FRANK | FOOD

I cook. I eat. I take pictures and tell you about it. Food I make, dishes I love, things that inspire and things that don't.

For me and my friends everyday is good eating.

frankfood@gmail.com
Malibu Seafood!
My favorite place in all of Southern California for fish and chips and where I stop EVERY time I go to the beach! Big honking chunks of mild sweet white fish in the perfect batter fried to dark golden crispy Nirvana with hearty steak fries and homemade tartar sauce.
This little road side shack and fish market on an otherwise empty stretch of the Pacific Coast Highway in Malibu between Pepperdine University and Zuma Beach is always packed with locals and celebrities and regular folks and the lucky hungry tourist that happened to stop for lunch.
The fish is superb and absoulutely try the deep fried oysters! There are other “healthier” choices like grilled fish and a salad or two but I’ve never had them. I can’t imagine being there and not getting the two piece basket with a cup of perhaps the best clam chowder south of Seattle.
Skip Dukes and the famous tourist traps when you are in Malibu and eat every time at Malibu Seafood!
PS: That giant Mediterranean  mansion surrounded by a like a 1,000 palm trees just up the street: Cher’s house. But don’t go bothering her!

Malibu Seafood!

My favorite place in all of Southern California for fish and chips and where I stop EVERY time I go to the beach! Big honking chunks of mild sweet white fish in the perfect batter fried to dark golden crispy Nirvana with hearty steak fries and homemade tartar sauce.

This little road side shack and fish market on an otherwise empty stretch of the Pacific Coast Highway in Malibu between Pepperdine University and Zuma Beach is always packed with locals and celebrities and regular folks and the lucky hungry tourist that happened to stop for lunch.

The fish is superb and absoulutely try the deep fried oysters! There are other “healthier” choices like grilled fish and a salad or two but I’ve never had them. I can’t imagine being there and not getting the two piece basket with a cup of perhaps the best clam chowder south of Seattle.

Skip Dukes and the famous tourist traps when you are in Malibu and eat every time at Malibu Seafood!

PS: That giant Mediterranean mansion surrounded by a like a 1,000 palm trees just up the street: Cher’s house. But don’t go bothering her!

Memorize this sign and when you see it stop immediatly! The outdoor seating gives a great view of the beach and ocean (and the occasional Ferrari in the parking lot as you can see).

Memorize this sign and when you see it stop immediatly! The outdoor seating gives a great view of the beach and ocean (and the occasional Ferrari in the parking lot as you can see).

Chunky, cruncy fresh cole slaw! The perfect accompanyment. I added a dash or two of malt vinegar because I like it that way but a test bite with Tapitio on top was not delicious.

Chunky, cruncy fresh cole slaw! The perfect accompanyment. I added a dash or two of malt vinegar because I like it that way but a test bite with Tapitio on top was not delicious.

Amazing BBQ Potato Salad!
What! You say? BBQ potato salad!?! Who’s ever heard of such a thing!
Well I have and it’s awesome! I made a batch for a BBQ at my house last week and it literally disappeared before I even got a scoop. Grilling the spuds gives a smokey sweetness that combined with the crunch of celery, mild bite of sweet onion and the flavor of celery seed mixed with creamy mayo and tart sweet wine vinegar is a flavor explosion in all points of your mouth!
Clean and halve a dozen medium Yukon Gold potatoes, toss with a tablespoon of olive oil salt and pepper. Place in a single layer cut side down in aluminum foil packets and toss on the grill until done, about 12-15 minutes. Test with a fork and when done, take them out of the packets and let cool on a cookie sheet in the fridge. When cooled at least to room temp, chop into bite sized pieces and put in a big mixing bowl.
Add to that, a half cup chopped sweet onion and 3 chopped scallions, a quarter cup chopped Italian parsley, a quarter cup chopped celery, a half cup real mayonnaise, two tablespoons country Dijon mustard, a teaspoon celery seed, a half teaspoon celery salt and one tablespoon sweet wine vinegar plus a few generous grinds of the pepper mill.
Mix it all up and serve to your adoring new fans! Just make sure you get a serving before it’s gone!

Amazing BBQ Potato Salad!

What! You say? BBQ potato salad!?! Who’s ever heard of such a thing!

Well I have and it’s awesome! I made a batch for a BBQ at my house last week and it literally disappeared before I even got a scoop. Grilling the spuds gives a smokey sweetness that combined with the crunch of celery, mild bite of sweet onion and the flavor of celery seed mixed with creamy mayo and tart sweet wine vinegar is a flavor explosion in all points of your mouth!

Clean and halve a dozen medium Yukon Gold potatoes, toss with a tablespoon of olive oil salt and pepper. Place in a single layer cut side down in aluminum foil packets and toss on the grill until done, about 12-15 minutes. Test with a fork and when done, take them out of the packets and let cool on a cookie sheet in the fridge. When cooled at least to room temp, chop into bite sized pieces and put in a big mixing bowl.

Add to that, a half cup chopped sweet onion and 3 chopped scallions, a quarter cup chopped Italian parsley, a quarter cup chopped celery, a half cup real mayonnaise, two tablespoons country Dijon mustard, a teaspoon celery seed, a half teaspoon celery salt and one tablespoon sweet wine vinegar plus a few generous grinds of the pepper mill.

Mix it all up and serve to your adoring new fans! Just make sure you get a serving before it’s gone!

Orzo Salad!
This is a total crowd pleaser and a nice alternative to the usual hum drum picnic bow tie pasta salad. The orzo pasta’s “giant rice” fun past shape makes for quick cooking and fun eating!
Cook to al dente a whole package of orzo, drain, rinse and let cool while you prepare the rest the ingredients. In a large bowl put a half cup chopped fresh basil, six ounces crumbled feta, a half cup chopped kalamata olives, 5 chopped scallions, two minced cloves of garlic and a half cup chopped reconstituted sun dried tomatoes.
Toss in the orzo. Season with about a half cup olive oil the juice of a whole lemon salt and pepper taste. Mix well together and there you have it!
Like most of my recipes, you can adjust and play with adding different elements and flavors to the orzo to suit what you like best! Add pine nuts or walnuts for an extra level of flavor. Try chopped arugula, fresh tomatoes and bacon crumbles with parmesean cheese! What ever suits your fancy!

Orzo Salad!

This is a total crowd pleaser and a nice alternative to the usual hum drum picnic bow tie pasta salad. The orzo pasta’s “giant rice” fun past shape makes for quick cooking and fun eating!

Cook to al dente a whole package of orzo, drain, rinse and let cool while you prepare the rest the ingredients. In a large bowl put a half cup chopped fresh basil, six ounces crumbled feta, a half cup chopped kalamata olives, 5 chopped scallions, two minced cloves of garlic and a half cup chopped reconstituted sun dried tomatoes.

Toss in the orzo. Season with about a half cup olive oil the juice of a whole lemon salt and pepper taste. Mix well together and there you have it!

Like most of my recipes, you can adjust and play with adding different elements and flavors to the orzo to suit what you like best! Add pine nuts or walnuts for an extra level of flavor. Try chopped arugula, fresh tomatoes and bacon crumbles with parmesean cheese! What ever suits your fancy!

Fancy Baked Potatoes!
Quick, fun, deliciously easy to prepare and especially great for kids or finicky guests. It’s totally audience participation as well so everyone can be involved in the preparations and since they all get to load up their ‘taters with as much or as little of their favorite bits every one is happy!
Preheat oven to 450 and plan on one to two whole potatoes for each person. Cut them in half and toss in a big work bowl with a glug of olive oil, a couple of pinches of salt and a grind or two of pepper. Place cut side down on a baking sheet and put in the oven for twenty minutes or until done when tested with a fork. I like to use small to medium size potatoes so cooking time is shorter and I can make several combos in one meal!
While the ‘taters are baking, assemble all your preferred toppings.
Here’s where the creativity and comes in and where the kids can help. Simply assemble small bowls of anything and everything you (and your guests) would ever think of liking on a potato. Now don’t just stop at the usual toppings of butter, sour cream, baco’s and chives. Really get creative and you will make this again and again!
I made up dishes of: roasted corn, shredded yellow beets, cilantro, grilled aspargus and bacon bits.
For protein I had some chopped grilled chicken breast and some small frozen scallops I tossed on the grill on skewers while the chicken was cooking.
Once everything is assembled and the potaoes are done serve it all up in the middle of the table and let people go at it!
Try going theme style with Mexican ‘taters! Grated spicy jack cheese, sauteed peppers and onions, spicy ground beef or grilled flank steak, and roasted corn. A dash of Tapatio or Tabasco and delish!
Or try Pizza style with grilled mild Italian sausage, Parmesan and mozzarella cheeses, grilled tomatoes, black olives and red bell peppers!
You could even go Gourmet Mushroom style by doing a quick saute of assorted fungi like shitake, oyster, crimini and enoki in butter and white wine with smoked tofu, chopped parsley and little dabs of mild goat cheese.
Ooh! How about Greek style with chopped fresh spinach, feta cheese crumbles, pine nuts and a little yogurt tzatziki sauce! (There is a great recipe for tzatziki here: http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html )
So many ways to eat a humble baked potato, you’ll never go back to just butter and sour cream again!

Fancy Baked Potatoes!

Quick, fun, deliciously easy to prepare and especially great for kids or finicky guests. It’s totally audience participation as well so everyone can be involved in the preparations and since they all get to load up their ‘taters with as much or as little of their favorite bits every one is happy!

Preheat oven to 450 and plan on one to two whole potatoes for each person. Cut them in half and toss in a big work bowl with a glug of olive oil, a couple of pinches of salt and a grind or two of pepper. Place cut side down on a baking sheet and put in the oven for twenty minutes or until done when tested with a fork. I like to use small to medium size potatoes so cooking time is shorter and I can make several combos in one meal!

While the ‘taters are baking, assemble all your preferred toppings.

Here’s where the creativity and comes in and where the kids can help. Simply assemble small bowls of anything and everything you (and your guests) would ever think of liking on a potato. Now don’t just stop at the usual toppings of butter, sour cream, baco’s and chives. Really get creative and you will make this again and again!

I made up dishes of: roasted corn, shredded yellow beets, cilantro, grilled aspargus and bacon bits.

For protein I had some chopped grilled chicken breast and some small frozen scallops I tossed on the grill on skewers while the chicken was cooking.

Once everything is assembled and the potaoes are done serve it all up in the middle of the table and let people go at it!

Try going theme style with Mexican ‘taters! Grated spicy jack cheese, sauteed peppers and onions, spicy ground beef or grilled flank steak, and roasted corn. A dash of Tapatio or Tabasco and delish!

Or try Pizza style with grilled mild Italian sausage, Parmesan and mozzarella cheeses, grilled tomatoes, black olives and red bell peppers!

You could even go Gourmet Mushroom style by doing a quick saute of assorted fungi like shitake, oyster, crimini and enoki in butter and white wine with smoked tofu, chopped parsley and little dabs of mild goat cheese.

Ooh! How about Greek style with chopped fresh spinach, feta cheese crumbles, pine nuts and a little yogurt tzatziki sauce! (There is a great recipe for tzatziki here: http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html )

So many ways to eat a humble baked potato, you’ll never go back to just butter and sour cream again!

Roasted Cinnamon Almonds!
Another easy fun appetizer. Take one cup, raw almonds and pan toast in a dry pan on medium-high heat for about seven minute or until good and toasted. Remove from heat and dash in one teaspoon vegetable oil and toss to coat.
Put in a small mixing bowl and add two teaspoons of ground cinnamon, and one-half teaspoon kosher salt, tossing to evenly coat. Pour the coated nuts in a small serving dish and serve warm or cool!

Roasted Cinnamon Almonds!

Another easy fun appetizer. Take one cup, raw almonds and pan toast in a dry pan on medium-high heat for about seven minute or until good and toasted. Remove from heat and dash in one teaspoon vegetable oil and toss to coat.

Put in a small mixing bowl and add two teaspoons of ground cinnamon, and one-half teaspoon kosher salt, tossing to evenly coat. Pour the coated nuts in a small serving dish and serve warm or cool!

Classic Bruschetta!
Now That tomatoes are starting to come on, this classic Italian appetizer is a great way to use them up. Super with any kind of tomato and especially fun using heirloom varieties for different colors and flavors.
Since I needed to make a big batch for a friend’s party I used eight fresh, ripe romas so just halve the quantities here if you don’t need to make as much. However, I’ve never had a problem of too much bruschetta!
So chop fine your eight medium sized tomatoes and put in a good sized bowl. Now mince a half cup of fresh basil leaves (whole leaves packed into a measuring cup) and three cloves of garlic. Toss in with the tomatoes and pour in a good solid glug of extra virgin olive oil (about a quarter cup), two tablespoons of balsamic or cider vinegar, a teaspoon of fresh lemon juice, a half teaspoon each salt and black pepper. Mix and serve with ready made mini-toasts or toasted baguette rounds!
Easy summer crowd pleaser!

Classic Bruschetta!

Now That tomatoes are starting to come on, this classic Italian appetizer is a great way to use them up. Super with any kind of tomato and especially fun using heirloom varieties for different colors and flavors.

Since I needed to make a big batch for a friend’s party I used eight fresh, ripe romas so just halve the quantities here if you don’t need to make as much. However, I’ve never had a problem of too much bruschetta!

So chop fine your eight medium sized tomatoes and put in a good sized bowl. Now mince a half cup of fresh basil leaves (whole leaves packed into a measuring cup) and three cloves of garlic. Toss in with the tomatoes and pour in a good solid glug of extra virgin olive oil (about a quarter cup), two tablespoons of balsamic or cider vinegar, a teaspoon of fresh lemon juice, a half teaspoon each salt and black pepper. Mix and serve with ready made mini-toasts or toasted baguette rounds!

Easy summer crowd pleaser!

Mmmmm! Southern Fried Chicken!
Ok not a calorie light few posts but it’s summer and all that time swimming and hiking and being outdoors will knock a few of those extra ounces off! Plus its SO good!
I choose to use drumsticks only because 1. they are what everyone usually goes for first, 2. they are inexpensive, 3. they are fun eat-with-your-hands food and 4. they cook up faster and easier.
In a cast iron skillet (if you have a mini deep fryer that, of course, will work just fine too, but the skillet method is classic) heat about an inch and a half to two inches of vegetable oil to 375-400. My vintage stove has a really cool burner that you can set the temp on but I use a thermometer to double check.
Obviously be VERY CAREFUL WITH HOT OIL!!!
Take a dozen fresh drumsticks out of the package, rinse and place in a single layer in a shallow baking pan and pour fresh buttermilk over the top. Make sure they are all good and coated, give a couple grinds of the black pepper and let marinate in the fridge while you are putting the breading together.
In another shallow pan mix one cup all-purpose flour with a half teaspoon each salt, paprika, celery salt, ground cumin, thyme and garlic powder.  Add a few generous grinds of the pepper mill and you are ready to bread and fry!
Re-coat the chicken in the buttermilk marinade and roll in the flour mixture getting a good layer all over each piece. Gently place in the oil. I could get 5-6 drumsticks in my pan with each batch but don’t over crowd it and watch that the oil level doesn’t get too high. Cook for 12-15 minutes each side or until nice and golden brown, flipping once. The exact length of time will vary slightly depending on the size of your drumsticks and the heat of your oil.
Place the finished pieces on a paper towel lined cookie sheet in a 250 degree oven to keep warm while you do up the second batch and serve piled high on a big platter. The crispy, juicy, southern deliciousness of fried chicken goes great with black eyed peas, mustard greens, corn bread and a juicy peach pie for dessert.
You can go hiking tomorrow….

Mmmmm! Southern Fried Chicken!

Ok not a calorie light few posts but it’s summer and all that time swimming and hiking and being outdoors will knock a few of those extra ounces off! Plus its SO good!

I choose to use drumsticks only because 1. they are what everyone usually goes for first, 2. they are inexpensive, 3. they are fun eat-with-your-hands food and 4. they cook up faster and easier.

In a cast iron skillet (if you have a mini deep fryer that, of course, will work just fine too, but the skillet method is classic) heat about an inch and a half to two inches of vegetable oil to 375-400. My vintage stove has a really cool burner that you can set the temp on but I use a thermometer to double check.

Obviously be VERY CAREFUL WITH HOT OIL!!!

Take a dozen fresh drumsticks out of the package, rinse and place in a single layer in a shallow baking pan and pour fresh buttermilk over the top. Make sure they are all good and coated, give a couple grinds of the black pepper and let marinate in the fridge while you are putting the breading together.

In another shallow pan mix one cup all-purpose flour with a half teaspoon each salt, paprika, celery salt, ground cumin, thyme and garlic powder.  Add a few generous grinds of the pepper mill and you are ready to bread and fry!

Re-coat the chicken in the buttermilk marinade and roll in the flour mixture getting a good layer all over each piece. Gently place in the oil. I could get 5-6 drumsticks in my pan with each batch but don’t over crowd it and watch that the oil level doesn’t get too high. Cook for 12-15 minutes each side or until nice and golden brown, flipping once. The exact length of time will vary slightly depending on the size of your drumsticks and the heat of your oil.

Place the finished pieces on a paper towel lined cookie sheet in a 250 degree oven to keep warm while you do up the second batch and serve piled high on a big platter. The crispy, juicy, southern deliciousness of fried chicken goes great with black eyed peas, mustard greens, corn bread and a juicy peach pie for dessert.

You can go hiking tomorrow….

Black Eyed Peas!
I love a mess of black eyed peas! They have a creamy texture and a distinctive nutty flavor that when cooked up with bacon and the magic duo of onions and red bell pepper are just a fantastic side dish. I first had them at my friend Charles’ house with a New Years supper where they are traditionally served to bring luck and wealth and I have been making my version several times a year since.
I take two cans of black eyed peas (the dried kind do cook up pretty fast for a bean/pea but I find the canned are just fine and well worth the convenience) and drain off the liquid and give a quick rinse.
In a big saute pan cook up 6 strips of good thick smokey bacon chopped into half-inch  bits until fully cooked but not too crisp. Now toss right in on top of that one chopped white or yellow onion and a chopped red bell pepper and continue to cook until the onion is translucent.
Pour the black eyed peas in and mix it all together real nice. Season to taste with black pepper and salt if necessary and a dash (about a half teaspoon or less) of mild chili powder or paprika (if you have smoked paprika that would be the BEST).
Once the beans are heated through and looking good it’s ready to serve! This dish was excellent with my Southern fried chicken and makes a great alternative to the usual old potato salad.

Black Eyed Peas!

I love a mess of black eyed peas! They have a creamy texture and a distinctive nutty flavor that when cooked up with bacon and the magic duo of onions and red bell pepper are just a fantastic side dish. I first had them at my friend Charles’ house with a New Years supper where they are traditionally served to bring luck and wealth and I have been making my version several times a year since.

I take two cans of black eyed peas (the dried kind do cook up pretty fast for a bean/pea but I find the canned are just fine and well worth the convenience) and drain off the liquid and give a quick rinse.

In a big saute pan cook up 6 strips of good thick smokey bacon chopped into half-inch  bits until fully cooked but not too crisp. Now toss right in on top of that one chopped white or yellow onion and a chopped red bell pepper and continue to cook until the onion is translucent.

Pour the black eyed peas in and mix it all together real nice. Season to taste with black pepper and salt if necessary and a dash (about a half teaspoon or less) of mild chili powder or paprika (if you have smoked paprika that would be the BEST).

Once the beans are heated through and looking good it’s ready to serve! This dish was excellent with my Southern fried chicken and makes a great alternative to the usual old potato salad.