Young Poor & Angry Press

We’ve been behind a bit recently, and it’s my job as Editor in Chief to tell you guys exactly what’s going on with us and why it seems like there have been issues. We got hacked. Plain and simple. The hack was to our server I was told, and exploited a frame of our site to try to redirect them to theirs.  It’s an unfortunate thing and we’re all pretty upset about it, but life goes on. I would like to take a second to thank Al Kirby of ProRank Studios/OMTC and Ryan Shremp our technical support technician. These two guys worked tirelessly the last week trying to make sure that YPA Press continued to live on tamper free.

In that theme we’ve got a few new things up on YPA that I want to tell everyone about.  Joining us for her first column last week was Erin Anding. Erin has been on staff with YPA from the get go, advising all of us what to wear, how to dress professionally, and even cut some of staff’s hair. For some of you who don’t know me personally, I’m a bit of a rebel as far as dress code, but Erin helped me find a clever medium between punk and business. Now she’s here sharing the same expertise she gets paid top dollar for, for free. So check in often, as she’ll be posting her own thoughts and articles from around the world of fashion, hair and entertainment. Making YPA Press your one stop show for all things chic.

Also joining us this month is Chef Dave Pharo. Chef Dave as he likes to be called, is Executive Chef at one of Florida’s top steak houses, Mark’s Prime. He also has traveled around the country, experiencing more than his fair share of both heartache and triumph in his journey towards success. Chef Dave has decided to take all of that time well spent and give us some of his amazing recipes, as well as story to go along with it. Make It With Chef Dave will be a weekly feature I hope you guys start to look forward to, I know I do, mainly because I actually get to eat Chef Dave’s food before his article goes to press.

Just when you thought that was all, we’re dropping a new staff writer as well. Jesseca Bagherpour is a up and coming journalist with a sharp wit and a ferocity for a story that makes the rest of us look tame. We’re excited to have Jesseca out in the trenches digging up the dirt on those who claim themselves lily white.

We’re excited to see the direction YPA Press has taken and all your interest in it. This site doesn’t work without you. That’s why I’m inviting everyone to register for YPA Press. With every user registration you’ll receive posting priveledges on YPA Press, and your name for the week as a contributor when your article gets placed that week. This site is not just ours, it’s yours and we invite you to come share your opinions with all of us.

Thank you,

Justin Newman

Editor in Chief

So hi everyone! My name is Dave and I’m going to be dropping some food knowledge on you. First, I’ll tell you a little about myself. Then I’m going to give you a user-friendly recipe that I came up with at some point in time. After that, I’m going to tell you what was going on around me at the time to inspire to make said dish. If you like good food and good stories you’ll be into this.

I am a Chef. Have been for almost 10 years now. I’ve worked all over this great country in many different levels of dining and many different cuisines. I went to school for this and practice honing my skill everyday (except on my days off which almost don’t exist.) I like to eat good food and I like to make good food. I have gained copious amounts of knowledge about food from my formal training and every person I’ve ever worked for and with. Now, I’m going to pass it on to you. I’m viewing this as grub for your brain.

The recipe I’m going to pass on to you today is a simple yet TASTY one. I call it Grouper Margarita. Not to be confused with margherita which is an Italian preparation. No… I mean Margarita like your favorite adult beverage because that’s what the sauce is! So here’s what you’ll need for 2 healthy portions:

1# cleaned, skin off Grouper fillet
1 bottle of your favorite Tequila
1 bottle of your favorite Margarita mix
2 fresh Limes
1 fresh Orange
1 bunch fresh Cilantro
1 Tbsp. minced Garlic
1 container of blackening seasoning (available on any spice aisle)
1 Tbsp butter

Some ingredients I consider to be staples like oil, salt, and pepper. If you don’t have these, you’ll need to add them to your shopping list,

The Prep-

First thing’s first, make a margarita for yourself. If you’ve never made one, the recipe is on the bottle of the margarita mix.

After a sip or two split the limes and orange and reserve. I split my citrus north to south not along the equator. You get more juice out of them that way.

Next, pick the leaves off half the bunch of cilantro. Chop as finely and you choose and reserve.

Cut the grouper fillet in half and clean your knife and cutting board. That’s your prep.

The Cooking

Preheat your oven to 350 Fo. Now heat a medium sautee pan on medium high heat. That’s about 7 on your electric stove and if you have a gas stove you can turn it all the way up and then back down just a little bit. Add about 1 Tbsp. of your cooking oil of choice be it olive, vegetable, or peanut.

Season the grouper skin side down with your blackening seasoning and begin cooking. Let it sear for 2-3 minutes. Flip and put the whole pan into the oven. Cooking time should NOT surpass 7 minutes once in the oven.

Evacuate the fish to your two plates and pour off remaining pan oil into your trash bin and return to stove on medium-high heat. You can go ahead and turn off the oven now too. Sautee minced garlic for a brief moment. Then it gets dangerous. Pull your pan OFF heat and deglaze with 1/3 cup of tequila. “Deglaze” means to add liquid to a hot pan which pulls flavor from the bottom. DO NOT DO THIS OVER FIRE OR YOU WILL LOSE YOUR EYEBROWS!!! After a moment, return pan to heat where the pan may or may not flame up with your face at a safe distance.

Allow the tequila to reduce for just a minute. You then add ½ cup Margarita mix, squeeze of 1 full lime, ½ orange, cilantro and salt. I usually allow this mixture to reduce about half way at which point the sauce is finished with the butter. Pour it over fish and you’re done. Make another margarita and eat.

Serving suggestions involve cous cous or rice, and any steamed vegetables you’re in to.

The Story

So here’s the back story on how I came up with this dish. I was like a terminal sous chef (that’s an assistant kitchen manager) at the place I’m Executive Chef at now. My career was going NOWHERE. I knew the Chef at the time wasn’t leaving so I was kind of in a rut. There was a sushi restaurant next door that moved 1 space down for a bigger space leaving it’s first store vacant. The owners began looking for an investor and a new concept all the way around. I went from big bummer to STOKED overnight.

A server/bartender friend of mine and I began working on a concept. We came up with the idea of Tex/Mex tequila bar and grill. We put together a full menu both for food as well as bar with drinks like chipotle bloody mary. We pitched the concept relatively successfully unfortunately the investor fell though. The owners of my current restaurant ended up buying the space and we in turn doubled our dining capacity. Came pretty close though.

Enjoy this dish. I’ve made it plenty of times and it’s always a hit.

-Chef Dave

Brazilian President Luis Inacio Lula Da Silva met with Britain’s Prime Minister Gordon Brown on Thursday to discuss the upcoming G20 Summit. The Summit will discuss financial issues that have been wreaking havoc on the global economy the past year. As Brown stared on at camera’s President Da Silva made a profound statement about the state of affairs that may put a crinkle in the upcoming summit debates.

“This was a crisis that was fostered and boosted by the irrational behaviour of people who were white and blue-eyed, who before the crisis they looked like they knew everything about economics, but now have demonstrated they know nothing about economics,” “The part of humanity that is responsible should be the part that pays for the crisis”

President Da Silva, who was popularly elected in 2002 by the liberal labour party, is concerned about tariffs that the United States has placed upon his countries exports. While Brazil and Da Silva may have a valid argument to make about those creating finical distress being responsible. His broad generalization that whites with blue eyes are to blame for such things is harsh and unfounded. Da Silva continues by saying that he knows of no African Americans in the banking industry or finical sector. Numbers of African Americans, and minorities in general, are considerably low in the American Finical Sector, but it is doubtful that Mr. Da Silva knows every person connected to the markets. He also seems to overlook the newest piece to the global puzzle, the first African American United States President, Barak Obama.

The G20 Summit is sure to be caulk full of heated debates and controversial points, but it is the hope of Gordon Brown and Barak Obama that meeting with world finical leaders will give the economy the jump start that it needs to continue and thrive in free markets.

The G20 summit is set for Tuesday, March 31st YPA Press will bring you updated news as it becomes available.