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Firefighters have contained a fire that engulfed the end of the Oceanside Pier, a local landmark that has been destroyed by fire and storms and rebuilt several times in its 136-year history. Despite the pier’s battered history, Hawthorne said, the city’s residents have always been determined to rebuild because it is a part of the local identity. The worn nubs of the first wharf can still be seen at times in low tide, and other parts of the structure have managed to survive the test of time. The wooden pier is the longest of its kind on the West Coast and has been rebuilt five times since it was first constructed in 1888, so many times that it may not be considered the same pier. For some reason, people think fishermen like to tell stories.
Biden and Netanyahu speak as pressure grows on Israel over Rafah invasion
Using tongs, flip the chicken skin side down onto the hot side of the grill. Cook until the skin is lightly browned and crisp, 1 to 2 minutes, moving the chicken as needed to avoid flare-ups. Transfer the chicken skin side up to a platter and let rest for about 5 minutes. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed and open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. Use tongs rather than a fork to move the chicken pieces on the grill.
Venetian-Style Shrimp in Tomato-White Wine Sauce
Stir the pasta and 1 tablespoon salt into the boiling water and cook until al dente. Reserve about ½ cup of the cooking water, then drain the pasta very well. Return the pasta to the pot and let cool for about 1 minute.
Oceanside Pier fire now contained, officials say
While the chicken rests, grill the lemon halves cut side down on the hot side of the grate until grill-marked, 2 to 3 minutes. Squeeze 2½ tablespoons juice from 1 or 2 of the grilled lemon halves, then stir the juice along with the parsley into the reserved garlic-lemon oil to make the salmoriglio. Serve the sauce and the remaining grilled lemon halves with the chicken. Pour the pecorino-egg mixture over the pasta and toss with tongs until well combined, then toss in pepper. Let stand, tossing the pasta two or three times, until most of the liquid has been absorbed, about 3 minutes. If needed, toss in up to 2 tablespoons reserved pasta water to adjust the consistency.
Place the chicken skin side up on the cooler side of the grill. Using tongs, reposition the chicken so that the pieces farthest from the fire are now closest; keep the chicken skin side up. Re-cover and continue to cook until the thickest part of the breast, if using, reaches 160 degrees or the thickest parts of the thighs and drumsticks, if using, reach 175 degrees, another 5 to 10 minutes. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low.
Fire marks Oceanside Pier’s latest chapter in a troubled history
Next, our quick-yet-elegant skillet dish captures the essence of the Veneto region with succulent shrimp and a garlicky tomato sauce, finished with a sprinkling of toasted bread crumbs. Finally, we dress chicken in bright Mediterranean flavors with an herby, citrusy sauce made from lemons caramelized on the grill. In a 12-inch nonstick skillet set over medium-high heat, heat 2 tablespoons of oil until it shimmers. Add the panko and cook, stirring often, until golden brown, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons of parsley and ¼ teaspoon each salt and black pepper; set aside.
SAUCE
Meantime, Israel has been conducting near-daily raids on Rafah, a city in which more than half of Gaza’s 2.3 million people have sought refuge. Tens of thousands of people have been displaced on both sides of the border. On the Israeli side, the cross-border fighting has killed 10 civilians and 12 soldiers, while in Lebanon, more than 350 people have been killed, including 50 civilians and 271 Hezbollah members. Low-intensity fighting along the Israel-Lebanon border has repeatedly threatened to boil over as Israel has targeted senior Hezbollah militants in recent months. Hamas has said it will not back down from its demands for a permanent cease-fire and full withdrawal of Israeli troops, both of which Israel has rejected. Israel says it will continue military operations until Hamas is defeated and that it will retain a security presence in Gaza afterward.
The city engineer is assessing the damage and evaluating when the pier might reopen to the public.
I tried the Salford seafood restaurant where a bag of fish can set you back £400 - Manchester Evening News
I tried the Salford seafood restaurant where a bag of fish can set you back £400.
Posted: Sat, 02 Mar 2024 08:00:00 GMT [source]
Dueling Gaza protests at UCLA draw hundreds as USC sees peaceful demonstration
Hawthorne’s children have grown up visiting the pier and eating there on special occasions. She said local residents have their graduation photos taken overlooking the water. It’s one of the first places she recommends tourists visit.
Israel says the militants are still holding around 100 hostages and the remains of more than 30 others. Egypt sent a high-level delegation to Israel on Friday with the hope of brokering a cease-fire agreement with Hamas in Gaza, two officials said. At the same time, it warned that a possible Israeli offensive focused on Gaza’s city of Rafah — on the border with Egypt — could have catastrophic consequences for regional stability.
Add half the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes; transfer to a large plate. Repeat with another 1 tablespoon oil and the remaining shrimp; set the shrimp aside. Extra virgin olive oil, lemon, garlic, and herbs constitute salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily). Grilling the lemons before juicing them mellows their sharpness and acidity, adding a subtle sweetness to the sauce.
Transfer to a warmed serving bowl and serve, passing more pecorino and pepper on the side. Grate 2 teaspoons zest from the lemons, then halve them crosswise and set aside. In a small bowl, stir together the zest, oil, garlic, oregano, 1¼ teaspoons salt, and ½ teaspoon pepper. Transfer ¼ cup of the mixture to a large bowl, add the chicken, and turn to coat.
A fork creates holes that allow juices to escape, resulting in drier meat. Browning shrimp on both sides can cause them to become rubbery and overdone in the finished dish. Instead, we sear only one side to develop flavor from caramelization, not to fully cook the shrimp. From the coast of Veneto, Italy, gamberi alla busara is a dish of whole shell-on prawns in a garlicky tomato sauce spiked with white wine. For this weeknight version, we use shelled shrimp, but we prefer them jumbo-size (21 to 25 shrimp per pound) so the dish has heft and substance. The Israel-Hamas war was sparked by Hamas’ Oct. 7 raid into southern Israel, in which the Israeli government said militants killed around 1,200 people, mostly civilians, and took some 250 people as hostages.
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