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Sunday Funday

Okumura - Encino, CA

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Okumura - Encino, CA

It was Angela's 30th birthday. The great part about it was we didn't have to think hard on where to eat. The second great part about it was finding out about Okumura. Located in Encino on Ventura Blvd, you will find Okumura's restaurant wedged between Fat Stogies and a Salon. If you need further assistance locating this place, it's in the same plaza as Starbucks.

17302 Ventura Blvd, Encino, CA 91316

We knew what we wanted coming here. And as for any fine Japanese sushi restaurant, I would highly recommend to order their Omakase. Omakase is basically the Chef's choice. Just thinking about it now, I think this is the first Omakase experience that I had. The only coursed Japanese meal that I've had was a Kaiseki in Japan (which by the way, was F***ing amazing).

We were seated right in front of the head chef and owner himself, Ryota Okumura. He was very kind and friendly, but was also very detailed to his surroundings. There was a refined delicacy to how he moved around his station. It wasn't long till he started pumping out our course.

Itadakimasu

Tuna Carpaccio

Tuna Carpaccio

Served with edible gold flakes, mix greens, and a soy vinaigrette. The tuna was extremely fresh. The first thing that I probably noticed was how lightly the dish was composed. Yes, it looks beautiful, but the flavors were not heavily masked. The vinaigrette just adds a nice touch to the natural flavors of the fish.

Albacore Carpaccio

Albacore Carpaccio

Served with crispy onions, ponzu sauce and a sliced cherry tomato. Another simple dish, but perfectly executed. The onions were simple, and not over fried to the point it over powers the fish.

Kanpachi Carpaccio

Kanpachi Carpaccio

Amberjack, pico de gallo, micro mix, and nihazu. Very delicious and bright. This screams spring flavors and hello summer. The pico de gallo was such a classic touch. Why didn't I think of that?

Chawanmushi

Chawanmushi

Some of the best things in life is everything you see in that bowl. The chawanmushi is a simple well balanced flavors of dashi, eggs, edamame and shrimp. Served atop with uni and ikura. One of the best tasting chawanmushi I've had. The custard was not too salty, which worked perfectly with the uni and the ikura.

Jozen Mizu no Gotoshi

Jozen Mizu no Gotoshi

Chef Ryota's recommendation. Trust him, this was pretty amazing.

Gari - The chef plated each of us with pickled ginger. Now it's time to get started.

There's no need to describe every single one because to be honest, they were all mind blowing. There wasn't that one piece that we didn't agree with. The sauces were perfect. The seasonings were right on the mark. The amount of wasabi in each wasn't dominant, but you know it's there. Each fish is prepared with expertise. The toro, for example, was deveined so that it will literally just melt in your mouth. The fishes were all extremely fresh like it just jumped out of the water and slapped you in your face.

One thing to point out. The seaweed really stood out to me. It was later mentioned, which was no surprise to me, that the seaweed was from his mother's hometown. To have great sushi, every little detail that goes into each bite matters.

If I HAD to pick one that stood out to me, I would have to go with the Blue fin tuna. Maguro is the staple fish that everyone loves in Japan. To be honest, I am not a huge fan of tuna. But this one it particular, was so simple, but the fish tasted so different as I started to chew. Towards the end, it had the slightest faint of the briny fresh sea water. To say it in one word: extraordinary.

Before dessert was served, we were all served a small bowl of miso soup.

Sweet surprise

Who would've thought that Chef Ryota would serve panna cotta at the end of an epic meal? This really reminds me of dessert in Japan. Just by presentation, it really looks like he was painting his own Zen garden. Served aside with some strawberry & vanilla mochi, this was the perfect close to take away.

I'm not sure how much the Omakase here runs. We had 1 bottle of beer and 2 small bottles of sake. 4 of us. Total was about $450. So if drinks were not included, I would just estimate around $80-$100 for the Omakase. Mind you that we came in at 6:30pm and left at almost 9. It was well worth it for the experience. It's not something to do everyday. And if it was something you can do everyday, then tell me, why are we not friends?

I am confident to put my money to say that Chef Ryota is extremely talented. The food that he serves is not only fresh, but his preparations are mastered in comparison to the restaurants I've had in Japan if not better. People talk about the best foods are in Japan. I can somewhat agree on some things, but I don't to the fact that you have to go there to have great Japanese food or in this case, great sushi. Okumura will definitely deliver.

17302 Ventura Blvd, Encino, CA 91316

 

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Greenleaf Gourmet Chopshop - Costa Mesa

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Greenleaf Gourmet Chopshop - Costa Mesa

I love being in Costa Mesa even though I haven't really figured out all the go to spots. Spending your day somewhere else you are not familiar with can be challenging. It really depends on what to eat in the area. That's always the biggest question. I got the opportunity to taste some food from Greenleaf Gourmet Chopshop. They do have a few locations, but why not pick one that I am more comfortable with and getting the opportunity to explore at the same time.

3321 Hyland Ave, Costa Mesa, CA 92626

Chopshop is located outside the OC Mix. I've never been to this side of Costa Mesa. Just being here was exciting enough. They have a pretty wide selection of items to pick from. Luckily, they had a Sunday Brunch menu that we were able to pick from. Huevos Rancheros. Almost immediately I knew that's what I wanted. But. John also wanted it. We can't both order the same things. That just doesn't happen. I let him have it. I am always the nice one, remember that. I ordered their flat iron steak with 2 gourmet sides: Roasted Yams & Red Onion, Pomegranate Quinoa.

Steak was delicious. Perfectly medium rare. The seasonings were simple. Roasted yams with red onions, can't complain. The Quinoa, however, were cranberries and not pomegranate which was a bummer. But I did enjoy the sweetness of the cranberries. It actually complimented the yams really well. Lucky you. Lucky me.

Sunday Brunch : Huevos Rancheros

I don't know how to say this... but this tasted like the Mexican Taco from Taco Bell. BUT, in the BEST way possible. And come on, who doesn't love the Mexican Taco from TB? The Huevos Rancheros is consisted of over easy eggs, refried black beans, chipotle sauce, pico de gallo, avocado & crisp corn tortilla strips. Ridiculously crispy, the sauce is also extremely flavorful, egg, cheese, guac! I would highly recommend this. Also, this is not as heavy as it looks. It was very light, but extremely satisfying.

After your done, make a stop at the OC mix to check out some shops.

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Spear Steak and Seafood - DTLA

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Spear Steak and Seafood - DTLA

You know, when I think about breakfast, I think about things that I grew up eating. I wasn't that kid that got cereal or oatmeal for breakfast. In fact, we didn't eat breakfast during the weekdays at all. Even now, my breakfast is a cup of black coffee and whatever is left of my opened bag of cookies. Being a hardcore carnivore eater growing up, I find solace when I see steak on the menu. I would say 99% of the time, I would order steak if it's on the menu. And that 1% is only when I feel pressured to get something new.

Spear Steak and Seafood House in DTLA not only serves the obvious steaks, but they also do Sunday Brunch. They have 2 items on the menu that I normally gravitate towards: Steak & Eggs and Crab Benedict. During Sunday Brunch, Spear's also have $10 bottomless mimosas. With $7 parking validation, that's pretty awesome. Although I don't recommend anyone driving under the influence of bottomless mimosas.

800 W 6th St, Ste 100

Los Angeles, CA 90017

First, we coffee.

Attentive staff that keeps your cup filled. I don't know how many cups I had, but I was wired for sure.

Crab Benedict

I love Eggs Benedict. The only reason why I don't order it is pretty obvious. Butter. But, when lumps of crab meat is involved, there really isn't any reason to say now. And boy, was this delicious.

The binding of the crab was extremely simple. A slight crunch of the crust with a nice flaky bite from the crab. For $16 and the amount of crab you get, this was definitely worth it and a must order. Served with crispy fingerling potatoes. Go ahead, dip your potatoes in that ooey gooey Hollandaise sauce.

Steak & Eggs

So I've been really into flat iron steaks. And if you haven't really tried a flat iron, I highly recommend you doing so. It's extremely delicious. It's much leaner than your Rib Eye or New York, but it has an incredible beef flavor. I would say... it feels like a Filet meets a New York. Served with fresh hash, sunny side eggs, ketchup & salsa verde.

Always medium rare. The steak was cooked perfectly as you can see. The salsa verde had a surprisingly spicy kick to it. I don't find salsa verde sauces to be really spicy, so this definitely caught me off guard when I dunked my first piece.

I will be back soon to taste their sushi menu. They have specialty cut rolls that I would love to try. This is a nice spot to hang out for brunch, or to follow dinner with tons of drinks. Because really, REALLY, who just has ONE drink?

 

 

 

 

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Autry - American Indian Arts Marketplace

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Autry - American Indian Arts Marketplace

John invited me here with him so he can write about his experience at the Marketplace for his assignment. Being extremely supportive after a night of drinking, I decided to go with him. Honestly, he mentioned something about fried bread. But he knew. He knew he got me at fried. Anything fried, you might as well just take my money.

But his assignment was pretty cool. I mean, he was to write about how people from the outside, like me, see Indian art and how it's perceived. Or bystanders who know nothing, but assumes it's categorized as Indian art. A lot that is shown in this marketplace, has a mix of everything. To open, untrained eyes, like mine, I would assume that all items I saw were Indian art. Though it kind of is, a lot of it is inspired and somehow derived from the culture and knowledge.

For example, we came across a vendor who were selling her clay & bronze figures. Her name was Kathleen Wall.

“My personal relationship with my art work starts with the intent of creating a full-circle cultural experience. I embrace the heritage of the people around me and absorb the knowledge that they have to offer. It begins with an emotional response, then a thought, which then becomes my finished piece, expressed through my eyes and hands. That very personal experience is passed on to others.”
— Kathleen Wall

Kathleen Wall was describing how her art was in no way a representation of how her clan looks like. The art of pottery and sculpting these figures is where she was inspired by her grandmother and her heritage. She kept the corn husk, as it is a huge symbol of that. I loved all the details she put in, and her passion really shined through.

As we walked around, we saw a lot of this:

Kachina dolls

“Hopi katsina figures (Hopi language: tithu or katsintithu), also known as kachina dolls are figures carved, typically from cottonwood root, by Hopi people to instruct young girls and new brides about katsinas or katsinam, the immortal beings that bring rain, control other aspects of the natural world and society, and act as messengers between humans and the spirit world”
— Wikipedia

That's pretty interesting right? Look more about this on Wikipedia here.

Now to the fried bread party.

The dough is fried in canola oil until it's golden brown. I wasn't too hungry since I literally ate a little before this, but the smell of fried dough, you just can't beat it. And honestly, I don't think I can say no to anything fried (don't start pulling the "Annnyyytthhinngg?" joke. GET-OUT!)

Original

For a hefty $10.50, you get this. But just imagine the killer amount of money they are making off of this! $10.50. Fried dough. How much is it to make dough? Go Google that. Now wrap your head in this chili. Exactly. Iceberg lettuce, tomatoes and cheddar cheese. Yeah. Will I order this shit again? Yes.

I'm sorry. The fried bread was fluffy and perfectly chewy. What I would do next time, is add more meat for extra $$, add sour cream for extra $$, and Jalapenos for extra $$. Like I said, TAKE MY MONEY.

You can also order this with just their meat sauce or their sweet versions like honey butter. The toppings reminded me of Taco Bell, which doesn't seem too surprising consider this feeling more Tex-Mex. BY THE WAY, they serve Frito Pie. I didn't get it unfortunately, but will do so next time.

My future backyard. Pretty cool huh? This market was a special event and has unfortunately ended last weekend. If you are ever in the Los Angeles area, just check the local museums for events. It's pretty amazing what they can put together since a lot of it is sponsored by big companies.

Stuff like this makes me happy to live in LA.

Now... I must make my own fried-bread-taco bell chili meat sauce-for holiday party. I am a changed woman.

Daisy

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low and slow 8 hour pork butt

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low and slow 8 hour pork butt

After getting a Crockpot recently, I've been on this crazy low and slow cooking mood. I made a pot roast the other day and then this pork butt yesterday. I am in love with how simple this was. I kept the flavors extremely minimal so I can alter the pork according to the types of dishes I want to use it for.

Recipe

  • 3 pounds of pork butt
  • 1 white onion
  • 1 red pepper
  • 1 green pepper
  • Salt and Garlic powder to season pork (salt according to your preference)
  • 6 large cloves of garlic
  • 1 teaspoon of salt
  • 1 teaspoon of white pepper
  • 1/4 cup of chicken stock

Equipment:

I got one pork butt around 3 pounds. I trimmed off the fat from the pork. This cut of pork itself has a lot of fat running through it, so don't be afraid of cutting it down or you will end up with a big pot of fat. I cut up the meat in a large chunks, seasoned it with salt and garlic powder, and then seared it in a screaming hot pan with Thrive Algae oil. The smoke point on this oil is fantastic giving these buddies a nice golden hue.

As the pork was tanning, I sliced up 1 green pepper, 1 red pepper, and 1 white onion. I also peeled 6 large cloves of garlic, smashed. All the ingredients were thrown straight into my Crockpot with 1 teaspoon of salt and 1 teaspoon of white pepper. Layer the pork on top, and Isplashed the top with a little chicken stock. Lid it, and then set it on low for 8 hours.

MMmmm nothing like pork cooked low and slow, bubbling in it's own fat drippings. I left the pieces of pork chunky, and didn't shred it until I dropped a few in a hot pan. I let the pork crisp on the edges. What you can always do is add spices as it's searing in the pan. Sometimes I like to add cumin, and sometimes I add a little cayenne and paprika. Again, it really depends on the types of flavors you are going after. But this came out so good like this I just left it alone.

I cooked 3 cups of Jasmine rice because that's what I had. I like to cook extra rice to have enough for work. I chopped up 3/4 cups of cilantro, and squeezed 1 whole juicy lime (you might need 2). Adding 2 tablespoons of butter is optional, but I drizzled a little bit of the pork fat instead.

I quickly mashed up an avocado with a squeeze of lime and a pinch of salt as a side. Lastly, I popped open a can of Jalapenos in Escabeche. This was SO GOOD I even washed the dishes after.

With the left over meats, we will have BBQ pork sliders with coleslaw!

Now, go and get a Crockpot and pork butts.

Daisy

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