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Saturday, July 31, 2010

A Pleasant Beefcake Goodnight from Francois Sagat and friends

Beefcake Evening Antepasto

Manila Clams and Chorizo Crostini
Philip Campanella
Liberty House Restaurant

4 to 6 servings as an hors d’oeuvre

2 dozen Manila clams
1/2 cup white wine
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup minced onion
2 links chorizo, removed from casing and chopped
1 teaspoon dried oregano
6 large basil leaves, chiffonade
1 baguette, sliced into 1/4-inch-thick circles
Grated Parmesan

Place the clams in a pot with the white wine. Cover the pot, set on medium heat, and heat until the wine steams and all clams are open. Once the clams are open, remove them from the pot and set aside to cool. Strain any remaining liquid in the pot and reserve. When the clams are cool enough to handle, remove the meat from the shells and roughly chop.

Preheat the oven to 350º F. Toast the bread slices just until golden, about 5 to 7 minutes.

In a sauté pan, heat the oil over medium heat. Add onions and garlic and cook until soft, about 5 minutes. Add the chorizo and oregano and cook for another 2 minutes. Add the reserved clam liquid and chopped clams and continue to cook until the liquid has evaporated, about 2 minutes. Turn off the heat and stir in the basil. Spoon the mixture onto slices of toasted baguette and sprinkle with Parmesan.

[You can lighten it up with turkey sausage instead of chorizo]

Beefcake Happy Hour

More Saturday Beefcake Indulgence Plus Another Summer Dessert

...from JBF

Nectarine and Blackberry Cobbler

Yield:One 9 x 13-inch cobbler

Fruit Filling:
8 ripe nectarines, peeled, pits removed, and sliced 1/4-inch thick
1 cup blackberries
Dash of lemon juice
1/2 cup sugar
1/2 teaspoon nutmeg
1 vanilla bean, split and scraped
2 tablespoons cornstarch
Pinch of salt
2 tablespoons butter, cut into small cubes

Dough Topping:
3 cups flour
4 tablespoons brown sugar
4 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoons salt
10 tablespoons cold butter, cut into small cubes
1 1/2 cups heavy cream Method:
Preheat the oven to 350º F.

To prepare the fruit filling, mix together the nectarines, blackberries, and lemon juice. Add the sugar, nutmeg, and vanilla bean and combine. Set aside while you make the dough topping.

To make the dough topping, combine the flour, sugars, baking powder, and salt. Using 2 butter knives or a pastry cutter, cut the butter into the flour mixture until the cubes are no larger than the size of a pea. Add the heavy cream in small additions, using your hands to mix it into the other ingredients until a shaggy dough comes together. (You may have some cream left over.) On a floured surface, roll the dough into a 1/4-inch-thick round. Use a biscuit cutter to cut out 2-inch rounds.

Add the cornstarch and salt to the fruit filling and mix well. Pour the filling into a 9 x 13-inch baking pan. Dot the fruit with the butter. Place the dough rounds on top, spacing them evenly. Lightly brush them with heavy cream and sprinkle with sugar. Bake until the top is golden brown and fruit is bubbly in the center, about 30 to 40 minutes. Remove the cobbler from the oven and let cool for 20 minutes. Serve with vanilla ice cream.

Saturday Beefcake: What's For Lunch?

OK, we know what's for lunch in these parts, however, for dessert, try this from the James Beard Foundation.

Sweet Corn Budino with Blueberries 8 servings

Corn Budino:
2 medium ears corn, shucked
1 quart heavy cream
3/4 cup sugar
1/2 teaspoon kosher salt
1/4 vanilla bean, split lengthwise and its seeds scraped and reserved
6 large egg yolks
2 large eggs

Cornmeal Shortbread:
3/4 cup plus 2 tablespoons unbleached all-purpose flour, plus more for rolling
1/2 cup cornmeal
1/2 teaspoon kosher salt
9 1/2 tablespoons unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 vanilla bean, split lengthwise and its seeds scraped and reserved, or 1 teaspoon pure vanilla extract
2 tablespoons demerara sugar

Blueberry Compote:
4 cups blueberries, stems removed, divided
1/2 cup plus 3 tablespoons sugar
1 tablespoon strained lemon juice Method:
To make the budino, cut the kernels from corn cobs, reserving the cobs. In a large, heavy-bottomed saucepan, combine the kernels, cobs, cream, sugar, salt, and the vanilla bean pod and seeds. Bring to a rolling boil and then remove from the heat. Transfer the mixture to a bowl, cover with plastic wrap, and chill for at least 12 hours and up to 2 days.

Preheat the oven to 275º F.

Whisk together the egg yolks and eggs in a medium bowl. Remove the corn cobs from the chilled cream mixture. Pour half of the cream mixture over the eggs and whisk together until combined. Add the rest of the cream to the egg mixture and whisk thoroughly. Strain through a fine-mesh sieve.

Divide the mixture among eight 4-ounce ramekins or custard cups. Place the ramekins in a deep baking dish or roasting pan, spacing them evenly. Tent the dish with foil, leaving the front unsealed so that the custards are visible, and carefully move the it into the oven. Pour warm water into the dish, adding enough water to come halfway up the sides of the ramekins. Seal the unsealed side of the dish with the foil. Bake the custards, lifting the front seal of foil every 15 to 20 minutes to release steam, until the edges are set and the centers are slightly loose, about 1 hour. The custard should jiggle slightly when gently shaken.

Remove the baking dish from the oven. Remove the foil and let the custards come to room temperature in the water bath. Remove them from the dish and chill, uncovered, for about 1 hour. Once the custards are set, loosely cover with plastic wrap and chill for up to 2 days.

To make the shortbread, whisk together the flour, cornmeal, and salt in a large mixing bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, and vanilla on low speed until just well combined, about 1 minute. With the mixer running, add the flour mixture in 2 additions, mixing each addition until just combined. If you used a vanilla bean, remove it from the dough. Chill the dough for 1 hour.

Preheat the oven to 350º F. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut into 2-inch rounds and transfer to a parchment-lined baking sheet. Bake until golden, about 10 minutes.

To make the blueberry compote, combine 2 cups blueberries with the sugar and lemon juice in a medium saucepan. Bring to a simmer over medium-high heat, stirring frequently until the juices release, about 8 to 10 minutes. Increase the heat to high, bring the mixture to a boil, and cook, whisking frequently, until the compote is thickened, about 2 minutes. Transfer the compote to a clean bowl and gently fold in the remaining 2 cups uncooked berries.

To serve, top a budino with a little blueberry compote and place a cornmeal shortbread cookie on the side.

A Very Good Beefcake Morning

get wet already.

Friday, July 30, 2010

Friday Feature: Gregory Nalbone

New arrival onto the NYC cabaret stages, Gregory Nalbone has performed at Don't Tell Mama, Birdland, The Duplex, The Iguana VIP Lounge, The Stonewall, La Mediterranée, and Café San Martin. He will be singing a mix of some of his favorite classic, pop, ballad, and musical theater hits in his first-time solo show.

Accompanied by David Schaefer on piano. With guest performers Lisa Raze & Lea Stransky



OR BY CALLING THE DUPLEX: (212) 255-5438

$15 + 2 DRINK MIN.

*Special thanks to Karl Giant for the promo photo for the show

Thursday, July 29, 2010

Gay Thursday: David Moretti

Sexy, witty, talented and handsome! What else could you ask for in a heartthrob? He is gay to boot and his heart is in the right place. David has been there for the Love Out Loud AIDS Walk team more than once and this year he has agreed to host the launch party for AIDS Walk Los Angeles at East/West Lounge on October 14, 2010 from 5:30 to 9:00 pm. We're going back to West Hollywood. Look for more stars to come on board [as if, Mr. Moretti weren't enough--he is mady loved in these parts]

Wednesday, July 28, 2010

The Word: Get Tested

Why Get an HIV Test?
Getting tested for HIV is a smart thing to do. Still, many people refuse to get tested. Some find the idea of getting tested too frightening, even though they will often continue to agonize about whether they're infected. Others think of testing as unnecessary and hold on to the belief that HIV can't happen to them.

Many times when people get tested, they happily discover their concern was unfounded. The assurance that comes from a negative test result can provide enormous relief. For others, getting tested and learning they are HIV positive is the first important step towards staying healthy.

One of the most basic truths about HIV is that gender, age, race and economic status are irrelevant when it comes to vulnerability to HIV. Anyone can become infected. Despite huge advances in treatment and a wealth of knowledge, the HIV epidemic is going to be with us for a long time to come. At present, there is no cure for HIV/AIDS, but there are medications that have proven very effective in keeping HIV-positive people alive, longer and healthier.

Knowing your accurate HIV status through testing is essential to good health and long life.

More here.

Doing the right thing is part of activism.

Tuesday, July 27, 2010

Monday, July 26, 2010

Monday Music: Survivor

Hey survivor,
don't close your eyes
take advantage
sliding on the night
hey survivor
Don't matter who you are
time ran so far away
and you must save your life
(we know you can do it now....)
Hey survivor
Lonely with the moon
heart is broken
and there's nothing else to loose,
you're the one that we belong to
they chose the game to play
but they won't win again
(we know you can do it now....)

Hey survivor
you're gonna fly away
to the places you've been
many times with a friend
hey survivor,
don't you be afraid
we are waiting for you
and soon you'll be back again
hey survivor,
we're gonna fly away
there will be another day
and people won't be afraid
hey survivor
you will fall in love again,
knockin' on the door
you will think about the things
to say

[music on the main site from the late Mike Francis]

Sunday, July 25, 2010

Your Sunday Stud: Reeves Watson

From his Facebook page: Reeves is a Singer/Songwriter originally from South Carolina. He attended Florida State University on a voice scholarship and graduated with a BFA degree in Musical Theatre. Since then, he has performed all over the world, from New York City to London's famed West End. As the lead singer with the ladies-only sensation The Chippendales, Reeves co-wrote and recorded the European smash "Give Me Your Body", which was featured on the legendary UK television show "Top Of The Pops". He also toured extensively with The Chippendales on their sold-out World Tour. After moving to New York City, Reeves signed as an Artist/Writer to Warner/Chappell Music, where he co-wrote more than 70 songs, 2 of which appeared on the million-selling Dreamstreet album featuring Jesse McCartney. At the same time, he pursued a successful fitness modeling career, appearing in the pages of Men's Health, Tennis Magazine and Cosmo's Men of The Year Calendar. He was also featured on the packaging and promotional materials for the internationally-known men's brand 2xist Underwear. Reeves spent the past few years traveling the world working as a Guest Entertainer for Princess Cruise Lines.

Saturday, July 24, 2010

Pleasant Beefcake Goodnight Fantasies

Mr. Sagat is quite good at providing fantasies if not fulfilling them outright. Have a good night!

Beefcake Dessert

Here's Your Beefcake Entree Poolside

Saturday Beefcake Cocktail Hour with Christian Force

Yes, that's his name. We like the force part.