I love red-fleshed fruits and vegetables! Red Times Three Salad showcases three of my favorites: blood oranges, red beets and pomegranate seeds. Blood orange’s sweet-sour flavor profile has a subtle note of raspberry. It pairs beautifully with the earthy edge of beets. I use Melissa’s ready-to-eat peeled and steamed baby beets – they are so convenient and beat the heck…
Rad Red Times Three Salad with Beets, Blood Oranges and Pomegranates
Cookbooks, Cooking, Melissa's, Produce, Recipes, Videos
When the pandemic changed our world, I no longer could shoot close-up-and-unmasked with chefs in my home kitchen. So I changed my approach to filming videos. For the time being I’m flying solo, cooking up some of my favorite recipes garnered from my decades of work in the food world. Favorites – recipes that feel like best friends. I’ll start…
Celebrity OC Chef Amar Santana Opens The HALL Global Eatery
Celebrity Interviews, Chefs, Cocktails, Cooking, Recipes, Restaurants, VideosRecognize the name? Chef Amar Santana dazzled viewers as a finalist on Bravo’s “Top Chef.” He competed on Korean Food Battle, and although he doesn’t speak Korean, almost won the competition. The HALL Global Eatery, SCP, Costa Mesa: Along with business partner Ahmed Labbate, Chef Santana has opened a extraordinary food hall at South Coast Plaza (it’s the spot where…
Chocolate and Hazelnuts: A Blissful Marriage In This Bread Pudding
Chefs, Recipes, Restaurants, VideosSarah Daniels is the first female executive chef to head up a kitchen in a Del Frisco’s Grille, the chain of trendy bar-and-grill eateries that have more than 20 locations from coast to coast. Daniels took culinary charge of Irvine Spectrum location a few months ago, working her magic on everything from hearty salads to wood-oven baked flatbreads to pappardelle…
Serve these to guests and they’ll gobble them down with gusto. Snacking is a part of everyday life in India. I was delighted to find a wide variety of delectable chaats (savory street-style snacks) at ADYA restaurant at the Anaheim Packing House. ADYA’s chef-owner, Shachi Mehra, has a talent for combining tradition with innovation. Her avocado raita is one example…
Andrew Gruel, chef and CEO of Slapfish Restaurant Group, knows what makes an irresistible lobster roll. His repertoire also includes a crab-spiked rendition dubbed a Clobster Roll, a half New England lobster-half Dungeness crabmeat creation. It hoists the allure even higher. Have a look at this short video; see how chef makes it easy and delicious. Thanks go to videographer/photographer,…
Alfonso Ramirez’ Seared Albacore Salad Reaches for the Stars
Chefs, Cooking, Recipes, Restaurants, VideosAlfonso Ramirez learned in baby steps in his childhood home. Eat. Walk. Cook … The executive chef at Pinot Provence, Costa Mesa, says that his chef-father is his culinary hero and was the one responsible for his early training. His father was the accomplished executive chef at the Watergate Hotel in Washington D.C., where the late, fearless French chef Jean-Louis…
Secrets from A Restaurant’s Chef Jon Blackford – His Irresistible Halibut
Chefs, Cooking, Recipes, Restaurants, VideosSample one of Jon Blackford’s Imperial Wagyu strip steaks, and you may never want to explore other entree options. The meat is so richly flavored and the texture so velvety, it could be addictive. Blackford, executive chef at A Restaurant in Newport Beach, sears the perfectly marbled beef directly on a French burner. He says that the device is 10…