November 2, 2012 |
Rick Bayless, the famous American chef who is known for his modern Mexican cuisine, will be in Los Angeles to sign copies of his new book, "Frontera: Margaritas, Guacamoles and Snacks," recipes from one of his several Chicago restaurants. Red O on Melrose Avenue, with which Bayless is affiliated (the restaurant's tagline is "Mexican Cuisine by Rick Bayless"), is hosting the signing and will be passing out free guacamole and snacks, if not margaritas. Dinner guests will start their meal with a complimentary bite from the book on Nov. 8 and 9. Copies of "Frontera: Margaritas, Guacamoles and Snacks" will be available (first come, first served)
September 15, 2012 |
Dear SOS: I'd love to have the recipe for the pimiento cheese appetizer served at Magnolias in Charleston, S.C. Thanks! Leslie Kenan Arcadia Dear Leslie: Magnolias was happy to share its take on this pimiento cheese, a true Southern classic, which we've adapted below. Total time: 15 minutes Servings: This makes about 4½ cups pimiento cheese. Note: Adapted from Magnolias in Charleston, S.C. 5 large red pimiento peppers, peeled, seeded and chopped, or 2½ cups jarred chopped red pimiento peppers, drained 1 cup finely chopped pimento-stuffed green olives 5 cups shredded sharp Vermont cheddar cheese 1/4 cup grated Parmesan cheese 1/4 cup mayonnaise 1 tablespoon chopped fresh parsley 1/2 teaspoon freshly ground black pepper Dash cayenne pepper, more if desired Flatbread, for serving In a food processor, pulse the peppers a few times.
August 15, 2012 |
Cancel your evening plans and cue the dramatic music. It's Shark Week , and Discovery Channel is running its 25th annual marathon of everything we love to fear about getting in the open water. Celebrate Shark week with 16 snack and appetizer recipe ideas from the L.A. Times Test Kitchen! Even shuddering and cringing in front of the screen can work up an appetite, so we've compiled no less than 16 of our favorite snacks and appetizers for your Shark Week pleasure. From caramel popcorn to super-size wings and everything in between (guacamole, cookies, bacon-wrapped pork belly bites -- even fish!
August 13, 2012 |
Aside from summer pool parties, the hottest thing in Las Vegas these days are steakhouses . The Range Steakhouse at Harrahs gets into the act with a summer menu of appetizers and drinks that start at $7 each for those who arrive before 7 p.m. The deal: I guess you call this yet another twist on lucky seven. The $7 Before 7 p.m. deal applies to items served in the restaurant's lounge for early birds who want to save money and sample some good steakhouse fare. Along with $7 cocktails, beer and glasses of wine, guests also score a 30% discount on bottles of wine too. And there's live entertainment in the lounge too. When: The deal is good 5:30 to 7 p.m. daily.
May 5, 2012 |
Any discussion of Tar & Roses must begin, as your dinner probably will, with what is probably its simplest appetizer, a concoction of popcorn tossed with brown sugar, lardons and chile, like a bowl of Cracker Jack with chewy cubes of bacon instead of peanuts. (Why can't there be chewy cubes of bacon and peanuts? That is an excellent question.) The popcorn falls solidly into a genre new in Los Angeles cooking, something we may call an elevated bar snack, a staple of the many, many gastropubs that have come to dominate casual dining here over the last couple of years.
November 24, 2011
The Strand House Rating: half a star Rating is based on food, service and ambience, with price taken into account in relation to quality. ****: Outstanding on every level. ***: Excellent. **: Very good. *: Good. No star: Poor to satisfactory. Location: 117 Manhattan Beach Blvd., Manhattan Beach, (310) 545-7470, http://www.thestrandhousemb.com Prices: Salads, $11 to $15; appetizers, $13 to $18; pizzas, $13 to $19; mains, $23 to $39; sides, $8; desserts, $8 to $12. Corkage fee, $30 per bottle.