Note: You can also make your own five spice powder mix by toasting equal parts of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn. Grind them in a coffee grinder to a powder and it can be stored in an airtight container in your spice cabinet for up to 3 weeks.
This salt is great as a seasoning fried food and roast meats.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041033&pid=§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Learn how you can make sure you choose what's best for you and the oceans when it comes to seafood.Monterey Bay Aquarium's Seafood Watch raises consumer awareness through our pocket guides, website, mobile applications and outreach efforts. We encourage restaurants, distributors and seafood purveyors to purchase from sustainable sources. Seafood Watch recommendations are science-based, peer reviewed, and use ecosystem-based criteria.For Seafood Watch List information visit Montereyaquarium.org.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086228&pid=8086318§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Preheat oven to 450. Toss squash and shallots with 1 tablespoon olive oil, a pinch of salt and pepper and thyme. Spread out in a heavy roasting pan and roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven and discard thyme stems.On the stovetop in a large Dutch oven, heat remaining 3 tablespoons olive oil over medium heat and add pancetta. Cook for 5-7 minutes, until a good portion of the fat is rendered. Add mushrooms to pot and toss well. Cover and cook for 5 minutes, until mushrooms begin to release their liquid. Uncover and increase heat to medium-high. Add bay leaves, garlic and a pinch of salt and pepper and continue cooking for 12-15 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are tinged golden-brown.
Stir in broth, scraping up any bits stuck to the bottom of the pot, and bring to a boil. Stir in farro and bring back to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, stirring frequently, until all the liquid is gone and the farro is tender. Stir in squash and shallots and serve with grated Parmigiano-Reggiano cheese.
* Farro is an ancient strain of emmer wheat. You can find it in many specialty shops and also online at ChefShop.com.
Lia Huber is the Founder and CEO of the rich-content website, Nourish Network (www.nourishnetwork.com), and its companion small group coaching program, My Nourish Mentor (www.mynourishmentor.com). She is also a widely published food writer and recipe developer, and a rising presence both on-screen and on-stage. In any format she tackles, Lia brings passion -- and fun -- to her message of nourishing body, soul and planet with every bite.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060721&pid=8060762§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Flavor step: In a medium bowl, whisk together the minced garlic, ginger, sweet sherry, soy sauce, Hoisin sauce, brown sugar and dry mustard. Place the pork in a large zip-lock bag or covered bowl and pour the marinade over. Refrigerate overnight or up to 3 days, turning a few times to coat the pork with the marinade.Thirty minutes before cooking, remove the pork from the marinade. Preheat the oven to 450 dgree oven for pork tenderloin or Boston butt strips or 400 degree oven for ribs or pork chops which will take longer to cook -- the higher temperature may cause the sugar to burn.
Place the meat on a rack above a shallow pan that has been lined with aluminum foil. Mix together the ingredients for the Honey Baste (honey and brown sugar) and brush it generously over the meat.
Roast pork tenderloins for 10 to 12 minutes or until the internal temperature reaches 145 degree oven. Brush the meat 3 times while it cooks with Honey Baste for all the cuts. Roast all the other meats to an internal temperature of 150 degree to 155 degree oven. Spare ribs will take 45 minutes to 1 hour, pork chops and country-style ribs will take 30 to 45 minutes.
Brush the meat with the Honey Baste one last time when you remove it from the oven. Allow the meat to rest, loosely covered with foil, for 5 to 10 minutes before carving.
* The Chinese have long been the world's masters at pork cookery. They know how to bring out pork's succulent flavor while keeping it juicy and tender. A basic ingredient in many Chinese pork dishes including soups, sauteed noodles, stir-fries, and stuffings for dumplings is the marinated roasted pork usually called barbecued pork or char su. Most Chinese chefs prepare char su from large strips cut from butterflied pork shoulder butts. This has more fat than the loin or tenderloin, but is also juicier and more flavorful. The marinade below works equally well with the traditional Chinese cut, and spare ribs, country-style ribs, baby back ribs, thick pork chops, pieces of boneless loin, or pork tenderloins. Once it is marinated, all you have to do is place the meat on a rack and roast it in a 350 degree oven to the appropriate degree of doneness, brushing it occasionally with a baste of honey and brown sugar.
When it is cooked, the pork can be eaten hot or at room temperature. You can serve it sliced over steamed baby bok choi, boiled chinese broccoli, stir-fried snow peas or other vegetables. Serving portions depend on whether the meat has bones or not: a slab of spare ribs will feed 2 or 3 people while a rack of baby back ribs will feed 1 or 2, while 1/3 to 1/2 pound of boneless meat is a generous serving for one person.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977651&pid=7977698§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Coat ahi blocks with ground pepper and pan sear rare. Remove from pan. When cool, slice in 1/4 inch pieces.Brush whole grain bread with butter and grill. Spread the edamame puree (recipe below) on top. Season tomatoes with salt and pepper and place them on the bread. Top it with two ahi slices. Julienne basil and add. Drizzle with extra virgin olive oil and balsamic vinegar. Top with micro greens.
* For the edamame puree blend the following ingredients in a food processor: 1 lb. edamame, 1 cup extra virgin olive oil, 1/4 cup rice wine vinegar, salt and pepper.
Guest Chef: Mark Ellman
Celebrity Chef Mark Ellman began his culinary career at age 13 in Los Angeles, California. He and his wife Judy launched their own catering company, "Cant Rock 'n' Roll, But Sure Can Cook", for rock stars and recording studios in Malibu, California. He didn't stop there, over the years, Chef Mark and his partners opened several restaurants on the West Coast before he and his wife Judy decided it was time for a change and relocated to Hawaii. There, Mark opened the acclaimed Avalon restaurant in 1988 across the street from the beach in Lahaina, Maui. With Avalon's reputation for unique Pacific Rim cuisine, Chef Ellman became known as one of the original 12 Hawaii Regional Chefs. Chef Ellman realized that paradise lacked great Mexican food and as a result opened the first Maui Tacos in 1993 in Napili, Maui.
Mark Ellman's resume is filled with well-earned awards and experiences. He has been featured on television programs such as "Emeril" and "The TODAY Show", as well as several magazines including Food and Wine, Wine Spectator, House and Garden, Bon Appetit and L.A. Style.
Chef Mark and Judy Ellman own and operate Mala Ocean Tavern which was named the 2007 Ilima Award winner for Best Maui Restaurant by The Honolulu Advertiser 2006-2009, and Penne Pasta Cafe in Lahaina, Maui.
Accessories designer Kendall Conrad may have lived in Paris, New York and Los Angeles, but there's no place like Santa Barbara -- her current home. While living in the coastal California city, Conrad launched her first collection of luxe, skillfully crafted, sophisticated leather bags that has since become her eponymous line.
The designer, who owns three namesake stores that sell her luxury bags and fine jewels, travels between Santa Barbara and Los Angeles quite frequently. When she's not at her Montecito Country Mart shop (1024 Coast Village Rd.; 805-886-8344), the designer can be found at her Venice location (1121 Abbot Kinney Blvd.; 310-399-1333) and at the Brentwood Country Mart in Santa Monica (225 26th St.; 310-463-4718). Though she may spend a lot of time in L.A., the designer is no stranger to Santa Barbara's fine wine and oceanfront views.
To help us navigate the first weekend of the Santa Barbara International Film Festival -- which kicked off Jan. 30 and wraps up Feb. 9 -- we asked the designer to dish on all the best spots to check out while visiting the city also known as the "American Riviera."
PHOTOS: The Scene at Sundance Film Festival 2014
SHOP
When it comes to home decor, Conrad said Maison K (1159 Coast Village Rd.; 805-969-1676) and William Laman (1496 Valley Rd.; 805-969-2840) are must-visits for their unique wares found around the globe. Upstairs at Pierre Lafond (516 San Ysidro Rd.; 805-565-1502) is another local gem that "can't be beat" for its furnishings and accessories. She also finds herself frequenting a recently opened ceramics store called Miri Mara in Carpinteria. "I bought a bowl [so far]. I'm going to start collecting from there," said Conrad. She added with a laugh: "I actually bought my husband's birthday gift there. Kind like a gift for myself." The designer is also fond of L.A.-based designer Jenni Kayne's Montecito lifestyle store (535 San Ysidro Rd.; 805-309-0550), for its housewares and children's gifts. Conrad is into James Perse (1016 Coast Village Rd.; 805-969-0300) and its classic, clean-cut clothes and A Tropical Affair (12 E. Cota St.; 805-730-1625) for its variety of cute bikinis.
DINE
Conrad recommends The Hungry Cat (1134 Chapala St.; 805-884-4701) for "its great seafood and uni on the half shell," noting that the sea urchin is fresh from the nearby Channel Islands, which she's learned is the world's biggest exporter of uni. For an alfresco experience, she enjoys dining at San Ysidro Ranch (900 San Ysidro Lane; 805-565-1700), where she "likes to sit outside where the loquat trees are located in the garden." Another hot spot is Tydes at the Biltmore hotel (1260 Channel Dr.; 805-969-2261). She compares the oceanfront dining experience to "being on a ship," which doesn't sound too bad when paired with an evening cocktail. Recently opened in downtown Santa Barbara is The Lark (131 Anacapa St.; 805-284-0370), where the popcorn, drizzled with salt and olive oil, is a must-try. For dessert, she says Rory's Ice Cream (1279 Coast Village Rd.; 805-565-7540) serves up the sweetest treats. Her ice cream flavor of choice? Chocolate.
STORY: Trina Turk's Guide to Palm Springs
PLAY
For a good workout with a pretty view, there are plenty of hiking trails to trek though. Tangerine Falls and the Hot Springs are two of Conrad's favorites. Situated against a scenic mountain range is the Vedanta Temple (927 Ladera Lane; 805-969-2903); Conrad said it's a great place to "wander through its garden; it's very peaceful and nice." Another garden to visit is the popular Lotusland (695 Ashley Rd.; 805-969-3767), which Conrad called a "no-brainer" place to visit for anyone who drops by Santa Barbara. "It's the most spectacular garden in the world," said the designer. With the weather nearly always perfect for outdoor activities, the self-described "surf mom" says Rincon Beach Park (three miles east of Carpinteria adjacent to the Santa Barbara/Ventura county line; 805-568-2461) is her favorite spot, calling it the "most beautiful beach with the best waves."
Sunday's uneventful Super Bowl may have put viewers to sleep, but the dull game at least yielded one bright spot that will become part of sports style lore for all time: Joe Namath's fantastical furry coat. Turns out the voluminous hooded coyote hide came from New York-based furrier Marc Kaufman, who Broadway Joe found by performing a simple Google search.
"I just met Joe on Wednesday," Kaufman tells Pret-a-Reporter of the fateful meeting with his first-time client. "If you Google 'New York furs' I'm number one, so he found me."
STORY: Super Bowl Style: Bruno Mars is Golden in Saint Laurent
Kaufman -- a third-generation furrier whose Manhattan shop was founded by his grandfather in 1910 -- says that Namath requested something fresh and new that differed from the furs he was known for in the '70s. The hooded $3,000 coyote he coat ultimately wore during Sunday's Super Bowl coin toss was the first of a dozen coats Kaufman showed him after sizing him up.
"He tried on a blue mink and a red fox," Kaufman says. "But he went back to the first one. It looked best on him."
Namath didn't respond to Pret-a-Reporter's request for comment. But judging by the smile on his face during Sunday's coin toss, Kaufman can likely surmise Namath's warm, fuzzy feeling conjured by the coat.
"Tell me how good we did," Kaufman exclaims. "We won the Super Bowl!"
What kind of suit does the most buzzed-about director in America don on a daily basis? The answer may surprise you. Turns out American Hustle director David O. Russell is obsessed with J. Crew suits, or so says the Stephen Galloway-penned profile covering the latest issue of The Hollywood Reporter, on newsstands today.
COVER STORY: The Wild Imagination of David O. Russell: 'I'm an ADD guy."
According to the piece, the Oscar-nominated filmmaker owns five identical three-piece suits from the American brand, which he wears every day. Our photo shoot was no different, with Russell sporting one of his signature ensembles on set and in the photos.
While Russell's exact J. Crew suit style of choice is unclear, the closest match seems to be the brand's Ludlow, which is made from Italian wool and comes in at $785 — vest and all.
PHOTOS: The Endlessly Entertaining Mouth of David O. Russell
No word whether or not he'll sport the Jenna Lyons-helmed brand to the Oscars or go for something more traditionally luxe, but we'll be keeping an eye out.
