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Hot Sauce

FOOD
December 1, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: We ate at Bar/Kitchen on Flower Street in L.A. after a theater matinee. Plenty of great dishes, but the shrimp and grits was amazing - shrimp laid on top of grits that must have been flavored with a shrimp stock and speckled with the addition of crispy bits of chorizo sausage. If L.A. were not such a long drive, I would be going there to eat this dish often. Could you please ask them for the recipe? Janet Wingert Dana Point Dear Janet: It doesn't get much simpler than shrimp and grits, but Bar / Kitchen at the O Hotel takes this classic comfort food to new heights, with large Mexican shrimp cooked in a rich creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of Sriracha hot sauce.
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NEWS
February 24, 2013 | By Noelle Carter
This week's Culinary SOS request comes from Keith Johnson in Rancho Palos Verdes: "Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called EspaƱa . Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe so we could enjoy this fabulous dish more than just once a year. " If I didn't know how easy this dish was to make, I'd be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.
NEWS
February 1, 2013 | By Kirk McKoy
So you want to be a food photographer! Well, maybe not exactly. But have you ever wanted to grab a great shot of the cake or cookies you baked? Or felt the urge to take a photo of your dinner at that new restaurant? We're introducing a new series of posts to share some of the tips and tricks to food styling and photography we use here at The Times. You'll hear from professional photographers, stylists and chefs as they relay the back story of a particular photograph we've run. Unlike a lot of professional food photography, we don't fake the food we shoot at The Times.
NEWS
May 8, 2013 | By Rene Lynch
"Hell's Kitchen" and Chef Gordon Ramsay must have some pretty big secrets to hide -- and Barret knows all about them. That's the only explanation, right? For why Barret gets to stay another week while Amanda, the tuna destroyer, goes home? No one is defending Amanda, mind you. She definitely botched the extra-special dinner service for a smiley 15-year-old's quinceanera -- and then blamed Nedra for many of her culinary woes. But Barret is like a cat with nine lives, and everyone knows that cats don't belong in the kitchen!
NATIONAL
June 30, 2002 | From Times Wire Reports
Archeologists digging at the site of a black-owned saloon in a historic Old West mining town have unearthed a 130-year-old bottle of hot sauce. The oldest style of Tabasco bottle known to exist was reconstructed from 21 shards excavated from beneath the site of the Boston Saloon of Virginia City, Nev., about 20 miles southeast of Reno.
FOOD
January 26, 2013 | Noelle Carter
Maybe it's the sense of danger that reels you in at first. The crazy name, the wild picture slapped on the bottle. Before you know it, you're on for the ride, and the best ones leave you reduced to a sweaty and speechless mess. When it's finally over, you can't help but want more. I'm talking about hot sauce, a virtual thrill ride for the taste buds. And for fans, nothing beats the feeling. So what makes hot sauce so attractive? Blame it on the capsaicin, the chemical behind a chile's heat.
FOOD
November 16, 1995 | ABBY MANDEL
When good friends get together for a meal, no one expects pretension. Put a simple, home-cooked meal on the table and the occasion is made. The following menu comprises three recipes that are easy to cook and to serve. They can also be prepared ahead and reheated at serving time. The corn and posole chowder simmers just 10 minutes, and it's delicious. Sandwiches of chili chicken go perfectly with the chowder. Dessert?
CALIFORNIA | LOCAL
April 22, 2012 | By Bob Pool, Los Angeles Times
He's been blind since age 15. But nobody can say that Mason Ewing lacks vision. Overcoming a nightmarish childhood, Ewing, 30, has been a successful fashion designer in Paris. For the last six months, however, his mind has been set on Hollywood, where he hopes to create a teen comedy and a dramatic series for television. Born in Cameroon to an American father and a Cameroonian mother and raised in France, his own life has been filled with drama. His mother, a seamstress and dressmaker, was murdered when Ewing was 4, he said.
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