My father's 85th birthday is this Sasturday and he has requested to go to La Brushetta in Westwood. I haven't been there in eons and would like to know how is the old girl. Do they still serve those rissoto ball amuse bocuhe?
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.