Shrimp Scampi

Recipe courtesy Emeril Lagasse, 2003










2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish

Rice, as accompanimentSeason the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

This recipe can be found at FoodNetwork.com

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A Recipe For Selling Success and Baja Fish Tacos

By Steve Martinez

Mmmm, there is nothing like a great fish taco on a Sunday afternoon. Particularly, when the taco is a Baja fish taco, made fresh from a great recipe with all the right ingredients. At our house, my wife is often experimenting with Rachel Ray recipes. Rachel Ray has become a favorite of her viewing time on television. The recipe for Rachel's Baja fish tacos delivered excellent results and I highly recommend you try them on a warm summer afternoon with a cold Mexican beer soon.

I shouldn't be too surprised that my fair skinned wife, a Tacoma, Washington native of German heritage could fix the best tasting Baja fish taco I've ever tasted. It wasn't the cook, although I will never tell her this, it was the successful recipe she followed. The same is true with selling. It isn't the salesperson; it is the selling process they follow.

The Recipe For Sales Success

Months ago, I was interviewing a struggling salesperson who was enjoying sales, but didn't like the up and down roller coaster sales results. My goal was to uncover the root of the problem. Following my instincts, we began talking about her selling process only to discover that she didn't have one. We began talking about her successful selling experiences and tracing her steps to the sale. I asked her to carefully retrace each of her sale successes, so I could map them out for her. We did this for several sales to confirm my suspicions. What she didn't realize is that she was following a consultative, solution selling process each time she was successful. Naturally, she was elated to discover her recipe for selling success. We mapped out her selling process like a road map to success, so she wouldn't get lost in difficult selling situations.

As a result of her discovery, she began following her sales process for every sale and her roller coaster ride in sales ended. As her confidence grew, she mastered her selling process. Nothing could get her off track from following the six steps to the sale. She also began applying the magical seventh step of getting referrals, which boosted her success off the charts.

Automating the Selling Process Delivers Greater Results

I lost track of my sales student when she took a new job as sales manager for another company. She would enjoy learning how the Selling Magic selling system automates the process she used to correct her ailing sales. She is a perfect student for the system. She learned that following a recipe for success is better than winging it and she would appreciate the advantage of technology to perform her daily tasks.

It is unfortunate that the business owner of the company she worked for won't return my telephone calls. I want to introduce the Selling Magic selling system to him, so he will never have to worry about a salesperson leaving again. Why, because my automated selling system follows the selling process and is tied to the company not the salesperson. If the salesperson leaves, the system stays and it is the Selling Magic system that follows the selling process. Actually, in many cases a salesperson will find it difficult to leave a selling system that does 80% of the work for them. We invite you to learn more about our selling process and our automated selling system.

Steve Martinez is the leading authority on automating and systematizing the selling process for the Printing Industry. His company, Selling Magic, LLC teaches business how to simplify, balance and automate the complex selling process. http://www.sellingmagic.com

Article Source: http://EzineArticles.com/?expert=Steve_Martinez
http://EzineArticles.com/?A-Recipe-For-Selling-Success-and-Baja-Fish-Tacos&id=493575

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Learn To Be A Chef Right From Your Living Room

By Dror Klar

If you love to cook and really love to eat good food, then you need to be watching some of the great cooking shows that come on your television. There are so many cooking and good eating programs that you can learn from if you have cable or satellite channels. Just about any time of the day or night there is some fantastic cooking going on somewhere.

It does not really matter what type of food you like, there is someone that can teach you the essentials that you need to cook it. You can learn about all kinds of food ingredients, things like spices, cheeses, oils, flours, meals, meats, vegetables and more. Then there is the main course that everyone needs to know how to prepare, deserts.

The Food Network channel is all about great food and how to prepare it.. If you want to learn how to cook with a good helping of comedy, then Good Eats, hosted by Alton Brown, is the show for you. He offers lots of great recipes as well as what utensils and cooking apparatus are best to use. He dispels many cooking myths and teaches how to do a lot of things in different ways. He has a great personality and his show can not help but captivate you. It is different than your average how to program. He could be a comedian as well as a great food preparer.

If you love southern cooking, then you must catch Paula Dean. She is defiantly country as cornbread with her cooking as well as her personality. She is simply lovable. There is not be a pretentious bone in her body. She is a down home cook who knows her stuff. She teaches how to make all the southern treats that either already love or some you have heard about and always wanted to try.. She has many cook books and videos that you can purchase. She owns and operates a very popular restaurant in Savannah, Ga. With her sons. It is called The Lady and Sons.

If you like reality type shows, The Iron Chef is very popular and who would have thought that a cook off could be so thrilling. Three master chefs star in this show and they go up against lesser known chefs. There is a secret ingredient that must be used in a variety of dishes. The show is hosted by Alton Brown. The show originally started in Japan and is a sensation over there. Apparently it has become a sensation in America as well.

You can also catch programs that have chefs that we are used to seeing on television everywhere like Rachael Ray, Wolfgang Puck, and Emeril Lagasse.

Dror Klar offers The Cheapest Dallas Direct TV, Dish Network and
Texas High Speed Satellite Internet on the web.

Article Source: http://EzineArticles.com/?expert=Dror_Klar
http://EzineArticles.com/?Learn-To-Be-A-Chef-Right-From-Your-Living-Room&id=916184

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7 Things I've Learned From Watching Rachael Ray

By Wendy Wallace


I have to confess, up until a few years ago, I knew nothing about cooking. I owned two pots, a cookie sheet and a toaster. The main staples of my diet were Chinese food, pasta, pizza, burgers and Cool Ranch Doritos.

Late one night, completely by chance, I happened to come across an episode of Rachael Ray’s show 30-Minute Meals on the Food Network. From that night on, my life changed. I began to finally understand and form an appreciation for cooking.

After watching hundreds of episodes of the show (including multiple re-runs), this is what I have learned from watching Rachael Ray:

1. Soup does not take all day to make.

Who knew you could make soup in less than an hour? I thought homemade soup took six or more hours to make. I was pleasantly surprised to learn you can add vegetables, meat and spices to ready-made stock and there you have a soup!

2. Olive oil makes everything taste good.

I always thought of olive oil as a delicacy and never used it. But since watching Rachael Ray, I put olive oil (or as she calls it, “EVOO”) on everything. From dipping bread in it to coating chicken breasts to drizzling olive oil over frozen French fries before putting them in the oven, olive oil has awakened me to how good food is supposed to taste.

3. Homemade pasta sauce and salsa can actually taste better than store-bought.

At first, I couldn’t believe making pasta sauce or salsa could be easy to make let alone taste as good as the jars I bought. When I first made salsa, it took less than ten minutes. It was exactly as spicy as I wanted it to be and it was much thicker than what I was used to. It was the first time I ever made something I liked more ready-made.

On several shows, Rachael Ray claimed homemade pasta sauce was better because it was cheaper and you could make it any way you wanted to. Like soup, I thought making pasta sauce would be a long, drawn-out process. It wasn’t! I took Rachael’s advice and added parsley to a can of crushed tomatoes and got creative with the other ingredients I added. It always turns out surprisingly well.

4. The little details make all the difference.

There are tips Rachael repeats that are drilled into my memory:

-“Need it twice, chop it once.”

-Squeeze a lemon turned upright so the seeds don’t get into dish you are making.

-Wash herbs after you get them home and wrap them in a paper towel.

-Have a garbage bowl handy.

-Heat your pan first so, “…it’s waiting for you and not the other way around.”

-Always use a separate, plastic cutting board for meat.

5. There are a million ways to make a burger.

Rachael has turned making burgers into an art form. For me, a burger used to be made up of a beef patty, cheese, lettuce and ketchup all in a bun. Now, I’m making turkey, tuna and lamb burgers topped with cheeses and vegetables I would have never envisioned on a burger (like spinach). For me, it’s not just about getting creative with a familiar food that won me over. It’s being able to take a typical takeout dish and make it my own that I have grown to love.

6. “Take a little help from the store where you can get it.”

I used to think of cooking as an all or nothing task. Either you worked with all fresh food and made dishes completely from scratch or you heated up completely processed food. Rachael Ray taught me you can compromise. You can use things like frozen or canned vegetables, pre-made biscuit and cake mixes and stocks. The trick is to add spices or herbs to give the processed food its own, unique taste.

7. If you cook healthy, you can eat more.

When I started experimenting with Rachael’s recipes, I was surprised at how at easy it was to start eating more vegetables. It was nice to be able to have a second helping of Ginger and Lemon Steamed Vegetables and not feel guilty about it as I would when I’d have another piece of pizza. Not only that, but I started to crave fresh, healthy food. I can now understand why she has such a passion for food and why, for Rachael Ray, eating is such an enjoyable thing.

With a never-ending list of interests and a great deal of experience and knowledge, Wendy Wallace is an intuitive counselor offering sessions which combine psychic reading, life coaching and counseling all to help heal your mind, body, and spirit. What changes might you make in life if you could know what the future holds? Sign up for a chance to win
a free session. Gain the insight you need.
http://www.ifyoucouldknow.com

Article Source: http://EzineArticles.com/?expert=Wendy_Wallace
http://EzineArticles.com/?7-Things-Ive-Learned-From-Watching-Rachael-Ray&id=289527

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Anti-aging Fruit!

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Christmas Pasta

By Rachael Ray

on 10/10/07

From Rachael: "We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time – half a pound for every 3 people. I suggest

Ingredients
* 2 tablespoons extra virgin olive oil (EVOO)
* 4 cloves garlic, crushed
* 1 bay leaf, fresh or dried
* 1/4 pound pancetta, thick-cut, chopped into small bits
* 1/2 pound bulk hot Italian sausage
* 1 pound combined ground beef, pork and veal
* 1 medium carrot, peeled and finely chopped
* 1 rib celery, chopped
* 1 medium onion, chopped
* 1 cup good quality dry red wine
* 1 cup prepared beef stock, packaged in a box container or canned
* 2 cans chunky style crushed tomatoes (32 ounces each)
* A handful of flat leaf parsley leaves, chopped
* 1/4 teaspoon allspice or cinnamon (a couple of pinches)
* Coarse salt and black pepper
* 2 pounds penne rigate, cooked to al dente
* Grated Pecorino Romano cheese, as an accompaniment
* Fresh, crusty bread, for mopping

Preparation

Heat a deep pot over medium-high heat. Add oil, garlic, bay leaf and pancetta bits and brown for one minute. Add meats and brown and crumble them for five minutes.

Chop carrot, celery and onions near the stove and add to the pot as you work. Cook vegetables with meat for five minutes and add wine. Cook for one minute; add stock and tomatoes to the pot.

Stir in parsley, allspice or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium-low and cook 10-15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook only as much pasta as you need at the time: half a pound for every three people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

The sauce will cover up to two pounds of pasta.

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Anti-aging Fruit!

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Rachael Ray Success Secrets - The Big Idea

Rachael Ray Success Secrets - The Big Idea
By Paul Davis

Rachael Ray is an Emmy-award winning television personality and author, who currently hosts 30 Minute Meals and Rachael Ray's Tasty Travels. Ray has also written a series of cookbooks and launched a magazine, Every Day with Rachael Ray.

When I walked into our TV room the other night, my wife Karla was watching The Big Idea hosted by Donny Deutsch who was interviewing Rachael Ray.

Toward the end of the interview Donny began probing deeper as to the underlying principles and keys to Rachael's climb to success. I particularly noticed and heard the following:

1. Rachael employs powerful and intelligent people, such as her agent to generate publicity for her.

Undoubtedly to make it in television you need to be well connected and must create a buzz. Rachael mastered the media and conquered her fear of TV. Rachael told Donny that she felt like she was going to throw up the night before going on TV with Diane Sawyer. After being with Diane, Rachael says her fear was unfounded as Diane is a warm, caring, and fun person to be with.

Many of our fears are untrue and hinder us from maximizing our potential. Therefore boldly face your fears and live your dreams!

2. Rachael says "Do something you love."

Doing what you love sounds simplistic and nice, but in reality when most of us are trying to survive financially it isn't quite as easy. Nevertheless for those who dare to take risks and go for it, the rewards are worth it! If you don't take chances you won't make advances.

3. Rachael told Donny, "You've got to work hard. Many people say they work hard, but just complain a lot."

Surely this is true as I know some complainers in my own life. Work is a four letter word, but it should not be considered a curse word. People need to again value the importance of diligence, persistence, and hard work. To make it big you need to work hard and passionately invest yourself in something.

4. Be yourself and let your personality shine.

In a Slate article defending Ray, Jill Hunter Pellettieri summarized some of these criticisms by writing:

“ Ray's ditzy demeanor also makes her easy to dismiss. She giggles off-cue and constantly praises her own cooking. "Smells awesome already!" she says, making her Snapper in a Snap. "I am so psyched about that." She employs cute abbreviations—EVOO means "extra virgin olive oil", and gives her dishes nicknames, such as "You-Won't-Be-Single-for-Long Vodka Cream Pasta".

The bottom line however is Rachael is way more entertaining than Martha Stewart, who without guests in my opinion is not able to keep you awake unless you are a cooking enthusiast.

5. Passion trumps professional training and education.

Some have criticized Ray's "perky" demeanor as well as her lack of a formal chef's education and perceived lack of seriousness about cooking. Celebrity chef and Travel Channel personality Anthony Bourdain, who graduated from the Culinary Institute of America, has referred to her as a "bobblehead".

Rachael appeals to all types of people and like President Bush who may not be the brightest guy on the planet, is nevertheless relatable and real. Passion is attractive and has a magnetic pull to it. Undoubtedly Ray has mastered impregnating people with her passion.

Put these powerful principles to practice and you too can succeed in whatever you put your heart and hand to.

Paul Davis is a highly sought after professional speaker, life purpose coach, worldwide minister, change master, and turnaround specialist.

Paul is the author of several books including Breakthrough for a Broken Heart; Adultery: 101 Reasons Not to Cheat; Are You Ready for True Love; Stop Lusting & Start Living; Waves of God; Supernatural Fire; Poems that Propel the Planet; and God vs. Religion.

Paul's compassion for people & passion to travel has taken him to over 50 countries of the world where he has had a tremendous impact. Paul's organization Dream-Maker Ministries is building dreams, breaking limitations & reviving nations.

Paul inspires, revives, awakens, impregnates with purpose, imparts the fire of desire, catapults people into a new level of self-awareness, facilitates destiny discovery and dream fulfillment.

Contact Paul to minister, speak at your event or for life coaching:

RevivingNations@yahoo.com

407-284-1705

www.PaulFDavis.com
http://www.DreamMakerMinistries.com
http://www.CreativeCommunications.TV

Article Source: http://EzineArticles.com/?expert=Paul_Davis
http://EzineArticles.com/?Rachael-Ray-Success-Secrets---The-Big-Idea&id=743478

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