sumptuous et insatiable delacroix

“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

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