Recipes

Appetizer Meatballs with Tzatziki Sauce, Gotta Have One More

Chefs, Cooking, Recipes, Restaurants By June 23, 2011

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…

Giving a Bridal Shower – Mona the Bride, The Food, The Chocolate

Chefs, Cooking, Event, Recipes By June 19, 2011

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…

Best Greek Pastry – Opah! It’s Delectable.

Chefs, Cooking, Event, Recipes By June 15, 2011

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…

Summer Grillin’ with the Guru – Raichlen’s Latest

Chefs, Cookbooks, Cooking, Recipes By May 26, 2011

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…

Beet & Citrus Salad – Some Raw and Some Cooked. All Delicious.

Chefs, Cooking, Recipes, Restaurants By May 15, 2011

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…

Oozy-Goozy Grilled Cheese Sandwiches. The Best.

Chefs, Cookbooks, Cooking, Recipes By May 12, 2011

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…

Moist Fish with Oh-So-Crisp Skin, Potato-Chip Crunch With Sweet-Juicy Flesh

Chefs, Cooking, Recipes, Restaurants By April 28, 2011

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…