Toast and Eggs at Susan Feniger's STREET

What: Asian-American Fusion; small plates Where: Susan Feniger's STREET in Hollywood

Must-Order: Kaya Toast

The Verdict: Because this site is called Delish Megish, I don't write about restaurants that serve up food that's anything short of delicious. I debated whether I should even mention Susan Feniger's STREET. To be honest, I found most of the food to be bland, uninspired (and over-cooked) versions of East and South Asian dishes. But there was one dish that caught my attention -- the Kaya Toast. It's a funky-sounding combination: coconut jam and butter is spread over white bread toast and served alongside a sunny side up egg drizzled with soy sauce and a small handful of arugula.

Maybe I haven't appealed to your palate yet, but I'm sure I have your attention. The Kaya Toast packs every flavor and every texture imaginable: It's sweet, creamy and salty. The toast is crunchy, the jam is smooth and the eggs are silky. To top it off, Susan Feniger even offers her recipe on the restaurant's site, here. It's not the simplest treat to prepare, but it'll be worth the effort if you're curious.

A Small Plate Feast at The Bazaar

What: Small plates / fusion / Spanish and Japanese-inspired Where: The Bazaar by Jose Andres (at SLS Hotel) in Beverly Hills

Must-Order: Philly Cheesesteak (pictured below); Jicama Wrapped Guacamole; Jamon Serrano Fermin; Japanese Tacos; Chocolate Mousse

The Verdict: "What?! You haven't been to The Bazaar?!" is what my foodie friends exclaim as I sheepishly shake my head. I finally checked the Jose Andres restaurant out for DineLA's Restaurant Week. I ordered several small plates and though I enjoyed many of the delectable little delights, I have to admit that this isn't exactly a restaurant I'd be racing to revisit anytime soon. Why? It's quite pricey, so assuming you fill up an empty stomach and order one cocktail, you can expect to spend about $90 on yourself.

The one item you must absolutely order is the Philly Cheesesteak. Wagyu beef is served atop air bread stuffed with the creamiest cheddar cheese. It's light and fluffy -- akin to biting into a meaty cloud. Also, order the Jicama Wrapped Guacamole. It's a limey, refreshing Mexican dumpling; thin layers of jicama are wrapped around a hearty scoop of smooth guacamole.

And if you're a cured meat fiend like I am, you can't miss the Jamon Serrano Fermin. The jamon is paper-thin, salty, and has just the right amount of leanness and fat. Fold it onto a crostini smeared with a bit of tomato sauce and you're in for a crunchy, savory treat. I also highly recommend meatlovers get the Beef Hanger Steak; it's seasoned to perfection and cooked medium-rare. Hanger steak is known for being on the tougher side, but it packs an ample amount of flavor.

One of the most interesting dishes on the menu is the Japanese Tacos. Here, shaved cucumber serves as the tortilla shell, and grilled eel is the meat. Sprinkled on top are bits of chicharron (or pork rinds) and a drop of wasabi.

Everyone's Party Favorite: Stuffed Mushrooms

Everyone needs this recipe in their arsenal -- the perfect party treat that all guests look for when they arrive to your house. The specialty my mom's known for is fruit salad. For my aunt, it's coconut pie. For my girl friend, it's jalapeño-spinach-artichoke dip. And me? It's stuffed mushrooms. Prep time is fairly minimal, cook time is a snap, and the results have my guests begging for the recipe, thinking I spent years perfecting this Italian appetizer. (But really, I've perfected the recipe in one shot after a friend passed it on to me).

Makes: About 3-4 dozen mushrooms Prep time: 20 minutes Cook time: 8 minutes

Ingredients: 2 packages whole mushrooms (about 3-4 dozen mushrooms) 2 cans crab meat (6 oz each) 2 cups shredded or powdered Parmesan cheese 3/4 cup butter, melted 1/3 cup green onions (or chives) salt and pepper, to taste

1. After rinsing and draining mushrooms, pluck stems out and, if needed, carve a small indentation to accommodate for filling. Set aside.

2. Chop about half of the remaining mushroom stems and add to mixing bowl. Mix in Parmesan cheese, crab, melted butter and chopped green onions. Add salt and pepper, if desired.

3. Scoop and stuff mixture into each mushroom cap (which may be about 1 tablespoon of stuffing per cap).

4. Arrange stuffed mushrooms on a baking sheet, sprinkle a little more salt and pepper. Broil for 7-8 minutes, or until the tops are light golden brown.

My Notes How to take off mushroom stems: Hold the mushroom in your palm, stem facing up. With your thumbs, gently push the stem until it snaps. It should give way easily; if not, rotate the mushroom and push the other side. This ensures you don't break the cap.

A non-crab variation? Crab meat can be expensive, especially if you're making this recipe in large quantities. A good substitute is spinach and a few basil leaves. Use 1 cup chopped spinach with several chopped basil leaves for a boost in flavor and freshness.

A meat-lover's variation? And if you prefer meat over crab, try using spinach with bacon bits. Try 3/4 chopped spinach with 1/4 cup bacon bits for a salty, meaty kick.

What to do with the extra filling? Sometimes the ratio of stuffing to mushrooms is uneven, but it's definitely better to have too much rather than too little mix. If you find yourself with an excess, try spreading it on a baguette and toast in the toaster or conventional oven until the cheese melts.

A Spicy Twist On A Classic Finger Food: Cilantro Crab Cakes

We all know that when you're hosting a party or even just a small get-together, it's important to have a decent array of snacks. You'll probably have the requisite meat-and-cheese platter, a bowl of party mix, a tray of pinwheels sandwiches and maybe -- if you're like me, a 20-something year-old junk foodie with other 20-something year-old junk foodie friends -- a punch bowl filled with Doritos. Sure, it's convenient to load the kitchen table with store-bought snacks, but it's nothing compared to homemade treats. I like to offer a mix of both grocery goodies and home-cooked fare -- and this cilantro crab cake recipe from Marcela Valladolid is perfect for parties. It's easy to prep and cook, too: simply mix the ingredients in a bowl and quickly fry the small cakes to golden goodness. They're crabby, they're spicy, and, laced with lime juice and cilantro, they even have a Mexican flair.

Serves: 4-6 crab cakes Prep time: 20 minutes

Ingredients Cakes: 12 oz canned crab meat (usually 2 6-oz cans) 3 tablespoons mayonnaise 1 medium egg, beaten 1/2 cup panko bread crumbs 1/4 cup chopped scallions 1/4 cup finely chopped chopped cilantro leaves 1 tablespoon fresh lime juice Salt and pepper, to taste 1/2 teaspoon habanero hot sauce (optional) Guacamole (optional)

Breading: 4 tablespoons vegetable oil 1 cup panko bread crumbs 1/4 cup finely chopped cilantro leaves

1. Mix the ingredients for the cakes in a bowl. Separate the resulting mixture into 1/2-3/4 inch patties.

2. Brush a thin layer of vegetable oil on each patty, then coat both sides of the patty in pank bread crumbs and cilantro leaves.

3. Heat a drizzle of vegetable oil in a pan and fry each patty until medium golden brown, about 2-3 minutes on each side.

My Notes Extra mayo and less egg. Marcela's recipe calls for a touch less mayonnaise and a large (rather than medium) egg. I added the dash of extra mayo to make the crab cakes creamier, and I went with a smaller egg in order to make the end result less, well, "eggy." Some crab cake recipes don't use egg at all -- but it's important. Egg serves as an adhesive so that the cakes will be more pliable and won't fall apart.

Why habanero hot sauce? The first time I made this recipe I didn't have habanero hot sauce in my pantry; instead, I settled for Cholula. Though it didn't adversely affect my crab cakes, there was no spice. Habanero hot sauce, on the other hand, is strong enough to withstand the cooking process. But if you prefer, you can skip the hot sauce altogether.

Store-bought guacamole? In this dish, the guac serves as a garnish rather than as the star of the plate. While you could mash your own batch of it, it may be a better use of your (limited) time to buy a carton at the store. When I do this, I usually sneak in a squeeze of fresh lime juice and pinch of garlic paste to give the flavor more depth.

Simply Skewered: Salami, Mozzarella and Basil

It's no big deal. I know. But this little snack came as an epiphany to me when I realized it was 5 o'clock and my friends were going to come over soon. I already had the salami, red wine vinegar, extra virgin olive oil, garlic, and salt and pepper. All I needed was to run to the store to grab a package of basil and carton of mozzarella. I knew a common, no-cook appetizer is skewered grape tomatoes, mozzarella and basil -- but what if you swapped the tomato for salami? I wrapped some basil around a wedge of mozzarella, put a folded slice of salami on top and stuck the combination onto a toothpick. Tasty, but not quite right, that is, until I added the red wine vinegar and garlic...

Serves: 8 skewers Prep time: 20 minutes

Ingredients 2-1/2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon minced garlic (or garlic paste) Salt and pepper, to taste 8 mozzarella balls, or 8 slices of mozzarella cut into 1/2 inch wedges 8 basil leaves 8 slices of salami 8 toothpicks or skewers

1. Whisk red wine vinegar, extra virgin olive oil, garlic and salt and pepper in a bowl. Add mozzarella slices and put aside, to let the cheese marinate in the mixture, about 5-10 minutes.

2. Wrap one basil leaf around each slice of mozzarella. Put one folded slice of salami on top and push skewer or toothpick through.

3. Arrange skewers on a plate, drizzle lightly with extra virgin olive oil, and add a dash of freshly ground pepper.

How to fold the salami: Of course, you can fold the salami any way you prefer. I like to fold the round slice in half, then fold that in half so it somewhat resembles a triangle. I fold the point over, then fold the sides across to form a sort of square.

My Notes: Red wine vinegar vs. balsamic vinegar: The plain combination isn't bad. It's mellow, it's pure -- but it's plain. I first tried these skewers with balsamic vinegar, olive oil and garlic but it didn't taste quite right. I normally love the taste of balsamic vinegar but I found it to be overpowering in this recipe. I preferred the light tartness of red wine vinegar. It adds a rich, pungent element without drowning out the freshness of the basil and the heartiness of the salami.

Can I use a different deli meat? Certainly! I imagine this recipe would work perfectly with pepperoni. However, because mozzarella and basil are very Italian ingredients, I recommend using meats common of that culture to finish off this appetizer.

Fresh, Salty and Simple: Prosciutto-Basil Crostini

This quick little recipe combines three tasty, savory ingredients: prosciutto, basil and French bread. It's light, it's salty, it's herby, it's crunchy. Would more could you want in a finger food? Just be sure to use the freshest ingredients so each one can stand out on its own. Since it's a Martha Stewart recipe, I'll have to admit it's perfect. I didn't change a thing -- the only thing I did differently was use a toaster oven (and write up a simpler ingredient list).

Serves: 4-6 Prep time: 5 minutes Cook time: 10 minutes

Ingredients 12 slices of baguette (1/2 small baguette, cut diagonally into 1/2-inch-thick slices) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon sea salt (or to taste) Freshly ground pepper 24 fresh basil leaves (at least about 1/2 the size of each bread slice) 4 ounces thinly sliced prosciutto (or 12 slices of prosciutto)

1. Lightly brush both sides of each bread slice with oil. Season with salt and a little bit of pepper.

To heat, using an oven: Preheat oven to 400 degrees. Transfer bread to a rimmed baking sheet. Toast in oven until pale golden, about 5 minutes per side. Transfer sheet to a wire rack or plate; let crostini cool completely.

To heat, using a toaster oven: Preheat toaster oven to 300 degrees. Toast bread until pale golden, about 3 minutes per side. Transfer sheet to a wire rack or plate; let crostini cool completely.

2. Place two basil leaves and a folded slice of prosciutto on each bread slice. Drizzle lightly with oil. Season with a little bit of freshly ground pepper.

My Notes: Oven or toaster oven? I'm sure most chefs and many foodies would insist you use a regular oven. But if you have a small kitchen like I do, you probably don't want to heat up that corner of your living space for a few slices of bread. I prefer to use the toaster oven because it uses less energy and the bread heats faster.

What kind of prosciutto? Because this recipe calls for so few ingredients, it's important to make sure you use good quality ones. You could go with a pre-packaged prosciutto but I find those sometimes tend to be a bit slimy. I prefer to use freshly-sliced Canadian prosciutto from the Whole Foods deli. It's definitely not soggy and is quite lean -- just the way I like my prosciutto.

Why freshly ground pepper? Believe it or not, freshly ground pepper tastes different from the more commonly-used coarse grind pepper. Grinding the peppercorns releases their oils and greater flavor. Plus, this fresher variety makes your finished crostini look even more beautiful.