!!!!!!! EUREKA !!!!!!

I found the CHINESE RESTAURANT of the decade.  Hello DIN TAI FUNG!  The home of the Juicy Pork Dumpling.  Now picture a dumpling that has a broth inside along with a pork meat ball, and when you sink your teeth into the dumpling it releases a tasty broth in your mouth.  Mmmmmm.  A heavenly experience here on earth.  One bite in I knew I was hooked, and the beauty of the meal didn’t end there, EVERYTHING we ordered was phenomenal.

Here’s what we ate:

Seaweed and Bean Curd salad in a spicy vinegar dressing.  Fried Pork Chops.  Shanghai Rice Cake with Chicken.  Sauteed Spinach with garlic.  Sauteed String Beans with garlic.  Juicy Pork dumplings.  Juicy Pork and Crab dumplings.

I chalked the cooking up as supreme.  At one point in the meal I was sitting at the table shaking my head and my friend asks me “Why are you shaking your head?”  I had to answer truthfully and said “Because I can’t believe how delicious my food is.  I can’t stop eating nor do I want to.  In fact I want to be gluttonous.”  When we left Din Tai Fung, I told my fiance that I couldn’t imagine too much time would pass before we found ourselves back for more.  We were back 3 days later and it was just as good… if not better.

They house two locations right next to one another.  They don’t take reservations, so be prepared to wait for your meal.  We waited 30 minutes on a Saturday night, and it was well worth it.  Complete YUM-DOGS!  I’m not the only one who thinks so, New York Times named it one of the TOP TEN restaurants in the WORLD.  Wow.  If only I knew sooner. 🙂

Location #1 – 1108 South Baldwin Ave.

Arcadia, CA 91007

626.574.7068

Location #2 – 1088 South Baldwin Ave.

Arcadia, CA 91007

626.446.8588

Mon – Fri  Lunch 11:00a.m. to 3:00p.m. – Dinner 5:00p.m. to 9:30p.m.

Saturday  Lunch 10:30a.m. to 3:00p.m. – Dinner 5:00p.m. to 9:30p.m.

Sunday  Lunch 10:30a.m. to 3:00p.m. – Dinner 5:00p.m. to 9:00p.m.

All photos taken by: Nicole Presley

We’re number ONE!  We’re number ONE!  I could say that being a REAL California girl. Me and Real California Milk share something in common, we were both born and raised in the golden state.  Does that make me part of the creme de la creme?  Well either way, since July is National Ice Cream month I wanted to come up with a yummy recipe that reflected my love for California and all the hard working dairy families that have made us number one in the country for total milk production.  In short, that means we are making A LOT of Ice Cream here in sunny California! Happy Ice Cream Month folks!

All photos taken by: Nicole Presley

Ingredients for Presley’s signature sundae:

1.75 – quarts vanilla ice cream with the real california milk seal on it.

2 – disks mexican chocolate coarsely chopped (I use Ibarra) (will measure out to one cup)

1 – cup pepitas coarsely chopped

1 – banana

2 – flour tortillas (I use Guerrero – fresquiricas)

1 – cup vegetable oil

1/3 – cup sugar

1 – teaspoon ground cinnamon

Place a  9 x 13 metal baking pan in the freezer and allow to chill.  At the same time place your vanilla ice cream in the refrigerator  for 10 to 15 minutes to soften.  While you wait for your ice cream to soften.  Chop chocolate and pepitas.

Take metal pan out of freezer and immediately fill with vanilla ice cream, chocolate and pepitas.

Mix well.  Then place ice cream mixture back in freezer for an hour to harden again.

In the meantime….. Let’s make the bunuelos.

On a plate mix sugar and cinnamon together and set to the side.

Over a medium flame in a small frying pan add oil and allow to get hot.  Take a cookie cutter of your choice and cut shapes out of the tortillas.

Then  add tortilla pieces to oil and fry on each side until golden brown.  Remove from oil and let rest on a paper towel for 30 seconds to drain off oil, then dip in sugar cinnamon mixture.  Set bunuelos to side to use in sundae once assembled.

Once ice cream is hard frozen again…. pull it out of the freezer.

Then cut two banana slices, and place in a cup. Scoop in some of the ice cream mixture and top with a bunuelo! That’s it….. your done! So addicting. Creamy. Chocolate. Cinnamon. Nutty. Crunch.

For the CREME de la CREME!

Photo by: Gabriel Goldberg

Matt Armendariz is one of the best contemporary food photographers we’ve been graced with.  His artful eye catches images in a way most can’t.  He brings food to life, and fun to food.  He recently published his first cookbook called “On a stick.” Genius.  Making dishes stand tall on a stick for everyone to enjoy!  Matt also writes a juicy food blog called “MATT BITES ” and was  just awarded  “BEST FOOD PORN ” by LA Weekly.  He is a Texas native that is now living in Long Beach, California with his husband. I am happy for his success and am thrilled to see what else this food artist has in store for all of us! He is truly an inspiration and definitely one to watch.

–        What dish do you most often crave from your childhood?

Honestly, and as simple as it sounds, it’s probably rice and beans from my grandmother followed by my mom’s enchiladas. Those two things are the things that will never taste the same. Everything else I can make for myself.

–        At whose home do you secretly fantasize to be invited over for dinner?

Countess Luann. But seriously, any home where the food is prepared with love is fine with me.

–        Carnitas or Carne Asada?

Carnitas! But I love them too much and must enjoy them in moderation!  And we make some excellent ones over here.

–        Favorite food city in the world? Why?

I couldn’t pick one as I love too many different things! But a few of my favorite food cities would be Seoul, Singapore, Rome and Portland.

–        What did you do to celebrate the release of your cookbook?

I slept! And then we had a fantastic book release party but then it was immediately back to work. I feel like I celebrate something every day so I don’t usually need to have a big giant blow out.

–        What do you think makes a great food image?

Great looking food, superb lighting, thoughtful composition and great visual interest.

I’m a huge lover of music and enjoy so many styles. Right now it’s Lucinda Williams, some dance stuff, some jazz, and obnoxious Lady Gaga remixes. I’m sorry, I can’t help it.

–        How would you describe your style?

I think if I had to describe my style I’d say it’s a little bit of everything – high brow, low brow, old and new. I think every period of history has something unique to offer and I enjoy it all. There’s also a huge handmade element in my world and I love the juxtaposition of high end pieces with unique one of a kind things.

–        Favorite mix drink?

Right now as we begin summer it’s either a Pimm’s Cup or Campari and Soda with a lemon wedge. I LOVE THAT.

–        Tell me ANYTHING about yourself most people don’t know.

Most people don’t know that I studied music for many many years growing up. I will still play the piano if I’m alone.

–        Favorite guilty pleasure?

Reese’s Peanut Butter Cups, Frito Pie, Horribly Bad House Music, Rosé with ice cubes.

–        Coffee in bed or Sunday brunch with friends?

You will never ever find me in bed drinking coffee. EVER.  Call me neurotic but I would choose to get up super early, start my day and get things done so I can enjoy an early afternoon with friends. Preferably over wine. I’m not much of a bruncher but I do enjoy heading to the desert with friends and sitting by a pool all weekend.

Tuna wasn’t my favorite as a small child.  I use to say  “I don’t like tunic.”  Then my Mom would say “It’s not tunic, it’s tuna.”  Wow, those days are long gone.  I now adore tunic, I mean tuna.  It taste best paired with a nice nutty wheat bread, and as luck would have it, Oroweat just introduced a new loaf called Nutty Grain!  You would never know it’s only 80 calories per slice because it is seriously one of the best tasting breads that has come into the marketplace in a LONG time.  The two compliment each other perfectly. The tuna salad is decorated in flavor and makes you feel like there is a party in your mouth. Then once Nutty Grain joins the fun it brings along hints of molasses, whole grains and a nut crunch that will make you realize this bread will always be on your grocery list!

All photos taken by: Nicole Presley

Ingredients for Tuna Salad:

2 – 5oz. cans of tuna (I use one can of solid white, and one can of chunk light, both packed in water)

1/2 – cup shredded carrot

1/4 – cup chopped green onion

1/3 – cup chopped red onion

1/3 – cup dried cranberries

1/2 – cup sliced mushrooms

1/3 – cup chopped Lindsay black olives

1/4 – cup chopped zesty pickles

1/2 – cup grated jack cheese

1 – tablespoon white vinegar

3 – teaspoons spicy brown mustard

1/2 – cup mayonnaise

1/2 – teaspoon black pepper

Drain both cans of tuna.  Make sure you squeeze as much of the moisture out of the tuna as possible.  Then empty both cans into a bowl and shred tuna with hands or a fork to make flakey.

Then add carrots, green onion, red onion, dried cranberries, mushrooms, Lindsay olives, and pickles. Mix well.

Then add grated cheese and mix.

Add vinegar, mustard, and mayonnaise. Mix well. Add black pepper, and mix again.

That’s it… your done! Enjoy with two slices of Oroweat Nutty Grain for a nice light meal!

No compensation was received for this post. I was provided with a loaf of Oroweat’s Nutty Grain Bread to aid this recipe.