YOU ARE HERE: LAT HomeCollections

Front Burner | CULINARY SOS

Welk Resort Grilled Salad


DEAR SOS: Could you possibly obtain the recipe for the grilled vegetable salad served on Thanksgiving Day at the Lawrence Welk Resort Center in Escondido? It's truly an exceptional salad.


DEAR CHRIS: What a satisfying salad to keep in mind for a buffet party. You can make the vegetables up to three days ahead of serving.

Lawrence Welk Resort's Grilled Vegetable Salad

Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 30 minutes chilling


1/2 teaspoon crushed dried thyme

1 teaspoon crushed dried basil

1/4 teaspoon dried rosemary, crumbled

1/2 cup balsamic vinegar

1 cup oil

Combine the thyme, basil, rosemary and vinegar in a bowl or jar. Slowly beat in the oil to blend well. Makes 1 1/2 cups.


1/2 cup olive oil

1 teaspoon dried thyme, crushed

1 teaspoon dried basil, crushed

1/2 teaspoon dried oregano, crushed

1 teaspoon minced garlic

1/2 teaspoon pepper

1 zucchini

1 (1-pound) piece banana squash

1/2 eggplant

1 red onion

1 red bell pepper

1 green bell pepper

Vinaigrette to taste

Heat the broiler.

Whisk together the oil, thyme, basil, oregano, garlic and black pepper.

Slice the zucchini, squash, eggplant and red onion into 3/4-inch-thick slices and place them on a broiling pan. Brush them with the marinade and broil until lightly browned, 2 minutes on each side. (You can also grill the vegetable slices over high heat 2 minutes a side; keep an eye on them so they don't burn.)

Place the red and green peppers about 4 inches beneath the broiler and broil until their skin begins to blister, turning so all sides char, 12 to 15 minutes. Place the peppers in a resealable plastic bag to steam 10 minutes, then peel them when they're cool enough to handle.

Dice the zucchini, squash, eggplant, onion and bell peppers into 3/4-inch squares. Drizzle 1/2 cup of the Vinaigrette over the vegetables and toss to coat well. Chill the vegetables at least 30 minutes. Store any remaining Vinaigrette in refrigerator for future use in salads.

6 servings. Each serving: 255 calories; 5 mg sodium; 0 cholesterol; 23 grams fat; 12 grams carbohydrates; 2 grams protein; 2.31 grams fiber.

North African Chicken

DEAR SOS: I'd love the recipe for the delicious North African Chicken at Whiskey Creek Mountain Bistro in Mammoth Lakes.


Rancho Palos Verdes

DEAR KATHY: The recipe is not on the menu, since the restaurant changes its menu several times year. It may return in the future, according to corporate executive chef Jason Wright. This is a bit complex, so invite a few friends who love to cook to join you. If you're on your own, preparing the braised chicken and mint chutney in advance will be helpful.

Achiote paste is available at Latino markets and at well-stocked supermarkets.

North African Chicken with Almond-Raisin Couscous and Mint Chutney

Active Work Time: 1 hour 45 minutes * Total Preparation Time: 3 hour 30 minutes


1 tablespoon cumin seeds or 1 tablespoon cumin powder

1 small onion, chopped

2 serrano or jalapeno chiles, stemmed and roughly chopped

1/4 cup lemon juice

1 bunch cilantro, chopped

1 bunch mint, leaves only, chopped

1/2 teaspoon salt

1/2 cup cold water

If you're using cumin seeds, spread them in a pie plate and toast them at 350 degrees until fragrant, about 5 minutes. Grind them in a spice grinder, then combine them in a blender with the onion, jalapeno, lemon juice, garlic, cilantro, mint and salt, adding enough water while whirring the blender to make a smooth, thick paste. (If using cumin powder, combine it in a blender with the other ingredients as directed.) Use as needed, storing the remainder in refrigerator for future use.

Makes 3/4 cup. Each 1 tablespoon serving:

14 calories; 106 mg sodium; 0 cholesterol; 0 fat; 3 grams carbohydrates; 1 gram protein; 0.96 gram fiber.


3 1/2 cups chicken broth

1 shallot, minced or 1 tablespoon minced onion

1 teaspoon curry powder

1/3 cup dark raisins

1/3 cup golden raisins

2 1/2 cups couscous

1/3 cup slivered almonds

1 tablespoon extra-virgin olive oil

1/2 cup chopped green onions

Heat the oven to 350 degrees.

Combine the chicken broth, shallot, curry powder and dark and golden raisins in a saucepan. Bring to a boil.

Place the couscous in mixing bowl and cover it with the broth mixture. Cover the bowl tightly with plastic wrap and let it stand 10 minutes.

Meanwhile, spread the almonds on a baking sheet and toast them until lightly browned, 5 minutes.

Uncover the couscous and stir in the oil, almonds and green onions. Serve warm or at room temperature.

Makes 7 cups. Each 1-cup serving contains about:

210 calories; 794 mg sodium; 1 mg cholesterol; 7 grams fat; 29 grams carbohydrates; 10 grams protein; 2.41 grams fiber.


3 (3 to 3 1/2-pound) chickens

2 cups flour

1 teaspoon salt

1 teaspoon pepper

1/2 cup oil

1 onion, chopped

2 stalks celery, chopped

1 carrot, chopped into 1/2-inch pieces

5 cloves garlic, crushed

1 tablespoon curry powder

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

2 tablespoons achiote paste, broken into small pieces, optional

Los Angeles Times Articles