California Grllz

Today's Times Dining section had an interesting article about California cuisine. or rather its' original cuisine. This is not the Hollywood influenced fancy party stuff or the Napa Valley haute cooking but real California cuisine using the state's harvest. Thisiswhat "native" (and I use that term loosely. Most Californians come from somewhere else) Californians have been making for over a century. It combs both the sea and the land for fish and meat along with fruits and vegetables.

The article written by Dining regular Kim Severson describes a regional cuisine as strong in its' tastes as Southern or New England. For generations Californians have been grilling tri tip beef. This is a special cut only found within the Golden State.It's a triangular cut from the bottom of the sirloin section on a cow. It's grilled outside always over red oak chips. The seasonings are simple:garlic powder, slat and pepper. Another classic is the avocado. They can be tossed liberally in salads or fried . Californians also love sticky date milkshakes , the classic treat enhanced with native grown dates.

You can find the recipes for these in a great Western based magazine Sunset. The magazine started in 1898 for the Southern Pacific Railroad. line. it was designed to lure easterners to the sun drenched harvest rich pacific Coast. With it came articles and recipes that featured mussels and abalone from local waters, along with nods to the original ranchers dishes, that first came to California in the 1600s/ it;s; issuing a cookbook of these called aptly enough Sunset Cookbook (which you can buy at Amazon.com for $14.990

California cuisine isn't about fancy Oscar party grub or whole grain pasta from Napa valley. it;s about taking what the land and sea gives you and turning it into cherished dishes. it;s delicious food that generations have loved under a sunny landscape. It's a proud heritage like any other US regional cuisine.