Tuesday, September 20, 2011
Thursday, July 21, 2011
Don't they look incredible?
I spy a little blue menu...
Check it out, my name up top. Squeal!
Akon was at the table next to us, so I couldn't resist turning into the world's biggest fan and begging him for a picture.
If you'd like my recipe CLICK HERE!
My recipe will be on the menu for the remainder of July.
The Blvd at Beverly Wilshire
9500 Wilshire Blvd.
Beverly Hills, CA
Thursday, June 09, 2011
Sunday, May 29, 2011
Saturday, May 28, 2011
Wednesday, May 25, 2011
Monday, May 23, 2011
Saturday, May 21, 2011
Friday, May 20, 2011
Saturday, May 07, 2011
Sunday, March 27, 2011
Tuesday, March 15, 2011
Friday, March 11, 2011
Sunday, February 20, 2011
I did a fab segment for Inside Edition that allowed me the chance to try on Zsa Zsa Gabor's fur coast. While I don't buy or own fur, it was a dream trying on pieces of Hollywood history. I took a few photos of her fabulous home. READ MORE.
Saturday, February 12, 2011
Tuesday, February 08, 2011
Monday, January 24, 2011
Don't you love a statement necklace? They're the best with a simple dress, but the ones I love usually cost over $100. When I spied this one, I saw the olive stones, the lucite and the crystals hanging like a little chandelier. I snatched it up and marched to the counter, not even checking the price, just knowing I needed to own it.
Can you believe this stunner was...
Run, don't walk to Banana Republic.
P.S. I don't know the name, the tag wasn't even on it.
Sunday, January 23, 2011
Friday, January 21, 2011
Earlier this week, I visited a tiny market on Indiana Avenue right off the 101 freeway that not only had the heartiest meaty tamales, they sold huge bags 2lb bags of fresh cactus for $1.50. I've never cooked with cactus (aka nopales) before, I put the call out and you answered! I whipped up a little omelet with grilled onion and yellow bell peppers topped with lots of tapatio. The only thing missing? Thin slices of jalapeno or serrano chiles to complement the tart, almost pickled flavor of the cactus.
A shoutout on the homepage of CBS! I die for the title.
By the way, I had so much leftover pork, I made some yummy open faced pork sandwiches on toasted buns with grilled red onions and the charred pineapple. They were so good I ate two.
Tuesday, January 18, 2011
Inspired by a recipe by Rick Bayless for pork tacos (get it here!) I created a meal of pork chops with grilled red onion and pineapple and a side of my grandma's rice.
The marinade is full of chipotle, paprika, and lots of other flavorful ingredients. I bought pork chops and grilled them, but pork loin would be scrumptious too. The recipe calls for achiote paste. I only had seeds, so I made it myself. It wore me out. Get the paste if you can. I'm still scouring supermercados for it.
I marinated the pork chops in the fridge for an hour, but you can marinate overnight for a cured flavor.
I spread out the chops, thick slices of red onion and pineapple on the grill. They cooked for a few minutes on each side and they were done. Easy. I chopped the onion and pineapple on the cutting board before serving, placing the pineapple right on top of the pork
Here is Grandma Ethel's recipe for rice. My little 4'11" grandma grew up in Guaymas Mexico, but we've always called it Spanish rice. Go figure.
2 tbs vegetable oil
2 cups rice
4 cups water
1 tbs caldo de pollo
1 tbs salsa
Heat a pot with two tbs of vegetable oil. Add the rice. Stir until toasted. The rice will starts to turn opaque and a little light brown on the edges. Add 4 cups water with the the caldo de pollo. Stir. Add the salsa. Cook the water down until the water nearly meets the rice. Stirring occasionally so the rice doesn't stick.
Cover, turn down the heat to low and let cook for 20 minutes. After 20 min, take a wooden spoon and turn the rice. If it's not fluffy, recover with the lid and cook for a few more minutes.
Let me show you why you need Caldo de Pollo and why regular chicken bouillon doesn't give you the same result. (Because I ran out of it and was forced to use bouillon and it just wasn't the same!)
Check out the rich, reddish brown color to your left. The flavors are that much richer too. The yellow bouillon to the right just doesn't cut it.
But I'm never one to turn down a home cooked meal! A handful of cilantro made up for my sins. Enjoy!
Thursday, January 13, 2011
This is the perfect recipe for spring! The original recipe calls for fava beans, but they're only in season late spring and summer. I bought dried and they weren't nearly as good as fresh soybeans.
Pasta Primavera with Soybeans and Mint
Recipe for two
- Ingredients -
1/2 lb fettucine
1/4 C. extra virgin olive oil, plus extra for drizzling
2 cloves garlic, thinly sliced
16 asparagus spears, cut into 1-inch pieces
1 cup fresh soybeans . fava beans, shelled
1 cup fresh or frozen peas thawed
1 cup red onion, julienned
3 tbs butter
1/4 cup of white wine
salt and pepper to taste
2 tbs fresh chopped mint
3/4 cup fresh grated parmesan cheese
- Process -
Boil a large pot of salted water. Cook pasta for approximately 8 minutes, or until al dente. Reserve 2 cups of cooking liquid before draining water. After draining, keep pasta warm in pot, toss with 1 tbs of olive oil so pasta doesn't stick.
While pasta is cooking, heat olive oil in a sauté pan. When hot, add garlic and cook until fragrant. Add asparagus, soybeans, peas, and onion, and cook for one minute. Add butter and wine, 1 tsp each of salt and pepper. When you add the two cups cooking liquid from pasta, reduce by ½ to thicken sauce. When sauce is desired consistency, add pasta to sauce and toss with 1/2 cup of grated parmesan cheese. Taste for seasoning, add salt or pepper if needed and transfer pasta to warmed plates. Sprinkle fresh mint and remaining cheese over each plate of pasta.
Click here for the original recipe from Ava Restaurant in Philadelphia. After making Chef Michael Campagna's original several times I made a handful of changes, but this is his recipe :)