Chef Pasha's Kitchen

"Island Love"- Exotic meal for love birds

2012-01-17T20:29:00.003-05:00

ISLAND LOVE

(5oz Lobster tail, Sea Scallops, Brown Rice, Creamy Asparagus)

"Island Love" is a meal designed to be shared between two people in love. Enough to fill each appetite but inspiring enough to fall in love again! Find your beloved and share Island Love!

Ingredients:

5oz lobster tail

25-30 sea scallops (small size) rinsed and dried

10-12 peeled garlic cloves chopped in half

8 tablespoons unsalted butter

1/4 cup chopped onion

1/4 cup white wine

1 tablespoon maple syrup or pancake syrup

1 tablespoon dry chives

1 cup cooked hot brown rice

Package of asparagus, ends chopped

2 teaspoons lemon juice

Lobster Sauce

1 tablespoon unsalted butter, melted

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

A dash of dry chives

Lobster Sauce Directions: Mix all ingredients together and stir well. Set aside.

Directions:

1) In a sauce pan, cover garlic with water and bring to a boil over high heat.
2) Boil for 5 minutes. Drain garlic and set aside.
3) In a skillet, melt 4 tablespoons butter under medium-high heat and cook for 1 minute or until lightly golden.
4) Add scallops and cook, stirring occasionally for 4-5 minutes. Remove scallops and set aside.
5) In same skillet, stir in onions, white wine, maple syrup, garlic and 1 tablespoon dry chives.
6) Bring to a boil over high heat.
7) Continue boiling, scraping up any brown bits from the bottom of the skillet, until slightly thickened for about 2 minutes.
8) On serving platter, arrange scallops over hot rice and most around base of rice.
9) Top with sauce and remaining chives.
10) Serve with asparagus tossed with lemon juice.(To make creamy asparagus: Melt remaining 4 tablespoons butter, place in skillet, heat on medium for 10 minutes with butter and a few garlic bits)
11) If desired, season with salt and ground black pepper.

12.) Turn oven to broil 500deg F and place lobster tail on baking sheet.

13.) Using kitchen scissors, cut along the middle of the tail on both sides if closed.

14.) Pour lobster sauce in and over the lobster tail and place in oven for 5-6 minutes.

15.) Remove and place on top of rice mixture dressing it with the creamy asparagus as you wish. Sprinkle with paprika if desired.

16) Optional, add small stem of fresh parsley and slice of lemon on top for presentation quality.

Show your passion for the one you love! Share "Island Love" together!

Lobster tail with sauce before placing in oven

Chef Pasha and "Island Love"

Feedback welcomed!

Pasha's Gourmet Burger Dish

2012-01-11T18:30:00.000-05:00

Pasha's Gourmet "Burger" Dish

Intro: This is a fabulous dish to impress friends and relatives. The design idea was taken from an original American burger plate dish and revamped into a creative food art. Enjoy!

Note: Prep time about 5hrs. Cooking time about 1.5hr

Ingredients:
1.5lb Pork Short Ribs (Chinese Style)
1 can tomato sauce (28 oz)
2 tablespoons ketchup
1/2 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (Picture)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon dry chives
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon extra-virgin olive oil

Rice Burgers
1 cup Brown Rice -cooked
1 cup grated carrots
1 medium onion diced
2-3 cloves garlic minced
1 teaspoon salt
1 teaspoon ground pepper
2 eggs
1/2 cup all-purpose flour
Vegetable oil for frying

1 package of Asparagus
4-5 tablespoons Unsalted Butter
2-3 cloves garlic, minced
salt and pepper

Directions:
Take all the ingredients for the pork rib sauce and whisk in bowl. Mix well. Pour the sauce mixture into a slow cooker or medium size pan with lid. Place the pork ribs into the pan. Turn to low heat for 4hrs. Mix occasionally.

Combine all the ingredients for the rice burger in a large mixing bowl. Heat the vegetable oil in a frying pan on medium heat, and when hot take a small sauce dish and stuff it with the rice mixture. Using a spatula, place the rice mixture from the sauce dish upside down onto the spatula. Use a second spatula to help guide the small burger into the frying pan. CAUTION: Use long sleeves it may sprinkle hot oil if not careful. Next, fry each side about 2minutes just enough to get it browned. The spatula's will be your best friend at these times. There should be enough depending on the size of the dipping sauce bowl you used for about 6 nice size rice burgers. Place each of the rice burgers onto a baking sheet when taking it out of the frying pan. Preheat the oven to 375 degree F. Place the rice patties into the oven for about 10-12 minutes.

While the rice burgers are in the oven work on the asparagus. Chop the ends off. Place the butter into a frying pan turning it to medium heat. Melt the butter. Place all the asparagus into the pan. Now, take the minced garlic sprinkle on top of asparagus. Close with lid. Let it stand and mixing it occasionally for about 10 minutes. Sprinkle with salt and pepper to taste.

Plating Directions:
Place the rice burger in the middle. Take 3 asparagus strings and intertwine each other. Place them on top of the rice burger. Next, take one pork rib and place on side of the asparagus. Next, place a second rice burger clamping down on the pork rib as shown in the pictures. The remaining asparagus place on the right side and carefully with spatulas put the remaining pork ribs on top of them. Use the asparagus sauce to drizzle over the ribs and around the gourmet burger. Clip a few pieces of fresh parsley for presentation effect. Now you can design Pasha's Gourmet "Burger" Dish!!!!

Feedback always welcomed!

Pork Ribs Chines Style

Sauce for the ribs

Mixture for the rice burger

Pasha's Gourmet "Burger" Dish

Leg of Lamb with Honey Rosemary Marinade-(Bone-In, 11lbs)

2011-12-26T12:11:00.004-05:00

Leg of Lamb with Honey Rosemary Marinade-(Bone-In, 11lbs)

Intro: This was a great success this Christmas! The lamb was just amazing! You can create the perfect center-piece for your next holiday or social event. Take time with lamb to make it right. If you rush it, it might get too tough. Be gentle like a lamb and it will be an eye-opening dinner dish. Be blessed in your pursuit to make the ultimate leg of lamb!

Ingredients:

1 11LB bone-in leg of lamb, trim the fat and membrane

1/4 Cup Honey

2-3 Tablespoons Dijon-style Mustard

2-3 Tablespoons FRESH ROSEMARY, chopped (Purchase a full package)

1 Tablespoon Ground Pepper

1 Half Lemon squeezed

3 Cloves garlic, chopped

1 Teaspoon Salt

2 Tablespoons Olive Oil

{Please use a roasting pan similar to this one: http://goo.gl/z2aPB}

I have included many pictures of step by step directions so you can visually see the process of cooking the leg of lamb. Scroll down to view these photos.

Directions:

In a mixing bowl add the honey, mustard, rosemary, pepper, lemon juice, garlic, and salt. Stir it around well and mix it into a thick consistency. Place to the side.

Unwrap the leg of lamb, pat down dry with paper towels. Score the top of the leg of lamb into a diamond pattern about 1/4" thick into the lamb. Wash your hands thoroughly. Next, take the marinade and spread across the the entire leg of lamb with your hands. Push some of the garlic and fresh rosemary into the crevices. Spread the marinade all over. Chop some fresh rosemary and sprinkle all over the top of the marinade for extra robust flavor. Now, place the leg of lamb onto a large cookie dough sheet and cover with plastic. Add a foil cover on top of the plastic at the main part of the meat. (See photo) Refrigerate 24hrs.

Take lamb 1hr prior to cooking out of fridge and let it return to room temperature. Preheat the oven to 450degrees F. Place the lamb onto the roasting pan, now smile because its going to be a glorious day after you finish cooking it! Next, pour the olive oil slowly all over the top of the lamb. Try to get it into the crevices again. Place the pan into the oven and cook for 15-20minutes at 450deg F. Turn down the heat to 350deg F and cook for 1hr 50 minutes. Check with meat thermometer at thickest part of the meat, for an internal temp of about 150-160deg F. That should give it a medium to medium-well meat finish. Turn down temperature again to 325deg F and cook remaining 15 minutes at this temperature. Turn heat off and let lamb sit in oven for 5 minutes. Take out the lamb and let it sit on top of oven for 20-30 minutes so the juices flow and cook internally well. Cover a small foil tent over the lamb to hold the heat in a little bit. ENJOY! SERVE!

Plating Directions:

Place leg of lamb onto large serving plate. Take the fresh rosemary sprinkle all over the lamb again. Grab the remaining stems of fresh rosemary and create a 3 prong look in the middle of the lamb, see photo below. Peel 7-10 garlic cloves whole. Place them around the plate for a unique finish and a flowing aroma. Finally, take the roasting pan juices at the bottom of the pan and scoop them out with a small metal ladle. Pour gentle on top of the lamb for a moist finish. SERVE!

Feed Back is Welcomed! Enjoy!

Frozen Leg of Lamb 11lbs- From Australia

Purchased at Restaurant Depot

http://www.restaurantdepot.com/

Honey-Rosemary Marinade

Pat down with paper towels

Score the top of the lamb in a diamond shape 1/4" into

top of the meat.

Spread the marinade all over the lamb.

Cover with plastic wrap.

Place into fridge over night and cover with foil on top

of thickest part of meat.

Place into roasting pan and drizzle olive oil.

When its done cooking. Delicious!

Juicy leg of lamb meat!

Decorating the Leg of Lamb!

I love it!

Country Style Boneless Short Ribs-Flared with Fried Rice and Snow Peas

2011-12-23T16:09:00.000-05:00

Country Style Boneless Short Ribs-Flared with Fried Rice and Snow Peas

Recipe: Country Style Boneless Ribs-Flared with Fried Rice and Snow Peas

Ingredients:

8- Country Style Boneless Short Ribs

1-(28 ounce) can tomato sauce

1-Tablespoon Worcestershire sauce

1 Tablespoon dried Parsley

1- Teaspoon dried Thyme

2-3 Tablespoons Brown Sugar

2- Teaspoons of Salt

1- Medium Onion, chopped

For the Rice:

1-Cup of White Rice

2-Cups Water

3-Tablespoons Unsalted butter

1/3 Cup Carrots, chopped

2- Eggs

Salt & Pepper

Soy Sauce for taste

For Snow Peas:

1/2 Cup Snow Peas, washed

2- Tablespoons Unsalted Butter

2- Tablespoons Balsamic Vinaigrette

Salt & Pepper to taste

Direction for Short Ribs:

In a large pan, over medium-high heat, stir in tomato sauce, Worcestershire sauce, onions, parsley, thyme, and salt. Mix for 1-2 minutes. Add the brown sugar. Finally, place the short ribs into the pan.

Place a cover, reduce heat to low simmer, stirring meat on occasion for 2hrs.

Preheat oven to 375 degrees. Take the short ribs out and place on a cookie dough sheet. Arrange so they do not touch each other. Lightly sprinkle pepper over all of them. Use a ladle to scoop out the sauce mixture and pour over the ribs generously. Place in oven for 30 minutes. Take out let stand for 2-5 minutes. Serve.

Directions for Fried Rice:

In a medium saucepan, combine the rice and water. Bring to a boil. Reduce heat to very low simmer for 15-17 minutes. (You will see almost like small holes opening up in the rice as it is almost done).

In a small saucepan, pour enough water to cover the chopped carrots. Bring to a boil. Let boil for 10 minutes.

In a frying pan, turned to medium-high heat, throw in your butter and carrots, mix for 2-3 minutes. Crack open your eggs and scramble in the vegetables. (As a tip: Take the frying pan and move it to a cold then back to the hot surface during this process it will give it great texture.) Next, stir in the cooked rice. Mixing well and adding soy sauce as you like to the taste. Add salt and pepper, mix again and serve!

Directions For Snow Peas:

In a small frying pan, add the butter and turn to medium heat. Place the snow peas and mix around for 5 minutes. Add the balsamic vinaigrette. Stir for another 2-3 minutes. Sprinkle with sea salt. Serve.

Directions for Plating as Pictured in Photo:

First take a small dip dishing either glass or ceramic. Take a spoon and stuff the fried rice into the small dip dish. Pack it well. Take your meal plate turn it vertically and take the dip dish with the fried rice in it and immediately place it against your plate. Turn meal plate back horizontally and very slowly lift up the dipping dish. You should have a nice uniform shape. Next, take some tongs and place 2 short ribs side by side on top of the rice. Be very gentle. Now, place a 3rd short rib crossing the 2 other ones u just placed. Finally, take the snow peas and shape them around the rice and use 2 of the snow peas between the short ribs as flares. Now you have mastered this dish!!

Good luck! Hope to hear from you! Feed back always welcomed!

You can do this too!

I did a small version for my 4yr old daughter! She loved it!

Chicken Cacciatore with Baby Potatoes

2011-12-21T22:23:00.000-05:00

Chicken Cacciatore with Baby Potatoes

Recipe: Chicken Cacciatore with Baby Potatoes dipped in Herbal Sauce

Ingredients:
4 Chicken Thighs
1/4 Cup Olive Oil
1/2 Cup Sliced Onion
2 Garlic cloves, minced
1 Cup Ketchup
1 Cup Water
1/2 Cup diced Tomatoes
1 Tablespoon Red Wine Vinegar
1 Teaspoon Paprika
Salt & Pepper

1/2lb Baby Potatoes
1/4 Cup Fresh Rosemary, chopped
2 Tablespoons Dry Thyme
1 Tablespoon Dry Basil
2 Tablespoons Extra Virgin Olive Oil
Sea Salt

Directions for Chicken Cacciatore:
In a large skillet pour olive oil and turn to medium high heat. Sprinkle the chicken with salt and pepper all around. Place chicken thighs in skillet cooking until it browns on each side (about 7-10minutes). Remove the chicken and place on cutting board. In same skillet, add onion and garlic until it is translucent. Continue to saute until onions lightly brown. Mix in the ketchup, water, diced tomatoes, red wine vinegar, paprika, and dashes of salt and pepper. Add the chicken back into the skillet. Simmer, uncovered, for about 30-40 minutes until chicken is tender. Serve!

Directions for Baby Potatoes with Herbal Sauce:
(Preheat oven to 400deg F) Wash and scrub baby potatoes with clean water. Place the potatoes into a large mixing bowl. In a separate mixing bowl, add the rosemary, thyme, basil, and extra virgin olive oil and stir all ingredients. Mix well. Pour the sauce over all the potatoes. Use your hands to make sure all potatoes are covered. Place the potatoes in a 9x13 or smaller baking dish. (I use a glass one). Sprinkle the sea salt over the potatoes generously. Place dish into the oven at 400deg F and bake for 45-50 minutes. Take out of oven and serve! Let cool for a few minutes. (I added a few sprinkled of shredded mixed cheese for presentation)

Enjoy! Share! Feed back always welcomed!

HOMEMADE FLAT BREAD

2011-12-21T21:28:00.000-05:00

HOMEMADE FLAT BREAD
BBQ Chicken/Ham & Cheese

Recipe: BBQ Homemade Flat Bread

Very easy to make and it impresses many guests.

Flat Bread Dough Recipe: (Without Yeast)

1-1/2 Cups All Purpose Flour

1/2 Cup of Room Temperature Water

1/2 Teaspoon Salt

Extra-Virgin Olive Oil (for coating)

Directions:

Mix the flour, water, and salt in a mixing bowl. Use a wooden spoon to form the dough and then use your hands to knead it thoroughly. It will take about 3-5 minutes to form a nice dough mixture. If it becomes too sticky add small amounts of room temperature water but be cautious not to add too much.

Next, take the dough and place it on a well floured surface and knead it with flour for an additional 1-3 minutes. It should not be sticky by this time.

Shape the dough into a log. Using a sharp and clean kitchen knife, cut about 4-5 equal pieces from the dough log. Take a roller and form each smaller piece of dough into a flat bread style shape. Use a knife to trim the edges and make the shape more uniform.

Heat outdoor grill or griddle to medium high heat. Place the flat bread on the grill and coat each side with the extra-virgin olive oil as you flip it. It will give it a nice sheen to it. Grill the flat bread for about 2-5 Minutes each side. You will see as it hardens up and it will be ready. Take off grill and place on counter. Let cool. Now prep the toppings.

Toppings BBQ Chicken:

2 Chicken Thighs

BBQ Sauce in Bottle (Any Kind)

A few slices of ham or turkey

Lightly shredded mozzarella cheese

Dry Parsley Flakes

Salt and pepper

Marinate 2 chicken thighs in any type of BBQ flavoring for about 2hours. Take out and grill the chicken for about 7-10 minutes each side. use knife and fork to pull the chicken of the bone and place it on the flat bread. (Preheat oven to 350degree F) Using a cutting board, slice the ham pieces into mini rectangles. Spread across the flat bread. Take cheese and sprinkle the flat bread. Place flat bread with toppings on a cookie dough sheet and place into oven for approximately 10-15 minutes. Take out, let cool for 2 minutes and sprinkle parsley flakes. Serve! (Salt and pepper for taste)

Toppings Ham & Cheese:

Ham or Turkey Slices

1 piece of Cilantro

Mozzarella cheese (sliced thick)

Salt and Pepper

(Preheat oven to 350 degrees) Slice ham into smaller rectangles and scatter on top of flat bread. Spread the mozzarella generously across the ham. Chop the cilantro into small bits and sprinkle. Place flat bread with all toppings into oven for 10-15 minutes. Take out and let cool for 2 minutes. Serve! (Use Salt and pepper for taste)

Enjoy! Share! Feed back always welcomed!

UKRAINIAN/RUSSIAN PIROSHKI (WITH MEAT FILLING)

2011-12-21T15:12:00.000-05:00

UKRAINIAN/RUSSIAN PIROSHKI (WITH MEAT FILLING)Пирожки с мясом

Note: 1.) You will need plenty of vegetable oil for frying. 2.) You will need many hungry guests

Recipe for Dough:

16oz Lukewarm Water

4-1/4 Cups All-Purpose Flour

1-1/4 Teaspoons Kosher salt

1 Tablespoon Active Dry Yeast

1-1/2 Tablespoons of Vegetable Oil

1 Teaspoon Sugar

Recipe for Meat Filling:

1.5lbs Sirloin ground beef

1-1/2 Tablespoons Extra-Virgin Olive Oil

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Medium size Onion, chopped

1 Tablespoon Dry Parsley

2 Tablespoons Dry Dill Weed

2-3 Cloves of Garlic, minced (Ukrainians love garlic!)

1-1/2 Tablespoons Hellmann's Mayonnaise

Directions for making the Dough:
(First, wash your hands thoroughly with soap. You will be using many ingredients in making this dish.)
The dough will be made using your hands and not a machine that does the dirty work for you. Get ready for some home style cooking!

Find your best and lightest mixing bowl. Put the following ingredients into your mixing bowl: water, oil, 2-1/4 cups flour, salt, sugar, and yeast. Now comes the fun part! You can use a wood spoon but I use my hands. Mix all the ingredients together. Mix well and have fun with it. Set the dough down in your bowl. Give it about 10 minutes to rise. Then mix it again. Put some muscle into it! Once finished dough needs to be in a warm place to finish rising. I turn on microwave for 1 minute with nothing in it. After it is done, put the dough in the microwave and close it. It will rise very well. (At this point start working on the meat portion)

After it has risen about 2 times its size, put the dough on a cutting board with lots of flour on the cutting board and on your hands. Next, mold the dough into a large log looking size. You will need to cut it in portions for the meat filling to fit well. You should cut the dough with a clean sharp kitchen knife about 1" thick in diameter. Next, use a roller to flatten your small pieces on the cutting board leaving one side untouched by the flour. Now, the fun part! Place 1 tablespoon of meat filling into the small dough pieces. Cover it up using your fingers to squeeze the dough together and not have the meat fall out. Place on a separate cutting board.

Frying Time: Pour into a large frying pan about 1/2" of vegetable oil and turn heat to medium-high. (Caution: Be very careful with the hot oil splattering) Place the piroshki in the frying pan and waiting about 2-3 minutes each side as they turn golden brown. Take out, and place on serving dish to cool.

Directions for Meat Filling:
Take the beef and place into a large frying skillet on high heat. Mix the beef around to make sure all sides are brown. Turn down to Medium-High heat and add, salt, pepper, onions, dill weed, parsley, and garlic. Mix well. Stirring for about 5-7 minutes. (You can sprinkle some Worcestershire sauce it make it more tender). Finally, add the mayonnaise and stir another 2-3 minutes. Turn heat off and place meat into the small dough as stated above.

ENJOY! Feed back greatly appreciated!

Ultimate Marinated Chicken with Smashed Baby Potatoes and Homemade Coleslaw

2011-12-21T12:22:00.000-05:00

This is one of my favorite meals. Very flavorful and satisfying! Let me know how it turns out for you!

RECIPE: Ultimate Marinated Chicken Thigh (Recipe involves 6 Chicken Thighs with bone and skin)

Intro: The key is a 3 step process which includes brine, grilling, and broiling in the oven.

Step 1: THE BRINE
32 ounces of Water
2 Tablespoons Salt
1/4 cup brown sugar
2-3 garlic cloves, (smash them with knife)
1 Tablespoon Dry Thyme
6 Chicken Thighs-(bone in and skin on)

Directions: For the brine, in a large mixing bowl combine and mix the water, salt, brown sugar, garlic, and thyme. Swirl it around for 20-30 seconds. Place the thawed chicken thighs in the bowl. Swirl the chicken thighs around more. Cover the bowl with plastic coverings and refrigerate for at least 2 hours. (If you can do more than that will be great.)

Step 2: The BBQ SAUCE
2-3 Tablespoons of Olive Oil
1 Medium Onion, chopped
2 Garlic cloves, chopped
2 Cups Ketchup (Heinz)
1/4 Cup Brown Sugar
2-1/2 Tablespoons red wine vinegar
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1 Teaspoon Ground Pepper

Directions:
Heat the olive oil in a large saucepan over medium high heat. Add the onion and garlic and cook for about 5 minutes mixing it well. Next, add the ketchup, brown sugar, and red wine vinegar for an additional 5 minutes. Finally, add the cumin, paprika, and ground pepper. Cook slowly for about 25 minutes stirring occasionally. The sauce will begin to thicken so the stirring is essential. Once sauce is thick turn heat off and leave on stove.

Step 3: Grill & Broil
Preheat oven to 375 degrees F.

Preheat outdoor gas grill to medium heat. Take the chicken thighs out of brine and dry them by patting them down with paper towels. Place the chicken on the grill and cook for a total of 10 minutes. (Each side about 4-5 minutes) Next, transfer the chicken to a cookie dough sheet and arrange so they have enough space between each other. Place in the oven and cook for 15 minutes. Take out the chicken and use your BBQ sauce that you made in Step 2 to coat the chicken. I take the chicken and just swirl it around in the actual saucepan. Make sure it is coated very well. Use the left over bbq sauce and drizzle on top of each chicken thigh. Place back in the oven for an additional 30 minutes.

RECIPE: SMASHED BABY POTATOES (6 SERVINGS)
Half a Medium size Mixing Bowl - Baby Potatoes, chopped in quarters with the skin on
2 Cloves of Garlic, chopped
48 Ounces of Water
1-1/2 Teaspoons of Salt
2-3 Tablespoons Unsalted Butter
2 Tablespoons Sour Cream

Directions:
Place the chopped potatoes in a medium sized dutch oven, pour the water and turn on to high heat and boil. Place the chopped garlic in the water and mix it in with the potatoes. (They will float but mix it once in a while). Boil for 15 minutes. Drain water but save garlic pieces. Use a potato masher and smash the potatoes all around. Next, add the butter and sour cream. Use a hand mixer to thoroughly blend the potatoes, butter, and sour cream. Taste. Add salt/pepper for preference. (Add a few chopped green onions for presentation) Serve!

RECIPE: HOMEMADE COLESLAW (4 Servings)
1/2 Head green cabbage, finely shredded
2 Large carrots, finely shredded
3/4 Cup Hellmann's Mayonnaise
2 Tablespoons sour cream
2 Tablespoons sugar
2 Tablespoons white vinegar
1 Tablespoon Celery seeds
Salt and ground pepper to taste

Directions:
Combine the shredded cabbage and carrots in a mixing bowl. In a separate mixing bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, celery seeds, salt, and pepper. Mix well. Pour the cream onto the cabbage and carrots mixture. Mix well and taste for seasoning. Serve. (Add small hint of paprika on top of coleslaw for presentation quality)

Post your feedback below! Enjoy!