May 14, 2013 |
Now that Bludso's Bar & Que has opened in the former Tar Pit space on La Brea Avenue, I can indulge in Kevin Bludso's Texas-style smoked beef brisket more than once in a blue moon. His original locale is in Compton, but the new location, opened in collaboration with Jason Bernstein and James Starr, the owners of the Golden State on Fairfax, is miles closer. It also has an ample, even huge, sit-down area - and a full bar, which is sweet. And I have the choice of take home or eat there.
March 15, 2013 |
Everyone has their own iconic food -- not just a food they really like, or even really love, but a food around which the world turns. For me, it's barbecue. And not just any barbecue, but Texas barbecue. Credit my passion to a sentimental education received at the pit of C.B. Stubblefield when I was still at a very impressionable age (not that his barbecue wouldn't have made an impression on someone of any vintage). Stubb is famous now - or at least his name is. His line of barbecue products can be found on supermarket shelves across the country.
January 26, 2013 |
Syrah doesn't exactly leap to mind when thinking about Oregon reds. But here's a wonderful example from the tiny Cowhorn Vineyard & Garden in Applegate Valley (that's in southern Oregon). One sip and I was ready to buy a case. Why? Because it's tremendously food-friendly, not overly extracted, a Syrah that's graceful and poised, bright with flavors of cherry and cassis and sporting a snazzy bit of acidity. I don't know what it is about the valley where the grapes are grown, but this wine is reminiscent of Syrah from the northern Rhone.
May 12, 2012 |
Dear SOS: I just made the kale gratin from last week's edition, and it was luscious. Thanks. My 6-year-old daughter eats like a bird but absolutely loves the brisket from La Sandia at Santa Monica Place. It is one of the only meals she asks for. We actually splurge on the non-kid menu entree for her whenever we go there. I would like to replicate it as best I can at home. Can you please get the recipe? Thanks very much. Jill Donaty Encino Dear Jill: It's a perfect dish if you're entertaining.
March 31, 2012 |
Looking for something different in terms of red wine? Try this lovely 100% Mencia aged in French oak from the tiny, highly regarded Algueira winery in Galicia. It tastes of blueberries and blackberries, cool forest and earth. Rich and intense, the 2007 Adega Algueira "Algueira" is reminiscent of a northern Rhone and has the acidity to hold its own against big, bold flavors. Region: Galicia, Spain Price: From $25 to $32 Style: Rich and full-bodied What it goes with: Brisket, calves liver, tripe, pork and beef Where to find It: K&L Wine Merchants in Hollywood, (323)
June 17, 2009
Hickory-smoked brisket with Southwestern barbecue sauce Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated.