Marinated in fresh mango juice and soy sauce…
If you don’t have an indoor grill please do yourself a favor and get one. They’re perfect for grilling at night or when the weather sucks and you can’t bbq outside. This one was $45 and worth every penny…
Grilled onions and bell peppers
Sauce made with tomatillos, onion, jalapenos, cilantro and a little salt and pepper
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This salsa is fat-free and easy to make, just 3 simple steps…
Clean 6 tomatillos, one onion and 2 jalapenos (chop up jalapenos and onion)
Boil
Blend (add cilantro and salt to taste)
Easy
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Ceviche is basically a citrus marinated seafood dish from South America. And for some of you that don’t know, the citric acid (lemon/ lime juice) is what pickles or cooks the seafood without heat. In this ceviche I used shrimp, scallops, tomatoes, a red onion, jalapeno, cilantro, limes, lemons, oranges, avocados, salt, pepper, olive oil, chipotle habanero sauce and Clamato. Yes Clamato…
dice everything…
Add lime, orange and lemon juice to diced raw seafood and let cook in the frig for 3 to 7 hours. Add diced veggies with the seafood citric acid mixture and let sit in the frig for another 30 minutes. Now here’s the fun part, if you don’t like it too bitter take some of the juice (lime/ lemon/ orange) out and add more tomatoes, ketchup or even Clamato. If you like it spicy add more diced peppers or hot sauce. You can even have it sweet by adding mango, papaya or even more orange juice, it’s up to you. I just took out a little bit of the juice and added some Clamato, diced avocados, olive oil, salt, pepper, garlic and chipotle habanero sauce for spice.
When I cook I taste the food so much that by the time it’s finished I don’t feel like eating it anymore. This time I was smart and put aside a couple pieces of shrimp and scallops. These are just seasoned and pan seared…
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Yassine’s leaving back to France next week so we decided to show him around DTLA this past Sunday. First we went to Olvera Street and ended up eating some great food and getting a bunch of cool stuff. For those of you that don’t know Olvera Street is in the oldest part of Downtown LA, and is part of the El Pueblo de Los Angeles Historic Monument. It has a bunch of street stands, food spots and is right next to Chinatown and Philippes. Of course Yas got a couple of Lucha Libre masks and we got a blanket and this cool fabric that one of the stores were selling for Dia de los Muertos. I decided to put my Mom’s old sewing machine to use (since I grabbed it from her before she left to the Philippines) and make a pillow case.
I’m hyped, the case turned out so perfect I want to go down there again and get more fabric. If anyone wants one of these pillows let me know and I’ll buy extra material!
If you’ve ever been to a sushi restaurant with me you’d know I love sea urchin (“uni” in Japanese). The part of the sea urchin that you actually eat is the ovaries, called corals or roe, and it’s a culinary delicacy in many parts of the world. It’s hard to describe the taste but to me it’s like savory clean ocean water if that makes sense. Some people describe the taste as “umami” which is the fifth taste sensation school didn’t teach you about (the other four are sweet, salty, sour, and bitter).
Usually I eat the uni Japanese style as sashimi or regular sushi but yesterday I stopped by the Halal Market and picked up some amazing olive oil and instantly remembered this episode of No Reservations where Anthony was in Greece and had some sea urchin. Here’s the clip…
(skip to about 1:40 to see what I’m talking about)
Here’s the olive oil I got from the market
And here’s that amazing sea urchin in olive oil, fresh lemon juice, cilantro and a little sea salt.
Eaten on toasted flat bread. Fucking amazing!
Dinner last night at Avocado was like a multi cultural club. Mushroom enchiladas and mango salsa from Mexico, beer from Japan, soju from Korea and sea urchin in olive oil from Heaven…
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After I grilled the corn I cut the kernels off the cob threw it in a bowl in the oven with parmesan cheese, hot sauce and butter. The dressing was made with olive oil, cilantro, lime salt/ pepper and egg yolks.
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I love chile rellenos but the biggest problem I have is the batter on the outside. Most of the time it’s so thick I taste the cheese and batter more than the actual pepper. This is the great thing about cooking yourself, make it the way you fucking want!
Broil on all sides to get the skin blistering and peel
Slit a “T” into the pepper, gut and stuff with cheese. I used mozzarella.
Roll the stuffed pepper in flour so the batter sticks to it, then roll in batter (I used 3 eggs and a tablespoon of flour) now fry or bake.
Add your favorite sides, I topped it with a sauce I made from tomatoes, onions, garlic and olive oil. Only seemed right with the mozzarella…
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La Cueva (4565 W. Artesia Blvd. Lawndale, CA)
If you live in Southern California you most likely have a taco spot by your house. Well this is mine, I love it here. The food isn’t amazing but it’s always consistent and will always satisfy your Mexican food craving. I always get lengua or cabeza, never tried the pollo or asada but I bet it’s bomb too. My favorite of course are the tacos but the burritos and tortas are perfect. If you’re ever in the South Bay and you’re craving Mexican food (or just hungry and want good food) make sure you spot by here. It’s right across the street from the South Bay Galleria.
RrrRrraaaa haa haaa haaaaaaaa!
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I first made these tacos when I came home one night from a bar and had nothing to eat. I think that’s when my culinary creativity comes out the best but usually I’ll make the same dish again sober and it definitely wouldn’t be as good as it was 4 shots and 5 cocktails under. Not the case with these tacos, after I made them that night they’ve become a staple in my diet. The best thing about these are they’re pretty healthy and for not having meat they fill you up.
- Dice up potatoes, skin on, brush with olive oil and season with salt/ pepper and whatever else you like.
- Throw em in a preheated oven 400 degrees for 40 minutes.
- While those are in the oven heat up some re-fried beans (add cheese and hot sauce if you want), chop up some cilantro and onions for garnishing and attempt to make some salsa (tomatoes, cilantro, garlic, jalapenos, lime, salt/ pepper and olive oil).
BAM! (R.I.P Billy Mays)
