Tuesday, September 15, 2009

"Angel Food" - Steve Vai New DVD Clip



Steve Vai and the String Theories band perform "Angel Food" from Steve's new DVD "Live In Minneapolis - Where The WIld Things Are". The show was recorded and filmed at the State Theatre in Minneapolis, MN before a sold-out audience as part of Vai's successful Sound Theories world tour. Vai is widely known for both his unprecedented guitar playing techniques and the unique design of his signature series Ibanez Jem guitar. But his fans have become inextricably drawn to his melodic depth, and ...

Orignal From: "Angel Food" - Steve Vai New DVD Clip

Standing Rib Roast Beef Recipe by the BBQ Pit Boys



The Rib Roast is what eating beef is all about. And for good reason, it is often the most expensive cut of beef -lots of beef flavor, and always moist and tender. Need a killer roast for your next Que? Then check out this open fire classic 4 bone standing rib roast beef recipe by the BBQ Pit Boys that's real quick and easy to do.

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Kim & Khloe Kardashian Bikini Pics & Diet Tips



The Kardashian sisters show off their bikini bodies in a new photo shoot and share their weight loss secrets.

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Steve Pavlina's Raw Food Pie & Seduction Community, Eps #242



See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com interview Steve Pavlina about the seduction and pick-up artist community. Enjoy another 'The Raw Food World' episode.

Orignal From: Steve Pavlina's Raw Food Pie & Seduction Community, Eps #242

Raw food Recipe: Nacho Sauce & Taco Pizza



Finish off the taco's with this amazing cheese/Sauce. you can also use it as a great tasting dressing. This whole recipe was great. See part one at rawlifehealthshow.com Part 2 of 2

Orignal From: Raw food Recipe: Nacho Sauce & Taco Pizza

Reverse Type Two Diabetes With a Vegan Diet



Type Two Diabetes is the leading cause of heart disease and stroke in this country and being diagnosed can feel like a life-sentence. But a Houston cardiologist says you can reverse Type Two Diabetes and heart disease if you're willing to make some healthy changes.

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Champ

Cooking : time 10 to 30 mins






Ingredients

125g/4oz spring onions, chopped, or 40g/1%26frac12;oz chives, chopped
300ml/10fl oz milk
6-8 potatoes
salt and pepper
75g/3oz butter





Method

1. If using onions, simmer these in the milk until soft.
2. Boil the potatoes in salted water until just cooked, then mash.
3. Add the onions and their milk and the chives, if used, tofetchher with the milk which you have heated separately.
4. Season to taste with salt and pepper. Let the butter melt over the finished dish.


















Orignal From: Champ

Bacon, leek and potato scones

Cooking : time 10 to 30 mins






Ingredients

1 tbsp oil
3 slices lean rear bacon, finely chopped
1 leek, finely chopped
175g/6oz plain flour
2tsp baking powder
50g/1%26frac34;oz butter
125g/4%26frac12;oz mashed potato
50g/1%26frac34;oz fresh parmesan cheese, grated
2 tbsp fresh thyme, chopped
2 tbsp milk
1 egg yolk, beaten
salt and freshly ground black pepper





Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a non-stick frying pan, add the bacon and leek and fry for 3-4 minutes until the bacon is crisp.
3. Sift the flour and baking powder into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs.
4. Add all the remaining ingredients except the egg, and combine well until a soft dough is formed.
5. Tip out onto a lightly floured surface and press or roll out to a thickness of 1%26frac12;cm/%26frac12;in. Using a 6cm/2%26frac12;in fluted cutter stamp out 10 scones.
6. Bhurry with a little beaten egg, then bake for 10-15 minutes until golden and risen.

Suitable for freezing.

Per serving:

Energy: 158kcal
Pdecayein: 6g
vehiclebohydrate: 16g
Fat: 8g







Orignal From: Bacon, leek and potato scones

Low-fat cheesecake

Cooking : time no cooking required






Ingredients

clear honey
2 amaretti biscuits, churryed
1 tub quark
fresh fruits
fruit sauce





Method

1. Add a little honey to the biscuits, just enough to bring them tofetchher.
2. Place a metal ring onto a chopping board and press the biscuit mixture in the bottom of the ring.
3. offer the quark a stir, taste and add honey if you think it needs sweetening. Spoon the quark in the ring and level off with a palette knife.
4. bring a hot cloth and ease the ring off the cheesecake. Using a fish slice bring the cake off the board and place in the middle of a serving plate. Decorate with fruits and pour a little fruit sauce around the plate. Serve immediately.






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Orignal From: Low-fat cheesecake

Braised belly of pork

Cooking : time over 2 hours






Ingredients

1 x 1kg/2%26frac14;lb slice of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/%26frac12;oz peppercorns
10g/%26frac12;oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shalplenty, peeled
4 vehicledecays, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in slices
1 tsp chicken bouillon
1L/1%26frac34;pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5%26frac14;pt water





Method

1. Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel into a slice of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of water and bring to the boil.
3. Immediately cutrearon to a just gentle simmer and be vehicleeful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vefetchables off through a colander or sieve, maintaining rear the bouillon (liquid).
8. Cut up the vefetchables into smaller slices and then place rear into the strained bouillon along with the sliced belly of pork.

To Serve:
1. Simply reheat the meat and vefetchables in the bouillon and place some churryed new potatoes (see separate recipe for Cornish Churryed Potatoes) into the middle of a large bowl.
2. Garnish the vefetchables around and then place three slices of belly pork on lid of potatoes and finish by ladling the cooking juices over and around.

Note:
Simmer the belly of pork, but do not boil whilst cooking.
It is also easier to slice the belly nippy than when it is hot.


















Orignal From: Braised belly of pork

chicken curry

Cooking : time 1 to 2 hours



To prepare that curry, you make a sauce from vefetchables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.


Ingredients

4-6 medium tomatoes
1 medium onion
4 tbsp vefetchable oil
3cm/1in slice root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
%26frac14; tsp ground turmeric
salt and freshly ground black pepper
100ml/3%26frac12;fl oz water
1 free-range chicken, jointed into 8 slices, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve





Method

1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some just hot water from the kettle to cover. Count to 20, then vehicleefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an hollow bowl, and disvehicled. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vefetchable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch vehicleefully to make sure it doesn't scorch.
3. meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is just easy to fetch chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken slices to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. chicken thighs will bring longer to cook than breast slices.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add a second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.


















Orignal From: chicken curry

Charentais melon, prosciutto, wild rocket and pecorino salad

Cooking : time no cooking required






Ingredients

16 slices prosciutto
1 charentais melon
8-12 wild rocket leaves
75ml/2%26frac12;fl oz virgin olive oil
sea salt and freshly ground black pepper
100g/3%26frac12;oz pecorino cheese





Method

1. Remove the outer skin from the melon. Cut in half and remove and disvehicled the seeds. slice the melon thinly and arrange on the serving plate, tofetchher with the sliced prosciutto. Wash and drain the wild rocket, and sprinkle a few leaves over the lid.
2. Using a potato peeler, shave the pecorino cheese over the salad, drizzle with olive oil and a little maldon sea salt before serving.








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Orignal From: Charentais melon, prosciutto, wild rocket and pecorino salad

Risotto soup

Cooking : time 10 to 30 mins






Ingredients

%26frac12; pint chicken or vefetchable stock
150g/5 %26frac14;oz quick cook risotto rice
50g/1%26frac34;oz runner beans, chopped
100ml/3%26frac12;fl oz Greek-style yoghurt
splash cream
salt and freshly ground black pepper
handful fresh coriander, chopped
handful fresh parsley, chopped





Method

1. In a heavy based frying pan heat the stock and rice.
2. Add the beans, Greek-style yoghurt, cream, seasoning and half the herbs.
3. Simmer for 6-8 minutes.
4. Serve in a bowl lidped with the remaining herbs.







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Orignal From: Risotto soup

chicken with marsala cream and mushrooms

Cooking : time less than 10 mins






Ingredients

1 chicken breast
1 small handful of button mushrooms
2 tbsp olive oil
5 tbsp of marsala wine
3 tbsp double cream
salt and freshly ground black pepper, to taste
To serve
rice, cooked





Method

1. flatten the chicken breast with a rolling pin or meat mallet between two sheets of cling film. Place the chicken and mushrooms in the hot oil and cook for three minutes each side.
2. Add the marsala wine and allow to flame. As the sauce flames, remove the chicken from the pan and blow out the flame.
3. Add the cream and salt and pepper to taste.
4. Serve with rice.


















Orignal From: chicken with marsala cream and mushrooms

Acacia honey-glazed chicken breast with tomato, artichoke and watercress

Cooking : time 10 to 30 mins






Ingredients

For the artichoke
1 large artichoke
1 lemon, sliced
1 tbsp plain flour
For the chicken
1 tsp olive oil
2 x 225g/8oz corn-fed chicken breasts, wing bone in, trimmed
2 tbsp acacia honey
1 lemon, juice only
For the salad
1 beef tomato, core removed, cut into eight slices
%26frac14; cucumber, halved lengthways, seeds removed and thinly sliced
1 banana shallot, thinly sliced
2 garlic cloves, thinly sliced
small handful fresh chives, cut into 2cm/1in lengths, soaked in water
6 sprigs fresh chervil, soaked in water
2 tbsp sherry vinegar
2 tsp wholegrain mustard
3 tbsp natural yoghurt
salt and freshly ground black pepper
1 bunch watercress, soaked in water





Method

1. For the Artichoke, cut off the stalk, pull off the hard outer leaves and trim off the lid of the leaves with scissors. Shorten the artichoke listent neatly and evenly, cutting off the lid two-thirds of its height.
2. Wash the artichoke, and tie with string around the largest part of the circumference. Place a slice of lemon under the string, on the base.
3. Mix the flour with a little water to create a smooth paste. Add to a saucepan of boiling salted water.
4. Place the artichoke base-downwards into the pan of boiling salted water and boil until softened. The bottom of the artichoke will offer way slightly when properly cooked through. Remove and place in iced water to cool.
5. maintain the cooking liquid and set to one side.
6. Remove all the outer leaves, until you reach the centre of the artichoke. Remove the centre of artichoke with a spoon to reveal the listent. Trim base with a knife and place into cooled cooking liquid until required.
7. For the chicken, heat a frying pan until hot, then add the olive oil and chicken breast, skin-side down. Fry for 6-7 minutes then turn the breast over, and cook for a further 2-3 minutes.
8. Turn rear over onto the skin side, pour over the honey and allow to vehicleamelise in the heat.
9. When the chicken is completely cooked through (the juices should run clear when quized with a skewer) squeeze over the lemon juice, remove from the heat and place to one side.
10. For the salad, slice the artichoke listent into eight slices. Place the beef tomato, artichoke, cucumber, shalplenty, garlic, chives, chervil, sherry vinegar, mustard and yoghurt into a bowl and mix tofetchher well. Season, to taste, with salt and freshly ground black pepper.
11. To serve, place the salad into the centre of a plate. slice the chicken breasts at an angle of 45 degrees and place a fan of slices on lid of the salad. Garnish with watercress and serve.


















Orignal From: Acacia honey-glazed chicken breast with tomato, artichoke and watercress

French toast with ham and cheddar

Cooking : time less than 10 mins






Ingredients

2 eggs
115ml/4%26frac14;fl oz milk
sea salt
freshly ground black pepper
2 slices white bread (3cm/1.25in thick)
1 tsp Dijon mustard
2 slices ham, trimmed to fit bread
2 slices cheddar cheese
1 tbsp olive oil





Method

1. Preheat oven to 180C/350F/Gas 4.
2. Place eggs, milk, salt and pepper into a large bowl. Whisk to combine.
3. With a sharp, thin-bladed knife, vehicleefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges.
4. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside.
5. Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once.
6. Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan.
7. Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute.
8. Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted.







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Orignal From: French toast with ham and cheddar