Dining Gem in Los Angeles

I just enjoyed a decidedly delicious meal at the new Waterloo and City. I'm a fan of limericks and I know some really blue ones. However, I'll show restraint here and present an untarnished review of this great addition to the LA dining scene.
We ate starters and salads and dishes
All heavenly; living up to my wishes
Vast beer and wine list
Every sip was delish
A lively bar scene to fill all the niches.
12517 West Washington Blvd. Just West of Bundy/Centinela
Los Angeles, CA 90066
310-391-4222

Good foodie read

Jay Rayner's book "The Man Who Ate The World," makes for very enjoyable reading. Rayner combines travel and cultural details with food and restaurant reviews from his visits to Moscow, Tokyo and Las Vegas, among other cities. Along the way he delivers his sardonic take on local and international trends, mores and peccadilloes.
He is also known from his judging appearances on Bravos Top Chef and as a columnist for the London Observer.

Dressing up

Three quick and satisfying sauces for your next seafood meal. I grilled tuna, salmon and shrimp then served then with these 3 sauces. Pair them up as you like.
1. Mix equal parts harissa paste and mayonnaise. Salt and pepper to taste. Sprinkle in cayenne if you like more heat.
2. Mix equal parts wasabi and mayonnaise. ( Wasabi in a tube is fast. If using wasabi powder, follow package directions to first create the wasabi paste.) Then add salt and pepper to taste )
3. In a bowl mix - 2 tbsp. soy sauce, 2 tbsp. rice vinegar, 1 tbsp. water, 1 tbsp. sesame oil, 1 tsp. minced ginger, a pinch each of black pepper and salt. Finally, whisk in 1 tbsp. canola oil to taste. Finish with a sprinkle of sesame seeds.

Easy Indian Flavors Veg

Being a bit worn down and only somewhat encouraged by media proclamations that one must eat more vegetable and fruits, I give you now this tasty, easy to do recipe.
Heat a sturdy pan with 1/4 c. vegetable oil. Toss in 1/2 tsp. of ground turmeric, mustard seeds, ground coriander and cumin seeds. Cook for 2-3 Min's, stirring. Add a sliced onion and a jalapeno pepper; include seeds if you like heat. Cook for 5-6 Min's. Get creative here; add cubed potatoes, cauliflower and the like. Cook until potatoes are somewhat tender. Add 1 or 2 cups of chopped tomatoes and continue cooking, covered, stirring until potatoes/cauliflower are softened; about 8 minutes Perhaps add, peas, garbanzo beans, broccoli, etc. Sprinkle in a wee bit of curry powder, salt, pepper, cayenne all to taste. Serve immediately over rice or couscous.

T.H.E. Tasty, healthy, easy!

This easy veg side dish was so great that I have to share it. Love those pre cut bags of butternut squash. Either bake in a 350 degree oven until fork tender or microwave as per package instructions. Toss with 1 cup rinsed, drained,chickpeas. Toss both squash and garbanzos with olive oil, curry powder and a wee bit of cayenne pepper. Add s&p. Taste as you go.
Optional side sauce:
1 small container plain yogurt,1 TBS fresh lemon juice, 1/3 cup chopped cilantro. Mix these 3 ingredients and serve as a side to the bean/squash mix.
TIP: If your market is out of butternut squash cubes, buy a yam. Peel it. Microwave until easily pierced with a fork. Cut into bite sized cubes;toss with beans and olive oil mix. Very good as well!