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Monday, January 30, 2012

The Monday Muse: Matthew Rhys

For five seasons, Ms. Field, the Oscar-winning actress, played Nora Walker, mother to Mr. Rhys’s caustic character, Kevin Walker, a gay lawyer, on the ABC drama “Brothers & Sisters.” “There’s not a doubt in my mind that if the actors on the show had taken a popularity vote to pick the one person you wanted to do all your scenes with and hang out with, Matthew would win hands down,” Ms. Field said in a phone interview. “He is just such a winning, charming soul.”

Go here for the rest from The New York Times

Sunday, January 29, 2012

Your Sunday Stud: Greg Louganis

By coming out as gay in 1994 and as HIV positive in 1995, Louganis became a role model for many people, including me. I was diagnosed with HIV in 1992, so the impact of my diagnosis was fresh in my psyche. I admired his honesty. (Oriol Gutierrez, POZ Deputy Editor] Happy Birthday, Greg!
Much more re: Greg on POZ.com~check it out.

Saturday, January 28, 2012

Your Goodnight Saturday Beefcake

Saturday Beefcake Evening Meal

Beet and Pomegranate Salad
Erez Komarovski

1 1/4 pounds raw beets, peeled, and finely diced
2 pomegranates, seeds only
1 small green chile, seeded and minced
Juice of 4 limes, about 1/3 cup
1 small bunch fresh cilantro, coarsely chopped
3 tablespoons silan
½ teaspoon caraway seed, toasted and ground
1 ½ teaspoons kosher salt, or to taste
1/3 cup toasted walnuts, coarsely chopped (optional)

Combine all of the ingredients in a mixing bowl. Adjust the seasoning to taste.

Quinoa with Roasted Poblanos, Cilantro, and Lime
Mitchell Davis, Kitchen Sense
enough for 4 to 6 servings
1 cup quinoa
2 cups chicken or vegetable stock, or water
½ bay leaf
1 teaspoon kosher salt
1 lime, zest cut with a vegetable peeler
¼ cup extra virgin olive oil
1 medium white or yellow onion, finely chopped
2 garlic cloves, minced
¼ teaspoon ground cumin
4 large poblano peppers or other mild chiles or bell peppers, roasted, seeded, and diced
½ bunch cilantro, chopped
Freshly ground black pepper

Place the quinoa in a mesh sieve and rinse once or twice with cold running water. Set aside to drain.

In a medium saucepan, combine the stock, bay leaf, and salt. Add 2 or 3 strips of lime zest and the juice of the lime. Bring to a boil over high heat, reduce the heat, and keep simmering for 5 to 10 minutes.

In a medium saucepan or large skillet, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and continue cooking 2 or 3 minutes, just until the garlic is soft. Add the quinoa and stir to coat with the fat. Cook for 2 or 3 minutes, until the quinoa begins to toast. Add the cumin and cook for a minute more. Strain the simmering stock mixture into the quinoa, stir, and bring to a boil. With a rubber spatula, scrape any stray quinoa off the sides of the pot. Reduce the heat to very low, cover the pan, and cook for 13 to 15 minutes, or until the liquid has been absorbed or evaporated and the quinoa is cooked. Remove from the heat and let stand, covered, for 5 minutes. Stir in the roasted peppers, cilantro, and a generous amount of black pepper.

Roasted Lemongrass-Ginger Chicken
Troy Guard

1 3-pound whole chicken
1 tablespoon salt, divided
1 tablespoon black pepper, divided
1 knob ginger, chopped
1 stalk lemongrass, roughly chopped
1 cup roughly chopped onions
½ cup roughly chopped celery
½ cup roughly chopped carrot
3 tablespoons olive oil

Preheat oven to 350˚.

Rub outside of chicken with olive oil, ½ tablespoon salt, and ½ tablespoon pepper. Combine rest of ingredients and place inside chicken cavity.

Roast for about 45 minutes to an hour, until juice from the thigh runs clear and the internal temperature reads 175˚.

Remove chicken from oven and let it rest for about 8 minutes before carving.

Saturday Beefcake: The Best to You Each Morning Redux

It's morning in America.

Time to get up.

Good Morninng, Sunshine

There is more than one way to get those positive endorphins going ...

There is really only one way ...

To start the day ...

Once you get that refereshing shower out of the way.

Sunday, January 22, 2012

Your Sunday Stud: Matt Walton

John Scherer, Matt Walton and Tony Winner Beth Leavel Take Flight in Boeing, Opening Jan. 22 at Paper Mill

The Paper Mill Playhouse's production of Marc Camoletti's Boeing-Boeing officially opens at the New Jersey venue Jan. 22 following previews that began Jan. 18.

Directed by James Brennan, the limited engagement will continue through Feb. 12.

The cast comprises Anne Horak (Gretchen), Brynn O'Malley (Gabriella), Heather Parcells (Gloria), John Scherer (Robert), Matt Walton (Bernard) and Tony winner Beth Leavel (Berthe).

Boeing-Boeing, according to the Paper Mill, "tells the tale of Bernard, an American playboy in swinging '60s Paris who juggles three flight-attendant fiancées-one American, one German, and one Italian. With the help of airline timetables and a phenomenally efficient housekeeper, he convinces each that she is his only love. But then a fast new Boeing jet puts the flight attendants on a collision course, hurtles Bernard's cunning deception towards disaster, and provides lift-off for laugh after laugh."

The design team includes set designer Ray Klausen, costume designer Brian Hemesath, lighting designer F. Mitchell Dana, hair and wig designer Bettie O. Rodgers and sound designer Randy Hansen. The production stage manager is Becky Fleming.

Single tickets are on sale from $25. Tickets may be purchased by calling (973) 376-4343, at the Paper Mill Playhouse Box Office at 22 Brookside Drive in Millburn, or online at www.papermill.org.

Saturday, January 21, 2012

Beefcake's Goodnight from Saturday's Past

Saturday Beefcake Weekend Brunch Menu Redux

Brunch is one of those meals that can be elegant without being ridiculously so and it is usually relegated to the weekends, therefore it can be enjoyed at one's leisure. frittate, it seems should be a centerpiece. Both brunches and frittatas have entered the international culture as things to be thoroughly enjoyed. Here is the quintessential course on that kind of buffet ...

Frittata alla Giovanni

500 grams of cooked thin spaghetti
6 eggs
Milk or Cream
Olive Oil
Grated lemon peel
Grated parmigiano, or Romano, or both
salt, pepper

(optional: anchovies and roasted peppers)

1. Saute the cooked pasta in a large skillet with olive oil
2. While the pasta is heating, the eggs need to whipped until frothy, adding salt and pepper to taste, a pinch of grated nutmeg and generous portions of both the cheese and the lemon peel.
3. Pour the egg mixture over the pasta and let it cook while tilting the skillet from side to side and making sure it doesn't stick to the sides.
4. This is the easiest way: when the bottom and sides are cooked, place the skillet under the broiler in order to brown the top.
5. The top can be garnished with either strips of anchovies or roasted red peppers
6. Of course, since it is a frittata and there are leftovers involved, it invites creativity. Culture is a creative and ongoing process.

It is ever so slightly warmer here on the East Coast. We thought perhaps we would crank it up a bit with something very Italian and hot, hot, hot. The frittata ain't bad either.

Some good stuff from Ellie Krieger via Eat Smart.

It is, of course, accompanied by other good stuff just as munchable.

You need sustenance to handle these guys. Here follows a brunch torte.

Extra Virgin Olive Oil, one quarter cup
Swiss Chard, one kilo/two pounds, cooked, stems and rib discarded
Onion, large, one quarter inch slices
Garlic, two cloves, finely chopped
Sea Salt, one teaspoon
Black Pepper, one half teaspoon
Fettuccine, dried, one quarter pound/125 grams
Eggs, eight large
Milk, one cup (whole milk)
Mascarpone, two thirds cup/130 grams/five ounces
Fontina 250 grams/half pound, discard rind and cut into half inch cubes
Oven, preheated to 375F

1. Once the chard is cooked, reserve the water, adjust the salt and cook the chard in the same water.
2. Cook the onion in a large heavy skillet until golden brown, stirring constantly and then add garlic cook and stir for about a minute.
3. Add the chard with half teaspoon salt and and quarter teaspoon pepper. Remove from heat and cool.
4. Toss cooked, drained fettuccine wiht remaining oil.
5. Blend the eggs, milk, mascarpone, remaining salt, one quarter teaspoon pepper until smooth.
6. Stir, chard, pasta, fontina and egg mixture together thoroughly.
7. Pour it all into a greased springform pan.
8. Bake for fifty to sixty minutes until top is golden brown.
9. Cool in the pan on a rack for about ten minutes

There is nothing more savory and delightful than a brunch buffet done well. This torte along with all the other delectables is quite the main course. You will find more than enough to add to that variety in this link. No need to speak of the spice of life with those recipes and pictures in that link. The four young men here also attest to that. Life really is a banquet like Mame said. She added that most poor suckers are starving. We're doing are part here to invite y'all to the table, n'est-ce pas?

The Saturday Beefcake Breakfast Menu Redux

Orange Mascarpone French Toast

Part One:
Sugar, one half cup

Part Two:
Mascarpone, 500 grams, room temperature
Orange Marmalade, five tablespoons
Honey, teaspoon
Coarse Salt
Orange Juice, freshly squeezed, one half cup

Part Three:
Orange Juice, freshly squeezed, one half cup
Milk, two cups
Eggs, four
Cinnamon, a pinch
Nutmeg, a pinch
Vanilla, one half teaspoon
Unsalted Butter
Almond oil
Twelve Slices of Favorite Bread

1. In part one you are making the topping for the finished product.
2. Gingerly peel the skin from the oranges making sure that the bitter white doesn’t come along with it.
3. Cut it into thin strips and boil three times to remove bitterness, straining the water after each time.
4. After the third draining put the rind strips aside, and add the half cup of sugar and a half cup of water in the same pot and simmer until the sugar is dissolved.
5. Return the rind to the pot and simmer for about fifteen minutes. Cool the rind. Refrigerate.
6. To make the mascarpone filling from part two, thoroughly mix all of those ingredients in a small bowl. Some replace the honey with maple syrup.
7. Part three is for the batter for the toast. Brioche slices can be used, but they are not necessary.
8. The mascarpone mixture should be room temperature, by the way, so it is easy to manipulate
9. Mix the juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla. Pour into a large shallow dish, like a pie plate.
10. Melt the butter with a little almond oil in a large skillet over medium heat.
11. Quickly dip the slices into the egg mixture and put them into the skillet.
12. When half are finished on one side, dollop the mascarpone onto them, with a border of about one half inch all around and place the cooked side of the remaining slices on top.
13. Then cook the top of the sandwich.
14. When finished, remove the rind from the liquid, delicately dry them off and place them on the French toast sandwiches.
15. The perfect follow up to a morning romp.

Nothing like something creamy and sweet to start the day.

Cranberry-Almond Granola

Apple Juice Concentrate, unsweetened, thawed
Maple Syrup, one half cup
Almond Oil, one third cup
Dark Brown Sugar, one quarter cup, packed
Ground Cinnamon, one tablespoon
Sea Salt, one half teaspoon
Rolled Oats, five cups
Wheat Germ, toasted, one cup
Almonds, one cup, coarsely chopped
Sunflower Seeds, one half cup
Cranberries, dried, one cup divided
Preheated oven 325F
Baking sheets, two, coated with cooking spray

1. Whisk the apple juice concentrate, maple syrup, oil, brown sugar in a medium saucepan. Bring to a simmer over medium heat. Stir occasionally.
2. Remove from heat. Stir in cinnamon and salt.
3. Mix oats, wheat germ, almonds and sunflower seeds in a large bowl and then stir in juice mixture. Toss to cat.
4. Spread the granola evenly on the sheets.
5. Bake for fifteen minutes and stir a couple of times.
6. Reverse sheets from top to bottom racks.
7. Continue to bake fifteen minutes more.
8. Remove, Transfer sheets to cooling wire racks. Stir in the cranberries.
9. Let cool completely.

Breakfast is the most important meal of the day as these featured men would more than likely tell you. There is so much one might say about important meals. Or not say as the case may be.

This comes from The Eating Well Diet.

Broiled Eggs: This recipe feeds four, one for each of these guests.

Multigrain Bread Slices, four, thick
Oil, for frying, olive or canola
Eggs, four large
Kosher Salt, to taste
Cayenne Pepper, to taste
Gruyere or Swiss Cheese, half cup grated

1. Cut circular pieces out of the bread slices with a cookie cutter or a glass.
2. Fry the rounds in the oil until lightly cripsy on each sode.
3. Poach the eggs. Trim them. Place each on a bread round
4. Season with salt and cayenne and then cover generously with cheese.
5. Place in a heatproof dish and run under a hot broiler to brown.

Not a bad way to start the day. Something substantial. And the eggs are good, too.