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Work in progress 
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Zmęczony monotonia tematów postanowiłem się zrelaksować i uczcić zakończoną sukcesem dietę.
Jutro, mam nadzieje, ze ku zadowoleniu Ms. Zoomboy proponuje;
Lunch: Flamenco Eggs
serves 4
4 tbsp. olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
4 tomatoes, peeled, seeded and chopped
1 tbsp. chopped fresh parsley
7 0z/200g canned corn karnels, drained
4 eggs
salt and cayenne pepper
Preheat the oven to 350F. Heat the oil in a large, heavy-bottom skillet (courtesy of TJMax ). Add the onion and garlic and cook over very low heat, stirring occasionally, for 5 minutes, or until softened. Add the red pepper and cook, stirring occasionally, for another 10 minutes. stir in the tomatoes and parsley, season to taste with salt and cayenne and cook for additional 5 minutes. Stir in the corn kernels and remove the skillet from the heat.
Divide the mixture between 4 individual ovenproof dishes (again, TJ ). Make a hollow in the surface of each using the back of a spoon. Break egg into each depression.
Bake in the preheated oven for 15 - 20 minutes, or until the eggs have set. Serve hot with bread or baguette.
Znając swoje zamiłowanie do zdrowego jedzenia, prawdopodobnie wkomponuje w ta receptę bekonik albo krewetki.
Dinner: Rack of Lamb with Shallots and Elephant Garlic
□ 2 tbsp. whole grain mustard
□ 2 tbsp. honey
□ Juice of 1 lemon
□ 3-4 lb. rack of lamb
□ Salt and pepper to taste
□ 12 shallots, peeled
□ 12 cloves elephant garlic, peeled (more if desired, wonderful when roasted)
□ 1 tbsp. olive oil
Whisk together mustard, honey and lemon juice until well blended. Pierce lamb all over with tip of small knife or sharp fork. Rub lamb with generous amount of salt and pepper. Spoon mustard mix over lamb. Set in pan, cover and refrigerate for several hours. Preheat oven to 400 degrees.
Place lamb, meat side up, on rack in roasting pan. Surround with shallots and garlic and drizzle them with the olive oil. Roast 45 minutes to 1 hour, basting every 10 minutes. Check with meat thermometer, 135 for rare; 145 for medium. It is criminal to cook lamb past the stage of medium--it then becomes dry and grainy--it should be served while still PINK.
Remove from oven and let rest 5 minutes before slicing. Carve into chops, 2 per person. Spoon shallots and garlic over each plate.
Serves 4.
Nie zapomnijcie o butelce merlot
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Doktorku patrzac na te smakowite dania mozna sie rozchorowac z lakomstwa.
Witam wszystkich po przerwie i zycze wszystkiego dobrego Moim Kochanym Forumowiczom-tesknilam za Wami bardzo.
Zanioslo mnie do umilowanej w sercu Ojczyzny w sprawach rodzinnych,tak nagle.
Pisze w tym watku bo po przeczytaniu postow dotyczacych harcerzy dostalam z nerwow palpitacji serca.Klinika naszego Doktorka,ktory ma rozne sposoby na zle samopoczucie niestety tym razem nie wystarczyla,musialam zglosic sie do specjalistycznej poradni kardiologicznej.Temat moze ostygl juz nieco ale ja niestety nie moge sie pozbierac.
Jak sie lepiej poczuje to napisze troche wrazen z podrozy,pozdrawiam wszystkich-F.
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Welcome back 
!
Odrobina cytrynóweczki powinna pomóc.
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Propozycja na jutrzejszy lunch - Big Daddy Burger
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
4 tablespoons Worcestershire sauce
4 slices of bacon, cooked, crumbled
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
2 pounds ground beef chuck
4 slices cheddar cheese
4 large rolls
1. Heat oil in a nonstick skillet
over medium heat. Add the onions and garlic; sauté until brown and thoroughly cooked, about 8 minutes. Transfer to a bowl. Add the Worcestershire sauce, bacon, egg, salt, pepper and hot pepper sauce to the onions and garlic. Mix well. Add the beef and combine with your hands or a wooden spoon until evenly distributed.
2. Form into four large patties. Reheat the skillet over medium-high heat. Add the patties and cook 5 minutes; turn over and top each with a slice of cheese. Cook until desired doneness.
3. Serve on rolls with favorite condiments.
Makes 8 servings.
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Weekend zbliża się wielkimi krokami. Czas pomyśleć smacznym niedzielnym co-nieco
Podczas ostatniej wizyty w TJ znalazłem Spanish collection of over 100 essential recipes.
Starzeje się pewnie, ale lubię w wolnych chwilach spreparować jakieś egzotyczne danie.
Zarabiam w ten sposób punkty, które pozwalają mi na zakup cygar i single malt,
Tak wiec na nadchodzącą niedziele przygotuje:
Mussels with herb & garlic butter - brunch
Chicken livers in sherry sauce - dinner
Jestem ciekaw czy jesteście zainteresowani "moimi" receptami, a jeszcze bardziej ciekaw, czy próbowaliście już którąkolwiek?
Konsumowanie hiszpańskich tapas nie byłoby kompletne bez Spanish Sherry, ktora i tak jest potrzebna do przygotowania chicken livers.
Garść informacji o Spanish Cherry (skradzione z Internetu)
No website or book about tapas would be complete without a page or two about sherry. It is a match made in heaven. There is absolutely nothing wrong with wine, or beer, or anything else that takes your fancy to have with your tapas but until you try it with sherry, you’re missing out on a taste tradition going back thousands of years.
The first documented mention of sherry comes from 1 BC and this source mentioned original vines brought by the Pheonicians in 1100 BC!
First things first: The Spanish do not call their wine ‘sherry’. This is an anglicised version of the word ‘Jerez’ (which is pronounced ‘hereth’ with the accent on the second 'e').
To be considered a genuine ‘sherry’ a wine must come from the ‘sherry triangle’ which is a region on the Atlantic coast of Anadalucia bordered by the towns of Jerez de la Frontera, El Puerto de Santa Maria and Sanlúcar de Barrameda.
So, no matter what it says on the bottle, anything else is just fortified wine in the style of Jerez.
There is a type of sherry for every kind of food and a little understanding of what’s available and what goes with what will make your tapas experience even more enjoyable.
The types of Spanish sherry
There are three main types of widely-available sherry:
* dry
* medium
* sweet
Plus a couple that are a bit different and harder to find.
As with wine, the different regions are governed by the Denominaciónes de Origen which control their quality. We’ll cover the main types first.
Fino and Manzanilla
First we have the dry sherries Fino and Manzanilla. These are pale in colour, bitingly dry and delicately flavoured. The Manzanilla has a salty, nuttier taste. They are primarily served as aperitifs before the meal and with tapas as a starter. However, many Spanish people drink these as a wine throughout the meal. They are very versatile wines which go perfectly with jamón, chorizo, mild cheeses, white fish and all seafood.
Amontillado
Next up comes the medium-dry Amontillado. This is a golden amber colour with a dry but nutty taste. It goes well with poultry and game, robust cheeses and oily fish like sardines and mackerel.
Oloroso
A darker, richer sherry but still a medium is the Oloroso. This is perfect for red meats and stronger game dishes.
Moscatel and Pedro Ximénez
Finally comes the dessert sherries Moscatel and Pedro Ximénez. These are both very sweet and are perfect for desserts and blue cheeses. The Moscatel is a softer wine and the Ximénez is a rich, dark Spanish beauty in a glass!
Palo Cortado and a Pale Cream
A couple of options for you to try are a Palo Cortado and a Pale Cream. The Palo Cortado is a rare wine which is a sort of cross between an Amontillado and an Oloroso. Drink it with the richer foods like game, strong cheeses, etc. You’ll probably find the Pale Cream more easily available. This is basically a fino that has been sweetened. It is an interesting flavour and goes well with rich patés like foie gras, or try it with fresh fruit and nuts.
Cream
A commonly-found sherry is the Cream. This is a dessert wine in the style of the Ximénez but not so rich - or expensive! Try it with sweets, pastries and blue cheeses.
Serving and storing your Spanish sherry
Serving
The best sherry glasses are the thin, transparent ‘copitas’ which are designed especially for the job. They are long-stemmed, to prevent your hands warming the wine, and have a taper towards the top to funnel those subtle and distinctive notes nicely to the nose.
Don’t fill the glass more than halfway or the wine will not have a chance to blossom and release its aromas as you swirl it around the glass. If you can’t lay your hands on some proper copitas then a champagne flute would be the next-best alternative.
Failing that just slosh some into a wine glass. You heathen! But better to drink from a wine glass than not to drink at all, that’s what I say.
Temperature
Unopened bottles of sherry are very susceptible to oxidisation so should be stored upright, not laid down, in a cool and dark place at an even temperature.
Fino and Manzanilla should be bought fresh and used quickly, within three months, as they do not last well in the bottle. They should always be served chilled. Once opened, keep in the refrigerator and consume within a couple of weeks. These wines are very delicately flavoured and lose their character very quickly once opened.
Amontillados can be kept in the bottle for two to three years but, again, once opened, should be consumed as quickly as possible. The ideal temperature to drink these is a cool room temperature. However, once they have been opened you should keep them in the fridge if you don’t have a cool place to keep them.
Drinking them cold is perfectly acceptable.
The Olorosos, Creams and Ximénezes, being richer and more aged, can be kept in the bottle for years, depending on the quality of the wine. Once opened, they can be kept for months in a cool place, or in the fridge. But bear in mind that they should be served at room temperature to appreciate them at their best. Although a pale cream, or even a cream, ‘on the rocks’ is a delicious alternative.
Storing
All sherry, once opened, should be stored upright with their corks firmly in place to prevent oxidisation and loss of flavour.
There is, of course, a very simple answer to this problem of storage and oxidisation. You simply prepare some ‘little dishes’, get a few friends round and open your best bottle of sherry. Then throw the cork away!
What better way to enjoy your sherry and tapas than the proper Spanish way!
Składniki i recepty podam jutro albo w niedziele razem ze zdjęciami "gotowych" dan.
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Mussels with herb & garlic butter
Perfect appetizer
1 lb 12 oz/800g fresh mussels, in their shells
splash of white wine
1 bay leaf
3 0z/6 tbsp/85g butter
12 oz/350g/generous 1/2 cup fresh white or brown bread crumbs
4 tbsp chopped fresh flat-leaf parsley, plus extra sprig to garnish
2 tbsp snipped fresh chives
2 garlic cloves, finely chopped
salt and pepper
lemon wedges, to serve
Skladniki
muszelki
1. Scrub the mussels under cold running water and pull off any beards. Discard any with broken shells. Tap the remaining mussels and discard any that refuse to close
2. Put the mussels in large pan and add the wine and bay leaf. Cook, covered, over high heat for 5 minutes, or until the mussels are open. Drain the mussels and discard any that remain close. Shell the mussels, reserving one half of the shell. Arrange the mussels, in their shells, in large, shallow, ovenproof serving dish.
3. Melt butter and pour into a small bowl. Add the bread crumbs, parsley, chives, garlic, salt, and pepper and mix well together. Using your fingers or 2 teaspoons, take a large pinch of the herb and butter mixture and use to fill each mussel shell, pressing it down.
5. To serve, bake the mussels in preheated oven, 450F/230C, for 10 minutes, or until hot. Serve immediately, garnished with parsley sprigs, and accompanied by lemon wedges for squeezing over them. 
Voilà
Notatki "szefa"
Danie bardzo łatwe do sporządzenia. Może być przygotowane dzień wcześniej i serwowane w ciągu 10 minut.
"Och"i i "achi" gosci gwarantowane, jako ze potrawa jest naprawdę smaczna.
Butelka "Two Hearted Ale" albo szklanka "Pinot Grigio" zdecydowanie podkreśli oryginalny smak potrawy.
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Chicken livers in sherry sauce
1 lb/450 g chicken livers
2 tbsp Spanish olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 1/2 fl oz/100 ml/generous 1/3 cup dry Spanish sherry
salt and pepper
2 tbsp chopped fresh flat-leaf parsley
crusty bread or toast, to serve
skladniki
1. If necessary, trim the chicken livers, cytting away any ducts and gristle, then cut them in to small, bite-size pieces.
2. Heat the olive oil in large, heavy-bottom skillet. Add the onion and cook for 5 minutes, or until softened but not browned. Add the garlic and cook for an additional 30 seconds.
3. Add chicken livers to the skillet and cook for 2-3 minutes, stirring all the time, until they are firm and have changed color on the outside but stil pink and soft in the center. Using a slotted spoon, lift the chicken livers from the pan, transfer to a large, warmed serving dish or several smaller ones, and keep warm.
4. Add the sherry to the skillet, increase the heat, and let it bubble for 3-4 minutes to evaporate the alcohol and reduce slightly. At the same time, deglaze the skillet by scraping and stirring all the bits on the bottom of the skillet into sauce with wooden spoon. season with salt and pepper.
5. Pour the sherry over the chicken livers and sprinkle over the parsley. Serve piping hot, accompanied by chunks or slices of crusty bread or toast to mop up the sherry sauce.
the dish
Notatki "szefa"
W czasie przygotowywania "muszelek" na lunch, zadzwonił mój wierny iPhone i smutny głos obwieścił:
tato, jestem głodna
Cholera, zakląłem w duchu, zapachy musiały dotrzeć aż do Ann Arbor ( a może to tylko konspira Ms. Zoomboy?)
Dobrze się składa dzieciaku, twój tata wdział właśnie czapeczkę "forumowego szefa" - odpowiedziałem.
Co powiesz na "chicken livers in sherry suce"?
Fajnie, ale nas głodnych jest więcej.
Wiejec? Jak cały kampus?"
No nie, tylko ja i "roommates"
OK, wiec, o 5 PM chce widzieć stół nakryty na 5 osób.
Daddy, I love you
Liczka mi pokraśniały i wzrok nieco przymgliło. Sława moja dotarła do grodu akademickiego. Chyba czas na program telewizyjny. 
Dziękowałem Bogu, że za namowa Ms. Zoomboy, kupiłem więcej wątróbek, które podobno jest trudno znaleźć 
"Feeding the hungry"
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triopoko napisał:
Widze ze rozpoczoles ciekawy cykl czy to "Kuchnia Zooboya" wersja nie video?
Żałuje, ze Sylwia zaprzestała swoich programów. Mam nadziej, ze wróci do TvD wkrótce.
Jeśli o mnie chodzi, jestem stary, niefotogeniczny ale rozmawiam wstępnie z kilkoma lokalnymi stacjami telewizyjnymi
W przypadku podpisania kontraktu, wystąpię w masce
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Ok Zoomboy potrzebuje rady z zrobic zreszta ( polowe gada zuzylem do salatki owoce morza ala madmax ) a co zreszta ?
ps na Red Wings sie nie wybieram jakby co 
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Htapothi sti Skhara - Flame-Grilled Octopus
In Greek: χταπόδι στη σχάρα, pronounce khtah-PO-thee stee SKHAH-rah
It's a classic image that comes to mind when many think of Greece: sitting under an umbrella by the seaside, with ouzo or wine and a plate of freshly grilled octopus. It's delicious, and you can create the same atmosphere at home.
Cook Time: 1 hour, 10 minutes
Ingredients:
* 4 1/2 pounds of octopus, fresh or frozen (defrosted)
* olive oil to coat
* -----------
* For the sauce:
* 1/2 cup of extra virgin olive oil
* juice of 2 lemons or vinegar (about 4 tablespoons)
* -----------
* To garnish:
* crushed Greek oregano (rigani)
Preparation:
A note about octopus: Octopus loses a lot of its volume during cooking, so expect that the finished dish will look like quite a bit less than the original quantity.
If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. (Squeamish? Wear rubber gloves.)
Place the whole octopus in a pot with enough boiling water to to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right.
Place the octopus in the pressure cooker with enough water to cover. Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. Use quick pressure release, remove the octopus and drain.
When the octopus is cool enough to handle, cut off the tentacles, and cut the head sac into 1/2 inch strips. Brush with olive oil (or brush the grill) and grill over low coals for about 45 minutes to 1 hour (test for tenderness).
Just before serving, cut tentacles into 3/4 to 1 inch pieces (on a diagonal), and make the sauce: whip the oil and lemon juice or vinegar in the blender until it thickens (a few seconds). Pour over the octopus, sprinkle with oregano, and serve.
Another taste: Serve grilled octopus with slices of lime.
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A note about octopus: Octopus loses a lot of its volume during cooking, so expect that the finished dish will look like quite a bit less than the original quantity.
wynika z tego ,ze bede musial zjesc ja sam . dzieki
ps czuje ,ze dzisiaj padnie maly moj rekord i
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Facet mówi facetowi z podziwem w glosie...
Pan to musi swoja żonę kochać.
Oj musze, panie, muszę ...
Ms. Zoomboy zorganizowała na jutro spotkanie z koleżankami w celu obejrzenia Avatar w 3-D. Na nic nie zdały się moje ostrzeżenia, ze ludzie po obejrzeniu tego filmu staja się podatni na samobóje. Ta uwaga jakby nawet wzmogła chęć zobaczenia filmu. W przewidywaniu najgorszego zapewniłem, ze ostatnia wieczerza będzie gotowa na na 3:30, zaraz po filmie.
Podam mixed tapas platter with beef, ze swojej ulubionej książeczki pt "Perfect Tapas".
Przepis i zdjęcia, już jutro.
Hasta la vista.
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Nic podobnego bylem dzisiaj z moimi kobietami i jakos nikogo mysli samobojcze nie ogarniaja. Mysle ,ze w tym roku na Halloween miasto zaroi sie od Avatarow.
ps okazja sprzedam tanio okulary na 3D
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Cholender jasny, zaaferowany ostatnimi wydarzeniami, w tym powrotem Sylwii do zaprzyjaźnionego forum, zapomniałem o swoich obowiązkach "iron chef forum"
Ingredients:
serves 8-10
7 oz/200 g small waxy potatoes, unpeeled (kupilem redskins)
5 tbsp. olive oil
2 sirloin steaks, about 8 oz/225 g each (kupilem sirloin tips)
1 fresh red chili, seeded and finely chopped (optional)
12 oz/350 g Queso del Montsec or other goat cheese, sliced
12 oz/175 g mixed salad greens
2 tbsp black olives
2 tbsp green olives
2 oz/55 g canned anchovies in oil, drained and halved lengthwise
1 tbsp capers, drained and rinsed
salt and papper
Method:
Cook the potatoes in a pan of slightly salted boiling water for 15-20 minutes, or until just tender. Drain and let cool slightly.
Heat heavy-bottom skillet or grill pan over high heat and brush with 1 tablespoon of the olive oil. Season the steaks to the taste with pepper and add to the pan.
Cook for 1-1 1/2 minutes on each side, or until browned. reduce the heat to medium and cook for 1 1/2 minutes on each side. remove and rest for 10-15 minutes.
Heat 2 tablespoons of the remaining oil in skillet. Add the chili, if using, and the potatoes and cook turning frequently, for 10 minutes, or until crisp and golden.
Thinly slice the steaks and arrange the slices alternately with the cheese slices along the sides of a serving platter. Mix the salad greens, olives, anchovies, and capers
together, then arrange along the center of the platter. Drizzle with the remaining oil, then top with the potatoes. Serve warm or at room temperature.
Z obserwacji akcji przy stole, odniosłem wrażenie, ze potrawa była raczej smaczna.
Poszła tak szybko, ze "sjemki" nie zdążyłem zrobić.
Kiedy wyciągnąłem swój wierny iCamera, włączyłem światło latarek ręcznych i ryknąłem - akcja; rozległy się chrząkania!
My nie medialne, won do kuchni po repetę!
Swoja droga, ciekawi mnie co Sylwia zaprezentuje jako debiut?
Max, ty tam bliżej, daj cynk
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Niedziela tuż, tuż. Ms. Zoomboy bez zadnej już żenady wymaga popisow kulinarnych prezentowanych przez jej wiernego, forumowego "iron" szefa.
A co mi tam , pomyślałem, dzień św Walentego, coś upichcę.
Proponuje coś z waleni, pardon me, ryb
trout in lemon & red wine sauce
cdn.
Gdzie mogę kopic dobrego, dzikiego pstrąga?
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Cdn. o karpiu, przepraszam, pstrągu.
Krotka historia zakupu pstrąga.
Zacząłem, logicznie, od Whole Foods. Niestety nie mieli, wiec w te pędy pognałem do swego, okolicznego Hillersa. Pstrągów mieli do wyboru, lejk, farm i "reinboł". Zdecydowałem się na "dzikusa" z jezior.
Swoim bezbłędnym oxfrodzkim akcentem zapodałem:
Maj gud man gimme trołt, plise...
Łot, próbował się upewnić "rybak" zza lady...
Trołt!
Trałt?
Yeah, dokładnie to co powiedziałem, du JU spik inglisz?
Przeprosinom nie było końca
Łot ju gona du łit?
???
Szud aj takie the guts ołt?
Jes!
How about ajs?
Take em to! Nie lubię jak martwa ryba mi się przygląda.
Ingridients:
serves 4
4 trout, cleaned, heads removed ( in my case I was forced to buy 1 larger, enough fro 2, complete with the head)
8 fl oz/225 ml/1 cup red wine vinegar
1/2 pint/300 ml /1 1/4 cups red wine
1/4pint/150 ml/2/3 cup water
2 bay leaves
4 sprig fresh thyme
4 sprigs fresh flat-leaf parsley, plus extra to garnish
thinly pared rind of 1 lemon
3 shallots, sliced thinly
1 carrot, sliced thinly
12 black peppercorns
8 cloves
3 oz/85 g unsalted butter, diced
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. snipped fresh dill
salt & pepper
Starałem się pokazać "ślepą" rybę
Method
Rinse the trout under cold running water and pat dry on paper towels. Place them in single layer in nonmetallic dish. Pour the vinegar into small pan and bring to boil, then pour over the fish. Set aside to marinate for 30 minutes.
Pour the wine and water into mpan, add the bay leaves, thyme sprigs, lemon rinds, 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 let simmer over low heat for 15 minutes, until cooked through and tender. There is no need to turn them.
Using spatula, transfer the trout to individual serving plates and keep worm. bring the cooking liquid back to a boil and cook until reduced by about three-quarters. Gradually beat in the butter, a little at the time, until fully incorporated. Stir in the chopped parsley and dill and taste adjust seasoning if necessary. Pour the sauce over the fish, garnish with the parsley sprigs and lemon wedges, serve immediately.
Jako ze mieliśmy walentynki, obiad został dodatkowo podkreślony bukietem róż i kartka z życzeniami. Major score!
(koszt niewielki a ile punktów nagrabionych )
Ryba bez wina to jak pieniądze bez wartości...
Zaserwowałem butelkę chardonnay o wdzięcznej nazwie Eve, pozostałość po skrzynce zakupionej na 21 urodziny naszej córusi, Ewci.
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Dear Ms. Zoomboy, today is your birthday...
Happy Birthday, Honey
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Wczoraj zaprosiłem Ms. Zoomboy do Fox na koncert B.B. King i Buddy Guy.
Tłumy ludzi. King of the Blues ciągle (84 lat) potrafi fascynować swoja muzyka.
King ze swoimi muzykami wystąpił w pełnej gali.
Buddy Guy, wystąpił w strojach bardziej relaksowych, niemniej grali wspaniale.
Wszystko szlo jak w podręczniku do momentu kiedy jakiś "yahoo" siedzący przed nami nie zaczął zrywać się co chwila do stojącej owacji.
Facet był bardzo aktywny, zrywał się nawet w połowie piosenek. Był wprawdzie biały, ale miał dożo "bluesa" w sobie.
W odwecie co chwila "miażdżyłem" mu czachę. Mam nadzieje, ze skończy z chronicznym bólem głowy 
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