Sunday, April 5, 2009

Seinfeld- The Blood - Food, Sex and TV



George combines 3 of his passions..all at the same time..CLASSIC

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Kimkins Diet Scandal: Headline Legal News



Entire TV Show http://www.insiderexclusive.com/firm_cohen2.htm John E. Tiedt of The Law Office of Tied & Hurd is featured in an exciting, exclusive, in-depth and inside interview, discussing Headline Legal News: Kimkins Diet Scandal. John discusses the case with co-counsel Michael Lee Cohen, a graduate of Harvard Law School and former member of the Harvard Law Review; Dr. Americo A. Simonini, staff cardiologist with Cedars-Sinai Medical Center; and Terry Lind, an alleged victim of the ...

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Top 10 Best Foods - Nutrition by Natalie



Be My Friend - http://www.myspace.com/psychtruth Nutrition by Natalie Top Ten Best Foods Natalie counts down the top 10 best foods you could eat. In a fast food nation, eating healthy food becomes difficult to do. Yet a poor diet contributes to low energy, obesity, stress, health problems and high medical bills. If you eat better, you will feel better and this video discusses some of the foods you should avoid. Please visit Natalies website at http://www.nutritionbynatalie.com This video was ...

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Grilled Fish Recipe for the Barbeque by the BBQ Pit Boys



Fresh fish hot off the barbecue grill is aways a special treat. Watch the BBQ Pit Boys grill up some Striper Bass "low and slow" that's real tasty and moist every time, as long as you follow a few simple tricks!!

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Man v. Food - BBQ Shrimp in New Orleans



Adam travels to the Big Easy where he dives into a classic New Orleans Dish - BBQ shrimp. New episodes of Man v. Food air Wednesday nights at 10PM, only on the Travel Channel. http://travelchannel.com

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Angelina Jolie's Crazy Detox Diet



Angelina Jolie is on a mission to lose 21 pounds in 21 days to look like a man! But the liquid diet is reportedly making the star weak and causing concern on set of her new movie Salt.

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Grilled Stuffed Chicken Breast Recipe by the BBQ Pit Boys



-moist and tender skinless, boneless stuffed chicken breast from the barbecue grill is easy to do with these simple tips as shown by one of the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com ---

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Oven roasted vefetchables with thyme and honey

Cooking : time 30 mins to 1 hour






Ingredients

450g/1lb potatoes
450g/1lb parsnips
450g/1lb vehicledecays
1 lemon
225g/%26frac12;lb red onions
virgin olive oil
5 tbsp clear honey
thyme
salt and freshly ground black pepper





Method

1. Firstly, wash all the root vefetchables but don't peel them. Then slice into large chunky slices. Cut the lemon in half and cut the red onions into quarters.
2. Place all the vefetchables into an oven tray and drizzle with olive oil and honey. Add some sprigs of fresh thyme and season well. Place in a preheated oven 180C/350F/Gas 4 for 30-40 minutes to cook all the vefetchables. Remove from the oven from time to time to coat all the vefetchables in the glaze and serve.






The BBC is not responsible for the contents of any other sites listed.













Orignal From: Oven roasted vefetchables with thyme and honey

Salad of two beans, walnuts, radicchio and croutons with beef fillet

Cooking : time 10 to 30 mins






Ingredients

For the salad
3 tbsp extra virgin olive oil
50g/2oz bread, crusts removed, cut into cubes
3 sprigs fresh rosemary
2 x 150g/5%26frac12;oz beef fillet
For the dressing
2 slices white bread, torn into slices
4 tbsp milk
2 garlic cloves
1 lemon, juice and zest only
50g/2oz walnuts
150ml/5%26frac12;fl oz extra virgin olive oil
salt and freshly ground black pepper
To serve
150g/5%26frac12;oz radicchio leaves
50g/2oz walnuts
100g/3%26frac12;oz French beans, cooked
100g/3%26frac12;oz broad beans, blanched and peeled
1 tsp chopped fresh flatleaf parsley
2 tbsp olive oil
15g/1oz parmesan shavings





Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat a frying pan until hot then add the olive oil, cubed bread and rosemary and fry until just golden.
3. Transfer the croutons onto a baking tray and place in the oven to bake for five minutes, until crisp.
4. meanwhile, place a frying pan onto the heat and, when hot, add a little oil and the beef fillets. Fry on each side for two minutes then place in the oven for five minutes, or until cooked to your liking. Remove and allow to rest.
5. To make the dressing, place the bread and the milk into a food processor and allow to soak tofetchher.
6. Add the garlic, lemon juice and zest and walnuts and blend to a paste.
7. Add the olive oil and season, to taste, with salt and freshly ground black pepper.
8. To serve, place the radicchio, walnuts, French beans and broad beans into a bowl and drizzle with the dressing.
9. Add the parsley and the croutons and mix well.
10. Divide the salad between two plates, drizzle with olive oil and lid with shaved parmesan. Serve with the beef fillet alongside.


















Orignal From: Salad of two beans, walnuts, radicchio and croutons with beef fillet

Grilled mackerel fillets with yoghurt kadhi and curry leaf spinach poriyal

Cooking : time 30 mins to 1 hour






Ingredients

For the yoghurt kadhi
175ml/6fl oz full fat plain yoghurt
1 tbsp chickpea flour (also called besan)
250ml/9fl oz water
%26frac12; tsp salt
%26frac14; tsp ground turmeric
1 tbsp ghee
1 whole red chilli
%26frac12; tsp cumin seeds
20-25 fresh curry leaves
For the mackerel
1 tsp cloves
1 tsp fennel seeds
%26frac12; tsp pepper
5cm/2in cinnamon stick
1 tsp cumin seeds
%26frac12; tsp red chilli powder
4 large mackerel fillets, bones picked out with tweezers, trimmed
1 tsp salt
%26frac12; lemon, juice only
1 tbsp vefetchable oil
For the spinach poriyal
2 tbsp vefetchable oil
1 tsp mustard seeds
1 sprig fresh curry leaves
1 onion, finely chopped
%26frac12; tsp salt
1 fresh green chilli, finely chopped
150g/5oz spinach, finely shredded
60g/2%26frac12;oz fresh coconut, grated





Method

1. For the yoghurt kadhi, place the yoghurt, chickpea flour, water, salt and turmeric into a bowl and whisk to combine, then pass the mixture through fine sieve.
2. Place the yoghurt mixture into a pan over medium heat and bring to the boil, whisking constantly. cutrearon heat and simmer for 5-8 minutes, or until the sauce turns glossy and begins to coat the rear of a wooden spoon. Skim the yoghurt kadhi to remove any scum or impurities that may appear on the surface.
3. Place the ghee into a small pan and heat to smoking point. Add the red chilli, cumin and curry leaves and as they crackle and cook (almost immediately), pour the oil and spices over the yoghurt kadhi. Set aside.
4. For the mackerel, preheat the grill to its highest setting.
5. Place all the spices into a pestle and mortar (or a spice grinder) and grind to a coarse mixture.
6. Sprinkle the spice mixture over both sides of the mackerel fillets.
7. Mix the oil and lemon juice tofetchher, then drizzle over the mackerel fillets.
8. Place the mackerel fillets onto a tray and place under the grill, skin side-up, and cook for 8-10 minutes, or until the mackerel is just cooked through.
9. For the spinach poriyal, heat the oil in a frying pan over a medium heat. Add the mustard seeds and curry leaves and fry for 10-15 seconds (they should crackle and pop.
10. Add the onions and fry for 5-6 minutes over a low heat, or until translucent.
11. Add the salt and green chilli and stir-fry for one minute.
12. Add the spinach leaves and stir-fry for 2-3 minutes, until wilted down.
13. Add the grated coconut and mix well. Cook for one minute then remove from the heat.
14. To serve, pour or ladle equal amounts of the yoghurt kadhi into serving bowls and place a mackerel fillet on lid of each. Place some of the spinach poriyal over each mackerel fillet and serve immediately.


















Orignal From: Grilled mackerel fillets with yoghurt kadhi and curry leaf spinach poriyal

Vodka-soaked cherry tomatoes

Cooking : time no cooking required






Ingredients

1 punnet cherry tomatoes
%26frac14; pint/150ml chilli-flavoured vodka
%26frac12; lemon, juice of
1 tbsp dry sherry
6 drops Tabasco sauce
1 tsp Worcestershire sauce
celery salt, to taste





Method

1. Prick the tomatoes all over with a cocktail stick. Soak the tomatoes in a mixture of the next seven ingredients.
2. Chill until ready to eat. When eating, sprinkle with celery salt. The remaining liquid can be drunk as shots - or used as a base for an excellent Bloody Mary.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Vodka-soaked cherry tomatoes

Pan-fried pork belly with scallop and squid, vehicleamelised onions and a balsamic sauce

Cooking : time 30 mins to 1 hour






Ingredients

For the pork belly
450g/1lb pork belly
2 vehicledecays, roughly chopped
1 onion, cut into quarters
4 garlic cloves
1 celery stick
1 small bunch thyme
1 tsp coarse sea salt
%26frac12; tsp black peppercorns
1 tbsp vefetchable oil
salt and freshly ground black pepper
For the vehicleamelised onions
40g/1%26frac12;oz butter
2 onions, finely sliced
2 tsp caster sugar
2 sprigs thyme
5 tbsp balsamic vinegar
salt and freshly ground black pepper
For the balsamic sauce
4 banana shalplenty, finely chopped
200ml/7fl oz balsamic vinegar
250ml/9fl oz fresh chicken stock
salt and freshly ground black pepper
For the scallops and squid
8 scallops, sliced in half horizontally to form two discs
4 baby squid tubes, finely sliced into rings
1 tbsp vefetchable oil
salt and freshly ground black pepper





Method

1. For pork belly, place the pork belly into a large pan over a medium heat and cover with water. bring to the boil, then drain off the water and return the pork belly to the pan.
2. Cover with water again and add the vehicledecay, onion, garlic, celery, thyme, salt and peppercorns. bring to a boil, then cutrearon the heat and simmer for two hours.
3. vehicleefully remove the pork from the pan and place onto a large plate. Place a large, clean tray on lid, then place a pair of cans on lid of the tray to apply weight. Transfer to the fridge and leave for one hour, or until nippy and pressed flat.
4. Remove the pork from the fridge, remove the tray and weights and place onto a chopping board. Cut the pork into 1.5cm/%26frac12; thick slices.
5. Heat a frying pan and add the vefetchable oil. Season the pork slices with salt and freshly ground black pepper and fry in the hot oil until crisp and golden all over.
6. For the vehicleamelised onions, heat a clean frying pan add the butter, onions, sugar and thyme. Fry over a gentle heat for 5-10 minutes, until the onions are just tender.
7. Turn the heat up and fry the onions until just becoming golden-brown.
8. Add the balsamic vinegar and cutrearon until just little liquid remains, then season with salt and freshly ground black pepper.
9. For the balsamic sauce, heat a clean frying pan and add the butter and shalplenty. Fry the shalplenty for 3-4 minutes, or until softened, but not coloured.
10. Add the balsamic vinegar and boil to cutrearon the volume by two thirds.
11. Add the stock and cutrearon again by two thirds, until a thick sauce forms, then season with salt and freshly ground black pepper.
12. For the scallops and squid, season the scallops and squid with salt and black pepper.
13. Heat a frying pan and add the vefetchable oil, scallops and squid. Fry the scallops and squid for 2-3 minutes, or until completely cooked through, turning the scallops over halfway through.
14. To serve, place a few slices of pork belly in the centre of each plate and lid with a spoonful of vehicleamelised onions. Place three scallop slices on lid of each, then lid with the squid. Spoon the shallot sauce around the plate and serve.


















Orignal From: Pan-fried pork belly with scallop and squid, vehicleamelised onions and a balsamic sauce