Alicia Cox redefined beachside food and drink in Huntington Beach, which operates under The Prjkt Restaurant Group moniker. She is known for her inventive shoreline concessions, as well as catering ability for events such as the US Open of Surfing and Netflix premieres.
Cox’s transformation of the four concessions at Bolsa Chica State Beach dot the coast with vibrant dining locales that are also entertainment destinations. They include SeaLegs at the Beach, SeaSalt Honky Tonk at the Beach, Beach City Provisions, and PCH Tacos. She also struck a partnership with Huntington State Beach, and introduced Huntington Beach House, SandBox Beach Essentials, and Sahara Sandbar and Pizza.
Her new cookbook, “California Fork and Spoon,” captures her culinary journey. She recently joined me in my kitchen to tape a video showcasing the preparation of her grandmother’s borek, a treasured dish that she dubs “Armenian lasagna.” The recipe is featured in her cookbook, and I was surprised at how easily the dish came together. She often prepares it for family and friends, sometimes serving it as a hearty appetizer, on other occasions presenting it as a main course.
Rather than using phyllo dough, she cuts down on prep time by using large, defrosted sheets of puff pastry purchased at Smart & Final (labeled Jecky’s Best). Assembled in a 9-by-13-inch Pyrex baking dish, the pastry dough encases a rich mix of ground beef, spinach, and onion, plus a trio of cheeses and fresh parsley.
She explains that her grandmother taught her to dream big. She certainly took those words to heart. Dream big and cook her delicious borek.
To find out more about The Prjkt Restaurant Group’s beachside eateries, visit prjktgroup.com.
Grandmother Love: My grandmother, Alyce Makasjian, was a woman of grace and class, an artist who spent a lot of time with me. I was her girl.
Favorite Hangout: My house—I’m so busy from March to October, it’s nice to be home.
Secret Talent: Thumb wars
Few People Know: I lived in a Las Vegas casino for three years. I was the entertainment and marketing director.
If Not a Restauranteur, I’d be: A travel correspondent or a Pomeranian breeder
GRANDMA’S ARMENIAN LASAGNA (BOREK)
Yield: 8 to 10 servings
1 tablespoon olive oil for greasing pan
2 pounds ground beef (80-20)
1 large white onion, cut into about six pieces
1/4 cup fresh parsley leaves
1 tablespoon olive oil
2 cups chopped spinach or about 3 cups fresh baby spinach (see cook’s notes)
1 cup shredded pepper jack cheese
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
Salt to taste
2 large sheets of defrosted puff pastry (see cook’s notes)
2 eggs, beaten (egg wash)
Pinch of coarse salt
Cook’s notes: Cox’s grandmother used frozen spinach, defrosted and squeezed to remove water. Cox uses fresh baby spinach. Instead of phyllo dough, she uses two large sheets of defrosted puff pastry purchased at Smart & Final. The brand is Jecky’s Best Inc.
1. Adjust oven rack to middle position and preheat oven to 375 degrees. Generously grease a 9-by-13-inch Pyrex baking pan with olive oil.
2. In a large, deep skillet, add ground beef. Cook on medium-high heat, breaking up meat with a spatula or spoon, until thoroughly cooked. Drain in a colander and set aside.
3. In a food processor, pulse on-off the onion and parsley until chopped. Heat 1 tablespoon oil in a skillet on medium-high heat. Add onion-parsley mixture and fry until the onion is soft and translucent.
4. In a very large bowl, toss spinach and beef together. Add onion-parsley mixture and toss. Add cheeses and toss. Add salt to taste.
5. Line the greased baking pan with one sheet of puff pastry, pressing it gently into corners. Add meat mixture and spread it to even it out. Add second sheet of puff pastry. Press dough edges together. Trim corners with a small sharp knife. Press edges with tines of a fork to make indentations and further seal the edges of the dough. Press tines into top of dough to make small holes at even intervals. Brush top with melted butter. Sprinkle lightly with salt.
6. Bake 35 to 45 minutes, or until golden brown and crispy. Allow to rest 10 to 15 minutes before cutting into squares and serving.
Cathy Thomas is an award-winning food writer and has authored three cookbooks: “50 Best Plants on the Planet,” “Melissa’s Great Book of Produce,” and “Melissa’s Everyday Cooking with Organic Produce.” For more than 30 years, she has written about cooking, chefs, and food trends. She was the first newspaper food journalist to pioneer taping how-to culinary videos for the web. cathythomascooks.com
The post Cathy Thomas Cooks Up Armenian Lasagna with Alicia Cox appeared first on Orange Coast.