Coconut Chicken with Lemon

Cooking with Coconut Oil adds a hint of sweetness without being overpowering, it is also considered a good fat as opposed to other sweeteners and refined sugars.

What you'll need:


 Chicken - boneless skinless breast 1Lb
 Meyer Lemons - 1/4 Cup
 Onion - 1/4 Cup
 Coconut Oil - 2 Tbs
 Black Sesame Seeds - 1 Tbs
 Salt & Pepper - pinch


Preheat oven to 375°

Generously rub chicken with Coconut Oil, place in baking dish.  Add salt, pepper, onions, Lemons, Sesame Seeds.

Bake covered for 30 minutes, uncover and bake for additional 20 min.

Serve with veggies and rice or quinoa. 


Grilling a Perfect Burger

Nothing says summer like smoke rolling from a grill, the crackle of charcoal and the aroma of beef searing over an open flame.  Inspired by Stout Burger being the Best Burger in Los Angeles I christened the grill for the season in order to make my own. 

Gas grills make for a nice controlled cooking surface with easy clean up, but you miss out on the smokiness and antiquities of the smoldering charcoal fire. I prefer the hardwood lump coals with a little lighter fluid as opposed to the pre-soaked briskets for a couple reasons. 

- 1 the flavor is more natural and earthy than manufactured. 
2 the coals can be arranged to create temperature zones around the grill.
- 3 the natural lump coals burn cleaner, creating less residual ash.

What you'll need:


  Ground beef 90/10 - 1 lb
  Olive Oil - 2 Tbs
  Red Onion - cut in rings
  Mustard - 2 Tbs
  Horseradish sauce - 2 Tbs
  Blue Cheese - 2 Tbs
  Butter - 2 Tbs
  Tomato - sliced 
  Kaiser roll - cut in half


Get the grill started by building a pyramid of coals. Fire needs oxygen so make sure there is room for air to flow around the coals. If you are using a gas grill, set it to medium-high heat. If you are using charcoal, leave room around the perimeter of the grill in order to move the burgers around the center of high heat - you could also use a large lump of coal to shield the adjacent spot on the grill to create a lower heat spot.  
Salt and pepper the ground beef and splash with a tablespoon of olive oil. Patty the burgers into three 1/3lb burgers or 4 1/4lb burgers. Add a dash more salt and pepper to the patty's and drop them on the grill. 

Heat up a small skillet with a tablespoon of butter and brown some fresh ground pepper.

After 2 minutes turn the burgers 45 degrees keeping the same side down, this will help evenly distribute the heat. Give them another 2 minutes then flip and repeat the quartering process.

Add onions to pan to break them down.

Now the burgers have been on for eight minutes, I say flip them once more to drain the juice back through the patty for another minute for medium rare, longer for less pink. Flip every couple of minutes to keep from drying out if you are going for the well done version.

Toast bun internal side down for a minute - check regularly as the bread heats up fast.

Add Mustard, Horseradish and blue cheese to pan, remove from heat and toss to coat.

Set burger aside to rest for a couple minutes topped with the onion mixture. 

Add tomatoes to onion pan and return to medium low heat.

Put it all together and enjoy!

Best Burger in Los Angeles

There are a lot of claims for the best this or the best that in Los Angeles. Like the best way to get to Hollywood from the westside; or the best actor in a drama series. Those waiver and vary day-to-day, but Stout Burger and Beers is consistently the best burger in town!  Across the 3 locations; Hollywood, Studio City and Santa Monica, the flavors coming out of the kitchen are hands down the best around. The beef blend is ground in house to maintain the richness that is enhanced by the particular toppings not to be altered on any of the seven burger options. There are also a pair of ground chicken patty options and a pair of quinoa & bean veggie patty options created with equally tasteful care - all tailored to produce the highest quality, most exciting flavor  on a brioche bun.   

The pleasant and knowledge-able staff does not shy away from making suggestions off the accessibly intricate food menu. They are also more than happy to pour a sample or two from the precisely curated beer menu customized to enhance the meal. Each Stout location rotates thirty-some craft beers on tap, over a dozen bottles of beer and a growing wine list, meant to be explored. It's worth starting your meal with the oversized, soft pretzel and a beer while deciding which burger to choose.

The over-easy egg oozing from The Morning After envelopes the palette, while the fig jam on the Six Weeker commands the sweeter side of the taste spectrum in opposition to the spiciness of the SHU Burger. The Imperialist stands tall as the classic twist on the American cheese-burger with the nutty aged cheddar, roasted tomatoes and mustard relish; while the Truffle Shuffle exemplifies the earthy mushrooms through the smooth brie cheese. Smoked mozzarella, parmasiano  flakes and crispy prosciutto, finished with a refreshing lemon-basil aioli make the Goombah a close runner-up to the, name-sake star of the menu. The mouthwatering Stout Burger is crafted with both gruyere and blue cheese over rosemary bacon, caramelized onions and house-made horseradish cream. Did I already say mouthwatering?

Do yourself a favor and save some room for dessert, because Stout did not settle on just having the best burger in Los Angeles. No, the neighborhood burger and beer pub finishes the meal with a surprisingly decadent dessert in the bread pudding that is arguably the best on the west coast. The warm dessert masterpiece is marbled with caramel and chocolate chips - a perfect juxtaposition of crispy and soft; salty and sweet; and when served à la mode, hot and cold. 


Pork Tenderloin Medallions

Pork shoulder may make a great carnitas and vegans will go off the wagon for a thick slab of bacon. However, pork tenderloin is overlooked as the star of the other white meat. Your butcher will have it behind the picturesque bone-in chops and restaurants will serve it as medallions - which is what we are creating today.

Unlike the chops, the tenderloin does not need to rest in a brine over night to retain it's juicy texture, but can very easily be over cooked since there is little fat in this cut of meat.

This recipe has a sauce drizzled on top of the pork and bed of mashed potatoes. The subtleness of the fresh squeezed orange juice plays well with the sweetness of the pork and savory garlic and olive oil, while emphasizing the nutty parmesan and earthy chives in the potatoes.

What you'll need:

Large skillet
Large mixing bowl
Large pot
Cutting board
Paring Knife
Cook's knife
Hand mixer
Meat thermometer


 Pork Tenderloin - 2 lbs
 Butter - 2 Tbsp
 Yellow Onion - 1/2 chopped large squares
 Orange zest - 1 tsp
 Olive Oil - 2 Tbsp
 Garlic - 4 globes minced

 Thyme - 2 tsp
 Oregano - 2 tsp
 Orange - 1 Navel orange

Mashed Potatoes: 

Potato - 2 russets potatoes
Heavy whipping cream - 1/8 cup
Sugar - 4 Tbsp
Chives - 2 Tbsp
Parmesan - 1/8 cup
Butter - 2 Tbsp


Preheat oven to 400 degrees and start to boil water in large pot for the potatoes.
Melt butter in skillet over medium/high heat and add a pinch of pepper and salt, brown for a couple of minutes.  Add onions to butter and toss until fork soft - five or six minutes. 

While onions are breaking down mix marinade in the large mixing bowl - Olive Oil, Orange Zest, Thyme, Oregano, Garlic, a pinch of salt and fresh cracked pepper.  

Add the tenderloins to the bowl and massage the mixture into the pork.

Once the onions are translucent, remove them from the skillet and set aside for later or discard -  be sure to leave the flavored butter in the pan.  Sear all sides of the tenderloins, a couple minutes per side, in the remaining onion flavored butter. If you are using an All-Clad stainless steel skillet, or the like, put the whole skillet in the oven; otherwise transfer the pork and the drippings to a glass pyrex and bake for 20 minutes while you make the mashed potatoes. 
Drain the fork soft potatoes, reserving 2 cups of the water. Combine the potatoes, cream, sugar, salt, pepper and butter with the hand mixer to the consistency of your preference, add the water as needed. Once you have the consistency you want, fold the chives and parmesan in and return the covered pot to the stove over very low heat to keep warm.

Once the pork reaches 140 degrees remove from oven and skillet to rest while you make the sauce.  Squeeze the juice from the orange into the hot skillet to combine the drippings and excess marinade - reduce for five minutes over medium heat.  Spoon potatoes onto the plate, top with 4 or 5 slices of 1-inch thick pork medallions and drizzle a couple spoonfuls of the orange juice marinade over the entire entree.  


Kimchi a Korean tradition

Kimchi is as synonymous to Korean cuisine as pasta is to Italian. Kimchi is a fermented vegetable dishes within the larger assortment of banchan (side dishes) and served at every meal and marketed as the national food of South Korea.  Much like pasta there are numerous variations of kimchi originally based around the seasonal vegetable harvest and regional geography. However, when most people think of Kimchi they picture the red spicy, napa cabbage variety.

Napa cabbage is dense at the core with green and white leaves on the exterior and yellow leaves on the inside.

What you will need:

Large Mixing Bowl
Cutting Board
Measuring Cups
Small sauce pan


  Napa Cabbage - The more dense the better
  Korean radish - 2 oz. 2-ich matchsticks
  Carrots - 2 oz. 2-inch matchsticks
  Scallion - 2 oz. 2-inch matchstics
  Watercress - 2 oz. cut to 2-inch pieces
  Chives - 2 oz. cut to 2-inch pieces

  Ginger - 2 Tbsp minced
  Garlic - 1/4 Cup minced
  Red chili powder - 1 Cup
  Sugar - 1/4 Cup
  Fish sauce - 2 Tbsp
  Water - 3 Cups
  Salt - 1/2 Cup + 4 tsp separated
  Sweet rice paste - 1/2 cup (*directions below)


Prepare the napa cabbage - cut through the root end about a quarter of the way though then rip in half; repeat so that you end up with four quarters. Rinse under running water giving the leaves a little scrub.  In a large bowl salt the leaves lifting them to make sure salt gets all the way in there.  Submerge in water and refrigerate overnight to brine the leaves. Rinse and drain in a colander for about 30 min.

*Sweet rice paste - Mix 1/2 cup water and 1 cup water and bring to a slow boil whisking until pancake batter consistency. Remove from heat and allow to cool.

Mix all the sauce ingredients into a smooth paste. Add radishes, carrots, scallions, chives and watercress. Place one of the quarters of napa cabbage in a bowl and stuff with the sauce mixture, layering within each leaf. Move stuffed cabbage to glass bowl or sealable container - make sure the exterior of the cabbage lays flat to retain all the liquid. Repeat until the full cabbage is in the container. Pour any remaining sauce into container. It will expand so be sure not to overfill container - leave about 20% open space.  

Kimchi can be enjoyed right away but I like it to ferment for a couple of weeks.  Leave the container on the counter out of the sun for 4-5 days before placing in the refrigerator.  It can last in the fridge for up-to and beyond a year but I figure 6 months is as long as I want to keep it around.

Back in the day, kimchi would be placed in Onggi or claypots and buried to keep cool and ferment until ready to eat.  

The Misfit Restaurant + Bar

Santa Monica attracts millions of visitors every year, set to explore the world famous pier and the  miles of golden sand beaches to be as active or sedated as they please. Walking distance from the pier is The 3rd Street Promenade, an open air shopping experience stretching for blocks along the pedestrian only road where street performs entertain shoppers in hopes of making a few bucks or being discovered for their talents. 

Along the path between the beach and the Promenade is The Misfit, a locals favorite, bar centric restaurant serving signature cocktails and high end comfort food. Here, regulars and tourists alike can indulge in the accessible menu while sipping hard to find bourbons or bartender's choice mixed cocktails - all guaranteed to excite the senses.

An impressive wooden bar dominates the room. The two-story classic built-in library stretches the length of the restaurant along the right wall.   The alcohol selection is worthy of such a grand display housing limited release and small batch favorites. With nearly twenty nicely curated beers on tap, half of which are brewed in California, you are bound to find one that quenches your thirst. If wine is more your fancy, there is a nice range of limited selection glasses and bottles with an accessible price range. Tastefully oversized columns separate the bar area from the dining section that is filled with inviting tables and booths along the left side of the first floor with additional seating in the loft perched in the back overlooking the lower level. 

If the bar is the boisterous focal point, the food is the understated star. The menu is comprised of small plate options with the head section dedicated to the local farmers market. Familiar items are elevated in the inventive kitchen including the surprisingly Spicy Charred Broccoli and the Chorizo Mussels. Other favorites include the Jidori Chicken Sandwich, the Crispy Lobster Nik-Niks and the Misfit Burger.