Advertisement
YOU ARE HERE: LAT HomeCollectionsCalamari
IN THE NEWS

Calamari

FEATURED ARTICLES
SPORTS
May 30, 1997 | PETE THOMAS
These are some of the wildest times anyone can remember off the Southern California coast. First, albacore appeared in substantial numbers for the first time in 10 years, bringing a chaos to the waterfront only albacore fishermen can relate to. "We can't accommodate all the calls we're getting," said Danny Sansome, owner of Point Loma Sportfishing in San Diego.
ARTICLES BY DATE
ENTERTAINMENT
August 22, 2013 | By Rene Lynch
So much for the theory that chef Gordon Ramsay used his save to bring Bri back so "MasterChef" would have its first vegetarian winner. Bri was undone this week after her team lost one of the most demanding challenges in "MasterChef" history -- waltz on in to Wolfgang Puck's WP24 and turn out a fleet of complex Asian fusion dishes. Not helping Bri a bit in this restaurant takeover challenge: The fact that her teammate, Krissi, "hates" Asian food and quickly became befuddled by the challenge, contributing to her team's last-place finish.
Advertisement
ENTERTAINMENT
August 22, 2013 | By Rene Lynch
So much for the theory that chef Gordon Ramsay used his save to bring Bri back so "MasterChef" would have its first vegetarian winner. Bri was undone this week after her team lost one of the most demanding challenges in "MasterChef" history -- waltz on in to Wolfgang Puck's WP24 and turn out a fleet of complex Asian fusion dishes. Not helping Bri a bit in this restaurant takeover challenge: The fact that her teammate, Krissi, "hates" Asian food and quickly became befuddled by the challenge, contributing to her team's last-place finish.
FOOD
March 25, 2010 | By S. Irene Virbila, Los Angeles Times
  2007 Kumeu River Estate Chardonnay Comes a heat wave and we're all ready to break out the chilled white wine. Here's one that will do the trick: a lovely, fine-spun Chardonnay from New Zealand's Kumeu region northwest of Auckland. At this estate where Michael Brajkovich, New Zealand's first master of wine, is the winemaker, grapes are harvested by hand and fermented on indigenous yeasts. The result is a Kumeu River Chardonnay that bridges the new and old worlds.
FOOD
January 29, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: Can you get the recipe for the calamari appetizer served at Mr. Pickwick's at Ye Olde England Inne in Stowe, Vt.? It's wonderful! Christy Miller Laguna Beach Dear Christy: This recipe from chef Sam Pamasano has a few components but isn't difficult. Just have everything ready to go. You could also try the orange-sesame glaze on grilled whitefish or shrimp, which could then be tossed with the pepper and onion mixture. Cornmeal-encrusted calamari Total time: 1 hour, 45 minutes Servings: 4 Orange-sesame glaze 6 tablespoons orange marmalade 1/4 cup orange juice 2 tablespoons red wine vinegar 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons sesame seeds Dash dried red pepper flakes 1. Combine the marmalade, orange juice, vinegar, sesame oil, soy sauce, sesame seeds and pepper flakes in a mixing bowl, blending well.
MAGAZINE
April 22, 2007
Thank you for the "Freshen Up" recipes (by Leslee Komaiko, Style, March 25). They were such an inspiration--I cooked them all for a Sunday afternoon feast with friends. Sublime! We added a grilled branzino with the asparagus. Let Craig Strong know his recipe was the hit of the evening. I had never cooked fresh calamari before. I went to Chinatown and got fresh squid, cleaned them (easy enough) and have a new ingredient I am not afraid to use. The bouillabaisse sauce was phenomenal.
FOOD
March 25, 2010 | By S. Irene Virbila, Los Angeles Times
  2007 Kumeu River Estate Chardonnay Comes a heat wave and we're all ready to break out the chilled white wine. Here's one that will do the trick: a lovely, fine-spun Chardonnay from New Zealand's Kumeu region northwest of Auckland. At this estate where Michael Brajkovich, New Zealand's first master of wine, is the winemaker, grapes are harvested by hand and fermented on indigenous yeasts. The result is a Kumeu River Chardonnay that bridges the new and old worlds.
FOOD
September 3, 1997 | ROSE DOSTI
DEAR SOS: I've become addicted to the calamari steaks served with caper sauce at Mangia Mangia in Huntington Beach. And I'll bet they are easy to make. Please try to get the recipe. --TERRY DEAR TERRY: Owner Giuseppe Cefalu sent this recipe for calamari aficionados. Squid steaks (calamari in Italian), seasonal throughout summer and fall, require no messy cutting and cleaning these days. They are usually available ready to use at most seafood markets.
ENTERTAINMENT
September 4, 1997 | S. IRENE VIRBILA, TIMES RESTAURANT CRITIC
OK, foodies, name all the restaurants that have occupied a certain Melrose Avenue address just east of La Cienega through the years and in the right order. Hint: Sonny Bono's was an early tenant. The last to vacate? Cicada. After months of construction and a complete make-over, 8478 Melrose Ave. debuts as (this is where the guessing gets tough)--an "elegant trattoria" called Ago. One with an impeccable L.A. pedigree, avid restaurant-goers might add.
ENTERTAINMENT
January 2, 1987 | CHARLES PERRY
A block off Newport Boulevard on 18th Street there's a little sign pointing the wrong way down a one-way street (not that Newport Beach slavishly respects its unidirectionality). It's the only way you'd ever know there's a restaurant called Gabbiano's down there unless you were seriously into exploring alleys.
BUSINESS
December 21, 2009 | By Richard Verrier and Jessica Gelt
As they relaxed in the dimly lighted lounge, awaiting the sold-out screening of "Invictus," Stephen Galloway and his wife, Tina, were perusing the menu between sips of champagne. A waiter had just brought a chilled $49 bottle of Schramsberg sparkling wine and was ready for their order. Tina was contemplating the $14 plate of fried calamari with ginger and lemon, while Stephen had a hankering for the $19 New York strip steak sandwich. The Galloways are hardly high rollers -- he's a property manager and she's a social worker.
MAGAZINE
April 22, 2007
Thank you for the "Freshen Up" recipes (by Leslee Komaiko, Style, March 25). They were such an inspiration--I cooked them all for a Sunday afternoon feast with friends. Sublime! We added a grilled branzino with the asparagus. Let Craig Strong know his recipe was the hit of the evening. I had never cooked fresh calamari before. I went to Chinatown and got fresh squid, cleaned them (easy enough) and have a new ingredient I am not afraid to use. The bouillabaisse sauce was phenomenal.
FOOD
January 29, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: Can you get the recipe for the calamari appetizer served at Mr. Pickwick's at Ye Olde England Inne in Stowe, Vt.? It's wonderful! Christy Miller Laguna Beach Dear Christy: This recipe from chef Sam Pamasano has a few components but isn't difficult. Just have everything ready to go. You could also try the orange-sesame glaze on grilled whitefish or shrimp, which could then be tossed with the pepper and onion mixture. Cornmeal-encrusted calamari Total time: 1 hour, 45 minutes Servings: 4 Orange-sesame glaze 6 tablespoons orange marmalade 1/4 cup orange juice 2 tablespoons red wine vinegar 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons sesame seeds Dash dried red pepper flakes 1. Combine the marmalade, orange juice, vinegar, sesame oil, soy sauce, sesame seeds and pepper flakes in a mixing bowl, blending well.
ENTERTAINMENT
March 29, 2001 | TOM VASICH, SPECIAL TO THE TIMES
If baseball is America's favorite pastime, eating at a baseball game is a close second. After all, what would a ballgame be without mustard-drenched hot dogs, sticky Cracker Jack, an icy drink and the cries of peanut vendors? Once, those items were all you could get at the ballpark, but as teams provide more fan-friendly perks to justify higher ticket prices and pay for skyrocketing player salaries, there has been a creative burst in baseball concessions.
ENTERTAINMENT
July 20, 2000 | JESSICA STRAND
We mostly see squid deep-fried, but there are plenty of other ways to eat calamari. * Cafe Del Rey: Chef Katsuo Nagasawa makes a wildly eclectic appetizer of grilled baby calamari stuffed with foie gras, sauteed shiitake mushrooms, sun-dried tomatoes and fresh herbs. An order of two comes with teardrop tomato salad and Kalamata olive oil. (Grilled baby calamari, $10.50.) Cafe Del Rey, 4451 Admiralty Way, Marina del Rey, (310) 823-6395.
FOOD
June 23, 1999 | RUSS PARSONS
Cleaning squid is no one's idea of a good time. Eating calamari is an entirely different matter. The fact that you need to do the former to get to the latter is one of cooking's cruel facts of life. Until now, that is. Shop around at different seafood markets and you'll find cleaned squid--usually sold as calamari; for some reason the Italian name is more palatable. This transforms what was a deeply inconvenient food to one of the handiest things in the grocery.
CALIFORNIA | LOCAL
June 12, 1986 | DAVID NELSON
The proprietors of the new Bella Via translate their restaurant's name as "beautiful way," a fair enough rendering of the Italian, and one that connotes "beautiful life," or "a fine way of living." They could as easily have named the place "Via Bella," which means "beautiful road," and would refer most accurately to U.S. 101, the thoroughfare that runs past the Pacific on its way to Cardiff's restaurant row.
FOOD
January 31, 2007 | Russ Parsons, Times Staff Writer
THANKS to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there's not that much to it. The most important thing you have to know is that squid is almost pure muscle, with little fat. That means it cooks very quickly and overcooks almost as fast. If you've ever had calamari with the texture of rubber bands, it was because someone wasn't paying attention and let it cook a minute or two too long.
ENTERTAINMENT
September 4, 1997 | S. IRENE VIRBILA, TIMES RESTAURANT CRITIC
OK, foodies, name all the restaurants that have occupied a certain Melrose Avenue address just east of La Cienega through the years and in the right order. Hint: Sonny Bono's was an early tenant. The last to vacate? Cicada. After months of construction and a complete make-over, 8478 Melrose Ave. debuts as (this is where the guessing gets tough)--an "elegant trattoria" called Ago. One with an impeccable L.A. pedigree, avid restaurant-goers might add.
FOOD
September 3, 1997 | ROSE DOSTI
DEAR SOS: I've become addicted to the calamari steaks served with caper sauce at Mangia Mangia in Huntington Beach. And I'll bet they are easy to make. Please try to get the recipe. --TERRY DEAR TERRY: Owner Giuseppe Cefalu sent this recipe for calamari aficionados. Squid steaks (calamari in Italian), seasonal throughout summer and fall, require no messy cutting and cleaning these days. They are usually available ready to use at most seafood markets.
Los Angeles Times Articles
|