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Food
October 21, 2010
Aji Limon Is the Chifa Champ
This Buena Park eatery just might be the county's first restaurant to specialize in Peruvian-Chinese food
Blogs
November 2, 2010
Killer Pizza, Part Two: Oven Technique
Photo by Flickr user Jeff Kubina In Part One, we talked about how to ferment a wet pizza dough recipe slowly in your refrigerator. This week, we'll talk about tips and tricks to shape that dough and turn your home oven into a reasonably good replica of a brick-lined deck oven like you'd find in ... More >>
Blogs
November 18, 2010
Things You Can Do With Birds: Turkey Pho
Flickr user titoperezNot having a turkey carcass [yet], we couldn't furnish a picture of the recipe.One of the very best things about Facebook is the serendipitous discovery of amazing-sounding food. When I posted the link for our five Mexican dishes to make from turkey leftovers, chef Dee Nguyen ... More >>
Food
November 18, 2010
A Family Affair at Les Amis in Fullerton
From grandma to grandchild, the Montecristos keep this bistro humming with their Lebanese meals
Blogs
November 24, 2010
Nothing Says Thanksgiving Like a Bird in a Bird in a Bird in a Bird in a Bird in a Pig
Thank the masterminds at Epic Meal Time for this recipe that's sure to be a Thanksgiving classic. A quail in a cornish hen in a chicken in a duck in a turkey in a pig. Wrapped in bacon. It's the TurBaconEpic. Bon appetit.
Blogs
December 1, 2010
Double-Down Latkes, or Why Rob Eshman Is a Genius
Dave LiebermanRob Eshman is the editor of and occasional food blogger for the Jewish Journal who raised the hackles of Los Angeles food bloggers earlier this year by posting 10 reasons Saveur's glowing review of LA's promise as a food destination was misguided.Well, dear readers, Eshman has done ... More >>
Blogs
December 22, 2010
Ross Pangilinan of Leatherby's Café Rouge, Part Two
Photo by Mary Bell Today we continue our Q&A with Ross Pangilinan, the Executive Chef at Leatherby's Café Rouge in Costa Mesa. As promised this is the part of the interview where we get a little more personal with him. If you missed the first part, click here. And stay tuned tomorrow for ... More >>
Blogs
January 12, 2011
Not Lasagna and Not Cannelloni: Lasagna Rolls
Dave LiebermanCannelloni are Italian crepes wrapped around savory fillings such as meat purée or spiced cheese, then laid in a pan and baked with sauce; lasagna is a casserole built like stacked enchiladas, with layers of meat and cheese.Combine them, and you have lasagna rolls, David Zinczenko ... More >>
Blogs
January 13, 2011
New Noodles: Battle Recently Opened Ramen
Flickr user camknowsCheap, cheap facsimile: reject this if financial straits allow!It's difficult to write about ramen because the simple dish of yellow noodles in broth is fetishized by its partisans; ramen arguably inspires more heated discussions than any other element of Japanese cuisine. It' ... More >>
Food
January 27, 2011
Bistro Anju Has an Iron Chef
Hideki Saito weathers drunkards and the clueless alike at his Laguna Niguel eatery to deliver greatness
Blogs
February 9, 2011
Zankou's Garlic Sauce Clone
Zankou Chicken, the Armenian-Lebanese rotisserie chicken restaurant with a store in Anaheim's Little Arabia, is widely known for its white garlic sauce. At first glance, it looks like vanilla cake frosting. Taste it, though, and it has a garlic punch that whups you across the face like Randy Couture ... More >>
Food
February 17, 2011
Roots Gourmet for the Home Team
Coffee, sandwiches, empanadas and more make this delicious Long Beach eatery hard to classify
Blogs
February 24, 2011
On the Line: Arturo Briones of Wildfish, Part Three
Photo by Kevin LaraFor our final part of On The Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is? Hmm, if only there were a hint... If you missed the first or second part of our Q&A, click her ... More >>
Blogs
February 24, 2011
Coming to Newport Coast: Tamarind of London
The British are coming. The British are coming. And they're bringing their Indian food. Tamarind, a Michelin-starred London restaurant that also got kudos from none other than Gordon Ramsay himself, is opening at Crystal Cove Promenade in Newport Coast. In the Irvine Company press release tha ... More >>
Food
March 3, 2011
Hapa J's Puts You In an Aloha State of Mind
This San Clemente Hawaiian restaurant will make you recall your fondest vacation memories
Food
March 10, 2011
Habuya Represents the Perfect Prefecture
This Tustin dive dazzles as the first Okinawan restaurant in Orange County
Blogs
March 16, 2011
Final Pho Round 1: Pho Thanh Lich vs. Pho Vinh Ky II
ProfessorSalt.comPho Thanh Lich's Pho Dac BietFour pho shops face off in each of our brackets, two by two. For today's bout, two of Little Saigon's old-school heavyweights square off and trade body blows until only one leaves the ring alive. In the red green corner--Pho Thanch Lich, last year' ... More >>
Blogs
March 17, 2011
Final Pho, Round 1: Pho Kimmy vs. Pho Quang Trung
Dave LiebermanPho Kimmy's pho dac bietWelcome to OC Weekly's Final Pho. Sixteen pho shops chosen from the more than 100 in the county; four critics who know what the pho makes a good bowl of Vietnamese noodle soup. The chosen 16 will face off in each of our brackets, two by two. Today's match ... More >>
Blogs
April 14, 2011
What to Do With Beets: Casunziei
Beets get little love. Ask people to name a dish with beets, and the first thing 90% of people will say is borscht, which in the United States is an bland, smooth, violently red-purple potage, as though a toddler with fingerpaints tried to make vichyssoise even more insipid than it already is. (B ... More >>
Blogs
May 5, 2011
How to Smoke Turkey Legs
Flickr user tribbles1971 It's that time of year for ye olde Ren Faire in Irwindale. I'm as much a fan of smoked turkey legs as the next period-garb-wearing faire-goer, but it's not worth wearing 60 pounds of ethnically-correct samurai-warrior armor so I can gnaw on a turkey drumstick.This week: a ... More >>
Blogs
May 12, 2011
How To Grill Perfect Hot Dogs and Burgers
Flickr user abbyladybugDay of the dead... hot dogsYou've been to that family picnic: the one where Uncle Hank mans the grill and cremates innocent frankfurters. You know the kind: blistered, third-degree burns on the outside, and still-frozen on the inside? Stop the zombie meatsicles! This week m ... More >>
Blogs
May 19, 2011
On The Line: Jared Cook of St. Roy Chef's Pub At Vine Restaurant, Part Three
Photo by Kevin LaraThe Mexicali burger comes highly recommended by chef Jared Cook, because it's insane. Tell us what you think as he shares everything (but the secret sauce) below. To view Parts One and Two of our interview with St. Roy Chef's Pub at Vine, you can click here, and here.
Blogs
May 27, 2011
Five Tastiest Non-Farm Animals to Throw on The Barbie This Memorial Day Weekend
Flickr user Another Pint Please...As if the Weekly had the budget to buy us lobster...Tired of the same old burgers and dogs you grill every Memorial Day? Steaks and chicken don't lift your kilt like they used to? Here's some ideas for things to throw on the grill this weekend that your frie ... More >>
Blogs
June 3, 2011
Five Recipes for This Year's Grunion Run
Flickr user annannamouseEdwin posted earlier about the grunion run expected for this weekend. If you've got a California fishing license, you can take your grunion home with you--no limit, but don't take more than you can use. They're tiny, but they're edible--and even tasty. The only grunion ... More >>
Blogs
June 6, 2011
Five Canned Goods That Deserve Pantry Space
Flickr user frightenrabbitThis is not one of the five.Living in California means being surrounded by the best produce in the United States. Fruits and vegetables burst forth from every grocery store--even bodegas, long scorned by New Yorkers on a rant about food deserts, have plenty of produce.Ne ... More >>
Blogs
June 15, 2011
Make It At Home: Fresh Pasta Edition
Dave LiebermanThere's nothing like going to an Italian restaurant and sitting down to a plate of pasta, and there are certainly few more serendipitous moments than when the pasta arrives and it's tender, obviously house-made pasta simmered in sauce or simply tossed with oil and herbs.There's a lo ... More >>
Blogs
June 29, 2011
Recipe of the Week: Spicy Pork Tacos
There's just something about the combination of pork and pineapple that goes together. The Hawaiians know it, the Filipinos know it, even chain pizza restaurants know it. What the Mexicans have figured out better than nearly anyone else is that the best partner for fresh, sweet pineapple is not j ... More >>
Blogs
June 30, 2011
Battle Pad Thai: Thai Spice VS. Thai & Chinese Express
Edwin GoeiThai Spice's Pad ThaiAh, pad Thai: the gateway drug to a full-on Thai cuisine addiction. This stir-fry of humble means has not only become the national dish of Thailand, but also an emblematic representation of its culture throughout the globe. Even if you don't know much about Thailand ... More >>
Blogs
July 14, 2011
On The Line: Renzo Macchiavello of Renzo's a Taste of Peru, Part Three
Photo by Kevin LaraAs we conclude our series with seasoned chef Renzo Macchiavello, he leaves us with a parting recipe of seafood. Ideal for the summer days and nights, it's refreshing, yet packs some heat...maybe to make you sweat (because sweating is the body's way of cooling off, right?). For ... More >>
Blogs
July 28, 2011
On The Line: Joe Youkhan of Chef Joe Youkhan's Tasting Spoon, Part Three
Photo by Meranda CarterWe've discussed food, inspiration, and brains with Joe Youkhan of The Tasting Spoon luxe lonchera. It's about time he shares some of his delicious knowledge with us. A featured chef at this year's OC Fair, Joe provides the mise en place to the recipe he'll be demoing. Who k ... More >>
Blogs
August 11, 2011
On The Line: Andrew Gruel Of Slapfish, Part Three
Photo by Meranda CarterPer Andrew, this simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with the sauce. The sweet, spicy, smokey and rich "everything sauce" can be used on, well, everything. Always have some of this in your fridge ... More >>
Food
August 25, 2011
Brunch a Bunch Across OC!
OC's best brunches: The ethnic, the gorgeous views and the bottomless booze!
Blogs
September 1, 2011
On The Line: Joseph Mahon of Burger Parlor, Part Three
Photo by Meranda CarterSome combinations taste great together; bacon and eggs, coffee and doughnuts, peanut butter and jealousy jelly. Chef Joseph Mahon of downtown Fullerton's Burger Parlor decided to do a mash-up with his pop-up's combination of fried chicken and watermelon....and a salad was b ... More >>
Food
September 8, 2011
Get Yourself to Kentro Greek Kitchen
The Fullerton eatery is lightning-quick, modern and delicious
Food
September 8, 2011
Chao Down at Kang Lac Bakery
[Hole In the Wall] This Westminster standard sells the best rice porridge in OC
Blogs
September 15, 2011
On The Line: Wing Lam of Wahoo's Fish Taco, Part Three
Photo by Meranda CarterWhat else can we say about Wahoo's co-founder Wing Lam that we haven't already covered? How about that he's teaching at both Chapman and Concordia Universities (this fall and winter, respectively.)? A man that can often be found on his company's taco truck serving the local ... More >>
Blogs
September 20, 2011
Report (and Photos) From Last Night's Dos Lime Pop-Up
Meg Strouse/OC WeeklyCrispy-skin salmon with orange couscous, watermelon, mango and tomatillo sauce.See Meg Strouse's slideshow of last night's Dos Lime dinner here!We've never understood what led Jason Quinn and Hop Phan to open food trucks, other than lower startup costs, but whatever the motiv ... More >>
Blogs
September 22, 2011
On the Line: Josef Lageder of the First Cabin Restaurant, Part Three
Photo by Meranda CarterHow can you go wrong with fried food? Seriously. Chef Josef Lageder even gives you a meat alternative, if the thought of veal makes you squeamish. (It shouldn't. In fact, it tastes even better.) He serves up a few words of cooking wisdom on the side, deeming this recipe use ... More >>
Blogs
September 29, 2011
On The Line: Gloria Mogollon of Franco's Pasta Cucina, Part Three
Photo by Meranda CarterGloria Mogollon has shared a great deal with us this week; to finish, she's featuring a dish that can be served family-style, or perhaps brought to a potluck. Either way, it's a hearty meal for all. While you're waiting for the water to boil, there's a few minutes to look b ... More >>
Food
September 29, 2011
Sushi Box Is Teriyaki-rific
[Hole In the Wall] Elevating the placing of grilled meat on top of rice to an art form
Food
September 29, 2011
For Luigi's D'Italia, Does Gordon Ramsay Know Best?
The Anaheim restaurant was tapped for FOX's 'Kitchen Nightmares.' Is the food now dreamy?
Blogs
November 10, 2011
On the Line: Keith Stich of Wildfish Seafood Grille, Part Three
Photo by Meranda CarterWe wrap up our interview with Wildfish's Keith Stich with an easy-peasy ahi main course. [Editor's Note: While the exact amount of fish isn't stated in the recipe, Stich said that 6 ounces of ahi feeds one person.] While things are marinating, take a look back at parts one ... More >>
Blogs
November 17, 2011
On the Line: Gretchen Beaumarchais of Honda Center, Part Three
Photo by Meranda CarterThe beauty of ravioli is the promise of yummy filling inside each pasta pocket. While typical options may include rich cheese or meat, chef Beaumarchais opts for something a little different. Enjoy a meatless Monday with the following ravioli recipe, and take the time to re ... More >>
Blogs
November 21, 2011
Five Great Minnesota Versions of Hotdish (AKA Casserole)
Flickr user mesohungryTurkey tetrazzini, the bane of every single Thanksgiving weekend in the state of Minnesota.As winter approaches, with its occasional rain and frigid mid-50s high temperatures, people break out the sweaters, boots and think about hot, stick-to-your-ribs food. A lot of baking ... More >>
Blogs
November 24, 2011
On the Line: Eric Souka of Capital Seafood, Part Three
Photo by Meranda CarterWe wrap up our time with Eric Souka with one of Capital's house specialties. A savory dish to share, be sure to have a batch of rice ready to serve. For more on our chef interview, please visit parts one and two.French Style Filet Mignon in Black Pepper SauceServes 3 - 4
Blogs
December 7, 2011
Testing The Waters At 2 (Two) Fishermen Grill & Rolls
Anne Marie PanoringanLooks more caterpillar than spider....While my SAFII co-horts were entertaining Evan Kleiman at our most recent Happy Hour event, I manned the bar, making friends with raffle winners and even my bartender's significant other. It was he (the boyfriend, not the bartender) who ... More >>
Blogs
December 8, 2011
On The Line: Alan Greeley Of The Golden Truffle, Part Three
Photo by Meranda CarterHot and cold, yin and yang, soup and salad; balance is important when it comes to flavor, and Alan Greeley not only hands over a couple of solid recipes, he includes yet another for prepping the protein. If you'd like to backtrack, here are the links for parts one and two.A ... More >>
Blogs
January 12, 2012
On the Line: Lauren "Lulu" De Rouen of CUCINA enoteca, Part Three
Photo courtesy of CUCINA enotecaWe wrap up our visit to De Rouen's cucina on a meaty note. With a little bit of everything in one bowl, short ribs sound ideal during our seasonal visit of less than ideal weather. To learn more about our chef, you can catch up with part two here. Short Rib Pappard ... More >>
Blogs
January 24, 2012
5 Dishes That are Surprisingly Easy to Make at Home
Flickr user palindrome6996Everything you need to be sucessfulYes, I know I went on a big stink about what kind of food people shouldn't make at home. That's not because I hate cooking; that was because some dishes are just bad ideas, whether due to difficulty of technique, time commitment or ... More >>
Blogs
February 2, 2012
On The Line: Carmina Casso Of Ciao! Deli & Pizzeria, Part Three
Photo by Johannes DewaldOur time with Carmina comes to a close as she shares a family recipe. While the pasta choice is left up to you, we're thinking spaghetti, a la Lady and the Tramp. If you're not salivating by now, perhaps you need to read part two. All we're gonna say is: more cheese, pleas ... More >>
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