Halloween Jack-O'-Lantern Deviled Eggs - Video Recipe

I know there are many scary eyeball deviled eggs on the Net but I like cute ones XD


http://www.youtube.com/watch?v=s1sfkgNCD5k

Deviled eggs are hard-boiled eggs, cut in half and filled with seasoned hard-boiled eggs' yolk. Deviled eggs are usually served cold. It is a great holiday or party food!



Very easy and fun last-minute Halloween recipe ;)

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Halloween Jack-O'-Lantern Deviled Eggs

Difficulty: Easy
Time: 30min
Number of servings: 12

Ingredients:
6 eggs
A
* 2 tbsp. (30g=1oz.) drained canned tuna
* 2 tbsp. finely-chopped onion
* 3 tbsp. mayonnaise
* 1 tsp. sugar
* 2 tsp. vinegar
* salt and pepper
paprika powder
12 toasted pumpkin seeds
nori sheet

Directions:
1. To make hard-boiled eggs, use older eggs because they are easier to peel. Place the eggs in a single layer in a saucepan. Cover with water at least an inch above the eggs. Put on high heat, gently, stir constantly (in this way, you can center the egg yolks), until water boils. When the water comes to a full boil, turn off the heat and cover the pan with a lid with no holes. Set a timer and let them steam in the hot water for about 15 minutes. Drain the eggs and cool immediately in cold water. Shake the pan to break the shells. Then peel.
2. Cut hard-boiled eggs into halves lengthwise. Gently remove the egg yolks, place them in a bowl, and mash them using a fork.
3. Mix A in a bowl, add the mashed egg yolks, and mix until smooth.
4. Transfer the mixture in a plastic bag or a pastry bag, cut off the corner of the bag to create a hole, then pipe it into egg white halves.
5. Sprinkle with paprika powder. Cut out nori sheet for the eyes, noses, and mouths of Jack-O'-Lantern faces. Attach the nori faces and pumpkin seeds on the eggs.

Keep in the fridge until ready to serve.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_22.html
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3 STEPS! How to Pour a Beer with a Perfect Head - Video Recipe

This video will show you how to pour a beer from a can into a glass, very common way in Japan.
You can apply this technique to the bottled beer as well.


http://www.youtube.com/watch?v=2ROLO7Vc7RI

The key point here is "Perfect Head"!!!

Creating a very fine foam on top of the beer prevents it from oxidation and retains its flavor.



Pouring a beer is part of the tasting experience :)

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3 STEPS! How to Pour a Beer with a Perfect Head

Difficulty: Very Easy
Time: 3min
Number of servings: 1

What You Need:
1 cold beer
1 cold beer glass of your choice

Before You Start:
Wash the glass in hot water, let it dry naturally, and cool in the fridge.
Dirty glass produces large coarse bubbles and a rapidly disappearing head. Do not use dish towel because it can leave some dust on your glass.

How to Pour:
1. Create Bubbles
Pour beer from high above the glass until the glass is half full. You will get a frothy head, so wait 30 seconds to 1 minute until the large bubbles on the surface disappear.

2. Lift Up The Head
When the beer and the head are in halves, pour beer with great care (do not break up the fine bubbles) up to eight to nine-tenths of the glass. *You can tilt the glass if you want to.

3. Finish
Wait until the bubbles are about three-tenths of the glass. Then pour beer into the center of the head, lifting up the head again.

*Fluffy head poured out over the glass looks delicious :P

↓注ぎ方（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_26.html
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We used "Suntory The Premium Malt's" because we went to their factory this summer, just for fun and got some glasses as a souvenir ;)
先日サントリーのビール工場見学に行った際、グラスをもらったのでプレモルを使いました♪
http://www.suntory.co.jp/factory/

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Halloween Kids Curry - Video Recipe

Today I will show you an easy and cute curry rice (curry and rice / kare-raisu) idea for Halloween!


http://www.youtube.com/watch?v=sTyzglFPtjE

I'm sure your kids are gonna love this :)



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Halloween Teddy Bear Curry (Hamburger Steak Curry)

Difficulty: Medium with Patience
Time: 40min
Number of servings: 6
Calories per serving: 567Kcal

Ingredients:
((Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Mild) *we call it "curry roux". you can choose med hot or hot as well.
2 medium (400g=14.1oz.) onions
1 medium (150g=5.3oz.) potato
1/2 medium (100g=3.5oz.) carrot
2 (60g=2.1oz.) green peppers
1 (150g=5.3oz.) red bell pepper
2&1/2 tbsp. cooking oil
850ml water
((Hamburger Steaks))
250g (8.8oz.) ground beef and pork
2 tbsp. Panko (bread crumbs)
1 tbsp. milk
salt and pepper
((Saffron Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Saffron Paste
6 servings (1020g=2.3lbs.) cooked rice
((Decoration))
3 sliced American cheese
3 nori sheets
12 raisins

Directions:
((Curry))
1. Mince the onions. Roughly dice the potato and carrot. Cut out 6 triangles from red bell pepper for teddy bear noses. Cut and save 6 strips of green pepper for teddy bear mouths. Roughly dice the rest of the peppers.
((Hamburger Steaks))
1. Put ground beef and pork, salt and pepper, Panko (bread crumbs), and milk in a bowl, and mix well by hand until all ingredients are combined and smooth.
2. Divide it into 12 patties. Heat 1 tbsp. cooking oil in a frying pan and lightly saute the teddy bear noses and mouths, and set aside. Then in the same frying pan, cook the hamburger steaks to desired doneness.
((Curry))
1. Heat 1&1/2 tbsp. cooking oil in a large stew pot. Add onions, potatoes, and carrots, and stir-fry them until slightly coated with oil.
2. Add 850ml water, bring to a boil, remove the foam, and turn the heat down to low and cook for about 15 minutes.
3. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
4. Then add green and red peppers, and put on low heat and simmer for about 10 minutes until it thickens.
((Saffron Rice))
1. Place cooked rice in a bowl. Add Curry Partner Saffron Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
((Decoration))
1. Serve curry and a round piece of saffron rice and a round piece of sliced American cheese. Place hamburger steaks centered with round pieces of sliced American cheese to make the ears. Place raisins for eyes, red bell pepper for nose, and green pepper for mouth.
2. For the hat, make a circular cone shape with rice and wrap with 1/2 nor sheet. Then place a strip of sliced American cheese.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/10/blog-post_1821.html
---------------------------------

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http://www.youtube.com/ochikeron

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