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ABS-CBN Sports & Action

ABS-CBN Sports & Action

Work hard. Play hard.

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Vanilla-Lime Pineapple Skewers

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Vanilla bean
8 ounces dark brown sugar, approximately 1 cup firmly packed
1/2 cup freshly squeezed lime juice
Pinch kosher salt
1 whole pineapple
8 (12-inch) metal skewers

  1. Split open the vanilla pod and scrape out the pulp, and add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.
  2. Preheat grill on high.
  3. Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes.
  4. Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total, or until the pineapple is tender. Serve with any remaining sauce.

Shrimp and Pineapple Skewers

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  • Vegetable oil, for grilling
  • 6 tablespoons honey
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 pineapple, cut into 1 1/2-inch pieces
  • 2 bunches scallions (white and light-green parts only), cut into 2-inch pieces
  1. Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.

  2. Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

  

Chew on This: The classic cheesesteak order is “Whiz Wit,” meaning steak, Cheese Whiz, and onions.

Spicy Sausage Rolls

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  1. Combine sausage meat, diced chorizo, chilli flakes and herbs in a bowl
  2. Unroll the pastry sheet and cut in half down the length of the sheet.
  3. Divide the sausage mixture in half and lay each half in a long ‘roll’ just off centre down each pastry length.
  4. Brush the edges of the pastry lightly with egg wash & bring the sides up to meet over the filling. Pinch the edges firmly together to form a seal, knock up with a sharp knife if desired.
  5. With a sharp knife cut each roll into six equal pieces. Make two slits in one side of the rolls, to allow steam to escape.
  6. Brush the pastry with the remaining egg wash and bake for 18-20 minutes or until pastry risen and golden brown. Scatter with further chopped herbs and serve with the apple salsa.

Henrico comes from behind to beat Highland Springs

I have Henrico offered as a semi-controversial competition against Highland Springs, now doubling the close game for 62 points.

WTVR.com

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UVA head coach Tony Bennett with his thoughts on the defense of 9th ranked Louisville which comes to the JPJ Saturday night

Henrico outlasts Highland Springs 62-60 on 2 free throws with 1.7 seconds left

L.C. Bird gets 21 from Kenny Williams in win over Clover Hill

L.C. Bird football honored by Max Preps and Army National Guard

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Miso Ramen

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4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil

1. Place the whole, uncracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

2. Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

3. Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

4. In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you would like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.