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  nikki Midtown Sunday Brunch March 7...
  ✰✰✰ Eric Scucci Events ✰✰✰ Sunday March, 7th 2010 Nikki Midtown $35/person includes: 2 Course Meal & 1 Complimentary Mimosa or Champagne Reservations please call (212)-753-1144 BRUNCH SERVED 2PM-6PM VOCAL HOUSE Music by: DOVE JEAN MICHEL AMOROSO TEMPO JARRIT SCOTTI Live Sax Player SPECIAL BIRTHDAY BASH BROOKLYN'S OWN "CARMELO DI CICCO" Brunch Menu First Course (Please select one) 1. Caesar Salad 2. Roasted Vegetables Salad Eggplant, Zucchini, Red Peppers and Onion with Fresh Basil and Balsamic Vinaigrette 3. Nikki Salad Mesclun Greens tossed with Candid Walnuts, Mandarin Oranges, Stilton Cheese and Fresh pear in a Vanilla Champagne Vinaigrette 4. Shrimp Pasta Salad Shrimp and Vegetables in a mayo dressing Second Course (Please select one) 1. French Toast with Candied Walnuts and Roasted Apples 2. Make-Your-Own Omelette with Bacon or Sausage served with Home Fries Tomatoes/ Mushrooms/ Spinach/ Bell Peppers/ Ham/ Grilled Chicken/ Cheddar Cheese/ Scallions/ Red Onions/ Bacon Pieces 3. Poached Eggs with Bearnaise Sauce and Roasted Potatoes with Caramelized Onions 4. Nikki Cheeseburger Grilled Hamburger topped with American Cheese, grilled onions, lettuce, tomato, signature house burger sauce on a toasted bun and French Fries 5. Chicken Caesar Wrap Grilled Herb Chicken Breast, Crisp Romaine Lettuce, Oven-roasted Pepper and aged Romano Cheese with a Home-Made Caesar Dressing in a wrap 6. Tuna Salad Pita
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  Sargent Choice Cooking: Pear Carpac...
  Walter Dunphy, bus executive chef, offers up a tasty pear carpaccio to ease the transition from too much turkey and stuffing back to healthy eating. Dunphys take on vegetarian carpaccio, which means thinly carved and served raw, is relatively easy to put together, but it has a lot of unique and distinct tastes, he says. The keys to taking this recipe from boring salad to dinner staple: fresh local produce, artisan ingredients, and polished presentation. Dunphy uses Boston Bibb lettuce, microgreens, and baby arugula for a peppery taste to complement the pear, then tops it with pungent aged Gouda from Smiths Farmstead in Winchendon, Mass. This isnt your run-of-the-mill chain restaurant Gouda, he says. It gives a really dynamite little bite. Dunphy finishes off the dish with a drizzle of 25-year-old balsamic vinegar from the Modena region of Italy (nonpurists can achieve somewhat similar results by reducing regular balsamic by half in a pan). The final product is a great alternative to yet another turkey sandwich. For more Boston University news and videos, check out today.bu.edu
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  23. The Actual Day 22 1-25-10...
  Alrighty Here It Is Shayloser and all you other peeps. Weigh-In Wednesdays On Sunday Uploaded Monday!!! Some Behind The Scenes of "Jawoosh Presents: The Troll", And A Nice Running Thing. Now I Gotta Run Away And Do Other Important Stuff OH!!!! Hardcore Week The Way I Had Planned Is Deffinetly Not Going To Work Out This Week. Next Week. Its Not Cause I Dont Want To Its Cause I Simply Can't Possibly Do It This Week. Yall Keep It Healthy And Safe and a little quote from jamesfitnessvlog "Stay The Coarse" Orange Pear Pinata Apple Granny Smith Apple Mixed Greens Salad with Fat Free Balsamic Vineger Maybe 2 Tbs Tuna Salad
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  Yummy Vegan Food plus recipe link...
  Sage Citrus Roasted Butternut Squash blogs.myspace.com Almond Pear Morning Muffins. 5x the Almonds! blogs.myspace.com Spicy pulled "pork" sliders w/ honeycrisp slaw blogs.myspace.com Kathy's Homestyle Tofu Pot Pie blogs.myspace.com Vegan Cream Cheese (with 7 variations) blogs.myspace.com Rice with mushrooms, white beans and artichokes blogs.myspace.com Vegan Mac-n-Cheese. My Recipe Breaks the Rules blogs.myspace.com Cauliflower & Couscous Pilaf with Tofu and Pine Nuts Roasted Beet-Tofu Burgers blogs.myspace.com Spicy Lasagna Verde with Green Basil Pesto blogs.myspace.com Healthy Apple Crisp Vegan Buttered Almond Cake Chocolate Peanut Butter Cups blogs.myspace.com Sweet Potato and Peanut Stew Butternut Squash-Chestnut Soup w/ Balsamic Caramelized Pear blogs.myspace.com Chipotle Barbecued Tofu Lemon Drizzle Cake blogs.myspace.com Chilli, Salt and Pepper Tofu blogs.myspace.com Mother Trucker Veggie Burgers blogs.myspace.com Slow Rise Pancakes blogs.myspace.com Blueberry Hand Pies blogs.myspace.com Egg-Free Olive Oil Mayo Recipe blogs.myspace.com Spring Crêpes Three Ways blogs.myspace.com Roasted Eggplant Tapenade and Pasta Sauce Recipe Parmesan Rice Crisps blogs.myspace.com Miso Soup With Sweet Potato Dumplings blogs.myspace.com Indonesian Tempeh with Green Beans and Crushed Peanuts blogs.myspace.com Polenta Lasagna with Portabellas and Kale blogs.myspace.com Soy-glazed Tofu with Cabbage Salad, Kimchee Style blogs.myspace.com Maple Roasted Banana Ice Cream Recipe blogs <b>...</b>

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  New Midtown Resto's Recipes...
  Chef Segar Kulasegarampillai shows how he makes his Roasted Muscovy duck breast with lentil crepe. Topped with ginger and date compote.
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  Zagat Presents: Indochine Stories,...
  An iconic East Village institution, Indochine celebrated its 25th anniversary with recipes and cocktails from the new commemorative Rizzoli book, Indochine Stories Shaken and Stirred. Beginning with the signature Indochine martini, the night's menu featured favorites from the past quarter century as well as new classics including summer rolls, spicy beef salad, amok Cambodgien, glazed duck breast and Vietnamese bouillabaisse. For those that wanted to take the tastes of the night, and the party of past 25 years home, restaurant owner Jean-Marc Houmard was on hand to personally sign guests' copies. Find out more about Indochine at www.zagat.com and www.flickr.com
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  Pigeon Breast Starter, Melts in you...
  A fast and easy recipe using wood pigeon breasts for a starter. Works well on wild duck and wild geese.Try it out and let me know please.
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  AVEC ERIC | Episode 5: Teamwork PRE...
  On todays show Eric explores the importance of teamwork - in the remarkable complexity of a honeybee hive, in the coordination of the staff of a 4-star restaurant, and in the harmony of contrasting flavors in a great dish. After traveling to the fascinating Melissa Garden Honeybee Sanctuary in Northern California, Eric returns home and creates a spice crusted duck breast with orange-honey glaze and cumin scented carrots.