Good Food
Hanukkah and Aleppian Cuisine; Imitation Crab Meat; Jonesin' for Soda
We trawl for imitation crab meat, bite into Hokusai’s farmed raised bluefin tuna and pair favorite take-out foods with wine. Plus, we get wild with game, bake buche de Noel and jones for soda. Then, we hanker for smoked barbecue ribs and celebrate Hanukkah and Syrian Jewish cuisine. Finally, we get inspired by green eggs and ham.
By Evan Kleiman • • 1h 0m ListenFish broker Mike Zalke shells imitation crab meat, while Jeff Nitta of Hokusai bites into farmed raised bluefin tuna and Stacie Hunt pairs favorite take-out foods with wine. Chef Josiah Citrin gets wild with game, Jenna Turner bakes buche de Noel and Peter van Stolk joneses for soda. Jonathan Gold hankers for smoked barbecue ribs and author Poopa Dweck celebrates Hanukkah and Syrian Jewish cuisine. Plus, chef Rick Moonen gets inspired by green eggs and ham and Laura Avery finds what's in season in the Market Report.
In this episode
10 storiesThe Market Report
Laura Avery talks with Campanile restaurant chef-owner Mark Peel. He loves to cook Brussels sprouts this time of year. He sautes them quickly in a single layer using a hot skillet with olive oil until they start to color. Then adds 1/4-inch of balsamic vinegar. Boil this really fast until the sprouts caramelize. Cover it.
Read the story7 minImitation Crab Meat
Fish broker Mike Zalke of Sierra Seafoods explains what really makes up imitation crab meat. Faux crab is also known as surimi, Japanese for minced meat, and it's made into a paste from white-fleshed fish. The most popular use of imitation crab meat is in the California sushi roll. Music break: The Gasser by Ray Eldridge
Read the story2 minHokusai
Hokusai co-owner Jeff Nitta dishes up house specialty kindai farm-raised bluefin tuna in Beverly Hills. This establishment is one of two places that serves up aquacultured bluefin tuna, which is farmed at Kinki University in Osaka, Japan. The university is looking for a sustainable solution for farm raising fish.
Read the story7 minEveryday Wine Pairings
One of the best ways to enjoy a casual dinner is by accompanying it with wine. And, if you're like most people, you probably like to order your favorite take-out food if you don't have time to cook. Wine guide Stacie Hunt of Du Vin Wine & Spirits pairs fun and flavorful wines with everyday food.
Read the story7 minWild Game
Chef Josiah Citrin of Melisse gets wild with game. The wild game menu is available through December and features Scottish imports. Melisse recently was awarded two stars from the new Michelin Guide and holds the #1 award from Zagat for food.
Read the story7 minYule Log
Susina Bakery owner Jenna Turner branches out from her delectable desserts with buche de Noel, or yule log, the traditional French dessert served during the Christmas holidays. She offers vanilla rum and chocolate coffee yule logs that are only available during the holidays. Susina Bakery 7122 Beverly Blvd.
Read the story6 minJonesin' for Soda
Jones Soda Co. 's founder and president Peter van Stolk celebrates the holidays with the Kosher certified Christmas and Chanukah packs. The Christmas Pack includes flavors like Christmas tree and ham and benefits Toys for Tots . The Happy Chanukah Pack includes latke and applesauce flavors and benefits Vitamin Angels .
Read the story3 minThe Gold Standard: J 'N' J Burger & Bar-B-Q
Pulitzer Prize-winning critic and LA Weekly Counter Intelligence columnist Jonathan Gold hankers for Southern-style smoked barbecue ribs at J "N" J Burger & Bar-B-Q. He recommends the slab, barbecued chicken and rib sandwiches; thick and sweet beans, and some of the best collard greens in town, cooked with a lot of smoked meat.
Read the story5 minHanukkah and Aleppian Cuisine
Author Poopa Dweck celebrates Hanukkah and Syrian Jewish cuisine in her book Aromas of Aleppo . This Jewish community no longer exists in Aleppo and has dispersed to smaller communities in New York, New Jersey and Latin America. Poopa has made it her life's mission to preserve her community's legacy and cuisine.
Read the story7 minGreen Eggs and Ham
Chef Rick Moonen, of RM Seafood at Mandalay Bay Resort & Casino, gets inspired by Dr. Seuss' Green Eggs and Ham. He has commissioned a local Nevadan chicken farmer to raise chickens for his "green eggs and ham" dish, poached egg with braised pork belly. The shells of the eggs are green, not the yolk!
Read the story7 min
