Pictured: Lobster risotto with asparagus tips. Lobster: Poach two whole Florida lobsters in water along with celery, onion, carrot, and lemon. Once lobsters turn red (about 15 minutes), remove and extract tail meat. Add shells back into pot and allow to steep for 45 minutes. Strain and reserve stock.Asparagus: Blanch…
The (alleged) great cupcake craze — the Anna Nicole Smith of food fads — has seen its 15 minutes come, go, and be forgotten in less time that it takes to eat one of the goddamned things. Cupcake wines, on the other hand, just might have some staying power, at…
Charles in charge, of our days, and our……Cheap wine, this time a Cab from Beringer….Steak and egg burgers, as in how to make them….Prime, aged steaks and the acquisition thereof….Cheese-steak-laden hearts and which sandwich we hold dearest. …Local chefs, in this case Mark Militello, who moves to the Office in…
Although Clean Plate Charlie is the only blog you need to read on a daily basis, some people just can’t get enough. Here are some highlights of other food blogs.Culinerapy is currently following the joys and trials of a pregnant blogger’s journey through nine months of feeding two foodies at…
We’ve all got a lot to be thankful for: The recession is over (supposedly), the world is still spinning, and Glenn Beck’s communist appendix finally escaped its dank cell. Hollywood eatery Lola’s on Harrison has a pretty good list too: Michael Wagner and company are going into their third season…
I hate chain restaurants, and they seem to be multiplying. Every time I turn around, there’s another squatting smugly across the parking lot from Best Buy or snuggled into the corner of a mall, waiting for trans-fat-hungry customers to order some sort of deep-fried, oversauced platter of bulk-purchased protein, served…
My favorite thing at Park Avenue BBQ and Grill is not barbecue at all — it’s the sweet, deep fried corn fritters ordered a la carte from the menu. Unlike hush puppies or typical corn fritters, Park Avenue’s version are cakey and moist and totally absent of rough, corn meal…
The latest issue of The New Yorker appeared this week with a profile of Jonathan Gold, the Pulitzer Prize-winning restaurant critic for our sister paper, LA Weekly.The piece called “The Scavenger” by Dana Goodyear follows Gold down a path paved with odd edibles and organ meats, L.A.’s divey-est taco stands…
It’s a classic example of the bait and switch. During one of my recent late night television binges, I found myself drawn to a commercial that seemed to repeat during every break. It was for some kind of cheesy, bacony, Texas toasty burger at Checkers. Despite seeing the commercial at…
Unrepentant beer drinkers, rejoice! Each week, Clean Plate Charlie will select one craft or import beer and give you the lowdown on it: How does it taste? What should you drink it with? Where can you find it? But mostly, it’s all about the love of the brew. If you…
Wanna know why your gut hits your ankles when you walk? Why your thighs have more ripples than the Gulf of Mexico in a hurricane? Why your ass is big enough to blot out the sun? The “Twinkie Casserole” (24 Twinkies topped with caramel, mini marshmallows and brown sugar, topped…
My friend and New Times theater critic Brandon K. Thorp recently planned a pre-play dinner at Sushi Bon in Lantana. Soon after he arrived, his date called to say he wasn’t going to make it; worse, Sushi Bon’s credit card machine was down. He decided the best thing to do…
Executive chef Tommy Valdes sure knows how to shill — the Culinary Institute of America grad and author is making a bid to be on the Next Food Network Star, a fact you’ll find plastered all over his Margate Italian restaurant. There’s even a life-sized picture of him, looking authoritative,…
This weekend, self-proclaimed “foodies” with a gift for prose will descend on San Francisco for the first ever Foodbuzz.com Blogger Festival. The three-day gathering will culminate with an awards ceremony where Foodbuzz will hand out golden forks to the top food blogs in a number of categories (everything from “Best…
There’s nothing like buying something that I have no earthly idea what it might be. Normally even if the packaging doesn’t have much English on it, I can deduct from the pictures what I might find inside. Whatever this is, I have no idea. There are literally four English words…
The best thing I ate at my recent visit to Satoro Restaurant and Lounge in Hollywood was dessert. Which is not to say the rest of the meal I enjoyed a few days back was a disappointment — on the contrary, the meal whipped up by chef Alexander Dziurzynski formerly of…
If you want to get high at Roxy’s, come Saturday, Nov. 28, you actually can. Legally, even. That’s when the Clematis Street complex that includes Roxy’s Pub, 10@2 Saloon and Rome Nightclub is throwing a street-wide beerfest to celebrate the debut of its rooftop bar and restaurant, Roxy’s on the…
Photo by Jacob KatelChef Mark Militello Chef Mark Militello has left 1 Bleu at the One Resort and Spa (formerly The Regent Bal Harbour) to join The Office, a gastropub in Delray said to be opening in late November. Last December Militello took the reigns as executive chef of culinary…
In the interest of full disclosure: I was born in Philadelphia. Therefore, along with being a completely obnoxious sports fan, I have a special place in my clogged arteries for cheese steaks. I also get upset when I see the words “Philly Cheese Steak” on a menu only to find…
• There’s more to IKEA than cheap furniture for suddenly impoverished yuppies. Today from 6 to 8 p.m. Café Maxx chef-owner Oliver Saucy will be at the Sunrise store doing a free presentation under the auspices of Family Circle’s Food University to help you cook something you might actually want…
I expected not to like Callaro’s Prime, a very old-fashioned steak house in Manalapan and subject of this week’s Dish review. But my friend and New Times’ theater critic Brandon K. Thorp convinced me the 8-year-old gin joint can cook the hell out of a steak. We dined there a…
For vegetarians, Thanksgiving is sort of like going to a Dolphins game with a Jets jersey on. I know firsthand because I practiced the lifestyle for almost four years back in high school and college. No matter how accepting your family is (and mine is pretty accepting), you’re going to…
