The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet that recommends to avoid the following due to over fishing and/or harmful conditions-
Chef Alex, from Border Grill Santa Monica, creates a special that happened to be one the Dude of Food will never forget. This egg dish has been raved about to all my friends in the neighborhood. The shell is pancake batter. The inside is poached.
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.
One of histories oldest dishes, that many folks refer to as Italian food, is actually from Greece. Early layered pasta creations existed in ancient Greece and were mentioned as early as 146 B.C. Later, in the Naples region of Italy, this dish became a staple and grew in popularity becoming what we now know as lasagna. Motto bene.
Come share the secrets of easily creating a delicious lasagna as the Dude of Food prepares lasagna before your eyes.
“Follow your grandma’s directions and eat your greens. She’s right, they’re good for you. Besides, blanched kale sauteed in olive oil and garlic tastes good.” the Dude of Food
Big Bear Lake, CA is home to a Mexican hacienda called the Sonora Cantina. Here is what their menu states about their ‘Big Juan’.
“Big Juan Burrito $13.50
Not for the faint of heart and one of the largest regularly made burritos in the world. If you can finish it in 45 minutes or less you become an instant celebrity and will win a T-shirt proclaiming your victory over ‘Big Juan’.
The burrito contains 4 meats, cheese, beans, lettuce, rice, sliced olives, green onions and tomatoes. Bon appetit gringo.”
