Malbec – SENSUAL 2012

Malbec - Sensual 2012Produced & bottled by Valentin Bianchi, Mendoza, Argentina

Imported by Quintessential LLC, Napa

Reasonably priced, nicely painted and cheesily named, this Mendoza raised wine is

the Malbec the Dude of Food used as my standard to compare the other wines.


Grapey, but not overly. OK. Not sweet. Kind of flat. Short tongue life. On the heavy side ala

a Cabernet Sauvignon.

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)
Lobster (Brazilian)
Mahi Mahi (imported longline)
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)
Marlin (striped pacific blue)
Orange Roughy
Salmon (farm raised including Atlantic)
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)

Visit or
for more information.

World’s best fried egg by Chef Alex

>border grill's own chef alex creates a dude food favorite   All I know is that this thing is amazing.

If you like eggs, then you’ll love this.

Chef Alex, from Border Grill Santa Monica, creates a daily special that he tweets and this happened to be one that the Dude of Food will never forget. This egg dish has been raved about to all my friends in the neighborhood. The shell is pancake batter.



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








Champion Breakfast Sandwich

good startRoast 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.

Fried catfish sticks

catfish sticks Homemade fried catfish sticks are easy to make and fun to eat. If you are looking for an alternative to pizza, pasta or hoagies then give this a try.

Take 1 lb of catfish and wash it off.
Chop it into preferrred sized bits.
Mix 2 eggs into a bowl.
Pour some bread crumbs onto a plate.
Dip the cut fish bits in the eggs and then
onto the bread crumb plate.
Once all the bits are crumbed up then
deposit them into an electric frying pan that is dialed up to 340 degrees.
There only needs to be enough oil to sit the fish in. The sticks do not need to be submerged as you can flip them over. Let cook for about 5 minutes each side or until they look as crispy as you like them. Remove from oil and pat dry. Put the sticks on a plate, sprinkle with some fresh lemon juice and serve with a side of tartar and your favorite cold beer.