Episode 39: Lemon Jello and the Grape Hate!!! Is out!!!

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.”

Episode 39 Click to download directly
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YouTube Video

Charle’s Magical Education

Cooking with Elfman

Ingredients

200g thinly sliced beef
1/2 onion
5 grams ginger
2 tablespoon soy sauce
1 tablespoon sake
1 tablespoon sugar
1 tablespoon mirin
100 millimeters water
1/2 teaspoon dashi
2 eggs
beni sh?ga
Shichimi
Scallions
Steamed Rice

Procedure

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.

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Episode 38: The Showdown!!! Is out!

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.”

Episode 38 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

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.

Reedus’ Gallery

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Episode 37: The Longest Manga Quickie and the Battle of the Babes!!! Is out!!!

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 37 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

None this week.

Cooking with Elfman

None this week.

Bar tending with Loki

None this week.

Reedus’ Gallery

None This week.

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Episode 36: Mass Effect 3 ruined the ending to my Fairy Tail!!! Is out!!!

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.”

Episode 36 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

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.


Reedus’ Gallery

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Episode 35: Gray’s Moose knuckle in HD!!! Is out!!!

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.”

Episode 35 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

1 pound ground lamb
1/2 pound ground beef
3 tablespoons chopped fresh mint
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper

1 (16 ounce) container Greek yogurt
1/2 lemon, zested
1 clove garlic, minced
1/2 teaspoon salt

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:

  1. Crush the raspberries and press them into the bottom of a tall glass then pour the crushed ice on top.
  2. 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.
  3. Garnish with a sprig of mint and a twist of lemon juice.

Reedus’ Gallery

The acount for the image got deleted.

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