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.
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.
Dude Juice from pistole pete pearce on Vimeo.
Master Cleanse Lemonade from pete pearce on Vimeo.
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.
It is a great after dinner sipper and also goes great with chocolate. Let out your inner man and WOW your lady tonight with this fine selection.
Delicious winter favorite.
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. it is time to explore this fun and delicious recipe.
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 “treky” 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.
“SIMPLY AWESOME TASTING !”
Halibut, Chilean sea bass or shrimp work well. In this photo you see thick fresh halibut fillets and fresh sea bass fillets all after having been soaked overnight in a delicious marinade I found at a local market in Santa Monica.
The marinade is an island blend sauce that was perfect. 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 Friday 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 delicious.
Easy. Quick. Delicious.
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.