TMZ is reporting that DMX was rushed to the hospital with food poisoning Wednesday night (Jan. 25).

According to the website, the rapper was boarding a plane from Miami, en route to Charlotte, North Carolina, when he became violently ill.

When the plane landed in Charlotte, DMX hopped in a limo and was rushed to Gastonia Memorial Hospital, just outside of Charlotte.

He was treated for four hours in the emergency room before he was sent home. He is expected to make a full recovery.

DMX told TMZ.com that he had eaten some bad shrimp in Miami, just before leaving his baby’s mother’s house.

Rihanna is making her TV debut producing and appearing in a new fashion project for the British network Sky Living later this year, according to The Hollywood Reporter.

The singer will take the role of executive producer, working mostly behind the scenes, but will appear occasionally in the 10-part series that will be hosted by Girls Aloud singer Nicola Roberts. RiRi will help shape the show that will search Britain for the next generation of raw fashion talent  who will be challenged with creating outfits for a string of musicians and celebrities during the course of the series.

The winner will design an outfit for Rihanna to wear when she performs at the Wireless Festival in London in July.

The show is being developed for Sky by Warner Bros.-owned  Twenty Twenty Productions, which is part of the Shed Media group the studio acquired last year.

“I have been very fortunate to work with some truly amazing designers and stylists throughout my career, and they have been instrumental in making sure my creative vision reaches the stage,” said Rihanna in a statement. “I am excited to follow the journey of our aspiring contestants and see how their individuality influences their efforts during the course of the show.”

Here is the next single from Chris Brown‘s upcoming album Fortune. “Turn Up The Music” was written and produced by The Underdogs and has Chris returning to his electro-pop sound. Listen to it below

“Turn Up The Music” will be available on iTunes later today, and you can expect Fortune, which so far will have a feature from Nas, to be in stores some time soon.

In honor of Anita Baker on her birthday P3 Movement Presents: Antwan Davis x Producer Wes Manchild: – Anita Baker Soul Inspiration Album! Its a Must Hear!! See how Wes Manchild flips classic Anita Baker song/beats and Antwan Davis did each track justice with his creative lyrical ability. Perfect combination! Great Album!

Antwan Davis x Wes Manchild – #ABSI  - http://www.mediafire.com/?8q6ua4y2llc1u7x

MM URL: http://www.modelmayhem.com/jarretbarnett

Braised Brisket with Bourbon-Peach Glaze

Rub:

• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground cinnamon

Brisket:

• 1 4-pound trimmed flat-cut brisket with about 1/3″ top layer of fat
• 2 tablespoons grapeseed oil, divided
• 3/4 cup chopped onion
• 3 garlic cloves, smashed
• 4 cups beef broth
• 1 12-ounce bottle stout
• 3/4 cup bourbon
• 1/4 cup (packed) light brown sugar
• 1/4 cup soy sauce
• 6 large sprigs thyme
• 3 celery stalks, chopped
• 2 plum tomatoes, cored, chopped
• 1 large carrot, chopped
• 1 tablespoon balsamic vinegar

Glaze:

• 1/2 cup peach jam or preserves
• 2 teaspoons bourbon
• Kosher salt and freshly ground black pepper

• Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

For rub: 
Mix all ingredients in a small bowl.

For brisket: 
Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 325°F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.

Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4″-deep slits spaced 1/2″ apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.

For glaze: 
Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.

Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.

Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.