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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.
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FOOD
February 9, 2013 | Noelle Carter
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
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
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,...
FOOD
May 4, 2013 | By Jessica Gelt, Los Angeles Times
A.O.C., the small-plates restaurant concept by Suzanne Goin and Caroline Styne, recently moved to a lovely spot on 3rd Street in what was formerly Il Covo. The restaurant has long been known for its impeccable wine list, but it now has a full bar with cocktails by talented barman Christiaan Rollich. Rollich, who could easily be called a bar chef, is devoted to using the freshest farmers market ingredients in his drinks, often heading to the kitchen to weave in ever more culinary aspects to their execution.
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
July 29, 2009
Total time: 20 minutes Servings: 6 to 8 Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving. 1 under-ripe cantaloupe 1/2 cup plain yogurt 1/2 teaspoon grated ginger 3/4 teaspoon curry powder, or to taste 1/2 teaspoon salt, or to taste Zest and juice of 1 lime, more to taste 4 teaspoons thinly sliced mint 1. Peel and seed the cantaloupe, then cut it into large pieces about 3 inches in length.
FOOD
May 18, 2013 | By Jessica Gelt, Los Angeles Times
Sometimes a cocktail is as good as a meal. That's certainly the case with a big, bold summer drink called the Horchata Colada. Created by Paul Sofsky for the new Mexican restaurant El Corazon de Costa Mesa at the Triangle in Costa Mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum, tangy lime and spiced horchata rice milk. The rim of the glass is an experiment in layering with crushed pretzels clinging to a sticky layer of sweet caramel sauce.
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