New Videos Saturday

Trinidad James – Riker$ (Official Music Video)

Atlanta rapper Trinidad James delivers the official music video for “Riker$” song of his latest album Father FiGGA which came out in July.

Watch it below.

Purchase yourself a copy of the LP on iTunes.

 

Ludacris – Vices (Official Music Video)

 

Check out the official music video for “Vices” from Ludacris.

The single is available now!

iTunes: https://itunes.apple.com/us/album/vic…

Spotify: https://open.spotify.com/album/6lx9Uk…

Google Play: https://play.google.com/store/music/a…

 

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Tasty Tuesday

instant-pot-chicken-pho-020717INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP

YIELD
4 servings
ACTIVE TIME
10 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 2 tablespoons canola oil
    • 2 medium yellow onions, halved
    • 1 (2-inch) piece ginger, cut into 1/4-inch slices
    • 1 tablespoon coriander seeds
    • 3 star anise pods
    • 5 cloves
    • 1 cinnamon stick
    • 3 cardamom pods, lightly smashed
    • 6 bone-in, skin-on chicken thighs
    • 3 tablespoons fish sauce
    • 1 tablespoon sugar
    • 8 cups water
    • Kosher salt
    • Freshly ground black pepper
    • 4 servings rice noodles, prepared according to package directions
  1. Toppings:
    • 3 scallions, sliced
    • 1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
    • 1 lime, cut into wedges
    • Handful of bean sprouts (optional)
    • 1 jalapeño, thinly sliced (optional)

PREPARATION

    1. Preheat the Instant Pot by selecting Sauté on high heat.
    2. Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred—about 4 minutes.
    3. Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
    4. Select Manual and cook at high pressure for 15 minutes.
    5. Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
    6. Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).
Ingredient Tip
If you have trouble finding whole dried spices, try your local international market or health food store, or order them online.

chicken-escabeche-recipe-091117CHICKEN ESCABÈCHE

YIELD
4 servings

INGREDIENTS

    • 1 tablespoon cumin seeds
    • 1 tablespoon coriander seeds
    • 1/3 cup plus 2 Tbsp. olive oil
    • 1 medium onion, chopped
    • 1 medium carrot, peeled, chopped
    • 6 garlic cloves, smashed
    • 1 bay leaf
    • 2/3 cup sherry vinegar or red wine vinegar
    • 4 chicken legs, thighs and drumsticks separated, patted dry
    • 1 serrano chile, very thinly sliced
    • 1/2 cup golden raisins
    • 3/4 cup mint leaves

PREPARATION

    1. Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
    2. Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8–12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they’re done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
    3. Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10–15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10–15 minutes, then top with mint.

Tasty Tuesday

PASTA WITH ROASTED ROMANESCO AND CAPERS

YIELD
4 servings

INGREDIENTS

    • 1/4 cup chopped almonds
    • 1/4 cup plus 3 tablespoons olive oil; plus more for drizzling
    • 2 tablespoons drained capers, patted dry, divided
    • Kosher salt
    • 1/2 medium romanesco or cauliflower, cored, cut into small florets
    • 8 garlic cloves, very thinly sliced
    • 1/2 teaspoon crushed red pepper flakes, plus more for serving
    • 1/2 cup dry white wine
    • 12 ounces lumaconi (snail shells) or other medium shell pasta
    • 2 ounces aged Asiago cheese or Pecorino, finely grated
    • 2 tablespoons unsalted butter

PREPARATION

    1. Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
    2. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
    3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
    4. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
    5. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.

 

GRILLED CHICKEN WINGS WITH SHISHITO PEPPERS AND HERBS

YIELD
Serves 4

INGREDIENTS

    • 3 pounds chicken wings, flats and drumettes separated if desired
    • Kosher salt, freshly ground pepper
    • 1 1/4 cups Sesame-Lime Vinaigrette, divided
    • 1 1/2 cups shishito peppers
    • 2 tablespoons vegetable oil
    • 1 red jalapeño or Fresno chile, thinly sliced
    • 1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)

PREPARATION

    1. Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
    2. Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
    3. Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
    4. Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with remaining 1/4 cup vinaigrette.

New Music Monday

Meek Mill – Contagious ft. Migos

Meek Mill follows “Team Rich” with a new collaboration featuring Migoscalled “Contagious”. Have a listen up top. Wins And Losses is out now.

Tyga – ‘My Way’ & ‘The Race Freestyle’

Tyga returns today with two tracks. First up is an original track called ‘My Way’ and the other is a remix/freestyle over Dallas-area rapper Tay-K’s viral hit ‘The Race’. Stream them both up top.

Wiz Khalifa – Rain ft. PARTYNEXTDOOR

Wiz Khalifa teams up with PARTYNEXTDOOR for a new collaboration called “Rain” produced by Sledgren and Cardo. Have a listen up top and expect Wiz’s Rolling Papers 2 project to arrive in the coming months.

Mike WiLL Made-It – Heart Of A Lion ft. YG

Super producer Mike WiLL Made-It connects with YG on a brand new track called “Heart Of A Lion” in collaboration with Adidas

The designing company is getting ready for the Fall season, and now with some help from the artists and Denver Broncos linebacker Von Miller they have shared a commercial for their Z.N.E. Pulse line.

The concept of their ad was inspired by a recording of Von’s heartbeat, which Mike Will Made It then turned into an instrumental for YG to rap over. 

Watch the commercial below.

“It’s really all about Von Miller working out. They recorded his heartbeat and asked if we could do something with that. So I took the approach of finding a tempo from his BPM and built from there. Finding something new and fresh and different, like I always do when I go in the studio and work”says Mike. 

The Weeknd – Down Low

Toronto crooner The Weeknd issues a cover of R. Kelly’s “Down Low,“ which was premiered during the latest episode of OVO Sound Radioby Oliver El-Khatib. Stream it up top.

 

Celeb News

Tamar Braxton – Bluebird Of Happiness (Album Cover/Tracklist/Features)

Tamar Braxton is all set to release her fifth studio album titled “Bluebird of Happiness” on September 29. The singer managed to lock down a feature from Yo Gotti.

Check out the album cover up top and full tracklist below.

Bluebird of Happiness Tracklist:

1. “My Forever”
2. “Wanna Love You Boy”
3. “Run Run”
4. “Hol’ Up feat. Yo Gotti
5. “The Makings of You”
6. “Heart in My Hands”
7. “Blind”
8. “My Man”
9. “Pick Me Up”
10. “How I Feel”
11. “Empty Boxes”

 

 

Tasty Tuesday

PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS

YIELD
4 servings

INGREDIENTS

    • 1 tablespoon aniseed or fennel seeds
    • 4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
    • Kosher salt, freshly ground pepper
    • 1 teaspoon crushed red pepper flakes
    • 3 tablespoons olive oil, divided; plus more for grill
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon finely chopped rinsed salt-packed anchovy fillet
    • 3 radishes, trimmed, thinly sliced on a mandoline
    • 1/4 cup parsley leaves with tender stems
    • 2 bunches scallions, roots trimmed
    • A spice mill or mortar and pestle

PREPARATION

    1. Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
    2. Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
    3. Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
    4. Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.

CHICKEN-APRICOT SKEWERS

YIELD
Makes 6 servings 

INGREDIENTS

    • 3/4 cup canned light unsweetened coconut milk
    • 1/2 cup plain Greek yogurt
    • 1/2 cup smooth peanut butter
    • 1/4 cup fresh lime juice (about 2 limes)
    • 2 teaspoons (packed) light brown sugar
    • 2 garlic cloves
    • 3/4 teaspoon kosher salt plus more for seasoning
    • 1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish
    • 2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
    • 1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1″ chunks
    • 12 firm ripe small apricots, halved, pitted
    • Freshly ground black pepper
    • 1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
    • Lime wedges
    • Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.
    • Special equipment: Twenty-four 6″ bamboo skewers (soak in water for 1 hour before using)

PREPARATION

    1. Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
    2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2″ apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
    3. Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES

YIELD
Serves 4
ACTIVE TIME
20 minutes
TOTAL TIME
40 minutes

INGREDIENTS

  1. For the salmon:
    • 1 1/2 pounds skinless salmon fillet
    • 2 teaspoons finely grated lemon zest
    • 1 teaspoon finely chopped oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3 tablespoons extra-virgin olive oil
    • 4 ounces roasted bell peppers from a jar, thinly sliced
  2. For the salad:
    • 1/2 pound small new potatoes, halved
    • 1 bunch asparagus (about 1 pound), trimmed
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 1/2 teaspoon honey
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup finely chopped dill, plus sprigs for serving
    • 1/2 head of escarole, coarsely chopped (about 8 cups)
    • 3 ounces feta, crumbled

PREPARATION

  1. Cook the salmon:
    1. Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
  2. Meanwhile, make the salad:
    1. Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
    2. Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
    3. Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

New Music Monday

DJ Clue Ft. Future & Tru Life – Last Night (Audio)

DJ Clue teams up with Future Hendrix and Tru Life for a new collaboration titled “Last Night.”

Papoose – Pickin Up Bags ft. Fetty Wap

Papoose connects with Fetty Wap on his brand new single called “Pickin Up Bags” produced by Harry Fraud. Have a listen up top and purchase it on iTunes.