December 23, 2010
Persimmon margarita Total time: 12 minutes Servings: 1 Note: Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using. 2 to 3 ripe Fuyu persimmons 1/2 ounce simple syrup (or to taste) Ground cinnamon, for rimming the glass Fine salt, for rimming the glass Lime wedge, for rimming the glass 1 3/4 ounce tequila reposado 1 ounce lime juice, fresh-squeezed Lime wheel, for garnish 1. Make the persimmon purée: In a blender, purée the persimmons (with skins)
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)
December 23, 2010
Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To make pear purée, peel and core a ripe pear, preferably a Bartlett. Purée the pear in a blender with 1 ounce water. You can add a little lemon juice to keep it from oxidizing. This makes about one-half cup purée.
December 26, 2001 |
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)
September 5, 2012 |
Tonight's dinner recipe is a Culinary SOS request from 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. 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.
May 2, 1985
Cinco de Mayo, a Mexican national holiday, is celebrated with parades, festivals and dances. The holiday recognizes the anniversary of the Battle of Puebla, May 5, 1862, in which Mexican troops defeated the invading French forces of Napoleon III. Serve a luscious dessert based on Mexican ingredients, Margarita Pie, as part of this festive occasion. Margaritas are one of the most well-known Mexican drinks--a tasty contrast of sweet and salty.