Judd Apatow‘s The King of Staten Island, based on the life of Pete Davidson now will get an on-demand release. Believe me, we were ready to pay to see this in theatres!  See the Trailer.

Synopsis:

Scott (Davidson) has been a case of arrested development ever since his firefighter father died when he was seven. He’s now reached his mid-20s having achieved little, chasing a dream of becoming a tattoo artist that seems far out of reach. As his ambitious younger sister (Maude Apatow, HBO’s Euphoria) heads off to college, Scott is still living with his exhausted ER nurse mother (Oscar® winner Marisa Tomei) and spends his days smoking weed, hanging with the guys—Oscar (Ricky Velez, Master of None), Igor (Moises Arias, Five Feet Apart) and Richie (Lou Wilson, TV’s The Guest Book)—and secretly hooking up with his childhood friend Kelsey (Bel Powley, Apple TV+’s The Morning Show).

But when his mother starts dating a loudmouth firefighter named Ray (Bill Burr, Netflix’s F Is for Family), it sets off a chain of events that will force Scott to grapple with his grief and take his first tentative steps toward moving forward in life.

The film also stars Steve Buscemi as Papa, a veteran firefighter who takes Scott under his wing, and Pamela Adlon (FX’s Better Things) as Ray’s ex-wife, Gina.

See the Trailer:

Universal Pictures Canada release THE KING OF STATEN ISLAND on-demand Friday, June 12, 2020.

(Photo/video credit: Universal Pictures Canada)

PekingDuck | 北京烤鴨. Reserved for celebrations, so Happy Mother’s Day, Moms! Made this for Mom last night, her fave! This dish traces back to the Imperial era. Roasted slices of duck skin on thin wraps, dressed with garnish. Adapted from New York Times, with some modifications. 💐

Ingredients:
6 lb duck
2 tbsps 5 Spice Powder
1/4 cup honey
1 tbsp organic raw sugar
3 tsps sea salt
4 tbsps soy sauce
Pepper, to taste

Sauce:
3 tbsps Hoisin Sauce
1 tbsp Sesame Oil

Garnishes:
1/4 carrot, thin slices
1 stalk green onion, thin slices
1/4 cucumber, thin slices
Coriander, chopped

Happy Belly Peking Duck Wraps

Instructions:
1. Clean duck, remove giblets. Trim excess skin off tail/neck. Using knife, cut opening between skin and flesh of breast and back. Slide fingers through to opposite end, careful not to break skin.
2. Boil kettle of water. Carefully pour 1/2 of water onto each side of duck.
3. Pat dry with paper towels.
4. Mix 1 tsp salt, 1/2 tbsp of 5 spice powder and pepper. Rub into cavity of duck.
5. Empty 1/3 of Tallboy beer can and prop inside cavity. Stand on roasting pan.
6. In saucepan, heat 2 tbsps soy sauce, 1/2 tbsp 5 Spice Powder, 3 tbsps honey and 1 tbsp sugar. Heat till sugar melts.
7. Brush sauce onto duck. Place duck in refrigerator uncovered 24 hours.
8. Preheat oven, 450°F.
9. Take foil and wrap tips of wings and legs to prevent burning. Add 1 1/2 cups water to pan.
10. Form loose foil tent over duck. Place on bottom rack of oven.
11. Roast 15 minutes. Reduce heat to 350°F. Roast 1 hour.
12. In bowl, mix rest of honey, soy sauce and 5 Spice Powder.
13. Remove foil. Baste duck. Roast 10 minutes more.
14. Remove duck from oven. Brush soy mixture over duck. Separate drippings from pan, reserving 3 tbsps. Remove beer can from cavity. Place duck back onto pan, back facing up.
15. Set oven to high broil. Broil 5 minutes. Flip duck over, breast facing up. Broil another 5 minutes.
16. Remove from oven. Cool 20 minutes.
17. Carve skin in small sections, arranging in platter. Carve remainder of duck and serve on separate platter.
18. Warm wraps in steamer on low heat.
19. Serve duck skin on wrappers with dollop of Hoisin Sauce mixture and garnishes. Makes 12.

(Photo credit: Mr. Will Wong)

While it originally was supposed to hit theatres earlier this year, EVERBODY’S TALKING ABOUT JAMIE, which played at the Apollo Theatre, now will find a home on Amazon Prime Video!

Synopsis:

“Everybody’s Talking about Jamie” follows Jamie New, who is 16 and doesn’t quite fit in—instead of pursuing a “real” career, he dreams of becoming a drag queen. 

See the Trailer:

EVERBODY’S TALKING ABOUT JAMIE arrives on Amazon Prime Video September 17, 2021.

(Photo/video credit: 20th Century Studios)

Ribs. It’s been way too long since we’ve relished a rack and who would’ve known how easy it is to make these at home? The trick is to remove the tough membrane on the back of the rack, bake at a low heat and to apply your sauce right at the finish! These were perfect and oh so tender!

Ingredients:
3 lbs pork ribs
8 cloves garlic, minced
3 tbsps soy sauce
Black pepper, to taste

BBQ Sauce:
1/4 cup Billy Bones Carolina Gold BBQ Sauce (or your favourite!)
3 tbsps honey
1 tbsp Gochujang (Korean Pepper Paste)
1 tbsp Sambal (or Sriracha)
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp soy sauce

Instructions:
1. Remove white membrane on back of ribs. Cut ribs into four sections.
2. Marinate ribs in garlic, soy sauce and pepper. Let stand room temperature for 30 minutes to an hour.
3. Preheat oven at 275°F.
4. Place ribs in dish and cover with foil. Bake 3.5 hours.
5. Mix all BBQ sauce ingredients together in bowl.
6. Remove ribs from oven and brush with sauce.
7. Set rack in oven one level up (be careful) and set oven to a high broil. Place ribs back in oven uncovered and broil about 5-6 minutes to desired level of charring.
8. Let stand 10 minutes. Serve with corn, potato salad and baked beans.

(Photo credit: Mr. Will Wong)

Szechuan Eggplant. I’ve received requests for eggplant recipes and what I love about Oh, Aubergines is that it is substantial enough to be a main course. Topped with mounds of garlic, chilli, with the freshness of coriander and green onion, you won’t miss meat for a meal when your veggies are done right like this. 🍆🌶️

I’m all for reducing our carbon footprint and eating a bit cleaner, so enjoy this recipe if you’re looking for a flavourful break from meat proteins.

Ingredients:
4 Japanese Eggplants
2 garlic bulbs, minced
2 red Thai chillies, minced
2 stalks green onion, minced
4 tbsps soy sauce
2 tbsps sesame oil
1 tbsp fish sauce (optional)
2 tbsps olive oil
1 tsp 5 Spice Powder
Sea salt, to taste

Coriander, minced

Instructions:
1. Preheat oven at 410°F.
2. Cut each egg plant in half vertically. Using knife score criss-cross grid pattern across flesh of each eggplant.
3. Sautée garlic till just about caramelized.
4. In bowl, mix fish sauce, 3 tbsps soy sauce, 1/2 tsp 5 Spice Powder, 1 tbsp sesame oil and 1 tbsp olive oil. Brush half of mixture over eggplant. Bake 15 minutes.
5. Remove from oven and brush with remainder of soy mixture. Bake 15 more minutes.
6. In bowl, mix garlic, 1 tbsp soy sauce, 1/2 tsp 5 Spice powder, 1 tbsp olive oil and 1 tbsp sesame oil. Season with salt, to taste.
7. Scoop garlic on-top of eggplant. Bake 10 minutes more or till skin of eggplant begins curling-up.
8. Sprinkle chillies, coriander and green onion on-top and serve.

Gallery:

(Photo/video credit: Mr. Will Wong)

So apparently this was a big part of my generation’s lives growing-up!  Check-out this new Teaser for THE BABY-SITTERS CLUB a new Series coming on Netflix!

Synopsis:
Netflix’s new series The Baby-Sitters Club is based on the best-selling, beloved book series that follows the friendship and adventures of Kristy Thomas (Sophie Grace), Mary Anne Spier (Malia Baker), Claudia Kishi (Momona Tamada), Stacey McGill (Shay Rudolph) and Dawn Schafer (Xochitl Gomez) as the middle-schoolers start their babysitting business in the town of Stoneybrook, Connecticut. Rounding out the cast, Alicia Silverstone plays Elizabeth Thomas-Brewer, the selfless single mother of Kristy Thomas and love interest of all around good guy Watson Brewer, played by Mark Feuerstein.

Ann M. Martin, the series author and show producer, conceived the idea of these inspiring young girls with different backgrounds, personalities and opinions that were brought together by a business venture they created and bonded through the friendships they forged. The adaptation of the contemporary dramedy that continues to champion friendship, female empowerment and entrepreneurship was led by Rachel Shukert (Glow) as showrunner and Lucia Aniello (Broad City) as executive producer and director.

See the Trailer:

Check-out this Trailer for ALL ABOUT WHO YOU KNOW, which was set to premiere at the Canadian Film Fest, but will surface in Canada on Crave soon!

Synopsis:
All About Who You Know is the story of Cole (Dylan Everett), an aspiring screenwriter who writes his most ambitious script to date by plotting out a rom-com relationship with the daughter of his screenwriting idol, Haley (Niamh Wilson). By winning over the girl, Cole hopes to meet her legendary father, Michael Burwell (David Hewlett), and get a leg up in showbiz.

See the Trailer:

ALL ABOUT WHO YOU KNOW is available May 12, 2020 in the US on Digital and VOD, and May 28, 2020 in Canada on Crave.

(Photo/video credit: All About Who You Know)

Paramount Pictures Home Entertainment x Mr. Will want to give Readers a chance to win a free Digital Download of TOP GUN 4K! We know how excited you all are for TOP GUN: MAVERICK, coming to theatres later this year and TOP GUN DAY is May 13, 2020!

Synopsis:

As students at the United States Navy’s elite fighter weapons school compete to be best in the class, one daring young pilot learns a few things from a civilian instructor that are not taught in the classroom.

Artwork:

To enter to win, click “like” on this Post at MR. WILL ON FACEBOOK. Re-Tweet this Contest Tweet from @mrwillw for an extra chance!

Rules and regulations here.

TOP GUN 4K is available on Digital Wednesday, May 13, 2020 and on 4K UHD Blu-ray™ Tuesday, May 19, 2020.

(Photo/video credit: Paramount Pictures Home Entertainment)

Justin Bieber x Ariana Grande team-up on new Charity Single, STUCK WITH U, proceeds going to support the First Responders Children’s Foundation! The Video also was just released with self-filmed footage of both megastars at home in isolation.

Check-out the Single here:

Purchase or stream the single here.

(Photo/video credit: Universal Music)

Butter Chicken. This Indian institution requires some meticulous treatment, but is well worth the wait. This recipe will leave you with leftovers so no need to stress about lunch or dinner tomorrow also! And it tastes better the second day! You’re welcome.

Marinade:
4 chicken breasts, sectioned
2 tbsp MDH Curry Masala Blend (red chilli, coriander, cumin, turmeric, nutmeg, star anise)
1/2 cup plain yogurt
2 tbsps lemon juice
3 cloves garlic, minced
2 tbsp ginger, minced
1 teaspoon sea salt

Sauce:
1 can crushed tomatoes
1 can tomato paste
1/2 cup cherry tomatoes
2 tbsp MDH Curry Masala Blend
3/4 cup heavy cream
1/2 cup chicken stock
1/4 cup cashews/almonds, ground
3 tbsps Ghee or 2 tbsp butter + 1 tbsp oil
1 white onion, minced
3 chillies, seeded and minced
3 cloves garlic, minced
1 tbsp ginger, minced

Sea salt, to taste

Coriander or green onion, chopped for garnish

Instructions:
1. Place chicken pieces in marinade, mixing well and covering overnight in refrigerator.
2. In large skillet, sautée onions in ghee/butter on medium-high heat. Add chilli, ginger and garlic and fry till caramelized. Add chicken and marinade in batches. Do not overcrowd skillet.
3. Do not cook chicken fully. Remove from skillet once half-cooked.
4. Add tomatoes and paste to skillet, plus Masala. Cook about 10 minutes on medium heat.
5. Add chicken, chicken stock and 1/2 cup water and bring to boil. Reduce to low heat and simmer 30 minutes.
6. Toast almonds/cashews. Place into food processor with a tablespoon of water and blend into a paste.
7. Remove chicken from skillet and separate sauce into a blender. Add cream and blend quickly till smooth.
8. Place sauce back into skillet on medium heat. Once it boils, add-in ground cashews/almonds and salt, stirring evenly.
9. Add chicken and reduce to low heat for 10 minutes.
10. Garnish with chopped coriander or green onion and serve with Basmati Rice and/or Naan. Pickled lime, optional.

(Photo credit: Mr. Will Wong)