Show 86, August 30, 2014: Cooking Channel’s Chef Nadia G. Continues…

Nadia GiosiaCooking Channel’s breakout star Nadia G. (chef-comedienne) continues for a second segment.

“Nadia G. rocked your kitchen, now it’s time to rock your city! We’re hitting the road, G-style.” The first city visited for Bite This was Los Angeles.

“First up : Badmaash – An outrageous Indian-fusion Poutine with Chicken Tikka at this downright bad ass downtown gastropub.”

“Next up, the freshest and tastiest Lobster Roll you can find West of the Rockies at Blue Plate Oysterette in Santa Monica.”

“Finally, the G and the crew is off to Father’s Office where they’ll meet Chef Sang Yoon and taste the Office Burger – a burger so good that it was names “best burger in the world.” Just don’t make the mistake of asking Chef Sang for ketchup with your Office Burger.

PSST. Insider info : They’ll also unveil for the first time EVER Sang Yoon’s latest tasty creation : The Patricia Melt.”

Play

Show 39, August 24, 2013: Chef Michael Cimarusti of Providence and Connie & Ted’s continues…

Michael Cimarusti of Providence and Connie and TedsChef Michael picked-up his lobster tutorial and then took us through the preparation of a hot lobster roll. It’s deservedly one of the most popular menu items at Connie & Ted’s.

All the breads and buns used at Connie & Ted’s are prepared in-house by the pastry department. This even includes the oyster crackers used in the clam chowders. Michael observed that they make everything in-house except the ketchup.

Chef Cimarusti previewed the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.

Play

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

Oysters Rockefeller

Antoine’s guards their recipe very closely. It definitely does not contain spinach or bacon, but is said to contain parsley, celery and scallions.

Tom Fitzmorris Replica Recipe

Antonie's Oysters Rockefeller RecipeMr. Fitzmorris says it took him about 50 tries to match the flavor of Antoine’s recipe. So if you want to give it a try, I’d say he saved you a good deal of time and expense.

  • 2 cups celery, chopped
  • 1 1/2 cup scallion tops,chopped
  • 2 cups parsley leaves, chopped
  • 1 cup fresh fennel, chopped (bulbs,stalks and/or fronds are fine)
  • 1 cup watercress, chopped
  • 1/2 teaspoon garlic, chopped
  • 3 anchovy filets, rinsed and chopped
  • Liquor from 4 dozen oysters plus enough water to make 2 cups of liquid
  • 1 teaspoon sugar
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne
  • 1 tablespoon Worcestershire sauce
  • 2 dashes Peychaud’s bitters
  • 2 drops green food coloring (Fitzmorris says this is optional, but authentic)
  • 1/2 pound butter
  • 1 cup flour
  • 1 1/2 cup very fine fresh bread crumbs
  • 4 dozen oysters
  1. Preheat oven to 450 degrees
  2. Combine the vegetables and anchovies in small batches, and process to a near puree in a food processor, using enough of the oyster liquor/water mixture to keep things moving.
  3. Combine the vegetable/anchovy mixture with the rest of the liquid in a saucepan and cook over low heat, stirring every now and then, until the excess water is gone, but the greens reman very moist. Add the sugar, ketchup, salt, white pepper, cayenne, Worchestershire, bitters and food coloring.
  4. Make a blond roux with the butter and flour. Blend well into the greens, until the sauce takes on a lighter texture. Mix in the bread crumbs.
  5. Place the fresh oysters into oyster shells, small ovenproof ramekins or gratin dishes. Top each oyster with a generous tablespoon (or more, if you like) of the sauce. Bake fifteen minutes, until the sauce barely begins to brown. Serve immediately.
    Note: If you bake the oysters on shells, serve on a bed of rock salt to keep the shells steady.

Yield: 4 Dozen

Bon Appetit!

From Hungry Town, A Culinary History of New Orleans by Tom Fitzmorris
Courtesy of Tom Fitzmorris