MastahChef117's Blog http://mastahchef.artician.com/ MastahChef117's Blog http://mastahchef.artician.com/ http://uc.artician.com/members/0/0/875/avatar.png en-us Sun, 22 Nov 2009 02:48:41 -0500 Morroccan Chickpea Soup http://mastahchef.artician.com/blog/2009/09/morroccan-chickpea-soup/ http://mastahchef.artician.com/blog/2009/09/morroccan-chickpea-soup/
Yield: 6 Servings

Ingredients:
1/4 cup extra virgin olive oil
1 large onion, diced
6 garlic cloves, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon paprika
3 (15 ounce) cans chickpeas, drained and rinsed well
1 (14 1/2 ounce) can chopped tomatoes (I used 4 cluster tomatoes)
1 quart vegetable broth
1 teaspoon sugar
salt and pepper
5 ounces of baby spinach (FRESH)

The How To:
- Heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
- Add spices and saute for 1 minute.
- Add tomatoes, chickpeas, broth and sugar.
- Season with salt and freshly ground black pepper.
- Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
- Simmer gently for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas.
- Stir in spinach and heat through. (I cut into strips, they dont have to be perfect just a good handful and strip at them makes a great presentation)
- Season with salt and pepper, to taste.]]> Sun, 06 Sep 2009 03:00:00 -0400 Iced Teas http://mastahchef.artician.com/blog/2009/07/iced-teas/ http://mastahchef.artician.com/blog/2009/07/iced-teas/
The teas to be made:
*Peach Basil Iced Tea
*Iced Orange Tea
*Ginger Iced Tea
* Black Cherry Iced Tea
*... and the not iced tea Ginger Milk

Peach Basil Iced Tea

Yield: 7 Cups

Ingredients :
* 3 orange pekoe tea bags
* 1 cup loosely packed fresh basil leaves
* 4 cups water
* five 5 1/2-ounce cans peach nectar (about 3 1/3 cups), chilled
* 1/4 cup chilled simple syrup or to taste

For simple syrup:
* 1 1/3 cups sugar
* 1 1/4 cups water

* Garnish: peach slices and basil sprigs

How To:
Put tea bags and basil in a quart-size glass measure or heatproof bowl.

In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.

Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.

To make simple syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

Iced Orange Tea

Yield: 8 Drinks

Ingredients:
* 5 tablespoons orange pekoe tea leaves
* three 2 1/2-inch strips of orange rind
* 2 cups fresh orange juice
* 1/2 cup fresh lemon juice
* sugar to taste
* 3 cups ginger ale
* 8 thin orange slices

How To:
Pour 4 cups boiling water over the tea leaves and orange rind in a heatproof bowl and let the mixture steep for 10 minutes. Strain the tea into a pitcher, add the orange juice, the lemon juice, and the sugar, stirring until the sugar is dissolved, and chill the mixture. Add the ginger ale, pour the mixture into tall glasses filled with ice cubes, and garnish each drink with 1 of the orange slices.

Ginger Iced Tea

Yield: 4 Drinks

Ingredients:
* 4 China oolong tea bags
* 4 cups water
* 1/4 cup sliced peeled fresh ginger root (about a 2 1/2-by 1 1/2-inch piece)
* 1/2 cup plus 1 tablespoon chilled simple syrup, to taste

For simple syrup:
* 1 1/3 cups sugar
* 1 1/4 cups water

How To:
Put tea bags in a quart-size glass measure or heatproof bowl.

In a saucepan bring water with ginger root just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Steep ginger root 1 1/2 hours more and strain ginger tea through a fine sieve into a pitcher. Cool tea and chill, covered, until cold, about 1 hour.

Stir in syrup and serve tea over ice in tall glasses.

To make simple syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled. Makes about 2 cups.

Black Cherry Iced Tea

Ingredients:
*2 quarts water
*1 pound fresh black cherries, rinsed and pitted
*1 1/4 cups sugar
*1/4 cup lemon juice
*2 whole star anise
*5 bags black tea, steeped in 2 cups water
*Mint sprigs for garnish

How To:
Bring water to boil in a medium-sized pot. Add cherries, sugar, lemon juice, and star anise. Simmer for 15 to 20 minutes, until the cherries are almost falling apart. Turn off heat, mix in black tea, and let stand for 1 hour to cool.

Strain liquid through a fine mesh sieve, mashing the cherries with a wooden spoon to extract more liquid. Discard solids. Transfer liquid to a pitcher and refrigerate until ready to serve, such as after a long hot summer bike ride.

Ginger Milk Tea

Yield: 4 Drinks

Ingredients:
3 1/2 cups hot water
4 tablespoons fresh ginger, peeled and finely chopped
2 tablespoons loose black tea leaves
1/2 cup milk
1/2 cup granulated sugar

How To:
Bring the water and ginger to a boil in a small pot. Once it is boiling, turn off the heat. Stir in tea and cover. Let stand 3 to 5 minutes.

Stir in milk and sugar, and add more sugar if needed to suit your tastebuds. Pour the mixture through a sieve into a large (6-cup) blender, discarding the solids. Blend the mixture until foamy (use caution when blending hot liquids), then pour into mugs. Serve immediately. ]]> Sun, 19 Jul 2009 02:24:22 -0400 Pork and Cucumber Stir-fry http://mastahchef.artician.com/blog/2009/07/pork-and-cucumber-stir-fry/ http://mastahchef.artician.com/blog/2009/07/pork-and-cucumber-stir-fry/ Yield: Serves 2

Ingredients:

1 cucumber
4 to 5 fresh shiitake mushrooms
1/2 red onion
1/2 pound lean pork
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 tablespoon rice wine
1 tablespoon light soy sauce
1/2 tablespoon sugar
1/4 cup water
Salt and pepper to taste

How To:
Slice cucumber into 2-inch long segments, then quarter the segments length-wise. Thinly slice shiitake mushrooms and red onion. Thinly slice the pork.

Heat oil in a wok over medium-high heat. Stir-fry pork until cooked and no longer pink, about 3 minutes. Remove from wok and set aside.

Stir-fry garlic and ginger until aromatic, about 1 minute. Add cucumbers, shiitake mushrooms, and onions and cook for 3 minutes. Stir in rice wine, soy sauce, and sugar. Add water, cover the wok with a lid, and let the vegetables steam for 3 to 4 more minutes. Adjust flavor with salt and pepper.

Once the liquid has been reduced to sauce-like consistency, uncover the wok and return pork to the wok. Cook for another 30 seconds, then serve.

*I served mine over white rice.

Source: Appetite for China]]> Sun, 19 Jul 2009 02:04:40 -0400 Pho: Vietnamese Beef Noodle Soup http://mastahchef.artician.com/blog/2009/07/pho-vietnamese-beef-noodle-soup/ http://mastahchef.artician.com/blog/2009/07/pho-vietnamese-beef-noodle-soup/
There is also a crock pot version of this for those who don't have the time. I cannot vouch for its, taste but it is made by Jaden as well and anything she posts is great. Link
Yields: 8 Servings (Don't take that lightly either)

Ingredients:
The Broth
2 onions, halved
4″ nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tbl salt
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugar

The Bowls
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Cock sauce (Sriracha)

How To:
Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - if you want a little more flavor, add a few dashes more of fish sauce, large pinch of salt and a small nugget of rock sugar (or large pinch of regular sugar).

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) - needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Source: My favorite chef down here in the bay, Jaden Hair the author of Steamy Kitchen.]]> Sat, 18 Jul 2009 18:07:33 -0400 Frozen Mint Lemonade http://mastahchef.artician.com/blog/2009/07/frozen-mint-lemonade/ http://mastahchef.artician.com/blog/2009/07/frozen-mint-lemonade/ Yield: 4 servings

Ingredients:
* 1/2 cup fresh lemon juice
* 1/2 cup sugar
* 1/3 cup packed fresh mint leaves
* 2 cups water
* About 3 cups ice cubes, cracked if large
* Garnish: 4 fresh mint sprigs

How To:
Blend lemon juice, sugar, and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender, then blend until smooth. Serve immediately.

Source: Gourmet Magazine
]]> Sat, 18 Jul 2009 17:54:55 -0400 Sweet Mango Lassi http://mastahchef.artician.com/blog/2009/07/sweet-mango-lassi/ http://mastahchef.artician.com/blog/2009/07/sweet-mango-lassi/ Yield: 4 servings

Ingredients:
* 3 cups yogurt (Make sure its the fattiest one you can get)
* 1 cup mango purée, fresh or canned Indian Alphonso mango purée
* 1/2 cup sugar
* 1 tray ice cubes

How To:
Put all the ingredients in an electric blender or food processor and blend until the ice is crushed and the liquid is frothy. Serve immediately in tall glasses. (The drink will keep, covered, for up to 3 days in the refrigerator. Whip again before serving.)

Source: Epicurious]]> Sat, 18 Jul 2009 17:51:38 -0400 Frozen Watermelon Daiquiris http://mastahchef.artician.com/blog/2009/07/frozen-watermelon-daiquiris/ http://mastahchef.artician.com/blog/2009/07/frozen-watermelon-daiquiris/ Yield: Makes 4

Ingredients:
* 4 strawberries, halved, plus 1/2 cup sliced strawberries
* 1 kiwi, peeled, cut into 8 wedges
* 4 4-inch-long lemongrass skewers
* 5 tablespoons light rum
* 3 tablespoons sour watermelon liqueur (such as Pucker)*
* 2 tablespoons sugar
* 2 tablespoons fresh lime juice
* 3 cups 3/4-inch cubes seedless watermelon, frozen at least 1 hour

How To:
Thread strawberry halves and kiwi wedges alternately onto lemongrass skewers. Stir light rum, sour watermelon liqueur, sugar, and fresh lime juice in small bowl until sugar dissolves. Transfer mixture to blender. Add frozen watermelon cubes and 1/2 cup sliced strawberries. Blend mixture well; pour into Martini glasses. Garnish with lemongrass skewers.

*Sour watermelon liqueur is available at some supermarkets and many liquor stores.
*Lemongrass skewers can be made by cutting a small amount off of the lemongrass stalk, and pealing the excess threads off of the sides of the cut portion until it looks like a skewer.]]> Sat, 18 Jul 2009 17:49:07 -0400 Morrocan-Style Roast Cornish Hens with Vegetables http://mastahchef.artician.com/blog/2009/07/morrocan-style-roast-cornish-hens-with-vegetables/ http://mastahchef.artician.com/blog/2009/07/morrocan-style-roast-cornish-hens-with-vegetables/
To start things off right I always like to start a meal with something light and in this case a salad. (It always gives me some time to really prepare the meal, without having my guest grumble about how long it is taking, and wont fill them up.) So here we go.

The Salad Dressing

Yields: 3/4 cup
Total Time: 20 min

Ingredients:
* 3 tablespoons balsamic vinegar
* 1 tablespoon Dijon mustard
* 1 garlic clove, minced
* 1/2 cup olive oil
* Salt and freshly ground pepper
The How To:
In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Just to move things along quicker I would make this while you are waiting for that one hour oven session.

* I like to serve chopped tomatoes and a little fresh Parmesan on my salad.
Im not going to explain how to make the actual salad, from here you can store the dressing in a bottle for about a week before you need to throw it out.

The Chicken and Couscous:

Yield: Makes 8 servings
Active Time: 45 min
Total Time: 2 1/4 hr

Ingredients:
* 1 teaspoon caraway seeds
* 1 1/2 tablespoons salt
* 4 garlic cloves
* 1/4 cup mild honey
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 2 tablespoons paprika
* 4 teaspoons ground cumin
* 2 teaspoons ground ginger
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon cayenne
* 1 teaspoon black pepper
* 2 large zucchini (1 1/4 lb total), halved lengthwise and cut into 1 1/2-inch pieces
* 2 medium turnips (1/2 lb total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
* 2 red bell peppers, quartered and cut into 1 1/2-inch pieces
* 1 1/2 lb butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
* 2 medium onions, cut lengthwise into 1-inch-thick wedges
* 1 (28-oz) can whole tomatoes, drained and chopped
* 1/2 cup chicken broth
* 4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
* 6 tablespoons chopped mixed fresh parsley, cilantro, and mint

The How To:
Preheat oven to 425°F.

Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.

Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.

Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens. Once this is done I would begin to prepare the couscous according to the directions on your box. Once you have began cooking the couscous serve the salads to your guests and yourself and enjoy!

As for the wine, I will be using this one which runs for $20 a bottle. Not a bad price, from what I have heard. I have actually yet to try this.

Carneros Garnet Pinot Noir
Vintage: 2007
]]> Mon, 13 Jul 2009 05:23:30 -0400 Expect to See Some More Recipes Rolling In Soon! http://mastahchef.artician.com/blog/2009/07/expect-to-see-some-more-recipes-rolling-in-soon/ http://mastahchef.artician.com/blog/2009/07/expect-to-see-some-more-recipes-rolling-in-soon/ Mon, 13 Jul 2009 04:51:51 -0400 Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar http://mastahchef.artician.com/blog/2009/06/roasted-mushrooms-with-garlic-thyme-and-balsamic-vinegar/ http://mastahchef.artician.com/blog/2009/06/roasted-mushrooms-with-garlic-thyme-and-balsamic-vinegar/

1 lb. mushrooms (I used brown Crimini mushrooms)
2 T + 1 tsp. olive oil
salt and fresh ground black pepper to taste
1 T finely minced garlic
1 T balsamic vinegar
2 T finely chopped fresh thyme leaves
1 T chopped fresh parsley (optional, for garnish)

Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I'd probably use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.)

Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.)

After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.

Source: Kalyn's Kitchen]]> Tue, 09 Jun 2009 16:51:58 -0400 Mediterranean Pasta w/ Fire Roasted Tomatoes http://mastahchef.artician.com/blog/2009/03/mediterranean-pasta-w-fire-roasted-tomatoes/ http://mastahchef.artician.com/blog/2009/03/mediterranean-pasta-w-fire-roasted-tomatoes/ Difficulty: 1/5

The Ingredients:

2 lbs of medium plum tomatoes (10-12) halved lengthwise
1/2 cup of olive oil, divided
2 cloves of garlic
1 tsp crushed red pepper
1/2 tsp sea salt
1/4 tsp of coarse grind black pepper
8 ounces of any pasta (about enough to fit in between your pointer and thumb when you make an "O" shape by connecting the two)

The How To:

Place tomato halves onto a foil lined 15"x10" cooking pan sprayed w/ cooking oil, and pre-heat the over to 400 degrees F. Mix 1/4 cup of olive oil and he remainder of the ingredients (saving the rest of the olive oil for later) and spoon over the tomatoes. Then drizzle the remainder of the olive oil over the tomatoes. Then place in over and allow to cook for 50 to 60 minutes. Around the 40 min mark start cooking your pasta.

Once done take out the pan and grab a large bowl, and coarsely mash 5 to 7 tomatoes with a fork in the bowl. Place pasta in the bowl with the mashed tomatoes and toss. Then when served place a few of the remaining tomato halves on top of the pasta and sauce mixture.

Source: Gourmet Magazine, May 2009]]> Fri, 20 Mar 2009 19:21:02 -0400 Seared Tofu with with Green Beans and Asian Coconut Sauce http://mastahchef.artician.com/blog/2009/03/seared-tofu-with-with-green-beans-and-asian-coconut-sauce/ http://mastahchef.artician.com/blog/2009/03/seared-tofu-with-with-green-beans-and-asian-coconut-sauce/
Ingredients:

* 1 (14- to 16-oz) package firm tofu
* 2 tablespoons soy sauce
* 1/4 cup vegetable oil
* 1 tablespoon finely chopped garlic
* 1 tablespoon finely chopped peeled fresh ginger
* 1/2 teaspoon dried hot red pepper flakes
* 1 lb green beans, trimmed and cut into 2-inch-long pieces
* 1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
* 1 teaspoon salt
* 1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
* 1 tablespoon fresh lime juice
* 1/3 cup chopped salted roasted cashews


* Accompaniment: rice noodles or

Preparation:

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.

Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

Source: Epicurious]]> Thu, 05 Mar 2009 03:19:43 -0500 Who ever said old people dont have a sense of humor? http://mastahchef.artician.com/blog/2008/04/Who-ever-said-old-people-dont-have-a-sense-of-humor/ http://mastahchef.artician.com/blog/2008/04/Who-ever-said-old-people-dont-have-a-sense-of-humor/ Sun, 13 Apr 2008 22:53:48 -0400 DocSyncer http://mastahchef.artician.com/blog/2008/04/DocSyncer/ http://mastahchef.artician.com/blog/2008/04/DocSyncer/ DocSyncer

]]> Tue, 01 Apr 2008 00:44:10 -0400 Boom! The Intelligent Search Assistant http://mastahchef.artician.com/blog/2008/02/Boom-The-Intelligent-Search-Assistant/ http://mastahchef.artician.com/blog/2008/02/Boom-The-Intelligent-Search-Assistant/


Boom! is an intelligent search assistant that allows you to search more efficiently. It will analyze whatever it is that you are searching for and direct you to the search engine that is most likely to give you the best result.

If you search for "books by Dan Brown", it will not search on Google but instead move you directly to Amazon. Similarly, if you search for "pancake recipes" it will move you directly to "All Recipes" or if you want to find a hotel in Boston, simply search for "locate hotels in Boston" and it will search using Google Maps.

Note: if Boom! cannot find a better alternative, it will simply use Google as you are used to.

This, in short, is what types of searches it currently supports (click on each link to see how it works):

* General search via Google
* Maps and directions via Google Maps
* News via Google News
* Blogs via Google Blog Search
* Dictionary and word explanations via Wikipedia
* Books and DVDs via Amazon
* Photos via Flickr
* Video clips via YouTube
* Movies via Yahoo Movies
* Music via Yahoo Music
* TV series via IMDB
* Used items via Ebay
* Recipes via All Recipes
* MP3 and podcasts via iTunes (work in progress)

It also supports searching on popular social networks like Facebook, MySpace and Linked-In.

And, more is coming!
]]> Sun, 24 Feb 2008 13:03:08 -0500 Marinated Flank Steak w/ Mashed Potatoes and Steamed Broccoli http://mastahchef.artician.com/blog/2008/02/Marinated-Flank-Steak-w-Mashed-Potatoes-and-Steamed-Broccoli/ http://mastahchef.artician.com/blog/2008/02/Marinated-Flank-Steak-w-Mashed-Potatoes-and-Steamed-Broccoli/
Tools of the trade:
- Grill
- Knives
- Cutting Board
- Large Pan
- Spatula
- Wooden Spoon
- Steaming Basket
- Electric Mixer if you have one

For the Steak:
ETA: Depends on your steak preference



*MAKE SURE YOU MARINATE OVERNIGHT*
Ingredients:
1/2 cup Worcestershire sauce
1/4 cup fresh basil
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons honey
2 garlic cloves , minced
1/4 teaspoon fresh coarse ground black pepper
1 1/2 lbs boneless beef top round steaks (1 to 1 1/2 in thick)

The How To:
1.In a large nonmetal dish or resealable food storage plastic bag, combine all ingredients except steak; mix well. Add steak and turn to coat.
2.Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
3.Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat. Cook 10 to 15 minutes or until desired doneness, turning once or twice.
4.To serve, cut steak across grain into slices; place on serving platter.

The Broccoli:
ETA: 18min | 5min Prep
Ingredients
1 1/2 lbs broccoli
pinch of salt and pepper
3 tablespoons butter
1/2 lemon juice

The How To:
1.Trim the broccoli into large florets.
2.Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes.
3.Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes.
4.Remove to a platter; season with salt and pepper, the butter, and the lemon juice.

The Potatoes:
ETA: 40min | 15min Prep
Ingredients:
8-10 medium russet potatoes
1/4 cup milk
2 tablespoons sour cream
1/2 cup margarine
pinch of salt
pinch of pepper
to pinch of parsley to garnish

The How To:
1.Peel, cut up and boil potatoes until tender.
2.Drain water and put potatoes in a mixing bowl.
3.Add margarine, sour cream and milk.
4.Use an electric mixer and mix until desired consistency.
5.The KEY here is to add salt and pepper to taste.
6.You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
7.Pepper is the same way, although use it more sparingly.
8.Just remember to add a little at a time, until you get it where you like it.
9.Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
10.Then sprinkle parsley over it.]]> Tue, 19 Feb 2008 00:27:42 -0500 Blackberry Dumplings http://mastahchef.artician.com/blog/2008/01/Blackberry-Dumplings/ http://mastahchef.artician.com/blog/2008/01/Blackberry-Dumplings/

I saw this on Emeril Live like 2 minutes ago and I had to post it up here this stuff is simply amazing looking!

Ingredients:

3 pints fresh or frozen blackberries
1 cup sugar
3/4 cup water
1 tablespoon butter

DUMPLINGS:
1 cup all-purpose flour
5 teaspoons baking powder
5 teaspoons sugar
1/2 teaspoon salt
1 egg
1/3 cup milk
Half-and-half or whipped cream, optional


The How To:

In a 6-qt. kettle, combine the blackberries, sugar, water and butter; bring to a boil.

For dumplings, combine the flour, baking powder, sugar and salt. In a large bowl, beat egg and milk; stir in dry ingredients until a soft dough forms. Drop by tablespoonfuls onto boiling berry mixture. Reduce heat; cover and simmer for 15-20 minutes or until dumplings test done (do not lift the cover while simmering).

Serve warm with half-and-half or whipped cream if desired.]]> Wed, 23 Jan 2008 20:13:15 -0500 Roasted Asparagus http://mastahchef.artician.com/blog/2008/01/Roasted-Asparagus/ http://mastahchef.artician.com/blog/2008/01/Roasted-Asparagus/ Ingredients:
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt


The How To:

Preheat oven to 425°F.

Cut off the woody bottom part of the asparagus spears and discard.

With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you
eat asparagus you know what I mean by that).

Place asparagus on foil-lined baking sheet and drizzle with olive oil.

Sprinkle with salt.

With your hands, roll the asparagus around until they are evenly coated with oil and salt.

Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.

They should be tender when pierced with the tip of a knife.

The tips of the spears will get very brown but watch them to prevent burning. ]]> Mon, 21 Jan 2008 12:23:20 -0500 Acai Recipes http://mastahchef.artician.com/blog/2008/01/Acai-Recipes/ http://mastahchef.artician.com/blog/2008/01/Acai-Recipes/
Acai is a Brazilian berry original from the Amazon Region that is considered to be one of nature's most complete and healthy foods. The acai berry is loaded with antioxidants, anthocyanins (approximately 20 times the amount in red wine), amino acids, essential omegas, fibers and protein. Some recent studies from the University of Florida indicate that Acai may even fight cancer cells: "Brazilian berry destroys cancer cells in lab, UF study shows".


The recipes as well as this quote I have received from here: Acai Roots

For those of you who have never purchased this fruit before it can be found at your local health foods grocery store, and the acai fruit resembles a blueberry.

Acai Smoothie

Blend 7 oz. (200g) of Acai Roots with one cup
of juice or soy milk, 1 banana, 1/4 cup of
strawberries or other fruit and 1/2
cup of ice or yogurt


Acai with Mangos - Prainha Style

Pour 2 ice cream scoops of Acai Roots into a blender.
Add 1/2 cup of Apple juice or Soy milk and 3 ice
cream scoops of frozen mangos (you can use fresh as
well). Blend until smooth and serve topped with granola
and fresh mango slices. You can decorate with other
fruit on top such as strawberries, blueberries and some
honey on top.
]]> Mon, 21 Jan 2008 12:16:06 -0500 Protien Shake w/ Berries http://mastahchef.artician.com/blog/2008/01/Protien-Shake-w-Berries/ http://mastahchef.artician.com/blog/2008/01/Protien-Shake-w-Berries/
Ingredients:

3/4 cup frozen berries or fresh berries (blueberry, raspberry, blackberry, strawberry, or mixed berry)
1/2 cup organic vanilla yogurt
1/2 a banana
1/2 cup cold fruit juice, your choice (we use blueberry or white grape juice)
1 tablespoon wheat germ
1 scoop vanilla whey protein powder

The How To:
Put everything into a blender and pulse until it is your desired consistency. For a thicker shake or if you use fresh berries add a few ice cubes.]]> Thu, 17 Jan 2008 17:29:45 -0500 Superfoods http://mastahchef.artician.com/blog/2008/01/Superfoods/ http://mastahchef.artician.com/blog/2008/01/Superfoods/ MSN Health

If you guys haven't noticed yet I am a health foods nut. I do believe in taking care of my body, and I would actually love to show you guys that eating healthy isn't all that bad IF you make it yourself. Here is a great start!



1. Pomegranate

If you're going to have a martini, at least make it a pomegranate one. This fall fruit has higher antioxidant activity than red wine and green tea, which may be why a number of studies show it may prevent skin cancer and kill breast and prostate cancer cells. It also helps:

Fight Alzheimer's disease
Researchers at Loma Linda University found that mice who drank pomegranate juice experienced 50% less brain degeneration than animals that consumed only sugar water. The pomegranate drinkers also did better in mazes and tests as they aged.

Guard your arteries
A group of diabetics who drank about 2 ounces of pomegranate juice a day for 3 months kept their bodies from absorbing bad cholesterol into their immune system cells (a major contributing factor to hardened arteries), discovered Israeli researchers.



2. Kiwifruit

Don't judge this fruit by its cover: Under that bristly brown peel you'll find a bright green star bursting with antioxidants and full of fiber. Kiwifruit works to:

Protect against free radical damage

A study from Rutgers University compared the 27 most popular fruits and determined that kiwifruit was the most nutritionally dense. Plus, it makes the short list of fruits with substantial amounts of vitamin E, and contains more vision-saving lutein than any other fruit or vegetable, except for corn.

Lower blood-clot risk

In a 2004 study from the University of Oslo in Norway, participants who ate two or three kiwis for 28 days significantly reduced their potential to form a clot. They also got a bonus benefit: Their triglycerides, a blood fat linked to heart attack, dropped by 15%.



3. Barley

When some whole grains, such as wheat and oats, are processed, they lose their fiber content. Not so with barley, which is full of soluble beta-glucan fiber in its whole kernel or refined flour form. Studies show this particular fiber may:

Knock down bad cholesterol—by as much as 17.4%, according to USDA research

A 2004 study found that adults with moderately high cholesterol levels who went on a low-fat American Heart Association diet began to see an improvement only when barley was added to the menu.

Decrease blood sugar and insulin levels

That makes barley a better choice for people with type 2 diabetes, says a 2005 Agricultural Research Services study.



4. Cranberry

This born-and-bred American berry is among the top 10 antioxidant-rich foods, making it a potent cancer protector. You know it helps treat urinary tract infection, and perhaps you heard it prevents gum disease, too, but did you know that these beneficial berries may:

Eradicate E. coli

Compounds in the juice can actually alter antibiotic-resistant strains, making it impossible for the harmful bacteria to trigger an infection. A small pilot study from Harvard Medical School and Rutgers University found that eating about 1/3 cup of dried cranberries yielded the same effect.

Help prevent strokes

Research on pigs with a genetic predisposition to atherosclerosis—narrow, hardened arteries that may lead to heart attack and stroke—found that those fed dried cranberries or juice every day had healthier, more flexible blood vessels.



5. Broccoli Sprouts

Yes, we've been through this—broccoli, good. The news: Broccoli sprouts are even better. At a mere 3 days old, they contain at least 20 times as much of disease-fighting sulforaphane glucosinolate (SGS) as their elders; SGS has been shown to:

Kill tumors

The chemical triggers enzymes in the body that either kill cancer cells or keep them from growing. Just 1 ounce of sprouts has as much SGS as 1 1/4 pounds of broccoli. That'll save you lots of chewing.

Protect your heart

People who ate about a half cup a day of sprouts lowered their total cholesterol by an average of 15 points, and women in the study raised their good cholesterol by 8 points—in just 1 week, found a Japanese pilot study.

Save your sight

Exposure to UV sunlight over time may lead to an eye condition called macular degeneration, which is the number one cause of blindness in US seniors. Researchers at Johns Hopkins determined that broccoli sprouts can protect retinal cells from ultraviolet light damage.



6. Kefir

This cultured milk drink stacks up in calcium—one 8-ounce serving contains 30% of the recommended daily intake—and contains more beneficial bacteria than yogurt. It may also:

Reduce food allergies

Baby mice fed kefir had a threefold reduction in the amount of an antibody linked to food allergies, say researchers at an agricultural university.

Battle breast cancer

Women age 50 and older who consumed fermented milk products had a lower risk than those who ate little or none.

Avoid triggering lactose intolerance

Kefir contains lactase, the enzyme that people with lactose intolerance are missing, say researchers at Ohio State University. And the taste? Like plain yogurt, just a little thinner.

]]> Thu, 17 Jan 2008 17:19:40 -0500 Japanese Chicken and Mushroom Soup http://mastahchef.artician.com/blog/2008/01/Japanese-Chicken-and-Mushroom-Soup/ http://mastahchef.artician.com/blog/2008/01/Japanese-Chicken-and-Mushroom-Soup/


Ingredients:

Chicken Broth
1 lb chicken wings
1 lb chicken bones or 2 lbs chicken wings
2 green onions, cut in 4,green part included
2 inch fresh ginger root
2 teaspoons salt
8 cups water

Mushroom Soup
1 chicken breast
3 tablespoons sake
2 tablespoons rice flour or cornstarch
6 large fresh mushrooms
6 cups chicken broth
6 slices of thin limes or lemons

The How To:
For the broth:
Place all the ingredients in a saucepan and bring to the boil.
Cover and simmer over low heat for 1 hour.
Cool and strain through a very fine sieve to make as clear a broth as possible.
Cover and refrigerate.
Remove all particles of fat that settle on top.
Yield: 8 cups.

For the mushroom soup:
Cut chicken breast into long slivers.
Place in a bowl.
Pour sake on top and marinate 30 to 40 minutes.
Cut the mushrooms into small quarters.
You may add one imported dried mushroom for more flavour if you wish.
Drain the chicken, reserving the sake.
Roll each piece of chicken in rice flour or cornstarch.
Drop into a saucepan of boiling water and poach 10 minutes.
Remove with a slotted spoon and set aside.
Bring the chicken broth to the boil, add the reserved sake and taste for salt.
Add mushrooms and simmer 5 minutes.
Add the chicken pieces.
To serve, place a few pieces of chicken and some mushrooms in individual bowls, then fill the bowl with broth.
Top with a paper-thin slice of lime or lemon.]]> Tue, 15 Jan 2008 19:27:25 -0500