Main Dish Recipes

  • Blogs

    January 12, 2012

    On the Line: Lauren "Lulu" De Rouen of CUCINA enoteca, Part Three

    ​We 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 Pappardelle Cremini MushroomServes 4

  • Blogs

    December 8, 2011

    On The Line: Alan Greeley Of The Golden Truffle, Part Three

    Photo by Meranda Carter​Hot 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

    December 7, 2011

    Testing The Waters At 2 (Two) Fishermen Grill & Rolls

    ​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 suggested a seafood joint just a hop, skip, and jump from h ... More >>

  • Blogs

    November 24, 2011

    On the Line: Eric Souka of Capital Seafood, Part Three

    ​We 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

    November 21, 2011

    Five Great Minnesota Versions of Hotdish (a.k.a. Casserole)

    ​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. In the winter, a lot of baking happens and a lot of lasagne, but when it's chilly out, I think of the time I spent in Minnesota a ... More >>

  • Blogs

    November 17, 2011

    On the Line: Gretchen Beaumarchais of Honda Center, Part Three

    Photo by Meranda Carter​The 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 10, 2011

    On the Line: Keith Stich of Wildfish Seafood Grille, Part Three

    Photo by Meranda Carter​We 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

    September 29, 2011

    On the Line: Gloria Mogollon of Franco's Pasta Cucina, Part Three

    ​Gloria 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 back at parts one and two ... 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

    September 22, 2011

    On the Line: Josef Lageder of the First Cabin Restaurant, Part Three

    Photo by Meranda Carter​How 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 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 15, 2011

    On The Line: Wing Lam of Wahoo's Fish Taco, Part Three

    Photo by Meranda Carter​What 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 >>

  • 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 1, 2011

    On The Line: Joseph Mahon of Burger Parlor, Part Three

    Photo by Meranda Carter​Some 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

    August 25, 2011

    Brunch a Bunch Across OC!

    OC's best brunches: The ethnic, the gorgeous views and the bottomless booze!

  • Blogs

    August 11, 2011

    On The Line: Andrew Gruel Of Slapfish, Part Three

    Photo by Meranda Carter​Per 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 >>

  • Blogs

    July 28, 2011

    On The Line: Joe Youkhan of Chef Joe Youkhan's Tasting Spoon, Part Three

    Photo by Meranda Carter​We'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

    July 14, 2011

    On The Line: Renzo Macchiavello of Renzo's a Taste of Peru, Part Three

    Photo by Kevin Lara​As 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

    June 30, 2011

    Battle Pad Thai: Thai Spice VS. Thai & Chinese Express

    Edwin GoeiThai Spice's Pad Thai​Ah, 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

    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 15, 2011

    Make It At Home: Fresh Pasta Edition

    Dave Lieberman​There'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 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 3, 2011

    Five Recipes for This Year's Grunion Run

    Flickr user annannamouse​Edwin 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

    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

    May 19, 2011

    On The Line: Jared Cook of St. Roy Chef's Pub At Vine Restaurant, Part Three

    Photo by Kevin Lara​The 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 12, 2011

    How To Grill Perfect Hot Dogs and Burgers

    Flickr user abbyladybugDay of the dead... hot dogs​You'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 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

    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

    March 17, 2011

    Final Pho, Round 1: Pho Kimmy vs. Pho Quang Trung

    Dave LiebermanPho Kimmy's pho dac biet​​Welcome 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

    March 16, 2011

    Final Pho Round 1: Pho Thanh Lich vs. Pho Vinh Ky II

    ProfessorSalt.comPho Thanh Lich's Pho Dac Biet​​Four 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 >>

  • Food

    March 10, 2011

    Habuya Represents the Perfect Prefecture

    This Tustin dive dazzles as the first Okinawan restaurant in Orange County

  • 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

  • Blogs

    February 24, 2011

    On the Line: Arturo Briones of Wildfish, Part Three

    Photo by Kevin Lara​For 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

    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 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

    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

    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 >>

  • Blogs

    January 12, 2011

    Not Lasagna and Not Cannelloni: Lasagna Rolls

    Dave Lieberman​Cannelloni 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

    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

    December 1, 2010

    Double-Down Latkes, or Why Rob Eshman Is a Genius

    Dave Lieberman​Rob 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

    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

    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 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 >>

  • 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

    October 14, 2010

    Honda Center Debuts Revamped Food Offerings

    Christopher Victorio/OC WeeklyArena food tastes better when garnished with Canuck tears.​Q: What's better than an awesome cheesesteak at OC's home of hockey?A: An awesome cheesesteak with a Ducks home victory on top. Cue the Bro Hymn!

  • Food

    October 7, 2010

    Civilized Swilling

    Boozy but never barbaric, Fullerton's Pint House blazes its own path on the pub scene

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