St. Patrick's Brunching . . .

Last week I posted a sneak peek of the cocktail I'm serving for a St. Patrick's brunch with friends, so I figure I might as well blog about the brunch I whipped up for the occasion too.

Along with the Irish-Italian-American, I also had bottles of Killian's Irish Red Ale & Guinness Extra Stout on the ready. And to give the on-time guests something to nibble on while waiting for latecomers, I bought a loaf of Irish soda bread (which apparently has its own preservation society) and some Kerrygold tub butter. Normally I don't keep salted butter around the house, but the salted, creamy Irish butter worked well with the dense, sweet & raisiny bread (and it didn't hurt that Fresh & Easy was having a buy one, get one free promotion either.)

Along with the bread, I also put out some "crunchy greens" of pistachios and wasabi peas.

After everyone arrived, I started tossing my Emerald Isle Salad. Like the "crunchy greens", its homage to Ireland is in name only, being a hodgepodge of different greenish ingredients (spinach, butter lettuce, scallions and pistachio with a wasabi-lime dressing [recipe below]) I originally wanted to throw in some avocados too, but found out the ones I had on hand weren't quite ripe enough yet. Nonetheless, it was tasty and sophisticated at the same time with a myriad of different flavors and textures building upon each other, binded with a dressing that's delightfully tart, a little sweet with just a tinge of sinus-opening pungency from the wasabi and mustard.

For the main course, an Irish Beef Stew (originally intended to be a lamb stew, before I discovered that my local markets sold out of the stewing cuts of lamb...) and, a slightly truer homage to Ireland, Roasted Garlic-Rosemary Potatoes. The stew recipe is pretty basic and super easy... I simply browned two pounds of beef with a little salt and pepper, then tossed that in with bite-sized pieces of celery, scallions and carrots. Then I added a cup of broth and some herbs (rosemary, thyme and oregano) and let it simmer overnight in a slow cooker on the low setting. Lastly, a sprinkle of curly parsley & scallions for a little color and fresh flavor right before serving.

For the taters, I pretty much followed this CHOW recipe with just a few minor tweaks and had fantastic results (crispy, well-seasoned exterior and fluffy starchiness within.) And since both came out piping hot, it was a much appreciated entreé for my friends who drove through the cold & rain for the occasion.

Originally I intended to make some Irish Whiskey truffles for dessert but the ganache didn't quite set in time so I went for a quick sweet fix, Guinness Stout Floats. And one seemed to mind, if the empty goblets afterwards were any indication.

So there you have it, a St. Patrick's Day brunch that provided lots of comfort, yet thrown with little effort -- in tune with my party hosting style. I'm glad to squeeze one final use out of that slow cooker before the warmer days of Spring return, and I definitely plan on remaking that dressing for future salad 

Lime-Wasabi Dressing (simply combine and whisk away!)

4 oz. extra virgin olive oil

1 oz. rice vinegar

juice & zest of 1 lime (preferably organic, since the skin is used)

1 teaspoon green wasabi powder (alternatively, 2 teaspoons wasabi paste)

1 teaspoon Dijon mustard

1 teaspoon brown sugar

a few dashes of freshly-cracked pepper

Recipe 31: Irish-Italian-American

I know, I know... tomorrow green beers and Irish car bombs will be all the rage for St. Patrick's, but instead of a drink that's (artificially) green to the point of frightening or one that's as crazy un-PC as hell, why not celebrate it with a little class? You can go easy-but-chic (and brunch friendly) with a Guinness Black Velvet, or in my case, the Irish-Italian-American . . . a Manhattan twist utilizing ingredients from the three distinct-yet-intertwined cultures and traditions.

Of course, since it *is* St. Paddy's -- feel free to have a little fun and name this drink after your favorite Irish-Italian-American (here's the few I recalled & tweeted from the top of my head)

Ingredients:

2 oz Irish Whiskey (Jameson or Bushmills would be fine, but I opted for John L. Sullivan since I found out that it's aged in Bourbon barrels, whimsically taking the Irish-American theme another level... and the bottle looked pretty awesome too!)

1 oz Italian Vermouth (Punt E Mes for me, since it's a nice balance of sweet & bitter with a real nice herbacious depth)

2 dashes Gary Regan's Orange Bitters (though Peychaud's would fit the American theme too)

1 ripe strawberry (A Luxardo or brandied cherry would work fine too if you want to keep it classic, but I loved how the sweet scent of the strawberry eases out the spicy edge of this drink... and gives you something light & refreshing to nibble on afterwards)

Directions:

1. Chill the cocktail glass, preferably with ice water.

2. Combine the whiskey and vermouth in a mixing glass, add a few ice cubes (the larger the better to minimize dilution) and stir gently for about 10 seconds

3. Strain into cocktail glass and add 2 dashes of bitters

4. Garnish with strawberry and enjoy!

No. 214: Lamb Burger-ing Across LA

I might not be able to handle 30 hamburgers for 30 days straight or even cope with six courses of lamb in one sitting, but over the past few months I've had a dalliance, possibly an infatuation, with lamb burgers. Compared to its way more common beef patties, ground lamb burgers, with its tender-yet-lean texture and sweet-gamey flavor, are just so much more elegant and sophisticated . . . akin to turning that simple little black dress into a chic outfit with the right accessories. 

Speaking of accessories, I find that lamb burgers are often adorned with more daring veggies, sauces and cheeses (I guess chefs figure since they're already using an eccentric meat, why not push the envelope on everything else as well?) Of course, this makes the bovine counterpart's almost-formulaic toppings look very plain Jane. Iceberg lettuce, tomato, onion, cheddar-ish cheese & the 1000 Island-esque dressing? *yawn*

And as such, I've gone on a journey exploring lamb burgers at different venues around town, and here are my thoughts on them:

Public School 612*; $13 a la carte

The joint that really got me hooked onto lamb burgers (until that time I'm always worried they'd be too gamey,) the version here is adorned with a tomato-cranberry jam, arugula and melty brie cheese. And I'd say this is the best lamb burger for a beginner to dab his or her toes into... the patty itself isn't all that gamey, and one can't really tell if the unctuousness is from the brie or the lamb. Furthermore, it is contrasted with the sharp peppery bite of the arugula and the fairly intense sweet-tang of the jam, making for such a vibrantly-flavored burger that one doesn't even think much about if it's beef, lamb or otherwise. 

Extra tip: Their "Cutting Board" of assorted charcuterie and cheese is generously portioned and well worth the $14 (or however it's divided amongst your friends.) I also loved the brown bag fries here, and while beer is their forte, they did a decent job with the Sazerac too! And from eyeing their menu, I can't wait to return to try the fried cheese curds.

Comme Ca; $16 w fries & on Tuesdays only (when they do their burger nights)

Another good starter choice for the game-phobic, the patty here is actually a Merguez lamb sausage, so the bulk of the pungency is from its hefty herbs and spices. It is nicely complemented with the peppery arugula, as well as caramelized onions and roasted peppers. Unfortunately, I didn't realize until afterwards that it came out on the wrong bun, and a hearty ciabatta would've stood up better to the juicy burger and wet toppings than the softer & spongier brioche-like bun. But still, this was more well-liked than the two beef burgers our table ordered (and a close contender to #1 with the breakfast burger, really a glorified and gravy'd up Sausage McMuffin.)

Extra tip: If pairing burgers with wine is your thing, this is the place to go on Tuesdays; they have a nice list with quite a few delicious-yet-affordable selections by the glass or bottle (we wound up splitting a bottle of Rhone for around $45.) Of course, their cocktail list is not to be ignored either...

Short Order; $15 a la carte

I've deemed this the 'very green' burger for the sheer amount of arugula they threw in there, further bolstered with salsa verde garnish. And I love the whimsical use of feta as the cheese for this burger (and enough to overlook the messy cheese crumbles that fall off with each bite.) Whereas the two previous burgers seem to downplay the lamb's gaminess factor, this one tasted more like a celebration of it. It may look like a lot of greens, but they are definitely flavor backdrops in comparison to the earthy, sweetgrassy patty of lamb.

Extra tip: The burger is a la carte, but you should definitely splurge on the sides too! My +1 and I loved the Short Order Spuds that tastes amazingly half-baked & half-fried plus the springy and not-heavy-at-all macaroni salad (both $4). Oh, and splitted a Coffee Malt Custard Shake for dessert ($6.)

The Tripel*; $11 w salad

Upon first bite, I decided this was the funnest of the lamb burgers sampled. Simply put, it was party of flavors going on in my mouth. The cucumbers and pickled onions lent a refreshing familiar-but-distinct crunch (and I much welcomed the break from arugula on my lamb burgers) and the honey-harissa aioli is a wonderful "just right" sweet, spicy & pungent accompaniment to the burger without overpowering the flavor of the lamb. And I also love that this burger comes with a well-dressed salad on the side... so I can feel ever-so-slightly less guilty by dodging the fries and getting more leafy greens in my meal.

Extra tip: As the name suggest, Belgian-style beer is king here and their ever-changing taps are worth a check out (that night, I rekindled my love for Victory's Golden Monkey for $7.) Another must-order is their parmesan-poppy biscuits with a honey butter dip ($6), two-bite-sized pieces of heaven that hits you with the holy trinity of savory cheese, sweet butter and fluffy cloudlike carbs.

Haven Gastropub; $16 w fries

While I enjoyed all the lamb burgers I've tasted, this version is my favorite. I absolutely love their use of onion sprouts as the 'greens' for this burger; it does double duty of adding crunch & flavor. Likewise, the tzatziki sauce spread provides a cooling, herbal tang that adds creaminess without weighing the whole thing down like an aioli might've. And lastly, it is balanced out by the buttery sweetness of an onion jam, and as someone who always keep a supply of caramelized onions in the fridge, I approve!

However, I do have slight reservations about its accompanying dirty fries. They are flavorful but are hardly crispy at all. In fact, only the potato skins has an actual crunch, whereas the other sides have that oil-soaked flaccid-ness that's not very appealing (and despite my love for French fries, I couldn't bring my tastebuds - or blood vessels - to finish these.)

Extra tip: All of their craft cocktails lean towards the sweet side (e.g. their Manhattan variation features a Walnut liqueur & their Negroni spin switches out the standard Campari for its sweeter cousin, Aperol) so I'm more inclined to order beers here (after trying 2 of them and finding both way too sugary, I didn't even want to chance it with a standard cocktail.) 

~~~

So there you have it--five delicious lamb burgers all over L.A. to suit a multitude of palates & preferences. And yes, I've since had my share of bovine burgers, and solidly delicious as they are, every time I try on that simple little black dress of a beef patty my eyes and tastebuds always seem to yearn for the more edgy & flamboyant ovine outfit instead. But I find solace knowing that a lamb burger is never far away (not to mention plenty more to discover around town!)

*Disclosure: the burgers @ Public School 612 & Tripel were comp'd.

Public School 612
612 South Flower Street  
Los Angeles, CA 90017
(213) 623-1172
Facebook
@PS612

Comme Ca
8479 Melrose Avenue  
West Hollywood, CA 90069
(323) 782-1104
Facebook
@CommeCaWH

Short Order @ The Original Farmers Market
W 3rd St 
Los Angeles, CA 90036
(323) 761-7970
Facebook
@ShortOrderLA

The Tripel
333 Culver Boulevard  
Playa Del Rey, CA 90293
(310) 821-0333
Facebook

Haven Gastropub (Pasadena)
42 South De Lacey Avenue
Pasadena, CA
(626) 768-9555
Facebook
@HavenGastropub

No. 213: Fave Vegas Watering Holes - Vesper Bar, Big Dog's Cafe, Frankie's Tiki Room

Slightly amused at the irony that foodventure (or more accurately, drinkventure) #213 is actually about area code 702 . . . but anyhoo, even though Alizé was the over-the-top multi-course affair I had in in Vegas in late last year, there were no shortage of good eats & drinks all over town, both on- and off- the Strip. In fact, there were enough that I decide to split my original one-post roundup into one about drinks & another about eats.

So without further adieu, here are some of my favorite Sin City sips.

Frankie's Tiki Room

To avoid the heavy traffic along the 15 (damn you Vegas weekend warriors!), I almost always do a red eye, leaving L.A. around 2-3 a.m. & usually arriving in Sin City just at daybreak. And to celebrate that one can imbibe 24/7 in this city, my usual first stop is Frankie's Tiki Room . . . an off-Strip bar serving deceptively potent drinks @ a reasonable price, with a smack of "authentic" Tiki-ness boot. Decorwise, think Tiki-Ti with three times the space to spread out all the kitschy knick-knacks. And of course, being in Vegas, the obligatory video poker @ the bar.

Their menu consists of about 20 drinks - a few Tiki cocktail classics (Mai Tai, Navy Grog, Zombies) and a few twists of their own making, all @ $8. Surprisingly, the bartend recognized me from my last Vegas excursion over a year ago (I guess not many people come in at the crack of dawn and declare needing a drink after a night drive from L.A.) so I entrusted him to swizzle something up; it wound up being the Bender Ender (which, according to their skull rating, is on par with a Zombie in potency.) And it certainly did its job in packing an unexpected punch.

For those who prefer less fruit and more spirit, Frankie's also boast an impressive list of about 100 rums that's also reasonably priced -- so save some liver space to try a few that you've been curious about.

Vesper Bar @ Cosmpolitan Hotel

Having gone to Vegas as many times as I have, I'm always skeptical of on-Strip recommendations--particularly one that's essentially a hotel lobby bar (the Vesper is right next to the guest check-in), but I decided to give this a go having heard this suggested by multiple drinkbloggers.

Over my three-day Vegas stay, I went there thrice (yes, it's a word!)

In short, I absolutely adore their drinks, which are fun twists of the classics, often kissed with a curiosity-inducing spice or herb that keeps me sipping on and on, delightfully discovering new aromas, flavors and textures along the way. My personal fave? Well, I actually have two, depending the occasion...

If it's hot out (a.k.a. 90 percent of the time), go for the Hot Mule, their Moscow Mule variation kicked up a notch with Hangar One spiced pear vodka, their housemade ginger syrup and Angostura bitters. Still as refreshing to drink as the original but definitely more fragrant and complex... and delicious enough to win over my vodka-phobic palate.

On the other hand, if you need warming up (say... after clubbing post-midnight *ahem*) go for The Mayan, a Manhattan spin with a little heat amplification. The already spicy Wild Turkey rye is combined with Angostura, Amaro Meletti & "Aztec Spices" (that definitely contained some powdered chilies) balanced with a sweet-smelling cinnamon & fig-infused vermouth--making for a smooth, rich & tingle-inducing nightcap.

Big Dog's Cafe & Casino

If you stayed on the Strip, you probably think Sin City is only the beer-brewing game in town. And while I think SC is alright and a definite notch up from mega-corporate beers, I much prefer Big Dog's heftier and more flavorful offerings.

Their canine-themed regular brews run the gamut of beer profiles, from the Leglifter Light lager to the Dirty Dog IPA & Black Lab Stout. Since it's around holidays, they were offering up their seasonal Balls of Holly--a nice Winter Ale that balances its somewhat robust body with effervescent pine & peppermint aromas from the hops (without going over-the-top to smell like a air freshener or candy cane) and a tinge of roasted malty-sweetness.

While you're here, give their sliders & German potato salad a go (which is how I discovered Big Dog's in the first place... though R.I.P. to their filet mignon sliders, my fave from years past.)

And I guess this would be a perfect segue for the next post about my favorite Vegas eats... stay tuned!

Frankie's Tiki Room
1712 West Charleston Boulevard  
Las Vegas, NV 89102-2335
(702) 385-3110
Twitter
Facebook

Vesper Bar @ The Cosmopolitan Hotel
3708 South Las Vegas Boulevard
Las Vegas, NV
(877) 551-7778
Facebook (for Hotel)
Twitter (for Hotel)

Big Dog's Cafe & Casino
6390 West Sahara Avenue
Las Vegas, NV
(702) 876-3647
Twitter
Facebook

Getting the Party Started . . .

Throughout last year, one of my unspoken resolutions is to entertain more, which is quite a feat if you've ever been in my living room. Nonetheless, it was a resolution that I've more than fulfilled, with me hosting a "just because" dinner or brunch every one or two months. And it was pretty fun organizing these parties, sometimes with a culinary theme (once I made a beery dinner with New Belgium beers featured in every dish... my fave was a Thai green curry & witbier risotto), sometimes with a DIY element (a wonton-making Superbowl party), and sometimes just a easy, lazy affairs where guests can just pick, nibble & sip away at their leisure.

As such, it was pretty thrilling that my last party of '11 was partly hosted by Tapena, which provided wines, a cookbook and a few other nifty trinkets for the occasion. So what better time to share my lessons of throwing a good gathering. Who knows, maybe someone crossing by this blog has a 2012 resolution of entertaining more too...

1) Keep It Simple, Seriously (and yes, there are more crude ways of using that 2nd 'S') -- I know, the 'KISS' rule is a bit clichéd but it definitely holds true for hosting a party. More ingredients & more complicated steps also means more potential for missteps, mishaps and mistakes, resulting in dishes gone awry or long lag times between courses. But most importantly, it'll stress out the host, which definitely makes it awkward for the guests...to say the least.

For this particular party, I try to keep my preparation & cooking efforts minimal -- like this Kimchi Bokkeumbap Bake. I made the kimchi fried rice an hour before party, and when my friends arrive it was simply a matter of sprinkling the shredded Asiago on top and popping it in the oven to melt the cheese and warm the dish. And this spicy, gooey main went great with the Tempranillo.

2) Premade / Store-Bought Is OK -- A corollary to Rule #1, I think it's fine to utilize some ready-to-serve edibles when entertaining. That's why wine & cheese parties are so popular, all the host really do is unwrap and uncork and "BOOM!" . . . ready to mingle with the guests while everyone slices in. So, to go with the robust, garnet-hued Garnacha, I picked a variety of cheeses from nearby Cheese Store of Pasadena and served it up with a little habanero pepper jelly, membrillo and baguette slices.

3) Snackages! -- A little finger-friendly bites goes a long way with parties; it's a great way to take care of the lag time (whether from waiting for all the guests to arrive, or the lull between courses.) And the snacks themselves don't have to be particularly fancy . . . if I had more time & energy I might have invested in making my Christmas Coffee Nuts, but this time I went uber lazy casual and stuck with a simple bowl of ripe, sweet cherries (plus a separate dish for the stems and pits) and an open, chilled bottle of the Rosé to keep mouthes happy throughout the occasion.

4) Be A Little Creative -- I personally think it's the little signature touches that make the food, and the party, memorable . . . and as such I try to do a little something eclectic with almost everything I serve. It can be turning the fried rice into a crispy and flavorful cheesy bake, or pairing cheeses with a muy caliente jelly, or even serving an otherwise ordinary salad with interesting toppings & dressing (in this case, a bed of baby spinach is adorned with goat's milk feta, mushrooms sautéed with garlic and mirin, toasted slivered almonds and a vinaigrette made with a tres chic Noble Tonic No. 3.) Of course, doesn't hurt to pair a crisp, snappy Verdejo with the salad either.

5) Finally, Be Generous -- Like KISS, this sounds obvious but I've still attended a good number of gatherings where there was barely a bite to eat; it's definitely no bueno in my book to have guests take off and scrounge for grub afterwards. As such, I tend to follow Nigella Lawson's rule in portioning for parties--namely, anticipate half your guests will go for seconds. So for this affair of 8 folks, I made enough to feed 12. This is also handy for any unexpected +1s or "I forgot to RSVP" guests that drop in too. And hey, if there are still leftovers afterwards, think of it as an easy-to-fix meal to make up for all your hard hosting efforts.

Of course, the same rule goes for the drinks, and I always keep an extra bottle out so nobody feels bad about pouring the last glass.

And the remaining Tapena wines did definitely make my dishwashing & cleaning up a lot easier. (wonder if I can patent my SR2 technique: "scrub, rinse, sip, repeat"?)

And so, there are some of my tricks to throw a soiree that's full of flavor and free of stress. Here's to a 2012 with more delightful & delicious gatherings.

Do you have any favorite party advice or recipes to share? Would love to hear about it in the comments!