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!!!