Digest

The pabellon is one of the best of the arepas at El Cocotero. It’s highly seasoned shredded steak, white cheese, black beans, and fried sweet plantain stuffed into a fresh corn cake. “A perfect little sandwich,” marvels Skillet Licker, who recommends a side of guasacaca (Venezuelan-style guacamole). Another great choice is a cold arepa sandwich called the Chiquinquira, filled with a refreshingly light combination of tomato, avocado, and guayanes cheese.

Also on the menu at this rustic, informal eatery: plantain “crostini” (tostones with meat, cheese, or vegetable toppings) and a popular lineup of entrees including roast pork, baked chicken, and stewed or grilled beef.

El Cocotero [Chelsea]
228 W. 18th St., between 7th and 8th Aves., Manhattan 10011
212-206-8930
Locater

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El Cocotero–Arepas

Red Mango is supposedly the Korean original version of tangy frozen yogurt that spawned Pinkberry, which has spawned, well, a bunch of other wannabes with colorful and fruity names.

Comparing the two, Pei says that Red Mango (available at the Westwood California Roll & Sushi) is better, and a better value. It’s much creamier, slightly more tangy and a small cup with one kind of fruit costs just $2. With a meal, a small cup is free.

Another good contendor for the tangy-yogurt title is Yogurt Queen, says love2chow. Good portions, good fro-yo.

And yet, nothing is quite the same as Pinkberry. Its worshipers prefer the Pinkberry texture–kind of crunchy with ice–to the creamier competition.

Bigg Chill also has attempted the tangy yogurt thing. Stay far away, hounds say–it tastes horribly artificial.

California Roll & Sushi [Westwood]
1834 Westwood Blvd., Los Angeles
310-446-8070
Locater

Yogurt Queen In Melrose [Hollywood]
7619 1-2 Melrose Ave., at Fairfax, Los Angeles
323-782-9488
Map

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Red Mango vs. Pinkberry

Mel says this pumpkin cake comes together easily and is insanely good; it would work equally well for brunch on its own, or for dessert with a rich frosting or some cinnamon ice cream. Its main spicing is cloves, which gives it a fresh dimension compared with traditional pumpkin desserts, notes Xanthippe. Here’s the recipe:

Whisk together and set aside:

2 3/4 cups sifted all purpose flour
1/4 cup turbinado sugar
1 Tbsp. baking powder
1 3/4 tsp. ground cloves
1/2 tsp. table salt
1/8 tsp. ground allspice

In another bowl, mix together and set aside:

1 15 oz. can pumpkin
5 Tbsp. heavy cream
1 Tbsp. honey
1 Tbsp. vanilla extract
1 Tbsp. dark rum (optional)

3 cups extra fine granulated sugar
3/4 cups unsalted butter, room temperature
2 eggs
4 egg yolks

Preheat oven to 350F. Spray a standard bundt pan with nonstick spray. Cream sugar and butter with an electric mixer until light and fluffy, about 5 minutes, then beat in eggs 1 at a time. Add the dry and wet ingredients alternately, combining on low speed. Batter will be very thick. Scrape into pan and bake 55-65 minutes, until a tester comes out almost dry. Allow to cool in pan 5 minutes before turning out and allowing to cool completely.

Mel iced this with a glaze made from powdered sugar, vanilla extract, cinnamon, and water whisked together and drizzled over the top once the cake had cooled.

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best pumpkin pound cake

Sushi 5 is a new place in Tustin where you can get first-rate fish for pennies, says russkar.

Don’t be turned off by the setup, which is a revolving conveyor of sushi. *GrindzHound * is a huge fan of the quality and value.

Nigiri sushi such as yellowtail, albacore tataki, salmon and, scallops are consistently fresh and tasty. The scallops include the entire scallop, not just the white medallion normally served, which means it has more of a scallop/clam flavor. One time, though, the tuna sushi was not so fresh.

Miso soup is made from scratch; salmon salad is a generous portion of greens, salmon skin, avocado, and scallions, dressed with ponzu.

Nigiri sushi costs $2.50 for two pieces (if you can find a coupon in Pennysaver, it’s $1.99 Monday-Thursday); sushi rolls are $2.50 and premium sushi (toro, giant clam) is market price, but there might be deals on the specials board, like two pieces of toro/giant clam for $2.50. Salmon salad is $6.

Lunch specials, served seven days a week, include $5-6 donburi bowls and a 10-piece sushi lunch for $10, including salad and miso soup.

The owner is Japanese, and also owns Laguna Sushi.

Sushi 5 [South OC]
13962 Newport Ave. Suite D, Tustin
949-929-5182
Map

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OC Review: SUSHI 5, “Sushi so Fresh it’s Still Moving“

Like coconut? Like cocktails? Try these babies:

BBCs: banana, Bailey’s, coconut milk, and rum, whipped up in the blender with a little ice, offers peppermint pate.

Bushwackers: coconut, creme de cacao, rum, kahlua, a little milk or cream, and ice in a blender. Very sweet and dessert-like, but slips down dangerously easy, warns Hungry Celeste.

Texas Toast says this concoction, adapted from a drink recipe from Peninsula Grill in Charleston, S.C., based on their famous coconut cake, indeed tastes like cake in a glass>

1 cup dry Marsala
1 oz. white chocolate liqueur
1 oz. coconut rum
1/2 oz. hazelnut liqueur
1/2 oz. vanilla vodka

Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds and strain into chilled cocktail glasses.

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Any ideas for coconut cocktails?

The Romanesco cauliflower is a freakishly beautiful variety of cauliflower. It’s a lime green color, and each floret is a little spiraling pyramid. It’s said to have been first described by the Italians in the 16th century. They’re all over the place in the markets of Tuscany.

Here’s a good picture and more info.

Cook it as you would any cauliflower. A whole steamed Romanesco makes a beautiful presentation, or you can hack it into bits and roast it. Individual florets make for interesting crudites.

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Romanesco cauliflower