After surfing treats – from the 50s-60s to today

Every week I read the surf column from local surf legend, Corky Carroll, and this week I was delighted to find him musing about the ideal after-surf food. For young whippersnappers, like me, these stories let you know how long surfers have been catching waves and scarfing afterwards.

Enjoy Corky’s stories and afterwards I’ll share my modern-day favorites.

Whenever the subject turns to hanging out at the Huntington Beach Pier in the ’50s and ’60s, somebody always mentions “strips.” I mentioned them right here not long ago myself.

Strips were these fairly soggy and extremely greasy tortilla pieces that were drowned in some sort of cheese substitute and a kind of catsup with a hint of Tabasco. We all loved them for an after-surfing snack. I am not sure what kind of nutritional value they had, but at that time nobody cared about that stuff.

I was sitting at the Sugar Shack not long ago woofing down a stack of their amazing pancakes and thinking that there just is not a much tastier after-surf breakfast than that, especially with a side of bacon to go along with it.

There have always been those certain little taste treats that stick out in your taste-bud memory banks. I remember the Helms bread truck that came down our street every afternoon at about 4 o’clock. It had the most amazing cream puffs known to man. I would beg my mom for the 12 cents. They also had a good glazed donut for a nickel and chocolate and maple bars for a dime. But the ultimate was the cream puff.

Before the Sugar Shack, there was Poor Richards around the corner on Pacific Coast Highway…

 

Keep readingIf not for surfing, it might be called Scarf City

 

For the best seafood, like fish tacos, burritos, tuna tartare, even a grilled artichoke – check out Bear Flag Fish Company.

Continue reading After surfing treats – from the 50s-60s to today

Perfect Fish Tacos and Breakfast Burritos

I’ve never done a recipe post before, but I have to talk about my breakfast burritos and fish tacos. In the small world of “me” they are legendary.

I’ve started¬†surfing¬†and my apetite is ravenous. Being from Southern California I have to – absolutely required to eat fish tacos.

Fish Tacos

The best place to enjoy a fish taco in Orange County is the secret spot, Bear Flag Fish Company. The place is always packed with surfing families, potheads, and high school dates. No need to recommend anything because you should try them all.

They also sell fish by the pound (sometimes local fish too). This is where I start my fish tacos by ordering up a pound and grill it at home.

Fish is the easiest thing in the world to BBQ. Just throw it on the grill, cut down the middle to check it out, and when dry but oily take it off.

Next comes cabbage, the secret fish taco ingredient. Not much taste to cabbage (red or green) but it is a crunchy-wet-filler for the fish.

Tortillas, say it like this: torrrr-tiya with as slick an accent as you can produce.

I use small corn tortillas that smell delicious, which as far as I can tell is the only way to determine quality. Heat them up a little first (10 seconds in microwave).

Lay the fish down first and the cabbage on top of it.

If you prefer the creamy route then lay down some sour cream with hot sauce on top. This is key, you must lay the hot sauce on the cream, it’s magical that way.

Vegetables, like pico-de-gallo (diced tomatoes, peppers, onions) or avocado round out the fillings.

Just remember that less is best, don’t make a potpourri.

 

Breakfast Burrito

The tacos are for dinner but in the morning it’s all about the breakfast burrito.

The challenge to making a good breakfast burrito are the potatoes. These crunchy delights serve up the best burritos but take forever to prepare. Your best bet is to pre-cook them on a weekend or something and make a huge batch.

Boil them, then pan-sear ’em (turn pan on high, burn/crisp as much as possible, maybe use oil).

With taters in hand move on to the typical ingredients: large flour tortillas (heated in microwave, 10 seconds), eggs, sour cream, pico, avocado, sausage, etc.

The key is to combine the taters and warm tortillas with the best ingredients on hand. If needing protein go for a meat (sausage or soy-rizo, which is spicy tofu) or eggs (scrambled vs easy). If not, go the vegetarian route.

I only buy food at the farmers market so the ingredients always change. Right now the best item I’ve found are bean sprouts, I don’t know what kind but they are tasty and healthy.

Enjoy making your Mexican-American feast and share any tips you have!