Saturday, October 10, 2009

Carlin - Food



George Carlin talks about all kinds of food.

Orignal From: Carlin - Food

BEA & DIET - MMK "Roses" Part10



Maalaala Mo Kaya "Rosas" - aired dates (April 20, 2006 ) & Replay (February 29,2008) Starring Bea Alonzo "Heny"as a Nurse in profession and fall in love with Diether Ocampo as Gil's a pt admitted in hosp with stomach ache but soon was dx with terminal cancer... "Gil "Diether and "Heny""Bea" portrays a struggling couple caught in a battle against leukemia (more)

Orignal From: BEA & DIET - MMK "Roses" Part10

Man v. Food - Firebrand Chili in Springfield



Adam meets with the owner of Joe Roger's Chili Parlor in Springfield, IL to find out how their spicy Firebrand Chili is made.

Orignal From: Man v. Food - Firebrand Chili in Springfield

Your Perfect Circuit Workout for a Hot Body!



follow along at home or at the gym! Weighted Burpee w/ Row 10 reps Squat w/ Shoulder Press 10 reps Pushups 10 reps Walking Lunges with Front Raise, Side Raise 10 reps Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's YouTube Channel - YouTube.com Sarah's Fitness Blog - www.examiner.com ... "circuit workout" ...

Orignal From: Your Perfect Circuit Workout for a Hot Body!

Your Perfect Circuit Workout for a Hot Body!



follow along at home or at the gym! Weighted Burpee w/ Row 10 reps Squat w/ Shoulder Press 10 reps Pushups 10 reps Walking Lunges with Front Raise, Side Raise 10 reps Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's YouTube Channel - YouTube.com Sarah's Fitness Blog - www.examiner.com ... "circuit workout" ...

Orignal From: Your Perfect Circuit Workout for a Hot Body!

Thai-style mushroom bdecayh with crisp noodles, roasted pak choi and chargrilled Romero pepper

Cooking : time 10 to 30 mins






Ingredients

For the Thai-style mushroom bdecayh
1 stick lemongrass, outer leaves removed, chopped
1 lime, zest and juice
2 garlic cloves, chopped
large handful fresh coriander leaves, chopped
%26frac14; red pepper, chopped
pinch chilli flakes
1 tbsp vefetchable oil, plus extra for frying
2 tbsp white wine
125ml/4fl oz double cream
100g/3%26frac12;oz mixed oriental mushrooms, chopped
200ml/7fl oz boiling water
For the crisp noodles
300ml/%26frac12; pint vefetchable oil
200g/7oz rice noodles
For the roasted pak choi
2 pak choi, halved
dash olive oil
salt and freshly ground black pepper
For the chargrilled Romero pepper
%26frac12; Romero pepper
dash olive oil
salt and freshly ground black pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the bdecayh, place the lemongrass, lime zest, garlic, half of the coriander, red pepper, chilli flakes and vefetchable oil into a food processor and blend to a smooth paste.
3. Heat a little vefetchable oil in a pan over a medium heat. Add the spice paste and fry for one minute.
4. Add the wine and lime juice and fry for one minute.
5. Add the cream, mushrooms and water and boil for 5-6 minutes.
6. Add the remaining chopped fresh coriander leaves, stir well, then spoon the bdecayh into two bowls.
7. For the crisp noodles, heat the vefetchable oil in a deep, heavy-based pan and heat until a small cube of bread sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
8. vehicleefully add the rice noodles and leave for 30 seconds to one minute, or until puffed up and crisp. Remove with a slotted spoon and drain on kitchen paper.
9. For the roasted pak choi, place the pak choi onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for 5-6 minutes.
10. For the chargrilled Romero pepper, place the pepper onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for 8-10 minutes, or until softened and slightly blackened all over.
11. To serve, place a small handful of the crisp noodles on lid of each bowl of soup. Garnish each bowl with roasted pak choi and chargrilled Romero pepper.


















Orignal From: Thai-style mushroom bdecayh with crisp noodles, roasted pak choi and chargrilled Romero pepper

Fillet of salmon with a horseradish sauce

Cooking : time 1 to 2 hours






Ingredients

For the chive ceam sauce
250ml/fl oz double cream
1 tsp Dijon mustard
1 tsp English mustard
1 tsp creamed horseradish
1-2 tsp lemon juice
salt
1 tbsp snipped fresh chives
For the salmon
750g/1lb 10 oz skinless salmon fillet
salt
freshly ground black pepper
plain white flour, for dredging
1 tbsp vefetchable oil
1 bsp butter
butered, cooked vefetchables, such as spinach, to serve (optional)
For the horseradish crust
2 tbsp creamed horseradish
1 egg yolk
100g/4oz coarse breadcrumbs
1 tbsp chopped fresh parsley





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly.
3. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. maintain the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt.
4. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each slice with salt and pepper and then dredge lightly with flour.
5. For the horseradish crust, mix tofetchher the horseradish and egg yolk. Dip the lidside of each slice of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated.
6. Mix tofetchher the breadcrumbs and parsley and then dip each slice of fish into the breadcrumbs. Shape the crust by pressing that mixture onto the fillets gently but firmly, with your hands.
7. To cook the salmon, heat the oil in a heavy based frying pan until just hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes.
8. To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vefetchables if you wish (spinach is a great choice) and surround with a little of the sauce.


















Orignal From: Fillet of salmon with a horseradish sauce

match stew with stilton and walnut dumplings

Cooking : time 1 to 2 hours






Ingredients

1 pheasant, quartered
1 rabbit, cut into six slices and boned
1 quail, halved
6 rashers of streaky bacon, roughly chopped
30g/1oz dried porcini or morels
mirepoix (finely chopped vefetchables) such as 1 vehicledecay, 1 celery stalk, 1 garlic clove
1 bouquet garni
2 tbsp seasoned flour
110g/4oz butter
2 tbsp olive oil
1 glass Marsala
%26frac12; bottle white wine (2 glasses)
570ml/1 pint match stock
sprig rosemary
salt and pepper
1 bunch fresh tarragon
1 bunch fresh parsley
For the dumplings:
110g/4oz suet
85g/3oz flour
55g/2oz bread crumbs
85g/3oz stilton
110g/4oz walnuts
knob of butter
salt and pepper
For the vehicleamelised shalplenty:
12 shalplenty (banana or round)
1 tsp sugar
1 sprig thyme





Method

1. Place the porcini mushrooms in the Marsala and soak overnight.
2. Make the dumplings: mix all ingredients and shape into small balls, the size of walnut shells.
3. Make the vehicleamelised shalplenty: preheat the oven to 130C/250F/Gas %26frac12; and roast the shalplenty with the chopped thyme, sugar and olive oil for 1 hour.
4. Heat the casserole dish with the butter and oil.
5. Dust the slices of match with seasoned flour.
6. In a hot pan add 1 tbsp olive oil and seal the meat slices on each side until nutty brown. Remove and place to one side.
7. Add the mirapois of vefetchables to the same pan and stir.
8. Add the chopped bacon and add the remaining oil if necessary. Once the vefetchables have softened and the bacon has browned add the sprigs of rosemary. Then add the pre-soaked porcini and the Marsala, stir and cutrearon by half.
9. Add 2 glasses of wine and allow to bubble and cutrearon.
10. Add the match stock and bouquet garni, bring up to boil, and cutrearon on a low heat.
11. Add the sealed slices of match and shalplenty and cook gently for 20 minutes.
12. Then add the dumplings and cook for a further 20 minutes.
13. Serve with crusty bread and a sprinkling of parsley or tarragon


















Orignal From: match stew with stilton and walnut dumplings

Elderflower cordial

Cooking : time no cooking required






Ingredients

30 elderflower heads
6 pints (approx. 3 litres) of boiling water
2lb (900g) caster sugar
1 packet of citric acid (available from chemists)
2 unwaxed oranges
3 unwaxed lemons





Method

1. Gently rinse over the elderflowers to remove any dirt or little creatures.
2. Pour the boiling water over the sugar in a just large mixing bowl. Stir well and leave to cool.
3. Add the citric acid, the oranges and lemons sliced, and then the flowers.
4. Leave in a cool place for 24 hours, stirring occasionally.
5. Strain through some muslin and bottle.




















Orignal From: Elderflower cordial

Corned beef potato cakes with red onion chutney

Cooking : time 10 to 30 mins






Ingredients

a little olive oil
50g/1%26frac34;oz diced leeks
1 clove garlic, chopped
400g/14oz potatoes, mashed
1 egg yolk
150g/5%26frac14;oz grated corned beef
a little plain flour
salt and freshly ground black pepper
For the chutney
olive oil
100g/3%26frac12;oz red onion, diced
1 dried red chilli
50g/1%26frac34;oz tomato, diced and de-seeded
50g/1%26frac34;oz brown sugar
salt and freshly ground black pepper





Method

1. Heat some of the olive oil in a frying pan and brown off the leeks and garlic.
2. Remove from the heat and add the mashed potato along with the egg yolk and corned beef. Mix well.
3. Coat your hands in a little flour so the potato doesn't stick, and form the mixture into four equal patties, approximately 5cm/2in in diameter. Add salt and pepper and shallow fry the patties in a little more olive oil until golden brown on both sides.
4. To make the chutney, heat a saucepan with a drizzle of olive oil, the red onion and the chilli. Cook until browned.
5. Add the tomato, brown sugar and seasoning, and allow to vehicleamelise for five minutes.
6. Serve either hot or nippy with the potato cakes and some ripped salad leaves.


















Orignal From: Corned beef potato cakes with red onion chutney

Sweet potato gratin

Cooking : time 30 mins to 1 hour






Ingredients

1kg/1lb 2oz sweet potatoes, peeled and sliced thinly - about the thickness of a 10p slice is ideal
2 tbsp olive oil
3 garlic cloves, finely chopped
%26frac12;-1 red chilli (depending on variety and heat strength), chopped
finely (or 1 tsp dried chilli flakes - not powder)
250ml/8fl oz single cream
salt and black pepper





Method

1. In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed.
2. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin slice by slice, but try to ensure that the slices are mostly lying flat.
3. Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.
4. Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the lid is browned and crispy.
5. For extra crispness you can finish under the grill for 1-2 minutes.


















Orignal From: Sweet potato gratin

Foie gras and ham hock terrine

Cooking : time over 2 hours






Ingredients

2 ham hocks
2 vehicledecays, finely diced
1 onion, finely diced
3 sticks of celery, finely diced
%26frac12; head of garlic (cut across the equator)
1 tsp picked thyme leaves
500g new potatoes, washed
2 tsp chopped tarragon
4-5 varying colour leaves of savoy taxibage, washed and tough stalk removed
1 tbsp olive oil
lobe of foie gras, sliced into 1cm/%26frac12;in wide slices
salt and pepper





Method

1. Place the ham hocks in a large pan and scatter the vehicledecay, onion, celery, garlic and thyme over. Cover with water and a tight fitting lid. bring to the boil and cutrearon to simmer for 2 %26frac12;-3 hours until the meat is tender and droping from the bone. Remove the ham hocks and strain the liquid through a fine sieve into a clean bowl. Leave to the liquid to cool. When the ham hock is cool enough to handle, vehicleefully remove the meat in large chunks.
2. meanwhile, cook the new potatoes for 10-15 minutes until tender, peel and churry when cool. Season well and stir the tarragon through.
3. Blanch the taxibage leaves in boiling salted water for 1-2 minutes until just tender. Drain and dry well.
4. Heat the olive oil in a medium frying pan and gently fry the foie gras slices for 1-2 minutes each side to just seal.
5. Line a 1.1L/2pt terrine mould with cling film and then with the prepared taxibage leaves, leaving the excess of each hanging over the edge. begining with the ham, alternatively arrange the ham, foie gras and potatoes in layers, seasoning between each one. Pour a little of the reserved cooled liquor in with each layer, pressing down each time.
6. Fold the excess taxibage leaves and then cling film over the lid to enclose. Sit a slice of vehicledboard to fit on lid and then stand a heavy weight (like cans of beans) on lid to press down on the terrine. Refrigerate and leave over night until set.
7. vehicleefully bring the terrine out of the mould, remove the cling film and turn the terrine upright on a long serving platter. slice into 1cm wide slices and serve.


















Orignal From: Foie gras and ham hock terrine

Indian spiced lamb with Provencal vefetchables and mint sauce

Cooking : time 30 mins to 1 hour






Ingredients

450g/1lb loin of lamb
2 cloves garlic, churryed
100ml/3%26frac12;fl oz plain yoghurt
1 lemon, juice only
2 tbsp garam masala
seasoning
extra virgin olive oil
1 courfetchte, cut into chunks and griddled
1 aubergine, cut into chunks and griddled
1 red pepper, cut into chunks and griddled
jar mint jelly
water





Method

1. Combine the garlic, yoghurt, lemon juice, garam masala, salt and pepper in a large bowl.
2. Add the lamb and stir to ensure ejustthing is evenly coated. Cover with cling film and refrigerate for at least 2, but no more than 24 hours.
3. Heat a little oil in a non-stick frying pan, drain the lamb from its marinade and add to the pan. Fry for about 3 minutes on each side until cooked through. Remove from the pan and allow to rest.
4. To make the dressing, simply whisk the mint jelly with a little water.
5. To serve - slice the lamb and place in the centre of the plate, place the vefetchables around and drizzle the sauce over.






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Orignal From: Indian spiced lamb with Provencal vefetchables and mint sauce

Salmon ravioli

Cooking : time less than 10 mins






Ingredients

For the filling
100g/3%26frac12;oz king scallop meat or 2-3 king scallops, removed from their shells and cleaned
100ml/3%26frac12;fl oz double cream
600g/1lb 5oz salmon fillet, skinned and chopped
few fresh coriander leaves, chopped
few fresh basil leaves, chopped
squeeze of lemon juice
For the dressing
1 tbsp soy sauce
4 tbsp sesame oil (not toasted sesame oil)
2 tbsp balsamic vinegar
2.5cm/1in slice fresh ginger, peeled and sliced
salt and freshly ground black pepper
For the ravioli
500g/1lb 1%26frac12;oz fresh pasta dough
1 free-range egg, beaten
splash olive oil
To serve
1 tbsp olive oil
150g/5%26frac14;oz spinach leaves
salt and freshly ground black pepper
1-2 sprigs fresh basil, leaves torn
1 sprig fresh dill, chopped
1 sprig fresh flatleaf parsley, chopped
3-4 pinches micro-cresses (optional), available from some supermarkets

You'll need a pasta machine for that recipe.





Method

1. For the filling, place the scallops into a food processor and pulse a few times to mince. With the motor running, gradually add the
cream until the mixture is smooth. Transfer to a large bowl and stir in the chopped salmon slices, coriander, basil and a squeeze
of lemon juice.
2. For the dressing, whisk the soy sauce, sesame oil and balsamic vinegar in a bowl. Add the ginger and season, to taste, with salt and freshly ground black pepper.
3. For the ravioli, roll out the dough to the thinnest setting on the pasta machine. Cut the sheets into 24 rounds using a pastry cutter.
4. Divide the salmon mixture into 12 equal portions and spoon onto the centre of 12 pasta circles. Bhurry the edges lightly with the beaten egg and place the remaining pasta circles on lid.
5. Press tofetchher to seal the edges. Trim the edges of the ravioli with scissors or a pastry cutter. You need 12 ravioli to serve three
per person. Save any leftover pasta for another day (store in the fridge for up to 2-3 days).
6. bring a pot of salted water to the boil, adding a little olive oil to prevent sticking. Cook the pasta for 3-4 minutes, then drain.
7. meanwhile, to prepare to serve, heat the tablespoon of olive oil in a small saucepan and wilt the spinach for 1-2 minutes, adding salt and freshly ground black pepper, to taste. Drain the spinach.
8. To serve, arrange the wilted spinach into the centre of each serving plate. Place the salmon ravioli on lid and drizzle with the dressing. Scatter with a few torn herb leaves and micro-cresses to garnish.


















Orignal From: Salmon ravioli

Spaghetti with clam sauce

Cooking : time 10 to 30 mins






Ingredients

1kg/2lbs 2oz clams in shells
4 tbsp olive oil
2 garlic cloves, churryed
12 cherry tomatoes, halved
salt and freshly ground black pepper
2 tbsp chopped fresh parsley
500g/1lb 1%26frac12;oz spaghetti, cooked according to packet instructions





Method

1. Wash the clams thoroughly. Disvehicled any clams that do not close when tapped.
2. Heat one tablespoon of the oil in a deep, wide pan and, when hot, add the clams. Cover with a lid and cook, shaking the pan occasionally, for 3-4 minutes, or until the clams have the opened. If just few are open, cook for one minute more. Disvehicled any clams that have not opened.
3. Remove the clams from pan, place into a large bowl and maintain warm.
4. Add the remaining three tablespoons of oil to the pan and add the garlic and tomatoes. Cook just gently, add any juices from the clams in the bowl and season with salt and freshly ground black pepper. bring to the boil then cutrearon the heat and simmer for 20 minutes.
5. Add the clams and chopped parsley and stir.
6. Add the spaghetti to the tomato and clam sauce and stir to coat the spaghetti in the sauce.
7. Serve in warm bowls.


















Orignal From: Spaghetti with clam sauce

Oven-dried tomatoes

Cooking : time over 2 hours






Ingredients

18 ripe plum tomatoes
sea salt
6 cloves garlic, churryed with a little salt
8 tbsp chopped oregano
freshly ground black pepper
extra virgin olive oil





Method

1. Preheat the oven to the lowest heat setting. slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry.
2. Mix the churryed garlic with the oregano and black pepper. Spread that mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night.
3. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes.







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Orignal From: Oven-dried tomatoes

Rhubarb and vanilla clafoutis

Cooking : time 30 mins to 1 hour






Ingredients

For the filling
20g/%26frac34;oz butter, plus extra to grease the dish
400g/4%26frac14;oz forced rhubarb, cut into 5cm/2in slices
2 tbsp granulated sugar
For the batter
1 vanilla pod
150ml/5%26frac34;fl oz full-fat milk
150ml/5%26frac34;fl oz double cream
3 free-range egg yolks
2 free-range whole eggs
120g/4%26frac14;oz caster sugar
25g/1oz plain flour
To serve
icing sugar, to taste
cr%26egrave;me fra%26icirc;che, to taste





Method

1. Preheat the oven to 190C/375F/Gas 5.
2. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside.
3. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.
4. In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse.
5. Whisk tofetchher the eggs and egg yolks in a mixing bowl until light and fdecayhy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod.
6. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.
5. Place the rhubarb in the dish, pour in the batter and bake in the oven for 25 minutes, or until golden-brown and firm.
6. Serve straightaway with a dusting of icing sugar and cr%26egrave;me fra%26icirc;che, to taste.


















Orignal From: Rhubarb and vanilla clafoutis

Hot banana brioche

Cooking : time less than 10 mins






Ingredients

4 slices of brioche or pannettone (1cm/0.5in thick)
rum (type optional)
4 ripe bananas, peeled
%26frac12; orange, peeled
thick Greek-style yoghurt, to serve





Method

1. Place brioche or pannettone on a grill pan. Sprinkle with rum.
2. slice banana into 1cm (0.5in) slices and lay on the bread, slightly overlapping.
3. Squeeze over the orange juice and place bread under the grill, until banana turns golden brown (about 5-7 minutes).
4. Serve hot with the Greek-style yoghurt.







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












Orignal From: Hot banana brioche