How to Grill a Steak; Catalan Cuisine; Ketchup Leather
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Want to make dad feel special this Father's Day? Kenji Lopez-Alt of Serious Eats explains how to grill the perfect steak for your dad. Deep End Diner Eddie Lin talks to chef Ernesto Uchimura of Plan Check about a curious burger condiment - ketchup leather. Author Dan Duane waxes poetic on what it means to "cook like a man." Orange County spirits guru Jason Schiffer walks us through the history of the Old Fashioned and offers tips on how to make one at home. Plus, Colman Andrews defines Catalan Cuisine and Jonathan Gold discovers Basque delights in Old Town Pasadena.
Banner image courtesy of Eddie Lin
Market Report ()
Nyesha Arrington is the Executive Chef at Wilshire Restaurant in Santa Monica. She's shopping for apriums at the farmers market to make an aprium chutney that she pairs with chicken liver terrine, wild arugula and toasted brioche. She shared her recipe for Aprium Chutney with us on the Good Food blog.
Alex Weiser owns Weiser Family Farms. He sells up to eight varieties of melons all summer long. This year the weather has cooperated and the melons arrived very early, only 70 days after he transplanted his starts from the greenhouse to his fields. He'll continue to have melons all summer long.
Music bed: "Cumbia Clash" by Quantic
How to Cook Like a Man ()
Dan Duane is the author of How to Cook Like a Man: A Memoir of Cookbook Obsession.
Music beds: "Eva La Venere Selvaggia (Shake)" by Roberto Pregadio, "Torquay" by the String-a-Longs, "Lady Magnolia" by Piero Umiliani, and "Ain't No Mountain High Enough" by Marvin Gaye and Tammy Terrell
How to Perfectly Grill a Steak ()
Kenji Lopez-Alt writes the Food Lab column for Serious Eats. He explains how to achieve perfectly tender and flavorful steak on the grill. Check out the Good Food blog for outtakes from the conversation, including when to salt your meat, the importance of an instant-read thermometer and how many times you can flip a steak while it's cooking.
Music: "Baby Love" (instrumental) by The Supremes
Ketchup Leather ()
Basque Inspiration Comes to Old Town Pasadena ()
Jonathan Gold visits the newly opened Ración in Pasadena, a Basque-inspired restaurant serving tapas, sangria and txakoli. His favorite dishes are the crab salad, caramelized squid, sliced tongue, seafood stew, cured duck and fideua negra.
119 West Green Street
Pasadena, CA 91105
You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.
Music bed: "Queremos Paz" by Gotan Project
Catalan Cuisine ()
Colman Andrews is a prolific cookbook author and the editor of The Daily Meal. His seminal book, Catalan Cuisine, showcases the traditional food in the region. Find Evan Kleiman's adventures cooking from the book, as well as a recipe for Mar i Muntanya on the Good Food blog.
A Proper Old Fashioned ()
Jason Schiffer is the owner and bartender at 320 Main in Orange County. He is also an active member of the OC Bartenders' Cabinet, a group dedicated to educating bartenders in Southern California.
Schiffer discusses the history of the Old Fashioned and offers tips on how to make it at home. When he wants a smooth cocktail he opts for a Sazarac 6-year rye in his Old Fashioned. When he wants more character and "rustic appeal" he reaches for either Bulleit or Templeton Rye. At 320 Main he uses Buffalo Trace Bourbon.
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