Dude Juice from pistole pete pearce on Vimeo.
Master Cleanse Lemonade from pete pearce on Vimeo.
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The dude of food has obtained a bottle of 10 year old tawny port from Trader Joe’s. The producer is Quarles Harris, established 1680, in Vila Nova de Gaia, Portugal. This beauty of a port wine was roughly $12. but tastes like a fine, expensive bottle. This port boasts a light and fruity but not too sweet flavor that follows through nicely.
 hot truck and kitchen  small kitchen Hello foodies and everyone else. The Dude of Food has become friends with some of the west sides best rolling mexican fleet. The owners actually have a market where the produce comes from and where the tamales are hand made. Whether you are having a tailgate party, gallery opening, second meal or need food for a late night club event, we can provide awesome options for you to satisfy your guests desires. We are now looking for routes so if you need breakfast, snacks or meals, punch in with the Dude and let’s eat and be happy together. (note: there is a larger, state of the art truck also available but not pictured)
This is the kind of thing that I found really made me feel like a kitchen artist. In the summertime some friends and I had some ambitious plans to make an urban garden and planted some tomato plants. Well we thought we had green thumbs as the plants yielded an abundant supply of lovely red ornaments. We had so much harvest that we began to put tomatoes into plastic bags and freeze them. Well when winter came I pulled the bags of tomatoes out of the freezer and let them thaw. As they began to thaw from the outside the skin became easy to peel off and the frozen remnants went into a large cooking vessel. After the smoke cleared there was a delicious brew of home made tomato soup. This was the kind of thick and zesty home made tomato soup that warms your bones after a good winter surf and leaves you with that cozy feeling. Serve with crackers. update-7/27 Thank you faithful eaters and readers. since it is that time of year when all of the urban gardens around town are exploding with tomatoes, peppers, lettuce, corn, broccoli, squash, etc. the tomato soup referred to in the original post was in need of an update. Using fresh grown produce is satisfying and makes the gardening experience come full circle. The flavors are robust and the freshness is unbeatable even by your local farmers market. Also the nutrition factor is at a premium when your food is vine ripened at home. Another cool thing i learned about the tomato soup was freezing the tomatoes and then peeling them easily as they thawed. Great time saving trick. I never really was a “trekky” but as i sit in the kitchen with my beer in one hand and the spatchula in the other and tell stories of fighting off spiders and pulling weeds with 4 inch roots with just my left hand while the aroma of cooking goodness permeates the kitchen, i know the greatness captain kirk must have felt cruising his way through the galaxy. live long and prosper, dude out.
Halibut, Chilean sea bass, tilapia or shrimp work well. In this photo you see thick fresh halibut fillets, fresh sea bass, and tilapia fillets all after having been soaked overnight in a delicious marinade I found at a local market in Santa Monica. It is an island blend sauce and I highly recommend it. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The ingredients pictured in the pan were thrown on a grill for a few minutes at a local architectural firm for lunch, served with potato salad, grilled shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply awesome tasting.
Take the bok choy, grape tomatoes, broccoli, green or white onion and other desired veggies from the fridge, wash and dice to desired size. I like the bok choy whole so I don’t bother chopping it or the tomatoes, but please yourself. Put some olive oil in a pan with some soy or teriyaki sauce over medium heat. Add veggies and cover, stirring occasionally to prevent sticking and promote even heating. Cook for 10- 15 minutes depending on heat level. When it looks ready to eat, scoop a heap on a plate over some warm rice and serve. For a lovely extra flavor, stir in drained pineapple chunks to the pan about 5 minutes before removing from heat. Sit. Eat. Enjoy. Be happy.  Rum plantain glazed dessert. Yum, I visualized this and made it happen. Scoop out a pineapple and fill it half with vanilla ice cream. Install pineapple chunks, berries, melon and put in freezer. Pan fry some molasses, smokey rum and touch of pineapple juice with some plantains. When the plantains look like they are getting soft, pull the pineapple from the freezer. In a couple minutes, when the plantains are fully done, pour the mix over the top of the fruit and ice cream stuffed pineapple and get ready to watch some TV. |
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