Thursday, May 23 2013 3:54 PM EDT2013-05-23 19:54:04 GMT
It took 51 years but 73-year-old Felix Vail is finally facing serious questions in the 1962 death of his wife Mary Horton. Felix claimed they were out checking trotlines on the Calcasieu River when MaryMore >>
It took 51 years to arrest suspect Felix Vail in the murder of his wife Mary Horton. KPLC's Lee Peck spoke to her brothers about the latest developments in the case.More >>
Thursday, May 23 2013 12:48 PM EDT2013-05-23 16:48:13 GMT
LSU guard Corban Collins has decided to leave the LSU basketball program."We have granted a release from LSU to guard Corban Collins," said head coach Johnny Jones. "We appreciate his hard work duringMore >>
LSU guard Corban Collins has decided to leave the LSU basketball program.More >>
Thursday, May 23 2013 11:55 AM EDT2013-05-23 15:55:08 GMT
(RNN) - Dozens of Cleveland restaurants have pledged to give the man who rescued three Ohio women from captivity, free burgers for life. Charles Ramsey, the guy who famously stopped eating his Big MacMore >>
More than a dozen of Cleveland restaurants have pledged to give the man who rescued three Ohio women from captivity, free burgers for life.More >>
Thursday, May 23 2013 9:40 PM EDT2013-05-24 01:40:36 GMT
A Columbia woman has been arrested after a child in her care died over the weekend.Margie Hamm, 34, was arrested and charged with homicide by child abuse, according to the Columbia Police Department.PoliceMore >>
A Columbia woman has been arrested after a child in her care died over the weekend.More >>
Seared Ahi over coconut rice with roasted shitake mushrooms and a citrus buerre blanc
Ahi (tuna): 1 5-7oz piece fresh tuna
Coconut Rice: 1 cup – Jasmine Rice 1 ½ cups – water ½ cup – coconut milk Zest of 1 lime Zest of 1 lemon Zest of 1 orange For the rice bring your water and coconut milk to a boil, stir in your rice and bring back to a boil. Turn down your heat to a simmer and cover until all the liquid has evaporated (about 9 minutes). Remove lid add your zest then use a fork and fluff your rice. Let stand for 5 minutes to dry.
Shitake Mushrooms: 1 8oz pack shitake mushrooms 1 Tbs – minced fresh ginger 1 Tbs – minced fresh garlic 2 Tbs – soy sauce ¼ cup – Ex Virgin Olive Oil Pre heat your oven to 350 degrees Place your mushrooms in a small glass baking dish. Whisk together your soy sauce, olive oil, ginger, and garlic. Pour over top of your mushrooms and roast for 20 min.
Buerre Blanc: 1 cup – white wine ¼ cup – orange juice 1 – bay leaf 1 – small shallot sliced 1 – ¼ inch piece fresh ginger 1 tsp – black peppercorns ½ cup – Heavy cream 4 Tbs – cold butter In a heavy bottomed sauce pot bring your wine, orange juice, shallot, bay leaf, ginger, and peppercorns to a simmer. Let your sauce simmer and reduce for about 45 minutes. You want your sauce reduced by ¾. Strain your sauce into a bowl and disregard everything but the sauce. Put your sauce back into the pot and add your cream. Let simmer until thick. Whisk in your cold butter 1 Tbs at a time. Serve immediately.
Ahi: Season with salt and pepper on each side. Heat a sauté pan over Hi heat with a couple Tbs olive oil. Once your pan is hot place your Ahi in the center. Let sear for about 2 minutes on each side. You want a nice brown sear on the outside but still bright pink in the center. Slice on a bias and serve over rice with the mushrooms and buerre blanc.
