Let’s see a lot of people.  Need good food.  Drink Cigars.  What should I make?

AHA…..yes!!!!!!!!  Need to get to Fairway Market.  38 degrees a little breezy, grab my Liga Privada.. Flying Pig… Take a walk to Fairway.  60 blocks, just enough to finish the cigar (with my coffee in the thermos of course)

Pulled Pork Sandwiches

-       2 Pork Butts about 10lbs each.

-       BRINE / MARINADE

• Garlic (A lot)
• 2 liters Black Currant Soda.
• Kaffir Lime Leaves
• 2 Apples
• Serrano Peppers
• Red Onion
• Cilantro
• Green Peppers
• Dry Chiles (I Anjo)
• Kosher Salt
• Pepper
• Herbs de Provence
• Sugar
• 1 Liter Apple Cider Vinegar
• Juniper Berries
• 2 Limes

-       Poke slots in the Butts.  Slide in garlic cloves (as much as you want). I did about 5 cloves each piece.

-       I use a deep Tupperware to marinate the meat.  Place the meat inside. Skin side up.  Cover (I mean cover) with Kosher Salt.  Now you can add Pepper and Garlic Powder to taste.  Next Herbs de Provence, Juniper Berries, Sugar.

-       After that everything else goes in. Be sure that you have enough liquid to cover the meat. I use water after the soda and vinegar.

-       The most important thing is that you place it in a cold spot (refrigerator). It is wintertime here. I am using the terrace.

-       I like to leave it in for at least 24 hours.  If longer, add Ice to keep the temperature down.  But it is 38 degrees cloudy going down to low 20s.  Better than my fridge that is packed (LOL)!!!!!!

-       NOTE- PREHEAT THE OVEN AT 225 15 minutes prior to cooking

-       24 HOURS LATER – TIME TO COOK

-       Pull the pieces out of the marinade. In a pan, no oil needed.

-       Distribute all of the solid items from the marinade / brine into the pan.

-       DATS IT!!!!!!!!!!

-       I play it safe and add two cups of the marinade into the pan.  It helps to keep the butt moist until the fat starts to melt.

-       Remember this is going to take a while. I do one hour per pound.  10 lbs. = 10 hours.

-       TURN THE MARINADE TO SOME BBQ SAUCE

• Place in a separate pan.
• Let simmer low and concentrate.
• I add two cans of diced tomatoes
• 2 tablespoons of Hoisin and Oyster Sauce
• Lemon Soda
• Two table spoons of brown sugar.
• Honey
• Cumin
• It is going to cook on low eat for at least two hours.  Stir constantly. Check for taste. Adjust to your liking.   When its done, strain and cool. Use it to coat the meat when it is done.
  • I use a blender some time to smooth out the sauce. Also does not hurt to add a little butter for texture.

-       TO SERVE:

-       Separate the skin from the meat. Pull it off. Should fall off the bone.

-       Grab some Bread.  I am using Challah Buns (lightly toasted)

-       Also have some coleslaw (yeah I made it)!

HOPE YOU ENJOY

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.

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

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!!!!

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.

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!!!!

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!!!!!!!!

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.

It is the next day, I have some company come over to discuss www.everydayguy.tv and our future. It is time to make something for the company. Yesterday, I made the feijao and rice.

Just want to make some appetizers, tapas type of food for people to snack on while we sit around and talk (bate-papo)!!!!!!!

So WHAT’S IN THE FRIDGE ?

Rice, eggplant, cheese, herbs, eggs.

Let’s make a Rice Cake.

Ingredients:

- Cooked Rice (about 2 cups)
- One Eggplant
- Herbs (fresh) I had Cilantro, Chives
- Green Onions
- Serrano Pepper
- Bacon (4 strips)
- Cheese (Gouda, Provolone)
- 3 eggs
- Salt, Pepper, Garlic

This dish is very easy!!!!!!!

C
Dice the eggplant, green onions, cheese, bacon and peppers
Brown off the bacon in a pan.
Place them in a bowl with the rice.

Now, crack the eggs in a bowl, beat them.
Add your salt, pepper and garlic to the rice mixture. Chop the herbs and add them as well.Take the bacon place it on a paper napkin to remove some of the grease. (With the cheese, you will get a lot of oil, don’t need more).

Add in the bacon, stir the mixture to thoroughly mix all the ingredients.

I am using a Bunt baking pan to make the cake.

Make sure your oven is preheated at 350.

Line the pan with olive oil. Add in the rice mixture.

Cover with aluminum foil. If possible, use some rocks or something to place on top of the aluminum foil, this will press the cake and help shape it.

20-30 minutes later.

You are ready!!!!!!!

Let sit upside down on a plate till cool.

Remove the pan. You are ready to serve.