Imagine that table filled with platters of various appetizers, while us guests sip sangria served up by kitchen mermaid Rachael Ray and enjoy the smells of BBQing meats by another of my favorite grillers wafting in from outside through the open french doors to the patio.
In the meantime, the musical entertainment plays and we wait for the Dude of Food to throw the fresh coconut crusted cod in the pans heating up on the grill of this kitchen in the home of some fabulous people for all to enjoy
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.
“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.
These are easy and delicious. Crack open your favorite Mexican beer. Put the other 11 somewhere cold. At the cabin I stick them right in the snow outside the front door.
Next grate some cheese, chop onions, lettuce, tomato and avocado and put the piles into separate small bowls. Pan fry some red snapper, halibut or shrimp in light oil.
Bake some tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy.
Once all the ingredients are laid out, create a conga line along the taco prep area and enjoy. Add salsa and a squeeze of lime per taste if so desired.
Fiesta y salud!
