How to Make Seasoned Oil (Garlic Rosemary)

So, this is something that is incredibly simple to make, and yields a delicious bi-product too!  I’m talking about flavored oils, in culinary school we made all kinds, lemon oils, basil oils, etc etc, but today we’re going to stick with the easiest one to make in your own kitchen, herbed garlic oil!  What are the uses of flavored oils?  Garnishing is the first and foremost, you just finished making an amazing hummus and you want to put a nice little pool of oil in the middle, why not have it taste like garlic and rosemary.  It’s great for finishing risottos, a delicious change of pace for vinaigrette, and added level of depth as a finishing oil in your stir fry.  Really you can use it for anything your heart desires, and more importantly it will impress people at a dinner party.  That’s all anyone cares about anyway.  With that said, you have 20 guests showing up in an hour and your caprese salad needs a sexy finishing oil, you’re in luck.  I’m even going to offer two methods for the process

There’s an extra recipe at the bottom so you can also have delicious crostini with your caprese!



  • 1gallon – 75/25 Canola/Olive Oil Blend
  • 2lbs – Peeled Garlic
  • 1/2lb – Rosemary Sprigs

RECIPE #1, oven method

  1. Set oven to 180, or 200 if that’s your lowest setting, anything under 225 will help the oil retain some of its own flavor
  2. In a large sauce pot add the garlic and rosemary, then fill with oil
  3. Cover and place in oven for a minimum of one hour.  At the end of the hour retrieve one garlic glove and allow to cool for a minute, squeeze it between your fingers, if it’s soft and gooey you can pull it out, if not go for another half hour (it will realistically take 1 1/2 – 2hours to get all of that oil up to temperature and cooking)
  4. When finished, remove from oven and strain in a separate container reserving the garlic and rosemary
  5. Oh wait. . . you’re done!


RECIPE #2, burner method

This recipe is based on temperature control, and I make mine using an induction burner with a constant heat source, since I’m assuming you’re using fire or electricity and will need a thermometer, preferably a probe one or candy one you can leave in for a constant temperature.

  1. In large sauce pot add garlic, rosemary, and oil
  2. Bring up to 180 degrees
  3. Poach the garlic and herbs for 45 minutes, at 20 minutes start stirring every 5 minutes (otherwise you’ll ended up with some browned garlic, not a bad thing, but too much can give the oil an off flavor)
  4. Take off heat, strain and reserve garlic/rosemary
  5. BOOM finished!



  1. In a food processor add the reserved garlic and herbs, puree about 3 minutes, scrape down sides, puree 2 more minutes until smooth (there will still be flecks of rosemary, that’s just fine)
  2. Put puree on everything ever

Shiitake Mushroom Miso Soup

Don’t mind the TV remote in the photo, it’s natural.  Anyways, I’m currently eating vegan for the week and have wanted to try out some dashi variations.  Dashi is the traditional Japanese stock that is the base of most of the cultures sauces and soups.  Dashi is traditionally made with kombu, a type of kelp loaded with delicious glutamate, and katsuoboshi or bonito flakes, a dried, smoked, cured, smoked, dried, smoked, cured, aged fish.  Basically you turn a fish into a brick then you shave it as if you were widdling wood.  Though while Buddhism was being introduced to the country people started adopting vegetarian diets and the dried mushroom dashi was born.  That all being said, I wanted delicious miso soup and this hit the spot!

mushroom miso soup



  • 2qt – Water
  • 1 – 3×4″ Kombu Chunk
  • 4-5 Dried Shiitake Mushrooms
  • 3tbs – Aka(red) Miso Paste
  • 2oz – Firm Tofu, 1/4″ dice
  • 1 – Green Onion, sliced 1/8″ thick
  • 1tsp – Vegetable Oil


  1. Soak kombu in water 30 mins
  2. Remove kombu and heat until just barely simmering, remove from heat
  3. Return kombu and add mushrooms, let sit 30 minutes
  4. Remove kombu and mushrooms, slice mushrooms into 1/4″ strips
  5. Bring dashi stock to a simmer, using a wooden spoon, stir in miso paste until fully dissolved, then taste and add more if needed
  6. Saute sliced mushrooms in olive oil 3-4 minutes until lightly caramelized
  7. Drain on paper towel, then add mushrooms, green onions, and tofu
  8. Pour into a bowl and enjoy!

How to Make Tzatziki

Tzatziki aye?  That yogurty delight commonly found on your falafel or gyros?  That’s right, it’s a traditional Mediterranean mezza side dish.  Mezza are the small plates that accompany your main dish, they can be anything from fresh and/or pickled vegetables, dips like hummus or baba ghanoush, and fried or baked breads.  It’s similar to Banchan in Korean culture where you can find kimchi, japchae, and various other marinated/pickled veggies, fish cakes, so on.  All that you really need to know is that they’re one of the best things that ancient cultures have offered to food in all of history.  It pairs well with a multitude of of dishes as either a dip or a sauce, and it’s very similar to the Indian dip/sauce raita which is done with toasted or fried cumin and mustard seeds.  It’s very simple to make, it takes less than fifteen minutes to finish, and could just be that missing component of your grilled sandwich with feta and green olives.  Just saying. . .

garnished with green onion, and pickled carrots
garnished with green onion, and pickled carrots



  • 1qt – Greek Yogurt
  • 1 – Garlic Clove, Minced
  • 1tbsp – Salt + 2tbsp more
  • 2 – Lemons, Juiced and one of them zested
  • 1/4cup – Fresh Dill, Minced
  • 2tbs – Cold Pressed Olive Oil
  • 3 – Persian Cucumbers, 1/4″ Diced (you want about 3/4cup)
  • 2tsp – Ground White Pepper


  1. In food processor or blender combine the following – yogurt, garlic, 1tbsp salt, lemon juice – pulse for 20 seconds until garlic is thoroughly blended
  2. Dice cucumbers and place in a strainer over a bowl, sprinkle with the 2tbsp of salt , stir and let sit for about 10 minutes.  Squeeze out the juice and taste, if too salty sprinkle with some cold water and squeeze again, but don’t mash.
  3. Pour the yogurt into a mixing bowl and fold in the dill, cucumber, white pepper and salt if needed, as well as half of the lemon zest
  4. When serving sprinkle a little olive oil and the remaining lemon zest with a little mince of dill

Spicy Edamame Dip

Many of you may not know this, but I haven’t eaten solid food in a month.  That’s right, I did a juice diet for 28 days in January and lost 25lbs doing so, and for the past two days I’ve been eating again.  It’s amazing, I missed it so much.  As I’m transitioning into real food again I’ve been doing some vegan cooking and tonight I share a delicious bean dip my friend and I made.  Edamame beans are a great source of protein AND they operate as an amazing dip, BUT when you bring add tofu to said dip you get a really smooth velvety texture and another level of soy flavor depth.  I’d been greatly missing spicy so we added a couple complimenting hot sauces, spices, and ghost pepper salt.  We finished it off by slowly drizzling in some delicious cold pressed olive oil and flavor balance was achieved.

edamame dip2



  • 1/2lb – Edamame Pods, Frozen
  • 1/4lb – Tofu, Firm
  • 1tbs – Cholula Hot Sauce
  • 2tbs – Pepper Plant Garlic Chipotle Hot Sauce (it’s really an incredible hot sauce)
  • 1tsp – Scorpion Salt (ghost pepper salt, if not available use an additional tsp of each hot sauce)
  • 1/2cup – Olive Oil
  • 1 – Medium Vine Ripe Tomato, Rough Chop
  • 1 – Garlic Clove, Minced (you want 1tsp of mince)
  • 2tbs – Salt
  • 1tsp – Coriander, ground
  • 1/2tsp – Cumin, ground
  • 1tsp – Apple Cider Vinegar
  • GARNISH – Thai Basil, Mint chiffonade and Green Onion, sliced (you can sub traditional basil, but only a tiny itty bit as it’s stronger)
Sauce in progress
Sauce in progress


  1. Sprinkle edamame with water and cover with paper towel, microwave for two minutes
  2. Remove from microwave, cool 5 mins and take out of the  pod
  3. Combine the following in food processor or blender – tomato, tofu, garlic, edamame beans, vinegar, and both hot sauces
  4. When beginning to thicken start drizzling in olive oil, you’ll probably only need a 1/4 cup, but it’s good to have a backup if it’s too thick
  5. When the texture is smooth and like a loose dip add the cumin, coriander, salt and taste.  Adjust accordingly, transfer to a bowl, chill thoroughly, and make sure to check your seasoning as cooling can weaken salt.  Garnish with mint, thai basil, and sliced green onions.

How to Make Spaetzle


Spaetzle - photo from Foter
Spaetzle – photo from Foter

Spaetzle is one of those simple dishes that’s hard to perfect, but easy to do.  I had eaten spaetzle and seen how it was made, but had always thought it looked hard to do, well. . . I was wrong!  It’s really simple and is one of my favorite fast pastas to make.  It’s also a lot of fun to make and does require two pieces of special equipment: a perforated sheet pan and something to rub the dough through said sheet pan.  Basically you just shlop your dough/batter together, let it sit for a little to allow the gluten to settle, and then you form it by pushing it through the perforated pan into the boiling water.  Actual cooking time?  3 minutes.  What sauce does it work well with?  ALL THE SAUCES!  Now that you’re not intimidated by this delicious dish, here’s the recipe!



  • 1 Cup AP Flour
  • 2 Eggs
  • 1/3 Cup Milk
  • 1 TSP Salt
  • Pinch Nutmeg

Spaetzle cooking stock


  1. Sift flour and salt into a mixing bowl
  2. Whisk together egg and milk in separate bowl
  3. Make a well in the flour/salt, put a pinch of nutmeg in the bottom of your well
  4. Add 1/3 of the liquid, mix until incorporated, repeat until you have a batter (slightly lumpy is okay, but very small lumps only)
  5. Let set 15 mins
  6. Boil salty water in a large wide pot
  7. Use a perforated sheet pan, a pizza pan, a perforated roasting pan, anything with equal size little wholes in it, preferably something that will cover the top of the boiling pot, and pour your batter on top, then use a rubber spatula to rub all the batter through the holes into the water.  Work in batches so that the batter doesn’t cook to the perforated pan faster than you can push it through
  8. Allow to cook about 3 minutes or until they’re floating, reserve and toss with your favorite sauce!

That wasn’t so hard was it?  Let me know how your spaetzle experiments turn out!  I want to try putting fresh herbs into my dough/batter next.  Sage spaetzle with brown butter sauce?  mmmmmMMMMmmmmmm!!!!

Paiche – Marina Del Rey, CA

Beautiful decor, incredible ambiance, I really love the look of this place, a simple open floor, wall side booths, a bar as soon as you walk in, and an open kitchen. This is definitely a step up for the mar vista/marina del Rey food scene, which has been making strides to move past the Del Taco and iHop. I was seated quickly, though it took a few minutes for my server to get to me and he quickly made up for it by putting in my order and being attentive through the rest of the meal. I went with the margarita, and tsukemono(assorted pickles) to start.


– absolutely on point, most people that know me know that I love margaritas and this one didn’t jump off the menu at me, but I tried it and the house-made orange bitters elevated this into a margarita I’ll remember, like the meal, the flavors start out bold but as you progress they become subtle, elusive, pervasive. I really enjoyed the playfulness that something as simple as agave nectar and bitters can bring to a margarita. The bitters created almost a hint of smokiness.


– good balance, a bit on the sweet side, which comes together beautifully with the spice in the brine and the kick of the grain mustard. The fennel was insane with the contrasting natural licorice flavor and the forcibly introduced brine, everything was light refreshing and crunchy, and it’s garnished with a chiffonade of ohba/shiso, one of my favorite herbs that’s in between a basil and a mint flavor


– the namesake of the restaurant, and it lives up to the task, a nice slight sear, still a bit chewy, in a good way, paired with aji Amarillo lemon vinaigrette, soy, sesame oil and a delicious sweet potato purée/chip. It was light, with an elusive flavor, definitely dish you’ll want to try again and again.  Who would’ve thought such a monstrous fish could have such delicate flavor?

Pork Neck

– this is incredible, and exactly what I wanted. The pork neck was more tender than any Korean BBQ place I’ve eaten, with a subtle flavor of the gochujang chili paste that blend PERFECTLY with the yuca purée that had delightful aromas of  coriander and cumin. Frankly this is a fusion of cuisines I’ve been searching for but haven’t found, I’m so glad Paiche is down the street!


–  yuca beignets with Manchego topped with Parmesan, do i have to say anymore? Yes, yes I do, the menu doesn’t mention the salsa verde this comes with, it’s on completely different level of delicious, dangerously so. I could drink it by the glass, but that said, the beignets were perfect, crispy, crunchy, ooey, gooey, and to me it looked like a take on that Japanese street food Takoyaki, the way the Parmesan shavings are on top.  While the pork neck exploded my mind, I’m still thinking about the Yuquitas!


Since this article I’ve been back a few times since and have not been disappointed.  The prices are a bit steep, but if you’re looking to splurge I highly recommend it as the food and cocktails are above standard and the service is very attentive.



13488 Maxella Ave.

Marina Del Rey, CA 90292



Manpuku | West LA, CA

Manpuku was delicious with an identity crisis.  It blended Japanese and Korean flavors and cooking methods to make an unforgettable meal that left us sated, and saddened with how much lighter our wallets were, but I’ll definitely be back!


The Assorted Kimchi
The Assorted Kimchi

Assorted Kimchi

  • Zucchini Kimchi – Had great crunch, but not too much flavor, light and refreshing
  • Radish Kimchi – Bright and punchy, crisp with a nice bit of heat
  • Classic Kimchi – It was a it of a young kimchi, I prefer it a bit more pungent and spicier

Garlic Rice

Absolutely Delicious!  Cooked in a hot pot, then stirred up at the end.  We let it sit in the pot an extra 5-7 mins until most of the rice on the outside was super crunchy and borderline burnt (it’s the best that way)!  You definitely don’t want to eat this before going to meet up with your significant other unless they adore garlic, but we do so we destroyed this delicious rice dish!

Shredded Salad

Straw Cabbage Salad w/ Ginger Dressing

On the menu it just says normal old cabbage salad, but I was REALLY impressed with this salad.  It’s shredded cabbage, but when I think of shredded cabbage I generally think of a coleslaw which is around a 1/16th” julienne, but this was more of a 1/24th” mandolin fine slice, it gave the cabbage an almost noodle like characteristic.  They had crunch, but they also had space to move in your mouth while chewing, and it was a great transport for the ginger dressing.  A really good salad!

Butterflied Shrimp. . . Ate too fast to get a good pic
Butterflied Shrimp. . . Ate too fast to get a good pic

Butterflied Shrimp

The butterflied shrimp were marinated in a miso sauce, and this is when we started cooking our own food.  You may not know this about Adam and myself, but we’re both believers that meat is generally best closest to it’s raw state.  So with that said, most of our meats were cooked medium-raw to possible rare, as a rule of thumb for Japanese/Korean, any BBQ with thin slices of meat and high heat we’re just going to sear and enjoy.  These shrimp were no different, they had the perfect amount of shrimp flavor balanced with the miso sauce to pronounce the flavors more than a regular shrimp could.  Great bites!

Marinated Beef and Veggies 2

Beef – Fatty/Lean/Medium-marbled

All of them were stellar, not a complaint about any.  The fatty was the best, and the lean was great because it would stick to the pan, causing it to slightly fall apart, and giving you something to grab at with your chopsticks.  One of my favorite parts about these barbeque restaurants is that you’re not just encouraged to play with your food, it’s the only way to cook it!

The best!
The best!

Salted Beef Short Rib Meat

Honestly one of the best meats I’ve tasted, incredible flavor, decadent texture, rich mouthfeel from the unctuous fattiness, balanced with brightness of the green onion seasoned salt.  When you sear it and take a bite, your eyes will close, your brain will shut off, and you’ll experience what is known as “inner peace”

Harumon(ordered separately) (Beef Tripe)

We did the miso marinated intestine, which was quite tasty, but agreed as our least favorite.  Not because of flavor, but because it’s so hard to get tripe to not be chewy.  The best way of cooking it was grilling it, returning it to the sauce plate, then grilling it, and continuing back and forth until it had an incredible crunchy glaze and more meatiness less chewiness.  Don’t get me wrong either, it was still absolutely delicious, and next time I go back I’m only getting weird animal body parts, but next time I want to get the salted version as I feel it will impart a higher level of tenderness!


It was edamame!

Yukkejan Soup

Kind of like a Korean Soondubu Jigae, it was a delicious hot bowl of soup with shredded meat, tofu, and bean sprouts.  I’d explain it further, but I ate it all too fast.

Ice Cream

I got lychee, Adam got green tea.  The lychee was almost like a sorbet and it was refreshing while not being too sweet.  The green tea ice cream was also well balanced as far as the sweetness goes.  We had actually forgotten the meal came with ice cream so it was a pleasant surprise when it came out.

Manpuku Tokyo BBQ



2125 Sawtelle Blvd

Los Angeles, CA 90025


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