Words & Brush Weekender: Easy listening music and chat, Friday 13th May 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 13th May 2022, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, its your free choice so please post any of your favorite music of all genres!

Elvis Presley  Girls, Girls, Girls

Tommy - Pinball Wizard - The Who/Elton John 

Moon Over New Orleans - Avalon Jazz Band

Bob Seger against the wind

Agua De Beber - Drinking Water - Stringspace - Jazz Band

Mary Hopkin - Those Were The Days 

Village People - YMCA 

Christina Aguilera - Candyman

Infinity Of Sound - Million Roses

The Girl from Ipanema - cover by Elise

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Osso Buco

 Making The Perfect Osso Buco 

By   Chef Jean-Pierre

https://chefjeanpierre.com/recipes/osso-bucco/

INGREDIENTS

  

• 2 large Osso Bucco
• 2 cups Flour for dusting
• ¼ cup fine Corn Meal, optional
• 2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil
• 1 large Onion diced
• 2 cups Carrots cut into ¾ inch pieces
• 2 cups Celery cut into ¾ inch pieces
• 12 cloves of Garlic
• 1 tablespoon Thyme chopped, use ½ if dry
• 1 tablespoon Rosemary chopped, use ½ if dry
• 2 glasses Chardonnay or Sauvignon Blanc, the Chef uses LARGE GLASSES 🙂
• 1 can 28 ounces Tomatoes peeled and seeded (the Chef used LaValle tomatoes)
• 1 cup Tomato Puree
• 2 cups Beef Stock or Broth
• ½ cup Port Wine, optional
• Salt and Pepper to taste
• ¼ cup Flour to thicken
• 2 Bay leaves
• 12 to 15 Kalamata Olives pitted
• Zest of one Lemon
• Chopped Parley

INSTRUCTIONS

 

Preheat Oven to 375ºF / 190ºC

• Dust your Osso Bucco in seasoned flour and corn meal.  In a frying pan heat some olive oil and when 365F sauté the meat until golden brown, and reserve.
• In a Dutch oven or any oven proof pot heat the olive oil, when hot add the onion and cook until golden brown.  Add the carrots, garlic, celery, thyme and rosemary, and wine.  Bring the wine to boil and let it reduce by half.     
• AFTER THE WINE HAS REDUCED, add the tomatoes, tomato puree, Port wine.  Add the flour like the Chef did in the video.  Add salt and pepper to taste, and Bay leaves.  Cover your pot and bake until the meat is tender and fall of the bones.  Depending on the size it could take 2 to 3 hours.
• When cooked, add the olives and the lemon Zest and serve with Polenta or Risotto.
• For more instructions watch the video
• 
  

  
  

  Enjoy! 

  
  
  
  
  
  
  

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Words & Brush Weekender: Easy listening music and chat, Friday 6th May 2022, Free Choice - all genres of music welcome!

Easy listening music and chat, Friday 6th May 2022, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, its your free choice so please post any of your favorite music of all genres!

Smokey Robinson & The Miracles - Tears Of A Clown

Rod Stewart - Maggie May

Age of Aquarius - The 5th Dimension

 Marty Robbins - El Paso

Can the Can - Suzi Quatro

 Love Theme from Romeo and Juliet 

ABBA : Take A Chance On Me 

Ain't No Mountain High Enough Marvin Gaye & Tammi Terrell

B. J. Thomas - Raindrops Keep Fallin' on My Head 

Survivor - Eye Of The Tiger

🔊🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

This page was posted by Sputnik One of the Sputniks Orbit blog

https://disqus.com/home/forum/thesputniksorbit-blogspot-com/

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Words & Brush Recipe Corner: Shrimp and Salmon Cake

 Shrimp and Salmon Cake

By   Chef Jean-Pierre

https://chefjeanpierre.com/recipes/shrimp-and-salmon-cake/

INGREDIENTS

  

8 ounces Panko or Crackers (like saltine)

Salt (I use Fleur De Sel) if using Panko, not necessary if using crackers

1 pound medium size Shrimp cut into ¼” to ½” pieces

1 pound Salmon cut into ¼” to ½” pieces

3 large Egg Whites

About 10/12 Cilantro Leaves

About 1 teaspoon grated Ginger

About 1 teaspoon chopped Garlic

1 dash Hot Sauce

1 tablespoon Cognac (optional)

½ Green Bell Pepper, finely diced

½ Red Bell Pepper, finely diced

½ Yellow Bell Pepper, finely diced

1 teaspoon Salt

INSTRUCTIONS

 

• Preheat Oven to 375˚
• Makes 6 to 8 Cakes depending on the size you make them.
• Bread Crumbs: 

  Using your food processor, process the panko until very fine.  If you do not have a food processor do not worry about it, it will still work fine. Remove and reserve.
• Shrimp Mousse:  

  Back in the food processor add about half of the shrimp and the egg whites, cilantro, ginger, garlic and hot sauce.  Process until well blended and consistency of a loose paste.  Add some cognac if you have some.
• Making the Cakes:

  In a large glass or stainless steel bowl, combine the salmon, shrimp add peppers and add the mousse and mix well until the seafood is coated with egg but carefully not to break up the fish cubes.   Using a ladle divide into six balls and form a cake that is approximately 3" diameter by 1" thick.  If you have a PVC pipe like I use on YouTube that will make this process perfect and super easy.  If not you can still do it kind of like free form.  Roll into the panko of cracker crumbs until totally coated.  Put in the freezer for about 15 minutes to make sure the cakes are very cold.
• In a non-stick sauté pan, heat 1 teaspoon extra-virgin olive oil to 365º.  Sauté the cakes until golden brown on one side.  Turn them over and bake in oven for 10 minutes you can use a ovenproof frying pan or place them on a cookie sheet lined with a n on-stick silicone baking mat.  Cook them until internal temperature is 140º.

For more instructions watch the video

Enjoy! 

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