Master Cleanse Lemonade is available on Vimeo.
While researching a fast I first learning about this concoction called Master Cleanse Lemonade. It sustained me for 5 or 6 days while I tried fasting and I just loved the way it tasted. Every once in awhile I will make it for myself as a treat as I don’t fast and can’t afford and loose any weight.
Enjoy this.
The Dude of Food 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, costly bottle. This port boasts a light and fruity, but not too sweet, flavor that follows through nicely.
This quality porto is a great after dinner sipper and goes great with chocolate. Let out your inner man and WOW your lady tonight with this fine selection after making her dinner.
Delicious winter favorite.
I found that creating this recipe and making this dish 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. 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. When winter came I pulled the bags of tomatoes out of the freezer and let them thaw so I could work some kitchen magic.
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 love 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 and more it is time to explore this fun and delicious recipe among others.
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. (My home grown white potatoes have great flavor.)
TIP: A 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’m a bit of a story teller, as I have had some great experiences, but as i sit in the kitchen with my beer in one hand and a wooden spoon in the other while telling stories of fighting off spiders and pulling weeds with 3 inch roots with just my left hand while the aroma of cooking goodness permeates the kitchen, I feel the joy Shakespeare must have experienced.
Live long and prosper.
Dude out.
Halibut, Chilean sea bass or shrimp work well. In this photo you see thick fresh halibut fillets and fresh sea bass fillets after having been soaked overnight in a delicious marinade I found at a local Santa Monica market.
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 on the patio of a local architectural firm for a ‘Friday Fun Lunch’ organized by a cool office manager. The fish was 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 and delicious.
Take bok choy, grape tomatoes, broccoli, green or white onion and other desired veggies from the fridge, wash and dice to desired size. Crushed peanuts or shaved carrots would go well in this dish.
Warm some olive oil in a pan on medium heat. You can add soy or teriyaki sauce later.
If adding chicken, add to the oil first and let cook up a bit. If adding shrimp they can wait.
Add veggies with a couple tablespoons of water and cover, stirring occasionally to prevent sticking and promote even heating. Add soy or whatever sauce you like with any dry spices about 6 minutes in after the veggies have had a chance to soften up a bit in the simmer. Continue to simmer for 10 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.
Be thankful. Eat. Enjoy and be happy. Be thankful some more.
Yum, I visualized this dessert and made it happen.
Scoop out a pineapple and put it in freezer for 2 – 3 hours. Chop, slice and dice pineapple insides, your favorite berries and melons and put in the fridge.
Pan heat some molasses, smokey rum and touch of pineapple juice with some sliced plantains. When the plantains look like they are getting soft, pull the pineapple from the freezer and half fill it with vanilla ice cream. Install refrigerated pineapple chunks, berries and melon on top of the ice cream.
Time it so when you stuff the pineapple with ice cream, the plantains are fully heated and soft. Pour the heated plantains over the top of the chopped fruit and ice cream you just stuffed into the pineapple and get ready to watch some TV. You can even top with your favorite chocolate sauce and crushed nuts and it wouldn’t be a problem. The cherry on top is also your choice.
Looking for a different way to enjoy pork?
Try pork loin marinated in smokey rum, molasses and garlic. I just threw this stuff together and baked it. When it came out of the oven, everything seemed to be good in the world. Served with rice and everything was good in the world as the flavors danced across my tongue.
$150. is not out of the question to spend at the sushi bar when including drinks.
Well here I spent $150. and had a party.
It served 2 couples.
We had various salads, sushi, sake, plum wine, aloe water, miso soup and some good times.
This breakfast is easy and delicious. It may not cure a hangover, but it tastes way better than liver. Take some of last nights leftover salmon and reheat it in a pan. Take some broccoli chunks and lightly steam them. Asparagus and zucchini are easy to heat quickly also.
Next, whip a couple eggs in a bowl with a touch of milk, water works too, and scramble in a separate pan. Cut some fresh oranges and arrange.
Serve with an English muffin, coffee or another michelada.
Note: A side of last nights rice warmed up can accompany this dish nicely also.
This is an awesome Dude of Food original creation.
Take some tuna and spicy it up. The scoop some tofu cubes out and fill them with spicy tuna goodness. Then wrap the base of the tofu cube with seaweed, garnish and serve.
The cubes here are shown with the tuna mixed with rice, but i found this extra step is not needed. Just add the spicy tuna and you’ll be stoked. Rice can be served on the side with miso soup, kim chi or seaweed salad.
