Ryan McKern Free EP download

https://www.dropbox.com/sh/yjbjq0q54783mms/AAA-2JZ_szf-k0jLCUlfxFrga?dl=0

The deminished relief of moor

affronted by antagonized bitter, 

convulsed by the displeased enraged

Funeral of moor, exacerbated,

exasperated, he beckoned at gods walk. To if this was squandered, deranged,  oblivious to fault. Shall i basque in judgements fury, or only in hell I seek not thus redemption of impurity.   

Bonjour, and welcome back to Kernal's Kitchen. This week we are taking a alternative spicy dish to the plate and making it enjoyable and healthy to us and our loved ones. I present to you Italian marinated chicken and spaghetti squash.  

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Servers 6

6 - unthawed chicken breasts

1 - whole spaghetti squash

2 - tablespoons louisiana hot sauce

2 - tablespoons basil

2 - tablespoons oregeno

2 - tablespoons rosemary

1 - tablespoons celery salt

1 - tablespoons garlic salt

1 - tablespoons black pepper

1 - teaspoons white pepper

1/2 - white onion chopped

1 - clove garlic

1 - diced red pepper

2 - cups red wine vinegar

1/3 - cup sherri cooking wine

1 - ( can / bottle) marinara 

First prep chicken breasts with oregano, basil, rosemary, garlic salt, sherri and vinegar, marinade for at least 30 minutes. 

In a small sauce pan , pour marinara, diced garlic clove, red pepper diced, and white pepper, onion, louisiana hot sauce, simmering and stirring for 15 - 20 minutes.

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
   On a cooking tray, cote lightly with olive oil and bake chicken 45 minutes or until fully cooked.


3. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
4. This dish also works well with a salad, lemon aoili, bruchetta, and or spumoni ice cream. Bon appetite mon ami, thank you and please share this recipe. laissez les bons temps rouler. From new orleans with love,
   Sincerely, Ryan McKern

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(Beneath the Cell. By: Ryan McKern)   

                                           

 He stuttered and squandered 

a ominous wonder,                             

  A trembling screech hideous sounds from underneath.              

What could lurk under his chamber bed?

The echoes of breathing it's eyes of scolder red.

His breath takes escape                  

 A child's laughter behind the drapes,

" What do you want?" He yells alas. "When will this terror pass?"

The apparition materialized, it was myself to my surprise,                                                           Dragging me once more under my bed a dense dementia claws, I created this beast..... I am my own flaws. ©

The Kernal's Red Beans and Rice

The Kernel’s Red Beans and Rice

Welcome back to Kernal's Kitchen. With the summer rapidly coming to a close and fall air soon to bring relief from the humidity of our swampy nights, I felt compelled to share a New Orleans comfort food that is our tradition to eat on Mondays. One tale is told that Musicians, artists, and thrill seekers would spend all of their weeks wage out on the bellowing Jazz streets of New Orleans, buying food, drink, theater, and any other activities that may be culturally enticing that weekend of choice. The result would bring the need to prepare a filling tasty meal on a now constrained budget. Whether its Monday or any day of the week, Red Beans and Rice has been filling the homes and hearts of people for years. If you ask any chef, any Louisiana native, each person might have a different recipe when it comes to spice and ingredients. Here is one of my favorite recipes that I have perfected over the years by cooking in the french quarter and a old family recipe tweaked by my creation. Enjoy with a Iced Sweet Tea or beverage of your choice.  
Bon Appétit




Serves 6 - 8


1 pound dried red beans, rinsed and sorted over 3 tablespoons extra virgin olive oil
1 Stick of butter
1 tablespoons mayo
1 tablespoons spicy mustard
1 tablespoons worcestershire sauce
1 tablespoons Louisiana Hot Sauce*
1/4 cup or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoons cayenne pepper
1 tablespoons cajun seasoning ( Tony Chachere’s ) 3 bay leaves
2 tablespoons chopped fresh parsley
1/2 pound smoked sausage, cut into 1-inch pieces 1 pound smoked ham hocks
3 tablespoons chopped garlic
5 cups chicken stock
5 cups water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Place the beans in a large pot and cover with water 2 inches. Let the beans soak overnight. ( even two days overnight would be better) Drain when peeping to cook. Place beans into a large bowl.
In the pot heat the olive oil over medium-high heat. Add the Louisiana Hot Sauce and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until soft, about 5 minutes. Next add bay leaves, parsley, sausage, and ham hocks, stirring ingredients, cook sausage to get brown on sides, about 6 minutes. Add garlic , cooking in for 3 minutes. Add the beans, stock, water, and stir well, bring everything to a boil by increasing burner heat.
Next Reduce heat to medium-low and simmer uncovered. add butter. Stir beans periodically until the beans are tender and creamy, you should be able to smash the beans with a spoon with ease. add more chicken stock should the beans begin to dry out.
I usually cook white rice, Jasmine, with my red beans, but any rice to your liking will do, I salt and add olive oil to the boiling pot and let simmer for 45 minutes. Typically toward the end of the red beans cooking, as to time them equally.
Remove from heat, with a spoon ( i use a long wooden spoon) mash 1/4 of the beans, add 1 spoon full of Spicy Mustard and mayo ( If you can find Zatarain’s Creole Mustard, use that) cook 15 to 20 minutes.
Serve over rice with chopped green onion garnish. Toasted french bread baguette is a perfect side for dipping. I also enjoy a cup of vanilla bean ice cream with caramel and pecans to finish off the course. 

Thank you again for Joining me, please tell me how you enjoyed my recipe. 
Until  next time, Au Revoir. - Ryan McKern

The Kernal's Dirty Rice Recipe

The Kernal's Dirty Rice Recipe

2 celery full sticks chopped

1 cup uncooked white rice

• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups chicken stock 2 tablespoons tony chachere's seasoning ( or any cajun seasoning)*Louisiana hot sauce ( to add later, I like using allot, but gauge amount to your taste)

• 1 teaspoon oregano
•  1 teaspoon chopped basil leaves
• 1 bay leaf
• 1 tablespoon worcestershire sauce
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 2 tablespoon olive oil
  2 teaspoon ground black pepper
• 1/2 cup water
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Ground beef
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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• Coat hamburger with black pepper , garlic salt, tony's ( or other cajun seasoning)  worchister sauce, ground cumin on each side allowing the cooking to achieve getting a crust on each side.

Next add olive oil, onion , cook onion to a golden color, do not drain pan when beef is finished, the flavors will soak into the rice. 

Heat a large skillet over medium-high heat cook ground beef, onion, green and red peppers,  salt. . Stir in the stock, water , bay leaf, oregeno, basil and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 30 to 45 minutes. Add Louisiana hot sauce and let sit 5 minutes before serving.
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Le' Goddess Rigamortis - Majestic Piano Songs of Dying Glamor

Here is the debut album from my project Le' goddess Rigamortis. Started in the french quarter in 2007, these songs were recorded in Mid City, French Quarter, River Ridge Louisiana. As well as a few in St. Paul MN, this ranges from nightmare rock to horror jazz,  to classical, to folk, and beyond. Big thanks to the New Orleans Bingo! Show for the cover song I did, enjoy. For those who missed the compilation downloads of november, I will re-post soon.

Merci Beacoup.

- Ryan McKern

http://www1.zippyshare.com/v/33507673/file.html