Pumpkin Pasties with Ground Beef, Onions, and Sage

In honor of National Pi Day and the imminent opening of The Wizarding World of Harry Potter at Universal Studios Hollywood, I couldn't pass up the chance to make proper Harry Potter-inspired Pumpkin Pasties with Ground Beef, Onions, and Sage. I made Pumpkin Fillo Pasties last fall for my Harry Potter-inspired Birthday Party using fresh diced pumpkin, but since pumpkin is no longer in season, had to resort to canned pumpkin for this recipe. The mashed filling ended up making the pie soggy after a while, so it's best to eat these right away if you want to be able to hold them in your hands. They still tasted good when I reheated them in the toaster oven hours later, but needed to be plated.

I made the pumpkin pasties about 6 inches long, a good meal-sized pasty, about the size of the Cornish pasties I used to eat when I lived in London. The mashed pumpkin filling made this version sweeter than when I used fresh diced pumpkin, but make no mistake, these pasties are meant to be savory. Pack them for a picnic or for a ride on the Hogwarts Express.

Pho-mplings (Vietnamese Beef Noodle Soup-Spiced Dumplings)

You guys! Why did this not occur to me sooner? A couple of years ago, I had the bright idea of making Pho Burgers, by grinding the spices I used for making Pho Bo (Vietnamese Beef Noodle Soup) and adding them to ground beef. You'd figure that after making Pho Burgers with Vietnamese Beef Noodle Soup Spices and Banh Mi Pho Bo (Vietnamese Beef Noodle Soup-Spiced Sandwiches), it would have dawned on me that I could use the spiced meat to make dumplings too...

But it wasn't until last fall when I stumbled upon this Gothamist article about Phumplings in Brooklyn that the pho-spiced dumplings started to take shape. Phumplings are larger and filled with soup, closer to xiao long bao (Shanghai soup dumplings). A bit too much work for lazy old me. Not that I probably won't try that at some point.

Instead, I decided to make regular dumplings with pho spices. I had a rather lean cut of beef, but if you use fattier ground beef, you can get juicier dumplings. I used the same proportion of spices and aromatics as my Pho Burgers -- pureed onion, garlic, and ginger with ground cinnamon, cloves, and star anise spices. Then topped the dumplings with green onions (actually, chives from the garden) and basil, small squirts of Hoisin Sauce and Sriracha, and squeezed a bit of lime. With all the components in place, it was like eating pho in one bite.

Singaporean Roti John with Beef

"Food -- or makan, as we call it -- is a national obsession," said Cheryl Lu-Lien Tan in "A Tiger in the Kitchen: A Memoir of Food and Family." "In the fifteen years that I've lived in the United States, I've often said to American friends that, when it comes to Singapore, I miss the food first and then my family. They think I'm joking."

(Tan is a former classmate, although Facebook and food have brought us closer that four years of undergrad ever did.) In the first chapter of her food memoir, Tan waxed nostalgic about bak kut teh (Chinese pork bone tea soup), Hainanese chicken rice, ice kacang (Malaysian shaved ice), Singaporean Chilli Crabs, and Singaporean roti John.

Most of the dishes I'm familiar with, but the last was new to me.

"The influence of the British -- whom the locals called Johns when Singapore was a colony -- inspired the Malay dish of roti John, which features a baguette topped with beaten eggs, minced mutton, and onions that's then quickly panfried and served with a spicy tomato dip," Tan described.

That sounded delicious, as did her descriptions of making kaya jam and pineapple tarts. But, as I wasn't about to make 100 pineapple tarts or 60 mooncakes or 80 otak (Singaporean spiced grilled fish paste), the recipes in her book weren't quite feasible for me.

A bit of Googling and I came upon this YouTube video by the Singapore International Foundation about roti John at the Shukor Stall Makanan Istemewa featuring Sufiah Nordiyana, granddaughter of the hawker who invented and/or popularized the dish in 1976.

I've changed the methodology a little bit, to scale down for cooking for one as opposed to hundreds. I used Vietnamese-French bread and substituted the mutton with beef, but kept the egg and onion. I also added a chopped scallion for some color and a dash of curry powder and garam masala as a nod to the Indian origins of the dish. Since I wasn't quite sure what the tomato chili sauce tasted like, I drizzled Thai Shark Sriracha, which is sweeter than the Huy Fong Foods, Inc. version.

British, Malay, Indian, Singaporean, the various influences that went into creating this dish, resulted in a delicious sandwich that was perfect for lunch. And again for dinner.

You Are the Sriracha to My Pho

Isn't it awesome?

I was admiring the Hong Kong food-inspired Valentine's Day illustrations from Mochachocolata-Rita when it occurred to me to make a Vietnamese one. Well, except my drawing skills are limited to stick figures, and pretty sad stick figures at that.

So I asked Rita if she could draw an illustration for me that said, "You Are the Sriracha to My Pho." She came back in less than an hour with the above. I looove it!

Tacos El Gordo de Tijuana B.C. - Chula Vista

The Banh Pa Te So Nhan Banh Mi (Vietnamese Pate Chaud (French Hot Pastry Pie) with Sandwich Fillings) and other pastries I brought from Au Coeur de Paris Patisserie & Boulangerie - Westminster (Little Saigon) were great, but by dinner time, we were all hungry. So lil' sis, oldest and second-youngest nephews, their friends, and I all piled into our cars and drove nearly to the Mexican border in Chula Vista.

When we pulled up, the parking lot of Tacos El Gordo de Tijuana B.C. was packed; always a good sign. I was also amused by the signage that said, "Now in California." Tijuana-style tacos for which I don't have to wait hours to pass through border inspection? Score!

The taco selection was pretty awesome too - cabeza (beef cheeks), lengua (tongue), sesos (brains), Asada (steak), tripas (tripe), suadero (brisket), and adobada (spicy pork) and buche (stomach) for about $2 each. The mulas, sopes, and quesadillas were $3.75. The mula was new to me. It's basically another tortilla on top.

Banh Mi Pho Bo (Vietnamese Beef Noodle Soup-Spiced Sandwich)

Since my brother said I was overthinking the Pho Burger with Vietnamese Beef Noodle Soup Spices by making noodle "buns," I also sliced some beef and seasoned it with Pho Bo (Vietnamese Beef Noodle Soup) spices and made a Vietnamese sandwich. Added the usual pho garnishes of cilantro, basil, bean sprouts, and scallions, drizzled some Sriracha and hoisin sauce, and it was pho bo in a banh mi.

Since there was plenty left after dinner with my brother's family, I figured lil' sis and oldest nephew would like to try too. So I packed everything up and drove down to San Diego to share. The verdict? Everyone liked it and I had no leftovers.

Pho Burger with Vietnamese Beef Noodle Soup Spices

After Keizo of Go Ramen moved to Japan to pursue his ramen dream, he apprenticed at several ramen shops before moving back to the United States and inventing the ramenburger. The ramenburger! Seasoned meat sandwiched between ramen noodle "buns." Needless to say, the ramenburger instantly caught the country by storm. I haven't been to New York City to taste the ramenburger from Keizo himself, but it got me thinking...

What if, instead of a ramenburger, I made a Pho Burger with Vietnamese Beef Noodle Soup Spices? I could grind star anise, cinnamon, and cloves, add some minced garlic and ginger, to ground beef. The pho noodle "buns" would be a bit of a challenge, but as rice noodles tend to clump anyway, I could use that to my advantage. Topped with basil, cilantro, scallions, and bean sprouts and a couple of squirts of sriracha and hoisin sauce. It was literally Pho Bo (Vietnamese Beef Noodle Soup) in a burger.

The only problem was that while I got the rice noodles to clump into "buns," they fell apart when holding them to eat like a burger. Pan-frying the noodle "buns" held them together, but was greasy. My brother and his wife and kids came over to test my experiment. They liked it! They liked it! My brother said I was overthinking. I already had good flavors, why didn't I just do the obvious and put the pho-spiced meat in a hamburger bun? Of course! I had also spiced some sliced beef, to see if ground beef or sliced beef was better, and he suggested making a Banh Mi Pho Bo (Vietnamese Beef Noodle Soup-Spiced Sandwich), but that's saved for another post.

I've included directions for making the pho noodle "buns," but ordinary hamburger buns work just fine for this recipe.

Corned Beef Pot Roast in Red Wine with Potatoes, Carrots, and Cabbage

I like corned beef well enough, but will choose pastrami over it any day. Smoked or roast meats trump boiled meat says I. Of course, I'm not Irish, so there's no nostalgia factor in a boiled corned beef and cabbage meal for me. And even better is after St. Patrick's Day, when corned beef gets marked down to 99 cents per pound.

So, I bought a few briskets and boiled one per the directions on the package. The other I roasted low and slow, until the meat was fall-apart tender, with a cup of red wine to maximize the flavor of the gravy. I tossed in some potatoes from the garden, some carrots and cabbage, and enjoyed a wonderful corned beef and cabbage pot roast meal.

It couldn't be easier, especially since most corned beef comes with its own seasonings. You just have to be patient. I roasted the beef for about 3 hours in a Dutch oven so the meat would be moist and tender, adding in the vegetables about 45 minutes before the meat roast was ready.

Thai Basil Beef Stir-Fry

A 5-minute meal for when you're starving and want a yummy homemade dinner right away.

OK, I lied.

It technically took me six minutes, but that wasn't nearly as catchy. I needed that extra minute to slice the shallots and mince the garlic.

That's not counting the cooking time for the rice, but if you have leftover rice that you could quickly zap in the microwave, then you're good to go. If not, this Thai Basil Beef Stir-Fry goes great in lettuce wraps for those who want to eat right away or are watching their carbs.

Lavender-Grilled Steak Fettuccine

A few days after my Easter barbecue, I wanted to try using my Saber Grill on my own since my brother and cousin had done all the grilling that day. I knew just the recipe I wanted to experiment with for my first time. Tony of SinoSoul dropped off some lettuce, cilantro, and lavender from his garden. I vaguely remembered coming across a recipe long, long ago for lavender-grilled steak. I don't remember any pictures accompanying the article so I don't know what it was supposed to look like, rather the writer focused more on waxing poetic about the aroma of lavender on the grill. Lavender in desserts I was used to, but paired with steak was something that never occurred to me before.

I tend to prefer French lavender for cooking, but I'm not one to turn down any type of free lavender. In the end, I think the muted fragrance of the Spanish lavender that I used nicely complemented the steak without overpowering it. I sliced the lavender-grilled steak and tossed it with some lavender fettuccine from Pappardelle's Pasta that lil' sis brought back for me from a trip to Seattle's Pike Place Market. I kept the pasta simple and just drizzled some olive oil and balsamic vinegar.

If you don't have lavender fettuccine, obviously, just regular pasta will do. And if you don't have fresh lavender on hand, you can add dried lavender to the steak rub, or use herbes de Provence.

Gus's Barbecue - South Pasadena

I've eaten at Gus's Barbecue in South Pasadena four times over the past few years so I figured it was about time to finally blog it. The first visit was back in July 2010. Actually, it was on Independence Day. No one around me was throwing a barbecue that year, and you can't have a Fourth of July without barbecue! So my brother asked if I wanted to check out Gus's with him and his wife.

The atmosphere is pretty classic American. Red stools at the counter. Scenes of old South Pasadena on the walls. We sat at a booth in the far back.

French Filet Mignon with Red Wine Shallot Sauce

Doesn't the filet mignon look marvelous? It was the most tender steak I've ever had in my life. Seriously!

I jumped at the chance when one of my advertisers, Foodie Blogroll, offered samples of filet mignon and sea bass from Certified Steak and Seafood Company. U.S.D.A. Certified Prime Angus Beef. The filet mignon is certified in the top 1% of beef, center cut, slow aged, hand cut, and hand matched. It's touted to cut like butter, and even just handling it before cooking, the filet mignon was the softest beef I've ever touched. My only other experience with online frozen beef was with Omaha Steaks and it wasn't even anywhere close to the same quality as Certified Steak and Seafood Company's filet mignon. Nowhere close.

I was trying to remember if I've ever ordered filet mignon, and all I could remember was the filet Chateaubriand at Club 33, the secret restaurant inside Disneyland, which was nowhere near as tender. But the red wine sauce did remind me of a lovely meal of steak with red wine and shallot sauce I enjoyed at Pierre Victoire Restaurant in London. So I decided that was the perfect preparation for this filet mignon.

English Cottage Pie with Ground Beef and Mushrooms

I've already blogged a regular English Cottage Pie with Ground Beef and Peas and Carrots, and Pate "Chinois" (Canadian "Chinese" Cottage Pie) with Ground Beef and Corn. So, I figured I'd change it up a bit by adding mushrooms.

Not much to say. It's a meal-in-one, or a great side dish for Thanksgiving dinner.

Young Dong Tofu - San Gabriel

Earlier this summer, I met up with Pink Candles at Ridgemont High and her family, who were up to check out the Harry Potter Tribute Exhibition at Nucleus Art Gallery & Store - Alhambra. She wanted to eat cold noodles for lunch. After running through Chinese, Korean, and Vietnamese cold noodle options, she decided on Korean.

I suggested Young Dong Tofu in San Gabriel because the menu specifically has a dish called Korean cold noodles. I know, so generic-sounding, but it was exactly what she asked. :P

Young Dong Tofu is located in a strip mall on Las Tunas Drive where Tokyo Lobby and Sam Woo BBQ are also. Unfortunately, ever since the Albertson's grocery store closed and got boarded up, the area has a rather desolate feel.

Noodle Guy Vietnamese Restaurant - Alhambra

Back in January, on my way to Jazz Cat Restaurant - San Gabriel, I noticed a sign on Valley Boulevard advertising kobe beef pho. Kobe beef, huh? Well, I guess they had to up the ante since filet mignon pho is sooo 2007. :P

Anyway, I was distracted and couldn't remember which restaurant it was so I mentioned it to Tony of SinoSoul so he could have a look out whenever he was in the area. Sure enough, he later told me he found my kobe beef pho and it was being served by Noodle Guy Vietnamese Restaurant in Alhambra.

I didn't get a chance to check it out until March, shortly after I got back from Portland. It was a blustery, rainy night. Perfect weather for a piping hot bowl of soup.

Pho Kim Long Vietnamese Restaurant - Las Vegas

The first two vodka shots (more like vodka cups) were fine. I brought the champagne so I had to drink a glass. The three sangrias put me in just the right mood. But the last vodka and two vodka cranberries? I probably should have skipped those.


While I felt fine when I went to bed, by morning I was dying. Dyyying.

So when it was time to decide on where to go for lunch, I requested what any hungover Vietnamese person would want, Pho Bo (Vietnamese Beef Noodle Soup). Luckily Pho Kim Long Vietnamese Restaurant in Las Vegas' "Chinatown" is just a five minute drive from the strip. Head west on Spring Mountain Road (that would be the road between the Fashion Show Mall and the Venetian) and keep going past the freeway. There you'll find several strip malls of mostly Vietnamese and Chinese restaurants, with a Thai or Filipino one sprinkled in.

And while the restaurant's name is amusing if you say it fast, it just means golden dragon in Vietnamese. Kim (gold). Long (dragon).

Reuben Sandwich

The week after I got back from Oregon, I couldn't stop thinking about the Reuben sandwich I had at Thirsty Lion Pub & Grill - Tigard - Oregon. I wasn't up for paying $13 or for driving out to Langer's Delicatessen-Restaurant - Los Angeles.

So I bought Jewish rye bread, thick-cut pastrami, Swiss cheese, and sauerkraut from the grocery store. Then made a quick version by popping it into the toaster oven. It just wasn't the same. I needed the thousand island dressing! And my cheat of mixing ketchup with mayonnaise just wasn't going to cut it.

The next day, I went back again. Because when I get a craaaving, I get craaavings! This time, I got corned beef, and asked for it to be cut as thin as possible. That was the first big difference. The second was buying both thousand island and Russian dressings, neither of which do I actually eat on salads, but were both essential for a really good Reuben sandwich.

All the proper components in place, I then toasted the sandwich before pan-grilling it with a pat of butter.

So good! Cravings finally satisfied.

Bo Kho (Vietnamese Beef Stew) Pot Pie

I don't know why it didn't occur to me sooner to make a Bo Kho (Vietnamese Beef Stew) Pot Pie. I mean, I made Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie years ago so you'd figure this would already be in my radar, but nope.

My first attempt was to modify my Bo Kho (Vietnamese Beef Stew) recipe by pureeing the lemongrass and thickening the broth, but the result was too thick, not enough gravy, and the bits of lemongrass were too jarring. So I scooped the stew out of the pie shell, added water, and tried again. Still wasn't quite what I wanted.

Why was I trying to fix what wasn't broken? Remembering the beef stew with puff pastry at Hot Stuff Cafe - San Gabriel, I decided to keep the filling as much of a stew as possible. So I started over again with my usual Vietnamese beef stew recipe, but this time, halving the recipe and using only cubed beef, no bones. I did add a bit more flour than usual for a thicker gravy, but the biggest difference was the puff pastry crust. Delicious gravy-laden beef stew with flaky crust. Finally, it was perfect.

Now, the simplest thing to do is make a big batch of my Vietnamese beef stew, spoon some in individual servings and top with puff pastry. If you have some stoneware bowls, this is perfect for everyone to have their own Vietnamese beef stew pot pie. But you can also make a bigger pie portion and top it with a whole puff pastry shell like I did for Thanksgiving dinner.

Soot Bul Gui Rim 2 Korean BBQ - Los Angeles (Koreatown)

These pictures have been sitting around since July 2008. So since I just blogged Scoops - Los Angeles, where we stopped off after lunch at Soot Bul Gui Rim 2 Korean BBQ, might as well get this off the queue.

Lil' sis, the oldest '87, and I decided to try out a new-to-us all-you-can-eat Korean barbecue restaurant. For $16.99, we got a choice of 14 meats including pork ribs, sliced brisket, marinated ribs, pork belly, barbecued chicken, boneless short ribs, tongue, grilled squid, barbecued beef, tripe, large and small intestine, and beef heart.

Hae Jang Chon Korean Barbecue Restaurant - Los Angeles (Koreatown)

On my actual birthday, I opted for a tried and true favorite, Korean barbecue with the oldest '87 and her middle sister at Hae Jang Chon Korean Barbecue Restaurant in Koreatown. The photos for this post were actually taken back in February, during my first visit when my dad's friend's daughter was in town.

I guess it does pay to advertise. I noticed the restaurant's ad on LA Weekly's website and clicked over. All you can eat Korean barbecue, including 19 items, for $16.99? And open until 2 a.m. every day? Definitely worth checking out.

So on my dad's friend's daughter's last night in town, we decided to go there for dinner. When I got there, I realized that I actually had tried to go once before with lil' sis, after noticing it during a visit to Kyochon Chicken - Los Angeles (Koreatown). But the restaurant looked empty so early in the day, so we defaulted to Tahoe Galbi Restaurant - Los Angeles (Koreatown) for lunch.

It was an hour wait on a Saturday night, but we stopped off at Scoops - Los Angeles for gelato beforehand so we didn't mind.

Part of the reason I wanted to try Hae Jang Chon was for the rock slab grill. You'll see why later in the post. The waiter immediately started bringing out all the panchan (Korean side dishes). The Baechu Kimchee (Korean Pickled Napa Cabbage) and the Kong Namul (Korean Seasoned Soy Bean Sprouts) were the overly fermented kind intended for the grill.