Thursday, November 19, 2009

Need Party Snacks? Get Some Acarajé from Sabor de Bahia Catering.

What is acarajé? Street Gourmet LA called it "Brazilian falafel". Acarajé is deep fried fritters made from peeled black eyed peas, fried in dendê oil - the reddish palm oil stemming from Africa.

Acarajé is typically found in Nigeria and in the state of Bahia in Brazil (think Salvador), where the African culture is strong.

During our meal at Rio Brazil Cafe (review coming as soon as my Photobucket account is back up and running), Bill brought a special treat of acaraje from a mom-n-pop catering service called Sabor de Bahia.

The acarajé is served with vatapá - a creamy paste made with shrimp, coconut milk, and more - tomato salad, and pimenta (melagueta pepper sauce).

Here's how you eat it:
Split the acarajé in two with a knife. Fill it with vatapá and tomato salad. Dash some pimenta to taste.
acaraje
There are so many bold flavors going on here but they all worked together so well. I can see why this is a staple street food in Bahia.
The fritters are wonderfully moist inside but fried crispy, the vatapá is fragrant and flavorful. The tomato salad cuts all the grease and richness. The pimenta? I don't normally eat spicy but I couldn't do without the pimenta, it just completes everything.

If you've never tried acarajé, you really need to. And why not make your coworkers be a bit more adventurous during your next office potluck?


Sabor da Bahia, The Authentic Taste of Bahia
near Venice Blvd and Overland (call for address)
310-841-2729
pick up only, cash only

If you want the full story of Sabor de Bahia, plus the cooking process of Acarajé, check out Street Gourmet LA's post.

Tuesday, November 17, 2009

Recipe: Maine Lobster In Its Own Butter by Brian Redzikowski of BondSt

My latest visit to Bond St. was highlighted by the Maine lobster, served in its own butter with preserved lemon. The succulent lobster pieces were swimming in the buttery broth.

Since the dish turned out to be pretty easy to make, Executive chef Brian Redzikowski has graciously shared his recipe for this Maine Lobster dish!
The only thing to keep in mind is that it does take time to make preserved lemon (preserve for 6 months, see bottom of post).


Maine Lobster in Its Own Butter, with Preserved Lemon Julienne
- Brian Redzikowski, Bond St. Beverly Hills
Photo courtesy of Chef Brian Redzikowski

The Lobster:

1 Lobster
Blanch in boiling water for 10 seconds to kill.
Separate claws from the body. Blanch large claw for 4 minutes 10 seconds. Blanch small claw for 3 minutes 10 seconds. Blanch tail still attached to body for 1 minute, 10 seconds.
Shock all. Remove and dry all meat from shells.
Gently melt butter in a bowl. Be sure it does not separate. Dip all lobster into butter and reserve.

For the Sauce
600g lobster scrap cut into 3 cm cubes
300g sake
300g white wine
50g celery sliced
1 garlic clove
1 sprig thyme
600g water
100g carrot
50g onion
Bring all to a boil. Simmer for 20 minutes. infuse for ten. Strain through a coffee filter. Reserve 100g for recipe.

To finish:
Place buttered lobster pieces into a cold pan covered. Gently warm until cooked through. Heat up reserved lobster stock. Whisk in 10g heavy cream and 30g butter. Blend together.

For garnish:
Squash, Carrot and leeks: cut small/dice.

Meyer Lemon:
10 meyer lemons
300g Salt
100g Sugar
Combine and let sit for 6 months
Use only the skin
Julienne the skin only.

Place lobster into a bowl. Top with vegetables and meyer lemon julienne. Top with frothed sauce.

-------------------
Visit Bond St. Restaurant at 9360 Wilshire Blvd. (310) 601-2255.

Read my BondSt Review.

Monday, November 16, 2009

Noir: A Noteworthy Tapas and Wine Bar in Pasadena

The small street next to the Ice House Comedy Club seems an unlikely place for a small plates and wine bar with a classic bistro look, but checking into the small dining room on Mentor Ave I was surprised even more by the outdoor dining area tucked in the alleyway between the restaurant and the comedy club.
With lush greenery and a live jazz band, Noir is promising to be one of the outdoor destination spots in Pasadena. An extensive wine list and a kitchen manned by Chef Claud Beltran, former executive chef of Madeleine's in Pasadena, certainly doesn't hurt either.

Latin American influence has obviously found its way into Chef Beltran's menu with snacks like the Fried Cotija Cheese with chimichurri sauce ($8), which were a little too salty but very flavorful and addicting nonetheless. Dishes incorporating chayote sauce and specials with huitlacoche were also on the menu.
The risotto with calamari that was on the special that night didn't fare so well. The combination fell on the bland side and the risotto made the fried calamari soggy faster. Grilled calamari or a more flavorful accompaniment would have been better.

The rest of the meal was solid, from the lighter fares including the Fresh Burrata & Shaved Bosc Pears with walnut vinegarette & parsley coulis ($12) and the Heirloom Beet Salad with chives, roasted garlic vinaigrette & parmesan mousse ($7).
The fresh burrata and pear slices make for a nice and light appetizer. The heirloom beets had a subtler flavor that I am used to but were refreshing with a lovely texture.

Asian influences are similarly found in their well-prepared seafood and meat dishes.
Grilled Australian Lamb Chops with Harissa sauce & wild mushrooms ($15) were quite tender and bone-lickingly flavorful.
Seared Scallops with red curried squash purée, caramelized cauliflower & pomegranate seeds ($16) were generously sized fresh and juicy scallops, complemented very well with the spices.
Service was a little slow for us who were in a hurry to catch a play, so desserts were boxed up to go. Desserts that night were unremarkable but given the several good dishes we've had that night I, for one, would certainly come back for another try.

Pasadena is still lacking in its food scene and Noir's creative, globally infused small plates should spark things up a little. Not to mention the outdoor dining area is quite cozy for the romantics trying to avoid Old Town.

Noir Food & Wine
40 North Mentor Ave
Pasadena, CA 91106
(626) 795-7199
www.noirfoodandwine.com
Noir Food & Wine on Urbanspoon
Noir Food & Wine in Los Angeles

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