Monday, December 31, 2012

Episode 7: Chef Alfonso Galan, redwhite+bluezz, Pasadena CA

Chef Alfonso "Fonz" Galan has his heart in his hand
Chef Galan was brought to Kamikaze Kitchen's attention as whiz-kid who can cook anything. Having only been in the United States for 8 years, Galan has risen through the ranks in a short period of time - after graduating at the top of his class at le Cordon Bleu School of Culinary Arts, he has served in the capacity of line cook all the way up to Executive Chef at a variety of establishments including the Peninsula Hotel's Belvedere Restaurant, The Kitchen for Exploring Foods (Pasadena), Bistro 45, Madeleine’s Restaurant Wine and Bistro and Church and State Bistro. He calls Pasadena's redwhite+bluezz home, which is where we caught up to the versatile sous chef for Episode 7 of Kamikaze Kitchen.

The heart of the matter - llama, to be exact
Chef Galan was challenged to make something edible of a llama heart procured through, and we're proud to say that his skills were worthy of his reputation. As the heart is one of the hardest working muscles in the body, Galan's quest was to render it into a dish that maintained the organ's unique flavor yet not requiring lengthy chewing like llamas on the grasses of the Argentine pampas. His dish (a variation on a bourguignon), passed with flying colors. His recipe is printed below should you wish to try to prove the adage that way to a llama's heart is through your stomach:


Llama Heart Bourguignon

  • 2 llama hearts
  • 1/2 # slab of bacon
  • 3 carrots
  • 1 bunch of celery
  • 1 onion
  • 4 cups red wine
  • 4 sprigs of thyme
  • 3 sage leaves
  • 2 sprigs of rosemary
  • 5 cloves of garlic
  • 3 tablespoons of tomato paste
  • 1/2 cup water
  • Parsley for garnish
  • Salt and pepper
  1. Chop the celery, onion, and carrots
  2. Cut the llama heart and bacon into 1 inch cubes
  3. Place the meat into a roasting pan and add the mirepoix, aromatics, garlic, tomato paste, red wine and water
  4. Braised for 1 1/2 to 2 hours
  5. Serve with roasted potatoes and a French baguette
Follow Chef Alfonso Galan on Twitter at @fonz090965, and on Facebook at /Alfonso Fonz Galan
Follow redwhite+bluezz on Twitter at @redwhitebluezz, on Facebook at /RedWhiteBluezz and on the web at

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