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.
August 4, 2012 |
Dear SOS: There are plenty of good reasons why President andMrs. Obama chose to return to Sweet Life Café in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them? Thanks. Lynne Lipcon Wayland, Mass. Dear Lynne: Puréed cucumbers and grapes form the base of this wonderfully fresh, bright soup, with yogurt and sour cream adding tangy richness, fresh lemon, a nice touch of garlic, sherry vinegar and a dash of hot sauce rounding out the harmony.
July 20, 2013 |
How many ways can you stuff an egg? It seems like today's chefs are determined to find yet one more way. Here are a few favorites from L.A. area restaurants: Clementine: Radishes and chives. Freddy Small's: "Buffalo deviled eggs" - blue cheese and hot sauce, garnished with crisp chicken skin and micro-celery. Haven Gastropub: Smoked salt, bacon, pickles and chives. Jar: Homemade aioli, mustard, Tabasco and topped with crab, chives and Spanish paprika Josie: Crispy bacon, pickled beets and scallions.
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.
February 27, 1993 |
If jalapeno peppers and hot sauce leave you cold, researchers have something that will set your taste buds on fire and make them beg for mercy. They have developed a new cayenne pepper "more than 20 times hotter than a jalapeno pepper" and two to three times hotter than peppers used in hot sauce, said Philip D. Dukes, a plant pathologist with the Agricultural Research Service.
March 24, 1999 |
Mo Hotta Mo Betta, the hot sauce mail-order outfit, kept getting complaints from habanero-guzzling parents whose children wanted to eat hot sauce like Mom and Dad but whose palates were too tender. The company tested dozens of sauces on 100 children aged 4 to 16 and came up with four that were widely liked, ranging from Cool Baby (a slightly spicy ketchup) through Wild Child (a barbecue sauce) and Crazy Kid (chipotle-based) to Screaming Teen (a jalapeno sauce).
January 6, 2011 |
First, locate the tiny, unassuming entrance to Little London Cafe, a long, narrow, white linoleum corridor of a diner in the middle of the San Gabriel Valley's Chinese food paradise. A sign outside claims that the restaurant specializes in fish and chips. Ignore this sign. Inside, you will be presented with a laminated, black menu that lists pedestrian fish and chips and Americanized teriyaki bowls. Ignore this also. Ask for the Kalimantan menu. There may be some confusion because some of the servers, though extraordinarily sweet and accommodating, speak very little English.
November 16, 1989 |
DEAR SOS: Do you happen to have a recipe for Jerk Chicken that you'd find in Jamaican restaurants? Love to have it. --CLAIRE DEAR CLAIRE: Super idea for Thanksgiving turkey too. Meanwhile, here is the recipe for Jamaican Jerk Chicken taken from the Summer 1989 issue of a new quarterly ($10.95 for four issues) called "The Whole Chile Pepper," which one can subscribe to by writing to Whole Chile Pepper, Out West Publishing, P.O. Box 4278, Albuquerque, N. M. 87196.