Favorite Mobile Websites

Social

• Gmail - http://www.gmail.com/
• Facebook - http://m.facebook.com/
• Flickr - http://m.flickr.com/

Travel

• Hop Stop - http://www.hopstop.com/pda
  (public transportation and walking directions for major cities)
• Flight Status - http://mobile.flightstats.com/
• Mapquest - http://www.mapquest.com/
• Seat Guru - http://mobile.seatguru.com/
  (provides information on airplane seats)

Entertainment

• Female First - http://www.femalefirst.co.uk/mobile/celebrity
  (celebrity gossip)
• Yahoo! Movies - http://us.m.yahoo.com/p/movies
• YouTube - http://m.youtube.com/

Shopping

• Amazon - http://www.amazon.com/
• Edmunds - http://pda.edmunds.com/
  (provides market values of new and used cars)

Information

• CNN - http://www.cnn.com/
• Mobile Wikipedia - http://wapedia.mobi/en
  (search Wikipedia pages rendered specifically for mobile browsers)
• Weather - http://m.weather.com/

Food

• All Recipes - http://mobile.allrecipes.com/
• Open Table - http://mobile.opentable.com/

Trinidad Curry Chicken

I used to love getting this from the food trucks when I lived in New York City. But since I no longer live there, I've found a way to make it myself.

Ingredients

• 2 tbsp oil
• 2 garlic cloves, crushed
• 1 tsp curry powder
• 2 chicken breasts, cubed
• 1 onion, diced into 1/2 inch pieces
• 1 green pepper, diced into 1/2 inch pieces
• 1 small potato, diced into 1/4 inch pieces
• 1/4 cup chicken stock
• 1 tsp ground ginger
• 1/4 cup coconut milk
• 1 tbsp garlic hot sauce

Directions

1. Heat a large nonstick pan on high until hot.
2. Lower the heat to medium and add oil.
3. Fry the garlic until golden brown.
4. Stir in curry powder and cook until blended.
5. Add in chicken and stir well to coat all chicken pieces.
6. Add in onion, green pepper, pototoe and chicken stock. Stir until pototoes are cooked through.
7. Stir in ginger powder and coconut milk, simmer gently until the sauce thickens.
8. Add in hot sauce then serve with rice or roti.

Peruvian Aji Sauce

This is the amazing green dip that is served with breads at Peruvian restaurants. It also tastes great on most central and south American food.

Ingredients

• 1 cup of romaine lettuce, torn into pieces
• 5 medium to hot peppers (preferably Aji Amarillo), seeds and veins removed
• 1/4 cup mayonnaise
• 5 green onions
• 1/2 cup of cilantro leaves
• 1 tsp kosher salt
• 1 tsp black pepper
• 5 cloves of garlic
• Juice from half of a lime

Directions

• Blend all ingredients in a food processor.
• Drizzle in water if necessary to reach your desired consistency.

Healthy Baked Eggplant Parmesan

Ingredients

• Cooking spray
• 2 eggs and 1 tablespoon water, mixed
• 1 cup breadcrumbs
• 1 large eggplant, peeled and cut into 1/4-inch thick slices
• Salt
• Your favorite sauce
• Parmesan cheese, grated

Directions

1. Preheat oven to 400 degrees F.
2. Spray a baking sheet with cooking spray.
3. Lightly season both sides of the eggplants with salt.
4. Place egg mixture in a shallow flat-bottom bowl and breadcrumbs in another shallow flat-bottom bowl.
5. Dredge eggplants in egg mixture then breadcrumbs.
6. Lay the dredged eggplants in a singer layer on the baking sheet.
7. Spray top of eggplants with cooking spray.
8. Bake for 20 minutes, flip eggplants over, then spray with cooking spray.
9. Bake for another 20 minutes or until golden.
10. Plate the baked eggplants and lightly spoon sauce over the top. Sprinkle with grated parmesan cheese.

Chinese Style Pork Shoulder

Simmer Ingredients

• 1 bone-in pork shoulder
• Garlic salt
• 1 cup dried wild mushrooms
• 1 tbsp ginger powder
• 1/2 cup sherry or brandy
• Water

Sauce Ingredients

• 1/2 cup soy sauce
• 1/2 cup rock sugar

Directions

1. Thoroughly wash the pork shoulder.
2. Sprinkle both sides of the pork shoulder with garlic salt.
3. Place seasoned pork shoulder with remaining simmer ingredients in the slow cooker, use enough water to cover the pork shoulder or as much as the pot will allow.
4. Cook on high for 6 hours or low for 10 hours.
5. Remove pork shoulder from slow cooker, place aside.
6. Spoon out 1 cup of broth and filter away solids.
7. Season remaining broth with salt to taste. Great as a soup or stock base.
8. In a dutch oven, mix soy sauce, filtered broth and rock sugar over medium heat. Cook for about 3-5 minutes until the mixture is slightly sticky. Note that rock sugar may not have completely dissolved by this point, that is fine.
9. Turn heat to simmer, add in pork shoulder, and cook for 10 minutes.
10. Flip to another side of the pork shoulder that has not been simmered in sauce, and cook for another 10 minutes.
11. Continue until all sides of the pork shoulder have been simmered in sauce.
12. It may be more convenient to first cut the pork shoulder into pieces, then simmer the individual pieces in sauce.
13. Serve pork shoulder with remaining sauce.