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Showing posts with label NBC. Show all posts
Showing posts with label NBC. Show all posts

13 August 2012

The Social Poets: 2012 London Olympics: Olympic Boner, Funny Late Nite Jokes, Colbert, Stewart Videos


Rally to Restore Sanity and/or Fear
Rally to Restore Sanity and/or Fear (Photo credit: Wikipedia)


The Social Poets: 2012 London Olympics: Olympic Boner, Funny Late Nite Jokes, Colbert, Stewart Videos: From Denny:  The London 2012 Olympics took the world TV watching community by storm in record numbers.

That, and with the global economic meltdown we are all too poor to go out so we holiday indoors with our monster TVs for free, right?  The Olympics have proven to be some exciting stuff, something for everyone.

Of course, our national comics have enjoyed a bit of commentary.  Enjoy the laughs as the Olympics winds down into its last week.

Stephen Colbert and Jon Stewart video clips are sure to make you laugh right off your chair!  The Stewart clip about the rower with the "two mice hugging a banana" is funnier than the photo of the famous Olympic Boner.  All that for just a bronze medal? :)


Funny Nobody is Perfect Laptop Skins


Smile while you promote yourself with satire

* * *  Please support Warriors Pearl Foundation - helping homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -   - see what's new!

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16 March 2010

Chef Mario Batalis 3 Saltimbocca Recipe Variations



From Denny: We like Mario Batali at our house. He is always enthusiastic about whatever he does and he does it well because he has a high personal standard of excellence. He is also more user friendly than most chefs, possessing an abundance of people skills. Mario is a natural as a teacher of great food.

He spent a lot of time exploring his ancestors' Italy, learning the language and the regional foods. He traveled, sampled and even worked for some small Italian kitchens just to learn the very old traditional recipes. Here he shares with us a very simple dish that is both a succulent and elegant meal fine enough to serve to guests for that special occasion.

Take a look at the variations you can do with this dish. Also, did you know that sage is great for easing toxin headaches? As winter ends, it's a good idea to include some sage into your diet as your body begins to naturally detox from the winter season. Chef Batali talks a bit about Italian culture and the language in the origin of the recipe's name. For a guy who received his original degree in Economics, he sure is bubbling over with information on just one recipe!







Saltimbocca alla Romana

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 8 pork cutlets (about 2 ounces each)
• 8 fresh sage leaves
• 8 slices prosciutto di Parma
• Flour for dusting
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine
• Lemon wedges


DIRECTIONS

Using a meat mallet, pound each pork slice to about 1/8-inch thick. Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.

In a 10- to 12-inch sauté pan, heat 2 tablespoons of butter over high heat until it foams and subsides. Season the flour with salt and pepper and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.

Pour the wine into the pan and bring to a boil, stirring with wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons butter and season the sauce with salt and pepper.

Return the cutlets to the pan just to reheat, then transfer to plates, pour the sauce over, and serve immediately, with lemon wedges.





Scallopa al Pizzaiolo

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 6 tablespoons flour
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 pound pork loin, cut into 4 pieces 1/2-inch thick
• 4 tablespoons virgin olive oil
• 2 cups basic tomato sauce
• 1/2 pound fresh mozzarella, cut into 8 rounds of 2 inches each
• 2 bunches fresh oregano leaves, stems removed, to yield 1 cup


DIRECTIONS

In a shallow bowl, mix flour with salt and freshly ground black pepper. Dredge pork pieces in flour mixture and set aside. In a 12- to 14-inch sauté pan, heat olive oil over medium-high heat until just smoking. Shake excess flour from meat and place pieces in pan. Cook until golden brown on one side, about 5 to 6 minutes. Turn and continue cooking until golden brown, about 4 to 5 minutes. Remove pork pieces and pour out oil.

Add 1/2 cup water to pan and deglaze, scraping lightly with a wooden spoon to loosen brown bits. Add tomato sauce and bring to a boil. Replace pork in pan and coat with sauce. Place 2 pieces fresh mozzarella over each piece of pork and place pan in oven for 6 to 8 minutes, or until cheese is melted. Remove pan from oven.

Place pork on platter, surround with sauce, sprinkle with fresh oregano and serve.





Pork Saltimbocca

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 1 pound pork loin, cut into 8 equal thin slices by your butcher
• 4 thin slices prosciutto di Parma
• 8 sage leaves
• 4 tablespoons flour, seasoned with salt and pepper,
• 1/2 cup plain bread crumbs
• 2 tablespoons sweet butter plus 2 tablespoons
• 1 cup marsala wine (sweet)
• 1/2 cup basic tomato sauce
• 1/2 cup basic chicken stock
• 1/4 pound domestic mushrooms, quartered
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup


DIRECTIONS

Lay 4 thin slices of pork on counter and season with salt and pepper. Place 1 slice prosciutto di Parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with flour. Place 4 remaining pieces of pork over 4 on counter. Massage the edges together so they stick together and set aside.

Flour outsides and place into bread crumbs, patting so the crumbs adhere. In a 12- to 14-inch skillet, heat 2 tablespoons sweet butter until bubbling over medium heat. Place 4 pork "sandwiches" in pan and cook slowly until golden brown. Turn and cook other side the same. Remove pork carefully and set aside in warm place. Turn heat to high and add marsala, tomato sauce, chicken stock and domestic mushrooms. Bring to boil and reduce by half. Add remaining sweet butter and 4 pork "sandwiches."

Simmer 10 minutes, add chopped parsley and serve.



*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!

09 March 2010

Chef Mario Batalis Easy 3 Pork Saltimbocca Recipes



From Denny: We like Mario Batali at our house. He is always enthusiastic about whatever he does and he does it well because he has a high personal standard of excellence. He is also more user friendly than most chefs, possessing an abundance of people skills. Mario is a natural as a teacher of great food.

He spent a lot of time exploring his ancestors' Italy, learning the language and the regional foods. He traveled, sampled and even worked for some small Italian kitchens just to learn the very old traditional recipes. Here he shares with us a very simple dish that is both a succulent and elegant meal fine enough to serve to guests for that special occasion.

Take a look at the variations you can do with this dish. Also, did you know that sage is great for easing toxin headaches? As winter ends, it's a good idea to include some sage into your diet as your body begins to naturally detox from the winter season. Chef Batali talks a bit about Italian culture and the language in the origin of the recipe's name. For a guy who received his original degree in Economics, he sure is bubbling over with information on just one recipe!







Saltimbocca alla Romana

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 8 pork cutlets (about 2 ounces each)
• 8 fresh sage leaves
• 8 slices prosciutto di Parma
• Flour for dusting
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine
• Lemon wedges


DIRECTIONS

Using a meat mallet, pound each pork slice to about 1/8-inch thick. Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.

In a 10- to 12-inch sauté pan, heat 2 tablespoons of butter over high heat until it foams and subsides. Season the flour with salt and pepper and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.

Pour the wine into the pan and bring to a boil, stirring with wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons butter and season the sauce with salt and pepper.

Return the cutlets to the pan just to reheat, then transfer to plates, pour the sauce over, and serve immediately, with lemon wedges.





Scallopa al Pizzaiolo

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 6 tablespoons flour
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 pound pork loin, cut into 4 pieces 1/2-inch thick
• 4 tablespoons virgin olive oil
• 2 cups basic tomato sauce
• 1/2 pound fresh mozzarella, cut into 8 rounds of 2 inches each
• 2 bunches fresh oregano leaves, stems removed, to yield 1 cup


DIRECTIONS

In a shallow bowl, mix flour with salt and freshly ground black pepper. Dredge pork pieces in flour mixture and set aside. In a 12- to 14-inch sauté pan, heat olive oil over medium-high heat until just smoking. Shake excess flour from meat and place pieces in pan. Cook until golden brown on one side, about 5 to 6 minutes. Turn and continue cooking until golden brown, about 4 to 5 minutes. Remove pork pieces and pour out oil.

Add 1/2 cup water to pan and deglaze, scraping lightly with a wooden spoon to loosen brown bits. Add tomato sauce and bring to a boil. Replace pork in pan and coat with sauce. Place 2 pieces fresh mozzarella over each piece of pork and place pan in oven for 6 to 8 minutes, or until cheese is melted. Remove pan from oven.

Place pork on platter, surround with sauce, sprinkle with fresh oregano and serve.





Pork Saltimbocca

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 1 pound pork loin, cut into 8 equal thin slices by your butcher
• 4 thin slices prosciutto di Parma
• 8 sage leaves
• 4 tablespoons flour, seasoned with salt and pepper,
• 1/2 cup plain bread crumbs
• 2 tablespoons sweet butter plus 2 tablespoons
• 1 cup marsala wine (sweet)
• 1/2 cup basic tomato sauce
• 1/2 cup basic chicken stock
• 1/4 pound domestic mushrooms, quartered
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup


DIRECTIONS

Lay 4 thin slices of pork on counter and season with salt and pepper. Place 1 slice prosciutto di Parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with flour. Place 4 remaining pieces of pork over 4 on counter. Massage the edges together so they stick together and set aside.

Flour outsides and place into bread crumbs, patting so the crumbs adhere. In a 12- to 14-inch skillet, heat 2 tablespoons sweet butter until bubbling over medium heat. Place 4 pork "sandwiches" in pan and cook slowly until golden brown. Turn and cook other side the same. Remove pork carefully and set aside in warm place. Turn heat to high and add marsala, tomato sauce, chicken stock and domestic mushrooms. Bring to boil and reduce by half. Add remaining sweet butter and 4 pork "sandwiches."

Simmer 10 minutes, add chopped parsley and serve.



*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!

02 October 2009

10 Recipes and Video: Meals for 4 Under $25 Challenge

From Denny: Wow! Now this is really cooking! Great video with some awesome recipes that will appeal to a wide range of tastes. All great ideas that won't empty the wallet. Take a look.



Fried chickpeas with cumin and lemon

From: New York Times Food Writer Mark Bittman

Makes: 4 to 8 servings; Time: 25 minutes with cooked chickpeas

INGREDIENTS

• 3 tablespoons olive oil
• 2 cups cooked or canned chickpeas, rinsed and drained as dry as possible
• Salt and black pepper
• 1 teaspoon ground cumin
• 1 lemon, cut into wedges

DIRECTIONS

1. Heat the oil over medium-high heat in a skillet large enough to hold the chickpeas in one layer. When it's hot, add the chickpeas and sprinkle with salt and pepper.

2. Cook, shaking the pan occasionally, until the chickpeas are browned, about 15 to 20 minutes. Just before removing them from the pan, sprinkle with the cumin and stir until coated and fragrant. Serve hot or at room temperature, with the lemon wedges.

***

Braised pork with wine, green beans and garlic

From: Mark Bittman

Makes: 4 servings

Time: About 2 hours, largely unattended

This recipe lets you adjust the pork-to-bean proportion as you like without changing the method. For a meatier stew, go with the high range on the pork shoulder, for more vegetables, use about a pound of meat and increase the amount of string beans.

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound boneless pork shoulder, cut into large chunks
• Salt and black pepper
• 5 or 6 garlic cloves (or more if you like), peeled and lightly smashed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 2 cups sweet white wine or unsweetened apple or grape juice
• 1 to 1 1/2 pounds green beans, trimmed and left whole or cut into pieces

DIRECTIONS

1. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the pork to the pan and sprinkle with salt and pepper. Cook, turning as needed, until the pork is deeply browned all over, 10 to 15 minutes total. Pour off some of the fat (or not) and turn the heat down to medium.

2. Add the garlic and cook, stirring occasionally, until they are nicely browned, 10 to 15 minutes. Stir in half of the oregano, and add the pork back to the skillet. Add the wine and enough water half-cover the meat in liquid (you might not need any), and bring the mixture to a boil, stirring to scrape up any browned bits from the bottom of the pan. Adjust the heat so that the mixture bubbles steadily, but not vigorously, cover, and cook, stirring once in while, until the pork is nearly falling apart, and the liquid has become saucy, about an hour.

3. Add the green beans to the skillet, raise the heat to medium-high and cook, uncovered and stirring occasionally, until they are crisp-tender, 5 to 10 minutes. Stir in the remaining oregano, taste, adjust the seasoning if necessary, and serve.

***

Buttery bulgur pilaf with onions and almonds

From: Mark Bittman

Makes: 4 servings

Time: 20 minutes

INGREDIENTS

• 2 tablespoons butter
• 1 small onion, halved and sliced
• Salt and black pepper
• 1 1/4 cup bulgur
• 1/4 cup sliced or chopped almonds

DIRECTIONS

1. Put the butter in a medium saucepan over medium-high heat. When it melts and begins to foam, stir in the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion softens and begins to turn golden, 3 to 5 minutes. Stir in the bulgur and toss to toast and coat in the oil, another minute or 2.

2. Stir in 1 1/2 cups of water, bring to a boil, then adjust the heat so the mixture bubbles steadily. Cook, undisturbed, until the water boils off and little holes appear in the top of the bulgur, 5 to 10 minutes. Cover (still without stirring) and turn off the heat. When the pork is ready, use a fork to stir in the almonds and fluff the bulgur. Taste and adjust the seasoning and serve.

***

Super-simple peach sorbet

From: Mark Bittman

Yield: At least 4 servings

INGREDIENTS

• 1 pound frozen peaches
• 1/2 cup yogurt or crème fraîche
• 1/4 cup sugar, more or less

DIRECTIONS

1. Put all the ingredients in a food processor container. Add a couple of tablespoons of water and process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break completely smooth, add a little more water through the feed tube, a tablespoon or two at a time, but be careful not to over-process or the sorbet will liquefy.

2. Serve immediately or freeze the sorbet up to a day or two in advance; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

***

Spinach fusilli with ragu, smoked mozzarella and fresh basil

From: Donatella Arpaia

The concept of the meal is "Cucina Povera" in Southern Italy, where pasta, vegetables and cheaper cuts of meat are the basis of the meal.

INGREDIENTS

• 1 pound spinach fusilli or ziti
• 5 cups ragu (sauce from the meatballs)
• 2 cups shredded smoked mozzarella
• 1/2 cup panko
• 1/2 cup grated parmesan
• Handful basil chiffonade

DIRECTIONS

Preheat oven to 350, cook pasta and remove one minute earlier than cooking instructions. Drain in large bowl. Toss pasta, ragu, mozzarella, basil, salt and pepper. Combine breadcrumbs and parmesan and sprinkle on top. Bake 30 minutes or until topping is browned.

***

Meatballs and sauce

From: Donatella Arpaia

INGREDIENTS

• 1/2 pound of bread
• 1 pound ground chuck beef
• 1/4 cup parmesan cheese
• 2 garlic cloves chopped
• 1/4 cup of basil
• 1 egg
• 1/2 cup chopped onions
• 2 tablespoons of olive oil
• Flour
• 1 small can of tomato paste
• 2 cans of peeled tomatoes, pureed
• Salt
• Pepper

DIRECTIONS

Soak the bread in water and mix ground beef, parmesan, chopped garlic, basil and the egg with your hands, well until all ingredients are completely incorporated. Make into meatballs the size of golf balls (Approximately 10-12).

Sweat the chopped onions in olive oil. Add the meatballs (after lightly dusting in flour) and brown them. Deglaze with the tomato paste diluted in some water (1/2cup to cup). Add the pureed peeled tomatoes, salt and pepper and simmer for about two hours. Add the basil leaves at the very end. The ragu sauce is reserved for the spinach fusilli.

***

Tangerine with lemon, mint and pop rocks

From: Donatella Arpaia


INGREDIENTS

• 2 heaping tablespoons of Pop Rocks
• Juice of one lemon
• 4 Tangerines
• A few mint leaves

DIRECTIONS

To peel completely: Cut off ends of fruits, stand on cut end, and use a sharp knife to cut off peel — including the bitter white pith of the tangerine. Arrange sliced fruit in small glass, add juice, mint toss with pastry rocks at last moment.

***

Cool roasted beet salad

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 1 pound red, yellow, or candy-striped beets scrubbed under cold running water
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons honey
• 3 tablespoons chopped mint leaves
• 2 cups shredded red leaf lettuce leaves
• Sea salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 375°F.

2. Put the beets in a bowl, drizzle with the oil, season with salt and pepper, and toss to coat the beets with the oil. Transfer the beets to a roasting pan, spreading them out in a single layer and roast in the oven until tender to a knife-tip, 15 to 20 minutes for very small; 45 minutes for very large. Remove the pan from the oven and let the beets cool completely.

3. When cool enough to handle, slip the beets out of their skins using paper towels to grasp them and a paring knife to help loosen the skin, discard the skins and quarter or cut into eighths.

4. Drizzle lemon juice and honey over the beets and season with salt and pepper. Add the lettuce to the beets, toss together with the chopped mint.

5. Divide the salad among 4 salad plates and serve.

***

Savory braised chicken with butternut squash

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 large chicken, about 3 1/2 pounds, cut into 8 pieces (2 breasts, 2 wings, 2 legs, 2 thighs)
• 1 cup diced onion
• 1 cup diced carrot
• 1 pound butternut squash, or other winter squash peeled and cut into 1 inch dice
• 1 teaspoon cinnamon powder
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 2 cups low-sodium chicken broth
• Sea salt and freshly ground black pepper

DIRECTIONS

1. Heat the oil in a high-sided sauté pan over medium heat. Season the chicken parts generously with salt and pepper. Add the chicken pieces to the pan, skin-side down, without crowding and cook slowly until golden-brown, approximately 8 minutes. Turn the pieces over and brown the other side, approximately 8 more minutes.

2. Transfer the chicken pieces to a plate and cover loosely with foil to keep warm. Set aside.

3. Add the onions, carrots, and squash to the pan and sauté until softened but still holding their shape, 6 to 8 minutes. Stir in the cinnamon powder, brown sugar and vinegar. Add the broth, return the chicken to the pan, bring the liquid to a boil. Lower the heat, cover the pan and simmer until the chicken shows no pink when pierced at the joint, approximately 20 minutes. Taste the sauce and season it with salt and pepper.

4. Remove the chicken from the pan and arrange the pieces on a serving platter.

5. Spoon the vegetables around the chicken and pour extra sauce over the chicken.

***

Sweet poached pears with spiced cream and nuts

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 1/2 cup sugar
• 2 teaspoons cinnamon
• 3 or 4 whole cloves
• 4 firm Bartlett pears
• 4 ounce whipping cream
• 2 tablespoons confectioners
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped walnuts

DIRECTIONS

1. Into a pot large enough place the sugar, cinnamon, cloves and enough water to cover the pears. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. While the poaching liquid is cooking, peel and core the pears.

2. Add the pears to the simmering liquid and poach them until they are just tender to the tip of a knife, approximately 12-15 minutes. Remove from the heat and cool the pears in the liquid for another 20 minutes, then cover and refrigerate.

3. In a bowl, combine the whipping cream, confectioners' sugar, vanilla, cinnamon, and nutmeg and whisk till stiff and smooth.

4. Remove the pears from the liquid, drain, and dry them. Slice a sliver off the bottom of the pear to steady it on the plate.

5. Spoon some spiced cream over the pears, sprinkle with chopped walnuts.

24 September 2009

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.



Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

22 September 2009

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.



Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

24 August 2009

Video: Learn Easy Pickling of Fresh Veggies to Help Your Wallet

From Denny: Looks like grandma's pickling of bountiful summer's produce is back in fashion with today's economy. Chef Tyler Florence of Food Network shows us how it's great fun easy to do! Beautiful little food gifts you can give at Christmas time too. Get ready for Christmas in August - now that's planning ahead. :)

22 August 2009

Video: Fast and Easy Jamaican Jerk Steak

From Denny: Here's a fast and easy little meal for the weekend you can whip up in just minutes. Remember two things: don't overcook this cut of meat as it will be tough, so about 3 to 4 minutes per side on the stove top grill. Then slice thinly at a 45 degree angle for tender slices, enjoy!

21 August 2009

Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!



*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

From Denny: Hurricane Bill has been busy in the Atlantic Ocean bringing a deluge of rain to Louisiana this afternoon, delaying my posting. With that much lightning I turn off the computer and wait... and wait... :)

While searching for a great or unusual chocolate recipe I ran across this one from the morning show from NBC called The Today Show. There's a new cookbook out to help you keep or re-acquire, whichever the case may be, that flat belly. But what to do? Give up our beloved chocolate? I don't think so say millions of women worldwide! :)

I once had a really good tofu chocolate mousse as it tasted great and didn't have as much oil to make it as rich as the original recipes do. Now I've run across another version we all just have to try! Take a look as it's simple, fast and easy.

From: Flat Belly Diet Cookbook

Serves: 4

Time: 10 minutes (now that's a winner in my book!)

From the author: As a garnish, pretty chocolate curls turn a humble fruit cup into a restaurant-worthy confection. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.

Ingredients:

• 12 ounces soft silken tofu, drained

• 2 teaspoons vanilla extract

• 1\8 teaspoon almond extract

• 1 cup semisweet chocolate chips, melted

• 1\2 cup fat-free Greek-style yogurt

Directions:

1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

2. Fold in the yogurt just until blended. Refrigerate until ready to serve.

Tips:

Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

Nutrition per serving: 271 calories, 11 g protein, 40 g carbohydrates, 18 g fat, 10 g saturated fat, 0 mg cholesterol, 19 mg sodium, 4 g fiber.

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

Have a great weekend, everyone, and thanks for visiting!


chocolate mousse, easy recipes, fast recipes, Flat Belly Diet Cookbook, NBC, The Today Show, tofu, tofu chocolate mousse, Chocolate, Chocolate chip, Tofu, Atlantic Ocean, Cook, Home

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17 August 2009

Video: How to Pair Beer with Your Foods

From Denny: Food and Wine Magazine gives us tips on how to pair which foods with which beers. There is a wide range of assortment to suit your tastes too. Great advice!




beer and wine, gourmet tips, Food and Wine Magazine, Today Show, NBC, food

15 August 2009

Video: Learn Easy Pickling of Fresh Veggies to Help Your Wallet

From Denny: Looks like grandma's pickling of bountiful summer's produce is back in fashion with today's economy. Chef Tyler Florence of Food Network shows us how it's great fun easy to do! Beautiful little food gifts you can give at Christmas time too. Get ready for Christmas in August - now that's planning ahead. :)

14 August 2009

Video: Fast and Easy Jamaican Jerk Steak

From Denny: Here's a fast and easy little meal for the weekend you can whip up in just minutes. Remember two things: don't overcook this cut of meat as it will be tough, so about 3 to 4 minutes per side on the stove top grill. Then slice thinly at a 45 degree angle for tender slices, enjoy!

12 August 2009

Video: How to Pair Beer with Your Foods

From Denny: Food and Wine Magazine gives us tips on how to pair which foods with which beers. There is a wide range of assortment to suit your tastes too. Great advice!




beer and wine, gourmet tips, Food and Wine Magazine, Today Show, NBC, food

05 August 2009

Video: Making a Difference - Father's Heart Ranch

From Denny: This is a wonderful story full of love to heal abused and abandoned boys in California. A retired professional baseball player turned non-denominational minister took his life savings to begin this endeavor. Heart-warming story from another person who chose to "make a difference" in the lives of others!




abuse, Kids and Teens, Society and Culture, Religion and Spirituality, Making a Difference, NBC

09 June 2009

Wine Video: Perfect Wines for Summer

French wine and French gastronomy are often en...Image via Wikipedia

From Denny: OK, I like wine so I like to watch these wine videos where folks make recommendations - especially if it's a price conscious wine that won't empty my wallet! :) I'm often a big fan of Chilean red wines as they are tasty but budget conscious. Chilean wines come from French vines planted over 150 years ago. The Chilean philosophy is the same as their Spanish forebears: Everyone should be able to afford a good glass of wine often!

Here's an interesting video of current recommendations from The Today Show on NBC - one of the few networks that offers the ability to embed videos. Yet another reason to like these guys! :)



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08 June 2009

Recipe: Ricotta Pudding with Chocolate

From Denny: Let's see, this is the best of both worlds! It has protein AND chocolate! Found this over at NBC. They just recently updated some chocolate recipes - finally! Too bad they didn't put a photo of this recipe. Guess I'll have to just salivate in my mind...

"Ricotta pudding with chocolate, orange zest and pistachios
Don’t have much time to cook a fancy meal? Try these easy, tasty options."

From: Fresco by Scotto Restaurant

Makes 4 to 6 servings

INGREDIENTS

1 1/4 cups heavy cream

1/2 cup powdered sugar

1 cup ricotta cheese

1/4 cup whole pistachios, chopped

1/4 cup chocolate, grated

Zest from 1 orange

2 teaspoons pure vanilla

1 teaspoon ground cinnamon

DIRECTIONS

1. Whip the heavy cream with the powdered sugar till firm and fluffy; do not overwhip.

2. Then, whip the ricotta separately for a few minutes.

3. Fold the heavy cream into the whipped ricotta and fold in the vanilla extract, chocolate, orange zest, and cinnamon.

4. Place in parfait or wine glasses and refrigerate.



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31 May 2009

Video: Paul Deen Picnic Picks

From Denny: Paula Deen is always entertaining as well as informative with real recipes we can easily use! Take a look at her ideas for picnics and easy weekend dining.



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04 April 2009

Video: Simple Pleasures Help in Tough Economic Times

Chocolate and other small expense simple pleasures still a comfort in tough economic times, from NBC News Making a Difference segment.



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