Coronavirus Days: Big Lebowski Guacamole Coronavirus Cooking Recipes

The DUDE

TACOS & BURRITOS alla DUDERINO !!!

Burritos and Tacos. What the difference, some would ask? What’s the difference? Most know, as does The Dude, but in case you’re from Bum F_ck, Iowa, or you just don’t know, here goes. Well, they are both made from Tortillas that are made of either Corn or Flour. Dude usually prefers Flour Tortillas. Tacos are a smaller Tortilla that are filled with various Meat, Vegetable, Fish, and or Poultry, or just about anything you want to throw in them. You fill the tortillas with your fillings of choice, fold in half and eat.

Burritos are larger Tortillas, made mostly of Flour, but can be corn. Burritos can have the same multitude of ingredients, whatever the person making or eating the Burrito decides on.

Where the Taco is filled with the ingredients and folded in half, a Burrito is packages to completely envelope the contents inside. The Burrito also may have rice inside, which Tacos usually do not.

Also, one Burrito should be enough for a full serving, were as with Tacos you usually need Two or Three to make a meal and they may be of one, two, or three different types. Maybe; one Pork, one with Beef, and one Grilled Chicken Taco. On the Baja Peninsular in Mexico and in San Diego, California where the Dude, Donny, and Walter have been known to make many a road trip to, the Fish Taco “Rains Supreme” and is most popular in these areas. Yes the Dudes clunker was able to make it there and back, a number of times.

Yes, our hero “The Dude” really loves his Tacos and Burritos, most Los Angelinos (all Californians) do. Dude loves all kinds of Tacos and Burritos, filled with Chicken , Pork, Fish or what-not, and Dude eats all of them. But when it comes to eating Tacos and Burritos at home, most often with the Dude, they are Chili Cheese Tacos or Chili, Rice, Beans, and Cheese Burritos. The reason is simple. Dude loves making his Cowboy Chili, and once Dude has a batch made, it’s Chili and Cheese Burritos all the way. They’re easy, once Dude has his Chili already on hand, in the frig.

DUDES CHILI CHEESE QUESADILLA

Quesadillas are a great item to serve at a party, along with Guacamole and perhaps some Chili con Carne or one of The Dudes favorite Chicken-Wings Recipes, as the main event. Dude often likes to make a Quesadilla and have it along with two Fried Eggs for breakfast or anytime of the day. “A great combo!” says ole Duder.

To make a Quesadilla, simply take one or more large flour tortillas, sprinkle grated Cheddar, Monterey Jack or some type Mexican Cheese over the top. Put some heated Chili on top of Cheese in spots here and there, not over the whole tortilla completely. Put on a sheet pan and heat in a 375 degree oven for about 6 minutes. Remove from oven, fold the Quesadilla in half so it is in the shape of a half circle. Cut into 4-6 wedges and serve.

DUDES GUACAMOLE

GUACAMOLE alla DUDERINO

RECIPES

GUACAMOLE RECIPE “The Dudes Way”

Hey Man, it’s California, it’s LA, Dudes a slacker Hippy. Of course he likes his “Guac.” Dude got this recipe from his buddy Juan. And it’s a good one. Serve in a bowl at a party with Tortilla Chips, or add to the filling of any type of Taco or Burrito you like.

INGREDIENTS:

1⁄2 cup finely chopped white onion 2 Jalapeño Peppers, seeded and minced 2 tbsp. finely chopped Fresh Cilantro Salt, a pinch 2 medium Hass Avocados (ripe) 2 Plum Tomato, chopped to a medium dice

Cut Avocados in half. Remove the pit. Scoop out pulp and put into a medium size glass mixing bowl.

Mash avocado with a potato-masher or back of a wooden spoon to break down the avocado.

Add all remaining ingredients and mix with a wooden spoon.

Serve with Tortilla Chips, and or use as an ingredient for Burritos & Tacos. And Enjoy!

Excerpted From GOT ANY KAHLUA ? The COLLECTED RECIPES of THE DUDE

RECIPES in THE BIG LEBOWSKI COOKBOOK - GOT ANY KAHLUA ?

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

Dudes Recipes :

CHILI

BURRITOS

TACOS

WHITE RUSSIANS

And Much More ....

RAMEN DUDES WAY

DUDE DOES RAMEN Ramen, another Bedrock of “Dude Cookery.” Ramen, quite a lot has been written, on the subject of Ramen, it’s “One dam Great invention that Millions of College Students over the years would agree with. Ramen is also a favorite of those with limited means, and folks on a tight budget. Ramen wasn’t around that much way back when our hero The Dude was going to college, so he didn’t partake or Abide in “The Ramen” back then. You can bet your sweet bippy though, if Ramen was around and popular back then, Ramen would have been a major player in the Dudes College Diet along with canned Tuna, Chili, and Spaghetti. The Dude however and for the past 15 years or so, has embraced Ramen and its varied uses in quite a big way. Dude likes Ramen for its Thrifty Cost, Ease and Quickness of preparation. Dude usually whips up a Ramen Meal in about 10 minutes or less. Dude likes that. He also likes the versatility of Ramen and the cool packaging, and the Dude always keeps his cupboard packed with Ramen that he gets at some large discount chain for about 6 packs for $1.00 .. Not Bad! Dude says besides cans of Tuna, he always has Ramen, Eggs, and a can of Spam on hand, so if the frig and the rest of his cupboard is bare, he can whip up some dry seasoned Ramen, a couple slices of Spam and a Fried Egg or two and he’s set 1, 2, Three!

COOKING RAMEN Cooking Ramen Noodles is one of the simplest things one could ever wish to do, just follow the instructions on the back of the package. Actually there are two main ways to cook and serve Ramen Noodles. One way to cook Ramen Noodles is as a soup, which is the way they are mainly intended. You place a couple cups of water into a pot. Bring the water to the boil, add the seasoning contents from the small flavor packet in the package, add the noodles and let boil for 3 minutes. Your Ramen Noodle Soup is ready to eat. The Ramen is fine like this, but if you want a bit of a better meal, you can throw in any kind of fresh vegetable (Bok Choy, Broccoli, Carrots, etc..) that you have blanched beforehand. The second method is to cook the Ramen Noodles either in seasoned (from the flavor packet) or un-seasoned boiling water for three minutes, then draining the noodles in a colander or wire-basket and serving them dry. Once the noodles have been drained from the water or broth, you put them on a plate and season them to give them flavor. Many will reserve just a little water (2 tablespoons) and toss the water with about half of the seasonings from the flavor packet and they are ready to eat. Dudes favorite way to prepare and eat Ramen Noodles is to cook the noodles in boiling water that has been seasoned with the whole contents of the flavor packet for 3 minutes, then draining the noodles to dry. The Dude then places the noodles on a plate, sprinkles on a little salt, about a tablespoon of Sesame Oil (Great Flavor), then he hits it with one of his favorite Hot Sauces such as; Sriracha, Louisiana Hot Sauce, Crystal, or Tabasco. This preparation is absolutely delicious on its own. Dude eats it all the time; 2 or 3 times a week for a breakfast of Ramen and Eggs. The Dude often eats Ramen for lunch with one or two fried eggs that are seasoned with salt and pepper or with Maggie’s Sauce, “Yum!” Besides eating Ramen Noodles for Breakfast or Lunch and occasionally dinner, The Dude often has a serving of Ramen in-between meals when he gets hungry. They are quick (just 3 minutes) and easy and just the right size. A portion of Ramen Noodles on their own with nothing else on the plate is enough to satisfy your hunger so that hungry feeling disappears and you are satisfied, and the portion size is not too much that it will ruin your meal that you plan on eating later and you will be able to eat that meal latter-on. And we should point out here, being a Californian, The Dude and most of his fellow Californians really love Mexican and all Asian Cuisine Foods, and this is why Dude loves his Ramen with nice fresh green Asian vegetables, like Mustard Greens and especially Baby Bok Choy.

Along with eating dry Ramen Noodles on their own or with a little something on the side, you can have them with a piece of Kielbasa, a couple links of breakfast sausage, with Bacon, or one or two slices of fried Spam or Taylor Ham or any type of Ham you wish, even a Hot Dog or two will do. So the Dudes really favorite way and one of the more nutritious ways to have his Ramen is when he buys a pound or two of Baby Bok Choy. The Dude simply blanches the Bok Choy in salted boiling water that he cooks the Ramen in. Once the water comes to the boil he throws in 2-3 heads of the Baby Bok Choy that has been washed and split in half. Let the Bok Choy cook in the water for about 2 ½ minutes, take them out of the water with a slotted spoon and place in a colander to let excess water drain. At this point you put your noodles and the contents of the flavor packet in the boiling water. Put the Bok Choy on the plate and sprinkle on a little salt and Sesame Oil. Drain the Ramen Noodles from the water, place on the plate and season with salt, Sesame Oil, salt, and Hot Sauce. “Voila, you have a quick (6-8 minutes), super economical meal that has tasty noodles and delicious nutritious Baby Bok Choy. NOTE: You can use many different vegetables of your choice when making Ramen. Harder Green Vegetables such as Green Beans or Broccoli are best. You can also use the larger type of regular Bok Choy as well, but the baby type is preferred, and The Dude says it taste better and looks better on the plate to boot. Dude just loves it!

Excerpted From GOT ANY KAHLUA ?

RECIPES in The Dude BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

RECIPES

CHICKEN & RICE alla QUINTANA

"Nobody Makes Netter ARROZ con POLLO the the JESUS Maann"

That's right man. Nobody makes better Chicken and Rice than the Jesus. Jesus Qintana, nemesis of Walter Sobchak and The Dude cooks too, and he's jealous of the Dude and his cookbook "GOT ANY KAHLUA," so he's publishing some recipes of his own, starting with the famed Cuban Arroz con Pollo, Cuban Style Chicken and Rice, a staple of Cuban Cusine, and a favorite of Jesus.

ARROZ con POLLO alla JESUS

INGREDIENTS :

2 to 3 lbs. Chicken pieces (I prefer boneless, skinless, breasts, but always include thighs and/or drumsticks with bones and skin – they add to the flavor)
4 cloves of garlic (minced)
1 large onion (diced)
1 bell pepper (diced)
1 small can tomato sauce
1 jar red diced pimientos (reserve a little bit for garnish)
1 can peas (reserve about a third for garnish)
1 can asparagus (cut up)
½ tsp. Salt
½ tsp. Pepper
2 Bay leaves
1 tsp. Cumin
1 tsp. Oregano
2 cups dry white wine
1 cup chicken broth
Bitter Orange (powder or marinade)
Olive oil
3 cups rice (long grain)
1 tsp. Goya Seasoning con Azafran
3 or 4 threads of saffron – crushed (this is optional)

1) Prepare the chicken broth

2) Coat chicken pieces with bitter orange spice or marinade along with the pressed garlic cloves and marinade for about an hour. (not necessary, but it’s awesome if you have the time)

3) Brown chicken in large frying pan in olive oil. After browning the Chicken, remove and place in a large pot.

4) To make the Sofrito: sauté the onion & pepper in the frying pan (with the bits of garlic and olive oil) until soft, then add tomato sauce, pimientos, peas, asparagus (all with their liquid) salt, pepper, bay leaf, cumin, oregano, wine & broth.

5) Pour in the rice and add the Sazon Goya Azafron Seasoning and Saffron to color and flavor the rice.

6) Pour all of this over the chicken in the pot.

7) Bring to a boil, then lower to a fast simmer.

8) Cook on medium-low heat for about 40 minutes, then check it and stir it. Rice should be soft and liquid absorbed. If there’s still liquid, keep cooking, checking, & stirring.

9) Pour reserved peas and pimientos as a garnish over the finished arroz con pollo.

QUINTANA CHICKEN and RICE

ARROZ con POLLO

JESUS STYLE

CLICK for RECIPES from The DUDE

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

"Hey Monti! Com on in. I just made some Monkey Bread."

MONKEY BREAD

Monkey Bread? With a name like that, you know it’s gotta be right up ol Duders alley, “no pun intended.” The Dude has been eating it since childhood. These days, The Dude likes to whip up a pan of Monkey Bread to have with his morning coffee. It’s enough to last him about 3 days for breakfast and as a late snack he’ll just rip a bit off and eat it along with a White Russian. Dude says, the two make a great food pairing. We agree. This is his mother’s recipe. Enjoy!

Ingredients :

½ cup Granulated Sugar, 1 teaspoon Cinnamon

2 packages of Pillsbury Grands Biscuits, ½ cup chopped Walnuts, ½ cup Raisons

1 cup Brown Sugar, ¾ cup melted Butter

1. Grease a Bundt Cake Pan with soft Butter or shortening. Heat oven to 350 degrees.

2. Mix granulated sugar and cinnamon in a large mixing bowl. Cut each biscuit into 4 equal pieces and add to bowl with cinnamon sugar. Mix completely. Add raisons and walnuts to bowl and mix again.

3. In a small bowl, mix melted butter and brown sugar together. XXXXXXXXXXXX 4. Place the biscuits into bundt-pan. Pour the brown sugar butter mixture over the biscuits. Place pan in oven and cook at 350 degrees for 25 to 30 minutes. Take out of oven and let cool for 8 minutes before serving.