Episode 39 is up below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” the mixing list from “Bar Tending with Loke,” and the recipe from “Cooking with Elfman.”
Cut the onion into wedges and separate.
Grate ginger, and chop the scallions.
Cover two eggs in hot water and let them sit for 20 minutes so they are soft inside and not hard.
Boil the beef, and drain the water.
Put sake, mirin, soy sauce and sugar into a fry pan.
Stir it at medium heat, add beef.
Before all sauce evaporates, remove the beef.
Add water, dashi, grated ginger and onions.
Cover cook, and boil.
Mix in the beef, and stir together.
Put the steamed rice in a bowl and put the sauced meet and top.
Put the soft egg and pickled ginger on top.
Episode 38 is up below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” the mixing list from “Bar Tending with Loke,” and the recipe from “Cooking with Elfman.”
MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
LIME MAYONNAISE
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos – peeled, seeded, and sliced
8 slices Monterey Jack cheese
Directions
For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
Preheat an outdoor grill for medium-high heat.
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Episode 37 is up below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” the mixing list from “Bar Tending with Loke,” and the recipe from “Cooking with Elfman.”
Episode 36 is up below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” the mixing list from “Bar Tending with Loke,” and the recipe from “Cooking with Elfman.”
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
Directions
Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat grill for medium heat, and lightly oil grate.
Cook chicken on grill until meat is no longer pink and juices run clear.
Bar tending with Loki
Hadouken – Ryu (Street Fighter shot)
Drink created and photographed by Mitch Hutts of The Drunken Moogle. This drink was made as part of a set of Street Fighter x Tekken drinks and is one of the two in the Drunken Moogle and Loading SFxT 2v2 Scramble.
Ingredients: 3/4 oz blue curacao 3/4 oz Fireball Cinnamon Whisky Splash of Bacardi 151
Directions: Mix the blue curacao and Fireball in a shot glass. Layer a thin bit of Bacardi 151 (or other overproof rum) on the top and light on fire. Block to extinguish and drink! Add more Bacardi 151 to the top to make it a Shinkuu Hadouken.
Episode 35 is up below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” the mixing list from “Bar Tending with Loke,” and the recipe from “Cooking with Elfman.”
1 large sweet onion, cut into 1/2-inch slices
4 slices green tomato
4 ciabatta sandwich rolls, sliced horizontally
1 (8 ounce) package feta cheese, sliced
8 baby arugula leaves
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.
Bar tending with Loki
Love Potion #8.5 (The Sims 2 cocktail)
From the creator, Gourmet Gaming: “Is Valentine’s Day usually a total failure for you? Are you left bitter and alone, ranting about the commercialism and inherent flaws of the day to faceless people on the internet when all you really want is a hug? I know how you feel (I really don’t). If you’re looking to captivate a boy or girl this evening or you simply need someone to play co-op with because sometimes achievements demand you play a game with another person, then this is for you. Allow me to be your Gypsy Matchmaker. One sip of Love Potion #8.5 will ensure love at first sight and will only set you back a meagre §350! Can you really afford to put a price on true love? Fruity, fizzy and optionally intoxicating there’s no better drink to enjoy with the Sim you love this Valentine’s.”
Ingredients: 8 Raspberries Crushed Ice 10ml / 0.33oz. Chambord Raspberry Liqueur (Or Raspberry Juice) 50ml / 1.5oz. Raspberry Lemonade 100ml / 3.3oz Champagne (Or Tonic Water) Top Up with Lychee Juice Mint Sprigs Fresh Lemon Juice
Directions:
Crush the raspberries and press them into the bottom of a tall glass then pour the crushed ice on top.
Pour in the Chambord, followed by the raspberry lemonade, champagne then top it off with lychee juice. If you do it right you can create an impressive ‘layered’ look to the drink.
Garnish with a sprig of mint and a twist of lemon juice.
Episode 34 is up below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” the mixing list from “Bar Tending with Loke,” and the recipe from “Cooking with Elfman.”
A large wok, a frying pan and a large bowl.
Ingredients:
250g / 1 Cup White Rice
500g / 17oz Frying Steak
4 Tablespoons Light Soy Sauce
1 Teaspoon Cornflour
2 Tablespoons Olive Oil
2 Teaspoons Sesame Oil
100g / 1 Cup White Onion (Sliced)
1 Teaspoon Garlic
1 Teaspoon Fresh Ginger (Grated)
1 Teaspoon Red Chilli (Chopped)
2 Teaspoons Chinese Five Spice
200g / 1 Cup Brown Chestnut Mushrooms (Quartered)
50g / 1 ? Cup Pak Choi (Sliced)
150g / 2 Cups Bean Sprouts
2 Teaspoons Dark Soy Sauce
250ml / 1 Cup Beef Stock
1 Egg
Preparations:
Boil the rice as per the instructions; usually 1 part rice to 2 parts water.
Slice the steak into strips and place them in a bowl. Add the light soy sauce, cornflour and mix well. Leave the beef to marinate for about 15 minutes.
Making the Aiya Rainy Day Special Mega Beef Bowl:
On a high heat, heat the wok then pour in the olive oil and sesame oil. Add the beef and fry until browned (about a minute or two) then remove from the wok and set aside.
Add the onions to the wok and fry them until soft. Add the garlic, red chilli, ginger, Chinese five spice and lightly fry.
Add pak choi, bean sprouts and mushrooms and stir fry for several minutes. Once lightly cooked return the beef to the wok.
Pour in the beef stock and dark soy sauce. Allow the mixture to reduce for about 5 minutes.
Heat a little oil in a separate frying pan and fry the egg until lightly crispy, then remove from the pan and set aside for later. Feel free to poach the egg or leave it raw for authenticity.
By now your rice should be cooked; spoon the rice into a bowl then layer on the beef and top with the egg. Youfre now ready to face the Aiya Rainy Day Special Mega Beef Bowl Challenge!
Bar tending with Loki
Angel Island (Sonic the Hedgehog cocktail)
Even Knuckles has to take some vacation time from guarding the Master Emerald. Mana Bar describes this Sonic cocktail as “Passionfruit Pulp blended with Bombay Sapphire Gin shaken with fresh lemon and gomme syrup, served long then lengthened with a giant splash of chilled soda water.”
