Men's Day - Pre-Valentine's Day Dinner at Martinez Cigars

Click to Play

Pre- Valentine's Day Dinner ....just another day at Martinez. We made
Pork Loin Stuffed with Apples & Crab meat
Wally's Wings (2 Styles Chipolte / Hoisin & Chile Adbo / Ponzu
Beef Short Ribs with Mushrooms & Peppers
Mussels de Yohan

Noche de Solteiros - Missing Chaiwalla?

Click to Play

Friends hanging out at Martinez Cigars.

What's in da Fridge - Steak and Potatoes with Hot Rod Ramirez

Click to Play

Rodney Ramirez shows us how the "Everyday Guy" makes and everyday dish - Steak and Potatoes ....Not to mention some Asparagus.

What's in da Fridge - Seared Tuna with Hash & Salsa

Click to Play

Got a great deal on some Ahi Tuna ...Made Hash and Salsa with a twist.

What’s in da Fridge – Seared Tuna with Hash and Salsa with a twist

One of those days, I am trying to loose weight…but hey! It’s Sunday…Worked out 4 days this week. Time to cook something a little enjoyable. Enough of the salads and grilled chicken.

Today I am going preparing one of my favorites – Grilled (or Seared) Tuna. To me good Tuna you can eat raw. In addition, I was at the farmer’s market and bought some carrots, purple potatoes and Portobello mushrooms.

So here we go;
- Season the tuna with kosher (or sea) salt lightly, black pepper and garlic powder to taste.


- Time to Dice. You need to dice the following
o Cucumber
o Tomato
o Carrots
o Celery
o Baby Corn (Asian style)
o Recao (also called culantro)
o Scallions – White and Green separate.
o Potatoes (Purple)
o Mushrooms (Portobello)
o One Apple

- You will also need the following seasoning
o Black Pepper
o Salt (Kosher or Sea)
o Garlic Powder
o Chili Powder
o Ground Ginger
o Soy Sauce (I used Tamarind flavored).
o One lime
o Dry Dill
o Dry Basil

Now let’s put the dish together…Make sure your pans are hot to get the sear on the Tuna. I love using a Cast Iron Skillet for the Tuna. For more questions, please feel free to contact us on www.everydayguy.tv.

Breakfast with Wally - What's in da Fridge

Click to Play

from www.everydayguy.tv......Omelets and Spanish Torta in Miami..

Breakfast with Wally - What's in da Fridge

It was one of those rare days in Miami where the temperature was below 60 degrees and you almost needed to turn the heat on!

I decided to make breakfast and invite some friends over. So as always “What’s in da Fridge”…

You know since I ever thought about cooking, I always loved Eggs. I have some fond memories of Eggs, like My Uncle Jones making Eggs for me at the Air Force base and one of his workers teaching me how to do omelets …Than I can remember 1st time in Europe, having a slice of Torta from a café because it was one of the rare things I could afford.

So let’s make some food for our friends.

I found the following in “da Fridge”:

- Eggs and Egg Beaters
- Linguica
- Green Onions / Scallions
- Poblano Pepper
- Cubanelle Peper
- Yellow Onion
- Olive Oil
- Garlic
- Chinese Five Spice
- Paprika
- Sage
- Oregano
- Dried Anjo Chile Powder
- Lettuce
- Cucumber

This breakfast is dedicated to mi Amigo….Grandissimo….Rafa Caballero….I miss you my Brother…. Sempre te quiero!!!

So watch the Video and see how they were prepared.

What's in Da Fridge - Mushroom Soup with a Twist

So I have not written a post in a long time! As we are revamping www.everydayguy.tv (EGTV), our focus has been on creating the technology avenues to make EGTV - a leading brand for Today's Everyday Guy!!!!

With that said, here is one of our 1st recipes for 2010. Videos and Pictures will follow.

It is a cold, wintery day in New Jersey, just got back in the house from some sales calls, need to make something to knock the cold off. Look in the fridge, what do we have:

- Portobello Mushroom - take 4 whole (medium to large).
- 2 whole carrots (thinly sliced in circles)
- one red onion (thinly sliced)
- 2 whole parsnips. (thinly sliced in circles)

Take a Soup Pot (Medium to large size 2 to 4 quarts). Need high heat to start - pre-heat the pot, add Olive Oil (I use extra virgin), chopped garlic, onions. Take the heat to medium. Stir, now you can add Mushrooms than Arrowroot (or flour or Baking Powder) Enough to cover (will be used for thickening - the mushrooms and onions produce a lot of water). Stir had seasoning - I use (all to taste)

- Garlic Powder
- Kosher Salt
- Cayenne and White Pepper (yeah both)
- Dry Basil
- Dry Oregano

Also added has
- tablespoon of Cinnamon
- tablespoon of Cinnamon Maple Powder
- tablespoon of Balsamic Vinegar

Let simmer and blend. Constantly stirring every minute for 5 minutes or until it all most becomes like a paste. Add Water (about 2 quarts), Carrots and Parsnips.

Let cook on low - medium heat for 20-30 minutes.

Next step, you are not required but I like to do it. Carefully remove the solids from the soup with a slotted spoon and place in a blender or food processor. Puree....add back some of the liquid from the soup...mix and now pour back in the pot. (You are almost done!!) Time to add the final touches.

At this point, the soup is really ready to eat. I like to add a couple of different things! As this is What's in Da Fridge....no cream or whole milk in the house..I use two tablespoons of whole Mayonnaise (YES that is what I said May).. wisk it in slowly, sprinkle some more Cinnamon Maple..

let simmer for about 5-10 minutes while removing the fat (oil from the top) - again not a necessary step but recommended. While this is happening, grate some carrots, onions and parsnips (if you have it add some pork - I got bacon) so I quickly deep fry the combo - carrots, onions, parsnips and bacon.

Now we are ready to eat....To large ladles of the soup, top it with the fry combo. I like to add a little chipolte sauce and sprinkle of truffle oil. Done...Ready...EATING and still eating...Matter of fact...I could take a bath in this stuff..

Happy and Blessed New Year!!!!!!!