Beets. Oranges. Apples. A few toasted walnuts. Some creamy blue cheese-blessed dressing. Quick! Hand me a knife and fork. The flavor combinations in this salad are irresistible. You can add some grilled chicken if you like. And there are a couple of shortcuts that make it quick to prepare. One: Buy steamed, ready-to-eat beets. They are sold in the refrigerated…
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Chef Ryan Adams shares fried chicken secrets from his newest eatery, Buttermilk in Old Towne Orange. Chef Adams’ culinary creativity is mind-boggling. Delectable ideas backed up with well-honed culinary skills, flow at full tilt. The acclaimed chef recently has expanded his restaurant holdings in Orange County. In addition to his award-winning Three Seventy Common in Laguna Beach, he now owns…
TERRACE opening soon! Chef Ross Pangilinan is gifted with vision, talent and guts. In late 2016, after seven years as executive chef at Leatherby’s in Costa Mesa, he opened Mix Mix Kitchen Bar in Downtown Santa Ana. The globally-inspired eatery has garnered many prestigious accolades. A second restaurant is in the works and projected to open in early September. TERRACE…
A savory tart cries out for a summer picnic. This Caramelized Shallot and Bacon Tart is a favorite, whether served at a summer outing or as a first course for a showy company dinner. The sweetness of browned onions and shallots team beautifully with crisp bacon and creamy ricotta. Caramelized Shallot and Bacon TartYield: 8 servings1 round prepared pie dough,…
Puesto’s fresh take on Mexican cuisine has been the O.C. buzz since the first Orange County location in Irvine’s Los Olivos Marketplace opened (near Irvine Spectrum). Now with a second location at Park Place in Irvine, the fan base is mushrooming. Looks like delicious fun! Right? Can you say tequila? Puesto’s Cado-rita is made with Lunazul Reposado, fresh lime, agave,…
Recently, I wrote a story for the OC Register (as well as other newspapers owned by the Southern California News Group) about delectable dishes suitable for camping, cabins, and the great outdoors. BUT, I soon discovered that many of the dishes are fabulous prepared on the grill at home! Scrumptious. The story showcased the cookbook “Feast by Firelight” by Emma…
Florent Marneau, executive chef-owner of Marche Moderne in Newport Coast, prepares Poisson Cru adrift in a frothy Coconut-Lime Vinaigrette. And yes, it’s perfect dish to cook when entertaining at home. Some critics have named Newport Coast’s Marche Moderne the best French bistro in California. I wouldn’t argue that point. Owners Florent Marneau, executive chef, and his wife Amelia Marneau, executive…
Years ago, long before Gourmet magazine closed up shop, I found (to my mind) the queen of asparagus-pasta combinations: food writer Zanne Early Zakroff’s Asparagus Lasagna. It’s an exquisite meatless dish that can function as a main course, first course or luncheon dish. One-inch lengths of roasted asparagus stalks are combined with a creamy sauce accented with goat cheese and…