On the outskirts of Thai Town in East Hollywood located between cartoon-like murals of old film stars on the exterior walls of a Days Inn (Audrey Hepburn looks more like Minney Mouse) and a bustling resale shop called Out of The Closet stands a little flapjack diner that could be straight out of the movie Thelma and Louise - except the servers and clientele aren't character actors acting quirky, they are authentic characters whose "motivation" is served right there on the counter.
Angel’z Diner is the quintessential greasy spoon that’s been around for over 50 years (Angel Zurita bought it over 20 years ago but has worked there since the 60’s). Angel is a tall man with a full head of silver grey hair always adorned in a clean white apron and a well used kitchen rag. You’ll probably notice he doesn't say much but when he flashes that warm smile of his you’ll see that he still loves what he has been so busily doing over that griddle all of these years. Watching him hard at work is a feast for the eyes as he scrambles up eggs (with lots of butter) and flips a few burgers, passionate about serving his handful of regulars and the sprinkling of tourists staying next door.
The patrons at Angel’z are great for people watching. But it doesn’t end there. Watching passersby through a long row of windows accompanying the eight or so red vinyl booths facing Hollywood Boulevard is always entertaining. Bellying up to the counter also has its advantages; a close-up view of a chef’s commitment to his profession with a pinch of chatter with his loyal staff and customers works just fine too.
Angel’z is a once a month destination (minimum) for my circle of friends that live in and around the neighborhood. Which means the food is good. The breakfast menu offers a variety of omelets and the usual egg/bacon/sausage combos with hashed browned potatoes and toast. Whatever way you like your eggs, Angel will cook ‘em up to order. My favorite is the Chili Cheese omelet with gooey cheese smothered on the inside and out. It’s just plain delicious.
The lunch menu (served all day as well) includes soups and salads to start, or as a meal, as well as a good selection of burgers, sandwiches and dinner plates including old school favorites like Chicken Fried Steak, Grilled Liver with Onions, Pork Chops and T-Bone Steaks. I’m of the Patty Melt persuasion and it truly melts in my mouth at first bite. And the fries never fail. They are always perfectly crisp and tasty. I even ventured out a bit from the norm the other day and tried the Beef French Dip. Once again, I was not disappointed.
If you’re looking for a hole-in-the-wall with splash of truck stop beauty and a little attitude, Angel’z Diner is your place. If you’re on a diet, drive to another part of town (unless it’s your splurge day). When I mentioned “ lots of butter” earlier, I wasn’t kidding. Angel doesn’t mess around.
5420 Hollywood Boulevard, Hollywood, CA 90027
Monday - Thursday 5:30am - 5:30pm
Friday - Sunday 5:30am - 2:30pm
I have to give SERIOUS kudos to the chef who created this mouth-watering gourmet pizza! It is extraordinary! The bold, slightly sharp flavor of the Gorgonzola cheese combined with the sweetness of the honey pesto and pears makes this dish more than memorable. Add the unique flavors of Prosciutto and Havarti cheese and you can call it a masterpiece!
You can choose to make this as a main course or as an appetizer. My preference is appetizer style since the pizza is quite rich! Just slice it up and set it out! It makes for a gorgeous display with all of its color and texture.
Also, be sure to eyeball the amount of olive oil when making the pesto. You may prefer to cut back on the suggested amount a bit. If you like things a little less sweet, you can cut back on the honey as well. I keep the honey at a 1/4 cup and simply topple a few extra Arugula leaves on my slices to give the taste a bit more balance.
If you don't have a food processor, no worries. It takes minimal effort to chop up the walnuts with a knife.
To say the least, this pizza defines "melt in your mouth". I promise you. You will thank me later for this one!
Oh, and make sure to have a stack of napkins available for your guests. They'll need it!
- 2 cups walnuts
- 1 cup olive oil
- 1/4 cup honey
- 2 tablespoons chopped fresh thyme
- 1 loaf ciabatta bread (about 1 1/3 pounds), halved horizontally
- 10 ounces thinly sliced Havarti cheese
- 6 ounces thinly sliced prosciutto, cut crosswise into strips
- 2 pears, halved, cored, thinly sliced
- 2/3 cup crumbled Gorgonzola cheese
- 2 cups arugula
Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.
Makes 12 appetizers or 6 main-course servings.
Read More http://www.epicurious.com/recipes/food/views/Ciabatta-Pizza-with-Gorgonzola-Walnut-Pesto-and-Pears-232686#ixzz1N2G2mDYd
"Three Bears" Grilled Salmon Tacos
Recipe by: Simran S. & Stacie D., on July 28, 2010
One night I found myself dressed in an apron with two pounds of salmon and nowhere to go.
Tired of the old honey, garlic, brown sugar, soy sauce glazes, I wanted to try something different. It took a lot of searching online to find an outstanding non-glaze recipe for this distinctive fish. Then I came across this little gem.
“Three Bears” tacos offer a wonderful mix of bold, flavorful ingredients that work fantastically together. The rub for the salmon is delicious (the only thing I would add is about a ½ tbsp of cayenne to the recipe’s suggested 1 tbsp if you like your food on the spicier side). The yogurt sauce and salsa compliment the fish very well and the cabbage gives the tacos that perfect crunch.
Simply stated, these tacos are a crowd pleaser. After serving them to neighbors and friends, I received only raves, smiles and thanks. And that’s what it’s all about. The extra trip to the grocery store that night was completely worth it.
Los Angeles Restaurant Review:
As soon as Alan Richman's GQ article "Is This The Best Burger In America?" was posted on Yahoo a week or so ago, I scoped out the Umami Burger website and was eager to try one (their photos are certainly seductive as burgers go). As fate would have it, my dear friend, Dominic, asked me out for a celebratory lunch today and suggested Umami. He had dined there just the day before and was ready to go back for more. After his excited touting of the place, and with all of the attention the Los Angeles chain has been receiving, I was definitely up for the experience.
We arrived at the "Valli" location around 12:30pm and the place was packed. It's a small joint so the wait was about 30 minutes (it would have been a little less had we not escaped into the eye-catching boutique next door and missed our name being called).
The decor is Hollywood Regency style - 60's modern infused with ornate and classical details and a color palate of black, red and white. The bartenders are sharply dressed in white shirts with black suspenders and ties. High ceilings and high-back tufted chairs? We fell in love with the atmosphere immediately.
As soon as Dominic and I were seated, we were approached by the waiter in less than a minute. He was completely accommodating, smiley, and very charming throughout our entire meal (the Irish accent didn't hurt either). He suggested we try a new item on the Valli menu, the "Smushed Potatoes" (double fried spuds with roasted garlic aioli). We decided to give them a shot in addition to the Sweet Potato Fries to accompany our choice of the signature burger, the Umami, and the Port & Stilton Burger. The Smushed Potatoes were good. But they needed something. Adding onion or a little spice would make them more memorable.
In general, lamb is not my go-to meat. It doesn't cross my mind very often when thinking about preparing a meal. Admittedly, I have a fear of ordering it when I see it on a menu too. I assume that it will be chewy or the taste will be too intense for my liking. But I have never had those thoughts when it comes to this dish. The lamb ends up super tender and yummy. And combined with the green beans, tomato, garlic and pine nuts, it's really fantastic. I end up eating it as leftovers for days.
"Green Beans & Rice", as my family calls it, has been a staple cuisine handed down from one generation to the next. It's our comfort food. I hope it will soon be yours as well!
2 pounds lamb (from shoulder or leg), cubed into 3/4 inch pieces
1/4 cup pine nuts, toasted
1 can Hunt's tomato sauce (if you can find it with garlic & herbs, even better)
1 cup white rice
2 cans French Style Green Beans
2 Tbsp Cumin
1/2 tsp onion powder (or salt)
5 garlic cloves, crushed
Salt and pepper
1. Over low heat, toast pine nuts. Set aside.
2. Coat large pan with olive oil, briefly brown lamb cubes over medium heat. Add crushed garlic cloves, onion powder and a few shakes of cayenne pepper. Cook for about 2 minutes.
3. Stir in tomato sauce. Then add water just enough to cover lamb.
4. Increase heat to a soft boil. Then lower heat to medium-low and simmer for 1 1/2 hours or until lamb is tender.
5. Add green beans, 1 tbsp. cumin, salt and pepper to taste. Simmer for additional 15 minutes.
6. Cook rice. Add remaining 1 tbsp. cumin to rice.
7. Top rice with lamb stew and a sprinkle of pine nuts.
This salad originates from a restaurant called "Marshalls" in Marshall, Michigan. It's been a part of my family's salad-making tradition for decades. Recently, I did a search to see if the restaurant is still open. Sadly, it isn't (as far as I can tell). But if I met the creator of this salad today, he or she would be mauled with my hugs and gratitude for orchestrating this flavorful masterpiece. The ingredients blend so beautifully together that they actually make you crave this salad the next day.
It is pretty rare to keep a salad overnight. Especially because salads usually get too wilty. But trust me. Wrap it up and put it in the fridge. You will wake up wanting more. It's that good.
Ingredients for dressing:
3 garlic cloves crushed
3/4 cup vegetable oil
Salt and Pepper
Ingredients for homemade croutons:
1 loaf of white or wheat bread (about 1/2 pound)
2 sticks butter or margarine
5 garlic cloves minced
Salt and pepper
Ingredients for salad:
2 heads Romaine lettuce
2 cups cherry tomatoes halved
1 cup swiss cheese grated
1/3 cup parmesan cheese grated
2/3 cup slivered almonds toasted
1/2 pound bacon (about 6 slices)
1. Prepare dressing. Combine juice of lemon, crushed garlic, salt, pepper and vegetable oil. Refrigerate for a minimum of 3 hours. You can also finely chop the garlic if you prefer a stronger garlic taste to the dressing.
2. Make croutons. You can dry out the bread by opening the package and slitting the top of the loaf the night prior to preparation. Or, you can cube the bread first, place on cookie sheets and set in the oven on low temp until desired dryness. Once cubed bread is dry, set aside. Mince garlic. Melt butter in skillet over low heat. Raise temperature to medium heat. Add garlic and cook for about 2 minutes or so. Increase heat to med-high and add bread cubes. Stir regularly until bread is browned. Set aside.
3. Saute bacon. Tear into bite-sized pieces. Set aside.
4. Add slivered almonds to small frying pan. Set on low-med heat to toast. Set aside.
5. Rinse Romaine lettuce and pat dry. Tear into pieces and place in large salad bowl. Toss in tomatoes, swiss cheese, parmesan cheese, almonds and bacon.
6. Lightly stir dressing in prep bowl. If you used crushed garlic, remove cloves. Slowly stir into the salad. Garnish with croutons.
Note: If you are preparing this salad for a vegetarian, simply remove the bacon. Marshall Salad tastes wonderful with or without it!
My brother calls this mouth-watering appetizer "Romaine Gone Orgasmic". Other people simply ask me to make "those lettuce thingies". My neighbor recently commented that it's like a "bacon-cream cheese-lettuce party in my mouth". No matter what you want to call them, you'll have people gobbling them up, one after another, and asking, "What is this?" or saying, "I've never had these before. They are so good!!"
What is wonderful about serving this appetizer is that it arranges so beautifully on a plate. Place them in a circle around a large, round serving dish and they end up looking like a big, colorful flower on the dining table. Another great thing is that they are inexpensive and easy to make. And pretty easy to transport when you're bringing food to holiday parties this year. You will absolutely love all of the questions people ask, the looks of delight on their faces, and all of the "Mmmmmm" and "Yummmm" sounds that you'll hear after their first bite!
Each weekend, during the warm months, both the men and women in the family would cook every kind of Lebanese food imaginable, loading each delicious dish on long picnic tables outside the house. It was a time for family and friends to eat, laugh and share a lot of crazy stories. Those weekends are some of the most precious memories of my life.
Over the years, my mother, of German and Polish descent, learned to cook all of these amazing dishes so that we could also savor them at home.
... there lived a girl who turned macaroni and cheese back into dough. She was an expert at making blackened [burnt!] scrambled eggs and couldn't count how many times and in how many recipes she'd accidently traded sugar for salt.
Well, there’s a new sushi restaurant in town called Uchi Sushi on Santa Monica Blvd. at the back of the parking lot next to O Bar. Infinite pros: