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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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  Spinach Salad (with Homemade Dressi...
  Spinach Salad with Homemade Dressing Recipe by Manjula www.manjulaskitchen.com Ingredients About 4 cups chopped spinach 2 tomatoes 1 apple ¼ cup feta cheese (optional) Dressing: ¼ cup walnuts 2 tablespoons olive oil 2 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 tablespoon ginger juice 1 teaspoon salt 1 teaspoon sugar ½ teaspoon black pepper About 2 tablespoons water adjust as needed

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  Cooking Poultry - How to Butcher a...
  bit.ly Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video will teach you how to properly butcher a whole chicken (or any type of poultry). In this video, we show you how to remove the chicken wings, chicken thighs, chicken drumsticks and chicken breasts. By butchering your own whole chicken, you'll be saving money. Save the left over bones to make great stocks, such as chicken stock or duck stock.
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  Hawai'i Master Chefs presents Cuatr...
  Hawai'i Master Chefs presents Cuatro Restaurant - Maui Hawaii Cuatro Restaurant is located at 1881 South Kihei Road, Suite 111 in Kihei, Maui Hawaii. Cuatro was Voted Best New Restaurant in 2009 by the Maui News. Join us for Dinner Nightly from 4 pm to 10 pm -- Happy Hour Daily from 4 pm to 6 pm. Chef/owner Eric Arbogast, a veteran of several popular Maui kitchens, brought the best recipes from each under one roof. His menu mingles Latin and Pacific Rim flavors with surprisingly cohesive results. There are so many great things to try on our menu. Start with a salad, or our Spicy Tuna Nachos, Shrimp Mini Tacos, Crab Cakes, Asian Style Pupu Steak, Togarashi Seared Ahi, Asian Style Duck Quesadilla...and more Entrees include such dishes as: Fresh Hawaiian Fish of the Day, with over 4 different preparations, Roasted Chicken Breast stuffed with green chilies, ham and pepper jack cheese, mashed potatoes, southwestern butter sauce, and house vegetables, Asian Marinated Grilled Steak, Marinated Pork..and more. We also have a large wine list to choose from! Come visit us at: 1881 South Kihei Road, Suite 111 Kihei, Hawaii 96753 or Call: (808) 879-1110 Visit us online at: CuatroMaui.com
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  How to Cook Perfect CRISPY Duck Bre...
  This week we wanted to give you something slightly more advanced to cook and really challenge your cooking skills now that we have taught you some of the basics. This is a delicious succulent duck dish with simple mashed sweet potatoes and a balsamic reduction. This is a step up but it is the perfect way to impress your friends or even a date with your new found kitchen skills.
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  Duck Breast with Sweet Potato Mash...
  This week we wanted to give you something slightly more advanced to cook and really challenge your cooking skills now that we have taught you some of the basics. This is a delicious succulent duck dish with simple mashed sweet potatoes and a balsamic reduction. This is a step up but it is the perfect way to impress your friends or even a date with your new found kitchen skills.