You can’t really talk about iconic Hollywood restaurants without including Spago. But Spago is not all that it used to be. The new Spago in Beverly Hills represents a certain kind of dining in Los Angeles. Solid, dependable and perfectly delicious. It’s not where you would go exclusively to see stars. The food is too good for that, and while the occasional star certainly dines there, the new Spago seems to have the attention of the serious Los Angeles foodie.
But you know what? I preferred the old Spago, even though I rarely went during it’s hey days of the 1980s and early 1990s. In my mind there is something so elusive about the old Spago in West Hollywood, I can’t quite describe the vibe of the place. Though in my photos here I did try to capture the extravagant starkness mixed with a neon glow that seemed to pulse through the restaurant’s windows. It sat on a cliff above Sunset Blvd. in old wood frame building with windows all around. In a city that puts a premium on views, it had one of the best. Not that I ever got a window table there.
Despite the hugely “see and be seen†attitude about the old Spago, some very interesting new food was being served. It’s easy to forget that Asian Fusion was once a new sensation and Wolfgang Puck and Spago led the charge.
This recipe was adapted from one by Wolfgang Puck. It’s here to represent the old Spago in it’s prime. Most especially the casual, innovative style of food that was served in the there. While I can’t say for sure that this dish was ever served at the old Spago, I can say it was just these sorts of bold, grilled flavors that dominated the menu. Shrimp with Ginger and Lime.
serves 4
Ingredients
- 4 tablespoon freshly squeezed lime juice
- 3 tablespoon olive oil
- 2 tablespoon ginger, peeled and grated
- 1 tablespoon light brown sugar, packed
- 2 clove garlic, peeled and minced
- 1½ teaspoon lime zest
- 1 pound large shrimp (16 to 20 count)
- 2 limes, each cut into 4 wedges
- 2 tablespoon fresh cilantro, roughly chopped
- 1 teaspoon sesame oil
Directions
In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.
Peel and devein the shrimp leaving the tails intact. Add shrimp to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in a large resealable plastic food storage bag and refrigerate for at least 1 hour.
Preheat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.
Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking or cook directly under the broiler, 3 to 4 inches from the heat source.
I love making my own applesauce, and leaving it a little chunky is such a good idea. I can’t believe I never thought to do that.
What a great idea, I don’t know that I’ve ever had homemade applesauce. Inspiration again from the Sup! Thanks.
thanks for the apple primer and I look forward to trying your 5 Spice version of apple sauce. I’ve always found it fun and interesting to see how different types of apples are in cooking — the taste, texture difference can be really broad. what a wonderful post to start fall.
4 pounds of apples to 1/4 cup suagr sounds reasonable. I don’t have anything against sugar. Just what you wrote, that suagr used to be a luxury and now it’s so cheap and anyone can have as much as they like, so maybe this is why people use it in such amounts that sometime it’s absurd and doesn’t add much flavor besides more sweetness… Anyway, I was just wondering… (But not criticizing your recipe.)
How we miss apple season! Back in San Jose, there was an apple farmer from Watsonville that grew many different varieties of apples. We used to go for the Fujis (which are definitely good) but he turned us on to a variety called “Mutsu”. Really good apple for eating out of hand.
Here in Kuching, the only true apples we can get are imported from Australia, South Africa, or China. We don’t even bother.
Applesauce is one of those things that I always think about making, but then never do.
You write: “In the early days of this country sweet things were expensive, difficult to store and were just not the same sort of staple that they are today. In fact they were a luxury.” which made me think, could this be reason why everything in the US is drowned with sugar??? Too sugary pastries, frostings, and sugar coated baked goods?
That’s exactly what I’ve been doing on my blog for the past 2 weeks! I’m almost done posting all my apple recipes!
If you don’t have your apple menu items set for the whole week, check out this post by Jeanie (aka Cowgirl):
http://cowgirlscountry.blogspot.com/2009/10/apple-smoked-apple-dumplins.html
She’s a blogger from the BBQ Brethren forum and I envy her cowboy (errr girl) lifestyle.
When I worked in the produce department of a grocery chain, we used to call Granny Smith’s “nature’s toothbrush” because of their texture.
I can’t wait to see the rest of this apple series, Greg.
I’m making a pork tenderloin with an apple cider sauce. This looks like a perfect go with. The spice combo looks delish!
Thanks for the post! 😉
Every time I think of apple sauce I think of porkchops. lol. Don’t ask my why, I just do. I wasn’t always into apple sauce until in recent years. I do have some lovely organic fuji, I think apple sauce would be a perfect for them.
I love applesauce! I have fantastic memories of helping my grandmother make it in the kitchen and seeing who could peel the longest peel from the apples! I think i’ll make something apple today!
My in-laws will be in town and I’ve corralled my MIL to help me can them. We’ll be using the mystery apples from our backyard — the previous homeowner didn’t tell us what it was, so my best bet is to hold one up to the computer screen while I search through apple varities!
My absolute favorite just for eating is Cortland — there’s something about the texture … Otherwise, if they weren’t so darn expensive, I’d gorge on HoneyCrisp and the new SweeTango, both Minnesota-bred apples.
I’ve been craving all things apple lately! Made apple crisp last night — Betty Crocker didn’t let me down. I’m looking forward to what you’re going to come up with for the rest of the week!
you could leave all the sugar out if you really wanted too! GREG
Oh these sound delicious and something I can have that won’t make me feel like I am dying! I am going to try this recipe soon, when I get an infusuion of money and can afford some nice apples. I am going to choose the Gala apple myself if they show well in the store. I do have one question though. How can I cut down the sugar content in this?