Langer's #19 is Chowzter's Tastiest Fast Feast in North America!

I had been recruited by a new website and app called Chowzter to curate the best of Los Angeles "fast feasts" - the dishes that are not from a chain or fine dining restaurant. I've been contributing items to their list which can be found here (although some of those still remain from the old list!)

Anyway, Chowzter recently held an award for North America's Tastiest Fast Feast in San Francisco, and I had nominated some of LA's finest including Langer's #19 pastrami sandwich and Tsujita's tsukemen! At the end of the night the winners were announced .... and Langer's took home #1!! That's right, New York, LA's pastrami is numero uno. They even made a nifty video for it. You can see the full list of winners here.

Chowzter's trophy for Langer's

You can see my post of Langer's #19 here. So, anyway, I found out I wasn't supposed to keep that nifty trophy but give it to the restaurant instead :p
I went over to the deli last week to hand over the trophy to Norm Langer himself and his family. Such an honor to meet them!

The new trophy will replace the golf balls on top of the cash register. The daughter couldn't wait to get rid of those golf balls :)

Of course, since I was there I had to get some lunch. #19 may still be my favorite but I wanted to try something new and went with #6: pastrami and chopped liver on rye bread.

The chopped liver is creamy and doesn't taste too much like offal. It's a nice accompaniment for the pastrami. Psst, they also have a secret off-menu item right now ... pastrami chili cheese fries!

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Bulgogi Banh Mi and Juices at Fruit Farm in Little Tokyo

An unassuming cafe called Fruit Farm had popped up inside of Little Tokyo's Galleria mall, serving fresh juices, smoothies, sandwiches, and salads. What to know is that one of the owners is Korean so you can get fun sandwich mash ups like this bulgogi banh mi ($6.75 gets you the two pieces shown below and you can get half filled with something else!)

What I actually like even better was the spicy pork banh mi that I got in my other half of the sandwich.

The bulgogi tends on the sweeter side and I think the light spiciness of the pork works better with the banh mi accompaniments, but both were good and interesting.

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Casual and Healthy Lunch at Twist Eatery

Twist Eatery recently opened in La Brea, serving breakfast, lunch and baked goods along with coffee.

The lunch menu is mostly healthy (although they do have a burger if you're so inclined).

I got the Salmon Bowl, with lentil, quinoa salad tossed in a pomegranate, vinaigrette served with moroccan spiced salmon and a citrus salsa ($14)

The salmon was nicely cooked, still moist, and the sauce and dressing were flavorful yet still light. I really liked this for a healthy yet still filling lunch.

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Pork Belly's (Venice, CA)

A couple doors down from a juice bar on Abbot Kinney is Pork Belly's, specializing in sandwiches made with meats smoked in-house by their competition BBQ pitmaster, Eric Solton.

There's no seating inside this small store, but you can eat on the wooden counter on the wall of graffiti and they're working on some outdoor seating.

Their signature sandwich is The Belly Up: Smoked BBQ Pork Belly topped with homemade coleslaw on a brioche roll ($8.95)

Generous amount of thick pork belly slices encased between brioche buns. It's decadent, for sure, but the slaw does a surprisingly nice job balancing the fattiness so that it's not too heavy on your palate.


If you're still afraid the pork belly will be too fatty for you, try The Chop: Brisket smoked for over 12 hours in their in-house smoker then chopped. Topped with homemade BBQ sauce and Cole Slaw on a brioche roll ($8.95)

This is easier to eat than the pork belly. With the shredded brisket you don't need to tear off a chunk of meat with each bite. The sauce is nice, slightly tangy. Again, the slaw balanced out the sweet BBQ sauce nicely so you can keep eating.

Oh, every sandwich also comes with a mini chocolate chip cookie, so watch out for it when you open the wrapper! The cookies are freshly baked and chewy.

Smoky Balls: Pork & Beef meatballs smoked then thinly sliced. Served with homemade tomato sauce, peppers and onions on a grinder roll, topped with melted cheese ($8.95).

The meatball had a very interesting texture, closer to meatloaf than the usual meatball. It's not as flavorful as the first two sandwiches but it had a subtle smokiness.

They also serve something which they claim are "like chili cheese fries but better". They're tater tots topped with either brisket (called Chop Tots) or chorizo (called Slop Tots) and melted cheese ($4.99)

Better than fries indeed! I only tried the slap tots but will need to try the one with brisket next.

You can still take your vegetarian friends here, where they can try the veggie sloppy joe or a grilled cheese sandwich.

Another side to get is the Fried pickles served with sriracha aioli ($3.95)

I think this is my first time having fried pickles but I really liked them, especially with that sriracha aioli.

There's no beer or wine here, but I have to admit I did enjoy the freestyle Coke machine with over 100 choices of soft drinks or lemonade. So. many. choices.

Pork Belly's offers something different in the Venice area and a quick, satisfying to-go lunch stop. To make it extra quick, you can also place your order online for pick up.
On Mondays and Thursdays they have ribs after 1:30 pm but unfortunately I was there too early to try it.

It's not just a lunch stop but they're also open late at night on the weekends (until 2 am on Fridays and Saturdays) and the food would be so good on those drunken nights and prevent hangovers!

Pork Belly's Sandwich Shop
1146 Abbot Kinney Boulevard
Los Angeles, CA 90291
(424) 777-8875
http://www.porkbellysla.com/

Disclosure: this meal was hosted 

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Mini Food Cart Crawl: Nong's Khao Man Gai and The People's Pig (Portland, OR)

On my second trip to Portland, a food cart visit was a must, and why not try what is perhaps the most famous of them all: Hainanese chicken and rice at Nong's Khao Man Gai ($6.75)

The order I shared with e*starLA was breast meat. It was tender, but not incredibly special. Instead, the garlicky sauce is really what it's all about! Douse the meat and rice with plenty of it (extra sauce goes for $1).

I don't normally like chicken breast that much, though, and I should've been wiser and ordered like Eat Recklessly did. She asked for dark meat and said yes to the crispy skin! Her plate was 10x better than mine was. I am definitely asking for dark meat and getting the skin next time around.

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The Ultimate Roast Pork Sandwich at Paseo (Seattle, WA)

Before we went to Seattle, we did quite a bit of research on where to go eat, but of course there are still a few places that the locals love and we don't know about. Lucky for us, the chef at Mistral Kitchen was a Seattle native (who worked in Long Beach prior to Mistral Kitchen) told us about the place he takes every visitor to: Paseo Caribbean. So, the next afternoon, we searched for the tiny shack that is Paseo (well, they actually have a couple of locations, we went for the closest to us on Fremont).

There was no big sign, but we could just tell that the little red shack with the line outside the door was the place.

We were told to get the #2 sandwich here, which was also starred on the menu with the note "Most Popular" next to it. It's this succulent, slow roasted pork shoulder in their special "Paseo" marinade on toasted baguette with cilantro, caramelized onions, pickled jalapenos, romaine lettuce. It's this amazing, amazing sandwich.

The $8.50 sandwich was huge, but at the end we all regretted sharing, just a little ... even if we have another lunch stop coming at Shuckers. (As an aside, the plastic Chinese plates and bowls are pretty funny..)

We're so glad to have found out about Paseo right before we had to go back to LA. I'm definitely coming back here next time I go to Seattle! This one's a must visit.

Paseo 
4225 Fremont Ave N
Seattle, WA 98103
(206) 545-7440
 

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Flagship Mendocino Farms in West Hollywood Opens May 31

Mendocino Farms, the beloved sandwich shop, is getting ready to open their flagship location on 3rd and Fairfax, just across the street from The Original Farmer's Market.

This fifth location is their swankiest (being the flagship and all) with a kid's corner, communal table, outdoor seating, and a lit-up "EAT HAPPY" sign above the kitchen.

They're also trying to have beers that are more interesting than the ones at the Marina del Rey location and will be selling those that have been selling well at Blue Cow Kitchen.

We tried small portions of various sandwiches during the press preview, from the classic to the seasonal sandwiches. All the sandwiches are served on breads specially developed for them by Dolce Forno (Celestino Drago's bakery).

Here are some highlights of what we tried
Spanish chicken: shaved, roasted chicken breast, housemade Manchego pimento cheese, romesco, paprika vinegar, house marinated red peppers, roasted tomatoes, Scarborough Farm's arugula on ciabatta

Summer Cubano: slow braised carnitas, prime honey ham, Mendocino mustard, housemade dill pickles, Cuban mojo sauce, drispy plantains on Dolce Forno's soft roll

They have finally "perfected" their cubano sandwich using the new mojo sauce developed at Blue Cow Kitchen, and topping it with fried plantains

Try also the "Not so fried"chicken sandwich: roasted chicken breast in Mendo's krispies with herb aioli, mustard pickled slaw, tomatoes, pickled red onions on toasted ciabatta with chipotle BBQ Sauce.

Some new salads are also coming out for the summer, full of healthy grains like this Fregola Salad.

Starting May 31, you don't have to drive to Marina del Rey or downtown for their popular pork belly banh mi anymore.

Mendocino Farms
175 S Fairfax Ave
 Los Angeles, CA 90036
(323) 934-4261
www.mendocinofarms.com

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Apple, Bacon, and Sharp Cheddar Grilled Cheese Croissant {Crazy Cooking Challenge}

It's time for this month's Crazy Cooking Challenge!! And this month it's all about the grilled cheese. Who doesn't like a grilled cheese?


Takes me back to my childhood days when my mama used to slather the bread slices with butter and when I bit into my grilled cheese, butter used to literally ooze from it. Oh, the things my mama fed me  :)

I made my usual list of possibilities, and finally settled on this recipe from Creative Culinary, but wanted to change it up a tad. I used bacon instead of pancetta, and dijon mustard rather than whole grain mustard. And I didn't use that exact kind of sharp cheddar - I used Cabot extra sharp. No major changes.

Apple, Bacon, and Sharp Cheddar Grilled Cheese Croissant

slightly adapted from Creative Culinary

• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon honey
• 1 tablespoon dried cranberries, chopped
• 2 teaspoons butter, divided
• 1 large croissant, sliced in half lengthwise
• 2 slices of sharp cheddar
• 2 slices bacon, cooked
• One half apple, cored and sliced

For the cranberry spread, mix together the mayonnaise, mustard, honey and dried cranberries in a small bowl and set aside.

Cook bacon in a skillet on medium-low until brown and starting to crisp. Drain.

In a separate large skillet on medium-low, melt 1 teaspoon of butter. Place cut edges of sliced croissant face down on butter until slightly toasted; approximately 1 minute. Remove from pan.

Melt another teaspoon of butter in skillet and place bottom of croissant in pan, toasted side facing up. Layer 1 slice of cheese, apple slices, bacon and a 2nd slice of cheese on top of croissant. Spread the inside of the top piece of croissant with the cranberry spread and place it spread side down on layered ingredients. Lower heat and cover the sandwich with a lid until the cheese starts to melt, carefully watching the underside so as not to burn. Carefully flip the sandwich over and repeat. Remove from heat, cut in half and enjoy. Makes one sandwich.

Printable Recipe

 























When I told PJ that I was making this for myself while he was at work, he said it didn't sound good. Honestly, his judgment had me a bit worried. How would I like this on a croissant grilled instead of bread? I've tried bagels before and wasn't too impressed. How would this mustard and cranberry mixture taste on a grilled cheese? Does the grilled cheese even need that? Apples and cranberries? Is this a bit much?

Um, no Desi... are you crazy?!?! It wasn't too much at all. In fact, it was amazing. It was delicious. It was one of the best grilled cheeses I've ever had. 

That croissant. Oh, I just may use you every time for grilled cheese from now on. The buttery, flakyness definitely outdid any plain old white bread for sure. Usually I can't really tell a difference in different kinds of cheddar, but the sharpness really really stood out. It was a perfect cheese for this sandwich. 

I did have problems photographing these, so I do apologize that the pictures aren't all pretty to show you just how delicious this really was. I'm really sorry for that. But I'm not sorry that I made this and am now sharing it with you all. 

You're welcome for that. 

And the little tang from the mustard and cranberry mixture added that extra somethin too. I even liked the apple slices on it! What the? If you are if-y about the apple slices, I'd say try it with them and you just may surprise yourself on how much you like it. But if you don't wanna get all bold and risky, then this grilled cheese croissant is just as amazing without the apples. 

Now I've got to make these for PJ one day when he's home! I love when he thinks he doesn't like something and therefore I get to prove him wrong. That's always fun :)

Oh, and maybe... just maybe, you can scroll down to the blog hop below and click on my recipe - it's #17 - we've got a contest going on and the grilled cheese that gets the most clicks is crowned the Ultimate Grilled Cheese! Please? I'll love you for life.

Peace, and bacon grease!

Linking up here.

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Turkey and Onion Grilled Cheese for National Grilled Cheese Month!

In honor of national grilled cheese month, I bring you....

the turkey and onion grilled cheese. 

 























Specifically, maple turkey and sauteed red onions. We used gouda, and it was good-ah!. And then the next day we used pepperjack, and it too was delicious. A bit of spiciness to cut the sweetness from the maple turkey and red onions. Oh my word, it melted in my mouth. I'm wondering what I could add to this already-amazing sandwich to make it even better... maybe some crunch of some sort?? Or some green veggies like spinach or something fancy?? Or I could just leave it as-is and ooh and ahh in amazement over it still.

We used 3 tbsp butter for the bread. You can either melt the butter and dip the bread slices in the butter, or soften the butter and spread on the bread slices. Whichever you prefer.

Turkey and Onion Grilled Cheese

a SteakNPotatoesKindaGurl original 

*Yields 2 sandwiches

• 1/2 of a red onion, sliced
• 2 tbsp butter
• 4 slices of whole wheat bread
  
• 3 tbsp or so of butter, melted or softened*
• 4 slices of maple turkey
• 4 slices of gouda cheese
  

In a medium skillet, add 2 tbsp butter until melted. Then add sliced red onion and saute until softened and golden brown.

Spread the bread slices with 3 tbsp softened butter. In a large skillet on medium-low, add the bread slices. If you have a large enough skillet, you can add all 4 slices of bread all at once. If not, you will need to do this in batches. We did one sandwich at a time, so we only added 2 slices of bread to begin with. Top one slice of bread with 2 slices gouda. Then add 2 slices of maple turkey, then some sauteed red onions. Top with the other slice of bread. Press down with a spatula or heavy object. Flip if needed. Repeat with 2nd sandwich.

*Note: You can either melt the butter and dip the bread slices in the butter, or soften the butter so it is spreadable and spread on the bread slices. Whichever you prefer.

Printable Recipe

Seriously, it was delish. It had me asking PJ why we can't or don't open up a sandwich or panini shop of our own if it's that easy and delicious, and better than what we've got at restaurants in the past! Tom and Chee aint got nothin on us!! We will FOR SURE be making these all of the time. 

And whipping up more grilled cheese ideas along the way, too.

Linking up here.

Peace, and bacon grease!

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Fundamental LA Hits Westwood: 4-Visit Recap

When I was a UCLA student, my food options seemed to have ranged from Sak's Teriyaki to Gushi to In-N-Out. Oh, how lucky the current students are. Fundamental LA opened just South of Wilshire not too long ago, serving quality sandwiches and good beer at inexpensive prices.

Let's start with my current favorite:
chicken torta, heirloom tomato, lettuce, cotija, crema, pickled jalapenos, guacamole, bolillo bread ($9)

While I don't normally order chicken, they convinced me when they said there's only chicken thigh meat in this sandwich (dark meat FTW). I liked everything about this sandwich, from the moist and flavorful chicken, the fact that it's not overly heavy and filled with guacamole or sour cream, to the crunchy bread, and the sweet tomatoes and pickled jalapeno that refresh your palate.

The menu changes constantly, even if the main meat stays the same. On my first visit we had and loved the short rib sandwich with curried eggplant on sourdough. On my last visit this was served with kimchi.

Regardless, the short rib is always excellent.

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Bunk Sandwiches (Portland, OR)

Bunk Sandwiches was on the top of my to-do list for Portland. Raves from my friends, Mario Batali's declaration that Tommy Habetz is one of the world's top contemporary chefs (Tommy worked under Batali and Bobby Flay before opening Bunk), appearing in New York Times, and many more. Anyway, I made Wandering Chopsticks drive me there with high expectations.

We waited about 20 minutes in line in the rain. It looks like at other times the lines can be much longer. The music store next door even had a sign up stating that you can't stand in front of the music store for Bunk.

We ordered the much lauded Pork Belly Cubano with ham, swiss, mustard, and pickles ($8)

I like the toasted crunchy bread, the silky ham, and of course the juicy, tender pork belly is what distinguishes this Cubano from the others.
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