Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Part2) Aaron cooks a recipe for marinated flank steak and grill veggies for tortilla wraps.
For more like this visit: www.legourmet.tv ...
Tags:Flank Steak and Wraps Recipe - Part 2,legourmet.tv,tortilla wraps,bbq,flank,grill,marinade,party,recipe,snack,steak,superbowl,tortilla
Grab video code:
So what we’re going to do now is kind of finish off the recipe with a little bit of—this is a really fresh sauce. It’s something that’s kind of prepared right before you serve. So everything we’ve done to this is we’ve grilled up some fresh vegetables with a little bit of roasted—we got some peppers. A little bit of yellow peppers, orange peppers, red peppers and a little bit of 0:20. And I get a little bit of heat under here. I put a little bit of about a quarter cup of olive oil and some chocolate garlic. You don’t have to be shy with the garlic. The reason for this is that a lot of people are worried about getting that stink obviously, that raw garlic kind of smell. I like to put it on a really low heat to start with the oil itself. What that’s going to do is just let it kind of slowly, almost like steeping the garlic in the oil until it gets to a point where it’s kind of toasted. I guess you would call that nice light brown color. You don’t want to burn your garlic. That’s going to make things unpleasantly bitter.
So what I’m going to do is, right when it comes to a little bit of bubbling, we’re going to throw in the tomatoes. Fresh herbs, that’s where the chimichurri idea is going to come in. It’s going to be, it’s just loaded with fresh herbs, a little basil, fresh parsley and fresh chopped thyme which is going to go in with the tomatoes themselves because it’s a little bit more of a woody herb. It can take the cooking at the beginning. The rest of the herbs, the parsley and—they actually got a little bit of mint in there as well. And the basil, you want to throw this in the last minute. Just a rough chop on them, that way you get that big bright flavor out of there. Throw them in there. Let’s keep them in that high heat. We’re still going to use a little of this here because that’s got some of the earthy flavors we’re talking about, especially a nice beer. We would steam this all and thyme just went in there. And we’re just going to let that come down a little bit, kind of bubble away. Simple enough, take a fork. Once they’ve rendered down a little bit, we’ll just squish those cherry tomatoes down. Add a little bit of pepper and a little bit of salt. I’m just going to throw that in the pot.
Now, you can put this in a blender if you want and kind of emulsify it. I’m not a big fan of that myself. I really like to keep it chunky and kind of rustic looking. So, we got the juice of about a half a lemon that I’m going to use for a little bit of the acid. I’ve zested it. There is no point of wasting the zest and leaving it because that’s got tons of flavor. So we really roughly just going to squeeze in about half a lemon here. Red wine vinegar and then we’re going to throw in our fresh herbs, dump it all in there and really—it’s really good. Nice fresh sauce. Now depending on how much of the grilled vegetables you’ve done, you can kind of regulate it. I’m just going to dump it right on there because I think we’ve got enough. And whatever extra there is, it will just stay on the bottom. So, I’m going to throw that right on there. The heat from that is just going to warm those veggies back up, which again, I was using some riddicue, just cut it in half with little olive oil and grill it face down. Some peppers, a little bit of red onion and that is bright and colorful. That’s going to go right enough to heat this. Just put a little bit of this grilled vegetable next that we made here. Beautiful colors.
Again, cut this across the grain. Very distinctive lines. The grains, you can see them. You can actually pull them a little bit apart here. Now, this one is definitely a lot more rare than this ones so this is—that’s good though. It will give kind of some choice for people. So we got a nice little pile of meat there. And in the oven, of course you can’t do the tahitos. We got some good corn tortillos. If you can, you can use regular tahito wraps that you buy. But if you can get your hands on some good corn tortillos and they smell like nice roasted out of the cob. Right, throw that right in the middle there. And that’s it. We’re ready to go. You know, a little bit of meat and a little bit of lettuce, some of that. I don’t know what else to say about that. This is just really falling apart. And I think it’s time to eat.