6 Ironic Grinners! Cheeky Quote Day at The Social Poets - 4 Nov 2009

Ironic funny quotes comin' at ya, hard and fast! :)

From Denny: Found a lot of witty quotes for the Cheeky Quote Day! segment over at The Social Poets today! They will definitely get you thinking while you are laughing, a real two-fer to keep the brain cells in stellar fitness shape. :)

Witty quotes also make great writing prompts as they expose your mind to thinking about a subject from a different angle. Construct your own writing exercises for your blog or journal. Riffing off of quotes really does a lot to improve your writing. Give it a try and see for yourself!



Here are a few funny quotes for your tasty mind candy today (while you are detoxing from your Halloween candy high):

Quotes

* All my best thoughts were stolen by the ancients. - Ralph Waldo Emerson

* Facts do not cease to exist because they are ignored. - Aldous Huxley

* The sinning is the best part of repentance. - Arab Proverb

* Do not do unto others as you would that they should do unto you. Their tastes may not be the same. - G.B. Shaw, "Maxims for Revolutionists," 1898

* It's pretty hard to be efficient without being obnoxious. - Kin Hubbard

* Is a stolen copyright a copywrong? – Anonymous

*** Thanks for visiting, much appreciated and come back often for a grin!

*** To get to Ironic Grinners - Cheeky Quote Day! 4 Nov 2009 - go here.

Calorie Monster Chocolate Truffle Cake with Raspberry Sauce

From Denny: This is a flourless chocolate cake from a famous Atlanta restaurant. Like many people in Louisiana we lived in Atlanta for a number of years when the economy nose-dived here. We enjoyed discovering the fast-paced trendy restaurant scene. There was no shortage of chefs who knew how to "romance the chocolate" and create the most awesome desserts! (sorry, couldn't resist the pun!)

There were times when we only went to an upscale restaurant for appetizers, a glass of wine and then demanded the dessert cart be wheeled out, saving our calories for the grand finale. The staff always grinned as that was a common customer behavior after a while. (I could have sworn we pioneered it...)

Other people would spy out our choices as they were brought to the table and start ordering the same. (We looked like we knew what we were doing.) Sort of like that Harry met Sally movie where she is enjoying some ice cream a little too loudly and hedonistically that a woman sitting nearby remarks, "Wow, I'll have what she's having! It must be good!"

Flourless Chocolate Truffle Cake with Raspberry Sauce

From: Chef Rex Horrell, executive chef at the McCormick and Schmick restaurant (CNN Center location in Atlanta, Georgia)

Hands on time: 25 minutes
Total time: 1 hour and 25 minutes
Serves: 12

Ingredients:

2 cups (4 sticks) butter
1 cup plus 2 tablespoons milk
1 cup plus 2 tablespoons granulated sugar
1 pound bittersweet chocolate, chopped
5 eggs
6 egg yolks

Instructions:

Preheat oven to 325 degrees on a convection setting. In a saucepan, heat butter, milk and sugar to scalding, stirring frequently. Make sure butter is melted. Remove from heat and add chocolate, stirring until chocolate is melted. Set aside to cool slightly.

In a bowl, whisk eggs and yolks together. Gradually whisk eggs into chocolate mixture, beating until completely combined.

Line an 8-by-2 1/2-inch springform pan with buttered parchment paper, making sure the paper circle comes up 1/2 inch on the side of the pan to seal. Pour batter into the pan. Bake for 50-60 minutes. The sides will be puffy and slightly cracked. The center will be soupy but will set as it chills. Refrigerate overnight. Run a knife around the edges of the pan and release springform.

Notes:

Chef Horrell bakes the cake in a convection oven. If using a conventional oven, bake at 350 degrees and add 20 to 30 minutes to the cooking time. The cake is served with a sweetened raspberry sauce.

Nutrition:

Per serving: 609 calories (percent of calories from fat, 76), 9 grams protein, 31 grams carbohydrates, no fiber, 56 grams fat, 269 milligrams cholesterol, 356 milligrams sodium.

*** Thanks for visiting and come back often!

Coca-Cola Glazed Baby Back Ribs

This recipe did not come with a photo. Another version of barbecue baby back ribs: Photo by arnold inuyaki @ flickr. It's difficult to salivate over something you can't see, right? :) First we eat with our eyes...

From Denny: Since this is football season and also home of the LSU Tigers, we just have to run some barbecue recipes for the tail-gating crowd! Besides, you know you live in Baton Rouge, Louisiana when the mayor announces that Halloween trick and treating hours have been moved up an hour from 5 to 7 PM. Why? Because the LSU-Tulane game was scheduled to play at 7 PM. This town eats and sleeps LSU football. The whole world stops when LSU plays football. (OK, I'm a heretic; usually listening from around the corner while I'm posting on my many blogs...)

Like many people from Louisiana we too have lived in Atlanta and enjoyed the restaurant scene there. Restaurants don't last long in Atlanta as the city is fast-paced and moves to food trends. In Louisiana a restaurant can become a favorite with locals and stay in business for a lifetime!

This barbecue recipe is from a now closed restaurant and developed by a local famous chef with yet another restaurant that is doing well. What I like about his recipe is he is working with hot Hungarian paprika, jalapenos and habanero peppers. There are those of us in Louisiana who enjoy a little heat with our barbecue. :)

If you are not accustomed to so much heat just cut it way down: only a slice of habanero pepper for the entire dish (these crazy peppers are on the atomic heat scale!), only half of a jalapeno pepper making sure you don't include any of those fiery seeds or ribs and then cut in half the hot Hungarian paprika. You need these peppers for the flavor but can cut back the heat if need be.

Reminder: Any time you add lemon or lime juice or vinegar to a recipe with spices, especially hot spices like hot paprika, be aware these juices or vinegar are going to intensify the heat and flavors.

From: Chef Tommy Ricci, restaurant Commune in Atlanta, Georgia, (now closed). Thanks to the Atlanta Journal-Constitution for archiving this popular recipe!

Thomas Ricci says: "Slow and low are the keys to great-tasting ribs. If the temperature is too high, you lose the fat rendering into the meat for flavor and moisture and the ribs could become dry and chewy instead of moist and tender."

Hands on time: 20 minutes

Total time: 4 hours and 20 minutes

Serves: 6

Ingredients:

1/3 cup pimenton picante (hot Hungarian paprika found at farmers markets and other specialty markets)
1/3 cup ground ginger
1/4 cup kosher salt
4 pounds baby back ribs (about 4 slabs)
2 tablespoons vegetable oil
1 1/2 yellow onions, finely diced
1 1/2 jalapeno peppers, finely diced
1/2 habanero pepper, finely diced
1 cup brown sugar
1 cup dark molasses
1/2 cup lime juice
1 cup apple cider vinegar
1/2 gallon (2 quarts) Coca-Cola

Instructions:

Preheat a convection oven to 200 degrees or a standard oven to 250 degrees.

In a bowl, combine pimenton picante, ginger and salt. Rub evenly over ribs, just to cover, not to cake. Discard excess rub.
Place ribs in a shallow baking dish or on a baking sheet and bake for 4 hours, until tender. Set aside to cool.

An hour before ribs are ready: In a large pot add oil. Saute onions, jalapenos and habanero until tender, about 5 to 10 minutes. Add sugar and cook until dissolved. Add molasses, lime juice and vinegar. Reduce by 1/3 over medium heat. Add Coke and reduce by half until thickened, but not syrupy, stirring occasionally.

When ribs have cooled, cut into individual ribs. Place ribs in the sauce and glaze to your liking, reducing further if desired. Bathe ribs generously in sauce and serve.

Notes:

Chef Ricci also advises letting the ribs cool briefly before cutting. Cut the ribs upside down because you can follow the bones. He adds, "Make sure to eat that last one on the end that's ours --- the chefs' cut."

Nutrition:

Per serving: 327 calories (percent of calories from fat, 64), 16 grams protein, 14 grams carbohydrates, 1 gram fiber, 23 grams fat, 76 milligrams cholesterol, 389 milligrams sodium.

*** Thanks for visiting and come back often!

Lighter Than Air Almond Macaroon Cookies

From Denny: When you want something a little sweet but without all the extreme sport calories, often macaroons are just the ticket. My favorites are either coconut, chocolate or almond; there is just nothing like using almond paste in a recipe, awesome!

This recipe comes from a famous institution of a restaurant in Atlanta, Georgia: Nikolai's Roof. We had a lot of wonderful times at this restaurant. These cookies are a snap to make and would make lovely gifts for the holidays for friends and family or to serve at your gatherings!

From the Atlanta Journal-Constitution: These cookies are a fixture on Nikolai's Roof's dessert menu and are a snap to re-create at home. Almond paste can be found in a tube or a can in the baking section of grocery stores. These cookies can also be dropped by teaspoon, but using a piping bag speeds the prep and guarantees perfect circles. Try them out for the holidays.

Hands on time: 10 minutes
Total time: 22 minutes
Serves: 50

Ingredients:

8 ounces almond paste
1/3 cup granulated sugar
1 1/2 cups 10X confectioners' sugar
1/4 cup all-purpose flour
2 egg whites

Instructions:

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a mixer fitted with a paddle attachment, mix almond paste, both sugars, flour and egg whites until well-blended and smooth. Pipe one-inch rounds onto a paper-lined pan using a plain piping tip fitted in a pastry bag. With damp fingertips, press down any peaks. Bake until lightly golden, about 10 to 12 minutes. Allow to cool on pans before removing from paper.

Nutrition:

Per serving: 43 calories (percent of calories from fat, 26), 1 gram protein, 8 grams carbohydrates, no fiber, 1 gram fat, no cholesterol, 3 milligrams sodium.

*** Thanks for visiting and come back often!

Video and Recipe: Malaysian Rib Spring Rolls

From Denny: This video was originally run for the Fourth of July season, yet good food is good any time of the year. Right now, tail-gaters for the football season are looking for the unusual take on barbecue ribs and this recipe just jumped out at me to post. As an American kid who spent time in Asia, I grew to love Asian cooking and this chef just captures such wonderful flavors in this recipe you just have to try it! Chef Halston's recipe is both unusual and innovative.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Finger-licking good! Malaysian rib spring rolls, a mouthwatering Asian-themed dish

Malyasian rib spring rolls with maple and tuong basil sauces

From: Chef Andre David Halston

INGREDIENTS

Malyasian short ribs

• 1/4 cup olive oil
• 2 pounds Sterling Silver beef short ritbs 1-bone
• 2 tablespoons porcini mushroom seasoning (Market Salamander brand)
• 1 teaspoon black pepper, milled
• 1 cup garlic cloves
• 2 tablespoons ginger, peeled and rough-chopped
• 8 full-length stems fresh rosemary
• 1 cup port wine
• Beef stock (enough to cover by 3/4)

Crisp spring rolls filling

• 1/4 cup olive oil
• 2 tablespoons garlic fresh chopped, fine
• 1 medium carrot
• 2 ounces leek, white and green julienne
• 1/2 pound Napa cabbage, shredded
• 1 tablespoon ginger, fresh peeled, very fine dice
• 1 tablespoon porcini seasoning
• 1 teaspoon sea salt, granulated fine
• 1 teaspoon black,peppe, milled
• 2 pounds short rib meat (shredded by hand)

Malaysian peanut slaw mix

• 3 full leaves white cabbage, fine shredded
• 3 full leaves Napa cabbage, fine shredded
• 1 full leaf red cabbage, fine shredded
• 2 leaves baby arugula leaves shredded
• 25 sticks carrots, peeled matchstick

Crisp spring rolls rolling

• 10 spring roll wrappers
• 1/2 cup egg whites (lightly whisked)
• 2 ounces short beef
• 1 ounce vegetable mix

Lite soy dipping sauce

• 1/2 cup lite corn syrup
• 1/2 cup soy sauce, light
• 1/4 teaspoon red pepper flakes
• 1/2 cup green onions, sliced 1/4-inch
• 1 teaspoon mustard powder
• 1 tablespoon Dijon mustard
• 1 tablespoon sesame oil
• 1/4 cup brown organic sugar
• 1 teaspoon ginger powder
• 1/4 cup rice vinegar, seasoned Marukan

Peanut dressing

• 1/2 cup rice vinegar, seasoned
• 1/2 cup peanut butter, creamy
• 1/2 cup soy sauce, lite
• 1/4 cup sesame oil
• 3/4 cup olive oil
• 4 ounces cilantro, fresh leaves, no stems
• 1/3 cup sugar, organic white
• 1 tablespoon mustard, ground dry
• 1 teaspoon ginger, dry powder
• 1 tablespoon Malaysian chili sauce
• 1 teaspoon black pepper, milled fine

DIRECTIONS

Malaysian short ribs

Preheat oven to 250 degrees; you need the oven for 4 hours.

In a pan over high heat, warm the pan for 1 minute. Evenly sprinkle the meat with porcini mushroom seasoning.

Add the oil to the pan. Evenly cover the bottom of the pan with pieces of short ribs. Cook to a nutty brown color on one side; turn over, add the garlic cloves and ginger and cook to nutty brown. Add wine and bring to a boil. Add the beef stock and bring to a boil. Remove from the heat. Cover with a lid and place into the oven. Set the timer for 4 hours.

After cooking, place the pot uncovered into the refrigerator; when cool, remove the meat from the bone.

Spring rolls filling

In a saute pan over medium heat, warm the pan for 1 minute; add the oil and warm the pan for 30 seconds. Add the garlic, carrots, leek, cabbage and ginger; evenly sprinkle the vegetables with the porcini seasoning and sea salt; saute until the vegetables have softened, about 2 minutes. Spread the ingredients on a sheet pan; place uncovered in the refrigerator until cool.

Malaysian peanut slaw mix

Place all items into a bowl and evenly mix.

Crisp spring rolls wrap

Place the wrapper onto a clean sanitized area of a table with one point of the wrapper pointing toward you. Evenly brush the wrapper with the egg whites. Place the beef about 1 inch away from the point in a log shape. Place the vegetables on top of the beef. Place the point over the meat and veg. Mix, squeezing the mix tightly. Roll 1 time. Fold each edge tightly over the top and lightly press to seal. Continue to roll in a small log shape.

Lite soy dipping sauce

In a pot over medium heat add all ingredients; whisk for 1 minute and bring to a boil. Cook for 4 minutes exactly, whisking every minute, and remove. Pour the sauce into a glass or plastic container; refrigerate until cool.

Malaysian peanut dressing

Place the peanut butter in a plastic container. Place your Bermixer into a plastic container, add the vinegar, start the mixer. Add the soy sauce, sesame oil, olive oil, cilantro and mix for a few minutes. Add the sugar, mustard, ginger, chili sauce and pepper; mix for 2 minutes. Cover with a lid and refrigerate.