It was good to be back in Henry's. I'd been a regular customer of the yuppified farmers market since it opened in February 2003 on the other side of Costa Mesa's Great Wall of College Avenue that blocks the sights and sounds of the Target store loading docks from my humble abode. Everything changed as my fortunes declined. In fact, you can track my falling finances by simply examining my grocery stores of choice. I went from being a regular at Henry's to Trader Joe's to Ralph's to Stater Bros. t
I've had this dish a few times at the Wolfgang Puck Bistro inside Macy's at South Coast Plaza. At Chinois on Main, Puck's restaurant in Santa Monica, it's been on the menu for over 25 years, such is its popularity. It even includes Colman's mustard, which I blogged about yesterday.Cooking a chicken from scratch might sound a little drastic, but precooked chicken should work in a pinch. Chinois Chicken SaladServes 4 as an appetizer, 2 as an entréeFor the Chinese Mustard Vinaigrette:2tsp Chinese
This is another light, summery, easy-to-prepare dish, courtesy of chefs Tom Hope and Manny Gonzalez at Taps Fish House & Brewery, Brea. The following quantities serve six as an appetizer. And if you're really too lazy to try making it yourself, go to the restaurant for the real deal, where it's on the menu as a starter (for both lunch and dinner). For the cocktail:¾ pound shrimp (preferably rock shrimp), raw, deveined, tails removed¾ pound fresh bay scallops2 cups freshly squeezed lem
Here's another light, summery one, this time from Craig Strong, the new Executive Chef at Studio, at the Montage Laguna Beach.The recipe serves four and Strong recommends using Dungeness crab.Ingredients½ pound crab2 egg yolksjuice of ½ lemon1 vanilla bean, scraped, reserving seeds½ cup grapeseed oil1 cantaloupe melon¼ cup honey¼ cup sherry vinegar¼ cup grapeseed oil2 cups micro greensMix the egg yolks, lemon juice and vanilla bean seeds in a small mixing bowl. While whisking, constantly d
Here's a recipe that's more elaborate than others we've featured recently. It's from the Winery Restaurant & Wine Bar in Tustin (where Yvon Goetz is Executive Chef and Partner), so it should come as no surprise that a whole bottle of the drink of the gods is a key ingredient. And if you can get your version to look as good as his, you deserve a second one.Ingredients (serves four) For the short ribs:4 1lb short ribs, bone in1 bottle Zinfandel1 qt veal stock2 tsp vegetable oil1 cup flour
Warning: This recipe is from Guy Fieri. That sentence alone may lose half of you. But this dish sounds so good I'm going to try it tonight. After all, as the recent return to hot weather confirms, it is still summer. The white pants are staying on for now!The ingredients should be easy to get hold of; the only tricky part is removing the bird's backbone. Where's Julie Powell when you need her?The recipe serves up to six people, depending on how hungry you are.
Usually a euphemism for a sad old salad or lackluster soup, the term "Recipe for one" is enough to strike terror into anyone. Just because only one person will be enjoying the finished dish, doesn't mean it shouldn't be interesting or nourishing. After all, it's you!So here's acclaimed chef Michael Mina to the rescue, with this gorgeous recipe from the Stonehill Tavern, his classy restaurant in the St. Regis, Dana Point. As you can see from the photo, this is also a visually appealing dish,
Stick a Fork In It always runs its recipes on a Wednesday, and sometimes that coincides with a yummy national food day. Today, however, is an exception: October 14 is National Chocolate-Covered Insects Day. Yikes!But instead of sharing my favorite recipe for cucarachas con chocolate, I'm bringing you Rachael Ray's easy-peasy, soothe-your-chillblains Chicken Cacciatore a day early. Yes, folks, tomorrow is National Chicken Cacciatore Day. Hurrah for normal food, and, it goes without saying, evo
