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FOOD
November 4, 2009 | By Jessica Gelt
Now that Brazil is slated to become the first South American country to host the Olympics, maybe Americans will pay more attention to one of its finest exports: cachaça . Made from fermented sugar cane juice, the clear, fiery liquor puts the defining kick in Brazil's national cocktail, the caipirinha . Made with cachaça , muddled lime and sugar, a caipirinha is a profoundly simple beverage that perfectly captures the restless,...
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NEWS
June 7, 2013 | By Noelle Carter
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.
FOOD
March 30, 2013
Chiang Mai-style curry 6 1/2 hours. Serves 8 to 12. Housemade red curry 1 ounce (about 60) dried red chiles About 2 3/4 tablespoons (.8 ounce) white peppercorns About 2 tablespoons plus 1 teaspoon (.55 ounce) whole cumin seeds About 3 1/2 tablespoons (.63 ounce) whole coriander seeds About 1 tablespoon plus 1/8 teaspoon (.4 ounce) brown mustard seeds About 18 cloves (2 1/2 ounces) garlic, minced About 3 inches root (2.2 ounces) fresh ginger, minced About 1 stalk (2.2 ounces)
FOOD
December 26, 2001 | CINDY DORN, TIMES STAFF WRITER
DEAR SOS: Ciudad, the Two Hot Tamales' restaurant in downtown Los Angeles, serves an amazingly refreshing drink with mint and lime. Do you think they'd share the recipe? KELLY KRIEBS Hermosa Beach DEAR KELLY: This is a great tasting drink sans alcohol that the gals--Mary Sue Milliken and Susan Feniger--call Minty Lime Cooler. Add a shot of rum and you have a mojito, just in time for el Ano Nuevo. Minty Lime Cooler Active Work and Total Preparation Time: 5 minutes 1/2 cup lime juice 1/3 cup sugar 1/2 cup mint leaves 1 (12-ounce)
FOOD
March 25, 2010 | By Noelle Carter
  Dear SOS: 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. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer. Amanda Saxe Encino Dear Amanda: Las Ventanas al Paraiso was happy to share their recipe for this bright and simple dish.
FOOD
July 16, 2008
Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime. 4 chipotle peppers in adobo sauce, roughly chopped 1 tablespoon minced garlic 3/4 cup chopped onions 1/2 teaspoon ground cumin 1/4 cup chopped green onions 1/4 cup chopped cilantro 1/4 cup chopped parsley 1/2 cup tomato purée 1/2 cup fresh lime juice 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 cup canola or vegetable oil 2 1/2 pounds skirt steak 1. In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil. 2. Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.
FOOD
June 8, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I'm not a big drinker, but there's a cocktail that Akasha Restaurant in Culver City makes that could make me a convert. It's called a Ruby Red Mojito, made with pink grapefruit juice. I've tried versions at other restaurants, but they're not as good as Akasha's. I'd love to serve this to friends on game night and would be delighted if you could get Akasha to give you its recipe. Katherine Fleischmann Valley Glen Dear Katherine: Bright and refreshing, Akasha's mojito combines fresh grapefruit juice with lime, rum, a touch of agave syrup for sweetness and club soda for a little fizz.
FOOD
May 22, 2013
  Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman's, where the drink is made with Ron Matusalem Platino rum. Birmingham also recommends Bacardi Silver or Cruzan Estate Light rum. You'll have enough simple syrup and candied kumquats for up to 12 drinks. Candied kumquats 1 cup boiling water 1 cup sugar 12 kumquats, whole 1 stalk lemongrass, ends trimmed and two outer layers removed, slightly smashed with the side of a chef's knife 1/2 teaspoon orange blossom water 1. Add the boiling water to the sugar.
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