Episode 34: Bless Your Carrot Face!!! Is out!!!

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.”

Episode 34 Click to download directly
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YouTube Video

Charle’s Magical Education

Cooking with Elfman

What you will need:

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. Youfre 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.”

Reedus’ Gallery

None this week.

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Episode 33: The Animus ain’t for Bitches!!! Is out!!!

Episode 33 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 33 Click to download directly
subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

What you will need: An 8×8 inch square spring-form or lose-base cake tin, a whisk, two mixing bowls, greaseproof/baking paper, cling film/saran wrap and a rolling pin.
For the Cookie Base:
175g / 1 ? Cups Flour
? Teaspoon Baking Soda
? Teaspoon Salt
110g / ? Cup Butter (Softened)
85g / ? Cup Caster Sugar/Superfine Sugar
85g / ? Cup Soft Brown Sugar
? Teaspoon Vanilla Extract
1 Egg
For the Chocolate:
150g / 1 Cup Chocolate
55g / ? Cup Butter
40g / ? Cup Crushed Salted Peanuts
For the Peanut Cheese Topping:
225g / 1 Cup Cream Cheese
170g / 2/3 Cup Smooth Peanut Butter (Skippy)
100g / ? Cup Icing/Confectioners Sugar
120ml / ? Cup Whipping Cream
Making the Cookie Base:
Prepare the tin by greasing it with a little butter and lining the base and sides with greaseproof paper/baking parchment. Preheat the oven to 190C/370F.
In a large bowl beat the butter, caster sugar and brown sugar together until creamy. Slowly add the egg and continue to mix.
Gradually sift in the flour, baking soda and salt and mix well until a dough forms. If itfs very soft pop it in the fridge for about 30 minutes.
Place the dough between two large sheets of cling film/saran wrap and roll the dough out to roughly fit the base of your prepared tray. Transfer it to the tray and lightly press it in until the entire base is covered and even.
Bake in the oven for 10-12 minutes until the edges are golden brown. Leave to cool while you prepare the chocolate layer.
Making the Chocolate Layer:
Over a bain-marie melt the chocolate with the butter until smooth and shiny. Allow the mixture to cool slightly.
Once cooled pour the chocolate over the cookie base and spread it out until even. Sprinkle over the crushed peanuts and with the back of a spoon, gently press them into the chocolate.
Place in the fridge to chill for around 30 minutes while you prepare the peanut cheese topping.
Making the Peanut Cheese Topping:
In a large bowl gently mix together the cream cheese, smooth peanut butter, sugar and cream. Once combined whisk it until pale and fluffy.
Spoon the peanut cheese mixture over the now chilled chocolate layer and smooth it out.
Sprinkle on top a few more crushed salted peanuts if you like, then place in the fridge for several hours until firm and chilled.
Once chilled remove the combination from the tin carefully and cut it into bars.

Bar tending with Loki

Ganondorf (The Legend of Zelda cocktail)

Ingredients:
3 cl Black Sambuca
2 cl Myer’s Rum
1.5 cl Grand Marnier
5 cl Apple Juice
Club Soda

Directions: Shake all ingredients, except for club soda, with ice and pour into an ice-filled glass. Fill with club soda.

“Pathetic little fool! Do you realize who you’re dealing with? I am Ganondorf and soon I will rule the world!” –Ganondorf

Reedus’ Gallery

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Episode 32: Jizz Wizard and Meatballs!!! Is Up!!!

Episode 32 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 32 Click to download directly
subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Ingredients:

(for 30 Gyoza)

Dough:
170 mL water
200 g strong flour

Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion

Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce
Vinegar
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Preparation:

Dough:

Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
Put a wet towel over the dough, and let it stand for several minutes.
Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

Filling:
Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
Close the gyoza. While closing it, fold the edge about 6 times.

Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Bar tending with Loki

Ingredients:

3 oz – Sour Apple Pucker
.75 oz – Citrus Vodka
Splash Sweet n Sour
Dash of Grenadine
Fill Sprite
__________________________________

Directions:

Pour liquor into old fashion glass over ice
Fill with Sprite
Gently stir
Splash in Sweet n’ Sour mix
slowly dash in grenadine
Drink

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Episode 31: Goku gropes a Naked Grandma!!! Is Out!!!

Episode 31 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 31 Click to download directly
subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Ingredients:

? pound flank steak
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 large carrots
? pound small mushrooms
1 bunch scallions (about 6)
1/3 cup beef broth
3 drops hot pepper sauce
? teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices (? inch thick) fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)

Directions:

1. Cut the steak into 2 inch wide strips. Then cut each strip across the grain into ? inch thick slices.

2. In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the cornstarch. Stir to coat steak and set aside.

3. Cut the carrots on the diagonal into ? inch thick slices. Cut the scallions into 2-inch lengths.

4. In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper sauce and black pepper.

5. In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until hot but not smoking.

6. Add scallions, garlic, and ginger. Stir fry for few seconds.

7. Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.

8. Remove the vegetables to a plate and cover loosely keep warm.

9. Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high heat.

10. Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.

11. Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.

12. Cook, stirring constantly, until vegetables are tender and the beef is cooked through, 2 to 3 minutes longer. Stir in the cilantro, if using, and serve hot. Makes 4 servings.

Bar tending with Loki

Ingredients:
1 1/2 oz gin (Bombay Sapphire Gin used)
1 1/2 oz Hpnotiq
splash of blue curacao

Directions: For this variation of martini, mix and stir in the ingredients over ice, then strain into a chilled cocktail glass. Place a dollop of whipped cream on the side of the glass as a garnish.

“It is called the “Mirage Pokémon” because so few have seen it.” -Pokedex entry for Dratini

 

Reedus’ Gallery

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Episode 30: The Tone Deaf Pumpkin!!! Is Out!!!

Episode 30 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 30 Click to download directly
subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

What you will need: A frying pan, meat tenderiser, 2 bowls.
For the Fowl Burger:
Olive Oil
1 Large Chicken Breast
50g / ½ Cup Breadcrumbs
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
1 Tablespoon Paprika
1 Egg
Ketchup
Mayonnaise
White Burger Bun / Bread roll
Baby Gem Lettuce Leaves
1 Baby Shallot
1 Slice of Mild Cheddar Cheese
Making the Fowl Burger:
Combine the cumin, coriander and paprika with the breadcrumbs in a bowl and mix well. In another beat the egg and set aside.
Heat a good amount of olive oil in a frying pan on a medium high heat. Beat the chicken breast so it is about 1-2cm thick, cut in half so you have two evenly sized pieces.
Dip them in the egg and then coat well in the breadcrumb mixture.
Once the oil is hot enough, fry the coated chicken breasts for about 4 minutes each side or until golden brown and cooked through.
Toast the bun then layer ketchup, lettuce, chicken, cheese, lettuce, chicken, lettuce, mayonnaise, sliced shallot and close with the top of the bun.
Serve with fries and a Sprunk and enjoy; the chicken didn’t die in vain.

Bar tending with Loki
For The Riddler, pour 20ml of Midori down the inside of glass, then add 5ml of vodka over a spoon.

Reedus’ Gallery

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