What I did here was take a nice dry aged prime rib (Bos Creek) from Montana and cut the bone and began making a stock: red wine w/ sauteed leeks, onions, carrots, celery, bay leaf, peppercorns, thyme. here’s 3 bones with the tomahawk bone 🙂 Had to get a new cutting board to fit. puff …
I had a bit of a rough weak and after a long day diving has always been a refuge… waves coming in.. crashhhhhhh not too much fish action today but I got a few that I really like to eat – Sargo which is a nice firm white fish with a heavy bloodline and Sheepshead …
Dear Nokia, You know, I was thinking about you ton on my drive down to the Vet’s office today in Orange County. Â But then my eyes would fill and I tried to think of something else so I wouldn’t crash… but I couldn’t help but think of you. Â But I figured that if I crashed …
The handcaught lobsters and grilling some Japanese binchotan charcoal in my ceramic grill!!!! MMMMMMMM MMMMMM YAaaa THE PERFECT PICNIC 🙂 can you tell…i’m really happy. me and mah grill! happiness level rising bos creek grassfed ribeye Lobster and Steak 🙂  Who knew happiness was so easy????????????? Pursuit of food OUT 🙂
SEA URCHINS: The general rule when you are harvesting, is that you look for the ones in the kelp zone. Kelp is the primary source of food and it normally goes from about 20 ft to about 60-80 ft depending on the bottom. The ones that live shallower may switch to different algae for food …
Read more “Sea Urchins, in conversation with 30 year+ Urchin Diver Rene Rojas”
A few meals on the truck tailgate… Bacon wrapped hotdog with guacamole, caramelized onions, & hot sauce homemade hummus, homemade salami, homemade pickles, red cabbage & babaganoush
With a dish as simple as steak Tartare, the highest quality ingredients are imperative to the quality of the dish. Â Here I use fresh shallots, nonpareil capers, a touch of mirin and zest from the oranges in the backyard. Â The beef I’m using is 100% Grassfed from Montana through Bos Creek. Â Usually I would not …
On Tuesday, I got an email to cater an event for 12.  It was a mix of very large (in monetary status, not width – that’s after the dinner 🙂 ) tech investors meets Hollywood.  There were a number of different movers and shakers in the tech industry: Facebook Mobile app founder, the son of …
On January 1st, Bestia was closed and my good friend Warren wanted to propose to his girlfriend at the restaurant for a private dinner. Â He had his friend take some pictures. Â Would I have preferred to get stupidly drunk the night before? Â There are no days off for cooking and hunting and learning and getting …
There’s a fine balance in cooking wild duck – if you take ducks too far in cooking they can taste livery. Â So you either cook it rare or ‘overcook it’ until it becomes tender (i.e. like a braise or a sinewy piece of meat that you ‘overcook’ so it ‘falls off the bone.’ Â The thing …
“The Business of Business is Business.” -Milton Friedman It’s real, it’s raw, it’s carnivorous and piscivorous. Â It’s matching quality and quantity and color and texture to its fair market value and watching it all go down in the Honolulu Fish Auction at 5 in the morning in an icebox- it’s friggen fun – watching fish …
The other day I got a chance to work outside my element with some more modern techniques and a lot of sauces, and art on a plate for a family in Beverly Hills. baked fresh rosemary & buttermilk bread Loup de Mer escabeche w/ small salad, used some xantham gum in the dots roasted pork …