Ginger Pork

One of my favorite things to eat now one of my favorite dishes to make. If you are ever traveling to Japan and end up at a Japanese diner, feel free to ask for "shogayaki". This dish is extremely comforting and filling. It goes great with a hot bowl of steamy white rice which is what I needed when I worked at an Izakaya. This was a meal that filled me up quick to get me through a nights service or something to fill my empty stomach after a night of hard work.

Recipe is extremely simple. The only real trick is how much grated ginger to put. I love a lot of ginger where it's prominent, but I know a lot of it can scare of people.

Regardless, this is how I made it.

• 1.5 pounds of pork (recommend thin sliced pork belly or thin sliced pork butt).
• 1 medium onion sliced (I used yellow)
• 1/2 of a cabbage, thinly sliced.
• Kewpie mayonnaise (optional, but imperative for me)
• 4 tablespoons Mirin
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon white sugar
• 2 tablespoons grated ginger

The onions are slightly sweated on medium high before putting in the pork belly. The pork belly is seasoned ever so lightly with salt and pepper. Once the pork is cooked through before browning, pour in the ginger sauce and mix the ingredients until coated.

Grab a bowl and scoop some hot white rice, topped with the raw cabbage slices, then the hot ginger pork. Drizzle with Kewpie mayonnaise and a dash of sesame seeds.

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California Avocados - Vons

Over the past few years, I've noticed the price increase in avocados. I don't think about it as often until the day I need to make guacamole. I can still remember the days you can find avocados 3 for $1. Of course you would become less picky to the quality of the avocados. Nowadays, I'm extremely picky with the exterior of the avocados as well as size. Because hey, size does matter.

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I'm swagged out!

I'm excited to share a great event I attended for Vons as they will be featuring a new local grower every week through September. The event was in collaboration with California Avocado Commission as they are one of the features in stores at Vons. These fresh California Avocados is known for their appearance (large and evenly shaped), creamy textures and delicious taste. California Avocados are cultivated in ideal growing conditions in the unique climate of coastal California. Just look for the "California" on the label to ensure that you are choosing avocados grown with utmost dedication and care by California Avocado growers. Also handpicked by the way.

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Handpicked.

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Handpicked and ready to be shipped :)

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Cute little avocados not ready yet.

Farm to Table lunch avocado themed (obviously).

FEAST YOUR EYES.

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Cucumber water, Lavender Lemonade, Unsweetened Black Iced Tea

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Vegan Cauliflower Ceviche

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California Avocado Southwest Salad.

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California Avocado Potato Salad - Sub Mayo for Avocados to still get that fatty richness you crave. The good fat, you know?

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Chipotle marinated portabella mushrooms topped with avocado pico de gallo

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BBQ Tri Tip with Avocado chimichurri.

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California Avocado Key Lime Pudding Shots (Thank you Tina for giving me yours!)

Everything was not just fresh, but freaking delicious. Actually, probably one of the best-catered meal I've ever had. I'm definitely inspired to make more dishes with avocados. I think avocados are normally used in sandwiches, eaten plain, or in guacamole. But, there are so many ways to eat avocados. You can fry them, make sauces and dressings like the ones I've had above. I'll be sharing some of my inspired creations soon so stay tuned for that.

Remember to look for avocados with "California" to ensure that you are choosing avocados grown close to home.

Chicken Karaage with S.Pellegrino

This post is sponsored by S.Pellegrino.

I've always enjoyed S.Pellegrino and something I keep stock at home. I've used it as a bubbly factor in cocktails or soft drinks and even used it before in my tempura batter.

In 2016, S.Pellegrino® Sparkling Natural Mineral Water launched it's own “The S.Pellegrino Taste Guide” a cultivated lists by chefs and lifestyle influencers which explores U.S. cities. With that said, the list can take you to the hottest trends in your city. I'm from Los Angeles, so talking about trendsetting is definitely something prominent here.

I'll be sharing a recipe featuring one of the hottest trends, chicken karaage.

Recipe

• 3 chicken thighs
• 3 garlic cloves
• 3 tablespoons of grated ginger
• 3 tablespoons of soy sauce
• 1 tablespoon mirin

Dread:

• 1/3 cups of flour
• 3 tablespoons corn starch

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The chicken was deboned and cut into 1-1 1/2 inch pieces. I used a spoon to peel the ginger and then just grated with a microplane. 

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The chicken was marinated for 30 minutes before frying. 

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A quick dreading of the flour and corn starch mixture before dropping them into the fryer. Make sure to shake off excess flour.

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Make sure the oil is not too hot so the crust won't burn before the chicken is cooked. The oil should not be rapid when the chicken is placed.

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Voila! One of my favorite appetizers. Currently, you'll find chicken karaage in many japanese ramen shops and izakayas. 

Make sure to check out the S. Pellegrino Taste Guide.

Baby Back Ribs - Smithfields

It's been years since I've cooked with charcoal. Ever since living in a condominium, cooking with charcoal is prohibited on the patio due to regulations and fire codes. I was able to brush up on that this weekend at my brother's and boy was it easy and fun.

I went to pick up some Smithfield Baby Back ribs from Walmart. They are hand trimmed and had a good fat ratio which is important so it doesn't dry out. I've learned that Smithfield Ribs doesn't contain and added hormones or steroids which is appreciated.

I've decided to make an Asian 5 spice rub with a simple hoisin glaze. I've honestly used this recipe many times before on pork belly in the oven, so I was extremely excited to try it on the grill. It was really hot today (Sunday), but luckily, the only time that was really spent in the sun was throwing these babies on.

The recipe is simple

• 1 package of Smithfield Baby Back Ribs 
• 2 Tablespoon shaoxing wine
• 1 Tablespoon 5 spice
• 1 Tablespoon Himalayan Pink Salt
• 1 Teaspoon white pepper

Glaze:

• 1/3 cup Hoisin Sauce
• 2/3 cup of Honey

The pork is first patted dry. The shaoxing wine is then rubbed all over before combining the dried ingredients to be rubbed all over. The glaze is then mixed together in a bowl taking 2 tablespoons of it to rub all over the ribs. I let the rack rest for 2 hours room temp before throwing it on the grill.

Once the charcoal turned semi white with the flames gone, I threw down the ribs to get a crust before closing up the vents to lower the temperature. The ribs were then cooked for an hour.

You can of course cook them for much longer, low and slow, but they were fine. Since there was a good amount of fat on these racks, it kept them nice and juicy without drying out. At this point, I left the lid off and started to glaze the pork with the remaining hoisin sauce. This will set for another 5 minutes flipping occasionally before removing off the grill. You want to keep an eye on them because the sugar will cause the ribs to burn.

The ribs were topped off with sesame seeds and green onions.

Chopped up for easy finger licking enjoyment.

The ribs were definitely affordable at under $10 a rack. SO convenient since they were hand trimmed already and juicy so I don't need to worry about brining or cooking for a few hours.

I know these are only sold at Walmart, but make sure your Walmart has a meat section. 

Enjoy!

#ad #GetGrillingAmerica #RealFlavorRealFast

Made In France, Made With Love

There's nothing I love more than spending time at home with friends drinking wine, eating charcuterie and fromage. Since we are hitting the French theme, I am excited to share some French products I got to indulge in. Don't get me wrong, I love all kinds of parties (All kinds), but I love hosting wine parties with amazing seafood for people to enjoy.

Click the Brie to learn more about it.

Le Chatelain Brie comes from the pastures of the Meuse region of France where most farms have herds ranging from 20 to 30 cows spending a good amount of time throughout the year roaming outside. I've heard a lot of restrictions before about raw milk products aged over 60 days can be imported to the United States. With that said, Le Chatelain Brie is the only alternative to come close to tasting the flavor of raw milk French Brie without shoving $$$$ to travel to France.

You can find this normally in Cheese shops and higher end retailers. This cheese won Gold 2010 and Silver 2011 from France's Concours General Agricole. 

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I macerated some strawberries to eat with the Brie. This was eaten with sunflower/flaxseed crackers. Drizzling some honey is also delightful. 

President Butter is made in the heart of Normandy, the "Grand Cru" among French dairy regions which are known for their outstanding quality of its milk that gives this milk an exceptional flavor. This butter is freshly crafted from cultured cream. Its distinct, rich and savory nutty taste is great on spreading over a nice baguette. I like to let the butter sit just a bit to soften. I sprinkle a touch of kosher salt with fresh cracked pepper.

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The five outstanding wines.

Mas De Daumas Gassac. Click on the photo to learn more.

Mas de daumas Gassac in the only Grand crus status wine from the Languedoc region. A family owned estate which has devoted its approach since the creation of the estate to respect the environment (where the family also lives). The Daumas Gassac Grand Crus wines are made by 2nd generation winemaker Samuel Guibert who split his time between Gassac (from May to Nov) & San Francisco. Samuel’s winemaking follow the same philosophy since the 1st vintage of Daumas Gassac wines were made in 1978 : “Finesse, Balance & Elegance”. Finally the Daumas Gasasc wines aim at offering the best possible quality at the most affordable pricing (despite its Grands Crus status). 

MAS DE DAUMAS GASSAC RED 2015

This wine is best when served around 16°C (60°F), preferably in large Burgundy glasses. Let the wine breathe before drinking. This wine also pairs well with any strong flavored main dish. I recommend roasted some lamb chops. The retail price goes for $39-$45 a bottle.

MAS DE DAUMAS GASSAC SPARKLING ROSE 2016

Best if drunk you and served between 6 & 7°C (45°F). Stunning as an aperitif, with charcuterie, goat cheese or shrimp salad. Beautiful with a chocolate based dessert or simply with raspberry and/or strawberries. This wine is retailed at $17-$26 a bottle.

Buy this wine at Fine Wine stores and wine savvy restaurants

Click the photo to learn more about Trimbach wines.

This Trimbach selection you see is from AOC Alsace, France. The Trimbach family dates back to 1626. Their wines benefits from the unique Alsatian microclimate. 

The Riesling wine has a beautiful straw color with green edges. Has a fragrance of ginger and caraway seed and under ripe pineapple and flowers. Received 90 pts Wine Spectator 2016.

The Pinot Gris is bright, has a pale gold hue with aromas of juicy peaches and ripen pear. It is full-bodied wit ripe smokey tropical fruit flavors. Great with fish, shellfish, poultry and lighter pastas. Received 90 pts Wine Spectator 2016.

You can find Trimbach wines at Gordon's Fine Wines & Liquors. 

Click the photo to learn more about this Whispering Angel.

Located in the heart of Provence, France, Chateau d'Esclans is a prestigious estate and winery producing the industry's leading Rose wines. This was awarded #1 premium rose in the U.S and #1 French wine in the U.S. The retail for this rose goes for $21-$22. This wine is dry with no sugary finish. Extremely fresh and crisp. Find this beauty and Total Wine, Whole Foods and Fresh Market.

To learn more about any of the wines, just click on the photos for more information. I definitely enjoyed each wine as well as the Brie and Butter. Make sure to be creative and host your French inspired party. If you need more ideas and inspiration, make sure to follow these wines on Facebook, Instagram or Twitter.