Seafood
Grilled shrimp with Romesco, a quick-fix salmon with mustard, Dungeness crab spring rolls with endive and almonds, just a few of the fresh-from-the-sea offerings.
November 4, 2009
CULINARY SOS
Recipe: Honey-walnut shrimp at Typhoon
Dear SOS: Could you please get us the recipe for the delicious, mouth-watering Honey Shrimp with Walnuts at Typhoon restaurant at Santa Monica Airport? It's to die for.
October 28, 2009
Recipe: Sizzling shrimp with garlic and hot pepper
Sizzling shrimp with garlic and hot pepper
June 14, 2006
Wild Ginger's Dungeness crab cakes with lime dipping sauce
Total time: About 35 minutes, plus 30 minutes chilling time
April 29, 2009
Recipe: Cornmeal shortcakes with shrimp and chorizo cream sauce
Total time: 40 to 50 minutes
July 18, 2007
Recipe: Achiote-marinated fish tacos
Total time: About 50 minutes, plus 1 hour marinating time
February 18, 2009
CULINARY SOS
Recipe: Bar Pintxo's paella de mariscos
Dear SOS: The paella at Bar Pintxo, Joe Miller's restaurant in Santa Monica, is better than the paella I've had in Spain! Do you think you could get him to share his recipe?
February 18, 2009
Recipe: White bean and shrimp stew with dandelion greens
Total time: 45 minutes, plus 1 1/2 to 2 hours cooking time for the beans
January 21, 2009
CULINARY S.O.S.
Recipe: L'Atelier de Joël Robuchon's sardines on toast
After a recent trip to Las Vegas, there are two things deputy Food editor Betty Hallock still talks about: the white tigers at the Mirage and this beautifully layered sardine appetizer from L'Atelier de Joël Robuchon. "The fresh sardines were plump and juicy, and the concentrated tomato flavor of the concasse was rich and unctuous, offset by the vegetable crunch of slivers of cauliflower," she says. "I especially love the thin slice of butter on top -- amazing!"
January 14, 2009
Recipe: Prosciutto roasted bass with autumn vegetables
Total time: 1 hour, 20 minutes
August 6, 2008
Recipe: Spaghetti with tuna and cherry tomatoes
Canned tuna is so commonplace you might think it's crazy to make your own. OK, so call this tuna "conserved" instead. It's not just a change of names. Following Food editor Russ Parsons' recipe, take chunks of good albacore tuna and slowly poach it in warm, flavored olive oil and you've got a fish that's as close to canned tuna as a Bentley is to a Kia. It's incredibly easy to make and when you're done, you can use it in all kinds of dishes, from a salad with white beans and arugula, to this spicy pasta with cherry tomatoes.
January 14, 2009
Recipe: James A. Garfield's pickled oysters, 1881
Total time: 20 minutes, plus chilling time
April 23, 2008
Recipe: Red snapper with Charlotte sauce
Total time: 25 minutes, plus 1 to 2 hours marinating time
March 19, 2008
Recipe: Fennel-aquavit gravlax with caraway crème fraîche
Subtler than smoked salmon, gravlax has a velvety texture and a delicate taste, particularly when it's scented with notes of anise and licorice the way Amy Scattergood prepared it for a story on brunches. Just take skin-on salmon fillets, spread them with equal parts sugar and kosher salt. Add some sliced fennel and a sprinkling of aquavit -- a Scandinavian spirit similar to vodka that is typically flavored with caraway. Stack the fillets, wrap them in cheesecloth, add weights on top and put the whole thing in the refrigerator. After 24 hours, turn the package over; after two days, unwrap the fish, scrape off the salt-fennel mixture and slice it very thinly on a bias. It pairs beautifully with a bowl of crème fraîche studded with toasted caraway seeds.
August 6, 2008
Recipe: Grilled halibut with cilantro-lime sauce in banana leaves
Total time: 50 minutes
October 8, 2008
Recipe: Grilled shrimp skewers with charmoula
Total time: 15 minutes, plus marinating time
October 1, 2008
Recipe: Halibut and shimeji baked in parchment
Some exotic mushrooms may be becoming commonplace. A San Diego company is opening a plant this spring that will more than triple the total U.S. output of king trumpet, shimeji and maitake mushrooms within just a couple of years. Just as portobellos came out of nowhere to become supermarket staples in the 1990s, so might these flavorful Japanese mushrooms find their own place on the American table. This recipe by Food editor Russ Parsons is a perfect way to show off the delicate flavor and graceful shape of the shimeji. And it couldn't be simpler to make. Cook the mushrooms, wrap them in a parchment-paper pouch with halibut and bake -- that's all there is to it. Even better, you can prepare the packets in advance and refrigerate them until you're ready to cook. If you don't have parchment, you can use aluminum foil.
February 27, 2008
CULINARY SOS
With a little drizzle dazzle
AT Canele in Atwater Village, chef Corina Weibel serves a perfectly-seared snapper fillet perched atop a striking, delicious pile of vegetables and house-made croutons -- a bread salad of sorts. It recently caught the attention of staff writer Amy Scattergood. Each fillet is seasoned with fresh herbs and lemon and orange zest. The "salad" is a vibrant display of grilled sweet Italian peppers tossed with cracked Picholine olives, cherry tomatoes, parsley, shallots and those crispy croutons, finished with a drizzle of good olive oil and red wine vinegar.
CULINARY SOS
Culinary SOS: Traxx crab cakes
Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make.
July 2, 2008
CULINARY SOS
Café des Artistes fillet of sole Provençal
READER Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Café des Artistes in Hollywood. We love the simplicity of this fresh and colorful dish -- tender, light fillets baked quickly in a hot oven, then topped with a warmed Provençal-style salsa of Moroccan olives, capers, tomatoes and fresh basil.
September 13, 2006
Atún del diablo (Seared albacore tuna with pumpkin seed-sesame sauce and pickled red onions)
Total time: 45 minutes, plus 1 to 2 hours for marination
February 27, 2008
Recipe: Fried shrimp sandwich with lettuce and tomato
Total time: About 45 minutes
January 9, 2008
Recipe: Cauliflower beignets with sea scallops and golden raisin purée
Total time: 1 hour, 25 minutes
January 16, 2008
Recipe: Shrimp piri piri with quick-preserved Meyer lemons
Total time: 50 minutes plus 30 minutes marinating time
June 4, 2008
Recipe: Grilled spot prawns with garbanzo beans, tomatoes and arugula
Total time: 15 minutes
November 5, 2008
Recipe: Sardine bánh mì
Total time: 20 minutes, plus pickling time for the vegetables. Japanese cucumbers are found at Japanese markets, including Marukai and Mitsuwa.
Copyright © 2009, The Los Angeles Times
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