Taste USA: Los Angeles Recipes

Friday, December 26, 2014

Homemade Basil Pesto

How to make Homemade Basil Pesto Recipe - Frencheeze Food Truck Recipe From Jason Robinson King at New Orleans, LA

Makes 2 Cups (450g)

Ingredients:
½ cup (63g) pine nuts
4 cups (161g) fresh basil leaves
1 cup (120g) grated Parmesan cheese
3 cloves garlic, roughly chopped
Zest and juice or 1 lemon
¾ tsp kosher salt
¼ tsp coarse black pepper
1 cup (235ml) extra-virgin olive oil

Method:
Toast the pine nuts in a skillet for 5 to 6 minutes over medium heat until lightly golden in color and fragrant. Remove from the pan and let cool.

In a food processor, add the basil, Parmesan cheese, pine nuts, garlic, lemon zest and juice, salt and pepper. Slowly drizzle in the olive oil while mixing.

To freeze the pesto for later use, spoon 2 tablespoons (30g) of pesto into each portion of an ice cube tray. Cover and freeze overnight. Pop the pesto cubes out and place in a freezer-safe resealable bag. Store frozen for up to 3 months. Read More

Strawberry Basil

How to make Strawberry Basil Recipe - Meltdown Recipe From Michelle Weaver at New Orleans, LA

Makes 8 To 10 (3-Oz [84g]) Pops

Ingredients:
1 to 1 ½ lb (454 to 680g) fresh strawberries, hulled
2 lime wedges, juiced
5 leaves fresh basil, or to taste
¼ cup (48g) raw sugar

Method:
Puree all the ingredients in a blender. Pour into pop molds and freeze for at least 4 hours.

Strawberry Basil

Satsuma Cardamom

How to make Satsuma Cardamom Recipe - Meltdown Recipe From Michelle Weaver at New Orleans, LA

Makes 8 To 10 (3-Oz [84g]) Pops

Ingredients:
2 cups (473ml) freshly squeezed satsuma orange juice
¼ tsp ground cardamom
1 cup (64g) raw sugar

Method:
Puree all the ingredients in a blender. Pour into pop molds and freeze for at least 4 hours.

Satsuma Cardamom

Salted Caramel Banana Cream Pie

How to make Salted Caramel Banana Cream Pie Recipe - Rue Chow Recipe From Jarett And Rachel Eymard at New Orleans, LA

Makes 1 Pie

CARAMEL SAUCE:
⅓ cup (79ml) water
1 ½ cups (288g) sugar
1 cup (244ml) heavy cream
1 tbsp (14g) butter
2 tsp (10g) salt
1 tsp (7g) vanilla extract

FILLING:
¾ cup (183ml) milk
¼ cup (48g) sugar
3 egg yolks, at room temperature
2 tbsp (19g) cornstarch
1 ½ tsp (7g) butter
Pinch of salt
½ tsp vanilla extract
1 (14-oz [392g]) can condensed milk
1 cup (243ml) heavy cream, whipped to stiff peaks

SALTED CARAMEL WHIPPED CREAM:
2 ½ cups (609ml) heavy cream
2/3 Caramel Sauce (see recipe above)
1 graham cracker crust
2 bananas
Finishing salt

Method:
To make the caramel sauce, combine the water and sugar in a saucepan. Do not stir. Turn the heat to medium-high and cook until the sugar is completely dissolved and turns a nutty brown. Add the cream, butter, salt and vanilla and stir. Cool to room temperature and set aside.

For the pie filling, warm the milk, sugar and yolks in a heavy-bottomed saucepan over medium heat, stirring continuously. Add the cornstarch and whisk until thick. Remove from the heat, put through a fine-mesh sieve into a bowl and then stir in the butter, salt and vanilla. Press plastic wrap directly onto the filling and chill in the refrigerator.

To make the whipped cream, mix the cream and the caramel sauce in a bowl and whip to stiff peaks. Reserve enough caramel sauce to drizzle on top of the finished pie.

Remove the chilled filling from the refrigerator, stir in the condensed milk, then fold in the whipped cream. Return to the refrigerator and chill for 1 more hour.

Spoon some of the filling into the graham cracker crust and spread evenly with the back of a spoon. Cut the bananas into rounds and layer some slices over the filling. Layer more filling, and then more bananas, until all of the filling and bananas are used. Top the pie with the salted caramel whipped cream and drizzle the remaining caramel sauce over the pie. Sprinkle with a touch of salt and enjoy.

Salted Caramel Banana Cream Pie

Thursday, December 25, 2014

Watermelon Mint Agua Fresca

How to make Watermelon Mint Agua Fresca Recipe - La Cocinita Recipe From Benoit Angulo And Rachel Billow At New Orleans, LA

Serves 6

Ingredients:
1 medium seedless watermelon
Juice of 8 limes
20 mint leaves, plus more for garnish
½ cup (96g) sugar (optional if the watermelon is not sweet enough)

Method:
Combine all the ingredients in a blender. Blend until smooth. Serve chilled and garnish with a mint leaf.

Watermelon Mint Agua Fresca

Tuesday, December 23, 2014

Boudin Sausage Pot Stickers

How to make Boudin Sausage Pot Stickers Recipe - Nola Girl Food Truck and Catering Recipe From Dannielle Judie at New Orleans, La

Makes 10 To 12

POT STICKERS:
1 lb (454g) boudin sausage or pork-based sausage
10 napa cabbage leaves
1 tsp freshly grated ginger
3 scallions, thinly sliced
1 tsp chopped cilantro
1 tbsp (15ml) sesame oil
1 tbsp (15ml) soy sauce
½ tsp Tabasco or Sriracha sauce
1 to 2 tsp Creole seasoning, to taste

SESAME-GINGER SAUCE:
¾ cup (180ml) soy sauce
1 tsp rice vinegar
1 tbsp (15ml) sesame oil
1 tbsp (15ml) orange juice
1 tbsp (15ml) water
½ tsp grated ginger
2 tbsp (25g) packed brown sugar
1 scallion, sliced
1 tsp cornstarch
7 tbsp (105ml) cold water
1 (10-oz [284g]) package gyoza or wonton wrappers
1 tbsp (15ml) sesame oil
Pinch of salt

Method:
To make the pot stickers, remove the skin from the sausage, break up the meat and place in a large bowl.

Cut the large white stem from the napa cabbage leaves and discard. Chop the remaining cabbage leaves and add to the meat mixture. Add the freshly grated ginger, sliced scallions, cilantro, sesame oil, soy sauce, Tabasco sauce and Creole seasoning. Mix all the ingredients well with a wooden spoon, cover and refrigerate for 30 minutes.

To make the sesame-ginger sauce, add all the ingredients to a small saucepan and bring to a simmer over medium heat for 10 minutes. Stir until the sugar has dissolved. Cool before serving.

In a small finger-sized bowl, add the cornstarch and 3 tablespoons (45ml) of the cold water. Mix until the cornstarch is dissolved.

On a clean surface, lay out 2 or 3 gyoza wrappers and scoop 1 tablespoon (15g) of filling in the middle of each wrapper. Brush the cornstarch water on all 4 sides of the wrapper and begin sealing the pot stickers. How you fold them is up to you. You can fold them into triangles by bringing two points together and sealing down the other two sides. Whichever way you decide to seal them, the key is to push the air out as you are sealing. Keep the wrappers moist under a towel and smooth any tears along the way.

In a large nonstick frying pan over medium heat, add the sesame oil and heat for 1 minute, or until the pan is hot. Add 6 to 8 pot stickers to the pan, being careful not to crowd them or let them touch. Allow the bottom of the pot stickers to cook for about 4 to 6 minutes, until brown but not burned.

Add the remaining ¼ cup (60ml) water to the pan, sprinkle a pinch of salt on the pot stickers and cover immediately. Allow the pot stickers to steam for about 5 to 6 minutes. Remove from the heat and serve immediately with the sesame-ginger sauce.

Boudin Sausage Pot Stickers

Monday, December 22, 2014

Venezuelan Arepas with Muchacho

How to make Venezuelan Arepas with Muchacho Recipe - La Cocinita Food Truck Recipe From Chef Benoit Angulo At New Orleans, La

Makes 10 To 12 Arepas

AREPAS:
1 ½ tsp (7ml) vegetable oil
1 ½ tsp (8g) salt
2 cups (473ml) warm water
½ lb (227g) fresh masa

CARNE ASADA SEASONING:
½ cup (121g) kosher salt
2 tbsp (30g) oregano
1 tbsp (15g) garlic powder
1 tbsp (7g) cumin
1 tbsp (15g) onion powder
1 tbsp (15g) black pepper
1 tsp curry powder

MUCHACHO (VENEZUELAN BRISKET):
2 ½ lb (1134g) beef brisket
1 tbsp (15g) Carne Asada Seasoning (see recipe above)
1 tbsp (13ml) canola oil
1 cup (151g) roughly chopped white onion
½ cup (76g) roughly chopped celery
½ cup (76g) roughly chopped green bell pepper
1 tbsp (10g) minced garlic
2 tbsp (29g) unsalted butter
2 tbsp (30g) salt
1 tbsp (15g) black pepper
1 tbsp (15ml) Worcestershire sauce
1 cup (237ml) red wine (Cabernet or Shiraz, something good enough to drink)
2 bay leaves
1 ½ cups (355ml) beef stock
1 cup (235ml) Malta (Latin American soda flavored with molasses, found in most Hispanic grocery stores)

GUASACACA (VENEZUELAN GUACAMOLE):
2 avocados
¼ bunch cilantro
½ cup (76g) diced green bell pepper
½ cup (76g) diced white onion
¼ cup (60ml) canola oil
2 tbsp (30ml) white vinegar
¼ tsp black pepper
¼ tsp salt

PURPLE CABBAGE SLAW:
¼ bunch cilantro, chopped
⅛ medium white onion, chopped
1 ½ tsp (7ml) lime juice
1 ½ tsp (7ml) canola oil
½ tsp yellow mustard
½ tsp mayonnaise
Salt to taste
½ head purple cabbage, shredded
Queso fresco, for garnish

Method:
To make the arepas, in a large bowl, combine the oil and salt with the warm water until the salt dissolves. In small increments, slowly add the masa to the water, kneading until smooth and lump-free. Continue until you’ve mixed in all the masa. Form the masa mixture into patties about 3 inches (7.5cm) in diameter and ¾ inch (2cm) thick, ensuring that the edges are smooth and free of cracks.

Preheat a griddle over medium heat and cook the arepas for 5 to 6 minutes on each side, until light golden brown and slightly crispy on the outside.

To make the carne asada seasoning, combine all the ingredients in a small bowl.

To make the brisket, remove excess fat and silver skin from the meat. Season the brisket with the carne asada seasoning and let it rest at room temperature for at least 30 minutes. Add the canola oil to a deep pan and sear the meat on all sides until medium brown in color. Remove the meat from the pan and let it rest for 30 minutes.

Add the onion, celery, green bell pepper, garlic and butter to the pan, and season with salt and pepper. Lower the heat to medium-low and sweat the veggies until brown bits come off the bottom of the pan. Add the Worcestershire sauce, wine and bay leaves. Bring to a boil and simmer the sauce for 30 minutes.

Preheat the oven to 350°F (180°C, or gas mark 4). Put meat in a deep pan with the sauce. Tightly cover with aluminum foil and bake for 1 hour. Add the beef stock and Malta and bake for another 2 hours. Remove the meat from the oven and let it cool enough to handle. Slice the meat against the grain into 1-inch (2.5cm) slices. Add the meat back to the pan with the sauce and cook for an additional hour.

To make the guasacaca, add all the ingredients to a blender. Puree until smooth. Set aside.

To make the cabbage slaw, blend the cilantro, onion, lime juice, canola oil, mustard, mayonnaise and salt into a dressing. Place the shredded cabbage in a medium bowl. Add the dressing, incrementally, to the cabbage mixture and toss well to combine. Dress to taste.

Cut each arepa to form a pocket. Stuff each one with about 3 ounces (84g) of brisket, then garnish with 1 tablespoon (15ml) of guasacaca, a bit of cabbage slaw, and a sprinkle of queso fresco.

Venezuelan Arepas with Muchacho

Sunday, December 21, 2014

Smoked Pork Loin Sandwich on Rosemary Focaccia

How to make Smoked Pork Loin Sandwich on Rosemary Focaccia Recipe - Rue Chow Recipe From Jarett And Rachel Eymard New Orleans, La

Makes 4 To 6 Sandwiches

ROSEMARY FOCACCIA:
2 1/4 tsp (7g) rapid-rise yeast
8 tsp (32g) sugar
2 tsp (10g) salt
3 cups (710ml) warm water
6 1/4 cups (621g) all-purpose flour
1/4 cup (60ml) olive oil
2 tbsp (5g) chopped fresh rosemary
Salt and pepper to taste

SMOKED PORK LOIN:
1/4 tsp red pepper flakes
1 tsp Italian herbs
Salt and pepper to taste
1 lb (454g) pork loin

CREOLE MAYONNAISE:
1/2 cup (110g) mayonnaise
1/4 cup (63g) Creole mustard
2 tbsp (29g) melted butter
1/2 bunch scallions, minced
2 tbsp (28g) butter
1 sweet onion, sliced and grilled
1 cup (341g) mixed greens

Method:
To make the focaccia, mix the yeast, sugar, salt and water in a large bowl with a whisk and allow it to sit for 5 to 10 minutes. Add the flour and mix well. Put the dough in a lightly oiled bowl and let it rise until it doubles in size, about 40 minutes.

Lightly oil a half-sheet pan and spread the dough out in the pan. Gently press your fingers into the dough to make divots throughout. Let the dough rise again for 40 minutes, until it doubles in size.

Preheat the oven to 450°F (230°C, or gas mark 8). Brush the dough with the olive oil, and sprinkle with the rosemary, salt and pepper, in that order. Bake for 15 minutes, until golden brown.

To make the pork loin, combine the red pepper flakes, herbs, and salt and pepper in a small bowl. Rub all over the pork loin. Char-grill the pork loin over high heat to achieve nice grill marks. When the smoker has reached 250°F (121°C), add the pork and cook for about 3 ½ hours or until the internal temperature is 155°F (68°C). Remove from the smoker and let cool.

To make the mayonnaise, mix the mayonnaise, Creole mustard, butter and scallions in a bowl and set aside.

Slice the bread into squares and split it down the middle. In a hot skillet, melt the butter. Add the bread and toast for 1 to 2 minutes, or until golden brown. Put a generous portion of the Creole mayonnaise on both sides of the bread. Thinly slice the pork loin and put 4 or 5 slices on the sandwich, then add the grilled onion and mixed greens.

Smoked Pork Loin Sandwich on Rosemary Focaccia

Grilled Chicken Cordon Bleu Sliders

How to make Grilled Chicken Cordon Bleu Sliders Recipe - "Chicken Cordon Bleu is one of those forgotten dishes," Dannielle Judie reminisces. "When that style first came out everyone ate it, but now you don’t see it as much anymore." Which is a shame because we feel the combination of thin-sliced ham, juicy chicken and melted Gruyère cheese is more than enough to earn the title "Cordon Bleu" or "Blue Ribbon." Luckily, Dannielle is around to revive and update this classic recipe by making it into sliders and adding a touch of Louisiana with a piquant Creole aioli.

Makes 16 Sliders

CREOLE MUSTARD AIOLI:
1/2 cup (125g) Creole mustard or spicy mustard
1/2 cup (110g) mayonnaise
2 tbsp (30ml) olive oil
1 tbsp (15ml) fresh lemon juice
2 cloves garlic, minced or grated
1/4 tsp Creole seasonings
1/4 tsp cayenne pepper
1 cup (235ml) Worcestershire sauce
2 tbsp (30ml) olive oil
1 tbsp (15g) kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
4 boneless, skinless whole chicken breasts
16 slices premium deli ham
16 slices Swiss or Gruyère cheese
16 Hawaiian rolls, mini buns or slider buns

Method:
To make the aioli, in a medium bowl, add all the ingredients and whisk together until well incorporated. Cover and refrigerate for 30 minutes to 1 hour before using.

In a large bowl, add the Worcestershire sauce, olive oil, salt, black pepper, cayenne pepper, cumin, garlic powder and onion powder. Whisk vigorously until all the ingredients are well blended to make a marinade.

Split the chicken breasts in half and rinse. Add the chicken to the marinade, cover and marinate for at least 30 minutes. Drain the chicken and discard the marinade.

Apply nonstick spray on a rectangular grill pan or grill pan skillet and heat over medium-high heat. When the pan begins to lightly smoke, place the chicken on the hot grill pan, being careful not to crowd the meat. After about 5 minutes of searing, the meat will show dark grill marks. Turn the chicken over to the other side and repeat.

After about 3 minutes of cooking, place the ham slices over the chicken, followed by the cheese slices on top of the ham. Continue to cook for about 3 minutes, until the cheese is melted. Make sure the chicken is fully cooked before serving.

Warm the sliced buns on a griddle or pan until toasty. Spread the Creole mustard aioli on the top bun. Cut the chicken in half to fit and place on the bottom bun. Top the chicken with more aioli.

Grilled Chicken Cordon Bleu Sliders

Saturday, December 20, 2014

The Good Morning

How to make Good Morning Recipe - Although Jason King's New Orleans based truck Frencheeze specializes in grilled cheese, it's got a firm handle on another quintessential comfort food: French toast. With mascarpone, Nutella and syrup-infused strawberries, this French toast starts your day with a dash of true decadence. It’ll be a good morning indeed.

Makes 2 Sandwiches

Ingredients:
1 pint (300g) strawberries
1 1/2 cups (355ml) maple syrup
4 eggs
1 cup (158ml) milk
2 tsp (5g) cinnamon
2 tsp (4g) freshly grated orange zest (optional)
1/4 cup (59ml) Triple Sec
(optional)
4 thick slices 2-day-old bread,
better if slightly stale
8 tbsp (115g) butter
8 tbsp (115g) Nutella
½ cup (115g) mascarpone cheese
1 tbsp (15g) raw sugar, for garnish

Method:
To make the syrup-infused strawberries, soak the strawberries in the maple syrup, in a bowl, at room temperature for 30 to 45 minutes or in the refrigerator overnight.

In a bowl, beat the eggs, milk and cinnamon together. Add the orange zest and Triple Sec. Whisk until well blended. Pour into a shallow bowl. Dip each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture.

Melt 1 tablespoon (15g) of butter per slice of bread in a large skillet over medium-high heat. Add as many slices of bread on the skillet as will fit. Fry for 3 to 4 minutes, until brown on both sides, flipping the bread when necessary.

Spread half the Nutella on the bottom piece of French toast. Spread half the mascarpone on the top piece of toast. Place half the strawberries along with some of the syrup on the bottom piece of toast and add the top slice, mascarpone side facing in. Sprinkle raw sugar on the top piece of toast and crystallize with a hand torch. Repeat for the second sandwich.

The Good Morning