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July 3, 2003 | Chris Erskine
Here WE ARE, heading back to our favorite butcher shop. To Porterville, Calif., we go. The city that never sleeps. "He was married to one of those women with no lips," says my buddy Irv, "so her lipstick always looked crooked." Irv is weaving stories as we zigzag our way to Porterville, a couple of hours and 50 tall tales from Los Angeles. It's like being on the road with a 45-year-old Tom Sawyer. The speedometer reaches 70. Irv's mouth tops 85.
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FOOD
July 2, 1987 | BETSY BALSLEY, Times Food Editor
Barbecuing is like cooking chili. Each devotee is absolutely, incontrovertibly convinced he or she does it best. It is a personal accomplishment that can be equaled by no one and, of course, each is equally certain that his or her personal recipe for barbecue sauce (usually a tightly held secret) cannot be matched by anyone anywhere. We are talking fanatics here. These are grilling and smoke-cooking experts who have no peers. There's only one way to grill or smoke foods for this group . . . and that's their way!
FOOD
April 21, 2012 | By Noelle Carter, Los Angeles Times
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.
MAGAZINE
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
FOOD
March 12, 2008
  Recipe: Bistecca fiorentina (Tuscan steak) Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature Servings: 3 to 4 Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature. You can order this especially thick cut of steak in advance from any fine meat counter or butcher, such as Guss Meat Co., 949 S. Ogden Drive, Los Angeles, (323) 937-4622. 1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds)
FOOD
July 17, 2002 | MAYI BRADY, TIMES STAFF WRITER
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.
FOOD
June 22, 1989 | MINNIE BERNARDINO, Times Staff Writer
The problem with finding a replacement for an old range or other kitchen equipment is that one is faced with too many options. In many cases, functional features are so similar that the final decision could be a matter of aesthetics. If you opt for the clean satiny look of stainless steel but don't want a bulky commercial facade, consider the new Professional Collection from Thermador. This contemporary stainless-steel ensemble of home kitchen appliances includes commercial gas cooktops, the Convection MicroThermal Oven that cooks in seven different modes from broil to convection to "micro-bake," a stainless-steel dishwasher with a stainless-steel tank, a warming drawer and a compactor.
FOOD
June 30, 2011
  Pinchos de gambas Total time: 20 minutes, plus marinating and soaking time Servings: 8 skewers Note: Adapted from "On a Stick!" by Matt Armendariz. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 2 tablespoons smoked paprika 2 tablespoons sweet paprika 1 1/2 teaspoons ground cumin 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons lime juice 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided 1 pound tiger shrimp, peeled and cleaned, tail on 1. In a large bowl, whisk together the smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice and one-third cup olive oil. Add the shrimp and gently toss to coat.
FOOD
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.
FOOD
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.
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