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FROM THIS EPISODE

From this week's Market Report, Coastal Organics is featuring heirloom tomatoes, including eight different kinds of cherry-sized tomatoes.


Chef Jeff Roberts is serving peach cobbler for dessert at Cafe Boogaloo, (310-318-2324) at 1238 Hermosa Ave, Hermosa Beach. The cafe features a full menu, 27 different microbrews and live blues every night of the week.


Gustavo Arellano spoke about Nancy Puebla, (714-834-9004 at 1221 East 1st Street #C in Santa Ana, which features the cuisine of the Mexican state of Puebla.


From Bobby Flay-s Grilling for Life.

Grilled Lamb Chops and Oregano Vinaigrette with Radish Tzaziki
I have always loved Greek cuisine- it's all about simple, clean flavors. This Greek-inspired dish takes grilled lamb and dresses it up with flavorful condiments. Obviously, I have nothing against the classic cucumber tzaziki, but I love the subtle bite that radishes add to the tangy sauce. As for the vinaigrette, traditional Greek cuisine may call for dried oregano, but in my mind, you can't beat fresh. And fresh is what this dish and Greek food is all about.
Serves 4

Radish Tzaziki

  • 3/4 cup finely grated radish
  • 1/4 small red onion, finely grated
  • 3/4 cup non-fat Greek yogurt
  • 3 cloves garlic, finely chopped
  • 2 tsps red wine vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
Place the radish and onion in a medium strainer, place a small plate on top and let sit over a bowl for 30 minutes to drain the excess liquid. Transfer the drained radish mixture to a medium bowl and add the remaining ingredients. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.

Oregano Vinaigrette

  • 1/4 cup red wine vinegar
  • 3 Tablespoons chopped fresh oregano leaves
  • 2 cloves garlic, chopped
  • 1 tsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup olive oil
Combine the vinegar, oregano, garlic, honey, salt and pepper in a blender and blend until smooth. With the motor running slowly drizzle in the oil and blend until emulsified.

Lamb

  • 8 lamb rib chops, 4 ozs each
  • 2 Tablespoons olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Heat your grill to high.

Brush the lamb chops on both sides with the oil and season with the salt and pepper. Grill the chops until lightly charred and crusty, 2-3 minutes. Turn the chops over, and grill until cooked to medium-rare, 2-3 minutes longer.

Remove the chops to a platter and immediately drizzle each chop with 1 tablespoon of the oregano vinaigrette. Let rest for 5 minutes before serving. Serve 2 chops per person with some radish tzaziki on the side. Serve the remaining vinaigrette on the side, if desired.

Grilled Figs with Vanilla-Orange Cr-me Fra-che and Toasted Pistachios
Grilling fruit has become more and more popular and for good reason. The heat of the grill brings out the natural sugars in fruit and creates a caramelized crust, making grilled fresh figs one of a kind. Their honey-like sweetness is complemented by tangy cr-me fra-che.
Serves: 4

Vanilla-Orange Cr-me Fra-che

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  • 1/2 cup cr-me fra-che
  • 2 Tablespoons fresh orange juice
  • 1 tsp finely grated orange zest
  • 1 tsp pure vanilla extract
Whisk together all ingredients, cover and refrigerate for at least 1 hour and up to 1 day before serving.

Grilled Figs

  • 12 black mission figs
  • 1 Tablespoon canola oil
  • 1/4 cup chopped pistachios, toasted
Heat your grill to medium.

Brush the figs with the oil and grill until golden brown on both sides, about 4-5 minutes total.

Divide the figs among 4 dessert bowls, top with a dollop of the cr-me fra-che and sprinkle with pistachios.

"Barbecued" Mahi Mahi With Yellow-Pepper Cilantro Pesto
The spice rub adds an earthy BBQ taste to the fish as well as creating a great crust. Serve just a dollop of the pesto right on top to add extra flavor to the fish--it also will create a cooling effect against the rub.
Serves 4

"Barbecue" Rub

  • 2 Tablespoons Spanish paprika
  • 1 Tablespoon ancho chile powder
  • 2 tsps ground cumin
  • 2 tsps dark brown sugar
  • 1 tsp chile de arbol powder
  • 1 tsp kosher salt
  • 1 tsp coarsely ground black pepper
Stir together all of the ingredients in a small bowl.

Yellow Pepper-Cilantro Pesto

  • 2 yellow bell peppers, grilled, peeled, seeded and chopped
  • 1 clove garlic, chopped
  • 2 Tablespoons pine nuts
  • - cup chopped fresh cilantro leaves
  • 3 Tablespoons grated parmesan cheese
  • - cup olive oil
  • - tsp kosher salt
  • - tsp freshly ground pepper
Combine the peppers, garlic, pine nuts, cilantro and parmesan in a food processor or blender and process until combined. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the salt and pepper.

Mahi Mahi

  • 4 skinless mahi mahi fillets, 8 ozs each
  • 4 tsps olive oil
  • Cilantro leaves
Heat your grill to high.

Brush each fillet on both sides with the oil. Rub 1 side of each fillet with a heaping tablespoon of the barbecue rub. Place on the grill, rub-side down and cook until slightly charred and a crust has formed, 2-3 minutes. Turn the fish over and grill for 3-4 minutes longer or until cooked to medium. Remove from the grill and let rest for 5 minutes.

Top each fillet with the pesto and garnish with cilantro leaves before serving.

Michael Stern is author of Roadfood.


Rudolph Chelminski is author of The Perfectionist: Life and Death in Haute Cuisine.

One Good Dish

David Tanis

Producers:
Marina McLeod
Bob Carlson
Jennifer Ferro

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