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.
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.
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.
May 22, 2011
Location: 2431 Green View Place, Los Angeles 90046 Asking price: $1,499,000 Last sold for: $1,175,000 in 2003 Size: Two bedrooms, two bathrooms and one half-bathroom in 1,779 square feet Lot size: 9,380 square feet Additional features: Gated front entrance, limestone floors, silk wallpaper, Miele dishwasher, Thermador grill and double convection oven, Sub-Zero refrigerator, KitchenAid microwave, Viking...
June 22, 1989 |
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.
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.
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.
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.