Black Pepper Dungeness Crab

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//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/LWGC3111Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060723&pid=8060797§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/LWGC3111Aweb02.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;}Heat oil in pot for deep frying to approximately 350 degrees. Dredge crab in cornstarch, shaking off excess. Deep fry for 4 minutes minute, drain.

Heat wok or large saute pan on high, add oil and sweat the garlic and ginger for about 10 seconds, add the oyster sauce, black pepper, water and butter. Add the sugar and taste.

Lower the heat and slowly stir the sauce until the butter has thickened the sauce. Add the crab to the sauce and toss to coat the pieces evenly. Plate the crab and garnish with scallions and lime wedges. Serve with plenty of napkins and ice cold beer.

Note: You can substitute the Dungeness crab with jumbo prawns, blue crab or lobster.

* Alexander Ong's culinary history is as vibrant & 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.

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Char Su Fried Rice

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//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.

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Parmesan and Garlic Popcorn

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//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/LWGC2511AWEB04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977666&pid=7977765§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/LWGC2511AWEB04.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;}While the popcorn is popping, heat a small pan over medium heat. Add olive oil, garlic and a pinch of salt, stirring constantly and saut? until the garlic is soft, about 30 seconds. Stir in the optional cayenne. Place the hot popcorn in a large bowl and toss in the garlic oil. Toss in the cheese until well dispersed. Season with salt to taste and serve at once.

Serve this popcorn while still hot. If you like it a little spicy, sprinkle on a little cayenne when you toss it with the cheese. Like many salty snacks this popcorn goes great with any type of beer, but I am particularly partial to the local San Francisco brew, Anchor Steam Beer. Use microwave, stove top or popcorn machine made popcorn. I prefer to spend the extra money and buy real Parmesano Reggiano. Its superior taste is worth the extra expense.

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Roasted Vegetables

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Braised Kale and Feta Tartines

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//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/LWGC2311AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7948946&pid=7949015§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/LWGC2311AWEB02.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;}Heat 1 tablespoon olive oil in a large, deep saute pan over medium heat and add garlic. Saut? for 1 minute, until fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low and cook for 8-10 minutes, tossing occasionally, until kale is crisp-tender.

While kale is cooking, mix together feta, oregano and remaining 1 tablespoon of olive oil in a small bowl. Set aside.

Remove lid and increase heat to medium-high. Continue to cook for 3-5 minutes, until any remaining liquid has burned off and kale is tender but still vibrant. Season to taste with salt and pepper.

Mound kale onto bread and spread cheese mixture on top. Sprinkle with a bit of salt and a generous grind of pepper. Toast for 3 minutes, until cheese is bubbly.

Guest Chef:

Lia Huber is the Founder and CEO of the rich-content website, Nourish Network (www.nourishnetwork.com), and its companion small group coaching program, My Nourish Mentor (www.mynourishmentor.com). She is also a widely published food writer and recipe developer, and a rising presence both on-screen and on-stage. In any format she tackles, Lia brings passion -- and fun -- to her message of nourishing body, soul and planet with every bite.

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Spice Cake

Preheat the oven to 350 degree oven. In a saucepan mix together the ale, dried fruits, brown sugar, and oil with the spices and bring to a boil. Cook at a simmer for 3 minutes, and cool completely.

Add fruit mixture in a large mixing bowl. Add the flour to the fruit mixture with the baking powder and soda, salt, and egg. Stir until smooth. Pour into an oiled 9-inch square baking pan and bake, about 45 minutes, until a skewer inserted in the middle comes out clean. Cool on rack before serving. Serve with dollops of whipped cream, ice cream, or go ahead and splurge and serve both.

*Adapted from Real Beer And Good Eats by Bruce Aidells and Denis Kelly, Alfred A. Knopf 1993

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Calamari Herb Salad

1. In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.

2. In a large serving bowl, combine mint, basil, dill parsley, cilantro, onion, celery, and cashews. Set aside.

3. In a 4-qt pot about 10 inches in diameter, heat oil until it registers 360 degrees on a deep-fry thermometer.

4. While oil is heating, slice squid tubes in half lengthwise with a sharp knife. Lay each half flat, inside up, and gently score three or four lines across it with the point of a knife; turn it 90 degrees and score three or four lines across the first score marks to make a grid pattern (think tic-tac-toe). Put In a small bowl with tentacles. Set aside.

5. In another small bowl, combine all-purpose flour, rice flour, salt, and cayenne. Drop squid pieces into flour mixture, turning to coat well. Shake off any excess.

6. Working in three batches, fry squid 4-5 minutes per batch, until pieces are curled and light brown. Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste. Allow oil temperature to return to 360 degrees between batches.

7. Add warm calamari to herb mixture and pour half the dressing over it. Toss gently just until coated. Serve immediately with remaining dressing on the side.

Quick Tip: If you discover any uncleaned squid tubes, just pull out and discard the long, clear quills and rinse out tubes. Rice flour can be found in the Asian foods section of most supermarkets.

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Naomi Campbell's 'The Face' Lines up Several Brand Partnerships

Naomi Campbell's modeling competition series The Face has lined up several brand partnerships for its second season.

Oxygen Media and Shine America on Wednesday said that Pamella Roland, Alex and Ani, Liebeskind Berlin and Tweezerman have joined grand-prize partner Frederic Fekkai and editorial partner Elle Magazine as beauty brand partners.

The exclusive brand partnerships have both on and off-air extensions including in-show integrations, online cross promotions, the launch of consumer products and branded video content.

“What makes The Face so great is its authenticity and real life challenges, which allow us to integrate top fashion and beauty brands organically into the series” said Jane Olson, senior vp marketing and brand strategy at Oxygen Media.  “These partnerships extend beyond the TV screen, giving viewers new ways to engage and interact with the show and providing our partners a unique level of exposure and awareness with our young female audience.”

Added Vivi Zigler, president of Shine 360° at Shine America: "As our audience watches The Face they will see these world-class fashion and beauty brands come to life as our contestants get real-world experience working with them, just as our supermodel coaches have mastered. And since young women love to shop, bringing these products into the marketplace is a natural extension to create an enhanced experience for our viewers."

Produced by Shine America, The Face returns at 10 p.m. ET/PT on Wednesday, March 5, with executive producer Campbell as a supermodel coach along with two new supermodel coaches, Anne V and Lydia Hearst and host Nigel Barker.

More details from the release:

Consumer product partnerships include a pamella roland “The Face” co-branded tote bag available March 5 exclusively at pamellaroland.com, Liebeskind will launch a limited-edition “The Face” bag available at the company’s New York City SoHo location and online at usa.liebeskind-berlin.com April 1st, and licensing partner Tweezerman will have products featured in the show.

pamella roland, Alex and Ani and Liebeskind will each be featured in unique episodic challenges that put the modeltestants to the test to see who has what it takes to walk away with the ultimate grand prize of becoming a spokesperson and ambassador for Frédéric Fekkai’s 2014 national ad campaign. 

Designer pamella roland will make a special appearance to judge a challenge where modeltestants are charged with modeling her newest “pamella by pamella roland” cocktail and evening dress line that will launch in March, 2014 at fine department stores and specialty store locations.The episode is scheduled to air March 19.

Alex and Ani CEO  Giovanni Feroce, will be a guest judge as the modeltestants compete to record a 30-second seamless video promoting the lifestyle brand. The winning team’s video will appear on the Alex and Ani website after the episodes scheduled March 26 airdate. Throughout production of “The Face,” modeltestants were also given 24/7 access to the “Alex and Ani Bangle Bar” to accessorize their looks.

Liebeskind president U.S.A, Nathalie Sears, will be a guest judge and put modeltestants to the test as they must create a viral video that will be featured on the company’s website. The challenge winner will be flown to Germany to tour the Liebeskind headquarters and participate in shooting the next Liebeskind lookbook campaign. The episode is scheduled to air April 2.

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Super Bowl Style: Joe Namath's Fur Coat Wins the Game

This Super Bowl, we're not exactly rooting for any team in particular (our beloved Chicago Bears are out of the race, after all). But regardless of who takes home Sunday's game, one thing is certain at the top of the first half -- Joe Namath's pimp coat has already won.  

The NFL legend (and former New York jets quarterback) first busted out his signature long, furry beast coat in the '70s, when he would routinely sit on the sidelines in said outerwear and bitchin' bell bottoms. The flashy Hall of Famer's coat became such a thing, in fact, that it inspired the NFL to ban any off-brand apparel by league personnel during games. 

STORY: Super Bowl: Vera Wang to Design Renee Flemming's National Anthem Outfit  

Fur isn't the only style signature sported by the QB. He also earned the nickname "Joe Willie Whiteshoes" for a love of white low-tops instead of black high-tops on the field. During his time, his swagger was also enhanced by having dated Hollywood bombshell Raquel Welch as well as appearing in Noxema commercials with Farrah Fawcett.

Though the coat is really nothing new, the fact that Namath busted it out for Super Bowl XLVIII is nothing short of badass. And for that, we commend him.

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