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Downtown LA’s Grand Central Market

20 Sep grandcentralmarket2

I have been wanting to go to DTLA’s Grand Central Market for a while. So last week, when I had a meeting in downtown I decided to finally walk around the Market.

Growing up in Brazil, I would love to go with my grandma to the Municipal Market(this is how we call them) and explore the fruits and vegetables that you would not be able to find anywhere else. So I was very excited to see the Los Angeles’ version of it.

The Market has a Public Parking Lot and it offers Free Parking for an hour with a $10 minimum purchase.The parking ticket needs to be validated, then stamped at the Information’s Desk right before you exit the market.

grandcentralmarket1

Once I was there I realized I picked the wrong day for my food explorations. It was a scorching hot, with temperatures in the high 90’s and it felt like a sauna in there. Alright, gotta move fast!

I walked around trying to choose a place to eat, but there were so many options! Pupusas, Tacos, Seafood, Middle Eastern, Chinese, Japanese, Thai, Bagels,Pizza… all freshly prepared there.

So my first and favorite stop was at DTLA, an amazing Cheese Shop stocked with cold cuts and cheese from all over the world. They also sell jams, condiments, and a surprisingly delicious cucumber soda. I ordered a sandwich of Pork Loin, arugula, grated Grana Padano, mushrooms and house made cucumber pickles =Spectacular!

I also bought yummy California’s Toma Cheese,and drums please – Bread Cheese!!

BreadcheeseCarrValleyBreadCheese

 Bread Cheese is also known as Leipäjuusto, a Finnish cheese, and as my beloved Brazilian Queijo Coalho (which means Curd Cheese in Portuguese). Queijo Coalho is a little bit firmer, and does not melt inside, but its elastic texture and taste is very similar to Bread Cheese. People sometimes compare Bread Cheese to Halloumi, and while I adore Halloumi, you cannot compare apples to oranges. I am so indescribably happy I found one of my favorite ingredients in Brazilian Cuisine! There is an infinity of recipes you can make using it.Here, I quickly warmed it in a skillet(microwave for 30 sec works too), and ate with organic blueberries and Raw Honey.

The Market also has a Seafood Shop, a meat shop, and fruits and vegetables stands. The produce is extremely cheap but it does not look super fresh. I am guessing they can afford to sell it this cheap because the produce is on the verge of going bad. For example, a pint of blueberries was $1. If I were to buy it at the store or Farmer’s Market it would cost anywhere from $3,99 to $5. But when I inspected the bottom of the container I noticed many were squished and moldy. No organic produce was available. I bought a bag of limes, a bag of corn, and a bag of bananas for $ 1 each.

By then I was melting, it was terribly hot in there. So I made my last stop at the Dried Chiles stand, and bought a generous amount of Oaxacan Mole. It keeps in the fridge for a year, and you just have to add some chicken or vegetable’s stock, and heat it in a pan sauce. Serve it with seasoned Chicken breast, Mole Sauce and Sesame Seeds on top.

Mole

The Market was great and I am definitely coming back. I was a little bit disappointed at their fresh produce availability and selection though. But on the other hand,it was great to see that in a world where carrots are more expensive than a sandwich, people can still buy fresh and affordable fruits and vegetables and have the option of eating healthy.

GRAND CENTRAL MARKET
317 S. Broadway
Los Angeles, CA 90013

Open Seven Days a Week,
Monday – Sunday 9:00 A.M. to 6:00 P.M.
Telephone: (213) 624-2378
Fax: (213) 624-9496

 

Kanikama Rainbow Salad

9 Jun KaniSalad

KaniSalad

Let me introduce you to Kanikama, also known as imitation crab,crab sticks,a.k.a surimi. Surimi is made of a mix of processed fish(mainly Pollock),eggs, some type of starch and crab flavor, pressed into sticks.

I agree, it sounds nasty. But it tastes sooooo good!. By itself, with a few drops of lime, or with Shoyu (soy sauce). Kanikama is low in mercury and environment- friendly when it comes from a sustainable fishery.

My favorite way to eat it is in a very colorful salad. I tweaked my family’s heirloom recipe and substituted their Smoked Turkey Breast for Kanikama, and omitted the grated Queijo Prato ( similar to Monterey Jack Cheese).

Here it goes:

Salad

  • 3 hand fulls of any green lettuce (such as romaine or bibb) , chopped or tear by hand
  • 1 hand full of spring mix greens
  • 1 hand full of arugula or watercress
  • 2 hand fulls of shredded purple beets, shredded
  • 2 hand fulls of shredded carrots, shredded
  • 10 sticks of Kanikama, shredded by hand
  • 1 ripe mango, cut into 1/2 inch cubes
  • Shoestring Potato Sticks, to taste
Batata Palha, or Matchstick Potato, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Picnic brand at most grocery stores.

Batata Palha, or Shoestring Potato Sticks, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Pik Nik brand at most grocery stores.

In a clear, glass bowl (It looks prettier, so you can see the different layers)place the lettuce at the bottom. Follow with the spring mix and the arugula and/or watercress. Make a layer of shredded beets, and on top of it a layer of shredded carrots. Place the shredded Kanikama (or smoked turkey) and the mango’s cubes on top of the carrots, and finish with the shoestring potato sticks.

Kanisaladbowl2

Dressing:

  • 1/4 c creme fraiche, or plain yogurt
  • 1/2 c mayonnaise
  • 1/4 c Ketchup
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp yellow mustard
  • 1 tsp red hot sauce, such as Red Rooster or Tabasco
  • Salt and freshly ground black pepper to taste

Mix all ingredients together, and keep refrigerated marinating until it is time to use it. I find it better to dress the salad on the plate, so one can choose how much dressing goes into their salad.

I suggest that you try this recipe as is, and do not skip any ingredients, even if you are not a big fan of beets or mangoes. The combination of the sweetness of the beets, carrots, mango and kani, with the salty crunchiness of the potatoes….is out of this world. Try it, and let me know what you think!

Kanisaladbowl

 

 

 

 

 

 

 

 

 

 

 

 

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