2 Gourmet Afterdark: 3/6/11

Kelis Dinner at Winter Music Conference 2010

Kellis Dinner at Winter Music Conference 2010 - Miami, FL

Last night musician Kelis hosted a dinner presented by Belvedere Vodka in celebration of her upcoming album, Flesh Tone, and revealed her
unknown passion: cooking. Held in a private bungalow at the W South Beach,
Kelis welcomed guests including Interscope-Geffen-A&M Chairman Jimmy Iovine, DJ Benny Benassi, DJ ...Rashida, Chicago Bears player Adewale Ogunieye, Kansas City Chiefs player Thomas Jones, DJ/musician Calvin Harris, Burns, JackSplash and more, who all enjoyed the menu she created and prepared herself.

Kelis, who found the time to go culinary school in between rocking the stage, impressed everyone with her cooking talents. In addition to the delicious food, which Benny Benassi raved about, guests were the first to hear Kelis' new album, while sipping Belve cocktails.

Friday, March 11, 2011

My beautiful son Jordan, love this kid

Nook Color

Yes, I purchased the lower end iPad LOL well it's smaller and I just love it to death. I consider Nook Color to be the best ereader out on the market right now. @Starbucks, looking at, none other than myself of course LOL

Wednesday, March 09, 2011

I love the internet

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Monday, March 07, 2011

Atlanta Wine School Wine Tasting - March 7, 2011

What an awesome time, thank you Mr Michael Bryan, The Atlanta Wine School, http://www.atlantawineschool.com/ , WHAT AN ABSOLUTELY AWESOME TIME!!!

Sunday, March 06, 2011

Coconut & Chicken Curry Soup

This sounds sooo good, gonna make it today and will let ya know! :O)

Chicken curry in soup form!

Prep Time 10 Minutes
Cook Time 10 Minutes
Difficulty EasyServings
System US MetricUpdate

Ingredients

•1 Tablespoon Olive Oil

•3 whole Chicken Breasts, Cut Into Bite Sized Chunks

•½ whole Large Onion Chopped Fine

•1 Tablespoon Grated Fresh Ginger

•1-½ cup Chicken Broth

•1 can (14 Oz. Can) Unsweetened Coconut Milk, Full Fat

•2 teaspoons Curry Powder

•1 whole Jalapeno, Seeded And Minced

•1 whole Small Green Bell Pepper, Sliced Thin

•½ cups Chopped Fresh Cilantro Plus Extra For Garnish

•2 Tablespoons Lime Juice

•Salt And Pepper

•2 cups Freshly Cooked Rice, Optional

•½ cups Unsweetened Chipped Coconut, To Garnish

Preparation Instructions

1. In a medium-sized soup pot, heat the olive oil over medium heat. Add the chicken, season with salt and pepper. Sauté until cooked through. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2. Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3. Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

http://thepioneerwoman.com/tasty-kitchen/recipes/soups/coconut-chicken-curry-soup/

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Wine of the Week - Frontera Cabernet Sauvignon/Merlot Chile Wine

Chef of the Month

Iron Chef Masaharu Morimoto

Masaharu Morimoto (森本正治 Morimoto Masaharu; born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America. Morimoto's costume on Iron Chef is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf, while on Iron Chef America he dons the standard blue Iron Chef outfit with white trim. In his professional life, to distinguish himself from his on-screen persona, Morimoto wears (purely aesthetic) glasses.

Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by western cooking styles, he decided to sell his restaurant in 1985 in order to travel around the United States and his travels further influenced his fusion style of cuisine. He established himself in Manhattan, New York City, and worked in some of that city's more prestigious restaurants, including the dining area for Sony Corporation's executive staff and visiting V.I.Ps., the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.

It was during his time at Nobu where he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He has plans to open a second Morimoto restaurant in New York City.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Morimoto currently appears as an Iron Chef in Iron Chef America, a spin-off from the original Japanese "Iron Chef" series.

Talk of the Town - Atlanta

Ask Chef L Boogie: Olive Oil as Anal Sex Lubricant?

Hi Chef L Boogie:

Two months ago I met an amazing man from Spain, we had a hot affair during the time that he was visiting my city and he told me that he was a collector of olive oil. We talked about having anal sex during the time that he was here but it never happened. Anyway, I am planning a trip to Spain to visit him and I thought about bringing him a nice bottle of olive oil to be used as a lubricant for our anal adventures! But my question is: is it a safe lubricant in terms of keeping the condom from breaking?

Thank you! Hot for Spain

Dear Hot for Spain,

Olive oil + latex condom = broken condom! Avoid using latex with any oil, oil-based lube, or petroleum products.

That's the quick answer, but there's much more that can be said about safer sex, condoms, lube, and erotic olive oil options.

A good lubricant for anal sex is essential. Lube makes anal sex more pleasurable, decreases risk of condom-breakage, and helps protect sensitive tissue. If you are using latex condoms, or any other latex barriers such as gloves or dental dams, olive oil should be avoided because oils and oil-based lubricants and lotions cause latex to break down. For any sexual activity using latex barriers, water-based or silicone-based lubricants are recommended.

Water-based lube, the most oft-recommended kind, can be used safely with latex and with silicone toys and it cleans up easily. Water-based lubes abound at sex novelty stores and drugstores alike. For anal sex, look for non-flavored varieties (flavored lube often has sugar and other ingredients that may cause irritation in penetrative anal or vaginal sex). Water-based lubricants may be somewhat sticky when they dry, but can be refreshed easily by adding water, saliva, or more lube.

Some people prefer silicone-based lube for anal sex because it typically has a slicker quality, stays wetter longer, and does not dry sticky. Like water-based lube, silicone is safe for use with latex. The body does not absorb silicone, which means it won't clog pores, but it may be more difficult to wash off (and out) of the body. Silicone lube will damage silicone sex toys, so the two should not be used together unless there is a condom on the toy.

Olive oil may be an option for lubricant if you use polyurethane condoms instead of latex. However, a word of caution with regard to olive oil and orifices: It may be difficult to remove, may clog pores, or may cause infection or irritation, so it is not recommended for internal use (except for eating, of course). Olive oil may be used erotically in other ways though, as an external masturbatory lubricator (probably safer for use on the penis than the clitoris) for example, or as massage oil with very little risk of any of the health concerns noted above (thought it may stain sheets). If you decide to use olive oil externally first, and have sex after, even if you use silicone or water-based lube, polyurethane condoms are still recommended rather than latex because the condom may have come into contact with olive oil residue left on the sheets or on other parts of the body.

Here's to overseas adventures with slippery substances!

Chef L Boogie

Ask Chef L Boogie: Is Sperm Fattening?

Dear chef L Boogie,

I’m very vain about my figure. I’m in great shape, ride my bike 120 miles a week, watch what I eat, and count every calorie. So, here’s my question: How many calories are in semen? My boyfriend and I enjoy oral sex about three times a week. Is it fattening?

Shy Girl

-----

Shy Girl,

When sperm leaves the human male, it travels at a speed of 27 miles-an-hour. It weighs in at about a teaspoon, contains three times the vitamins of a Jolly Rancher and fairly explodes with protein (about the same as an egg white.) As for calories? 5-7. Fewer than a cherry Life Saver. Bon Appetit!

chef L Boogie

Best Found Recipe of the Month - Banana Pancakes with Rum Syrup

Ready in: 30-60 minutes

Ingredients:
1 1/4 teaspoon baking powder
1 cup flour
1/2 teaspoon cinnamon
1 cup milk
1/4 cup light brown sugar
3 tablespoons corn oil
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup mashed ripe bananas
1 tablespoon butter (melted)

***Rum Syrup***
1 cup pure maple syrup
2 tablespoons unsalted butter
3 tablespoons dark Jamaican rum

Directions:

Combine the dry ingredients in a large bowl.

In a separate bowl combine milk, sugar, 2 tablespoons of the oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth.

Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Combine the melted butter with the remaining oil. Place a nonstick skillet over medium heat. Pour a teaspoon of the butter and oil mixture in the skillet and heat.

For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute.

Turn the pancake over and cook an additional 30 to 45 seconds. Proceed with the rest of the batter, adding more of the bitter and oil mixture to the pan as necessary.

Serve warm with the rum syrup.

For Rum Syrup: Combine all the ingredients in a 4 cup microwave safe measuring cup. Cook on medium high power for 2 minutes, until the butter is melted. Stir and serve hot.

This recipe from CDKitchen for Banana Pancakes With Rum Syrup serves/makes 6

More than the eye can see. More than a Chef.

Chef Lena Price, CC began her culinary journey at the tender age of 6. It was at this time she recalls observing her mother in the kitchen preparing the families’ holiday meals. Whenever her mother was cooking, Lena would anxiously wait to give a hand by adding a pinch of salt here or a cup of milk there. Two of her greatest pleasures were her attempts at separating the egg white from the yolk and being able to get a taste of whatever her mom was stirring up in the mixing bowl.

Her culinary creativity continued as she was often left in charge of her younger brothers. She eagerly anticipated getting home from school to prepare dinner for her siblings.

She didn’t realize those moments would evoke a culinary passion that would ignite beyond her wildest dreams!

Chef Lena and her son Jordan presently reside in Atlanta GA.

She is a Cum Laude Graduate of Le Cordon Bleu College of Culinary Arts - Atlanta (November 2009) where she serves as a Board Member for the Alumni Association. She also serves as the Chairperson for the Outreach Committee. Lena is pursuing her Bachelor of Arts at Le Cordon Bleu Culinary Management@ Scottsdale, Arizona.

Lena's skills and confidence inspired her to audition for Master Chef With Gordon Ramsay (where she will get her 15 seconds of fame on Fox 5 Atlanta - July 29, 2010--haha!). She has had several casting calls for Food Network's Chopped.

Dual-careered, she presently works for a reputable media source (USA Today) for 12 years.

Lena is an Executive Personal Assistant for Mr. Victor Mbaba, Founder and CEO of Africa's Children's Fund headquartered in Atlanta GA.

"I enjoy my busy life", says the Chef.

Chef Lena has had the privilege of travelling the world experiencing many cuisines. Residing in Korea and Panama, vacationing in Costa Rica, Filipines, Japan, Italy, Spain, France, Bahamas, Columbia, Honduras, Nicaragua, El Salvador and the Dominican Republic. I'm quite sure that travelling is also what indirectly sparked my interest in becoming a Chef. Cooking is very therapeutic for me. I would definitely consider myself a foodie nerd, that loves experiencing many cuisines", says the Chef.

She also knows first hand the living conditions of Third World Countries, having lived in several of the worse.

Although Lena has a wide array of delicacies in her repertoire, her specialty is low carb, healthy heart cuisine. She is often guest speaker on Making Healthy Food Taste Good.

Chef Lena considers herself to be a Chef for A Cause. Not just for any cause, cause for humanity.

She assisted, Mr Mbaba, (http://www.africaschildrensfund.org/) at the Emory Medical International Volunteerism Conference held in Atlanta http://emoryimvc.webs.com/ . She is looking forward to going to Haiti and Nigeria this year to assist with the sick and undernourished.

It's for all of her humanitarian efforts that she considers herself to be a Chef for A Cause, to do what is within her power to give so humbly of herself in any way needed.

Choceurotism 101

Chocolate has enjoyed a reputation as an aphrodisiac since those crazy Conquistadores first laid eyes on the "pagan" ways of the Aztecs (who did regard chocolate as a medicine, but probably not as an aphrodisiac). This reputation positively flourished in the courts of the French kings of the 18th century. The art and literature of the time is thick with erotic imagery in connection with chocolate, partially propelled by the writings of the Marquis de Sade, who mixed the erotic qualities of chocolate with its ability to disguise poisons. Casanova, too, used chocolate (and champagne) as a means of seduction.

In the court of Louis XV, Madame de Pompadour took her chocolate with ambergris to stimulate her desire for the king -- it was said that she was cold to him. Madame du Barry was the opposite: she was reputed to be nymphomaniacal and encouraged her lovers to drink chocolate in order to keep up with her.

Today, in our age of science, you will read articles in magazines that claim that chocolate is an aphrodisiac based on studies from reputable universities. Partially true. Scientists have isolated phenylethylamine (PEA); this is a stimulant (found in small amounts in some foods, including chocolate, and also found in the brain) that raises blood pressure and heart rate. A miniscule amount of PEA is released by the brain at moments of emotional euphoria.

The problem is that there is no evidence that dietary PEA increases PEA in the brain. So eating chocolate probably won't (physiologically) give a person that feeling of euphoria.

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