Celebrity Kitchen – THE DUDE OF FOOD

Project Angel Food Hollywood really delivers.

In 1989 Project Angel Food was founded by a woman named Marianne Williamson. She was joined by David Kessler, Ed Rada, Howard Rosenman, Freddie Webber and dozens of volunteers who bonded to create a program that prepared and delivered food to folks living their lives with HIV/AIDS.

Their Mission Statement:
‘Project Angel Food nourishes the health and spirit of vulnerable people facing critical and life-threatening illness, by preparing and delivering medically tailored meals with love, care and dignity.’
Their service is an outreach of the Los Angeles Center for Living which helps people with life-threatening illnesses. The Center for Living provides numerous programs such as The Clean Team, Project Night Life and hospice care. They would also prepare lunch for drop-in clients, but as fewer and fewer were able to leave their homes, lunch was delivered to them.

It was then that Project Angel Food was born and 36 years later the program is still cooking and delivering.

After being court ordered to attend community service for running a red light scam supported by disgraced former LA City Council member Kevin de Leon at the 1st street bridge, I was ordered to do community service. Being interested in food I chose to help out at Project Angel Food. Their operation is set up in the old Otto Nemenz camera rental store on Vine St. in Hollywood.
Upon entering I noticed the place is organized and very clean.
In the kitchen the first thing you notice is a huge banner announcing the million meals prepared in 2020 spread across the wall. Their brochure claims they produce 2700 daily meals or 1.5 million meals a year. Once you see how this place operates you’ll see how they’re able achieve these big numbers. Project Angel Food can produce large amounts of food and they have technology helping the pro-active staff to package the numerous nutritious meals. There is a huge amount of kitchen activity and the team keeps this place extremely clean.

Project Angel Food operates by an extremely efficient kitchen staff led by Chef Juan who sees all and keeps all the plates spinning on time.

The people here worked really well together and everyone seemed genuinely happy. This operation is doing so well in their Hollywood location that they are expanding.

Check out their page https://www.angelfood.org

Thank you Chef Juan and the Project Angel Food supporters for all the good things you do for US.

Keep up the great work Chef Juan and Project Angel Food.

the Dude of Food

Deviled Eggs are delicious.

The above photos are from

https://www.seriouseats.com/great-deviled-eggs-variations-and-hacks

You may find it interesting that the ancient Romans actually began the deviled egg tradition. In Rome eggs were boiled and slathered with various spicy sauces. They eggs were served as an appetizer and usually served at the homes of wealthy citizens who could afford the eggs and the cooks to prepare them. Wealthy Romans had a saying for the starting a meal with eggs called “ab ova usque ad mala” meaning ‘from eggs to apples’. It meant the host could entertain with the best.

There is a reference to deviled eggs in a real old book titled ‘Satyricon’ where a wealthy Roman citizen throws a feast. The book states, “The meat of songbirds is marinated in peppered egg yolk and stuffed into the white part of boiled peahen eggs.”

In the 1200’s stuffed eggs began to appear in the south Andalusian regions of Spain. A cookbook from this era suggests grinding boiled egg yolks with cilantro, onion juice, pepper and coriander with a fermented fish sauce. 200 years later similar recipes were common across much of Europe.

The term ‘deviled’ first appears in 1786 Oxford English Dictionary used to describe dishes that included foods with very hot or spicy ingredients or foods that were boiled or fried. The original deviled eggs in the US were boiled and could be prepared spicy and the name stuck. It wasn’t until the late 1800’s that we started seeing deviled eggs that resemble the modern looking version.

In 1896, the Fannie Farmer cookbook was used by The Boston Cooking School. It was the first to mention using mayonnaise as a way to bind crushed yolks together which eventually led to today’s classic recipe that calls for mayo, mustard, and paprika.

Looking for great variations? Consider things like bacon, Sriracha, Kimchi, crab meat, salmon or dill relish as additions that can perk up your deviled eggs.

above photo from: https://www.theflavorbender.com/miso-ramen-asian-deviled-eggs/

At home my ‘go to’ deviled egg recipe is something I call “simple eggs”. I boil a dozen eggs at a time and then put them back in the carton so there are always hard boiled eggs in the fridge. In the morning when I desire a quick ‘simple egg’ I peel one, cut it in two and wipe a little relish and mayo onto each half. Next I top it off with a small squirt of mustard and pop it in my mouth. Simple and easy. Sometimes I squish a couple eggs up with the same ingredients and smear it on top of a warmed English muffin which is always delicious. I have even tried adding hummus to yolks with onion, celery, relish and mustard and a little mayo sprinkled with paprika or cumin.
In 59 years of living, doctored or deviled eggs are still right up there with quality fresh ground coffee, giant micheladas, free tacos, fresh sushi, ripe fruits and warm tapioca pudding for me regarding incredible, edible satisfaction. As long as there are chickens the Dude of Food will continue to enjoy these stylish and delicious egg treats.

Lastly, I liked the following Creole Shrimp deviled egg video by AB. Check it out.

Aloha, the Dude of Food

Herdez Avocado Hot Sauce is bueno.

The Dude of Food can’t remember where he crossed paths with the Herdez sauce representative but when he did he was given a few bottles to try by the agent.
Since I had a few bottles to play with I tried experimenting and discovered that this product is a great addition to my Croc Pot with a pork roast and some onions. After a few hours of slow cooking you’ll pull the top off the Croc Pot and you have a pretty amazingly concocted Chile Verde. When the Dude of Food tasted this product he realized that this little bottle of green sauce contained a kick.

The avocado hot sauce can simply be used as a dip for tortilla chips but is pleasantly spicy and might be too strong for some on its own. Splashing some hot sauce into freshly crushed avocados works well. Spooning some into a fondue or as a side dip next to a plate of chicken nachos or chicken fingers would also be good options.

Herdez did well when they came up with this product. If you click on the image or Herdez name you will be redirected to Amazon to where you can purchase your own. As a new Amazon Associate I can earn from qualifying purchases and am happy to share a recommendation of a product I believe in.

The Dude of Food loves his Krups bean grinder

I bought a Krups bean grinder for our truck office as our crew was making many espressos during our night shoots. Like all Krups products the design is simple and functional. This Krups grinding machine is small but mighty. It doesn’t take up very much space on our countertop and has been totally reliable since the first use. It grinds the espresso and coffee beans perfectly and has been used to grind homegrown Rosemary and some smoking herbs too. One of the Dude of Food’s favorite things to take in is the rich scent of freshly ground coffee beans and the linger of good dank but I digress.

To get your very own Krups bean grinder click on this highlighted area and you will be linked to an Amazon page where you can have one delivered to your team. The Dude of Food has been accepted as as Amazon Associate and can earn from qualifying purchases.

The Dude of Food’s Favorite Kitchen Items

The original point of this blog was to give recognition to all things food that deserved it. As I cleaned up the kitchen the other day I realized that many of the items I use on a daily basis have come from Amazon. I decided to make a list of my favorite kitchen utensils and tools and talk about them.
During the creation of this story I looked into and became an Amazon Associate at ID dudefoodtalk1. As an Amazon Associate I can earn from recommending these products for qualifying purchases.

The following kitchen items are presented in alphabetical order. They are all my favorite kitchen tools and utensils. I will try to briefly describe why in each listing. Amazon links to these favorite items will be supplied in this post and will direct the reader to the Amazon product page.

Blender: My Ninja blender is an older model as you can see from the photo. It came to me as a gift from the Dr. Phil show. The Ninja team was at the show handing out cards to the audience and crew redeemable for a blender/ kitchen system. A couple of weeks after sending in the card a Ninja blender arrived to my creation center. This machine is amazing and can do way more than I ever ask it to. I have always loved this tool. Thank you Ninja.

The new version of this is the Ninja BN751

Coffee: I have had only 1 other brand of coffee maker in my life and I went back to Mr. Coffee after that brief vacation. These Mr Coffee machines are work horses made for work horses. Besides being reliable they are easy to use and clean. Danke schon Mr. Coffee.

Coolers: My Igloo Playmate and big Coleman are great tools. Between work and weekends they get used often. The small one holds a 6 pack of pints and the larger Coleman cooler holds plenty of beer, ice, salsa, guacamole and ceviche for day trips no problem. Tack Igloo and Coleman.

Croc Pot: This is the Croc Pot SCV700-S-BR model and this slow cooker is another great asset to the kitchen countertop. It is large enough to hold a chicken or small roast and vegetables. Merci Croc Pot.

Cutting Board: I have been using a cheesy plastic cutting board and really need a good hardwood cutting board.

Knife: There are a number of knives in my kitchen but the one I reach for and use the most is my Oneida 5″ blade. Mine is an older model, is super solid and works well. The newer 5″ version is an excellent choice. I keep mine sharp. Obrigado Oneida.

Meat Grinder: This Vevor stainless 304 is something I’ve recently added to my kitchen toolbox and glad I did. You can purchase the same thing only made by Vbenlem instead of Vevor. This tool reminds me of growing up when everyone’s mom had a meat grinder in the kitchen drawer. I love mixing various ground meats for sausage patties and sauces. Eating homemade noodles with ground meat sauce is always cool.

Pans: I have an 2 set All Clad Big Pan Set which includes a 10″ and a 12″ non stick pan with glass covers for each. I also regularly use my Rachael Ray 2 Pan Cucina Set which includes a 9.25″ and an 11″ non stick pan. (mine’s yellow) Both pans work well but the All Clad pans distribute the heat better. Grazie Rachael Ray and All Clad.

Plates: I have been using a set of The Cellar Dinnerware for years. I feel attached to these plates now. This particular pattern is no longer available. These plates are great. Gracias The Cellar Dinnerware.

Spatula: Using a floppy bendable cheap plastic spatula that melts in your eggs is not the one to be using. I have a Guy Fieri spatula that I have had for a couple of years and it has help up great in the kitchen. I use a smaller spatula for flipping eggs.

Toaster: Growing up my mother had a toaster oven on the kitchen counter and it was a great way to warm leftover pizza slices and heating English muffin pizzas. I have tried putting my Faberware white plastic toaster on it’s side and sliding tortillas in it but that method didn’t work that great. I can use a better 2 slice toaster for bagels and English muffin mornings.

So there you have it. A list of the Dude of Food’s 10 favorite items. Click on the links to find them on Amazon. Bon Appetit.

“Egg, chicken and potato salad is a delicious ‘super food’.” the Dude of Food

Body builders, fighters, athletes, nutritionists, historians, archivists and intelligent eaters everywhere all agree that eggs and chicken are good sources of protein and carbs are good for a body in motion. They too would agree upon the fact that vegetables are good for folks. So when I mixed eggs, chicken, potatoes, celery and onions together, in theory, I made super food, no? The recipe ingredients follow at the end of article.

I started by peeling, cubing and boiling 3 potatoes in salted water. I use and love my Oneida knife. I’m not endorsed by them but this knife and I have grown together in the kitchen and we both try to look good while staying sharp.

You can add steamed peas to the mix if you like. If so now is the time to retrieve them from the freezer and steam a cup full of them. Once steamed, cover and let sit.

Now is the time to chop the vegetables, onions and celery, while the potatoes are warming up. I like to leave the onion a little chunkier and dice the celery up pretty small as you can see in the photo.

Peel and chop up the hard boiled eggs.

Remove the meat from the precooked chicken thighs.

Once the potatoes are cooked you need to drain them and return them to the hot pan. Add the chopped onions, celery, eggs and chicken to the warm potatoes. If you are adding peas add them now too. Stir in the mayo, mustard, vinegar, relish and spices. No need to stir hard or use mixer as the potatoes are soft and will become mashed if you mix vigorously. It’s not bad, as some may prefer the texture, but personally I like the potatoes to maintain some cube shape. The taste is the same.

Once mixed you can enjoy warm with crackers or cool in fridge and enjoy in lettuce bowls later or between toasted sourdough slices in the morning with a slice of cheese. It’s a bit like tapas and goes great with wine, anti pasta salads, appetizer trays and sunsets.

Now getting back to the nutritional status of being called a ‘super food’. I think it certainly qualifies for the title as it tastes ‘super’. The Dude of Food fully approves and recommends trying this. This new super food group deserves all 5+ Golden Fork Awards if any are to be given.

3 large gold potatoes
4 hard boiled eggs
4 chicken cooked thighs
3 chopped celery sticks
2 chopped green onion stalks
1/4 chopped white onion
3 spoon fulls of mayonnaise
3 circle squirt of yellow mustard
1 spoon full of dill relish
2 cap fulls apple cider vinegar
Add salt, pepper, paprika to your taste.

Additional options could include but certainly not limited to: avocado, peas, sour cream, ranch dressing or raisins. If you add grapes then we probably aren’t friends.

Quick kitchen fixes – Broken Glass in Sink

If you ever have encountered the ‘stuff down the drain’ issue in your kitchen then maybe you can get a tip from this little kitchen quick fix tip video. The Dude of Food is here to help.

A good rule of thumb is to always have a catch screen in place. Also never toss coffee grinds or eggshells down the garbage disposal. Those items are for the trash or composting.

It is worth it to be aware of what you put down your drains and a simple catch screen helps a lot.

Click here to get your own LASSHSWA Kitchen Sink Drain Strainer, for Kitchen Sinks with Large Wide Rim 4.5″ Diameter (2 Pack).

As an Amazon Associate I can earn from recommending qualifying sales.

Check and measure your drain size to be sure this size fits.

Northern Costa Ricas ‘Hot Grill’ – Sal & Fuego

Recently I spent a few days in Playas del Coco in northern Costa Rica before entering Nicaragua. I found a room named ‘Casa Maria and Mario’ and was happy I stayed there. Maria couldn’t have been a nicer lady and made sure I was comfortable there. Another discovery was an excellent restaurant called Sal & Fuego.

The town offers a number places to eat on the main street but what I discovered by walking up one of the side streets was a real find. Most folks are on the main strip so it gets quieter when you leave the main drag which was the case of this well put together restaurant I discovered. The sign in front read Sal & Fuego and the master chef, Arturo, and his helper, Sebastian, were warmly greeting guests, serving drinks and proudly displaying their tomahawk steaks.

Arturo is a native that learned BBQ techniques in a place known for great beef and meat cooking skills, Argentina, where he became an expert in South American meat cuts. He is now a youthful 50 years old, an awesome chef and great host of a fine restaurant located a short walk from the beach.
Both Arturo and Sebastian will make you feel right at home and ensure that you have everything you need.

If you find yourself in Playas del Coco and are looking for an excellent dinner with a group of friends then you will need to wander up one of the side streets in Playas del Coco to discover the best steakhouse around, Sal & Fuego.

Gracias Arturo y Sebastian. Pura Vida.

Find them on Facebook – https://www.facebook.com/people/Steak-House-Sal-y-Fuego-la-Aut%C3%A9ntica-Parrilla/100083568422156/

or on Instagram @salyfuegocr

2022 New Kitchen Tools

This 2022 holiday season I introduced a couple of new items to my kitchen tool box which is important as we grow as chefs.

The paella pan is made by Garcima from Valencia, Spain and is a traditional polished steel paella pan that I plan to use to prepare risotto. The pan seems well made and carries a 2 year guarantee. I look forward to cooking with it.

The Dutch Oven is called Pure Intentions ‘Ecolution’ by Epoca Int’l in Florida. This pan is also stainless steel with a tempered glass top. This item has a Limited Lifetime Warranty.

The wooden roller is an Everyday Living item distributed by Inter-American Products and was made in Taiwan. It has held up pretty well so far for helping to thin out homemade pasta for my noodle cutting machine. This item has a quality guarantee or receive a full refund. How can you go wrong?

Whatever your budget or skill level remember that joy comes from sharing and cooking is to be shared, so bring joy to the world and keep cooking. Happy holidays.

Pasta, Angels, Family & the Dude of Food.

Cooking With Grandma Gina

The Dude of Food grew up an only child with a working mom who disliked cooking. Her 3 motto’s in life to me were:

‘where there’s smoke, there’s dinner’
‘you can never be too rich or too thin’
‘go play on the freeway’

The refrigerator to me was something to go look in at someone else’s house. That is how I learned about food, by looking in other peoples fridges and lunch boxes to see what they ate like. It took me years to get over just casually opening and looking inside of someones fridge.

On special Saturday mornings as a kid I used to make a can of Spaghettios or Franco American Macaroni with cheese sauce as a treat.

One of the places I would wander over to visit was the house of the Italian family down the street. They had 3 older girls and a boy my age and they always had food. Their kitchen was the best. Something was always out on the table or on the stove top, warmed and ready to be eaten. Homemade pastas, sauces, pizzas, rapini and as we got older everything with onions in it so our lungs would stay healthier. This Italian mother even made liver taste good with thin slices and loads of onions.

When we would go back east to visit their Italian relatives I would be blown away that every Italian kitchen was the same, warm and full of food. We couldn’t go anywhere without eating a plate of food and sipping some homemade wine. By the third or fourth visit you’d be pretty full but the hosts would get offended if you didn’t eat their food and thought you liked the other family better so you had to eat, drink and be merry. It was great.

When I went to visit the youthful home of my buddies father in Italy I was blown away at the genuine love, hospitality and meals shared with me.

This love of family and food has never left me and recently I began preparing homemade pasta noodles after a lesson from my friends father’s sister, Aunt Mary, whom I’ve known since I was in 5th grade. I’m now 56 years old. In researching how to make a better noodle I was directed to Youtube and discovered the next best thing since beer was created. The name of this Angel is Grandma Gina Petitti. She has a food channel that you must see.

Grandma Gina is precious and I instantly fell in love with her. She speaks just like everyone in my buddies family and reminds me of the best of my childhood. If you are still reading this then you must go to visit Gina https://www.youtube.com/c/BuonAPetitti/videos and see for yourself.

Learn to make noodles, ravioli or whatever else you might be interested in preparing but be ready to get sucked in. You will learn to cook and have your heart warmed at the same time.

You can also purchase Gina’s cookbook online as well. It’s titled, ‘Cooking With Grandma Gina’.

Grazie Nonna Gina. May God continue to bless you.

According to Buzzfeed Pasta Facts, https://www.buzzfeed.com/jesseszewczyk/pasta-facts ,
the average Italian eats 60 pounds of pasta a year while Americans average eating just 26 pounds per year.

October 25 – World Pasta Day
January 4 – National Spaghetti Day

“Now I’ma gunna maykeh a pasta carbonarra.” the Dude of Food.