Advertisement
YOU ARE HERE: LAT HomeCollectionsGrill
IN THE NEWS

Grill

FEATURED ARTICLES
NEWS
August 2, 2012 | By Noelle Carter
Whether you're a bona fide pit master or just a weekend warrior, there's nothing more important than maintaining the proper heat in the grill. Cook too hot, and you'll turn those baby back ribs into jerky on the bone. Cook too low, and, well, you may be smoking hours longer than you intended. A simple grill thermometer makes easy work of regulating the heat of the smoker, barbecue or grill. A grill thermometer looks like a common instant-read thermometer, except it has a really big dial for easy reading with a short, thick stem.
ARTICLES BY DATE
FOOD
April 25, 2014
In the Spanish Basque country, grilling over wood is an ancient tradition. And at Asador Etxebarri, Victor Arguinzoniz has taken the technique to new heights. • A hot fire puts a char on meat, but for fish and seafood, Arguinzoniz works with a much gentler fire. Try letting wood burn down to embers. Cooking over a slow fire allows the ingredients' flavors to bloom without being obscured by the wood's smoke. • Some things he doesn't put directly on the grill. Fish or shrimp go in wire baskets.
Advertisement
FOOD
June 14, 2013
Total time : About 30 minutes Servings : 4 to 6 Note : Mackerel can generally be found at good fish and Asian markets. This sauce is also good served with grilled swordfish. Salmoriglio sauce 1/2 cup olive oil Juice of 1 lemon 2 cloves garlic, minced Pinch crushed red pepper 2 tablespoons minced parsley 1 teaspoon minced fresh oregano (or 1/2 teaspoon dried) 3/4 teaspoon salt 1. In a lidded jar , combine the olive oil, 2 tablespoons of water, lemon juice, garlic, crushed red pepper, parsley, oregano and salt.
FOOD
April 25, 2014 | S. Irene Virbila
The drive through the Spanish Basque country to the acclaimed grill restaurant Asador Etxebarri swings through hillsides clad in infinite shades of green, up a narrow road to the village of Axpe and its minuscule square framed by a church, a school - and Etxebarri's stone-and-timber building. Kids chase balls. Old ladies share a bench. And on the far side, muscular bicyclists catch their breath after the ride up the mountain. For Americans, grilling is practically synonymous with char.
FOOD
October 8, 2008
Total time: 15 minutes, plus marinating time Servings: 2 to 4 Note: This recipe calls for bamboo skewers. 1 pound cleaned, tail-on jumbo shrimp (12 to 16) Charmoula (see recipe), divided 1 large lemon, sliced crosswise into 1/8 -inch slices Oil for the grill 1. Combine the shrimp and one-third cup charmoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning.
FOOD
April 16, 2014
Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. Turn on the panini grill.
ENTERTAINMENT
August 2, 2012
JAZZ The son of a jazz royalty in Alice and John Coltrane, Ravi Coltrane may never fully escape his parents' shadow, but on his latest album "Spirit Fiction" he sounds utterly at peace with that reality. A knotty and expressive release that nods toward his mother and father's restless creativity while at the same time encapsulating a logical extension of it, the quietly addictive album may be Coltrane's best yet. Here he performs in a quartet anchored by fiery young drummer E.J. Strickland.
NEWS
November 20, 2012 | By Caitlin Keller
The Bel Air Bar and Grill has re-opened for lunch and dinner service after an 18-month renovation. Susan Disney Lord directed the renovation along with Killefer Flammang Architects and interior design team Ralph Gentile Architects . The LEED-certified restaurant's new digs include a revamped interior and a brand new second-level private dining room. Diners enter the restaurant lobby through a two-story red bougainvillea glass-box atrium, designed by artist Amanda Weil of Weil Studio , before proceeding into the ground floor restaurant or up a clear glass stairway to the second level that features views of the Getty Center.
FOOD
June 14, 2013
Total time: About 45 minutes, plus marinating time for the fish Servings: 4 to 6 Note: This is also good with loup de mer (or branzino) or rockfish. 1 cup dry bread crumbs 2 cloves garlic 2 tablespoons fresh parsley 1/2 teaspoon grated lemon zest 1/3 cup plus 3 tablespoons olive oil, divided 2 (1 1/2-to-2-pound) whole Tai snappers, cleaned Salt Juice of 1 lemon 1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary)
SCIENCE
July 6, 2012 | By Thomas H. Maugh II, Los Angeles Times
Everyone who has ever painted knows that bristles can fall off the paint brush and mar your new surface. It probably should not be a great surprise, then, that bristles can come off a wire brush used for cleaning an outdoor grill, get taken up by food and ingested. Once in the throat or intestines, the bristles can cause serious damage, the Centers for Disease Control and Prevention warned this week in its Morbidity and Mortality Weekly Report. A team of physicians from Brown University's Alpert School of Medicine reported that they had observed six cases of such injury between March 2011 and June 2012.
FOOD
April 16, 2014
Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. Turn on the panini grill.
FOOD
April 16, 2014 | By Noelle Carter, Times Staff Writer
Dear SOS: One of my favorite late-night meals has been sitting at the bar at Lucques on Melrose, snacking on the grilled cheese sandwich and washing it down with a gin gimlet. I can make the gimlet but can never duplicate the combination of crispy bread and several cheeses. Help. Gary McDaniel Oxnard FOR THE RECORD: Grilled cheese: In a recipe for Lucques' grilled cheese with shallots in Wednesday's Food section, the oven temperature was omitted. The oven should be heated to 400 degrees.
ENTERTAINMENT
April 13, 2014 | By Charles McNulty, Los Angeles Times Theater Critic
NEW YORK - Only a fool would second-guess the transformative power of Audra McDonald, but when it was announced that this five-time Tony Award-winner was going to portray Billie Holiday in the Broadway production of “Lady Day at Emerson's Bar & Grill,” I must confess that I had my qualms. When one recalls Holiday's sublimely ruined sound at the end of her career, the period in which Lanie Robertson's concert drama is set, one doesn't think of McDonald's soaring, Juilliard-burnished soprano, a gold medal voice still in its athletic prime.
ENTERTAINMENT
April 9, 2014 | By Joe Flint
Senior executives from Comcast and Time Warner Cable were grilled for more than three hours Wednesday about their proposed merger by a mostly skeptical Senate Judiciary Committee concerned that the more than $40-billion deal would be bad for consumers and competition. “Where's the beef? Where's the 'there' there for consumers?” asked Sen. Richard Blumenthal (D-Conn.), who added that there is a "general sense of skepticism" that a combination of the nation's biggest cable and broadband suppliers will benefit anyone other than the two companies.
NATIONAL
April 8, 2014 | By Lalita Clozel
WASHINGTON - Lawmakers interrogated the head of the U.S. Agency for International Development on Tuesday over the organization's funding of a Twitter-like program in Cuba reportedly designed to stir political unrest in the island nation. Sen. Patrick J. Leahy (D-Vt.), chairman of the Senate appropriations subcommittee on state, foreign operations and related programs, told USAID Administrator Rajiv Shah that the secretive government-funded program was a “cockamamie idea” that “from the get-go had no possibility of working.” Shah denied elements of a report by the Associated Press, which last week revealed the U.S. role in a social media messaging service for Cubans.
CALIFORNIA | LOCAL
March 14, 2014 | Hailey Branson-Potts
Bill Elwell doesn't want any more customers, but they just keep coming. "Is McDonald's closed today?" he likes to grunt to those lined up outside his tiny burger stand in an industrial pocket of the San Fernando Valley. "Why is everyone here? Go down the street!" Elwell is 87 and cranky, and folks can't seem to get enough of him. It's been 49 years since Elwell took to the grill of his 10-by-20-foot burger stand on Oxnard Street where Van Nuys meets Sherman Oaks. He once flipped a burger from grill to floor to shush a customer complaining about too much mayonnaise.
FOOD
April 25, 2014
In the Spanish Basque country, grilling over wood is an ancient tradition. And at Asador Etxebarri, Victor Arguinzoniz has taken the technique to new heights. • A hot fire puts a char on meat, but for fish and seafood, Arguinzoniz works with a much gentler fire. Try letting wood burn down to embers. Cooking over a slow fire allows the ingredients' flavors to bloom without being obscured by the wood's smoke. • Some things he doesn't put directly on the grill. Fish or shrimp go in wire baskets.
BUSINESS
March 5, 2014 | By Ronald D. White
Among the hundreds of gadgets, games and apps at January's Consumer Electronics Show, few had the sizzle of James Buch's gleaming silver hunk of hardware. That's because the device is a barbecue grill - one that's Wi-Fi enabled, voice activated and chatty in a Siri-ish way. "When the Lynx Smart Grill is ready for the food, it sends you a text," said Buch, chief executive of Lynx Professional Grills of Downey. "When it's time to flip the food, it sends you a text. When the food is ready, it sends you a text.
ENTERTAINMENT
February 18, 2014 | By Chris Barton
One of the finest sleights of hand in music is to write a song that sounds like a long-lost standard. Equally impressive, however, is the rare ability to perform a classic song and make it sound utterly new. Those are just two skills at the disposal of rising star vocalist C é cile McLorin Salvant, whose Grammy-nominated sophomore album, "WomanChild," was one of the sharpest, most magnetic releases of 2013. She wound up losing out to another breakout jazz vocal star, Gregory Porter, but there was no less of a buzz filling the air Monday night when McLorin Salvant was making her L.A. debut at a crowded Catalina Bar & Grill.
Los Angeles Times Articles
|