Fuzzy Favorite “It’s Always Sunny In Philadelphia”
One of the funniest shows on t.v. right now is It’s Always Sunny In Philadelphia. It’s crude, ridicules, but freakin’ hilarious…
The original show was actually written by 3 of the main cast members, Charlie Day, Glenn Howerton and Rob McElhenney who made the pilot for under $200. The show was picked up by FX and Danny Devito joined the cast in the second season. All the characters are very selfish, devious, unethical and really that’s what makes the show so funny. To see characters so oblivious to reality makes for some good comedy.
Check out this behind the scenes (Warning) there is some pretty crude stuff on here, so you probably don’t want to play it at work or in front of kids, otherwise, enjoy 
No Reservations Preview “Chicago”
This week on No Reservations, Tony spends some time living it up in Chicago. I’m especially excited for this one because my parents grew up there. It’s a beautiful city with great food, so lets see what’s in store for Tony…
According to Ingrid at the Travel Channel:
“Tony loves the energy and edge of big cities. So how is it that he has
avoided Chicago for so long? In the upcoming episode of No Reservations,
he sets off on “some unfinished business” to rectify that situation.
When people think of Chicago they think of deep-dish pizza, hot dogs,
seafood from the Calumet River and Mancow Muller, Chicago’s own shock jock.
Tony decides to put all of them to the test and soak in even a bit more of
Chicago, such as meeting with avant-garde chef Homaro Cantu, and dinning at
the famous L20. He even makes an appearance at a backyard BBQ, for homemade
specialties like sausage, creamed corn and beans.
Tony concludes that although Chicago has been dubbed ‘the Second City’ –
Chicago holds it’s own as a great metropolis and in fact needs no
comparison. Make sure you watch on a full stomach, because the food looks
delicious!”
Catch the new episode Monday, February 2nd at 10pm EST on the Travel
Channel.
Here’s a preview of Monday’s episode.
All the Single Ladies…and Men
If you haven’t seen this SNL skit with Justin Timberlake and Beyonce, watch it! Hilarious! It will brighten up your day…
justin timberlake snl beyonce single ladies video
No Reservations Preview “Azores”
So a couple weeks ago I wrote a post about the show No Reservations and how it is one of my favorites. Well, thanks to some inside connections, I am now able to bring you all a sneak peek to the show each week. This weeks show is in the Portuguese Islands of Azores and airs Monday January 26th at 10pm est on the Travel Channel. For those of you that have never seen No Reservations I have a video preview of this weeks show.
According to my friend Ingrid at the Travel Channel, here’s a little taste of Tony and Azores:
“Some of my favorite episodes of No Reservations aren’t always the well known locations, but places like The Azores, because of the food, the people, the culture and of course, Tony.
Having worked in kitchens alongside many generations of Azorean Portuguese immigrants, Tony decides it’s time to find out more about their motherland and explore the culture that molded so much of New England’s heritage. He hops from one island to the next while on the archipelago, dining on potatoes, pork, sausage, cabbage, shellfish, Portuguese soup and washing it all down with Gin and Tonics.
From the hot springs in Furnas on Sao Miguel to one of the most remote locations in the world on Sao Jorge, and onto the beautiful wine making region of Pico, Tony experiences the best of Azores.”
Thanks to Ingrid for the sneak peek and the video below. I’m excited about this weeks episode partly because I really don’t know anything about this place, but it sounds awesome. I’ve seen pretty much every episode of No Reservations so yes, I’m addicted. It’s like traveling without the jet lag and discovering places I wouldn’t otherwise know about. Check out the video and don’t forget to watch on Monday!
Tags: Archipelago, Azores, Couple Weeks, culture, food, Friend Ingrid, Furnas, Gin And Tonics, Jet Lag, Little Taste, Many Generations, Media, Motherland, No Reservations, One Of My Favorites, Pork Sausage, Portuguese Immigrants, Portuguese Islands, Sao Jorge, Sao Miguel, Sneak Peek, Travel Channel, Video PreviewNo Reservations-Venice
One of my favorite shows is No Reservations with Anthony Bourdain. Have you ever watched it? It’s on the travel channel and basically Bourdain travels all over the world, tasting wonderful food, and meeting with the locals. One more thing, Anthony is a total smart ass. He’s a New York chef who’s hard to impress, but for every sarcastic comment is a soft spot for real homemade delicious food. So for this week’s episode, he went to Venice, Italy.
Clarification, I absolutely love Italy. I’ve been there twice, though not to Venice. My great grand parents on my dad’s side are from Rome and Naples. Italian food is probably my favorite, the language is beautiful, the architecture, the art, the history…it’s an amazing place.
Okay, moving on…I was really excited about the Venice show, especially since I’ve never been there. Now I really really want to go. The food looks amazing; lots of seafood, fresh garden grown veggies, homemade pasta and creamy risotto. So imagine eating a delicious Venetian meal on an outside patio overlooking a canal. What gets better than that? To eat awesome food while staring at beautiful architecture…that’s why I love Italy. You can find beauty in everything there and Italians absolutely live for that stuff.
Just a word of advice if you do ever plan on going there. Anthony asked a local Venetian there who the worst tourists are. He said, it’s not a particular nationality (which is good to hear for us Americans), it’s the kind of tourist who rushes to see everything. You can’t rush things in Venice. In fact you’ll find you can’t rush things in any part of Italy or actually any part of Southern Europe. You have to take Venice for what it is and become part of the city. Take your time, eat, walk around, eat some more, take a ride on a gondola, have some dessert…yes, it seems everything revolves around food in Italy.
Here are some Venetian recipes:
Inside Venice & Veneto
Shrimp asparagus recipe This recipe has been kindly sent to us by Ristorante Alla Corona in Dolo, near Venice.
The ‘locale’ is located towards the end of the Brenta Riviera and was opened in 1830 to offer a meeting place for Venetian nobles and countrymen from the Veneto hinterland.
Today, the specialities of the period are still prepared such as ’saor’ or fried sardines in vinegar, onions, grapes and pine nuts. If you go there make sure to say hello to owners Elena and Massimo.
ingredients
8 giant shrimps, 8 white asparagus from Bassano del Grappa, a coffee cup of balsamic vinegar, 8 lemon slices, chopped parlsey, salt and pepper.
making it
Remove the heads and shells from the shrimps, but keep the tails completely intact and the final two ‘rings’.
Make a cut the length of each shrimp tail.
Wash, peel and chop the asparagus crossways but keep the tips intact.
Dip the top and tail of each shrimp and aspargus tip into hot, salty water until they become crispy.
Fry the shrimps and chopped asparagus pieces in a pan. When cooked add the asparagus tips and turn the heat up.
Add the balsamic vinegar and reduce the sauce.
Serve by placing each shrimp on a lemon slice alternating with an asparagus tip.
Place the asparagus pieces in the centre of the plate along with the shrimp heads.
Sprinkle the lot with parsley.
Source deliciousitaly.com
Polenta with Monte Veronese cheese and walnuts Matured Monte Veronese D.O.P. cheese is a single cream cheese made from semi cooked curd and produced exclusively from cow’s milk.
It can be aged from 3 months to 2 years and the cheese is white and/or light straw yellow usually with medium sized holes.
Ingredients
Matured Monte Veronese D.O.P. cheese, polenta, walnuts, grana padano cheese, milk
Directions
Prepare a polenta. This may be either the tradtional way or by using a ready made or ‘pronto polenta’.
Lay the polenta in layers in a ovenproof dish alternating with layers of sliced mature Monte Veronese D.O.P. cheese, and the walnuts which have been processed to a paste.
Sprinkle the final layer in the oven dish with grated cheese and a little milk.
Place in the oven at 180°c for 15 minutes.
Source deliciousitaly.com
6 servings
Trattoria Altanella — Venice
INGREDIENTS
1. To cook filets: Heat olive oil and butter in a large sauté pan over medium heat.
2. In a separate dish, combine flour, salt and pepper. Flour the filets and place in the sauté pan. Cook until golden brown on each side. Remove to a serving platter.
3. Using the leftover oil and butter in the sauté pan, add the parsley, capers, white wine, and cook over a low flame for 3 minutes.
4. Spoon the sauce over the filets and serve immediately.
Source msnbc.com
12 servings
Trattoria Altanella — Venice
INGREDIENTS
1. Whip egg yolks and ¾ cups sugar until pale yellow and tripled in volume. Add mascarpone and whip again until light in texture; set aside.
2. Whip the cream with ¼ cup sugar until stiff peaks form and then fold into egg mixture.
3. Dissolve ¼ cup sugar in the espresso. Dip ladyfingers in espresso and line bottom of a baking dish.
4. Pour half of the cream mixture on top of the first layer of ladyfingers and drizzle with rum. Repeat with remaining ladyfingers, cream and rum. Wrap in plastic wrap and refrigerate overnight.
5. Just before serving, sprinkle tiramisu with an even layer of cocoa powder.
Source msnbc.com
Tags: Amazing Place, Anthony Bourdain, Asparagus Recipe, Delicious Food, Favorite Shows, Gondola, Grand Parents, Homemade Pasta, Italian Food, Italians, No Reservations, Recipes Shrimp, Risotto, Shrimp Recipe, Smart Ass, Soft Spot, Southern Europe, Travel Channel, Veneto, Venice Italy, Word Of Advice
Kate
