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Have a Look at Patina's Reinterpreted Pigs in a Blanket

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Elizabeth Daniels 7/13

As is now customary here on Eater, during theme weeks we like to give you a taste out of the ordinary. In keeping with Greasy Spoons Week — an ode to classic diners around town — Eater reached out to five upscale restaurants and asked chefs at the given establishments to create versions of classic greasy spoon dishes, as mentioned earlier today. First up is Patina chef Charles Olalia with his take on Pigs in a Blanket. Chef Olalia explains that everybody has a version of chicken fried steak, but he hasn't yet seen pigs in a blanket reinvented.

Olalia breaks down a whole chicken and puts it through a grinder, with eggs, salt and heavy cream. He also adds a mixture of shallots, lemongrass and ginger sweated in butter. The sausage log is wrapped in plastic and poached in water. The meat is removed from the plastic, wrapped in brioche dough and baked. Chef Olalia plates the sliced "pigs in a blanket" with Tamworth bacon and drops of white miso sauce.
·All Greasy Spoons Week Coverage [~ELA~]


141 S Grand Ave, Los Angeles, CA 90012 213-972-3331 Visit Website

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