Forever Jones-He Wants It All

The Number One Gospel Song In The Country!

Feed Your Tummy

Fried Chicken


Recipe courtesy Tyler Florence




Ingredients

1 (3 to 4 pound) chicken, cut up into 10 pieces

Kosher salt

3 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons sweet paprika

2 teaspoons cayenne

Freshly ground black pepper

1 quart buttermilk

2 tablespoons hot chili sauce (recommended: Srirachi)

Peanut oil, for frying

1/4 bunch fresh thyme

3 big sprigs fresh rosemary

1/4 bunch fresh sage

1/2 head garlic, smashed, husk still attached

Lemon wedges, for serving

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.



In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.



Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,

then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.



Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.



Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

I'm Over It Now, but you Just Don't Wanna Know

Love this verison. This verison is from the movie "I Can Do Bad By Myself" It's actually two songs of Pastor Marvin Winans, Just Don't Wanna Know and It's Over Now, both are from his CD "Alone, Not alone".

Gospel Smile

Sorry about the song,
some of the images are really funny

A Sample of The Comments About Mega's E Gospel Cafe

Look at what others are saying

ryshanda said: September 11th, 2010 4:37 pm


hey family enjoying the music up here in the d keep us in your prayers





Kawana Shephard said: August 21st, 2010 8:18 pm

facebook...kawana shephard





Melissa Harris said: July 17th, 2010 6:54 pm

PEACE and BLESSINGS !





August Davis said: June 12th, 2010 4:31 pm

Inspiring music today. Like a sweet breeze in a tropical paradise. Mahalo





JAMES CHASE said: May 28th, 2010 8:39 am

YOUR MUSIC IS ANNOINTED AND HARD TO FIND SOMETIMES. THANK YOU FOR YOUR RADIO SHOW.

Feed Your Tummy

Grilled Shrimp with Garlic (Gambas al Ajillo)

Recipe courtesy Bobby Flay, 2007

Show: Boy Meets Grill
Episode: Spanish Style Grilling
The show airs on The Food network, (check your local cable for listings)




Ingredients

3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced

Special equipment: wooden skewers soaked in water

DirectionsHeat the grill to medium.


Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.


Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.


Increase the heat of the grill to high.


Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Gospel Smile

I'm sorry this just funny to me
I have give him prop, he testified on the Lord goodness most don't even try to praise him, he tried just he didn't know the words. God Bless Him!