New Video – “Jones Geech – Jesse Owens (Dopeman) Feat. Ci-Sam”


“Jones Geech – Jesse Owens (Dopeman) Feat. Ci-Sam”

ChoChaseEnt and GrindHouse Music Group artist Jones Geech delivers the visuals to his standout record, “Jesse Ownes (Dopeman)” featuring Ci-Sam off of his latest project ‘O.D.A.O.D. (Off Days Ain’t Off Days). The Nyte Owl directed video follows Geech and a mysterious package he receives from the friendly neighborhood mailman through the streets of Georgia. You do find out that Jones has some serious moves, that Ci-Sam plays the perfect lyrical pairing to Geech’s melodic verses, but will you find out what’s in the glowing green box? Guess you will have to watch and see.

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Thoughtful Thursday

Never say mean words out of anger. Your anger will pass. But your mean words can scar a person for life. So use kind words or be silent.

Deep conversation with the right people are priceless.

Be yourself. People don’t have to like you, and you don’t have to care.

The quieter you become, the more you can hear.

 

 

Tasty Tuesday

AROMATIC SHRIMP AND NOODLE MEDICINE SOUP

YIELD
4 servings

INGREDIENTS

  1. For the broth:
    • 6 whole cloves
    • 6 green cardamom pods
    • 4 star anise pods
    • 3 dried chiles de árbol
    • 2 (3-inch) cinnamon sticks
    • 2 teaspoons black peppercorns
    • 1 bunch cilantro
    • 3 medium shallots, halved through root ends
    • 5 garlic cloves, smashed
    • 2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed
    • 1 (4-inch) piece ginger, peeled, sliced ½-inch thick
    • 12 cups low-sodium chicken broth
    • 1 tablespoon fish sauce
    • Kosher salt, freshly ground pepper
  2. For the paste:
    • 1/2 cup cashews
    • 1 medium shallot, chopped
    • 1 Fresno chile, chopped
    • 1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped
    • 1 (1-inch) piece ginger, peeled, finely chopped
    • 1 tablespoon dark brown sugar
    • 1 tablespoon shrimp paste with bean oil
    • 2 tablespoons vegetable oil
  3. For assembly:
    • 4 (12-ounce) packages ramen noodles
    • 1 pound shrimp, peeled and deveined
    • 8 ounces mung bean sprouts
    • 4 scallions, thinly sliced on a diagonal
    • Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
    • Freshly ground black pepper
    • Chili oil and lime wedges (for serving)

PREPARATION

  1. Make the broth:
    1. Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
  2. Make the paste:
    1. Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
  3. Assemble:
    1. Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.

THAI CHICKEN AND SHRIMP NOODLE SALAD

YIELD
Makes 6 servings

INGREDIENTS

    • 2 tablespoons fresh lime juice
    • 2 tablespoons fish sauce* (such as nam pla or nuoc nam)
    • 2 tablespoons Asian sweet chili sauce*
    • 1 tablespoon vegetable oil
    • 1 tablespoon sugar
    • 9 ounces (250 grams) bean thread noodles**
    • 12 cherry tomatoes, halved
    • 12 cooked peeled deveined medium shrimp
    • 1 1/2 cups shredded cooked chicken
    • 1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
    • 1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
    • 1/2 cup lightly packed fresh mint leaves
    • 1/2 cup lightly packed fresh basil leaves, torn if large
    • 1/2 cup lightly packed fresh cilantro leaves
    • 1/3 cup thinly sliced shallots
    • 1 red jalapeño chile with seeds, sliced into thin rings
    • 2 tablespoons chopped toasted peanuts
    • 1 lime, cut into 6 wedges
    • *Available in the Asian foods section of most supermarkets and at Asian markets.
    • **Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.

PREPARATION

    1. Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
    2. Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
    3. Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
    4. Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.