Sergio Ortega, executive chef at Descanso in Costa Mesa joined me to show how to prepare irresistible mushroom-filled tacos adorned with crispy cheese. He combines boundless culinary passion with well-grounded skills, showcasing his mastery of classic Central Mexican cuisine in a tantalizing variety of street-inspired dishes. Menu items at this modern taqueria range from chicharrons with salsa to grilled white…
Zach Geerson, executive chef at Journeyman’s Food and Drink in Fullerton, uses his talent to create dishes that are innovative and irresistible. With a firm footing in classic techniques mastered at The Culinary Institute of America at Hyde Park, he showcases alluring twists that bump up flavor and provide stunning presentations. Orange Coast Magazine named his restaurant “2019 Restaurant of…
Amy Lebrun, the talented executive chef at Lido Bottle Works at Lido Marina Village in Newport Beach, joined me in my kitchen to show off her fish cookery skills. She showcased rock cod fillets, same-day caught off the backside of Catalina Island. She sourced the fish from the Dory Fleet and Market, the beach-side fishing cooperative located at the base…
Roasting artichokes brings out their nutty, delicious flavor. The process isn’t open roasting, to my mind it is kind of a steaming in the oven, the halved olive oil-coated “arties” arranged cut-side down and covered with foil. I fell in love with them at TAPS Fish House and Brewery in Irvine. Executive chef Ryan Robertson does them to perfection –…
Chef Chef Craig Strong opened Ocean at Main in Laguna Beach in October, fulfilling a long-time career dream to open his own restaurant. The location is 222 Ocean Avenue near Main Beach, and the 126-seat, 4,500-square-foot eatery is open daily for lunch and dinner (and now serves weekend brunch on Saturdays and Sundays, 10 to 3). Coming Full Circle…After nearly…
The tartness of fresh cranberries pairs well with sweet, buttery baked goods. This sweet-tart cake is delicious for breakfast or served as a holiday dessert accompanied with whipped cream or ice cream. It also makes a great hostess gift! It can be prepared three days in advance, wrapped airtight and stored at room temperature. Finely chop fresh crannies in food…
Brian Huskey, acclaimed OC chef-owner of two Tackle Box restaurants, shares the secrets of his luscious Korean ribs in my home kitchen. Korean ribs offer irresistible succulence. The well-marbled beef cut crosswise into thin meaty slabs caramelizes to perfection on the grill. Dubbed “flaken ribs,” each chew yields a balance of sweet-soy-ginger soaked flavors. For decades I added 7-Up soda…
Pear-Walnut (or Pecan) Upside-Down Cake I served this cake as one of three options on Thanksgiving. Almost everyone asked for the recipe, because the cake is so scrumptious. Bosc Pears, those brown-skinned elongated beauties, hold their shape in this delicious cake. I’ve made it with walnuts as well as pecans. Be sure that the pan you use is at least…