Wednesday, July 23, 2008
Saturday, July 19, 2008
Sunday, July 13, 2008
Okay, I guess I'll try some things out but this does remind me of cooking Stouffers' stroganoff when I was a college student in the days before microwaves. You dropped a bag of stuff into a pot of boiling water. Today's college students don't even know how to light an oven.
Today I think I might be preparing a "pasta primavera." This is not a traditional dish from anywhere in Italy. It was created at Le Cirque in New York in order to charge rich people exorbitant prices for inexpensive ingredients. But it can be prepared al minute.
Monday, July 7, 2008
In the photo at left you will see Big Bob who is a Hermosa Beach icon. He could be considered the Mount Rushmore of Hermsoa. Big Bob is the nicest person you might ever meet, and he is always sporting a cool hat. He guards the door of Cafe Boogaloo and when he unfolds from that chair he stands up at somewhere between 6"11" and 7'11". Let's just say he is a big guy. Bob is probably the reason that at Boogaloo there are no problems (unlike other bars/restaurants in the neighborhood). Sweet, gentle man but I would never want to mess with him.
But Boogaloo also offers up really great food. Owner Steve Roberts comes from Baton Rouge, Louisiana. The menu is great but what often is off the menu is frequently better! You just have to ask. It's known locally that Tuesday is Fried Chicken night. And it's really good. But you need to ask your server.
Cafe Boogaloo is at 1238 Hermosa Ave 310 318 2324
I didn't mention that one of the reasons Big Bob sits outside the door is that on weekends they have a great live music venue. Recently I was lucky to see an impromptu Blasters reunion. On the bill was "The Gene Taylor Band featuring Dave Alvin" but toward the end of night Phil Alvin (giant head and all) stepped out on stage and all of a sudden it was the Blasters! One of maybe the top ten bands ever to come out of LA. Ever...
Tuesday, July 1, 2008
In the photo above I'm not sure if the chef, Dylan Sultineer (big guy with beard at left) is conferring with his staff on the night's menu or comparing betting slips.
What I dined on was the "salted black cod [aka sable fish]. It wasn't anything like a real salt cod which must be dried and rehydrated. I think I'm doing that this weekend. But rather more like a cured, gravalax. The "local beans" were less successful---and I believe in buying local---kind of tough. But the cod was great. I wish I could have revisted on the following night to order the fried boquerones (anchovies) with dandelion, fennel and grapefruit...
There are so may wonderful things to taste here. Go for it