Miss Chile Cecilia Bolocco
Miss Universe 1987
Crowning Venue: Singapore
Share Me
Let's eat!
This month we cook a lot of dishes from Singapore and Malaysia. Singapore and Kuala Lumpur are a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these people naturally have diverse eating habits. Through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore's food recipes and there is no doubt that Singapore is a food lovers' paradise. We are bringing the fantastic Singapore/Malay dishes to you and our friends who will be couchsurfing with us...Cheers! Tiger & Marlon
Saturday, February 27, 2010
Friday, February 26, 2010
BEWARE OF THE EVIL PUPPET TEMPTRESS!
Living in The San Francisco Bay Area, we can easily lose sight of the political and social pulse of America. We take a lot of things for granted here; for example, puppets. Avenue Q, for those of you who may not know, is a wildly popular and highly successful Broadway show which won the 2004 Tony award for best musical. It has closed on Broadway and is now touring the country. It has received a less than warm and inviting welcome from the conservative-leaning populace of Colorado Springs, who feel that one of Avenue Q's advertising posters is offensive and inappropriate because it shows too much cleavage...of a puppet. The puppet temptress’ cleavage has been on prominent display on billboards and at bus stops in most areas of the country but, apparently, is much too risque for Colorado Springs. Perhaps they are worried that puppet cleavage will corrupt the morals of their impressionable youth. Whatever the reason, I am glad I live in an area where such a matter is a non-issue. If you are fortunate enough to live in a progressive, forward-thinking area, take a moment today to give thanks. If you are living in Colorado Springs or one of the other thousands of conservative, repressed areas of the nation, be patient and keep the hope and belief that change will come. For everyone - be an advocate of that change and champion the right to free expression for everyone; puppet or otherwise.
Our Families, Our Rights
by Jennifer Vanasco
Previously published on Independent Gay Forum (http://www.ingayforum.com)
First published in the Chicago Free Press
We create our own families. That’s what we say in the LGBT community. What we mean is, historically, our own families have disowned us. So instead, we create new ones — and it is with these new families of friends that we celebrate holidays and share our griefs and joys and hopes. We rely on these created families for daily support and emotional sustenance. We love them and they love us, exactly as they are. It is a beautiful tradition, created families, and one that makes the gay community bond even more tightly together.
But now it is time to go back home.
I don’t mean that we should abandon our created family. How could we? They are where we rest our hearts. But we each also have families we were born into and the holiday season is a perfect time to reach backward and help pull us all into the future. Families are changing as the world is changing. Even conservative families are becoming more open to gays and lesbians, bisexuals and transgenders. There is less of a sense of shame and more of a sense of Pride.
But not all of us realize this, because we have built a wall between ourselves and our families of origin out of deep hurt and crucial self-preservation. Growing up, we felt different, unwanted, unloved. We were rejected once (or more than once) as younger gay and trans people. We don’t want to be rejected again. So we send presents, but we don’t visit. Or we visit, but don’t share the facts of our lives. Or we cut off contact completely. Some of us haven’t spoken to our families in so long that we can’t remember what their voices sound like, or recall the planes of our faces.
But a new decade is coming, my friends. All of us have become more activist in the past few years, as more of our issues have come up for public debate and more of our bills have come up for a vote. We march. We write our legislators. We wear stickers and pins and explain our positions to strangers.
"Go home this Christmas. Or call home. Let’s start building a bridge back to our families. An intact family will not only warm our own hearts — it will eventually help our cause."Now it is time to go home and explain our positions to our families.
There are some exceptions to this, of course. Some families are so dysfunctional that they can never hear us. Some families are emotionally or physically abusive — it would be dangerous for us to darken their doors. But in the majority of cases, I think, what separates us is not violence or the threat of violence, but a wall built of bricks of misunderstanding, silence, anger and denial. It is time for us to break through. Not only for ourselves, but for the greater good of our civil rights.
Studies have shown that people are more likely to vote for our rights or otherwise act on our behalf if they know (and presumably, are fond of) gay people. But results must be better if those gay people also use love and gentle persuasion to show them why bills like ENDA and gay marriage are important to us.
Sometimes, our families surprise us.
I tend to think that my family doesn’t care at all about gay civil rights. Yet recently, when marriage was up for a vote in New York, I took a deep breath and called or emailed all of my New York relatives to ask them to call their legislators.
All of them did. My family can’t be the only one that seems indifferent but is instead only waiting to be asked to help.
So go home this Christmas. Or call home. Let’s start building a bridge back to our families. An intact family will not only warm our own hearts — it will eventually help our cause. First published in the Chicago Free Press, December 16, 2009
We create our own families. That’s what we say in the LGBT community. What we mean is, historically, our own families have disowned us. So instead, we create new ones — and it is with these new families of friends that we celebrate holidays and share our griefs and joys and hopes. We rely on these created families for daily support and emotional sustenance. We love them and they love us, exactly as they are. It is a beautiful tradition, created families, and one that makes the gay community bond even more tightly together. But now it is time to go back home.
I don’t mean that we should abandon our created family. How could we? They are where we rest our hearts. But we each also have families we were born into and the holiday season is a perfect time to reach backward and help pull us all into the future. Families are changing as the world is changing. Even conservative families are becoming more open to gays and lesbians, bisexuals and transgenders. There is less of a sense of shame and more of a sense of Pride.
But not all of us realize this, because we have built a wall between ourselves and our families of origin out of deep hurt and crucial self-preservation. Growing up, we felt different, unwanted, unloved. We were rejected once (or more than once) as younger gay and trans people. We don’t want to be rejected again. So we send presents, but we don’t visit. Or we visit, but don’t share the facts of our lives. Or we cut off contact completely.
Some of us haven’t spoken to our families in so long that we can’t remember what their voices sound like, or recall the planes of our faces.But a new decade is coming, my friends. All of us have become more activist in the past few years, as more of our issues have come up for public debate and more of our bills have come up for a vote. We march. We write our legislators. We wear stickers and pins and explain our positions to strangers.
"Go home this Christmas. Or call home. Let’s start building a bridge back to our families. An intact family will not only warm our own hearts — it will eventually help our cause."Now it is time to go home and explain our positions to our families.
There are some exceptions to this, of course. Some families are so dysfunctional that they can never hear us. Some families are emotionally or physically abusive — it would be dangerous for us to darken their doors.
But in the majority of cases, I think, what separates us is not violence or the threat of violence, but a wall built of bricks of misunderstanding, silence, anger and denial. It is time for us to break through. Not only for ourselves, but for the greater good of our civil rights. Studies have shown that people are more likely to vote for our rights or otherwise act on our behalf if they know (and presumably, are fond of) gay people. But results must be better if those gay people also use love and gentle persuasion to show them why bills like ENDA and gay marriage are important to us.
Sometimes, our families surprise us. I tend to think that my family doesn’t care at all about gay civil rights. Yet recently, when marriage was up for a vote in New York, I took a deep breath and called or emailed all of my New York relatives to ask them to call their legislators. All of them did. My family can’t be the only one that seems indifferent but is instead only waiting to be asked to help. So go home this Christmas. Or call home. Let’s start building a bridge back to our families.
An intact family will not only warm our own hearts — it will eventually help our cause.
Previously published on Independent Gay Forum (http://www.ingayforum.com)
First published in the Chicago Free Press
We create our own families. That’s what we say in the LGBT community. What we mean is, historically, our own families have disowned us. So instead, we create new ones — and it is with these new families of friends that we celebrate holidays and share our griefs and joys and hopes. We rely on these created families for daily support and emotional sustenance. We love them and they love us, exactly as they are. It is a beautiful tradition, created families, and one that makes the gay community bond even more tightly together.
But now it is time to go back home.
I don’t mean that we should abandon our created family. How could we? They are where we rest our hearts. But we each also have families we were born into and the holiday season is a perfect time to reach backward and help pull us all into the future. Families are changing as the world is changing. Even conservative families are becoming more open to gays and lesbians, bisexuals and transgenders. There is less of a sense of shame and more of a sense of Pride.
But not all of us realize this, because we have built a wall between ourselves and our families of origin out of deep hurt and crucial self-preservation. Growing up, we felt different, unwanted, unloved. We were rejected once (or more than once) as younger gay and trans people. We don’t want to be rejected again. So we send presents, but we don’t visit. Or we visit, but don’t share the facts of our lives. Or we cut off contact completely. Some of us haven’t spoken to our families in so long that we can’t remember what their voices sound like, or recall the planes of our faces.
But a new decade is coming, my friends. All of us have become more activist in the past few years, as more of our issues have come up for public debate and more of our bills have come up for a vote. We march. We write our legislators. We wear stickers and pins and explain our positions to strangers.
"Go home this Christmas. Or call home. Let’s start building a bridge back to our families. An intact family will not only warm our own hearts — it will eventually help our cause."Now it is time to go home and explain our positions to our families.
There are some exceptions to this, of course. Some families are so dysfunctional that they can never hear us. Some families are emotionally or physically abusive — it would be dangerous for us to darken their doors. But in the majority of cases, I think, what separates us is not violence or the threat of violence, but a wall built of bricks of misunderstanding, silence, anger and denial. It is time for us to break through. Not only for ourselves, but for the greater good of our civil rights.
Studies have shown that people are more likely to vote for our rights or otherwise act on our behalf if they know (and presumably, are fond of) gay people. But results must be better if those gay people also use love and gentle persuasion to show them why bills like ENDA and gay marriage are important to us.
Sometimes, our families surprise us.
I tend to think that my family doesn’t care at all about gay civil rights. Yet recently, when marriage was up for a vote in New York, I took a deep breath and called or emailed all of my New York relatives to ask them to call their legislators.
All of them did. My family can’t be the only one that seems indifferent but is instead only waiting to be asked to help.
So go home this Christmas. Or call home. Let’s start building a bridge back to our families. An intact family will not only warm our own hearts — it will eventually help our cause. First published in the Chicago Free Press, December 16, 2009
We create our own families. That’s what we say in the LGBT community. What we mean is, historically, our own families have disowned us. So instead, we create new ones — and it is with these new families of friends that we celebrate holidays and share our griefs and joys and hopes. We rely on these created families for daily support and emotional sustenance. We love them and they love us, exactly as they are. It is a beautiful tradition, created families, and one that makes the gay community bond even more tightly together. But now it is time to go back home.
I don’t mean that we should abandon our created family. How could we? They are where we rest our hearts. But we each also have families we were born into and the holiday season is a perfect time to reach backward and help pull us all into the future. Families are changing as the world is changing. Even conservative families are becoming more open to gays and lesbians, bisexuals and transgenders. There is less of a sense of shame and more of a sense of Pride.
But not all of us realize this, because we have built a wall between ourselves and our families of origin out of deep hurt and crucial self-preservation. Growing up, we felt different, unwanted, unloved. We were rejected once (or more than once) as younger gay and trans people. We don’t want to be rejected again. So we send presents, but we don’t visit. Or we visit, but don’t share the facts of our lives. Or we cut off contact completely.
Some of us haven’t spoken to our families in so long that we can’t remember what their voices sound like, or recall the planes of our faces.But a new decade is coming, my friends. All of us have become more activist in the past few years, as more of our issues have come up for public debate and more of our bills have come up for a vote. We march. We write our legislators. We wear stickers and pins and explain our positions to strangers.
"Go home this Christmas. Or call home. Let’s start building a bridge back to our families. An intact family will not only warm our own hearts — it will eventually help our cause."Now it is time to go home and explain our positions to our families.
There are some exceptions to this, of course. Some families are so dysfunctional that they can never hear us. Some families are emotionally or physically abusive — it would be dangerous for us to darken their doors.
But in the majority of cases, I think, what separates us is not violence or the threat of violence, but a wall built of bricks of misunderstanding, silence, anger and denial. It is time for us to break through. Not only for ourselves, but for the greater good of our civil rights. Studies have shown that people are more likely to vote for our rights or otherwise act on our behalf if they know (and presumably, are fond of) gay people. But results must be better if those gay people also use love and gentle persuasion to show them why bills like ENDA and gay marriage are important to us.
Sometimes, our families surprise us. I tend to think that my family doesn’t care at all about gay civil rights. Yet recently, when marriage was up for a vote in New York, I took a deep breath and called or emailed all of my New York relatives to ask them to call their legislators. All of them did. My family can’t be the only one that seems indifferent but is instead only waiting to be asked to help. So go home this Christmas. Or call home. Let’s start building a bridge back to our families.
An intact family will not only warm our own hearts — it will eventually help our cause.
A Proud Olympic Moment
So call me unpatriotic or a bad American if you will, but I haven't been watching the Olympics at all. Since I'm fabulously queer, I know it's expected that I will gush over figure skating, but it bores me to tears. I prefer the summer games - Men's gymnastics and diving all the way :) I did however pick this up from Yahoo news and I think it is a very proud Olympic moment. I hope you will agree.
Tuesday, February 23, 2010
Are you also a big fan of "Dancing With the Stars"? Full cast will be announced on March 1st on ABC. Are you ready to Cha Cha Cha?
Ready for the Season 10 of Dancing With The Stars (DWTS)? We are! Well...I am. Scottie is not a big fan but he is DWTS-tolerance. Two-time winner Cheryl Burke and one time winner Derek Hough announced their participation via Twitter this week. The show will return to ABC on March 22.. The full cast will be announced during “The Bachelor” season finale on March 1. Can't wait!
Monday, February 22, 2010
They are beautiful in my eyes...
Tiger...the apple of Scottie's eye...looking cute, dreamy and desirable...
Scottie, getting ready for bed...
Scottie, getting ready for bed...
Saturday, February 20, 2010
When in San Juan Bautista...drop by Tom's Vintage Lighting -- and meet the owner Tom Rancadore
TOM'S VINTAGE LIGHTING...a must-visit antique lighting store in San Juan Bautista. The warmth is immediate as you stepped into the front door. It is like walking into a beautiful, magical world of light. Kerosene. Gas. Electric. You name it.
Saturday. 11am. The storm was heading north so we decided to head south instead -- to San Juan Bautista -- to look for antique wine glasses and lamps. The plan was to go to Santa Rosa to check out the many antique stores up there in the wine country. But the Friday night weather man said the storm was heading north. And since neither of us been to San Juan Bautista, we decided to drive down there with an open mind. Well, we found much more than a few lovely things...
We not only found the things we were looking for, we made new friends, too. One of them is Tom Rancadore. Tom is a fine looking antique enthusiast and a dog lover who owns one of the finest little antique stores in San Juan Bautista. Tom's shop is like an anthropologie on steroids! Everything was carelessly displayed. But the chaos was quite organized. Infact we like it that way. Tom, who thinks of himself more as a "conservationist" is an typical antique lover/collector gone wild. You just have to make a trip down there and ask him how he started. We wish we are antique lighting experts to comment on his collection or to review them. But you can do it yourself.
The warmth is immediate as you stepped into the front door. It is like walking into a beautiful, magical world of light. Inside, as you sprain your neck looking at the crowded ceilings, you are also seeing the meat of his store. His Zarm Art Noveau lamp is a sight to behold. Ask him about it.
We would like to think Tom holds the prestigious title of having the cutest store of antique lamps in the entire Southern California – as if being old school wasn’t enough, Tom actually has a vast selection of styles in an even more diversified assortment of sizes and designs. The option, crawled creepily all over the beams and strewn all over the floor, is testimony to his deep passion and his antique soul.
Tom sells expensive eclectic antique lamps as well as less expensive ones. Even though all the lamps contained within are luxurious looking, this little rustic place retains a certain warehouse aesthetic: worn out cement floor whispers "buy the lamps" under your feet. Glittering chandeliers wink at you. An avant garde antique art noveau, beautifully and strategically hung from a huge redwood beam (original 1916) infront of the main door. And tables — used to pile more than to display — stand everywhere (one of the old tables on which pretty lamps were simply displayed, was only $10 when he got it. It's like an estate sale for your old fashioned rich aunt, albeit with impeccable taste.
This is an excellent store to go and get lost in. It's kind of a global market that's expensive (for poor people like us) but worth the visit. If you can't buy, you can certainly window shop. Though there is no windows that are legendary and change seasonally to brag about but its old-world-charms-about-it theme is inspirational. We love this store and we think you'd love it too. Head southward and swing by Tom's Vintage Lighting in San Juan Bautista when you get a chance. We promise you will love Tom's antique lighting store.
Spanning a century of lighting, 1840 to 1940, Tom offers a wide selection of high quality kerosene, gas and electric lighting. Whatever your vintage lighting needs, table lamps, wall lamps (sconces), floor lamps, shades, chimneys, burners or other parts, Tom may have it in stock or be able to get it for you. He restores lamps as well as rewires old electric lamps that may have frayed or damaged insulation. No wonder he is called "The Lighting Guy" in San Juan Bautista.
Tom Rancadore:
"It all started with that first kerosene finger lamp purchased at a show in 1994. From that time on, I was hooked. I was very fortunate to contact some folks in the business who didn't mind helping a beginner learn some of the ropes. I was given some very good advice by a few dealers, and I continue now to learn all I can. I started building a small collection of affordable lamps, adding nicer examples as I could find them. Then some needed parts, so I started buying parts, and parts lamps......all I could find.....until I ran out of room. Then I started selling at antique shows, and got a spot in a local co-op. To my surprise, there was a need in this area of collecting for all types of lighting, parts, and shades. Advanced collectors looking for a rare lamp, or just that hard to find part. Beginners (my youngest was 10), looking for a lamp to start with. It still boggles the mind that EVERY lamp, EVERY piece, was used in a home, school, or business for years and even decades. The stories that could be told...I consider my self a preservationist, and take pride in offering these pieces of our past to other collectors. In addition, all items are 100% satisfaction guaranteed as represented."
TOM'S VINTAGE LIGHTING:
Visit www.tomsvintagelighting.com
Friday-Monday (or by appointment)
PO BOX 1425/33 Washington St
San Juan Bautista, CA 95045
Tel: (831) 623-1608
Email: info@tomsvintagelighting.com
TO ORDER: If you are interested in purchasing an item, please call or email (use contact info above). Tom's online catalog is still under construction but please call or email to make your order. Tom accepts cash, Visa, Mastercard, PayPal, money order, cashier's check or personal check as payment for merchandise. California residents must pay state sales tax. If you are purchasing the item for resale and produce a valid tax exempt certificate you are exempt from sales tax.
Tom Rancadore:
We ship world wide. I will ship the best and most economical way possible. USPS and FED-EX are the two main carriers I use. I will try to ship any special request, or carrier. I double box most items, glass or metal. I do take the time to answer ALL inquiries. It may take a few days, but I will reply. Many times I do not get any response to my answer. Because of this, I don't know if my answer was received. If it is in your spam filter, you might think what a jerk I am not to answer! Please check spam filters for replies, or add info@tomsvintagelighting.com to your address book.
How to get there:
Tom's shop is located in down town San Juan Bautista, California at 37 Washington Street. Just 5 minutes from the historic Spanish San Juan Bautista mission. Coming South on Highway 101: Take the CA-129 exit toward Watsonville. At the exit, turn left onto San Juan highway/CA-129 going East over 101. Continue, following the San Juan highway signs. The San Juan highway becomes 1st street. Turn right onto Monterey street. Turn left onto 3rd street. Turn right onto Washington street.
Coming North on highway 101: CA-156E towards San Juan Bautista/ Hollister. Turn left onto Monterey street. Turn right onto Muckelemi street. Turn right onto 3rd street. Turn right again onto Washington street.
We had a great weekend. Again...
Thank you Tom for the warm hospitality...
Saturday. 11am. The storm was heading north so we decided to head south instead -- to San Juan Bautista -- to look for antique wine glasses and lamps. The plan was to go to Santa Rosa to check out the many antique stores up there in the wine country. But the Friday night weather man said the storm was heading north. And since neither of us been to San Juan Bautista, we decided to drive down there with an open mind. Well, we found much more than a few lovely things...
We not only found the things we were looking for, we made new friends, too. One of them is Tom Rancadore. Tom is a fine looking antique enthusiast and a dog lover who owns one of the finest little antique stores in San Juan Bautista. Tom's shop is like an anthropologie on steroids! Everything was carelessly displayed. But the chaos was quite organized. Infact we like it that way. Tom, who thinks of himself more as a "conservationist" is an typical antique lover/collector gone wild. You just have to make a trip down there and ask him how he started. We wish we are antique lighting experts to comment on his collection or to review them. But you can do it yourself.
The warmth is immediate as you stepped into the front door. It is like walking into a beautiful, magical world of light. Inside, as you sprain your neck looking at the crowded ceilings, you are also seeing the meat of his store. His Zarm Art Noveau lamp is a sight to behold. Ask him about it.
We would like to think Tom holds the prestigious title of having the cutest store of antique lamps in the entire Southern California – as if being old school wasn’t enough, Tom actually has a vast selection of styles in an even more diversified assortment of sizes and designs. The option, crawled creepily all over the beams and strewn all over the floor, is testimony to his deep passion and his antique soul.
Tom sells expensive eclectic antique lamps as well as less expensive ones. Even though all the lamps contained within are luxurious looking, this little rustic place retains a certain warehouse aesthetic: worn out cement floor whispers "buy the lamps" under your feet. Glittering chandeliers wink at you. An avant garde antique art noveau, beautifully and strategically hung from a huge redwood beam (original 1916) infront of the main door. And tables — used to pile more than to display — stand everywhere (one of the old tables on which pretty lamps were simply displayed, was only $10 when he got it. It's like an estate sale for your old fashioned rich aunt, albeit with impeccable taste.
This is an excellent store to go and get lost in. It's kind of a global market that's expensive (for poor people like us) but worth the visit. If you can't buy, you can certainly window shop. Though there is no windows that are legendary and change seasonally to brag about but its old-world-charms-about-it theme is inspirational. We love this store and we think you'd love it too. Head southward and swing by Tom's Vintage Lighting in San Juan Bautista when you get a chance. We promise you will love Tom's antique lighting store.
Spanning a century of lighting, 1840 to 1940, Tom offers a wide selection of high quality kerosene, gas and electric lighting. Whatever your vintage lighting needs, table lamps, wall lamps (sconces), floor lamps, shades, chimneys, burners or other parts, Tom may have it in stock or be able to get it for you. He restores lamps as well as rewires old electric lamps that may have frayed or damaged insulation. No wonder he is called "The Lighting Guy" in San Juan Bautista.
Tom Rancadore:
"It all started with that first kerosene finger lamp purchased at a show in 1994. From that time on, I was hooked. I was very fortunate to contact some folks in the business who didn't mind helping a beginner learn some of the ropes. I was given some very good advice by a few dealers, and I continue now to learn all I can. I started building a small collection of affordable lamps, adding nicer examples as I could find them. Then some needed parts, so I started buying parts, and parts lamps......all I could find.....until I ran out of room. Then I started selling at antique shows, and got a spot in a local co-op. To my surprise, there was a need in this area of collecting for all types of lighting, parts, and shades. Advanced collectors looking for a rare lamp, or just that hard to find part. Beginners (my youngest was 10), looking for a lamp to start with. It still boggles the mind that EVERY lamp, EVERY piece, was used in a home, school, or business for years and even decades. The stories that could be told...I consider my self a preservationist, and take pride in offering these pieces of our past to other collectors. In addition, all items are 100% satisfaction guaranteed as represented."
TOM'S VINTAGE LIGHTING:
Visit www.tomsvintagelighting.com
Friday-Monday (or by appointment)
PO BOX 1425/33 Washington St
San Juan Bautista, CA 95045
Tel: (831) 623-1608
Email: info@tomsvintagelighting.com
TO ORDER: If you are interested in purchasing an item, please call or email (use contact info above). Tom's online catalog is still under construction but please call or email to make your order. Tom accepts cash, Visa, Mastercard, PayPal, money order, cashier's check or personal check as payment for merchandise. California residents must pay state sales tax. If you are purchasing the item for resale and produce a valid tax exempt certificate you are exempt from sales tax.
Tom Rancadore:
We ship world wide. I will ship the best and most economical way possible. USPS and FED-EX are the two main carriers I use. I will try to ship any special request, or carrier. I double box most items, glass or metal. I do take the time to answer ALL inquiries. It may take a few days, but I will reply. Many times I do not get any response to my answer. Because of this, I don't know if my answer was received. If it is in your spam filter, you might think what a jerk I am not to answer! Please check spam filters for replies, or add info@tomsvintagelighting.com to your address book.
How to get there:
Tom's shop is located in down town San Juan Bautista, California at 37 Washington Street. Just 5 minutes from the historic Spanish San Juan Bautista mission. Coming South on Highway 101: Take the CA-129 exit toward Watsonville. At the exit, turn left onto San Juan highway/CA-129 going East over 101. Continue, following the San Juan highway signs. The San Juan highway becomes 1st street. Turn right onto Monterey street. Turn left onto 3rd street. Turn right onto Washington street.
Coming North on highway 101: CA-156E towards San Juan Bautista/ Hollister. Turn left onto Monterey street. Turn right onto Muckelemi street. Turn right onto 3rd street. Turn right again onto Washington street.
We had a great weekend. Again...
Thank you Tom for the warm hospitality...
Tuesday, February 16, 2010
Indian Pashawar Lamb Curry...back on popular demand
Indian Pashawar Lamb Curry
Note: this is a superb dish to cook for your sweetheart (we hope he/she loves Indian curry)...a classic indian curry dish...that is truly delicious and heartwarming...the recipe is easy to follow and use Ghee instead of oil. It tastes better with Ghee...well then, cook it today for your loved ones. Enjoy.
Ingredients: Serves 4-6
4 tbsp sunflower oil or olive oil or ghee (I use ghee)
1 piece of cinnamon stick
5 green cardamom pods
5 cloves
2 bay leaves
1 lb boneless leg of lamb, cut into 1-inch cubes
1 large onion, finely chopped
2 tsp garlic paste
2 tsp ginger paste
1 tbsp tomato paste
1 tsp ground tumeric
1 tsp ground coriander
1 tsp ground cumin
1/2 cup thick plain yogurt
1/2 tsp chilli poweder
2 tsp chickpea flour or cornstarch (I use cornstarch)
2/3 cup warm water
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint leaves
Indian bread to serve (I use Phrata or Naan)
Method:
In a medium saucepan, heat the oil over low heat and add the cinnamon, cardamom, cloves, and bay leaves. Let them sizzle for 25-30 seconds, then add the meat, increase the heat to medium-high, and cook until the meat begins to brown and all the natural juices have evaporated.
Add the onion and garlic and ginger pastes and cook for 5-6 mins, stirring frequently, then add the tomato paste, tumeric, coriander and cumin. Continue to cook for 4-5 mins.
Whisk together the yogurt, cornstarch flour, and chili powder and add to meat. Reduce the heat to low, add warm water, cover, and simmer, stirring frequently to make sure that the sauce does not stick to the bottom of the pan, for 50-mins, until the meat is tender. Simmer, uncovered, if neccessary to thicken the sauce to the desired consistency.
Stir in the fresh mint and cilantro, remove from the heat, and serve with Indian bread. Good luck guys. Let us know.
Note: this is a superb dish to cook for your sweetheart (we hope he/she loves Indian curry)...a classic indian curry dish...that is truly delicious and heartwarming...the recipe is easy to follow and use Ghee instead of oil. It tastes better with Ghee...well then, cook it today for your loved ones. Enjoy.
Ingredients: Serves 4-6
4 tbsp sunflower oil or olive oil or ghee (I use ghee)
1 piece of cinnamon stick
5 green cardamom pods
5 cloves
2 bay leaves
1 lb boneless leg of lamb, cut into 1-inch cubes
1 large onion, finely chopped
2 tsp garlic paste
2 tsp ginger paste
1 tbsp tomato paste
1 tsp ground tumeric
1 tsp ground coriander
1 tsp ground cumin
1/2 cup thick plain yogurt
1/2 tsp chilli poweder
2 tsp chickpea flour or cornstarch (I use cornstarch)
2/3 cup warm water
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint leaves
Indian bread to serve (I use Phrata or Naan)
Method:
In a medium saucepan, heat the oil over low heat and add the cinnamon, cardamom, cloves, and bay leaves. Let them sizzle for 25-30 seconds, then add the meat, increase the heat to medium-high, and cook until the meat begins to brown and all the natural juices have evaporated.
Add the onion and garlic and ginger pastes and cook for 5-6 mins, stirring frequently, then add the tomato paste, tumeric, coriander and cumin. Continue to cook for 4-5 mins.
Whisk together the yogurt, cornstarch flour, and chili powder and add to meat. Reduce the heat to low, add warm water, cover, and simmer, stirring frequently to make sure that the sauce does not stick to the bottom of the pan, for 50-mins, until the meat is tender. Simmer, uncovered, if neccessary to thicken the sauce to the desired consistency.
Stir in the fresh mint and cilantro, remove from the heat, and serve with Indian bread. Good luck guys. Let us know.
Monday, February 15, 2010
Warm sunny and bright in the city by the bay...time for that Frozen Strawberry Daiquiri?
Frozen Strawberry Daiquiri
Ingredients:
1 cup crushed ice
4 fresh strawberry, hulled
1 oz white rum
1/2 lime juice
1/2 creme de fraise
1 tsp superfine sugar
Serve in: martini glass
Put the crushed ice in a blender
Add all the ingredients except for one of the strawberries
Blend well
Pour into a martini glass (do not strain)
Decorate with the whole strawberry
Ingredients:
1 cup crushed ice
4 fresh strawberry, hulled
1 oz white rum
1/2 lime juice
1/2 creme de fraise
1 tsp superfine sugar
Serve in: martini glass
Put the crushed ice in a blender
Add all the ingredients except for one of the strawberries
Blend well
Pour into a martini glass (do not strain)
Decorate with the whole strawberry
Sunday, February 14, 2010
Chicken in thick coconut gravy (kori gashi) mangalore
Mangalore is a port town off Goa on the west coast of India. The dishes are yummy. The gashi is a thick coconut with a grainy texture and this recipe is from a nice Hindu family. It is simply delicious. It is easy to prepare and cook. Cook it for your honey this weekend. I can't wait for you to try this recipe. It is so yummy. My friends, Shauna, Lena, James and John have all cooked this this week. They enjoyed it. I know you will love this superb dish, too. Don't be afraid. Follow the instructions carefully. Good luck!
Chicken cooked in thick coconut gravy.
Ingredients:
Note: Remember, this is a classic Indian dish and the best place to get the spices below is at the Indian grocery store near you.
2 cups grated coconut (you will make coconut extract with this...you need a blender to do this)
5 tbsp vegetable or other oil (don't use Olive oil)
15 whole dried red chilies (remember: use only dried red chilies, not fresh/paste/powder)
4 tsp coriander seeds
1/4 tsp mustard seeds
1/2 tsp fenugreek seeds
2-inch cinnamon stick
1 tsp cumin seeds
8 peppercorns
4 cloves
1/2 tsp tumeric powder
2 tsp tamarind powder/paste
2 cups chopped onions
2tbsp fresh ginger paste (if usng fresh ginger, make sure to peel and chop it very finely)
2 1/2 lb chicken pieces, (boneless and skinned)
salt to taste
Method:
To achieve best results, please follow carefully.
1) Soak 1 cup of grated coconut in 1 cup of warm water for 30 minutes, then put it into a blender to obtain the 1st extract of milk. Strain and reserve.
2) Then put the other 1 cup of grated coconut with 2 cups of warm water into a blender and blend. Drain the 2nd extract.
In a skillet, over a low heat, put 1 or 2 tbsp of the oil just to grease the pan and saute the remaining coconut (not the extracts) for 5 minutes or until brown. Remove from heat and set aside.
Add 1 or 2 tbsp of oil just to grease the pan and saute the *dried red chilies for 2-3 minutes, then add the *coriander, *mustard, *fenugreek seeds, *cinnamon, *cumin seeds, *peppercorns, *cloves and *tumeric, in this order. Stir continuously. One minutes after putting in the last item, remove from heat.
Put these spices into a blender with the *fried coconut, the *tamarind, half the onion, the ginger and garlic, and 1/2 cup of the second coconut milk and blend to make a smooth paste. That should take 5 mins give and take.
Heat 3-4 tbsp of the oil in a cooking pot. Saute the remaining chopped onion until medium-brown.
Add the spice paste together with a little water and saute for 3 mins, then add the chicken and saute for a few minutes. After 5 minutes, add the remaining *2nd extract of coconut milk and salt to taste. Add 1 cup of water. Cook over a low heat, covered, until the chicken is almost done, then add the 1st extract of coconut milk (which is more concentrated than the 2nd extract) and the *curry leaves, and boil for just 1-2 minutes.
Note: This dish will go well with steamed basmati rice or biryani rice (or Jasmine rice, better quality long grain rice). Scroll further down to check out our biryani rice recipe. Have fun, queers!
Chicken cooked in thick coconut gravy.
Ingredients:
Note: Remember, this is a classic Indian dish and the best place to get the spices below is at the Indian grocery store near you.
2 cups grated coconut (you will make coconut extract with this...you need a blender to do this)
5 tbsp vegetable or other oil (don't use Olive oil)
15 whole dried red chilies (remember: use only dried red chilies, not fresh/paste/powder)
4 tsp coriander seeds
1/4 tsp mustard seeds
1/2 tsp fenugreek seeds
2-inch cinnamon stick
1 tsp cumin seeds
8 peppercorns
4 cloves
1/2 tsp tumeric powder
2 tsp tamarind powder/paste
2 cups chopped onions
2tbsp fresh ginger paste (if usng fresh ginger, make sure to peel and chop it very finely)
2 1/2 lb chicken pieces, (boneless and skinned)
salt to taste
Method:
To achieve best results, please follow carefully.
1) Soak 1 cup of grated coconut in 1 cup of warm water for 30 minutes, then put it into a blender to obtain the 1st extract of milk. Strain and reserve.
2) Then put the other 1 cup of grated coconut with 2 cups of warm water into a blender and blend. Drain the 2nd extract.
In a skillet, over a low heat, put 1 or 2 tbsp of the oil just to grease the pan and saute the remaining coconut (not the extracts) for 5 minutes or until brown. Remove from heat and set aside.
Add 1 or 2 tbsp of oil just to grease the pan and saute the *dried red chilies for 2-3 minutes, then add the *coriander, *mustard, *fenugreek seeds, *cinnamon, *cumin seeds, *peppercorns, *cloves and *tumeric, in this order. Stir continuously. One minutes after putting in the last item, remove from heat.
Put these spices into a blender with the *fried coconut, the *tamarind, half the onion, the ginger and garlic, and 1/2 cup of the second coconut milk and blend to make a smooth paste. That should take 5 mins give and take.
Heat 3-4 tbsp of the oil in a cooking pot. Saute the remaining chopped onion until medium-brown.
Add the spice paste together with a little water and saute for 3 mins, then add the chicken and saute for a few minutes. After 5 minutes, add the remaining *2nd extract of coconut milk and salt to taste. Add 1 cup of water. Cook over a low heat, covered, until the chicken is almost done, then add the 1st extract of coconut milk (which is more concentrated than the 2nd extract) and the *curry leaves, and boil for just 1-2 minutes.
Note: This dish will go well with steamed basmati rice or biryani rice (or Jasmine rice, better quality long grain rice). Scroll further down to check out our biryani rice recipe. Have fun, queers!
How about Chinese Chicken Stock for a change? It's yummier than the classic American Chicken Stock!
Chinese Chicken Stock
Ingredients:
2 red chilies, whole
4 green onions, whole
4 fresh cilantro sprigs
6 dried shiitake mushrooms
2 1-inch pieces of ginger, peeled and sliced
6 whole black peppercorns
1 head of garlic, cut in half through the equator (horizontally)
1/4 cup soy sauce
3 1/2-pound chicken, cleaned and rinsed.
Combine all ingredients in a large stockpot. Pour in enough cold water to just cover the chicken. Place over medium heat and allow it to slowly come to a boil. Once the liquid is boiling, lower the heat to medium-low and gently simmer for 1 hour, partially covered, until the chicken is thoroughly cooked. At it cooks, skim off any foam and impurities that rise to the surface (add more water if needed, to keep the chicken covered while simmering). When cooked, strain stock through a fine sieve into another pot to remove the vegetables. Cover stock; refrigerate for up to 1 week or freeze.
Note: Scottie and I use the stock to cook siu mai wanton noodle soup.
Is it true that chicken soup contains an amino acid to inhibit the inflammation of cells in the nasal passage. So there you go. Maybe chicken soup does actually help us get rid of runny nose and all the sniffles. But regardless of what the medical journal tells us, we know what makes us feel better when we are under the weather -- hot chicken soup made from traditional chinese chicken stock!
There you have it -- Chinese Chicken Stock! Enjoy! And stop drooling:) It's just an artistic shot of me relaxing in bed...stop drooling and imagining...
Ingredients:
2 red chilies, whole
4 green onions, whole
4 fresh cilantro sprigs
6 dried shiitake mushrooms
2 1-inch pieces of ginger, peeled and sliced
6 whole black peppercorns
1 head of garlic, cut in half through the equator (horizontally)
1/4 cup soy sauce
3 1/2-pound chicken, cleaned and rinsed.
Combine all ingredients in a large stockpot. Pour in enough cold water to just cover the chicken. Place over medium heat and allow it to slowly come to a boil. Once the liquid is boiling, lower the heat to medium-low and gently simmer for 1 hour, partially covered, until the chicken is thoroughly cooked. At it cooks, skim off any foam and impurities that rise to the surface (add more water if needed, to keep the chicken covered while simmering). When cooked, strain stock through a fine sieve into another pot to remove the vegetables. Cover stock; refrigerate for up to 1 week or freeze.
Note: Scottie and I use the stock to cook siu mai wanton noodle soup.
Is it true that chicken soup contains an amino acid to inhibit the inflammation of cells in the nasal passage. So there you go. Maybe chicken soup does actually help us get rid of runny nose and all the sniffles. But regardless of what the medical journal tells us, we know what makes us feel better when we are under the weather -- hot chicken soup made from traditional chinese chicken stock!
There you have it -- Chinese Chicken Stock! Enjoy! And stop drooling:) It's just an artistic shot of me relaxing in bed...stop drooling and imagining...
Trout in lemon and red wine sauce
I cooked this for my Scottie last night. It was fun and yummy. Try this recipe and cook it for someone you sleep with tonight. Enjoy!
Trout in lemon and red wine sauce
Ingredients:
4 trout, cleaned, heads removed
1 cup red wine vinegar
1 1/4 cups red wine
2/3 cup water
2 bay leaves
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley plus extra to garnish
thinly pared rind of 1 lemon
3 shallots, slice thinly
1 carrot, sliced thinly
12 black peppercorns
8 cloves
salt to taste
30z unsalted butter
1 tbsp chopped fresh flat-leaf parsley
1 tbsp snipped fresh dill
salt and pepper
Method:
Rinse the fish and pat dry with paper towels.
Place them in a single later in a nonstick dish.
Pour vinegar into a small pan and bring to a boil, then pour it over the fish.
Set aside to marinate for 30 minutes.
Pour the wine and water into a pan, add the bay leaves, thyme sprigs, parsley sprigs, lemon rind, shallots, carrots, peppercorns, and cloves, and season with salt.
Bring to a boil over low heat.
Meanwhile, drain the trout and discard the vinegar.
Place the fish in a single layer in a large skillet and strain the wine mixture over them. Cover and simmer over low heat for 15 minutes, until cooked through and tender. There is no need to turn them.
Using a spatula, transfer the trout to individual serving plates and keep warm. Bring the cooking liquid back to a boil and cook until reduced by about three-quarters. Gradually beat in the butter, a little at a time, until fully incorporated. Stir in the chopped parsley and dill and taste adjust the seasoning in necessary. Pour the sauce over the fish, garnish with parsley sprigs, and serve immediately. Enjoy!
Note: If you like, place this fish over Fettucini or crab cakes.
Trout in lemon and red wine sauce
Ingredients:
4 trout, cleaned, heads removed
1 cup red wine vinegar
1 1/4 cups red wine
2/3 cup water
2 bay leaves
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley plus extra to garnish
thinly pared rind of 1 lemon
3 shallots, slice thinly
1 carrot, sliced thinly
12 black peppercorns
8 cloves
salt to taste
30z unsalted butter
1 tbsp chopped fresh flat-leaf parsley
1 tbsp snipped fresh dill
salt and pepper
Method:
Rinse the fish and pat dry with paper towels.
Place them in a single later in a nonstick dish.
Pour vinegar into a small pan and bring to a boil, then pour it over the fish.
Set aside to marinate for 30 minutes.
Pour the wine and water into a pan, add the bay leaves, thyme sprigs, parsley sprigs, lemon rind, shallots, carrots, peppercorns, and cloves, and season with salt.
Bring to a boil over low heat.
Meanwhile, drain the trout and discard the vinegar.
Place the fish in a single layer in a large skillet and strain the wine mixture over them. Cover and simmer over low heat for 15 minutes, until cooked through and tender. There is no need to turn them.
Using a spatula, transfer the trout to individual serving plates and keep warm. Bring the cooking liquid back to a boil and cook until reduced by about three-quarters. Gradually beat in the butter, a little at a time, until fully incorporated. Stir in the chopped parsley and dill and taste adjust the seasoning in necessary. Pour the sauce over the fish, garnish with parsley sprigs, and serve immediately. Enjoy!
Note: If you like, place this fish over Fettucini or crab cakes.
Saturday, February 13, 2010
This is us...everyday is a Valentine's day...
This is all about us...loving our relationship, loving life, loving our world...sometimes sexy, at times brazen...but most of the time, happy and proud.
Thank you for being my Valentine, Scottie!
Hey Scottie,
Happy Valentine's Day, hon. And thank your for such a lovely message below. So glad we woke up next to each other this morning and thank you for the sweet and tender good morning kisses.
I love us. We are so cute together. We are a sexy couple and ...most of all, we are real. We are far from perfect and that makes us even more real...people think we are so good and so perfect for each other. I think they are right. We are perfect for each other.
We've not been together very long and yet we are already becoming very important to each other. If I had my life to live all over again, next time I'd find you sooner so I could be with you longer...
Waking up next to you and making love to you are two of my favorite things, boo. And cooking for you is the next. Thank you also for all your yummy and wonderful dishes. You are such a great boyfriend -- kind, sweet, understanding and loving. I want to thank you for being you. For being so patient. So understanding. So forgiving. So loyal and faithful.
I look forward to pamper you some more and to be pampered by you. To spoil and be spoiled. To be the one you'd come running to. To be the one you make love to. To be the one you kiss when morning comes...Happy Valentine's Day, boo. I love you.
Your one and only -- Ambrose
Happy Valentine's Day, hon. And thank your for such a lovely message below. So glad we woke up next to each other this morning and thank you for the sweet and tender good morning kisses.
I love us. We are so cute together. We are a sexy couple and ...most of all, we are real. We are far from perfect and that makes us even more real...people think we are so good and so perfect for each other. I think they are right. We are perfect for each other.
We've not been together very long and yet we are already becoming very important to each other. If I had my life to live all over again, next time I'd find you sooner so I could be with you longer...
Waking up next to you and making love to you are two of my favorite things, boo. And cooking for you is the next. Thank you also for all your yummy and wonderful dishes. You are such a great boyfriend -- kind, sweet, understanding and loving. I want to thank you for being you. For being so patient. So understanding. So forgiving. So loyal and faithful.
I look forward to pamper you some more and to be pampered by you. To spoil and be spoiled. To be the one you'd come running to. To be the one you make love to. To be the one you kiss when morning comes...Happy Valentine's Day, boo. I love you.
Your one and only -- Ambrose
Hearts & Chocolates & Flowers, Oh my! - Happy Valentine's Day
My Dear Ambrose,
Our first Valentine’s Day together…how exciting to be with a great guy and be able to share this lovers’ holiday with you. After seven and a half months, we’re still going (and growing) strong. In straight terms, that’s almost 4.5 years together ;) I know that I am not the best catch out there. I still have my issues and my little quirks that must drive you nuts sometimes. And I know that I don’t always show you how much I care for you as well as I could.
Thank you for believing in us and being patient with me and always doing your best to make our relationship flower and grow. Thank you for all of the wonderful things you do for me. Thank you for all or your kind words…your gentle embrace…the way you look at me…your strength and resilience…your spirituality…your smile…and most of all thank you for being you.
Remember that this is only the beginning, but more than just a start. I look forward to all of the precious moments together still to come; to waking up next to you; to making you happy; to sharing our failures as well as our successes together.
Happy Valentine’s Day!
Always your loving Boo
Our first Valentine’s Day together…how exciting to be with a great guy and be able to share this lovers’ holiday with you. After seven and a half months, we’re still going (and growing) strong. In straight terms, that’s almost 4.5 years together ;) I know that I am not the best catch out there. I still have my issues and my little quirks that must drive you nuts sometimes. And I know that I don’t always show you how much I care for you as well as I could.
Thank you for believing in us and being patient with me and always doing your best to make our relationship flower and grow. Thank you for all of the wonderful things you do for me. Thank you for all or your kind words…your gentle embrace…the way you look at me…your strength and resilience…your spirituality…your smile…and most of all thank you for being you.
Remember that this is only the beginning, but more than just a start. I look forward to all of the precious moments together still to come; to waking up next to you; to making you happy; to sharing our failures as well as our successes together.
Happy Valentine’s Day!
Always your loving Boo
Friday, February 12, 2010
Mango Brulee
Mango Brulee
2 mangoes
1 cup mascarpone cheese
3/4 cup plain yogurt
1 tsp ground ginger
Juice of 1 lime
2 tbsp soft light brown sugar
8 tbsp raw brown sugar
Slice and then chop the mango
Divide it between four ramekins (dessert cups)
Beat cheese and yogurt
Pour ginger, lime juice and brown sugar into the mixture between the ramekins and level off equally. Chill for 2 hours
Sprinkle 2 tbsp raw sugar into each ramekins, covering the mixture
Place in a hot broiler for 3 minutes until melted and brown
Let cool and chill until needed.
Monday, February 8, 2010
Caramel Custard
Caramel Custard
Ingredients:
1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups very warm milk
Ground nutmeg
Method:
1. Heat oven to 350ºF.
2. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
3. Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
4. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
5. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
6. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Ingredients:
1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups very warm milk
Ground nutmeg
Method:
1. Heat oven to 350ºF.
2. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
3. Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
4. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
5. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
6. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Sunday, February 7, 2010
Mussels in coconut sauce
Ingredients:
2 lb mussels, scrubbed and debearded
3 tbsp ghee or vegetable oil
1/2 cup chardonnay
1/2 cup lemongrass, blended
2 tbsp garam masala
1 onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground tumeric
pinch of salt
2 1/2 cups canned coconut milk
chopped fresh cilantro to garnish
Method:
Discard any mussels with broken shells and any that refuse to close when tapped with a knife. Set aside.
Heat the ghee in a large heavy-bottom skillet. Add the chopped cilantro, onion and cook over low heat, stirring occasionally, for 10 minutes, or until brown.
Add the garlic and ginger pastes and cook, stirring constantly, for 2 minutes. Add the cumin, ground coriander, tumeric, and salt and cook, stirring constantly, for an additional 2 minutes. Stir in the coconut milk and bring to a boil.
Add the mussels, the chardonnay, cover and cook for 5 minutes or until the mussels have opened.
Discard any mussels,that remain closed. Transfer the mussels, with the coconut sauce, to a large warmed serving dish. Sprinkle with chopped cilantro and serve immediately.
Indian Peshawar Lamb Curry
Ingredients: Serves 4-6
4 tbsp sunflower oil or olive oil or ghee (I use ghee)
1 piece of cinnamon stick
5 green cardamom pods
5 cloves
2 bay leaves
1 lb boneless leg of lamb, cut into 1-inch cubes
1 large onion, finely chopped
2 tsp garlic paste
2 tsp ginger paste
1 tbsp tomato paste
1 tsp ground tumeric
1 tsp ground coriander
1 tsp ground cumin
1/2 cup thick plain yogurt
1/2 tsp chilli poweder
2 tsp chickpea flour or cornstarch (I use cornstarch)
2/3 cup warm water
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint leaves
Indian bread to serve (I use Phrata or Naan)
Method:
In a medium saucepan, heat the oil over low heat and add the cinnamon, cardamom, cloves, and bay leaves. Let them sizzle for 25-30 seconds, then add the meat, increase the heat to medium-high, and cook until the meat begins to brown and all the natural juices have evaporated.
Add the onion and garlic and ginger pastes and cook for 5-6 mins, stirring frequently, then add the tomato paste, tumeric, coriander and cumin. Continue to cook for 4-5 mins.
Whisk together the yogurt, cornstarch flour, and chili powder and add to meat. Reduce the heat to low, add warm water, cover, and simmer, stirring frequently to make sure that the sauce does not stick to the bottom of the pan, for 50-mins, until the meat is tender. Simmer, uncovered, if neccessary to thicken the sauce to the desired consistency.
Stir in the fresh mint and cilantro, remove from the heat, and serve with Indian bread. Good luck guys. Enjoy!
Friday, February 5, 2010
Mango Sticky Rice Pudding
Mango Sticky Rice Pudding
This is one yummy pudding to be had after a delicious Thai dinner. Frsh ripe mango slices and sticky rice lightly seasoned with coconut milk and sugar is a popular dessert in Thailand and Laos...and also in Malaysia.
How to cook the sticky rice (sweet rice).
Rinse rice until water runs clear. Drain well.
Place rice in a bowl and add water to cover.
Let stand 12 hrs or overnight. Drain.
Spread rice in an even later in a steamer lined with cheesecloth or in a sticky rice steaming basket.
Cook, covered, over boiling water for 40-45 mins, or until tender and translucent.
Remove from heat and fluff rice with a spatula.
Ingredients:
4 ripe mangoes, chilled and sliced
3 cups cooked sticky rice (recipe above)
1 cup coconut milk
4 tbsp sugar
1/4 tsp salt
Rinse and slice mangoes and chill them. Refrigerate until serving time. In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 mins, or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for 2 mins. Serve warm on a platter with chilled mango slices arranged around the edge. 4-6 servings.
This is one yummy pudding to be had after a delicious Thai dinner. Frsh ripe mango slices and sticky rice lightly seasoned with coconut milk and sugar is a popular dessert in Thailand and Laos...and also in Malaysia.
How to cook the sticky rice (sweet rice).
Rinse rice until water runs clear. Drain well.
Place rice in a bowl and add water to cover.
Let stand 12 hrs or overnight. Drain.
Spread rice in an even later in a steamer lined with cheesecloth or in a sticky rice steaming basket.
Cook, covered, over boiling water for 40-45 mins, or until tender and translucent.
Remove from heat and fluff rice with a spatula.
Ingredients:
4 ripe mangoes, chilled and sliced
3 cups cooked sticky rice (recipe above)
1 cup coconut milk
4 tbsp sugar
1/4 tsp salt
Rinse and slice mangoes and chill them. Refrigerate until serving time. In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 mins, or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for 2 mins. Serve warm on a platter with chilled mango slices arranged around the edge. 4-6 servings.
Chinese Steamed Fish
Chinese Steamed Fish
For me this is one of the most delicious Malaysian fish dishes. I always cook this dish whenever I miss home. Scottie and I are so lucky we live in a great town where there are a few very good Asian markets and grocery stores. Steaming is the purest and the most delicious way to cook fresh fish. Asian people will agree 100% with me on that. We top it with soy sauce, cilantro, ginger, green onion slivers, and pour sizzling hot peanut oil all over the fish. The idea is to get that delicate flavor of the fish. We all like steaming any type of bass, red snapper, yellowtail snapper, rock fish, tilapia, trout, pomfret, halibut (basically any white fish) and this one -- a large white pampano. Many have also steamed salmon this way too with great success. If you’ve ever steamed fish Chinese style before or have read about how to steam fish, here is a new technique for you that I’ve learnt through all these years of cooking. You’ll stuff the fish with scallions/ginger/cilantro and you’ll also lay the fish on a bed of the same. After steaming, traditionally you would just serve the fish with its cooking juices and all of the cooked herbs. However, the cooking juice tastes very fishy (not in a good way) and can be cloudy. The herbs have lost all of its flavor during the cooking processes and just aren’t very pretty to serve. The secret for restaurant-quality, clean, fresh tasting steamed fish is to serve the fish with fresh herbs and clean sauce. By far, the easiest way to do this is: After steaming, discard the cooked herbs and cooking juices in the pan.
In a microwave-safe bowl, add cilantro, chilli, soy, sugar, wine, sesame oil, salt & pepper. Microwave for 30 seconds to warm it up and release its flavors. Pour this on top of the cooked, steamed fish.
In a small pan or wok, heat up some cooking oil until smoking hot. Add scallion and ginger to the hot oil and fry for 10 seconds to “pop” the flavors. Pour this hot oil over the fish just seconds before serving. Another secret to restaurant-quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty (plus you run the risk of over cooking the fish)
Ingredients:
4 stalks, scallions – cut into 3″ lengths
3″ piece of ginger – slice into “matchsticks”, as thin as possible.
small bunch of cilantro
1 1/2 tablespoons Shaoxing wine (Chinese cooking wine) to pour on fish prior to steaming (or any cooking wine like dry sherry)
salt & pepper
2 tablespoons rough chopped cilantro
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don’t have white)
fresh chilli – thinly sliced (optional)
2 tablespoons cooking oil
How I cook mine:
**Use a shallow pan (plate) to hold fish & large pot or wok for steaming. If you don’t have a fancy steamer or steamer insert, take a shallow-ish bowl and invert to use as a stand. Or…3 shot glasses inverted.
1. Clean & Stuff: Clean your fish, pat dry. Season generously inside and out with salt and pepper. Take half of ginger, cilantro and scallion and stuff inside the fish.
2. Make your bed: Take the other half of ginger, scallion and cilantro and lay it in a shallow pan. Lay the fish on top of the bed. If fish is too long, cut in half. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish.
3. Steam: Add 2″ of water to your large pot, cover and boil. When it is boiling, uncover and wipe the inside of the cover clean of any condensation (all this condensation will drip back down on your fish, diluting the flavor). Put your fish pan inside, propped up with a small inverted bowl. Steam the fish on medium heat for 12-15 mins (20 min max). Check to see if its done at the times indicated. Poke your chopstick at the flesh near the top fin. If flesh flakes easily near the top fin, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. For fillets, just gently poke at the flesh in the middle. Timing really depends on the thickness of your fish. Also check to make sure you haven’t run out of steaming water.
After steaming, take a microwave-safe bowl, add the ingredients (under and on top of the fish) and microwave for 30 seconds. Set aside. At this time, carefully lift the fish out onto a serving platter. Pour the hot drippings over fish. And sprinkle with fresh cilantro.
For me this is one of the most delicious Malaysian fish dishes. I always cook this dish whenever I miss home. Scottie and I are so lucky we live in a great town where there are a few very good Asian markets and grocery stores. Steaming is the purest and the most delicious way to cook fresh fish. Asian people will agree 100% with me on that. We top it with soy sauce, cilantro, ginger, green onion slivers, and pour sizzling hot peanut oil all over the fish. The idea is to get that delicate flavor of the fish. We all like steaming any type of bass, red snapper, yellowtail snapper, rock fish, tilapia, trout, pomfret, halibut (basically any white fish) and this one -- a large white pampano. Many have also steamed salmon this way too with great success. If you’ve ever steamed fish Chinese style before or have read about how to steam fish, here is a new technique for you that I’ve learnt through all these years of cooking. You’ll stuff the fish with scallions/ginger/cilantro and you’ll also lay the fish on a bed of the same. After steaming, traditionally you would just serve the fish with its cooking juices and all of the cooked herbs. However, the cooking juice tastes very fishy (not in a good way) and can be cloudy. The herbs have lost all of its flavor during the cooking processes and just aren’t very pretty to serve. The secret for restaurant-quality, clean, fresh tasting steamed fish is to serve the fish with fresh herbs and clean sauce. By far, the easiest way to do this is: After steaming, discard the cooked herbs and cooking juices in the pan.
In a microwave-safe bowl, add cilantro, chilli, soy, sugar, wine, sesame oil, salt & pepper. Microwave for 30 seconds to warm it up and release its flavors. Pour this on top of the cooked, steamed fish.
In a small pan or wok, heat up some cooking oil until smoking hot. Add scallion and ginger to the hot oil and fry for 10 seconds to “pop” the flavors. Pour this hot oil over the fish just seconds before serving. Another secret to restaurant-quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty (plus you run the risk of over cooking the fish)
Ingredients:
4 stalks, scallions – cut into 3″ lengths
3″ piece of ginger – slice into “matchsticks”, as thin as possible.
small bunch of cilantro
1 1/2 tablespoons Shaoxing wine (Chinese cooking wine) to pour on fish prior to steaming (or any cooking wine like dry sherry)
salt & pepper
2 tablespoons rough chopped cilantro
1 teaspoon sesame oil
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don’t have white)
fresh chilli – thinly sliced (optional)
2 tablespoons cooking oil
How I cook mine:
**Use a shallow pan (plate) to hold fish & large pot or wok for steaming. If you don’t have a fancy steamer or steamer insert, take a shallow-ish bowl and invert to use as a stand. Or…3 shot glasses inverted.
1. Clean & Stuff: Clean your fish, pat dry. Season generously inside and out with salt and pepper. Take half of ginger, cilantro and scallion and stuff inside the fish.
2. Make your bed: Take the other half of ginger, scallion and cilantro and lay it in a shallow pan. Lay the fish on top of the bed. If fish is too long, cut in half. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish.
3. Steam: Add 2″ of water to your large pot, cover and boil. When it is boiling, uncover and wipe the inside of the cover clean of any condensation (all this condensation will drip back down on your fish, diluting the flavor). Put your fish pan inside, propped up with a small inverted bowl. Steam the fish on medium heat for 12-15 mins (20 min max). Check to see if its done at the times indicated. Poke your chopstick at the flesh near the top fin. If flesh flakes easily near the top fin, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. For fillets, just gently poke at the flesh in the middle. Timing really depends on the thickness of your fish. Also check to make sure you haven’t run out of steaming water.
After steaming, take a microwave-safe bowl, add the ingredients (under and on top of the fish) and microwave for 30 seconds. Set aside. At this time, carefully lift the fish out onto a serving platter. Pour the hot drippings over fish. And sprinkle with fresh cilantro.
Wednesday, February 3, 2010
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