Thursday, June 30, 2011

HALF TIME... 2011

well boys and girls... its that time again. you know... the half way point of the eleventh (or tenth, dependin on who you ask) year of the new century.

i have had so many great adventures over the last six months. most notably... my move to los angeles for three and a half months to work at instigator magazine which by the way i am still associated with mag although im back in new york.

the next six months is all about me gettin my new york groove back. which means gettin mike dreyden media launched and, possibly a new party. ya gotta have a party, right? we'll see about that. its a lot of blood, sweat, tears and WORK to produce a quality, successful weekly party. we'll see. stay tuned!

~MD

Monday, June 27, 2011

BEEF AND VEGGIE KEBABS

this recipe makes 4 serving

essential info: if using wooden skewers, us an aluminum-foil shield under the exposed ends of the skewers to prevent burning. an alternative is metal skewers. just be careful when picking them up, as they tend to hold the heat.

nutrition bonus: beef delivers heaps of muscle building protein and it contains zinc to help keep testosterone levels up, creatine for strength gains and selenium, an antioxidant that mops up muscle-cell-damage free radicals.

ingredients:
8-10 skewers
1 lb. beef tenderloin, top sirloin or strip loin
2 tbsp. reduced-sodium soy sauce
2 tbsp. lime juice
2 tbsp. extra-virgin olive oil, divided
1 garlic clove, minced
1/2 tsp. black pepper
1-1.5 lbs. mixed veggies

directions: in a large bowl, whisk together soy sauce, lime juice, 1 tbsp oil, garlic and pepper. cut beef into 1-inch cubes; add to marinade and toss to coat. cover and refrigerate for at least two hours. in another large bowl, toss vegetables with 1 tbsp olive oil and pepper. preheat gril to high. remove beef frommarinade adn thread pices of meat and vegetables onto skewers in an alternating format. reduce gril heat to medium-high and cook kebabs 2-3 minutes per side, about 8-12 minutes total. let kebabs rest for five minutes before serving.

totals per serving:
253 calories
20 g fat
8 g carbs
15 g fat

Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD

~MD

Saturday, June 25, 2011

MARRIAGE EQUALITY, NEW YORK EAGLE AND THE NYPD...

at 1:05am this morning i got a forwarded text message from well known NYC nightlife impresario who is liked by some and pitied by others. im use to gettin these wild and many times inaccurate messages from him. im sure you got it too...
FWD: Eagle just got raided. Cop retaliation for Gay Marriage. Heading over to protest. And call and text NY1 and CNN. NY1 is on there way over!
this is my take on the situation. i highly doubt that the Eagle was raided because of marriage equality. if you know anything about the neighborhood where the Eagle is located, you know that the entire block has over the last seven years gone through a lot of changes mainly with the construction of luxury condominiums. on west 28th where the bar is, along with Scores and a number of other night clubs, three quarters of the north side of the block between 10th and 11th avenues is cleared and foundations are either started or about to begin. so, a raid by the NYPD, especially this weekend, PRIDE weekend is not so unusual. i cant tell you how many times over the last ten years word gets out that a bar, club or major party is closed down on one of the biggest money maker weekends this city has.

if it is true that the Eagle was raided and shut down last night, then it is because, in my opinion, because the bar is sitting right in the middle of PRIME real estate on a block that will undoubtedly transform over the summer and next year will find very wealthy residents planting roots.
to be honest, im more offended that anyone would say that the bar was raided over an issue that has nothing to do with how the city has changed in favor of the rich over the have nots.

stupid rumors like this really piss me off. i think before anyone sends out messages like this or makes such statements, one should have their facts in order! i mean, if the Eagle was shut down because of marriage equality, then why wasn't the Stonewall shut down as well? or any of the gay bars on Christopher Street, along eighth avenue in Chelsea or anywhere in the city?


im feelin really good to have been here when the news hit the wires. living in LA was wonderful but there were moments when i felt like i was missing out on all the amazing things happening here at home. ok, so hey! have an awesome PRIDE new york! i'll be out and about tomorrow at the parade/march, so if you see me, say hello! also, remember to stay hydrated, party responsibly and be safe!

~MD

Friday, June 24, 2011

Thursday, June 23, 2011

DREYDEN IN THE NEWS... NY PRESS COVERS FOLSOM EAST

hey gang! gerry visco of ny press found him self smack dab in the middle of the throngs of hotness last sunday. of mine and will's emcee skills he says...

The stage shows were emceed by porn star personalities Mike Dreyden (who later participated in the most unique pie-eating contest ever conceived) and Will Clark. Sassy drag queen Peppermint performed and—although there were some well placed taunts from the average-looking gawkers on the High Line—it was a feelgood day.
check out the rest of his coverage here.

~MD

Monday, June 20, 2011

CITRUS CHICKEN AND PEPPERS...

this recipe makes 4 servings

essential info: when grilling any meat, use a spatula when flipping as opposed to a barbecue fork, which will puncture the meat and allow the juices to escape.

nutrition bonus: lean chicken breast has a stellar protein-to-fat ratio with 39 grams of protein and only 3 grams of fat per 6 ounce serving.

ingredients:
4 boneless, skinless chicken breasts (6 oz. each)
2 tbsp. vegetable oil, divided
zest of one orange
1/2 tsp. cayenne or chili powder
salt and pepper to taste
3 bell peppers (green, yellow and red / one each)
1 lemon, cut into wedges

directions: preheat grill to high. rub chicken with 1 tbsp. oil and season with orange zest, cayenne, salt and pepper. in a larg bowl, toss peppers with 1 tbsp oil, salt and pepper. reduce grill temperature to medium and cook chicken for 6-8 minutes per side (or an internal temperature of 170 degrees). as chicken rests, place peppers directly on the grill and cook for 3-4 minutes or until softened and only slightly charred. serve chicken breasts on top of bed of peppers with lemon wedges.

totals per serving:
267 calories
40 g protein
7 g carbs
9 g fat

Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD

~MD

Tuesday, June 14, 2011

AND THE 2011 TRENDY AWARD GOES TO...

BEST ASS
Brent Corrigan

BEST CHEMISTRY
Phillip Aubrey and Spencer Reed

BEST COCK—CUT
Brent Everett

BEST COCK—UNCUT
Donny Wright

BEST DIRECTOR
Chi Chi LaRue for Channel 1 Releasing

BEST ORGY
MORE THAN YOU CAN HANDLE (Bel Ami)

BEST SEX SCENE
Tie: BRUTAL (Raging Stallion Studios): Alexsander Freitas and Draven Torres
Tie: BROTHER FUCKER (Rascal Video): Brent Everett, Liam Russo and Luca Russo

BOLDEST MOVE BY A STAR
Johnny Hazzard moving to Randy Blue

MOST CREATIVE SEX SCENE OR MOVIE
BRUTAL (Raging Stallion Studios)

PERFORMER OF THE YEAR
Alexsander Freitas

PRETTIEST EYES
Marcus Mojo

TRENDIEST COMMUNITY VOLUNTEER GROUP
AIDS Walk

TRENDIEST DRAG QUEEN
Raja

TRENDIEST FAN BLOG
GayPornBlog.com

TRENDIEST FETISH SITE
BoundGods.com

TRENDIEST FETISH STAR
Logan McCree

TRENDIEST HOOK-UP SITE
Manhunt.net

TRENDIEST LIVE SITE
Str8Cam.com

TRENDIEST NEW SITE
GOLDEN GATE webisodes for NakedSword.com

TRENDIEST NEWCOMER
Donny Wright

TRENDIEST ORIGINAL ONLINE CONTENT
RandyBlue.com

TRENDIEST PORN STAR BLOG
AlexsanderFreitas.com

TRENDIEST SELF-PROMOTER
Brent Everett

TRENDIEST STUDIO OR CONTENT PRODUCER
Raging Stallion Studios

Monday, June 13, 2011

GRILLED TUNA STEAK... WITH GREEN BEANS AND CHIMICHURRI SAUSE!

this recipe makes 4 servings

essential info: tuna steaks are best served lightly charred on the ouside while still reare inside, so make sure to purchase sushi-grade tuna. you may need to bast tuna steak with oil as it cooks to prevent drying.

nutrition bonus: this swimmer contains healthy amounts of high-quality protein selenium for antioxidant protection and fat burning omega-3 fatty acids.

ingredients:
4 tuna steaks, 1-inch thick, trimmed of dark sections (approx 6 oz. each)
1 tbsp. vegetable oil
salt and pepper

chimichurri sauce:
1 1/2 cup italian parsley
2 garlic cloves, chopped
1/3 tsp. hot red pepper flakes
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar

2 cups green beans, ends trimmed
2 cups cherry tomatoes, sliced in half

directions: preheat grill to high. rinse steaks under cold water and pat dry with a paper towel. brush with oil and season with salt and pepper. place tuna steaks on grill and cook for 2-3 minutes per side for rare or 4-6 minutes for medium. let rest five minutes, and then serve with vegetables, topped with chimichurri sauce.

editor's note: green beans can be steamed or boiled until tender, or can be served raw along with the tomatoes.

chimichurri sauce: in a food processor or blender, mix all ingredients until well combined but still slightly chunky.

totals per serving:
385 calories
35 g protein
3 g carbs
28 g fat

Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD

~MD

Thursday, June 9, 2011

VOLUNTEERS NEEDED!

Folsom Street East is a 100% volunteer event, and we succeed because of the enthusiastic participation of our volunteers. Volunteering puts you right in the heart of the action! THAT INCLUDES HANGIN OUT WITH ME!

FSE needs people to help at the event in the late afternoon & evening and then to put it to bed when it's over. Shift times are relatively short, so you will still have a full day of fun and debauchery.

All Volunteers receive a Folsom Street East “Crew” t-shirt and a generous helping of gratitude… which comes in many forms. To sign up as a volunteer click here. They really look forward to working with you Sunday, June 19th for another incredible Folsom Street East in New York City! If you have any questions, email Mike Ryan at volunteers@folsomstreeteast.org. He's the Volunteer Coordinator.

~MD

Monday, June 6, 2011

GRILLED PORK CHOPS WITH GARDEN SALAD

this one is for my non jewish readers... i know how you love your pig! ;-p

this recipe makes 4 servings


essential info: when grilling leaner meats, consider brining them first in a salt-water solution, which allows the meat to absorb liquid for more moisture. a rule of thumb is 1 tbsp of coarse salt for each cup of liquid used for brine.

nutrition bonus: pork chops are rich in testosterone-boosting zinc and the B-vitamins necessary for energy production.

ingredients:
4 bone-in pork chops, about 1 1/2 inch thick (6 oz. each)
4 cups water
4 tbsp coarse salt
2 tbsp sugar
1 tbsp olive oil
four-peppercorn blend to taste

directions: place pork in a container large enough for the chops to lie flat; add water, salt and sugar. let soak in the refrigerator for 4-6 hours, flipping once. preheat grill to high. pat pork chops dry with paper towel. brush with olive oil and season with pepper. place on the grill over medium heat. cook for eight minutes per side, or until met registers 160 degrees F in the center of the chop (with the probe not touching bone). let rest five minutes before slicing.

totals per serving: (with side salad)
337 calories
40 g protein
14 g carbs
14 g fat

Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD

~MD

Friday, June 3, 2011

I GOT MY GRABBY AWARD!

im still head over heals crazy happy that i won a GRABBY award this year... and for this blog. i love my blog. i spend lots of time on it to make it to express myself, keep you entertained, turn you on, tell ya what im up to and just plain share whats on my mind. thank you for reading and sharing my blog.

PS: check out my acceptance speech below! LOL! enjoy!

~MD