After a visit to the Border Grill in Santa Monica on Easter sunday where I was introduced to this cool new flavor, the Dude of Food decided to try to recreate this awesome taste. Famous chef and restaurant owner, Susan Feniger, knows food and her staff impresses. The bartender on sunday made us try this tequila infused with cucumber and jalapeno peppers and it was delightful.
Today I went to the store and bought some agave tequila, cucumbers and a pepper and put it all together. In a few days I look forward to a cool refreshing taste.
Off of Highway 100 in Nashville is a place called the Loveless Cafe. You may not be close enough to walk in but you can go to their web page and check out the stuff they make.
http://store.lovelesscafe.com/product/hot-sauce/sauce-seasoning
The Plain Ol’ Hot Sauce is one of the secret ingredients the Dude of Food adds to his homemade micheleada recipe. It adds the perfect amount of spice. Truth be told, the Dude of Food also likes Red Rooster from Louisiana hot sauce. They both go great in my micheladas and on my grits, greens, smothered chicken, gravy, stuffing and waffles.
There was a long time that the Dude of Food would not ruin a beer with tomato juice. Then I grew up and learned something. After a trip to San Miguel de Allende, Mexico a few September’s ago my mind was forever changed. It was the time of the annual Revolution Fiesta and San Miguel is where it began.
The place goes nuts.
To make a long story short I love a homemade michelada and it appears that many others do as well since the big brand brewers are beginning to see the light. These 2 were chosen because they were both brewed in Mexico and imported to the US.
The Dude of Food decided to compare the Tecate Michelada DIABLO to the Modelo CHELADA. I have had a few of these Modelo CHELADA’s and they are OK. When compared to the Tecate DIABLO though, a world of difference unveils itself.
The DIABLO is softer with a more subtle tomatoey and mildly spicy finish. Compared to the Modelo CHELADA which hits the tongue a bit cleaner and crisper, albeit less tomatoey and the finish falls of quickly.
After tasting separately, what the Dude of Food ended up doing was to mix the 2 equally and drink them that way. The crisp beginning and the tomatoey spice finish were a great combination.
Any responses should be submitted to the Dude of Food – weallgottaeat(at)gmail
Carl Morandell being interviewed on KABC Talk Radio 790 in Los Angeles
Quality knows no boundries. Morandell Imports has the expertise and experience to share these product options with you.
If you are having a party, opening an eatery or just want options for stock, then go to this web page and see their line of beverages available or ask me, the Dude of Food, how you can order any of the fine products that the good folks at Morandell Imports can provide.
Prost.
The Dude of Food is working on becoming a food product representative. After years of independent merchandising for surf companies and the Hawaiian Tropic brand, the Dude of Food is switching gears and working on a list of quality food and beverage products to represent and promote sales for.
If your company is looking to get in other markets, whether domestic or international, then please by all means let’s talk.
The Dude of Food can be emailed at- weallgottaeat(at)gmail(dot)com
Eat well and be happy.
http://wolvesmouth.com/blog
Fox in the Hen House, Wolves in the Snow. These don’t sound like titles you would see on a menu, but when dining at LA’s Wolvesmouth, you can through out all forms of conventionality. From what the Dude of Food can make of it, this is a whole new experience in dining and culture.
Nicely done Craig Thornton.
Barcelona is a fun place.
Good food, sangria, the sea, fun people and beer!
The folks at Damm Estrella beer are doing things right.
The Dude of Food likes the Adria’s recipes on the 6 pack holders.
Thank you.
http://www.estrelladamm.com/en/
http://gourmetfood.about.com/od/chefbiographi2/p/ferranadriabio.htm
From what the Dude of Food understands, you can purchase a thing that you stick vegetables in and when you turn the handle it magically turns the veggies into, voila!, spaghetti! This is a kitchen item that I need to add to my kitchen toolbox.
Right now the Dude of Food is sitting down with coffee at home, pretending to be served by Miss Paris in my amber room overlooking the river. I ask her to dip her finger in my coffee to sweeten it just right and sip my delicious cup of brew while relaxing in bed watching the boats on the river. I’m imagining a zucchini pasta with assorted mushrooms smothered in a cheezey white wine glaze served with a side of warmed buttery green beans and 3 poached eggs on sourdough toast is about to arrive next pushed in on a cart by 2 of Germany’s Next Top Models. A breakfast of champions in bed is a great way for the Dude of Food to greet the day.
Bon Appetite.
A good way to start a leisurely saturday is with a leberkasse from the downtown LA Grand Central food court.
They need to do something about the parking though. The street is $4.00 an hour and the lot across the street is $5.00 flat. Can’t imagine what it’s like on weekday but it must be madness. Probably not best suited for folks who are on a budget or quick lunch break unless you can walk from your office.
A breakfast designed to warm the hearts of mac n cheese lovers.
Last nights mac n cheese supremely blended with the morning eggs, yum!
Also for mac n cheese lovers the Dude of Food recommends the mac n cheese pizza from Company 77 Pizza truck.
