Category: Surfer Food
HOMEBOY Industries
Father Greg Joseph Boyle & Homeboy Industries
Thank you Lord for Father Greg and Homeboys/girls for making change.
Support people who are helping people.
Caring for people helps promote positive worldly change.
Thank you Father Greg for your belief in humanity and positive example.
The cinnamon bread with raisins makes excellent french toast.
We are all citizens of the same planet.
Homeboy Industries
130 W. Bruno St. Los Angeles, CA 90012
CONTACT
Phone: (323) 526-1254
Fax: (323) 526-1257
General Info Email:info@homeboyindustries.org
Media Relations:mediarelations@homeboyindustries.org
(click on photos for links)
Oysters in Fontainebleau
After walking around the Chateau Fontainebleau I realized I had worked up a hunger and as I walked down an alley I saw this cool old fish stand. I bought 2 oysters. 1 was an expensive one and the other was a not quite as expensive one.
Oysters provide our bodies with protein, iron, omega 3 acids, calcium, zinc, vitamin C and contain no cholesterol.
They guy at the counter shucked them for me so all I had to do was open, squeeze lemons and eat.
Bon Appetite.
Seafood Guide and Watch.
The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet. It recommends to avoid the following due to overfishing or harmful conditions-
Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Grenader
Lobster (Brazilian)
Mahi Mahi (imported longline)
Monkfish
Pacific Snapper/Rockfish (trawled)
Shrimp (imported)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)
It goes on to say minimize the following consumption due to mercury levels-
California Halibut
Caviar Sturgeon (wild imported)
Chilean Seabass
Dogfish (US)
Lingcod
Marlin (striped pacific blue)
Orange Roughy
Salmon (farm raised including Atlantic)
Sharks
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)
Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.
www.facebook.com/thedudeoffood
Border Grill weekend brunch awesomeness.
If you like to be refreshed with a delicious fresh squeezed orange juice mimosa, then you need to get yourself over to the Border Grill in Santa Monica one of these weekends. Bartender Geronimo will keep an eye on your glass so you can concentrate on what awesome dish to order next.
Once you get your whistle wetted, it’s time to settle into an entree section with some incredible dishes to choose from. Chef Alex prepares these dishes with a full spectrum of forethought and care. The meats are naturally raised. All of the produce is organically grown on local farms.
The shrimp grits were pretty good and a great way
to begin. The shrimps were big and they had a
cajun taste to them that reminded me of Drew
Brees and the Saints. The Yucatan eggs benedict
stoked my taste buds pretty hard. The flaky crusted
bisquit was light and perfect.
The next thing I had was another mimosa,
and the steak and eggs. This experience was cool.
It seemed I just couldn’t go wrong.
The beef came and reminded of that delicious
skirt steak from the Brazilian steak house. It was
tender and tasty with a perfectly cooked egg on it.
I was loving it.
Geronimo brought me another mimosa and chef
Alex made some machaca chilaquiles for me. I was
having a really good time just hanging out and
enjoying really delicious food.
The chilaquiles and mimosa came and my day
just kept getting better. The tender chunks of beef
were in a tasty sauce with guacamole, light eggs
and pico de gallo. Delicious.
The next thing I tried were the Oaxacan
pancakes. These were super yummy. They were
light and had mexican chocolate chips and coffee
caramel syrup with whipped cream on them. Like
I said, they were really good.
The staff at the Border Grill is amazing. I have
tried both the downtown and Santa Monica spots
and have found everyone to be really friendly and
knowledgeable. This proved true again and my
crush on the Border Grill became stronger.
The next item i tried was the peanut butter & jelly
with bacon, egg and jalepeno sandwich. It was not my
favorite thing, but I have to say it was pretty good. Standing
on it’s own it was good, but the other dishes were just so
tasty that they all couldn’t be the best.
Chef Alex came out and introduced himself and was
was another really nice person from the Border Grill tribe.
He was real cool, knowledgeable and hospitable. He let
me in on a secret and made me the daily special
‘special’ which was a pork tenderloin wrapped in
bacon with an egg. Again my tastebuds danced
and my good time continued.
The level of awareness is respectable. These
folks have earned their places and alot of thought
and preparation goes into this operation to ensure
your good experience.
A friend of mine arrived and she tried some of the things i hadn’t so I tasted the bisquit and gravy and
the bread pudding french toast. The french toast is another favorite.
This brunch happens in Santa Monica from 10am-3p and if you like food or mimosas, then the Dude
highly recommends you give this a try. If you don’t like this you’re still a caveman. Satisfaction
guaranteed.
Champion Breakfast Sandwich
Roast Beef with Tomato, Egg and Cheese
Toast some bread in the toaster. While it’s toasting heat up a pan for some sliced roast beef. When the toast pops, spread mayo on the bread and add some sliced cheese on one side and some sliced tomato on the other. When the pan gets warmed up, put some sliced roast beef in it and heat it for a minute then flip it and heat the other side for a minute. When the roast beef is warmed up stack it on top of the cheese that’s on the bread. Then while the pan is still hot cook a scrambled egg in it and put the egg on the sandwich too. It is delicious, easy to make and gives you a great start to the day.
The Dude creates tofushi.
Marinated Fish for Grilling
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.
Buddhist Delight Stir Fry
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.