Half Lamb, Half Beef: The flavor will knock your socks off. Light texture and plenty of alluring spices. Plus the crunch of pita chips. Frisky Tzatziki. Oh my.And a just-right heat comes from harissa (North African chili paste – sold at Whole Foods, Middle Eastern markets and some supermarkets that stock a wide variety of imported goods). Watch the video…
Chefs
How do you give an elegant-but-easy Bridal Shower? No problem. The bride, Mona Shah, has loads of pals who happen to be chefs. Along with me, the co-hosts were some of OC’s most talented culinarians: Cathy Pavlos (Lucca, Irvine), Delia Snyder (Don the Beachcomber, Huntington Beach), Deb Schneider (Sol, Newport Beach) and Phyllis Ann Marshall (FoodPower, Newport Beach). The co-host…
Crisp filo soaks up lemon-scented syrup. Inside? Luscious custard. Kathy Gabriel along with other members of Irvine’s Saint Paul’s Greek Orthodox Church are in the midst of a cooking-baking marathon to prepare for the upcoming Taste of Greece Annual Festival (June 24, 25, and 26). The festival offers everything from Greek folk dancing lessons to carnival rides, but to my…
OCTOPUS IS A TEST: Prepare it correctly and it is absolutely delicious, mildly flavored like abalone, with a texture that is only slightly chewier than a pan-seared scallop. Cook it willy-nilly and it can feel like a wide rubber band is doing the cha-cha with your molars. So it has been of special interest to me that so many Orange…
Ginger-spiked baby back ribs are served with dipping sauce. When it comes to innovative grilling, my first strategy is check out what Steven Raichlen is working on. His best-selling “Barbecue Bible” cookbook series (4 million copies in print) and PBS TV show series (“The Primal Grill” and “Barbecue University”) have helped people all over the world learn to grill. Last…
Oranges and beets are such a delectable match. That’s especially true when Kurt Rainey, Regional Executive Chef for Macy’s Food Division, combines them in a just-right concoction topped with baby wild arugula, extra-virgin olive oil, raw beet matchsticks and assorted microgreens. The microgreens are immature salad greens, usually only 14 to 20 days old. With exotic names such as Bull’s…
Grilled cheese sandwiches are comfort food that takes me back to lunchtime in my childhood home. Treats that makes me smile. Especially grownup versions such as those created by cheese expert-cookbook author Laura Werlin. Her latest book, “Grilled Cheese, Please!” (Andrews McMeel, $16.99) offers contemporary approaches to the classic bread-and-cheese indulgence. One of my favorites is the sandwich that uses…
Renieri “Ren” Caceres, Executive Chef at Rustica at Fashion Island in Newport Beach, finesses irresistible flavor and texture into his dishes. After I tasted his delectable crispy-skin branzino fillet, I pleaded with him to teach me how he does it. I’m not the first to ask. He told me that guests ask him on a regular basis how he gets…