coming late to this, but what a fabulous meal!
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Super excited about dinner tonight! We have been invited to the friends and family pre-grand opening of the recently restored Formosa Cafe in West Hollywood.
One of the owners is a friend of the man and a few other friends are incredibly talented artists and craftspersons who have worked on it so we’ve seen some sneak peek pictures and Every. Single. Tiny. Detail. has been attended to- I can hardly wait to see it in person! I haven’t been there in 20+ years and it was pretty dive bar by that time (when it was in the movies Swingers and LA Confidential. )
Hoping its OK to take pics tonight!
#theFormosa on instagram for some pics
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wow - I haven’t been there in probably longer than that! Can’t wait to see the reveal!
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The same restaurant group (1933 Group, Bobby Green Designs) has also done Highland Park Bowl, Tail of the Pup, Big foot Lodge and several others- they’re doing an amazing job of saving iconic LA eateries and watering holes.
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Today, I made red braised pork (红烧肉) for lunch. Normally, this is made from pork belly, but I opted to go lighter and use pork back ribs instead.
Keys to a successful red braised pork are…
- Using rock sugar (not granulated sugar) to make a caramel syrup. This contributes the glossy sheen.
- Pre-blanching the pork to get rid of the raft/scum for a clear sauce.
- Using a balance of shaoxing wine, dark soy and light soy to make a sauce that has a balance of color and flavor.
- Including whole spices (cinnamon, star anise) and aromatics (ginger) for depth. Some recipes call for additional spices or aromatics. These are variations on this basic template.
- Last but not least, taking out the pork at the end and reducing the sauce until it bubbles vigorously and becomes thick. It transforms from a soupy broth to a syrupy, glossy sauce.
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We were in a rush before a Yelp event and the intended fish for dinner had not thawed. So I made quinoa “breakfast” bowls with fried egg, chopped crispy bacon, and hot bacon red-onion cider vinaigrette. Really yum!
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Fired up the Weber on a glorious late afternoon here in SE Michigan. Chicken Kebobs courtesy of Kroger and its 25% off Service Counter Meats Sale.
Love sitting in the shade sipping on a dry Gin Martini and watching that beast do its magic.
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Having a martini , watching the beast do its magic. Absolutely !
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I like the way you do camping
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Looks absolutely delicious
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First, for us, of the season’s peaches. Goat cheese, demerama sugar, balsamic.
Rice noodles, repurposed skirt steak
Fired up the wok to get a bit of crust underneath.
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Sautéed red and Dino kale with diced onions and garlic with left over smoked brisket
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Grilled uncured beef hot dogs with homemade pickled red onions, grain mustard and corn on the cob slathered with garlic parsley butter.
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You guys are amazing. I am heading to Nashville for a conference next week. Anybody know whats going on there?
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Just incredible music and food! Think Sean Brock ( from Charleston fame ) has a resto there but I’m not certain. Other than that I have no solid reccos for you, sorry.
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Okay, thanks!
I will be at " GAYLORD OPRYLAND RESORT & CONVENTION CENTER" with no car, but have Uber ad Lyft apps. Pretty interesting to me how different those two can be in different cities.
I will post in the approriate sub-forum.
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Quick spaghetti al limone (lemon zest and juice, parm, salt, pepper, olive oil) and a few basil leaves. Ceaser salad and wine for sides.
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Superior meal and presentation. Simply irresistible.
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that is gorgeous…
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