20080329
20080328
love of my life (wideboys mix)
love of my life (wideboys mix)
dawood knight featuring jodie connor
2008
20080327
20080326
let me think about it (fedde le grand club mix)
let me think about it (fedde le grand club mix)
ida corr vs fedde le grand
2007
for the kernel
20080324
peachy lemonade
makes 1 drink
1/4 cup absolut apeach vodka
1 tbsp cointreau
freshly-squeezed juice from 1/2 lemon
2 tbsp simple syrup
a) place ice cube & very cold water in a martini glass (alternatively, throw a martini glass in your freezer for a few minutes.)
b) in a shaker, combine all ingredients and a few ice cubes. shake vigorously until the shaker is very, very cold.
c) strain into the chilled (& emptied) martini glass.
1/4 cup absolut apeach vodka
1 tbsp cointreau
freshly-squeezed juice from 1/2 lemon
2 tbsp simple syrup
a) place ice cube & very cold water in a martini glass (alternatively, throw a martini glass in your freezer for a few minutes.)
b) in a shaker, combine all ingredients and a few ice cubes. shake vigorously until the shaker is very, very cold.
c) strain into the chilled (& emptied) martini glass.
20080321
let it go (moto blanco vocal mix)
let it go (moto blanco vocal mix)
brit & alex
2008
special thanks to lee for the tip
20080319
20080313
20080307
20080303
super slaw
introduction
original recipe courtesy bon appétit, 1998
yield
2 to 3 servings
ingredients
3 tbsp rice vinegar
2 tbsp vegetable oil
1 tbsp toasted sesame oil
2 1/2 tbsp creamy peanut butter
1 1/2 tbsp soy sauce
1 1/2 tbsp (packed) golden brown sugar
1 tbsp finely grated peeled fresh ginger
3/4 tbsp minced garlic
1 pkg tricolor coleslaw mix (red & green cabbage & carrots)
1 large red bell pepper, shredded, squeezed of all moisture
4 large green onions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
preparation
whisk first 7 ingredients in small bowl to blend. (dressing can be made 1 day ahead. cover and chill. let stand at room temperature 30 minutes before continuing.)
combine remaining ingredients in large bowl. add dressing and toss to coat. season with salt and pepper and serve.
original recipe courtesy bon appétit, 1998
yield
2 to 3 servings
ingredients
3 tbsp rice vinegar
2 tbsp vegetable oil
1 tbsp toasted sesame oil
2 1/2 tbsp creamy peanut butter
1 1/2 tbsp soy sauce
1 1/2 tbsp (packed) golden brown sugar
1 tbsp finely grated peeled fresh ginger
3/4 tbsp minced garlic
1 pkg tricolor coleslaw mix (red & green cabbage & carrots)
1 large red bell pepper, shredded, squeezed of all moisture
4 large green onions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
preparation
whisk first 7 ingredients in small bowl to blend. (dressing can be made 1 day ahead. cover and chill. let stand at room temperature 30 minutes before continuing.)
combine remaining ingredients in large bowl. add dressing and toss to coat. season with salt and pepper and serve.
fruit salsa with cinnamon tortilla chips
introduction
i discovered this recipe through a favorite magazine, cook's country. while they didn't post this recipe online, i was able to find a similar one at tex-mex-to-go.
yield
12 servings
ingredients
fruit salsa
2 tbsp apple jelly
2 tbsp brown sugar
1/4 cup orange juice
1/2 jalapeno chile, seeded and minced
2 granny smith apples, peeled, cored and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
cinnamon chips
2 tbsp granulated sugar
1 tbsp ground cinnamon
12 (6-inch) flour tortillas
procedure
for the cinnamon chips
adjust oven racks to upper-middle and lower-middle positions and heat oven to 350. combine sugar and cinnamon in bowl. lightly coat tortillas on both sides with cooking spray and cut each into six wedges. arrange tortillas in single layer on two wire racks over baking sheets and sprinkle sugar mixture evenly over top of tortillas. bake until golden and crisp, ten to 15 minutes, switching, flipping chips over, and rotating sheets halfway through baking time. add additional cinnamon sugar mixture as necessary before retuning to oven.
for the fruit salsa
whisk jelly, sugar, orange juice and jalapeno in large measuring cup. dice strawberries and kiwis and place in large serving bowl. as you dice the apple, place the pieces into the orange juice mixture, making sure to toss the apples in the juice. once all apples have been added and mixed into the orange juice mixture, pour this into the serving bowl. mix well and serve with the cooled cinnamon tortilla chips.
note(s)
• once cool, the chips can be stored at room temperature in an airtight container for four days ; the salsa is best served immediately.
• original recipe calls for 1 jalapeno. i used only half and was surprised that there was no heat to the dish at all. perhaps start with half jalapeno and add additional, to taste.
i discovered this recipe through a favorite magazine, cook's country. while they didn't post this recipe online, i was able to find a similar one at tex-mex-to-go.
yield
12 servings
ingredients
fruit salsa
2 tbsp apple jelly
2 tbsp brown sugar
1/4 cup orange juice
1/2 jalapeno chile, seeded and minced
2 granny smith apples, peeled, cored and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
cinnamon chips
2 tbsp granulated sugar
1 tbsp ground cinnamon
12 (6-inch) flour tortillas
procedure
for the cinnamon chips
adjust oven racks to upper-middle and lower-middle positions and heat oven to 350. combine sugar and cinnamon in bowl. lightly coat tortillas on both sides with cooking spray and cut each into six wedges. arrange tortillas in single layer on two wire racks over baking sheets and sprinkle sugar mixture evenly over top of tortillas. bake until golden and crisp, ten to 15 minutes, switching, flipping chips over, and rotating sheets halfway through baking time. add additional cinnamon sugar mixture as necessary before retuning to oven.
for the fruit salsa
whisk jelly, sugar, orange juice and jalapeno in large measuring cup. dice strawberries and kiwis and place in large serving bowl. as you dice the apple, place the pieces into the orange juice mixture, making sure to toss the apples in the juice. once all apples have been added and mixed into the orange juice mixture, pour this into the serving bowl. mix well and serve with the cooled cinnamon tortilla chips.
note(s)
• once cool, the chips can be stored at room temperature in an airtight container for four days ; the salsa is best served immediately.
• original recipe calls for 1 jalapeno. i used only half and was surprised that there was no heat to the dish at all. perhaps start with half jalapeno and add additional, to taste.
20080302
thai chicken soup
original recipe courtesy cook's illustrated, 2007
yield
4 servings as main course
ingredients
1 teaspoon vegetable oil
3 stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro leaves, chopped coarse
2 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well-shaken
1 tablespoon sugar
1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices
1 boneless, skinless chicken breast, halved lengthwise and sliced on bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons thai red curry paste
garnish
1/2 cup fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges
procedure
heat oil in large saucepan over medium heat until just shimmering. add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. pour broth through fine-mesh strainer and discard solids in strainer. rinse saucepan and return broth mixture to pan.
return pan to medium-high heat. stir remaining can coconut milk and sugar into broth mixture and bring to simmer. reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. remove soup from heat.
combine lime juice, curry paste, and remaining 1 tablespoon fish sauce in small bowl; stir into soup. ladle soup into bowls and garnish with cilantro, chiles, and scallions. serve immediately with lime wedge.
yield
4 servings as main course
ingredients
1 teaspoon vegetable oil
3 stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro leaves, chopped coarse
2 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well-shaken
1 tablespoon sugar
1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices
1 boneless, skinless chicken breast, halved lengthwise and sliced on bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons thai red curry paste
garnish
1/2 cup fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin on bias
1 lime, cut into wedges
procedure
heat oil in large saucepan over medium heat until just shimmering. add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. pour broth through fine-mesh strainer and discard solids in strainer. rinse saucepan and return broth mixture to pan.
return pan to medium-high heat. stir remaining can coconut milk and sugar into broth mixture and bring to simmer. reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. remove soup from heat.
combine lime juice, curry paste, and remaining 1 tablespoon fish sauce in small bowl; stir into soup. ladle soup into bowls and garnish with cilantro, chiles, and scallions. serve immediately with lime wedge.
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