http://www.bohorestaurant.com/home.html

BOHO Gastro pub

Let me begin simply by saying that people seem to be concerning themselves too much with what food cost but not about its actual value. I am not unwilling to pay a little more for food if it is work it and let me just tell you BOHO Gastro pub is the real deal. I walked in tonight and ordered a BOHO burger and fries.

After my first bite of my perfect medium rare burger I just looked at it for a second as if I was bewildered by just how great it tasted. I looked at the red center gradually turning pink as it went out to the edges. Each and every bite was incredible and borderline mind altering. As I was eating it I almost went crazy and ran amuck down stairs slapping each and every cook in Jonny Rockets. (Not really; I wasn’t going to stop eating or leave my burger unattended.)

Then I came to the fries which had a great garlic flavor and the two dipping sauces Garlic aioli and sweet ketchup just put them over the top, before I knew it I was in some sort of fry eating frenzy as if I was eating the last fries on earth. My eyes are open and I have been misled; I realized that most of what I thought were burgers were poorly disguised sandwiches. So turn off Jonny Rockets, Tell Five Guys to stop faking the funk and find your way to the Highland Complex and the BOHO Gastro Pub you will not be disappointed.

Part 2

Back to BOHO Gastro Pub

More than one person has told me to go back to BOHO and try the macaroni and Cheese; So I gave in. Actually let me be honest I am a Macaroni and Cheese fanatic and when I found out that BOHO adds BACON  as well as jalapenos I was sold. (Bacon is the most perfect food)  I stepped in and went right to the bar and grabbed a seat. When I am alone I would rather sit at the bar then take up a whole table by myself and besides the bartenders that I have met so far have both been really friendly and very helpful. Along with my Macaroni and Cheese I ordered Truffle fries (yes there is truffle oil and fresh parmesan cheese on these masterpieces of fried goodness)

My two items arrive at the bar and my Macaroni and Cheese is brought with a spoon alongside the crock it was baked in. Those of you who know me already know that I didn’t waste time unrolling my silverware to get to my fork and used my spoon. I penetrated the bread crumb crust in to the creamy, cheesy, bacony (I just decided Bacony is a word) awesomeness and I have to say thank you to everyone who told me to try it. For those of you of the IM/Texting era this was an O.M.G moment or to me this was a moment to sit and reflect; to enjoy the background of subtle jalapeno and ever present bacon flavor. Then I moved onto the truffle fries and before I knew it I was in a dipping and eating frenzy until there was nothing left although I wish I could order sliders for dinner and not just happy hour I always look forward to returning to BOHO.

http://www.thespringbok.com/

My return to the Springbok…

I want to begin with the service because as you know I have been having bad luck with the level or amount of service that I have been finding on my adventures out. I guess that’s why I am always willing to return to the Bok (Springbok) I don’t know what they do over there to find servers that are so friendly and so engaging but as of late it seems that they have cornered the market.

I went with my cousin and a good friend of ours who joined us later. We ate some and I know you are going to find this weird coming from me; vegetarian appetizers. I was a little hesitant because as you know me the pal of pork, the coinsurer of all thing meat but it was good. Before you ask I do have pictures coming and I will update this note with them as soon as I can. From there I moved onto the Buffalo burger with blue cheese and bacon. Now I have to say that I truly enjoyed the burger but for me the blue cheese and the buffalo patty both seemed to compete to be the stand out ingredients. I would like to go back to try it again but with bacon and American cheese so that the buffalo can stand out more. Either way you slice it for great service in a day when it seems to be going out of style and good food make you way to the Bok!! Run!!!

I know there are those you whom feel that good food has to be brought you by a waiter or a waitress yet that is truly not the case. I know some of you may scoff but after so many years in the industry behind the line and even more years as a guest I can say that good service has become scarce or as my friend Ashley put’s it “Out of style.” Sadly as of late I am truly inclined to believe her so I return to my first love what you would call Mom and Pop or hole in the wall spots.

Today as I drove home I decided to stop by Chaw Chaw which is little spot that opened on the corner of Reseda and Chase just next to the jolly jug. There is no waiting to be seated, no waiting for your server or drinks. You walk up and pick what you want from a menu. Today all beef short ribs with the addition of a fried egg caught my imagination. Like I have often said a fried egg is one of the greatest complements like bacon. I ordered and the young lady who took my order was smiling and in a great mood. She took my order and informed me that there is only one free refill which I am okay with as I try to limit my intake of soda.

The young lady apologized for the wait for my meal but I am not above waiting for a perfectly grilled piece of meat. It came to me sizzling on a hot plate with my egg firmly set in the center and I tore into it. I didn’t feel like I had to hold myself to any pretense and I devoured the tender grilled pieces of steak and the veggies that lay underneath it. It was one of those I can’t wait to comeback just so I can eat this again moments. It’s rare that I find a place where I enjoy the food so much that I think about eating it again before I finish it. So for anyone who loves good food and finds themselves hungry around Reseda and Chase (near Villarta and CVS) then find you way here and you will not be disappointed.

Why do I love to cook?

I remember being young and walking into my parent’s bed room to ask what was for breakfast? My father gave me a list of ingredients and a few instructions; I was off and running to make something to eat. From then on if we as a family passed by a food demonstration there I would sit and watch allowing my parents to go on and see what they wanted to see knowing that I would be there when they returned. There is something so wonderful about cooking for someone, to show them the skill and imagination that you put into your craft. Since I was fifteen on and off for the last nineteen years I have been working in restaurants or catering. From Dishwasher, to Head Chef, from trainer to consultant I have had a lot of great times in the kitchen. I have catered a three day weekend for the Oscar presenters on Sunset BLVD at the Tangerine to my food blogs this one and the one I host on facebook.

Take some time and cook for someone you care about, as my Dad always told me “People can tell how much you care for them by the effort you put forth in what you do for them.” My life has never been the same since he left but so many memories remain.

I chose the mixed green salad with a ginger vinaigrette, pears, walnuts, and blue cheese. I know you may thing salads are easy but it was one of the best salads I ate. When it came to the entrée I was kind of hesitant because I wanted steak and the whole idea of cutting steak in total and complete darkness was kind of scary. None the less I ordered the Filet with buttery rice, bell peppers, and spinach. The steak was precut for me which was a big relief. It was tender and cooked perfectly; I knew you are wondering how I know it was cooked perfectly. I could taste the meat; it was a perfect medium rare. I also can tell that it was cooked then it was allowed to rest before it was sliced which is why it was so juicy. I have to admit that although I was supplied with a knife and a fork I ate mostly with my hands. (Trust me no one noticed) For dessert I chose a chocolate cake … it was rich, decadent and served with fresh fruit and whipped cream. I even managed to make it through all the way to dessert without getting something on my shirt and it complete darkness that was a great feet.

Yesterday I was lucky enough to go food truck row which is the best way I can describe the weekly event that takes place in Chatsworth where dozens of food trucks line the streets. As I walked down Chatsworth on a side street I saw a truck, not just any truck mind you. A truck with a huge picture of bacon on the side; for those of you who are not in the know it is the Lardon truck. This is the haven or heaven either way is acceptable for all things bacon.

I made a B line to my spiritual bacon brothers and took a long glance at the menu. While reading I saw a bacon taco, yes a bacon taco. A quilted raft of amazingness; wait is that a word? If it isn’t it should be and should only be use to talk about this taco. The shell is made of strips of bacon laced together and then stuffed with potatoes and cheese then served with a side of horse radish sour cream. Now if you want to understand how good this taco was think of the best thing you have ever eaten in your life and times that by two and you’re almost there.

The only thing that I tasted last night that surpassed this was the bacon and nutella brownie. I don’t have the words still to describe it. I can only say that after my first bite I needed a moment alone which was appropriate because I couldn’t talk. I was at a loss for words not to mention I was too busy enjoying the brownie to even want to say anything. I know there are some of you that will scoff at the notion of putting bacon on a brownie but I am as Guy says a I am a pal of pork!!!

So those of you who are like me in any way a fan of bacon and I say this knowing that I am going to be opening my own food truck in a few months, you have to find, seek, and go to wherever you can to taste the offerings of the Lardon truck. I shouldn’t even call it a  truck it is an addiction of bacon goodness; so get up and go!!!

In and Out or Five Guys?

So finally after so many mixed reviews about the taste and quality of five guys’ burgers and fries I decided to go and check for myself. I won’t take anything away from the store it was clean and the cashier was friendly and seemed that he was on top of his game calling out what is coming up so that the overall product which is cooked to order doesn’t take forever. I ordered a Bacon Cheese burger with mayo, pickles, and FRESH jalapenos. With that I got a large soda and a small order of fries and the price tag; over $13 dollars. Now my Burger was good after , fresh ingredients always make for a better product and the fries that the serve are better than In and Out just across the way but! Five guys need to salt the fries a little less and in the end I still prefer the Double Double. I think that the Burger’s across the way are better , the price is more customer friendly and the quality is one that I have come to count on since I became and in and out-ite oh so long ago. (Is that a word, if not then it is now!! In and Out-ite)

Great now I am craving a double double!!!

This dish was easy. I took three corn tortillas and placed them on a cast iron skillet and placed shredded jack and cheddar cheese and let them begin to melt and get crisp. I took some breakfast sausage chunks and then added the cooked sausage to eggs cooked in Mexican chorizo, then just stacked them and added homemade salsa. There is no real recipe here just an idea to get you thinking of how to make it better, how to make it your own.

1) 6-8 medium potatoes large dice

2) 1 onion diced

3) 1 lb of ground beef

4) Taco seasonings – Cumin, paprika, oregano or taco seasoning packet

5) Salt to taste       

6)  Fresh cracked black pepper

7) Chicken or beef stock

8) 4 oz butter

9)  Cheese Jack, Cheddar use your favorite.

I took my diced potatoes and put them in a medium depth sauce pan; I poured enough stock to cover the potatoes and then turn the fire to a medium flame and allowed the stock to cook out. As I waited for everything to come together I heated up my trusty cast iron skillet. While I was doing that I was cooking my ground beef with my diced onion and when the two were ready I combined them and added four ounces of butter. In reality you just making mash potatoes I just added ground beef. Once I got the flavor I wanted I added a Mexican four cheese blend I began to spread the mixture on my corn tortilla and laid them on the skillet. I served them with lettuce and crème. If you want add your favorite salsa just enjoy it. Live, laugh and eat well.

 Optional: You can also add diced green onions when you add the cheese for a crispness

I served the tacos with pinto beans, with diced onions and tomato. I seasoned it simply with black pepper and salt.

Tilapia Fish Tacos

1) 1 ½ cup orange juice

2) 2 ½ handfuls or dried cranberries

3) A good squeeze of honey

4) The juice of one lemon

5)  Salt to taste

Slaw

1) 2 cups of thinly sliced cabbage

2) 1 cup sliced iceberg lettuce

3)  ½ thinly sliced red onion

4)  Sesame oil just enough to coat

5) Salt to taste

6) Fresh cracked black pepper to taste

7) 2 shredded carrots

Garnish: Lemon Zest

This dinner was pretty easy to throw together. When I began to prepare I first turned the oven to 350 degrees to preheat it. I then took my ingredients for the compote and tossed them in the blender and got it to an almost smooth constancy and once I had the flavor I wanted I put it away to chill. I then took a good sized handful of asparagus (Trimmed) and cranberries then roasted them in the oven at 350 for about half an hour with a drizzle of balsamic vinegar.

About 5 minutes before I started cooking I seasoned my fish with my stand by spice mix. I use this mix because it has some of my favorite spices and I don’t have to go hunting. (Black pepper, sugar, paprika, chili powder, onion powder and garlic salt pretty much equal parts) I make sure to shake it up before applying and then I pan seared my fish.

It’s just that simple and to finish off my tacos just a sprinkle of lemon zest and sliced of lemon. Live, laugh and eat well.