the daily recipe

Are you sick of the turkey left overs yet? Thow'em in a pot make a wonderfully tasty, heartwarming soup.

the procedure
1. Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 2 to 3 hours.

2. In the mean time, dice the remaining onion, carrot and celery in to fine pieces. Dice the turkey meat to bite size, no larger than the size of a soup spoon. Set aside the goods.

3. Remove large bones and carcass from the pot. Strain the broth through colindar, covered with wet cheese cloth. Discard the solids. Trasfer in to a clean bowl or pot, store in the refrigerator until the next day. You can remove the fat at this point if you choose to :)

4. In a large soup pot, heat garlic cloves and chopped sage in butter. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 6 to 8 minutes. Add flour and continue cooking for few more minutes.

5. Slowly add quarter of the stock and stir well, scraping the bottom of the pan to mix in the flour and bring to just to a boil.

6. Dice the leftover vegetables, add to the soup pot along with rice and the remaining broth and bay leaf. Bring to a simmer.

7. Add the cream, continue to simmer in low heat till heated through.

8. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

9. Garnish with crushed oregano leaves and parmesan cheese.


the formula
2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 more stalk, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 carrot, minced
1 stalk celery, minced
4 tbsp flour
1 cup cooked rice
Other leftover cooked Thanksgiving side vegetables
1 tablespoon chopped fresh sage leaves

Fan of the rotisserie chicken from the deli? Freeze/save the carcass and make chicken soup.

the procedure
1. Heat oven to 250 degrees, spread the bread in even layers on bakingsheets and dry in oven for 30~50 min.
2. Place the bread in a large bowl. Whisk together, stock, half-and-half, and eggs in another bowl; pour over bread and toss gently to coat. Becareful not to break the bread in to any smaller pieces.
3. Heat up a large skillet, cook the sausage over medium heat for 5~6 minuets,. With slotted spoon, transfer sausage. Return skillet to har and add 2 tablespoon transfer sausage to medium bowl. Add about half of onions and celery to fat in skillet, saute', stirring occasionallym untill softened, about 5 minuets.


the formula
12 cups of cornbread broken in to 1 inch pieces, include the crumbs
1 3/4cups chicken stock of canned low-sodium chicken broth
1 cup of hal-andhalf
2 large eggs, beten lightly
12 ounces bluk pork sausage, broken in to 1 in ch pieces
3 medium onions, chopped fine (makes about 3 cups)
3 celery ribs, chopped fine (makes about 1 1/2 cups)
3 tablespoons unsaled butter
2 tablespoons minced fresh thymes leaves
2 tablespoons fresh sage leaves
3 medium garlic cloves, minced or pressed through galic press
Lots of fresh ground black pepper and some coarse salt

"HAIKU"
is a weekly happy hour blend of smooth beats & fresh plates.


This Wednesday
November 24th - Holiday edition of HAIKU!
It's the Pre Manic Turkey Bash Party! Come out and enjoy sushi, sake & tasty blend of down tempo beats. You know we are going to blow this one up for the holiday.


Helping you to kick off your extended Thanksgiving weekend right,
Our guest selekta
AARON ORTIZ (SPREAD)
Along with residents DJ FUMI & DJ PAIN.

***YOU KNOW THE ROUTINE, NO COVER, TONZ of HAPPY HOUR SPECIALS***


HAIKU
a weekly happy hour
blend of
smooth beats &
fresh plates

@ Benihana, Carlsbad
755 Raintree Drive Carlsbad, CA 92009
Phone: 760-929-8311
[URL=http://www.mapquest.com/maps/map.adp?country=US&address=755+Raintree+Drive+&city=Carlsbad&state=CA&zipcode=92009]get directions[/URL]

Thanks to Pony, this simple & flavorful pasta dish has become one of my standards. Of course I added my own twist to this recipe with anchovies, lemon juice, and sprigs of thyme. This dish is more enjoyable with generous portions of broth. Increase in the clam juice will give stronger clam flavor. I found out recently that chicken stock is also a great alternative that gives it a velvety personality. My recommendation is to add both clam juice and chicken stock.


the procedure
1. Heat a large deep skillet over medium heat.
2. Add extra-virgin olive oil.
3. Throw in the red pepper flakes, garlic and anchovies and cook until anchovies starts to crumble & melt into the oil. Be careful, don't let it burn.
4. Add thyme and wine. Reduce wine 1 minute.
5. Add clam juice.
6. Stir in clams and lemon juice.
7. Boil/drain pasta. Add to skillet and toss with sauce 2 to 3 minutes and has absorbed some of the sauce and flavor.
8. Add parsley, grated cheese, pepper and salt, to your taste.
9. Serve with bread to mopp up the juices!


the formula
extra-virgin olive oil
red pepper flakes
garlic, finely chopped
1 tin fillet of anchovies, oil drained
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 bottle clam juice and/or Chicken stock (2 bottles for those who like extra broth)
1 can (15 ounces) whole/chopped baby clams
1/2 lemon, juiced
1 pound linguini, slightly undercooked
Chopped parsley leaves
Lots of fresh ground black pepper and some coarse salt

Cheap, easy, tasty. Just the way we like them. Remeber: Chunky sauce = Chunky pasta.

the procedure
1. Preheat oven to 350F. Boil water for pasta in a large pan.
2. Chop tomatoes in 1/8 piece. Throw them in to a glass-baking dish with oil, vinegar, slat, and pepper. Toss till the tomatoes are well coated with the mixture of oil and vinegar. Toss in some Italian herbs in if you like too. Cover the dish with aluminum foil.
3. Transfer glass dish with tomatoes in to the oven. Bake for 15 to 20 minuets till the tomatoes juices are boiling in the dish. In the mean time boil pasta in hot water with slat and olive oil. Remove foil and turn up the heat to 400F bake tomatoes for another 5 to 10n minuets.
4. Serve pasts on a plate with tomatoes on top, garish with plenty of bruised julienne basil. Salt and pepper to taste.

the formula
extra virgin olive oil
20 roma tomatoes, chopped vertically in quarters
1 pound rigatoni
Juliened fresh basil
Grated Parmesan cheese
Lots of fresh ground black pepper and some coarse salt

Today, Russell Tyrone Jones, aka Ol' Dirty Bastard aka Big Baby Jesus aka Dirt McGirt fell over dead in a Manhattan studio. Homeboy was only 35 years old and just days away from his 36th. ODB was a founding member of one my favorite groups, The Wu-Tang Clan.



I can see perhaps he was not your favorite for most of you out there. The cause of death remains a mystery, but he claimed to have chest pains earlier in the day. Yeah, he was one strange cat, but like Flava Flav - a genius in his own right.

I have kept few journals in the past and it always seemed like the sort of thing that required a commitment.

A chore like journal during summer vacation in grade school. Blind obligation with expressions of love in two separate note books, swapped weekly with my highschoool sweet heart. Ramblings of insanity - a barometer of emotions after the big break up. Though none of them I couldn't commit to, ever. Which over time I just accepted as OK. Blame it on the hand writing, sure. Exams in college, performance reports at the office, boot leg audio archives of the shows, mixes of my own music...they are all a journal in it self for that matter. When I revisit these it helps me to map out certain times of my life.

Perhaps this will be a different experience entirely. I am hoping that it would be worth while. This shoud satisfy a need in many ways. Either way, I am not going to force my self. Who knows, I may be better at it this time...

can we get a sound check in this joint? Ichi...Ni...San! Ease up on that that hi-hat, and kick up the bass line!