February 24, 2013 |
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 España . 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.
June 30, 2002 |
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.
December 11, 2012 |
Bar Amá, the newest restaurant venture from critically acclaimed chef Josef Centeno is slated to open Saturday downtown. Centeno, whose restaurant Bäco Mercat was recently named one of Bon Apetit's best new restaurants of 2012, will focus on Tex-Mex flavors and tequila and mezcal in the bar at Bar Amá. Centeno drew from family recipes when creating some of the dishes on the menu with items such as Grandma's menudo (served Saturdays and Sundays only) ($12); Mom's chile verde ($11)
January 26, 2013 |
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.
November 16, 1995 |
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?
February 13, 2013 |
As any student of the antojito can assure you, a burrito is not a taco; not even close. A perfect taco will be made and eaten in one fluid motion, before the toasty flavor from the grill subsides into grease and salt. A burrito is basically last night's leftovers wrapped into a tortilla, meant to be consumed at leisure. And even if a burrito were a taco, a Spuderito probably wouldn't make the grade. It is hard to come up with an authentic justification for what is more or less a flour tortilla wrapped around half an order of French fries, a spoonful of hot sauce and a handful of grated, orange cheese.
May 9, 1991 |
Out in front of the Eidson home there's a fire hydrant. The symbolism seems almost too obvious, but there it is: a fire hydrant in front of the world headquarters of hot. From this plain old house on a sleepy San Luis Obispo side street, Tim and Wendy Eidson (pronounced like Edison, but without the "i") run Mo Hotta Mo Betta, a mail-order business specializing in spicy foods.
July 3, 1988 |
This is it. This time I've done it. I've swallowed a hot sauce that is actually poisonous. Forget about the burn, any hot sauce can burn. All these other ominous things are happening. A faint, buzzing tension on my cheekbones, right beneath the eyes. Lightheadedness. My nose is running. I can't take a deep breath. Sweat streams from my cheeks and scalp. For an instant, space alters woozily as my ears pop. I open my mouth to speak and nothing comes out but a hideous croak.