Social Icons

Showing posts with label skypeblackberry. Show all posts
Showing posts with label skypeblackberry. Show all posts

Char Su Fried Rice

Embed Flash Code Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060726&pid=8060864§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Pour boiling water over the shiitake mushrooms. Cover and soak for at least 30 minutes or up to several hours. Remove the tough stems and slice the caps into thin shreds.

Bring a large pot of lightly salted water to a boil. Add the snow peas and green onions and blanch for 30 seconds. Drain under cold running water in a colander and set aside.

Heat 1 tablespoon of the oil in a medium omelet pan. Add the eggs, beaten with the salt, to make a thin omelet. Fry until set, turn over, and fry 1 minute more. Transfer the omelet to a plate, and when it is completely cool, cut into thin shreds, about 2 to 3 inches long.

In a small dry frying pan, roast the sesame seeds over low heat, shaking the pan continuously until they are light brown and aromatic, about 5 minutes. Transfer them to a small bowl.

To make dressing. Mix together the vinegar and soy sauce in a small bowl. Gradually mix in the sesame oil.

Heat remaining 2 tablespoons peanut oil in a large nonstick skillet over medium-high heat. Add rice and stir until well coated with the oil, about 3 minutes. Add shredded omelet, mushrooms, snow peas, green onions, and char su and stir until warmed through, about 2 minutes. Toss with dressing and cilantro.


View the original article here

Salt and Pepper Whole Prawns

Embed Flash Code Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041026&pid=8041077§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Dredge the prawns in corn starch and fry in the 350 degree oil for 2 minutes or until cooked through. Drain well.

In a saute pan or a wok, toast the ginger, garlic, scallions and chilies for about 30 seconds or until you can smell the aroma of the aromatic vegetables.

Add in the fried prawns, season them with the spiced salt and toss to mix well. Serve immediately.

Note: This recipe can also be adapted with fried tofu, chicken or even fish for an Asian version of Fish and Chips. Spiced salt 1/2 cup kosher salt 1/2 tbsp Szechuan peppercorn, toasted and crushed 1/4 tsp 5 spice powder

Mix the salt, Szechuan pepper and 5-spice powder and store in an airtight container. It will store well for one month in a pantry.

Note: You can also make your own five spice powder mix by toasting equal parts of cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorn. Grind them in a coffee grinder to a powder and it can be stored in an airtight container in your spice cabinet for up to 3 weeks.

This salt is great as a seasoning fried food and roast meats.

* Alexander Ong's culinary history is as vibrant and exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.

View the original article here

Prawns with Garlic Chips and Preserved Lemon

Embed Flash Code Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977660&pid=7977756§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Using small scissors or a paring knife, and working on the convex side, cut along the length of each prawn shell, leaving the head and tail intact. Remove and discard the dark veinlike intestinal tract.

Heat a griddle, cast-iron skillet, or saute pan over medium-high heat. Add 1 tablespoon of the olive oil and warm it until it ripples. Add the prawns and cook, on the first side for about 2 minutes, or until they begin to turn opaque. Using tongs, turn the shrimp and cook the second side another 2 minutes, or until bright pink and opaque.

To serve, immediately transfer the prawns to a warmed plate and sprinkle with the piment d'Espelette, fleur de sel to taste, garlic chips, lemon confit, and parsley. Drizzle the remaining tablespoon of olive oil over the shrimp and toss well.

Confit of Lemon 10 Lemons, quartered lengthwise 2 star anise pods 1 tablespoon coriander seed 1 cup kosher salt 1/2 cup sugarPut the lemon quarters in 1 or 2 sterilized jars just large enough to hold them snugly. Add the star anise, coriander seed, salt and sugar, dividing them equally if using 2 jars. Add boiling water to the jar(s), filling to the rim. Let cool, then cover tightly and turn the jar(s) Upside down several times to combine ingredients. Store at room temperature, turning the jar(s) occasionally for at least 3 weeks, then keep in the refrigerator for up to 4 months.

Garlic Chips

Slice 3 or 4 garlic cloves paper-thin length-wise. In a small skillet, warm 1/4 cup extra-virgin olive oil over medium heat until it ripples. Add the garlic slices and stir. If necessary, tilt the pan to gather the oil and the garlic along one edge so the garlic is immersed in the oil. Cook for 1.5 minutes to 2 minutes, or just until the garlic slices are lightly golden. Do not let them brown or they will be bitter. Using a slotted spoon, transfer the garlic to paper towels to drain and cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 3 weeks. The oil can be strained through a fine-mesh sieve and stored in the refrigerator for up to 1 week. Use for saut?ing dished when you want a subtle garlic flavor.

Guest Chef:
Chef Gerald Hirigoyen
EXECUTIVE CHEF/OWNER OF PIPERADE & BOCADILLOS RESTAURANTS, COOKBOOK AUTHOR

Hirigoyen's aspiration to become a chef at the tender age of eight was likely a result of growing up in a family where both parents were zealous about cooking. As a teenager he moved to Paris for a classical pastry apprenticeship under Master Patissier Jean Millet, and by his mid-twenties, Hirigoyen decided it was time to venture abroad. Following his arrival in the U.S. were stints at classic French restaurants, all in the San Francisco Bay Area. It was in 1991 that Hirigoyen's gifted skills as a chef and restaurateur came to the forefront, however, when he and a partner opened Fringale, a truly modern French bistro, to national acclaim. As Michael Bauer once stated in a San Francisco Chronicle review, "Fringale set the bar for casual, well-priced bistro fare for more than a decade and made an instant star of Hirigoyen." Living in the Bay Area for more than 25 years, Chef Hirigoyen has developed a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen's ability to integrate the two cuisines than Piperade, the restaurant that he opened with his wife Cameron in 2002. The menu at Piperade, which christened Hirigoyen's "West-Coast Basque Cuisine," thoroughly reflects his culinary heritage and talent for remaining true to the main components of each dish. After clearly demonstrating his knack for bridging cultures and cuisines, Hirigoyen seized the opportunity in the summer of 2004 to create a stylish Spanish tapas bar. Bocadillos, (which means "little sandwiches,") represents what Hirigoyen likes to call "San Sebastian meets Barcelona in San Francisco." Opening to accolades for its creative menu and sleek ambiance, Bocadillos has established itself as yet another trademark in Hirigoyen's growing list of congenial dining establishments. Ever on the move, Chef Hirigoyen expanded his culinary expertise beyond the Bay Area as Consulting Chef of the Miro Restaurant at Bacara Resort & Spa in Santa Barbara for a number of years. Then it was Williams-Sonoma, Inc. who came calling in 2007, looking to revamp the dining facilities in their Corporate Headquarters. Hirigoyen implemented an expanded menu of classic American favorites with a twist, as well as created a highly successful in-house catering program for the company that he continues to oversee.

His honors and accomplishments cover a wide and distinguished spectrum. Renowned national food journals such as Gourmet, Bon Appetit, and The New York Times have featured him in glowing reviews and write-ups. A few career highlights include being named one of "Food & Wine Magazine's Best New Chefs in America" in 1994, and as San Francisco Magazine's only "Chef of the Year" to be named not just once, but twice: in 1995 and in 2003. Gerald was particularly proud to be nominated by a jury of his peers for the James Beard Award: "Best Chef, California" in 2006.

Hirigoyen is the author of three cookbooks; "Bistro" (Sunset Books ?1995), "The Basque Kitchen" (Harper-Collins ?1999) and "Pintxos" a stunning collection of small plate recipes that Ten Speed Press released in the spring of 2009. Equally happy to converse on the subject of wine, (especially Grenache!) he co-owns Arrels vineyard and Clos Pissarra winery in Priorat, Spain, with his close friend and Master Sommelier, Emmanuel Kemiji.

Piperade
1015 Battery St
San Francisco, California 94111
(415) 391-2555
www.piperade.com


View the original article here

Ahi Bruschetta

Embed Flash Code Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977651&pid=7977698§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Coat ahi blocks with ground pepper and pan sear rare. Remove from pan. When cool, slice in 1/4 inch pieces.

Brush whole grain bread with butter and grill. Spread the edamame puree (recipe below) on top. Season tomatoes with salt and pepper and place them on the bread. Top it with two ahi slices. Julienne basil and add. Drizzle with extra virgin olive oil and balsamic vinegar. Top with micro greens.

* For the edamame puree blend the following ingredients in a food processor: 1 lb. edamame, 1 cup extra virgin olive oil, 1/4 cup rice wine vinegar, salt and pepper.

Guest Chef: Mark Ellman
Celebrity Chef Mark Ellman began his culinary career at age 13 in Los Angeles, California. He and his wife Judy launched their own catering company, "Cant Rock 'n' Roll, But Sure Can Cook", for rock stars and recording studios in Malibu, California. He didn't stop there, over the years, Chef Mark and his partners opened several restaurants on the West Coast before he and his wife Judy decided it was time for a change and relocated to Hawaii. There, Mark opened the acclaimed Avalon restaurant in 1988 across the street from the beach in Lahaina, Maui. With Avalon's reputation for unique Pacific Rim cuisine, Chef Ellman became known as one of the original 12 Hawaii Regional Chefs. Chef Ellman realized that paradise lacked great Mexican food and as a result opened the first Maui Tacos in 1993 in Napili, Maui.

Mark Ellman's resume is filled with well-earned awards and experiences. He has been featured on television programs such as "Emeril" and "The TODAY Show", as well as several magazines including Food and Wine, Wine Spectator, House and Garden, Bon Appetit and L.A. Style.

Chef Mark and Judy Ellman own and operate Mala Ocean Tavern which was named the 2007 Ilima Award winner for Best Maui Restaurant by The Honolulu Advertiser 2006-2009, and Penne Pasta Cafe in Lahaina, Maui.


View the original article here

Super Bowl Style: Anthony Kiedis' Halftime Leggings, Decoded

While the crowd was freezing during the Super Bowl (Joe Namath was wearing a fur coat for a reason, or so we hope), the Red Hot Chili Peppers' lead vocalist, Anthony Kiedis, didn't mind the cold, as he hit the halftime stage topless with his fellow bandmates.

The bottom half of Kiedis' body was at least covered, in shorts and L.A.-based designer Jeremy Scott's printed leggings, no less.

PHOTOS: Aaron Paul, Andy Samberg, Harry Connick Jr. Hit the Super Bowl

During the Red Hot Chili Peppers' performance, the designer took to Instagram to share his excitement at seeing the rocker sporting his designs. Scott wrote: "How awesome was it that Anthony Kiedis wore my delete history screen saver print leggings for his #halftime performance w @BrunoMars!"

While Kiedis wore Jeremy Scott, Bruno Mars -- who opened the halftime show -- donned a gold metallic YSL blazer.

And to that, we say rock on, guys, rock on.


View the original article here

Bruce Springsteen's Daughter Named Gucci's Equestrian Ambassador

Bruce Springsteen's daughter, Jessica Springsteen, has been named to Gucci's team of equestrian ambassadors.

Gucci's latest riding collection, developed especially for Jessica, marks the fourth year since the Italian fashion house returned to equestrian design in December 2009, after a 20-year hiatus, when the luxury brand became the sponsor of the Gucci Masters in Paris.

PHOTOS: Hollywood's Biggest Stars Celebrate Third Annual LACMA Art + Film Gala 

"Jessica is a great horsewoman, with a very exciting and positive riding style," said Frida Giannini, Gucci’s creative director, in a statement. "Her passion for horse riding, and show jumping in particular, is something that I can really relate to, as I have been riding ever since I was a little girl. Jessica brings the elegant, dynamic spirit of Gucci alive, and I have ensured that the design of this new wardrobe provides her with pieces that manage to be both technically correct and stylish."

The equestrian collection features technical clothing and accessories for show jumping and training, while epitomizing the style and glamour of horse riding. A key feature from the range is the Gucci crest — which Giannini reintroduced to the House from the archives in 2008 — featuring a heraldic shield incorporating the figure of a knight in armor holding a suitcase and handbag in place of a sword and shield. Jessica will have a personalized crest, featuring her initials: J.R.S.

"I have been riding since I was four years old, and grew up around horses. I love the freedom you feel on horseback, and enjoy the discipline of competition. Riding in the collection that Frida has created for me is an honor and great fun — it combines the best of sport and style," said Springsteen.

She will join the existing Gucci equestrian ambassadors: Monaco royal Charlotte Casiraghi, show jumper Edwina Tops-Alexander and French actor Guillaume Canet.


View the original article here

Inside Howard Stern's 60th Birthday Bash: A-Listers Turn Out in Droves to Celebrate Shock Jock

Howard Stern 60th Birthday - H 2014Howard Stern and wife Beth Ostrosky Stern

Security was tight enough for a presidential visit, but the reason everyone was on high alert was for the King of All Media. Radio shock jock legend, movie star, television personality and judge on America’s Got Talent, Howard Stern was in the house for his 60th birthday party. The four-hour event at the Hammerstein Ballroom on 34th Street in New York City was pretty much a Stern broadcast with a roster of stars as big as an awards show.

The show was put on by Sirius XM satellite radio, Stern’s home since 2006, and broadcast live at siriusxm.com. The stage was outfitted with a radio booth and couch to the left of the events, while at center stage host Jimmy Kimmel and a dazzling array of actors, comedians and musicians performed for the man of the hour. The house was packed with contest winners in the balconies while the floor was filled with star-studded tables of performers and onlookers, from Dr. Drew Pinsky and Rachael Ray, to Barbara Walters and Stern’s wife, Beth Ostrosky Stern, and comedians David Spade and Tracy Morgan.

EXCLUSIVE VIDEO: Watch Jerry Seinfeld, Howard Stern Argue in 'Comedians in Cars Getting Coffee'

Rob Zombie and his band kicked off the evening with a rocking version of “The Great American Nightmare” and was followed by an appearance by George Takei. Takei jokingly referred to Zombie as “Rob Zodiac” and introduced Kimmel as the emcee for the event. As master of ceremonies, Kimmel was in excellent form as he ran down a list of Stern’s accomplishments – and compared him to Picasso – before introducing the man himself.

At 60, Stern is sporting a touch of gray in his beard, but looks almost exactly the same as he ever did. Thanking Kimmel, he took his place at the desk and brought out his longtime sidekick Robin Quivers. They bantered a bit and then the house band was introduced, mid-tempo ballad kings Train.

From there on in it was an onslaught of entertainment. The Black Keys played “Lonely Boy” and then Kimmel turned to Jeff Probst, who, with a cameraman following, worked the tables on the floor chatting with various celebs who offered birthday wishes to Stern.

PHOTOS: Exclusive Portraits of Emmy Icons Tina Fey, Jerry Seinfeld and Bryan Cranston

One of the evening's highlights was an appearance by Joan Rivers and comedian Jeff Ross, who treated their moment like a celebrity roast with a number of dicey zingers. Ross: "Howard has been in radio so long he bought Robin at an auction." Rivers: “Howard keeps a picture of Beth in his wallet; Beth keeps a picture of Howard’s wallet.”

Later, John Mayer ripped it up on guitar on a version of Bob Dylan’s “Rolling Stone;” and Bryan Cranston drew cheers and thunderous applause simply for showing up. He tweaked the crowd with a signature line from Breaking Bad, and seemed to relish the moment when he said, “Say my name!” Then he offered that Stern “is the one who knocks.”

Embattled New Jersey governor Chris Christie was greeted with a mix of cheers and loud boos and offered his regards before introducing “the man from New Jersey you want to see,” Jon Bon Jovi, who did a version of “Dead or Alive.” Shortly thereafter, Maroon 5 frontman Adam Levine joined Train for a version of “Purple Rain” that made a lot of people cheer and sent others to the bar. Comedian Louis C.K. arrived next to join Stern on the couch for a chat. Train later played two songs, “Drive By” and a cover of Led Zeppelin’s “The Ocean.”

PHOTOS: Rule Breakers 2013: 'Duck Dynasty,' Matthew McConaughey, 'Breaking Bad'

Jimmy Fallon appeared and did impressions of comedians who couldn’t make it, hitting with a spot-on Chris Rock. Soon-to-be Late Night host Seth Meyers showed up to offer salutations as well. Video tributes from Neil Young, The Beach Boys, Kathie Lee Gifford, James Hetfield of Metallica, Paul McCartney, Arnold Schwarzenegger and others played between acts.

David Letterman made a surprising and rare live appearance and chatted candidly with Stern for 30 minutes or so, offering his memories of the time the two worked for NBC and Letterman’s drama with The Tonight Show. Jewel got up to sing a song and was followed by Rosie O’Donnell, who serenaded Stern with a parody song from Grease about their former feud. Later, Quivers was serenaded by show regulars Little Mikey, Psych and Eli, then given a strip-tease lap dance by Ryan Phillippe.

John Fogerty, of whom Stern is a huge fan, took a turn onstage, playing “Bad Moon Rising” and “Fortunate Son;” Dave Grohl performed “Everlong” and “My Hero,” and later Robert Downey Jr. came out to introduce Steven Tyler, who played “Dream On” at a white piano, toasting, “Here’s to hell, Howard. May we have as much fun there as we did getting there!” Stern thanked everyone, taking time to mention all the people at Sirius and his long-suffering producer, Gary Dell'abate and co-host Quivers. Ending the night, Tyler brought out special guest Slash and the two of them played “Walk This Way” with Train featuring Grohl on drums as everyone got up to dance.

Sirius XM sure knows how to throw a party, and for Howard Stern’s 60th birthday they really went over the top. The show will be rebroadcast on Sirius XM Monday at 6 a.m.


View the original article here

All Time Hits

Brothers (2) Coverage (4) Development (1) Explore (2) Legacy (1) Liability (2) Mortgage (1) Myths (1) Policy (4) School (3) Young (3) action (1) attitude (2) healthy (4)

Backlinks

 

Hot Celebrity

Beauty Tips

Fashion