Happy National Filet Mignon Day!!! – August 13

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Filet Mignon with Mushrooms

Ingredients

  • 6 ea. 6 oz. Filet Mignons, thawed
  • 3/4 lb. firm, fresh mushrooms, sliced
  • 9 Tbsp. butter
  • 2 Tbsp. cooking oil
  • 2 tsp. flour
  • Salt and pepper, to taste
  • 1 cup heavy cream, heated
  • 6 slices French bread
  • 6 Tbsp. butter
  • 1/2 cup scotch

Directions

  1. Remove filets from package and set aside.
  2. Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes.
  3. Add flour, blend well.
  4. Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
  5. In a separate pan, heat 2 Tbsp. of oil on medium high heat.
  6. Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
  7. Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown.
  8. Place one bread slice on each serving plate.
  9. Top each bread slice with a cooked filet.
  10. Add the scotch to filet pan juices and boil 1-2 minutes.
  11. Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.

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Brain Ninjas – Your brain is a tool so sharpen it with these Attention and Memory games

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Brain Power: Improve Your Mind as You Age

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Train, Eat, Rest, Repeat…Food that Boost you Brain Power

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Here are seven foods you should add to your regular diet if you want to keep firing on all cylinders. These foods may not make you smarter, but they’ll help you stay sharp and think clearly–especially when you’ve been glued to your desk for 12 hours.

  1. Salmon. This is one of the best brain foods out there. Salmon is rich in Omega 3 essential fatty acids that have been shown to enhance memory and cognition. Plus, Omega 3s have anti-inflammatory properties that have been shown to reduce the incidence of heart disease, cancer, and Alzheimer’s. Shoot for three servings of wild Alaskan salmon a week.
  2. Flax. This plant-based source of Omega 3 is perfect for vegetarians and vegans. Not only does flax improve brain function, but it helps reduce inflammation and improve circulation. Flax also helps lower cholesterol and balance blood sugar, making it a great supplement to include in any diet. Sprinkle a tablespoon of ground flax seeds to oatmeal or add a tablespoon of flax oil to smoothies or salad dressings.
  3. Blueberries. These berries contain flavonoids–antioxidants that have been shown to help improve your ability to learn and enhance motor skills. Flavonoids also help prevent degenerative brain diseases such as Alzheimer’s and dementia. Add a cup to your morning oatmeal or to a smoothie. Or simply keep them on hand for a quick and healthy afternoon snack.
  4. Nuts and seeds. This perfect afternoon snack is a good source of both Omega 3 and Omega 6 essential fatty acids, which improve brain function. Plus, nuts contain vitamin E, which has been shown to help protect the brain from free-radical damage. Walnuts are best for brainpower. Cashews and sunflower seeds contain an amino acid that helps boost serotonin levels and alleviate stress.
  5. Eggs. Eggs are a great source of choline, a necessary building block for the neurotransmitter acetylcholine, which helps you concentrate and recall information. Studies have shown that people with Alzheimer’s have depleted amounts of this important neurotransmitter.
  6. Dark green leafy vegetables. Kale, chard, spinach, and other dark green vegetables contain B-vitamins, including folic acid, which help shield your brain from the effects of aging. These veggies are also loaded in antioxidants that help protect against heart disease and cancer. Eat dark greens daily in salads or as a side dish.
  7. Chocolate. This treat is rich in flavanol antioxidants that increase blood flow to the brain, helping to protect brain cells. But the percentage of cacao is important–the darker the chocolate, the better. Enjoy a small square of dark chocolate after lunch for an afternoon boost.

Credit: Health Digezt

Power Foods for the Brain: An Effective 3-Step Plan to Protect Your Mind and Strengthen Your Memory

Tre’s Kitchen – 2014 Long Beach Crawfish Festival Review

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WRITTEN BY TRE SAUNDERS (UNCLE DUDESFACEBOOK

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21st Annual Long Beach Festival for over 21 years the Crawfish Festival has become a tradition to over thousands of festival goers annually. We combine the best Cajun, Zydeco, and New Orleans sounds of music, tons of fresh crawfish prepared Louisiana style and served by authentic Cajun chefs, giant food court, children’s area, dance floor, two stages and beach bars to create the largest Crawfish Festival outside of Louisiana, right here in Southern California.

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Truly authentic Cajun style in Long Beach California. From frog legs, cat-fish, hush puppies and of course crawfish. These guys had it covered. The decorative umbrellas. Added just the right New Orleans flear, to this west-coast’s homage to the “Big Easy”

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These guys had it down packed. All the wonderful, mouth-watering culinary highlights will blow your mind…and taste buds.

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Can’t wait til next year!!!

UNCLE DUDES

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TOP (TRES ORIGINAL PRODUCTIONS)

CONTACT TRE @Facebook

There is a reason why Owls are the wisest birds – They’re night Owls

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Intelligent People All Have One Thing In Common: They Stay Up Later Than You

According to ”Psychology Today,” intelligent people are more likely to be nocturnal than people with lower IQ scores. In a study run on young Americans, results showed that intelligent individuals went to bed later on weeknights and weekends than their less intelligent counterparts.

In ”Study Magazine,” Satoshi Kanazawa, a psychologist at the London School Of Economics And Political Science, reported that IQ average and sleeping patterns are most definitely related, proving that those who play under the moon are, indeed, more intelligent human beings.

His analysis goes back to ancient times, asserting the idea that even in primitive years, people have been known to rise and fall with the sun.

Average brains were conditioned to follow this sleep pattern, while the more inquisitive, intellectual ones want to defy that pattern and create their own.

It’s an unconscious defiance that comes from refusal to acquiesce to the idea of mass appeal.

These findings are reported by “Study Magazine” as such:

Bedtimes and wake-up times for Americans in their 20s by IQ.

Very Dull (IQ < 75)
Weekday: 11:41 pm -7:20 am
Weekend: 12:35 am -10:09 pm

Normal (90 < IQ < 110)
Weekday: 12:10 am -7:32 am
Weekend: 1:13 am -10:14 am

Very Bright (IQ > 125)
Weekday: 12:29 am -7:52 am
Weekend: 1:44 am -11:07 am

Those with IQs less than 75 went to bed by 11:30 pm on weeknights in early adulthood, whereas those with IQs over 125 went to bed around after 12:30 am. This is no coincidence.

The data supports the notion that all night owls feel: the only real time for living is after everyone’s gone to bed.

Only after dark can we learn, absorb and study the effects of the day. It’s a necessary self reflection that few humans take the time to make.

There’s something to be said about those who fight the urge to sleep and explore that block of uncharted time that so many who always have their eyes closed will never see.

Strategic Learning: How to Be Smarter Than Your Competition and Turn Key Insights into Competitive Advantage

They Get Time To Daydream

All those dreams you can’t have during the day, when you’re snapped out of them by friends, family and work, are finally given time to run around.

Free to play in the open spaces of your mind, you can swim in all those thoughts you hid under your desk or behind mounds of paper work. It’s the most creative time of day, along with the most liberating.

It’s by the nightfall that your most uninhibited and passionate sides are explored. It’s the time to unleash your innermost desires and allow yourself the freedom that’s masked behind the taunting exposure of sunlight.

The night is for testing your limits and challenging yourself. It’s for discovering those passions you suppress all day and breaking down all those rules your parents made to protect you.

It’s the time to dig into those hidden corners of your mind and unknown trails of your subconscious. It’s a time of self-expression that can only be unlocked at night and evaluated by day.

They Are Anti-Establishment

Staying up late has been, and always will be, an act of rebellion. A defiance of the nine-to-five, the very habit of staying up late is revolutionary. Since ancient times, there is evidence that society condoned the night owls.

In the academic paper, “Why The Night Owl Is More Intelligent,” published in the journal “Psychology And Individual Differences,” it’s widely assumed that for several millennia, humans were largely conditioned to work during the day and to sleep at night.

While those who defy the trend, are more likely to “acquire and espouse evolutionarily novel values and preferences than less intelligent individuals.”

These “novel values” become the building blocks of leaders. They are the makings of revolutionaries, inventors and explorers. They are the ones who makes sacrifices and defy the societal pressure to follow the masses.

It’s no surprise that those willing to stay up late, to explore the uncharted territory of night, are more inquisitive.

They are more apt to make discoveries and challenge authority. They want to expand their mind, not shut it off just because people tell them it’s time for bed.

They Are More Open-Minded

Things that happen at night are things you can’t get away with during the day. It’s the time of utter licentiousness, of underhanded transactions and unseemly occupations.

It’s when the bars are opened and the poets write. It’s when musicians pore over instruments, geniuses have their breakthroughs and artists come alive. According to “Esquire,” it’s also when you have the most sex.

Healthy sex lives and late curfews are indeed, positively correlated. Those reported to have later bedtimes were buying more sex toys and having more sex than their sleepier counterparts.

One sex shop worker believes that intelligence is correlated with open-mindedness, which in turns correlates with a more open sex life.

Those who are willing to stay awake, who yearn for the mysteries of nightfall, are exposed to an array of discoveries that those who stay asleep will never know. It’s those who are willing to test their limits and explore in the dark who will bring more light to the day.

They Are Proactive

The early bird may get the worm, but the night owl gets the whole jar. While the early risers may get up to see the first worm crawl its way to the wet surface, the night owl gets to them before they burrow under.

Getting up early is most definitely proactive, but staying up late is just as fruitful. Those who stay up get hours ahead, rather than the one or two an early riser gains.

There are things to be explored at night that early risers will never experience. There are ideas formulated and tasks completed that early risers never get to finish.

Because at night, there is dawn and a new day in front of you. But by morning, there’s just the bleakness of night and the daunting end of another day.

Credit: Elite Daily

Tre’s Kitchen – Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

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WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK

Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

  • 1 pound chicken wings

  • Half cup of Worcestershire
  • Half cup Brown Sugar, reduces, then add
  • Half cup of rum reduces this again until it is thick enough to coat the back of your spoon.

Smoke the wings until they reach 165 degrees.

Then drizzle with reduction.

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UNCLE DUDES

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Happy National Ice Cream Day!!! Fried Banana with Ice Cream

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Fried Banana with Ice Cream

Ingredients

2 oz Butter

1 Bananas, Peeled and cut into quarters, lengthways

1 Tablespoon Rum – Dark

1/4 Teaspoon Cinnamon

2 scoops per person Ice Cream – Vanilla

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Instructions

Melt the Butter in a Skillet.

Cut the Banana in Half and cut each half lengthways.

With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds.

with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter.

Place two pieces of the Banana onto each Ice Cream Portion.

Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce.

Pour sauce over each portion of Ice Cream aand Banana. Enjoy

You can substitute Brandy for the Rum or Omit the Spirit altogether.

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Fun Summer Recipes – Pork Kebabs with Orange and Thyme

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Pork Kebabs with Orange and Thyme

INGREDIENTS

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish

5 garlic cloves

2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

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DIRECTIONS

STEP 1

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature

STEP 2

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

Credit: Martha Stewart

World Cup Food – German Schweinebraten (Bavarian Roast Pork)

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German Schweinebraten (Bavarian Roast Pork)

PREP 20 mins

COOK 3 hrs

READY IN 3 hrs
20 mins

Ingredients

Original recipe makes 6 servings


2 1/4 pounds boneless pork loin roast


1 teaspoon salt, or more to taste


1 teaspoon ground black pepper, or more to taste


1 teaspoon sweet paprika


1/2 teaspoon caraway seeds


2 teaspoons grainy mustard


1 tablespoon vegetable oil


1 large onion, quartered


2 carrots


1/8 celeriac (celery root), chopped


1 spring onion, chopped


2 cups water, or as needed – divided


2 tablespoons butter, or to taste


2 tablespoons cornstarch

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Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

.                Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.

.                Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.

.                Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.

.                Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.

.                Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

World Cup Food – Fugazzeta – Stuffed Argentinian-style Pizza

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Fugazzeta – Stuffed Argentinian-style Pizza

Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.

Yield: 1 12-inch pizza.

Ingredients:

2 3/4 cups bread flour

1/4 cup milk

3/4 cup water

2 1/2 teaspoons active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

1 teaspoon salt

1 onion

6-8 ounces mozzarella cheese, thinly sliced

1/3 cup grated aged provolone cheese (optional)

1 teaspoon dried oregano

Parmesan cheese

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Preparation:

  1. Warm the milk to 100-105 degrees F, and place in a small bowl. Stir the sugar into the milk and sprinkle the yeast over. Set aside for 5-10 minutes, until mixture is bubbly. 

  2. Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic. 

  3. Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let dough rise until doubled in size. 

  4. While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels. 

  5. Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball. Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes. 

  6. Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between, until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape. 

  7. Preheat oven to 450 degrees. Place the slices of mozzarella cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together. 

  8. Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese. 

  9. Place the fugazzeta in the oven. Bake for 20-25 minutes, or until the edges are golden brown and crispy. Brown the onions under the broiler for the last 3 minutes of cooking if desired. 

  10. Remove from the oven. Let cool for 5-10 minutes before cutting into slices to serve.