Counter Culture

Häagen-Dazs Reserve

2007-06-14T15:14:00.000-07:00

It's National Dairy Month and the tempatures are getting warmer...so naturally I'm obsessing about ice cream again! This time around I've chosen a slightly sophisticated line of ice cream to go crazy over. It is Häagen-Dazs Reserve and I 've now tried three of the five Reserve flavors, and all have ranged from good to great. The flavors are: Brazilian Acai Berry Sorbet, Amazon Valley Chocolate, Pomegranate Dark Chocolate Bar, Hawaiian Lehua Honey and Sweet Cream, and Toasted Coconut Sesame Brittle.

The Hawaiian Lehua Honey and Sweet Cream ice cream is pretty good. It's very creamy and has swirls of honey inside, but is a bit too sweet for my taste. The Toasted Coconut Sesame Brittle however, is my favorite flavor thus far. It's inspiration comes from Thailand, "where coconut trees line white beaches and the local markets are filled with exotic Asian spices like ginger and sesame". This flavor has a surprisingly complex taste, providing layers of texture.

Here's a little history of the The Toasted Coconut Sesame Brittle:

Last year, Häagen-Dazs invited consumers to submit their ice cream flavor ideas for a chance to create their next flavor. The finalists were featured on a Food Network special about the contest. Sticky Toffee Pudding was awarded the winning flavor, even though the two runners up seemed to be more popular with the fans (Toasted Coconut Sesame Brittle and Cannoli ice cream).

Clearly though, Häagen-Dazs paid attention and ended up releasing Toasted Coconut Sesame Brittle as part of their new Reserve line. There is no mention of the fact that the flavor was an entry in the contest. Hopefully the woman who submitted the original flavor got some sort of recognition from the company for coming up with the idea...she is truely a genius!

If these flavors are a bit too adventurous for you're taste buds, you can always stick with Häagen-Dazs (recently improved) Dulce De Leche, which contains smooth caramel swirls complemented by a hint of cinnamon spice.

For more info Häagen-Dazs Reserve site.

Top Chef Season 3

2007-06-09T22:08:00.000-07:00

Normally I'm not the biggest fan of reality television, but if food is at center stage then I'm all over it! So, this is just a little reminder that Season 3 of Top Chef premieres this coming week (June 13th) on Bravo. This time around the show will take place in Miami and will feature returning judge Chef Tom Colicchio and lovely host Padma Lakashmi. The panel will be rounded out with the addition of Ted Allen (of Queer Eye for the Straight Guy) and Gail Simmons. If you tuned in to Bravo this past week you may have caught a special "all-star grudge match" between four Season 1 contestants (Harold Dieterle, Stephen Asprinio, Tiffani Faison, and Dave Martin) and four Season 2 contestants (Ilan Hall, Sam Talbot, Elia Aboumrad, and Marcel Vigneron ) with proceeds going to charity, in which the teams serve their meals to the new chefs of Season 3.

For clips, recipes, and more info visit the official Top Chef Site.

Ben & Jerry's Free Cone Day

2007-04-16T14:49:00.000-07:00

In case you didn't already know, tomorrow (Tues. April 17th) from 12pm until 8pm participating Ben & Jerry’s scoop shops around the world will be hosting Ben & Jerry’s Annual Free Cone Day! Check out the Ben & Jerry website for more info.

Monte Cristo Sandwich Blue Bayou

2007-03-11T22:07:00.000-07:00

Years ago I took a trip to El Paso, Texas to visit relatives. One of the most exciting things I talked about when I returned (other than the incredibly cheap happy hours) was the Monte Cristo Sandwich. The sandwich is stuffed with ham, turkey, and cheese, dipped in batter and deep fried. After given a dusting of powdered sugar the glorious concoction is then served with strawberry preserves. For years I had been trying to track down a Monte Cristo Sandwich as good as the one I had in El Paso. I located one at the Jolly Rogers Hotel in Anaheim and it was good, but not great. I tried to get one at The Tartan Room in Orange, only to discover that they only serve 'em up on the weekdays from 11:00-2:00 (which is when I'm usually at work).

Imagine my surprise when someone told me that the best Monte Cristo Sandwich is served at The Blue Bayou restaurant in Disneyland......you know that restaurant you see when you board the Pirates of the Carribean ride. I had a hard time believing that, seeing as I've never had a good meal at Disneyland. I haven't had time to make it down to the theme park lately, but was pleased when I found a recipe in the Orange County Register last week! It's simple and delicious. Here's the recipe...

Monte Cristo Sandwich Blue Bayou

Batter
2/3 c. water
1 small egg
1/2 t. salt
1/8 t. white pepper
few drops yellow food coloring
2/3 c. all-purpose flour
1 3/4 t. baking powder
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices Pullman ham
Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.
Final Preparation:
soybean or vegetable oil for frying
Confectioners' sugar
currant jelly or strawberry preserve

Recipe

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly or strawberry preserve and fries.

Blue Bayou is located in New Orleans Square in Disneyland (the moonlit dining terrace that overlooks Laffite's Landing, entry to the Pirates of the Caribbean attraction)

Taco Adobe

2007-03-04T10:31:00.000-08:00

Taco Adobe is one of my most cherished places to eat. The restaurant is nestled deeply (almost hidden) on Main Street in downtown Santa Ana, down the street from the Bowers Muesum. I frequent this Mex-Southwestern Grill often, although I still have yet to stray too far from my favorites on the menu. My absolute favorite thing to eat at Taco Adobe are the Enchiladas De Camarones (shown here), which are two enchiladas stuffed with shrimp in a garlic sauce and covered in a tomatillo sauce topped with sour cream, avacado slices, and cojita cheese, served with rice and black beans.

I am equally in love the Pescado Guaymas, which is grilled mahi mahi sauteed on spinach cilantro garlic and walnut pesto sauce with a touch of serrano chiles. The Tacos De Camaron (shown here) are also quite appetizing.

Also be sure to check their daily specials, I believe that's where you'll find the mouthwatering Tacos De San Miguel or the Green Pazole, which are just a couple more thing I'd recommend trying. As of yet, I have not managed to get to Taco Adobe for breakfast. As far as liqour is concerned, they serve beer and wine only.

Taco Adobe is located at:
1319 N Main St
Santa Ana, CA 92701
(714) 543-2411

Postre De Pina

2007-02-19T23:55:00.000-08:00

I've posted about the Dona Tomas Cookbook before (last month in fact), but last week we decided to try out a new recipe for our dinner guests and naturally we reached for this cookbook first. We made some delicious Enchiladas De Veduras (Roasted Sweet Potato and Poblano Chile Enchiladas with Tomatillo and Jalepeno Sauce), but this Postre De Pina dessert stole the show. The rum, sugar, and vanilla sauce melds perfectly with the pineapple and puff pastry. I will definitly be adding this to my "keepers" list for the next time I have friends over.

Here's the recipe...

*Postre De Pina*

Ingredients:

6 (1 inch-thick) round slices fresh pineapple, cored
3 tablespoons granulated sugar
1/3 cup fresh pineapple juice
1 (9 by 18-inch) sheet puff pastry
1 egg yolk
2 tablespoons whole milk
1/2 cup crema, for garnish

(For Rum Sauce)
1/3 cup heavy whipping cream
6 tablespoons cold unsalted butter, diced
2 teaspoons pure vanilla extract
3/4 cup granulated sugar
2 to 3 tablespoons water
3 tablespoons Myer's dark rum (I mistakenly used )
1 pinch kosher salt

Directions:

To prepare the sauce, combine the cream, the butter, and vanilla in a small saucepan over medium-high heat. Bring to a fentle boil, being careful to not scorch the bottom. Place a seperate saute pan over medium-high heat. *ile the granulated sugar in the center of the pan and drizzle the edges of the pile with the water to prevent burning. As the sugar begins to heat, fold the melted edges itno the center, gently stirring to break up any large lumps and prevent syrup from sticking and burning on the sides. Melt the sugar for 7 to 10 minutes, until it thins and turns an even shade of reddish brown.

Increase the heat to high, carefully add about 1 tablespoon of the rum, and allow the mixture to flambe. Once the flames die down, carefully whisk in one-third of the cream-butter mixture. Alternate this process two more times until all the rum and cream have been added. This method will prevent the sauce from becoming too thick (and breaking) or too thin (and not emulsifying). Bring the sauce to a full boil and add a pinch of salt to bring out the flavors. Set aside.

Preheat the oven to 350 F. Line the baking sheet with aluminum foil. Sprinkle both sides of the pineapple slices liberally with the sugar and place on the prepared baking sheet. Bake for 20 minutes, then drizzle the slices with the pineapple juice. Meanwhile, take the puff pastry out of the freezer to defrost. Continue to baste the juice with the juice for 10 to 20 minutes, until the pineapple is fork-tender.

When the puff pastry is defrosted but still cold, roll it out on a well-floured surface, stretching slightly both lengthwise and widthwise. Select a bowl with a 4-inch diameter to use as a template. Place the bowl upside down on the pastry, and cut and cut around the edge with a sharp knife. You should get 6 rounds of pastry. Place the dough rounds on a baking sheet lined with wax paper or a silicone baking mat; prick each dough round with a fork. Whusk the egg yolk and milk together in a small bowl. Evenly brush the egg wash on the dough rounds. Bake for 15 to 20 minutes, until pastry rises and is golden brown.

Place 1 piece of the puff pastry on each plate. Place a slice of warm pineapple on each and cover with the sauce. Drizzle with crema right before serving.

Purchase this cookbook here.

Stephen Colbert's Americone Dream

2007-02-19T18:14:00.000-08:00

My favorite political comedian and my favorite (store bought) ice cream come together at last. Last week Ben & Jerry announced a new ice cream flavor in honor of The Comedy Central comedian called Stephen Colbert's Americone Dream. It's vanilla ice cream with fudge-covered waffle cone pieces and caramel. Ben & Jerry jokingly refer to it as "The sweet taste of liberty in your mouth". Colbert, who spoofs flag-waving conservatives on his show, The Colbert Report, is donating his proceeds to charity through the new Stephen Colbert Americone Dream Fund, which will distribute the money to various causes. Being the type of individual who is easily fixated on things I began looking for the new flavor at grocery stores in the Orange County area. After being unable to find it, I only wanted it more! I've since visited the Ben & Jerry's shop at The Block in Orange and a couple more grocery stores and I am still unable to locate the new flavor. Have any of you foodies out there seen it?

Bangkok Taste

2007-02-19T17:34:00.000-08:00

This is qiuckly becoming my favorite place to eat. These days if I don't eat at Bangkok Taste at least once a week, then something seems amiss. Located in a strip mall in Santa Ana, Bangkok Taste has consistenly churned out fabulous Thai dishes such as Larb and Pad Thai.

Their curries are also excellent, their Yellow Curry with Chicken and Potatoes is still my favorite. If you manage to save a little room for dessert I'd recommend the Sticky Rice with Mango, which is one of my favorite desserts and I'm not even particularly fond of mangos. When you pop in be sure to checkout what their daily specials are, as they are usually not on the menu. Also make sure to not order your dishes extra spicy unless you're positive you can handle it, otherwise you'll be drinking water by the gallon.

Bangkok Taste is located at:
2737 N Grand Ave
Santa Ana, CA 92705
(714) 532-2216

La Calle

2007-02-11T14:57:00.000-08:00

I'm not sure where to begin. I had read good things about this restaurant tucked deep into a tiny strip mall years prior, but every time I happened to be in the area the place was closed. These days however, it is now my good fortune to live a hop, skip, and a jump away from what may be the best Mexican food I've ever had.

The first thing I'd highly reccomend ordering is the Panbaso, which is a soft bollillo roll dipped in a mild red sauce, filled with chorizo and potatoes, and topped with lettuce, sour cream, and green salsa. This is quite simply delicious...and at only a few dollars a pop you can't afford not to try one. The Potato and Chorizo Tacos in a hard shell (also shown above) are also especially tasty.

I'd also recommend you try the Chicarron (deep fried pork skin) Quesadilla. The crisp homemade dough is finished with lettuce, cotija cheese, green salsa, and sour cream and is light years away from any quesadilla I've ever eaten.

The Carne Asada Tacos (shown to the left) are also great, as are the Mole Enchiladas. I'm slowly beganing to work my way through the entire menu and I have yet to try a dish I haven't thoroughly enjoyed. The place boasts a new name now (El Moctezuma #3), but the food (I'm told) is still the same muy excelente comida as always.

La Calle (or El Moctezuma #3) is located at:
1740 W. Chapman Ave. Orange, 92868
Tel: (714) 456-0800

Better Than Sex Cake

2007-02-06T15:31:00.000-08:00

It was our son's 12th birthday last week. So Quinn and I ordered his favorite take-out and made a variation of thee Better Than Sex Cake (opting to call it 'The Better Than Videogame Birthday Cake'). After making this cake numerous times, we enjoy playing with the recipe adding a little peanut butter and sustituting the Heath candy bar with a Skor. Here's the original recipe, tweak to your liking or stick to the original...

Ingredients:
1 Box German Chocolate Cake Mix
7 ounces Sweetened Condensed Milk
6 ounces Caramel Sauce (Jar)
8 ounces Non-Dairy Whipped Topping -- thawed
8 Heath Candy Bars -- crushed

Directions:

Bake cake in 9 by 13-inch cake pan, as directed on box. Let it cool slightly and poke little holes in the top of the cake with a pencil. Dribble sweetened condensed milk and caramel sauce over cake.

Let stand for over an hour until the cake has completely cooled. Frost with whipped topping and sprinkle crushed candy bars over that. Refrigerate.

This recipe for Better Than Sex Cake serves/makes 8

Jagerhaus

2007-02-04T07:22:00.000-08:00

After a late night I tend to wake up craving hangover remedies like pho or pozole. The typical eggs and bacon just don't seem to cut it for me these days, but then again Jagerhaus doesn't serve your average breakfast. This past weekend I packed up the family and headed to Anaheim to partake in an authentic German breakfast.

I started off with the German Apple Pancakes, a moist fluffy apple-stuffed pancake topped with powdered sugar is eons away from the sort of pancake you'd get at ihop. The pancake is accompanied by a delicous homemade apple jam that also goes great on toast. I also sampled some of the Fresh Corned Beef Hash and Eggs with Tomatoes plate and the Farmers Breakfast (Ham, Bacon, Onion, Potato, and Eggs). It's worth noting just how good and different from the norm the bacon (not greasy in the least) and the corned beef hash are.

The last time I was here for breakfast I ordered the German Omelette (with Polish Sausage or Brautwurst) with Sauerkraut and Onions and it was as good as I imagined it would be. The Crailsheimer Potato Pancakes with Applesauce are also especially delicious. I can never manage to save room for dessert and if you're hoping to I'd suggest you bring your appitite. Visit Jagerhaus' site for directions and info.

{Mozza in LA Times}

2007-01-31T14:51:00.000-08:00

There's a great article in today's LA Times about the hotspot pizzeria that is Mozza. I hear it's still pretty tough to get a reservation at the Los Angeles restaurant (located at the corner of Melrose and Highland). Mozza was founded by Nancy Silverton (La Brea Bakery, Campanile) and Mario Batali (Food Network). Read the article here

There's also a nice recipe for Suzanne Goin's (A.O.C., Lucques) Wild Mushroom Persillade which I couldn't find online, so I'm going to post it right here...

*Wild Mushroom Persillade*

Total time: About 40 min.
Servings: 4 to 6

Ingredients:

1/2 cup fresh breadcrumbs
5 tablespoons olive oil
1 pound wild mushrooms (such as a combination of chanterelles, black trumpets, white trumpets, maitake, etc.), cleaned
3 tablespoons unsaltes butter, divided
Salt and pepper
1 tablespoon fresh thyme leaves
1/4 cup minced shallots
1 tablespoon minced garlic
2 tablespoons chopped parsley

Prep:

1. Heat the oven to 375 degrees. Toss the breadcrumbs with 1 tablespoonolive oil. Spread them on a baking sheet, and toast for 8 to 10 minutes, stirring once or twice, until golden brown and crispy. Set aside.

2. If the mushrooms are large, tear them into smaller pieces. Heat two large saute pans over high heat for 2 minutes. Swirl in 2 tablespoons olive oil to each pan and wait 1 minute. Add 1 tablespoon butter to each pan; when it foams, scatter the mushrooms into the pans. (Be careful not to crowd the pans. There should be a single layer of mushrooms. It's better to do more batches than to crowd the mushrooms.)

3. Season with salt, pepper, and thyme leaves. Add the shallots and saute together with the mushrooms about 5 minutes, stirring occasionally, until the mushrooms are tender and a little crispy. (The cooking time will depend on the particular mushrooms you are using.)

4. Reduce the heat to meduim-high and use a wooden spoon to push the mushrooms to one side of the pan. Add half the remainng tablespoon of butter to each pan. When it foams, add the half the garlic to each pan. Let it sizzle and then stir to incorporate it with the mushrooms. Add the parsley and toss to coat well. Taste for seasoning and arrange on plates. Sprinkle breadcrumbs over the mushrooms and serve.

Top Chef

2007-01-28T12:41:00.000-08:00

Did all you foodies out there get hooked on Top Chef too? Here's what Wikipedia has to say...The second season of Top Chef began airing on Bravo on October 18, 2006. Padma Lakshmi took over as host, with Tom Colicchio and Gail Simmons returning as judges. Filming began in Westwood, near UCLA in Los Angeles, on August 10, 2006. The number of contestants expanded from 12 to 15. The winning recipe from each week's episode is featured on Bravo's Top Chef website and prepared by Season 1 contestant Lee Anne Wong in a web video called The Wong Way to Cook. Unlike season one, there was no reunion episode.

I can't really write about much without devuldging any spoilers, but I will mention that I think I'm in love with host Padma Lakshmi (supermodel and chef, c'mon). This week is the finale episode. No word yet on a DVD release, but If you haven't seen the show tune in to the Bravo Network, as they enjoy showing their programs over and over and over again. If you want more details or recipes from the show visit the official Top Chef site.

Mattern's Deli (Orange)

2007-01-27T22:22:00.000-08:00

This particular saturday I set out to have the perfect sandwich. It's no surprise my stomach led me straight to Mattern's Deli in Orange, which serves up old fashioned no-frills sandwiches at an affordable price. The deli specializes in sandwiches, most notably the Poor Boy (on a roll) and the Rueben (heated). The Corned Beef, Black Forest Ham, or Liverwurst sandwiches are also pretty tasty. Mattern's is also known for their delicious Bratwursts (with mustard and saurkraut). Pair that with any number of the imported beers they have on hand and you've got yourself a damn near perfect lunch.

Mattern's also carries a wide variety of meats, sausage, bread, beer, cheeses, and chocolates that you're not likey to find anywhere else. Note that there are only six small tables located inside and that the lines tend to get long on the weekends around lunch time, however I have no doubt you will find it worth the wait. Mattern's is located at 4327 E Chapman Ave in Orange.

Sound Bites: Eating on Tour with Franz Ferdinand by Alex Kapranos

2007-01-24T16:17:00.000-08:00

The lead singer of the acclaimed, platinum-selling group Franz Ferdinand takes readers on a rock-and-roll culinary adventure around the world. The band has millions of fans around the globe, and their frequent tours bring its members not only to a wide variety of places but also face to face with a wide range of food. Here, lead singer Alex Kapranos collects his humorous and insightful reflections — compiled partly from his column in the Guardian (London) — on his many international gastronomic encounters, both savory and not so savory. From the charms of a donut shop in a Polish-speaking part of Brooklyn to a decidedly less charming pair of bull’s testicles in Buenos Aires to the seductive, almost-vegetarian allure of a heavenly Singaporean buffet, Kapranos always gets the mouthwatering details just right while delivering an entertaining look at rock-and-roll life on the road.

Here's one of my favorite passages (fr: pg. 10):

"Over the last couple of years, this group has taken me around the world two and a half times. Sometimes I eat appallingly. Sometimes I eat phenomenally well. I never eat predictably. I've chipped my molars on tiny pearls from mussels in Brussels. Three days ago, I ate a Sumo wrestler's hotpot in Shibuya, then walked to my hotel through a plague of rats. I've been poisoned by mole from a Mexico City convent. I witnessed the failed taming of the Pacific Oyster in Portland. I realized that the finest fast food in the world is on the streets of Athens. I munched a slice of fishbrain bread from Finland (tastier than you'd imagine, but not as interesting). I've discovered that sea urchin is the only food I've ever put in my mouth and physically not been able to swallow, while sitting in the restaurant that was the setting for the Samurai sword slaughter in Kill Bill. I've walked Cake Lover's Lane in Melbourne and dunked Polish donuts and Key Lime pie in Brooklyn. I chewed alligator sausage in New Orleans, unable to leave the restaurant until the police had finished pouring tear gas into the apartment two floors above us to diffuse a hostage situation. I drank beetroot juice until my sweat ran red. I learned how to toast from Georgians in Moscow and ate blinis in the St. Petersburg dining room that was formerly the offices of the KGB. Yes, food is still an adventure."

At just 132 pages this is perfect light reading, just don't read this before bed otherwise you might be tempted to raid the fridge. I should also mention the book also features illustrations by Andrew Knowles. Order Sound Bites: Eating on Tour with Franz Ferdinand by Alex Kapranos here.

Lasher's (Long Beach)

2007-01-14T21:38:00.000-08:00

This was, quite simply one of the best meals I've ever had. Upon arrival it's easy to spot that this restaraunt is actually a converted craftsman style home with a very comforting feel inside. After being seated next to the fireplace with a view out the front window I ordered a glass of wine and pondered my options. I decided to start the night off right with Lasher's famous Fried Green Tomatoes (lightly battered, fried and topped with andouille sausage and a creamy Cajun butter sauce). I then moved on to their Award Winning New England Clam Chowder, which was rich, creamy, and stocked full of tender clams and potatoes. For the main entree I tried the special of the day, which was a succulent Sea Bass topped with fresh Lump Crab Meat accompanied with Asperigus and Couscous.

Somehow I even managed to save a little room for dessert. I had a hard time deciding but opted for the White Chocolate Bread Pudding With Two Chocolate Sauces, which was also delicious. Not too sweet and ever so moist on the inside. I had a hard time trying to pinpoint what I liked most, as everything I tried was damn near perfect (except for the Couscous, which I've just never been a big fan of). Visit Lasher's Site to make reservations and plan your next great dinning experience.

Carney's (Los Angeles)

2007-01-13T17:21:00.000-08:00

I woke up this morning deciding to head to L.A. for lunch and put a dent in the ever expanding list of the best burger joints L.A. has to offer. After some research and seeing how many awards (and general raves) Carney's had for not only their burgers but also their hot dogs, I began to plan my route to West Hollywood. As of now, I have just returned and as I write this my hands still smell of the chili that graced my Carney's Chili Dog and Carney Burger (with chili) just over an hour ago.

Now, it's difficult to decipher what the absolute best burger joint is but this unique landmark is definitly one of the top ones. Serving patrons out of a vintage traincar Carney's cooks up some great greasy Chili Cheese Burgers (with lettuce, pickles, tomatoes, and dressing) and messy Chili Cheese Dogs (with chili, brown mustard, and onions). The New York Dog is aslo especially tasty (with mustard and saurkraut). You'll notice the great snap the weiners make when you bite into it 'em as well as the generous amount of saurkraut.

Celebrities like Gary Owens (Laugh In), John K (Ren & Stimpy), Sergio Aragones (Mad Magazine) and Jay Leno (Tonight Show) have all freqeunted the joint. If you drop by on a weekday they have daily specials, but I don't know if I'd be willing to brave the weekday traffic from Orange County to L.A. So you might just wanna save it for a weekend trip (but even then youll probably still hit some traffic!). Carney's has two locations in Los Angeles, one in West Hollywood (on Sunset Blvd.), and another in Studio City. Visit their Official Site for more info.

Dona Tomas Cookbook

2007-01-04T19:33:00.001-08:00

We got a few new cookbooks for Christmas and this was one of the one's we were most anxious to cook from straight away. So the next morning I ran to the grocery store and purchased all the necessary ingredients for the Chilequiles with Guajillo Sauce...and were very pleased with the outcome.

The Dona Tomas cookbook comes from Thomas Schnetz and Dona Savitsky's recipes from their Oakland, CA restaurant of the same name (located in the Temescal Distrcit). The Lima Soup (almost identical to their Tortilla Soup) is especially delicious. The soup is not quite as flavorfull as my variation of Rick Bayless' Tortilla Soup, but it is far easier to prepare (perfect for a weeknight) with no blending or frying required. We're looking foreward to trying our hands at some more recipes, as of yet the only other thing we've made from the cookbook are the Tacos De Camarones Al Mojo De Ajo, which were also excellent with a tomatillo salsa. Here's the recipe for the Sopa De Lima. I like to tweak the recipe by adding diced avacado, queso fresco, corn, and extra jalapeno for flavor.

*Sopa De Lima*

Ingredients:

1 1/2 quarts chicken broth
1 teaspoon vegetable oil
1/2 white onion, cut into 1/3-inch dice
1 teaspoon chopped garlic
1/2 jalapeno chile, chopped
2 heirloom or vine-ripened tomatoes, cut into 1/3-inch dice
juice of 2 limes
1 bunch cilantro, stemmed and chopped
2 cups shredded cooked chicken
about 6 teaspoons kosher salt
2 to 3 cups loosely crushed tortilla chips

Prep:

Place broth in a large saucepan over medium heat and bring to simmer.
In a sepearate soup pot, heat the oil over high heat for 2 to 3 minutes. Add the onion and saute for 4 to 5 minutes, until translucent, stirring with a wooden spoon to prevent burning. Add the garlic and saute for 30 seconds, stirring constantly until the aroma is released. Add the jalapeno and tomatoes, and lightly saute for 5 minutes. Stir in the lime juice and half of the cilantro, then remove the pan from the heat.

Pour broth into the pot of sauteed vegetables. Place the pot back on the stove top over high heat until it boils. Add a few pinches of salt, reduce heat to medium, and simmer gently for about 30 minutes, until the flavors completely fuse. Add half of the shredded chicken (reserve the remainder for another use) and simmer for about 5 minutes, adjusting the seasoning with salt if necessary.

Ladle the soup into large bowls and top each with 1/2 cup of tortilla chips. Divide the remaining cilantro among the bowls. The garnish must be crispy and fresh and sized so that it fits on a soup spoon and provides appropriate contrast.

The soup can be refridgerated in a covered container for up to 3 days and reheated as necessary, but the tortilla and cilantro garnish should always be added at the last minute.

See Dona Tomas' site for more info.

Aunt Sally’s Original Creole Prailines (New Orleans, LA)

2005-11-27T22:57:00.000-08:00

Just in time for the holidays...Aunt Sally's Original Creole Pralines come in two irresistible flavors, Original and Triple Chocolate or you can get an Original Creole Praline Assortment and get 6 of each. The Creole Praline was invented in New Orleans and since 1930 Aunt Sally's Praline Shops have been providing the world's best. They also carry other unique New Orleans products such as: Cafe du Monde Coffee and Chicory, New Orleans Beignet Mix, Boscoli's Muffaletta Olive Salad, Pat O'Brien's Hurricane Cocktail Mix, and more. Aunt Sally's ships out prailines worldwide, you can order online here or visit their store at 810 Decatur Street, in the heart of the French Quarter.

Dylans Candy Bar (NY)

2005-11-27T22:47:00.000-08:00

A couple of years ago while strolling the Upper West Side I came across this specialty candy shop. The eye-catching design creates a Willie Wonka-like feeling that makes this a unique experience for candy lovers of all kinds. In their own words: "our 10,000 square foot New York City flagship store totally redefines the idea of a traditional 'sweets' store by creating a unique and completely unmatched shopping experience in a visually awe inspiring environment".

This includes Pez dispensers (ranging in price from $2 up to $2,000 for a rare vintage collectable). Lollipops that range in size from 3 ounces to 3 feet tall. The candy shop was co-founded and owned by Dylan Lauren (daughter of Ralph) and offers the best candy money can buy and the Wonka-esque setting to go along with it. Last year I ordered some of their excellent 10 Pack Assorted Chocolate Bars for my nieces and nephews for Christmas. This year I may just order something for myself. Order something for yourself here.

Santa Fe Springs Swap Meet (La Mirada, CA)

2005-11-27T22:45:00.000-08:00

I usually find myself inventing reasons to make my way down to the Santa Fe Springs Swap Meet (previously known as the La Mirada Swap Meet) on on saturdays or sundays. Usually this is beacause I’m itching for the perfect Border Dog. I’ve had Border Dog’s before...but to me none are better than the Border Dogs from the vendor at the back entrance to the Santa Fe Springs Swap Meet...this is where you’ll get the perfect Border Dog. A kosher frank wrapped in bacon in a warm toasted bun with grilled onions and grilled jalepeno...mmm. I think I’m gonna have to make a trip out there again very soon.

Santouka (Costa Mesa, Ca)

2005-11-27T22:43:00.000-08:00

Santouka is located in the food court of the Mitsuwa Marketplace in Costa Mesa, CA. This noodle house is regarded in Japan as being one of the best places to go for ramen, and they woud know! If the only ramen your familiar with is Marochan or Top Ramen Cup Noodles, then you are truly, truly missing out. First, rent the 1987 Asian cult classic film Tampopo (available through Netflix) so that you can see all the preperation that goes into making the perfect bowl of ramen. My Santoka favorites are the Shio Ramen and the Shoyu Ramen. After I've cleared my bowl of it’s Chasu (pork), fish cake, bamboo, green onions, sliced mushrooms, and noodles, I like to slurp up the delicious broth...it doesn't get much better than that, especially on a chilly December evening. When I'm finished I usually stroll over to the grocery store and pick up some Japanese specialties items like Kirin Ichiban Beer, Azuki Red Bean Ice Cream, Sake, or any of the numerous candies. Also, after 5pm the Bento Box’s are marked down, but practice some restraint and leave a few for me!

Super Antojitos (Tustin, Ca)

2005-11-27T15:53:00.000-08:00

This is usually where I end up for breakfast when I’ve been up late drinking the night before...which, in my case is pretty much every weekend. I typically find myself craving their Pasole with onions, chile, and limes (to-my-liking) to cure my early morning hangover. Their Chilaquiles w/green sauce is also especially tasty. I haven’t really tried out their lunch or dinner menus, seeing as I tend to only pop in for breakfast...but one day soon I just may. For your convenience there are also Super Antojitos restaurants in the cities of Costa Mesa and Santa Ana.

Pampas Grill Churrascaria (Los Angeles, CA)

2005-10-22T20:22:00.000-07:00

This Brazilian eatery is located in L.A.'s historic (albiet tourist-heavy) Farmers Market on Fairfax (next to The Grove Shoping Mall). When you arrive at Pampas you'll notice an inredibly long line... don't just stand there, go get in it before it gets any longer! Then make your way through the cafeteria-style line with your plate and pick and choose whatever you taste buds desire. When you get to register your plate is weighed and your total depends on how much grub you pilled on your plate. Some of my favorites include the Linguica (Brazilian sausage), Alcatra (Top Sirloin), Chicken Breast with Bacon, Mandioca Frita (Fried Yucca), Plantains, Collard Greens, and Pao De Quejo (Cheese Bread). After you've had your fill take a look at some of the specialty shops or stroll over to The Grove. You never know who you'll see... I've spotted Andy Dick, Angie Harmon, and a couple of those kids from the O.C., but the food is the reason I keep going back.

Honda Ya Japanese Resaurant (Tustin, CA)

2005-10-22T16:08:00.000-07:00

Honda-Ya is one of the few Orange County restaurants that stay open until 1 PM, which is great because for some odd reason I tend to crave their Yakitori at odd hours. The sushi is pretty good...I tend to stick towards the obvious choices like the Spicy Tuna, Crunchy Roll, or Rainbow Roll, but as the red lantern out front indicates - this is a Yakatori Bar. Some of my favorite Yakatori include the Meatball, Asparagus Wrapped in Bacon, Okra Wrapped in Bacon, or Tomato Wrapped in Bacon (I generally tend to be fond of foods wrapped in bacon). On certain occasions I've been known to make an entire meal out of Yakatori alone. The dinner plates are also pretty good (I favor the Sesame Chicken and Salmon) and their spicy Nanban Ramen is perfect for a chilly evening. Ask for their Japanese Risotto (not on the English menu), which is a porridge-like dish that may wind up becoming your next favorite comfort food. Wash this down with a cold Kirin or a small sake (or large depending on how big of a lush you are) and your meal is complete...unless of course you managed to save room for some Azuki (red bean) Ice Cream. If you come during the weekend be prepared to wait since it tends to fill up pretty quickly.

Kaffa Incorporated (Orange, CA)

2005-10-22T15:44:00.000-07:00

Forget that Corner Bakery nonsense...Kaffa's is the perfect place to lounge on those Sunday mornings when you're too hung over to do anything productive. With it's Pottery Barn-esque furniture and soft music it kinda reminds me of home (albiet a cleaner and yuppier version of home). I recommend a berry tea and a Lemon Zest Albacore Tuna panini (with Lemon Zest Albacore Tuna Salad, Vine Ripe Tomato, & Provolone Cheese). The tuna is light and lemony and seems light years away from my sorry version of a tuna salad. I prefer to linger far too long over tea (or coffee) and biscotti while browsing the New York Times on my MacBook, which was connected to the internet via Kaffa's free wireless network. Nice....
for more info visit their official site.

Lucille's Smokehouse BBQ (Brea, CA)

2005-10-22T15:06:00.000-07:00

Lucille's specialties include Pop's Beloved Fresh Pan Blackened Catfish (a catfish fillet, coated with Cajun spices, pan blackened and served with Creole mustard sauce, roasted garlic mashed potatoes and Southern braised greens), and New Orleans Gumbo (a bowl of traditional New Orleans Style Gumbo with shrimp, smoked chicken and andouille sausage). My favorites are their Fried Catfish Sandwich (tender catfish fillet battered and deep-fried), served with smoked jalapeno tartar sauce, spicy remoulade sauce, shredded lettuce and vine-ripened tomato on a French roll and the Spicy Hot Link Sandwich (grilled spicy hot link sliced and topped with Lucille's original BBQ sauce, Creole mustard sauce and mustard slaw on a French roll), add some of Lucille's Onion Straws (a mountain of battered onions, seasoned and deep-fried, served with BBQ ranch dipping sauce) and you've got a feast. Be warned: the portions are hearty...very hearty. My better half and I usually enjoy splitting an entree, an appetizer, and a couple of ice cold Abitas. There are live blues acts on friday and saturday nights, but you'll need to get there early to get a view. Visit their website for more info here.