MasterChef Junior Now Casting for 2015 Season

Attention Parents

MasterChef Junior is now casting for MasterChef Junior next season!  So if your child is 8 - 13 years of age and has a passion for cooking, they want to hear from YOU!  They're excited to announce that this year they will be traveling to 6 cities to meet the best junior home cooks in America!  If you and your child think they have what it takes to be the next MasterChef Junior, then please go to www.masterchefjuniorcasting.com to pre-register for one of the open calls.  They can't wait to meet you and your child!  according to the email they sent to me directly from the MasterChef Junior Casting Team.

They will be travelling to:    Phoenix & Philadelphia   Saturday 15th November; Chicago & Houston  Saturday 6th  December; Los Angeles & New York  Saturday 13th December      

 

 

 

 

Rao vặt miễn phí không cần đăng ký

 

Di trú và bảo lãnh từ Việt Nam sang Mỹ

 

 

Best Restaurants in San Diego 2011 - reader's choice

Best of the Best
Truluck’s
Runner up: Cucina Urbana

Best Happy Hour
Truluck’s
Runner up: La Puerta, A Mexperience

Best Chef
Brian Malarkey, Searsucker
Runner up: Rich Sweeney, R-Gang Eatery

Best Caterer
Waters Fine Catering
Runner up: The Wild Thyme Company

Best New Restaurant
Searsucker
Runner up: R-Gang Eatery

Best Pizza
Bronx Pizza
Runner up: Filippi’s Pizza Grotto

Best View
Bertrand at Mister A’s
Runner up: Island Prime - C Level

Best Wine List
Truluck’s
Runner up: Cucina Urbana

Best Sommelier
Jesse Rodriguez, Addison
Runner up: Lisa Redwine, The Shores Restaurant

Best Hotel Restaurant
Kitchen 1540 at L’Auberge Del Mar
Runner up: NINE-TEN at The Grand Colonial

Best Beer Selection
Hamilton’s Tavern
Yard House (tie)
Runner up: Encinitas Ale House

Best Late Night Menu
The 3rd Corner
Runner up: Starlite

Most Romantic
The Marine Room
Runner up: Truluck’s

Most Decadent Desserts
Extraordinary Desserts
Runner up: Truluck’s

Best Service
Truluck’s
Runner up: Searsucker

Best Burger
Burger Lounge
Runner up: Hodad’s Burgers

Best Takeout
Saffron
Runner up: Del Mar Rendezvous

Best Outdoor Dining
George’s at the Cove
Runner up: The Prado at Balboa Park

Best American
Urban Solace
Runner up: Searsucker

Best French
Bleu Bohème
Runner up: Cafe Chloe

Best Italian
Cucina Urbana
Runner up: Bencotto Italian Kitchen Best Indian
Bombay Exotic Cuisine of India
Runner up: Royal India

Best Mexican
Fidel’s Little Mexico
Runner up: Ortega’s, A Mexican Bistro

Best Greek
Cafe Athena
Daphne’s California Greek (tie)
Runner up: Athens Market Taverna

Best Vietnamese
Le Bambou Restaurant
Runner up: Saigon on Fifth

Best Vegetarian
SipZ Fusion Cafe
Runner up: Del Mar Rendezvous

Best Chinese
Del Mar Rendezvous
Runner up: P.F. Chang’s China Bistro

Best Sushi
Sushi Ota
Runner up: Harney Sushi

Best Thai
Lotus Thai
Runner up: Rama Restaurant

Best Asian Fusion
Roppongi Restaurant and Sushi Bar
Runner up: Roy’s Restaurant

Best BBQ
Phil’s BBQ
Runner up: Brett’s BBQ

Best Breakfast
The Mission
Runner up: Hash House A Go Go

Best Neighborhood Restaurant
Kensington Grill
Runner up: The Red Door

Best Small Plates Menu
Kensington Grill
Runner up: Searsucker

Best Steakhouse
Donovan’s Steak & Chop House
Runner up: Ruth’s Chris Steak House

Best Seafood
Truluck’s
Runner up: The Oceanaire Seafood Room

Best Breakfast
The Mission
Runner up: Hash House A Go Go

Best Sunday Brunch
Urban Solace
Runner up: Eden

Best Kid-Friendly Restaurant
Corvette Diner
Runner up: Sammy’s Woodfired Pizza

Best Business Lunch
Searsucker
Runner up: Dobson’s Bar & Restaurant

Best Deli
D.Z. Akin’s
Runner up: Milton’s

Best Cheap Eats
Devine Pastabilities
Runner up: Rubio’s Fresh Mexican Grill

10 Best Inexpensive (under $25) Restaurants in 2011 for New York

BEST PIZZA This slice joint elevates its craft with no tricks, just good technique and good ingredients. 33 Havemeyer Street (North Seventh Street), Williamsburg, Brooklyn; (718) 599-2210. OLIVER STRAND

THELEWALA Indian street food at its brightest and freshest is prepared into the wee hours. 112 Macdougal Street (West Third Street), Greenwich Village; (212) 614-9100. OLIVER STRAND

JOHN BROWN SMOKEHOUSE There’s so much flavor and tenderness to the pork, the lamb sausage and the incomparable burnt ends, that a dry brisket and a chewy pit beef don’t spoil the fun at this tiny, affable place. 25-08 37th Avenue (Crescent Avenue), Long Island City, Queens; (718) 361-0085. BETSY ANDREWS

UNCLE ZHOU House-made wheat noodles from Henan, breadbasket of central China, are the foundation of many delicious meals here. 83-29 Broadway (Dongan Avenue), Elmhurst, Queens; (718) 393-0888. DAVE COOK

AGUA FRESCA A snug refuge from a raucous stretch of East Harlem adapts its Mexican menu with flavors from elsewhere in Latin America. 207 East 117th Street, East Harlem; (212) 996-2500. DAVE COOK

NEEROB Mustard oil hums like low-wattage horseradish through Bangladeshi cuisine, especially in the exceptional mashed dishes called bhartas. The menu changes daily. 2109 Starling Avenue (Olmstead Avenue), Parkchester, Bronx; (718) 904-7061. DAVE COOK

ZABB ELEE The menu reflects the food of the Isan region in Thailand’s northeast. Many Isan dishes have percolated into other New York menus, but rarely with such freshness and complexity of flavor. 75 Second Avenue (East Fifth Street), East Village; (212) 505-9533 DAVE COOK

COCORON In New York, soba doesn’t have the street cred of ramen, its flashier cousin. This humble 14-seat restaurant has tried to change that. There is nothing delicate or contemplative about Cocoron’s rich and lusty broths: this is soba as soul food, what a salaryman would eat standing up, slurping, in 15 minutes flat. 61 Delancey Street (Allen Street), Lower East Side; (212) 925-5220. LIGAYA MISHAN

DO OR DINE The Facebook page of this skull-and-bones-bedecked restaurant lists 36 types of cuisine on offer, including Brazilian, German, Hawaiian and hot dogs. What is actually served is American eclectic, and it is surprisingly good. The mood is whimsical rather than ironic, thanks to the charm of the young owners. 1108 Bedford Avenue (Quincy Street), Bedford-Stuyvesant, Brooklyn; (718) 684-2290. LIGAYA MISHAN

BIEN CUIT The name of this bakery is French for “well done.” The baker, Zachary Golper, delivers on the promise with a baguette that’s crisp, but with a crumb that’s still chewy. Pastries are ethereal. Croissants shatter, as croissants should, showering the plate with sizable shards to be eaten with the last of your coffee. 120 Smith Street (Pacific Street), Boerum Hill, Brooklyn; (718) 852-0200. JANE BLACK

Top 10 New Restaurants of 2011 (New York)

10. DANJI A small, new-style Korean take on a Japanese izakaya, Danji is a fiery taste of downtown in western Midtown, and ought to be on the list of any Broadway-bound New Yorker who’s interested in big flavors on small plates. 346 West 52nd Street, Midtown; (212) 586-2880.

9. RED ROOSTER HARLEM Marcus Samuelsson built a big church of food in Harlem, and the crowds come daily to testify. Join them. The food — Swedish-African-American in spirit and fact — is not really the point, though it is often very good. 310 Lenox Avenue (125th Street), Harlem; (212) 792-9001.

8. TERTULIA Seamus Mullen’s smoky Spanish cider bar is a triumph of legitimacy over the myth of authenticity. More important, it is as pleasant a place to eat Ibérico ham, garlic, paprika and clams as exists in New York City. 359 Avenue of the Americas (West Fourth Street), Greenwich Village; (646) 559-9909.

7. HUNAN KITCHEN OF GRAND SICHUAN Crazy name. Excellent Hunanese food in a setting devoted to the cult of Mao. Must order: “BBQ fish” and cumin lamb. 42-47 Main Street (Franklin Avenue), Flushing, Queens; (718) 888-0553.

6. EMPELLÓN The dining room may call to mind a brunch spot in coastal Delaware, but Alex Stupak, a modernist pastry chef who retired his Silpat to become a savory taco king, can cook more than a little bit. The result is a second-date restaurant of the very first order. 230 West Fourth Street (Seventh Avenue South), Greenwich Village; (212) 367-0999.

5. M. WELLS This French-Canadian diner in Long Island City opened in 2010, but only for breakfast. Dinner came this year, and then a rent dispute closed the restaurant. Still, what a run for those few months — foie gras everything.

4. CIANO Shea Gallante’s deeply sophisticated urban-Italian cooking pairs beautifully with the restaurant’s warm farmhouse setting. An excellent wine program rewards those who ask for the guidance of a sommelier. 45 East 22nd Street, Flatiron district; (212) 982-8422.

3. THE JOHN DORY OYSTER BAR There are no reservations taken at April Bloomfield and Ken Friedman’s loud and crowded restaurant off the lobby of the Ace Hotel. But waits are rewarded with some of the most exciting seafood in the city — and a sublime cityscape outside the broad glass windows. 1196 Broadway (29th Street), the Ace Hotel, Chelsea; (212) 792-9000.

2. BOULUD SUD Another winning effort from the prolific restaurateur Daniel Boulud, who offers here a kind of Mediterranean variation on the Lyonnaise theme he sounds at his Bar Boulud next door. Between those two and La Caridad on Broadway at 78th Street, there is little reason now to ever leave the Upper West Side to dine. 20 West 64th Street, Upper West Side; (212) 595-1313.

1. THE DUTCH Secure a booth in the back room, have a New York sour cocktail. Eat a tiny fried oyster sandwich, a bite of steak tartare, a dish of smoked chicken and mushroom stroganoff. Have a steak and some raw oysters. This Andrew Carmellini guy is some cook. Then eat pie and more pie, in a restaurant filled with New Yorkers pleased to be New Yorkers, eating in a New York restaurant, in SoHo in 2011. The Dutch, ladies and gentlemen, is my restaurant of the year. 131 Sullivan Street (Spring Street), SoHo; (212) 677-6200.

Cơm gà Hải Nam (Hainan Chicken and Rice Recipe)

wash and salt 1 whole chicken and stuff inside chicken with 1 onion, 4 slices of ginger, 10 whole cloves, 4 bay leaves, 4 table spoon of fish sauce, 2 teaspoon of mushroom seasoning, salt and ground black pepper. then place in cooking pot and fill with cold water.

bring up to boil and continue to cook for 15 minutes then turn off stove and put on lid and let it be for 1 hr before take out chicken and strain broth.

mix 1 table spoon of regular oil with 1 teaspoon of sesame oil and a pinch of tumeric powder and brush on chicken for the yellow color and to keep the skin from drying out.

In a pan, roast 2 cup of white rice with butter for a lightly toasted color.

Put rice and 4 cup strained stock into rice cooker to cook rice. You may want to adjust the seasoning at this point with the stock and add a little soy sauce to the broth if you like a deeper richer color of rice.

chicken dipping sauces:
1. soy sauce, sesame oil and chile peppers
2. fish sauce, ginger, sugar, lime

enjoy this feast and share with your friends and family.see

( see also Lemongrass noodle soup - Bun Bo Hue)

SEE ALSO CHICKEN PHO (PHO GA RECIPE), 
PHO BO RECIPE (BEEF NOODLE SOUP)

Hot wings in in butter fish sauec recipe (cánh gà chiên nước mắm)

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

O MAI CAM THAO (homemade high quality) for pre-order

A classic great tasting Vietnamese healthy treat known to help reduce coughing and other health benefits. Please order early for this holiday season and your friends and family will surely appreciate this wonderful gifts and it's also easy on your wallet.

Minimum of 10 lbs pre-order only at $12 per pound. Shipping is available.

Final product will be packaged in 1 lbs vacuum sealed bags.

For ordering or any questions please contact us at 858-869-3584
or email us at mcngocquan@gmail.com

 

Bảo lãnh di trú, SSI,  Luật Sư, Kế Toán (CPA), Bảo hiểm, Địa ốc, Kinh Doanh,  Thiết kế website....

Rao vặt miễn phí không cần đăng ký cho California, USA

Fried Chicken & Coleslaw Easy Recipe with Pictures

This is a very easy recipe almost foolproof and is great for any home cook. Start with breaking down a whole chicken into approximately 8 pieces and marinate in butter milk or salted water for at least 2 hrs or overnight in refrigerator.

In a mixing bowl we will prepare the coleslaw using 1 lb of coleslaw prepackaged or make your own. Add 2 table spoon of mayo, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 2 teaspoon of rice vinegar, pinch of kosher salt and fresh grind black pepper.

mix well and fold in coleslaw then refrigerate until ready to eat.

In a large plastic ziplock bag add 2 cups of all purpose flour, 3 table spoons of garlic powder, 3 table spoons of onion powder, 1 table spoon of paprika, 1 teaspoon of chili powder, 1 table spoon of kosher salt, 1 teaspoon of fresh ground black pepper then shake well to mix. You may adjust seasoning to your preference.

Take chicken out and leave in room temperature for 1 hr then remove from marinade and put in bag of flour to coat chicken well, remove from bag and let rest for 15 min before frying.

In an iron skillet fill with canola oil approximately 1 inch enough to cover chicken half way. Proceed to fry chicken at 350 degree in oil temperature which is about medium and remember to to crowd the pan or else chicken will not brown.

when chicken reached a golden brown color then remove and served with coleslaw and hot sauce or your favorite sauce. I prefer honey mustard with a little hot sauce.

Quick Recipe for Chicken Curry with pictures illustration for beginners

100 yr old man finished the marathon and credited to his diet of curry and happiness, which has inspired me to post this recipe for the readers to gain happiness after enjoying this dish. The longer we live the longer we can be friends

Please be advised that you may add, delete, or adjust anything in this recipe to your liking. this is just my preferences and it's made for 4 servings.

peel and wash 1 large sweet potato or Yam and 1 large regular potato, Cut into big pieces and dry.

in a large deep pot, use canola oil to brown potatoes then remove and set aside, do not over crowd the pot for even browning. This is so your potatoes won't be so mushy later.

Then in same pot you will brown 2 pounds of boneless chicken thigh with skin on. You may substitute any chicken types that you like. Remove from pot and set aside after browning...this step is to seal in the juices from chicken.

To the pot, add in diced 1 onion, 3 celery stocks, and 3 carrots, stir and cook for appx 5 min. or until onion is translucent.

then proceed to add in your spices of 3 table spoon of curry powder, 1 table spoon of garlic powder, 1 table spoon of onion powder, 1 table spoon of paprika, 1 teaspoon of chili powder, 2 teaspoon of kosher salt, fresh cracked black pepper, 4 tablespoon of fish sauce, 1 teaspoon of sugar and 3 bay leaves.

Then put everything back to the pot and add 2 can of chicken stock and fill with enough water to cover the ingredients in pot. cook for approx. 20 min or until meat is cook. Add in 1 cup of coconut milk and adjust your seasonings.

Serve with french bread or rice. Please share this recipe and enjoy!!!

Dining review Korea House BBQ in San Diego, CA

My favorite Korean BBQ place in San Diego is at the Korea House BBQ
located at 4620 Convoy St Ste A, San Diego, CA 92111. 858.560.0080

We ordered my favorites BBQ dishes, beef short ribs with bone marinated and beef tongue, and of course my favorite soft tofu seafood soup. Our entrees come with coleslaw salads and seaweeds soup and white rice, served with various types of kim chee. The food was fresh and very tasty with great service as well.

I strongly recommend this restaurant and surely you will not be disappointed.

the Location is great with plenty of parking and the price is not bad with all things considered.

Beer Battered Shrimp with dipping sauce (easiest recipe) *Tom Chien Bia*

This recipe is one of the easiest recipe you can find out there. It taste delicious with a light hint of beer and very crispy which is light enough to where you can taste the sweetness of the shrimp. In this recipe, I suggest that you find the largest prawns available at your favorite market. Techniques and preparation are the keys to this recipe.

Soak shrimps in SALTED cold water for 10 minutes or until thawed.

Wash, devainned and butterfly shrimps leaving tails and it is very important to pat dry with papertowels, leaving no excess moistures at all.

In a metal mixing bowl, combined RICE FLOUR, garlic powder, onion powder, pinch of kosher salt and fresh ground black pepper. Adjust seasoning to your liking.

for crispiness you must use ice cold beer. Wisk in your favorite beer to reach a pancake batter consistency. I used a light beer so that it wont over power the taste of the shrimp.

Let batter rest while making the dipping sauce, which is only 4 ingreedients

combined 2 tablespoon of Mayo, 1 tablespoon of ketchup, spuirt of hot sauce, 1 teaspoon of relish.

Use Canola oil and fry the prawns while batter is super cold. Plate and serve with an ice cold beer. enjoy

Banh Chung Chien (Fried Banh Chung) made easy recipe with pictures

A great way to finish your left-over banh chung but it happens to be my favorite way of eating banh chung. Great for breakfast, brunch or a quick snack anytime.

Start with some olive oil in a hot pan and put in your banh chung.

using your favorite kitchen utensil to flatten out the banh chung

flip regularly to prevent over browning

cook until golden brown and crispy, serve with pickled leeks and soy sauce and an ice-cold beer...enjoy