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Showing posts with label NBC. Show all posts
Showing posts with label NBC. Show all posts

Monday, August 13, 2012

The Social Poets: 2012 London Olympics: Olympic Boner, Funny Late Nite Jokes, Colbert, Stewart Videos


Rally to Restore Sanity and/or Fear
Rally to Restore Sanity and/or Fear (Photo credit: Wikipedia)


The Social Poets: 2012 London Olympics: Olympic Boner, Funny Late Nite Jokes, Colbert, Stewart Videos: From Denny:  The London 2012 Olympics took the world TV watching community by storm in record numbers.

That, and with the global economic meltdown we are all too poor to go out so we holiday indoors with our monster TVs for free, right?  The Olympics have proven to be some exciting stuff, something for everyone.

Of course, our national comics have enjoyed a bit of commentary.  Enjoy the laughs as the Olympics winds down into its last week.

Stephen Colbert and Jon Stewart video clips are sure to make you laugh right off your chair!  The Stewart clip about the rower with the "two mice hugging a banana" is funnier than the photo of the famous Olympic Boner.  All that for just a bronze medal? :)



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Tuesday, March 16, 2010

Chef Mario Batalis 3 Saltimbocca Recipe Variations



From Denny: We like Mario Batali at our house. He is always enthusiastic about whatever he does and he does it well because he has a high personal standard of excellence. He is also more user friendly than most chefs, possessing an abundance of people skills. Mario is a natural as a teacher of great food.

He spent a lot of time exploring his ancestors' Italy, learning the language and the regional foods. He traveled, sampled and even worked for some small Italian kitchens just to learn the very old traditional recipes. Here he shares with us a very simple dish that is both a succulent and elegant meal fine enough to serve to guests for that special occasion.

Take a look at the variations you can do with this dish. Also, did you know that sage is great for easing toxin headaches? As winter ends, it's a good idea to include some sage into your diet as your body begins to naturally detox from the winter season. Chef Batali talks a bit about Italian culture and the language in the origin of the recipe's name. For a guy who received his original degree in Economics, he sure is bubbling over with information on just one recipe!







Saltimbocca alla Romana

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 8 pork cutlets (about 2 ounces each)
• 8 fresh sage leaves
• 8 slices prosciutto di Parma
• Flour for dusting
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine
• Lemon wedges


DIRECTIONS

Using a meat mallet, pound each pork slice to about 1/8-inch thick. Place 1 sage leaf and 1 slice of prosciutto on each pork cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.

In a 10- to 12-inch sauté pan, heat 2 tablespoons of butter over high heat until it foams and subsides. Season the flour with salt and pepper and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.

Pour the wine into the pan and bring to a boil, stirring with wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons butter and season the sauce with salt and pepper.

Return the cutlets to the pan just to reheat, then transfer to plates, pour the sauce over, and serve immediately, with lemon wedges.





Scallopa al Pizzaiolo

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 6 tablespoons flour
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 pound pork loin, cut into 4 pieces 1/2-inch thick
• 4 tablespoons virgin olive oil
• 2 cups basic tomato sauce
• 1/2 pound fresh mozzarella, cut into 8 rounds of 2 inches each
• 2 bunches fresh oregano leaves, stems removed, to yield 1 cup


DIRECTIONS

In a shallow bowl, mix flour with salt and freshly ground black pepper. Dredge pork pieces in flour mixture and set aside. In a 12- to 14-inch sauté pan, heat olive oil over medium-high heat until just smoking. Shake excess flour from meat and place pieces in pan. Cook until golden brown on one side, about 5 to 6 minutes. Turn and continue cooking until golden brown, about 4 to 5 minutes. Remove pork pieces and pour out oil.

Add 1/2 cup water to pan and deglaze, scraping lightly with a wooden spoon to loosen brown bits. Add tomato sauce and bring to a boil. Replace pork in pan and coat with sauce. Place 2 pieces fresh mozzarella over each piece of pork and place pan in oven for 6 to 8 minutes, or until cheese is melted. Remove pan from oven.

Place pork on platter, surround with sauce, sprinkle with fresh oregano and serve.





Pork Saltimbocca

From:
Chef Mario Batali

Makes: 4 servings

INGREDIENTS

• 1 pound pork loin, cut into 8 equal thin slices by your butcher
• 4 thin slices prosciutto di Parma
• 8 sage leaves
• 4 tablespoons flour, seasoned with salt and pepper,
• 1/2 cup plain bread crumbs
• 2 tablespoons sweet butter plus 2 tablespoons
• 1 cup marsala wine (sweet)
• 1/2 cup basic tomato sauce
• 1/2 cup basic chicken stock
• 1/4 pound domestic mushrooms, quartered
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup


DIRECTIONS

Lay 4 thin slices of pork on counter and season with salt and pepper. Place 1 slice prosciutto di Parma in center of each and 2 sage leaves over the prosciutto. Dust edges of 4 pieces with flour. Place 4 remaining pieces of pork over 4 on counter. Massage the edges together so they stick together and set aside.

Flour outsides and place into bread crumbs, patting so the crumbs adhere. In a 12- to 14-inch skillet, heat 2 tablespoons sweet butter until bubbling over medium heat. Place 4 pork "sandwiches" in pan and cook slowly until golden brown. Turn and cook other side the same. Remove pork carefully and set aside in warm place. Turn heat to high and add marsala, tomato sauce, chicken stock and domestic mushrooms. Bring to boil and reduce by half. Add remaining sweet butter and 4 pork "sandwiches."

Simmer 10 minutes, add chopped parsley and serve.



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Thursday, September 24, 2009

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.



Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

Saturday, August 15, 2009

Video: Learn Easy Pickling of Fresh Veggies to Help Your Wallet

From Denny: Looks like grandma's pickling of bountiful summer's produce is back in fashion with today's economy. Chef Tyler Florence of Food Network shows us how it's great fun easy to do! Beautiful little food gifts you can give at Christmas time too. Get ready for Christmas in August - now that's planning ahead. :)

Friday, August 14, 2009

Video: Fast and Easy Jamaican Jerk Steak

From Denny: Here's a fast and easy little meal for the weekend you can whip up in just minutes. Remember two things: don't overcook this cut of meat as it will be tough, so about 3 to 4 minutes per side on the stove top grill. Then slice thinly at a 45 degree angle for tender slices, enjoy!

Wednesday, August 12, 2009

Video: How to Pair Beer with Your Foods

From Denny: Food and Wine Magazine gives us tips on how to pair which foods with which beers. There is a wide range of assortment to suit your tastes too. Great advice!




beer and wine, gourmet tips, Food and Wine Magazine, Today Show, NBC, food
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