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Puff Lifestyle
Like the perfect cigar, the smoker’s lifestyle is one focused on enjoyment and relaxation. At Puff Lifestyle, we discuss all avenues of lifestyle - great hotels that are cigar friendly, fantastic wines, cigar friendly dining, cool gadgets, lighters that actually work, hand carved cedar humidors...you get the idea. But we also cover the down to earth lifestyle interests as well: the most enjoyable reasonably priced cigars, best vacations on a budget, and the best way to stretch a buck...which has never been more important. Nothing is off topic!

Pasta Carbonara
Monday, 19 September 2005

  Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Pasta Carbonara Recipes will be updated on Monday's. Recipe for September 19, 2005 Pasta Carbonara Prep Time: 5 minutes Cook Time: 10-15 minutes. 1 lb. Pasta (linguini, penne, gemeli, etc.) ½ lb. Thick cut bacon (cut into thin strips) 1 ea. large onion (fine diced) ½ lb. Parmesan cheese (grated or shredded) 7 ea. eggs (lightly beaten) to taste ground black pepper method Sauté onion with bacon until onions are translucent and bacon is partially rendered but not crisp strain excess oil and return to pan. In a separate pot cook pasta until al dente (to the bite) and drain well but do not rinse, put pasta in pan with bacon and onions and add cheese, pepper and eggs, stir well and serve. The heat from pasta cooks eggs and turns them into a wonderful sauce. This is a quick and easy meal that after you try it you will find yourself making it more often. Enjoy with a nice sauvignon blanc, bon appetit. Regards,  Chef Phil Questions or comments? Email: chefphil@cigar-review.com © 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email: kevin@cigar-review.com

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Steak Salad with Blue Cheese
Monday, 05 September 2005

  Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Steak Salad with Blue Cheese Recipes will be updated on Monday's. Recipe for September 5, 2005 Steak Salad with Blue Cheese Prep Time: 15 minutes Cook Time: 10-15 minutes. Steak Salad with Blue Cheese 2 ea. 8-10oz. steaks (NY. Sirloins, Rib eye, or Filet mignon) 1 bag of precut salad greens 2-4oz. croutons 1 ea. tomato (cut into chunks) ½ ea. cucumber (sliced) 1 bu. Asparagus (cut into 2” spears and roasted in a skillet for 5 minutes) 4-6 oz. blue cheese (crumbled) 2 oz. olive oil 2 oz. butter (cut into pads) 2 oz. red wine vinegar or balsamic 1 oz. light soy sauce  1 clove of garlic (minced) 1 bu. Scallions (thin sliced) method Cook steaks either in a skillet or on a grill to your liking. Evenly disperse on a platter olive oil, butter, vinegar, soy sauce, garlic, and scallions after steaks are cooked place on platter and roll steaks around in mixture then let set for 2-3 minutes. Remove steaks and place on a cutting board, reserve juices on platter. In a bowl place salad mix, tomato’s, cucumbers and asparagus, toss salad with juices from platter and plate salad. Slice steaks and place on top of salad, top with croutons and blue cheese and enjoy. This is a great any time meal. Its light refreshing and filling and will satisfy even the biggest of carnivores while still maintaining a good healthy mix of roughage. Eat well and smoke well, bon appetit. Best regards, Chef Phil  Questions or comments? Email: chefphil@cigar-review.com © 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email: kevin@cigar-review.com  

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Chilled Avocado Soup with Poached Shrimp
Monday, 22 August 2005

Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Chilled Avocado Soup with Poached Shrimp Recipes will be updated weekly on Monday's. (This will give you enough time to get the ingredients and practice for next weekend's date.)  Recipe for August 22, 2005 Chilled Avocado Soup with Poached Shrimp Prep Time: 20 minutes Chill Time: 2 hours. Chilled Avocado Soup with Poached Shrimp 6 ea. Hass avocado’s (peeled and pitted) 15½ oz. can of chicken broth juice of ½ lemon 12 oz. sour cream ½ bu. Cilantro (rough chop) to taste salt, pepper, Tabasco & cumin 24 ea. peeled, de-veined shrimp poached in white wine for 5 minutes and thoroughly chilled. 2 ea. fresh jalapeno’s (thinly sliced) optional method Take avocado’s, chicken broth and lemon juice place in a blender and puree until smooth, put pureed mixture in a bowl large enough to accommodate mixing. Add sour cream and seasoning and mix well. Store in refrigerator for at least 2 hours until thoroughly chilled. 1 hour prior to service place serving bowls in freezer, at the same time place spoons in refrigerator so they are also chilled. Bowl soup garnish with cilantro, jalapeno’s and shrimp, stay cool and bon appetit. Questions or comments? Email: chefphil@cigar-review.com © 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email: kevin@cigar-review.com  

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Tomato Pie
Monday, 25 July 2005

Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Tomato Pie Recipe Recipes will be updated weekly on Monday's. (This will give you enough time to get the ingredients and practice for next weekend's date.)  Weekly Recipe for July 25-31, 2005 Recipe for Tomato Pie Prep Time: 20 minutes Cook Time: 30 minutes. Pie Crust: 1½ cup all purpose flour 1 cup butter flavored crisco ½ cup ice cold water method: Put flour in a bowl and using a pastry cutter or a table knife cut crisco into the flour until crisco pieces are about peanut size or smaller. add ice water but not ice and mix by hand just enough until all ingredients meld together. make sure not to over mix and mixture still looks dry and crumbly. Form dough into a ball then flatten, wrap and refrigerate for 30 minutes. Roll out dough between 2 pieces of saran wrap, this alleviates the need for extra flour. place in an 9” pie pan and cut off excess dough. Using a fork dock the dough by repeatedly pricking with fork until there are several wholes all over the crust. bake in a 350° for 30 minutes. Pie Filling: 3-4 ea. tomato’s (medium sized & peeled tomato’s) 1 bunch scallions (fine chopped) 1 cup mayonnaise 1 cup cheddar (shredded) 1 cup swiss cheese (shredded) to taste salt and pepper 1 dash Worcestershire sauce method: Place a 2 qt. sauce pan 2/3 full with water and put on high heat and bring to a boil. While water is coming to a boil remove tomato core (top of tomato) and cut a small x in the bottom of the tomato. have a bowl of ice water ready in which all the tomato’s would fit and one at a time place tomato’s in water for 30 to 60 seconds or just until skin starts to separate from tomato, remove tomato from water and submerge in ice water. Repeat process until all tomato’s have been blanched. Allow tomato’s to sit in ice water until they are thoroughly chilled. Remove peel and dry tomato’s off with a paper towel, slice each tomato into four thick slices. Layer tomato’s in precooked pie shell at 2 layers thick filling in any spaces with pieces of broken tomato’s. lightly season with salt and pepper then top with scallions. in a bowl mix cheeses, mayonnaise and Worcestershire sauce an spread evenly over top of the pie, place in a preheated 350° oven for 30 minutes. Let stand for 10 minutes then cut and enjoy, bon appetit. Questions or comments? Email: chefphil@cigar-review.com © 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email: kevin@cigar-review.com

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Pan Seared Soft Shell Crab Hoagie
Monday, 13 June 2005

Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Pan Seared Soft Shell Crab Hoagie Recipes will be updated weekly on Monday's. (This will give you enough time to get the ingredients and practice for next weekend's date.)  Weekly Recipe for June 13-19, 2005 Pan Seared Soft Shell Crab Hoagie Prep Time: 15 minutes Cook Time: 1 minute. Serve with: - curly fries and coleslaw.  2 ea. Large soft shell crabs, fresh and cleaned 1 ea. 6-8 inch hoagie roll, split shredded iceberg lettuce, enough for one sandwich 3 ea. slices of a ripe red or yellow tomato 3 oz. remoulade sauce (recipe to follow)  seasoned flour, enough to dredge well 2 soft shell crabs, (recipe to follow) 4-6 oz. corn oil, amount depends on size of pan used 6-8 inches in diameter. remoulade sauce 1 oz. canned roasted red pepper, well drained 8 oz. mayonnaise  2 oz. capers, drained 1 oz. whole grain mustard 2 oz. scallions, finely sliced juice from ½ lemon, no seeds tabasco sauce and worcestershire sauce to taste salt and pepper to taste seasoned flour 1 cup all purpose flour 1 tbl. chili powder 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. black pepper 1 tsp. salt ½ tsp. ground cumin method remoulade sauce: place red pepper and mayonnaise in a blender and puree well, remove mixture from blender and place in a bowl large enough to accommodate mixing and add remainder of ingredients mix well. seasoned flour: mix all ingredients with a wire whip soft shell crabs: turn a burner on medium high heat and place a 6-8 inch skillet (preferably cast iron) on burner add oil and allow to heat for 3 to 5 minutes or until a drop of water pops when put in oil, (be careful) dredge soft shell crabs in seasoned flour mixture, place soft shell crabs in heated oil and cook for approximately 1 minute or until golden brown and turn, repeat for opposite side. remove crabs from oil and drain on paper towel patting excess oil off. assemble sandwich by liberally applying remoulade sauce, lettuce and tomato’s, lastly add crabs fold over roll and cut in half… or not, then as any cigar smoker would, enjoy your sandwich over the sink while smoking a cigar and watching the game, bon appetit. Makes 1 large serving. Questions or comments? Email: chefphil@cigar-review.com © 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email: kevin@cigar-review.com

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