Richie eats a Sandwich at the Growler Grounds

Finger lickin' good

Richie came over the  to the Growler Grounds on an empty stomach. So, I made him a Roast Beef Sandwich with Garlic-Basil Gouda on Sourdough Roll. You can see my mural I painted in the courtyard.

Leftouts: Make Hash

Make hash. Not the kind of hash you get in Amsterdam. It's a simple skillet dish you can make if you have left over roast (either pork or beef). It's super simple and great for breakfast with a fried egg and may some ketchup.

Pork roast and potato hash

Here's how to make an easy hash.

• Add a couple teaspoons of olive oil to hot cast iron skillet.
• Dice a potato or two depending on how hungry you are to 1/4" cubes and add to skillet.
• Salt and pepper to taste. You can also add a little onion powder and/or garlic powder or chile powder.
• Let potatoes start to fry and get crusty on medium heat. Turning only occasionally.
• pick apart and shred your left over roast while potatoes cook
• When potatoes start to get crusty on all sides after turning a few times, add the shredded roast in about equal amount to potatoes. You may need to add a splash of oil. I add the solids at bottom of roast dish.
• Let all of it start to fry together and get crunchy.
• Get a 1/4 cup water and the lid to the skillet in your hand.
• Pour the water over the hash and cover immediately. Let steam for a couple more minutes.

Eat it alone or serve with a topping like sour cream, cheese, chopped onions, ketchup, salsa or pesto - or top with a fried egg.

Enjoy!

Video: Berlin Currywurst

First look at opening day of Berlin Currywurst in Silver Lake neighborhood of Los Angeles. See more photos and read the blog here.

Deal of the Day: Half off at Cowboys & Turbans

Groupon's deal of the day... $15 for $35 Worth of Mexican-Indian Cuisine and Drinks at Cowboys & Turbans in the Silver Lake neighborhood of Los Angeles.


Get the deal here.

Local Heros: Berlin Currywurst

Hardeep tops currywurst with yellow curry spice powder

Yesterday the residents of Silver Lake were blessed with the opening of Berlin Currywurst. The Sunset Junction's neighborhood now has simple, delicious food and affordable prices thanks to three beautiful people from Germany taking over the old Pupuseria and giving it a modern overhaul.

Local Heros: Hardeep, Lena & Haike making food and new roots in LA.

Hardeep, Lena and Haike have brought the flavor of Berlin's streets to Los Angeles. They have perfected authentic recipes from Germany for Currywursts topped with tantalizing sauces that will make your taste buds sing. They have four levels of spice and you get to determine the heat level. Be warned trying Level Four, your taste buds might scream.

Paprikawurst with Jambalaya Sauce

Basically a currywurst is a sausage sliced up and topped with a tomato-based sauce. The sauces are all made in-house from organic sources. The sausages made by a supplier with traditional German methods. The meat is 100% natural with no added hormones or antibiotics. It's served with shepards bread to sop up all the sauce. Make sure to try the Fritten - homemade fries from organic potatoes with minced onions. They're great with ketchup or mayo.

Here's how it works:

FIRST - You pick your currywurst (it's a sausage). They have a variety of meat selections, as well as, vegetarian tofu options. What ever you're in the mood for - pork, beef, chicken, tofu - they make it delicious.

Choose your currywurst from the Chalkboard Menu

SECOND - Choose your heat level. They have four heat levels, two of which you must be 16 years or older to try. They are all named aptly:
- Berlin Calling (heat level 1)
- Bear Bender (heat level 2)
- Kiezgrösse - Local Hero (heat level 3) *
- Break the Wall (heat level 4) *
*must be 16yrs or older

Choose your heat level

THIRD - You Flavor. Pick from four disctinctive sauces flavors: fruity, chipotle, garlic or jambalaya.

Mini wood forks from Germany

FOURTH - Eat with their little wood forks imported from Germany one tasy bite at a time. You'll be wanting more when you eat your last bite of sauage.

Try the Fritten with minced onion

Located on Sunset on the corner of Hyperion, you enter a sparse space, but with a very warm feeling and smiles from the wonderful owners. The tall white walls are covered with black and photos of Berlin taken by a friend of the owners. Brickwork, wooden communal style tables, old school chairs and casual chalkboard menu give charm and warmth to this little space. They also have a wonderful patio if you would like to sit in the warm California sun while munching on some delectable food.

Enjoy the afternoon sun on the patio.

Get it to go.

MENU for Berlin Currywurst

Berlin Currywurst is located at 3827 W Sunset Blvd. Los Angeles, CA 90026. Located on the corner of Hyperion next to Pazzo Gelato at Sunset Junction.

Berlin Currywurst on Twitter

Berlin Currywurst on Facebook

GrowlerEats Video: Berlin Currywurst

See more photos of food from Berlin Currywurst on Foodspotting.

Sandwich: Roast Beef & Swiss

I made this delicious Roast Beef and melted Swiss sandwich on a toasted french roll. I added a little mayo and mustard and some arugula from the garden.

Sunbathing in LA

Everyone likes a little sun to warm up. My friend, the nocturnal garden spider,  came out today to catch some rays in the Southern California sun.

Come to Papa's

** UPDATE** JULY 2011 - Papa's Place has had a lot of changes on their menu recently and may becoming something called Community Burger. The food has changed, the people have changes and I no longer recommend Papa's Place as one of my favorite places to eat.

Kilbasa with Fries

One of my favorite places to eat in the Silverlake / Los Feliz neighborhood is Papa's Place. You can get a wonderfully fulfilling meal for under $10. Though it's called Papa's Place, their tag line is "Mom's Cooking" and when you eat there you can see why. The staff is always friendly as they serve up delicious food that is German-Mediterranean inspired. The food takes a little time as it always prepared fresh and made with much love.

Bratwurst with Fries

Burger with Fries

Tasty Skinny Fries

 They offer a wide selection of sausages, burgers, sandwiches, salads and side dishes. Vegetarians shouldn't be intimidated by the enormous wieners, they have plenty of vegetarian offerings.

One of my favorites, the PaPeRa bowl

A taste of Spicy Shrimp Ceviche

The sausages are always good. I tend to go for the spicy ones. One of my favorite dishes there is a PaPeRa. It's a bowl of bread cubes topped with braised beef, yogurt, browned butter and fresh herbs. It's wonderful. 

Orange-Walnut Puff Pastry

Cookies

Leave room for some treats too. Last night we were treated to an Orange-Walnut Puff Pastry, which left me wanting more of it's zesty tang all night.

The kind staff collects can tabs for medical patients.

See more photos of food from Papa's Place on Foodspotting.

Check out Papa's Place on Twitter to find out about daily specials. 

Recipe: Poached Pear

Pears are one of my favorite fruits. I tend to overbuy at the farmer's market. So I like to switch it up - it's especially good to use these before they start to get too soft, but might be firm any more.

Poached Pear

I don't have a recipe, just a method.

1. LIQUID
You need some liquid to simmer the pear in. I fill a small sauce pan with water a juice of a lemon or lime. You can also use, white wine, cranberry juice, apple juice or orange juice.

2. SPICES
Add some spice. You can use a combination of anything aromatic and makes you think of the holidays. I like to use vanilla, cinnamon, cardamom, cloves and nutmeg. I add just a pinch of salt too.

3. SIMMER
Peel your pear with a peeler. Keep stem intact. Simmer pear for 15-20 minutes until tender. Remove and let cool for several minutes.

4. SYRUP
Meanwhile make a syrup to top it. You can use any kind of juice. I like to do 1 part juice,  1 part sugar  - maybe a splash of gran marnier, whisky, scotch or rum. Simmer and reduce to half amount.

5. SERVE IT UP
Once the pear is cool, cut it in half. Cut into slices about 1/4" thick. Place in shallow dish. Pour syrup over top. Add a crunchy topping. I used coconut cookies in this case. Things like chopped nuts and cereal would work just as well.

Enjoy!

Lunch: Lomo & Gouda Wrap

Lomo & Garlic-Basil Gouda wrapped in multigrain flatbread with mayo, mustard and lettuce from garden.

Sandwich: Lomo & Gouda

I love sandwiches!

Lomo & Garlic-Basil Gouda Sandwich

I made this delicious Lomo & Garlic-Basil Gouda on French Baguette with Olive Oil, Dijon and a little Mayo. The cheese is from my hometown of Oakdale, California at the aptly named Oakdale Cheese Factory.