Sunday, December 28, 2008

Whiskey Yams With Brown Sugar Pumpkin Seeds

In a bind to get a side dish for the in-laws tout de suite to go with their traditional Christmas roasted orange glazed duck, the Chef whipped up an impromptu tasty yam dish. Trying to find something open on Christmas day is such a hassle, so the Chef dug deep through what was on hand -- a left-over whiskey airline bottle from his "Egg Nog & A Tipsy Tree Trimming" video from last week, a package of pumpkin seeds hidden behind a roll of wax paper, and who knows where and when the jumbo can of yams was bought.
To rescue bland canned yams, the Chef mixed a flavorful sauce of whiskey, cinnamon and nutmeg, then oven baked for half an hour. A crunchy contrast in flavor is provided with the addition of pumpkin seeds sauteed with brown sugar. For the holidays, canned yams are a quick (no potato peeling) and tasty budget side.

Ingredients
99 cent airline bottle of whiskey (bourbon, scotch or rum are substitutes)
1 can (29 oz.) of yams (keep liquid for whiskey sauce)
1/4 cup of roasted pumpkin seeds (or almonds)
1 tbsp. of brown sugar
1/4 tsp. each of cinnamon and nutmeg

Directions
Heat liquid from the can of yams and mix cinnamon, nutmeg and an airline bottle of whiskey. Pour liquid over yams and bake in an oven-proof dish for half an hour at 375 degrees. In a skillet, mix pumpkin seeds with a heaping tbsp. of brown sugar over a low to medium heat. Stir and cook until sugar melts and seeds begin to brown, about 10 minutes. Place seeds in a shallow bowl to cool. Sprinkle a few pumpkin seeds over each serving of yams.

Monday, December 22, 2008

A Tipsy Tree Trimming - Egg Nog Recipe Video

Store bought egg nog is too sweet and rich for The 99 Cent Chef, so he came up with a delicious recipe that uses 2% milk and a minimum amount of sugar.

This recipe is a simple and festive start-up to your holiday; especially tasty when trimming your tree.

However be careful and do not get carried away -- those small airline bottles of booze mixed into an egg nog carry a kick, as the second half of the Chef's new video will attest.


Each ingredient cost 99.99 cents or less, even some of the airline bottles (though the Lauder's Scotch in the video was $1.29 a bottle), and dried spices are always for sale at local dollar stores and markets.

So pour yourself a 99 cent Homemade Egg Nog and enjoy the Chef's new value-added two videos in one.

Egg Nog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 12 seconds.

Happy Holidays!

99 thanks to neighbor Pete for his clever contributions.
Click here to see Pete's hilarious videos.


Click here to view or embed video at youtube.
*
One ornament was broken and two fuses were blown in the making of this video.

Ingredients (2 servings)

  • 2 cups of 2% milk - or 1 cup milk and 1 cup of half and half cream for a richer nog.
  • 4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.*
  • 1 tablespoon of sugar (or a sugar substitute, but add during the cooling down stage.)
  • 1/4 teaspoon each of nutmeg, vanilla extract and cinnamon.
  • 1 airline 99 cent bottle of rum, Scotch, or brandy.

Directions
Heat 2 cups of milk over low/medium heat (do not boil) until it starts to low simmer - about 3-5 minutes.


While milk or cream heats up, separate egg yolks in large bowl, add sugar and whisk together for a minute to mix well. 

Add one cup of the heated milk to yolk mixture a little at a time while whisking. After milk/egg is incorporated return to heated pot of milk and continue cooking. 

Make sure egg nog does not boil, and keep lightly whisking. The egg nog will thicken slightly after about 10 minutes. 

Turn off heat and set aside, if you, like the Chef, enjoy warm nog - or you can refrigerate. The egg nog mixture will finish thickening as it cools down to a milkshake consistency. 

Add as much or little of an airline bottle of booze as suits your taste - my Homemade Egg Nog is good with or without alcohol.


Thursday, December 18, 2008

3 Cheese Macaroni

All manner of cheeses are found in the 99c only Store. California Monterey Jack, European Swiss, Netherlands Tilberg, Austrian "Alps," American style cheddar and mozzarella have been found in the deli cold case by The 99 Cent Chef. 


Not that all these show up every time a visit is made - but at least once a month I find a good deal. I always pick up a few packages to freeze and use at a later time. If you are melting the cheese, freezing does no harm. 


While I is no "affineur," the fromage purchased in 99c only Stores has served me well indeed, from taco truck shrimp quesadillas to rainy day grilled cheese sandwiches, omelets to pastas and of course, oven baked macaroni and cheese. 

And I kick up the ultimate comfort entree a notch by blending three different cheeses. Adding an intense European Swiss, or Tilberg, gives a typical mac and cheese extra bite. 

I also like to sweeten my Mac & Cheese by adding some white wine or apple juice in the mix.

So always peruse the deli case for cheese deals, but beware of "vegetable oil" based cheese -- even The 99 Chef Chef has standards!

Ingredients
16 ounce elbow macaroni - substitute rigatoni or penne tube past to impress.
8 ounce each of cheddar, swiss and mozzarella - or any type you like.
2 tablespoons flour
2 1/2 cups milk - whole or 2%
1/2 cup white wine - Okay to use apple juice.
 1 tablespoon Dijon mustart - or 1 teaspoon dried mustard. Okay to use regular mustard.
1 cup bread crumbs - optional.

Directions
Start by boiling macaroni in a pot for about 5-7 minutes until al dente. You don't need to cook the macaroni all the way - you will finish cooking it in the oven.

When done drain macaroni and add it to a baking dish. Pour in white wine or apple juice.

Set aside about 1/2 cup of cheese for topping. 

In a pot over medium heat, add flour and slowly whisk in milk. Sprinkle in cheese, stirring until melted, about 10 minutes or so.


In a large casserole dish mix macaroni and melted cheese mixture and sprinkle extra cheese over dish. Finally top with bread crumbs (optional).


Bake uncovered for 20-30 minutes at 350 degrees until top is golden brown. 


Remove from oven when done and allow to stand for 5 minutes as sauce thickens.  
*If too dry, make a split down the middle and pour in a 1/4 to 1/2 cup of milk.

Next up is my festive holiday video "Eggnog and Trimming the Tree". So come back to sample my homemade spiked concoction using fresh ingredients and an airline bottle of booze. This budget mixologist sacrifices sobriety to bring you a cocktail recipe, while segueing into a Christmas tree decorating fiasco!


Monday, December 15, 2008

99.99% Organic

An often voiced complaint -- discount prices mean junk food recipes. Wrong! The 99 Cent Chef listens and is concerned about your health and well being -- he wants his visitors to be around for a long time.
Fresh produce is abundantly stocked in 99c only Stores and the Chef uses organic vegetable stock whenever possible. Now, you will not find Mache Blend salad containers, a carton of organic French onion soup, or a package of wheat tortillas every visit, but cans of organic tomatoes and legumes are usually stocked; also, cartons of soy milk and organic chicken stock turn up weekly.
So keep a lookout for "99.99 cent organic." Here are just a few wholesome purchases made this year.


Thursday, December 11, 2008

Bachelor Pot Pie

Many years ago in the Chef's bachelor days, a favorite late night winter meal was a couple of frozen pot pies. His frozen pie preference was Swanson. More expensive than Banquet pot pies (Banquet uses processed cubed meat), the extra quarter in price was worth it. After a few years, even pot pies get boring, so the Chef came up with veggie variations - - allow the frozen pot pie to defrost a little, lift off the crust top and add a sauteed sliced mushroom with some chopped onion, garlic, bell pepper and a few frozen peas. Very simple, inexpensive and quick to do, perfect bachelor food for the future chintzy chef.

Ingredients
2 small frozen 99.99 cent pot pies
2 whole button mushrooms sliced
1/4 cup total of chopped veggies, including onion, bell pepper, frozen peas.
1/4 tsp. of garlic (optional)


 
Directions
The Chef prefers oven baking over microwaving (after all a pot pie is all about the flaky brown crust), so preheat oven per box instructions. Remove pot pies from cardboard packaging and allow to defrost for about 10 minutes. Saute veggies. Use a knife and separate the top pot pie crust by prying loose along the outer edge (don't worry if top crust breaks in pieces, it will cook fine). Carefully lift off the top crust and add sauteed veggies.
Re-assemble pot pie top crust and bake in oven following box directions (350 degrees for about 45 minutes). With the extra veggies make sure to place pot pies on a cookie sheet or foil -- sauce may overflow. When ready, allow the pot pie to cool for a few minutes, crack open a brewski and plop down on the couch with your bachelor
(or bachelorette) pot pie.

Friday, December 5, 2008

French Cassoulet - Baked Beans, Chicken & Sausage

The Chef is a Francophile. He likes movies by Jean-Luc Godard, ye-ye pop music by Serge Gainsbourg, pommes frites (yes, French fries), and Cassoulet: a slow-cooked hearty bean dish.


One of my early L.A. jobs in the Biz was as a videotape editor. Lunch was often in a neighborhood restaurant run by a charming French couple. My favorite dish was a comforting plate of Cassoulet. It reminded me of a rustic home cooked all-in-one dish -- a bean casserole version of Mom's Cajun rice dish, Jambalaya.

A classic Cassoulet is made with confit duck legs, sausage and white beans. The Chef has yet to find duck for 99c or less a pound but chicken quarters from a local Latin market do fine; as for sausage, 99c only Stores always carry it. For a vegetarian version, you can add more large cut veggies and leave out the meat (bouillon, too), but still bake it and top it with bread crumbs -- baking sweetens and intensifies the flavor of veggies and beans.

  Cassoulet can be a clean-out-your-refrigerator-of-veggies dish I like to add more veggies than normal). On a cold winter day, try out this simple baked bean entree that tastes even better reheated the next day. The 99 Cent Chef's Cassoulet would make Julia Child proud.

Ingredients (serves about 4) 
  • 1 lb. package Navy beans (white) for 99.99 cents
  • 8 cups of water (according to package directions.)
  • 1 cup 99.99c white wine or vegetable broth - optional.
  • 1 chicken or beef bouillon cube or powdered ( one tbsp.) - optional.
  • 1 bay leaf
  • 1 tsp. dried thyme or any favorite fresh or dried herbs.
  • 1 each: whole onion, bell pepper, celery stick and carrot chopped (optional, just whatever veggie you have on hand really, including tomato.)
  • 2 cloves garlic - peeled and chopped, or 2 tbsp. crushed garlic.
  • 2 - 3 chicken leg quarters or about 4 - 8 chicken pieces including breast, leg, thigh and wings.
  • One 12-16 oz. package 99.99 cent hot links or favorite sausage
  • Salt and pepper to taste
*A nice touch is to add a layer of bread crumbs (about 1/2 cup) on top during final hour of oven baking.

Directions For Beans
Soak beans overnight in 8 cups water (or add an extra hour of cooking time to unsoaked beans). In a large pot (I have one that doubles for baking), add white wine (optional,) chopped veggies, herbs, chicken or beef bouillon (optional,) bay leaf, garlic, salt and pepper. Bring beans to a boil, cover and continue cooking over low heat until beans are tender, about 2 hours. 


Lately I've been adding greens. For quick cooking spinach or Swiss chard add these when you start baking with sausage and chicken. For slower cooking collard, or mustard greens, add during the last hour of boiling beans.


Directions To Finish By Baking
Preheat oven to 350 degrees. Add chicken and sausage to cooked beans. Cooked uncovered in the oven for about an hour and a half until chicken is done (double check by piercing with a fork and juices run clear,) and liquid is reduced. Add water if liquid cooks out. 


I bake the chicken skin side up and I add a pinch of salt and pepper to the top of the chicken pieces. That way the skin is crispy and well seasoned when done. You can also remove the skin for a lighter Cassoulet. The sausage may need to be turned if it starts to blacken or brown too much.


For a thick sauce whisk together 1 tbsp. of flour into 1/2 cup of white wine or water and add to Cassoulet during last half hour of baking. If you top with bread crumbs during the last hour, the sauce will thicken on it's own -- so no flour is needed.

Cassoulet freezes fine, so don't let the large amount deter you. It's the type of meal you can return to the next day, and it will be even better!

Sunday, November 30, 2008

One Year Anniversary - Video

The 99 Cent Chef food blog is one year old today!
To celebrate, the Chef presents the video that launched a thousand quips: "The 99 Cent Chef Goes Shopping". Made two years ago, this video was first featured in a group art gallery show. This art performance video takes the celebrity chef phenomena to absurdist lengths -- The 99 Cent Chef goes shopping, break dancing and whips up an in store cooking demo. The Chef cooked up a fun Thai twist on Cup of Noodles to accompany the video on opening night -- incorporating a blanched asparagus spear, a few salad shrimp, two tbsp. of coconut cream, a pinch of cumin powder and hot water.
Basically I catered the art opening party for free!

The Chef would like to thank friends, family, fellow bloggers, and The 99 Cent Players for their contributions to his food blog videos-- they all make it entertaining and fun to do. Also, 99 thanks to the various media from the web, radio and TV for getting the word out. And finally the Chef gives his biggest thanks to his number one taste tester, Amy. She keeps the Chef from veering too far and has excellent taste.

The 99 Cent Chef Goes Shopping - Video

Play it here. The video runs 5 minutes 31 seconds.

The 99 Cent Chef has many classic and outrageous recipes yet to come, including: a French Cassoulet and a way out Imitation Bacon Bits Pasta Carbonara. Check back to see fun and informative videos including The 99 Cent Chef Goes To Harvard, a food themed Public Service Announcement and of course, more yummy recipe videos.
Cheers to all my visitors and check back soon.
Bon Appetit!

Go
here to embed or view video at youtube.

Monday, November 24, 2008

In-laws Thanksgiving Sausage Stuffing

Thanksgiving at his in-laws; a meal the Chef looks forward to every year -- except this year. It's my turn to entertain.

My in-laws make a great Thanksgiving bread stuffing using breakfast sausage links, and the Chef is not one to fool with perfection, however I can't help but tinker a little bit.

Cornbread stuffing is a Southern tradition so the merging the two and creates an In-laws Thanksgiving Sausage Link Stuffing. Extra additions include a few aromatics and fresh garden herbs.


Thanksgiving is all about "gobbling" up food sales (whole turkey is 59 cents a pound here; and go here for the L.A. Times newspaper's turkey carving and easy dry-brined turkey recipe video.) So now is the time to hit your local market and stock up on ham, turkey and a few packages of your favorite stuffing.

The Chef has run across a few different types at local 99c only Stores, including dried cranberry, a new favorite. The cranberries reconstitute mixed into moistened breadcrumbs when stuffed into a bird and are a sweet/tart contrast. To keep the in-laws happy, I'll leave out cranberries this time.



Ingredients (feeds 2-3)
8 oz. package cornbread stuffing mix follow package directions.
8 oz. package breakfast link sausage - Farmer John brand is a favorite.
1 cup each of chopped bell pepper, celery and onions.
1 tablespoon chopped garlic from jar or fresh.
1 tbsp. each fresh chopped parsley, sage and/or oregano (1 tsp. total if dried.)
1 toasted bread slice (makes for a less crumbly stuffing.)
Water and butter per cornbread stuffing mix directions.
Salt and pepper to taste
 

Directions
Saute and break-up sausage links, then pour out most of the rendered grease. Add veggies and saute until soft, about 5-10 minutes. 


Prepare stuffing according to package directions. Mix prepared stuffing, toast, sausage and sauteed veggies in a large bowl. Stuff your bird and put extra stuffing in a bread loaf type baking dish. 

Bake extra stuffing for the last 45 minutes of roasting bird. A tasty trick is to pour out some of the juices from the cooking bird's roasting pan into the "extra stuffing" pan just before it goes in the oven with the bird.
 

Friday, November 21, 2008

Chicken In Chilpotle Sauce

Like jars of Prego pasta sauce, jars and cans of pre-made Mexican sauces are great additions to an easy and flavorful dinner recipe. To a few chicken quarters add a can of red enchilada sauce or a jar of smoky chilpotle sauce with white wine or vegetable stock and some aromatics, then slow oven roast. Pre-made Mexican sauces are available at any grocery store and are reasonably priced for around a dollar. Place the cooked chicken over white or brown rice; spoon on the sauce and watch the rice soak it up. Canned black beans are a good addition and a bit bland by themselves; so add sauteed onion and garlic then slow cook for a half hour for extra flavor.

Ingredients (serves 2-4)
1 11.3 oz. jar of 99.99 cent chilpotle sauce or a 12 oz. can of red enchilada sauce
1 and 1/2 cups of 99.99 cent white wine or vegetable stock
2 - 4 chicken leg quarters or whole breasts
1 cup each chopped aromatic veggies including onion, bell pepper and celery
2 tbsp. of garlic, jar or fresh
Salt and pepper to taste

Directions
Preheat oven to 350 degrees. Saute veggies until soft, about 5 minutes in a roasting pot. Add all ingredients including wine, stock and chicken. Bake uncovered for about 2 hours. Chicken will become golden brown and remain moist in the sauce. If you leave the skin on you may need to skim off some grease before serving.
* For a stove top version bring sauce with chicken to a boil, turn down heat to low and cook covered for one hour and finish cooking uncovered for half an hour.

Sunday, November 16, 2008

Corn Dog Party ! - Video

The Chef thought he had eaten his last Vienna sausage as an adolescent. Well the only thing that will get me to change my mind is turning them into mini-corn dogs!

What fun this party food is. Sure to surprise and delight your carnivorous revelers, Vienna sausage corn dogs are simple to make and you can get your guests in on the frank frying fun.

 The corn dough coating is simple to do, just cornmeal, flour, baking power, egg, sugar and milk - a corn muffin mix from the 99c only Store is an easy way to go, as well.

And they always carry Vienna sausages -- two seven-wiener cans for 99.99 cents.

So, surprise (and shock) your guest at the next party you throw by serving these crunchy coated mini-delights and...Party On!
Corn Dog Party - Video

Play it here. The video runs 4 minutes.

Ingredients (about 20 mini-corn dogs)
3-4 small 99c cans of Vienna sausage
1 egg
1cup flour
1cup cornmeal
1tbsp. baking power
1 1/2 cups milk
1 tbsp. sugar
Salt and pepper to taste
4 cups oil for deep frying (enough to cover a Vienna sausage - about 3 inches deep)

 

Or 99.99c Corn Muffin Mix - follow box instructions and use as a corn dog batter.

Dipping sauces
Honey/mustard - half cup of mustard and 3 tbsp. honey.
Spicy Dijon - half cup of Dijon mustard and about a tsp. of horseradish sauce (add a little at a time to reach desired heat).
Oriental - 1/4 cup each of ketchup, steak sauce, and soy sauce and/or oyster sauce.

Directions
Start heating oil to 350 degrees (medium/high heat - battered corn dogs should cause oil to roil when added).

 Mix all ingredients into a batter that is slightly thicker than pancake batter; this will make a typical corn dog coating - the thicker the batter the thicker the corn coating.

 Drain Vienna sausages and pat dry. Insert wood skewers into wieners (5 inch wood shish kabob sticks - cut in half from 10 inches) and coat with corn dog batter.


Deep fry in batches of five or so for about five minutes, depending on how hot your fryer is. Done when corn dogs are golden brown; watch carefully, as they will burn easily in hot oil.

When adding to hot oil, allow corn dog to cook for a few seconds before adding the next one, so they do not stick together.

 Drain cooked corn dogs on paper towels and serve with dipping sauces.

99 thanks to Charlie from NYC for his camerawork, and also all the party corn dog tasters!

Also a special featurette. The Chef's mom & sisters watch "Corn Dog Party" adding funny comments. Click here.

Go here to embed or view video at youtube.

Wednesday, November 12, 2008

Pear Crumble

Oven-baked pears topped with whole oats are a warm sweet dessert for a chilly fall night. 99c only Stores have been stocking 2 lb. bags of Bartlett pears for the last few months and a carton of whole oats are inexpensive at any store. A large can of sliced pears in syrup and a few slices of butter add moisture to the whole oats crumble topping. Any firm fresh fruit will work with this recipe, including peaches and apples. Baked desserts are not the Chef's forte, but when fresh fruit is involved, it's time to get out the oven mitts.


Pear Filling  
2 lbs Bartlett pears - core all and peel some of them, skin-on is OK
1/4 cup brown sugar
2 tablespoons lemon juice
1 tbsp. flour
1 lb. canned pears (heavy or lite syrup)
*Extra filling ingredients include 1/2 cup of raisins, pecans or walnuts 

Oatmeal Topping
1 1/2 cups oats (any type)
1 tbsp. brown sugar
1/4 cup of flour
1/2 teaspoon cinnamon (optional)
4 tablespoons vegetable oil or 1/2 stick butter

Directions
Preheat oven to 350°F. Add fresh sliced and canned pears, lemon juice, flour and brown sugar to lightly oiled deep-dish "bread loaf" pan, reserving 1 cup of syrup. In a bowl mix oatmeal, flour, cinnamon and oil or butter and drizzle pear syrup into oatmeal topping. Place oatmeal topping mixture over pears and bake uncovered for about 45 minutes.


 Next up, a new video: "Corn Dog Party!" This video provides the lowdown on preparing a fun 99.99 cent appetizer sure to please your most jaded reveler!

Friday, November 7, 2008

Yakisoba Noodles & Cabbage - Deals of the Day


Yakisoba
is Japanese street fast food. A riff on chinese stir fry noodles, it is easy and quick to do, especially with a package of 99.99 cent pre-shredded raw cole slaw and soft pre-cooked chow mein noodles. The Chef's early work experience included shepherding Japanese news crews covering L.A. hot spots -- we would often end up in Little Tokyo downtown for Kirin beer and yakisoba; a satisfying denouement to a frenzied shooting day.



Yakisoba noodles are a little heavier than ramen, and 99c only Stores are carrying 7 oz. packages of pre-cooked chow mein noodles in the cold deli case that are very similar. Just pick up some protein from your local ethnic market - the Chef picked up pork loin chops on sale for under a dollar a pound (chicken is even less), to go with this delicious Japanese fast food staple. With or without meat the Chef's Double Deal of the Day of stir fry noodles and cabbage is savory comfort food with an oriental take.


Ingredients (serves 1-2)
1 package (7 ounce) 99.99 cent chow mein stir fry noodles
2 cups of 99.99 cent packaged chopped cabbage and carrots (or hand chop from whole)
1/2 cup each chopped onion, bell pepper and celery(optional)
1 cup pork cutlets sliced into bite sized pieces - or chicken (white or dark) cut the same way
1/2 cup Tonkatsu sauce
1 tbsp. soy sauce
2 tbsp. sesame oil (or any oil)
1 tbsp. chopped garlic
Pepper to taste (plenty of salt from soy sauce)

Tonkatsu Sauce
1/4 cup of steak sauce (A1 or your favorite)
1/4 cup of ketchup
1 tablespoon soy sauce

Directions

Remove noodles from package and soak in a bowl of cold water, so noodles will separate. Since they are already cooked, all you need to do is drain and add them at the end for reheating. While noodles are soaking, saute meat in hot skillet with 1 tbsp. each sesame oil, garlic and soy sauce until done, about 5 minutes. Add cabbage, extra veggies with tbsp. oil and stir fry for a couple of minutes. Drain noodles, add to stir fry and pour-in Tonkatsu sauce, mix well and heat through for a couple minutes more. Ready to serve.

Wednesday, November 5, 2008

The Chef For President & Street Party - 2 Videos

Throwing his whisk into the presidential race, the Chef breaks out of the kitchen with a couple of voting day videos! The 99 Cent Chef encourages his readers to get out and vote Tuesday. Participate and help make a difference. Republican or Democrat, all parties are welcome to the Chef's dinner table!


Click here to see the Chef's media campaign video coverage, then click on the "White House" image to play video.





As for local propositions, the Chef supports public rail and subway bonds; the sooner we get off the "dinosaur teat" (oil) the better. Rock poet laureate Bob Dylan, here played by a black pleather clad, harmonica brace wearing Cate Blanchett look-a-like circa 1965 album Bringing It All Back Home; holds a "No on Prop 8" sign. The Chef agrees with Ms. Tambourine Man. You can also refer to his Gay Wedding Cupcakes video.



Need more convincing to vote? Krispy Kreme Doughnuts is giving away a free red, white and blue sprinkled star shaped doughnut when you show your "I voted" sticker, and Starbucks is pouring free 12 oz. cups of coffee.

While at work, the Chef had his headphones plugged into NPR news radio all afternoon listening to the Presidential Election results coming in. Later, after the Chef plopped onto the couch in front of the TV with beer and Trader Joe's Tart Alsace (a fancy pizza topped with caramelized onions in a cream sauce) to listen to McCain's honorable concession speech and then Obama's exhilarating acceptance speech, his wife suggested heading down the street to Leimert Plaza in the Crenshaw District of South L.A. to see if anyone was celebrating. Wow, were they ever! Check out the video -- apologies for the blurry video, as the Chef had one too many celebratory alcoholic beverages and he incorrectly set his camera to low resolution.

Crenshaw Blvd. Street Party - Video

Play it here. The video runs 1 minute 52 seconds.

Go here to embed or view video at youtube.

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