Culturistas: food

Showing posts with label food. Show all posts

Showing posts with label food. Show all posts

Sunday, October 3, 2010

Dine LA Restaurant Week Oct 2010

It's that time a year again- a blissful time in Los Angeles where we can eat at many of the city's top restaurants for better prices! Lunches range from 16-28 dollars and Dinners are 26-44 dollars.

Some of our favorite restaurants included in are- Asia de Cuba, Luna Park, Campanile, Katsuya, Ketchup, and Rush Street . Other notables on the list: Jar, Bouchon, The Bazaar by Jose Andres, Nobu, and Susan Feniger's Street.

Check out the Dine LA menus: Here

Wednesday, August 18, 2010

Bobby Flay's Fish Tacos

One of my favorite summer dishes are Fish Tacos. They are fresh, tasty and an easy to make. Here is a delicious recipe from Bobby Flay:

Taco Ingredients:

1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Garnish:

Shredded white cabbage
Hot sauce
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed tomato Salsa, recipe follows

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

Wednesday, July 14, 2010

Summer Love at the Frying Pan

There is nothing I love more than summer in New York. The heat is sweltering, hair is frizzy, and everyone wants to dine and drink outdoors. The city feels like a new and exciting playground and several outdoor restaurants and rooftop bars open fling open their doors.

The Frying Pan is by far one of my favorite divey spots. It is a restored lightship that dates back to 1929 and is now docked as hangout haven on the Hudson River. Whether you are in the market for a romantic dinner or casual group gathering, the Frying Pan is the ultimate summer spot. The menu is not extensive but the new-American dishes are bursting with flavor. The Culturistas recommend the citrus glazed salmon served with lentils, preserved lemons, and mixed greens. Just be weary that once you board the boat will rock.

The Frying Pan
Pier 66, New York, NY 10001
at 26th St. and the West Side Highway
212-362-4453

Wednesday, June 23, 2010

Restaurant Profile: The Westside Tavern

The Westside Tavern is found on the bottom floor of the Westside Pavillion. It's modern take on California Tavern cuisine fits perfectly in its large contemporary space. California Tavern Cuisine is basically a mash-up of the high and low, i.e. a French Dip sandwich using lamb and a rosemary au jus. The restaurant takes comfort food to a gourmet level. And complete with a blackboard on the wall announcing the specials of the day, you feel quite at home at The Westside Tavern.

The menu consists of delicious soups and salads, flat breads and amazing sandwiches, along with typical fish and meat dishes with a twist. Everything is fresh and delicious with great flavor. Enjoy their cocktail specialties and many beers on tap.

The Westside Tavern does not take reservations- however wait times usually don't take too long considering the size of the restaurant. Make it a movie night too (The Landmark theaters are upstairs!)

The Westside Tavern

10850 West Pico Boulevard

Los Angeles, California 90064

310.470.1539

Wednesday, June 9, 2010

Malaysian Restaurant Week!

As lovers of ethnic cuisine and cultural escapades, we are thrilled about the upcoming NYC Malaysian Restaurant Week June 14th-20th. A fusion between Thai, Indian, Chinese, and Middle Eastern flavors, Malaysian food is at the tops the charts. With over 30 participating restaurants in the tri-state area, this week long event will surely attract and satisfy. The diverse array of restaurants are also offering a prix fixe meal of $20.10.

Culturista Dish Recommendations:

Curry Mee Soup
Chicken Rendang
Roti Canai
Nasi Goreng

To see what restaurants are involved, please click on the link for
Malaysian Restaurant Week!

While we highly recommend traveling to Malaysia this is a great alternative! Bon Appetit!

Sunday, May 23, 2010

Restaurant Profile: Cafe Laurent in Culver City

Cafe Laurent serves up delicious French cuisine in its quaint Culver City location. Sunday brunch features live jazz on the patio and breakfast served all day (with no lunch). The breakfast menu has items like fluffy omlettes, gorgeous waffles, divine quiches and MUST try potato Gratin Dauphinois.

The food is so rich and tasty that even with more 'European' portions you will leave very satisfied! With its very reasonable prices and short to no waiting on seating, this neighborhood gem is a must try!

4243 Overland Ave

Culver City, CA 90230

(310) 558-8622

Tuesday, May 18, 2010

Restaurant Profile: A.O.C. Los Angeles

The casual yet refined atmosphere is the setting for this wine bar/restaurant. The restaurant, A.O.C. is named after the French wine designation, "Appellation d'Origine Controlee," and is focused on their extensive wine list (by the glass/carafe or bottle) and gourmet Mediterranean style small plates. The bacon wrapped dates are worth the trip alone- though everything on the menu is unique and delicious.
Their small plates make it easy to share and taste many items on the menu. So enjoy them all with a flight of wine!

8022 W. 3rd Street

Los Angeles

323-653-6359

Monday, April 5, 2010

Umami Burger: LA Burger Scene

In the hunt for the best gourmet burger in Tinsel Town, Umami Burger is up there at the top. With crafty and delicious creations such as the Truffle Burger (made with Truffle cheese and truffle oil) or it's namesake Umami Burger (pictured above with a Parmesan crisp) as well as veggie and turkey options- there is something for everyone to try. Also try their hand cut fries and malt liquor tempura onion rings. Delish! And with several locations all over LA- it shouldn't be a problem finding one near you!

Know before you go: be prepared to wait- the restaurants are on the small side.

Order your burger medium or medium well if you don't want it coming out bloody!

The burger can look small to us Americans- but its so rich you will be full!

850 S La Brea Ave

Los Angeles, CA 90036

(323) 931-3000

4655 Hollywood Blvd
Los Angeles, CA 90027
(323) 669-3922

1520 N. Cahuenga Bl #7
Los Angeles, CA 90028
(323) 469-3100

in Fred Segal
500 Broadway
Santa Monica, CA 90401
(310) 451-1300

Monday, March 22, 2010

LA Bar Scene: The Surly Goat

Like all bars and clubs in LA, one goes out and another goes in. The space, formerly 'Seven,' as of this month is now 'The Surly Goat.' And after multiple trips to this beer specializing bar, I think it is here to stay. The bar has 27 great beers on tap that will rotate different selections plus 100 bottles, all for very reasonable prices. For those intimidated by the large list- they also have a Beer 101 chalk board with a glossary of beer terms to help you make your selection.

With its modern twist on the traditional pub, complete with stuffed animal heads, the Surly Goat has a very urban cool vibe. The two level bar is spacious with a patio. And although there is no kitchen, a danger-dog vendor sits on the patio grilling up bacon wrapped hot dogs.

Know Before you Go: There is a parking lot next door to the bar ($6) Street parking can be difficult to find especially on weekends.
Patrons are welcome to bring in take out (Baby Blues BBQ is next door) and eat on the patio outside.

The Surly Goat

7929 Santa Monica Blvd
West Hollywood, CA 90046
(323) 650-4628

Wednesday, March 17, 2010

Recipe of the Week: Lowfat Spinach & Artichoke Dip

In the spirit of St. Patrick's day, we are sharing a festively green recipe with you all! The weather is heating up and with that comes barbecues and weekend gatherings. This lowfat spinach & artichoke dip is supremely delicious and especially friendly to those who are health conscious.

INGREDIENTS:
* 300 g frozen chopped spinach, thawed and drained (1 package)
* 2 cups nonfat sour cream (1 package)
* 250 g low-fat cream cheese (1 package)
* 1 cup lowfat mozzarella cheese
* 1/2 cup grated parmesan cheese
* 398 ml artichoke hearts, drained and chopped (1 can, in brine)
* 1 tablespoon lemon juice
* 1 tablespoon fresh black pepper (or colored)
* 1 garlic clove, finely chopped
* 1 tablespoon onion powder (optional)
* 1 teaspoon chili pepper flakes (optional)

DIRECTIONS:
* Drain any liquid that may be sitting on top of the sour cream.
* Mix everything together well.
* Bake it at 350 degrees, stirring once or twice, until heated through
(probably 40 minutes).
* If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes). This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs)
* Serve with tortilla chips or pita.

This recipe makes approximately eight servings and will go fast. Just be careful, someone might end up licking the bowl. Bon Appetit!

Thursday, March 11, 2010

Restaurant Profile: Fred 62

Fred62 is a 24/7 365 days a week retro-kitsch diner in Los Feliz. The decor is very 1950's, with its old-fashioned counter, it's ice cream fountain and even it's car seat like booths. And if you haven't been here for some late night grub or some delicious comfort food, you are missing out!

They have all the typical breakfast staples: Eggs, French Toast, Pancakes, Waffles and even Matzo Brie. Plus they have delectable lunch and dinner options like Grilled Cheese, Hamburgers, and other Sandwiches. And the beer battered onion rings are to die for! The menu is so large, there is something for everyone. Fortunately or unfortunately, you would be hard pressed to find a healthy option on this menu. And that's really not the point of Fred62.

Know before you go: Parking can be tricky, look for neighborhood street spots. The wait isn't usually long unless you decide to go at 2 am on a Friday or Saturday night.

1850 N Vermont Ave
Los Angeles, CA 90027

Tuesday, March 2, 2010

Restaurant Profile: Wurstküche in Downtown LA

Wurstküche, meaning sausage kitchen in German, resides deep in downtown Los Angeles. Seeing tons of people waiting in line for their already famous sausages, in a somewhat desolate area of downtown, only adds to its appeal. If you are picturing a cheesy German brewery, like I did, you couldn't be more wrong.

Ambiance: After you wait in line to order your food, you walk through a hall into a giant loft space to claim your seats. Unfortunately this is the tricky part. Although the space is large, there are tons of people there too! However while you wait for a table and your food you can enjoy the full bar inside (with tons of beers on tap!) and a DJ playing music.

The food: With delicious, yet safe choices like Sun Dried Tomato & Mozzarella - smoked chicken & turkey, or SantaFe Jack Cheese & Jalapeño Peppers - smoked turkey. They also have the exotic sausages like Rattlesnake & Rabbit with Jalapeño Peppers or Alligator & Pork, Smoked Andouille Sausage. So try something daring or play it safe. They even have vegetarian options! Get your sausage with an order of fries and make sure you try the whole grain mustard sitting at the table.

800 E. 3rd St

LA, CA 90013

213-687-4444

Hours: Sunday 12pm-Midnight

Mon-Sat 11am- Midnight

Tuesday, February 23, 2010

Delicious Recipe of the Week: Eggplant 'Pasta'

Eggplant 'Pasta'

In honor of the Culturistas resolution to eat more veggies and less meat (after watching
Food Inc.) we decided to post this delicious recipe from Alton Brown on the Food Network. You almost wont believe the 'pasta' is really eggplant! This makes a perfect Meatless Monday meal! Enjoy!

Ingredients

2 medium-large eggplants
Kosher Salt, for purging the eggplant
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper

Directions

Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.

In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

Tuesday, February 9, 2010

LA Street Food Fest 2010

What: LA Street Food Festival
Where: LA Center Studios in Downtown (Enter on 500 S. Beaudry Ave, LA, CA 90017)
When: Saturday, February 13th, 11am – 5pm
Admission: General Admission available at the door for $5- which includes a free drink. plus pay as you go for tastings (CASH ONLY)

Forget having to track down your favorite food truck - at LA Street Food Fest you can grab food tastings from the most popular Food Trucks all in one spot! Participants include: The Buttermilk Truck, Grilled Cheese Truck, Sweets Truck, Fresser’s, Frysmith, Slice Truck, Flying Pig, Fishlips, Komodo. Plus street food vendors from Boyle Height’s Breed Street scene including Rodolfo’s Barbacoa, Hello Lupe’s Pancakes, and Antojitos Carmen. Each place will have tastings that range from $1 to $5.

The festival will also have fun extras like a Oh!Snap photo booth with street food themed scenes and props, live entertainment, donation based wine and beer bar with proceeds going to the LA Regional Food Bank, free bike valet, and a Valentines Day Marketplace for last minute gifts.

Monday, February 8, 2010

Recipe of the Week: Lady Lay's Mexican Cabbage Cups

After a streak of ordering and eating out, I decided it was time to reignite my creativity in the kitchen. I'm also on somewhat of a health kick after the holidays and have been craving a healthy and delicious creation. While I admit I have limited technical skill and never studied at the Cordon Bleu I'm not afraid of trying new things in the kitchen. I took and a chance and it came out delicious, nutritious, and I can't wait to make it again! This is a "loose" recipe and ingredients and spices can be substituted if you please!

Cook time: 30 mins (including prep)

Servings: 8 cups

Ingredients:

1/2 a head of cabbage
1 can of black beans
1 cup of chopped white chicken breast
1/2 a cup of shredded cheese (your choice)
3 tablespoons of Ponzu Sauce
Pinch of Cumin
Pinch of Paprika
Pinch of Salt
Pinch of Garlic
Salsa
Olive Oil

Directions:

1. Pour the black beans in a mixing bowl and mash.
2. Put the spices and Ponzu Sauce once the beans are mashed.
3. Add the chicken and cheese.
4. Slice the cabbage so that it resembles a slaw.
5. Also be sure to have some pieces of cabbage that are in their original form and can be used as cups.
6. Then add the cabbage into the bowl and mix all together.
7. Put the olive oil in a pan and bring to heat.
8. Once hot, put 3 cups filled with the mixture in the pan.
9. Cover the cups with an additional piece of cabbage and flip once golden.
10. Make sure the other side is sufficiently seared and remove from heat. Do this until all the cups are prepared.

The cups are ready to eat! Serving them with salsa is strongly recommended. As Julia Child says...BON APPETIT!

Wednesday, January 27, 2010

Recipe of the Week: Spinach Sweet Pea Soup with Mint Cream

During cold seasons, we tend to have altered palates and enjoy heartier and warmer foods. Many soups and stews tend to be somewhat heavy and do not make the cut for the menu transition from winter to spring. The pureed spinach and sweet pea soup with mint cream is a delicious and HEALTHY option that will make the seasonal cut! While it is filling, it is not too heavy and can opt as a cold soup during the summer. In addition to being super nutritious, it is relatively quick and easy to prepare.

INGREDIENTS

Soup:
2 big yellow onions, coarsely chopped
3 tablespoons unsalted butter
2 cloves fresh garlic coarsely chopped
2(10-ounce) bag (or the equivalent) fresh spinach, rinsed
2 1/2 cups frozen petite peas
3 cups vegetable or chicken stock
1/2 cup light cream
1 tablespoon salt
Freshly ground black pepper
Fresh Mint Cream (recipe follows)

Fresh Mint Cream:
1/2 cup finely chopped fresh mint leaves
1 cup sour cream
1/2 cup half-and-half
Salt and pepper

DIRECTIONS

Saute onions in the butter in a large soup pot over high heat, stirring occasionally until they begin to soften for 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes. Stir in spinach and saute until wilted for 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.

Using a food processor puree soup in small batches (use a second bowl to pour puree in). Place puree back into pot, add cream and bring to simmer over low heat. In a bowl, using a whisk, combine all ingredients until smooth.

To serve, pour the soup into 4 bowls and top with about 3 tablespoons of the fresh mint cream. Feel free to add a garnish for decorative effects!

BON APPETIT!

Monday, January 25, 2010

Dine LA Restaurant Week: Jan/Feb 2010

DineLA Restaurant week is back! From January 24th-29th and then the 31st- February 5th. For those of you that don't know: restaurant week is one of our favorite weeks in LA where we can have a set three course meal at our favorite restaurants for a fraction of the price. Each restaurant has either one, two or three dollar signs. The price list is below:

		Lunch	Dinner
$	Deluxe Dining:	$16	$26
$$	Premier Dining:	$22	$34
$$$	Fine Dining:	$28	$44

Some of the great restaurants on the list are: Asia de Cuba ($$$), Campanile ($$), Ciudad ($$), Ford's Filling Station ($$), Luna Park ($), Jiraffe ($$$), Joe's ($$), Susan Fenigar's Street ($$), and The Bazaar ($$$). Check out the rest of the list and more information about Restaurant Week: Here

Wednesday, January 20, 2010

Afternoon Tea at Cha-An

Going to tea at Cha-An was a unique experience which was surprisingly similar to the traditionally English meal. Cha-An is a cozy and intimate restaurant specializing in Japnese-style tea and deserts. The restaurant is located in the Japanese enclave of NYC's East Village which I had yet to experience. It truly felt like I was a tourist in Japan for the afternoon. We ordered the afternoon tea set which came with tea smoked salmon sandwiches, scones, red bean pound cake, green tea macaroon, and a pot of tea. To sample some savory flavors, we also ordered the mushroom and scallion quiche, seafood gratin, and curry soup. With bite size portions at Cha-An, you can try a variety of different dishes without feeling overwhelmingly full. Keep this in mind and do not go ravenously hungry expecting a satiating meal. The selection of tea was enormous with a wide variety of green teas and herb teas. The Culturistas recommend the Honey Phoenix Oolong tea and a trip to the high tech Japanese style toilet. The remote-controlled bathroom visit is as much of a must as the tea.

This was an awesome experience and the next time you are contemplating a trip to Japan we suggest going to Cha-An first. Just remember to bring cash! Arigato!

CHA-AN TEA HOUSE
230 E. 9th Street
New York, NY

Resolution Friendly Meal! Tuna Burgers and Sweet Potato Fries

It's the beginning of January, and like most we want to eat healthier this year! If you cook your food at home instead of going out to eat you are guaranteed a healthier meal. So try these delicious recipes that will satisfy you AND keep you guilt free!

Tuna Burgers with Carrot Ginger Sauce

From Tyler Florence on Foodnetwork.com

Ingredients:

For the Sauce:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper

For the Burgers:
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced

Directions:
Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

Baked Sweet Potato Fries

Ingredients:
2 large sweet potatoes --> you will burn a lot of calories chopping these guys!
2 tablespoons extra virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon parsley
fresh ground pepper

Directions
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat and then add rest of the ingredients. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Per serving: Calories 147; Fat 5 g; Fiber 4 g

Monday, January 11, 2010

Belevedere Bar and Limited edition Vodka

Belevedere Vodka has added the limited edition Belvedere Silver to its vodka collection for the 2009 holiday season. Belevedere Silver comes in a sleek and festive silver bottle making a great gift or just a great drink. Belvedere has simultaneously launched its 'Belevedere Bar,' a website full of great drink recipes, mixing tips and a blog. Here are a few great tips we have found:

Here is a yummy drink recipe courtesy of Belvedere Bar:

Another great drink for those watching your calorie intake:

Calorie-ista Vodka Drink

2 oz of Vodka
6 oz of seltzer water
1 packet of Crystal Light

Use ice cold vodka and chilled seltzer water. Pour vodka and seltzer on ice. Add crystal light.

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