Kitchen After

Kitchen After

Kitchen In Progress

Kitchen In Progress

UFC 117

• Anderson Silva vs Chael Sonen

• Jon Fitch vs Thiago Alves

• Clay Guida vs Rafael Dos Anjos

• Matt Hughes vs Ricardo Almeida

• Roy Nelson vs Junior Dos Santos
• 
  

• Thiago Silva vs Tim Boetsch

• Dustin Hazelett vs Rick Story

• Stefan Struve vs Christian Morecraft

• Johny Hendricks vs Charlie Brenneman

• Ben Suanders vs Dennis Hallman

• Rodney Wallace vs Stanislav Nedkov

Kitchen Before

Kitchen Before

Kitchen Before

Grilled Swordfish with lemon and basil

Ingredients

• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 (5 to 6-ounces each) swordfish steaks

Directions

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

UFC 115

Chuck Liddell vs Rich Franklin

MSL: Franklin

CJL: Franklin

RSC: franklin

MJC: Franklin

Mirko Cro Cop vs Patrick Barry

MSL: Barry

CJL: Cro Cop

RSC: Barry

MJC: Cro Cop

Paulo Thiago vs Martin Kampmann

MSL: Thiago

CJL: Kampmann

RSC: Thiago

MJC: Thiago

Ben Rothwell vs Gilbert Yvel

MSL: Yvel

CJL: Yvel

RSC: Rothwell

MJC: Yvel

Carlos Condit vs Rory MacDonald

MSL: Condit

CJL: Condit

RSC:MacDonald

MJC: Condit

Tyson Griffin vs Evan Dunham

MSL: Griffin

CJL: Griffin

RSC:Griffin

MJC: Griffin

Mac Danzig vs Matt Wiman

MSL: Danzig

CJL: Danzig

RSC:Wiman

MJC: Danzig

David Loiseau vs Mario Miranda

MSL: Loiseau

CJL: Loiseau

RSC:Miranda

MJC: Loiseau

James Wilks vs Peter Sobotta

MSL: Wilks

CJL: Wilks

RSC: Wilks

MJC: Wilks

Richardo Funch vs Claude Patrick

MSL: Funch

CJL: Funch

RSC:Funch

MJC: Funch

Mike Pyle vs Jesse Lennox

MSL: Pyle

CJL: Pyle

RSC:Pyle

MJC:Pyle

Syl's Chicken Parm

Buy chicken breasts and slice them into the strip size to your liking. Bread them by dipping into raw egg first then Progresso Italian flavored bread crumbs (my favorite). Then fry with EVOO. You don’t have to fully cook them as they will then be baked and you don’t want to dry them out. Just make sure the outsides are crispy.

Then make the “Quick Sauce”:

2 cans of Crushed Tomatoes (my favorite is Progresso ‘Kitchen Ready’…you may need more depending on how much chicken you are making but I always like to have extra sauce if you want to serve it with angel hair or another pasta like cheese tortellini).

Chopped onion and garlic to taste

Italian Seasoning to taste

Salt & Pepper to taste (add a dash of red pepper flakes for a kick)

1 small carrot to absorb acidity

Locatelli Cheese (Add last after it’s cooked)

Additional Ingredient: Shredded Mozzarella Cheese for topping

Sauté the onion and garlic in EVOO. Add crushed tomatoes & other seasoning to that and bring to a boil stirring frequently to avoid burning. Once it comes to a boil, just simmer.

Line your 9x12 Pyrex dish with sauce, then fried chicken, then sauce again, then mozzarella cheese. I then repeat this layering of sauce and shredded cheese because it inevitable that some cheese with stick to the Reynolds wrap when baking. Then just bake at 325-350 for 35-40 minutes until the cheese melts and the sauce in the dish is hot. Every oven is different (as you know) so if you have a gas oven it may take a shorter time. Just keep checking it.

Hint: Do yourself a favor and purchase an electric frying pan/skillet if you don’t already have one…they are so much larger than a regular frying pan and you are able to cook more chicken at a time and also cook it more evenly!

UFC 114

Quinton Jackson vs Rashard Evans
MSL: Jackson
CJL: Rashard Evans
RSC: Rashard Evans
MJC: Evans
Michael Bisping vs Dan Miller
MSL:Miller
CJL: Michael Bisping
RSC: Michael Bisping
MJC:Bisping
Todd Duffee vs Mike Russow
MSL:Duffee
CJL: Todd Duffee
RSC: Mike Russow
MJC:Duffee
Antonio Rogerio Nogueria vs Jason Brilz
MSL:Nogueria
CJL: Nogueria
RSC: Nogueria
MJC: Brilz
Diego Sanchez vs John Hathaway
MSL:Sanchez
CJL: Sanchez
RSC: Sanchez
MJC:Sanchez
Amir Sadollah vs Dong Hyun Kim
MSL:Sadollah
CJL: Sadollah
RSC: Dong Hyun Kim
MJC:Sadollah
Efrain Escudero vs Dan Lauzon
MSL:Lauzon
CJL: Escudero
RSC: Escudero
MJC:Escudero
Melvin Guillard vs Waylon Lowe
MSL:Guillard
CJL: Guillard
RSC: Guillard
MJC:Guillard
Luiz Cane vs Cyrille Diabate
MSL:Diabate
CJL: Diabate
RSC: Cane
MJC:Diabate
Aaron Riley vs Joe Brammer
MSL:Riley
CJL: Riley
RSC: Brammer
MJC:Brammer
Ryan Jensen vs Jesse Forbes
MSL:Jensen
CJL: Jensen
RSC: Jensen
MJC:Forbes

256 Old Forge Before and After

Upstairs before we purchased -
http://www.youtube.com/watch?v=EgNfwKB38ZU

Upstairs almost finished –
http://www.youtube.com/watch?v=SMILAsNMB7g

Mud Room Before-
http://www.youtube.com/watch?v=kwOhDDYEOfk

Mud Room After-
http://www.youtube.com/watch?v=sVJqDc8cHCo

UFC 112

Anderson Silva vs Demian Maia

CJL - Silva

RSC - Silva

MJC - Silva

MSL - ???

B.J. Penn vs Frankie Edgar

CJL - Penn

RSC - Penn

MJC - Penn

MSL - ???

Matt Hughes vs Renzo Gracie

CJL - Hughes

RSC - Hughes

MJC - Hughes

MSL - ???

Terry Etim vs Rafeal dos Anjos

CJL - Etim

RSC - Etim

MJC - Etim

MSL - ???

Kendall Grove vs Mark Munoz

CJL - Munoz

RSC - Grove

MJC - Grove

MSL - ???

Alexander Gustafsson vs Phil Davis

CJL - Davis

RSC - Davis

MJC - Gustafsson

MSL - ???

Paul Taylor vs John Gunderson

CJL - Gunderson

RSC - Taylor

MJC - Gunderson

MSL - ???

Nick Osipczak vs Rick Story

CJL - Osipczak

RSC - Story

MJC - Osipczak

MSL - ???

DaMarques Johnson vs Brad Blackburn

CJL - Johnson

RSC - Johnson

MJC - Johnson

MSL - ???

Paul Kelly vs Matt Veach

CJL - Veach

RSC - Veach

MJC - Veach

MSL - ???

Jon Madsen vs Mostapha Al-Turk

CJL - Madsen

RSC - Al-Turk

MJC - Madsen

MSL - ???

Clam Chowder

• 4 Cups of Shucked Clams with juice


• 3 Cups of Cream


• 1 1/2" Salt Pork or Bacon Diced


• 3 Tablespoons butter


• 1 Onion finely chopped


• Salt to taste


• 2 Tablespoons of flour


• Fresh ground pepper to taste


• 4 Medium potatoes peeled and diced

Cut clams to bite sized pieces and put aside. Cook salt pork or bacon until brown. Heat fat or butter and add onions (cook until golden brown).Sprinkle flour over onions and cook another 3 minutes. Add potatoes, clams and juice to these ingredients - cover and simmer for 10 minutes or until potatoes are tender. Add cream, butter, salt & pepper.

Pesto Lasagna

Ingredients
For the pesto:
4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup extra-virgin olive oil
3/4 cup heavy cream
1/3 cup toasted pine nuts
8 medium garlic cloves, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons kosher salt
For the lasagna:
1 pound fresh lasagna noodles, cooked and drained
1 cup finely grated Parmigiano-Reggiano (about 1-ounce)
Directions
For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.

For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.

Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.

Cajun-Style Clambake

SERVES: 4 PREP TIME: 45 MINUTES
WAY TO GRILL: DIRECT MEDIUM HEAT (350° TO 450°F) GRILLING TIME: 20 TO 25 MINUTES

½ cup (1 stick) unsalted butter, melted

1⁄3 cup fresh lemon juice

1 tablespoon Cajun seasoning

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

4 medium red potatoes, halved and sliced into 1⁄8-inch

half-moons

¾ pound jumbo shrimp (11/15 count), peeled and

deveined, tails left on, cold

2 pounds littleneck clams, rinsed and scrubbed

1 package (12 ounces) andouille sausage, thinly sliced

2 ears fresh sweet corn, each shucked and cut into

4 pieces

1.In a small bowl combine the butter, lemon juice, seasoning, garlic, and thyme.
2.Prepare the grill for direct cooking over medium heat.
3.Cut 8 sheets of aluminum foil, each about 12 by 20 inches. Line an 8x8-inch cake pan with 2 sheets of aluminum foil, arranged in a crisscross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage, and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.
4.Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to ensure doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls and serve immediately.