Watermelon Shake

One more day!!! :) Final preparations have begun. I've managed to clean out the fridge of any and most perishables. So that's one thing I don't have to worry about when I'm gone. Constantly checking that list to make sure I've done everything I needed to do.

I sort of had a craving for some kind of shake. But I was also craving for some kind of shaved ice. Last week, the weather in LA was very summery. The last couple days has been on the slight dreary side. Don't get me wrong. I love those cloudy days. I figured I'd bring a little summer into my home with a slightly shake-shaved ice hybrid. All you need is watermelon, evaporated milk, sugar, and...of course, ice. All you have to do is blend it all together. I put about 1 tablespoon of sugar as I don't want it to be too sweet. But you can adjust it to your liking. The consistency of a milk shake, but with shaved ice.

Serves 2

Watermelon Shake


1 5oz can evaporated milk
1 c watermelon - seeded
1 dozen ice cubes
2 Tbsp sugar


Combine everything together until blended.

A Porto's Brunch

Two more sleeps, two more sleeps, two more sleeps!!!! W00T! W00T!

--

It's one of those days when you cherish spending a couple hours with those closest to you. BFFs included. It's funny how as you grow older, our lives and schedules change. Trying to find the time to coordinate a time to get together can always be tricky. A constant back and forth of "are you free on ___?" or "How about on ____?" even "Can we reschedule for ____?" Oh life. But when an opportunity comes we take advantage of it to the fullest. Sometimes a simple brunch is all you need.

We headed to my/our favorite spots Porto's Bakery. When we arrived there is was shortly before the late morning/lunch rush. No lines at the cafe. Sweet!! So we order and grab ourselves a seat as we chat away and catch up from the last time we saw each other.

We both decide to order the chorizo and omelette on Cuban bread from their breakfast sandwich selection. Mmmm...yummy chorizo. That the one thing that sold me on the sandwich was the chorizo with the soft Cuban bread. Yum!!! Brought to the table warm and ate it all up. Oh...and look what she gave me as a souvenir from her recent trip to Hawaii.

A hula girl oven mitt. hehehe...

 It's sooo cute!!!! I love it!!! (Cue Hawaiian music) I'm almost afraid to even use it. hahaha... I truly have some of the bestest friends ever.

Maki Sushi

I've brought out my big luggage over the weekend signifying that packing has begun. Of course, the bulk of it won't really be done until the night before, but the clock is ticking away until my departure. It feels like torture having to wait just a few days. I'm way to excited right now to really think of other things besides food. No wait...I take that back. Food is the one other and constant thing I can't stop thinking about. Food and travel. There you go.

I was watching a few webisodes of the Cooking with Dog (again), where it shows the viewer how to cook Japanese dishes. I've proclaimed my interest in Japanese cuisine here many times. And my love to bentos. In this little episode it teaches you how to make maki sushi. She makes two kinds -- futomaki, which has grilled eel, and the California roll. I have plans of doing a sushi week after returning from my trip, so I'm looking for ideas on ingredients I can use for different fillings. Experiment with it a little. Feel free to leave suggestions in the comments. Anyway...this is probably a good way to introduce the wonderful world of sushi.

Enjoy!

Production Eats - No. 22

This week I worked Dark Blue. It stars Dylan McDermott aka Bobby Donnell from The Practice. I haven't really seen the show, but they are filming their second season. As lunch rolls around shooting on the lot usually gives the background actors the option of eating at the commissary or at one of the cafes. But luckily we were able to have what the crew were fed at lunch. The choice was of a Mexican flair

Top clockwise: Half chicken and rice burrito, a couple cheese taquitos, some enchilada, bean salsa, spicy guacamole, tortilla chips.

I need to make me some cheese taquitos!!!! Really good with some of that spicy guacamole.  I should have taken more than two and probably less of the enchilada.

Hawaiian BBQ Express

I'm not fond of going to the mall. One of the major issues is the crowds. But if I need something at a store, I'll have to deal with it either way. Glendale galleria. Located right next to Americana. I'll admit I wasn't really a teeny-bopper mallrat in my younger years. Ok, I sort of was. I was a pretty quite, shy kid and I preferred the solitude of my house than anything else. But I did venture into the walkways of this old mall on weekends with a friend or two or with my mom. I've seen many stores change in and out. But one things for sure, the food court has always been where it was. Though, I was bummed when the Orange Julius closed. I loved that place. I drowned my sorrows of that with a Cinnabun cinnamon bun.

This particular day was just an ordinary day. Errands and preparations. Luckily I went during a time when it wasn't crowded.

hmmm...where to sit?

I ventured to the Hawaiian BBQ stall. I've eaten hear many times over the years. Their portions are plenty good enough for two people. Or if your super hungry just have it for yourself and maybe save the leftovers for later. I don't know.

I order the #9 special of the day. BBQ chicken and short ribs. Underneath is a load of rice, and veggies and they pour over quite a bit of sauce on top. I love the chicken as it's nice and tender. This is the first I've tried the short ribs, which reminded me of BBQ bulgogi. There was also a side of hot sauce.

Slightly on the pricey side, $9 plus drink then again with the big portions they serve it seems to fit. This place has been around since my high school days...so that would be, give or take, 10 years now? It's by no means a fancy place given it's location. But it's quite tasty. Tender chicken and short ribs. Nicely heated on a grill.  Just try to go there during the lull hours of the day to avoid the crowds and possible no  seating situation.


Hawaiian BBQ Express
Food Court
1135 Glendale Galleria
Glendale, CA 91210

Crispy Ravioli

A few or couple weeks ago, I received a coupon to get myself one of Buitoni's Sauces or Pasta from the new Riserva products as being a part of their Tastemaker Program. Special thanks to FoodBuzz and Buitoni. I figured I use it before my trip, so use it I did. I ventured into the grovery and picked up a pack of the Wild Mushroom Agnolotti, which look like ravioli and is "generously filled with fresh portobello & crimini mushrooms, imported grana Padano & Parmesan cheese and fresh roasted garlic." The latter part of that sentence was from what was written on the package. I've had pasta several times this week and rather than going the traditional route of drowning it in some sauce I changed it up a bit and decided make into appetizer bites. Or make it the same way you would as zucchini fries. But I didn't have the proper ingredients to use for breading.

I have no eggs in the fridge, I had no cheese. All I had was panko. Hmph! I did however have some evaporated milk that I had opened a couple days earlier. I had also gotten a bag of Pirates Booty when I purchased the pasta. Pirates Booty is a brand of cheese puffs made with aged white cheddar. Totally addicting. That gave me the idea to use the cheese puffs in place of the panko. It already had the cheese and lite saltiness. What was that saying? Kill two birds with one stone?

So I bread the ravioli by dipping in the evaporated milk, then into the crushed cheese puffs and pan-fired them lightly. And you know what. They were crispy! Serve it with some marinara or your choice of dip a perfect appetizer or meal for 2.

Makes 12 ravioli

Crispy Ravioli

1 pk Buitoni Wild Mushroom Agnolotti
2-3 c cheese puffs - Pirates Booty - crushed
1/3 c evaorated milk
 canola oil

Pre-heat on a medium to low flame, some canola oil 1/2-inch deep in a deep skillet. Place the evaorated milk and cheese puffs in two separate shallow dishes.

Dip the ravioli in the evaorated milk, then into the crushed cheese puffs and pan fry each side until golden brown. Keep an eye out as they will cool up quick. Work in batches and repeat each time.

Place the finished ravioli on some paper towel to remove excess oil.

Serve with some marinara sauce.

Pasta Scramble 2.0

First things first, I switched internet providers and now it's up and running. Completely fast service I tell ya!! Plus it was way simpler to set up. It I felt like I was going through withdrawal from not being able to check blogs and emails at home even for one day. Eek! Talk about technology dependent. Anyway, still trying to clean out the fridge and pantry. It's officially one week before my trip. It's coming down to the wire to get thing done before my departure next week. My mind's filled with mental lists, checking off one item at a time. I'm really excited. A week seems so long when you know a trip is just right around the corner. 

This is another version of pasta scramble I had many some time last year. This time using some orzo pasta.  Two eggs, some dry herbs and diced tomato. I'd probably add more into it like mushrooms, or spinach, or maybe even some sausage and bacon. Mmmmm...I can think of more, but it's pretty late as I write this post and I'm hankering for a midnight snack.

Serves 1-2

Pasta Scramble 2.0

1/2 c uncooked orzo
2 eggs - lightly beaten
1/3 c diced tomato - fresh or canned
1 tsp oregano
pinch of salt

Bring a small pot of water to a boil. Lightly salt the water and drizzle a little olive oil. When the water is boiling add the orzo and cook until al dente. Drain out the water well then place the orzo back into the small pot. Add the eggs and continually toss together until the eggs have fully cooked and coated the pasta. Then add in the oregano and tomato and toss together again for a few minutes. Season with a pinch of salt.