Daily Dish

The inside scoop on food in Los Angeles

Category: Grilling

Bon Marché Bistro charts new territory

Bistro3

As soon as you enter Bon Marché Bistro in Monterey Park, you realize it’s not the quaint French café that its name evokes.

Stacks of dishes that look like small sawed-off barrels sit on a counter in front of the open kitchen. Earthenware pots and boxes of fresh produce occupy a ledge in front of the restaurant’s heavy iron stove.

The arrangement may seem haphazard, yet it typifies the traditional farm family kitchens in Hong Kong’s once-rural New Territories, an area wedged between Kowloon and the borderland with mainland China. And Joseph Li, the man at the stove, is giving many Angelenos their first taste of this little-explored region.

Read more about The Find here.

Photo credit: Christina House / For The Times

The Bacon Explosion

Bacon fanatic? You've no doubt heard of the Bacon Explosion, a bacon roll combining two pounds of bacon (woven and crispy) wrapped in and around two pounds of Italian sausage, with a little barbecue rub and sauce thrown in for added flavor.

It's the brainchild of Kansas City barbecuers Jason Day and Aaron Chronister, and since its original posting on their site, www.bbqaddicts.com, it's become one of the hottest recipes on the Internet.

Not a bacon fanatic... yet? Well, check it out: The Bacon Explosion is on the cover of today's New York Times Dining & Wine section, and as of this posting is the No. 1 e-mailed story on their site.

Don't know about you, but I'm thinking Super Bowl fare right about now....

The Bacon Explosion is No. 25 on my list of "1,001 things to do with bacon." For the rest of the list, check below:

--Noelle Carter

Continue reading »

Top Times recipes of 2008: Naked ribs

Ribs

Some people like barbecue for the sauce; purists like it for the pork.

If you’re one of the latter, you have to try this recipe for naked ribs, developed by Food Editor Russ Parsons. They're No. 3 in our countdown of our favorite Los Angeles Times recipes of 2008. (Let us know if we missed your favorite, and we'll be sure to include it in our roundup.)

You don’t need a smoker to make these ribs, by the way, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill so that the ribs can slowly smoke on the cool side.

Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times — in other words, about a week’s worth.

Credit: Mel Melcon / Los Angeles Times

Bacon: Use it as currency

Burning_man I was talking bacon (of all things) with my friend Cathleen over the weekend, and she told me she makes sure to bring along extra bacon every year when she goes to Burning Man. The festival works almost completely on a barter system, and bacon apparently tops the list of items including pancakes, Otter Pops and... tuna. (You'd have to be there). 

Cathleen thinks bacon's status has something to do with the heat at the festival, which is usually held in late summer, and participants' craving for salt (and a little tasty protein). She said bacon works so well that when she and some friends were waiting in a very, very long line for pancakes at this year's festival, she mentioned that she had bacon. Just like that, front of the line.

It makes me think. In these unsteady times, with the economy and our stomachs doing circus backflips, maybe we should turn to something a little more certain. And comforting. Like bacon.

So, the latest entry on the quest to find 1,001 things to do with bacon.

No. 10: Currency

-- Noelle Carter

Click below for the rest of the list:

Continue reading »

Beachfront grills

The thrill of a new grill isn't limited to ones you buy. Last Sunday when our family made its annual Mother's Day pilgrimage to Leo Carrillo State Park, we found the camp rangers had been hard at work over the winter. The nasty old fire pits -- low, cinder-block squares without grills -- were gone. In their place stood four new pedestal grills that any mother would love. For the first time we could stand up straight to flip burgers and roast marshmallows with ease. That counts at Leo Carrillo -- located 28 miles up the Pacific Coast Highway from Santa Monica at the northern tip of Malibu -- because this is one beach BBQ spot where you can watch your kids playing along the park's 1.5 miles of beach dotted with tide pools and reefs and never leave the coals unattended. Our tradition, however, involves the ballet, an evening performance we view from our picnic table.Charlie_mothers_day_5_11_3

We arrive around 4 p.m., just as the beach bums are leaving and the chilly ocean breezes kick up. As we spread out tablecloths, unwrap cheese and take our first sip of wine -- a floral Sauvignon Blanc from Potter Valley in Mendocino (2007 Republic of Sauvignon Blanc) -- a kite surfer unfurls his brightly colored rig. By the time the burgers hit the buns, the sky is full of kites, with more than a dozen surfers racing back and forth through the waves.

As long as everyone remembers to wear at least two layers of fleece -- it's COLD out there --there is nothing more tranquil, or more memorable, than watching these magnificent kites against orange evening sky. The kids are wiping the S'more graham cracker crumbs off their jackets when the surfers pack up their kites around 7 p.m. We've inaugurated the beach season for a new year.

-- Corie Brown

Photo by Chris Fager

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Daily Dish is written by Times staff writers.