Simply Asia : Spicy Kung Pao

simply asia...mmm. full meal in 2 minutes. :)



http://www.youtube.com/watch?v=uPHdnTkvCSY&hl=en

Homemade Soup - Easy Pea Soup With Ham

If you are looking for comfort food recipes, chicken noodle soup is often the first dish to spring to mind. There is something intrinsically comforting about a chicken soup recipe and this dish is popular all over the world in different forms.

Another comfort food is pea soup. This smooth yet chunky concoction is great on a chilly evening and you can serve it with crusty bread and butter for a really satisfying and substantial snack. This kind of soup has been eaten for hundreds of years and the ancient Romans and Greeks used to cultivate peas in 400 BC. Street vendors in Athens were selling hot pea soup at the time.

This recipe is quite nutritious because of all the vegetables in it and the whole family will love the flavor of this dish. It is up to you whether you leave it quite chunky or puree it but it is nice to puree half the finished broth then add it back to the pan, so it is both smooth and chunky. The texture is a big part of this enjoyable recipe.

Whether you are suffering with a cold or the flu or you just fancy something hot and tasty, easy pea broth with ham is a great recipe to make. You can use a big pot or Dutch oven to make it.

Let this tasty broth simmer away and make the house smell wonderful. If you have cooked a bone-in ham, you can use the bone for this recipe instead of using a ham hock. This recipe makes enough to serve eight people.

What you will need:

2 finely diced carrots
2 finely diced celery ribs
1 lb smoked ham hock
2 bay leaves
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups dried yellow split peas or dried green split peas
4 cups low-salt chicken broth
2 minced cloves garlic
2 cups water
1 finely chopped onion
3 thinly sliced green onions

How to make it:

Remove the skin and fat from the ham hock and discard them. Heat the oil in a big pot over a low to moderate heat, and then add the celery, carrots, onion, ham hock, salt, pepper, garlic, and bay leaves. Cook for about five minutes, stirring occasionally.

Add the peas, broth, and water and bring the mixture to a boil. Skim any foam off the top. Cover the pot and let it simmer for about an hour and three quarters, or until the meat is tender enough to come off the hock and the peas break down.

Take out the ham hock and take the meat off it. Shred the meat and discard the bone. Also, discard the bay leaves. Puree half the soup in a blender, and then put it back in the pot with the ham. Alternatively, you could use an immersion blender to puree the soup until it is chunky.

If you want to make this recipe ahead, let it cool for half an hour and then refrigerate it in an uncovered container until it is cold. Cover the container. The broth will keep for up to two days, so just reheat it to serve. Garnish the hot soup with green onions just before serving it.

Scottish Soup - Warm and Comforting

Can you think of any Scottish soup recipes? What about Scotch broth? This delicious soup is a Scottish tradition and it contains lamb, barley, bacon, parsnips, onions, leeks and more. This is a real winter warmer of a soup and it is usually made with lamb broth.

Cock-a-leekie soup is Scotland's answer to chicken noodle soup and this delicious recipe contains chicken and leeks. The traditional recipe for cock-a-leekie contained prunes and some recipes for it still use a julienne of prunes for a garnish.

More About Scottish Soup Recipes

In Scotland, a filling broth or chowder is usually served at lunchtime and accompanied with some crusty bread. A lot of Scottish soups and stew recipes are based on fresh produce and also might contain fish or meat. Fresh herbs like parsley, thyme and rosemary are used for flavoring and sometimes just a dash of salt and pepper are added.

Scottish soups tend not to be spicy or too heavily flavored. Most of the flavoring comes from the meat, poultry or fish and the fresh vegetables used to make them and perhaps the homemade broth or stock used for the base.

Cullen Skink is famous in Scotland and this delightful soup recipe is made with haddock and potatoes. Leek and potato, leek and mushroom and apple and tomato are examples of soup varieties and show how the Scots love to incorporate fresh produce in their recipes.

Recipe for Chicken Soup Scottish Highland Style

This flavorful soup serves four people and it combines chicken, lemon, eggs, almonds, cream and more for a filling and delicious dish. If you have some chicken breasts to use up, making this traditional Scottish recipe is a great idea.

You will need:

4 fl oz milk
32 fl oz chicken broth
2 boneless, skinless chicken breasts
2 teaspoons lemon juice
1 thick slice white bread
Yolks from 2 hard-boiled eggs
2 raw egg yolks
4 ground almonds
4 fl oz heavy cream
1/4 teaspoon ground nutmeg
2 tablespoons finely chopped chicken, to garnish (optional)
Salt and white pepper, to taste

How to make it:

Cook and mince the chicken breasts. Take the crusts off the bread and discard them. Put the bread and milk in a pan and bring it to a boil. Set it aside to cool. Mash the almonds, cooked egg yolks and minced chicken and transfer it to a bowl. Pour in the bread and milk and mash well. Stir in the chicken broth and sieve the mixture into a big pan.

Bring the chicken soup to a boil and add the lemon juice and nutmeg. Add salt and pepper to taste and let the soup simmer for 12 minutes. Take it off the heat. Beat the cream with the raw egg yolks and add 3 tablespoons of hot soup.

Pour this mixture into the soup and warm it through for a few minutes, without letting it boil. The soup will thicken. Serve it hot, garnished with some finely chopped chicken if you like, or some fresh parsley. Serve crusty bread on the side.

Gaya Street Sunday Market Part 1 Malaysia 08

Gaya Street Sunday Market is in the city of Kota Kinabalu, Sabah. If you are in town on Sunday, the colourful Gaya Street Sunday Market is a must! Come as early as seven in the morning and you find all sorts of items available for sale by locals. Some come from the far interior of Sabah to offer their produce. Here you find also a rich assortment of antiques, handicraft, potteries, batiks, fruits, pets, plants, flowers and much more. Local fast foods and snacks are also available. If you like a local breakfast, try out the variety of shops along the street : Laksa, Nasi Lemak, Noodles, Dim Sum... the list goes on and on.



http://www.youtube.com/watch?v=AOtrXMyqt5g&hl=en

No.3845 統一麺(Taiwan) 辣味葱焼牛肉麺

President (Taiwan) Spicy Beef Instant Noodles.



http://www.youtube.com/watch?v=rnz6lC7O6f8&hl=en

Sargent Choice Cooking: Mizo-Glazed Scallops with Fresh Vegetables and Soba Noodles

Walter Dunphy is into spring. For his second segment of Sargent Choice Cooking, a series of videos of the BU executive chef preparing healthful and tasty meals, Dunphy is featuring scallops with an Asian flair. The recipe calls for sea scallops with fresh vegetables and whole wheat soba noodles. Dunphy uses Nantucket bay scallops. Their sweetness happens to lend itself quite well to Asian-inspired cuisine, with its subtle yet spicy contrasts, he says. The ingredients, such as mirin, a Japanese sweet cooking wine, and sambal olek, or sriracha, an Asian-style hot sauce, can usually be found in the Asian foods section in local supermarkets, says Dunphy. For more Boston University news and videos, check out today.bu.edu



http://www.youtube.com/watch?v=rEsbcAYVBI4&hl=en

The Best Crockpot Recipes For Big Families

If you have a big family, you probably already have a mental list of favorite meals that everyone enjoys. Big pots of chili, stew, casseroles and more are all good to make when you are cooking for a big family or a group.

Did you know that investing in a large crockpot is also a great idea? You can make all kinds of crockpot dinners and some of the best crockpot recipes are the easiest ones to prepare. Crockpots come in different sizes and a lot of people are happy with a medium sized one.

If you have a large family or you enjoy cooking in bulk and making freezer meals, a large crockpot is something you will be able to use often. You might want to invest in a six and a half quart slow cooker if you are going to be using it enough to justify buying it. Remember that it will not be filled up to the top when you make food in it.

Tasty Crockpot Cooking Ideas

Some of the most popular family dinners can be made in a crockpot. Chili con carne, chicken noodle soup, macaroni and cheese, meatloaf and beef stew are just some of the possibilities. You can cook rice, potatoes or pasta on the stove in the usual way and the sauce or topping in your slow cooker.

There are plenty of easy crockpot recipes you can make with ground beef, for example, and this includes meatballs, sloppy Joes, ground beef casserole and even lasagna. If you want to use chicken, you could opt for sweet and sour chicken, beer-braised chicken, chicken in cheese sauce or one-pot chicken in gravy. You can load the crockpot with the ingredients in the morning and your dinner will be ready when everyone gets home.

A lot of the meals you usually bake or cook on the stove can be made in the crockpot, which is very time saving because if you have a big family to feed you probably have a lot of chores to be getting on with.

Of course, the prospect of leaving dinner to cook itself in a few hours in a crockpot is bound to sound more tempting than making the same meal on the stove and having to watch it for an hour and stir it every few minutes! The best crockpot recipes really do simplify things for busy parents.

More Delicious Slow Cooker Recipes

Perhaps the idea of slow cooked pork shoulder or chicken and corn chowder can get your mouth watering or maybe a thick, warming soup would be a great meal for the family.

You can make all kinds of slow cooker soup recipes including classic favorites such as chicken noodle soup, Mexican tortilla soup or leek and potato soup. Serve your crockpot soup with warm bread and butter and this makes a wonderful fall or winter dinner.

If some members of the family are going to get home later than others, the crockpot will keep their dinner warm until they get home, which is another great reason to find some of the best crockpot recipes for big families and make them for your loved ones.

Interview: David Chang (Chef Momofuku New York) - Favourite Places in New York

As the talented chef behind the highly successful Momofuku restaurants in New York, Asian-fusion master David Chang shares his secrets to the best Asian dining in New York and his favourite places to eat in Paris: NEW YORK 1. Spicy & Tasty - Authentic Chinese in Queens 2. Oriental Garden - Great Chinese food in Chinatown 3. The Great NY Noodle Town - For Chinese noodles PARIS 1. Ze Kitchen Galerie 2. L'Astrance 3. Le Chateaubriand 4. La Gazzetta



http://www.youtube.com/watch?v=SsIJfGorKv4&hl=en

How to Make a Thai Steak Salad

Steak is delicious when you pair it with salad but you can also use it as an ingredient in salad. The following Thai salad recipe is really good and it makes a big different which cut of meat you choose. Get the best piece of steak you can afford and this gourmet salad is sure to become one of your favorites. Take care not to overcook the steak. Medium rare is good and medium is all right but do not go beyond medium or it will not have such a nice texture.

You can serve this delicious dish over rice or lettuce and anyone who loves Thai food will love this because the Thai flavor is unmistakable. This recipe is cool and refreshing and ideal for a summer day when you want something cold but also meaty and satisfying.

Typical Authentic Thai Ingredients

This is an authentic Thai dish rather than one of those westernized Thai recipe so, if some of the ingredients are unfamiliar to you, go easy with them. Fish sauce, for example, has a very strong and salty flavor. This condiment is served with everything in Thailand but you might find the flavor unusual or the concept of adding fish sauce to a beef-based dish strange.

The mint is also unusual if you are more accustomed to western style salads but it really does give this recipe a fresh flavor and bring out the flavor of the marinated meat. You can tinker with the marinade, adding more sugar if you have a sweet tooth or more fish sauce if you think it is too sweet. This is an aromatic dish rather than a spicy one and a lot of Thai recipes would fit this description. The lack of spices means the flavor of the steak really stands out.

What you will need:

1 1/2 lbs steak fillet, 1 inch thick
1 cup chopped fresh mint leaves
1 cup chopped fresh cilantro
2 chopped green onions
1/2 diced English cucumber
1 pint cherry tomatoes
1/4 cup white sugar
1 tablespoons sweet chili sauce or red curry paste
1 cup lime juice
1 stick lemongrass in 1 inch pieces
1 head lettuce, in bite sized pieces
1/3 cup fish sauce

How to make it:

Stir the cilantro, mint, green onions, lime juice, lemongrass, fish sauce, sugar, and chili sauce together in a bowl until the sugar dissolves. You can add more fish sauce or sugar to balance out the flavor if necessary. Grill the steak for about five minutes per side until it is medium rare or medium. Slice it into thin strips and add the meat and its juices to the sauce.

Stir the mixture and let it marinade for at least three hours in the refrigerator. Arrange the lettuce in a serving bowl and top it with the cucumber. Spoon the steak and sauce over the top and arrange the cherry tomatoes on it. Serve garnished with fresh cilantro leaves.

Cucumber Salad Recipes, and They Are Diabetic Friendly

We are all encouraged to get more vegetables into our diets. One of the easy ways to do this is with salads. Here are two different salad ideas and both feature cucumbers, one of the healthy vegetables we can eat without remorse. For those who like a crunchy salad, this Thai salad is perfect with its combination of cucumbers and peanuts. So give these salads a try as you work to improve your diet.

THAI SPICY CUCUMBER PEANUT SALAD

1 1/2 lbs cucumbers

1 1/2 tsp salt

1/2 cup rice vinegar

1/2 cup water

3 tbsp Splenda granular

1/4 tsp crushed red pepper

2 tbsp minced red onion

1 tbsp chopped dry roasted peanuts without salt

Peel cucumbers and half lengthwise, then slice into thin pieces. Add salt and toss well. Place in colander and drain for 1 hour. Spread cucumbers out on several layers of paper towels and cover with paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine vinegar, water, Splenda, and pepper in a small saucepan. Bring to a boil. Reduce heat and cook until reduced to about 1/3 cup. This should take about 10 minutes. Remove from heat and cool. Stir in onion. Combine cucumbers with mixture in a medium bowl. Toss cucumbers well to coat. Sprinkle peanuts over cucumbers.

Yield 4 servings.

CUKES AND ONIONS IN SOUR CREAM

3 large cucumbers, washed, peeled, sliced

1 large yellow onion, sliced and separated into rings

1 lb carton of sour cream

1 tbsp apple cider vinegar

fresh ground black pepper to taste

1 packet Splenda

Place the cucumber slices and onion rings in a large bowl. Toss to mix up. In a small bowl, mix vinegar, pepper, Splenda, and sour cream until well blended. Pour this mixture over the cukes and onions; toss to mix until all the veggies are coated. Cover and refrigerate.

Note: Tiny red tomatoes may be added for extra color and flavor.

Enjoy!

Mini Guacamole Tortilla Rounds

Guacamole is a staple when it comes to condiments in Mexican cooking. It can be found with ingredients ranging from tomatoes to peppers and even mayonnaise. This simple guacamole recipe is a bit more traditional than the mayonnaise versions but it is a tasty addition to any Mexican meal.

By taking this simple and irresistible guacamole and placing it on top of crispy tortilla rounds you have an appetizer that is fit for the finest of gatherings or the simplest of family meals.

Try Mini Guacamole Tortilla Rounds as a stand alone snack or the beginning of a spicy Mexican meal.

Mini Guacamole Tortilla Rounds

2 Avocados, Very Ripe

1 Roma Tomato, finely chopped

1 Roma Tomato, finely chopped for garnish

2 Cloves Garlic, minced

1 Lime, juice of 1 lime

2 Tbs Olive Oil

Salt and Pepper to taste

Corn Tortillas

Vegetable Oil for cooking

Peel and seed the avocados and place in a medium sized bowl. Mash the avocado with a fork until as smooth as desired. Add in the tomatoes, garlic, lime and olive oil and stir to blend.

Cut each tortilla with a biscuit cutter so that it is 1 ½ - 2 inches round.

Heat the oil to 350°. Fry each tortilla round in the hot oil until golden brown. Remove from oil and drain on layered paper towels and allow to cool.

Spoon the guacamole onto each tortilla round and garnish with chopped Roma tomatoes.

Salmon Steak with Apple and Horseradish Garnish

Salmon is a fresh water fish that is loaded with omega-3 fatty acids it is even one of the fish that is recommended on the popular Makers Diet.

It is a healthy light fish with a pink meat that lends itself well to smoked flavorings and blending with cream cheese for a creamy appetizer.

Salmon can be found canned in the grocery store next to the tuna fish or fresh in the butcher department as a salmon steak.

This recipe is a delightful blend of the crisp tart flavor of green apples, the spicy nature of horseradish and the smooth light texture of pink salmon. Salmon steak with apple horseradish garnish is easily adaptable to serve one or two or a large group.

Salmon Steak with Apple and Horseradish Garnish

Salmon Steak, one per person

1-2 Tart Green Apples, Chopped

1 ½ Cup Pepper Monterey Jack Cheese, grated

1 Tbs Fresh Tarragon, Chopped

¼ Cup Red Onion, Chopped

2 Green Onions, Chopped

¼ Cup Lime Juice

2 Tbs Horseradish, horseradish sauce can be used if you would like a milder taste.

½ Cup Sour Cream

Salt to taste

Grill the salmon steaks on the grill or broil until fork tender.

Combine the remaining ingredients in a large bowl and stir until blended.

Spoon over the top of each salmon steak as an apple horseradish garnish.

How to Make Dduk Bok Gi

Dduk Bok Gi is a Korean dish made from rice cakes, fish cakes, pepper paste, and meat. It can be eaten by itself as a whole dinner, or you can add noodles for a completely new taste. Dduk Bok Gi is widely popular in Korea and is eaten by people of all ages. Here is a simple recipe on how to make this delicious dish that will not only impress your friends, but impress yourself as well. To make Dduk Bok Gi, you will need a pack of rice cakes(any shape is fine, but I prefer the smaller, oval shaped pieces of rice cake as you get more flavor per bite), red pepper paste, fishcake, meat of your choice(koreans tend to use either beef, sausage, or spam), and onions.

1) First, get a large bowl of room temperature water and put a pack of rice cakes in the bowl. This process is so that the rice cakes soak up a bit of water and make it a bit softer.

2) While the rice cakes are sitting in the water, get a large pot or pan and fill it with water. Put it on your stove and let it heat on high. When the water starts simmering, put in two to three large spoonfuls of red pepper paste. If you think that you can handle more spice than the average person, don't be afraid to add in another spoonful of red pepper paste.

3) Next, add in the meat. For this recipe, we will use spam. Cut the spam into bit size, rectangular pieces and put it in along with the rice cakes that have been sitting in the water. You don't have to use all the spam in the can, but just a good amount. You can also add in the fish cakes at this time too. You can make the fish cakes bite size too or keep them big.

4) When all the ingredients are in the pan, lower the heat slightly to about medium high and stir until all the ingredients are mixed together well. Cover it with a lid for a couple of minutes so that some of the water can evaporate and the sauce can thicken a bit.

5) After the sauce has thickened, cut your onion into fairly small pieces and put them in. We put in the onions last because we only want them to cook a bit and soak up the sauce.

6) This step is optional, but there is also a choice of adding in noodles to add to the experience of eating Dduk Gok Gi. To do this, simply grab one of those ramen packs (for example, Nong Shin Shin Ramen), take out the ramen, cook it a little bit in boiling water(just to soften the noodles), and put it in. Continue to stir the Dduk Bok Gi until the noodles are fully cooked and it has taken in a good amount of sauce.

7) Now all you have to do is simply serve it to your guests!

Dduk Bok Gi is a truly delicious dish that not only gives you a taste of what Korea is like, but also broadens your horizons on what kinds of food are out there. You can also teach your friends, family, and colleagues how to make this delicious dish.

The Scent Of Thai Food

Thai food is globally popular due to its tasty combination of sweet, sour and saltiness, appetizingly enhanced by tanginess from an assortment of chilies used in typical dishes. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.

Thai food combines the best of several Eastern cuisines: the oriental bite of Szechwan Chinese, the tropical flavour of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food. Thais then add an abundance of fresh ingredients, coriander plants, chilies and pepper. The result is like a cuisine minceur' of the Orient, with small portions of lean meat, poultry and seafood, and plenty of fresh vegetables and salads.

Thai food is lightly cooked so it's crisp, colourful, sharply flavoured and nutritious. The distinctive taste comes from a handful of fundamental ingredients, all widely available at Asian foodstores. Ingredients that are essential in Thai cooking are spices and herbs, which, beside their aromatic quality, are known to have diverse health benefits. The essence of many types of herbs can aid in regularizing the circulatory system of the body. The knowledge of using herbs in Thai cooking, derived from traditional Thai medicine, makes Thai food a healthy choice in a real sense.

A Thai meal normally consists of a variety of dishes such as a curry, a soup, a stir-fry and a dipping sauce or salad. There is normally a balance of spicy and mild dishes with at least one mild dish to counter the spicy dishes.

Thai cooking is not difficult. Once you are familiar with the main ingredients and we can guarantee that you will amaze yourself with the delicious food that you can cook. The Thai way of life is laid back and this translates into their cooking too, so do not worry too much, relax, keep a smile on your face and enjoy!

Crazy Japanese Noodle Eating Contest

KInd of puts catchphrase to shame, doesn't it?



http://www.youtube.com/watch?v=93SoUcXgZlg&hl=en

How to Select and Prepare Shrimp

Among the many varieties of seafood, shrimp ranks as one of
America's most favorite. Even people who dislike fish seem
to enjoy shrimp and there is an endless number of ways in
which shrimp may be prepared. The dense white meat of shrimp
has a fresh, mild flavor that combines well with many
ingredients. Shrimp is great for dieters as they are very
low in fat and calories; however, they contain a greater
level of cholesterol than most seafood so that must be taken
into consideration if anyone has been advised by their
physician to limit their cholesterol intake.

Of the numerous species of shrimp sold worldwide, saltwater
shrimp are generally designated as 'cold water' or 'warm
water' species. Cold water shrimp are caught in the North
Atlantic and northern Pacific waters while warm water shrimp
are caught in tropical waters. The majority of warm water
shrimp available in the United States are harvested from the
waters of the Gulf of Mexico and the South Atlantic. These
shrimp are generally classified by the color of the shells
(i.e., pink, brown and white shrimp). The differences in
appearance and flavor are difficult to distinguish but it is
thought that the Gulf white shrimp (although the most
expensive) are the most desirable.

Shrimp come in a wide range of sizes; naturally, the larger
the shrimp, the higher the price. Size classifications range
from Tiny (150 to 180 shrimp per pound) to Colossal (10
shrimp or less per pound). Although larger shrimp may cost
more per pound and be easier to prepare (because you will
have less of them), they don't necessarily taste any better
than the smaller ones.

BUYING AND STORING SHRIMP...

Shrimp are not inexpensive, so you will want to be certain
that the shrimp you buy are the best quality. Follow the
guidelines below when purchasing and storing shrimp:

When buying shrimp:

Purchase frozen shrimp with their shells on if possible.
Most all shrimp are frozen as soon as they're processed, and
the longer they stay frozen, the fresher they'll be.

Look for shrimp with firm white meat and a full shell. Avoid
frozen shrimp that has already been peeled and deveined, as
the shrimp will be less protected against freezer burn
without its shell.

Do not buy shrimp with black spots or rings (unless it's
black tiger shrimp) as this indicates the meat is starting
to break down. Also avoid pink meat.

Make sure the shell is not yellow - this indicates that the
shrimp has been bleached.

Avoid shrimp that smells of anything other than salt water.
It should have a clean smell with no trace of ammonia or
bleach.

Be cautious of labels such as 'large' or 'jumbo,' as there
are no firm guidelines for such terms. For each shrimp
variety (size), the market or grocery should display the
number of shrimp that make up a pound - use this as a
guideline instead.

Cooked shrimp should be purchased the same day they were
cooked. If cooked in the shell, shrimp should be
pinkish-orange with opaque rather than translucent flesh.
Avoid fresh-cooked seafood that is displayed alongside raw
fish or shellfish, as bacteria can migrate from the raw meat
to the cooked.

When storing shrimp:

Uncooked shrimp should be stored like fish and used the same day they are purchased.

When buying frozen shrimp, make sure they are still solidly
frozen when they reach the home freezer.

Cook raw shrimp before freezing...since 'fresh' shrimp are
most often previously frozen and then thawed at the market.

Cooked, shelled, and deveined shrimp may be frozen in
airtight packaging. Most types of raw or cooked shrimp can
be safely kept frozen for up to two months at a temperature.

Always thaw frozen shellfish in the refrigerator rather than at room temperature.

PREPARING SHRIMP...

It is much easier to eat shrimp that have been shelled prior
to cooking, but the shells do add flavor to the dish. Of
course, shrimp may be purchased that have already been
shelled, deveined and are ready to be cooked, but this makes
the shrimp far more expensive. Shrimp will cost less if you
buy them in the shell and learn to shell and devein them
yourself. Once you know how, it's really not difficult.

How to shell shrimp:

To remove the shell from uncooked shrimp, use a small sharp
knife to make a shallow cut down the back (outer curved
side) of each shrimp. Use your fingers to pull off the shell
and legs, leaving the tail portion attached to the meat.

How to devein shrimp:

The black "vein" that runs along the back of the shrimp is
actually its digestive tract. It isn't necessary to remove
the vein, but the shrimp certainly look better and some say
they taste better when deveined. You can devein shrimp while
leaving the shell on (the shell adds flavor and can protect
the meat if you're grilling the shrimp.)

To make it easier to access the vein of unshelled shrimp,
cut down the back (outer curved side) of the shell with a
knife or kitchen scissors. Use a small pick ('shrimp pick'),
a skewer or your fingers to find the vein, and pull it out.
Pull out as much of the vein as possible (working under cold
running water will help free the vein). Repeat in several
other areas until the vein has been fully removed.

How to butterfly shrimp:

Many recipes will call for 'butterfly' shrimp. The raw
shelled shrimp are split and flatten to give them a pretty
appearance or aid in preparation, such as battering and
frying.

First shell the shrimp leaving the tail attached. Next
insert a knife or kitchen shears about 3/4 of the way into
the shrimp at the head region. Cut almost all the way
through the flesh, down the center of the shrimp's back and
to the tail. Use your hands to open the flesh of the shrimp
until it lies flat. Remove the vein with your fingers or the
tip of a knife. Hold the shrimp under cold running water to
rinse thoroughly.

Methods of cooking shrimp:

When cooking shrimp, it is important to heat them
sufficiently to destroy harmful organisms, but not so long
that the flesh becomes tough and looses flavor. This can
happen with only seconds of overcooking. Cooking must be
closely monitored and times will vary depending on size.
Shrimp will undergo a characteristic change when cooked that
indicates doneness. The flesh of adequately cooked shrimp
will turn opaque and the color will change from a
grayish-green to pink or orange.

BAKED: Peeled shrimp turn out moist when baked in foil
packets. To bake in foil, place the shrimp on a large square
of heavy-duty foil and add lemon slices and butter (herbs
and spices may also be added, if desired). Fold the foil
over the shrimp and seal by crimping the edges together.
Bake in an oven that has been preheated to 375F until just
done (approximately 5 minutes).

BOILED: Shelled or unshelled shrimp that are cooked ahead to be served cold or used in a recipe are usually boiled. Add raw shrimp to water that has been brought to a rolling boil. For extra flavor, add a few lemon wedges and crab-boil to
the water. Avoid overcooking or the shrimp will toughen and
loose flavor. Medium shrimp (2 to 3 inches long) take only
about 2 minutes to cook; larger shrimp take 3 to 5 minutes.

BROILED or GRILLED: Shrimp, in or out of the shell, can be grilled on skewers or broiled in the oven; however, leaving
the shells on will protect the delicate meat as it cooks and
add flavor. A marinade or baste will keep the shrimp moist
as it cooks.

MICROWAVED: This is a quick method for cooking shrimp. Place shrimp (preferably unshelled) around the edge of a
microwave-safe casserole dish with the tails pointing toward
the center. Drizzle with lemon juice and cook on high for 2
to 3 minutes. Be careful not to overcook.

POACHED: This cooking method works well for shrimp in or out of the shell. Poach shrimp in a mixture of water and lemon
juice or wine. Flavor the poaching liquid with herbs, if
desired. To poach 2 pounds of shrimp, bring 2 quarts of
liquid to a gentle simmer, add the shrimp and bring to a
boil. Once the liquid boils, cook shrimp for 60 seconds,
then remove immediately.

SAUTEED: This method for cooking shrimp traditionally
requires quite a bit of butter or oil, both for flavor and
to keep the shrimp from sticking to the pan. Remove the
shrimp from the pan promptly when done, or they will
continue cooking (and may overcook) from the pan's heat
retention.

STEAMED: Steaming shrimp provides a gentle, fat-free and
flavorful method of cooking. Steam unshelled shrimp in a
collapsible steamer or steaming rack over boiling water.
Seasonings may be added to the water in the steamer for
additional flavoring. Cook just until the shell on the back
of the shrimp 'lifts' away from the meat.

STIR-FRIED: Stir-frying is a quick-cooking method that is well suited for preparing shrimp. Cook and remove the peeled
shrimp from the wok as soon as they are done then stir-fry
the remaining ingredients in the dish. Return the shrimp to
the cooked ingredients in the pan to briefly reheat
immediately prior to serving.

According to Bubba and Forrest Gump...

Shrimp is perhaps the most versatile shellfish on the
market. The number of ingredients shrimp compliment is
limitless as it adapts well to both spicy and plain recipes.
Not only does shrimp make an excellent gumbo, it can also turn
a plain pasta and sauce recipe into an elegant dish.

Although the ingredients may vary, there are only a few
basic methods of preparing shrimp. Once you know how to
select good shrimp and have a basic knowledge of how to
prepare them, you will find endless ways to enjoy this
delicate, succulent tasting crustacean.

Copyright ©2005 Janice Faulk Duplantis

Nutrisystem Soups - A Look at Flavors, Texture, Taste, and Nutritional Information

Perhaps it's because we're on the verge of seeing more and more cold weather. Or, maybe people are starting to evaluate diets in anticipation of New Year's resolutions. Whatever the reason, I'm starting to get a lot more questions about the Nutrisystem soups. So, in the following article, I will go over some of the more popular soups (that are included in many of the packages,) tell you how they taste and will also discuss the nutritional information, ingredients, and texture of some of them.

Nutrisystem's Chicken Noodle Soup: This is probably one of my favorites because it's such a comfort food staple and it's among my favorite soups even when I am not on a diet. There are relatively generous amounts of both chicken and noodles in this. The noodles are the curly and fat kind - not the skinny short ones, which I appreciate. This entree only has 120 calories and an impressive 10 grams of protein. There is 0 grams of sugar. I'm not sure how they do this, but this is what the label says.

Vegetable Beef Soup: This is probably the second most popular soup on the menu. You might suspect that this is heavy on the vegetables and light on the beef, but it really isn't a bad ratio in reality. It contains beef, carrots, celery, potatoes, corn, and both green and black beans. This is a pretty nice tasting soup, but if I could change one thing, it would be that this item contains both green and black beans. Maybe my mom wasn't really with it, but she never included black beans in her vegetable beef soup. So, I pick these out and it's not a big deal.

Nutrisystem's Mexican Style Tortilla Soup: Speaking of black beans, I love them in this product. This soup is pretty spicy, but I love that about it. It also has corn tortillas right in the product as well as red peppers, corn, black beans, and rice. I actually sometimes stir fat free sour cream in this one, which makes it really delicious. I'm not sure you would like this if you don't embrace spicy food, but if that's not a problem, this one is a winner. There's a few more calories in this one (150) and a little sugar (4 grams,) but it's worth it.

Minestrone Soup: I like the noodles in this one. They are pretty generous with the Italian spices here and they even suggest a little Parmesan cheese on top. It's good, but there's no meat and at 160 calories, I like the tortilla soup a bit better. I wouldn't turn this one down though.

Nutrisystem Black Bean Tortilla Soup: The color of this one looks nasty, but it's good, especially if you add salsa. There is something about this that tastes like a bean burrito to me. It's a thicker so I usually add a bit of water. At 190 calories, it's the most caloric soup that I know of on this diet. But still, 190 for an entire lunch is not that bad.

Nutrisystem Ham And Beans Soup: I did not think that I was going to like this one, but honestly, it taste a lot like what my mother used to call Spanish Bean soup. The ham comes off as having an almost sausage taste, which might be why I am thinking this. The beans are not as over powering as I feared they would be. There aren't any noodles in this, (which I would often call a minus.) But, this soup is a bit heavier than the others (which might be why it's 180 calories.) I use this one in my rotation quite a bit.

The Cream Soups (Broccoli And Tomato Cream:) I'm going to save some time and say that I really do not like cream based soups. Therefore, there is no way I would like these even if they were good. I like chicken or tomato based broths rather than a cream base, so I just can't evaluate these fairly. However, the fact that they manage to get a cream based soup in at only 130 calories is pretty impressive.

Nutrisystem's Noodles With Chicken And Vegetables: I've saved the best for last here. And, I'm not sure if the company actually considers this to be a soup because it's a bit thicker. But, it tastes like chicken pot pie without the crust. Plus, it's only 150 calories but it taste to be much more.

Potato Salad Recipes Without Mayonnaise - Top Four Tips to Make Your Potato Salad Very Flavorful

Many people are looking for potato salad recipes without mayonnaise. There are many reasons for people to do that, including wanting to try a new type of potato salad, without mayonnaise, wanting a recipe without mayonnaise and many more.

If you are looking for potato salad recipes without mayonnaise, we have lots of great ideas for you, to still make your salad extremely delicious and flavorful. Read this article for our top four tips for making your potato salad extremely tasty.

1. Use Bold Flavors.

Since you do not have mayonnaise for flavoring, you must bring in other bold flavors to your dressing to make it tasty.

Some flavors you can use include mustard, a strong vinegar (such as red wine vinegar), herbs (such as parsley, cilantro, dill) and more. Your goal here is to make your salad flavorful by using bold flavors.

2. Use Mustard In The Dressing.

Let's look at the different flavors in your salad separately. For example, when you use mustard, you are adding a spicy note to the dressing, and you are making your whole salad taste better.

Potatoes taste better with a bit of mustard in the dressing, so you should use some mustard in your salad dressing.

3. Fry The Onions For The Dressing.

When we make potato salad with mayonnaise, we usually use raw onions, chopped or grated. When there is no mayonnaise used in the dressing, you will want to fry the onions to add even more flavor.

We love frying onions for this salad. When you fry onion, you make it more flavorful and less spicy. Plus, when you fry onions for your dressing, it makes the dressing that much more tasty.

4. Use Fresh Herbs.

Another great way to make your salad very flavorful is to add fresh herbs to it. Fresh herbs, such as dill, parsley, cilantro and more add great herb flavor and make the salad look great! The bright green color of the herbs makes your salad look fabulous.

Chatroulette.com Meet-up

The other night Will, Kelly, and I were on Chatroulette trying to find big hard... wouldn't you know it, for the first time ever, we came across a lady... Lady X. She was actually cute and funny. More importantly, she wanted to talk to us. Furthermore, it turned out that she lived right here in LA. Crazy. Kelly and I talked to Lady X for a while, and then Will just put his charm on autopilot, resulting in a meeting for spicy noodles. She turned out to be very cute in person, and really does look a lot like Eliza Dushku. I am still not 100% sure it wasn't her. chuckmccarthy.com http



http://www.youtube.com/watch?v=00W-ybnvhlc&hl=en

Jerk Chicken Recipes

Jerk is a style of cooking that originates from the island of Jamaica. In this style of cooking a mixture of hot spices, known as "Jamaican jerk spice" is dry-rubbed into meat, before cooking. Traditionally goat or pork is used, but other meats (or even fish), can be substituted, and for many non-Jamaicans the most familiar jerk dish is in fact jerk chicken.

Jerk spice is mostly a mixture of Jamaican pimento and Scotch bonnet peppers, but small amounts of other spices are added to the mixture as well, and these normally include cinnamon, cloves, garlic, nutmeg, scallions, and thyme. Some people prefer to make their own jerk spice mix, but today of course you also have the option of buying ready-made seasoning mixes, and indeed many people find these very tasty.

The word "jerk" (as well as the word "jerky") derives from the word "charqui", which in the Quechua native American language, means "dried meat". This is because historically jerk meat was prepared by cutting the meat into strips, and drying these in the sun over a small fire - the smoke from the fire preventing flies and other insects laying their eggs in the meat, and also helps to preserve it.

Nowadays, jerk dishes are generally not prepared by smoking by instead over a barbecue grill, or even in a normal kitchen oven. Many people believe that jerk dishes taste best when cooked on a wood or charcoal grill - and some would even suggest placing some pimento wood or berries on the coals when cooking in order to add the flavor. In any case, if you have never tried jerk before, I'd suggest you give it a go - you won't know whether you like it, until you've tried it.