This week’s recipes from the L.A. Times Test Kitchen
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This week’s recipes were all about reader requests, featuring two recipes from our Culinary SOS column.
Reader Suzy Broeg from Redondo Beach requested the wild game meatloaf from Wildcat Willies Ranch Grille & Saloon just outside of Zion National Park in Springdale, Utah. We were happy to oblige, writing:
This is one heckuva meatloaf! The recipe starts out tame enough with ground hamburger, but then Wildcat Willies tosses some ground bison and elk into the mix. The restaurant spices it up with steak seasoning, folds in a little marinara to keep it moist and gives it festive color with diced red and green peppers. Then, to gild the lily, the restaurant lines the creation with beautiful strips of bacon, just like a present. (Sigh.) It’s a meat lover’s dream come true.
And John Goodman from Oak Park requested the Chinese chicken salad from Chi Dynasty Restaurant in Studio City:
We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was ‘voted best in town.’ I’m not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe?
How could we say no? Bright and colorful with a light, tangy dressing, this is one recipe destined to become a go-to summer standby. Enjoy!
When you try one of this week’s recipes, or any L.A. Times recipes, let us know! Upload a photo onto the ‘Our Recipes, Your Kitchen’ gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online, and may be selected to run in print with our weekly section.
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-- Noelle Carter
Twitter/noellecarter
Photos, from top: Wild game meatloaf at Wildcat Willies (Credit: Bob Chamberlin / Los Angeles Times). Chi Dynasty’s Chinese chicken salad (Credit: Gary Friedman / Los Angeles Times)
