Portuguese olive-tomato sauce: In a saucepan saute onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce is thick and most excess liquid has evaporated, about 25 minutes. Season with salt and pepper, to taste and serve warm with linguica crusted redfish and fried calamari.
Fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 tablespoons Soul Blend Seasoning and allow to sit for 20 minutes. In a large bowl, combine masa harina, Panko, and flour along with 2 tablespoons Soul Blend Seasoning. Dredge the calamari in the flour mixture and sift to remove any excess. Deep fry calamari until golden, 2 to 3 minutes, stirring constantly to prevent from sticking together. Drain on paper towels, season with creole seasoning, and serve on top of redfish along with Portuguese olive-tomato sauce. Garnish with feta.

Ingredients
1 onion, coarsely chopped
2 teaspoons chopped garlic
2 tablespoons olive oil
2 pounds Roma tomatoes, peeled, cored and coarsely chopped
2/3 cup black olives (such as Kalamata), pitted and halved
Salt and pepper
1 pound calamari, thawed, cut into 1/4-inch slices
1/2 cup buttermilk
1 cup masa harina; 1 cup Panko; 4 tablespoons Soul Blend Seasoning
1 cup flour
1/2 pound feta, crumbled

For the linguica crusted redfish:
10 ounces finely chopped linguica
2/3 cup bread crumbs, to bind
8 redfish fillets
Soul Blend Seasoning
4 tablespoons olive oil
Preheat the oven to 400 degrees F. In a skillet, cook linguica over medium heat until most fat has rendered. Add bread crumbs and mix well. Set aside. Season redfish on both sides with Soul Blend Seasoning. In 1 large or 2 small skillets heat olive oil until very hot and sear redfish for about 3 minutes, or until you have a nice golden color. Turn fillets over and carefully remove any excess fat from the skillet. Divide linguica mixture between fillets and bake for 5 minutes. Remove and serve immediately with Portuguese olive-tomato sauce.

Heat ground beef mixture in large, heavy pot over high heat. Add salt, Worcestershire Sauce and Soul Blend. Cook until very brown, beginning to crumble. Add Andouille. Add garlic, onion and cook until it colors slightly but does not burn. Add Paprika, Parsley, Bay Leaves and Celery Sticks. Pour in Tomato Paste and Sauce. Add red wine and water. Add sugar and pepper. Stick till even and cover. Bring to boil. Reduce to simmer and cook for 60 minutes, stirring occasionally. Taste and season if needed.

Ingredients: 
1 lb Ground Beef/Pork/Veal Mixture
1 teaspoon salt
1 tablespoon Worcestershire Sauce
1 tablespoon Soul Blend Seasoning
1 stick Andouille Sausage - sliced
1 clove garlic - chopped
1/2 White Sweet Onion - chopped
1 tablespoon Paprika
1 tablespoon Parsley
3 Bay Leaves
1 stick Celery - cut-in-half; diagonal cuts on all ends
12 oz. Tomato Paste
20 oz. Tomato Sauce
1 cup dry red wine
2 cups water
1 teaspoon sugar
1 teaspoon freshly ground pepper

This is your new blog post. Click here and start typing, or drag in elements from the top bar.

Dude Food is good, hearty food and here's a leader in the category. Quick and easy, dishing out four manly-man servings. This particular dish is a specialty mix of grains, proteins, dairy, herbs, premium-tasting spices and Blue Point Brewing Company RastafaRye. Start to finish is about 30 minutes and that includes enjoying a beer while you're preparing it.
About the Creator: Butch Feeser enjoys the holistic experience of preparing good food with favorite music and adult beverages. A former professional rock-n-roll drummer who recorded and toured internationally, he now has created Cape Seasonings, based in Lewes, DE, to make happy taste buds. His signature blend, "SOUL BLEND", of 10 all-natural spices adds flavor and just the right amount of "heat" to all of your favorite dishes.