April 21, 2012 |
Dear SOS: Over the Christmas holiday season, we quartered at the beautiful Heathman Lodge, Vancouver, Wash., to be near relatives in both Oregon and Washington, and enjoyed its renowned Hudson's Bar and Grill . Among other marvelous presentations was its steamed Manila clams. Do you suppose its chef, Brendan Callaghan, would share his recipe? Robert E. Tumelty Seal Beach Dear Robert: Hudson's Grill was happy to share its recipe for steamed Manila clams, which we've adapted below.
CALIFORNIA | LOCAL
July 9, 2012 |
Atop his chocolate mare JJ, Rene Herrera follows a dirt path from Gabrielino Equestrian Park on the eastern end of Hansen Dam Recreation Area to a nearby creek shaded by cottonwoods. Families with coolers and bags of food have beaten Herrera and two other horse riders there, seeking refuge in the wooded waterside from temperatures in the 90s. While a dozen children splash around in a swimming hole, the adults kick back in hammocks and camp chairs, eating grilled chicken and shooting the breeze.
October 20, 1996
Regarding "If It Doesn't Move, Grill It!" (by Mary Melton, Sept. 15): Peas porridge hot Peas porridge cold Peas porridge on the grill Leaves me cold! Harron Kelner Chatsworth
June 25, 2008
Naked ribs Some people like barbecue for the sauce; purists like it for the pork. If you're one of the latter, you have to try these ribs, developed by Food editor Russ Parsons. You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill, so that the ribs can slowly smoke on the cool side. Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times -- in other words, about a week's worth.
July 16, 2008
Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime. 4 chipotle peppers in adobo sauce, roughly chopped 1 tablespoon minced garlic 3/4 cup chopped onions 1/2 teaspoon ground cumin 1/4 cup chopped green onions 1/4 cup chopped cilantro 1/4 cup chopped parsley 1/2 cup tomato purée 1/2 cup fresh lime juice 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 cup canola or vegetable oil 2 1/2 pounds skirt steak 1. In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil. 2. Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
June 23, 1994
I enjoyed Russ Parsons' piece on fajitas ("In the Kitchen," June 2). The way he describes eating fajitas is the way we bolillos , or white people, used to eat them when I was growing up in Harlingen, in south Texas. But I had friends who were Mexican cowboys, rancheros , and they fixed it completely differently and it was amazing. It is still one of my favorite ways to cook meat. When you buy the fajitas (skirt steak), buy them untrimmed, with all the fat and gristle still covering it. You may have to go to a Latino market to find these.
June 16, 2011 |
Dear SOS: Have you tried the roasted veggie burger at Upper West in Santa Monica? If you haven't, you must. It is hands down the best veggie burger on the planet. Would love to see if the Los Angeles Times Test Kitchen can come up with the recipe. Carly Irion Santa Monica firstname.lastname@example.org Dear Carly: Upper West's version of the veggie burger is a wildly flavorful combination of ingredients, packed into a generous patty and grilled to perfection. Served topped with a thick, smoky tomato aioli, roasted piquillo peppers, sliced avocado and a chunky, sweet-tart pineapple relish, this is one burger that might even make a convert out of the most ardent meat lover (at least temporarily)
July 17, 2002 |
Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That's why I was thrilled to find bottled ponzu in the supermarket--there's no trick to opening a bottle. Take five minutes to add a few ingredients to the ponzu and you've got a great glaze for chicken. Serve this with stir-fried bok choy and steamed jasmine rice, and you've got a meal. The glaze also would work well on grilled shrimp or fish.
March 12, 2008
Total time: About 3 hours 15 minutes, plus marinating time Servings: 6 Note: From test kitchen manager Noelle Carter. Mesquite flour can be found online at www.casadefruta.com , www.desertusa.com and www.amazon.com , as well as at select health-food stores. 1 rack spareribs 1 1/2 tablespoons salt, divided 1 1/2 teaspoons pepper 1/4 cup plus 1 1/2 tablespoons mesquite flour, divided 2 tablespoons olive oil 2 onions, peeled and sliced into ¼-inch rings Juice and grated zest of 2 oranges Juice and grated zest of 2 limes 1 tablespoon dried oregano 1 habanero pepper, seeded and roughly chopped 1 tablespoon chopped ginger 1/4 cup brown sugar 1/4 cup dark rum 3/4 cup coconut milk 2 tablespoons Dijon mustard 1. Peel the silverskin from the spareribs, then rinse, pat dry and place in a large, nonreactive baking dish.
April 9, 2003
Please tell me "The Hollywood Lunch" (March 19) was fictional. In this day and age, with the state of the world, it's amazing (and disgusting) that adults act this way. Whatever happened to acting decent and just going about your business? Making "junior" agents give up their tables just because you can proves what Martin Mull once said: "Hollywood is high school with money." Keri Scaggs Pacific Palisades Not only the "industry type" is treated well by Michael Goddard and staff at the Grill.