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The Dude of Food meets Border Grill’s, Sue Feniger.
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Author: The Dude
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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 jalapeno 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 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 taste buds danced and my good time continued.
The level of awareness is respectable. These folks have earned their places and a lot 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.
Easy Lasagna Recipe by the Dude of Food
The Dude of Food prepares Kale
Follow your mom’s directions and eat your greens.
Champion Breakfast Sandwich
Roast Beef with Tomato, Egg and Cheese is tasty.
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.
Food freshness
Before your cabinets and fridge become mold incubators, take a minute to check things out.
The pantry The fridge The freezer
Dried black beans-1 year Open salsa- 1 month Frozen broccoli- 9 months
Opened almonds- 1 month Open mayo-a month after the jar date Beef- 8 months
Open peanut butter- 3 months Meats- 3 to 5 days Fresh shrimp- 9 months
Unopened Mayonnaise- 1 year Open Italian dressing- 8 months Salmon-10 weeks
Open tortilla chips- 1 week Raw eggs in shell- 1 month Homemade chili- 8 months
Milk- smell it or give it the coffee test Strawberries- 10 months
Some hints to preserve your foods longevity.
1. Use tupperware or sealable bags to preserve your products, including bread and chips.
2. Keep your fridge chilly but not too cold. The lower temp will help keep food fresher by a couple days, plus who doesn’t love cold milk!
3. Do not overload the fridge with too much junk. An overstuffed fridge doesn’t function as well.
4. Use your nose and eyes. If food looks OK and doesn’t smell or have a weird sheen to it, it is most likely good.
5. If it smells odd, looks a bit off, is slimy, or seems like it would not be good, it probably isn’t. Error on the side of caution and throw it away.
Albacado
The newest thing in my neighborhood is the sushi bar, MISO FISHY. The sushi chef Steve, took an avocado and filled it with spicy albacore tuna.
He then decorated it up and served it like this. It was incredible and is one of my new favorite things.
The Dude vs. Big Juan
Big Bear Lake is the home of a Mexican hacienda called the Sonora Cantina. Here is what the menu says about their Big Juan.
“Big Juan Burrito” $13.50
Not for the faint of heart. Probably the biggest burrito in the world … and if you can finish it in 45 minutes or less you become an instant celebrity and win a T-shirt proclaiming your victory over “Big Juan”.
The “Big Juan” contains 4 meats, cheese, beans, lettuce, rice, sliced olives, green onions & tomatoes. Bon Appetite, Gringo!”
I finished mine as a snack later that night.
Homemade Fried Catfish Sticks Rock
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 preferred 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 sticks 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. YUM.