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.
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
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,
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.