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Saturday, December 29, 2012

Happy Holidays. Cheers!

Happy Holidays
photo: wbj
Health, Happiness, Prosperity and a Wonder-filled New Year


Cook More. Share a Meal. Spread Love.

Enjoy,
Cooking Lounge

Wednesday, December 5, 2012

Dave Brubeck, Jazz Icon - Take Five

MUSIC:

Dave Brubeck was a Jazz Icon. Hard to believe "Take Five" was first recorded in 1959. The legendary musician lived 91 storied years. "Take Five" is still a perfect playlist selection for almost any dinner party, definitely an all time favorite track. Great music is timeless.

Imagine when the Dave Brubeck Quartet played the song in a smoky, dark nigthtclub, the Village Gate. Take five everyone...swirl a cocktail, hug a loved one and enjoy the heavenly gift of Dave Brubeck's talent.
Cooking Lounge

Tuesday, November 27, 2012

Bacalao Salad - Holidays Recipe

FOOD:
The Cooking Lounge Bacalao Salad is a latin and caribbean take on a traditional whitefish salad made from salted cod. 

From Puerto Rico in the Caribbean to Italy, through Portugal on into Norway in Europe, there is recipe upon recipe for a whitefish salad made with dried, salted codfish. Triangular trade routes paved the way for cod to become a traditional staple across continents.

A friend from Puerto Rico and a friend's Mom from Panama dipped into memories of mothers' kitchens, sharing their favorite version of this traditional cod dish. Cooking Lounge's fresh take has big, bright flavors, that go well with almost any buffet spread, make a light yet filling lunch salad on a bed of greens, and complement meat as a side (see serving suggestion).

Bacalao Salad (capers, olives, chive flowers, fresh herbs)
Requires some planning to make but is relatively inexpensive. The salted cod soaks in cold water in the fridge for 24 hours; and, the water needs to be changed at least 3 times to desalinate the cod. Blanch rehydrated codfish with juice 1/2 lime. Drain. Toss with herbs, spices, capers, olives, onion, lemon, lime, extra virgin olive oil, etc. Chill to marry and enhance flavors.

So worth the effort because Bacalao Salad holds well, serves a group, and has fresh, bright flavors that satisfy. 
Bacalao Salad w/ Chorizo Bacon Fritata and Salsa Fresca
serving suggestion

Try this Cooking Lounge Holidays Recipe for Bacalao Salad.
Soaked Desalinated Codfish
Blanched, Drained Codfish

Bacalao Salad Preparation
Cooking Lounge Bacalao Salad

  • 2 lbs boneless Bacalao (salted cod)
  • 3/4 cup Extra Virgin Olive Oil
  • 1/4 cup Capers
  • 3/4 cup Goya Olives
  • 1/2 chopped Chive Flowers (was lucky at market; chives work.)
  • 1 Lemon
  • 1 Lime
  • 1/2 Red Onion
  • 1 Serrano peper (deseeded, diced)
  • 1 cup Fresh Parsley
  • 1 tablespoon Fresh Oregano leaves
  • 1/4 cup Cider Vinegar
  • Salt, Pepper, Crushed Red Pepper

Cooking Lounge is a guide. Make this recipe you own: play with measurements, use what you have, experiment. Have fun cooking.

  • Blanch the rehydrated cod in hot water for 2-3 minutes. Cooking Lounge added the juice of 1/2 lime to the water. 
  • Let fish cool. Break up fish and remove any stray bones or skin.
  • Mix in capers, olives, chive flowers, red onion, fresh parsley
  • Make Citrus Marinade with juice of 1 lemon, teaspoon lemon zest, juice of 1/2 lime, fresh oregano leaves, salt, pepper, crushed red pepper for extra spicy, optional. 
  • Toss with marinade and chill for several hours for best flavor.
Enjoy,
Cooking Lounge
photos:wbj





Sunday, November 4, 2012

Hurricane Sandy Relief - Donate to the Red Cross

Hurricane Sandy left a path of devastation across the the Eastern Seaboard. 
So many, lost so much.

Please donate to the Red Cross.


Also, you can donate by phone:

Text the word REDCROSS to 90999 

to make a $10 donation.

Call 1-800-HELPNOW.

*******    ********    ********

NBC's Hurricane Sandy: Coming Together raised $23 million for the Red Cross.

Lots of performances - Christina Aguilera, Mary J. Blige, Jon Bon Jovi, Billy Joel, Joe Perry, Bruce Springsteen and the E Street Band, Sting and Steven Tyler.

NEW YORK, November 3, 2012 – The American Red Cross and NBCUniversal's “Hurricane Sandy: Coming Together,” a live benefit telethon with lots of performances, raised nearly $23 million to aid people seriously impacted by Hurricane Sandy. 

A record number of donations were accepted by the American Red Cross. Additional donations will help the Red Cross offer relief to victims of Hurricane Sandy. READ MORE.


Staten Island native, Christina Aguilera - "Beautiful"


Cooking Lounge

Friday, October 12, 2012

Herbs and Spices Add More Than Flavor

FOOD + LIFESTYLE:

Adding herbs and spices to a dish can transport a meal to far away lands. Think about it. Galanga, cilantro and chilies are signature ingredients for Thai food. Oregano, basil and garlic are the triumvirate of Italian cuisine. Herbs and spices can make ho hum, everyday dishes vibrant and exotic.

Beyond adding enticing flavors, herbs and spices do wonders imparting healthful benefits too. 


Click links to read more:
A Beginner's Guide to Herbs and Spices
Spice of Life
International Grocery 543 9th Ave NYC 10018
photo: wbj
Enjoy,

Cooking Lounge


Tuesday, October 2, 2012

NYC Honey Festival and Concord Grapes

FOOD:

Went to the New York City Honey Festival on the boardwalk at Rockaway Beach as summer slipped into fall.

Check out the Cooking Lounge Tumblr to see pictures from New York City Honey Festival.

In Union Square Farmers' Market,  honey bees swarmed baskets of concord grapes. 
Sweet reminder of how Honey comes to be.

Enjoy,
Cooking Lounge

photo: wbj

Friday, August 31, 2012

From a Brooklyn Garden

LIFESTYLE + FOOD:
arugula, basil, yellow grape tomatoes, Tuscan kale, poona keera, cucumber, sage
As August rolls into September, summer starts to fade while backyard gardens burst with homegrown pride. After a visit to a friend's garden in Clinton Hill, I left with Tuscan kale, arugula, sage, basil, yellow grape tomatoes, and an odd cucumber (poona keera...thought it was an eggplant at first). The sun kissed warmth of the fragrant herbs and just picked vegetables almost radiated from the crowded canvas sack. 

chili pepper
Headed to the nearest grocery store. Decided to cook beef sauteed with the fresh sage, onions, garlic and Union Square Farmers' Market chili peppers. In the check-out line, a woman inhaled deeply and exclaimed in a bright, melodic Caribbean lilt the basil's aroma was "wonderful." Without hesitation, I shared the basil and even some of the sage. The check-out girl smiled in disbelief. I texted my friend, the gardener. Her reply..."See gardens r for sharing."
Enjoy,
Cooking Lounge

photos:wbj

Wednesday, July 18, 2012

Quinoa Turkey Meatballs, Market Salad - Arugula, Peas, Radish

FOOD:
Quinoa Turkey Meatballs, Market Salad - Arugula Peas Radish, Whole Wheat Pita
Quinoa Turkey Meatballs are a high protein, light and healthy recipe. Quinoa Turkey Meatballs store well and are perfect for quick, satisfying meals. Ground turkey, turkey sausage and turkey breast are go-to items for making batch dishes. For a family, couples or singles, batch cooking is so practical; because, you can freeze portions (homemade frozen food) and refrigerate some for tasty, low cost meals during the week. 

Quinoa Turkey Meatballs
Radish Union Square NYC

1lb Ground Turkey
1 cup cooked Quinoa
1 cup sauteed Onions
2-3 cloves minced Garlic
2 large Eggs
1/3 cup chopped Fresh Parsley
Herbs and Spices to taste (get creative with choices)
1/3 cup cooking oil (prefer Olive Oil)
Saute onions in oil till golden; mix in garlic; cook for 2-5 more minutes.
In a mixing bowl, add ground turkey, quinoa, 2 eggs beaten, parsley, herbs and spices, sauteed onion and garlic. With forks or fingers, thoroughly mix all ingredients together. Form meatballs and cook in oiled skillet until lightly browned. Make sure the meatballs are completely cooked. For large batches, increase ingredients in proportion.


Market Salad - Arugula, Fresh Peas, Radish
Arugula Union Square NYC

While walking through Union Square Farmers' Market, in downtown NYC, picked up inexpensive seasonal produce straight from local farms - Arugula, Radish, and English (shell) Peas.

Toss together well washed arugula, shelled peas and thinly sliced radish with a few wedges of stem tomatoes. Quick and easy.
This is a nice summer salad with a peppery bite from the arugula and radish. Good with Oil and Vinegar to keep things simple.
A Lemon Vinaigrette (fresh lemon juice, olive oil, salt, pepper) on this salad pairs perfectly with the Quinoa Turkey Meatballs, giving the light meal a nod to Mediterranean cuisine.

English Peas Union Square NYC
Enjoy,
Cooking Lounge
photos: wbj

Wednesday, July 4, 2012

INDEPENDENCE DAY 2012

SUMMER IN FULL SWING
4th of July
photo: wbj

Fireworks, BBQ, Burgers, Hot Dogs and Icy Beers

Enjoy,
Cooking Lounge

Sunday, June 17, 2012

Unstuff Your Fridge: Eat Better, Faster

LIFESTYLE:
photo: cooking lounge
Andrew Mellen is a professional organizer, speaker and the best-selling author of Unstuff Your Life!, with numerous appearances on national TV. 

Cooking Lounge invited Andrew to write a post centered on the kitchen, after seeing pictures on his website of a super organized kitchen. 

Sure if you cook a lot this sort of order may be hard to maintain but it's a definite benchmark that can be adapted to suit your lifestyle. The refrigerator is the heart of the kitchen. An organized fridge will help you cook faster and quite possibly eat better.
 



FREE Give-Away:

 Cooking Lounge will give-away 2 copies of Unstuff Your Life! to the 50th and 100th person In the continental United States to re-pin on Pinterest the Unstuff Your Life! book cover from this Cooking Lounge post or from our Pinterest page. The winners will get a shout out on Cooking Lounge.  

Like Cooking Lounge on Facebook and follow on Twitter so we can offer more goodies more often.
(a disclaimer below).

+++++++++++++++++++++++++ 
If the way to a man’s heart is through his stomach, maybe the path to organization for a man is through his refrigerator?

Either way, it’s clear that a cluttered fridge is a reflection of a cluttered life.
 

You may argue that, like Vegas, what happens in your fridge stays in your fridge, but to keep piling on the metaphors, that dog won’t hunt.

As a professional organizer for over 16 years, I can assure you that your fridge is a microcosm of your life. Chances are, it contains many fresh, healthy ingredients that are easily accessible. But like life, without regular investigation, you’re also likely to be holding onto moldy, unprocessed and hidden—but not quite forgotten—things that never tasted good in the first place.

Just like taking a personal inventory helps keep you at the top of your game, so does rooting around in the fridge to eliminate anything that stinks—figuratively and literally.

And fortunately, the best way to maintain order in your fridge is the same way to maintain order in your life: use my Organizational Triangle®.

The beauty of the triangle is the simplicity of its three legs: One Home For Everything; Like With Like; and Something In, Something Out. There’s nothing else to remember.


One Home For Everything
means just that—everything has one home and only one home.

That means, the condiments have a home. So do the veggies, the meat, the soft drinks, the alcohol, even the leftovers.


In this worldview, indeed, the cheese does stand alone. Almost.

The second leg of the triangle, Like With Like, means that ALL of the cheese stands alone, not just the blue cheese.

By grouping all the condiments together, all the dairy, all the veggies, etc. you’ll be able to find one of your fourteen different mustards just by looking in one place.

Create a dedicated area just for the leftovers and when it’s time for a snack, there’s no wasting time moving the pudding or the pickles out of the way.

Something In, Something Out is all about reaching stuff equilibrium. Once you have enough of everything that serves you, and in this case, that is nutritious and that you like to eat, you’re not in the market shopping for more just because it’s on sale. You want to use up what’s already there before you pick up more. It doesn’t matter how cheap it is, it’s not a bargain if you don’t need it.

Note that all food that is good for you has an expiration date. The best food typically doesn’t have one printed on it—in those cases, the date is determined by Mother Nature and the efficiency of your refrigerator.  

And if you want to impress your friends, lovers, partners and spouses?

Clean the fridge and wait for their expression the next time you send them into it to retrieve something. You’ll experience a new level of respect and admiration that you didn’t think possible.

So here’s my simple technique for cleaning and organizing your fridge in less time than it takes to do a load of laundry.

First remove everything from the fridge. If you have a cooler, store the food it in temporarily. If you don’t have a cooler, work fast.

Wipe down all the shelves and inside any bins or drawers. Wipe around the seal, removing any stains, mold, mildew or spilled food.

Now, just like in real estate, think location, location, location. What do you typically eat? What do you reach for most often? Those should be the easiest things to get to.

If you love cheese, corral it all together in the cheese drawer or find a container that is large enough to hold it all and place that in a prominent place.

Ditto, if you’re a big sandwich person, you could create a fixins station front and center.

The fridge is an appliance that is all about convenience. Use it to get the most out of it instead of letting randomness overtake you.


Gather all your mustards, ketchup, mayo, pickles, relish and the like and find one area large enough for all of these things to be near each other. Then within that area, group all mustards together, all mayos, all other sauces—anytime you’re looking to dress up a dish, any condiment will be easily found.

Use your vegetable drawer to keep all your fresh veggies together; likewise the fruit drawer.

Once you have created ‘homes’ within the fridge for each type of food you eat, it’s time to load the fridge back up.

If you find that you’ve under- or overestimated how much room some kinds of food take to store, try swapping the drawer to one large enough to accommodate all the versions of whatever the type of food you’re making room for.

And while the above will set up the process for you, the real secret is in maintaining the process.

Fortunately, this isn’t rocket science. Take something out, put it back where it came from. It doesn’t take any more time to put the tomatoes back in the veggie drawer than it does to just plop them on the first open space you see when you open the door.

Here are a couple of pictures of organized fridges to hopefully motivate you rather than shame you!
Flickr_Deanna Piercy_The Well-Groomed Hippie
Flickr_bitchcakesny
Good luck and happy Father’s Day!
Disclaimer: Must be 18 or older to participate. Prizes may not be exchanged or substituted. Winners may not sell or transfer the right to receive the prize. Prizes unclaimed by 30 days after announcement will be given away to next on the list for re-pins. All participants agree to the use of their entry and/or name without any compensation.By accepting a prize, the winners agree to release and hold harmless Cooking Lounge (the founder/editor/producer) from any injuries, losses or damages or any related in any way of sustained in connection with the acceptance, use or misuse of any prize awarded. In the event of a dispute, all decisions made by Cooking Lounge are final and binding.Contest rules are subject to change at any time during the duration of the contest.Contest is void where prohibited or restricted by law.By entering the contestant agrees to be bound by these rules.

Saturday, May 5, 2012

Pulled Pork + Black Sesame Slaw on Pan de Sal

FOOD | RECIPE:
Cooking Lounge participated in kitchensurfing's Chefs + Photographers at Ger-Nis Culinary & Herb Center. There was a fun mix of talented people. WARNING: Links to pure food porn photography in post.
Chefs + Photographers at Ger-Nis  photos: kitchensurfing
Nissa Pierson from Ger-Nis created vibrant herb infused cocktails to compliment the wide range of food. Nissa noted that natural flavor elixirs like colorful beet syrup are simple to make at home. As easy as boiling water...really!

Sorrel French 75 photo: Ed Lefkowicz
Cooking Lounge prepared Pulled Pork with Carolina Vinegar Sauce, a crowd pleaser that is perfect for slow cooking in the oven or outdoors in a smoker, served with Black Sesame Slaw on Pan de Sal. Pan de Sal is an everyday roll in the Philippines reinterpreted from its Spanish origins. Discovering staples from other cultures jazzes the whole food and cooking experience.
Pulled Pork with Carolina Vinegar Sauce + Black Sesame Slaw on Pan de Sal   photo: Morgan Ione
Sexy Food Photography 
One of the best parts of Chefs + Photographers is bringing together complimentary mediums. As promised, links to food porn. kitchensurfing's, hunger pang inducing blog, documents the culinary journeys in its office lab at Ger-Nis and other locales.  Table 56 were total stand-out, rock stars with their sexy, skilled food presentation of healthful, wholesome, inspired dishes. Table 56 made a pistachio, chia seed chocolate cake with a moist, hearty texture that was just delicious. Chia seeds now on the list of things to play with in the Cooking Lounge kitchen. And, the Morgan Ione Photography blog features lots of tempting pictures from Chefs + Photographers that will make you salivate. Morgan was a delight to meet. Many photos on her website have an ethereal quality.

Here's a recipe guide, and guide is the important word, because Cooking Lounge is more about feeling the food and flavor pairings and having fun in the kitchen once you have basic skills.

Pulled Pork
Pork Shoulder with bone in and marbling. Brine overnight in a solution of salt, oregano, garlic, onion and herbs and spices of your choice. After removing and patting dry, pierce and insert slivers of garlic. Stud throughout and be sure to add garlic between layer of fat and skin; it's like a garlic drip for the meat as the fat melts away. Coat with a dry spice rub. Cooking Lounge used a mixture of salt, pepper, brown sugar, paprika, garlic powder, onion powder, cumin, curry and oregano.

Slow cook in oven preheated to 225-250 and cook for 8-9 hours with skin side up (tip: dust the skin with sugar for extra special crackling). When meats falls away from bone with ease when pulled, the pork is ready (tip: before removing from oven, broil for a few minutes to assure crispy, crunchy skin. In a smoker, pretty much all the same except no broiling the skin. BUT, you need to keep an eye on the smoker the entire time and have a catch pan for the dripping fat. Smoking kicks Pulled Pork to another level. YUM!

Let the pork rest. Pull away the succulent meat. Chop up the skin (that you do not eat) with some of the luminous, opaque fat.  Mix with meat. Place in large pot on low heat; toss with 1/3 cup Carolina Vinegar Sauce (see below). Cover the pot; cook for 15 minutes, stirring occasionally, scraping the bottom of the pan for those bits of extra flavor.


Carolina Vinegar Sauce
Apple Cider Vinegar
Brown Sugar
Crushed Red Peppers
Texas Pete Hot Sauce (made in North Carolina)
Olive Oil
Over low heat, warm 1 cup of vinegar, add a tablespoon of sugar, teaspoon of crushed red peppers, 1 tablespoon of olive oil, and a few dashes of Texas Pete Hot Sauce. Totally scalable for volume and adjust to your taste preferences. Drizzle a little over pulled pork before serving.


Black Sesame Slaw
Slaw is a Cooking Lounge staple with all kinds of easy variations. Slaw is economical, healthful, and, bonus, eating raw. The Black Sesame Slaw has a distinctive Asian twist.
Red Cabbage
Julienned Carrots
Scallions
Cilantro
Coriander Seeds (crush to release fragrant oils)
Toasted Black Sesame Seeds
Sesame Oil 
Cider Vinegar
Celery Salt
Pepper
Sugar
Shred 1.5 lb cabbage and toss with 1/2 cup toasted sesame seeds, 1 tablespoon crushed coriander seeds, 1/2 cup rough chopped cilantro, 4-5 julienned carrots and 1 cop rough chopped scallions. Mix 1/3 cup vinegar, 3 tablespoons of sesame oil with celery salt, pepper, sugar. Pour over slaw and toss, repeat for even distribution of dressing. Chill for at least a few hours so flavors meld.


Enjoy,
Cooking Lounge

Saturday, April 21, 2012

Kitchensurfing Afternoon





Fantastic day sharing inspired food, herbaceous cocktails, and good company with Kitchensurfing's Chefs + Photographers at Ger-Nis Culinary & Herb Center. Visit Cooking Lounge again soon for more about the event.

Enjoy!
Cooking Lounge

Tuesday, April 3, 2012

Spring NYC

Even hectic, gritty Midtown New York City is refreshing in spring.

New post soon. In the mean time, go outside, shake off winter, till some soil, and relish the season.

Spring Midtown NYC photo:wbj


Enjoy,
Cooking Lounge


Saturday, March 17, 2012

Zuchinni Provencal

FOOD:
Try Cooking Lounge's quick, versatile zuchinni provencal recipe, for a satisfying and refreshing side dish.

A recipe found, while comparing various versions, suggested adding pasta to make the zuchinni provencal a budget friendly main dish. Good idea. 

Simple, versatile, and economical is a winning combination.

seared pork loin, low flame and slow simmered zuchinni provencal, brown rice

zuchinni
plum tomato
sweet red peppers
fresh thyme
olive oil
onion
garlic
salt * pepper 




low flame and slow simmered zuchinni provencal 
  • Quickly brown onions and zuchinni in olive oil over medium heat. 
  • Add fresh thyme and chopped garlic. Mix a few times.  
  • Toss in diced plum tomatoes.
  • Salt and pepper to taste. Other fresh herbs like rosemary or parsley, if you like.
  • Lower flame to simmer and cover. 
  • Cook 10 minutes, a couple of minutes less if you prefer. 
  • Top with fresh thyme before serving. 
chilled, marinated zuchinni provencal salad
  • Will need fresh lemon juice or your favorite vinegar.
  • Thinly slice, shred, julienne, or dice zuchinni.
  • Toss the above ingredients together.
  • Make a dressing by thoroughly mixing the olive oil with lemon juice or vinegar.
  • Pour over vegetables. Stir and coat all with dressing.
  • Chill for at least one hour. Marinate in fridge overnight for lots more flavor. Will keep fresh for days.
  • Top with fresh thyme before serving.  
Enjoy,
Cooking Lounge

Monday, February 13, 2012

10 Super Sexy Brazilian Songs - Valentine's Day + Carnival

MUSIC:
Valentine's Day and Carnival are bright spots in wintery February. Valentine's Day is a centuries old, heartwarming tradition celebrating romance. Carnival is a centuries old tradition too of bacchanalian parties and parades, that herald Lent, the pious period before Easter. In America, Mardi Gras (Fat Tuesday) in New Orleans is a famous Carnival celebration. The massive, world renowned Carnival parade in Rio de Janiero is steeped in passion, from exuberant samba to sexy costumes. Brazilian music oozes sensuality and romance.

Cooking Lounge invited DJ Greg Caz to select 10 Super Sexy Brazilian Songs to celebrate Valentine's Day and Carnival. 

Greg Caz garnered international acclaim with Brazilian Beats Brooklyn, co-founded with Sean Marquand. The Brazilian Beats DJ Sessions at Black Betty, a pioneering music venue in Williamsburg Brooklyn, are legend. Now, Brazilian Beats is an roving, occasional event. Greg Caz is a sought-after international DJ and a great writer too; so, we are jazzed to have him contribute to Cooking Lounge.

You can find music from Greg Caz here: 
At the end of this post, there are a few bonus links.
****************************
GREG CAZ
...now, you must realize of course that "super sexy Brazilian songs" is a bit redundant, most people need only hear any music with someone singing in Portuguese and they're immediately thinking "sex," so I literally could put ANYTHING on this list and it would be all good. Right or wrong? But here goes anyway...
1. Marcos has been exploring different aspects of music and the sexiness thereof since the 60s, and this quiet-storm slow-burner from the early 80s is ideal for feeding each other grapes.
Marcos Valle "Fogo Do Sol"
2. Brazilians are sexy even when singing about Jesus, as on this late-90s gem from an all-Afro-Brazilian female gospel vocal group.
Grupo Ebano "Pe No Chao"
3. Pianist, composer, vocalist and Bossa Nova precursor Johnny Alf charms the pants off us with this 1971 beauty (with Os Tres Morais on backing vocals) about a lovely young lady named Anabela who keeps him awake at night thinking about her.
Johnny Alf "Anabela"
4. Doris is well-known for her understated, intimate and veeeerrry sexy singing style, as heard on this Caetano Veloso cover.
Doris Monteiro "De Noite Na Cama"
5. Donato is a giant and a myth and a legend, a pianist/composer who has made his mark in bossa nova, jazz, Latin music and all things funky. This is a collaboration with Gilberto Gil who also sings on this track.
Joao Donato "Tudo Tem"
6. The Marcos Valle and João Donato influences are clear on this very sexy number from the always-amazing Ed Motta.
Ed Motta "Coisas Naturais"
7. It would be a crime to leave out one of Brazilian music's most notoriously sexy singers. Her early records were a favorite around my house in my childhood, when I didn't know what "sex" was, but Fafa's voice and album covers definitely began to clue me in! Beautiful Milton Nascimento composition. "Seduction," indeed.
Fafa de Belem "Seducao"
8. If this classic song from Brazil's all-time iconic female singer doesn't put you in mind of a romantic dinner, romance and lovemaking, NOTHING will.
Elis Regina "Dois Pra La, Dois Pra Ca" 
9. Cravo & Canela only made one album in 1977 (not 1976 like it says on the video) but what a classic it is. "Iboru Iboyá" oozes sexiness and classiness from the first note to the last.
Cravo & Canela "Iboru Iboya"
10. "Come Sleep At My Place, so I can give you my dreams and my love." I love playing this at the end of a night DJing, when "deals" are being "closed"
Tim  Maia "Venha Dormir en Casa" (Come Sleep At My Place)
****************************
If you like DJ Greg Caz's selections, check-out his YouTube Channel.

Cooking Lounge created a YouTube Playlist of the 10 Super Sexy Brazilian Songs, with over 30 minutes of 'getting busy' music for you.
Enjoy,
Cooking Lounge

Saturday, February 4, 2012

What to Eat? - Super Bowl Recipes - Top 10 Websites

 
Clock is ticking, countdown to the Super Bowl: New York Giants vs New England Patriots.

By 6:30pm the streets of New York City, and pretty much every city in the U.S., will be deserted, for the Super Bowl. The subway trains will trace the tracks with near empty cars. The city that never sleeps hits pause and roots for the hometown team, the NY Giants. Screams and cheers, and hopefully no bawling, will emanate from bars, apartments and brownstones, echoing down the empty streets, as taxis idle.

Once you have decided how to watch the game, usually the next question is 'What to Eat?.' If at bar, no problem, order off the menu or order delivery. The hassle comes when you have to bring food to a Super Bowl party where a bag of Doritos or a 6 pack of beer will not do. Or even more stressful, you are hosting a party with foodie friends. Need to prepare some tasty munchies that probably will not make it onto any healthy eating list? Go for it. It's the Super Bowl. Indulge! Have fun. Cook.

To make it a little easier to decide, 'What to Eat?'; here's Cooking Lounge's Top 10 sites for Super Bowl Recipes.


Cooking Lounge's Top 10 Websites for Super Bowl Recipes


 








Please Note: The websites are not ranked. The websites are the Top 10 picks from over 50 sites, featuring the best Super Bowl recipes, listed in alphabetical order.


Enjoy,
Cooking Lounge

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