Famous In Hollywood Magazine

In this online magazine, renowned Hollywood interviewer and journalist Jay Christian, shares his celebrity human interest stories of the past and present.

Word for word, you'll enjoy reading what the greatest Hollywood actors, actresses and recording artists in the world personally thought and wanted to share, as well as issues that they believed in.

There will be new celebrity stories from famous Hollywood legends to the current celebrities of today!

We are thrilled to have you visit our Famous In Hollywood community! 

Issue #34 October 2024

Welcome!

Every month, you'll read stories that I've written from my interviews with Hollywood celebrities of the past and present. Each star has expressed to me in conversation, their thoughts and wisdom, that I've put together in a wonderful story to share with you, as I have always done throughout my entire career.

I hope you enjoy all these intriguing stories. 
Visit me each month to find out what the Hollywood celebrities have to say and share, right here at: 

Famous In Hollywood Magazine!
My best to you-
Jay Christian​

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Photo credit: Lori-Michele

ELVIRA'S TRANSYLVANIAN GHOULASH

Ingredients:

2 pounds grass-fed round steak or flank steak

¼ cup unsaturated oil

1 medium chopped onion

3 cloves garlic, minced

¼ cup flour

3 teaspoons paprika

½ teaspoon salt

¼ teaspoon ground peppercorns

¼ teaspoon crushed thyme

2 bay leaves

28 ounce can stewed tomatoes

1 cup sour cream

1 package noodles

2 carrots, sliced

½ cup chopped mushrooms

{ After a hard day of burning down castles, digging up corpses and stealing brains from the university.... it's ghoul-ash time. Almost any kind of meat- or anyone you meet- can be hacked, whacked, chopped or impaled to make this hearty meal. The essential ingredient is garlic. Lots of garlic! Enough to make everyone in the Borgo Pass know you're on the way before-hand. Or before foot, depending on how you travel. Simply remove the garlic from around your windows at dawn. Then fire up the old cookstove with peat, turn on the Air Wick®.....and simmer until your guests break in. Enough to feed six hungry peasants, with something left over to throw to the wolves.}

Directions:

Cut beef into ½ inch cubes. Heat oil in large heavy skillet, dredge beef in flour and brown meat. Reduce heat, add onion, garlic, carrots and mushrooms. Cook until onion is transparent (not brown).

Blend in remainder of flour and spices. Add tomatoes, cover and simmer for 60 to 90 minutes or until meat is tender. Stir occasionally, being careful to prevent sticking. As mixture thickens, blend in sour cream.

Approximately 20 minutes before meat is finished, begin cooking noodles according to package directions. Pour ghoulash over hot noodles and serve.

CASSANDRA PETERSON'S PASTA E FAZUL CON VERDURE 

(PASTA & BEANS WITH GREENS)

Ingredients:

1 cup cooked dried Fagioli Bianchi (butter beans) or cannellini beans

(Canned beans may be substituted)

1 heart of celery, finely chopped

¼ cup olive oil

2 scallions, finely chopped

½ dried red chili pepper

3 tablespoons marinara sauce

½ cup dry sherry

1 large handful greens (arugula, mustard, collard, Swiss chard or a combination) roughly chopped

2 cups lumache (pasta shells)

2 tablespoons salt

Parmesan cheese

Directions:

Soak the beans overnight. Rinse and boil in a saucepan with one tablespoon of olive oil and water to cover by one inch. Cook 30 to 45 minutes or until tender.

In a large saucepan, bring approximately 6 cups of water to a boil. Add the salt and the chopped greens and boil 3 to 10 minutes (depending on the greens used- tougher greens, like collards, take more time) or just until tender. Remove from the boiling water using a slotted spoon. Reserve the water for the pasta.

In a large skillet, heat the remaining oil. Add scallions, celery and chili pepper. Sauté approximately 3 minutes being careful not to let the scallions burn. Add the chopped greens and continue to sauté a minute or two more. Stir in the sherry, cover and let simmer for another 5 minutes, then add the marinara sauce (2 tablespoons tomato paste and 3 tablespoons water may be substituted). Mix well and bring to a boil. Add the cooked beans to the ingredients in the skillet, mix well and let simmer together for a few minutes. Turn off the flame and let stand.

Cook the pasta until 'al dente' in the water used for boiling the greens. Drain and add to the beans and greens. Stir well and let simmer together for three minutes. Turn off the flame and let stand for a few minutes. Add salt, pepper and pass the parmesan cheese. 

Recipes from the book Jay Christian's Hollywood Celebrity Recipes

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