices
1/2 lb. sautéed bay scallops
1 tbsp. coarsely chopped fresh cilantro, for garnish

Side note: Ceviche is literally a dish in where you cook the raw seafood in the acids of the citrus. If I were you, I would give the shrimp a light boil, and then let it marinate with the rest of the other sea creatures for about a few hours.

For the toasted Peruvian Corn:

  1. Heat the oil in a large, heavy-bottomed skillet over medium flame. Add the chulpe and toss to coat with the oil. Cover the pan and cook as you would for popcorn, shaking the pan from time to time to keep the kernels from burning. The kernels will begin popping (without turning inside out like popcorn) and will take on a golden brown color. They are done when the popping subsides, about 10 minutes.
  2. Toss the cancha with salt to taste and serve warm or at room temperature.

PREPARATION:

Place all sauce ingredients in blender or food processor and purée until smooth. In nonreactive bowl mix together sauce, shrimp, octopus, and scallops. Cover and refrigerate for a few hours. Before serving, garnish with chopped cilantro.
Makes 6 servings.

*Tiradito does not traditionally use onions in their recipe, but I tossed mine with a few slivers of red onion. It didn’t hurt. ;O

Bon Appetite!

-Delacroix


Omg right now.

Holy Mother Mary Macaron.

Turquoise one was either currant or earl gray flavored…as if it wasn’t pinky up already…throw on some edible gold flakes and let’s make like Marie Antoinette.

Macaron hamburger.
Fuck yes.
Oh dear. Did a stop by at my favorite little restaurant yesterday before a shoot I went to. I shouldn’t say little as this place is Grand…it was an old historical bank building.

I can write and write about how much Bottega Louie rules my fat kid eating face. But I can’t because I want this only to be about their macarons. That place is amazing. Good food, reasonable, great luxe ambiance sans bad acoustics of the building. Only bad thing is that they don’t take reservations and bringing your first date is no bueno, unless you plan for a yelling match the first time around.
Their macarons are absolutely delightful. They have some beautiful seasonal flavors such as currant, earl gray (my fave), cassias (violet), raspberry, pistachio, mandarin, passion fruit, and coffee…My god, they are delightful pieces of edible heaven. You must go.
Definitely gonna write a proper review on them soon. Doesn’t hurt either that the hostess Maria gives you some love to bypass the usual hour wait to sit at a coveted table. Oh ya, and she remembers my name, each and every time. Does that make me a foodie celebrity? NOOOOOoo…
I just eat there wayyyyy tooo muchhhh.

Bottega Louie
700 South Grand AvenueLos Angeles, CA 90017(213) 802-1470

Bon Appetit,
-Delacroix View high resolution

Omg right now.

Holy Mother Mary Macaron.

Turquoise one was either currant or earl gray flavored…as if it wasn’t pinky up already…throw on some edible gold flakes and let’s make like Marie Antoinette.

Macaron hamburger.

Fuck yes.

Oh dear. Did a stop by at my favorite little restaurant yesterday before a shoot I went to. I shouldn’t say little as this place is Grand…it was an old historical bank building.

I can write and write about how much Bottega Louie rules my fat kid eating face. But I can’t because I want this only to be about their macarons. That place is amazing. Good food, reasonable, great luxe ambiance sans bad acoustics of the building. Only bad thing is that they don’t take reservations and bringing your first date is no bueno, unless you plan for a yelling match the first time around.

Their macarons are absolutely delightful. They have some beautiful seasonal flavors such as currant, earl gray (my fave), cassias (violet), raspberry, pistachio, mandarin, passion fruit, and coffee…My god, they are delightful pieces of edible heaven. You must go.

Definitely gonna write a proper review on them soon. Doesn’t hurt either that the hostess Maria gives you some love to bypass the usual hour wait to sit at a coveted table. Oh ya, and she remembers my name, each and every time. Does that make me a foodie celebrity? NOOOOOoo…

I just eat there wayyyyy tooo muchhhh.

Bottega Louie

700 South Grand Avenue
Los Angeles, CA 90017
(213) 802-1470

Bon Appetit,

-Delacroix

There is no love sincerer than the love of food.

-Bernard Shaw

Went to my favorite local farmers market located near me in echo park the other day. Found these gorgeous jewel toned beets. It was a foggy misty day, so the beets were covered in a bit of fresh dew.

                            

                                             Winner! Only $2 for this whole bunch.



______________________________________________________________________________________________________________

This meal was inspired by my shopping trip to the farmers market. It’s really such a simple meal. Easy to prepare, easy to shop, easy to make, and definitely easy to please! Another impressive meal more than it ought to be. 

The meal:

Artichoke baked fish with whole roasted beets and garlic, beet greens in saffron and a side of basmati rice. Roasting beets are super fucking delicious and easy and sounds so much more complicated to do. Roasting them intensifies their flavor, brings out their earthy sweetness, and makes their peels as easy to peel off as an over-sized sweater.

What you’ll need for this complete meal (but you can prepare each separately for other meals too):

  • 3-4 tilapia fish fillets (depending on how many you are feeding)
  • 1 jar of Trader Joe’s Trader Giotto’s artichoke antipasto (sorry folks, you must have a trader joe’s by you, or you can perhaps find a recipe for artichoke antipasto online)
  • 1 full teaspoon of Better than bouillon (chicken) or 1 cup of chicken broth
  • Beets with greens attached
  • Whole garlic
  • Olive oil
  • Saffron threads
  • Kosher salt and pepper to taste
  • Basmati rice

Cook time: About 1 hour
______________________________________________________________________________________________________________

1. Begin by separating the green from the beets. Wash and scrub the beets thoroughly. Rinse the greens, use a good vegetable wash if you have it. Trim the stem from the leafy part. I usually trim them individually. 

Prepare the beets. This should be the next step as this will take an hour to roast. While this is roasting, you can work on the rest of the meal.

Preheat the oven to 350 degrees.

Place the washed beets on a piece of aluminum foil. Drizzle with some good olive oil, and some whole garlic cloves encased in their skin. Both the skins of the beets as well as the garlic come off with a simple nudge of your fingers when roasted, so no need for peeling prior. Make sure to do so when cool. : ) Cook for 1 hour.

                           

Here are your two time savers of the night. I always have a jar of Better Than Bouillion in my fridge for safe keeping. Always great for when you’re in a bind. Better than Bouillon Concentrated Stocks are made from meat (or vegetables). This gives them a richer, more robust flavor than ordinary bouillons or soup bases. No Fat, Lower Sodium: Better Than Bouillon Concentrated Stocks are fat free and have 1/3 less salt than ordinary bouillons.

That jar of artichoke antipasto is magic in a bottle. Used as a marinade, it lends the fish the nice tangy-ness of artichokes.

2. Drizzle the bottom of your baking dish with some olive oil. Lay the fish on top and lightly salt and pepper just the top portion.

3. Top with Trader Giotto’s artichoke antipasto. Use the whole jar. Bake uncovered at 350 for about 20 minutes. Fork to check the flakiness of the fish, which will indicate when it is cooked thoroughly. You can bake this during the last 20 minutes that your beets are roasting.

4. For the greens, drizzle some olive oil on the pan. Add some crushed garlic, enough for your liking. Add a full teaspoon of the boullion to the sautee pan with a cup of water. Add saffron threads and sautee for about 15-20 min. Enough so, that the greens don’t turn to mush. You want these to be tender.

Absolutely love the perfumey fragrance of saffron!

5. Once the beets are done and cool. You can either scrape the skin of the beets with a fork or with your hands. For the garlic you should be able to push the cloves from the skin with your fingers.

6. Cut the beets into cubes. Drizzle with olive oil and add the roast garlic and lightly toss. Lightly salt and pepper, or eat just as is. Both equally yummers.

Voila!

For the basmati rice i used 2 cups rice with 3 cups water. I added half a teaspoon for the bouillon for light flavoring.

This meal is meant to be simple and a little bit earthy. Not much use of anything fancy, just good olive oil and some light seasoning so that each of the components of the meal shines through. It’s seriously no fuss, which I like and have time for. I served this with a nice French bottle of Coteaux Du Languedoc which is white wine that was purchased from my favorite downtown eatery Church & State. It was perfecto!

Sorry for the lack of updates. Between the music blog, fashion, school, work, and life, one knows it’s hard to find time to cook on a regular basis. Been missin’ it so hard! I will be sure to flower you guys with some more good eats soon…and by soon, I mean when accounting, business law, and biological anthropology isn’t ruining my goddamn life. Fawwwkkkk….I mean…

Bon Appetit,

-Delacroix

Ok…well I don’t know if this is to make Japanese food erasers, or if this is in fact some sort of insta-meals that Japanese soldiers take with. Either way this makes me crave sushi in a bit of a fucked up way. I am utterly enthralled and now I need to have some nigiri tonight.

O-M-G right now. Japanese come up with some of the most fascinating stuff.

Bon Appetit,

-Delacroix

wollmaus:

White Peach In Rose Water Syrup
Recipe
500g castor sugar
1 tbsp rose-water
4 White peaches
To serve
plain yoghurt
90g chopped pistachios
Method
1. In a heavy saucepan, mix the sugar and rose water with 2000ml of water. Bring the water to boil.
2. Using a sharp knife, lightly draw a cross at the top of the peaches. Place the peaches in the boil water and simmer for 5-10mins or until softened.
3. Remove the peaches from the water and peel off the skin. Place the peeled skin back into the boiling water and continue to reduce the syrup until volume is reduced by half. 
4. Toast some pistachios in the oven at 150C for about 5-10mins. Chop the pistachios into small pieces. 
5. Serve the peaches by ladeling a little Rose Water Syrup over the peaches and sprinkle with pistachios.
6. Alternatively, the peaches can also be served with a scoop of yogurt.

O-M-motherfucking G. Food Bo-innnngggg….
(Insert Homer Drool)
-Delacroix

wollmaus:

White Peach In Rose Water Syrup

Recipe

500g castor sugar

1 tbsp rose-water

4 White peaches

To serve

plain yoghurt

90g chopped pistachios

Method

1. In a heavy saucepan, mix the sugar and rose water with 2000ml of water. Bring the water to boil.

2. Using a sharp knife, lightly draw a cross at the top of the peaches. Place the peaches in the boil water and simmer for 5-10mins or until softened.

3. Remove the peaches from the water and peel off the skin. Place the peeled skin back into the boiling water and continue to reduce the syrup until volume is reduced by half. 

4. Toast some pistachios in the oven at 150C for about 5-10mins. Chop the pistachios into small pieces. 

5. Serve the peaches by ladeling a little Rose Water Syrup over the peaches and sprinkle with pistachios.

6. Alternatively, the peaches can also be served with a scoop of yogurt.

O-M-motherfucking G. Food Bo-innnngggg….

(Insert Homer Drool)

-Delacroix

(via fvncyme)

The only problem with your own food porn…is that it’s a rather fucking sadistic hobby. Craving this Jelly Fish Nigiri from Sushi Go 55.
You must go and order this. Happy hour ain’t so shabby either. For Valentines Day they are doing an unbelievable Omakase dinner for for $110 for two people. Omakase meals can range anywhere between starting $90-$300 per person. Make your reservations today. For first 50 people on Fri, Sat, Sun, & Mon.
333 S Alameda St # 317Los Angeles, CA 90013-1735(213) 687-0777
Bon Appetit,
-Delacroix View high resolution

The only problem with your own food porn…is that it’s a rather fucking sadistic hobby. Craving this Jelly Fish Nigiri from Sushi Go 55.

You must go and order this. Happy hour ain’t so shabby either. For Valentines Day they are doing an unbelievable Omakase dinner for for $110 for two people. Omakase meals can range anywhere between starting $90-$300 per person. Make your reservations today. For first 50 people on Fri, Sat, Sun, & Mon.

333 S Alameda St # 317
Los Angeles, CA 90013-1735
(213) 687-0777

Bon Appetit,

-Delacroix

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