Anepalco showcases “Cocina de Autor” cuisine in Orange, California

Since the first time I met Chef Daniel Godinez, his creativity in the kitchen has amazed me. It has only been a year since I first tried Anepalco and Chef Daniel has done it again with a revamp of some standards on the menu along with some new dishes to get you excited. I don’t know if he’s borrowing a little bit of “pixie dust” from the Magic Kingdom down the road, but the whimsical designs and flavor combinations are out of this world.

Join me as we go on this mind-blowing journey…

Our meal starts with house-made artisanal bread paired with a chile compound butter. They are shaped like bread sticks but they are much more than that. They are personal loaves of bread baked just for you. The chile compound butter is amazing! The hubby liked it so much, he wants me to make it at home. Rating: 5/5

Head Borracho ($12) contains El Silencio Mezcal, tepache (fermented drink made from the peel and rind of pineapple), lime, and mole bitters. This drink will definitely put some hair on your chest with the strong flavor of the mezcal. The tepache gives it a tropical flavor and the lime provides a tangy little twist. The mole bitters inject a spiciness, not chile hot, but a spicy flavor like cinnamon, cacao, and other spices. This is perfect to relax with friends for happy hour while enjoying some appetizers. Rating: 5/5

Open your palate with Salbutes ($12). It is two crispy corn tortillas topped with lengua (beef tongue), queso fresco (fresh cheese), roasted tomatillo, avocado, and jocoque (Mexican sour cream). Lengua is one of my favorite meats for tacos and burritos so I definitely had to try these. The lengua is tender and melts in your mouth like braised short rib with a fatty, buttery flavor. The avocado and jocoque creates a rich creaminess to the salbutes and the queso fresco adds a slight cheese flavor without being overbearing. The presentation is beautiful with the thinly sliced radish reminiscent of flower petals or butterfly wings. Rating: 5/5

Enhance your palate with the Lamb Duo ($17). It is barbacoa stew, and lamb taco on a nixtamal (treated corn) tortilla. If you love lamb barbacoa, you need to order this! The stew has all of the rich, roasted flavors from the lamb head and thick stew with lip-smacking collagen. The vegetables provide a nice balance of sweet and refreshing flavor.

The lamb taco is filled with tender lamb meat along with some of the juices from the stew. The microgreens, cilantro, and radish add texture along with refreshing flavor. The presentation is just stunning! Rating: 5/5

Holy Mole ($17) is short ribs in demi glace atop mole and topped with crispy rice. The short rib is tender and buttery. The demi glace is almost caramelized on the outside like barbeque sauce. The two different moles are sweet providing a yin and yang effect of flavors. I would add rice in order to sop up the sauce. The sauce is strong and needs a starch to stretch the flavor due to its intensity. The presentation is absolutely beautiful, like a Mexican clay pot design! Rating: 4.5/5

Churros ($7.50) are tossed in cinnamon and sugar and served with rustic Mexican chocolate sauce. There is nothing better than homemade churros. I worked at Disneyland for 11 years and there was nothing I wanted more than a churro when I went into the park. But, after having homemade ones like the ones at Anepalco, the Disneyland churros are no longer good enough for me. The outside is crispy and the inside is warm and fluffy like a donut should be. The chocolate sauce is dark and rich like Aztec Hot Chocolate. It adds a beautiful chocolate flavor without being heavy. Rating: 5/5

Experience all of the culinary wonderment Anepalco has to offer!

Atmosphere: 5 out of 5 stars

Service: 5 out of 5 stars

Décor: 5 out of 5 stars

Food: 5 out of 5 stars

For more information:

Anepalco (inside the ALO Hotel)

3737 W. Chapman Ave.

Orange, CA 92868, United States

+1.714.456.9642

Hours: Tuesday through Sunday from 11:00 a.m. to 2:30 p.m.; Tuesday through Thursday from 5 p.m. to 9 p.m.; Friday and Saturday from 5 p.m. to 10 p.m.

Parking: Free hotel parking lot

Whole Foods Market Bacon Bash Challenge, Part 3: Bacon Blueberry Baklava

Bacon is not only great for breakfast, lunch, and dinner. It is also great for dessert too. You can now find bacon in cookies, brownies, and candies and atop donuts and cakes. I thought I would do a play on my favorite Mediterranean pastry, baklava. Baklava is a pastry with layers of fillo dough, butter, chopped nuts, and sweet syrup. To balance the sweetness of this pastry, I wanted to pair some bacon in for the smoky, salty flavor and also add a nice richness. This recipe is great for a family gathering, potluck, or dinner party. I recommend serving this dessert with a rich, robust dark roast coffee.

Bacon Blueberry Baklava by OC Food Diva

24 servings

1 pound Whole Foods Market Blueberry Smoked Bacon

2 ½ cups toasted almonds

14 oz. container Whole Foods Market Dried Blueberries

12 sheets The Fillo Factory Organic Fillo Dough (18” x 13” sheets)

2 sticks 365 Everyday Value Salted Butter

1 cup sugar

1 cup water

½ cup 365 Everyday Value Organic Maple Syrup

1. Preheat oven to 350°F.
2. Heat pan to medium-high heat. Diced bacon and cook until crispy. Place cooked bacon onto paper towels to drain excess fat and cool. Set aside.
3. In a food processor, combine bacon, almonds, and blueberries until finely chopped. Divide into 5 equal portions.
4. Melt butter in microwave (30 seconds to 1 minute). Brush the butter onto a 9” x 13” glass dish.
5. Fold one sheet of fillo dough in half (9” x 13”) and place on the bottom of dish. Brush sheet with melted butter. Repeat fillo dough layer two more times using 3 sheets to complete the layer.
6. Layer one portion of bacon blueberry mixture on top of fillo dough.
7. Fold one sheet of fillo dough in half and place on top of bacon blueberry mixture. Brush fillo dough with melted butter. Repeat the layers of bacon blueberry mixture and fillo dough until all portions of mixture are used.
8. Top the last bacon blueberry layer with three sheets of the folded fillo dough, brushing melted butter between each sheet.
9. To even the baklava out, press gently to remove air pockets.
10. Bake in oven for 50 minutes.
11. While the baklava is baking, you can make the syrup. Mix sugar, water, and maple syrup together and bring to a simmer. Continue simmering for 20 minutes to reduce and thicken the syrup. Turn off heat and set aside.
12. Remove baklava from oven and ladle syrup over the entire dish. It will bubble and sizzle as the dish is very hot. The syrup will soak into the baklava as it cools.
13. Allow baklava to cool to room temperature and serve.

Approximate cost to make this recipe using ingredients from Whole Foods Market: $53.54

Thanks for joining me for the Whole Foods Market Bacon Bash Challenge and hope you enjoy these recipes in your own home!

Whole Foods Market Bacon Bash Challenge, Part 2: Bacon Jam Brie Burger

Bacon jam is something I have fallen in love with since I first tried it on a foie gras slider made by Chef Joe Youkhan of Chef Joe Youkhan’s Tasting Spoon back in 2010. Since then, I’ve seen it in many forms: on burgers, pizzas, sandwiches, and desserts. With the Whole Foods Market Bacon Bash Challenge, I wanted to challenge myself by making a bacon jam, incorporating bacon into the ground beef mixture, and also giving the hubby a break from the outdoor grill. If you like bacon and the balance of sweet, salty, and smoky with creamy, rich, and melty brie, this burger is for you!

Bacon Jam Brie Burger by OC Food Diva

4 servings

Bacon Jam:

3 strips Wellshire Applewood Smoked Bacon

1 large red onion

1/3 cup Pasolivo Blackberry Balsamic Vinegar

1 tablespoon Dijon mustard

1/3 cup water

Burger:

2 strips Wellshire Applewood Smoked Bacon

1 pound Eel River Organic Lean Ground Beef

1 tablespoon Worcestershire sauce

¾ teaspoon kosher salt

½ teaspoon ground black pepper

4 EuroClassic brioche buns

½ wheel Petit Bonhomme Double Cream Brie

For the bacon jam:

• Heat a large sauté pan over medium-high heat.
• Dice up bacon, add to sauté pan, and cook until browned but not crispy.
• Thinly slice red onion.
• Add red onion to pan and cook until soft and translucent (about 10 minutes).
• Stir in vinegar, mustard, and water and bring to a simmer.
• Simmer until sauce thickens (about 5 minutes).
• Turn off heat and set aside.

For burgers:

• Start charcoal grill.
• Slice the brie into ¼ to ½ thick slices. Set aside.
• Finely dice up bacon.
• Using hands, lightly mix the bacon with the ground beef in a medium bowl adding Worcestershire sauce, salt, and pepper until the ingredients are blended.
• Divide mixture into quarters and shape into patties about 1-inch thick.
• Cook the burgers on grill for 4-5 minutes per side for medium-rare (add a 1 minute for medium, 2 minutes for medium well, 3 minutes for well done).
• After flipping the burgers and add brie one minute before patties are cooked to liking.
• Remove burgers from grill and let them rest for 5 minutes.
• Toast brioche buns on grill, 1 minute.
• Top bottom bun with burger patty. Top patty with bacon jam and top bun. Enjoy!

Approximate cost to make this recipe using ingredients from Whole Foods Market: $33.95

I hope you enjoy this recipe. My hubby can’t wait for me to make this recipe again!