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.