This recipe comes from Steven Raichlen, grill-master, and one of my favorite chefs on PBS. The flavor in this savory grilled veal chop is outstanding and the preparation couldn’t be simpler. As Raichlen says, when you add butter or olive oil to meat hot off the grill “the fat mixes with the meat juices and creates…
Beef, Pork, Lamb
A Still Life with Pork: Homemade Pancetta and two rustic recipes
Our friends Wayne and Emilie are the ultimate foodies. They are epicureans dedicated to locally sourced, sustainable, and organic food. They recently returned to LA after revamping their family farm in South Carolina, where they raised heritage pigs, chickens, goats and veggies galore. So you can imagine my excitement when they came over with a…
So Fresh: Tacos de Carnitas on a Jicama shell with Red Cabbage Slaw
Last month we went to one of the events for the LA Food & Wine Festival at Paramount Studios and sampled some great food (and got to see Mariachi El Bronx perform… so dope!). One of the more ingenious offerings was a taco served on a thin slice of jicama. Jicama is a root vegetable…
The Best Beef Chili: Gourmet’s Chili Con Carne with Sour Cream Cheddar Biscuits
I first heard about this chili through Smitten Kitchen, an excellent blog written by a New Yorker in her tiny kitchen. Turns out, it is a much heralded recipe from Gourmet, originally published in 1990. I made this chili for the Superbowl and it was as delicious as advertised. I added a jalapeño and a…
My Fall dinner party staple: Sticky & Sweet Braised Short Ribs
Braised short ribs are a popular restaurant dish, though they are extremely easy and inexpensive to make at home. The simple prep and extended cooking time also make it a great main course for entertaining. By the time your guests arrive, the house will smell wonderful and the meat will will be fork-tender and delicious.I’ve…
Supremely Delicious: Veal Ricotta Meatballs in a Lemon Sage Sauce
There’s an excellent small plates restaurant in Silver Lake called Barbrix. The dining room is candle-lit and the exposed-beam ceiling reminds me of the taverns in New England. The menu spans the Mediterranean: arancini and polenta from Italy, lamb and tabouli from Morocco, olives and sausages from Spain. Barbrix really speaks to me because of…