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Review: Delius Restaurant

Published on May 19, 2013 in Reviews

Bird watching at Delius

That’s what he called it when one of my buddies suggested grabbing a drink and checking out all the lovely ladies. Boy’s night, drinks, appetizers, and “bird-watching.” Not a bad Friday eve if I say so myself.

Now this place has been around for quite some time and is very well-known by the Signal Hill (and surrounding) locals. But it remains a somewhat hidden little gem not too far from the famed Belmont Shore area in Long Beach. Delius Restaurant attracts what I like to call, the beautiful people, and is a perfect spot for an outing with the boys. It’s not a little hole-in-the-wall but it won’t break the bank either.

The setting is nice with just the right amount of light, great wood work all around, and overall presents with a soft and inviting air. Service is impeccable. Without being obnoxious, the staff pays attention to you and responds quickly to requests. They’re friendly, knowledgeable, and a delight. The wines are matched wonderfully, especially with their Prix Fixe menu (which by the way, makes for an awesome date night). And the food is insane. Seriously, it’s just plain insane. This is a luxury dining experience without the luxury cost.

Besides the place being filled with beautiful people, besides the wonderfully prepared foods and expertly paired wines, I really need to call your attention to two appetizers in particular.




Crispy Pork Belly
Served with blistered shishito peppers, hothouse cucumbers, honey glaze, yuzu gelee, this dish is savory, melts in your mouth, and the peppers are, wow…






Smoked Octopus:
A new addition to their menu. It’s served on a tangy orange salad is spiced perfectly, melts in your mouth, and is almost food-gasmic. Seriously. If you go to Delius, you MUST try the octopus. Even if you’re not a fan of sea-food, it’s just ridiculous.




They offer a regular menu, a Prix Fixe menu, wine tastings, wine cellar dining, and other cool stuff. This place gets a big recommendation from Bad Boys Cooking.

Check it…

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Recipe: Twice Rubbed Baby Back Ribs

Published on March 31, 2013 in Recipes

Bad Boys Barbecue Baby Back Ribs

Say that five times, fast…

Ex-wife number two made some of the best barbecued ribs I’ve ever had. Sure, the grill is typically a guy-thing but if you knew ex number two, you’d understand why she was so comfortable gallivanting in what would be typically known as a “man’s domain.” Nevertheless, I was always happy to defer to her skill since I had never actually done it myself. I was, after all, a rib-virgin.

But I wanted some. Because no backyard barbecue is complete without fresh-off-the-grill baby back ribs. Seriously, you can have the greatest cut of Texas Longhorn steak, or the most succulent lobster, or the giant-est of prawns. But nothing spells barbecue like them ribs. They’re the ‘Harley Davidson‘ of the grill-fest. Iconic and just plain bad-ass. Damn…

So off I went in search of a good recipe. And this is where I quite happily discovered something… it’s really hard to screw it up. With ribs you can play around with your favorite spices and almost never get it wrong. It’s all about what you like. With that in mind, I concocted a stone-ground-mustard and a dry-rub mix that’s sure to frolic on the tongue and make the taste buds all giddy with excitement. Feel free to use this yourself. Or… change it up to suit your taste. Really, we encourage this stuff.

Karl’s Twice Rubbed Baby Back Ribs

What you’ll need

  • A large cutting board
  • Basting brush (I use a new, clean paint brush available at any hardware store)
  • A dry mixing bowl
  • A small food processor (optional)
  • Aluminum foil


  • 1 or 2 full slabs pork Baby Back Ribs (Or more if you’re really hungry)
  • 4 tablespoons stone-ground mustard
  • 1/2 cup packed brown sugar
  • 2 teaspoons seasoning salt
  • 2 teaspoons coarse black pepper
  • 1 1/2 teaspoons lemon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • A pinch of ground coriander
  • A pinch of oregano
  • 1/4 teaspoon thyme


Set the mustard aside and start by combining all the spices into a dry mixing bowl. Or, if you have one, a small food processor will blend all your spices, and break up the brown sugar really well. But you don’t really need any fancy equipment, just use a fork and make sure it’s all thoroughly blended.

When you’re ready to start, take your slab of ribs and lightly coat them, meat-side, with the mustard. This will provide a nice base for all those yummy spices. Take about half the spice rub and sprinkle it evenly on the meat-side of the ribs (you’ll use the rest later). Then using your fingers (please wash your hands first) press it into the mustard. The most important part here is to make sure the mixture is spread and pressed evenly on the meat-side of the ribs. Wrap them tightly in aluminum foil.

Your barbecue should be about 200 to 225 degrees before cooking. So allow yourself some time to get that going. You’re going to be cooking the ribs over indirect heat so make sure only one side of the barbecue has the heat going. The ribs, then, will sit on the other side. Slow cooking and absorbing all those incredible flavors.

Place the foil-wrapped ribs on the non-heated side of the grille and close it up. They’re going to be there for about two hours. So this will be a good time to have a beer…. or two… ten?

Special note: Do everything you can to avoid opening the grill. There’s nothing to see since the ribs are wrapped in foil, and all you’ll do is drastically and abruptly alter the temp of what’s going on in there. That in turn will actually INCREASE your cooking time. And why the hell would you want to do that?

At the two-hour mark, take them off the grill and out of the foil wrapping.

Sprinkle the remaining spice mixture on the meat side. Do not wrap them again. This time put them, meat side down on the grill (indirect heat side), cover and let them cook for about ten minutes. Flip them to meat side up and close it up again for another ten minutes or until the meat is tender. Serve with your favorite barbecue sauce (or without), along with all your favorite barbecue trimmings and enjoy.

I am no longer a rib-virgin…

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Cooking for Kids

Dating a single mom

Sufficiently impressing her kids, is half way toward impressing her.

Like our tag line says, we like using food as foreplay. The meaning of that should be fairly clear, but stated here for clarity; It’s all about impressing your date and inspiring some… ahem… after-dinner activities. But what if that fine-lookin target of your affection happens to have children?

In this day, it’s entirely likely at some point you’ll be dating a woman with kids. It follows then, at some point you will be cooking for those little skrogs. Unless of course, you’re still among the younger set. Nevertheless, this little tidbit is likely to prove rather useful some day so check it out anyway.

Should you fail to impress and entertain those little linoleum-lizards you can forget any future visits from that lady.

The challenge of cooking for children

Great cooking doesn’t impress small kids. They either like it or they don’t. Pretty simple, really. Visual presentation doesn’t capture them either. At least not in the conventional sense. For them, the visuals need to be fun, goofy, child-like. As men, we are perfectly capable of behaving like children no matter our age, so on its own this really isn’t a challenge. The test however, comes in the form of combining great food with a child-like appeal, to impress two very different kinds of people. The hot chick… and kids.

Shared with you with compliments of cooking bad boy, Richard Binder of Temecula, here’s a little twist on spaghetti. Done in the spirit of inspiring giggles and playing with your food (which is perfectly ok if you’re a kid) while at the same time, providing something yummy for the lady. Thanks, Rick…

Sausage Spaghetti Bites

Start with your favorite sausage. I chose some nice sweet Italian. Mostly for its light color and light savory flavor. Sear it just to add a little bit of color. Nothing major. Take them off the heat and set them aside to let ‘em cool. After they’ve come down to room temp, slice them up into bite-sized pieces. Please consider the tiny little mouths of the tiny little kids. Choking a child is so very unattractive. Just sayin…

Now the fun begins. Take some of your un-cooked spaghetti and stab a few sticks through a slice of sausage. While it doesn’t have to be perfect, be sure to get close to center with the sausage
chunk. Do this with each of the sausage slices you have. Carefully set those aside until you’re ready to start cooking your spaghetti. We say carefully because you don’t want to break the spaghetti. Duh.

Now, the rest will be no different than when you make your favorite spaghetti dish. Once plated, you can dress it up with your best sauce (you know, that secret family recipe) and some Parmesan. Bam! Food fit for kiddie-eyes AND mommy-bellies.



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