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17 February 2010

23 Funny Total Debauchery Mardi Gras Photos

From Denny: Fun, frolic and general silly debauchery is what it's all about at the New Orleans Mardi Gras. Take a look at this year's craziness.



Green makeup almost nude by Infrogmation @ flickr




Mardi Gras alien by Infrogmation @ flickr




How 'Bout 'Dem Beads, woman? photo by Infrogmation @ flickr




Coffinmobile three wheeler by Infrogmation @ flickr





Mardi Gras feathers by Infrogmation @ flickr




Jackson Square New Orleans Mardi Gras by Infrogmation @ flickr - someone is in need of a push-up bra or corset...





Photo by Infrogmation @ flickr - Only in New Orleans at Mardi Gras can you walk into a coffee shop without your shirt on if you are female.




Big Chicken parade by Infrogmation @ flickr




Leopard drummers by Infrogmation @ flickr




Blonde Beth photo by Infrogmation @ flickr



Pink bunny and friend photo by sfmission.com @ flickr



Unique grocery - I'll say! - photo by sfmission.com @ flickr



Santas in the house photo by sfmission.com @ flickr - Laughter is the shortest distance between two people. - VICTOR BORGE





Bike riding lion photo by sfmission.com @ flickr




Stimulus check costume photo by sfmission.com @ flickr - The Human Race has one really effective weapon, and that is laughter. - MARK TWAIN



Welcome to Viagra Falls photo by sfmission.com @ flickr



I have no idea photo by sfmission.com @ flickr



Men wearing fake female photo by sfmission.com @ flickr - I wonder what PETA would have to say about this? :)



The whole costumed cast photo by sfmission.com @ flickr




Gorilla and woman photo by sfmission.com @ flickr




Funny white hairs photo by sfmission.com @ flickr




Funny Mardi Gras stripes photo by sfmission.com @ flickr



Big Melon Babe Watermelon costume photo by sfmission.com @ flickr


*** Be sure to check out Comfort Food From Louisiana for great Mardi Gras recipes and Mardi Gras funny quotes!

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16 February 2010

4 Simple Recipes 4 Entertaining



Carol Poche in her kitchen, photo from 2theadvocate.com


From Denny: Easy cooking is the trend here in Louisiana but we want the slow cooking results! A slow cooker is the answer for low maintenance and ease. When was the last time you made Enchiladas in a crockpot? Yeah, me neither. :) There's a wonderfully tasty salsa dip made with hummus, a chicken salad you could make as an appetizer served in puff pastry cups or place on your favorite lettuces for a larger serving and a recipe that makes three loaves of deliciously easy pumpkin bread.

All of these recipes come from former restauranteur Carol Poche who is now a real estate agent, recently featured in our local newspaper 2theadvocate. She regularly sends her business associates a monthly recipe she has tested in her own kitchen. Once a great cook, always a great cook! Take a look at her offerings:


Recipes Featured:

Enchiladas in the Crock
Mediterranean Salsa Dip
Honey Chicken Salad
Pumpkin Bread





Enchiladas in the Crock

From:
Carol Poché

Serves: 6 to 8.

Carol: Home buyers requested a slow-cooker recipe that would fit their active lifestyles. This is a hearty meal that would satisfy a family after a long day of work and play.

Ingredients:

1 lb. ground beef or turkey
1 (10-oz.) bag of frozen seasoning blend
1 (15-oz.) can black beans or red kidney beans with liquid
1 to 2 (10–oz.) cans Ro-tel tomatoes
1/3 cup water
1 packet taco seasoning
8 (6- to 8-inch) flour tortillas
1 (8-oz). pkg. Mexican-style shredded cheese

Directions:

1. Sauté the beef or turkey and seasoning blend together until meat is browned and seasoning is wilted. Drain well.

2. Add beans, Ro-tel tomatoes, water and taco seasoning. Simmer for 10 minutes.

3. Starting at bottom of slow cooker, layer tortillas, meat and bean mixture and cheese and continue in that order until all ingredients are used. Top layer should be cheese.

4. Cover and cook on Low for 5-6 hours. Serve with avocado slices, jalapeños and cilantro.



Mediterranean Salsa Dip

From: Carol Poche from a recipe from Patty Swanson

Carol: This looks great if you serve on an oblong platter, but it won’t last long. It’s always the first empty dish!

Ingredients:

1/4 cup lemon juice
1/2 cup olive oil
1 tbl. Greek seasoning
1/4 tsp. garlic powder
Salt and pepper, to taste
2 (10-oz.) containers of hummus
2-3 tbls. finely minced red onion
1 cup cucumber, chopped into fine pieces
1 cup chopped grape tomatoes
1/2 cup chopped black olives
1 cup feta cheese, crumbled

Directions:

1. To make dressing, whisk together the lemon juice, olive oil, Greek seasoning and garlic powder.

2. Season with salt and pepper to taste. Set aside.

3. Layer large platter with hummus, minced onion, chopped cucumber, grape tomatoes, black olives and crumbled feta cheese.

4. Drizzle with dressing. Serve with pita chips.



Honey Chicken Salad

From:
Carol Poché

Serves: 4 to 6

Ingredients:

4 cups chopped cooked chicken
3 celery ribs, diced
1 cup sweetened dried cranberries
1/2 cup chopped pecans
1-1/2 cups mayonnaise
1/3 cup honey
1/4 tsp. salt
1/4 tsp. pepper

Directions:

1. Combine chicken, celery, cranberries and pecans.

2. Whisk together the mayonnaise, honey and seasonings. Add to chicken mixture, stirring gently until combined.

3. Serve alone, on a bed of lettuce, in a scooped-out tomato or in individual pastry shells for a touch of elegance.



Pumpkin Bread

From: Carol Poché

Makes: 3 loaves

Carol: This recipe was given to me when I was cooking as a volunteer in the open-hearth kitchen at Magnolia Mound Plantation. It came from a 1796 recipe book containing recipes of Fanny Pierson Crane and was modified for today’s standards.

Ingredients:

1 cup corn oil
4 beaten eggs
2/3 cup water
2 cups canned pumpkin (a 15-oz. can works)
3-1/3 cups sifted all-purpose flour
1-1/2 tsps. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 tsps. baking soda
3 cups sugar
1/2 cup golden raisins, if desired
1/2 cup chopped pecans, if desired

Directions:

1. Grease and flour 3 standard loaf pans.

2. Combine oil, eggs, water and pumpkin in a large mixing bowl.

3. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Mix well. Add raisins and nuts, if desired. Fill prepared pans to just below rims.

4. Bake in a preheated 350-degree oven for at least 1 hour.
Do not remove until toothpick inserted in center comes out dry. Stays moist for days. Makes a great breakfast treat.


*** For more of Poche's easy recipes: Valentines Day, Mardi Gras: 7 Yummy Snack Recipes


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Aphrodisiac Meal: Boost Your Orgasms

From Denny: Aphrodisiacs. Now there's a topic that gets people's attention! :) This is too funny and somehow just perfect for Mardi Gras, the day of excess. This video was originally for Valentine's Day but who cares? Fun and tasty, even tasteful stuff, all around.

Enjoy this sexy, spicy dinner any time. You have to admit it's a lot of fun to think about creating a meal just chock full of aphrodisiacs and his-and-hers drinks. Well, the idea is certainly a lot sexier sophisticated than going down to the local drug store for a his-and-hers product enhancement jollies. Take a look, get a grin and actually some great recipes too!



Lobster salad

From:
Chef Gavin Kaysen from Cafe Boulud

Makes: 2 servings

The four aphrodisiacs featured in the salad:

Almond: A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. I knew there was a reason the combination of roasted almonds in a chocolate bar was such a big hit with women!

Basil (sweet basil): Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well-being for body and mind.

Fennel: In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times when it was used as “libido enhancement.” In today's language that would be a "woo! hoo!"

Vanilla: The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, “Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness.” OK, now there's a plan to get what you want easily.

INGREDIENTS

Lobster salad


• 2 lobsters (approximately 1 pound each)
• 2 tablespoons extra-virgin olive oil
• 6 each baby fennel, trimmed
• 1 large head fennel, diced
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1 tablespoon unsalted butter
• Sherry vinegar, to taste
• Salt and freshly ground pepper
• 1 head Bibb lettuce
• 2 tablespoons vanilla oil

Orange-basil gremolata

• 2 navel oranges, freshly grated zest and juice
• 8 leaves basil, finely chopped
• 4 tablespoons finely chopped toasted almonds
• 1/4 teaspoon cracked black pepper
• Salt, to taste

DIRECTIONS

Lobster salad

Bring a large pot of salted water to a boil. Add lobsters, cover and cook for 5 minutes. Pull the lobsters from the pot and chill under cold running water. When cool enough to handle, remove the claw and tail meat from the shells. Wrap in a damp towel and refrigerate.

Slice the baby fennel very thin length-wise, reserve in cold water. In a small sauce pot combine the large fennel, heavy cream, chicken stock, salt and pepper. Bring to a simmer, and cook, stirring occasionally until fennel is soft. Transfer to a blender and puree until smooth. Season to taste with sherry vinegar, salt and pepper; chill.

Clean the Bibb lettuce leaves under cold running water.

Orange-basil gremolata

Combine all ingredients in a mixing bowl; cover, and refrigerate until ready to serve.

To serve: Smear a spoonful of fennel puree on the base of the plate, and then place the lobster on, garnish with the sliced baby fennel, bibb lettuce, and gremolata. Drizzle vanilla oil around the plate and serve.



For her, this drink: The "Garden Daisy"

From: Cameron Bogue, mixologist from Bar Pleiades

Aphrodisiacs: Carrots are believed to be a sexual stimulant. The phallus-shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. It’s also high in vitamins and beta-carotene. Basil is said to stimulate the sex drive and boost fertility. It’s also said to produce a general sense of well-being for body and mind. OK, so now we know why the Italians, who use a lot of basil in their cuisine, have such a reputation for the ladies.

INGREDIENTS

• 2 ounces Beefeater Gin
• 1 ounce Cointreau
• 3/4 ounce lemon juice
• 1 ounce carrot juice
• 2 basil leaves

DIRECTIONS

Serve in a martini glass. Garnish with caster sugar rim and basil leaf. Shake up and strain. A daisy is a style of drink that consists of a spirit of any kind mixed with curacao and citrus. This variation adds two bold spring flavors, carrot juice and basil, both of which are aphrodisiacs.



For him, this drink: The "Beijing Mule"

From: Cameron Bogue, mixologist from Bar Pleiades

Aphrodisiacs: Ginger root, whether raw, cooked or crystallized, is a stimulant to the circulatory system and acts as an aphrodisiac. Saffron can also be used as a stimulant or inebriant, depending on the dosage. Sun-dried filaments ingested stimulates sexual desire. The essential oils evoke long, distinctive orgasms. OK, everyone, there will a lot of standing in line for hours at your local health food store. No pushing and shoving allowed. :)

INGREDIENTS

• 2 ounces Hangar One Spiced Pear Vodka infused with Saffron
• 1/4 ounce yuzu juice/lime juice
• Fill with ginger beer

DIRECTIONS

Serve in a tall glass and cubed ice. Garnish with lime zest. Build and stir.



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Olympics Seafood Dish: Pan Roasted Black Cod, Sunchokes, Lentils and Mushrooms

From Denny: This recipe looks divine and so simple too! Now that's a win-win in anybody's book. The Vancouver Winter Olympics recipes are great fun to explore and this one comes from the restaurant at Grouse Mountain Resort.

Food Network's chef Giada De Laurentiis assists the executive chef at the resort, Dino Gazzola, in showing us how to make his signature dish. He is so laid back and easy to follow. Basically, this is a simply prepared fish with braised lentils, oyster mushrooms and sunchoke puree.

Recipes Featured:

Pan Roasted Black Cod
Sunchoke Puree
King Oyster Mushrooms
Braised Beluga Lentils



*** Black cod fish is also known as Sable fish in Canada, even though it is not part of the cod family of fish. Sunchokes are also known as Jerusalem artichokes.


Visit msnbc.com for breaking news, world news, and news about the economy




Pan Roasted Black Cod

From
: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 2 x 5 oz. skin on, black cod filets
• 2 oz. olive oil
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Season black cod filets with salt and pepper. Carefully lay the black cod into the skillet skin side down. After 3-4 minutes, flip and cook an additional 3-4 minutes.

To assemble: Spoon sunchoke puree and spread evenly in a circle onto desired plate. Top with oyster mushrooms. Place black cod on mushrooms and sauce with braised lentils.



Sunchoke Puree

From:
Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 7 oz. peeled sunchokes, cut in half
• 9 oz. chicken stock
• 4 oz. cream,
• Sea salt
• White ground pepper

DIRECTIONS

Simmer sunchokes and chicken stock over medium heat until tender. Add cream and simmer an additional 5 minutes. Remove from heat and puree until smooth in a blender. Season and keep warm.



King oyster mushrooms

From:
Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 2 large king oyster mushrooms, bases trimmed to remove tough ends
• 2.5 oz. duck fat
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Slice mushrooms lengthwise 1/4 inch thick. In a heavy bottom skillet, heat duck fat over medium high heat until melted. Add mushrooms and turn and cook until golden brown. Transfer to paper towel and keep warm.



Braised beluga lentils

From:
Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 7 oz. beluga lentils
• 1 oz. finely diced carrot
• 1 oz. finely diced white onion
• 1 oz. finely diced celery
• 1 oz. finely diced leek, white only
• 2.5 oz. duck fat
• 4 oz. red wine
• 7 oz. veal demi
• 1 bay leaf
• 1 sprig fresh thyme
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Cover lentils with abundant cold water in a heavy-bottomed pot. Bring to a simmer and cook until tender. Remove from heat, strain and rinse under cold water to cool.

Heat duck fat in a heavy-bottomed pot, over medium heat, until melted. Add vegetables and sauté until soft. Add lentils, veal demi, red wine, thyme and bay leaf. Simmer together until liquid has reduced by 1/4. Keep warm.


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15 February 2010

Vancouver Olympics Indian Veggies Recipe, Coconut and Curry



Photo of a similar dish by Dyanna @ flickr

From Denny: The networks sure are cranking out the food stories, complete with recipes during this Winter Olympics in Vancouver, British Columbia, Canada! This is a little lovely for the vegetarian crowd from Vancouver's most famous Indian restaurant. You can easily make this Coconut Curried Vegetables dish at home to enjoy.

From NBC: Vancouver’s most famous Indian restaurant, Vij’s, doesn’t take reservations and doesn’t need to. But you don’t have to travel to Canada to taste what the fuss is all about. Here, the owners offer a recipe for coconut curried vegetables.

Coconut curried vegetables

From:
Vikrim Vij, owner of Vij's


INGREDIENTS

• 1 med. cauliflower, cut into medium pieces
• 1 med. eggplant, cut in 1 1/2" cubes
• 2 lg. red bell peppers, cut in 1 1/2" cubes
• 2 lg. ripe tomatoes, diced
• 1 1/2 tsp black mustard seeds
• 1 lg. onion, finely chopped
• 2 lg. cloves garlic, chopped
• 1 tsp ground cumin
• 1 level tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 15 fresh curry leaves (available at most Indian grocers; they should be green, not brownish green)
• 1 can of pure coconut milk
• 1/2 cup chopped cilantro leaves
• 3-4 tablespoons canola oil


DIRECTIONS:

In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds. Wait until they start to sizzle and let sizzle for approximately 30 seconds or until a few start to pop. The curry leaves will cook and become shriveled. Immediately add garlic and onions. Sauté until onions are golden brown. Add tomatoes and all powdered spices. Continue to saute until the oil separates from the tomato “masala.”

Add coconut milk. Bring to a light boil, add eggplant, cover and simmer for 5 minutes. Add remaining vegetables, cover pan and cook to taste, approximately 15 minutes. Turn heat off, stir in cilantro.


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