Family and Frittata

This post is dedicated to my Grand-Parents.  I'm not sure if it was the embarrassing old school pictures that my cousin posted on Facebook or it's all the Michael Jackson music playing that is making me nalstagic of childhood. I really miss my grandparents.  They instilled in us the American dream, family comes first and to always take care of each other...no matter what.  But unfortunately as all of my 30 cousins grow older, those dreams, own families, friends, and lives seem to take precedence.  We haven't all been in once room since my grandfather passed away 10 years ago. However, I'm fortunate enough to have a few cousins here in LA. I cooked a Frittata this weekend for them.  We looked through old family photos and shared a few chuckles, perfect Saturday morning.

The Frittata was made up of all Farmer's Market ingredients and the key is caramelizing the vegetables before mixing them in with the eggs. Of course, there had to be a fatty side dish which were skillet potatoes--- sliced thin, crispy, salty with slow cooked onions...just the way I like it!

It's Peach season!

Santa Monica Farmer's Market

Frittata of Summer Squash, Zucchini, Red Peppers, Cavelo Nero, Red Onions, & Gruyere Cheese

I love using a Le Creuset skillet to make these potatoes!

25 years ago, Grandpa and us ---Can you tell which is me???

Tacos Al Pastor

Al pastor originated in Central Mexico and interestingly enough was brought over by Lebanese immigrants, hence the similarity to shawarma.  It's a process that entails marinating pork for 2 days and slowly cooking it over a flame or rotisserie with pineapple and onion drippings.  Pineapple has enzyme called Bromelain that breaks down meat and makes it tender. 

Bromelain defeated my al pastor, barely but it still did! I used too much pineapple not only while roasting it but also marinating it. I didn't have a rotisserie and guess that's why SH*& happens. The flavor of the pork was great after 3 hours in the oven but the texture was slighty mushy. So word to the wise....BE CAREFUL with that pineapple. The salsa, guac, and sides made up for it and all and all everyone was happy.  Next time though....it WILL be much better...

Pork butt marinating in chiles, pineapples, and onions.

Into the oven at 450F for half an hour than 300F for 3 hours

Roasted pineapples on top for the 3 hours, it's done!

Roasting the tomatoes and jalapenos for Salsa



The spread: Orzo Veg Salad, Corn & Black Bean Salad, Pickled Cabbage & Cucumber, Pico de Gallo, Guac, Roasted Tomato Salsa



Somebody's hungry!



Pasta, Frozen Yogurt, and How to Make Caesar Dressing

I'm challenging myself to make most things from scratch these days.  Here are pics from a fun pasta making night.  We made tagliatelle and spaghetti.  The menu as follows:  Caesar Salad, Pasta Carbanora with English Peas and Raspberry Frozen Yogurt.  The yogurt was fat free by accident (grabbed the wrong pint) but was pleasantly surprised how well it froze!  Recipe for Caesar dressing follows. 

GOOD GOOD EATS!

Couldn't find the rolling pin!

Went through the machine 3-4 times

Whomp....there it is....!

2 kinds

Caesar Salad with Romaine, Heirloom Tomato & Arugula

Spaghetti had better consistency with the Carbanora Sauce than Tagliatelle

Dessert!

Recipe for Caesar Dressing

6-8 Anchovy Fillets, chopped
3-4 T of Lemon juice
1 clove garlic
1 T of Dijon mustard
1 egg yolk (optional)
1 cup of Olive Oil or Vegetable Oil
Black pepper
Salt

1.  Blend garlic, mustard, anchovy filets, lemon juice, and yolk together in blender until everything is incorporated. 
2.  While motor is running slowly add in oil until dressing thickens. 
3.  Add in black pepper and salt if needed. 

Kickin' the Summer off...

Love cooking in the summer time, so this year I wanted to start things up with a Cocktail themed dinner. The menu highlighted Tomatoes, Corn, Watermelon, Peaches, Mint ---everything Summer! I threw in Pork Loin since it was recently released by the USDA that it is now safe to eat it at a Medium temperature. HELLO WORLD!

FOOD. BOOZE. GOOD PEOPLE. Isn't that what life is about?

Many thanks to my bartender, sous chef, cleaner uppers and food photographer, you know who you are!

Muddled Strawberries in Cava with Salmon N' Chips

Classic Vichyssoise with Parm-Bacon Tuile

Summer Salad with Mint Pesto and Chevre

Pork Loin, Chipotle BBQ Sauce, Sweet Potato Corn Hash

Lemon Cookie Tart