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Win: Extreme Hollywood Makeup from Bruna Nogueira at New York Comic Con

by Race Point Publishing

Have you ever wanted to become a character from the movies? Now you can! Bruna Nogueira, cinematic makeup artist for Teen Wolf, Catching Fire and CSI:NY, will be at NY Comic Con rewarding one lucky winner with a full, extreme makeup!

Enter Here: http://qgeekbooks.tumblr.com/post/98382164315/win-extreme-hollywood-makeup-at-new-york-comic-con

Crab Ramen with Asian Truffle Broth Recipe (The World’s Best Asian Noodle Recipes)

by Race Point Publishing

Crab Ramen with Asian Truffle Broth

From Quarry Spoon
Get the cookbook: The World’s Best Asian Noodle Recipes

Have you jumped on the ramen craze yet? If not, why not? Ramen is one of the most versatile (and frankly delicious) noodles out there. From college dorms to high-end restaurants, it’s making a big splash. Since the weather is rainy, cold, and foggy here in New England today, I thought this crab ramen soup was a great choice for warming up.

Do you have a favorite ramen recipe? Or favorite ramen restaurant? Share it with us on Facebook. We’d love to hear from you.

Crab Ramen with Asian Truffle Broth
Excerpted from The World’s Best Asian Noodle Recipes by Kristen Hall and Ian Kittichi

Truffle oil and truffle butter combined with dungeness crab create a rich and elegant dish.

Serves 1

2 cups seasoned dashi broth, heated
2½-3 oz/70-85g fresh ramen noodles
2 tbsp truffle butter, recipe follows or purchased
¼ cup/50g cooked crab meat, Dungeness preferred
1 tbsp fresh cilantro, coarsely chopped
1 tbsp Thai basil, coarsely chopped
1 tbsp green onions, sliced thin
2-3 jalapeño rings, thinly sliced
2-3 drops white truffle oil

For Truffle Butter:

4 oz (1 stick)/113g unsalted butter, softened
1 tbsp white truffle oil
1 tbsp black truffle peelings, minced
Kosher salt, to taste

Whip butter until creamy. Blend in truffle oil. Fold in the truffle peelings and season to taste with salt. Makes ¼ cup/60 g. Store refrigerated.

Heat seasoned dashi broth to a simmer. Meanwhile, bring a small pot of water to a boil. Loosen ramen noodles and place into a pasta strainer basket. Immerse noodles into the boiling water and let cook for approximately 2 minutes or until al dente.

Remove noodles and drain off excess water. Place into serving bowl, add truffle butter and toss to coat noodles. Top noodles with the crab meat. Ladle hot dashi broth over noodles and garnish with cilantro, Thai basil, green onions, and jalapeños. Drizzle with truffle oil and serve.

Chef Dave “DK” Kodama

Dave Kodama, known simply as “DK,” now owns and operates nine restaurants on three Hawaiian islands. This “local boy” from ‘Aiea, O‘ahu, opened his first Sansei Seafood Restaurant & Sushi Bar in Kapalua, Maui, sixteen years ago. Kodama is one of sixteen children and was following in his father’s footsteps as a civil engineering major at the University of Hawai‘i when the bug bit. In 1979 he became the first of his clan to venture off to the Mainland into the restaurant business. He spent three years in Seattle and a decade in Aspen where he learned the art of making sushi and worked for an upscale caterer. During the off-season at the ski resort, Kodama traveled throughout the United States, Mexico, and the Caribbean to introduce his palate to a world of new flavors and culinary styles.

Spicy Baked Huevos Rancheros Recipe (Red Hot Sriracha)

by Race Point Publishing

From Quarry Spoon: The kick of the red hot sriracha in these Spicy Baked Huevos Rancheros are sure to get your blood pumping and have you ready for any challenge that “the Mondays” throws at you. Taken from the ‘Red Hot Sriracha Cookbook’.

http://www.quarryspoon.com/2014/10/spicy-baked-huevos-rancheros.html

BEER FACT from Beer: The Ultimate World Tour

by Race Point Publishing

BEER FACT:

The pint glass originated in the United Kingdom with a volume of one imperial pint (568 milliliters), and since the craft brewing renaissance of the 1980s, it has been almost universally adopted by bars and restaurants throughout the United States, now with the universal liquid measurement of 1 pint or 16 ounces.