Celebrating Black History Month – Los Angeles Black Businesses (Dinner Guide)

I Know, I know It’s Dinner!  

TOTALLY against my food rules, BUT…just this once.

Offering an updated 2018 guide to (B.O.) restaurants throughout Los Angeles, CA.

(Upscale)

Pips on La Brea
1356 S. La Brea Ave., Los Angeles
323-954-7477

Post and Beam
3767 Santa Rosalia Dr., Los Angeles
323-299-5599

Hal’s Bar & Grill
1349 Abbott Kinney, Los Angeles
310-396-3105

Xen Lounge
10628 Ventura Blvd., Studio City
818-505-3513

Continue reading

Advertisements

Celebrating Black History with Grandma & Lemon Meringue Pies

I’m celebrating Black History with my grandmother, Helen and Lemon Meringue Pies!

My grandmother was known for her Lemon Meringue and Sweet Potato Pies.  Pies, to this day my mother pretends to properly make LOL.  ‘Black History’ doesn’t have to be about a subject or person you never met, but could be a relative or even yourself!  So, how I wish to take time today to reflect and offer gratitude is to focus on Lemon Meringue Pies because they make me think of my grandmother and SHE is my history!

————————————————————————————————————————————

RECIPE:

Grandma’s Lemon Meringue Pie 

1 cup sugar
2 tablespoons flour
3 tablespoon conrstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons sugar

  • Preheat oven to 350 degrees.
  • In a medium saucepan, mix together sugar, flour, cornstarch and salt.
  • Next stir in water, lemon juice and lemon zest while cooking over medium-high heat until mixture comes to a boil then add butter.
  • Whisk egg yolks in bowl, then add half of the hot mixture into the yolks. Slowly combine then add entire yolk mixture back into the original hot mixture in sauce pan to bring to a boil, continuing stirring until thick.
  • Once thickened, remove from heat and pour into baked pie crust, allow to set/form
  • For the meringue, in a bowl, whip egg whites until foamy.
  • Gradually add a little sugar as needed and continue to whip until stiff peaks form.
  • Spread meringue over cooled pie
  • Bake pie in oven for 10 minuets or until meringue is slightly brown/golden on top.

Continue reading

Celebrating Black History Month – Los Angeles Black Businesses (Breakfast Guide)

Offering an updated 2018 guide to (B.O.) Breakfast & Brunch spots throughout Los Angeles, CA.

Adassa’s Breakfast Cafe
4305 Degnan Blvd
 – Ste 103
Los Angeles, CA 90008

Cafe Buna
3105 Washington Blvd., Marina del Rey
310-823-2430

Denny’s
3740 S. Crenshaw Blvd,
Los Angeles, CA 90016
323-298-5498

Flavor Table, The
2812 W. Florence Ave.
Los Angeles, CA 90043
323-751-6000

Jack’s Family Kitchen
3965 S Western Ave
Los Angeles, CA 90062
323-296-5215

Continue reading

Celebrating Black History Month – Los Angeles Black Owned Businesses (Dessert Guide)

Offering an updated 2018 guide to (B.O.) Bakeries throughout Los Angeles, CA.

27th Street Bakery
2700 South Central Ave.
Los Angeles, CA. 90011
323-233-3469

Big Man Bakes
413 S. Main St. @4th
Los Angeles, CA 90013
213-617-9100

Bonnie B Bakery
6344 Topanga canyon Blvd., Suite 1030
Woodland Hills, California
747-226-3497

Cobblers Cakes & Kream
2323 W Manchester Blvd.
Inglewood, CA 90305
323-455-1224

Cobbler Lady
3854 Crenshaw Blvd
Los Angeles, CA 90008
323-298-2144

Continue reading

Something new for breakfast in downtown Pgh

My aunt and I decided to try out Bufford’s Kitchen, a newish spot in Pittsburgh located near the now, PPG Paints Arena.   Out of the three, we attended the downtown location, which means metered street parking.

Understand we love eating, shopping and simply being social.  Therefor, staying “hip” she recommended Bufford and from there we made out way downtown.  While entering this space, the first thing you notice is all the metal and wood used all around the restaurant which was pretty nice.

“Oh, check this place out!” I said out loud.

The place was fairly empty, but it was early and only two other tables were consumed with customers.  This was ok because it just meant we had more time to chat with our wonderful waitress and waiter in training.  We went back and forth with our menu selections while taking suggestions from the staff and together decided to get the Our Soon To Be Famous French Toast and the Shrimp & Grits Bowl that consisted of cajun seasoned shrimp with a bbq butter sauce, egg and topped with cheddar cheese.

“Did you like it?” I asked.  She did, which is great!

As for myself I actually do not eat cheese in grits so it wasn’t a wonderful mouth experience, but it was fine, different.  I’ve mentioned cheese in my breakfast in the past and it’s just not my thing, but was open to try once again.  The butter sauce also too greasy and made sick.  I could feel my stomach beginning to turn once we left.  Thank God for the lemon water!  The shrimp itself was pretty good.   bufford-pgh.jpg

 

As far as the french toast, I’ve had much better.  Not sure if the menu title is appropriate <lol> but I wish them the best.  The bread the ok, not dry, but not buttery and tasty.  It was missing something…maybe cinnamon or nutmeg?  It seems a lot of restaurants do not flavor their food unless it’s a family owned spot who really understands what their people want.  Maybe that’s more of what I want, mom and pop spots?

 

 

I still want you to try this place out.  Why?  The customer service was awesome, it’s very clean, they seem to have great drinks at the bar, breakfast is served all day and it’s simply another cool place to visit whenever downtown.

Amenities (parking, location, seating, menu selections, etc) **
Customer Service (greeted, helpful, polite, checking-in, etc) ***
Cleanliness ***
Experience (themed, music, atmosphere, energy, etc) ***
Taste **
Price **


Want to try croissant french toast?

RECIPE:

Croissant French Toast

4 old croissants

3/4 cup milk

2 eggs

1 teaspoon vanilla extract

1-2 tablespoons butter

3 tablespoons powdered sugar

  • Slice croissants in half (or not, personal preference)
  • In a bowl or shallow dish, stir together milk, eggs and vanilla
  • Dip croissant halves into one at a time into egg mixture.  Make sure it’s nicely coated and moist.
  • Melt butter in large skillet/frying pan over medium heat. Once warm, place croissants in pan, allowing to cook about 2-3 minuets on each side or until golden brown to your liking.

Love fruit or other toppings?  I do!  Consider topping with whipping cream, strawberries, berries or glazed bananas.  Enjoy!