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FOOD
August 23, 2006
  Total time: 15 minutes, plus 2 hours, 45 minutes freezing time Servings: 6 Note: The glace is best made a day ahead and refrigerated in a rectangular glass dish. Put the glace into the freezer about 3 hours before the party and stir three to four times during freezing, as for a granita. 2 large ripe Hass avocados 1/3 cup diced onion Juice from 2 limes 1 1/2 cups Greek yogurt 1 jalapeño, seeded and diced 1 1/2 teaspoons kosher salt 1/2 cup tomatoes, cut into small dice 3 teaspoons best-quality olive oil Cilantro leaves for garnish 1. Scoop out the avocado flesh and place it in a food processor.
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ENTERTAINMENT
May 11, 2012
Raphael in Studio City specializes in American food with global influences and the cocktails created by mixologist Chris Parke follow suit, utilizing seasonal herbs, fruits and vegetables that pair nicely with items on the menu. Some of the herbs he uses are also grown on the restaurant's green wall garden, which was the inspiration for a savory drink called the Cilantro. Made with tequila, fresh cilantro, spicy jalapeño slices and lime, the Cilantro is a lot like Mexico in a glass.
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FOOD
October 21, 2010
  Diner-style roast beef hash Total time: 1 hour Servings: 6 1 1/4 pounds cooked roast beef, sliced into chunks 1 pound baking potatoes (about 2 large), cubed 1/2 red bell pepper, chopped 2 cloves garlic 1/2 jalapeño pepper, seeded 2 teaspoons crushed red chile flakes 2 teaspoons dried oregano 2 tablespoons soy sauce Salt and pepper Olive oil 1. Working in batches, combine equal portions of beef, potatoes, bell pepper, garlic and jalapeño in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb.
ENTERTAINMENT
May 27, 2011
Sip in the spirit of South America with the Jale Porton, a unique cocktail that is part of the Hotel Shangri-la's new summer drink menu and served at its Dining Room, Suite 700 and pool bar. Or shake it up yourself, assuming you can locate its niftiest ingredient, a wacky flower appropriately known as the "buzz button. " Indigenous to South America and parts of Africa, the flower contains a natural analgesic that, when chewed, both numbs your mouth and makes it tingle — kind of like if Pop Rocks were made from green peppercorns.
ENTERTAINMENT
March 2, 2012
It's the year of the dragon, and if Klaus Puck has his way, you'll be breathing fire in no time. Puck, the brother of chef Wolfgang Puck, oversees the wine and spirits program at WP24 Restaurant & Lounge by Wolfgang Puck at the Ritz-Carlton in downtown Los Angeles. In this drink, tequila is mellowed by sweet Cointreau and cut with tart grapefruit and lime juice. The heat comes courtesy of a couple of jalapeño slices. Serve this with a spring roll for the perfect pre-dinner treat. -- Dragon's Fire cocktail by Klaus Puck 2 slices of jalapeño 11/2 ounces Herradura añejo 3/4 ounce Cointreau 1/2 ounce grapefruit juice 1/2 ounce lime juice 1/2 ounce simple syrup Muddle the jalapeño in a martini mixing glass, add the other ingredients and shake; salt the rim of a martini glass and strain the mixture into it. Garnish with a Thai basil leaf.
FOOD
May 13, 2010 | By Jenn Garbee, Special to the Los Angeles Times
Viola Rowland's jalapeño jelly, mango chutney and corn relish started making the rounds at swanky Hollywood cocktail parties in the early 1930s. Actors Doris Day and Dan Duryea, cosmetics magnate Max Factor and Los Angeles Examiner Hollywood gossip columnist Louella Parsons hired the private cook to dollop her spicy-sweet condiments on cream cheese-topped toasts and seafood canapés. Today, her granddaughter, Nancy Rowland, is carrying on the local cocktail condiment tradition with her own versions of her grandmother's recipes.
ENTERTAINMENT
May 27, 2011
Sip in the spirit of South America with the Jale Porton, a unique cocktail that is part of the Hotel Shangri-la's new summer drink menu and served at its Dining Room, Suite 700 and pool bar. Or shake it up yourself, assuming you can locate its niftiest ingredient, a wacky flower appropriately known as the "buzz button. " Indigenous to South America and parts of Africa, the flower contains a natural analgesic that, when chewed, both numbs your mouth and makes it tingle — kind of like if Pop Rocks were made from green peppercorns.
TRAVEL
August 11, 2002 | By Craig Nakano, Times Staff Writer
Less than a century ago, a mansion rose above these chiseled cliffs like some San Simeon of the Oregon coast: 10 bedrooms and baths, not counting servants' quarters. Living room with arguably the best view in the state. And a 52-foot Roman bath that could be filled with fresh water or seawater, heated or not, depending on the owner's whim. The estate was named Shore Acres, a sunny moniker for a place with a cloudy past. This Shangri-La by the sea was lost not once but twice—first to fire, then to a bulldozer.
FOOD
October 21, 2010
  Diner-style roast beef hash Total time: 1 hour Servings: 6 1 1/4 pounds cooked roast beef, sliced into chunks 1 pound baking potatoes (about 2 large), cubed 1/2 red bell pepper, chopped 2 cloves garlic 1/2 jalapeño pepper, seeded 2 teaspoons crushed red chile flakes 2 teaspoons dried oregano 2 tablespoons soy sauce Salt and pepper Olive oil 1. Working in batches, combine equal portions of beef, potatoes, bell pepper, garlic and jalapeño in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb.
FOOD
May 13, 2010 | By Jenn Garbee, Special to the Los Angeles Times
Viola Rowland's jalapeño jelly, mango chutney and corn relish started making the rounds at swanky Hollywood cocktail parties in the early 1930s. Actors Doris Day and Dan Duryea, cosmetics magnate Max Factor and Los Angeles Examiner Hollywood gossip columnist Louella Parsons hired the private cook to dollop her spicy-sweet condiments on cream cheese-topped toasts and seafood canapés. Today, her granddaughter, Nancy Rowland, is carrying on the local cocktail condiment tradition with her own versions of her grandmother's recipes.
FOOD
August 23, 2006
  Total time: 15 minutes, plus 2 hours, 45 minutes freezing time Servings: 6 Note: The glace is best made a day ahead and refrigerated in a rectangular glass dish. Put the glace into the freezer about 3 hours before the party and stir three to four times during freezing, as for a granita. 2 large ripe Hass avocados 1/3 cup diced onion Juice from 2 limes 1 1/2 cups Greek yogurt 1 jalapeño, seeded and diced 1 1/2 teaspoons kosher salt 1/2 cup tomatoes, cut into small dice 3 teaspoons best-quality olive oil Cilantro leaves for garnish 1. Scoop out the avocado flesh and place it in a food processor.
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