David Rocco's Dolce Vita
god, I hate that show...
okay, you're Italian, you look like a male model, you get more tail than Frank freakin' Sinatra, we get it already.
We also DON'T CARE!
I mean, good god, how many people have a painting of a woman's face seemingly in mid-orgasm on the kitchen wall next to the stovetop?! It's also right in the camera shot so when he looks sideways at the camera - which he always does - it's staring you right in the face!
It's like a lame soap opera - oh, and the guy cooks whilst arguing with his relatives/girlfriend.
PLEASE remove this show from your schedule... PLEASE!
Tuesday, September 28, 2010
Monday, September 27, 2010
Tony's Jambalaya
Tony's Jambalaya
(an original recipe by me)
total time prep/cook: 30 minutes
serves: 4 adults(or 2 Cajuns hehehe)
Ingredients
1 lb. Portuguese Chorizo sausage(yeah, I know it's not 'authentic', but I'm not a Cajun either. LOL Down in NOLA they use Andouille sausage, which may or may not be available in your area. You may substitute other smoked sausage, but NOT Mexican Chorizo, despite the same name, it's completely different)
1 1/2 cup white rice
3 cups water (or low-sodium chicken stock for even MORE flavor)
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, minced
1 can diced tomatoes(mine says 14.5 oz)
3 Tbsp olive oil
3 Tbsp soy sauce
3 Tbsp worcestershire sauce(pronounced 'wooster-sheer' - there, the controversy is over! hehehe)
1/2 tsp dried thyme
2 bay leaves
1 Tbsp Tony Chachere's Creole Seasoning(may substitute same amount of Emeril's Essence, whichever you can find at the grocery store - my local store has both, but Emeril Lagasse is actually from this area where I live, so... to me, the Tony Chachere's is abit spicier than the Emeril's Essence)
Instructions
Heat up a large pan or skillet(I use a wok) with the olive oil over medium-high heat. Cut chorizo into bite-sized pieces and add to hot pan, saute for a minute or two, then add onion, celery and bell pepper. Cook mixture for about 4 or 5 minutes, then add garlic and Creole seasoning. (Watch your nose, it will make you sneeze!) Next add the can of tomatoes, soy sauce, worcestershire sauce, rice, bay leaves and dried thyme. Add 3 cups water to cover everything and bring to a rolling boil.
Cover with a lid or tightly-wrapped aluminum foil and reduce the heat to a simmer and let cook for 18 minutes, DO NOT LIFT THE LID! After 18 minutes, turn off heat and let sit COVERED for 5 minutes. A super-tasty, filling one-pot meal.
Eat and enjoy!
You'll notice I didn't list salt or pepper - the Creole seasoning has EVERYTHING in there, so you don't need to add additional salt or pepper. The amount I listed perfectly seasons the food - it's VERY flavorful, with a little spiciness, but not bad at all(to my tastebuds). For more heat, you can add 1/4-to-1/2 tsp of red pepper flakes or cayenne pepper.
(an original recipe by me)
total time prep/cook: 30 minutes
serves: 4 adults(or 2 Cajuns hehehe)
Ingredients
1 lb. Portuguese Chorizo sausage(yeah, I know it's not 'authentic', but I'm not a Cajun either. LOL Down in NOLA they use Andouille sausage, which may or may not be available in your area. You may substitute other smoked sausage, but NOT Mexican Chorizo, despite the same name, it's completely different)
1 1/2 cup white rice
3 cups water (or low-sodium chicken stock for even MORE flavor)
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, minced
1 can diced tomatoes(mine says 14.5 oz)
3 Tbsp olive oil
3 Tbsp soy sauce
3 Tbsp worcestershire sauce(pronounced 'wooster-sheer' - there, the controversy is over! hehehe)
1/2 tsp dried thyme
2 bay leaves
1 Tbsp Tony Chachere's Creole Seasoning(may substitute same amount of Emeril's Essence, whichever you can find at the grocery store - my local store has both, but Emeril Lagasse is actually from this area where I live, so... to me, the Tony Chachere's is abit spicier than the Emeril's Essence)
Instructions
Heat up a large pan or skillet(I use a wok) with the olive oil over medium-high heat. Cut chorizo into bite-sized pieces and add to hot pan, saute for a minute or two, then add onion, celery and bell pepper. Cook mixture for about 4 or 5 minutes, then add garlic and Creole seasoning. (Watch your nose, it will make you sneeze!) Next add the can of tomatoes, soy sauce, worcestershire sauce, rice, bay leaves and dried thyme. Add 3 cups water to cover everything and bring to a rolling boil.
Cover with a lid or tightly-wrapped aluminum foil and reduce the heat to a simmer and let cook for 18 minutes, DO NOT LIFT THE LID! After 18 minutes, turn off heat and let sit COVERED for 5 minutes. A super-tasty, filling one-pot meal.
Eat and enjoy!
You'll notice I didn't list salt or pepper - the Creole seasoning has EVERYTHING in there, so you don't need to add additional salt or pepper. The amount I listed perfectly seasons the food - it's VERY flavorful, with a little spiciness, but not bad at all(to my tastebuds). For more heat, you can add 1/4-to-1/2 tsp of red pepper flakes or cayenne pepper.
Curried Meatballs
I got this recipe from The Cooking Channel's own Spice Goddess, Bal Arneson. My wife and I love her show and this is one of the dishes that has just absolutely blown us away... it's one of those things where you take the first bite and just pause, look to the sky, and say "oh my god, that is soooooooooo good!!" It literally stops you in your tracks for a second or two, it tastes so YUMMY!! The only variation I did in making this recipe is that I used 2 lbs of meat instead of 1, as we have 5 people in our household, including 2 bottomless pits teenage boys. We served it with plain white steamed rice.
Ingredients
Meatballs
1 pound ground meat (pork, beef or veal)
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons tamarind pulp* ##
1 tablespoon dried oregano
1 teaspoon fennel seeds
1 teaspoon crushed coriander seeds
1 teaspoon salt
1 egg
3 tablespoons grapeseed oil
*Can be found at specialty Asian and Indian markets.
## If you can't find tamarind pulp, you may substitute a handful of raisins and some lime juice... it won't be exactly the same, but close, and still quite tasty.
Sauce
2 tablespoons grapeseed oil
2 tablespoons chopped fresh garlic
1 green chile, minced
3 bay leaves
1 tablespoon garam masala
1 tablespoon dried oregano
1 teaspoon turmeric
Pinch salt and freshly ground black pepper
2 tablespoons tamarind pulp*
4 tomatoes, chopped
1 cup red wine
Serving suggestion: Serve with rice.
Directions
Combine the ground meat, bread crumbs, cheese, tamarind pulp, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm.
To make the sauce:
Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tamarind pulp and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice.
source: http://www.cookingchanneltv.com/recipes/curried-meatballs-recipe/index.html
Ingredients
Meatballs
1 pound ground meat (pork, beef or veal)
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons tamarind pulp* ##
1 tablespoon dried oregano
1 teaspoon fennel seeds
1 teaspoon crushed coriander seeds
1 teaspoon salt
1 egg
3 tablespoons grapeseed oil
*Can be found at specialty Asian and Indian markets.
## If you can't find tamarind pulp, you may substitute a handful of raisins and some lime juice... it won't be exactly the same, but close, and still quite tasty.
Sauce
2 tablespoons grapeseed oil
2 tablespoons chopped fresh garlic
1 green chile, minced
3 bay leaves
1 tablespoon garam masala
1 tablespoon dried oregano
1 teaspoon turmeric
Pinch salt and freshly ground black pepper
2 tablespoons tamarind pulp*
4 tomatoes, chopped
1 cup red wine
Serving suggestion: Serve with rice.
Directions
Combine the ground meat, bread crumbs, cheese, tamarind pulp, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm.
To make the sauce:
Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tamarind pulp and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice.
source: http://www.cookingchanneltv.com/recipes/curried-meatballs-recipe/index.html
Mmmm... brown food tastes good!
a blog for recipes & food-related stuff... yeah, I borrowed the name from Anne Burrell because, well, she's wacky - and that's cool.
Some recipes will be my original creations, some will be from somewhere out on teh webz - either way, I will annotate it and, if applicable, post a link to the original location.
Posting others recipes is IN NO WAY meant to be an affront to anyone's copyrights and is under 'Fair Use' provisions.
THE USE OF ANY COPYRIGHTED MATERIAL IS USED UNDER THE GUIDELINES OF "FAIR USE" IN TITLE 17 § 107 OF THE UNITED STATES CODE. SUCH MATERIAL REMAINS THE COPYRIGHT OF THE ORIGINAL HOLDER AND IS USED HERE FOR THE PURPOSES OF EDUCATION, COMPARISON, AND CRITICISM ONLY. NO INFRINGEMENT OF COPYRIGHT IS INTENDED.
If I post your recipe here and you wish me to remove it, just tell me and I will immediately do so. Again, I will always post a source on any non-original recipes posted in this blog.
Some recipes will be my original creations, some will be from somewhere out on teh webz - either way, I will annotate it and, if applicable, post a link to the original location.
Posting others recipes is IN NO WAY meant to be an affront to anyone's copyrights and is under 'Fair Use' provisions.
THE USE OF ANY COPYRIGHTED MATERIAL IS USED UNDER THE GUIDELINES OF "FAIR USE" IN TITLE 17 § 107 OF THE UNITED STATES CODE. SUCH MATERIAL REMAINS THE COPYRIGHT OF THE ORIGINAL HOLDER AND IS USED HERE FOR THE PURPOSES OF EDUCATION, COMPARISON, AND CRITICISM ONLY. NO INFRINGEMENT OF COPYRIGHT IS INTENDED.
If I post your recipe here and you wish me to remove it, just tell me and I will immediately do so. Again, I will always post a source on any non-original recipes posted in this blog.
Subscribe to:
Posts (Atom)