When we were in Colorado we ordered these “Sesame Seared Tuna Nachos” at a restaurant called Sapphire Oyster Bar. At first bite it reminded me of this tuna dish I would make but way more expensive and a lot better looking. I don’t really know what to call this dish but if those were nachos I think this is more of a tostada.
I get the tuna from Marukai right down the street. This amount will make about 6-8 tostadas
Tartare- Finely chop the tuna and add a spoonful of mayo, Sriracha and a dash of sesame oil. Mix
Guacamole- mix avocados, cilantro, minced garlic, salt, pepper and a little olive oil. You don’t want to make the guac spicy because the coolness balances out the spicy tuna and sauce.
Sauce- 1 part Mayo and 1 part Sriracha
Wonton/ Tostada Shell- I get the wonton wrappers from Marukai too and deep fry em
Add the guac then tuna and sauce on top…
This dish is seriously soo good and inexpensive to make you should definitely try it
If you don’t know much about Ramen, it’s basically broth, noodles with different toppings. Hakata Ramen originated from the Hakata district of Fukuoka City in Japan and has a distinct rich, milky broth. Shin-Sen-Gumi makes the best Hakata Ramen I’ve ever tasted. They use carefully selected Berkshire pork and filtered water to cook for about 15 hours to make this unbelievably tasty broth…
The A-Set comes with the Hakata Ramen and Pan Fried Gyoza Dumplings for $7.25
This guy was killing it
Here’s some Dinner Specials (I don’t know about the bowl of rice topped with anchovies but one day I’ll try it. Who’s down?)
Hakata Ramen (Shin Sen Gumi)
2015 W. Redondo Beach Blvd., #C
Gardena, CA 90247
* If you got a favorite ramen spot around this area let me know so I can check it out. Thanks!
Everyone has their own way of cooking steaks and what’s the best cuts of beef. Here’s my OPINION on the different cuts and cooking-
Filet Mignon- Most tender and most expensive but is lacking on the fatty flavor (that’s why you see it wrapped in bacon).
New York Strip and Rib Eyes- Both cuts are great for grilling or pan searing, sometimes a little pricey but worth the dough. When you have people over for dinner or a BBQ these are the steaks to get.
Porterhouse and T-Bones- Harder to cook because they contain bones and are huge cuts of meat. Some believe that these are the same but there’s a slight difference. They both have New York Strips on one end but the Porterhouse comes form the rear of the short loin so it has a larger cut Filet. Since not too many grocery stores sell this cut wait till you get hungry as hell, go to a good steak restaurant and order a Porterhouse.
Top Sirloin- If you’re a meat lover but looking for an affordable cut of beef this is the way to go. Not as tender as some of the other cuts but very juicy and full of flavor.
Now on to the cooking.
I love steaks cooked on a charcoal grill but I don’t always have access to one. Actually I do always have access to one but going outside (in the car port), taking out the grill, lighting the charcoal and all the clean up afterwards is just too long of a process unless you have guests over or its a nice summer day. The easiest way to cook a steak is to pan sear it and finish it in the oven. It’s a quick and easy process.
First season and make sure your steak isn’t cold and right out of the refrigerator when cooking it. Usually I’ll take the steak out of the frig and let it marinate in room temperature (wrapped in foil) for about 30 minutes. Preheat your oven to 350.
Put a little oil and butter in a pan on high heat
Sear each side for about 2-5 minutes depending on how thick the steak is.
This was about 3 minutes on each side
Put the steak in the preheated oven for about 5-15 minutes depending on the thickness. This was in there for about 8 minutes. If you don’t have a pan you can put in the oven I suggest you get one.
The most important part about cooking a good steak is letting it rest (5-10 minutes). The steak continues cooking and it’ll make it nice and juicy. If you cut into the steak without letting it rest you’ll let the juices bleed out and will end up eating a dry piece of cardboard.
Once it’s done resting slice thin and enjoy!
Like I said, this is my way of cooking steak, if you got a favorite or easy way please let me know!
and homebrewed beer (in the back)
When the Laker’s are playing there no time for cooking, you have to whip up something quick an easy so you don’t miss Shannon Brown dunk
Sausages are one of the best game time meals, they’re quick, easy, savory and tastes great with beer…
Can’t forget the Philippe’s Hot Mustard and chips
When I first heard about this mix I really didn’t understand how it would work, Wu Tang Clan is the best hip hop group EVER and The Beatles are the best band EVER. Too much of a good thing usually ends up bad but I’m listening to it now and this mix is definitely a classic. Props to Tom Caruana, click below to listen and download…
Click Here (updated)
p.s.- If you’re a Beatles fan like me and new to this site I posted a mixtape that was all Beatles songs redone by artists like Al Green, Peter Tosh, Nina Simone, Stevie Wonder and even Bill Cosby. AMAZING! Click below to download-
To me McDonald’s is like taking a whiff of your armpit when you know you’ve sweat. You feel that cesspool of salty b.o and crappy deodorant start forming into an oily slime and what do you do, you let your shoulder touch your cheek and inhale. I’ve done that since I was 3 years old, probably around the same time I started eating McDonald’s and I’ll never stop doing both.
This is for McDonald’s new line of Big America burgers and this particular ad features The Texas Burger. A delicious concoction topped with mustard-relish, barbecue sauce, bacon, cheese, and crispy fried onions on top and separated by the middle bun more barbecue sauce, onions, and bacon. At ¥400 to ¥420 ($4.38 to $4.60) a piece, this badboy helped McDonald’s Japan break their single day sales record of ¥2.8 billion, about $30.7 million.
hopefully he performs this song from 1994 (Beyonce was 13)…