Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Look who's grillin': 'Ribs on the Roof' at the Peninsula; chef Daniel Humm does lamb kebabs; Campanile's Memorial Day barbecue

May 28, 2010 |  6:00 am

Peninsula Ribs, Beverly Hills-style: When I think about the Peninsula in Beverly Hills, I think about high tea in the hotel's Living Room, or maybe cocktails sipped fireside while Antonio Castillo de la Gala plays the piano. Ribs grilled on the rooftop aren't what first come to mind. But starting last weekend, that's exactly what happens on the swanky Roof Garden. A $55 prix-fixe menu (you can also order a la carte) starts with a "composed skewer" of grilled duck sausage, charred pineapple, Bard Valley dates and heirloom watermelon. Entrees include 24-spice rubbed pork ribs; chicken with apricot barbecue sauce; grilled Alaskan halibut; or T-bone steak. Whole Maine lobster is offered for $15 more. Sides are baked Okinawa sweet potato and pepper and corn slaw. For each table, a platter of desserts. 4 to 9 p.m. Saturdays and Sundays until Sept. 5. Free valet parking for dinner guests. 9882 S. Santa Monica Blvd., Beverly Hills, (310) 551-2888, www.peninsula.com/beverlyhills

Lamb skewers a la Humm: Click here for a video of Eleven Madison Park chef and recent James Beard award winner Daniel Humm grilling lamb skewers (finished with lemon zest and parsley -- nice touch). He admits that he "would rather have on shorts." See the recipe after the jump. 

More BBQing: Pulled pork, barbecued beef ribs and chicken wings are on the menu at Campanile's annual Memorial Day barbecue. To go with: grilled corn on the cob, creamy potato salad, cole slaw, and tomato, cucumber and basil salad. Strawberry shortcake is dessert. $45 per person. 5:30 to 8:30 p.m. Monday. 624 S. La Brea Ave., Los Angeles, (323) 938-1447, www.campanilerestaurant.com.

--Betty Hallock

Photo: Peninsula Beverly Hills executive chef James Overbaugh.

Credit: Peninsula Beverly Hills

Provencal lamb skewers

From chef Daniel Humm. This recipe was not tested by the Times Test Kitchen. Servings: 4 (2 skewers per person).

6 cloves of minced Garlic
¼ cup thyme leaves
1 ½ cups extra virgin olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground pepper

2 one pound Lamb Loins

3 large diced medium red onions
16 cherry tomatoes
16 large fresh basil leaves
16 pitted Picholine olives
4 large diced red bell peppers

To finish:
1 tablespoon lemon zest
2 teaspoons thyme leaves
2 teaspoons chopped parsley
Extra virgin olive oil, as needed
Kosher salt and freshly ground pepper, as needed

1. Make the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl. Whisk well to combine. 

2. Cut the lamb loins into 1-inch cubes. Place in bowl with the marinade. Add vegetables and mix gently to coat the lamb and vegetables well with marinade. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. 

3. Using 10-inch metal skewers begin to build skewers as desired. It should be about 2 to 3 pieces of lamb, 2 pieces of red onion, 2 cherry tomatoes, 2 basil leaves, 2 olives and 2 pieces of red bell pepper per skewer. Grill to desired temperature.

4. Combine the lemon zest, thyme leaves and chopped parsley in small bowl. Sprinkle over grilled skewers. Drizzle with olive oil and season with salt and pepper as needed.