Saturday Beefcake: Foreplay with Daniel
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Your Sunday Stud: Daniel Garofali and his Calendar
“Australia’s Daniel Garofali is just about the hardest-working model in the business. Whether he’s modeling, dancing in video clips, filming abroad with a pop artist or grabbing attention as one of Cleo’s 50 Eligible Bachelors, Daniel is constantly on the go. No wonder: he’s classically proportioned, chiseled, muscular and sexy.” (DNA)
Your Kevin McDermott Main Meal Moment
Minted Monkfish Fillet Monkfish Fillet, one kilo, trimmed Butter, unsalted, one tablespoon, melted Fresh Italian Parsley, minced, two tablespoons Lime Zest, two tablespoons Fresh Mint, minced, one half cup Dry Vermouth, quarter cup Freshly Ground Pepper Oven Pre-heated 375F 1. Place the monkfish on aluminium foil large enough to wrap it 2. Brush the fillet with the melted butter and then sprinkle it with parsley, lime zest, mint, vermouth, and pepper to taste. 3. Fold the foil over the fillet and tightly seal the edges. 4. Place the package on a baking sheet and bake for 25 to 35 minutes. 5. Remove from oven. Fish should be opaque and should flake easily. 6. Serve immediately on a platter with its juice.
Saturday Beefcake Happy Hour With Mr Garofali
This one comes from Kevin McDermott OK, we're pretending it's summer ... And Daniel Garofali is our escort ...
Saturday Beefcake: Primo Piatto, Something Italian
This is one of the best recipes for pasta you can find. The Primo Piatto , literally first plate , is quite often pasta. Spaghetti al Brandy Spaghetti, 400 grams (one pound) Baked Ham, 100 grams (quarter pound) Parmigiano, grated, 50 grams (a couple of tablespoons) Butter, 50 grams Onion, one, small, chopped Heavy Cream, eight ounces Granny Smith Apple, one half, chopped flour, cognac, coarse salt, ground pepper 1. Melt the butter in a large pan, adding a teaspoon of flour 2. Add the onion and the apple. 3. Cover and cook over a low flame. This needs to be cooked slowly. Stir and mix the ingredients from time to time. 4. In the meantime, cook your pasta. 5. When the onion mixture is lucent, sprinkle it with cognac and let it evaporate. 6. Add the cream and the parmigiano. 7. Cook it on a high flame for a minute or two. 8. Salt. Pepper. 9. Once the pasta is tossed with the sauce, garnish with strips/sticks of cooked ham. There are variations with this recipe. ...
