A Local's Guide to BBQ
Summer is coming to a close and that means its time to squeeze all of your BBQ fun into one last month. Well we decided, we’d share some of Matt’s local BBQ secrets for San Fernando’s denizens.
We’ve created the perfect shopping list and recipe for your next BBQ. Scroll down for all the details.
First stop, Tapia Brothers
Tapia Brothers has been a California staple in the evolution of the food service industry. With the slogan: “Customers as Family,” it’s no wonder this local produce provider supplies the perfect corn, beefsteak tomatoes, watermelon and strawberries for your weekend BBQ.
What to Get
5251 Hayvenhurst Ave
Encino, CA 91436
Hours: 9AM - 5PM
Next up, Natas Portuguese Pastries
Home of the pasties de nata, a portuguese pastry, Nata’s on Ventura has been supplying Sherman Oaks and Studio City with the finest portuguese baked goods for 10 years.
So, you might be wondering, What are natas? A nata is a crispy filo pastry stuffed with custard and sprinkled with cinnamon and powdered sugar. Yum! Not to mention, Natas also come in a variety of flavors and toppings. Try the coconut or chocolate swirl. Or stick with the original topped with raspberries and blueberries. You can’t go wrong with either choice.
What to Get
Natas Speciality Nata
Natas Portuguese Pastries
13317 Ventura Blvd #D
Sherman Oaks, CA 91423
Hours: 8AM - 10PM
If you’re looking for a good beverage pairing, Blackberry Mojitos compliment the BBQ vibes while pleasing your palette.
What You Need
1 tablespoon fresh lime juice
1/2 cups seltzer water
1/4 cups vodka or rum
6 to 8 ice cubes
12 Driscoll's Blackberries
12 large mint leaves
4 teaspoons sugar
1 tablespoon fresh lemon juice
Mixing the Drink
Muddle blackberries, mint leaves, sugar, lemon juice and lime juice in a tall glass until berries are mostly crushed.
Add seltzer, vodka, and ice.
Stir well and serve.
TUSCAN LEMON CHICKEN (SERVES 2 - 3)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
What You Need
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
1 3 ½-pound chicken, flattened
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.
When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Matt Epstein is a top realtor in Sherman Oaks and Studio City. With over 25 years experience as a local realtor, Matt knows the ins-and-outs of San Fernando Valley culture, housing and living. Follow his blog for weekly news, real estate insight and beautiful homes. He consistently ranks in the Diamond Circle at Berkshire Hathaway. Matt is considered in the top 1% of realtors nationwide.