tag:blogger.com,1999:blog-14314917631653748752024-03-04T23:39:12.943-06:00Recipes & Ruminations katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1431491763165374875.post-46675780250807839382017-09-16T03:41:00.000-05:002017-09-16T20:51:56.256-05:00Fried Sardines <div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">One of my favorite dishes to make and eat is from my
family's "refugee menu" -- fried sardines. I usually like to make it
spicy because it doesn't completely hit the spot if it's not hot.</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif;">What you will need (serves 1-2 people): </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One large can of any Asian brand sardines in
tomato sauce (or two small ones)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cilantro (pictured here is Hmong cilantro)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Green onions</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Garlic</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Raw Thai chilies (dried ones are fine too)</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chop up the herbs and chilies. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsEWLJ1nX0dIDZGXkuXoQ7gsJb2qWwRp3bkJc0m-PYaxqn1TtFbYuLJspo2RLnfIzUo1RJVP9zXrZP5a_Aw6RJZyZUlQ93SH40GAOYeUK75v0OHPLYtFjT6hQBUbCBjijUvASDOEjz3A/s1600/21743355_10212573309680515_6125176060170255710_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="538" data-original-width="701" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsEWLJ1nX0dIDZGXkuXoQ7gsJb2qWwRp3bkJc0m-PYaxqn1TtFbYuLJspo2RLnfIzUo1RJVP9zXrZP5a_Aw6RJZyZUlQ93SH40GAOYeUK75v0OHPLYtFjT6hQBUbCBjijUvASDOEjz3A/s400/21743355_10212573309680515_6125176060170255710_n.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">On medium high heat, fry the garlic in 2 Tbsp. of oil to
infuse it. Then add sardines with tomato sauce.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-CyGvRcRcteVZwQmw4PLul0FeC95LjBJzimzidxTym5kqx8EHRs57zZ6PZqRKK6ByaHjJ9SrypF5Tl-HNTIYnPNP2di_tpTc708upCzM3IGnoHg5MKt1jJciMWIDmpLi3P6YD4s6IkQ/s1600/21433189_10212573310640539_8274308927394111383_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="538" data-original-width="718" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-CyGvRcRcteVZwQmw4PLul0FeC95LjBJzimzidxTym5kqx8EHRs57zZ6PZqRKK6ByaHjJ9SrypF5Tl-HNTIYnPNP2di_tpTc708upCzM3IGnoHg5MKt1jJciMWIDmpLi3P6YD4s6IkQ/s400/21433189_10212573310640539_8274308927394111383_n.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Continue cooking sardines for 2-3 minutes, breaking the sardines apart. Some like it chunky while others prefer less chunky and more of a paste for easy dipping with sticky rice. Cook for 6-7 minutes before adding chilies and herbs. Add salt and 1-2 Tbsp. of fish sauce to sardines. Be mindful to not over-salt. Keep cooking until tomato sauce is gone.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglG9LlC_5nFC25ge2WSVkK-xdYwbPc47AS5rNkLZKPxrhyphenhyphenSl0CnMBf8Y8m79f1gjXMhnWRo0-CREjWCWDxtZn4_hhqHzZ5OYK2PgMpH-WPDTkMNsMlWF882uluJeV9H5j-wRI-6_l2Kng/s1600/21743240_10212573311520561_5179171995903316217_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="765" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglG9LlC_5nFC25ge2WSVkK-xdYwbPc47AS5rNkLZKPxrhyphenhyphenSl0CnMBf8Y8m79f1gjXMhnWRo0-CREjWCWDxtZn4_hhqHzZ5OYK2PgMpH-WPDTkMNsMlWF882uluJeV9H5j-wRI-6_l2Kng/s400/21743240_10212573311520561_5179171995903316217_n.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy with some sticky rice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMj_FCNo4n7-egxTskXPqztaXbiA7tE7FSdFb3lzJyAIStuKoV_YhgpHj22gr2wuvKj46y8otv5STHDMjT9GaLllsZ2pk0XOZ1xfDEHZH9RtbPI-0WnvuSrzaJqRFBckpnPBepWfJ4Lr8/s1600/21752156_10212573311840569_8366982247980385765_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="540" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMj_FCNo4n7-egxTskXPqztaXbiA7tE7FSdFb3lzJyAIStuKoV_YhgpHj22gr2wuvKj46y8otv5STHDMjT9GaLllsZ2pk0XOZ1xfDEHZH9RtbPI-0WnvuSrzaJqRFBckpnPBepWfJ4Lr8/s400/21752156_10212573311840569_8366982247980385765_n.jpg" width="400" /></a></div>
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<br />katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.com0tag:blogger.com,1999:blog-1431491763165374875.post-62637318155707597892017-09-16T02:29:00.000-05:002017-09-16T20:51:02.999-05:00Refrain <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsHlYgGhWCUt_e3NIwVM2-dOoTh1jO4KQzwGKjZvozpoShe5i7_zTIHt0UGLG8TOGfcYz-a4UeSUco4aeiRmTQtv9jM_PGyOkXYK7zWEz9P2iazhnROhaJpOaQbCwdJGFqlpAHcGct9M/s1600/69d8630ae2dc0482228c719076a3536a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="836" data-original-width="550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsHlYgGhWCUt_e3NIwVM2-dOoTh1jO4KQzwGKjZvozpoShe5i7_zTIHt0UGLG8TOGfcYz-a4UeSUco4aeiRmTQtv9jM_PGyOkXYK7zWEz9P2iazhnROhaJpOaQbCwdJGFqlpAHcGct9M/s320/69d8630ae2dc0482228c719076a3536a.jpg" width="210" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">“Love is sometimes denied, sometimes lost, sometimes
unrecognized, but in the end, always found with no regrets, forever valued and
kept treasured.” -- Anonymous</span></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">The cool autumn air entered the coffee shop as she walked
through the door. Its frigid tendrils weaved through the space, cutting into
the warmth of the room. She noticed it brushed by customers who sat closer to
the entrance; their bodies unsettled from the sudden burst of chill. She
mentally apologized to them before walking to the counter. She ordered a coffee
– simple dark roast with room for cream – and a piece of brown butter apple
pull-apart bread. Taking a seat, she settled in to answer an email she’d set
aside for longer than she should have; yet she thought about it every single
day since receiving it. She opened the email. She read through it again for the
umpteenth time. She no longer recited through sight, but from memory.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">He wrote: <i>In my memory, your lamentations of love, lust and
sadness were like great undulations of waves, forever flowing, always powerful,
deep and loud. Every great emotion of love was followed by deep chasms of
loneliness. Your heart was like a great lake. If one could drop a stone in the
middle, the circles created would ripple out becoming larger and greater in
size. If that stone was love, then great would its effect be as the circles
reach the shores, as they would bounce back. The lake would become a hive of
activity, alive with life and never still; all fueled by the power of one stone
– your love. How I’ve missed you. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">His words permeated through her skin, seeping into her pores
and crashing along her veins. Their warmth was such poison; yet, so soothing.
They left her disoriented. He was a set
of conflicting principles, an obstacle course; a push-pull force. He knew what
he wanted and he wasn’t afraid to go after it, but he also knew having the best
of both worlds can mean owning neither. He admitted his faults and mistakes and
tried his best to present himself in more than just one shade. She often
wondered if she peeled off all those layers of paint, would she find a Stygian
portrait of a broken heart painted on his inner walls. He was the wrong one who
made it all seem so right. He seemed to have been the only chaos and confusion
in her life that calmed her and made any sense. Then 6 years later, after learning to unlearn him, his
unexpected message knocked her out of her equanimity. And everything she tried
to forget became the only thing that occupied her mind.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">She was brought out of her quiet musings when she heard a
man’s voice say, “I thought coffee’s supposed to help you stay awake?” She
looked up to see a familiar face; one that made her both pine to engage and
pivot for escape. The sound of his voice made her tremble inside. That smile
she couldn’t wipe from her mind beamed at her. It was an invitation for avidity
of the deepest, darkest pleasures. She squinted back into reality, but words
evaded her. Seconds entered into minutes before the silence was cut with his
words, "Do you have so little to say?" He took off his coat and took
the seat across from her.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">She finally spoke, "I'm trying to figure out where to
start. You don't just pop back into someone's life after all these years and
expect conversation to flow like water." Her words held a tinge of anger,
but she pulled her senses together and apologized before adding, "How have
you been?" <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Good. You?" His eyes slit, signifying a demand
for the truth. It was something he often did when he sensed she was about to
lie to him. He read her well... too well. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"I'm doing well. Really, I am." <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"I almost believe you." He jested. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Why can't you believe me? Are you so confident your
reemergence into my life made everything unwell? You don't hold that kind of
power over me." She retorted in kind of his making fun; hoping he
understood she, too, was making light of this situation. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Why the hostility? Should I be worried about getting
hot coffee to the face?" <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Or a heel to the shin. Which do you prefer?" <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Still a sadist, I see." He quipped.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">"Oh, masochist, only you would know." She threw
back at him; bemused. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Is that an invitation?" <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">"Is that question a confession?" She replied. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">He
paused, but she recognized his expression -- furrowed brows roofing dark,
steely eyes that seemed to harbor an inquisition she didn’t want to be exacted
upon her. It could only mean his thoughts were running a mile a minute and he
was racing to keep his composure intact. Why would he do such a thing, she
didn’t know. She simply coiled her assumptions as to what he’d do or say next. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Then his eyes softened. A pleasant smile curved across his
face. He finally spoke, “Since I’m here, you can just talk to me. Like I
said... I've missed you."</span></div>
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<o:p></o:p></div>
katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.com0tag:blogger.com,1999:blog-1431491763165374875.post-80882989667060701002011-10-12T22:54:00.002-05:002017-09-17T00:06:32.752-05:00FOOD FIGHT: GSP (Georges "Rush" St. Pierre) - The Legacy Dinner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ19o7Uu465nyXH6e3r925a5TvjvPCJgsmxgpqwBu_EH-dme10U8Ycr0glXeW5Kca1pGcmpRKYrlshobk2Zc8aMUfnkdw71rWZ9GD2k2euGJtAC05_xQFwayMT9edZR9JjnOzgcBXHzk/s1600/1304052869.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ19o7Uu465nyXH6e3r925a5TvjvPCJgsmxgpqwBu_EH-dme10U8Ycr0glXeW5Kca1pGcmpRKYrlshobk2Zc8aMUfnkdw71rWZ9GD2k2euGJtAC05_xQFwayMT9edZR9JjnOzgcBXHzk/s400/1304052869.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Current UFC Welterweight Champion</td></tr>
</tbody></table>
<div id="yui_3_2_0_1_131682334852287">
</div>
<div id="yui_3_2_0_1_131682334852287" style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">In my opinion, Georges St. Pierre, is MMA (mixed martial arts). I would have never started watching MMA if it were not for this athlete; this incredible specimen. He's currently ranked #1 in the Welterweight division by Sherdog.com, MMAWeekly and other numerous publications. He's currently ranked by ESPN Sports as the #2 pound-for-pound fighter.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
<div id="yui_3_2_0_1_131682334852287" style="text-align: left;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Over the course of the last 4 years, St. Pierre has been dominating the welterweight division in the UFC. It's even been stated that there's a term for what a challenger goes through after losing to St. Pierre. It's called "The GSP Fatigue"; when a fighter scores continuous losses due to the mental and physical havoc St. Pierre wreaked on him. It's simply a theory, but on October 29th, 2011 he will be defending his Welterweight Title against his teammate, Carlos Condit, at UFC 137. If St. Pierre is once again victorious, we will then see if this theory is true since it happened to Jake Shields, Thiago Alves and Dan Hardy. To read more, click here: <a href="http://bleacherreport.com/articles/858829-georges-st-pierre-3-fighters-who-shouldve-avoided-the-champ">The GSP Fatigue</a></span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
<div id="yui_3_2_0_1_131682334852287" style="text-align: left;">
</div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">St. Pierre had a difficult childhood; attending a school where other children would steal his things; even his clothing. At age 7, he started learning Kyokushin Karate from his father in order to defend himself from a school bully. Then he gradually started learning other forms of fighting. In every sense of the word, St. Pierre is a world class MMA-ist (Jiu-jitsu black belt, Gaidojutsu black belt, Kyokushin 3rd black belt, accomplished wrestler, well versed in Muay-Thai and boxing, not to mention his amazing core strength). He's an all-around fighter. To date, St. Pierre has 22 career fights and has only been defeated once by both Matt Serra and Matt Hughes; of which he has avenged those losses. </span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">The first time I saw St. Pierre fight was on December 29th, 2007 against Matt Hughes; in which St. Pierre won the Interim Welterweight Championship. He also received submission of the night, dealing an arm-bar to Hughes for the win. Every woman likes a man who can fight and bonus points if he looks like St. Pierre with those bright, mesmerizing blue eyes and charming smile. In 2010, St. Pierre took home the Guy's Choice award for "Most Dangerous Man"; beating out boxer, Manny Pacquiao. Ass-kicking ability aside, St. Pierre's very likable, humble and a gracious individual. You can't help, but immediately like the man for who he is... an ideal human being and iconic champion in the world of MMA. A champion who relents from talking trash about other fighters and instead lets his skills do the conversing and a fighter who motivates, trains, and treats others with respect, dignity and understanding.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
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<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">It was truly difficult to create a worthy recipe for Georges St. Pierre. Over the course of planning, I decided to create a full meal; three courses to honor this amazing and respected individual. In my book, he's a cataclysm of all things great. For some strange reason, I keep thinking he could possibly smell like pine and bacon (for he is Canadian); therefore, that was my jumping off point. He's also a man rich in knowledge, well-traveled, adorns himself in fine clothing, but enjoys simplicity and calm. In the end, after weeks of commiserating over recipes in books and my head, I opted for courses tied together with bacon: an edible bacon bowl salad, roast bacon-stuffed beef loin (rich, worldly and a well loved protein), and apple crepes covered with caramel and candied bacon bits. Similar to this man, I hope this meal is an extraordinary dining spread which carries with it a certain spark of "legacy" that is Georges St. Pierre. I dubbed this three-course meal <i><b>The Legacy Dinner</b></i>.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQ5J2DV3J9wyKvzdOooeMLs7eyrHAOkUsS5VfRG-G0iszgWqbHjehaCvMZTtQVc8XtWBlOgu2bf5XZVWCLDYnaXEsVEFFY46hIUZzjNOsw70Xa6aM_m3KGtvsuBB8vT372Uc_a5GLl9I/s1600/DSC_7575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQ5J2DV3J9wyKvzdOooeMLs7eyrHAOkUsS5VfRG-G0iszgWqbHjehaCvMZTtQVc8XtWBlOgu2bf5XZVWCLDYnaXEsVEFFY46hIUZzjNOsw70Xa6aM_m3KGtvsuBB8vT372Uc_a5GLl9I/s640/DSC_7575.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon Salad Bowl</td></tr>
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<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Bacon Salad Bowl - What you will need:</span></b><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1. Baking glass cup (use for custard)</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2. A baking dish</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">3. Tin foil</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">4. Bacon</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Turn baking glass cup upside down. Cover completely with tin foil. Place tin-covered baking glass cup in a baking dish. Layer bacon over the cup. Bake at 350 degrees until bacon is crispy. Let completely cool before removing from the baking glass cup and foil.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzqF3PLAvca75q_O1GWlXvru9LXVEg3YECK3PPyOQukWzJ1HWhXx-wiQIUps9IPbkIhJdm71y_eC7CK0l4tltl0fipbTvYexXdTMSfQypf5gvsnhPd6gGA39jPdTc9beKT-qCWnswbco/s1600/DSC_7592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzqF3PLAvca75q_O1GWlXvru9LXVEg3YECK3PPyOQukWzJ1HWhXx-wiQIUps9IPbkIhJdm71y_eC7CK0l4tltl0fipbTvYexXdTMSfQypf5gvsnhPd6gGA39jPdTc9beKT-qCWnswbco/s640/DSC_7592.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Stuffed Beef Loin</td></tr>
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<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Roasted Stuffed Beef Loin</span></b><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<u><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></u><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2 cups cut fresh spinach</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">4 slices of bacon, diced</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1 small white onion</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp. of olive oil</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1. Salt and pepper beef loin.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2. Fry bacon and onions until caramelized and then add spinach. Add salt and pepper to taste. Remove mixture and let cool.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">3. Make a tunnel in the middle of the beef loin and stuff with mixture. </span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">4. Rub olive oil on beef loin and bake in oven for 45 mins. at 350 degrees. </span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">5. Remove from oven and let rest at least 10 mins. before cutting into it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3_ewonHNb21-Fiw97KbvCkZw7nDvrbPPuS6O-8jqou8RB42CJyf1nzILHiei23WTuV1mOQskWRGYM5caKZBp_-xQQi-dbRU5uqBIy6feO2VKPaaUQmd34C9A0zpI8bWtMnx3JL6Erpg/s1600/DSC_7639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3_ewonHNb21-Fiw97KbvCkZw7nDvrbPPuS6O-8jqou8RB42CJyf1nzILHiei23WTuV1mOQskWRGYM5caKZBp_-xQQi-dbRU5uqBIy6feO2VKPaaUQmd34C9A0zpI8bWtMnx3JL6Erpg/s640/DSC_7639.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple crepes with candied bacon and caramel. </td></tr>
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<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Basic Crepes Batter:</span></b><br />
<u><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></u><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1 cup all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1/2 cup milk</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1/2 cup water</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp. of butter, melted</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1. In a bowl, mix the flour and eggs. Gradually add in the milk and water. Stir together to combine. Add the salt and melted butter. Beat until smooth.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2. Heat a lightly oiled non-stick frying pan over medium heat. Pour a scoop of the batter into the pan, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so batter can coat the surface evenly.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">3. Cook crepe for about 2 mins. until the bottom is light brown. Loosen with a spatula, turn and cook the other side.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Apple Stuffing:</span></b><br />
<u><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></u><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2 apples (I used Honeycrisp) - diced</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon of vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1. In a pot, combine apples, sugar and vanilla extract.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2. Cook over medium heat until apples are lightly caramelized; stir often.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">3. Remove from heat. Serve hot or cold. </span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Candied Bacon:</span></b><br />
<u><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></u><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2 slices of bacon</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1/4 cup of brown sugar</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Parchment paper</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2 baking sheets</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">1. Mix bacon and brown sugar together.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">2. Lay bacon on parchment lined baking sheet.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">3. Place another layer of parchment paper on top of the sugared bacon. Then place the other baking sheet on top to help keep bacon flat.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">4. Bake at 325 degrees for 25 mins. </span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">5. Remove and let cool completely. Bacon will harden.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">Stuff apple mixture into crepes and roll. Add caramel sauce and crumbled candied bacon on top. Garnish with raspberries and candied bacon slices (optional).</span></div>
katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.com0tag:blogger.com,1999:blog-1431491763165374875.post-86004665779552325922011-09-20T20:54:00.001-05:002017-09-16T20:47:12.110-05:00FOOD FIGHT: Frankie "The Answer" Edgar - Rabbit Stew<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPsdCl1rIHYGX3zBw-da_91UK59hT4-yDWhX2H4ykcvMhE4OxndExm6I6bd18X2NER2ExHf0bOld74l-sgTzEZFhoxEzAFdBpC-M8b_NFPZSP-YXdNGOjiPxLlw77507fvSBMLjxhxCo/s1600/282433_2106552316195_1617159177_2088567_3685433_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPsdCl1rIHYGX3zBw-da_91UK59hT4-yDWhX2H4ykcvMhE4OxndExm6I6bd18X2NER2ExHf0bOld74l-sgTzEZFhoxEzAFdBpC-M8b_NFPZSP-YXdNGOjiPxLlw77507fvSBMLjxhxCo/s400/282433_2106552316195_1617159177_2088567_3685433_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Current UFC Lightweight Champion</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAmA5bygoD_rhhReHS9QDAlXFMo1DPTvPl8Fzga3ME4jL1r2Eh_I7frCG61rAG_bL6PfFBPIrIHoX-G7K95LsgP4VcfumyIHiJ1EWwu5lO0zX7Ob2543teP9EvQgjkhJZD-K96lXXaqQ/s1600/Edgar+051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAmA5bygoD_rhhReHS9QDAlXFMo1DPTvPl8Fzga3ME4jL1r2Eh_I7frCG61rAG_bL6PfFBPIrIHoX-G7K95LsgP4VcfumyIHiJ1EWwu5lO0zX7Ob2543teP9EvQgjkhJZD-K96lXXaqQ/s640/Edgar+051.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer: MLX Photography</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frankie Edgar is best known for upsetting B.J. Penn at UFC 112 to win the UFC Lightweight title. Though this win was controversial, he cemented his status by once again dominating Penn in a rematch at UFC 118. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">On October 8, 2011, Frankie Edgar will defend his title against Gray Maynard for a third time at UFC 136. In the last bout against Maynard (UFC 125); in the first round, Edgar looked as though he would lose the fight. This was the first match in which I saw what a heart and fighting spirit this fighter has; to withstand that kind of punishment and yet come out the victor after 5 brutal rounds. One can't help, but appreciate the passion, courage and tenacity Edgar possesses.</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">Honestly, there's not much I know of Frankie Edgar, but that currently he's rated the #1 fighter in the lightweight division and an assistant coach for the wrestling team at Rutgers University. On another note, for some inexplicable reason, Edgar reminds me of a stocky, quick rabbit (but in a good way); a scrapper, relentless, and an intelligent fighter. And because of these things, I decided to create a simple, but robust stew for this champion. </span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">INGREDIENTS:</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1 rabbit (cut into 6 pieces)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">3 Tbsp of olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1 Tbsp of butter</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1 red onion</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1 heaping cup of sweet baby carrots</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">2 cups of fingerling potatoes (roughly cut)</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">2 cloves of garlic (minced)</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">3 sprigs of rosemary</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">2 sprigs of thyme</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1/2 cup of red wine</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1 8-oz can of tomato paste</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1 14.5-oz. can of beef broth</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1 1.5-oz box of raisins</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">Brine rabbit for 24 hrs.; then drain rabbit and pat dry before cooking.</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">**1 cup salt, 1 cup sugar, ice water (cover the rabbit pieces), and Herbes de Provence spice blend. Mix well before putting rabbit into mixture.</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1. In a pot, brown rabbit in olive oil and butter on medium high heat. When rabbit is brown and crispy on both sides, remove from pan. </span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">2. Add minced garlic (don't let garlic burn) and then de-glaze with wine. Return rabbit to pan; let cook for 5 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">3. Add tomato sauce and beef broth. Stir.</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">4. Add potatoes, carrots and onions. Salt. Remember beef broth can be salty so taste stew before adding salt.</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">5. Throw in the thyme and rosemary sprigs. Bring to boil. Cover, turn down heat, and let simmer for 40 minutes. In the last 5 minutes of cooking, add raisins. </span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">Serve with your choice of side (rice, polenta, risotto, or couscous) or as is. Serves 2-3 people. </span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvUvN78x8X_OWcAIVnb6qsbKQUDkh6Y_RVV_bcPFFtHAy0fBKOrdG4N21Ic83B0Meyr6E2ZbUXvQO8ZTc-PP6V15UP6N2LFBnmbpTKN_R1WOncVKCy0Ymrq8WpBgN2zFRIBJK0PmJKYc/s1600/Edgar+028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvUvN78x8X_OWcAIVnb6qsbKQUDkh6Y_RVV_bcPFFtHAy0fBKOrdG4N21Ic83B0Meyr6E2ZbUXvQO8ZTc-PP6V15UP6N2LFBnmbpTKN_R1WOncVKCy0Ymrq8WpBgN2zFRIBJK0PmJKYc/s640/Edgar+028.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer: MLX Photography</td></tr>
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katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.com0tag:blogger.com,1999:blog-1431491763165374875.post-20187473225079043982011-07-31T08:08:00.000-05:002017-09-17T00:07:12.870-05:00Mango Cod<div style="text-align: left;">
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<span style="font-family: georgia, "times new roman", serif;">Cod (or any firm meat fish)</span></div>
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<div style="font-size: 13px; text-align: justify;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif; font-size: small; line-height: 15px;">One mango</span><br />
<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> Mint (small handful)<br />
Cilantro (small handful)<br />
One red raw Thai chili<br />
¼ of a small red onion<br />
Lime<br />
Salt<br />
Black pepper<br />
Olive oil<br />
Fish sauce<br />
Sweet cherry tomatoes<br />
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1) Salt and pepper fish. Cook fish in olive oil over medium heat (3-4 minutes on each side; ½ thick). Make sure pan is hot before putting fish in pan or the fish will steam and not fry for a nice crust. Check for firmness, not hard or the fish will be overdone. Remove from pan and let rest for at least 5 minutes.<br />
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2) Dice the mango and chop up the mint, cilantro, Thai pepper, and red onion. Mix well. Add salt and black pepper to taste.<br />
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3) Plate the mixture and top off with the fish. Sprinkle a little lime and fish sauce to fish. Remember, it already has salt, so add fish sauce to fit your taste.</span></span></div>
katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.com5tag:blogger.com,1999:blog-1431491763165374875.post-49277694801824991962011-07-28T14:08:00.001-05:002017-09-16T20:59:28.555-05:00FOOD FIGHT: Jose "Scarface" Aldo - Chicken Curry Comfort<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn0EJaLgGUZewDbZzaOC8Ucmfkf5uD3RasYZTpA9KZU5te-ksQjRZYdqroqNZkQgJRwhHk0yluEKY7_Pqe6jWNqdjkoVTzzGiIpXPADQYmZfj9-jXvZ4Ic6pmQy8fgW7xvnfezA-1Wms/s1600/223117_2094107045071_1617159177_2071107_7806720_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn0EJaLgGUZewDbZzaOC8Ucmfkf5uD3RasYZTpA9KZU5te-ksQjRZYdqroqNZkQgJRwhHk0yluEKY7_Pqe6jWNqdjkoVTzzGiIpXPADQYmZfj9-jXvZ4Ic6pmQy8fgW7xvnfezA-1Wms/s400/223117_2094107045071_1617159177_2071107_7806720_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Current UFC Featherweight Champion</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcy4eayXZ9HfLg_rx6NrUgdJa_6hwBK7xNOasZyvv5pzxLEoJ_fJLAVBDH8dCnDdCa2TDhpVQOeP9-Pt_11Df5wk1pNR-l8v-RBhe5XAy6VzLff8Db19aei6Ud9W_0Zp-tlXYXbgTCJE/s1600/206149_2102199327373_1617159177_2083205_1695889_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcy4eayXZ9HfLg_rx6NrUgdJa_6hwBK7xNOasZyvv5pzxLEoJ_fJLAVBDH8dCnDdCa2TDhpVQOeP9-Pt_11Df5wk1pNR-l8v-RBhe5XAy6VzLff8Db19aei6Ud9W_0Zp-tlXYXbgTCJE/s640/206149_2102199327373_1617159177_2083205_1695889_n.jpg" width="462" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer: MLX Photography</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">When I started reading about Brazilian MMA fighter and UFC Featherweight champion, Jose Aldo, the first thing I read was how poor he was growing up and before his professional career as an MMA fighter. Aldo didn’t even have food to eat, but there were good people who helped. His father was an alcoholic and a viloent drunk. When he became a teenager, his mother left because she couldn’t deal anymore. Since, Aldo vowed to be a good person; to never drink, to never hit his wife and to never lead a life filled with dispair and insolence. When asked about what motivates Aldo, he mentioned his dreams and the goal of owning a home. Home is sacred (something my fiance, Thurst, always say to me). I was moved by those simple words; yet, those words are so difficult to achieve without dedication, sacrifice and perseverance. In a sense, I didn’t just see a phenomenal fighter in this man, but a human being who merely wants the quaint comforts in life. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Aldo strikes me as a good natured, comforting human being, so I chose a Brazilian chicken stew with a touch of Thai flavors (in respect to his Muay Thai skills). As it’s been said, fighting is the most primitive form of survival and food is the most primitive form of comfort. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">INGREDIENTS:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2lbs. chicken boneless skinless breasts </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbs of oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lemongrass stalk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 lime leaves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 can of red curry paste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 small can of tomato paste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 small can of coconut milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup cherry tomatoes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-4 jalapenos peppers (sliced lengthwise)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-4 banana peppers (sliced)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 medium sweet potatoes (cubed)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Spanish onion (coarsely chopped)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 minced cloves of garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">An inch of ginger (coarsely chopped)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 stalks of green onions </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">*serves 2-3 people</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1. Cut the chicken into half-inch pieces. Boil chicken in 4 cups water with lemongrass stalk and lime leaves. When chicken is cook, remove from broth and set aside. Strain broth and set aside.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Over medium heat, in a large pot with oil, add garlic, red curry paste, tomato paste and sweet potatoes. Cook for 7 minutes; then add the peppers, onion and chicken. Combined all the ingredients well. Lower heat, add the coconut milk and chicken broth, salt, cover with lid and simmer for 15 minutes. Then add cherry tomatoes, cover and continue to simmer for another 10 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Serve over warm, fluffy rice. Garnish with green onions.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJBPVx0nDR1ei6eWreMH1VMSwGXhwuv5ZG2Tl853LHAFO8U9qi8N941LEdDRyFWqRLcK_7PptGW_XtsUIkN-UY-CVFpKfIlCJK2Iv3094Bk0Q9gTS5u2pLXLm7Q-tsGbH-rVC2FdPt4I/s1600/216889_2102199447376_1617159177_2083206_799629_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJBPVx0nDR1ei6eWreMH1VMSwGXhwuv5ZG2Tl853LHAFO8U9qi8N941LEdDRyFWqRLcK_7PptGW_XtsUIkN-UY-CVFpKfIlCJK2Iv3094Bk0Q9gTS5u2pLXLm7Q-tsGbH-rVC2FdPt4I/s640/216889_2102199447376_1617159177_2083206_799629_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer: MLX Photography</td></tr>
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katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.com6tag:blogger.com,1999:blog-1431491763165374875.post-55204274906423854012011-07-28T14:02:00.002-05:002017-09-16T20:48:32.301-05:00FOOD FIGHT: Dominick "The Dominator" Cruz - The Oyster Cruz<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8g8NVeTH8575Q7ud2G6kECrSx8fvBkYGohTZwBuMtM5hxImH1jfXvTPUKAOZRQw4mq2tHrnW6ROvcIsZ2a3R2Fl_wYMR9lpyGCBxrWjZ_czqFEL3OldeJDfZFT6kE8g_wBfpDa0mfvRY/s1600/281470_2079801647445_1617159177_2052618_5112114_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8g8NVeTH8575Q7ud2G6kECrSx8fvBkYGohTZwBuMtM5hxImH1jfXvTPUKAOZRQw4mq2tHrnW6ROvcIsZ2a3R2Fl_wYMR9lpyGCBxrWjZ_czqFEL3OldeJDfZFT6kE8g_wBfpDa0mfvRY/s400/281470_2079801647445_1617159177_2052618_5112114_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First ever and current UFC Bantamweight Champion</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsJ1VyTmDP_MOi4WclyGDWxTrF5lEFyXJ8j-dh6XIUJqWT1q5b87RtzCF4LnryJ7jPVLrE3OgphxWsKlQOLpk5wtjVASMDVZQhQZ0KgdB_v7hwZ1RpFrrDd-x0yymhl7dj2MIHlAo3_4/s1600/268000_2079799967403_1617159177_2052617_6689379_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsJ1VyTmDP_MOi4WclyGDWxTrF5lEFyXJ8j-dh6XIUJqWT1q5b87RtzCF4LnryJ7jPVLrE3OgphxWsKlQOLpk5wtjVASMDVZQhQZ0KgdB_v7hwZ1RpFrrDd-x0yymhl7dj2MIHlAo3_4/s640/268000_2079799967403_1617159177_2052617_6689379_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer: MLX Photography</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The Oyster Cruz (beer-battered spicy oysters with cucumber dill sauce). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span class="Apple-style-span">The first time I saw Dominick Cruz fight, he was squaring off with Scott Jorgensen on December 16, 2010. Before that, I caught a glimpse of him commenting on a WEC venue. I was giving myself a pedicure when I looked up to see what ruckus my cat was up to. That was when I noticed Cruz on the screen. That boyish look, pleasant demeanor and stoic jaw charmed me. I turned into a wide-eyed, giddy little schoolgirl.</span><span class="Apple-style-span"> Cruz states he's a minimalist and frugal; spending money on mostly things he needs, yet, he comes off as someone enriching both in spirit and personality. </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I chose oysters for Dominick Cruz's dish for the simple reason that at this time and point in his life, maybe the world is his oyster. That was just a musing. Actually, in a sense, Cruz reminds me of an oyster. How? Well, an oyster's mature shape often depends on the type of environment to which it is originally attached. Cruz has evolved into an elusive fighter with quick footwork (making it difficult for his opponents to hit him) and a technique no one has figured out. All similar to an oyster: elusive because of the sanctioned agriculture laws, slimy and hard to handle, and when it comes to shucking oysters you better have good technique. So remember, as Cruz said: fight the fighter, not the myth. I say to you... eat the oyster, not the myth. They're divine.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Batter:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 egg, lightly beaten</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon paprika</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon garlic powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup beer </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4-5 Thai chili peppers (or less if you don’t want too much heat)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Making the batter:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1. Place flour, egg, salt, paprika, garlic powder and olive oil in a bowl.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2. Lightly mix together while adding the beer.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3. Mix only until incorporated. If batter is lumpy, it's fine. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">* This batter amount can coat a dozen oysters. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Heat oil to 350 degrees. Pat the oysters dry with paper towel before putting them into the batter. Deep-fry until golden brown. Remove and salt immediately. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cucumber Dill Sauce:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 c. sour cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 med. size cucumbers, peeled, halved lengthwise, seeded and chopped fine</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 c. finely chopped fresh dill OR 2 tbsp. dried dill weed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 c. finely chopped green onions (optional)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp. milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp. salt</span><br />
<span style="font-family: inherit;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbSVIRnCsmSfuaHqGq1B6aIrn7DNDJzHhVhA2VV2z0jGMySn2HAswhAcnw4mnoJg8RvE9yGgctMS-rVIALHR0e9I7gTd7vGUmnJ_yYBHEMF8NradkE5KyOumqUMlkDarf6mUxRU4h7Ls/s1600/268555_2079799807399_1617159177_2052616_6564314_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbSVIRnCsmSfuaHqGq1B6aIrn7DNDJzHhVhA2VV2z0jGMySn2HAswhAcnw4mnoJg8RvE9yGgctMS-rVIALHR0e9I7gTd7vGUmnJ_yYBHEMF8NradkE5KyOumqUMlkDarf6mUxRU4h7Ls/s640/268555_2079799807399_1617159177_2052616_6564314_n.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer: MLX Photography</td></tr>
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katfoodandlovehttp://www.blogger.com/profile/14558003354899063241noreply@blogger.com4