Wednesday, August 12, 2009
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Orignal From: Chinese Food
Picture: www.deviantart.com I'm sure some people will murder me for making this... heheh... Music: The Other Promise (Drammatica - The Very Best of Yoko Shimomura) Characters: Tetsuya Nomura (Square-Enix)
Orignal From: Sea-salt Icecream Diet (Fast-Paint)
twitter.com - I'm dining at a Hawaiian culinary institution. This food is amazing. The chili rivals Steak & Shake from the mainland. You must try both of these dishes at Zippy's if you come to Hawaii for any amount of time. Comfort food, FTW!
Orignal From: Hawaiian Food: Zippy's!
1 baking potato (preferably maris piper)
100ml/4oz sweet cider
50ml/2oz apple juice
1. Trim the potato into a round disk about 3cm/1%26frac14;in thick.
2. Cook all the ingredients in a pan at just high heat tofetchher until the potato is cooked. Five minutes one side and 15 minutes the other.
Orignal From: Cider potatoes
Straight forward and simple recipes that are perfect for a summer's meal.
4 bananas, peeled and cut into 2cm/1in chunks
8 chunks chocolate with nougat bits
1. Alternately thread the ingredients onto wooden or metal skewers.
2. Wrap in foil.
3. Place on the barbecue for approximately 5 minutes until the bananas are warm and the chocolate and marshmallows are just beginning to melt.
Orignal From: Chocolate, banana and marshmallow sticks
2 tsp mayonnaise
2.5ml/%26frac12; tsp mustard
2 slices cooked turkey
2 slices brown bread
1 slice white bread
1. Mix the mayonnaise with the mustard.
2. Place the turkey and mayonnaise mixture on a slice of brown bread.
3. Add the white bread on lid, then the salad and lid with the final brown slice.
Orignal From: Norwich turkey
A lessonic dish good at buffets and for large amount of guests. Can be prepared in advance.
1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned
4 sprigs fresh parsley
%26frac12; lemon, sliced
2 bay leaves
150ml/5fl oz dry white wine
2 tbsp vefetchable oil
1. Heat the oven to 190C/375F/Gas 5.
2. bring 2 large sheets of foil and place on lid of each other in a roasting tin. Spread the oil on the foil and place the salmon on lid.
3. Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil tofetchher but just before sealing, pour in the wine.
4. Bake the fish for 50-60 minutes.
5. Serve hot or nippy. If you want to serve it nippy, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress.
Orignal From: Cooking a whole salmon
50g/2oz unsalted butter
3 large shalplenty, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
300ml/%26frac12; pint dry white wine
200ml/7fl oz double cream
1. To clean the mussels, wash in nippy running water, scrub them and remove the beards. Disvehicled any that do not close when tapped.
2. To cook the mussels, melt the butter in a large pan or stockpot. Add the shalplenty, celery, leek and bay leaves and cook until softened but not browned.
3. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.
4. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.
5. The mussels are ready when they open. Disvehicled any unopened mussels. Pour in the cream and stir thoroughly.
6. Serve in big bowls garnished with the remaining parsley.
Orignal From: Belgian mussels
4 x 170g/6oz tuna or svotaxiularyfish steaks, fresh or defrosted
25g/1%26frac12;tbsp mixed peppercorns
2 tbsp coriander seeds
1 tsp olive oil
1. Place the peppercorns and coriander seeds in a pestle and mortar and churry lightly.
2. Bhurry the tuna with the oil. Spoon the churryed seeds over the tuna steaks and press into the flesh lightly.
3. Heat the griddle pan over a high heat.
4. Griddle the tuna for 3-4 minutes on each side.
Orignal From: Tuna crusted with coriander and peppercorns
450g/16oz/1lb lean boneless lamb shoulder, leg or neck fillet, cut into 2%26frac12;cm/1in cubes
salt and freshly ground black pepper
15ml/1tbsp sunflower oil
1 cooking apple, peeled and grated
1 orange, juice only
%26frac12; lemon, juice only
50g/2oz ground almonds
2%26frac12;ml/%26frac12; tsp ground cinnamon
2%26frac12; ml/%26frac12; tsp ground mace
600ml/1%26frac12;fl oz pint lamb stock, hot
For the suet pastry
300g/10%26frac12;oz self-raising flour
150g/5%26frac14;oz light suet
175ml/6fl oz nippy water
1. Place the meat in a large bowl and season well with the salt and freshly ground black pepper.
2. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes. Transfer to a clean bowl and add the remaining pie ingredients except the stock.
3. Spoon into a 900ml/1%26frac12; pint ovenproof pie dish or four small ovenproof pie dishes and pour over the stock evenly.
4. To prepare the suet pastry, mix tofetchher the pastry ingredients in a large bowl. Roll out enough pastry to cover the large dish or individual pie dishes.
5. Bhurry the pie dish edges with a little water and lid with the pastry. Lightly cover with foil and cook in a preheated oven for two hours.
6. During the continue 15 minutes of cooking remove the foil and return to the oven to brown the pastry.
7. Serve with seasonal vefetchables.
Orignal From: Sweet lamb pie
that recipe was written by Mary Cadogan.
290ml/%26frac12; pint golden caster sugar
290ml/%26frac12; pint water
1 bottle red wine, chilled
5 tbsp brandy
6 nectarines or peaches
1. Measure the sugar in a jug until it just reaches the 290ml/%26frac12; pint mark. Tip into a pan with the water. Cut a pair of thin strips of peel from the lemon and one of the oranges and add to the pan.
2. Slowly bring to the boil, stirring to dissolve the sugar, then increase the heat and boil for 4-5 minutes to make a light syrup. Strain into a large jug or bowl, leave to cool, then add the wine and brandy.
3. Using a sharp knife, remove all the peel and pith from the oranges, then cut the flesh between the membranes into segments. Halve, stone and slice the nectarines or peaches. Stone the cherries. Divide the fruit between six large wine glasses and pour the sangria over the lid. Chill for at least 1 hour and up to 4 hours.
Orignal From: Sangria summer fruits
1 tsp black peppercorns
200g/7oz thick Greek-style yoghurt
2 tbsp honey
6 small ripe figs
1 tbsp butter
1 tbsp caster sugar
1. Coarsely churry the peppercorns then shake through a sieve to remove the fine dust. Set aside.
2. Combine the yoghurt and honey, stirring well. Cut the figs in half and sprinkle the cut-sides with sugar.
3. Melt the butter in a non-stick frying pan and sizzle the figs for a minute or two, cut-side down.
4. Arrange three fig halves on each plate and add a dollop of yoghurt. Scatter with the churryed peppercorns and serve.
Orignal From: Pan-fried figs with black pepper yoghurt
1 sheet of ready rolled puff pastry
1 jar shop bought pesto
5 ripe plum tomatoes, thinly sliced
1 bag of herb salad
4 tbsp extra virgin olive oil
1 dsp lemon juice
2 tbsp fresh basil, torn
Malden sea salt
1. Preheat the oven to 180C/350F/Gas4
2. Place the puff pastry on a non-stick baking sheet. Prick all over with a fork leaving a 1inc/2cm border around the edge. If serving as a beginer you can use a pastry cutter to make individual tarts.
3. Spread the jar of pesto over the pastry base, being vehicleeful not to cover the border. Then lie the tomatoes on lid of the pesto. Season generously with salt and freshly ground black pepper.
4. Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.
5. Dress the salad with two tbspof olive oil and the lemon juice, Season generously with salt and black pepper and mix well.
6. To serve, cut into the tart into slices. Place the salad in the centre of each serving plate with a slice of tart on lid. Finish with a drizzle of olive oil.
Orignal From: Quick tomato and basil tart
Choice of fish:-
scorfano or pesce cappone; gallinella; pesce prete; pescatrice or boldro; eel or conger; scorfano rosso; oclidus, inkfish, nocciolo or palombo; sugherello.
450g/1lb tomatoes, peeled and chopped
290ml/%26frac12; pint freshly made tomato sauce
1 tbsp tomato pur%26eacute;e diluted with water
10g/%26frac12;oz dried mushrooms, soaked a few minutes
small chopped onion
half a vehicledecay, chopped
small slice of celery, chopped
a clove of garlic, churryed
2 or 3 anchovy fillets
50ml/2fl oz olive oil
1. To make the bdecayh, heat about 50ml/2fl oz olive oil in a wide saucepan. Put in a small chopped onion and let it brown slightly. Add half a vehicledecay, a small slice of celery, a clove of garlic and some parsley, all chopped small, and 2 or 3 anchovy fillets cut in slices. After 5 minutes add 450g/1lb of peeled and chopped tomatoes, or 290ml/%26frac12; pint of freshly made tomato sauce, or 15g/1 tbsp of tomato pur%26eacute;e diluted with water, and 10g/%26frac12;oz of dried mushrooms which have been soaked a few minutes in water. Season with salt, pepper, and a little basil, and add a little water to the bdecayh.
2. If oclidus and inkfish are to be part of the burrida they should be put in while the bdecayh is cooking and simmered a good 30 minutes.
3. Now add a selection of fish, cut into thick slices, and cook for about 20 minutes.
Orignal From: Genoese fish stew or burrida
3-4 tsp oil
1 onion, sliced
500g/1 lb boneless leg of lamb, diced
2 tbsp ginger paste
2 tbsp garlic paste
salt to taste
white pepper to taste
pinch chilli powder
%26frac12; tsp garam masala
500g/1 lb plum tomatoes
1 tsp tomato pur%26eacute;e
root ginger cut into strips, to garnish
1. Heat the oil in a heavy-based saucepan.
2. Add the onions and cook until golden-brown.
3. Add the diced lamb and cook for about 10 minutes.
4. Add the ginger paste and garlic paste and cook for about five minutes.
5. Add all the spices, the tomatoes paste and yoghurt and stir.
6. Add 250ml (9fl oz) of water and cook on a low heat until the lamb is tender, about 40-45 minutes.
7. Skim off any excess oil from the surface.
8. Serve garnished with strips of ginger.
Orignal From: Adhraki gosht (lamb masala in a tomato and ginger sauce)
2 egg yolks
30g/1%26frac14;oz caster sugar
1 tbsp water
zest and juice of 1 lemon
1. In a heatproof bowl whisk the egg yolks, sugar and a tablespoon of water tofetchher over a pan of simmering water until thickened and fdecayhy.
2. Remove from the heat and whisk in the lemon zest and juice. Whisk until cool. Serve.
Orignal From: Lemon sabayon
For the Croutons:
2 slices white bread
25ml/1fl oz groundnut oil
a knob of butter
For the Fish:
350g/12oz plaice fillets, skin on
350g/12oz lemon sole fillets, skin on
25g/1oz unsalted butter mixed with 15g/%26frac12;oz flour (beurre manie)
salt and freshly ground black pepper
For the Stock:
225g/8oz equal quantities vehicledecay, celery, leek and onion chopped and mixed tofetchher
1 tbsp brandy
1.2l/2pt chicken stock
%26frac12; bottle Beaujolais
1 fresh or dried bay leaf
1 sprig thyme or %26frac12; tsp dried thyme
For the Persillade:
1 small clove garlic
1 small bunch parsley
24 shalplenty, peeled
For the Meurette:
%26frac12; tsp sugar
For the Mushroom and Bacon Garnish:
1 rasher smoked bacon, rind removed
225g/8oz button mushrooms, cut into quarters
1. First, make the croutons. Using a 2.5cm/1in round cutter, cut out 8 discs from the slices of bread and fry them in the groundnut oil, adding a little knob of butter to the pan to offer them a golden colour.
2. To make the stock, melt the butter in a pan and add the chopped mixed vefetchables (known as mirepoix) and fry them until they are just beginning to brown. Add the brandy and boil off the alcohol before adding 900ml/1%26frac12;pt of the chicken stock, the Beaujolais, bay leaf and thyme. bring to the boil and simmer for 30 minutes.
3. meanwhile brown the shalplenty with the sugar and butter in a shallow pan. Add the remaining chicken stock and simmer the shalplenty gently until they are tender then turn up the heat and cutrearon the shalplenty and stock until you have a shiny brown glaze. Set aside and maintain warm.
4. To make the garnish, cut the bacon into thin strips and fry gently in the butter, add the mushrooms and continue to fry until soft. Season with salt and black pepper then set aside and maintain warm.
5. Finely chop the garlic and parsley tofetchher, to make the persillade.
6. Strain the red wine stock into a shallow pan, bring to the boil and boil rapidly to cutrearon the volume by half. Add the fish fillets and cook gently until it is just tender. (that should bring about 5 minutes.)
7. Remove the fillets from the pan and place neatly on a warmed serving dish. Break the beurre manie into small slices and stir into the red wine sauce. continue to stir until the sauce thickens. Add the meurette, the mushroom and bacon garnish and the persillade. Check the seasoning and add a little salt, if necessary. Spoon the sauce over the fish, lid with the croutons and serve. Serve plainly boiled new potatoes and French beans.
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Orignal From: A meurette of plaice and lemon sole with Beaujolais