Tag Archives: Pork

i8tonite: with Chef Tyler Gugliotta, Baran’s 2239 in Hermosa Beach & Jerk Pork Recipe

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk PorkThe petite picturesque coastal town of Hermosa Beach, along with its sister sandlots, Manhattan and Redondo, has never been known as a culinary hub. Typical Southern California seaside fare of good burgers, sustainable salads and grilled meats paired with frothy beers and California wines is de rigueur.   Yet, epicures who love the waves between their toes and food prepared with culinary prowess can now have both at the few weeks old Baran’s 2239 and their chef Tyler Gugliotta, using South of the Border and Asian influences.

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork Recipe. Photo Kent Kanouse
Photo Kent Kanouse

Generally speaking, food made by a cook of some repute can be had at any of the Golden State’s seaside hotels, which dot the Pacific Coast Highway. Luxury resorts such as Monterey’s Post Ranch Inn, Aubergine in Carmel-By-The-Sea, or The Resort at Pelican Hill’s Andrea in Newport Beach come to mind, yet it’s difficult to find independent dining. With Gugliotta, his ambition is to change that direction – and with his background, he just might. His father, a chef who cooks at Shugrue’s in Lake Havasu, Arizona – and his aunt and uncle own noted Weiser Farms, one of California’s best producers of root vegetables – so food is in his blood.

Interestingly, Gugliotta’s first love and his college major was English Literature. He was planning to become a professor but when he got on the kitchen line, all bets were off. On why he changed career directions, “Honestly, it was the creative aspect. As a young cook, I wanted to be mixing my own flavors, putting together my tastes.”

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork Recipe. Photo by Robin Kanouse
Photo by Robin Kanouse

His menus are fairly sophisticated for a sleepy seashore town – and, rightly, are a perfect stage for his family’s farms vegetable fortune. There is the nod to Gugliotta’s Italian roots with spigarello (broccoli leaves) with cauliflower, cannellini beans, and garlic scapes; plus, the bounty of California’s seasonality with white asparagus, chanterelle, and truffles. Then on the meat side a pork char sui with a crispy coleslaw or housemade chorizo verde.

More importantly, the thirty-one year old is excited to be elevating the food scene in his hometown, presenting exciting California cuisine with inspirations from his travels to Mexico, the Pan-Pacific, and Europe. And, the Hermosa Beach gourmands, flip-flops and board shorts, are happy to have him.

Chef Questionnaire (with a nod to Proust); 

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork Recipe
Photo by Monica Simpson

How long have you been cooking? Cooking since 8 years old, but professionally for 10 years.

What is your favorite food to cook? Anything with chilies.

What do you always have in your fridge at home? Cheese.

What do you cook at home? I like to grill.

What marked characteristic do you love in a customer ?Adventurous.

What marked characteristic do you find unappealing in a customer? No shows.

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork RecipeTupperware, Rubbermaid, or Pyrex? Deli cups.

Beer, wine, or cocktail? Beer when I’m thirsty, wine with food, cocktails on my day off.

Your favorite cookbook author? Escoffier.

Your favorite kitchen tool? My hands.

Your favorite ingredient? Cilantro.

Your least favorite ingredient? Not big on tripe. Hate canned vegetables.

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork RecipeLeast favorite thing to do in a kitchen? Dishes.

Favorite types of cuisine to cook? Mexican/ Italian/Southeast Asian.

Beef, chicken, pork, or tofu? All but tofu.

Favorite vegetable? Chilies.

Chef you most admire? My Dad.

Food you like the most to eat? Tacos/sandwiches.

Food you dislike the most? Fake meat products.

How many tattoos? And if so, how many are of food? One tattoo which is of food.

Recipe: Jerk pork Tenderloin – Chef Tyler Gugliotta

  • 2 cups chopped green onions
  • 1/2 cup chopped onion
  • ½ cup chopped cilantro
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons lime juice
  • 2 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 4 garlic cloves, minced
  • 4 habanero peppers, seed for less spice (i leave them in)
  • 1 (1 1/2-pound) pork tenderloin

Blend or food process all ingredients, and pour into a ziploc bag with the pork. Marinade for at least three hours, but the day before works best. Grill until caramelized, about 4-6 mins a side and the internal temp is 140.


–       The End. Go Eat. –


To Brine or not Brine, That is The Question

If brining was all I had to think about I would be one very happy man. Unfortunately, it’s not, but brining (i.e cooking) makes me think of meats and seafood that are succulent and tasty. It does take a little forethought. The home-cook just has to think  in advance  about what they want to cook. Brining can take 20 minutes for seafood and up to 3 weeks for making corned beef.

As we all know, brining creates a moister protein. I really don’t want to bore anyone with why but for the cost-conscious, like myself, brining can turn a round roast into something extraordinary or a skinless, boneless chicken breast into an juicy bite every time.

Brining is just two in things: salt and water. By using these two ingredients which basically breaks down the muscles and tendons in the meat, cooks will find that their food is perfect every time. As you get used to brining, become creative and throw in Chinese Five Spice, cinnamon, garlic and rosemary. Or add some lemon, garlic and jalapeno. Go wild!!!

To make a simple brine for pork and chicken:

  • 3 cups water
  • ¼ cup salt (I use Diamond Crystal kosher salt)
  • ¼ cup firmly packed light brown sugar
  • 2 cups ice cubes

Put all the ingredients into a plastic ziplock bag and place into your fridge for at least 2 to six hours. I will brine meats overnight such as chicken breasts, ribs, and roasts. Totally a personal decision.

Here’s a really simple recipe. It was a two step process process so I would make this on the weekends when you feel a leisurely and not so tired. Or even grill this.

Country Pork Ribs with a Blackberry Jam Glaze

2 1/2 lbs Pork Ribs

1 jar of blackberry jam or any jam will do.

2 tablespoons apple cider vinegar

2 tablespoons butter

Let’s make this puppy!!!

1. Brine the ribs by following the above instructions. This can be done one day ahead or in the morning before you head to work.

2. Turn on the broiler. Take the ribs out of the brine and pat dry.

3. Place the ribs close to the broiler and turn them about every three minutes. Essentially, we want them to get brown on all four sides.

4. While the ribs brown, melt the butter in a saucepan. Once that’s melted add the vinegar and the jam about half a cup. We are going to the baste the ribs.

5. Once all the ribs have been browned, turn the oven down to 425 degrees. Baste the meat with the liquid glaze. Turn the ribs every 5 – 7 minutes and continue the process.

6. Ribs will be done when browned and cooked through. (It will also smell really delicious.)

7. Eat-up!!!

Blackberry Glazed Pork Ribs (2)