The Heart Stopper

This morning I had a bizarre craving for a grilled cheese, but not just any grilled cheese; I wanted the sick and unholy "Heart Stopper." What is the Heart Stopper you ask? It is a grilled cheese filled to the brim with various pork products. Today I have bacon and salami so this is going to be some good eating. I only wish I had pepperoni too. "You are one sick piece of shit." Fuck you, you hypocritical dipshit. You know you want it. Let's begin:
Butter one side of a piece of good quality bread (no Wonder bread jackass) and put it face down in a pan (i.e. butter side down genius). Put down one layer of cheddar cheese and then one layer of salami (use up to eight slices). Oh man this is looking good.

Make bacon. Add another layer of cheese, four strips of bacon, and finally another layer of cheese. Top with another piece of bread. "Still butter side down?" Are you fucking kidding me? Use some damn common sense, assclown.

Grill over medium heat until each side looks like this. Perfect once again. This was one of the best breakfasts I have had in a long time. The spiciness of the salami really complimented my coffee but it was subdued enought that I could still taste the bacon. Eat it.

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Title: Runescape - Pked U2 Fast - "Heart Stopper" - BH Video 12 - Maxed Out AGS Pking - Edited By Str4rage

Pked U2 Fast Bh Video 12, Please Rate Comment And Subscribe...

Edited By a legit Editor http://www.youtube.com/user/str4rage

My Levels During This Video, 120 Combat
99 Hp
99 Attack
99 Strength
93 Defence
95 Range
70 Prayer
99 Mage

---------Disclaimer--------- I do not own RuneScape nor do I claim to, RuneScape is owned by Jagex Ltd, you can create and play for free at www.runescape.

-------Music Disclaimer------- I do not own any of the songs in this video, the songs are owned by their artists and the songs are only being used for entertaining purposes only, consider this free advertising.

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Title: Resident Evil 5 - The Heart Stopper achievement guide (15G)

PLEASE READ!!!!
-Done on Chapter 5 - 1
-Do this on the first 2 lickers you find
-Kill the first 1 as quick as you can
-Then pull out a weaker gun and shoot at the lickers head
-Once shot a few times it will fly backwards and land on its back. Try and get it into a corner so you can run to it quicker when it's downed.
-When on its back, there will be an action buttion (X)
-Stab the licker and there you go
-I did not get the achievement because I already had it

Thanks For Watching

-DislekSiiK

video footage owned by capcom
music is used for entertainment purposes only and i am not making a profit by using it

*HONOURS*
#25 - Most Viewed (Today) - Howto & Style
#96 - Most Viewed (Today) - Howto & Style - Global
#83 - Most Viewed (Today) - Howto & Style - Sweden

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Recipe #219: Avocado-Olive Dip with Fresh Basil & Sun-Dried Tomatoes

If you're looking for a quick & easy-to-make hors d'œuvre platter to bring to a holiday gathering, here's the perfect party dip to serve alongside cut-up, raw veggies (i.e., crudités). It's something a little bit out-of-the-ordinary, instead of just serving the usual ranch or blue cheese dressing-based dip. Plus, with a lot of crowd-pleasing ingredients, it's bound to be a surefire hit with the guests!

Avocado-Olive Dip with Fresh Basil & Sun-Dried Tomatoes

Ingredients:
1/2 c. avocado, smashed with a fork (about 1 small Haas avocado)
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. Parmesan cheese, shredded
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
1 Tbsp. fresh basil, roughly torn & tightly packed
1 Tbsp. scallions (including greens) (about 1 small scallion)
2 Tbsp. Kalamata olives, pitted & diced
2 Tbsp. sun-dried tomatoes, diced into 1/4" squares
salt, to taste*
ground black pepper, to taste

Directions: Using a fork, thoroughly mash together avocado with lemon juice & Parmesan in a medium-sized bowl. Next add parsley, basil, & scallions & continue to mash until well-combined. Next, add olives & sun-dried tomatoes, season with salt & pepper (to taste), & once more mash everything together. Chill until ready to serve. Dip can be chilled overnight or for several hours if you'd like to make it in advance. Transfer to a small serving dish (i.e., ramekin, glass custard dish) and place into the center recess of a crudité party platter with dividers. Serve & enjoy!

Yield: About 1 c., or 1 ramekin-sized portion.

Chef's Notes: Be sure to add the lemon juice to the avocado mixture right after you scoop out the avocado, which will prevent oxidation, & hence discoloration of the avocado.

*There are already lots of salty ingredients in this dip -- the Parmesan, the olives, etc. -- so use the salt sparingly, or if preferred, simply omit it. I used just a pinch, or 1/16 tsp. to be precise, and found that to be the perfect amount.

Variations: To shake things up, you could also try substituting cracked green olives for the Kalamata olives or try using a mixture of different varieties.

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Title: Tiramisu Recipe

Recipe and instructions for the wonderful Italian dessert, Tiramisu (with zabaglione - no raw eggs).
Please note - I do not have an alcohol-free version of this recipe. The dish measures about 36cm x 22cm x 8cm (approx 14in x 8.5in x 3in).
People purporting to be Italian keep leaving comments that 'the original recipe' doesn't cook the eggs, or doesn't use Marsala, or doesn't use Kahlua. However I have been assured by many other Italians that they do. I've done my research and there does not seem to be any 'original recipe', or even any agreed-upon origin of the dessert. But whoever it was who first came up with this I am grateful to them for by any other name it would still taste as sweet ;-)

Title: Roti, Chapati (Flat Indian Bread) Recipe by Manjula

http://www.ManjulasKitchen.com
INGREDIENTS:
This recipe makes 4 Roti's:
1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter
Please send comments to: ManjulasKitchen@yahoo.com

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Cherry & Nutella Ice Cream Sundae Recipe

There are few things in life that epitomize the excitement of childhood culinary dreams more than an ice cream sundae. It is difficult to pinpoint the exact cause of this excitement. Perhaps it is the endless possibilities of ingredients. Then again, maybe it is the special bowl or glass it is served in. For me, it is the promise of dipping my spoon into the tall sundae glass and the surprise at what combination of flavors I will pull out from the seemingly endless layers. Of course, as the chef of the house, it is my duty to run a quality-control check on each of the ingredients before serving them to my trusting husband and boys.

It only took one spoonful of vanilla ice cream for me to determine that it was sufficiently creamy and sweet. One plump cherry popped into my mouth told me that the juicy fruit would seep into the vanilla ice cream effortlessly. The Nutella? It took me at least six or seven swipes of my finger in the container to determine that the creamy hazelnut and chocolate confection was good enough to serve to my family. Just taking one for the team.

When I set the cold treats in front of my boys, they became wide-eyed and emitted various "oo"s and "ah"s. They were respectfully silent as they plowed their way through the sundaes, devouring layer upon layer of melting ice cream, warm chocolate and sweet berries. The childhood wonder has been successfully passed on to another generation and their future sundae dreams will be limited only by their imaginations.

Using four 8-ounce glasses, pour 1/4 cup pitted, sliced fresh cherries into the bottom of each glass.


Next, put in a layer of slightly softened vanilla ice cream, followed by a layer of softened Nutella (soften on 50% power in the microwave for 10 to 20 seconds), another layer of vanilla ice cream, and a healthy drizzle of Nutella. Top with 2 tablespoons sliced cherries. Garnish with a sprig of mint and serve immediately.


Other cherry ice cream desserts:

Tartelette's Cherry, Rose & Coconut Ice Cream
Smitten Kitchen's Cherry Ice Cream with Chocolate Chips
Dine & Dish's Cherry Chocolate Ice Cream Float
The Leftover Queen's Very Pistachio Cherry Ice Cream
Dessert First's Cherry Ice Cream Profiteroles with Almond Granita

Cherry & Nutella Ice Cream Sundaes

10 oz. fresh cherries, pitted and sliced
About 1/4 gallon (a little less) vanilla ice cream, slightly softened
3/4 cup Nutella
4 sprigs of mint, for garnish (optional)

Using four 8-ounce glasses, pour 1/4 cup pitted, sliced fresh cherries into the bottom of each glass. Next, put in a layer of slightly softened vanilla ice cream, followed by a layer of softened Nutella (soften on 50% power in the microwave for 10 to 20 seconds), another layer of vanilla ice cream, and a healthy drizzle of Nutella. Top with 2 tablespoons sliced cherries. Garnish with a sprig of mint and serve immediately.

Serves 4.

Printable recipe

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Title: Save Tonight- Eagle Eye Cherry

I DO NOT OWN ANY PART OF THIS VIDEO.

Thanks for all the comments, ratings and views!

774,000 views!!!!

Hope it gets to 1,000,000 by next year!

Save Tonight by Eagle Eye Cherry

PLeas comment and rate...

Lyrics:

Go on and close the curtains
All we need is candlelight
You and me and a bottle of wine
Going to hold you tonight

We know I'm going away
How I wish....wish it weren't so
Take this wine & drink with me
Let's delay our misery

Save tonight
And fight the break of dawn
Come tomorrow
Tomorrow I'll be gone

There's a log on the fire
And it burns like me for you
Tomorrow comes with one desire
To take me away....it's true
It ain't easy to say goodbye
Darling please don't start cry
'Cause girl you know I've got to go
Lord I wish it wasn't so

Save tonight
And fight the break of dawn
Come tomorrow
Tomorrow I'll be gone

Tomorrow comes to take me away
I wish that I......that I could stay
Girl you know I've got to go
Lord I wish it wasn't so

Save tonight
And fight the break of dawn
Come tomorrow
Tomorrow I'll be gone....

Title: Neil Diamond, 'Cherry Cherry' (circa 1967)

READ THIS: Dennis Morgan began working with Neil when he ran the San Francisco office for MCA/Universal Music Group. Neil appeared regularly at the Circle Star Theatre in San Mateo. And they were the most sought after highly prized 'ticket-comps' Morgan had in his promotion arsenal for use with the radio and press crowd.

Truth be told, he probably generated more airplay and press in the Bay Area for other--more needy Universal recording artists by leveraging Neil Diamond concert tix.

From the 1960s to the 1980s, Neil was one the more successful rock music performers, scoring an extraordinary number of charted hits. Morgan recalls how distressed his mentors at Uni Records were (Russ Regan, Pat Pipilo, and Rick Frio) when Neil decided to leave the label and sign with Columbia Records/Sony Music. At the time, there may have been a turf battle underway in the corporate suite--especially after the late Artie Mogul and his A&R staff headed by Don Shane signed Andy Kim (Sugar, Sugar) who had reinvented himself in the image of Neil Diamond with the mid-chart hit single, 'Rock Me Gently'. In the end, Columbia Records won simply by making an offer Neil couldn't refuse.

As critic William Ruhlmann once wrote: "Neil Diamond claims worldwide record sales of over 140 million copies, and he was ranked third, behind only Elton John and Barbara Streisand." Neil's songs have been recorded by a vast array of performers from all musical genres.

He posted the 'Cherry Cherry' video as a reminder that Neil has been continually passed over for induction into the Rock & Roll Hall of Fame since his eligibility in 1989. And that is a damn shame.

From the forthcoming Dennis Morgan semi-autobiography, 'All The Dark Horses; All
The Kings Men'.

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winter fruits

january, and then february, (and yes usually even march), can be a bit dreary here in the northeast. new england is famous for its winters. yet i remain defiant. i try to enjoy winter outside by going to the beach for a walk (dressed very warmly) or a jog. and i head into new york city for lively museum visits and lunch at trendy restaurants or dinners with friends. and i try to keep the inside of my house in denial that winter is even happening outside. i have a variety of tricks for this. and no, none of them involve staying in bed reading and hiding under the covers eating chocolate until april. no, i keep a large quantity of tropical plus other fruits in the larder. yes there are still some good apples now and citrus is wonderful. loving the grapefruit we have been getting lately. and the organic blueberries from chile are AMAZING right now this week. but also some pomegranates and best of all, passion fruit. we are all crazy for passion fruit around here.

passion fruit are grown in either california or new zealand and are available off and on throughout the year. a passion fruit is not ripe until it is nice and wrinkly, and becoming a bit soft. slightly wrinkly and you may have a tart inedible fruit on your hands. once you have purchased your lovely passion fruit, you wait patiently for several days or more and let it get all uniformly wrinkly and then it is time to cut open. but if you just slice right through it, the juice runs all over the place. and it is so delicious i don't want to waste even one tiny drop (although it is impossible not to spill a little juice every single time). so, to remedy this wasteful situation, i cut the fruit almost all the way through, drop my knife, and seize the two halves (still joined) and right them. little bowls of passion fruit goo. insert spoon into said goo. congratulate yourself on a job well done. enjoy. gorgeous luscious fruits, beauty in the dead of winter.

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Tasty Kitchen Post: Perfect Pumpkin Cheesecake Recipe

If you have been searching for the perfect dessert to grace your Thanksgiving table, search no longer. This is my first attempt at baking a full cheesecake and, besides a few cracks in the top, this pumpkin version turned out beautifully. So beautifully, in fact, that the entire thing was devoured within two days. This recipe is from one of the Tasty Kitchen members (The Pioneer Woman's community recipe site) and it certainly lives up to its name.

Head over to the Tasty Kitchen blog to read more about my adventures with cheesecake and to see step-by-step photos for this Perfect Pumpkin Cheesecake recipe. If you are looking for more Thanksgiving recipe ideas, check out my Thanksgiving feast line-up.

Oh, and be sure not to miss Ree's (The Pioneer Woman) Thanksgiving feast throwdown against Bobby Flay, which is set to air on the Food Network on Wednesday, November 17, 9 pm (8 pm Central). If Ree's cooking and spunky personality are any indication of how that throwdown is going to go, then I think Mr. Flay will have his work cut out for him.

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Title: Betty's Seasoned Oven-Baked Fries Recipe

In this video, Betty demonstrates a tasty low-fat alternative to French fries--her Seasoned Oven-Baked Fries. Spiced with Italian spices and baked until crisp, you'll never miss the fat!

Ingredients:

1 cup Italian-seasoned breadcrumbs
28 oz. package frozen steak fries 3 eggs, well beaten
2 tablespoons butter or margarine, melted
cooking oil spray

In a medium-sized mixing bowl, beat 3 eggs, using an electric mixer. Set aside. Place 1 cup seasoned breadcrumbs in a gallon-sized zip-lock plastic bag, and set aside. Spray a 15-inch by 10-inch baking pan with cooking oil spray. Dip steak fries, a few at a time, into beaten eggs. Place the dipped fries in the bag of breadcrumbs. Close the bag and shake until the fries are coated. Place fries in a single layer on prepared baking pan. When all fried are coated, drizzle melted butter or margarine evenly over the top. Bake at 400 degrees for 18 to 20 minutes, or until crisp and golden. Remove from pan to a nice serving plate, and serve immediately. These taste as good, or even better, than regular French fries, but have so much less fat!—plus, they are *so* easy to make!

Title: Betty's Hot and Tasty Onion Rings Recipe

In this video, Betty demonstrates how to make a terrific appetizer, her Hot and Tasty Onion Rings. These are served with Betty's Surfin' Seafood Cocktail Sauce or ketchup.

NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE.

Ingredients:

1 cup self-rising flour
1 egg, well beaten
1 cup milk
1/4 cup vegetable oil
onions, washed, dried, cut into rings and separated
2 inches of cooking oil in a deep fryer or pot on the stove (I used peanut oil.)

In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your raw onion rings prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip onion rings in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several onion rings at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all onion rings are fried and removed, pat the upper side to remove any further excess oil. Now, place the Onion Rings on a nice serving dish, and serve with Surfin' Seafood Cocktail Sauce. Enjoy!!!

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Asparagus, Tomato & Feta Cheese Puff Pastry Tart Recipe

I was honored when Jen of How To: Simplify asked me to write a guest post for her blog. Her site is filled with recipes and how-to posts that are sure to make your meal preparation easier, not to mention tastier. Considering the name of her blog, I figured now was not the time to prepare something that required three days of simmering or a list full of esoteric ingredients. When you can make something tasty and impressive within 30 minutes, why slave for days? This puff pastry tart is loaded with asparagus, tomatoes, and feta cheese. If that's not enough to peak your interest, then be sure to check out my revelations about achieving golden brown, light, and crispy puff pastry.

Here is the opening line from the post: "There are times when it is necessary to slap myself on the forehead." Now head over to How To: Simplify to read the rest of the post.

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Title: Asparagus Tomato Pizza-Food Network

Asparagus, plum tomatoes and basil pesto give this pizza its fresh flavor. This video is part of 30 Minute Meals show hosted by Rachael Ray . SHOW DESCRIPTION :Would you believe you can make impressive and delectable meals at home in less time than it takes to get takeout? Let Rachael Ray show you how easy it can be. From comfort food to sophisticated fare for entertaining, Rachael promises that her dazzling dishes will never take more than 30 minutes to make, from start to finish. Now you can put great food on the table, and still have time to enjoy your family, friends or tackle that home improvement project you've been waiting to get your hands on.

Title: Cooking with K Ep.14 Pt.2 - Tilapia with Tomato Dill Relish and Roasted Asparagus

So I've decided that every now and then, "Meatless Week" may include fish, because sometimes just beans won't do. Here's a new way to prepare Tilapia, with a great side dish. You'll notice that this meal doesn't have a lot of carbs,but when you eat it, you'll forget you noticed that!

BONUS: These two dishes can cook together and be ready in 20 minutes. ENJOY.

Ingredients...

...for the Tomato-Dill Relish:
6 roma tomatoes, chopped (or, 2 15oz. cans of diced tomatoes, drained)
2 garlic cloves, chopped
1/2 medium white onion, chopped
2 tablespoons of fresh dill, chopped
White wine vinegar to taste
Salt and pepper to taste
extra virgin olive oil
garlic infused olive oil (optional)

..for the Asparagus side dish
2 bunches of fresh asparagus, chopped
1 pint of baby bella mushrooms
1/2 medium white onion, chopped
extra virgin olive oil
salt and pepper to taste

...for the Tilapia
5 tilapia fillets, halved
kosher salt to taste
pepper to taste
extra virgin olive oil

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It's a Keeper: Smoky Sweet Potato Chicken Soup

There's a little chill in the air these days, which means it's time to break out that soup pot again! I recently tried Smoky Sweet Potato Chicken Stoup, mostly because I was just intrigued by the idea of a soup with sweet potatoes. And I kind of love sweet potatoes, so that was a factor, too!

I think Rach should add Spicy to the title of this recipe, too. The chipotle in adobo adds some definite spice to the recipe. I would definitely make this recipe again because it had a ton of flavor, was pretty healthy, and was easy to make within 30 minutes. Here's the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock [This kind of stinks because a box has 4 cups, but just find another recipe that uses chicken stock for later in the week!]
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional [Not option in my book!]

Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.

While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. [The longest part of the recipe for me was bringing the soup to a boil. Other than that, it was basically chop and drop.]

Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

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Title: Blackmore's Night - Keeper Of The Flame

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Nut Bars

Are you ready for some nutty deliciousness? That's what I thought. This recipe is from the shelf of my mother-in-law so I have high expectations to meet. Oops! I mean I am a single player and get lots of different fine ladies every night, bitch. The simplicity of this recipe is what makes it so great. There are no 'hints of lavender' or 'edible flowers' involved. Just nut. So get ready to bite off a piece of tasty goodness. Let's begin:

Start by making a pie crust. Omit the salt and use 2tbl of sugar. Push it into a 9x9 pyrex. This is much more difficult to accomplish than I anticipated. DO NOT form dough into an oblate spheroid as this will make it even harder. Ease the dough into the pyrex with your hands and make sure it is spread out evenly. You don't want it all lumpy like your freakishly shaped head. Bake it at 350 deg for 25 minutes.

Wait for crust to cool slightly. Mix 1 1/2c brown sugar, 1c walnuts, 2tbl flour, 1tsp vanilla, and 2 eggs in a large bowl (I saw you reaching for a plate). Pour over crust and spread it out. Make sure it is even dumbass. Bake at 325 deg for 35 minutes or something like that. My recipe says 25 minutes but that was definitely not the case for me so fuck that.

Here is the finished product generations in the making. "What the hell is that compression mark in the center. That sure ruined your nuts." Hey! That mark, idiot, is where I stuck the knife in to see if it was done. I typically do not have to use this rudimentary technique but since the timing was off on the recipe I had to just to make sure I was right, and I was. Suck it.

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Title: Date Nut Bars

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Moon Pizza IV - Sausage Bread

I picked up four Italian hot pork sausages at the market this morning and I decided to cook them up and place them inside some bread dough with a little freshly grated Parmesan and bake that bad boy. So basically I made another fucking moon pizza for lunch. I am getting much better that putting these finicky bastards together as the pictures will demonstrate. This one came out perfectly and I am really only posting this to show off. Let's begin:
Make sure you sausage is cooked, dumbass. Don't attempt to put raw sausage in your dough. If it goes in raw, it will come out raw. Cover with cheese.
See how far I have come from my first moon pizza? This looks professional as shit! Damn I am good. Eat it.

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Title: Y Rangers MUGEN: The Moon some Pizza and a....NO Way!

Well here me fighting the moon and some other crazy shit

Title: [CF] mr.pizza cf - moon geun young

love for women
airing : december '07

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Got Any Recipe Requests?

From time to time, I like to poll readers here and ask if they have any recipe requests. This means that I will actually custom-create a 100% original recipe just for you, from scratch, off of the top of my head. Yes, this is just how much I appreciate my readers. :)

This actually helps out BOTH parties, because it provides the both requestor & the reader with new recipes and also helps provide ample inspiration and additional motivation for me to create new recipes for this blog. :) And, of course, these individuals will also have the extra satisfaction of very likely seeing their very own recipe suggestion appear in my upcoming cookbook. :) They can point to the cookbook and say, "Hey, that's my recipe suggestion in there!" :) And if these individual requestors would like, I would even be up for making personal mention of them in the book as the genesis of inspiration behind the recipe idea.

So, if you need a recipe with a particular ingredient, or are in the mood for a particular meal or type of cuisine,  --  or maybe you don't have a clue for what to make & are yourself in need of some culinary inspiration -- just ask me & I'll see what I can come up with for you.

As most of you know, this is a healthy gourmet food blog that emphasizes fruit & vegetable-centric fare low in sugar & fat, so if you have a recipe suggestion which falls outside of these parameters, or one that I can't create due to dietary restrictions, please be aware that I'll probably be referring to you another website that satisfies your requirements. :) In other words, I won't leaving you hanging, either way.

Also, just so you know, I've got a few recipe requests already currently lined up in the queue, so I'll do my best to honor your request in the order it was received. What I usually do is this: After I receive the recipe requests, I try to notify people as soon as possible (provided I'm not indisposed or away on travel!) to either confirm that their recipe has been added to the queue or that I will be providing them with a referring link that satisfies their requirements.

So, in other words, if I directly confirm that I'll be creating a recipe idea for a particular individual, I will keep my word, even if I might not always be able to fulfill the requirement right away.

Requests can be made in multiple ways: You can either leave a comment at the end of this post (probably the simplest/fastest method), email me (via this blog's contact form), tweet (or DM) your request to me, or email me on Facebook.

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persimmon pomegranate salad with mixed baby greens

i am so done with thanksgiving. it was great, nicest one yet we all concurred. but that heavy holiday food. oh my. happily, one light spot on our menu is our traditional thanksgiving persimmon pomegranate mixed greens salad. crunchy, tart, leafy, tasty, acidic counterpoint to the rest of the meal. i invented this salad about 8 years ago and we've been eating it by popular request ever since. at the time, we were living in tiburon, california, with our lovely panoramic views of the golden gate bridge and the bay from our kitchen/living room windows (my that was nice) and locally grown persimmons as well as pomegranates from southern california were abundant in the markets.

luckily, due to the magic of modern food distribution and transport, something i am thankful for every day (and especially at the holidays), i can still get these ingredients, high quality and quite fresh here in connecticut. if i was going to be a locavore, which i never will be, i would have to live in central california i think, or some other equally fertile growing region in the world. i am sure someone from new england did not come up with that locavore concept, had to have been a californian, although i'm just guessing here. i would have to build a greenhouse system to get local food and apparently that has a higher carbon load than shipping food (according to BBC news) from its traditional growing region. i just cant live without grapefruit and avocados and artichokes, chocolate, coffee and tea. or wouldn't want to. anyway, other than the pumpkin pie, (which i have professed my profound love for here on cup and table many many times), this is one of my favorite items on our yearly thanksgiving menu:

pomegranate persimmon salad

serves 6 - 8

12 ounces mixed baby greens, rinsed and dried

1/3 pomegranate, seeds only (about 1/3 cup)

1 large or 2 small fuyu persimmons, peeled and sliced

1 leek, finely sliced

dressing

2TBSP pomegranate cherry juice

3TBSP seasoned rice vinegar

3TBSP extra virgin olive oil

(a touch of dijon mustard or some minced shallots is nice here but i usually skip it because i am overwhelmed in the kitchen at this point) assemble ingredients. whisk up the dressing. pour. toss. serve. bon appetit.

Related Site

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Title: "The Living Theatre" ~ Amber, "Fruit & Veg" series

"The Living Theatre" member Amber recites poems from her "Fruit and Vegetable" series: "Orange", "Second Date", "Persimmon", and her newest, "Pomegranate".

Title: Deep Jew "Rehearsal" @ The Smell 3.27.08

Noise Supergroup Deep Jew Run Threw Their Set On The Night Of The First Show Of What Was Supposed To Be A Full U.S. Tour. Deep Jew Are Members Of Impregnable, Privy Seals, Human Hands, Persimmons Pomegranate And God Willing. Deep Jew Have Just Released A New LP On The Troniks Label.

Filmed by Michael Fierstein

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Grilled Chicken with Plum-Jalapeno Sauce

While on vacation in northern California, we drove from Santa Clara (just outside of San Francisco, in Silicon Valley) to Mammoth Lakes, which is in the eastern Sierra Mountains. This route took us straight through the San Joaquin valley.  This valley is saturated with orchards - grove upon grove of peaches, plums, olives, and almonds, to name a few.  Where there are orchards, there are farm stands.  However, in order to have prolific orchards, one also must have persistent heat.  I'm not talking about the kind of warm summer day that urges you to take a walk to the park or have a picnic in the backyard.  Nope.  I'm talking about scorching, floating-down-the River Hades kind of heat.  It was 113 degrees F when we passed through. Anybody that knows me well knows that I wilt in heat over 90 degrees F.  I was always the kid that came back from gym class with bright red cheeks that didn't subside for at least an hour. However, my love of fresh fruits and veggies trumped the heat and I actually agreed to get out of the car to visit the farm stands.We picked up a bag of the sweetest summer corn, along with a bushel of large, juicy plums, and an incredible cherry pie.  It was well worth the sacrifice!

This recipe is based on a recipe in Food & Wine Magazine. The original recipe called for sweet or spicy red pepper jelly.  However, Mammoth Lakes' grocery store, while relatively well-stocked, was lacking in red pepper jellies.  So, I improvised by adding some mango fruit spread and chopped jalapeno pepper.  I was pretty darn pleased with the results.

Preheat the grill to medium heat.

Place 12 chicken drumsticks on a baking sheet and coat the chicken with 2 tbsp olive oil.

Season well with kosher salt and freshly ground black pepper.


Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Seed and mince half of a jalapeno pepper. Add the pepper and 1/4 cup minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.



Cut 2 medium-sized plums (about 4 oz) each into 1/2-inch pieces and add it to the onion mixture.


Cook until the plums are soft and broken down. Add 1/4 cup mango fruit spread and 1 tsp Dijon mustard.


Cook on high heat until the mango spread melts.

Carefully pour the mixture into a food processor or blender.


Puree until the mixture is smooth.


Baste the chicken drumsticks with the plum puree.


Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Other recipes using plums:

Simply Recipes' Plum Sorbet

Smitten Kitchen's Dimply Plum Cake

101 Cookbooks' Plum & Peach Crisp

Grilled Chicken with Plum-Jalapeno Sauce

12 chicken drumsticks

2 tbsp olive oil

Kosher salt and freshly ground black pepper

2 tbsp unsalted butter

1/4 cup minced red onion

1/2 small jalapeno pepper, seeded and minced

2 plums (4 oz each), cut into 1/2-inch pieces

1/4 cup mango fruit spread

1 tsp Dijon mustard

Preheat the grill to medium heat.

Place the chicken drumsticks on a baking sheet and coat the chicken with the olive oil.  Season well with kosher salt and freshly ground black pepper.  Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Add the jalapeno pepper and minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.  Add the chopped plums to the onion mixture.  Cook until the plums are soft and broken down. Add the mango fruit spread and Dijon mustard.  Cook on high heat until the mango spread melts.  Carefully pour the mixture into a food processor or blender and puree until smooth.

Baste the chicken drumsticks with the plum puree.  Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Makes 12 chicken drumsticks, plus extra sauce for serving.

Printable recipe

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Title: Barbecue Chicken Legs recipe by the BBQ Pit Boys

These grilled Chicken Legs, hot or sweet, are the way we like to eat 'em. With these few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.

Title: BBQ Chicken Recipe

Chef Jason Hill of http://www.CookingSessions.com shows you make a delicious and easy BBQ chicken recipe in this episode of "Chef Tips."

After visiting the North Shore's roadside huli huli chicken stands, Jason heads home to the chicken to share his version of Hawaiian BBQ chicken.

First, prepare your BBQ chicken marinade the day before you plan to grill.

Though you can prepare this as a BBQ rotisserie chicken, the results are more flavorful when you cut chicken into pieces.

This recipe for BBQ chicken uses a flavorful marinade that includes brown sugar, honey, pineapple juice, sesame oil, fresh grated ginger and crushed garlic.

When cooking BBQ chicken, consider using a smoker box. For authentic Hawaiian BBQ, use kiawe wood (known in America as mesquite chips).

Once the honey BBQ chicken sauce has soaked into the meat overnight, remove from the refrigerator and cook over high heat, skin side down, turning a couple times. Then, move to the low burner and shut the lid, where it will slowly cook and smoke for about 30 minutes, or until the internal temperature reaches 165 F. The smaller pieces will cook more quickly than the larger breast pieces.

Serve this with your favorite mac salad, cole slaw and white rice.

Go to http://www.CookingSessions.com for the full printed recipe.

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