Capri - Arival and surroundings

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Getting to Capri and accomodations

Capri Italian Paradise

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We rented a power boat for the day and cruised around Capri. The island is simply stunning 

Ft Lauderdale Annual Christmas Boat Parade

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Supercars and Classics in Miami Part II

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This is what South Florida is all about.. fast cars, good music and good looking women ..

Supercars and Classics in Miami Part I

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This is what South Florida is all about.. fast cars, good music and good looking women ..

 

Part II to follow

Chef Dennis - Tamarind & Guave Glazed Ribs with Bonatio Puree

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Part of another good day filled with Real People, Real Food, Real Fun

Everyone was asking for the recipe for the Tamarind & Guave Glaze Ribs and Bonatio Puree.
Since this is the Everydayguy style of cooking I have no true recipe. I have guild lines.

Ribs
These are call St.Louis Style which are bigger than baby back and contain the ribblet meat. Season with salt and pepper ( please stay away from Adabo). First remove the connective tissue of the back of the rib. Place in a roasting pan in a preheated 300 degree oven for 2 to 2 1/2 hours,covered with foil. You should be able to put a fork between the ribs and feel just a slight resistance, over cooking in the oven will cause them to full apart on the grill. One they are fork tender, they are ready for the grill.
Grill should be med heat, start with meat side down to caramilze ( add color) then to same for other side. Once you have desired color start basting with BBQ Sauce. Bast on both sides two or three times.
DO NOT walk away from grill while basting, the sugars in the BBQ sauce will burn the ribs.

Sauce
Start with a store bought, your favorite I used KC Masterpiece. Pour BBQ into sauce pot, bring to a simmer and tamarind pulp (Publix frozen section) and guave jelly or jam. You are looking for a balance between the sour tamarind and sweet guave. Only you will know when it's on point. Once all ingredients are well combined, it's time for the grill.

Bonatio Puree
Peel and dice to exact size to promote even cooking. Stream in a steam basket or any other way you can steam, until tender. Drain water and hot milk or cream, butter,salt and pepper. Bon Appetite

Chef Luis - Arroz con Pollo...Chicken and Rice.

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Chef Luis gives you his unique diversion on a traditional recipe.  Everyone enjoyed.

Hello EGTV - EverydayGuy TV

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Hello from friends with more to follow ...Featuring Ana Carolina da Fonseca  Check her out ...New Calendar also...Shot in Havana 1959 and Voyage

Wally's Rambling - Blog 1001 GOT TO DO IT

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One of the series of new blogs from EGTV - the founders rambling and thoughts about where they are going and what they have to do....This one is about making Executive Platinum on American Airlines

Sardinia - Italy '08

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The extended family owns a time-share next to Porto Cerbo (Sardinia) Italy and was lucky enough to spend 2 week this summer all across Sardinia.

This video is from an inter island cruise.. And it is Paradise

Fishing Advice from Georgetown (Wash. D.C.) Professional

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This guy was great.  Fishing the day after Thanksgiving with Turkey Skin

Thanksgiving Dinner at Tim's

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A  brief overview of an evening with a small part of the family.

What's in da Fridge - Bison Burgers n Slaw

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Another of the series from www.everydayguy.tv - The recipe and others are on the site.  You are welcomed to visit.

Cooking in Roma - Spaghetti Vongole Veraci

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This is a traditional Italian dish.. Spaghetti Vongole.. what makes this dish soo special in Roma.. is that you can get fresh clams(Vongole) and a particular kind (Vongole Veraci) I believe that they are called "carpet shell clams in English

It is an amazing dish!

Please visit

www.everydayguy.tv

blog section for the recipe and Enjoy !

EGTV Travel Heathrow BA FIRST Class Lounge

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Soo

i spent a couple of hours in the FIRST Class lounge in Heathrows fly AA all the time and I was flying business that day so they gave me that perk. What can I say about the place: Eggs Benedict cooked by a chef at your command - Check! A full SPA including steam and complimentary unlimited massage - Check! Champagne Lounge - Check! Personal assistants - Check! Cappuccino - Check! Antique Art - Check!

EGTV Travel relaxing in the British Airways First Class lounge

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Soo i spent a couple of hours in the FIRST Class launge in Heatrow..I fly AA all the time and I was flying business that day so they gave me that perk.

What can I say about the place:

Eggs benedict cooked by a chef at your command - Check !

A full SPA including steam and complimentary unlimited massage - Check !

Champagne Lounge - Check !

Personal assitant - Check !

Cappucino - Check !

Antique Art - Check !

What's in da Fridge - Mixed Grill Salad - Lamb, Tuna, Shrimp

Should have published this blog earlier!!!!!!!!


Found the video, wanted to give you the recipe.

Mixed Grill – Lamb, Tuna, Shrimp

Those that know me know that I love blending different spices from various cultures. This dish is a little East meets West meets Central.

Quick and Easy Grill with some stuff from the Fridge and Salad.

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Lamb Chops
Tuna
Shrimps
Salad (I like buying the already washed from the grocery store)
Cucumbers
Carrots
Soy
Rice Wine Vinegar
Balsamic Vinegar
Ginger
Salt and Pepper
Fresh Herb – Chives, Marjoram, Oregano, Chervil
Olive Oil
Wally’s Sofrito (Checked the site – my blog on how to make it)

Rub the Lamb Chops with Sofrito. (Let marinate as long as possible.)

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Place the marinated lamb on the grill. Slice Carrots, rub them with Balsamic Vinegar and Olive Oil slice length wise and place on the grill. Now mix in a zip lock back Soy, Rice Wine Vinegar, Ginger, Salt, Pepper and Olive Oil – add Tuna and Shrimp – (can stay in for an hour at the most).

Flip the Lamb Chops and add the Tuna and Shrimp.

Let’s make the salad – your favorite lettuce, sliced cucumbers, feta cheese (if you have it also goes well), Dress them lightly with Olive Oil and Vinegar.

Your food should be almost ready.

Turn over the Tuna Steaks, Shrimps. You want them to be medium rare to rare.

When the shrimps are opaque, everything should be ready. Remove from the fire. Slice the Tuna and Lamb. Place over a bed of the salad. Cut the Fresh Herbs and sprinkle on top.

You are ready to eat.

What's in da Fridge - Mediterranean Grilled Chicken

Should have published this blog earlier!!!!!!!!

Found the video, wanted to give you the recipe.

Mediterranean Grilled Chicken Salad with Pita.

Okay, at the end of the day, some of the best food you can eat is found on the streets of cities like New York.

I happen to be a big fan of Shawarma, Hummus and Falafel.

Hence, I love making this dish. I could eat it almost everyday. Well, if you follow my blog, you already know I love Chicken. If it was not for beer, cheese and some other good things, like Cuban Meia-Noche sandwiches, I would be a slim, cute guy!!!!!!!

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Chicken Breast
Salad (I like buying the already washed from the grocery store)
Vegetables
Onions
Green / Red Peppers
Paprika
Onion Salt
Cinnamon
Garlic Powder (or Paste)
Thyme
Lemon
Balsamic Vinegar
Smirnoff Vodka (Citrus, something Fruity)
Soy
Olive Oil

Make a wet rub with the Paprika, Onion Salt, Cinnamon, Garlic, Thyme, Salt and Pepper. Rub it over the Chicken Breast and let sit for at least a couple of hours.

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Placed the marinated Chicken on the grill. Now slice your vegetables, take them coat them with Soy, Olive Oil, Black Pepper and Vinegar. Place them on the grill with the Lemons.

In the same pan that you marinated the Chicken, you want to add Balsamic Vinegar, Olive Oil, Vodka, Vinegar, Soy and Salt / Pepper. Take your Chicken Breast off the fire and dip in the solution.

After about 5 minutes, take the Lemons off the Grill and squeeze them into solution. Dip the chicken again. They are almost done. This solution will keep adding flavor while maintaining a moist Chicken Breast as they can easily dry out since we are not cooking with the bone or skin.

Now for the last 5 minutes of cooking, place the grilled vegetables into the solution, place the pan onto the grill. Cover and let sit. I would say 5 -10 minutes. This will do two things, create almost like a steam bath inside the grill, while allowing the sugars in the sauce to thicken it (it will be salad dressing).

Check, the breast should be done. Take them off. Let sit! Began slicing the vegetables. Plate the salad. Drizzle some of the sauce on top. Add sliced Chicken and Vegetables with a Pita.

You are ready to eat!!!

What's in da Fridge - Chicken Breast stuffed with Ricotta, Apples, Poblano

You know I like to make “quase – tapas” type food when I eat. We just finished placing the “Savory Tart…Mushroom Pie” in the oven. Found some other things in the Fridge and want to stuff this Chicken Breast.

Let’s look at the ingredients:

- Red Wine Vinegar (used to marinate the Chicken Breast – at least a couple of hours).
- Salt and Pepper
- One Apple
- Cilantro
- Poblano Pepper
- Olive Oil
- Green Onion
- Spices / Herb
o Oregano
o Cayenne Pepper
o Onion Powder
- Garlic
- Scallions
- Ricotta Cheese

In the Food Processor, place the chopped apples, garlic, cilantro, pepper, green onion and spices into a food processor. Adding the Olive Oil, create into a pesto consistency.

In a separate bowl, mix cheddar cheese (handful) and about 4 tablespoons of Ricotta Cheese. Add the Cilantro Mixture.

Take the Chicken Breast – slice in a pocket. Stuff it with the Ricotta Mixture. Place in a preheated oven – 325 degrees (Fahrenheit) for about 30 minutes. Take it out. Drizzle with a little Olive Oil – Cover with the remainder of the stuffing. 15-20 minutes longer.

You are now ready to eat.

What's in da Fridge - Mushroom Torta

So first off, I do not know what you would name this dish but I like it. It is perfect for What’s in da Fridge!!!

It is pretty easy to put together. I am basically taking an approach that is used all over Europe – find some stuff in the house and make a snack for the family.

Ingredients
- 2 Store bought 9” pie crust.
- 8 eggs (be prepared to separate the yolks and whites).
- ½ lb of Pastrami
- Mushrooms, we have Portobello and Button.
- One Red Onion
- 2 Carrots
- Ricotta Cheese
- Shredded American
- Spices and Herbs
o Basil
o Oregano
o Allspice
o Thyme
o Salt and Pepper (pinches)
- Baking Powder (2 pinches)

I happen to have a food processor so some of the stuff goes a little faster, but this is a quick dish.

Slice the following ingredients into thin strips – Pastrami, Potato, Carrots, Onion, Mushrooms. You need to let the Pastrami, Onions and Mushrooms “sweat” a little in a pan on the stove – no frying, just need to cook them up a little – the mushrooms have a lot of water, want to get some of them out. Take off the heat and let cool while you prepare the wet portion.

Separate Eggs Yolks and Whites in a bowl (or food processor) beat 8 egg yolks and 4 whites while adding the spices and herbs. In another bowl, beat the whites (till frothy but peaks are not required).

In large bowl, combine Eggs, Ricotta Cheese with the Pastrami, Onions and Mushrooms while adding the baking powder for thickening and to add a little rise. Take the pie pans, light coat them with olive oil and poke a few holes in them with a fork for air. Place the Potatoes and Carrots in the bottom and cover with the Egg / Cheese / Mushroom / Pastrami mixture. Cover with the Shredded American.

Now they are ready for the preheated oven (350 degrees – F) – you only need about 10-15 minutes.

They will be come golden brown. Take them out – let cool, slice and serve.

Enjoy!

Linguini alla Sorrentina - Paola

Ingredients (for 2 people):

- 1 pack of Linguini imported from Italy (Barilla or DeCecco)
- 5 medium-sized vine tomatoes or 7 small vine tomatoes
- 4 garlic cloves
- 5 miniature spanish white onions
- 1 1/2 fresh Mozarella di Buffalo imported from Italy
- Romano, Pecorino or Parmigiano Grated Cheese
- Salt
- Dry hot pepper
-Extra Virgin Olive Oil imported from Italy
- 1-2 leaves of Fresh Basil

Preparation:

Chop oinions in small pieces and slice each garlic cloves in 3-4 pieces. Simmer in the olive oil over high heat until garlic and oinions are about to become sligthly golden. Chop tomatoes in 4 and add to pan when garlic and oinions are slightly golden. Add salt and lower the heat to low. Add fresh basil.

Bring water to boil in a large pot with salt. Boil pasta until it is a bit less cooked than 'al dente'. Drain pasta. Place back in pot, add olive oil and hot pepper.

When sauce is ready, add to pasta. Slice mozzarella into small pieces and add to pasta so that it melts in the pasta. Add Pecorino, Romano or Parmigiano cheese to pasta and toss.

Pasta is ready to serve. More Parmigiano, Pecorino or Romano can be added according to taste.

Wall's Kitchen "Lasagna a Bolognesa w/ Spinach"

Hello Guys...ready for some more dishes....this one is very good as well.


Ingredients:

- Pre Made Lasagna Mass;
- Ground Meat;
- White Sauce (home made);
- Parmesan Cheese (a lot);
- Spinach;
- Onions;
- Garlic;
- Olive Oil;
- Salt and Pepper (as you like)

How to make the white sauce:

- 1 Liter of Milk;
- 2 Table spoons of Flour (Full)
- 2 Table Spoons of Butter;
- Salt;
- Nutmeg.

Get a pan and the butter, keep stirring till butter is melted and add the flour little by little and them add the milk as well little by little, but must be warm the milk and keep stirring till you see the sauce is thick.

Preparation:

Ok..let's go...on one pan you get the spinach and braise with little salt, pepper, olive oil, garlic and onions, them on other pan you will add the ground meat let it fry add salt, pepper, onions, garlic, olive oil and keep frying till gets cooked well and the water is dry.
Now get a glass or aluminum pan "broiler" use what you have and we will start the layers but thin;
First layer - White Sauce;
Second layer - Lasagna Mass;
Third Layer - White Sauce;
Fouth Layer - Ground Meat;
Fifth Layer - Parmesan Cheese;
Sixth Layer - Lasagna Mass;
Seventh Layer - White Sauce;
Eighth Layer - Spinach;
Nineth Layer - Parmesan Cheese;
Tenth Layer - Lasagna Mass
Eleventh Layer - Ground Meat; White Sauce and a lot of Cheese.

Put in the over far about 35 to 45 minutes on medium heat and it's done!!!!

LET'S EAT!!!!!!!
ENJOY IT!!!

Wall's Feijoada

Hello Guys...this is one damn good dish.....a must try if you never did!!!


Ingredients;

- Black Beans (of course);
- Smoked Pieces of Pork Meat (Ears, Feet, Ribs, Skin, etc);
- Smoked Sausage (Calabresa Style);
- Bacon;
- Onions;
- Garlic;
- Salt;
- Pepper;
- Olive Oil;
- 1 Tablet of Knorr "meat"
- Loro Leaves.

Preparation:

Get big tall pan and the beans w/ water let it cook 30 minutes medium heat and in another pan add the pork meat and let it boil and cook untill they get very soft more or less 30 to 45 minutes, then add them into the beans...in another pan fry the onions, garlic, knorr tablet, olive oil, bacon and then when it's nice fried add into the beans stir it up taste see if it's good if needed add more salt. Then leave on low heat cooking add the loro leaves cover it up...let it cook for another 20 to 30 minutes , but make sure the beans are not melting......and it's ready to serve, make some white rice, cut some slices of orange and make a nice braised cabbage seasoned as you like and Boom!!! Let's eat!!!!

ENJOY IT!!!!

From our member Steve - Bison Balls

Having Bison Balls is not really as strange as it sounds but I have to admit when I was rolling those things in my hands I did feel a bit out of sorts. You see our local Whole Foods had ground bison on sale and my lovely asked me to get some so that she could make our adorable daughter, Tatiana, some meatball soup. After about 3 days it seemed obvious that the only person willing to handle the bison was me so that's what I did.
I took 2 slices of whole grain bread and through the in food processor to make bread crumbs. Then I added those to a pounds of bison along with a little mike, minced onion, garlic and I snuck in some fresh sage. An egg and a little salt is pepper is all those balls needed. Then after browning those succulent little balls I sauteed an onion, mushrooms, a little more garlic just to ward off the vampires and at the end tossed in some spinach that was taking up space in the fridge. A little dry sherry to deglaze the pan, some chicken stock, add the balls back and toss with whole wheat pasta and you have my bison balls recipes.

Of course if my wife appreciated spicy food there would have been plenty of red pepper added but I had to that with the freshly grated parmesan I added while serving.

To tell you the truth. Bison Balls Rock!

Wall's Kitchen "Angnolini's Soup" or "Sopa de Anholini"

Hello Guys.....this is a great soup for a nice cold night. Don't forget the red wine ok!!!! (lol)



Ingredients:

- One whole Chicken;
- Garlic;
- 1/2 Onion;
- Salt;
- Fresh Parsley;
- Angnolini.
- Table spoon of flour.
- Olive Oil.


Preparation:


Get a nice sized pan or pot.....get the chicken, cut in pieces throw inside the pan with the olive oil, garlic let it fry, add salt as you like.....let it fry till the pieces are getting golden....add water to help cook the chicken.....then when the chicken is ready nice cooked and fried add water till get full....let it boil for few minutes.....then add the Angnolini let it cook add the fresh parsley...and a gup of water with a table spoon of flour to get that water a lilttle thicker. Let it cook a little bit more...and it's ready to serve!!!!

For addtional taste add on you dish some parmesan cheese.

What's in the Fridge - Egg Beater Omelet with Yammy Hash Browns

Monday morning!!!!!!

Hungry!

As always, what’s in the fridge??? Well it may be unbelievable, but I am not making Chicken. Well close, making eggs (sort of chicken, unh!).

Let’s take the following!

Egg Beaters
2 slices of non-fat American cheese (does not have to be)
1 tablespoon of non-fat Ricotta cheese.
Cayenne Pepper.
Salt.
Garlic Paste (as much as you like).
Herbs (Sage and Basil).
One (Medium-Size) Yam (could be sweet potato, or even a regular potato)
Red Onion.
2 slices of wheat bread.

The good thing about this – One (non-stick) pan needed.

Thinly dice the onion, herbs and yam (I actually only used half).
Separate the herbs. Heat the pan – a little olive oil.

Place your onion and yam in the pan – medium heat. They should brown of in about 3-5 minutes. Now, add salt, pepper and garlic paste. After that, add a little water. Just to cover the bottom of the pan. Cover. Let cook for 5 more minutes (will soften up the yam cubes). Uncover – turn up the heat to high – let the water evaporate. (I also add a little more olive oil or butter, but not necessary.)

Now remove and plate.

Drop two slices of wheat bread in the toaster.

Same pan – take the Egg Beaters. On medium to low heat – stir in herbs, salt, pepper, ricotta. Add the two slices of cheese as well. Stir slowly to mix everything together. Breaking up the cheeses.

Let sit and periodically take your spoon (or spatula) and move the sides to even distribute the eggs. Your Omelet is almost ready. Take the toast (you can butter if you want).

Plate up!!!!!!! And enjoy – unlike my buddy – Wallace, I do not have some Red Wine!!!

WALL'S Ox Tongue or LINGUA DE BOI

Hello Guys...how are you?!

Well this is another favorite dish of mine!!!

Ingredients:

- Ox Tongue;
- Onions;
- Carrots;
- Potatos;
- Tomatos:
- Garlic;
- Fresh Parsley;
- Salt;
- Crushed Red Pepper;
- One Tablet of Knorr "Meat"
- 2 oz. of Red Wine.
- Olive Oil.



Preparation:

First you get the Ox Tongue and a pressure cooker add water a little bit of salt....let it boil till the tongue is well very well cooked....then take the skin out out the tongue cut in slices and put aside. Now on another pan add olive oil the onions, garlic, the knorr tablet and the red wine let it fry for a little bit till gets a little brown.....add the tomatos let it melt add the carrots and the potatos....let it fry for a little bit....add water let the carrots and the potatos get cooked and then add the ox tongue.......and the fresh parsley. Cover and lower the heat and let it cook for another 15 minutes.
Done!!!!!!!!
Enjoy it!!!!!!

Wall's Kitchen "Oxtail" or "Rabada" my style

Well this one of my favorite dishes.....this taste so good!!! I love Meat!!!!!!!


Ingredients:

- Oxtail;
- Tomatos;
- Carrots;
- Potatos;
- Onions;
- Garlic;
- Crushed red pepper;
- Salt;
- Olive Oil;
- Fresh Parsley.


Preparation:


Ok let's get ready!!!

First get a nice tall pan or pot, chop the carrots, potatos, tomatos, onions, garlic and the fresh parsley....all in diferent pots.....Now add the olive oil in the pan add the onions, garlic, salt, crushed peppers and the Oxtail....let it fry.....add a little bit of water let fry and cook at the same time......when the water dry it out...add the tomatos....let fry till they melt it.....add more water, add the potatos, carrots and the fresh parsley.....lower the heat....let it boil till vegetables are well cooked....when they are ready.....make sure the table is set.....make some white rice and a nice mixed green salad.
LET"S EAT!!!!!!!!

If you like...get a nice bottle of red wine as well!!!!

Wall's Kitchen "Gnocchi Bolognese" or "Nhoque a Bolonhesa"

Hello Guys.....Well tonight i decided to make a gnocchi bolognese style with a little touch of my imagination......believe me...taste soooooooo good!!!


Ingredients:

- One or Two packs of gnocchi or if you prefer you can make the pasta (mass) your self.
- One Whole Onion;
- Garlic;
- Tomatos;
- Tomato Paste;
- Basil;
- Salt;
- Red Crushed Pepper;
- Bacon;
- Ground Meat;
- Olive Oil.


Preparation:

First you will make the sauce.....chop the onions, garlic, tomatos and on a pan with a little bit of olive oil and add the bacon, let it fry. Now add the ground meat, salt and crushed pepper as much as you like...let it fry a little and then add the tomato paste and a lilttle water as well. Let it cook for a while....then add fresh basil......let it sit on low heat for a while.....in the mean time you get another pot or pan heat up water with salt and oil....let it boil...when its ready throw the gnocchi in it.....when all the gnocchi are floating....IT'S READY.
Now drain the water out......put in a nice dish and add the sauce....AND DONE....LET'S EAT!!
DON'T FORGET THE PARMESAN CHEESE!!!!!!

DON'T FORGET A NICE BOTTLE OF RED WINE!!!!

While I stole this from my buddy, Wallace on www.everydayguy.tv, I wanted to give you a good basic recipe also for making fresh gnocchi


1. Boil the potatoes whole with the skin in salted water until cooked.
2. Once cooked drain the potatoes and then peel them being careful not to burn yourself.
3. Pass the potatoes through a potato ricer and into a bowl.
4. Add the flour, egg and a good pinch of salt.
5. Mix until you have a nice pliable ball of dough.
6. Prepare a work area and dust it with flour.
7. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
8. Cut the tubes of dough into pieces about one inch long.
9. With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table.
10. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
11. Handle the gnocchi carefully so they don't loose their shape. Place them on a lightly flour plates. Keep them apart so they don't touch one another or they'll stick together.
12. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the excess water.
13. Add more gnocchi to the water and serve the others right away

NOW YOU SHOULD BE READY!!!!!!!!!!

Remember - gnocchi is create with anything, stuffed, a little sage butter, crab meat, spinach, you can really get imaginative with them.

Dont forget the RED WINE!!!!!!!!

Wall's Frango Frito com Alecrin (Fried Chicken and Rosemary)

Hello Guys......this is one easy dish to make...but tastes so good....I love it.


Ingredients:

- Whole Chicken;
- Garlic;
- Olive Oil;
- Salt;
- Black Pepper;
- Onions;
- Alecrin.

Preparation:

Ok...let's go, first you get the chicken and cut in pieces. The Onions and Garlic chop into very small pieces then add them into a pan or pot and fry it for a little bit with the olive oil and the Alecrin.....add the chicken, let it fry as well a little bit and then start adding water little by little till the chicken is well fried and cooked, let the water vaporized. Ready to Serve!!!

Enjoy it....it's very good...the Alecrin gives a special taste to it!!!
You can serve along with white rice, salad...etc.....use your imagination!!!!!

See you next time!!!!

Moqueca de Pexe (Fish Stew)

Hello guys...this is one great recipe and I love to eat great dishes and I love to cook sometimes. Today I decided to make a fish stew where it origins is from Bahia - Brazil, but first made by indians in a very diferent way.

Ingredients:

- Fish: Whiting or any other like white grouper, hake yellow.
- Tomatos;
- Onions;
- Potatos (not a must);
- Few Leaves of Cilantro;
- Oil Palm known as "Oleo de Dende" (in portuguese);
- Coconut Milk;
- Salt (as you like);
- Black Pepper (as you like);
- Green, Red and Yellow Peppers;
- Garlic (not a must);
- Olive Oil.

What's in the Fridge - ALRIGHT ENOUGH CHICKEN

Well, I know that if you have not figured it out by now, this week, I am making CHICKEN, POLLO, FRANGO…whatever you want to call it. So many of us get tired of having chicken, but at the end of the day, after pigging out all summer – I need to loose some weight and also, it is the only thing in the freaking FRIDGE!!!!!!!

So, I pull how two chicken breast – with the skin on.

Let’s see! Got Potatoes, frozen peas and carrots.

Also, I am a fan of one pan cooking if you can. Keeps the woman of the house from screaming about the dishes!!!

Grab my infamous oven-friendly frying pan, heat it up. Also turn the oven to 350 – need to preheat it.

This is fast so hold on!!!!

Grab some seasoning. Got Sesame Seeds, Dried Rosemary and Cumin. Place that in a pan over high heat. Let them toast up!!!!! Meanwhile, clean the chicken breast, place them in a bowl. Make a dry rub!

Got Old Bay Seasoning, Salt, and Pepper (don’t need a lot of salt – Old Bay has a lot). Onion and Garlic powder.

Grab the potatoes cut them up. Also found some plum tomatoes. Cut them up also. Grab the peas and carrots. Rinse them off in a strainer with some warm water. Put them (everything) in a bowl, a little seasoning – salt, pepper, garlic.

Take the toasted items put them in a coffee grinder if you have one (if not does not matter) grind add to the chicken. Make sure your chicken is fully covered with the rub.

Same pan, add some olive oil. Place breast skin side down. Let them sear up (get brown – I like them to smoke actually – not burn but definitely brown)!!

Flip, add the Potatoes Mixture to the pan. Cover. Place it in the oven –45-60 minutes or until
brown! Don’t really need to watch it, flip it or anything.

Uncover – turn the heat up to broil (500). Make sure the chicken breasts are skin side up!!

Depending on the heat of your broiler / oven – you only need 5 -10 minutes.

Now you are ready to eat.

Plate and enjoy. Your meal is completely ready.


I promise, I will make something else beside Chicken (well I like Chicken) !!!!!!!

What's in the Fridge - Gonna Make Sum Chicken

I am feeling a little Caribbean, a little Latin based on all the videos on the site – www.everydayguy.tv. Need to make something to eat. Let’s see – What’s in the Fridge?

Chicken Breast – Skinless
Carrots (2 or 3)
Apples (2 or 3)
Ginger (1 tablespoon sliced)

Beautiful.

I also grab some Basil, Thyme and Chives from the garden.

One Spanish Onion – Chop save ¼ for the string beans.
Garlic (happens to be paste)
Salt
Pepper
Nutmeg
Two Slightly (Maduro) Yellow Plantains (Platanos).

One pack of French Cut String Beans.

Heat a Frying Pan that you can cover and place in the oven. Happen to have one available. Preheat Oven to 350.

Add Olive Oil. Chop Onion, Apples, Carrots and Plantains (Platanos)
Season Chicken Breast with salt, pepper. Place in pan on high heat. Let them begin to brown. After 2-4 minutes. Add the Onions, Apples, Carrots, Ginger, Platanos and Ginger. You can also add the herbs at this point (chop them slightly first).

Now – I held back – the secret a cup of dark rum and one cup of water (or I used apple juice). Had some Captain Morgan’s available.

You can turn your chicken breast and scrape the pan to help loosen up some of the good stuff (caramelized seasoning).

Cover – place in the oven 30-45 minutes.

Don’t touch. After 30 minutes. The bottom should be golden brown, everything almost done. Flip the breast again. Spoon the liquid (broth) over the chicken. Turn up oven to broil – 500! Add two – three pads of butter (yeah butter). We will want to keep basting the chicken for about 5-10 minutes.

Okay now the beans, I use a regular frying skillet – fill it with water. And bring it to a boil (with one bay leaf). Unpack the green beans. Place in the boiling water. Add salt, pepper, tablespoon of garlic paste. Let cook in the boiling water for 3 minutes.

Now take the beans off the heat / strain. (Don’t forget to baste the chicken). Place pan back on high heat – add olive oil. Now sliced remaining onions, let them get translucent.
Add beans back to the pan. Toss for 3-5 minutes. (Alternating while basting the chicken).

I found a tomato (sliced it).

Now I am ready to plate.

Hungry.

Recession Relief ....Need a Drink

After watching the debate, the recent occurrences on the financial disasters (inevitable), trying to understand what would happen if Sara Palin ever became President, I decided it was time to do two things – First PRAY!!!

Second, a glass of a good wine has always helped to calm you down – yes I believe you can pray and have a glass every now and than.

My last trip to Brazil I happened to taste some great wines. While I am by no means a connoisseur or sommelier, I happened to know what I like. I like wines that have a taste to them. That stands up and justify themselves. Most important thing is that they don’t give me headache in the morning (either from drinking too much or costing too much!!!!!) Not opposed to buying good wines, but as an EverydayGuy, I always have a cost/performance ratio running.

So let me tell you about three wines that I found and fell in love with (all are from the Miolo Family):


Miolo Reserva Cabernet Sauvignon - Cabernet Sauvignon
Safra 2006. Great Red Stand up against any wine in the $15-25 range. At about $6-10 USD a bottle, it is a great buy. They even have reasonable prices in the restaurants.

Miolo Lot 43 2004 – Cabernet Sauvignon – Here is a wine that I put against some of the Bordeaux that I love from France. This wine is exceptional and in limited supply. I do not believe it is available in the states. It is in limited supply in Brazil (one available per Citizen – they actually ask for your Brazilian CPF – that also means if you can afford it). At $30-35 dollars a bottle, it is a steal!!! Almost worth the flight to Brazil. Find a friend that can get you a bottle if you are not able to make the trip...

Miolo Fortaleza do Seival Pinot Grigio 2008. – Now for those of you that like white wines, I happen to like drinking this one. It is about the same price as its “brother from another mother” Reserva Cabernet and has a lot of body for a Pinot Grigio! Love it, great bottle even with cheese, dessert.

Okay, I have had my drink – back to the rat race.

Stay safe, and God Bless!!!!!!!!

My Secret Place - Garden

Thyme, Oregano

One of the most important things to me for a lot of reasons is My Garden. Gardening does a lot of things for me.

- A good garden is the key to Great Cooking!!!!!
- A place to relax after working or a long trip!!!!
- A source of accomplishment!!!!!!!

While I do everything from buying seeds from a site like www.burpee.com or picking up plants from my local greenhouses (even Home Depot) and open-air markets (like Union Square Flea Market – NYC), the important thing to look for is quality. A lot of time, you get “bad seeds”, or the plants are dying, or you don’t get them in soil fast enough.

While not an expert, I can share with you what I have done to help my plants and flowers grow. First, as you can see from the pictures, almost everything I grow is in pots. I happen to use a few tricks that I have learned – eggs shells and charcoal.

Yes, I like to use them as fertilizer when I am initially planting the seeds or putting the seedlings in the pot. Charcoal is especially great because, it helps you regulate the amount of dirt you need. Another important thing is the size of the pot. With plants, like tomatoes and peppers, the larger / deeper the pot, the better the growth, but you don’t need to fill it all with dirt, try putting charcoal in the bottom using about a 8 : 1 ratio.

The key is to enjoy what you are doing and use it daily in your cooking. (not fancy pots as you can see from my pictures - LOL!!!!!!!)

Marjoram, Dill, Thyme, Chives

ENJOY

What's in the Fridge - Lettuce Wraps

I am dedicating myself to documenting everything that I eat daily. Hence, like many of use, we get tired of eating the same thing all the time. For me, it is Chicken and Seafood.

In the Fridge today, I found:

- Chicken Breast grilled 2 days ago. (Shredded using a food processor - one of the best gifts ever).
- Hamburger patty - mixture (ground lamb, turkey, bison)
- Onion - Diced
- Carrot - Diced
- Lettuce - Romain, but any cabbage works, actually good old fashion Boston is what is traditionally used.
- Rice Wine Vinegar
- Hoisin Sauce

Let's makes some wraps.

In a small pan, heat it, add peanut oil (if you have it) canola or olive works as well.

Place the patty in let begin to cook. After is has browned on one side, flip, begin to break it into piecies.

You are about 50% there!

As you already know, always have herbs. Grab some basil and chives from the garden. Add this.
A teaspoon of "Wally's" sofrito (see the recipe on www.everydayguy.tv).

Wash you lettuce leaves. Place one entire leaf on a plate.

To the mixture cooking, add the some shredded chicken, herbs, hoisin sauce, rice wine vinegar.

let it "COMBINATE" for about 3 minutes.

Grab a tablespoon.

Take a tablespoon of the mixture place it on your leaf wrap, top it with the diced onion and carrots.

Fold it, Open your mouth, Bite down and ENJOY!!!!!!!!



This quick and easy dish satisfy your hunger, light on the stomach and pocketbook. Have two or three if you want - I DID!!!!!!!