September 7, 2013 |
There are times when hard liquor feels too, well, hard, but beer or wine just won't do. That's when it's best to get creative. Take, for example, an interesting little tipple created by mixologist Dave Fernie (Harvard & Stone, Pour Vous) for chef Phillip Lee's new Scratch Bar on La Cienega Boulevard's restaurant row. Nigori sake serves as the base of this light refresher, which is pepped up by the addition of fresh pineapple and lime juices and a touch of simple syrup. The final, pleasing twist is delivered via a pinch of salt.
July 24, 2013 |
National Tequila Day 2013? That's today. And we have 22 ways to help celebrate -- with refreshing cocktails as well as creative food ideas. If you love a classic margarita, we've got you covered -- it's only one of a dozen margarita variations we found. Or maybe you're thinking something more substantial, like chipotle roasted salmon? Or grilled corn with tequila-lime butter? Perhaps tequila fettuccine? Whether you raise a glass, or a fork, remember to enjoy responsibly. Cheers!
June 7, 2013 |
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
March 16, 2013 |
In a city that could be considered the melting pot of the world, it's only fitting that our pick for a St. Patrick's Day cocktail is Mexican. Created by mixologist Gilbert Marquez for Santa Monica's nouveau Mexican restaurant Mercado, the drink is called the Irish Poet. The spicy libation is fueled by the smoky flavor of mezcal, the heat of seeded poblano peppers, the zing of fresh lime juice and a lick of chipotle pepper-infused salt. Inspiration for the drink struck Marquez after a riotous tequila-drinking session with a loquacious Irishman in Mexico.
March 9, 2013 |
Not so long ago, people made juice by squeezing oranges on a little cone-shaped tool. How quaint, compared with the machines and shops and ingredients that are part of the world of juicing. "It's becoming part of the culture," said Dr. Frank Lipman, who incorporates holistic medicine in his New York practice. "Juicing is a quick way to get a boost. " That might sound odd to the millions of people who have a glass of fruit juice each morning with their cereal or toast. But the sorts of juices that are gaining cachet these days are distant relatives to the cartons of apple or orange juice on many supermarket shelves.