CALIFORNIA | LOCAL
July 18, 2011 |
John Mosca, proprietor of a two-room roadhouse near New Orleans famed for its Italian-style garlicky shrimp, oysters, chicken and marinated crab dishes, has died. He was 86. Mosca died Wednesday at his home in suburban Harahan, said his daughter, Lisa Mosca. He had prostate cancer. His parents, Provino and Lisa Mosca, founded Mosca's restaurant in 1946 in the community of Avondale, about half an hour from downtown New Orleans on the west bank of the Mississippi River. They served platters heaped with food rather than individual plates.
December 22, 2011
Sweet rice Total time: 55 minutes, plus soaking time Servings: 6 Note: My grandma uses Sho-Chiku-Bai brand sweet rice. The rice, light soy sauce, lop cheong and dried black mushrooms are available at Chinese markets. 3 cups sweet rice 6 dried black mushrooms 2 ounces dried shrimp 6 cups boiling water, plus extra for rinsing and soaking the rice, mushrooms and shrimp 1 tablespoon vegetable or peanut oil 3 cloves garlic, minced 3 Chinese-style sausages (lop cheong)
September 24, 1994
Is it any wonder that "Forrest Gump's" Bubba Gump Shrimp Co. was such a moneymaker? They were harvesting cooked shrimp! Ahh, Hollywood! DONALD M. DAVIS Yucca Valley
January 1, 2004 |
Shrimpers in the southern United States asked the Bush administration to slap duties on shrimp shipments from China, Vietnam, Ecuador, Brazil, India and Thailand to stem cheap imports of the shellfish. The Southern Shrimp Alliance sent petitions to the Commerce Department and the International Trade Commission asking that conditions of fair trade be restored by imposing anti-dumping duties on the shrimp imports from the six countries.
January 15, 2003 |
Dear SOS: I would love the recipe for "drunken shrimp" from the Gumbo Pot at the Farmers Market on 3rd Street. They always warn you that "it's the hottest thing on the menu" and I agree! Patti Astor Hollywood Dear Patti: Gumbo Pot owner Charles Myers and chef Clinton Thompson sent us the recipe. The spicy and flavorful beer broth makes a delicious sauce for shrimp. Serve this over rice or on its own with a crusty loaf of bread. Drunken shrimp Total time: 30 minutes Servings: 4 to 6 3 (12-ounce)
November 16, 1988 |
There were so many attorneys assembled for the 26th annual Blackstone Ball at the Sheraton Harbor Island Hotel on Saturday that the cocktail-hour catering contract specified 11,000 large shrimp to be served from carved-ice clam shells displayed on five separate buffets. That's a lot of shrimp, but, then, there were a lot of lawyers at "Night at the Copa."
May 19, 2012 |
At Water Grill, the raw bar rules. Always has. And in downtown Los Angeles, Water Grill is an institution on the order of Tadich Grill in San Francisco (though not nearly as old). I don't know what it is about being away from home, but it seems to bring out a craving for seafood. Conventioneers and tourists staying in hotels downtown zero in on this long-established restaurant to slurp oysters, crack crab legs and generally make merry. The location in the 1922 PacMutual Building with its crenellated carved ceiling, richly textured marble walls and ornate brass doors is a big part of its appeal.
July 16, 1987
"I've been experimenting with new ways to use won ton skins," writes Roxanne E. Chan. "This recipe was a big hit at a recent party. It's a perfect grazing dish, as part of a buffet or as an appetizer."