“The Smell of 3 day old Fish”

Posted: February 2nd, 2010 | Author: Fab Fondy J | No Comments »

listen live at

http://www2.webmasterradio.fm/

Lets Talk Email! with Joe Barreca who sez Who Want’s to Learn Email

“What’s Cookin”

This Week XY7 Executive Chef Andrew Taylor prepares authentic “Fish and Chips”.  Aye Matey, there is nothing like good ole’ British Fish n Chips with a Click-Kick! In case  you can’t tell, we like things a little spicy, this mix is sure to light up the buds! Fish n Chips is the U.K. official fast food, flavorful but a little bland. We add a little CornFlakes for a sweet taste followed by the Cajun seasoning to “Kick it up a Notch”!

The Big Fabu interviews Keith Kouzmanoff of Robo-Mail.com

Is it True that there is a race horse named The ClickFather?

IS THE AFFILIATE TAX STARTING TO SMELL?

The Affiliate Tax Experts

XY7.COM Golden Fish n Chips

Ingredients

• 1 egg
• 1 Full Bodied beer
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound Tilapia, Cod or Haddock fillets
• 2 cups crushed cornflake crumbs
• 1 tablespoon Cajun seasoning
• 1 quart oil for frying

Directions

1. In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
2. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
3. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Chips

2 medium potatoes

1 quart of oil

Salt

Directions….

Peel potatoes, cut into small strips, fry in hot oil until brown. Remove from oil and salt to taste.

Free Beer? Anyone….

Posted: January 25th, 2010 | Author: Fab Fondy J | No Comments »

“click  the link below to listen to the show live”   

http://www2.webmasterradio.fm/

The Big Fabu interviews Keith Kouzmanoff of Robo-Mail.com

In Kevin’s Korner he talks with Fabu about Affiliate Summit

Chef Andrew Taylor breaks out the most popular item served in the XY7 Hospitality Suite…..The Big Fabu Sausage Sub…..* see below for reciepe

Jon and Kevin will speak to Stephanie Miller who is an email expert and member of the Direct Marketing Association’s Email Experience Council

“The Big Fabu” welcomes Tim Ash as they speak about Affilliate Summit 2010 in Las Vegas. The annual Online Marketing Summit 2010 is returning to San Diego  February 22-25, 2010. This exciting event filled with top speakers will be held at the beautiful Paradise Point Resort on San Diego Bay.

Hear SiteTuners CEO Tim Ash speak during two solo sessions:

• Landing Page Optimization Best Practices – 3:45-4:30 Feb 23
• Seven Deadly Sins of Landing Page Design – 1:30-2:45 Feb 25

And of course we never know who might drop in and spice it up a bit!  Don’t forget to jump into the Chat Room either at WebMasterRadio or right here on the InBoxed Radio site.

XY7.COM Big Fabu Sausage Sub

Todays feast is going to go a little traditional with one of the Big Fabu’s personal favorites. Sausage is touted as being the First processed food over 2000 years ago. Most countries have their own version and many cities and towns have their namesake in history through sausage.

For this decadent delight, we went with a Spicy Italian sausage made fresh by Randy’s crew over at our favorite Market Grocery, Glazers Food Marketplace,  in Southwest Las Vegas.  I have made a variety of sausages over the years from Venison to Elk to plain old beef but found this market to put out creations that are as good as it gets. For those of you Zealous chefs out there, you can make your own or buy a good, lean quality sausage from your local market.

3 lbs. Glazers Market Spicy Italian Sausage in links.

2 loaves Glazers Fresh Baked French Bread

1/4 Lb. Salted butter

1 Lb. PepperJack cheese

2 large, sweet onions

2-12 oz coca cola

Spicy Mustard

Cholula hot sauce

Salt, Pepper

Grill sausage on the barbeque grill until well cooked. Take bread, cut into 6” pieces, split one side, put three pats of butter and two strips of pepperjack cheese all the way to the crease. Once sausage is 80% cooked, place bread on top rack in Grill to toast bread and melt butter and cheese.

Separately, take skillet and add ½ stick of butter on medium/high heat,  remove outer layer of onions, slice in half and cut into semicircle pieces. Place onions in pan and caramelize. Once onions begin to get clear, add coca cola, salt and pepper and continue to cook on high heat until 80-90% of liquid is reduced to a nice sauce.

Once bread is toasted, sausage is cooked, slice sausage lengthwise and place 2-3 slices of sausage per piece of bread, add mustard and Cholula to taste, cover with caramelized onions and treat yourself to a BIG FABU SAUSAGE SUB!!

WAKE UP AND SMELL THE COFFEE

Posted: January 12th, 2010 | Author: Fab Fondy J | No Comments »

Anthony Ferlanti takes us back and talks about the craziest ad he has even gotten in his INBOX! What he sees coming for email marketers in the future.

Bennet Kelley of the Internet Law Center will cover the best and wors of 2009 and will talk about 5 deadly mistakes you won’t wan’t to make in 2010

In This Week Segment of Whats Cookin Chef Andrew Taylor creates a reciepe with a twist but he won’t give you the “skinny” on the surprise until later on in the show

The Click Father talks about the Affiliate Summit West

DON’T LET THE NEW YEAR GIVE YOU THE BLUES!

Posted: January 6th, 2010 | Author: Fab Fondy J | No Comments »

Listen to the show live!!!

This Weeks Show Goes South

as The Big Fabu Chats Music with Mike Phillips formally of New Orleans

now living in Chi-Town and kicks it about his love for Music and his web site

http://SoundCitizen.com

In This Weeks Segment “Whats Cookin” Chef Taylor tells his secret about Xy7. Com Jumpin Jambalaya

“Cajun Food” as it is referred to, is the culinary delights from  French Acadians of Louisiana. They are world renowned for their ability to make something from nothing in the kitchen.

(See below for complete reciepe.)

Dennis Yu, “Does Not Have The Blues” he will tell you why! He  is the  CEO of BlitzLocal.com, an online agency specializing in local lead gen via integrating Facebook advertising with social media marketing, pay-per-click advertising, directory listings, web analytics, and call tracking.

“The Click Father” talks about e-commerce and the up coming Affiliate Summit in Las Vegas . And you won’t want to miss the FootBall Party Sunday January 17th at 11:00 AM in the XY7 Hospitality Suite complete with all you can EAT AND DRINK with massages and the

XY7 REF-Girls

next week we have Murray Newlands – Marketing Blog

Xy7. Com Jumpin Jambalaya

“Cajun Food” as it is referred to, is the culinary delights from  French Acadians of Louisiana. They are world renowned for their ability to make something from nothing in the kitchen. Creole dishes tend to be more sophisticated and continental while Cajun food is rural, more seasoned, sometimes spicy, and tends to be more hearty. This distinction is based mostly on encounters with the cuisines as encountered in eateries in New Orleans. Since many Cajuns and Creoles were farmers and not especially wealthy, they were known for not wasting any part of a butchered animal.

There have been several chefs who have been able to broaden the reach of Cajun food across the country. One of the most famous of these “Cajun Chefs” is Emeril Lagasse, my personal favorite.

Ingredients

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning
• 2 tablespoons olive oil or butter.
• 1/4 cup chopped sweet onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 3/4 cup white rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• A sprinkling of Cayenne pepper (optional)
• Salt and pepper

Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

What’s Fishy About 2010

Posted: December 29th, 2009 | Author: Fab Fondy J | No Comments »

LISTEN TO THE SHOW LIVE AT

www.webmasterradio.fmWednesday’s 2pm PST

THIS WEEK ON

XY7.COM Ceviche That “Clicks”

Preparation time: 15- 20  minutes to prepare, 1-3 hours to “cook” as the acids from the lemon juice and lime juice actually incite a chemical reaction much like heat called “denaturation” . It is very important to use “The Freshest Fish Possible” to insure there is no bacteria, or you may use fish that you know has been Frozen for at least 72 hours and use as soon as it thaws.

Be sure to make the ceviche the  same day you purchase fresh fish.

The Big Fabu

WELCOMES

Pete Prestipino, Editor of Website Magazine as they talk about “waz up” for 2010

The Big Fabu Talks  about the Christmas Day Event with the ClickFather as Kevin discusses the “Best of the Decade”