easy – Page 3 – THE DUDE OF FOOD

Plantain Dessert

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.

Healthy dieters breakfast

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.

Spicy Tuna Tofushi

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.

Sushi party at your house. Steamed rice not shown.

FISH TACOS

Fish tacos are easy and delicious. Crack open your favorite Mexican beer. Put the other 17 somewhere cold. At the cabin I like to stick them right into the snow outside the front door.

Next grate some cheese, chop onions, lettuce, tomato, avocado and a jalapeno and put the chopped piles in separate small bowls. Pan fry some red snapper, halibut, cod or shrimp in light oil.

Heat up some tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy or sweaty.

Once all the ingredients are prepared and laid out, create a conga line along the taco prep area and enjoy creating your colorful meal. Add salsa and a squeeze of lime per taste if so desired. Be sure to say ‘gracias’ to your host and chef.

Fiesta y salud!