Moroccan Lentil Soup

Harissa (hot sauce)

Ingredients 

Ethiopian Cabbage Dish

Beer Map: Two Giant Brewers, 210 Brands

Creamy Risotto with Edamame

1/2 cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium shallots, very finely chopped (1/4 cup)
3 garlic cloves, minced
1 cup arborio rice
3 cups low-sodium chicken broth, warmed
1 cup lager beer, such as Budweiser
Salt and freshly ground pepper
Three 3/4-ounce wedges Laughing Cow cheese

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.

In a large saucepan, melt the butter in the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.

Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it's al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.

Carbonnade à la Flamande (Flemish Beef Stew)

4 tablespoons unsalted butter
3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
Salt and freshly ground pepper
3 cups thickly sliced onions
1/2 cup all-purpose flour
Three 12-ounce cans beer
1/2 teaspoon dried thyme
2 bay leaves
Chopped parsley, for garnish
Boiled carrots and potatoes, for serving

In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.

Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.

Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

Brazilian Beer-Marinated Chicken

4 garlic cloves, smashed
Four 1/4-inch slices of peeled fresh ginger, smashed
1 medium onion, thinly sliced
1 tablespoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Dijon mustard
2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
1/4 cup vegetable oil
Four 6-ounce boneless, skinless chicken breast halves
2 tablespoons unsalted butter, melted
1/4 cup chopped cilantro
Lime wedges, for serving

In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.

Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.

Notes Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.

Raichlen uses Brazilian lager in this dish, but stout is a fine substitute. Two great American stouts that will taste delicious with this chicken are the Samuel Adams Cream Stout, with its deep roasted-malt notes, and the espresso-scented Deschutes Obsidian Stout.

Green Beans in Beer Sauce

Ingredients

1/3 pound bacon strips, diced
1 package (16 ounces) frozen cut green beans, thawed
1/3 cup beer or nonalcoholic beer
1/3 cup butter, cubed
3 tablespoons brown sugar
3 tablespoons white vinegar
4 teaspoons cornstarch
2 teaspoons grated onion

Directions

In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.

Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.

In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.

Pasta Puttanesca

Ingredients

1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
1/4 cup goat or sheep cheese, crumbled
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
1 pound penne pasta, cooked to al dente

Directions

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.

---------------------------

To Cook The Pasta

Fill a pot with one quart (1 liter) of water per serving of pasta (1/4 pound, 100 g) you plan to make, and set it to boil.

When the water comes to a boil, add 1 tablespoon of coarse salt (a little less if it's fine-grained) per quart of water. In terms of saltiness, it should resemble sea water.
Check the pasta package for pasta cooking time. No time? See below.

When the water comes back to a rolling boil, add the pasta and give it a good stir to separate the pieces.

Stir occasionally to keep the pasta pieces from sticking to each other or the pot.
A minute before the pasta cooking time is up, fish out a piece of pasta and check for doneness.

Fresh pasta, especially egg pasta (fettuccine, tagliatelle, lasagna) cooks quickly, 3-5 minutes.

Thin dry durum wheat (no egg) pasta (spaghettini, shells, rotini) cooks in 6-9 minutes.
Thick-walled durum wheat (no egg) pasta (penne, ziti, spaghetti, tortiglioni, etc.) cooks in 12-15 minutes.

You want an al dente, or chewy texture -- not flab. Taste, or break open a piece of pasta to test for doneness.

If you see a thin white line or white dot(s) in the middle of the broken piece, it's not done yet.

Test again, and as soon as the broken piece is a uniform translucent yellow, drain the pasta.

Tips:

To better wed the pasta to the sauce, put the sauce in a broad skillet and heat it while the pasta cooks.

Drain the pasta when it's just shy of done and stir it into the skillet before the colander stops dripping completely.

Toss the pasta and sauce over high heat for a minute or two, until The pasta is done. This technique is called pasta strascicata, and will work especially well with creamy meat or vegetable sauces, sugo alla bolognese, and marinara sauce. Do not use it with sauces that are raw, for example pesto, or oil based, for example aglio e olio.

Veggie Borscht

It had to have 'shrooms and spuds. MMM.

Ingredients:

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1/2 lb white mushroom, trimmed,wiped clean,and sliced 1/4 inch thick
1 large onion, cut into 1/4 inch dice
10 small beets or 7 -8 medium beets, with greens,peeled,quartered,and cut across into 1/4 inch slices
2 medium carrots, peeled and cut across into 1/4 inch rounds
1 medium parsnip, peeled and cut across into 1/4 inch rounds
1 small celery root or 1/2 large celery root, peeled and cut into 1/2 inch cubes (about 3/4 pound)
1 1/2 lbs mashing potatoes, peeled and cut into 1/2 inch cubes
1/2 small green cabbage, cored and shredded (about 3/4 pound)
3 cloves garlic, smashed,peeled,and very finely chopped
3 tablespoons tomato paste
1 bunch dill, coarsely chopped
1/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons kosher salt
fresh ground black pepper, to taste
coarsely chopped dill
sour cream

Directions:

Soak the dried mushrooms in 1 cup hot water for 15 minutes.

Drain, reserving the liquid, and squeeze out the excess liquid.

Strain all the soaking liquid through a fine-mesh sieve.

Reserve the liquid (there should be 1 cup) and the mushrooms separately.

In a tall narrow stockpot, heat the oil over medium heat.

Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes.

Stir in the onion and cook, stirring occasionally, for 8 minutes.

Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid.

bring to a boil.

Lower the heat and simmer for 5 minutes.

Stir in the potatoes, cabbage, garlic, and, if using, the beet greens.

Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup.

Return to a boil.

Lower the heat and simmer for 5 minutes.

Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.

Greek Salad

Ingredients

1 head romaine lettuce- rinsed, dried and chopped

1 red onion, thinly sliced

1 (6 ounce) can pitted black olives

1 green bell pepper, chopped

1 red bell pepper, chopped

2 large tomatoes, chopped

1 cucumber, sliced

1 cup crumbled feta cheese

6 tablespoons olive oil

1 teaspoon dried oregano

1 lemon, juiced

ground black pepper to taste

Directions

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper(you can add some red wine vinegar if ya want). Pour dressing over salad, toss and serve.

Jamie Oliver's Watermelon Salad

1 Seedless Watermelon
Juice of 1 Whole Lemon
Thinly sliced red onion
Crumbled Feta cheese
Fresh Basil and Mint
Splash of good Olive Oil
Salt and Pepper

Cut watermelon in half and skin.
Cut watermelon into bite size cubes.
Thinly julienne the red onion and add to watermelon in a bowl.
Rip the basil and mint into pieces and add to watermelon and onion.
Add the crumbled Feta to mixture.
Roll lemon to loosen juice, squeeze lemon into mixture.
Add salt and pepper and a splash of olive oil.
Mix and serve immediately.

Mad Dog Salad

Recipe adapted from Jamie's America (Hyperion)

Yield: 4 servings

INGREDIENTS

3 small, ripe avocados--halved, pitted and peeled

½ cup extra-virgin olive oil, divided

Sea salt and freshly ground black pepper

¼ teaspoon cumin seeds

4 cups tortilla chips

¾ cup coarsely grated cheddar cheese

3 tablespoons pine nuts

3 tablespoons pumpkin seeds

4 cups mixed salad greens

1 cup watercress

2 tablespoons fresh lemon juice

2 Scotch bonnets or other hot chiles, seeded and thinly sliced

DIRECTIONS

1. Preheat the oven to 400˚. Arrange the avocados on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season generously with the salt, pepper and cumin seeds and toss until nicely coated. Roast until the avocados are lightly browned, about 15 minutes.

2. Meanwhile, on a large baking sheet, arrange the tortilla chips in a single layer and scatter the cheddar, pine nuts and pumpkin seeds over the top. About 4 minutes before the avocados are done roasting, place the large baking sheet in the oven to melt the cheese and toast the nuts and seeds.

3. In a large bowl, toss the salad greens and watercress with the lemon juice and remaining 6 tablespoons olive oil. Season with salt and pepper.

4. Remove the avocados and tortilla chips from the oven. Divide the chips among 4 plates. Slice the avocados and divide them among the plates. Scatter the greens over the top and garnish with the chiles. Serve immediately.

Pasta Puttanesca

Ingredients

1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
1/4 cup goat or sheep cheese, crumbled
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt
1 pound penne pasta, cooked to al dente

Directions

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute.

---------------------------

To Cook The Pasta

Fill a pot with one quart (1 liter) of water per serving of pasta (1/4 pound, 100 g) you plan to make, and set it to boil.

When the water comes to a boil, add 1 tablespoon of coarse salt (a little less if it's fine-grained) per quart of water. In terms of saltiness, it should resemble sea water.
Check the pasta package for pasta cooking time. No time? See below.

When the water comes back to a rolling boil, add the pasta and give it a good stir to separate the pieces.

Stir occasionally to keep the pasta pieces from sticking to each other or the pot.
A minute before the pasta cooking time is up, fish out a piece of pasta and check for doneness.

Fresh pasta, especially egg pasta (fettuccine, tagliatelle, lasagna) cooks quickly, 3-5 minutes.

Thin dry durum wheat (no egg) pasta (spaghettini, shells, rotini) cooks in 6-9 minutes.
Thick-walled durum wheat (no egg) pasta (penne, ziti, spaghetti, tortiglioni, etc.) cooks in 12-15 minutes.

You want an al dente, or chewy texture -- not flab. Taste, or break open a piece of pasta to test for doneness.

If you see a thin white line or white dot(s) in the middle of the broken piece, it's not done yet.

Test again, and as soon as the broken piece is a uniform translucent yellow, drain the pasta.

Tips:

To better wed the pasta to the sauce, put the sauce in a broad skillet and heat it while the pasta cooks.

Drain the pasta when it's just shy of done and stir it into the skillet before the colander stops dripping completely.

Toss the pasta and sauce over high heat for a minute or two, until The pasta is done. This technique is called pasta strascicata, and will work especially well with creamy meat or vegetable sauces, sugo alla bolognese, and marinara sauce. Do not use it with sauces that are raw, for example pesto, or oil based, for example aglio e olio.

Empress Chili With Spaghetti

Ingredients

2 teaspoons olive oil
2 medium onions chopped finely
4 cloves garlic minced
3 cups vegetable stock
2 tablespoons apple cider vinegar
1 large bay leaf crushed
5 whole allspice berries
2 teaspoons salt substitute
3 tablespoons chili powder
1 teaspoon cocoa
2 cups tomato sauce
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon cinnamon
2 cups cooked pinto beans
3 cups cooked spaghetti
1/2 cup chopped white onions
1 cup grated cheddar cheese
1 pound ground beef crumbled cooked and drained well

How to make it

Heat oil in large heavy pot over medium high heat and sauté onions for 10 minutes.
Add remaining ingredients except spaghetti, onions and cheese then bring to a boil.
Lower heat and simmer for 1-1/2 hours.
Serve chili over spaghetti and serve immediately with cheese and onions over the top.

Green Goddess Dressing

Ingredients

1/2 ripe medium avocado (about 7 ounces)
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
1 Tbsp capers
1 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice
3/4 cup olive oil
1/4 cup heavy whipping cream
3 tablespoons chopped cilantro
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1 small shallot, finely chopped (about 1 tablespoon)

Preparation

Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream (or you may omit the cream for a healthier dressing). Add tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving. DO AHEAD Can be made 1 day ahead. Keep chilled.

HA HA HA HA , well said. (Last paragraph) . I only have the Medveds to thank because they introduced me to so many of these films , when I'd only read about some of them in monster magazines. Weldon , however , took the whole thing to new heights. He's so much more knowledgeable , enthusiastic , and truly in love with the all - encompassing genre that he coined the name for , which  , yes , he now owns  , but , that does'nt mean he's after money. He could have gone after money in the past......I forgot what The Medved Bros. even said about Arch Hall , Jr. , but , I met him at The Ponderosa Stomp , AND HE WAS VERY COOL. Wished I'd liked his music (Not his old recordings . They're great.). But , 15 minutes into his set , I REALIZED IT WAS STAY , OR MISS THE WAILERS. GOOMBYE PLEASE !

BUT , IT'S THAT CONDESCENDING ATTITUDE THAT'S MADE MYSTERY SCIENCE THEATRE 3000 SUCH A HIT.  I VERY , VERY SELDOM HEAR ANYTHING CONTRARY SAID ABOUT THAT SHOW.....I MUCH PREFERRED THE PROGRAM LORRAINE NEWMAN HOSTED IN THE 80'S. They showed "Plan 9 fROM oUTER sPACE" , "ROBOT MONSTER" , "SANTA CLAUS CONQUERS THE MARTIANS " , etc. , without a lot of annoying interruptions.

I can see that you're familiar with Mrs. Toody's annoying (but funny) habits.

But back to the original issue, the Medved Brothers wrote their books as an job to make money. Michael Weldon write the Psychotronic books as a labor of love, or maybe because he had to do something tangible with all his knowledge. He never implied that he looked down on or was "above" the movies he writes about, which the Medveds always did in their books. Just read what they wrote about Arch Hall Jr. (it sure pissed Arch off), one of the most likeable and cool guys in these type movies, to get the Medved editorial bias.

Let me try this metaphor...if the Psychotronic books were garage comps then they would be the BACK FROM THE GRAVE series equivalent...the Medved books are more like COLLECTIBLE garage comps.

'Twas about time a good doc came out on Lovecraft:):):)

"DOLLS" , is it? Not familiar ,but I'll watch out for it....I remember seeing Barbarella when it was revived around '79 - '80...Those Dolls with the  sharp , golden teeth. Kids were crying and screaing. What kind of parent takes their little kids to see "Barbarella" , anyway?
 
Duke Of Earl said:

Its allrighht... dont buy though, watch on youtube. Seen Dolls(88) again. Its not so much a comedy as a childrens fairytale/horror w/lots of killer dolls with some laughable parts.

I dont recommend these. Just that Im reading so might as well say what i watched. 

I will watch some on the lists that I have never seen.

Thanks guys.

dave said:

If it makes ya laugh, why not? Haven't seen it, thanks for the tip, that's what I'm hoping for!

Duke Of Earl said:

Not an expert but, like some of the ones in the lists. Was watching "Night of the Creeps" last night does that qualify?

 

Empress Chili With Spaghetti

Ingredients

2 teaspoons olive oil
2 medium onions chopped finely
4 cloves garlic minced
3 cups vegetable stock
2 tablespoons apple cider vinegar
1 large bay leaf crushed
5 whole allspice berries
2 teaspoons salt substitute
3 tablespoons chili powder
1 teaspoon cocoa
2 cups tomato sauce
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon cinnamon
2 cups cooked pinto beans
3 cups cooked spaghetti
1/2 cup chopped white onions
1 cup grated cheddar cheese
1 pound ground beef crumbled cooked and drained well

How to make it

Heat oil in large heavy pot over medium high heat and sauté onions for 10 minutes.
Add remaining ingredients except spaghetti, onions and cheese then bring to a boil.
Lower heat and simmer for 1-1/2 hours.
Serve chili over spaghetti and serve immediately with cheese and onions over the top.

Dijon Pork Chops With Cabbage

Ingredients
Serves: Prep: 18min Cook: 36min Total: 54min

4 center cut pork chops (4 oz each), trimmed
4 tsp dijon mustard
1/2 head red cabbage (about 16 oz), cored and thinly sliced
2 granny smith apples, peeled and grated + additional slices (garnish)
1/4 tsp salt
1 tsp canola oil
1 tbsp canola oil
1 tbsp grated fresh ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp pure maple syrup
2 tsp cider vinegar

Directions

Brush both sides of pork chops with mustard and set aside. Toss cabbage, grated apples, and salt in large bowl.

In large skillet with lid, warm 1 teaspoon of the oil over medium low heat. Add ginger, cinnamon, and cloves. Stir 10 to 15 seconds until fragrant. Add cabbage apple mixture and maple syrup. Stir, reduce heat to low, cover, and cook until ingredients are soft and cooked through, about 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in heavy skillet over medium high heat. Arrange pork in single layer. Cook, flipping halfway through, until no longer pink in center, about 9 minutes.

Remove cover from cabbage, stir in vinegar, and raise heat to medium. Cook until liquid mostly evaporates, 5 minutes. Serve each chop with a mound of cabbage. Garnish with apple slices, if desired.

Quinoa Soup with Pork

Ingredients

2 tablespoons olive oil
1 teaspoon ground annatto or sweet paprika
½ cup chopped scallions (white part and 1 inch of the green)
1 cup finely chopped leeks (white part and 1 inch of the green), washed well
1 medium-size ripe but firm tomato (5 to 6 ounces), peeled and chopped
4 cloves garlic, mashed into a paste
1 teaspoon salt and ½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
¾ pound lean pork from the leg or shoulder, trimmed of fat and cut into ½-inch cubes
6 cups hot water
1 pound boiling potatoes, peeled and cut into 1-inch cubes
¾ cup raw quinoa, cooked
¼ cup unsalted dry-roasted peanuts or natural peanut butter pureed with 1 cup milk
1 cup frozen peas
8 large fresh basil leaves, chopped
Pinch of cayenne pepper
Minced fresh parsley leaves for garnish

Directions

1. Heat the oil in a heavy 4-quart saucepan over low heat. Stir in the annatto, then add the scallions, leeks, tomato, garlic paste, and cumin and cook, stirring occasionally, for 5 minutes. Increase the heat to medium, add the pork cubes, and cook for a couple of minutes, tossing so they are well coated with the vegetable mixture. Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.

2. Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes. Add the peas, basil, and cayenne and cook for a couple of minutes to heat the peas through. Taste for salt and black pepper.

Potato-Leek Soup Recipe

I don’t think I’ve ever made a New Year’s resolution.