Friday, April 28, 2017

Watermelon, Cucumber, and Burrata Salad


WATERMELON, CUCUMBER & BURRATA SALAD


INGREDIENTS

1 bag baby arugula
2 C. watermelon cubes or balls
½ English cucumber, sliced
1 grapefruit, peeled and segmented
1 ball of Burrata cheese
good quality olive oil
Balsamic glaze (or balsamic vinegar)
salt & pepper
INSTRUCTIONS

Lay a bed of arugula on a platter. Remove ball of burrata from container and place on top of arugula. Arrange watermelon, cucumber and grapefruit pieces over arugula. Drizzle the salad with olive oil, balsamic glaze. Sprinkle with some kosher salt and fresh ground pepper over top.

Watermelon and Scallop Ceviche

WATERMELON AND SCALLOP CEVICHE.

RECIPE

Prep time: 30 minutes. Cook time: about 2 hours marinating. Serves 4. Substitute with a soft fish of your liking if you prefer. Be sure to marinate protein until opaque and ‘cooked through’ from the citrus. If using shrimp, it’s important to flash steam them until just pink before marinating.

YOU NEED:


  • 1 cup bay scallops
  • 1 cup lightly steamed and chopped shrimp
  • 2 green cubanelle peppers sliced paper thin
  • 1 1/2 cup grape or cherry tomatoes sliced paper thin
  • 1 1/4 cup watermelon sliced in 1/4 inch think pieces close to rind
  • 1 shallot finely diced
  • 1/4 cup scallions diced
  • 1/4 cup chopped cilantro
  • Diced jalepeño to taste
  • Juice from 5 limes and 1 lemon
  • 3 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
DIRECTIONS

Chop cubanelle pepper,tomatoes, jalepeño, shallots and scallion paper thin. Roughly chop cilantro. Combine in large bowl and set aside.

Cut some watermelon into slices like you typically would and then cut away the sweet bright pink portion and reserve for some other use. Cut a strip (an inch or so thick) of the light pink/transparent white portion that sits about ¼ an inch above the green rind. Refer to image in post. Chop your light pink watermelon rind into pieces about 1/4 inch thick. Add 1/2 cup rind to bowl of veggies and set rest of rind aside.

Clean and steam the shrimp until just pink. Remove from heat and run under cold water. Chop into bite-sized pieces and set aside. Rinse bay scallops and set aside.

Juice limes and lemon into a bowl. Add rice vinegar sugar and salt. Stir to disolve. Toss in scallops and shrimp. Add to bowl of veggies. Also add garlic powder and black pepper. Toss well.

Make sure all fish is submerged in juices, cover and allow to marinate in fridge for about 2 hours or until scallops are cooked through. Give it a toss every 45 minutes or so. (If substituting scallops with a more delicate fish, less marinating will probably be required to cook through.)

Once cooked through, add remaining crisp watermelon rind, toss and enjoy!

Shrimp Burgers

Shrimp Burgers With Sweet 'n' Spicy Tartar Sauce



Ingredients

1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)
Vegetable cooking spray
1 large egg, lightly beaten
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons finely chopped celery
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers)
4 Kaiser rolls with poppy seeds, split
Sweet 'n' Spicy Tartar Sauce
4 Bibb lettuce leaves

Garnish: grilled lemon halves

How to Make It

Peel shrimp; devein, if desired. Cut each shrimp into thirds.

Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.

Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.

Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.

Purple Potato Salad With Za'atar

ZA’ATAR POTATO SALAD




Ingredients

3 pounds small red potatoes, quartered
2 cloves garlic, minced
¼ cup red wine vinegar
1 tablespoon Creole mustard
1 cup extra virgin olive oil
½ tablespoon kosher salt
½ tablespoon freshly cracked pepper
1 tablespoon za’atar, plus more for garnish
¼ cup pitted and halved Kalamata olives
½ cup quartered artichoke hearts
¼ cup minced scallions


Directions

Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes.

Combine the next 7 ingredients into the bottom of a large mixing bowl and whisk to make an emulsion.

Add potatoes along with the remaining ingredients and stir until ingredients are blended and potatoes are coated in the vinaigrette. Serve warm or at room temperature garnished with za’atar.

PB Banana "Nice" Cream With Strawbery Sacue


Banana “Nice” Cream & Peanut Butter Chocolate Sauce


2 Servings

For the Chocolate Sauce


2 tbsp Coconut Oil

2 tbsp Maple Syrup

1 tbsp Peanut Butter

2 tbsp Cocoa Powder


For the “Nice” Cream


2 Bananas, peeled, cut up and frozen*

2 tbsp Lemon Juice or Water

Prepare the chocolate sauce first because once the ice cream is made, you will want to serve it immediately.

In a small pot or microwave safe bowl, put the coconut oil, peanut butter and maple syrup then heat until the coconut oil melts. Whisk to combine then add in the cocoa powder, whisking until smooth.

In a blender or food processor, blend the banana and liquid of choice (really anything can be used) until it becomes smooth and creamy. If the bananas have been in the freezer for more than 8 hours, you may have to thaw them a bit before blending.

Drizzle the chocolate sauce over the ice cream and enjoy!

Tips: I like to keep chopped bananas in the freezer so that I can make this any time. I also freeze any excess fruits I may have on hand to make different flavor combinations. Third, I love using lemon juice no matter what flavor combination I’m going for because of the contrast and brightness it adds to the banana.

*Note: The sweetness of your ice cream (without adding sugar or sweeteners) depends on the ripeness of your bananas. I like to freeze them when they are bright yellow with only a few brown spots, but for more sweetness and banana flavor, freeze them when they are at their ripest.

Cilantro-Lime Grilled Watermelon

Cilantro-Lime Grilled Watermelon

Turn your watermelon into something new and delicious with this recipe for Cilantro-Lime Grilled Watermelon. Take your summer grilling to a whole new level!


Yield: 8 pieces

Ingredients


  • 2 (2-inch) slices watermelon
  • 2 tablespoons extra virgin olive oil
  • 2 limes, juiced
  • ½ cup fresh cilantro, chopped
  • salt, to taste

Instructions


Cut each watermelon round into 4 pieces, for a total of 8 pieces*. Brush each side of the pieces with olive oil and a little of the lime juice, reserving at least half of the lime juice for after cooking. Season with a little bit of salt (about ½ tsp total for 8 pieces, both sides).

Heat an outdoor gas grill to high heat. Grill watermelon for 3 to 5 minutes on each side, allowing grill marks to form.

Remove from grill and season with the remaining lime juice and sprinkle with cilantro. Season with additional salt to taste. Salt brings out additional flavor so really do it to taste.

Tangy Coleslaw

Cole Slaw With Creamy Tangy Dressing




Ingredients

1 medium head green cabbage, about 2 pounds
1 carrot, shredded
1 tablespoon minced onion
1 to 1 1/4 cups mayonnaise, or to taste
1/3 cup sugar
1/4 cup vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper, or to taste
salt, to taste

Recipe

Shred cabbage into a large bowl; add shredded carrot and onion.

Combine mayonnaise, sugar, vinegar, celery seed. Whisk or shake in a jar. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your taste.

Add dressing to the shredded cabbage mixture, tossing as you add, until the cabbage is well moistened.

Refrigerate to chill thoroughly.

Serves 6 to 8.

Tips and Variations

Replace the cabbage with about 1 1/2 to 2 pounds of purchased shredded coleslaw mix.

Replace all or part of the sugar with the equivalent sugar replacement. 

Add about 1 cup of shredded purple cabbage for extra color.

Bison Burgers with Barbecue Sauce

Bison Burgers with Chipotle BBQ Sauce Recipe
Serves 4

Ingredients:
1 lb. ground bison
Salt and freshly ground black pepper
4 Kaiser or potato rolls, split
4 slices sharp cheddar cheese
¼ cup Chipotle BBQ Sauce (recipe below)
4 leaves lettuce
4 slices tomato

Method:
1. Preheat grill to medium heat
2. Form meat into 4, ½-inch thick patties, using your thumb to make an indentation in the center, which will keep the burgers from rounding out, like a meatball
3. Season both sides of each patty with salt and pepper
4. Grill patties until desired doneness (140°F for medium)
5. Top each patty with a slice of cheese. Toast the buns
6. Remove burgers and buns from heat. Place on buns, top with desired condiments and enjoy

Chipotle BBQ Sauce
Yields 2 cups

Ingredients:
2 tsp. vegetable oil
1 cup diced yellow onion
3 cloves garlic, minced
½ cup prepared ketchup
¼ cup chipotles in Adodo sauce
¼ cup Worcestershire sauce
3 Tbsp. brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. freshly squeezed lemon juice
½ tsp. Dijon mustard
1 tsp. kosher salt

Method:
1. In a large, heavy saucepan heat the oil over medium heat and add the onion and sauté until translucent. Add the garlic and cook one minute
2. Add the ketchup and chipotles with adobo sauce and cook for 5 minutes. Add remaining ingredients stir and let simmer for 15-20 minutes
3. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool
4. Place the sauce in a blender, or food processor, and purée

Courage

Courage

 

Sometimes we put off courage and the strength we need to get by, then we realise at the end of the day what choices we had to put off till next time, we deeply whisper to ourselves maybe tomorrow I'll have the faith and be stronger. 

Courage is empowering your strength it's the hero within our own voices, yet there are times when our attitude hides, and then the courage gets pushed further back, every morning we think of our courage and strengththen by the time we are done it becomes the end of the day.

Even if you are down in tears of sorrow your strength is still there within you, it's awaiting for that one moment when you decide to speak your mind, it's that time when you lose all hope
then you realize, what you didn't get to do or say.

If you pass that one day, or another never give up hope nor your faith, tell yourself you are worth the power it lingers deeply within us all, with our strength listen to your heart, it speaks the true meaning of courage.

Thursday, April 20, 2017

Turmeric Golden Milk


Turmeric Golden Milk


Ingredients

2 cups full-fat coconut milk
3 tablespoons honey
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
Preparation

1. Blend together all ingredients in a blender until smooth.

2. Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.

Wednesday, April 19, 2017

Spicy Pineapple-Greens Popsicle




Spicy Pineapple-Greens Popsicle


Ingredients


Zest and juice of 1 lime
1/2 banana
1 cup arugula
1 cup fresh or frozen cubed pineapple
1 jalapeño, stemmed, seeded, and deveined
3/4 cup coconut water
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
Preparation

1. Blend together all ingredients in a blender until very smooth.

2. Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.

Lavender-Blueberry Popsicles




Lavender-Blueberry Popsicles


Ingredients

1 cup coconut sugar
1 tablespoon dried culinary lavender
4 cups fresh blueberries

Preparation

1. Whisk together 1/2 cup water and coconut sugar in a small saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until mixture begins to thicken, about 10 minutes. Add lavender and simmer until mixture has reduced by about half and looks thick and syrupy, about 10 minutes. Remove pot from heat and strain syrup through a fine-mesh strainer into a bowl. Discard lavender. Let syrup cool for 15 minutes. Transfer to a food processor, add blueberries, and process until very smooth.

2. Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.

Chicken-and-Kale Salad With Herbed Buttermilk Dressing




Chicken-and-Kale Salad With Herbed Buttermilk Dressing


Ingredients

1/3 cup buttermilk
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 tablespoons olive oil mayonnaise
2 tablespoons white wine vinegar
1 teaspoon minced fresh garlic
1/2 teaspoon kosher salt
1 6-oz. pkg. baby kale
1 cup thinly sliced radicchio (about 2 oz.)
1/2 cup very thinly sliced radish (about 2 oz.)
12 ounces shredded boneless, skinless rotisserie chicken breast (about 2 cups)
3 tablespoons chopped salted roasted pistachios
Preparation

1. Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk.

2. Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.

Tuesday, April 18, 2017

Chicken-and-Mango Summer Rolls



Chicken-and-Mango Summer Rolls


Ingredients

1/4 cup avocado oil
3 tablespoons fresh lime juice (from about 2 limes)
1 tablespoon honey
1 tablespoon sambal oelek (ground fresh chile paste)
2 cups broccoli slaw (about 6 oz.)
3/4 teaspoon kosher salt
8 8-inch round rice paper sheets
16 thin ripe avocado wedges (about 4 oz.)
8 thin ripe mango wedges (about 4 oz.)
6 ounces shredded boneless, skinless rotisserie chicken breast (about 1 cup)
8 cilantro sprigs
Preparation

1. Combine oil, lime juice, honey, and sambal oelek in a small bowl, stirring with a whisk. Remove and reserve 1/4 cup of the mixture for dipping sauce. Add broccoli slaw and salt to remaining mixture; toss to coat.

2. Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out towel and place on a clean work surface. Submerge 1 rice paper sheet in warm water; soak until softened, about 30 seconds. Remove from water and place on kitchen towel; pat dry. Working quickly, place 2 avocado wedges, 1 mango wedge, about 3/4 ounce chicken, about 2 tablespoons broccoli slaw mixture, and 1 cilantro sprig in center of sheet, leaving 3 inches at bottom of sheet and about 1 1/2 inches on each side. Fold in sides and roll firmly into a cylinder. Repeat with remaining rice paper sheets, avocado wedges, mango wedges, chicken, broccoli slaw mixture, and cilantro sprigs. Serve with reserved dipping sauce.

Sweet-and-Sour Chicken Lettuce Wraps



Sweet-and-Sour Chicken Lettuce Wraps


Ingredients

1/2 cup fresh orange juice (from 1 large navel orange)
6 tablespoons white wine vinegar
1/4 cup honey
2 tablespoons finely chopped fresh garlic (from about 6 cloves)
1 teaspoon crushed red pepper
1/2 teaspoon kosher salt
12 ounces hot shredded boneless, skinless rotisserie chicken breast (about 2 cups)
8 large Bibb lettuce leaves (about 2 oz.)
3/4 cup julienne-cut daikon radish (about 4 oz.)
3/4 cup julienne-cut English cucumber (about 4 oz.)
1/4 cup unsalted dry-roasted peanuts, chopped
4 lime wedges

Preparation


1. Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat.

2. Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.

Sunday, April 16, 2017

The Hollow Men TS Elliot



The Hollow Men


Mistah Kurtz-he dead
A penny for the Old Guy

I

We are the hollow men
We are the stuffed men
Leaning together
Headpiece filled with straw. Alas!
Our dried voices, when
We whisper together
Are quiet and meaningless
As wind in dry grass
Or rats' feet over broken glass
In our dry cellar

Shape without form, shade without colour,
Paralysed force, gesture without motion;

Those who have crossed
With direct eyes, to death's other Kingdom
Remember us-if at all-not as lost
Violent souls, but only
As the hollow men
The stuffed men.


II

Eyes I dare not meet in dreams
In death's dream kingdom
These do not appear:
There, the eyes are
Sunlight on a broken column
There, is a tree swinging
And voices are
In the wind's singing
More distant and more solemn
Than a fading star.

Let me be no nearer
In death's dream kingdom
Let me also wear
Such deliberate disguises
Rat's coat, crowskin, crossed staves
In a field
Behaving as the wind behaves
No nearer-

Not that final meeting
In the twilight kingdom


III

This is the dead land
This is cactus land
Here the stone images
Are raised, here they receive
The supplication of a dead man's hand
Under the twinkle of a fading star.

Is it like this
In death's other kingdom
Waking alone
At the hour when we are
Trembling with tenderness
Lips that would kiss
Form prayers to broken stone.


IV

The eyes are not here
There are no eyes here
In this valley of dying stars
In this hollow valley
This broken jaw of our lost kingdoms

In this last of meeting places
We grope together
And avoid speech
Gathered on this beach of the tumid river

Sightless, unless
The eyes reappear
As the perpetual star
Multifoliate rose
Of death's twilight kingdom
The hope only
Of empty men.


V

Here we go round the prickly pear
Prickly pear prickly pear
Here we go round the prickly pear
At five o'clock in the morning.

Between the idea
And the reality
Between the motion
And the act
Falls the Shadow
For Thine is the Kingdom

Between the conception
And the creation
Between the emotion
And the response
Falls the Shadow
Life is very long

Between the desire
And the spasm
Between the potency
And the existence
Between the essence
And the descent
Falls the Shadow
For Thine is the Kingdom

For Thine is
Life is
For Thine is the

This is the way the world ends
This is the way the world ends
This is the way the world ends
Not with a bang but a whimper.

Saturday, April 15, 2017

Roast Hapuka with basil, Parmesan and Panko Crust, Buttered Spinach and Riesling Beurre Blanc


 

Ingredients


CRUSTED HAPUKA

  • 400 g HAPUKA 
  • 10 g Parmesan cheese, grated
  • 1/2 cup panko crumbs
  • cream
  • 2 tbsp basil pesto
  • 4 cups baby spinach
  • 50 g butter
  • salt and pepper


BEURRE BLANC

  • 250 ml white riesling wine or verjuice
  • 1 shallot
  • 1 garlic clove
  • sprig of thyme
  • bay leaf
  • 5 peppercorns
  • 250 g unsalted butter, cubed and chilled
  • salt and pepper


SAUTEED SPINACH


  • 2 cups washed baby spinach
  • 1 tsp unsalted butter
  • salt and pepper

To prepare the hapuka: Trim the hapuka into 2 x 150g rectangle portions. Place the trimmings into a Kenwood FP980 Food Processor, add the Parmesan, pesto, salt, pepper and a dash of cream and process until smooth. Using the back of a spoon spread this mixture onto the prepared hapuka. Place panko crumbs into a bowl, then dip the hapuka into the crumbs.

Place a heavy based frying pan onto a low heat and add a small amount of olive oil. Place hapuka into the pan, crumb side down while the oil is cold, slowly bring the heat up the a medium temperature. Allow the crumb to go golden, lifting the fish carefully to check this. Flip the hapuka over once it is golden, place into the oven for 8 minutes on 180°C.
To make beurre blanc: Peel the shallots and garlic, roughly chop, place into a small pot, add the wine, bay leaf, thyme and peppercorns. Bring to the boil and simmer until reduced by half.

Turn the heat onto low, slowly whisk in the butter a little bit at a time, until the butter is dissolved; make sure not to boil at this stage, or it will split. Take off the heat and strain through a sieve back into a pot and keep warm, ready for serving.
Sauteed spinach: Place a knob of butter in a pan, once the butter begins to bubble up, add spinach into the pan and sauté. Season with salt and pepper. Remove from heat and place onto paper towels.

Friday, April 14, 2017

Creamy Lemon-Avocado Dressing




Creamy Lemon-Avocado Dressing


Ingredients


1 medium avocado (about 9 oz.), peeled and pitted
1/2 English cucumber (about 7 oz.), chopped
1/2 cup fresh lemon juice
1/4 cup avocado oil or extra-virgin olive oil
A few shakes of hot sauce, optional
Salt and freshly ground black pepper

Preparation

Combine avocado, cucumber, lemon juice, oil, and hot sauce, if desired, in a high-speed blender; blend until smooth. Taste and season with salt and pepper. If necessary, thin with warm water or additional oil to reach desired consistency.

Gingery Turmeric-Yogurt Dressing




Gingery Turmeric-Yogurt Dressing


Ingredients

2 tablespoons extra-virgin olive oil
1 large clove garlic, minced (2 tsp.)
2 teaspoons minced fresh ginger
1 tablespoon coconut oil
1/2 cup plain whole-milk yogurt or coconut yogurt
1 teaspoon ground turmeric
1/8-1/4 teaspoon cayenne
1/2 teaspoon raw honey
Salt and freshly ground black pepper
Preparation

Place olive oil, garlic, and ginger in a small skillet. Turn heat to medium-low. When mixture begins to sizzle, cook for 30 seconds. Transfer to a high-speed blender or mini food processor. Add remaining ingredients except salt and pepper; blend. Taste and season with salt and pepper. (Be sure to use at least some pepper; it activates the healthy compounds in the turmeric.) Serve or transfer to a jar, cover, and refrigerate.

Wednesday, April 12, 2017

Power of the Pen

Power of the Pen

 

This, my tome
A weathered, leather bound tale of my very own
In it…
An introduction without my recollection
my desire’s to tear those pages free from ever being sewn
My heartfelt memoir of someone who remains mostly unknown
With old chapters finished
Several left to be written, ink stained skin holding,
grasping a weeping quill from which I write with
Many pages left of days to delineate
Elated to saturate parchment with untold moments that’ll surely permeate my very existence
as I recreate
I’m who’s scribing them, editing and scribbling notes in margins
I, an unseen villain, heroine
A drama of my horror comedy
What was once child like handwriting evolved into calligraphy
I am the book binding spine to the pages of my unfolding story

Tuesday, April 11, 2017

Grilled Cabbage Steaks with Sauce Gribiche



Grilled Cabbage Steaks with Sauce Gribiche


Ingredients
1 1 1/2-lb. head red cabbage
2 tablespoons red wine vinegar
5 tablespoons grapeseed oil
2 large eggs
1 medium shallot, finely chopped (about 1/4 cup)
3 tablespoons fresh lemon juice (from 2 lemons)
2 tablespoons finely chopped drained capers
2 tablespoons finely chopped cornichons or dill pickles
1 tablespoon finely chopped fresh tarragon
Salt and freshly ground black pepper
Olive oil cooking spray
Preparation







1. Cut 2 1 1/2-inch-thick rounds lengthwise from center of cabbage; reserve curved ends for another use. Cut each round in half lengthwise, keeping stem intact. Place cabbage steaks in a shallow dish. Drizzle with vinegar and 2 tablespoons of the oil. Let stand for 30 minutes, turning after 15 minutes.


2. Place eggs in a small saucepan, covered with cold water by 2 inches; bring to a boil over high heat. Remove saucepan from heat; cover and let stand for 9 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes.


3. Put 1 tablespoon of the remaining oil in a small skillet with shallot. Turn heat to medium-low and cook until sizzling. Let sizzle for 30 seconds; transfer to a medium bowl to cool. Peel and chop eggs. Place eggs, lemon juice, capers, cornichons, tarragon, and remaining 2 tablespoons oil in bowl with shallot; fold together. Taste and season with salt and pepper. 4. Heat a grill pan over medium heat for 5 minutes (or preheat grill). Coat with cooking spray. Coat cabbage steaks with cooking spray. Grill cabbage, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Remove from heat. Sprinkle evenly with salt and pepper. Place 1 cabbage steak on each of 4 plates; serve with sauce.

Daikon Steaks With Glass Noodles




Daikon Steaks With Glass Noodles



Ingredients
6 ounces uncooked vermicelli rice noodles
2 cups sake
1 2-in. piece fresh ginger, peeled and cut into rounds
1 large daikon radish (about 3 lb., 9 oz.)
1/4 cup raw honey
1/4 cup low-sodium tamari or soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon crushed red pepper
2 tablespoons toasted sesame oil
2 cups thinly sliced baby bok choy (about 4 oz.)
1/2 cup toasted sliced almonds
Preparation

1. Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly.


2. Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer.


3. Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels.


4. Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture.


5. Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.)


6. Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4
shallow bowls. Top each with 2 daikon pieces.

Portobello Fajitas



Portobello Fajitas


Ingredients
6 portobello mushroom caps (about 1 lb., 2 oz.), gills removed
3 tablespoons grapeseed oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ancho chile powder
1 small yellow onion, thinly sliced (about 1 cup)
1 small red bell pepper, seeded and thinly sliced (about 1 cup)
1 small yellow bell pepper, seeded and thinly sliced (about 1 cup)
1 medium poblano chile, thinly sliced (about 1 cup)
1 teaspoon kosher salt
8 6-in. corn tortillas
8 lime wedges, for serving
Mexican hot sauce, for serving, optional
Preparation


1. Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat.


2. Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes. 3. Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired.

Monday, April 10, 2017

Favourite Lyrics of the Moment. Mermaids. Nick Cave


 
 

She was a catch
We were a match
I was the match
That would fire up her snatch
But there was a catch
I was no match
I was fired from her crotch
Now I sit around and watch
The mermaids sun themselves
Out on the rocks
They are beyond our touch
I watch and watch
Them wave at me
They wave at me
They wave and slip
Back into the sea

All the ones who come
And all the ones who go
Down to the water
All the ones who come
And all the ones who go
Down to the sea

I believe in God
I believe in mermaids too
I believe in seventy two virgins
On a chain why not why not
I believe in the rapture
For I've seen your face
On the floor of the ocean
At the bottom of the rain

I do driver alertness course
I do husband alertness course
I do mermaid alertness course
I watch them out on the rocks
They wave at me
They wave at me
They wave and slip
Back into the sea

All the ones who come
And all the ones who go
Down to the water
All the ones who come
And the ones who go
Down to the sea

All the ones who come
And all the ones who go
Down to the water
All the ones who come
And the ones who go
Down to the sea

This brooding song features the lyric, "I believe in God." Speaking with The Sun, Cave put his apparent statement of faith into context into context. "I'm talking about believing in God, believing in mermaids and believing in 72 virgins," he said. "The song starts reeling off the options and I think what I'm really saying is I believe in the idea of believing in things.


The fact that we humans have that capacity or need to believe is not a shameful thing as some people might see it, but hugely endearing."

Cave also references an incident in December 2010 when he crashed his Jaguar car into a speed camera. "I do driver alertness course," he intones in his baritone croon. The singer and his twin sons all walked away from the accident unharmed, but Cave had to attend a driver alertness course as a punishment. "I rather liked it," he told The Sun. "Because it was really rehab for drivers and there was that kind of shameful look about the people there."


Random Poetry

A Reflection on a Pen

 

Why am I more valuable when gone?
Why are my words devalued when they’re proving you wrong?
I’m the calamitous aftermath of you deciding to take a chance on me, after all
And when I’ve said it, and I’m done…
Please, insult me by asking for more chances than the only one you needed

Scream your pleadings past these tears of yours I’m drinking
Upon your wailing agony, I do enjoy feasting
When you realize, through your fingers, I’m slipping
Like the grains of sand held in your hand, I’m escaping
How you grip tighter, pushing me farther away, daily
Painful it must be to see my value only when away from you, I’m walking

You…
Denigrated to immortality by my poetry pieces
It’s a shame you’re nothing more than impressions I’m stringing together
What a joy it’s been severing the artery that had us connected

You’re not even a real person, but a collage of everything that’s happened
A ghost town village of memories I’m supplanting

Have you seen my saline hitting pavement?
Well…
It’s simply a misplaced statement on a face that’s complacent 

Tuesday, April 4, 2017

Yes it is My Life

It's My Life I Am Living

 

Some say I should live life
a different kind of way.
Drink and party more
find more time to play.
But I don’t want all that
I live life my own way.
It’s my life I am living
that’s how it will stay.

Others say, strive for better
to be like all the rest.
Have much more ambition 
always try to be the best.
That’s not what I want 
and isn’t how it will be.
It’s my life I am living
my life belongs to me.

As I get older, life’s too short
to be, who I don’t want to be.
I won’t be someone else
all I want is to be me.
Just to be true to myself
and let my spirit be free.
It’s my life I am living
So I will live it as me.

Sunday, April 2, 2017

The Golden Duck, Eastland shopping Centre

A foodies' guide to Ringwood

It's the goose that laid the golden duck at Ringwood's recently revamped Eastland complex (channelling its inner Dubai with futuristic $655 million reno) as the China Bar Group opens Golden Duck on the edge of Town Square – also home to Jimmy Grants and Huxtaburger.

Guangzhou-native chefs MenSheng Xiang and Min Chen are in residence with a glossy menu focused on Canto classics – yum cha by day and a Peking duck push at night.

 


The Golden Duck's interior creates a Hong Kong-luxe vibe. 
It's not just any Peking duck: manuka honey, cloves, five-spice and shao hsing wine marinate a lacquered whole duck carved tableside ready for a pancake wrapping – served with bonus duck and prawn-filled dumplings.

 

 


 


 


 

Pakuri and the new Paraguayan gastronomy

The chef Sofía Pfannl and sommelier José Miguel Burga duo wants to bring the attention of the food world to their diversity and local tradit...