Wednesday, May 21, 2014
Getting Ready for the Storm of the Decade
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| Photo (c) Flickr User kkrisus |
Monday, May 12, 2014
Piquillo Peppers stuffed with Orange and Cumin Scented Goat Cheese Welcome to the Wonderful World of “Tapas!”
I LOVE tapas! Here is the Wikipedia definition: Tapas (pronunciation: TAH-pas) are a variety of Spanish appetizers, such as mixed olives, cheeses, or an elaborate creation like battered and fried baby squid. In Spain, tapas are usually given for free to accompany a drink before dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine where patrons order many different small Spanish dishes and combine them for a full meal.Well, this clip you’re about to watch is my favorite all-time tapas plate. The amazing Piquillo pepper stuffed with cumin and orange scented goat cheese. Words really don’t do it justice. By the way, these just aren’t any roasted red peppers. They are the world famous piquillo peppers!
They’re sweet, slightly piquant, and unlike anything you’ve had before. They come from the Ebro River Valley, in Northern Spain. They are slow roasted over charcoal, where they lose almost 60% of their weight in water, which results in their legendary intense flavor. Find these! And eat these! These are very common in any decent gourmet store or of course online.
By the way, I’m going to show you how to make the Almond and Parsley Salsa Verde that I top these with in another post.
Thursday, May 1, 2014
I AM NOT COOKING SO SEE THE LAKE NAUKUCHIA TAL

Click here on Naukuchia tal
http://ughosh./2010/06/naukuchia-tal-lake-foot-hills-of.html
Wednesday, April 23, 2014
Spring Pea and Stellette Pasta Salad with Fresh Mint and Parsley – We’re reaching for the Stars
Sure, usually pasta salads are a great excuse to chop up and use all those forgotten veggies in the bottom of the fridge yearning to be free, but not this one. Save that one for the company picnic. Today’s recipe is you and your lover, sitting on a blanket somewhere fresh and green, enjoying this and several others of life’s simple pleasures.
Ingredients:
8oz Stellette pasta
1/2 cup spring peas
1/4 cup fresh lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1.2 tsp cayenne pepper
1/4 cup chopper fresh mint
1/4 cup chopper fresh Italian parsley
*don’t forget to salt the water you boil the pasta in!
Tuesday, April 22, 2014
Time to Vote! and you thought the campaigning was over

If you’d like to help us out, please follow this link to vote in the “Best Food Program: Web,” and “Best Home Chef in a Series” categories. Voting ends on November 27, 2012. Thank you for the love and support!
Friday, April 18, 2014
Barbecued Santa Maria Tri Tip Black is the New Golden Brown
The town of Santa Maria, California, is home to one of Americas most delicious barbecue specialties - the black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.My version isn’t exactly authentic, since I didnt grill it over hot coals made from Central Californian red oak. They say its the red oak that gives this style of barbecue such a great flavor. One day Ill travel down to Santa Maria and taste this for myself, but until then regular hard wood charcoal will do just fine.
One of the signature characteristics of this barbecued beef is the spicy, charred crust outside, and the juicy, medium-rare meat inside. To achieve this we use a very hot grill, along with a continual turning and basting with a garlic and red wine vinaigrette. This basting sauce is another modern addition, as the original relied on just the dry rub and red oak for its flavor - again with the red oak.
Tri-tip a very common cut of meat around these parts, but any butcher worth his or her mustache will be able to cut one of these triangular roasts from the bottom sirloin. If theyre confused, just bring in your iPod and play the video for them so they can see what you want.In Santa Maria this tri-tip is traditionally served with beans, salsa and tortillas, but in the video youll see the succulent slices sitting next to some unbelievably delicious eggplant Parmesan, which I also filmed and will edit soon. Yes, another tease. Enjoy!
Ingredeints:
2 to 2 1/2 lb beef tri-tip roast
2 teaspoons fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
Here are some more delicious video recipes Ive filmed on the grill:Asian-Marinated Skirt Steak
Grilled Paprika Chicken
Grilled Lamb Chops with Fresh Mint Sauce
Grilled Lemon Yogurt Chicken
Fennel-rubbed Flank Steak with Grilled Oranges
Friday, April 11, 2014
The Largest Cupcake in the WORLD!

Photos by APWeight: 1,224 pounds
Calories: Two million
Eggs: 800
Flour/Sugar: 200 pounds each
Flavor: Vanilla
Bake time: 12 hours
Monday, March 31, 2014
“Steakage” – Changing the Shape of Your Steak Sandwich
Friday, March 21, 2014
A Cupcake Cook Off at the Office

Carrot Cake with Cream Cheese icing:


What I dubbed "Do-it-yourself-Funfetti":


Vanilla Cupcakes with Chocolate icing topped with a raspberry:





Best Short-on-Time-So-Ill-Come-Up-With-A-Cute-Gimmick-to-Throw-People-Off Cupcake: Do-it-yourself Funfetti
Best Appearance by a Vegetable in a Cupcake Cupcake: Carrot Cake Cupcake
Best Store Bought Cupcake: Chocolate Cupcake with white icing and sprinkles
Tastiest Cupcake: (its a tie) Mint Chocolate and Red Velvet...but you saw that coming, didnt you?
Sunday, March 16, 2014
The beginners Guide to dog food recipes
Dog food recipes are an important alternative to the dog food in recent years due in part to the pet food recalls become we experience every few years. No one wants to take care, when the next to come. What dog owners your dogs bring life in danger to keep?
If you want to go home baked food for your dog, please consult your veterinarian about the ingredients you should use. Not all foods are good for dogs.There are many that are harmful or no nutritional value haben.Das aim is give your dog the best and safest food available, so understanding be sure, before you start looking for dog food recipes.
One of the best things about dog food recipes is that you choose which to use. This means you in complete control on the foods are included.Furthermore, the meals can be tailored, a dog race, health status or allergy to entsprechen.Dies is a huge advantage over the store brand varieties. Instead of switching to a more expensive, special type of food, replace only ingredient or two, so that your dog can handle.
I know that much easier, faster and more convenient to open a bag or the store brand to eat but the health benefits of dog food recipes his meals at home prepare it is worth making. And what about price?The truth is, the cheaper the food less healthy and lower quality, it is much better ist.Es healthy ingredients on sale at the store than pay to buy a cheap brand of pet food. The health and well-being of our beloved dogs are worth every penny. I am sure no one wants their dog to be a victim of the next tainted pet food incident.
So where to find these dog food recipes?They are all about the Internet.Das is a good place to start.Be careful, because some may not be very gut.Sie can contain ingredients that not good for dogs.So remember your veterinarians advice when picking your recipes.
If you see the improvement of health, increased energy and happiness your dog, you know that pet food recipes, the right decision war.Hausgemachte will make healthier not only him meals, but he will live longer.
The longer continue you feed your commercial dog food dog food, you can shorten the more, his life every Tag.Mit of every meal is it a bit worse, as if he slowly poisoned set is, to learn how homemade dog food to reverse the damage and adding years to your dogs life, please visit homemade dog food benefits
Friday, March 14, 2014
The Pretty Equation
Theres a lot of junk clogging up the pores of the beauty industry--perpetuated either by men or the government, Im still working out my conspiracy theory--that youve simply got to STOP holding out faith in, like Santa Claus or a decent tax return. Im looking at you eye creams and cellulite removers!! Honestly, with just a few steps, you can have a comprehensive skin care routing ensuring optimum make up enhancement, if youre into that kind of thing.
1.) Cleanser
Too many of yall ugly bitches are sleeping in your make up. Done!! I said it. I dont care if youre wearing organic bronzer made from outer space unicorn poop--take that shit off! The cardinal rule of any good skin care routine is to start with a clean face. Do this twice a day. Yes, twice. I recommend two products: a cleanser to remove the make up and a medicated/anti-acne face wash to prevent breakouts.
My cleanser of choice is Oil of Olays Foaming Face Wash for sensitive skin. As a sensitive skin customer, Ive personally never had any aggrevation from this cleanser, plus its a steal at $4.99:

Tuesday, March 4, 2014
Fat burning foods recipes 2 of the tastiest free
If you burn a fat machine would be to burn the fat must eat food. Use these 2 free fat burn Fat eliminate food recipe s you forever to help.
Not only that they burn fat included burn recipe s much fat food, are to eliminate fat but also completely delicious, healthy and exciting.These are two of my favorite recipe-s.Haben a look at you, and if you like you you into your diet on a regular basis include.
Here are 2 free food recipe burn fat for you ausprobieren.Sie it for lunch or dinner might:
Open rye sweet chili chicken sandwiches
Jalapeno chilies this chicken sandwiches a light burning to and help to speed up your metabolism and help you Bold to verlieren.Und it is also one of the tastiest chillies that exist.
Info:
Serves: 2 number of fat burning foods: 5 (chicken fillets, cottage cheese, tomato and Jalapeno chilies) calories per serving: 340 fat per serving: 5 g
Ingredients:
2 Slices of rye bread 2 chicken fillets, cooked 2 tablespoons fat free smooth cottage cheese 1 teaspoon sweet chili sauce cut 1 tomatoes, shredded lettuce cut jalapeño chilis
Instructions:
You mix the sweet chili sauce, cottage cheese and chill beiseite.Vernichten the Hähnchenfilets.Die rye bread with cottage cheese spread to spread.Top with sliced jalapenos to do the shredded salad and chicken and then the tomato and it.
Hot and spicy tuna muffins
This is a very delicious recipe, but it takes some time for the Vorbereitung.Wenn can not have the time to prepare, make it before the night and only warm it the next day, if you want.
Info:
Serves: 2 number of fat burning foods: 6 (celery, cheese, tuna and whole wheat of muffins, jalapenos) calories per serving: 768 fat per serving: 20 g
Ingredients:
1 Onion chopped celery, 2 bars, 1 big chopped Jalapeno chili 60 g low fat cheese 90 g Fat free cottage cheese 1 can of tuna in water, drained 3 tablespoons reduced fat mayonnaise 1 tablespoon lemon juice 2 whole grain English muffins, divided halve
Instructions:
Oven you to 180 degrees Celsius / 350 degrees Fahrenheit.Kochen you in a non-stick frying pan the Jalapeno Chili, the celery and onion at low heat until soft. Add the cheese, the tuna, Mayo and lemon juice and cooking the mixture just enough to by erwärmen.Verbreiten the mixture on each muffin halb.Setzen muffins, on a baking sheet and bake for 10 minutes.
These only two recipe s--although you that it helps to burn fat while you enjoy you enough to be fat-burn you, need to get slim.
What helps is about the different types of fat burning foods to help learn apply to all your meals.
Thats why I have made a special report about the different types of fat burning foods - as you work and many examples of Ihnen.Und now would I you offer free instant access to this report only for today, my article to lesen.Sie can get access to this free report by clicking this link: FREE fat burning foods report.
CHUCK ROAST SLOPPY JOES IN THE CROCK POT
Heat makes me lazy, which is another reason I love my slow cooker..... I just put the meat and veggies in the crock pot, early in the day, and forget about it. Not only does my house smell wonderful, but meal time is a snap; a stack of burger buns next to the crock pot and a bowl of potato salad and I have a meal fit for company (well, MY kind of company any way).

Personally, I like a swirl of yellow mustard on mine, how do you like yours?
CHUCK ROAST SLOPPY JOES
2 pounds lean beef chuck roast (trim any large fatty areas)
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper
2/3 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
¼ teaspoon red pepper sauce
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon mustard powder
Brown the beef chuck roast in a frying pan, then place in a slow cooker. In the same frying pan, saute the vegetables until the onions are almost transparent. Put the vegetables in the slow cooker.
In a bowl, mix the rest of the ingredients and pour over the meat and veggies. Cook on high for 4 to 5 hours or on low for 8 hours. It isnt necessary, but I turn the meat over a couple of times during cooking and spoon the sauce over the meat.
Thirty minutes (or so) before serving, thicken the sauce with a slurry of 1 tablespoon cornstarch and 1 tablespoon of water. Cut the beef into sandwich slices (or just pull it apart) and top with some of the sauce. OH SO GOOD!!
NOTE: My slow cooker took only 4 hours on high to make the meat extremely tender, but still slice-able. If you like your beef more like pulled pork, cook it on high for 5 hours.
NOTE: Browning the meat and veggies isnt absolutely necessary, but it sure improves the overall taste.
NOTE: This is a re-post of one of my original recipes from 2011.
Monday, March 3, 2014
Fondant Potatoes – A Creamy Crusty Blast from the Past
*Roast at 425 F until tender, about 30 minutes
View the complete recipe
Sunday, February 23, 2014
Almond Arugula Pesto – About as Subtle as a Shovel to the Face
Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes one hell of a good pesto. I paired it with raw almonds for a combo that was just amazing on the grilled hanger steak you can see here. Subtle its not, but thats okay sometimes.
I know the conventional wisdom with most sauces is that they should compliment the main ingredient, not overpower it. Here, that simply does not apply. Not only does this sauce overpower whatever you serve it with, it obliterates it completely. But, it works!
As you make this pesto, your subconscious will take over, and any variations in the final product will magically benefit whatever your eating this with. Of course, like most of my best theories, I cant prove this.
As I mention in the video, when shopping for the arugula, try and get some fully-grown leaves. That mild, ultra-baby stuff make a nice safe salad, but for a sauce like this you want the dangerous, fully developed flavor of the more mature leave. I hope you give this easy recipe a try. Enjoy!
Ingredients:
Large handful of arugula leaves, blanched
1/3 cup olive oil
1/3 cup raw almonds
4 cloves garlic
salt to taste
Friday, February 14, 2014
Anglo Indian Cuisine A legacy of Flavours from the Past GOURMAND WORLD COOK BOOK AWARDS 2012
This Certificate is for all of you

Thursday, February 13, 2014
Zen and the Art of Chicken Teriyaki – A Kitchen Koan
For those of you not familiar, a koan is basically a question, riddle, or story that has no obvious answer. It is used by Zen masters to teach or enlighten their students. Most of you have heard the most famous koan, “Two hands clap and there is a sound; but what is the sound of one hand?” What a great idea… teach students by making them even more confused! Well, since I’m doing Teriyaki today I decided to have a little fun at the end of the demo with a koan or two of my own.
A viewer to our site, Connie, had asked for a teriyaki recipe. So I did some research. I had enjoyed teriyaki many times, but always at Japanese restaurants. If I had made it at home, I probably just bought a bottle of teriyaki sauce and brushed it on some chicken. So, today’s clip is the true authentic version (which, of course, there are several sources giving different versions of what the “original” recipe is). I’m very glad I did it, but I’m not sure why. By the way, the term teriyaki comes from of two Japanese words "teri" and "yaki." Teri refers to the shine or luster of the glazed sauce, and yaki means to broil or grill the meat. Prepare to be enlightened… you’ve been warned.
Ingredients:
10 Boneless-Skinless Chicken Thighs
1 Cup Sake
1 Cup Soy Sauce
1/2 Cup Mirin
1/4 Cup Brown Sugar
2 tsp finely grated ginger or paste
I am the winner of cool care give away!!!!!!
Thank you sarah!!!!
link: http://dreamshoplive.blogspot.com/2011/12/winners-of-cool-care-giveaway.html
Wednesday, February 12, 2014
Cherry Clafouti Its the Pits
Clafouti (klah-foo-tee) is one of the worlds great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla. Its the kind of dish thats impossible to become tired of, by virtue of the cherrys short season. Once a year, cherry clafouti comes into your life, like a friend with benefits, and for a few short weeks gives you great pleasure.
The recipe is
remarkably simple, and the first time you make it youll stare in wonder as it puffs up from the sides of the baking dish. Youll also stare in wonder when you see me add the cherries without removing the pits. Traditionally, cherry clafouti is made using fruit that hasn’t been pitted. Clafouti aficionados claim (and I believe them) that as the cherries bake, the pits give off a sexy, sensual scent that is missing from the pitted version.So, that is the decision you are faced with - risk catastrophic dental i
njuries for a little extra flavor, or pit the cherries and play it safe. To me, its no decision at all, the pits must be baked in. Besides, as Im sure those of you that make this will agree, after the cherries are cooked, it only takes a little press with the fork to liberate the pit, and cast it aside. For your average serving of cherry clafouti this means maybe 4-5 pits - a small price to pay for authentic taste. This recipe will also work for things like peaches, plums, and berries in case cherry season has passed you by. Enjoy!1/2 cup flour
2/3 cup sugar, divided
1 1/4 cup milk
3 eggs
1 tbsp vanilla
pinch of salt
12 oz cherries (a couple handfuls)
Wednesday, February 5, 2014
Because Covered Pork Chops are not the Same as Smothered Pork Chops
While the name may have some other more nefarious connotations, it really is quite appropriate. I mean, what else woud we use? "Covered pork chops," doesnt work. Swamped? Enveloped? Gravyfied? No, smothered pork chops is exactly what these are.
The secret to this very simple recipe is to take your time and really brown the onions well. Short of being totally black, you really can’t cook them too dark. This will give your gravy its deep, rich taste, and just as importantly, its mouth-watering color.
These are definitely going in the cookbook, so as always, if you give them a try, please let me know what you thought. Enjoy!
Ingredients:
4 large pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and fresh ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, finely minced
1 rounded tablespoon flour
1 1/2 cup chicken broth
1/4 cup buttermilk
1/4 cup water
4 cups cooked rice, optional
