7 April 2013 at 18 : 28 PM

Fuel Grill and Health Bar – Darrell Holloman – Super Hero 8 Pack Visits

Posted by wally in Blog , Featured Video , Food , Health , Markets , New York , Super Hero 8PK , TRAVEL 0

FUEL Energy is your one-stop restaurant for energy-filled, delicious cuisine at great prices. Our goal is to provide you with delicious food that adds value to your overall health long after the meal has passed. With a huge variety of hot/cold wraps, salads, smoothies, protein shakes,whole wheat or low-carb sandwiches and entrees that are
Always Grill or Baked,
Never Fried or Cooked in Oil!
FUEL has your taste buds coverd for breakfast lunch or dinner. Start your day with our Western Omelette for breaklfast & end your day with our delicious Meat Lovers Pizza for dinner on the way home. We also serve an assortment of Frozen Yogurts.

3 November 2012 at 14 : 14 PM

Just a Man in His Kitchen: Yukon Gold Mashed Potatoes

Posted by Frank in Food , Just A Man , Recipes 0

Who doesn’t love good mashed potatoes? They’re a great side dish for so many different proteins. These Yukon Gold mashed potatoes were paired with my chicken meatloaf, but they can be paired with just about any protein. One of the pluses to these mashed potatoes is that they do not require butter, so if you… Read More

6 August 2012 at 12 : 33 PM

Stepping Backward – Voting Rights 1965 and now

Posted by wally in Blog , Inspiration 0

voting rights act 1965 freedom

17 January 2012 at 21 : 29 PM

Melissa’s Guide for the Everyday Guy – Chlorinda’s Pork Loin with Escarole and Beans

Posted by wally in Food , Meat , savory 0

escarole, pork, brown, sugar, soy, ginger, beans, fagioli

15 January 2012 at 00 : 44 AM

Surf and Turf Sandwich for the Everyday Guy

Posted by wally in Featured Video , Food , Grilling , Meat , savory 0

t was a Summer Day. Just got home from Work. Needed to cook something fast for the ladies of the house. So what did I have?

Change clothes, run to the butcher… Grab 1lb of top Sirloin sliced thin and equal in Shrimp.

Some fresh rolls from the bakery..

Game on

We are making Surf & Turf Sandwiches (SAMIDGS) for the Everyday Guy …the ladies will just have to like them!

2 January 2012 at 11 : 42 AM

8th Annual BCA Food and Wine Experience

Posted by wally in Featured Video , Food , Markets , New York , TRAVEL 0

The Global Food & Wine Experience complements the yearly BCA Cultural Awareness Salute as another opportunity to advance diversity in the highest ranks of the culinary and beverage industry. At this event, aspiring culinary and beverage professionals learn about the industry; established restaurateurs, sommeliers, and importers network and display their achievements in the field with booths and tables from their businesses; and the BCA honors the dedication of pioneers of color in the wine industry with the Vision in Wine Award.

“The BCA is an incredible organization that offers opportunity to young ethnic adults that need and appreciate guidance in the culinary field. It’s my pleasure to be involved and teach these kids what they can’t learn in culinary school”, said Sue Torres owner, of Sueños Restaurant, after the last Global Food & Wine Experience at the Tavern on the Green in New York City. A large part of the mission of the BCA focuses on making young students of color aware of the endless career opportunities in the culinary and hospitality fields. “This event is incredibly important to increase the awareness of these opportunities within the wine and beverage industry. Students gearing to start a career in the hospitality industry need to be aware of this,” said Peter Morales, President and owner of 57 Main Street Imports.

We interview Neely’s BBQ, Madiba Restaurant and Moolife Group (featuring the Sunburnt Calf). The food at this event was incredible. Well worth the price of admission. Could not get enough of these three restaurants food. Wanted to steal all the chutney from Madiba, Pulled Pork from Neely’s and the sliders where crazy!!!!!

1 January 2012 at 10 : 18 AM

A New Year’s Toast from Everyday Guy

Posted by wally in Blog , New York , Relaxation , Stuff , Travel 0

Brandy Library is the perfect spot to unwind after work, whet your appetite before dinner, spend an evening wining and dining, have dessert and a cognac, or have the time of your life after everyone else has gone to bed. You’ll find us well-stocked and willing, (7 days, 4 p.m. to 4 a.m. on Friday and Saturday, 5 p.m. to 1 a.m. Sunday through Wednesday, 4 p.m. to 2 a.m. on Thursday).

30 December 2011 at 11 : 16 AM

Pulled Pork Sandwiches

Posted by wally in Blog , Food , Latin , Latin , New York , Recipes , savory , Savory 0

Martinez Cigars Customer Appreciation Party is on. As always, Your Everyday Guy is on POINT!!!!!!

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

30 December 2011 at 11 : 38 AM

Torta de Pavo – Turkey Pie

Posted by wally in Blog , Food , New York , Recipes , savory , Savory 0

What’s in da Fridge……TURKEY TORTA….

Well alright, it is a meat pie. Something like that.

Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).

This is a really easy dish.

• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to taste

Preheat oven to 325.

Here is when my best friend comes in to play – Food Processor.

Cut up your meat (not to wreck your processor). Slow add the turkey with the stuffing. Add in the garlic, eggs, olive oil, basil, cheese!

Pour into a bowl. Check to make sure everything was processed. It should be a creamy consistency. Use the heavy cream to smooth it out.

Now…chop the head of broccoli. You really only want the florets. Line the bottom of the pie crust pan with the florets. Now pour in your mixture. Smooth out. Cover sparsely with some more florets.

Take your tomatoes slice and de-seed. Chop finely and integrate the queso fresco. This is your last topping for the torta. Place on top.

Top with a little Olive oil.

Ready for the Oven. You are going to need 30-45 minutes at 325. You just want to make sure that it is cooked all the way thru. Should have the consistency of a cheesecake.
What’s in da Fridge……TURKEY TORTA….

Well alright, it is a meat pie. Something like that.

Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).

This is a really easy dish.

• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to taste

Preheat oven to 325.

Here is when my best friend comes in to play – Food Processor.

Cut up your meat (not to wreck your processor). Slow add the turkey with the stuffing. Add in the garlic, eggs, olive oil, basil, cheese!

Pour into a bowl. Check to make sure everything was processed. It should be a creamy consistency. Use the heavy cream to smooth it out.

Now…chop the head of broccoli. You really only want the florets. Line the bottom of the pie crust pan with the florets. Now pour in your mixture. Smooth out. Cover sparsely with some more florets.

Take your tomatoes slice and de-seed. Chop finely and integrate the queso fresco. This is your last topping for the torta. Place on top.

Top with a little Olive oil.

Ready for the Oven. You are going to need 30-45 minutes at 325. You just want to make sure that it is cooked all the way thru. Should have the consistency of a cheesecake.

What’s in da Fridge……TURKEY TORTA….

Well alright, it is a meat pie. Something like that.

Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).

This is a really easy dish.

• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to taste

Preheat oven to 325.

Here is when my best friend comes in to play – Food Processor.

Cut up your meat (not to wreck your processor). Slow add the turkey with the stuffing. Add in the garlic, eggs, olive oil, basil, cheese!

Pour into a bowl. Check to make sure everything was processed. It should be a creamy consistency. Use the heavy cream to smooth it out.

Now…chop the head of broccoli. You really only want the florets. Line the bottom of the pie crust pan with the florets. Now pour in your mixture. Smooth out. Cover sparsely with some more florets.

Take your tomatoes slice and de-seed. Chop finely and integrate the queso fresco. This is your last topping for the torta. Place on top.

Top with a little Olive oil.

Ready for the Oven. You are going to need 30-45 minutes at 325. You just want to make sure that it is cooked all the way thru. Should have the consistency of a cheesecake.

18 December 2011 at 09 : 03 AM

Melissa’s Guide for the Everyday Guy – Chlorinda’s Meatballs and Sausage

Posted by wally in Featured Video , Food , Latin , savory 0

On fall day, we were invited by Clorinda to enjoy the 1st of many dishes. As part of Melissa’s continuing Guide to NYC and great things for the Everyday Guy to do, we visited Clorinda’s house and partook in some great food. Meatballs – look at the video – combination of three meats o Beef, Pork and Veal – Eggs – Bread Crumbs Tomato Sauce Onions Olive Oil A great dish completed with some Sausich (Sausage) and …… All led up to FABULOUS FOOD…filled our stomachs. Take a look at the video….Look for more from our New Italian Mom, Clorinda… Excellent Job…Melissa….Keep them coming!!!!!!!!