July 24

Jennifer Lynn Lopez's Birthday
 


Jennifer Lopez (aka J. Lo) moved out of her parent's home when she was eighteen to work at a law firm while she took dancing jobs at night. Her big break came when she was offered a job as a fly girl on Fox's hit comedy In Living Color (1990). After a two-year stay, she went on to dance for famed singer-actress Janet Jackson. Her first major film was Gregory Nava's My Family (1995) and her career went into over-drive when she portrayed slain Tejana singer Selena Quintanilla Perez in Selena (1997). Jennifer holds the record as the highest paid Latina  actress to date for her performance in The Wedding Planner (2001)

Starting in 1999, J. Lo released seven albums, including two number one albums on the Billboard 200 charts and four Billboard Hot 100 number one singles. She won the 2003 American Music Award for Favorite Pop/Rock Female Artist and the 2007 American Music Award for Favorite Latin Artist.  But her fame was propelled as much by her  over-publicized relationships with Ojani Noa, Cris Judd, Sean Combs, Ben Affleck (Remember "Benifer" ?), and Marc Anthony whom she married and subsequently divorced at
the end of their seven-year union on July 15, 2011.

Much of the media attention has been devoted to J .Lo's pronounced  buttocks which are insured for one million dollars based on a one billion insurance policy for her entire body according to the New York Post. which broke down the amount by body part. Hips: One million. Legs and Ass :Four hundred million (per pair). Breasts: Two hundred million each. So let's celebrate J. Lo's birthday by making a batch of Hot Fanny Sauce and watching her in Selena.

Hot fanny sauce is a Creole specialty and is served in several New Orleans restaurants and made with or without pecans, depending on the restaurant.  Here is the nutless version.
 

Hot Fanny Sauce

 

Ingredients
 

1/2 cup sugar
3 cups onions, finely chopped
1 TB. jalapeno chile, minced
2 cloves garlic, minced
 

2 cups chicken broth
3/4 tsp salt
2 TB dry sherry

 

Instructions
 
  1. Heat sugar in a large saucepan over medium heat stirring frequently until caramelized and the color is a deep-amber (6-8 minutes).
  2. Stir in onions and jalapeno. Stir mixture occasionally over medium-high heat until onions are very soft and browned (about 15 minutes).
  3. Add garlic and cook for 2 minutes
  4. Stir in Chicken Broth and salt. Bring to a boil. Boil until reduced to about 2 cups (approximately 15 minutes).
  5. Stir in sherry and cook for 1 more minute.

© 2011 Gordon Nary and Tyler Stokes