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)
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.
June 30, 2012
"Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it's a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a 'grilling family.' My Uncle Howie was on the forefront - it was a passion of his. I have fond memories of him even out in the rain standing his post at the grill. He would create some great meals - all simple and clean in nature, and yet you would think there were 15 ingredients in each item.
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.
March 19, 2003 |
Everyone goes to the Grill on the Alley for a reason. And it isn't to eat. Last Wednesday, Michael Caine arrived precisely at 1 p.m. He made his way to a choice side booth, silently nodding to a few of the dozens of talent agents, managers and lawyers who hold court at the Beverly Hills restaurant (no one at the Grill interrupts anyone -- they're all too important). He slid into the green vinyl booth, ordered a quick two-course meal and exited as silently as he came in.
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.