Steak and Rice (Sushi Style)

In my opinion sushi is one of the most attractive picturesque foods ever so I decided to play off that and make a basic steak and rice dish look as stunning as a piece of nigiri sushi. All the components of this dish is made to be eaten like normal steak and rice so if you have nobody to impress and just want a damn good meal follow the same directions but throw it all together in a bowl with a fried egg on top and call it a day.

First I started off with this dried mushroom pack from Trader Joe’s.

To rehydrate the shrooms just rinse and add 2 cups of hot water for 10 minutes.


All I use is the liquid to flavor the rice. You can save the actual shrooms for an omelet tomorrow morning or saute them in butter and eat with the steak.

Now wash 2 cups of short grain rice then let air dry

Add the 2 cups of mushroom stock with 3/4 cup of water and a couple pinches of salt to the rice in a small pot.

And heat on high until boiling

Then change the heat to low, mix and cover for 6 minutes.

Put the rice in a different container, fluff with a wooden spoon and let it cool down.

Now time for the steak. This is a 0.62 lbs New York that has been out of the refrigerator for about 30 minutes. Always let your steak rest in room temp before cooking, never cook it right out of the frig!

Salt and a generous amount of fresh cracked pepper to form a good crust while cooking.

If you don’t have a cast iron skillet you should get one. It’s the best. The cast iron takes a while to get to the right temp so I let it heat up on low for 10 minutes. Right before I drop the steak I’ll turn the heat to high for 2 minutes and add oil and butter.

Drop the steak in the skillet on high and leave for 3 1/2 minutes. Don’t touch it!

Then flip it over and cook for another 3 1/2 minutes. Again, don’t touch it, poke it, try and flatten it or shake the skillet. Leave it alone.

After 3 1/2 minutes put the steak on a plate and let it rest for 8 minutes. The steak is still cooking even though it’s not on the skillet so don’t cut it til after it’s done resting or else you’ll let out the juices and the steak will be dry.

While the steak is resting heat up a pan with butter and oil to medium heat and add 1/2 cup of diced onions and 1/4 cup of minced garlic.

Let it cook on medium heat for about 5 minutes.

In a bowl add one teaspoon of horseradish to two teaspoons of mayo, mix.

And another bowl add one tablespoon of ponzu sauce to 1/2 cup of green onion, mix.

Slice the steak

Form the rice

Add a little horseradish mayo and a pinch of the garlic and onions to the rice.

Add the steak

Then add the seasoned green onions, some sesame seeds and shichimi togarashi (if you have some).


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“Stay Hungry, Stay Foolish”

R.I.P Steve Jobs

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How To Cook Perfect Fries

Some of the best meals I’ve ever eaten has had fries in it, from the steak frites at Bouchon to animal-style fries and a Double Double burger at In-N-Out, it’s one of the worlds favorite foods. Here’s another great recipe from Michael Symon’s book on how to cook the perfect fries.


2 pounds russet potatoes

Canola oil, for deep-frying

1 teaspoon chopped fresh rosemary

1 teaspoon coarse sea salt

Peel potatoes and cut into long fries about 1/4 inch thick. As you cut them put them in a bowl of cold water.

Heat the oil to 275 F.

Drain the fries and pat dry. Work in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale.

Remove them from oil

And rinse under cold water to remove excess oil and starch for a crispier fry later.

Cover a baking sheet with paper towels and lay the fries on top. Chill completely in the fridge.

Heat the oil to 350 F and add fries , in batches, if necessary and cook until golden brown, about 5 minutes. I ended up cooking them for about 6 minutes and 4 minutes in I added some fresh rosemary (Symon’s recipe says to add the fresh rosemary at the end when seasoning with salt).

Remove them from the oil to a large paper towel lined bowl and season with the rest of the fresh rosemary and salt.

Today, chicken basil sausages with red pepper relish and pickled jalapenos accompanied the crispy rosemary fries.

Homemade condiments makes any meal taste better…

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Red Pepper Relish

This recipe is straight out of Michael Symon’s book “Live To Cook” and it’s one of my favorite condiments to have in the fridge. The only difference is I used one of my home-grown habanero peppers instead of two jalapenos and rice wine vinegar instead of white wine vinegar.


1 tablespoon olive oil

1/2 small red onion, finely diced

2 garlic cloves, minced

Kosher salt

2 red bell peppers, cored, seeded and finely diced

2 jalapenos, seeded and diced (or one habanero)

1 tablespoon coriander seeds, toasted

1/4 cup packed dark brown sugar

1/4 cup white wine vinegar (or rice wine vinegar)

1/2 cup fresh squeezed orange juice

1/2 cup chopped fresh cilantro

Heat a medium saucepan over medium-low heat. Add oil to glaze the bottom of the pan. Add the onion, garlic, and a pinch of salt to sweat and soften onions, about 2 minutes. Add the bell peppers and jalapenos and sweat for 2 more minutes. Add coriander seeds and cook for another 30 seconds.

Add the sugar and vinegar and cook, stirring, until the sugar dissolves. Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes. Remove from heat and allow the relish to cool to room temp. Season with salt to taste and fold in the cilantro. Refrigerate for up to one month.

Then add to eggs, sandwiches, hot dogs, grilled fish, bbq and of course burgers…

*Note the english muffin used instead of a normal bun. Make sure you try that!

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Habanero Life (Hot Sauce)

It’s been about three years and my quest on trying to make great hot sauce continues, this new recipe takes the taco. I’ve tried using everything from ghost peppers, Thai chilies and jalapenos but growing my own habanero peppers (with their unique fruity but spicy as hell flavor) and adding fresh vegetables makes this sauce in a league of it’s own…

*I have more bottles and peppers so hit me up ( if you want to buy ($5 a bottle) some fresh homemade habanero hot sauce!

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Easy Cookin (Crabs)

This blog isn’t about cooking dishes that are featured on the front page of Food & Wine Magazine or a course on Iron Chef America, it’s all about easy everyday cooking. Good food that you make with your busy schedule, food that takes a couple ingredients with low cost and little time. The other day I seen some crabs on sale at the market down the street so we decided to get $7 worth, a sausage, red potatoes, lemon and bread. Total cost $12, the same amount you would pay for two people at a fast food joint. Here’s what went down after…

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Fresh (French Bread Pizza)

From the five minute healthy breakfast omelet to the slow cooked Sunday stew there’s one key ingredient that will complete any meal, something fresh. One of my all time favorite/ freshest most simple meals ever is a Saturday morning French bread pizza. Right when I wake up we head straight down to the farmers market to get tomatoes, basil and goat cheese made that morning at 4am from Soledad Goats and driven down to the market from Hanford, CA. Then we stop at Giuliano’s Bakery for some fresh baked bread and mozzarella cheese.

I make a sauce by sweating a half a chopped onion and five cloves of minced garlic in olive oil. Then add 14 oz. of canned San Marzano tomatoes (with it’s liquid), salt, pepper, oregano, Parmesan cheese and crushed red peppers. Simmer for 30 minutes to let the liquid reduce to half.

Slice the bread, add a little sauce, chopped basil, cheese, sliced tomatoes and more chopped basil on top. Then place in a 350 degree pre heated oven for 9 minutes.

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