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FOOD
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.
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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.
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
May 4, 2013
  Grapefruit margarita Total time: 10 minutes Servings: 4 Wedge of lime 2 teaspoons coarse margarita salt 14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits) 1 ounce lime juice 5 ounces reposado tequila 2 ounces triple sec 4 slices grapefruit or twists 1. Run a lime wedge halfway around the rims of four margarita glasses and dip into salt. Set aside. 2. Combine 7 ounces grapefruit juice, one-half ounce lime juice, 2 1/2 ounces tequila and 1 ounce triple sec in a cocktail shaker.
FOOD
June 9, 2012
  Total time: 8 minutes Servings: 1 snow cone Note: Adapted from Daniel Warrilow of Son of a Gun. This recipe requires a snow cone or shaved ice maker. 1 ounce aquavit, preferably Krogstad 1 ounce rum, preferably Banks 5 Island 1 ounce coconut syrup, preferably St. Vincent 1/2 ounce lime juice 1/2 ounce lemon juice 1 slice lemon, for garnish 1 Maraschino cherry for garnish In a cocktail shaker filled with ice, combine the aquavit, rum, coconut syrup and lemon and lime juices.
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)
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