Astronomy Picture of the Day: Saturn Cassini Flyby

2011-03-15T16:58:00.000-05:00

Click on the link above for the amazing video [warning, 56K].

Timmy's Giant Sandwich

2011-03-07T10:58:00.002-05:00

Rugby Ad in the Czech Republic

2010-06-23T09:14:00.000-05:00

Jamaican Jerk Ribeye (HOT)

2010-06-11T11:31:00.000-05:00

This comes from Randall M. Hasson of Santa Fe, NM, United States. I am re-posting it here for my own purposes in case he ever takes his blog or that post down for any reason, and also so I can find this recipe more easily. Thanks, Randall. Original link:
http://feastforthepalette.blogspot.com/2009/05/jamaican-jerk-ribeye-hot.html

Jamaican Jerk Ribeye (HOT)
I got this from Bobby Flay's show "throwdown"... he challenged chef Nigel and his restaurant called "Ripe" who was then gracious enough to post the recipe below for the Ribeye Steak.
-- I found the actual recipe on Norm Schoen's "Eat or Die" blog

RECIPE FOR RIPE RESTAURANT'S "BIG ASS" JERK RUBBED RIBEYE STEAK
At the restaurant, we use the "Choice" Grade Cut.Feel free to use "Select" or "Prime" for this recipe,or any other cut from beef, pork or chicken. This Jerk Rub is very versatile.
1 16oz cut of boneless or bone-in Rib-Eye Steak.

Ingredients for Jerk Rub:
1tsp Nutmeg
2tsp White Pepper
¼ C Black Pepper
½ C Kosher salt
¾ C freshly ground Allspice
¾ C Brown Sugar
¾ C Orange Juice
1 whole Scotch Bonnet pepper
1 bunch Jamaican Thyme(about 10 stalks, picked from hard stems)
8 whole Garlic cloves
¾ C chopped Scallions (green onions)
2 cups whole Ajicito pepper (flavorful but not hot)

METHOD:Put ajicito peppers, scotch bonnet pepper, garlic cloves, thyme and scallions in food processor and pulse until it forms a paste. Then add the remaining ingredients except for the orange juice and blend. Slowly stream OJ into the processor until all is incorporated. You may adjust the amount of Orange Juice used depending on how dry or wet you prefer the rub to be. We like it be the consistency of a chutney.Smear paste over one side of steak and season the other side with salt and pepper. Marinate for 1 hour or up to 48 hours. Place steak on a hot grill and cook to just before desired doneness.Allow steak to rest (off the heat) for 10 minutes after cooking to redistribute juices and the carry-over cooking will bring it to your desired doneness. Then bite into that baby and lose your marbles!This Jerk Rub Recipe should make enough for at least 10 large Rib-Eye Steaks.The Rub can be stored in a tightly covered container in the refridgerator for up to 2 weeks.

NOTE:Ajicito peppers can be found in most Latin markets. It is also called "seasoning peppers" in Caribbean circles. It looks and smells just like a Scotch Bonnet pepper, but without the heat. It is used in the recipe to increase that scotch bonnet flavor, but can be substituted by adding a bit more green onions and scotch bonnet (if you can handle the additional heat). After letting this rub sit for a couple of days, the heat mellows out significantly anyway, so make a large batch by doubling or tripling the recipe. You won't be disappointed, and it lasts for weeks in the fridge.

Chadon Beni Sauce
(As Seen on "Throwdown" with Bobby Flay)
Chadon Beni (also called Shadow Benny in Trinidad & Culantro in Latin markets) has a broad, flat green leaf. Its a cousin of Cilantrowhich can be used as a substitute in the recipe.
1 cup densely packed Chandon Beni leaves.
1 cup loosely packed fresh flat italian parsley leaves
1 cup lime juice (fresh squeezed if available)
1/2 fresh scotch bonnet pepper (or habanero)
1/4 cup chopped scallions
6 whole peeled garlic cloves
1 tablespoon salt
Put all ingredients in blender and blend till smooth-add a little extra lime juice if puree is too thick
Culantro is VERY similar to cilantro in flavor, just a bit more powerful. Cilantro is a great substitute.The Jerk rub/marinade was EXTREMELY flavorful and even with only an hour of marinade time the flavors were jumping in my mouth. The Chadon Beni Sauce is well worth the effort too. It is a Chimichurri, but with a serious Island attitude.

Randy's notes: This recipe was HOT. I had Habanero peppers so I substituted those for the Scotch Bonnet peppers, and Anaheim Chiles for the Ajicito Peppers. The flavor is fantastic, but if you only like mild spice then cut the peppers and chiles...maybe even in half. The sauce to top this is imperative... that lime tang with the spice combinations is out of this world!
I served this with a Tomato Cucumber Red onion salad with balsamic vinagairette topped with goat cheese which helped counteract the heat.

Why I Never Play WoW!

2010-03-31T17:53:00.001-05:00

How To Report The News

2010-01-29T09:45:00.000-05:00

The Horribly Slow Murderer with the Extremely Inefficient Weapon

2009-10-30T08:44:00.002-05:00

Best video I've seen this year and worth the ten minutes, I promise!

New Service

2009-07-17T10:21:00.004-05:00

Rap Chop

2009-07-16T08:18:00.001-05:00

Apparently, they are making a real infomercial from this. I just made a cell phone ringer from it. If it goes mainstream, does that mean I can't use it anymore?

Geographic IQ Challenge

2009-01-29T10:17:00.003-05:00

This Traveler IQ was calculated on Thursday, January 29, 2009 at 03:15PM GMT by comparing this person's geographical knowledge against the Web's Original Travelogue's 3,613,482 travelers who've taken the challenge.

Powerthirst

2007-07-24T14:04:00.001-05:00

South Park Daniel

2006-08-07T17:09:00.000-05:00

Me in South Park. You can make your own here.

Kudos to The Crichton for showing me the way.

La Nouvelle Feuille