Disney California Adventure Food & Wine Festival 2018

DISNEY CALIFORNIA ADVENTURE FOOD & WINE FESTIVAL 2018 is finally here (March 2nd – April 12th)! I was invited to a delicious day of learning all about the annual Food & Wine Festival and of course sampling too. Let me start (more…)

Disclosure: This post is sponsored by Allied Contigo. All opinions and recipe are 100% my own.

I’ve lived in City Terrace / East Los Angeles my whole life and never have I seen advertisement for any form of art/entertainment hanging from street banners the way you do in areas west of downtown. For the first time ever Hollywood Bowl has taken the lead in advertising the arts in a predominantly latino neighborhood, and I (more…)

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

Yes, that’s me with Chef Christina from Disneyland…. She taught me how to make the famous seasonal pumpkin twists to share with you. We had such a great time filming in front of the Haunted Mansion. Watch the video to see how easy this recipe is to make, and enjoy it at home.  I am also including a Strawberry version at the bottom of this post for during the year.

In addition to the pumpkin twists, I also got a sneak peak at all the cool make your mouth salivate treats that Disneyland pulls out of it’s witch hat during this ghoulish time of year. Did you know that all the treats on a stick are decorated by hand? And to make it double the fun both Disneyland in California and Disneyland in Florida offer the same snacks so both coasts can celebrate in the same spooktacular fashion! That Mickey is something of a wizard! There are also a few other new treats to the park. Try the sourdough pumpkin shaped bread loaf. Then there is the  debut of the Ursula cupcake, so good you may let her steal your voice.

Below is a photo guide to some of the best treats in the park, so you know exactly what to look out for! Happy HalloweenTime at Disneyland!

Ingredients for Strawberry Twists:

• 1/3- cup strawberry jam
• 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
• egg wash (1 tablespoon water and 1 egg whisked)
• sugar crystals, for garnish

1. Bring the strawberry jam to room temperature.
2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
3. Spread pastry sheet with 1/3 cup of the strawberry jam.
4. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
5. Place filled puff pastry in refrigerator for half hour.
6. Preheat oven to 400 degrees Fahrenheit.
7. Line a baking sheet with a non-stick baking mat.
8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down. Watch video to see exactly how.
9. Using a pastry brush, brush tops with egg wash. Sprinkle with sugar crystals.
10. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes.
11. Enjoy!

Disclosure: This is not a sponsored post. Disneyland provided me with passes for my family to Mickey’s Halloween Party and meal vouchers to help aid me with my post.

I’ve lived my whole life here in Los Angeles, and it is a total privilege to be a native of this beautiful City of Angels.  I have learned to take my first steps here and take great pride in being an Angelino.  Yes, I root for the Dodgers. Yes, I love the fact that I can visit a snowy mountain top and a warm beach within the same day if I wish.  Yes, I love that L.A. has one of the best food scenes in the United States. The history of my city is vast and amazing and I have learned about it through The Los Angeles Times as it occurred. This weekend my treasured Los Angeles Times will be hosting The Taste hailed as “The food and wine festival that is authentically L.A.” It will encapsulate the many food cultures that make up fine dining in this glorious melting pot of ours. My excitement expands past it’s snapping point to spend the Labor Day weekend (August 29 -31) in elastic stretch pants as I eat my way through the Taste.

My friend Average Betty and I got to preview a little bit of the Sunday Brunch hosted by Noelle Carter (LA Times Test Kitchen Director) at the actual Los Angeles Times test kitchen a few weeks ago.  Noelle along with Russ Parsons (LA Times Food Editor And Columnist) hosted a gaggle of writers to some extraordinary eats as a little preview of what is to come. We noshed on chilaquiles from Mexican Chef Jimmy Shaw of Loteria Grill,  maple bacon cinnamon rolls (pictured above, recipe will run in the Los Angeles Times Food Section 8/30 Saturday) that Noelle made herself, and some of the most divine pastries (strawberry croissants) from Farmshop and almond brioche from Bouchon Bakery. Wowsers…. All I can say is if you don’t have tickets to this weekends event held at Paramount studios, I highly recommend you get on your computer this instant and buy a pass. The Taste will transform Paramount Pictures Studios’ backlot into the ultimate epicurean pop-up block party Friday, August 29^th through Sunday, August 31^st: Click here to purchase tickets.  This food fest will be like no other and will really remind you what a food festival should be. Be ready for the most sublime flavors to pass your lips and take advantage of the fact that you can sample all the best restaurants of Los Angeles in one place at your disposal for a flat fee. It’s a great way to go down the list of where you must dine, and what you don’t need to desire afterall.  I will be there with bells on and a big smile, cuz I know I’m in for a treat. See you there!

Check out the schedule below:

• Opening Night; Fri., Aug. 29^th, 7:30 to 11:00 p.m.
  The Times’ renowned Food staff, the festival’s co-hosts, and participating chefs and bartenders gather for a soiree with a focused collection of tastings, premium cocktail and wine offerings, and live entertainment. Restaurants include CAFÉ del REY, DeSano Pizza Bakery, Girasol, Guelaguetza, Hamasaku, Mexicali Taco & Co., Pedalers Fork, Phorage, Plan Check, Sotto, Sushi Roku, THE Blvd Restaurant, Waterloo & City.

• Field to Fork – Hosted by Russ Parsons, Times Food Editor, and Nancy Silverton, Chef/Co-Owner of Osteria Mozza and Pizzeria Mozza; Sat., Aug. 30^th, 11 a.m. to 3 p.m.                                                                                                       Local flavors shine at this day defined by fresh, seasonal ingredients with demos from Silverton, Tal Ronnen (Crossroads), C.J. Jacobson (Girasol) and Bruce Kalman (Union). In addition to wine seminars that inspire the palate, the event will feature a roundtable about cooking with famers market finds moderated by Parsons with Roxana Jullapat (Cooks County), Josiah Citrin (Mélisse), Jessica Koslow (Sqirl) and Vincenzo Marianella (Copa d’Oro). Restaurants include BOA Steakhouse, Chichén Itzá, Eveleigh, Girasol, Lemonade, Lotería Grill, Lum-Ka-Naad Thai, Michaels on Naples, Napa Valley Grille, Palihouse Brasserie, Pono Burger, Tender Greens.

• Dinner with a Twist – Hosted by Betty Hallock, Times Deputy Food Editor, Jonathan Gold, Times Restaurant Critic, John Sedlar, Chef/Owner of Rivera, and Master Bartender Julian Cox; Sat., Aug. 30th, 7:30 to 11:00 p.m.
  LA’s formidable cocktail and culinary cultures collide with demos from chef & bartender duos including Sedlar & Cox, Ricardo Zarate & Deysi Alvarez (Mo-Chica, Picca, Paiché) and Michael Hung & Michael Lay (Faith & Flower). The collaborative spirit continues with a group demo featuring Alex Day & Devon Tarby (Honeycut, Proprietors LLC), Max Deaman & Mikki Kristola (The Varnish) and Naomi Schimek (The Spare Room). Restaurants include BierBeisl, Carnitas El Momo, Craig’s Restaurant, Grub, Public School on Tap, RivaBella, Sotto, The Churchill, The Misfit Restaurant + Bar, The Raymond.

• Sunday Brunch – Hosted by Noelle Carter, Times Test Kitchen Director, and Thomas Keller, Chef/Proprietor of The French Laundry and Bouchon; Sun., Aug. 31^st, 11 a.m. to 3 p.m.
  Brunch gets its due at a family-friendly affair with demos from Carter, Karen Hatfield (The Sycamore Kitchen, Hatfield’s) and Casey Lane (The Tasting Kitchen). Russ Parsons will be on hand to discuss 20 years of The French Laundry with Chef Keller and Laundry alums Jeff Cerciello (Farmshop), David Breeden (The French Laundry) and Timothy Hollingsworth (Broad Museum Restaurant). Melissa Nicola (Nic’s Beverly Hills) will join Times columnist Steve Lopez to share edible creations from the students at CAKE (Culinary Arts Kids Eat). Restaurants include Del Rey Deli Co., Guelaguetza, Lotería Grill, Muddy Leek, my two cents, THE Blvd Restaurant, Wilshire Restaurant.

• Flavors of LA – Hosted by Jonathan Gold, Times Restaurant Critic, and Michael Cimarusti, Chef/Owner of Providence, Chef/Partner of Connie and Ted’s; Sun., Aug. 31^st, 7:30 to 11:00 p.m.
  The closing night spotlights the city’s rich and varied tastes with demos from Cimarusti, Evan Kleiman (KCRW’s “Good Food”), Jimmy Shaw (Lotería Grill) and Amelia Posada (Lindy & Grundy). Exploring the art and science of foraging, Gold will talk found fare with chefs Ari Taymor (Alma) and Wes Avila (Guerrilla Tacos) and wild food expert Pascal Baudar. Culinary mixologist Tricia Carr will cap off the evening with a crushed cocktails how-to. Restaurants include Acabar, Ayara Thai Cuisine, Border Grill, Fishing with Dynamite, Horse Thief BBQ, Manhattan Beach Post, Meals by Genet, Mr. Chow, Osteria and Pizzeria Mozza, Phorage, Pine & Crane, Urban Garden.

The countdown to the great Fourth of July is on! Exactly a week from now the sky will be showered in spectacular bits of light, a celebration for this amazing country’s  independence. I am taking a different approach to the holiday this year…. usually my energy is on fire running around trying to get everything done to be just so. Not this year, I am dreaming of something way more relaxed. Easy, but nice. Simple, but well thought out. Relaxing at home in comfy loose clothing with my flip flops on surrounded by a few of my closest friends, and really tasty food.

When I started to think of the menu, and what I would serve, my head sort of skipped around thinking of all things Americana. I thought about pie, watermelon, french fries, green salad, hamburgers, and hot dogs. Hot dogs get so much respect in my neck of the woods, especially the quintessential downtown Los Angeles bacon wrapped hot dog, there is no other dog that trumps it for me. And just like that I decided I would serve bacon wrapped hot dogs. They are so easy to prepare and take very little effort, but are “ooooohhhhhh sooooooo gooooooooood!” Plus I know I could find all the ingredients I need for my 4th of July Dogs at Walmart…. my one stop shop! Happy Red White and Blue USA…. Here’s to our Independence!

Ingredients for bacon wrapped hotdogs:

• bacon
• frankfurters aka: wieners
• toothpicks
• hot dog buns

Directions:

1. Take a single strip of bacon, and a frankfurter. Wrap the entire frankfurter by starting at the top and working your way to the bottom.
2. Ensure closure with a toothpick on both the top of the bacon wrapped frankfurter and the bottom. 
3. In a frying pan over a medium flame add in bacon wrapped frankfurters. Cook on  one side until crisp then turn to the other side. 
4. Using thongs, carefully pull the toothpicks out of each frankfurter, and continue frying on the sides until the entire frankfurter is cooked. 
5. Slice open hot dog bun and fill center with bacon wrapped frankfurter.
6. Garnish with ketchup, mustard, onion, pickle, mayo.
7. Enjoy! 

Did I ever mention that I’m obsessed with the Los Angeles Dodgers?  Well I am.  So much so that we recently changed our cable company of many years because it no longer showed Dodger games.
 A few days ago I got a call from the Dodger’s front office asking me to come on down to the stadium to try out the new food items on the menu.  You could imagine my freaking utter happiness!

It’s very cool what Executive Chef Jason Tingley is doing for Dodger Stadium these days.  He’s revamping the food selection for those of us that are going to ballgames this summer and also want a little more to eat than just a Dodger Dog.  Not that there is anything wrong with the classic, beloved Dodger Dog.  25,000 Dodger Dogs are sold at every home game, an amazing number by any standards.  It’s just that now and again, food freaks like myself want a variety and oh man, is there a variety now!

First, with the new addition of the restaurant stand, Tommy Lasorda’s Trattoria, you can find things like artisan cheese pizza (inspired by Chef Jason’s trips to Portland, OR),  chicken pamasian sub, the meatball sub, and Tommy’s personal favoratite, meatballs and pasta to which Mr. Lasorda says tastes the closest to the way his mama used to make.

Let’s move on to the BBQ shall we?  Chef Jason Tingley really put out all the stops with his BBQ Beef Brisket Sandwich.  He says he’s willing to challenge anyone in the city to a BBQ Beef Brisket cook off.  Yes, its that good!  The Japanese jidori chicken is pretty darn delish also.  It has a potent spicy kick to it… but nothing you couldn’t  handle.  Then there is the old fashioned, Mexican street elote (Roasted Corn.)  It has all the trimmings and topped with mayonese and seasonings.

Speaking of Latin flavors, the new Souveneer helmet nachos are to die for.  They are time honored with the ingredients:  Cheese, carne asada, beans, creama, toped off with a pico de gallo.  They went really well with the limited time “Cuban Dog.”  They’ll only serve them when they play the Miami Marlins but its so worth the wait.  They taste amazing with pulled pork, a piece of ham, a slice of cheese and a pickle on a dog.  Wow factor!  Chef Jason Tingley wanted to name it the “Puig Dog” but he didn’t want to hurt the rest of the player’s feelings.  (Awe…)

A funny story from this evening:  Druing my food tour, I kept saying to Chef Jason that there isn’t enough simple sweet offerings in the stadium.  I said that a Dodger cookie would be nice and that they should consider making them on a regular basis.  I’m sure I was bugging him to no end.  But after the tour was well over and we were deep into the Dodger game, at the 7^th inning stretch, I was brought 5 freshly baked chocolate chip cookies that were made just for me by the chef!  I know, Im spoiled!

Oh BTW, the Dodgers won that night which was a nice capper to the amazing food-frenzied evening.  I highly recommend you give the new selects a try.  You won’t be sorry.

 GO BLUE!

Merry Christmas Everyone!  We decided to put this webisode together to help anyone out who is anxious to start making tamales this holiday season or just wondered how it’s done.  Without further ado…. Here’s our Christmas Special (Everyone loves a Christmas Special, right!?)

Tamale Tips:

Buy your masa prepared from your local Mexican/Latin Market or use Maseca Masa for Tamale flour.  For those of you that live in Los Angeles, I buy my masa at a place called “La Favorita,” and have been buying from them for YEARS!  They are located at 600 N. Brannick Ave, Los Angeles, CA 90063.  The best in Los Angeles. 🙂

I wrap my tamales in corn husks but take it a step further and wrap them additionally in a grease resistant 12 x 12 sandwich wrap paper.

A friend asked where do you pour the water when you are steaming your tamales and want to replenish the water?  You pour it right on the side of the tamale pot.  The tamales are covered in corn husks on top and damp towels.  The water is NOT going to disturb them at all.

If you are looking to be less stressed right before the holidays, make your tamales in advanced and freeze them in a ziplock raw (make sure to mark them so you know which side is the opening). Then the day you are ready to enjoy them, take them directly from the freezer and straight into the steamer and steam them for 5 1/2 to 6 hours.

If you are unable to find a tamale steamer pot, you can always make your own.  Use a smaller pot with a vegetable steamer basket placed at the bottom or flipped upside down.  Place enough water and a penny at the bottom of the pot, when you hear the penny bouncing that means the water level is low and time to replenish.  Make note, the water level will go low.  Also, you don’t want the water level to ever surpass the vegetable steamer.  Then follow the directions in the video. Make sure to cover in corn husks on top and a damp towel.

Place the Idaho potato in the tamale raw, it will cook as the tamale steams.  The potato is the perfect addition to a meat tamale or a vegetarian one.

In the vegetarian tamales on the video, I used green anaheim chile strips, but I personally use jalapenos in place of the green chile strips for more heat. Feel free to swap them out if you love the heat or don’t at all.

I usually season my masa with green chile for the vegetarian tamales and for my green chile pork tamales.  For my red chile beef tamales (which were not featured in this video) I season the masa with the red chile.  I also use the red chile inside the vegetarian tamales.  I am adding the recipes for both chiles below.

I make my chiles the day before I’m going to make my tamales.  I also chop everything I’ll need and cook my meat in the crock pot. For the pork, I use the pork shoulder.

Feel free to leave me any questions and I will follow up with you right away.  This is a very traditional recipe but also a very ambitious one….. but heck, give it a whirl.  This is such a fun recipe to attempt.

Here is my green chile recipe:

• 9 – tomatillos
• 6 – guero chiles (yellow chiles)
• 8 – serrano chiles
• 7 – jalapeno chiles
• 5 – garlic cloves (browned/fried)
• 3 – cups of water (from water chiles boiled in)
• 1 – teaspoon of vinegar
• 2 – teaspoons chicken bouillon (I use Knorr)
• 1 – teaspoon dried oregano
• 1 – teaspoon black pepper

Fill two pots halfway with water and place over a medium high flame.  Bring water to a boil.  Then put tomatillos in one pot and in the other put all chiles.  Boil tomatillos for 15 minutes, you will know they are ready when they go from light green to a greenish yellow color.  Remove from flame and set to the side.

Boil chiles for 30 minutes or until soft and a bit limp.  While chiles are boiling place garlic cloves in a frying pan with a little oil and fry till browned.  Set to the side.  Once chiles are boiled remove from flame but DO NOT discard water… you will need it to blend chile.

You will have to work in batches.  In a blender add chiles (discard stem), browned garlic cloves, water from the pot the chiles boiled in, vinegar, chicken bouillon, oregano, black pepper and tomatillos.  Blend until smooth about 1 minute.  Pour into a bowl.  Set to the side.

Here is my red chile recipe:

• 1 – large onion peeled
• 5 – garlic cloves peeled
• 3 – ounces new mexico dried chile (I use Don Enrique)
• 3 – ounces california dried chile (I use Don Enrique)
• 1 – large dried pasilla chile (I use Don Enrique)
• 3 – tablespoons salt
• 7 – cups water

In a big pot add water, 2 tablespoons of salt, all chiles, onion, and garlic cloves. Bring to a boil.  Boil for 30 minutes. Water will turn dark brown.

Remove chiles and garlic cloves from water.  Discard onion.  Do not discard water, you will be using it in the next step.  Remove stems from chiles, then add to a blender along with 1 cup of water from the pot, garlic cloves, and a tablespoon of salt.  Blend for 2 minutes.

Once blended get a big bowl and add 1/2 cup of water from pot into the bowl, then take the blended chile and put through a strainer. It will be thick.  Add a little bit of water from pot to chile strainer and scrape with a spoon.  Use up to 1 3/4 cups of water for the entire process. It’s time consuming but your red chile will be clean and super tasty.  Set to the side.

A hundred hugs to my crew for all the hard work we put in together!  A special thank you to the Idaho Potato Commission for believing in us! Thank you to the Zardeneta Family for being the best! xoxoxox! Love you guys and Merry Christmas!