Show 284, August 4, 2018: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana

Mike Minor of Truck U Barbecue in Las VegasWhen we last spoke with Chef Mike Minor last December, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master.

Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu at BBQ Mexicana offers a variety of burritos, bowls, and salads filled with mesquite smoked chicken, pulled pork, slow smoked Texas-style brisket, and smoked tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana is ideal for convention attendees and those seeking a good meal on the go before continuing on to the casino, pool, convention center, or exploring Las Vegas.

Not to be missed is the Slow Smoked Brisket Burnt Ends Burrito with chipotle coleslaw, crispy potatoes, Manchego cheese and BBQ mole sauce.

Current hours are Monday through Friday from 11:00 a.m. to 4:00 p.m. with select mornings and weekends.

We pull Chef Mike away from the smoker for a meaty chat.

 

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Show 34, July 6, 2013: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America

Gustavo Arellano of Ask a MexicanOur favorite all-star, “Ask a Mexican,” Gustavo Arellano, returned to give us more practical insight on Mexican ingredients and their history. He’s also the editor of OC Weekly.

Today we talked tortillas. Why is a burrito made with flour tortillas?  On the other hand why are enchiladas prepared with corn tortillas. What is right for a hard or soft-shelled taco?

Gustavo explained that flour tortillas are popular in the Northern states of Mexico. They arrived from Spain in the 1500s.

Gustavo also shared the history of tortilla chips which traces its origin to San Antonio in 1912.

It’s summer so it’s time to quench your thirst. Gustavo suggests a flavorful agua fresca. This translates as “fresh water.” The base for this refreshing Mexican beverage is water and sugar. Cucumber and Tamarind are particularly refreshing versions.

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July 6: Sherry Yard, Sriracha Movie, Gustavo Arrelamo, Evan Funke, Valerie Confections

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections

Time to talk of recent dining adventures …

Sherry YardPastry princess, Sherry Yard, the recipient of two James Beard Awards, joins us in-studio. She was celebrity chef Wolfgang Puck’s high-profile dessert guru for 20 years and is now out on her own with an ambitious project at The Helms Bakery complex in Los Angeles (on the border with Culver City.)

We’ll also answer some e-mail inquiries.

Sriracha MovieIt’s the Sriracha wars and the heat is on !

If you think Sriracha is simply the locally produced, fiery sauce with the red rooster on the label you need to know the real story. It’s actually Thai hot sauce named after the seaside town of Si Racha. It’s as popular as ketchup on the Southeast Asian table.

Documentary filmmaker Griffin Hammond will join us to talk about the Sriracha documentary he’s working on. It’s partially funded by an ongoing KickStarter campaign that’s already oversubscribed! He’ll be joined by local food writer Randy Clemens who is the author of two cookbooks on Sriracha. Newly released is The Veggie-Lover’s Sriracha Cookbook from Ten Speed Press.

Gustavo Arellano of Ask a MexicanOur favorite all-star, “Ask a Mexican,” Gustavo Arellano, returns to give us more practical insight on Mexican ingredients and their history. He’s also the editor of OC Weekly.

Today we’re talking tortillas. Why is a burrito made with flour tortillas? On the other hand why are enchiladas prepared with corn tortillas. What is right for a hard or soft-shelled taco? We’re confused…

I need a cerveza…

Evan Funke of Bucato Restaurant Chef Evan Funke generated a lot of interest at Rustic Canyon as the opening chef when it opened a few years back in Santa Monica. Now Evan is about to debut Bucato Restaurant on Washington Blvd. in Culver City in the former iconic Beacon Laundry Building which is part of the larger Helms Bakery complex. With Bucato he is Executive Chef and Proprietor.

During construction Chef Evan has been operating a food truck. The rave item is his porchetta sandwich. Bucato will be modern Italian.

Valerie Gordon of Valerie ConfectionsValerie Gordon of Valerie Confections burst on the local foodie scene with her cravable line of chocolate-dipped toffees in 2004. The response has been terrific and the line has greatly expanded over the years. Her quality products now include chocolates, a line of petis fours, handmade preserves, cakes, pastries, and even a catering division.

Valerie has developed a sub-specialty of recreating the classic desserts of fondly remembered, but long-ago departed, iconic local restaurants. The original Brown Derby’s grapefruit cake is just one memorable example.

Valerie Confections latest project is their new Coffee Shop & Bakery located at the historic Grand Central Market in Downtown Los Angeles.

Podcasts

Segment One: On the Town with Chef Jet, Sherry Yard, and Producer Andy
Segment Two: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part One
Segment Three: Food Journalist Randy Clemens and “Sriracha” filmmaker Griffin Hammond Part Two
Segment Four: Gustavo Arellano, Editor of OC Weekly and author of Taco USA: How Mexican Foods Conquered America
Segment Five: Chef Evan Funke, executive chef & proprietor, Bucato Restaurant
Segment Six: Valerie Gordon, Valerie Confections