Good Food
End of Summer Grilling; Mexican Popsicles; LA's Best Barbecue
It's Labor Day weekend, but we're not letting go of summer. This week on Good Food with Evan Kleiman, we'll talk grilling, picnics and popsicles. Plus, the Hot Knives stop by with a cool summer mix. And Jonathan Gold tells us where to get the best barbecue in Los Angeles.
By Evan Kleiman • • 1h 0m ListenEven though it's Labor Day weekend, we're not letting go of summer here on Good Food. This week, Gustavo Arellano shares his secret for cooling off: paletas, or Mexican popsicles. If you like to barbecue, the grill master Steven Raichlen has some options for non-meat grilling. If meat is your thing, chef Liran Mezan tells us what cuts go well on the grill. Jonathan Gold is here with some barbecue options in LA. For dessert, ice cream. Anthony Grant breaks down the best spots in the country. Chris Kimball of America's Test Kitchen, has a few ideas for a late-summer picnic. Plus, Alex Brown and Evan George, aka the Hot Knives, share their summer mix of beer, cheese and music. And chefs Charlie and Kathleen Schaffer have a recipe for stuffed padron peppers.
In this episode
8 storiesMarket Report
Kathleen and Charlie Schaffer are Schaffer Genuine Foods . They are buying Weiser padron peppers and stuffing them with a goat cheese filling. They also pickle them for bloody mary's and use them in Spanish omelettes. Chanterelle-Stuffed Padron Peppers (12 servings, 36 pieces) 3 dozen Padron peppers 2 cups Chanterelle mushrooms 3…
Read the story9 minMexican Ice Cream
(Photo - OC Register) OC Weekly writer Gustavo Arellano samples Mexican nieves (ice cream), paletas (frozen fruit bars) and cocteles de fruta (fruit salad) at La Flor de Mexico in Stanton, California. He is the author of ¡Ask a Mexican! La Flor de Mexico 7151 Katella Ave Stanton, CA 90680 714-761-2813 Music Break: Quiet Man is…
Read the story7 minTexas BBQ in LA
Jonathan Gold is the Pulitzer-Prize winning food writer for the LA Weekly . This week, Jonathan tells us about a Texas-style barbecue joint in Compton called Bludso’s. He also likes Big Mista’s , which sells at the Atwater Village Farmer’s Market. Bludso’s 811 S. Long Beach Blvd. Compton, CA 90221 All of Jonathan Gold's restaurant…
Read the story6 minMeat for the Grill
Liran Mezan is the corporate chef at B.L.T steak . Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts. Dry aged beef is an expensive but really flavorful type of beef. It's dehydrated by resting up to 28 days in a temperature controlled room. Liran explains that it's controlled…
Read the story6 minUnexpected Grilling
Grilling guru Steven Raichlen cooks up some unexpected barbecue dishes, including grilled eggs, nori (seaweed,) Caesar salad, grilled ice cream and cooking in the embers. Raichlen is the best-selling author of The Barbecue!
Read the story8 minPicnicking
Chris Kimball is the editor of Cook's Illustrated and America's Test Kitchen on PBS.
Read the story7 minAmerica's Best Ice Cream
Forbes Traveler 's senior editor Anthony Grant rounds up the best ice cream in America.
Read the story6 minBeer, Cheese and Rock 'n Roll
Evan George and Alex Brown are the Hot Knives . Their new book, Greatest Sips , pairs beer with cheese and music. Buy it here .
Read the story9 min
