ROCK THE CROCK...MISS SCARLET'S ROAST

 

EASY, EASY FOUR INGREDIENT ROAST IN THE CROCKPOT

This is so easy I'm almost embarrassed to share it. But I'm a giver so I
will and you will not be disappointed. This came to me from a good friend.
Not the kind of friend that gives you their treasured recipe and eliminates a bunch
of stuff so it will never be as good as theirs. I mean, who are those people?
 Lady,if your freaking recipe for chocolate chip cookie is your claim to fame....I
feel for you. Real friends give real friends real recipes.

So here you go friend.

Add a piece of roast. Your choice.

Add a stick of butter

 Just stick it on top of the roast. Then pour on a packet of au jus gravy.

Then a package of Ranch dressing mix.

 

 

Last thing ....either five whole pepperoncini peppers or the equivilant in

sliced ones.

 

 

Then it should look like this

 

Cook on low for 5-6 hours. Great with mashed potatoes. Lots of

wonderful gravy. You are welcome!!!!!

FOOD MOVIES SPICE UP SUMMER VIEWING MENU!!!

Foodies have four star quality viewing this summer with two fantastic movies.
I saw Chef with no expectations and loved it. Actor John Favreau was also the
director of this winning movie which had a fraction of the budget of 100 Foot
Journey.The cast was brilliant with  stars like  Dustin Hoffman, Scarlett Johansson,
John Leguizamo and Sofia Vergara, Oliver Platt and Ribert Downey Jr.

The restaurant culture was vivid and real . The plot revolves around a reviewer
who puts a culinary kiss-of-death to the once inventive Chef , who is now forced
to stick to the trite menu his boss, Dustin Hoffman, insists he dishes out.

So what does he do ? He gets a food truck and with his best sous chef and son
makes his way across the country. The food and the fun are fabulous and the
inventive use of social media is exciting to see.

Of course he ends back up with his ex wife Sofia Veregas. Hey , it's his movie!!!
I went home and made Cuban sandwiches.



Oprah Winfrey and Stephen Spielberg produced the most anticipated
food movie of the year. It was sweet, beautiful scenery and everyone did
what a good movie needs. The food and the market scenes were luscious.
and there were two generations falling in love mixed in this delectable
two hours between riveting shots of France that made you want to pack up
your bag and move there..

I have to tell you I am the biggest fan ever of Bollywood movies. I love them.
I can't get enough of them and then I can't wait for the end of the movie to see
the unbelievable dancing. it gets me every time. Monsoon wedding and Slum
Dog Millionaire brought it home.  This movie, however lacked the passion I
was looking for.

Dame Helen Mirran did a great job and the dreamy star Indian actor was a new
kind of leading man. The story was good but the movie was two hours and could
have seriously been cut by half an hour to make it perfect. But in spite of those
little flaws I loved it.

It's amazing when you go to a movie at four thirty on Sunday afternoon and it's packed.
Mostly with middle aged people. Let's face it, make a decent movie and they will
come. So wake up Hollywood and remember that I have nine kick ass script like The
Estrogen Files, Where Have All the Prom Queens Gone and Fever Dancing in
War Zones just waiting to be discovered.

SUMMER LAID BACK DINING





I grew up in mostly in England. We also lived in

 

 Italy and Holland but

England was where my Nana and Grandad lived. England was home. I

loved the rainy weather and the traditions like having afternoon tea. No

matter where I am I check to see if there a cup of Earl Gray and a scone with

clotted cream anywhere in sight.

 

Everyone thought I was bat-ass crazy when I wanted to build the above

conservatory. But I got my wish and it arrived like an erector set in big boxes

after taking with a jolly fellow named Barry who assured me that it was an easy

project, dispute the fact that his company had never sold one in America.

Several builders later it was up. Lots of plants hit an untimely death until I

agreed to have it tinted. What was I thinking ?

 

I love this place. I love to drink coffee there and work on my screenplays . I

love to listen to the rain and watch the snow fall. It is amazing. I also like to

dine there. So I set it up fancy and I'm giving you two easy going  dishes that are

conservatory worthy.They aren't your usual tea and crumpet fare, but they are

easy and modern.  Let me know which ones you like.

 

 

 

Sesame Noodles with Chicken

Courtesy of the Barefoot Contessa


I like this cold !!!!!!

Ingredients

• Kosher salt
• 1 pound spaghetti or Chinese egg noodles
• 2 tablespoons toasted sesame oil
• 1 garlic clove, peeled
• 1 (1-inch) piece peeled fresh ginger
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon rice vinegar
• 3/4 teaspoon crushed red pepper
• 1/4 cup hot water
• 1 Kirby cucumber, halved and sliced
• 1 cup shredded cooked chicken
• 6 scallions (white and green parts), sliced
• 1/4 cup dry-roasted peanuts, chopped

Directions

Game Plan: Make the sauce while the noodles cook.
Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator.

---

 

FRITTATA SANDWICHES by MARIO BATALLI

• ingredients
  • For the Frittata Sandwich:
  • 1/4 cup Milk
  • 6 Eggs (beaten)
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil plus more for the bread
  • 1/3 cup Spring Onion (sliced)
  • 3 tablespoons Parmesan Cheese plus a block to shave onto sandwiches (grated)
  • 1 bunch Asparagus (blanched and cut into coins)
  • 1 Baguette
  • Salt and Pepper
  •  
  • For the Asparagus Salad:
  • 1/2 cup shaved asparagus
  • 2 scallions (sliced)
  • juice of 1/2 a lemon
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons Parmesan (grated)
  • 12 pancetta slices/wheels
   
  
  

  
  

    

  
  

  
  
   

  •  
      
    For the Frittata Sandwich: Preheat oven to 325F.
  • 2
    1/4 cup Milk
    6 Eggs (beaten)
    Beat together the milk and the eggs.
  • 3
    2 tablespoons Butter
    1 tablespoon Olive Oil
    1/3 cup Spring Onion (sliced)
    1 bunch Asparagus (blanched and cut into coins)
    3 tablespoons Parmesan Cheese (grated)
    Salt and Pepper
    In a large non-stick skillet, add the butter and olive oil, and sweat the spring onions and asparagus until soft. Turn down the heat to medium-low. Add the eggs and cook until set around the edges, about 4-5 minutes. This should be a thin frittata. Add the cheese, a pinch of a salt and pepper and stir in. Transfer to the oven and cook until just set, about 5 minutes.
  • 4
    1 Baguette
    Olive Oil
    Slice the baguette through the equator, and then into 6-inch-long sections. Brush the inside of the pieces with olive oil. 
  • 5
    Parmesan Cheese (grated) 
    On a grillpan preheated to medium-high, grill the brushed pieces of baguette until toasted and golden. Shave parmesan over the still warm baguette.
  • 6
    1/2 cup shaved asparagus
    2 scallions (sliced)
    juice of 1/2 a lemon
    2 tablespoons olive oil
    salt and pepper to taste
    2 tablespoons Parmesan (grated)
    12 pancetta slices/wheels
    For the Asparagus Salad: Add all ingredients in a mixing bowl and toss to combine. 
  • 7
      
    Flip the finished frittata out of the pan and onto a cutting board and cut into slices. Place on top of the shaved parmesan on the baguette and sandwich. Top with some of the asparagus salad, a couple sliced of pancetta and the top of the baguette.
  •  
  •  
  •  
  • HAPPY DINING!!!!!!   
   
  
  

  
  

HOES OVER BROS !!!!

 

 

 

If you're not familiar with the term Hoes Over Bros...let me spell it out

for you. It means putting your friends first. Doesn't mean always putting

them first. We know all about priorities at our age. But our female friends

should never be put on the back burner. Believe me, you're going to need

them.

 

I just heard a story about a group of boomer women who were divorced

and widowed. They planned a great trip to Europe together and the one

by one they started dropping out. Why? Because they were afraid the men

in their lives would replace them in the ten days they were gone. If a middle

aged man would dump you for not being around while you were having a

wonderful time with your friends, well he doesn't deserve you. I would

take another look and run like hell because you will always be looking over

your shoulder..

 

 Have we not progressed from junior high when as soon as

a boy came in the picture, bye-bye girlfriends. But who were the first ones

you went running to when the the love of your life dumped you. But face it

ladies...this is the story of our lives. I know because I've been there.

 

It gets worse when the biological clock starts ticking and the primitive hunt

for a husband begins. Those chicks aren't letting go for anything.  Female

friendship is at an all time low. God Bless those friends who would still

listen to you after twenty break ups.

 

You would think in our later years that we would be a little smarter about

friendship. But apparently , we're not. Not that we don't want men in our

lives ...we do. Of course we do. Men can be your best friend. Lucky are

those ladies who have a spouse and best friend all rolled into one.

 

But celebrate the Hoes....they are the ones who remember that you like

peonies and love a Gin and tonic on a hot day. They will tell you that

your ass looks big in that outfit. (although in a nice way).

They are the ones who will be there for you in a special way when your

daughter gets married or you find out you have a lump in your breast.

 

Hoes Over Bros. Oh yes.

LOOKING FOR A HARD WORKING MAN.....CASTING OPPORTUNITY!!!!!!!

IF I HAD A HAMMER!!!

A tv company is looking for that  guy with handyman experience. You
know the type you're always looking for to fix things around your house and
you can't find. Then you end up having to to  Lowe's  and try and fix it yourself.
Well if you know a handy dandy dude tell him to apply for a new tv docu-reality series.

They're looking for a big personality with a sensitive side. You know the kind of guy
that can fix your air conditioner and has been known to cry watching Bambi. They
also want someone open-minded and competitive.


TO SUBMIT:QuixoticCasting8@gmail.com
Be sure to include:1.  Your name (first and last)
2.  Contact phone number
3.  City/Zip where you live
4.  A brief description of your handyman type experience
5.  Recent photos of you (jpg format please)

Good luck!!!!
 

A TART FROM A TART!!!!!

 

BLUEBERRY FRANGIPANE TARTS

 

 

These are stellar tarts. You will be so proud to know how to make

them and happy,happy,happy to eat them. This is my mom's

recipe and it is gooooood. You make four individual tarts, but

with a little math you can make one big one. But whatever you make

there will never be enough. They are so delicious.

 

Start with 4 4x75  centimeters loose bottom tart tins (remember

she's a Brit)

 

14 oz of chilled sweet shortcrust pastry

4 oz butter

4 oz sugar

2 eggs lightly beaten

4 oz ground almonds

few drops of almond essence

4 oz blueberries

2 tbs almonds

 

Line tart tins with parchment and prick pastry and let chill

for fifteen minutes

 

Preheat oven to 375

 

Bake tart tins for fifteen minutes and remove from oven.

 

To make filling:

 

 

beat together butter and sugar beat in eggs andn stir in the ground almonds

and essence. Divide filling between the cases sprinkle with the blueberries and

almonds

 

Transfer to oven and bake for 25 minutes until golden.

 

Cool for 20 minutes,

Get set to impress.!!!! Mum says best served with

a lovely cup of tea.

CHAIN CHAIN CHAIN...CHAIN OF FOOD....CASTING OPPORTUNITY

 

I guess cooking for five picky people doesn't consitute being an executive

chef. But sometimes I could bark as mighty as Gordon Ramsey when I got a critical

review for a dinner.  And I know you got this too....my kids wanted to know

first thing in the morning what we were going to have for breakfast...lunch..

.and dinner. What?  Not to mention the I'm-not-very-organized-so-I-have-to go-to

-the-grocery-store-every-day routine. Exhausting.

 

But hey, there a new food show in town and they are looking for executive

chefs and restaurant owners.  I'm asking you...yes YOU to apply. This is for the

Food Network and its a culinary challange show. It's called FOOD CHAIN.

 

So here's the scoop.

Send info listed to :
foodchain@rtvshows.com
Be sure to include:1.  Your name (first and last)
2.  Contact phone number
3.  Occupation
4.  Bio with career highlights and resume
5.  Photo of you (jpg format please)
6.  Photos of 4 of your signature dishes (jpg format please)