Leftover (Rabbit) Roast Soup

Ingredients:                 
                 
~ 1 leftover (rabbit) roast frame - bones, giblets, etc

~1 teaspoon whole black peppercorns

~2 bay leaf
~ 2 large carrots, chopped
~1 large onion, diced

~1 cup chopped fresh green beans

~4 large potatoes, diced

~salt and pepper to taste

Directions:

~In a large stock pot place rabbit roast frame, bones, giblets etc.  Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.   

          

~Remove all bones and rabbit frame, but leave any meat pieces in the soup.  Add peppercorns, bay leaves, carrots, onions, green beans and potatoes.  Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.    

            

 ~Season to taste with salt and pepper and serve steaming hot with lime.            

Roasted Rabbit & Potatoe

Marinade:

~Dijon Mustard Paste
~Honey
~Garlic Paste
~Paprika
~Olive Oil
~Corriander leaves
~Mint Leaves
~Salt
~Pepper

Shakespeare Sonnet

Sonnet #88

When thou shalt be disposed to set me light,
And place my merit in the eye of scorn,
Upon thy side against myself I'll fight,
And prove thee virtuous, though thou art forsworn.
With mine own weakness being best acquainted,
Upon thy part I can set down a story
Of faults conceal'd, wherein I am attainted,
That thou in losing me shalt win much glory:
And I by this will be a gainer too;
For bending all my loving thoughts on thee,
The injuries that to myself I do,
Doing thee vantage, double-vantage me.
Such is my love, to thee I so belong,
That for thy right myself will bear all wrong.

Italian Sausage Spaghetti Recipe

Ingredients
Italian sausages

• 1 large Italian sweet sausage
• 1 large Italian hot and spicy sausage
• 1 yellow onion, chopped
• 2 cloves of garlic
• 3/4 large (28 oz) can of whole tomatoes
• Olive oil
• 1 lb (16 oz) spaghetti pasta
• Salt
• Grated Parmesan cheese

Method

The Sauce:
Take the Italian sausage meat out of the sausage casings and cut them into big pieces. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
The Pasta
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.
Serve immediately. Garnish with grated Parmesan cheese.
Serves 4-6.

Eating Out

Midnight Thai foods @ NYC

My Favourite IceCream

MELONA

In its release in 1992, Melona Ice Cream Bars has ranked as one of the Top 10 products in South Korea! One of the steadiest selling ice cream bars in the popsicle market, Binggrae Melona Ice Cream Bars sells over 280 million bars in 1994 alone! Popular in many Asian countries ...and even Brazil, Binggrae Melona Ice Cream Bars are widely known for their delectable creamy texture and rich fruit taste!

Binggrae Melona Ice Cream Bars are available in four different fruit flavors! Binggrae Melona Ice Cream Bars come in classic Honey Dew Melon, Strawberry, Mango, and Banana! Enjoy all these flavors today!

Homemade Pani Puris

I have been craving for phuchkas for the longest time. Due to, bad weather and a lot more personal busy life issue Mamu & I could not visit our daily indian hood to enjoy some pani puris or dosas. Thus, finally I decided to make the pani puris at home with my younger brother. It was a lot of fun while making the Pani Puris. Here are what we need for Pani Puris and how to make them.

Ingredients:

1 Pack store bought Puri shells

For Pani:

3-4 Cups cold water

1 Cup cilantro and mint grinded together

2-3 Tablespoon Black salt (or more or less to taste)

2 Tsp Salt (or more or less to taste)

1 Tsp Black Pepper

1 Tsp Paprika

1 Tsp Cumin powder

1 Tablespoon Crushed Red Chillied

4 Chopped Green Chillied

~Directions: In a big bowl pour the cold water. In the water start adding all the ingredients and mix well. Keep tasting for salt and all other flavours.

For Puri Fillings:

**Chanas:

1 Can Chick Peas

2 Tsp Salt

1 Tsp Black Pepper

1 Tsp Paprika

~Directions: Wash and drain the chick peas. Add salt, pepper, paprika and mix well all the ingredients. Sprinkle Sev and Black Salt on top before serving.

**Boiled Potatoes:

3 Boiled Potatoes (peeled and small cubed)

2-3 Tsp Salt

1 Tsp Black Pepper

2 Tsp Paprika/Cayenne Pepper

~Directions: Mix all the ingredients well with the potatoes. Mix them slowly and delicately as the the potatoes will tend to break. Add Black Salt, Sev and chopped Cilantro before serving.

**Dahi:

4 Tablespoon Yogurt

1 Tsp Salt

1 Tsp Black Pepper

2 Tsp Paprika/ Cayenne Pepper

~Directions: Mix well all the ingredients with Yogurt in a bowl. Sprinkle some Sev and Black Salt on top before serving.

For Toppings:

1 Chopped Shallots

2-3 Chopped Green Chillis

1 Cup Sev

Finally, everything for your Pani Puri is ready now :D All you need now is to stuff your shells with chanas, potatoes or dahis or add some chopped onions, chillis or Sevs and dip them in the Pani and stuff the PANI PURIS into your mouth. Eat how ever you like. ENJOY!!!

Beer Chicken by Mash

Ingredients

• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite dry spice rub
• 1 can beer

Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.