September 8, 1994
Thanks for your article on making strawberry jam ("I Jam, I Said," June 16). Your recipe won second place for me at the Ventura County Fair this month. Peach jam and nectarine jam, made the same way, were both awarded honorable mentions. And this was the first time I've made jam. Most of my cooking is either outdoors on the grill or baking bread. Please pass the ribbon on. You really won it. --ED VON ESSEN Ventura
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.
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.
HOME & GARDEN
July 29, 2004 |
I ENTER THE backyard like the Cat in the Hat, hairy legged and bent on mischief. I carry a tray full of steaks and a pair of tongs longer than your arm. There is a splotch of what looks like dragon's blood on my shirt. It's marinade. Why? Because it makes me taste better. At this time of year, how come so many men are so enamored with scorching meat over an open flame? Why does a smoky grill make us as happy as a cartoon character? It's not primal. It goes deeper than that.
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.
August 22, 2012 |
A new steakhouse called Smoke is slated to open on Melrose in the previous Artichoke Heart space in West Hollywood. This will be the third restaurant for partners Justin Safier and Travis Lester of BRG restaurant group, who opened Brick + Mortar earlier this year in Santa Monica and Bar Esquina in Cabo San Lucas in 2010. Smoke will open its doors Labor Day, Sept. 3. The name and concept were built around the restaurant's existing wood-burning grill. Its iron wheel with a lever raises or lowers the cooking surface of the grill to change the temperature.
September 8, 2001
The Cardinals' Bud Smith no-hitting the Padres? The organization claims he's a rookie, but shouldn't we check his ID, passport, or any other documents that can prove this, just to be on the safe side? Don't want to go through that mess again. Mark J. Featherstone Windsor Hills Because we all know that the Yankees are going to win the World Series again this year, I have a suggestion for some alternative programming. How about T.J. Simers versus Allen E. Kahn in the World Series of Sarcasm?
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.
June 25, 2008
Total time: 25 minutes, plus steeping and macerating time Servings: 4 Note: This recipe makes more lavender syrup than is needed; you can use it as a sweetener in iced tea, lemonade and cocktails. You also can buy lavender syrup at Surfas in Culver City and Monsieur Marcel in the Original Farmer's Market. Fresh, organic lavender is generally available at farmers markets and select nurseries. Dried lavender is also available at farmers markets, as well as Surfas in Culver City and Nicole's Gourmet in Pasadena.
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.