Monday, May 30, 2005

Backyard BBQ at My House

Food, friends and a good time had by all. Yes, we had all this food and yes it was fantastic. For menu highlights and photo alblum visit Food Got To Love It.

Backyard BBQ at My House Posted by Hello

Saturday, May 28, 2005

EoMEoTE #7

EoMEoTE is hosted by Jeanne of Cook Sister! as a way of promoting international food dialogue along a common theme in an accessible way. There are two rules-

1) There must be an egg
2) it must be on toast.

Rule 2 was clarified to include
2.1) a broad definition of "on" including next to, or near, or under.
2.2) "Toast" can be any carbohydrate based foodstuff subjected to heat.

My creation includes cheddar cheese, eggs, green onions and panko bread crumbs as my carbohydrate (toast). I use the Panko bread crumbs because they are dry and have a crunchy texture so they do not become soggy.

Addendum: I forgot to add the limerick. Here it is.

Eggs, cheese, green onions and bread crumbs
A meal fit for any bum(b)
Use any cookie cutter mold to hold its shape
Square, triangular or round like a grape
After your first bite you're sure to say yum

Prepare the molds by spraying the inside with a something like "PAM". Also spray the skillet to prevent sticking. Place mold in skillet. Add the cheese to the mold. Once the cheese spreads over the bottom of mold but not totally melted, I add an egg and the green onions. As the egg sets, I sprinkle the Panko Bread Crumbs over the top. When the egg is set but yolk still runny, I remove from the skillet to serve.

The amount of cheese, green onions and Panko Bread Crumbs is to your liking.

Eggs, Cheese, Green Onions and Panko Bread Posted by Hello

Eggs on Cheese with Green Onions and Panko Bread Crumbs Posted by Hello

Friday, May 27, 2005

EoMEoTE#7 - the limerick edition

Cook Sister is hosting thos months event. I have something up my sleeve, Stay tuned for my May entry.

Thursday, May 26, 2005

Deviled Eggs

For your Memorial Day menu, consider including Deviled Eggs. An easy appetizer which can be served as a backyard treat, easy to pack for picnics and they can be made more elegant by the addition of lump crab meat (not that artificial stuff).

1 dozen eggs
1 tablespoon dijon mustard
3 heaping tablespoons mayonnaise
1/2 tsp salt (or more to your taste)
1 tsp cayenne pepper
1 tsp paprika

Place the eggs in a pot of water. Bring to a boil for 10 minutes. Remove from heat, drain and run cold water over eggs until you can handle them. I sometimes place eggs in cold water with ice to speed the cooling process.

Peel eggs and cut in half lengthwise. Remove the yolks from the whites and place yolks in a medium size bowl. Use a regular table fork to mash the yolks and then add all the other ingredients except paprika. Mix well. If the consistency is not creamy enough, add more mayonnaise as desired.

Spoon equal amounts of the yolk mixture into the egg white cups and dust tops lightly with paprika. Best when chilled before serving.

This is a basic recipe. For a more elegant change, try adding ½ pound lump crabmeat to the yolk mixture. Delete the paprika dusting.

Sunday, May 22, 2005

IMMB # 15 Jelled Round Up Is In

The Round-Up is in for IMMB #15 Jelled. Some amazing presentations and links to some of the most creative recipes are presented. Elise has done a wonderful job as this events host.

Saturday, May 21, 2005

IMMB #15 - Cocktails- Jelled

Elise of Simply Recipes is hosting this months IMBB #15 “Has My Blog Jelled? As I pondered what I could make for this event, I did reminisce about all the molded Jell-O salads and other Jell-O treats of my childhood. I did truly enjoy all the concoctions my mother made including those where ingredients like shredded carrots or other vegetables were set in this colorful jelled treat. In those days there wasn’t sugar-free Jell-O but who counted calories.

How did I arrive at my choice to post for this event? Well, it sort of found me. I attended a bridal shower for one of my cousins. One of the treats was “Jell-O Shots” made with tequila. These were the hit of the party. The array of booze you can add to Jell-O is almost endless. From the web, I found recipes for Margarita Jell-O shots, Amaretto Sour Jiggle Shots, Orange Jell-O with peach schnapps, vodka laden Jell-O treats and wine laced Jell-O blocks. I then went on to build a Jell-O Cocktail party featuring:

Cosmopolitan Jell-O Martini
Margarita Jell-O Martini
Tequila Sunrise
Chardonnay Shots
Apple Martini
(It actually was Lime)

Cocktails- Jelled Posted by Hello

It was really quite easy to prepare with the majority of the prep spent in calculating how much booze to substitute for the manufacturer suggested liquids. The basic recipe for all is:

1 box of any size flavored Jell-O. Follow manufacturer directions for dissolving the Jell-O with boiled water. Allow the dissolved Jell-O to cool but not set. To make the cocktails, pour ½ desired amount of dissolved Jell-O into Martini or shot glass. Add an equivalent amount of desired booze mixture and chill. Serve when firm.

Wednesday, May 18, 2005

Getting Ready For Backyard BBQs- Potato Salad

Finally time for some backyard BBQ fun. Memorial Day is just around the corner. T flew back to Philly so the remainder of the weekend was free. G spent much of the weekend getting the backyard ready. This included painting the brick walls, washing down the patio and getting his smokers (yes two of them) ready. I prep, cook and grill, he does the smoking.

We are planning on having a few people over for Memorial Day. My menu will not be anything out of the ordinary as I have some free time constraints due to my day job responsibilities. One side dish will include Potato Salad. The recipe listed below is from Sylvia Woods, “Sylvia’s Family Soulfood Cookbook. (Nope not me, Sylvie). This Sylvia is the Harlem, New York cook who own Sylvia’s Soulfood Restaurant which during one of two trips to New York, I did walk past while strolling the streets of Harlem, but I have not had the opportunity to eat there. (That’s another story.)

I tweaked her recipe a little to fit how I prepare Potato Salad.

2 pounds potatoes
1 cup chopped celery
¾ cup chopped green bell pepper
1 cup mayonnaise
1 tablespoon Dijon mustard (my addition)
1/3 cup small dice kosher pickle (she uses sweet pickle relish)
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 hardboiled eggs sliced
(I deleted addition of 1 teaspoon sugar and 1/3 cup chopped pimiento)

Peel and quarter the potatoes and place in a 3 quart saucepan. Add enough water to cover and bring to a boil; reduce the heat and simmer, uncovered, until the potatoes are tender, for about 20 minutes. Drain and cool.

Cut the potatoes into chunks. In a large bowl, combine the potatoes, celery and green pepper.

In a medium bowl, combine the mayonnaise, pickle, mustard, salt and black pepper. Add to the potatoes and toss. Place in a serving bowl and top with the sliced eggs. Shake paprika over the top for color. Refrigerate until ready to serve.

Sunday, May 15, 2005

Nothing is Wasted!

What is this? Posted by Hello

My husband came home from work Friday proclaiming he'd found a most unusual treat he thought I might like. Now I do love pork cracklins. That is probably one of my most forbidden treats. (It's a cholesterol thing.)

He handed me the bag. Fried Pork Ears. Wow, that's different. However in L.A., I have learned to not be surprised by any type or form of food as this city is so ethnically diverse.

I thought back to where I have seen pork ears and then thought of Ziggy. Yes, at the local pet store there are abundant bags of whole pork ears for doggy chew treats. Not this time. These were thinly sliced and hard fried. The taste and crunch was like a pork cracklin but the salty taste was missing. I added some hot sauce which did round out the flavor. Still not my usual fried out pork fat but still tasty.

Fried Pork Ears 2 Posted by Hello

At$2.55 for a 2.5 oz bag, these were a bit more expensive than my usual $0.99 for a similar weight bag purchase of pork cracklins.

Fried Pork Ears Posted by Hello

Friday, May 13, 2005

Friday Family Night

T was home from school. For one week we are blessed with our only daughter at home after her second year at Penn. What better place to have a Friday Family Night dinner than Wharo Korean BBQ. T wanted to know why would anyone want to go to a restaurant where you cook your own food? She wants to know if there is a discount in that a “chef” doesn’t have to prepare the meal. No T, we explain. The draw to this type of restaurant is that you prepare your meal over a BBQ grill situated in the middle of your table. The participating interaction of each of the diners combining condiments and flavors to their liking is a turn on to many.

While G and I have dined at this restaurant a number of times, we remark to T that this is the first time we have been given soooo much attention by the wait staff. Not that we have ever been treated badly, tonight we were overwhelmed with exceptional attention. I was even “carded” when I ordered hot sake. Could it be the presence of T? Throughout the meal, we received attention from our very attentive "Close Shaven" waiter and another waiter with “Funky Fresh” naps. Again, could it be the presence of T.

Anyway, we ordered:
Hot Tea
Hot Sake
Iced Tea
Crispy Seaweed
Vegetable Pajyun
Salmon Gui (Cooked in the kitchen) for T
Fresh Korean bbq meat prepared for the grill, served with wharo salad, rice, kimchi, and assorted namui
(bulgogi- marinated in a sweet soy sauce, served with onions and mushrooms and outskirt beef)

It was delicious.

Wharo Korean BBQ
4029 Lincoln Blvd. (near Washington)
Marina del Rey, CA

Salmon (Cooked in the Restaurant Kitchen) Posted by Hello

Bulgogi Posted by Hello

Condiments Posted by Hello

Table BBQ Grill Posted by Hello

Condiments Posted by Hello

Tuesday, May 10, 2005

JRs BBQ Posted by Hello

Rib Tips- 1 pound Posted by Hello

Dipped Tip Posted by Hello

Tender As Mother's Love

With Big Lu of BBQ Junkie’s Seven in Seven last week, I just had to get some BBQ for myself. I can't read seven days of BBQ joint reviews without just wanting a taste of some good smoked meat.

My favorite joint is JR’s BBQ on La Cienega in Culver City. I must be a creature of habit or is it just that I love the rib tips. It is listed in the menu section “meat by the pound”. At $8.25 that is a good deal. Not a lot of fat, just tender juicy, tasty tips. I always order the sauce on the side so I can get the meat taste alone or dip a tip in the sauce (I like it hot) for a total sensation.

Dry rubbed then slow smoked with a combination of mesquite, pecan and white oak. They describe it as “Tender As Mother’s Love”.

They were included in L.A. Times Magazine, June 2001 as one of “L.A.’s Best Dishes A to Z”. Descriptions from this review by S. Irene Vibila included:

“The stuff is great! So are the sides.”

“Ribs themselves are about as meaty as the writer has had.”

“The brisket is remarkably tasty”

“The spicy chicken or beef links are especially good sliced on the diagonal and stacked about 3 Inches high.”

“The writer marveled over sumptuous baked beans loaded with bits of smoky pork.”

“The potato salad is world class, moist and delicately seasoned.”

“Save room for the 7-Up cake.”

“ The beauty is that JR’s has it all.”

JR's Barbecue is located at the corner of La Cienega and Blackwelder… right where Fairfax and La Cienega meet, about 1 block south of the 10 freeway.

3055 So. La Cienega Blvd.
Culver City, CA 90232
Phone: 310.837.6838
Fax: 310.837.6836

Saturday, May 07, 2005

Bastide- Surprise Menu May 6, 2005

Earlier this week, my husband says why don't you make reservations at some upscale restaurant for Friday night. To avoid the crowds of a Sunday Mothers' Day meal, we find this to be more to our taste. With the release of Ludo Lefebvre of Bastide new cookbook, "Crave: The Feast of the 5ive Senses" (Regan Books, $50), less than positive reviews by food critics such as S. Irene Virbila (Nov. 3, 2004) L.A. Times Restaurant Critic, though still described by others as one of the best restaurants in Los Angeles, I had to try it. Keep in mind, it is also described as one of the most expensive restaurants in Los Angeles ($$$$$).

What the heck, let's splurge. At least I can say I tried it.

This is totally French. We are greeted by a maitre d' (de color I hesitate to mention) who offers us either a patio table or one off the first dining room. I'm kinda sensitive to cool L.A. nights regardless of how many patio heaters there are. Others describe the best seating to be the patio. We opt for the dining room. We sat down at 7:00 PM. Immediately we are participants in a most inviting, attentive evening. My husband describes that this is going to be a meal and a show (the orchestrated movements of the staff to assure we enjoyed this meal).

We already knew we would order the "Chefs Choice" at $145 per person. After determining we had no food allergies, the waiter accepts our order. Did I mention the cheapest wine on the menu was $35 with most offered at $135 and up, up, up? We ordered wine and a sparkling water. Never during this entire meal did our waiter or sommelier allow our glasses to become half-empty. The wine, I forget its name but it was the $35 bottle was actually excellent.

We were presented with course after course. You can view in the photo album almost all the dishes we experienced (Food Got To Love It). I missed taking a picture of a one course described as the "deconstruction of Bloody Mary". This was the second course following the "Amuse Bouche". This was presented on a silver tablespoon with a vodka gelee, celery sorbet and tomato sorbet, all to be eaten together in one full gulp. Excellent. I knew from here we were in for some creative taste treats. (The other course I missed photographing was the petit four. I did picture the empty plate).

I could not do justice to try to describe the tastes we experienced with each bite. I can say that there were very few sensations that I did not enjoy. I sometimes ignore the descriptions by food critics for as some say, it's just a matter of taste (what I like you may not like and vice versa). I did feel the food.

Each course came with a new set of silverware imprinted with the trademark "B" for Bastide. A wait staff delivered our course. A waiter then came to the table to describe the meal and offer the chefs suggested way to eat it. Upon completion of the course, the wait staff immediately removed the dirty serviceware and plates. We had 13 courses including a pre-dessert, dessert and post dessert. Service was exceptional.

Remember, we were first seated at 7:00PM. We left at 10:00PM. A three hour meal which was most exciting to our senses and conversation. I remarked to my husband that this is the first time ever I can remember that he was as excited about a meal as I was in that we discussed it, analyzed it, complemented the chef and just felt the meal. We talked through the meal about the taste sensations, the presentation, and the environment. We enjoyed. We talked about the meal driving home.

Ludo Lefebvre did enter our dining room (twice) to converse with another patron who engaged him in French conversation. I was disappointed that he did not approach our table and at least say hello, welcome to my restaurant. It is remarkable that the image I had from the picture of Ludo walking out of the ocean, bare topped carrying two large fish was not the Ludo in chefs whites at Bastide. Photograhers can paint any picture they want you to see.

Bastide Surprise Menu May 6, 2005

Amuse Bouche

Deconstruction of Bloody Mary

Chorizo Cream, Balsamic, Macadamia, Ice Onions, Ice Cornichon

Yellowtail, Sea Urchin, Lemon Confit, Poached Rhubarb, Fava Beans

Foie Gras "Poele", Cherries, Amaretto, Bitter Almond Ice Cream, Black Tea

Sea Scallop, Dried Olive Coulis, White Asparagus, White Chocolate Emulsion

Cap'N Crunch Sole (John Dory), Liquid Smoked Mashed Potato, Pickled Banana, Red Bell Pepper Oil

Seared Duck Breast with Vadouvan, Wasabi Consomme, Udon with Pink Grapefruit, toast Skin oil, Soy Sauce Tube

Les Fromages Norbert

Tequila "Frappe" Spoon

Lychee Rose Water Gelee, Candied Ginger Ice Cream

Chocolate Brownie with Blue Cheese, Green Cardamon, Cherries

Petit Fours

Bastide Posted by Hello

Happy Mother's Day

I enjoyed the most fabulous early special treat for Mother's Day. In order to assure that I make the best presentation of last evenings meal, I'm going to take some time getting this one together. A hint: the above picture.

Wednesday, May 04, 2005

L.A. Times List of Farmers Markets in Los Angeles

This weeks L.A. Times features a special edition on Farmers Markets (Los Angeles)

Markets accepting food-stamp electronic benefits transfer cards are indicated by the notation (EBT).



Bellflower: Oak and Clark streets. July to September, 9 a.m. to 1 p.m. (562) 866-6609.

South Gate: South Gate Park, Tweedy Boulevard and Pinehurst Avenue. 9 a.m. to 1 p.m. (323) 774-0159.

West Hollywood: Plummer Park, north lot, 1200 N. Vista St. at Fountain Avenue. 9 a.m. to 2 p.m. (323) 848-6502.




Culver City: Main Street between Venice and Culver boulevards, 2 to 7 p.m. (310) 253-5775

Lynwood: 3798 Martin Luther King Jr. Blvd., noon to 5 p.m. (310) 885-3751.

Norwalk: South side of Alondra Boulevard west of Pioneer Boulevard, 9 a.m. to 1 p.m. (562) 921-2321.

Pasadena (Villa Park): East Villa Street at Garfield Avenue, 8:30 a.m. to 12:30 p.m. (EBT). (626) 449-0179.

Torrance: Wilson Park on Crenshaw Boulevard, between Carson Street and Sepulveda Boulevard, 8 a.m. to 1 p.m. (310) 328-2809.


Brea: Birch Street and Walnut Avenue, 4 to 8 p.m. (714) 329-6755.

Mission Viejo: Plaza del Lago at Marguerite Parkway and Vista del Lago, 9 a.m. to 1 p.m. (714) 573-0374.


Big Bear Lake: Big Bear Boulevard and Division Road, April through October, 8:30 a.m. to 1 p.m. (760) 247-3769.




Gardena: 1670 W. 162nd St. Opens July 13, 9 a.m. to 1 p.m. (EBT). (310) 217-9537.

Hollywood (Sears): 5601 Santa Monica Blvd., noon to 5:30 p.m. (EBT). (323) 463-3171.

Huntington Park: Salt Lake City Park, Bissell Street at East Florence Avenue, 9:30 a.m. to 1:30 p.m. (EBT). (866) 466-3834.

Los Angeles (Adams and Vermont): Saint Agnes Church, West Adams Boulevard at Vermont Avenue. 2 to 6 p.m. (EBT). (323) 777-1755.

Northridge: Northridge Fashion Mall, Tampa Avenue south of Plummer Street, May through October, 5 to 9 p.m. (805) 643-6458.

Santa Monica: Arizona Avenue at 2nd Street, 9 a.m. to 2 p.m. (EBT). (310) 458-8712.

Westchester: West 87th Street between Truxton Avenue and Sepulveda Eastway, 8:30 a.m. to 1 p.m. (310) 568-9095.

Whittier: Greenleaf Avenue between Philadelphia and Hadley . April through September. 5 to 9 p.m. (562) 696-2662.


Fullerton: Woodcrest Park, 450 W. Orangethorpe Ave., 8 a.m. to 1:30 p.m. (714) 871-5304.

Rancho Santa Margarita: Dove Canyon Drive and Plano Trabuco Road, 9 a.m. to 1 p.m. (909) 229-3329.

San Juan Capistrano: El Camino Real and Yorba Lane, May to October, 3 to 7 p.m. (858) 272-7054.

Tustin: El Camino Real and 3rd Street, 9 a.m. to 1 p.m. (714) 573-0374.


Riverside Wednesday Night: Main Street between 5th and 10th streets, May through November 2, 5 to 9 p.m. (951) 715-3400, Ext. 206.

Temecula (Promenade): 40820 Winchester Road at Inez Road, 9 a.m. to 1 p.m. (760) 728-7343.


Ventura (Midtown): Pacific View Mall, west lot, north of Sears, 9 a.m. to 1 p.m. (805) 529-6266.




Carson: Community center parking lot, Carson Street between Bonita Street and Avalon Boulevard. 9 a.m. to 1 p.m. (310) 847-3584.

Century City: Constellation Boulevard and Avenue of the Stars, 11:30 a.m. to 3 p.m. (818) 591-8161.

Long Beach East: 2525 Grand Ave., Long Beach , 3 to 7 p.m. (EBT). (866) 466-3834.

El Segundo: Main Street between Holly and Pine avenues, 3 to 7 p.m. (310) 615-2649.

Glendale: City-owned parking lot 11 on Colorado Boulevard, near corner of Brand Boulevard. 9:30 a.m. to 1:30 p.m. Call for possible change in location. ( 818) 548-2005.

La Cienega: La Cienega Plaza, 1801 S. La Cienega Boulevard, 3 to 7:30 p.m. (EBT). (310) 398-1786.

La Verne: Old Town La Verne, June 3 through August 26, 5:30 to 9:00 p.m. (909) 592-3002.

Los Angeles (downtown): 735 S. Figueroa St., 10 a.m. to 4 p.m. (213) 955-7176.

Los Angeles (Chinatown): 727 N. Hill St., 2 to 7 p.m. (213) 680-0243.

Newhall: 23922 San Fernando Road, 4 to 8 p.m. (661) 255-4347.

Redondo Beach: Harbor Drive west of Veterans Park, 8 a.m. to 1 p.m. (310) 372-1171, Ext. 2252.

Redondo Beach: Torrance Boulevard at the ocean south of Redondo Beach Pier, 8 a.m. to 1 p.m. (310) 372-1171, Ext. 2252.

South Pasadena: Meridian Avenue between Mission and El Centro streets, 4 to 8 p.m. (818) 786-6612.

West Hollywood: 710 N. San Vicente Blvd., May 25 through September, 1 to 6 p.m. (323) 848-6502.

Westwood Village: Weyburn Avenue at Westwood Boulevard., 1 to 7 p.m., (310) 208-6115.


Anaheim: Center Street Promenade at Lemon Street, 9 a.m. to 1:30 p.m. (714) 956-3586.

Costa Mesa: Orange County Fairgrounds, 88 Fair Drive, 9 a.m. to 1 p.m. (714) 573-0374.

Coto de Caza: Coto Sports Park, 9 a.m. to 1 p.m. (909) 229-3329.

Fullerton: Wilshire Avenue between Harbor Boulevard and Pomona Avenue, 4 to 8:30 p.m. (714) 738-6545.

Orange: Glassell Street and Almond Avenue. 2 to 6 p.m. (714) 633-3934.


Lake Arrowhead Village: 28200 Highway 189, 5 to 8 p.m., starting May 27. (909) 337-2533.

Redlands: East State Street between Orange and 9th streets, 6 to 9:00 p.m. (909) 798-7629.

Upland: 9th Street and Second Avenue, April to October, 5 to 9 p.m. (714) 345-3087.

Victorville (High Desert): Victor Valley Community College Upper Campus, 8 a.m. to noon. (760) 247-3769.


Oxnard: Plaza Park, Corner of 5th and C streets. 9 a.m. to 1 p.m. (805) 483-7960.

Thousand Oaks: Oaks Shopping Center, Wilbur Road and West Thousand Oaks Boulevard, winter, 3 to 6:30 p.m.; summer, until 7 p.m. (805) 529-6266.



Covina: Civic Center Park, Citrus Avenue and School Street, April to first week of December, 5 to 9 p.m. (310) 621-0336.

Hermosa Beach: Valley Drive between 10th and 8th streets, noon to 4 p.m. (310) 379-1488.

Long Beach (downtown): CityPlace, 5th Street and the Promenade, 10 a.m. to 4 p.m. (EBT). (866) 400-3834

Los Angeles (Eagle Rock): Merton and Caspar Avenue, 5 to 9 p.m. (323) 225-5466.

Los Angeles (Wilshire Center): Mariposa Avenue and Wilshire Boulevard, 11:30 a.m. to 3 p.m. (818) 591-8161.

Monrovia: East Olive and South Myrtle avenues, 5 to 9 p.m. (626) 357-7442.

San Pedro: Old Town, Mesa and 7th streets, 9 a.m. to 2 p.m. (310) 832-7272.

Venice: Venice Way and Venice Boulevard, 7 a.m. to 11 a.m. (EBT). (310) 399-6690.

Whittier: Bailey Street between Greenleaf and Comstock avenues, 8 a.m. to 1 p.m. (EBT). (714) 526-5814.


Huntington Beach: Pier Plaza, Main Street and Pacific Coast Highway, 1 p.m. to 5 p.m. (714) 573-0374.

Laguna Hills: Laguna Hills Mall, 9 a.m. to 1 p.m. (714) 573-0374.


Riverside (Sears): 5261 Arlington Ave., Sears parking lot, 8:30 a.m. to noon. (760) 244-2772.


Yucaipa: California Street and Yucaipa Boulevard, 5:30 to 9 p.m. (909) 790-9092.



Burbank: East Olive Avenue at North Glen Oaks Boulevard, 8 a.m. to 12:30 p.m.(EBT). (626) 308-0457.

Calabasas (Old Town): Calabasas Road near Mulholland Drive, Calabasas, 8 a.m. to 1 p.m. (818) 591-8161.

Cerritos: Park Plaza and Towne Center drives, 8 a.m. to noon. (EBT). (866) 466-3834.

Chatsworth: Devonshire Street between Canoga and Owensmouth avenues. 9 a.m. to 2 p.m. (818) 470-0808.

Diamond Bar: Calvary Chapel Church parking lot, Grand Avenue at Golden Springs Drive, 9 a.m. to 2 p.m. (909) 860-1904.

Gardena: 13000 Van Ness Ave., Holly Park Church parking lot, 6:30 a.m. to 12:30 p.m. (EBT). (310) 217-9500.

La CaƱada-Flintridge: Beulah Drive and Foothill Avenue, 9 a.m. to 1 p.m. (818) 591-8161.

Los Angeles (Central Ave): 43rd Street and Central Avenue, 9 a.m. to 1 p.m. (EBT). (323) 463-3171.

Los Angeles (Harambee): 5730 Crenshaw Blvd. north of Slauson Avenue, 10 a.m. to 4 p.m. (323) 292-5550.

Pasadena (Victory Park): North Sierra Madre Boulevard and Paloma Street, 8:30 a.m. to 12:30 p.m. (EBT). (626) 449-0179.

Pomona: Pearl Street and Garey Avenue, 7:30 to 11:30 a.m. (310) 621-0336.

Santa Monica (Pico): Santa Monica Airport (Airport Avenue and Donald Douglas Loop), 8 a.m. to 1 p.m. (EBT). (310) 458-8712.

Santa Monica (Saturday Organic): Arizona Avenue and 3rd Street, 8:30 a.m. to 1 p.m.(EBT). (310) 458-8712.

Silver Lake: 3700 Sunset Blvd., 8 a.m. to 1 p.m. (323) 661-7771.

Torrance: Wilson Park, 2200 Crenshaw Blvd., 8 a.m. to 1 p.m. (310) 328-2809.

West Covina: 1000 W. Covina Parkway, 8 a.m. to 2 p.m. (626) 338-8496.


Corona del Mar: Marguerite Avenue and Pacific Coast Highway, 9 a.m. to 1 p.m. (949) 361-0764.

Dana Point: Hennessey's La Plaza, Pacific Coast Highway and Golden Lantern, 9 a.m. to 1 p.m. (909) 229-3329.

Irvine: University Center across from UCI, 9 a.m. to 1 p.m. (714) 573-0374.

Laguna Beach: Lumberyard parking lot, Forest and Ocean avenues, 8 a.m. to noon. (714) 573-0374.

Yorba Linda: Main Street at Imperial Highway in Old Towne. 9 a.m. to 1 p.m. (714) 777-8377.


Temecula (Old Town): 6th and Old Town Front streets, 8 a.m. to 12:30 p.m. (760) 728-7343.


Montclair: 9840 Central Ave., 2:30 to 6 p.m. (909) 624-4569.


Ventura (downtown): Santa Clara and Palm streets, 8:30 a.m. to noon. (805) 529-6266.



Alhambra: Monterey and East Bay State streets, 8:30 to 1 p.m. (EBT). (626) 570-5081.

Beverly Hills: 9300 block of Civic Center Drive. 9 a.m. to 1 p.m. (310) 550-4796.

Brentwood: South Gretna Green Way and San Vicente Boulevard, 9 a.m. to 2:30 p.m. (818) 591-8161.

Claremont: 2nd Street and Yale Avenue, 8 a.m. to 1 p.m. (714) 345-3087.

Encino: 17400 Victory Blvd., 8 a.m. to 1 p.m. (818) 708-6611.

Hollywood: Ivar Avenue between Sunset and Hollywood boulevards, 8 a.m. to 1 p.m. (EBT). (323) 463-3171.

Long Beach (Southeast): Alamitos Bay Marina, 9 a.m. to 1 p.m. (EBT). (866) 466-3834.

Los Angeles (Larchmont Village): Larchmont Boulevard, between 1st Street and Beverly Boulevard, 10 a.m. to 2 p.m. (818) 591-8161.

Los Angeles (Melrose Place): Melrose Place and Melrose Avenue, 10 a.m. to 2 p.m. (818) 591-8161.

Malibu: 23555 Civic Center Way, 10 a.m. to 3 p.m. (310) 457-4537.

Montrose: 2200 and 2300 block of Honolulu Avenue, 9 a.m. to 2 p.m. (805) 637-6635.

Pacific Palisades: Swarthmore Avenue and Sunset Boulevard, 8 a.m. to 1:30 p.m. (818) 591-8161.

Palos Verdes-Rolling Hills Estates: Peninsula Shopping Center, Hawthorne Boulevard at Silver Spur Road, 9 a.m. to 1 p.m. (310) 324-3994.

Santa Clarita: College of the Canyons, Lot 8, Valencia Boulevard, 8:30 a.m. to noon. (805) 529-6266.

Santa Monica: Ocean Park Boulevard and Main Street, 9:30 a.m. to 1 p.m. (EBT) (310) 458-8712.

Studio City: Ventura Place and Ventura Boulevard., 8 a.m. to 1 p.m. (818) 761-4065.

West Los Angeles: 11360 Santa Monica Boulevard, 9 a.m. to 2 p.m. (310) 281-7855.


Laguna Niguel: Plaza de la Paz Shopping Center, 9 a.m. to 1 p.m. (714) 573-0374.

San Clemente Village: In front of the community center, 200 block of Avenida del Mar, 9 a.m. to 1 p.m. (949) 492-6000.


Menifee Valley: 26852 Scott Road, 9 a.m. to 2 p.m. Starting in June, 8 a.m. to 1 p.m. (951) 491-4111.


Ojai: 300 E. Matilija St., 9 a.m. to 1 p.m. (805) 698-5555.

Oxnard-Channel Islands: Channel Islands and Harbor boulevards, 10 a.m. to 2 p.m. (805) 643-6458.

Monday, May 02, 2005

Caribbean Treehouse Restaurant

Ziggy and I decided to do some shopping at the local pet stores. Doggy treats and whatever else looked appealing. I did buy Ziggy the cutest Hawaian print shirt. It's yellow and looks really cool with his tan and black fur. That's another story.

I then get an urge for something different to eat. My first choice was to get a falafel but the neighborhhod stand was closed. My next thought was for some takeout BBQ. Local place also closed. My choices are limited unless I want to go through some fast food drive through. Remember, it has to be someplace I can get carry out because Ziggy probably isn't welcome.

I then came across the Caribbean Treehouse Restaurant. A small sort of Trinidadian/Tobago Caribbean looking joint- nothing fancy by a long shot. We park and as it was a bit warm, I was unwilling to leave Ziggy in the car. We head in. Needless to say, Ziggy wasn't even welcome at the door. Before I could get someones attention just to inquire if they did do take out, I was escorted to the sidewalk outside the door. I must have really been hungry. I told the gentleman what I wanted. I told him I'd wait outside and no problem. Duh!- I have a dog and they are not welcone in restaurants (unless you're someone like Paris Hilton).

Of course I always have my camera with me. What food blogger doesn't? I took a pictures of the outside marquis. I'd get a picture of the food once we returned home. A few minutes later the hostess motioned for me to come inside (dare I?) and said don't worry about the puppy. She apologized for the rudeness of the gentleman. I paid $8.39 for a large curried goat roti. Ziggy and I headed home.

When I opened the bag I was overwhelmed with how large this roti was. Enough for two meals. It smelled fabulous. The scent of curry. It was jam packed with curried goat and potatoes. It was actually quite good. I'd order it again.

Caribbean Treehouse Restaurant Posted by Hello

Curried Goat Roti One Order Posted by Hello

Curried Goat Roti Posted by Hello

Many of you are scratching your heads wondering- What is Roti? Voila! I couldn't reword it any better and thus an excerpt from a article by Brian Ally
Roti on the Run

"One of the most popular food in the Carribean is roti. Roti was brought by the East Indian contract laborers to the Caribbean to places such as Jamaica, Trinidad, Martinique, Guadelope, and places like Guyana, Dutch Guiana and French Guiana (located in South America) between 1838 and 1917. Roti is tasty, round in shape, and looks like a thin flat Indian bread. There are different types of roti, from plain roti, to dhalpouri which has grinded up peas. There are other types of roti called paratha, aloopourri and dosti, which are more common in the home.

Roti is mostly used with fried potatoes (aloo), curried chicken, beef, shrimp, goat, duck, lamb and chick peas. Add your favorite curry, such as shrimp curry to the roti, which is then folded over and ate like a roti sandwich or a portable crepe..

In the Caribbean you will find roti shops doing great business. In Canada you will find roti at your Caribbean restaurants and grocery stores. It’s great for quick snacks, lunch, dinner, the beach, picnic in the park or just about anywhere. Try it! For example, roti with chicken curry, shrimp curry, beef curry, goat curry, potatoes, chick peas etc... wrapped up and ready to go."

Sunday, May 01, 2005

It's All In The Name

Some signs get your attention. I drive down Centinela Blvd near Beach Street often. Most times I do not pay attention to the scenary as it never seems to change. You know how it is when you get use to the kid's finger prints on the wall. It just doesn't catch your attention after a while. Yesterday was different. A banner with the annoucement that "Collard Greens Cafe" was coming soon took me by surprise. It goes to show you, it's all in the name. Had the sign simply stated something familiar, i.e. Bertha's Soul Food Cafe, I probably would not have been intrigued. Anyway, I was prompted to go around the corner (which was out of my way)and enter the little strip mall parking lot to see the actual cafe that was coming soon. This development is in it's infantile stage. It was simply an empty storefront with another banner announcing "Collard Greens Cafe" coming soon.

Coming Soon! Posted by Hello
I'm sure I'll update this story once the cafe actually opens. One thing for sure is what will be on the menu - collard greens. I posted a recipe for Southern Greens a little while ago.

Site of "Collard Greens Cafe" Posted by Hello