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Showing posts from April, 2017

Watermelon, Cucumber, and Burrata Salad

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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

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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 in

Shrimp Burgers

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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 ch

Purple Potato Salad With Za'atar

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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

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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 h

Cilantro-Lime Grilled Watermelon

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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

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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

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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 lemo

Courage

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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

Turmeric Golden Milk

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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.

Spicy Pineapple-Greens Popsicle

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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

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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

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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.

Chicken-and-Mango Summer Rolls

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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

Sweet-and-Sour Chicken Lettuce Wraps

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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 peanut

The Hollow Men TS Elliot

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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&

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

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  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 medi

Creamy Lemon-Avocado Dressing

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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

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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.

Power of the Pen

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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

Grilled Cabbage Steaks with Sauce Gribiche

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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 un

Daikon Steaks With Glass Noodles

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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

Portobello Fajitas

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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

Favourite Lyrics of the Moment. Mermaids. Nick Cave

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    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 An

Random Poetry

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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? W

Yes it is My Life

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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.

The Golden Duck, Eastland shopping Centre

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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.