November 4, 2009 |
Dear SOS: Could you please get us the recipe for the delicious, mouth-watering Honey Shrimp with Walnuts at Typhoon restaurant at Santa Monica Airport? It's to die for. Pat Garvin Santa Monica Dear Pat: Typhoon was happy to share the recipe. Despite the name, this shrimp dish doesn't actually contain any honey, but we loved the sweet sauce coating the crisp, fried shrimp and served with candied walnuts. Honey-walnut shrimp at Typhoon Total time: About 1 hour, plus cooling time for the walnuts Servings: 2 Note: Adapted from Typhoon Candied walnuts 1 cup water 2 cups sugar 1/2 cup walnut halves Canola oil for deep-frying In a medium, heavy-bottom saucepan, bring the sugar and water to a boil.
October 11, 2013
Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from "The Book of New Israeli Food" by Janna Gur. Pomegranate concentrate or molasses is available at select Jons markets, cooking supply stores and Middle Eastern markets. 3 to 4 medium beets 2 tablespoons pomegranate concentrate or molasses 2 to 3 tablespoons lemon juice 2 to 3 small, dried red chile peppers, crushed Coarse sea salt 1/2 cup fresh cilantro leaves 1 cup pomegranate seeds 1/4 cup lightly flavored olive oil 1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes.
January 6, 2010
Neapolitan-style ragu Total time: About 6 hours Servings: 6 to 8 Note: From Russ Parsons. The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately. 2 pounds boneless pork butt, in 1 piece 2 teaspoons salt, divided, more to taste Pepper 2 tablespoons finely minced parsley 1 pound onions, chopped 4 cloves garlic 1/3 cup chopped pancetta 1/4 cup chopped prosciutto 1/4 cup olive oil 2 cups dry red wine 1 (6-ounce)
November 18, 2009
Dry-brined turkey Total time: 3 hours, plus 3 days brining Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that's delicious as is. But you can add other flavors. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. Remember that you should salt the turkey by Monday night at the latest to have it at its best by Thursday, though briefer salting times will work too. 1 (12- to 16-pound)
October 7, 2009
Pan-fried pork and scallion mini buns (Sheng jian baozi) Total Time: 45 minutes plus rising time Servings: Makes 32 mini buns Note: You can find ground pork with a higher fat content at many Asian markets, or ask your butcher to grind fat into regular ground pork (you want about 20% fat). Or substitute regular ground pork. Ground beef chuck or chicken thigh may be substituted for the pork in this recipe. Regardless, fatty, rich ground meat makes for better, succulent buns.
January 27, 2010
Tokyo-style beef sukiyaki Total time: 40 minutes Servings: 4 to 6 Note: Broiled tofu and itokonnyaku noodles are available at Japanese markets. Sliced rib-eye is generally available at Japanese and Korean markets; you could also ask your butcher to slice it. To slice the meat yourself, freeze it until it is partially hardened (2 to 3 hours), then slice very thinly against the grain with a very sharp knife. 1 tablespoon ( 1/2 ounce)