Some like it hot! – a little update

21 06 2012

So, those who were paying attention will remember that I recently announced the imminent release of my new cookery book – Some like it hot!

Well I figured I would give you a little update on how things are going…
At the moment we are well on track for our scheduled release at the end of July.

The recipes have all been compiled and finalised, pictures have been taken and a lot of very, very tasty food has been consumed!

The only real sticking points have the foreword and the cover. I think I must have gone over each about a dozen times at least!

Still as of late last night I have finally settled on a cover design which I actually like, hoooray!  All that remains now is to polish off the foreword and give everything a quick once over.

Some like it hot! will be available in both Kindle/ebook format and old-school dead tree format via Amazon and selected book stores in the UK and Ireland before gradually spreading from there to conquer the World….

Stay tuned closer to the time for a chance to win some free copies.

Advertisements




Sushi Popper

15 06 2012

Long time readers will probably be aware that I am more than a little bit fascinated by some of the insanely gross fast foods that people are willing to shovel into their pie holes.

Well ladies and gentleman, to add to the list of foods you would have to pay me to eat we have the one, the only “Sushi Popper”

 

 What is Sushi Popper I hear you cry… Well good friends it is really quite simplelya portable tube of sushi on a stick…mmmm just like a Push Pop full of raw fish.

In case you aren’t quite sold yet Sushi Popper comes in 3 exciting flavours: Cucumber roll, California Roll and Spicy Shrimp.

Now I am not one of these people who finds sushi to be disgusting, far from it in fact, I guess I just can’t begin to think that there is anyway that portable sushi on a stick is going to be any good.

But then it would seem that Sushi Popper has a veritable legion of fans, many of whom seem to be young ladies who look incredibly willing/pleased to get their mouths around a big, fishy stick….

 

 

 

 

 

 

 

Am I the only one who can see a lot of photoshop potential here?





チンドン屋

15 06 2012

Well this is fairly awesome….certainly beats the Golf sale guys you see around London

Tokyo Five

In Japan, sometimes (if you’re lucky) you will see “Chindonya”.

Chindonya is like a Japanese traveling band for hire.

They used to be a common sight…but have become quite rare nowadays.

They dress in an over-the-top version Japanese traditional attire (although occasionally one member may wear something like a clown suit), and the women wear their hair and make-up like a geisha and the men often have their hair in a ちょんまげ (a top-knot that like those of samurai and sumo wrestlers).

The are paid by a store or restaurant to advertise a grand-opening or a sale.

The leader wears a sign board advertising the shop and might hand out flyers as well. Meanwhile, the whole band plays a distinct type of “music” that everyone knows is the sound of Chindonya.

Their name comes from the sound of the music the make. I guess “Chindonya” could best be translated as…

View original post 180 more words





Spicy shrimp pasta salad

14 06 2012

 In honour of last weekends double birthday and our recent engagement we decided to throw a bit of a party last Saturday.

Now even though the weather seems to have decided otherwise it is actually Summer here in Ireland and as such that means it is time for me to break out the BBQ.

If there is one thing that every good BBQ needs to really tip it over the edge it is pasta salad…

Yeah, yeah I know what you are thinking how old school and boring can you get but I love pasta salads.

As for being boring my spicy shrimp pasta salad is anything but!

 

Ingredients:

500g fusilli or farfalle pasta

200g shrimp (shells and heads removed)

2 red bell peppers

1 piri piri chilli (you can use a jalapeno if you like)

1 large dill pickle

Good quality full fat mayonnaise (I make my own but you don’t have to)

Heinz tomato ketchup

Juice of 1 lime

1 tbsp cognac/brandy

2tsp Smokey Paprika powder

1tsp Cayenne pepper

Salt and Pepper to taste

Method:

Cook the pasta, drain and set aside to cool

Cook your shrimp and leave to cool (if you are tight for time this is one of the only times I would advocate those bags of frozen shrimp)

Deseed and chop your bell peppers into 1/4 inch cubes

Finely chop the dill pickle

Combine together equal amounts of ketchup and mayonnaise with the cayenne pepper, paprika, lime juice, chopped chilli and brandy and mix until you have a light pink coloured sauce with a nice smooth consistency.

Add the pickle, bell pepper and shrimp to the pasta and mix together well, then pour over the sauce and make sure everything is well coated.

 





The Encyclopedia of Herbs, Spices, & Flavorings

24 05 2012

Hi Chums,

It has been rather a while since I last recommended a book to the World at large ,that would be you lot by the way.

In the main this is because I have been far too busy working on my own cookery book which will be launching rather soon. Hint Hint…

As such it is rather fitting that the book I am all in a lather about is one that dovetails nicely with my own.
The Encyclopedia of Herbs, Spices, & Flavorings 

The Encyclopedia of Herbs, Spices, & Flavorings

Here is what those nice chaps over at Amazon have to say about it:

“An illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees”

I on the other hand will stick to simply issuing an instruction –

IF YOU COOK  AND DON’T OWN A COPY GO AND BUY ONE. NOW.

Not quite Wordsworth but hopefully the point comes across. I very rarely encounter anything that I look at and think wow this is something which everyone should own. However on this occasion I really am that impressed.

Not only are they lots of high quality pictures, excellent descriptions of various herbs, spices and flavourings and their uses but there are also over 200 recipes so you can leap straight in and start applying all this new-found knowledge.





Moruga Scorpion

24 05 2012

 

Well if you thought that the Bhut Jolokia was too hot to handle then be prepared to be blown away by the new kid on the block…..The Moruga Scorpion!

Jim Duffy from Refining Fire Chillies  grew them out in California, and as of earlier this year (February if memory serves) they have now officially been crowned the Worlds hottest chilli at  an average of1.46 million scovilles by New Mexico’s State University’s Chile Pepper Institute.

To put that into context the Bhut Jolokia, the former official hottest chilli, is a mere 1 million scovilles so that is 50% more pain

In a rather restrained comment the institutes director Paul Bosland had the following to say “You take a bite. It doesn’t seem so bad, and then it builds and it builds and it builds. So it is quite nasty,”

Find out more about Jim and his chillies over at his site http://www.refiningfirechiles.com/





Danny Cash’s Radical Heat Red Habanero Hot Sauce

17 05 2012

Two words describe this little gem: awesome sauce

Quite literally.

The flavour of the habaneros is great and comes through strongly, really fresh and fruity. The heat is pleasant, more than enough to notice but not enough to destroy your taste buds for days.

The sauce is a little thicker than Tabasco but still quite thin with just a few flakes of pepper and seeds

To say I really, really like this sauce would be an understatement of epic proportions.  If I had to pick just one table sauce, this would be it. Kudos Danny Cash!

Great sauce 5/5 in my not so humble opinion.








%d bloggers like this: