Braised Short Ribs Cooked in Spices with Wine Reduction
I stumbled upon this wonderful short rib recipe and made few adaptations by add more spices and few substitutions. My bf loves anything stew-based so I can see myself using my Le Creuset 6-quart dutch oven pretty often. It’s high-quality enameled cast iron cookware is designed for ease and versatility of use. Just put everything in and let it roast it in the oven. They normally go for $275 but I got mine for a stellar deal at T.J Maxx Home Goods for $139.99 few years ago. It’s a great investment, their durability and high qualify craftsmanship is worth every penny.
These short ribs are obscenely good. It requires little hands on when cooking and impossible to screw up. Halfway into braising, I took a quick peek and found the vegetables are roasting nicely and the short ribs have a deep burgundy color. The aroma of the spices and vegetables perfumes the whole kitchen. As the liquid is braising, the short ribs sucks in all the juices and tenderizes the meat. By the time it’s done cooking, the short ribs literally falls off the bones and with each bite, the meat melts in your mouth. Dinner was a great success. I will definitely make this rustic, comfort meal again. My bf raved how delicious it is, especially the sauce. 🙂
Serves 2
Ingredients:
1 1/2-2 lbs bone-in beef short ribs
salt
pepper
flour
3 Tbs canola oil
4 carrots, coarsely chopped
2 celery stalks, coarsely chopped
3 handfuls of sweet grape tomatoes
1 yellow onion, coarsely chopped
12 peeled garlic cloves, cut in halves
2 sprigs of rosemary, fresh
5-6 sprigs of thyme, fresh
20 peppercorns
1/2 bottle of red wine (I used Syrah)
3 cups of beef or chicken stock
1/2 cup light brown sugar
1 Tbs unsweetened cocoa powder
1 tsp cinnamon
1 tsp paprika
1 tsp chili powder
1 tsp red chili flakes
Side dishes: cooked broccoli, mash potatoes or brown rice
Preparation:
1. Preheat oven to 350 degrees.
2. In a large bowl, put together the coarsely chopped vegetables (carrots, celery, sweet grape tomatoes, onions, garlic) and set aside.
3. Season the short ribs with salt and pepper, then toss in flour to coat. Shake off the excess flour. In a 5-6 quart dutch oven, heat oil on high. Once oil is very hot, sear the short ribs on all sides to brown. Set aside the seared short ribs on a plate.
4. In the same pot, add chopped vegetables, herbs and peppercorns. Pour in a small amount of wine to deglazed the pot, scraping the bottom (use wood or plastic spoon, do not use metal as it will stretch the pot). Add the remaining wine and beef or chicken stock. Stir in brown sugar, cocoa powder, chili powder, cinnamon, paprika, red chili flakes. Place short ribs back into the pot and nestle the meat in the vegetable mixture. The short ribs should be almost completely covered with liquid. If necessary, add more beef or chicken stock and/or wine until almost covered but not completely covered.
5. Bring the mixture to a boil on the stove stop, then cover and transfer the dutch oven in the oven and cook for exactly 3 hours long.
6. Remove the pot from the oven and place it on the stove top. Let it rest for about 5 minutes. Spoon the short ribs and cooked vegetables on a plate and serve with a side of cooked broccoli for a healthy meal or you can serve with mash potatoes or brown rice for a comfort meal. Pour enough sauce over the plate, it’s very delicious!
Tomato Basil Angel Hair Pasta with Italian Sausages
This is a simple pasta recipe I created that doesn’t required too much time in the kitchen. I love cooking Italian food because it’s so easy and versatile. The dish is bursting with flavors. When you take a bite, you get this garlicky basil taste with a little spice from the italian sausages and the warm burst of cherry tomatoes. Bon Appétit!
Serves 4
Ingredients
3 Italian Sausages (Spicy)
1 package Angel Hair Pasta
1 jar Trader Joe’s Tomato Basil Marinara Sauce
8 Cherry Tomatoes, cut in halve
Fresh basil, stems removed
3 large garlic cloves, minced
Extra Virgin Olive Oil (EVOO)
Salt
Pepper
Trader Joe’s small mozzarella balls (optional)
Directions
1. In a small pan, add the italian sausages and add 1 cup of water. Cook on med-high heat for about 15 mins. If the water runs low, add a little more so the steam cooks the sausages evenly. Take the sausages out and cut in thin slices.
2. In a large sauce pan, add 2 Tbs EVOO, minced garlic, cherry tomatoes and sliced sausages. Cook for a few minutes until fragrant and the sausages are golden brown. Add the whole jar of tomato basil marinara sauce, pinch of salt & pepper and a handful of fresh basil leaves. Let it simmer on low for a few minutes.
3. Cook the angel hair pasta according to the package.
4. Add cooked pasta to the tomato basil sauce and gently stir until well incorporated. Garnish with fresh basil and small mozzarella balls (optional).
Prosciutto Wrapped Figs with Goat Cheese
These salty nibbles or savory canapes are great appetizers for any parties. I was never a really big fan of Fig Newtons but fresh figs? That’s a whole different story. Fresh figs grown in California are in season and will be plentiful until mid-December. There are many varieties of figs to try and are a great source of dietary fiber: Black Mission, Brown Turkey, Calimyma, Kadota and Sierra. Figs are rich in antioxidants and are fat-, cholesterol-, and sodium-free. Did you know three to five figs can provide 5 grams of fiber and count as one serving of fruit?
California Fresh Figs Association offers the following tips as a reminder when purchasing figs, including:
- Look for the softest figs; a soft texture indicates the fruit is ready to consume immediately.
- Don’t be concerned about small slits or tears in the skin as long as the fig has a fresh aroma.
- Fresh figs are delicate. Handle gently.
- Keep figs in the refrigerator for as long as five to seven days.
- Too many to eat right away? Just rinse and freeze. Simply arrange in a single layer on a pan and put in the freezer. Transfer frozen figs to a sealed plastic bag, where they can be kept in the freezer for up to six months.
- Avoid figs with a fermentation odor; it indicates that the fruit is overripe.
Spicy Italian Sausage with Creamy Sauce
Today was an EXHAUSTING day. I was on the Metro Red Line train trying to get to the Union Station and for some reason the train stalled just a stop away from my exit. After 15 minutes of waiting, the conductor announced all trains are suspended. Great…just great. I walked out confused where to go so I just followed the crowd. I am not familiar with Civic Center area in Downtown LA. Union Station is about a mile away. Normally wear flats to work and of all days, I happened to wear heels. So I’m stuck waiting for the bus along with a mass of people. No luck. After 8 buses have passed by and an hour of my time wasted, I tried to call my girlfriend who lives nearby if she can give me a ride. No avail, it went straight to her voicemail. At that point, I felt like the universe was conspiring against me. Last resort, I called the taxi to pick me up at the corner of the street. A block away, I saw 2 people who were trying to hail a taxi. Kindness that I am, I told the taxi to see if they are going to Union Station. They are so I told them to jump right in. The guy offered to pay for my taxi. Now that’s good karma and I took the late train back home.
By the time I got home, I was too tired to cook and didn’t want to slave away in the kitchen. I tried to grab what ever I had in hand. So here is my recipe I made in 30 minutes. Hope you enjoyed it as much as I do. I love the smell and taste of white truffle oil. The spicy italian sausage with the creamy sauce and chili pepper flakes gives you jammed pack flavors. Excuse the dark picture, it was taken at night and there’s no natural lighting to capture the perfect shot.
Servings 8
Ingredients:
4 cups whole wheat pasta
6 italian sausages, hot/spicy (or you can opt for non-spicy)
1 1/4 cups heavy cream
2 tbs butter
3 tbs flour
1 tsp salt
1 tsp black or white pepper
1/2 cup shredded parmesan cheese
1/2 cup sun-dried tomatoes
1 tsp white truffle oil
chili pepper flakes
Method:
1. Cook the pasta according to directions on the package until al dente and drain the pasta in the strainer.
2. While the pasta cooks, cook the italian sausages according to directions on the package in a saute pan. When done, cut in slices and set aside.
2. In a large sauce pan, add heavy cream, butter, flour, salt, pepper, shredded cheese & white truffle oil. Stir until the sauce thickens.
3. Add the cooked pasta into the sauce. Mix until incorporated and then add the sun-dried tomatoes and the cooked sausages. Mix again and serve immediately. Garnish with chili pepper flakes to spice up the dish.
Banana Bread Pudding
Bread pudding is an absolutely incredible comfort dessert. I savor every bite of this ooey gooey goodness. The warm smell of vanilla and cinnamon perfumes the whole kitchen. To me, it feels nostalgia especially I love to bake during the holidays. Bread pudding is a perfect dessert to usher into the Fall season. There are many versions of bread pudding recipes. This recipe is from my cousin who got it from her friend so I’m not sure where the origins are from. Bread pudding is a popular dessert in Great Britain, France, Belgium, Puerto Rico, Mexico, Argentina, Louisiana Creole, and the southern States. Usually it is serve with a sweet sauce but this recipe calls for none. The texture is custard-like and the edges are deliciously crunchy.
My relatives came over unannounced today to visit my dad who is still recovering from his Appendicitis surgery. Luckily, the banana bread pudding just finished baking and they enjoyed the dessert very much. My Aunt who isn’t big on desserts had 2nd servings! The verdict: this recipe is a keeper and I would make it again. Next time, I would find a vanilla sauce to accompany this dessert.
Servings 8
Ingredients:
1 Pack Hawaiian Rolls (12 pieces), shred to small pieces
4 Whole eggs, beaten
1 1/2 Cups heavy cream
1 Cup sugar
1 Tsp Vanilla
1 Tsp Cinnamon
1 Stick unsalted butter, melted
2 Cups Heath Bar toffee crumbles
4 Bananas, sliced
1/2 Cup coconut flakes
Method:
1. Preheat oven to 350 degrees
2. Put all ingredients in a bowl and mix together
3. Spray 9 x 13 pan with cooking spray and pout the mixture in the pan.
4. Cover the pan with foil and put it in the oven. Bake for an hour.
5. Take off the foil and bake for additional 15 mins or until golden brown.
6. Take out the pan and let it cool for another 15 mins. Cut and serve immediately.
Road To Seoul Korean BBQ {Koreatown}
I’ve been to many all-you-can-eat (AYCE) Korean BBQ establishments and I will have to say Road to Seoul is the best so far. The restaurant is clean and has two connecting rooms. My friends and I decided on $17.99 AYCE option. I was blown away from the quality of meats. Their banchan is the same like other places but I was not impressed with their kim chee! It was bland. My favorite side dish is the seafood pancake. Eating Korean BBQ is never complete without drinking soju. Soju is a rice wine alcohol where you drink out of a shot glass. If you don’t like drinking it straight up (like me), ask for lemon slices and squeeze the lemon juice in your soju. Something I learned from my friend. You can’t even taste the harsh rice wine and it is very citrusy. I’m not a big fan of soju unless they add yogurt juice flavors or lemon juice. Come early or else you would be waiting for a long time. When we were leaving, there were so many people waiting outside.
Soju time!
Quality of the meats are superb! The Beef Brisket is my favorite.
More meats grilling…
Seafood Pancake!
Egg soup is a must!
It’s very crowded here at Road to Seoul.
When the grill gets dirty, they will replace with a clean one.
Yikes! We had a group of 9 people.
Restaurant Information:
Road to Seoul 1230 S Western AveLos Angeles, CA 90006 (323) 731-9292
Asian-style Pork Spare Ribs
I was looking forward for my dad to come back home from the hospital today but the doctor ordered him to stay one more night. My dad was admitted to the emergency hospital Tuesday night and had an Appendicitis surgery Wednesday afternoon. Appendicitis is a medical emergency that requires prompt surgery to remove the appendix. If left untreated, an inflamed appendix will eventually burst and toxins will spread throughout the body. It can be fatal if not treated quickly. My mom, sister and I took turns to care for my dad. He’s not fluent in English so we also helped translate when needed.
Being the good daughter I am, I wanted to cook dinner to help out my family. I got this recipe from my cousin last night and I love Pork Spareribs. This dish is a different from my infamous recipe (I use black bean sauce). This version is an Americanized recipe and although it’s delicious, my version has an authentic taste. (Click on pictures for full view)
Ingredients:
2 lbs pork spareribs
3 Tbs soy sauce
3 Tbs hoisin sauce
3 Tbs ketchup
2 Tbs rice wine
1 Tb brown sugar
10 garlic cloves, chopped
2 Tbs honey
1/4 cup boiling water
1. You can buy pork spareribs in any Asian market. Cut them into pieces and place them in a heatproof bowl.
2. Mix the rest of the ingredients together and pour it into the bowl with the spareribs.
3. Use a large spoon or tongs to mix it evenly.
4. In a large pan, put the bowl (cover it with plastic wrap) inside and fill it half way with water. Cover and cook on high for 1 1/2 hours. Make sure you re-plenish the water as needed.
Mmmm mmmm good…
Colori Kitchen
Last Wednesday, I met up my 2 coworkers and their friends for dinner. When you first look at the petite restaurant, you might think it’s an eye-sore. The storefront is located in a sketchy part of Downtown LA and the façade looks like it needed a face-lift. As the saying goes: don’t judge a book by it’s covers. Boy was I wrong! This hole-in-the-wall has a lot of cool factors. Once you step inside, you are greeted with warm hospitality. The atmosphere is cozy and casual. The decor of red brick wall covers and colorful walls adorn with art display creates an ambiance like you are dining on the country side in Italy.
Such as open kitchen, friendly staff, and the best part, free corkage fee. My coworker mentioned this place is a very popular with the locales.
Cappellini puttanesca ($14) – Cappellini pasta, fresh cherry tomatoes, olives, capers and extra virgin olive oil
The restaurant does not serve alcohol but you can BYOW (Bring Your Own Wine). The best part, free corkage. Here are the wonderful wines our group brought:
Other dishes I was able to take pictures:
The special of the day: Filet Mignon with Truffle Oil and side of Potatoes and Broccoli.
This dessert is heavenly. It has a half dense and half light taste that reminds me of butter cake.
Restaurant Info:
429 W. 8th Street
Los Angeles, CA 90014
(213) 622-5950
Roy’s Restaurant – Hawaiian Fusion Cuisine
I enjoy going to happy hours not because of the cheap drinks. No, people will think I am an alcoholic. I’m more drawn towards the food menu at happy hour prices. Being a foodie I mean food enthusiasts like me, I get excited when I find good food for cheap prices. That’s more bang for your buck, more spending money (savings bank for me), and more reasons to eat out often (during happy hour of course).
My younger sister started her internship last week in DTLA and wanted to do happy hour after work so I suggested Roy’s Restaurant. If you head to the bar area and you will find Roy’s Aloha Hour menu. Happy hour is from 4:30pm to 6:30pm every night. There are six featured appetizers and six hand selected wines & beer for $5 per item. In addition, you can enjoy variety of libations from Roy’s Specialty Cocktail Menu for $5 (that includes premium brands). I recommend Roy’s Original Hawaiian Martini. Check out their menus here.
I have been here twice during happy hour and the restaurant is pretty much deserted. You will find few people in the bar area. Mostly professionals out for drinks after work. I don’t think many people know about their happy hour so I feel it’s a secret hidden gem. But it is a popular fine dining spot during dinner. All their food and drinks are spectacular. It’s hard not to resist ordering every appetizers on the Aloha Hour menu. They are small plates and great for sharing. Here are the items in order based on my favorites to least favorites. Go there and give it a try!
Crunchy Golden Lobster Potstickers Spicy Togarashi Miso Butter Sauce – This soft pillowy dumplings drenched in sweet sauce is a big winner. A slight crunch and juicy fillings will want you wanting more.
Lobster California Roll Avocado, Cucumber & Tobiko – The creamy lobster roll with avocado and cucumber balanced well together and tasted very light.
Wagyu Beef Sliders Caramelized Onions, Chipotle Aioli & Garlic Sweet Potato Fries – The pictures don’t do justice, it tasted so good. The taste & texture of the bread reminds me of a soft pretzel. The crunchy sweet potato fries were served with ketchup.
Salt & Pepper Crisped Calamari Unique Hawaiian Fusion Sauce Prepared By Your Local Chef -This dish is deeply fried and it tasted heavy after a few bites. Maybe the combination of their fusion sauce (mayo based) and heavily battered calamari didn’t sit to well in my stomach. It’s a great dish though.
Szechuan Grilled Beef Tenderloin Skewers Kim Chee Cucumber & Sprout Salad – This dish was OK. The meat was a little bland but I ate it with the salad mixture and it gave a little more flavor. I wouldn’t order this again.
Tempura Crusted Spicy Ahi Roll Miso Butter Sauce – The roll was too big to eat in one bite. Too much rice and sauce along with the fried crunchy texture didn’t taste as well. I couldn’t taste the Ahi, the flavors were too overpowering.
Overall, I would come here again but would only order my top 3 items and their specialty cocktail drinks. Go with friends, significant other, or your co-workers. You are bound to have a great time and a satisfying tummy!
Restaurant Info:
800 S. Figueroa Street
Los Angeles, CA 90017
(213) 488-4994
Bottega Louie
The great thing about working in Downtown L.A.? Dining at great lunch spots such as Bottega Louie located at the corner of 7th Street and Grand Avenue. When you enter, you are greeted with a palatial restaurant that boasts 10,000 square feet of space adorned with brass applique and floor-to-ceiling windows. There are white marbles everywhere – on the tile floors, tables, and counter tops. This is more than just a dining restaurant. There’s a small cafe, a gourmet market and a patisserie. Behind the cafe, there is a full bar.
The restaurant serves mostly American-Italian classics. Check out their lunch & dinner menu. Prices are reasonable and the last 3 times I have been here, the food never disappoints. My one dish I always order without hesitation are the portobello fries served with aioli sauce. I haven’t explore their menus items other than the fries and their pizza.
Portobello Fries ($9) – The fries are nicely coated with a thick batter coating sprinkled with chopped herbs and finely shredded cheese. They are addicting to eat.
Clam Pizza ($18) – The mozzarella, pecorino Romano, roasted bell peppers, thyme, garlic & surf clams pizza oozes flavors and the ingredients meld well together.
Talk about sweets galore! I can get sugar high by just looking at these dainty desserts especially the colorful macaroons. The bright white room contrasted with the rich color of the desserts really stand out. I can’t stop staring at them! The more I look, the more hypnotize it get. Usually, I get suckered into buying a small box of macaroons (4 pieces) and later wondered where did my $12 go? The high-end desserts are pricey but once in a very blue moon, I will come by just to satisfied my sweet tooth.
Restaurant Info:
Bottega Louie
700 South Grand Avenue
Los Angeles, CA 90017
(213) 802-1470
Hours:
Weekdays 6:30am – 11pm
Weekends 8am – 11pm
Food and the City 
