VIDEO: Celebrating My 100th Episode At Ox And Son

Unique dessertsoy

As many of you know, I’ve enjoyed working alongside Tastemade for a while now, and love being part of this ever growing community that has quickly become like family to me through the ups and downs of life.

In about 6 months of starting out, I somehow reached over 100 videos on my Tanaya’s Table channel!

I don’t know how it happened so fast, but I do know that I had a lot of fun meeting so many great chefs and fellow food lovers along the way.

I feel blessed to have tasted and shared with you so many amazing dishes — everything from street food, hidden gems and fine dining to special events, new openings and pop-up dinners.

Through the countless hours (which would add up to multiple weeks of my life!) filming, hosting, arranging, editing and getting creative with my clips, it’s been a learning process that has given me the opportunity to hone my skills in video content production.

I’m so excited to say that — with a lot of encouragement and requests from my amazing followers — I’m working on launching my Tanaya’s Table YouTube channel as well!

Without further ado… here’s how my friends Nitar and Taylor from Tastemade, and Tastemade itself, showed me some love: They took me out to a magnificent three-course meal at Ox & Son, a new modern American restaurant by FNA Hospitality Group in Santa Monica. 😀

For starters (along with some great wines), we had amazingly fluffy Uni & Eggs with truffle salt & molasses bread with caraway seeds, Kusshi Oysters harvested from fjords in glaciers (see video to hear Chef Brad’s awesome description) and Yellowtail Crudo.

I loved all of them, but the Uni & Eggs (pictured above) really blew my mind and tastebuds! It’s a definite must-try, as the moist, fluffy eggs with crème fraîche and chives go so surprisingly well with the buttery Santa Barbara uni and slightly sweet, soft, deeply flavored bread.

Uni and Eggs

As for main courses, we got the Prime Charcrust Hanger Steak with a crisp cheddar panisse, broccolini, charred onion and black garlic & miso lime béarnaise; Chicken Fried Duck Confit with shaved pickled vegetables, house kimchi slaw and red chili & local honey sauce; and Sticky Pig Cheeks with black vinegar glaze, roasted turnip, coconut black rice and charred leek.

We all sampled from one another’s plates. The Sticky Pig Cheeks that Taylor got were my favorite, with the thick, sweet-tart glaze going so well with the succulent meat. Plus, the black rice with coconut milk took me right back to my travels to Bali a couple years ago!

For dessert — not sure how we had room, but we (okay, especially Nitar and I) always have room for dessert, I suppose! — we got the rich coffee cake & butterscotch deconstructed dessert, as well as the refreshing lemon & strawberry malt deconstructed cake. Peep the one-minute video above for all the visuals and action shots!

If you’re looking for innovative American food with a touch of global flair, I definitely recommend checking out Ox & Son in Santa Monica. Thanks again to Tastemade for making me feel part of the family, and to showing me appreciation in such a delicious and special way. ‘Til next time, on the road to the next hundred videos… Cheers from Tanaya’s Table!

Tanaya’s Table On Live Bakespace Video Chat + Throwback Thursday Cookies

UPDATE: Here is the link to our full live chat recording… hope you find our creative baking chat and tips fun and useful!

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Hey guys! Here’s a little Throwback Thursday post to gear up for my Tanaya’s Table guest speaker gig on Bakespace this Sunday, April 19 at 2pm PST.

We’ll be discussing Creative Baking with a few other awesome food bloggers and bakers on a live Google Hangout, so bring your questions, recipes and photos!

You can follow along with the #GetBaked hashtag on social media. Just tune in live right here, or just re-visit the page for the recording of the video afterwards. Here’s all the info you need:

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

I’m pretty excited to be a guest panelist on my first live Google Hangout. Looking forward to chatting with you all!

Without further ado…

Here’s that Bourbon Pecan Pie Throwback Thursday recipe. Enjoy!

Tanayas Table Bourbon Pecan Pie Cookies 1

What’s better than cookies and pie? How about cookies AND pie, wrapped up in one delicious and decadent cookie?

Pecan pie is a favorite with my family during the holidays… and really, almost any time of the year. So I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?

These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send a batch of cheer, in the form of cookies.

I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fab food blogger friends brought something irresistible to the table.

Check out this one-minute Tastemade video for some baked goods highlights!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

Being especially short on time this year due to a major family emergency, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?

Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!

You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!

Tanayas Table Bourbon Pecan Pie Cookies 2

Bourbon Pecan Pie Cookies

Ingredients

    • 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
    • 2 tablespoons butter, melted
    • 1/2 cup pecans, lightly toasted & chopped
    • 1/3 cup packed brown sugar
    • 1/4 cup corn syrup
    • 2 tablespoons maple syrup
    • 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1/4 cup bourbon (or more, if desired!)
    • 1/4 cup semi sweet or milk chocolate chips (optional)
    • 2 tablespoons granulated sugar (optional)

Method

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
  3. Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
  4. Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
  5. Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
  6. Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.
  7. Enjoy!

Speaking of cookies, check out the L.A. Cookie Con & Sweets Show & Baker CakeMaker behind-the-scenes coverage!

L.A. Cookie Con Official Blogger Badge Tanaya's Table

New Opening: Unique Asian Fusion At Red Eye Fish

Video: One minute of some of the most unique happy hour dishes at this new Asian fusion spot.

Video: 20 seconds of the most unique happy hour dishes at this new Asian fusion spot.

The newly opened Red Eye Fish’s motto is “not just sushi.”

Indeed, this new Asian fusion spot in Artesia, CA has much more to offer than your traditional sushi (which I am always down for too, given top quality!). We stopped in for a bite and found that there were a ton of creative food mashups just waiting to be explored!

It happened to be happy hour when we went, and it seemed that it was about a dollar or two off the original prices for happy hour items. Here’s what we got, and how it was:

Kimchi Fried Rice with Pork Belly

Kimchi Fried Rice with Pork Belly

The kimchi fried rice has pork belly, and rich savory-sour-spicy flavors. Besides being a bit on the greasier side (as most fried rice dishes are), it’s a really fantastic dish paired with some other items.

Tanayas Table Red Eye Fish Hot Cheetos Sushi Roll

Hot Cheetos Sushi Roll. Yes, you read that right!

Hot Cheetos Roll. Our server said that this is their signature dish, and claim to fame. It is essentially a California roll topped with spicy tuna and Flamin’ Hot Cheetos crumbles.

Somehow, I was expecting more uniqueness and cohesiveness in this dish, but hey, I love all the ingredients in the roll. Plus, my not-so-secret guilty pleasure happens to be those little crunchy bites of heat (a.k.a. Hot Cheetos). So it was awesome to get for the novelty, but I think there are even cooler things on the menu that I would get again next time.

My favorite happy hour item!

My favorite happy hour item!

This leads me to my most favorite item on the menu, the — wait for it — Sushi Pizza!

This baby has a ton of flavorful sushi fillings that go right on top of the crispy rice “crust,” along with a bit of cheese to bring it all together as pizza. It is SO good. My favorite thing so far!

If you’re an adventurous foodie, you should definitely give this place a try. Go here for more info on the new restaurant, and check out the video above for all the aforementioned food in action. Cheers!

One more shot of that sushi pizza. It's just that good.

One more shot of that sushi pizza. It’s just that good.

VIDEO: Pueblo Tapas Now Open At OC Mix

Tanayas Table Pueblo Tapas OC Mix Costa Mesa desserts Copyright 2015 Tanaya Ghosh

Here’s some food news for you global food lovers: Pueblo Tapas opened earlier this year at the OC Mix in Costa Mesa, bringing some Spanish flair to Orange County.

I was sent to cover the new opening thanks to Tastemade, and the hospitable owners of the OC restaurant with Spanish charm brought out some of their top recommendations from the lunch and dinner menus… such complex and flavorful savory bites!

Short Rib Two Ways: Six-hour braised and crudo.

Short Rib Two Ways: Six-hour braised and crudo

The food at the new restaurant was outstanding, and the design and layout made me feel like I was back in Spain.

It made me miss España, and although I haven’t been to Madrid yet, Barcelona and Girona were both unique and charming. Since the owners are from Madrid and still have restaurants there, I felt the authenticity and also the original creativity in the dishes.

Tanayas Table Pueblo Tapas OC Mix Costa Mesa desserts 2

Pan Perdido, a Spanish take on Pain Perdu: Creme brulee bread pudding with rosemary poached pears

It felt like I was being transported across the globe for a taste of Madrid, right there in Costa Mesa.

Check it out in the video below, from when we went to take a look within a couple weeks of their opening… plus, dessert presented by Chef Michael!

One-minute video rundown of some of the most top bites to get at Pueblo... like the six-hour braised short rib!

One-minute video rundown of some of the most top bites to get at Pueblo… like the six-hour braised short rib!

Check out Pueblo the next time you’re at the OC Mix! It’s like a mini vacation to Madrid, without leaving the OC. ¡Salud!

SCUBA And More At The L.A. Travel + Adventure Show

The L.A. Travel & Adventure Show was a blast, and the highlight for me was the SCUBA experience they had, right inside the Long Beach Convention Center!

Below is the video with expo highlights and my spontaneous decision to try SCUBA for the first time.

I’ve been whitewater rafting, ziplining, rappelling down a 240-foot waterfall in Costa Rica and much more… but one thing I’ve been anxious about trying is SCUBA, and the whole idea of breathing underwater and feeling okay. No idea why, but that’s pretty much the reason I haven’t gotten around to trying it yet.

So when my friend Sumita – who shared my trepidations about breathing underwater – and I discovered the 15,000-gallon heated SCUBA pool staring us in the face, we decided to just go for it. The folks from Be A Diver were so wonderful, encouraging us and making it fun the entire time.

Mind you, we were not prepared whatsoever to go underwater… but we just looked at each other and knew instantly that we couldn’t pass up this opportunity, so we just made it work!

Tanayas Table LA Travel Adventure Show Tastemade Video Pic

Got an impromptu SCUBA lesson… right inside the travel expo!

The guys at Be A Diver provided the wetsuits and all SCUBA gear, so it was an easy process from changing, gearing up, learning to use the equipment and getting to swim underwater for extended periods of time.

A ton of dazzling popular and under-the-radar travel destinations exhibited at the travel show, and you can find out more on the Los Angeles Travel & Adventure Show website.

The travel bug has always kept biting at me since an early age, but it bit me real good again after this expo! It got me wondering if I should visit New Zealand, Morocco or South Africa first… or another one of the countless possibilities out there.

Like I’ve said before, my philosophy is, don’t just wait until “someday” to do the things you really and truly want to do. I’m in my 20’s, and I’ve already traveled to all these places around the world, and more.

So if I can do it — from backpacking through Europe on a budget, to working in Hong Kong, to doing a volunteer and adventure tour in Costa Rica — so can you! Stay tuned for more travel and adventure posts from around the world over at Tanaya’s Travels, and more new and unique food coverage right here. Cheers!