Friday, February 8, 2013

Korean Style Katsu

What's up with L.A., and the good eats in the food courts of Asian markets? There's Santouka for ramen in the Mitsuwa Market (Venice and Centinela in Culver City), and now there's Katsu for a Korean spin on Japanese katsu in the Galleria Market (Devonshire and Reseda in Northridge).

This Korean style katsu is called donkkaseu, and both are basically chicken or pork cutlet that  have been dipped in panko (bread crumbs) and fried. Apparently you can also get shrimp or hamburger at this place. The Korean version of katsu includes banchan, which in this case are sides of marinated jalapeno and radish kimchee. 

I thought that was it for the Korean spin on katsu, until I had already ordered and paid for the chicken katsu, when the cashier stepped aside and I read "kimchee pork cutlet."

Kimchee pork cutlet? I quickly changed my order and paid the...wait for it...56-cents more for the kimchee stuffed pork cutlet. It was the best additional 56-cents I've ever paid.

This combination just makes so much sense (okay, maybe it's because I'm from Hawaii), that I'm surprised I've never heard about this before. I don't know why it's not being served in Hawaii!

This is now my new lunch spot. And I am thrilled because there aren't very many great options near my work. By the way, I read about Katsu while researching restaurants on the Los Angeles Magazine website. I happened upon a blog by Eddie Lin, and the very next day, I left my leftovers at home, and went for my first round of dokkaseu.

Tuesday, February 5, 2013

Sharp Provolone

Next time you make pizza, try sharp provolone instead of mozzarella, or in addition to it. My work-friend's husband uses it all the time (except he calls it, "stinky mozzarella"), and I finally tried it out. Yummy.

Monday, February 4, 2013

Quick Quiche

I love this quiche recipe from the Food Network. It is super easy, and it always gets such a great response. The only adjustments I make are to use white cheddar cheese, and I defrost and squeeze the water from the spinach.

Quick Quiche
adapted from the Food Network 

4 eggs
1 cup half-and-half
1/2 cup mayo
2 tablespoons flour
1/3 cup minced onions
Salt and garlic powder
8 ounces shredded Swiss or sharp cheddar cheese*
1 package frozen chopped spinach
1 9-inch unbaked pie shell

Preheat the oven to 350 degrees. Hand whip the eggs, half-and-half, mayo, and flour in a medium bowl. Add remaining ingredients. Pour into the unbaked pie crust. Bake for 45 minutes to 1 hour, or until the top is golden brown.