Chicken Yum

Sesame Chicken

June 16, 2017

Ingredients Needed

3 boneless chicken breasts (about 1 1/2 pounds total)
For the marinade/batter
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons water
1 teaspoon baking powder

For the sauce:
3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chili paste
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 tablespoons sherry vinegar
1/2 cup sugar
2 tablespoons soy sauce
Peanut oil, for deep-frying
Salt
3 tablespoons toasted sesame seeds, for garnish

Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

Photo Credit: http://yummykoh.blogspot.com/
Emcee Gallery

From India With Love NY Premiere

June 16, 2017

June 12 tonight I filled in for Joya Dass as a moderator for a documentary film titled From India With Love, this film is based on six Americans from diverse backgrounds who embarked on an epic 10-day journey to India in March 2016. The common denominator that binds them in this story is their unique exposure to violence and their desire to reinvigorate the conversation about nonviolence in America. The group included: a single mother whose son was brutally murdered in a tragic school shooting (Sandy Hook, Connecticut) and her best friend, a former gang member (Los Angeles, California), an educator (Newark, New Jersey), a social entrepreneur and a music scholar (both advocates for the Movement for Black Lives Matter from Oakland, California). The film shows how this trip to India renews their spirit and reaffirms their desire to open up a conversation about nonviolence in the United States. The film is inspired by the transformational journey to India taken by Rev Martin Luther King Jr. in 1959.

I encourage all of you to please watch this film, it is sends a awe inspiring message.

Entertainment News

IIFA 1st June Press Conference Mumbai Press Release & photos

June 3, 2017

As some of you may know that the 18th Edition of the IIFA Awards is coming to NY this July and I am a part of the media coverage. Yesterday I attended the launch and video conference with three of the mega stars that will be performing at the MetLife Stadium; Salman Khan, Aliaa Bhatt & Katrina Kaif. They were all fun but one keen observation is that Salman Khan has quite a sense of humor, he had all of us laughing. I’m extremely hype to bring you up close and intimate coverage.

Here’s some more information about IIFA Awards:

THE 18TH EDITION OF IIFA FESTIVAL IN NEW YORK IS ALL SET TO

BE THE GRANDEST CELEBRATION OF INDIAN FILM, MUSIC,

FASHION AND DANCE FROM 13 TH – 15 TH JULY 2017

 IIFA Rocks 2017 – The show will celebrate 25 years of A. R. Rahman in the industry and is set

to feature a never-before- seen medley of musicians that includes A. R. Rahman, Diljit Dosanjh,

Benny Dayal, Javed Ali, Neeti Mohan, Jonita Gandhi and Haricharan Seshadri

 IIFA Rocks Hosts are the charismatic duo Riteish Deshmukh and Manish Paul

 The star-studded NEXA IIFA Awards Powered by VIVO to witness power-packed performances

by Bollywood Megastars Salman Khan, Alia Bhatt, Katrina Kaif, Shahid Kapoor, Sushant

Singh Rajput, Kriti Sanon among others

 The host for NEXA IIFA Awards Powered by Vivo is the talented Karan Johar

 The tickets are available exclusively on ticketmaster.com or visit the official website

www.iifa.com

 IIFA has a special treat for its fans, “The Double Dhamaka Offer”

o Get two shows for the price of one.

o Buy any IIFA Awards premium seating tickets for Ground Level and Level 100 seats and

get free tickets to IIFA Rocks

 The IIFA Global Voting is available for the global audience to participate in the voting process

and will be open till 18th June 2017

 IIFA has announced a nation-wide contest in USA, along with Bollyshake.com

o Contest is open from June 1 to June 30

o Participants can submit their entries on Bollyshake.com and the winners get a chance to

dance on the IIFA stage as part of one of the acts

Mumbai, 1 st June 2017: The International Indian Film Academy (IIFA) announced the 18 th Edition of

the most spectacular celebration of Indian Cinema worldwide that will be hosted in the city of New York,

from 13 th – 15 th July 2017 this year! The NEXA IIFA Awards Powered

Dessert Yum

Cranberry Granita

May 5, 2017

Ingredients Needed:

2 cups cranberry juice cocktail
1/3 cup sugar
1/4 cup fresh lime juice
1/4 cup vodka
6 fresh cranberries, for garnish

Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.

Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.

Photo Credit: Food Network
Blogs

April 24, 2017

A young avid New Yorker who grew up amongst a musical family manifested the power in him and took it upon himself to hone his craft. Ben Parag is a singer who has been mesmerizing local audiences for many years. So when he took part in the popular talent show call Dil Hai Hindustani, he had a large fan base which grew even larger. Even if one didn’t have the required channel that the talent show aired on but is a member of Facebook, you would have seen his performances via multiples videos. Because of his great talent and dedication to this art form, love and support for Ben began to grow rapidly.

We all couldn’t contain ourselves when super stars such as Shah Rukh Khan and Vidya Balan were a fundamental part of the singing competition and also fell for Ben’s voice. Judges Karan Johar, Badshah, Shekhar Ravjiani, Shalmali Kholgade have all fallen in love with this talented artist from New York. Having his Guru ji’s Kinnar and Payal Seen gracing the big stage where he had been performing week after week was very special. It was so heartwarming to witness him bow to their feet. Let’s talk about Ben’s adorable parents; each time the camera panned on their faces I could see both excitement and anticipation. Ahhh! The love and support of a parent is priceless.

The excitement rose when our Benny made it into the finals. We saw him grow as an artist and performer. However Ben was eliminated after reaching the top 8 Acts, because of a lack of votes. But this star, our star had already found a place in many hearts. We all know how phenomenal he is. He made us feel proud as West Indians and happy to have a Guyanese National performing in a mega platform.

His God father, Pundit Ganesh knew he deserved a royal welcome back home. With a great team they managed to orchestrate an incredible parade and free concert. The parade proceeded with a horse and carriage. Ben was accompanied by his parents and guru ji’s. Supporters gathered on 124 Street Liberty Avenue and walked down to 133 Street. I must say the venue had a real concert feel to it. Platinum celebrations did a great job. Pictures posted included performances by Ben’s bother Bobby, International dancer Zaman who danced to a medley and the event was hosted by Kishore. The audience sang along; as Ben performed it was lovely to see both his guru ji’s conduct as he performed. Ben was accompanied by Joey on the keyboards and on the drums.

When the concert ended there was a meet and greet for his fans to finally be up close with Ben. Enjoy the pics

Yum

Seared Beef Strip with Espagnole Chocolate Sauce

April 21, 2017

Ingredients Needed

  • 2 Beef Strip loins
  • 1 Tsp Chief Brand Salt
  • 1 Tsp Chief Brand Black Pepper
  • 3 Tbsp of Vegetable Oil
  • 1 Tbsp Butter
  • 1 Tbsp Of Small Diced Onions
  • ½ Tbsp of Minced Garlic
  • 1 ½ Oz of Dark Rum
  • 5 Oz of Beef Brown Stock
  • 1 Oz of Dark Chocolate ( Shaved )

Method

  • Place a medium sauté pan over high heat.Add 2 Tbsp of veg oil to the pan, and place strip lions on to sear. Cook for 2 Minutes on one side, then flip and cook 1 minute on the other.
  • Add the butter and as it melts, use this to baste the steak as it cooks.
  • Season Strip loins with salt and black pepper on both sides.
  • Remove pan from heat but let the steak sit in hot pan to continue cooking on its on.
  • Meanwhile, in a small saucepan over medium heat; add the remaining 1 tbsp of oil and sauté the diced onion and garlic until fragrant. Add the dark rum to deglaze, and then pour in the brown stock. Bring to a simmer and reduce by half the quantity. Lower the heat, and add the shaved dark chocolate in.
  • Remove pan from the heat and stir to melt chocolate. Add a dash of salt and taste. Flavours should be balanced with a savoury yet slight sweet note.
  • Take your strip loin, and cut on the bias, and drizzle your Chocolate Espagnole sauce atop.
  • Serve with mashed potatoes, sauté vegetables or even roasted sweet potatoes.
Blogs

Soaring with a Soul Mate

April 18, 2017

Someone once said to me, you can fly once you’re anchored down with the right person in your life. That poignant saying was stuck in my head for days; I mean subconsciously it was in the back of my mind and the more I thought about it I realized how true it is. With the support of a loved one, you can feel like you’re on top of the world.

Compromise in any relationship is needed, however if you find yourself giving up things you are passionate about because your partner is putting you down for it, then that is a bad sign. Some people are possessive, controlling and feel better once they have the upper hand in the relationship. If these signs are visible in the beginning, don’t ignore them as they can be the crystal ball to seeing into your future.

Soaring with a partner is visible and a smile and will power exudes when you have someone rooting you on and encouraging you, resulting in remarkable things that you thought you won’t capable of.

The power of a partner; don’t rush – take your time to find the one.

Choosing a partner means choosing someone who you will have countless meals, birthdays, etc. so it is important to choose wisely. Take the time to figure out if the one that you are with is compatible because it is a key component.

When it comes to dating, too many people focus on the amount of time they spent with someone rather than how happy they are with the person. What would you prefer 10 years of major roller coaster rides with a person or 10 years of normalcy?

Amongst many purposes in life, soaring is key to moving up to bigger and better things. It will keep us motivated and give us a sense of purpose and with the right partner we can fly to higher heights.

I have seen people be too picky with a long list of what they want in a partner, which is fine, but keep in mind we are not perfect. I recall one my friends married a guy who she had met online and she said to me, “I will help him to dress better and start living a healthier lifestyle”. Fast forward 5 years later they have a beautiful baby girl and he accepted to make the changes to help him and their relationships. Although it is not quite possible to change someone’s personality or other things, but when you meet someone who may not fulfill the list of things you are looking for; there may be a possibility of finding a soul mate in the unexpected.

Don’t Settle! Know your worth, be your own decision maker and if you happen to bring your boyfriend/girlfriend around a family member and they pick up on a vibe and express it to you, please consider it more than likely their vibe is true.

Great luck finding the one

Seafood Uncategorized Yum

Shrimp and Crayfish Potato Chowder

April 14, 2017

Ingredients Needed

  • 6 Oz Potatoes, Peeled and Medium Diced
  • 4 Each Cray Fish, cleaned and heads removed
  • 4 Each Shrimp, peeled and deveined
  • 1 Tbsp of Veg Oil
  • 1 Tbsp of Butter
  • 3 Tbsp of Julienned Onions
  • 3 Cloves of Garlic, Slivered
  • 3 Tbsp of Small Diced Carrots
  • 3 Tbsp of Small Diced Celery Stems
  • 3 Tbsp of Small Diced Sweet Potatoes
  • 3 Tbsp of Small Diced Red Sweet Peepers
  • 3 Tbsp of Whole Kernel Corn
  • 3 Tbsp of Heavy Cream
  • Salt and Black Pepper to taste Method
  • Season shrimp and crayfish with minimally with salt and black pepper. Set aside to marinate.
  • Meanwhile, place potatoes in a pot and cover with water to the mere top. Boil until potatoes are tender. Place potatoes and its water into a blender while it’s still warm and process until smooth.
  • Season this potato water with salt and black pepper until favorable to your taste. Set aside.
  • Place a sauté pan over medium heat, add the vegetable oil and butter and sauté the slivered garlic and onions until translucent. Add the carrots, celery, sweet potatoes, sweet peppers and corn and sauté until fragrant, maybe about three minutes. Season with salt and black pepper to taste and set aside.
  • In a shallow sauce pan, pour your potato water in and bring to a simmering slight bubble. At this point, add your Cray fish and shrimp and poach for two minutes or until seafood is cooked.
  • Get your soup bowl ready and pour the seafood and potato soup into the bowl. Drizzle on the sautéed vegetables atop the soup, and gingerly spoon on the heavy cream on the soup.
  • Serve with a crispy piece of garlic bread or toast.

Recipe by Chef Jason Peru

Dessert Yum

Angel Food Cake

March 3, 2017

Ingredients

Cake:

  • 12 egg whites, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon juice
  • 1 tablespoon lemon zest, plus extra for garnish
  • 1 1/2 cups powdered sugar
  • 1 cup cake flour
  • Fresh mint sprigs

Glaze:

  • 1 cup plain yogurt
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • Special equipment: a 10-inch nonstick angel food cake pan

Directions

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.

For the Glaze: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.

Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

Photo Credit: rachaelrayshow.com