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…
Perfect sunny-side up eggs meet their perfect match atop toasted ham and cheese sandwiches. In France it is called a croque madame. But whatever you dub them, these beauties are perfect treats any time of day or night. Or, how ’bout Easter? Jason Petrie, Executive Chef at Pinot Provence (Costa Mesa), offered to show me how to create perfectly cooked…
Does this photo make you drool? Ah, me too. As Executive Chef at Pelican Hill, Jean-Pierre Dubray overseas the Newport Beach resort’s Andrea at Pelican Hill, as well as the Coliseum Pool and Grill, Pelican Grill at Pelican Golf Club, plus room service for 128 villas and 204 bungalows. Not to forget pastry and bakery operations, and of course, catering…
Chef-Restaurateur Pascal Olhats cooks duck breasts to perfection. He sears them stove-top, then finishes them off in the oven. Watch the video to see his secrets. During Timothy J. Clark’s watercolor exhibit at Sherman Gardens (through April 11), Pascal will be serving an irresistible duck breast dish as part of his art-fusion menu at Cafe Jardin.For the video shot in…
WHITE TABLE SALT? Tut, tut. How predictable. How about something unusual from the world of specialty salts? Lingerie pink from Peru.Oyster gray from France.Rust red or jet black from Hawaii.Brown-sugar amber from Denmark. And many more. To season foods that cook a long time, or water for cooking pasta or soups, kosher salt works fine (kosher salt is an additive…