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FROM THIS EPISODE

In honor of Father's Day, Good Food pays tribute to the almighty grill.  Steven Raichlen describes how cooking meat over fire is actually what makes us human.  Host Evan Kleiman and Deep End Diner Eddie Lin visits the chefs at an Orange County barbecue competition.  

Shuji Sakai, aka Professor Salt, was one of the competitors.  We'll taste a bacon explosion with

Jason Day and Aaron Chronister.  Two friends are biking across the country and eating potlucks along the way.  Aaron Zueck and Robert DuBois tell us about their local food journey.  West Hooker-Poletti of Lago restaurant in Santa Monica is going meatless on Mondays.  Plus Anna Lappe tells us how junk food is worse for the environment than SUV's.  And Jonathan Gold dines at Rick Bayless' high-end Mexican restaurant, Red O.

One Good Dish

David Tanis

Producers:
Jennifer Ferro
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez

Guest Interview Meatless Monday 4 MIN, 30 SEC

West Hooker-Poletti owns Lago restaurant in Santa Monica.  They have decided to take beef and dairy off their Monday menu.  It's their effort in  the Meatless Monday movement which encourages less beef consumption as a way to help the environment.

Guest Interview Entering the BBQ Man Caves 14 MIN

BBQ on the Smoker

Officer Tony

Big Daddy's Q'n Crew

Bigmista's Rig

Bigmista's Rig

Injecting Meat

Injecting Flavor

Baby Roos

Baby Roo's Rig

Seasoning Meat

Seasoning Meat

Eddie Lin (of the blog Deependdining.com) and Evan Kleiman visted the OC BBQ Festival on the Friday before the big barbecue competition.  Some of the 60 teams competing included Four Q BBQ Crew, Slap Yo Daddy, Baby Roo's, Rhythm n' Que, Big Daddy's Q'n Crew, and Bigmista's.  

4Q BBQ

The Four Q BBQ Crew

Professor Salt at the Grill

Professor Salt at the Grill

Shuji Sakai (aka Professor Salt) is one of the Four Q BBQ Crew.  He and his team placed 6th place in the brisket category and 23rd overall.  The Grand Champion was Rib Ticklers BBQ and the Reserve Champion (second place) was Slap Yo DaddyBigmista's BBQ, found at the Atwater Farmers Market, finished 13th overall.

Guest Interview Biking for Local Food 5 MIN

Bikeloc Bikes

Bikeloc Potluck

Robert DuBois and Aaron Zueck are two friends biking across the country to raise awareness for the local food movement.  Their trip is called Bikeloc (pronounced Bike-luck). 

Guest Interview Market Report 7 MIN

Italian Squash

Squash

Chef Lee Gross is visiting Los Angeles from New York.  He's a consulting chef for M Cafe, a macrobiotic restaurant with several locations in Los Angeles.  He's making a raw zucchini salad dressed with pesto using several varieties: Magda (also called Mexican), cocozelle (an Italian heirloom variety), yellow crookneck and traditional green.  

Zucchini “Noodles”with Basil-Almond Pesto

Serves 6 – 8 as a side dish

1.5 lbs (approximately) of green zucchini, Yellow Crookneck squash,Mexican zucchini, Italian Heirloom zucchini, or any summer squash you have!

1/4 cup (or more) of Basil-Almond Pesto (recipe follows), or your favorite pesto recipe.
1/4 cup (or more) extra-virgin olive oil
1 Tablespoon fresh lemon juice (preferably from the wonderful Eureka lemons grown by Schaner Farms)
1 tsp sea salt
2 Tablespoons almonds, roasted and chopped
2 Tablespoons sundried tomatoes (in olive oil), drained and julienned (or use one small fresh tomato, seeded and chopped

Freshly ground black pepper, to taste

Italian parsley and basil for garnish

Using a sharp knife or slicing tool (such as a Japanese “Benriner”-brand slicer), cut long, thin “noodles” from the squash.  Alternatively, you could simply slice the squashes into thin “discs”, or use a peeler to create thin “ribbons”.

Combine “noodles” with remaining ingredients and toss well to combine.

Serve immediately, or chill. 

M Café’s Basil-Almond Pesto
Makes approximately 2 cups

1 large clove garlic, roughly chopped
1 Tablespoon almonds, roasted
1 tsp flax seeds
2 tsp yellow miso
1 tsp sea salt
1 tsp lemon juice
1/2 lb fresh basil leaves, washed well and dried
1 cup, packed arugula leaves, washed well and dried
3/4 cup extra virgin olive oil (plus more for storage)
Combine garlic, almonds, flax seeds, miso, sea salt and lemon juice in food processor and pulse five or six times to combine.

Add basil and arugula leaves and process until ingredients are just combined.

With motor running, drizzle in olive oil in a steady stream.

Scrape from food processor into a small storage container and drizzle a small quantity of olive oil on surface of pesto to keep from browning. Cover and refrigerate for up to a week.

Garlic

Barbara Spencer of Windrose Farm has multiple kinds of heirloom garlic.  This time of year, garlic cloves are sweet and tender. 

Rick Bayless’ Slow Roasted Garlic Mojo (Mojo de Ajo)

Makes about 3 cups mojo de ajo (made with 2 cups of oil)

4 large heads garlic or 10 oz (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 tsp salt
1/2 cup fresh lime juice

Heat the oven to 325 degrees.  Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly. 

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes. 

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.  (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.) 

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

 

On June 30 the Santa Monica Farmers Market is co-sponsoring a career fair with the Farmer Veteran Coalition.  It's at the Santa Monica Civic Center from 10 am - 4 pm.
Guest Interview Diet for a Hot Planet 7 MIN

Diet for a Hot Planet

Writer and environmentalist Anna Lappe's latest book is Diet for a Hot Planet.  She is the daughter of Francis Moore Lappe, the author of the seminal Diet for a Small Planet

Guest Interview BBQ Makes Us Human 8 MIN

Planet BBQ

Steven Raichlen is the author of Planet BBQ. 

Matambre (Montevidean Hunger-Killer)

This recipe may sound complicated, but it can be assembled in 15 minutes. When people see the results, they'll think you've been working for hours. This recipe calls for flanksteak, but I've also made matambre with brisket. If you're not comfortable with your knifesmanship skills, ask your butcher to butterfly the meat.

Serves 8 as an appetizer, 4 as a main course.

1 flanksteak (1-1/2 to 1-3/4 pounds)
1/2 red bell pepper
1/2 green bell pepper
a 6 ounce piece of romano cheese
a 6 ounce piece of kielbasa sausage
2 hard cooked eggs, peeled and cooled (optional)
1 long carrot, trimmed and peeled
salt and freshly ground black pepper
1 teaspoon each dried oregano and sage
6 thin slices of bacon

1. Set the grill up for direct grilling and preheat to medium-low.

2. Butterfly the flanksteak: Place the steak at the edge of a cutting board, short side toward you. Using a long slender knife, butterfly the meat, that is cut it almost in half through the narrow edge of the long side and open it up as you would a book. Pound it flat with the side of a meat cleaver. The idea is to obtain a square of meat that's 12 to 15 inches long and wide. Breathe a sigh of relief: the hard part is over.

3. Core and seed the peppers and cut into 1/2 inch strips. Cut the cheese and sausage lengthwise into 1/2 inch thick strips. Cut the eggs lengthwise in quarters. Cut the carrot lengthwise in quarters. Arrange the bacon strips, leaving 1 inch between each, on a large (24 by 24 inch) rectangle of heavy-duty foil. (The strips should run parallel to the bottom edge of the cutting board.) Place the flanksteak on top of the bacon, so that the grain of the meat runs parallel to the bacon.

4. Generously season the meat with salt and pepper and sprinkle with oregano and sage. Arrange strips of sausage in a neat row, end to end, along the edge of the meat closest to you. Place a row of red bell pepper strips next to it. Then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard cooked eggs. Repeat the process until all the ingredients for the filling are used up. Leave the last 3 inches of meat uncovered.

5. Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a compact roll. It's a lot like rolling a jelly roll. Pin the top edge shut with metal skewers or tie the matambre closed with a few lengths of butchers string. Encase the roll in foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to release the steam.

6. Place the matambre over the heat and cook until very tender, 1 1/2 to 2 hours, turning often. If it starts to burn, reduce the heat to low or move the matambre to a portion of the grill with no coals under it. To test for doneness, insert a metal skewer. It should pierce the meat easily and be piping hot to the touch. Transfer the matambre to a cutting board and let cool for 30 minutes. Remove the foil and skewers or string. Cut the roll widthwise into 1-inch slices.

Chimichurri
Makes 2 cups

1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.

© 2006 Steven Raichlen

 

Music Break: Walk, Don't Run '64 by Billy Strange

Guest Interview Bacon Explosion 6 MIN

Cenitpede Bacon Explosion

The bacon explosion is bacon wrapped, bacon stuffed smoked sausage.  Jason Day and Aaron Chronister are the Authors of BBQ Makes Everything BetterTheir recipe is here.

Eddie Eats a Bacon Explosion

Eddie Lin Eats a Bacon Explosion

Bacon Explosion (adapted by the NY Times)

2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 Tablespoons barbecue rub
3/4 cup barbecue sauce.

1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another,sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.

2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.

 

3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.

 

4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.

 

5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.

 

6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.


Music Break: Wade in the Water by Ramsey Lewis

 

BBQ Makes Everything Better

Jason Day and Aaron Chronister

Guest Interview Red O 7 MIN

Jonathan Gold is the Pulitzer Prize-winning food writer for the L.A. Weekly.  This week, he visits Red O, the new high-end Mexican restaurant from Chicago chef Rick Bayless.  Jonathan like the cazuelas, and the ceviche.  

Red O
8155 Melrose Ave.,
(323) 655-5009

All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.

 

Music Break: Voodoo love dance by Melvin Price

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