CONTRARY TO MANY OTHER VEGETABLES, which are most tender when young and small, with asparagus, the bigger the spear the better. An asparagus spear contains fibers similar to a green bean and, in the thicker spears, those fibers are separated by more of the meaty pulp and are likely to be the most tender after cooking. Before cooking, trim off and discard the tough bottom 1 to 2 inches of each spear. For wet methods of preparation (steaming and boiling) I always peel away an additional 4 inches of the spear, but for grilling, I like to keep the stalk intact. When grilling asparagus, position the spears so the bases are over the hottest part of the fire and the delicate tips...
IT'S ALWAYS PARTY TIME at Lawry's The Prime Rib, especially this year, as we celebrate the 70th anniversary of our Beverly Hills restaurant's founding. Executive Chef Walter Eckstein shares one of his fabulous hors d'oeuvres recipes, perfect for your own summer parties at home. Chicken, Water Chestnut, and Scallion Yakitori Yields 12 hors d'oeuvres For marinade:½ cup soy sauce½ cup dry sherry2 tablespoons sugar1 tablespoon fresh ginger, minced1 clove garlic, mincedSalt and fresh ground black pepper Combine all of the ingredients above. Bring to boil and simmer 5 minutes. Set aside to cool. For chicken:12 wooden skewers cut to 4" lengths (soak in water to avoid burning)8 boneless, skinless chicken thighs cut into thirty-six 1½-inch pieces2 bunches scallions, white and...
Tam O'Shanter executive chef Oscar Pacheco shares his recipe for a hearty dish that's sure to banish the winter blahs. Chef Oscar's Country Style Pork Chops Serves 4 4 ten-ounce pork chops, bone-in1 tablespoon olive oilOrange GlazeJuice of 6 oranges1 cup sugar1/4 cup apple ciderMushroom Sauce1/4 pound button mushrooms, sliced 1/4 cup red onion, chopped1 tablespoon fresh basil, chopped 1 tablespoon fresh thyme, chopped 1 cup beef stock1/2 cup red wine1/4 cup heavy creamSalt and pepper to taste Prepare the Orange Glaze: In a small saucepan, mix orange juice, sugar and apple cider. Bring to a boil, then lower heat and, while stirring, reduce until thick. Set aside. Cook the chops: Preheat your oven to 400 degrees. In an ovenproof...
LAWRY'S PRIME RIB RECIPE: SEASONING THE PRIME RIB Mix 2 parts table salt to 1 part Lawry’s Seasoned Salt in a small bowl. For 1 whole prime rib, use 3 tbsp. of seasoning mixture. For ½ prime rib use 1.5 tbsp. For ⅓ prime rib use 1 tbsp. The seasoning mix should be rubbed all over the beef except the two ends of the rib. Place seasoned prime rib in a roasting pan and refrigerate. Season and store refrigerated for a minimum of 12 hours before cooking. COOKING THE PRIME RIB Preheat oven to 200°F for convection or 250°F for conventional/electric. Place seasoned prime rib on roasting pan. Place in oven and cook for desired time per chart for size and...
The original C.C. Browns’ Hot Fudge Sundae started from humble beginnings more than a hundred years ago. Today, it’s one of our most popular desserts. Our CC Brown's Sundae is always prepared tableside with vanilla ice cream in a silver bowl, topped with hot fudge sauce poured from an individual pitcher, hand-chopped roasted almonds and whipped cream. OVER THE LAST TWENTY YEARS, Lawry’s guests have delighted in our signature C.C. Brown’s Hot Fudge Sundae. In 2015 alone we dished up over 23,000 servings of this popular dessert. Like Lawry’s The Prime Rib, C.C. Brown’s is a multi-generational family business with a rich history — almost as rich as the creamy Fudge Sauce chocolate lovers crave. tourists, locals and celebrities drawn...
