John Travolta, William Macy, Martin Lawrence and Tim Allen star in this hysterical comedy about living life and living free. These friends are weekend-warriors who live completely different lives from one another. Doug is a dentist who has a hard time taking any time off for himself. Dudley is a computer programmer and is scared of women. Bobby works for The Firm, AKA, a plumbing company, and let’s his wife wear the pants. And then there’s Woody. The one who’s living the fantasy. His wife is a supermodel and he’s rolling in the dough…until he finds out he’s broke.
With all that aside, the one thing these guys share is passion for the open road. But over the years, each have settled down into a suburban lifestyle and are looking to bring back some edge. Known as “The Wild Hogs,” these guys zip up their leather jackets and strap on their skull caps for a cross-country motorcycle adventure. With no destination in particular, they kick their cell phones to the curb and hit the road.
Little do they know, a lot can happen on the road to nowhere. Not only does their tent go up in flames and they are found spooning by a gay cop, but they also encounter the Del Fuegos, a real bad-to-the-bone biker gang. When the Wild Hogs enter their bar, they find out very quickly that the Del Fuegos don’t take kindly to suburban wannabes. The Hogs aren’t looking for any trouble, but Woody has other plans. Will a harmless prank have them hunted down by the Del Fuegos?
In any matter, try this spicy chili recipe, inspired by Madrid, a small town the Hogs stop at along their trip. Word on the street, it’s so hot your throat will bleed. Just Kidding…
Recipe: Spicy Chili
- 2 pounds lean ground beef
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (11 ounce) can whole kernel corn, drained
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 cups water
- 2 jalapeno peppers
- 1 habanero pepper (optional)
- 1/2 red onion
- 2 large cloves garlic
- 3 tablespoons masa harina flour
- 1 tablespoon ground cayenne pepper
- 4 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons white sugar (optional)
- Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
- In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.
Cooking time: 1 hour 20 minutes. – Servings: 12. – Back to Top
“V for Vendetta” is one of the most talked about movies in history. It goes further than anyone can imagine and won’t bore you for a second.
We’re in England in 2015 and nothing is as it’s supposed to be. There’s general chaos, totalitarianism and revolution in the air. People stay in their homes, and every form of liberal art is repressed. No more freedom for the English, in exchange for an apparent peace granted by the government. But this regime isn’t here to stay, if V has a say in it and no doubt he will change history.
V is a man who suffered in the previous civil war and is in search of revenge (Vendetta). He has survived a concentration camp where brutal scientists have used him as an experimental animal, and to cover up his wounds he wears Guy Fawkes’ mask. No wonder he’s mad! With his actions and plans and the involuntary help of Evey, step by step he will destroy the political system behind this disastrous society.
A hero? To almost every breathing soul, yes. V cooks for Evey a humble egg in a basket… In the end, they fall in love. Was it the egg? Could such a simple recipe prove the humanity and loving feelings behind the mask of this man?
Let’s not spoil the end. For breakfast, make an egg in a basket for you, make it for your lover, and watch this colossal movie with bated breath!
Egg in a Basket Recipe
- 1 tbsp. melted butter
- 4 eggs
- 4 slices bread
- Cheddar cheese, shredded
- Remove crust from bread. Press bread slices with a rolling pin. Brush with butter. Press each slice of bread into a muffin tin. Crack an egg into each. Sprinkle with salt, pepper and cheese. Bake at 400 degrees for 15 minutes.
Cooking time: 15 minutes. – Servings: 2. – Back to Top
Before Mickey Rourke had work done and after Enrique’s “Bailamos,” 2003’s Once “Upon a Time in Mexico” stars them both with one thrill after another. A sequel to “El Mariachi” and “Desperado,” Antonio Banderas returns as “El Mariachi” with guitar-toting and gun-slinging action in the final chapter of the pulp Western trilogy.
The story picks up years after El Mariachi has been presumed dead. A CIA agent tracks him down and recruits him to kill General Marquez. Marquez murdered Mariachi’s wife and child and now has plans to assassinate the Mexican President under the instruction of drug lord Armando Barillo. Mariachi accepts the job not for money, but for honor and revenge.
With Latin favorites such as Salma Hayek, Eva Mendes, Cheech Marin, Banderas and Iglesias, this movie has it all. Oh, and of course, Johnny Depp. So, are you a MexiCAN or a MexiCANT? Either way, enjoy Puerco pibil, a slow roasted pork. In the movie, Johnny Depp enjoys it with tequila and lime. But don’t mimic him too much, let the cook live.
And as Johnny Depp would say, “nothing fancy, just happens to be my favorite.”
Recipe: Puerco Pibil
- 5 tbsp. Annatto
- 2 tsp. Cumin
- 8 Allspice
- 1/2 tsp. Cloves
- 1 tbsp Black Pepper
- 1/2 cup Orange Juice
- 1/2 cup White Vinegar
- 2 Japaleno Peppers
- 2 tbsp. Salt
- 8 cloves Garlic
- Juice of 5 Lemons
- 5 lbs. Pork Shoulder Roast
- Grind all the spices in coffee grinder used only for spice grinding.Add everything but the pork butt to a blender jar and pulse until it is well mixed.
- Cut the pork into large chunks. Put the pork and the marinade into a ziploc bag and let it sit in the refrigerator for 3-6 hours.Preheat oven to 325.
- Pour the pork and marinade into a dutch oven and cover. Bake in the oven for 3 hours.Serve with rice.
Cooking time: 6 hours. – Servings: 4. – Back to Top
In the summer of 1969 Jo Harding is rushed to her family’s storm shelter when the television announces a severe weather alert. As her father holds down the shelter door, a tornado sweeps over the top, ripping the door from its hinges and carries him to his death. From that day on, Jo vowed to hunt as many tornadoes as she could, and works on a team of professional storm chasers.
Bill Harding is a retired storm chaser who is now becoming a weatherman. He is also Jo’s husband. He seeks out his ex-teammates with his girlfriend Melissa, to have Jo sign the pending divorce papers. The team is analyzing a storm when Bill arrives, and Jo stalls for the papers. She is in denial about the separation and isn’t ready for the marriage to end. But with Bill’s girlfriend close by, changing his mind will be quite the challenge.
The team is testing out a tornado-analyzing device that was initially Bill’s idea. The device is called “Dorothy,” and Jo wants Bill out on the field for her first use. If Dorothy is a success, a more accurate warning system can be developed.
The team gets wind that there is a tornado approaching nearby. Jo and Bill go ahead of the group to see the tornado up close, with Jo’s truck being lifted off the ground by its force. Battling for their safety, they place Dorothy directly in the line of fire.
The storm chasers sit down for a hearty meal at Aunt Meg’s. While swapping stories from years of adventures the crew chows down on juicy steak and eggs. Don’t torture yourself by watching, cook some for yourself!
Steak and Eggs Recipe
- 1 tablespoon vegetable oil
- One 1-pound sirloin steak (about 1 inch thick)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 large eggs
- Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side.
- Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
- Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
- While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan.
- Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
- Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
Cooking time: 30 minutes. – Servings: 4. – Back to Top
The Godfather III is the epilogue of the two famous movies that have amused people from the entire world. What will the Corleone family do this time? The whole gang is back in the beloved New York, theatre of the previous events. But something is different now: everybody is trying hard to participate in the honest working world that surrounds them. Goodbye Mafia!
Happy? Don’t worry, it doesn’t last long. Crime, death and plots knock on their door and, in no time, the mafia is back. There’s opera, singing, the Bank of the Vatican and the Pope! Chaos reigns the scene, as usual, and Michael Corleone has a death sentence hanging over him.
Let’s not forget the excellent food scene of this notable family movie! When Andy Garcia deliciously teaches his cousin how to prepare Gnocchi. Hmmm, sexy and you can smell it from your homes. So don’t settle for the smell and cook it for your family; recreate the Italian family atmosphere. Well not everything, of course. Just stick to the food!
Gorgonzola Gnocchi Recipe
- 10 oz. boiled and peeled potatoes
- 4 oz. flour
- 4 oz. steamed and chopped spinach
- 2 eggs
- Salt and nutmeg
- 5 oz. Gorgonzola cheese
- 3/4 cups cream
- 2 oz. butter
- Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.
- Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.
- Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.
- Pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.
Cooking time: 30 minutes. – Servings: 4. – Back to Top
“Our Man Flint” is the original action movie. Flint is a retired secret agent, enjoying the much sought-after rest, who is called back to deal with one of the worst enemies’ planet Earth could dream of: Galaxy. You may wonder, what is Galaxy? Nothing less than an evil organization made up of three mad scientists with the same tremendous goal: mastering and controlling the world by originating artificially natural disasters.
The world’s governments are on their knees and Derek Flint is sent across the ocean to solve the problem. In one of his long and risky journeys, he finds himself in France, precisely in a strip club in Marseille. This exquisite town is noted because of its traditional bouillabaisse soup, somehow similar to fish stew. France sure knows how to cook and Flint is lucky enough to savor one steaming bowl, before getting back to action. Italy is his next stop and after that Exotica. Will he save our world? Make yourself a bowl of bouillabaisse and hope for the best!
Bouillabaisse Soup Recipe
- 2 lb (900g) mixed fish
- 1lb (450g) mussels, scrubbed and bearded
- 1/4 pint (150ml) white wine
- Olive oil
- 2 onions, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 2 sticks celery, destring and chop
- 1lb (450g) peeled and thinly sliced potatoes
- 1lb (450g) peeled and chopped tomatoes
- 2 bay leaves
- Sprig parsley and sprig thyme
- 2 pieces of orange peel
- Pinch of saffron strands
- Creme fraiche, double cream
- Chopped fresh parsley to serve
- Clean and cut the fish into quite substantial pieces – not too small. Heat about 3 or 4 tbspns of olive oil in a heavy based pan and fry the onions and garlic until softened.
- Add the celery and potatoes and fry for a further 2 minutes.Add the tomatoes, herbs and orange peel and cook for about 5 minutes.
- Add the mixed fish but not any prawns you might be using and cook for a further 5 minutes. Whilst you are doing this, put the wine in a pan and add the mussels – steam until they open. Add the mussels, their juices and prawns to the soup and heat through.
- Pour into individual bowls and add a blob of cream and some fresh parsley. Serve with crusty bread, garlic bread or croutons.
Cooking time: 1 hour 30 minutes. – Servings: 8. – Back to Top
Kung Fu is one of the finest fighting arts and DreamWorks Animation couldn’t miss the opportunity to produce this brilliant cartoon. What we see in Kung Fu Panda is an ambitious enormous panda (Po) who dreams of practicing this noble art. But life doesn’t seem to give him what he deeply desires: his father, oddly a small goose, comes from a noodle restaurant family that passes down from one generation to the other a secret ingredient to add to the noodle soup. How can Po reveal his secret ambition in order to evade the family predestination?
Crazy coincidences and fortunate events lead him to become the Dragon Warrior with the mission of battling against the most evil and most feared Kung Fu warrior of all, just escaped from prison: Tai Lung. Nothing is impossible and he is taught an vital lesson: “Yesterday is the past, and tomorrow is a mystery. But today is a gift, that’s why it’s called PRESENT.” This inspires him so much, that he makes the best of this opportunity. Now, the only thing left to do is to terminate the schooling, stimulated by food (what else?), and learn the secret that beholds the power to master Kung Fu and defeat Tai Lung once and for all.
Let’s hold our breath and entrust Po as he learns his secret ingredient to Kung Fu, and we learn the secret ingredient for the delicious noodle soup that awakes China and Po’s strength: believing is key!
Chicken Noodle Soup Recipe
- 4 ounces dry Chinese noodles
- 1 (14.5 ounce) can chicken broth
- 6 shiitake mushrooms, sliced
2 green onions, chopped
- 1 skinless, boneless chicken breast half
- 2 eggs
- Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
- Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
Mixing time: 30 minutes. – Servings: 2. – Back to Top