Arrange olives and anchovies decoratively atop filling. We treat your data with care. He has instead given third wife Maria Rodrigues a third of his 652,000 estate. Pedant that I am, it had always annoyed me that, when fashioning a lovely quiche Lorraine, the little chunks of bacon always sank to the bottom of the pastry case while the quiche cooked. Put the garlic in a large, warmed bowl. Takes 2 hours, including rising and baking. Chez Roux 'Gourmand'byMichel Roux Jr. 100. Grease a non-stick, loose-bottomed round sandwich tin (about 20cm across) with the butter and line with baking paper. Always check the publication for a full list of ingredients. Beat them only immediately before you make the omelette, lightly as described above, with two forks, adding a light mild seasoning of salt and pepper. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Stir in capers. palki sharma upadhyay father name; richard richman net worth; uwi open campus barbados summer courses 2020. alyssa married at first sight ex boyfriend Such rich things as foie gras or lobster in cream sauce are inappropriate. Recipe from Good Food magazine, September 2002. The family pedigree is impeccable. Monkfish Cooked in the Style of Lamb by Michel Roux Jr (GIGOT DE LOTTE PIQU L'AIL ET ROMARIN) This is an impressive dish but very easy and quick to cook. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Once the onions have caramelised, stir in the thyme leaves and cook for 1 minute more, then transfer to a bowl to cool slightly. He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rhne-Alpes region near Lyon. Season with salt and pepper, add the rest of the oil and continue to boil vigorously for a few minutes so that the oil is properly mixed and does not float, then add the saffron. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1 hours or until the dough springs back when pressed. Put the yeast, sugar and water in a bowl and leave it until froths. [5], Roux is a rugby fan and an honorary member of Harlequins and attends most matches. Put in the butter and when it has melted and is on the point of turning colour, pour in the eggs. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Top with fresh thyme leaves to serve, if you like. [2] When his father retired in 1993, Michel Jr took over the world-famous restaurant. Serves 4For the pastrybutter 60glard 60gplain flour 200gsalt a pinchice-cold water 2-3 tbsp, For the fillingsmoked streaky bacon 10-12 thin rashers, cut into sliversegg yolks 4whole eggs 3whipping cream 400mla little salt and much freshly ground white peppernutmeg a generous scraping. As everybody knows, there is only one infallible recipe for the perfect omelette: your own. Brush the mustard over the pastry inside the border, then spoon over the onions and spread evenly inside the border. Heat the oven to 400 degrees F. Spread the onions evenly over the dough. Unroll the puff pastry, still attached to its paper, onto a large baking sheet. Preheat the oven to 220C/gas 7/fan 200C. Today, I'm joined by a legend of the culinary world, the chef, restaurateur and broadcaster, Michel Roux Jr. Michel was practically born in a kitchen when his mother went into labour during service at his father's restaurant. Heat the oven to 200C/fan180C/gas 6. Episode 3 S02, E03 Now you can stay up to date with all the latest news, recipes and offers. Original reporting and incisive analysis, direct from the Guardian every morning. Episode 2 S02, E02 Michel visits a contemporary artisan ice-cream maker in Avignon. Eat warm, or at room temperature. Make and cook the tart a day ahead, cover well with cling film, then chill. For the best experience on our site, be sure to turn on Javascript in your browser. today for just 13.50 that's HALF PRICE! Sprinkle yeast on top and let stand until foamy, about 5 minutes. cold unsalted butter, cut into 1/2-inch pieces, Nioise olives, pitted and coarsely chopped, 12 Fancy French Appetizers You Can Actually Make at Home, Tilapia with Tomatoes, Black Olives and Corn, Greek Pizza with Spinach, Feta and Olives, Everything You Need to Know About Anchovies, Slow-Roasted Tomatoes with Feta, Olives and Pinenuts, Potato Salad With Bacon, Olives, and Radishes, Pan Bagnat (Pressed French Tuna Sandwich). These will then float to the surface, but also nicely suspend themselves throughout the mixture as it sets. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Michel Roux Jr says on the show: "This is what the grand brasseries are all about for me. Warm 3 tablespoons olive oil in a wide, heavy 9-11 litre pot, add the onions, and cook, covered, over very low heat, stirring occasionally with a wooden spoon, for at least 30 minutes, or until they are melting and simmering in their own juices but uncoloured. 2. Ingredients For the topping (makes 1 pissaladiere) 60ml good olive oil, plus extra for brushing 900g yellow onions, halved and sliced 1 1/2cm thick 1 tbsp fresh thyme leaves 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 whole cloves garlic For the dough (makes 2 pissaladieres) 300ml warm (40-45C) water 2 sachets dry yeast 1 tbsp honey Pulse until mixture resembles coarse meal. Always check the publication for a full list of ingredients. Bubble until reduced . And you have a search engine for ALL your recipes! Click here to buy Michel Roux Jrs full range of cookbooks. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Pissaladire from Le Gavroche Cookbook by Michel Roux Jr Shopping List Ingredients Notes (0) Reviews (0) bay leaves black olives onions thyme puff pastry anchovies Where's the full recipe . In 2015, Roux returned to television and presented First Class Chefs for the Disney Channel and Kitchen Impossible with Michel Roux Jr for Channel 4. This included military service working in the kitchens of the Elysee Palace. Add the yolks and a little salt and beat for a minute until the paste is thick and sticky. Tip the flour, salt and yeast into a bowl. This recipe does not currently have any reviews. Free UK p&p over 10, online orders only. Find out more recipes at www.goodtoknow.co.uk. Alicia Miller interviewed Roux and Ferrari at Caractre for Issue 5 of Club Oenologique, published in March 2020. With Michel Roux Jr.. Michel visits a free-range farm and is inspired to cook a delicious guinea fowl dish. To make the bread dough, sift the flour into a bowl and make a well in the centre. Add the thyme, bay, fennel and orange peel. Michel also did a stint at The Waterside Inn, in Bray, Berkshire run by his uncle and the first restaurant outside France to hold three Michelin stars for 25 years. On a floured surfaced, knead the dough about 3 minutes, until smooth and elastic. Cook the potato cake up to 3 days ahead, then keep covered and chilled. Make a selection from the following which are available here, many from British waters: moray or conger eel, red mullet, gurnard, a small monkfish tail, small bream, small bass, John Dory. Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes, stirring often, until golden. Michel meets organic ros winemaker, Raphael Pommery and cooks new season lamb. ** Nutrient information is not available for all ingredients. Richard Olney (and Lulu Peyrauds) ratatouille. Whisky and soy-glazed salmon tartare, Balvenie dressing and Imperial caviar. Original Whirley Pop Stovetop Popcorn Popper, Pan Roasted Sea Bass with Caramelized Onions. In April 2016 Roux stepped in as presenter on BBC's Saturday Kitchen after the departure of James Martin who left after 10 years. When a little of the unset part remains on the surface the omelette is done. Indeed Michel Roux Jr. is of almost culinary blue blood. The smoky note from the peppers grilled over wood embers is unique to Lulus ratatouille. He owns the London restaurant Le Gavroche. Don't leave it to rise again. Home > Potato recipes > Michel Roux Jrs Lyonnais potato cake. Prepare 1 tablespoon of mixed finely chopped parsley, tarragon, chives and, if possible, chervil. This is a gorgeous oniony tart made like a pizza it makes a great starter or lunch, hot or cold. [4] Roux has made various television appearances, including on his friend Gordon Ramsay's ITV produced Hell's Kitchen, and as an expert judge on the BBC Two programme MasterChef: The Professionals (200813). Serve warm, cold or reheated, cut into squares. Michel Roux Jrs Lyonnais potato cake is made with slowly cooked onions and potatoes baked with crme frache and a sprinkling of nutmeg. Plus, he reveals his quick and easy croque monsieur recipe. Drain on kitchen paper and spread out evenly over the base of the cooked tart case. The Roux family lives in London. Add the rest of the lemon juice to taste. Phone orders min. Transfer dough to the prepared sheet. Transfer dough to an oiled bowl and cover tightly with plastic wrap. It is then cooked for about 15-20 minutes on the flat baking sheet, removed from the oven, and the foil and beans transferred to a container for future use. Spread the onion mixture over the dough and make a lattice pattern of anchovy fillets on top. Pissaladire Print Recipe Ingredients: For the dough: 125 g '00' flour 125 g all-purpose flour 1 tsp salt 1 1/2 tsp active dry yeast 2/3 lukewarm water 1 Tbsp olive oil For the topping: 3 onions, thinly sliced 10 anchovy fillets 1/4 cup olive oil 1 tsp thyme leaves, chopped 1/2 tsp salt freshly ground black pepper JavaScript seems to be disabled in your browser. Now the traditional anchovy garnish is more often absent while the thick onion filling has become even thicker. Add a little flour if it is too sticky and knead well with your hands for 10 minutes or until the dough is smooth and elastic. Punch the dough down, knead it lightly and press it into the the pie pan with the palms of your hands. Crimp edges of dough to form a stand-up border. Lightly oil a shallow 23x33cm baking tin or tray. [4], After leaving school at age 16, Roux undertook apprenticeship work with Master Patissier Henri Hellegouarch in Paris. Foreign Food Flog, 2 tbsp fresh thyme leaves, plus extra to serve, 150g anchovy fillets, drained (available from Sainsburys and Waitrose), 16 black olives (available from Sainsburys and Waitrose), pitted and halved. Pour the mussels into a soup tureen or china salad bowl. Well, the trick is to use the thinnest bacon slices rather than, say lardons (so readily available now, ready cut, I know) and cut them into small slivers. In light of this, he vowed to "scrap tips and service charge", instead including them in the cost of a meal. Dough and filling can be prepared 1 day ahead. Easy tarts, both sweet and savoury, can be knocked up in minutes. Uncover and saut until most liquid evaporates and onions are golden, about 10 minutes longer. You can also choose to make a sumptuous bouillabaisse with spiny lobsters and king prawns. He owns the London restaurant Le Gavroche. His father Albert Roux and Uncle Michel Roux were the first Brits to achieve three Michelin stars for their London restaurant Le Gavroche. From 2013 until 2014, Roux co-presented BBC Two's Food and Drink alongside Kate Goodman. Sprinkle with chopped parsley. The people of Marseilles do not accept that it is possible to make a real bouillabaisse outside of the Riviera, and they consider it presumptuous that anybody should even try. It is therefore to anyone still in the experimental stage that I submit the few following points which I fancy are often responsible for failure when that ancient iron omelette pan, for twenty years untouched by water, is brought out of the cupboard. Later, he uses leftover croissants and brioches to make a tasty dessert. See our privacy policy. Puff pastry can be bought ready-made either chilled or frozen. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Pour the custard into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set. The name Roux has grand connotations in UK kitchens. Having finished his military service, Roux then worked for four months in Paris: two months at Charcuterie Grard Mothu in St-Mand; and then two months at Boucherie Lamartine on the Avenue Victor-Hugo.[2]. Roll out the pastry as thinly as possible, use to line a 20cm wide by 4cm deep tart tin, lightly prick the base with a fork all over, then bake blind. They need to turn translucent first before they begin to turn golden. Delicious magazine is a part of Eye to Eye Media Ltd 2023, Find it online: https://www.deliciousmagazine.co.uk/recipes/michel-roux-jrs-lyonnais-potato-cake/. Episode #1.5: Directed by Al Edirisinghe. We have sent you an activation link, This has garnered backlash from customers and critics alike, as it leaves the customer with no viable way of choosing how much to tip, and encourages the inference that the optional service charge is now mandatory. today for just 13.50 that's HALF PRICE! [2] [3] Early life [ edit] Roux was born at Pembury maternity hospital in Kent, whilst his father Albert Roux was working for the horse race trainer Major Peter Cazalet. Add lemon juice, then taste and adjust the seasonings. Season with salt and pepper. An omelette is nothing to make a fuss about. Use your gift card to cook our incredible Antipasti Pasta recipe! Transfer to an oiled 11x17 inch rimmed baking sheet and press dough into the sides. Roux has also written several books, including Le Gavroche Cookbook; The Marathon Chef; and Matching Food and Wine, which was named the best book on matching wine and food at the Gourmand World Cookbook Awards.[5]. That's Michel Roux Jr - award-winning French-trained chef, the man at the helm of one of London's most well-known restaurants, La Gavroche, and fan of real bread. If the oil is added too quickly, the aioli may separate, but you can easily save it by starting again with a fresh yolk in a new bowl and slowly beating in the separated sauce. [9], Roux is married to Giselle, who has worked in the restaurant business for many years and is the secretary at Le Gavroche. Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes, stirring often, until golden. Michel Roux Jr. @michelrouxjr. Argument has never been known to convert anybody to a different method, so if you have your own, stick to it and let others go their cranky ways, mistaken, stubborn and ignorant to the end. Remove from the heat, grind over pepper, and taste for salt. Preheat the oven to 190C/gas mark 5. To order a copy for 12.74, go to bookshop.theguardian.com or call 0330 333 6846. If you dont like anchovies or are veggie, scatter a few sun-blush tomatoes evenly over the onions. Michel and Albert Rouxs mussels in cider. Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. The side dish recipe can be made ahead of serving. Make Michel's favourite Tarte au Fine, stone fruit tarts and a classic savoury French pissaladiere to take home Expect individual attention and assistance throughout the class from the kitchen team An apron and tote bag to take home Exclusive to TRULY Take home a signed Michel Roux Jr 'French Kitchen' cookery book Michel Roux's filo pastries with figs. Add the sliced onions with a pinch of salt and cook for 30-40 minutes, stirring occasionally, until completely softened and caramelised. [11] He also likes Manchester United[12] and Wigan Warriors,[13] and is a keen marathon runner, having run the London marathon twelve times to raise funds for the children's charity Visually Impaired Children Taking Action.[1][5]. Country: United Kingdom Cast: Michel Roux Add to Favourites Season 2 1. Add the filling, and see that it is well embedded in the eggs. To make the aioli, all the ingredients must be at room temperature. Arrange the anchovies over the onions in a lattice, creating a diamond pattern (see right), then put an olive half in the middle of each diamond. Crust 1 cups all purpose flour teaspoon salt cup (1/2 stick) chilled unsalted butter, cut into inch pieces 2 tablespoons olive oil 2 tablespoons (or more) water Serves 6olive oil about 165mllarge sweet onions 450g, split in two and finely slicedsaltgarlic 6 cloves, lightly crushed, peeled and finely slicedcourgette 450g, quartered lengthwise and cut into 2cm sectionsfirm young aubergine 450g, unpeeled, cut into 2cm cubestomatoes 450g, peeled, seeded and quarteredlarge sweet peppers 1 red, 1 yellow, 1 green, grilled, peeled, seeded and cut lengthwise into narrow strips, juices reservedbouquet garni containing 2 bay leaves and 2 or 3 thyme sprigspepper. This should be warmed, but only a little, or the omelette will go on cooking. Handle the potatoes with a tea towel if theyre not completely cool. Pour or strain the broth straight into a serving bowl or over pieces of toasted garlic bread placed in individual plates. The total cooking time should be 15 minutes maximum. Remove from the heat and leave to cool slightly. This recipe does not currently have any notes. Over high heat, add the tomatoes and salt; saute, shaking the pan and tossing constantly until their liquid has evaporated. Bouillabaisse is a meal in itself, or rather two courses a soup and a separate fish dish. Add the thyme . Add the salt, garlic and courgette, and continue to stir regularly. Pour a drop or two of olive oil on the dough and turn it in your hands so that it becomes lightly oiled all over. Whisk the egg yolks and whole eggs together, stir in the cream and season with salt, pepper and nutmeg. The store will not work correctly in the case when cookies are disabled. Pissaladire is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. Let the dough rise again for 10-15 minutes, then bake for 25-30 minutes or until the bread base is cooked. [6] It can be considered a type of white pizza, as no tomatoes are used. Lightly oil a large baking sheet. Cover with a damp cloth and leave to rise in a warm place for an hour or until it doubles in bulk. Wrap in plastic and chill, at least 2 hours. Preheat an oven to 200C/gas mark 6. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Add the vinegar during the last 5 minutes of cooking. You may find the larger quantity of onion given in the recipe excessive but this is the way the Niois (and I) prefer it. To make the rouille, blend the bread with the rest of the ingredients and add enough of the reserved fish stock to make a light cream.From Mediterranean Cookery by Claudia Roden. By signing up, you are agreeing to delicious. terms and conditions. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. [10] The couple have a daughter, Emily, who is also a chef. Heat 4 tablespoons of oil in a large pan. Reasonably enough; a successful dish is often achieved by quite different methods from those advocated in the cookery books or by the professional chefs, but over this question of omelette-making, professional and amateur cooks alike are particularly unyielding. Fry the onions and leeks till golden, then add the garlic and when the aroma rises add the tomatoes and cook 5 minutes. Look for all-butter varieties for the best flavour. French recipes draw on the food of both peasants and the aristocracy and it was the French who . (-) Information is not currently available for this nutrient. Arrange the remaining anchovies and olives over the onions. 1. Michel Roux Jr. Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. It is worth making for a large number because you need a good variety of fish. He's still hard at work behind the pass at Le Gavroche, one of the most famous restaurants in the UK. He's the son of Albert Roux and the nephew of Michel Roux, brothers who revolutionised the restaurant business in . This recipe does not currently have any notes. Leave one or two of the softer-fleshed fish in for a longer time so that they disintegrate, giving body to the soup. Bake the potatoes in their skins for 1 hours or until soft, leave to cool, then spoon out the flesh into a bowl (see tips). Magazine subscription your first 5 issues for only 5! please click this link to activate your account. Place 25 or 30 mussels in individual deep plates and pour over the hot sauce.From French Country Cooking by The Roux Brothers (Quadrille Publishing, 25). If an account was found for this email address, we've emailed you instructions to reset your password. To order a copy for 21.25, go to bookshop.theguardian.com or call 0330 333 6846. If you like, put a little knob of butter on top of the omelette as it is brought to the table.From French Provincial Cooking by Elizabeth David (Grub Street, 15.99). Pour in the oil, drop by drop, beating with a wooden spoon or a whisk. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. Stir the mixture and transfer the skillet to the preheated oven. French cuisine has laid the foundations for the Western culinary world since the 17th century, placing emphasis on seasonality, regionality and above all, respect for the creation of quality food. Michel Roux Jr trained in classical French cookery at Le Gavroche, as well as other restaurants in London, Hong Kong and, of course, Paris. Cover and chill filling. Let dough soften slightly at room temperature before rolling out. To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. (You may need to run a blunt knife around the edge to release it.) As a variation, she recommends stirring in, at the last minute, a handful of pitted black olives and the diced crisp heart of a head of celery. Stir in the curry powder, cook for a minute or so, then add the mussel cooking liquid and bring to a simmer. In 2012 he appeared as a guest judge on Masterchef South Africa. The name Roux has grand connotations in UK kitchens. Only 5 books can be added to your Bookshelf. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added. . Meanwhile, heat 4 tablespoons olive oil in a large frying pan and add the aubergine and salt. Unsubscribe at any time. Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. - unless called for in significant quantity. Grease a pie plate or flan dish about 35cm in diameter with oil. Add the onions. by Michel Roux Jr. Light meals & snacks Pear, walnut and blue cheese tart by Matt Tebbutt Light meals & snacks Pesto and salmon parcels by Justine Pattison Main course Pheasant pithiviers by. If the sauce is too solid or there is a risk of it curdling, 1 or 2 tablespoons of warm water will help. Many of us know Michel Roux Jr from his TV appearances over the years - MasterChef: The Professionals, Saturday Kitchen, Food and Drink - but he is by no means a 'TV chef'. Roux's estate was worth . Using a sharp knife, score a border 1.5cm from the edge of the pastry. Fry the onions and leeks till golden, then add the garlic and when the aroma rises add the tomatoes and cook 5 minutes. While the dough is rising make the filling. [] Pissaladiere a flaky pastry tart topped with onions, olives and []. Enter the email address associated with your account, and we'll send you a link to reset your password. Free shipping on online orders $175 and over, Staub Emile Henry OXO Miyabi BrevilleShop All Brands. Grease a non-stick, loose-bottomed . "Yes, the food is good, but it's not all about the food, it's about the heritage, the history, the conviviality of this . When about the oil has been incorporated add a little lemon juice or a tablespoon of warm water, then continue beating in the oil until the aoli is very thick. Weve helped you locate this recipe but for the full instructions you need to go to its original source. You do need a nice chunky piece of monkfish, though, for the recipe to work properly, so talk to your fishmonger. Melt 40g butter in a large saucepan. Serve hot.From Mediterranean Cookery by Claudia Roden. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Choose the type of message you'd like to post. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. Only 5 books can be added to your Bookshelf. Sprinkle the cooked onions with salt, pepper, and thyme. www.goodtoknow.co.uk has lots of quick and easy food recipes like Michel Roux's filo croustades with figs almonds and fromage blanc. If prepared ahead, transfer to a dish and leave to cool before covering and refrigerating the flavours will ripen over a day or two. While the dough rests, make the filling. Subscribe to delicious. And you have a search engine for ALL your recipes! As one of Britains most highly respected and best loved chefs, he was a natural choice for the 2013 revamp of classic BBC Two programme Food & Drink. Mix flour and salt together in the bowl of a food processor. Knead for 4-5 minutes until the dough is elastic, shiny and smooth, then cover the bowl and refrigerate for 3-4 hours in the fri. Prep Time. Episode #1.1 Episode aired Sep 9, 2021 44 m YOUR RATING Rate Documentary Michel reveals his recipe for poached cod with orange and vermouth. p&p of 1.99. Nothing prepares you for that grief', "Michel Roux Jr. keeps tradition alive at Le Gavroche", "Michel Roux Jr criticises 'frustrating' BBC as he leaves MasterChef", "TV chef Michel Roux Jr paid kitchen staff below minimum wage", "TV chef Michel Roux Jr scraps tips after he reveals 13% service charge goes to restaurant", "Michel Roux Jr on MasterChef: interview", "Michel Roux Jr savours flavours of two nations", "One of the reasons I follow Rugby League, Wigan Warriors what a team", A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery, Mrs. Beeton's Book of Household Management, https://en.wikipedia.org/w/index.php?title=Michel_Albert_Roux&oldid=1134188678, Head chefs of Michelin starred restaurants, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 17 January 2023, at 12:09.
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