Hey folks!
I just upgraded the picture section of my catering website and added some new pictures. I would love to get your opinion on it. Just go to http://www.bigmista.com and click “Pictures”. Don’t forget to come back and leave your comments. I’m counting on you!
Enjoy!
Bigmista
The Survival Gourmet
When we were at the Stagecoach Country Music Festival earlier this year, the State Department sent out a camera crew to film the Four Q Country BBQ team during our BBQ contest. They just added the video to their website so the world can see our own little bit of Americana. We are proud to be included on the site and we would like to share it with you!
Here is the link:
http://www.america.gov/multimedia/video.html?videoId=1634709538
Check it out and tell your friends!
Enjoy!
Bigmista
The Survival Gourmet
MrsMista and I were on our way to a meeting the other day and we were both hungry. We were passing thru Gardena, CA and I noticed a Golden Bird sign. MrsMista is a huge fan of Golden Bird chicken so we decided to stop.
Golden Bird is a franchise here in California and nowadays it is usually paired with another restaurant. This time it was the D.U.T.C. Grill, a creole/soul food establishment. I am something of oficianado of both creole and soul food (ok, I just eat them both a lot) so I was hoping they were up to the challenge.
They were.
I decided on the Oxtail dinner. It came with rice and gravy, 3 sides and a cornbread muffin for $11.99. I chose Sweet Potatoes, Mac & Cheese and Collards. This was definitely a bargain. My box was heavy when they handed it to me and I knew right away that I would have a hard time finishing it.
The Oxtails were very tender. The meat was falling apart and the seasoning went all the way to the bone. Th gravy was thick, hearty and little sticky. Just enough to make you lick your fingers. The Mac & Cheese was average. Not saying that it was bad, just that it was predictable. Nothing outstanding. The Sweet Potatoes on the other had were great! A good bit of cinnamon and very sweet. Some of the best sweet potatoes I have ever had in a restaurant.
The collards greens were well seasoned with a hint of vinegar. The folks at the D.U.T.C. Grill know what they are doing. If you are in Gardena or are just looking for some of the best Soul Food in the Los Angeles area, I recommend that you stop on by. It’s worth the trip!
D.U.T.C. Grill
14903 S. Western Ave
Gardena, CA 90249
Phone: 310-715-6774
Enjoy!
Bigmista
The Survival Gourmet
I made a simple dinner tonight for me and MrsMista. T-Bone Steaks, Crash Hot Potatoes made from a recipe on The Pioneer Woman and some collard greens. I used the Garlic Lover’s Steak seasoning from HomeBBQ.com on the T-bones (Thanks Kevin!). Really Good Stuff!
And now for the pictures…
Yes I know I used an Electric Grill. BBQ guy took the easy way out. Whatever man. Can’t argue with results.
Enjoy!
Bigmista
The Survival Gourmet
Wow! I can’t believe that I haven’t posted this recipe before. Tuna Quesadillas is one of our favorites that kinda evolved in our home. It all started when MrsMista got a hankering (yes my Texas roots come out from time to time) for a Tuna Melt. I actually fry the tuna in the skillet before I add the cheese, put it on the bread, and toast the sandwich in butter in the skillet. MrsMista loved it!
A few days later, she wanted another Tuna Melt but were out of bread. Time to improvise. We had some Mexican dinner rolls (pan de leche) so I split those in half, toasted the inside, added the tuna and some shredded cheese and Voila! Mini Tuna Melts!
About a week later, we got a taste for those Mini Tuna Melts. Lo and behold (dramatic, huh?), we were out of cheese. So I went rummaging thru our freezer and found some cream cheese. It was worth a try. Rolls, tuna, cream cheese. We had a new taste and it was good! So of course when we wanted them again something was missing. The Rolls!! What were going to do? No bread. No rolls.
Waitaminit!
Were those flour tortillas I saw on top of the fridge? Yes!! A new dish was born! Tuna Quesadillas!
Here are the ingredients:
For the tuna salad:
2 cans of tuna
1/2 medium onion, chopped fine
1 tbsp sweet pickle relish
2 tbsp mayonaise
1 tsp dijon mustard (optional)
4 hard boiled eggs, diced
2 shakes Worchestershire sauce
salt and pepper to taste
Mix all ingredients together in a large bowl.
Now for the quesadilla
2 burrito size flour tortillas
4 oz Philly cream cheese cut into 8 strips
tuna salad from above
2 tbsp vegetable oil (canola or olive)
Add 1 tbsp of oil to a large skillet over medium high heat. When the oil gets hot, put one tortilla in the skillet for 1 minute. Turn the tortilla over. Put 4 strips of Philly cream cheese on half of the tortilla. Spread the tuna salad over the cheese half of the tortilla. Fold the opposite half over. Press lightly. Flip. Press lightly.
Remove the quesadilla from the skillet an place it on a cutting board. Cut it into quarters.
Bigmista
The Survival Gourmet
