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!!!!!!!

Hello Guys……this is one easy dish to make…but tastes so good….I love it.

Ingredients:

- Whole Chicken;
- Garlic;
- Olive Oil;
- Salt;
- Black Pepper;
- Onions;
- Alecrin.

Preparation:

Ok…let’s go, first you get the chicken and cut in pieces. The Onions and Garlic chop into very small pieces then add them into a pan or pot and fry it for a little bit with the olive oil and the Alecrin…..add the chicken, let it fry as well a little bit and then start adding water little by little till the chicken is well fried and cooked, let the water vaporized. Ready to Serve!!!

Enjoy it….it’s very good…the Alecrin gives a special taste to it!!!
You can serve along with white rice, salad…etc…..use your imagination!!!!!

See you next time!!!!

I am feeling a little Caribbean, a little Latin based on all the videos on the site – www.everydayguy.tv. Need to make something to eat. Let’s see – What’s in the Fridge?

Chicken Breast – Skinless
Carrots (2 or 3)
Apples (2 or 3)
Ginger (1 tablespoon sliced)

Beautiful.

I also grab some Basil, Thyme and Chives from the garden.

One Spanish Onion – Chop save ¼ for the string beans.
Garlic (happens to be paste)
Salt
Pepper
Nutmeg
Two Slightly (Maduro) Yellow Plantains (Platanos).

One pack of French Cut String Beans.

Heat a Frying Pan that you can cover and place in the oven. Happen to have one available. Preheat Oven to 350.

Add Olive Oil. Chop Onion, Apples, Carrots and Plantains (Platanos)
Season Chicken Breast with salt, pepper. Place in pan on high heat. Let them begin to brown. After 2-4 minutes. Add the Onions, Apples, Carrots, Ginger, Platanos and Ginger. You can also add the herbs at this point (chop them slightly first).

Now – I held back – the secret a cup of dark rum and one cup of water (or I used apple juice). Had some Captain Morgan’s available.

You can turn your chicken breast and scrape the pan to help loosen up some of the good stuff (caramelized seasoning).

Cover – place in the oven 30-45 minutes.

Don’t touch. After 30 minutes. The bottom should be golden brown, everything almost done. Flip the breast again. Spoon the liquid (broth) over the chicken. Turn up oven to broil – 500! Add two – three pads of butter (yeah butter). We will want to keep basting the chicken for about 5-10 minutes.

Okay now the beans, I use a regular frying skillet – fill it with water. And bring it to a boil (with one bay leaf). Unpack the green beans. Place in the boiling water. Add salt, pepper, tablespoon of garlic paste. Let cook in the boiling water for 3 minutes.

Now take the beans off the heat / strain. (Don’t forget to baste the chicken). Place pan back on high heat – add olive oil. Now sliced remaining onions, let them get translucent.
Add beans back to the pan. Toss for 3-5 minutes. (Alternating while basting the chicken).

I found a tomato (sliced it).

Now I am ready to plate.

Hungry.

How can she make these requirements on me? I have to cook, but her way for her.

Disclaimer – like salt, but no crazy, food should never taste like salt, nor should it miss it!

So what should I make for Mom for Mother’s Day!

Another secret, I slept late! It is already 11:00am and Mom is will be home from church soon. Got to get going. I know just bought a small roast from the store (Pathmark) got some fresh herbs growing out back already and potatoes. Will had a salad and we should be set.

Okay, let’s cook!

Ingredients

- Small Whole Chicken – this one is about 4lbs. Try to but the ones for Roast, but a Fryer will work for two persons, just don’t tell anyone!

- From the Refrigerator

o Fresh Pineapple chopped – need about 4-6 blocks.

o 1 Serrano Pepper

o ½ Red Onion – you will use the other one later.

o Mushrooms (these are baby portabellas, but regular bell will work).

- From the Garden

o I like to make a blend of herbs and keep it stored in the Fridge. It is somewhere between a Spanish Sofrito and Italian Pesto.

§ In the garden already growing, we have some herbs. Want to cut equal parts of them to make my “Wally’s Blend”.

· Basil, Cilantro, Chives (I cut both Garlic and Common), Thyme (cut both Lemon and Thyme). Marjoram, Oregano (cut Greek and Cuban), Recao (I don’t know how to say it English – sorry)

· If the Rosemary was ready, I would grab it also.

· The most important – Basil, Cilantro, Chives, Oregano and Thyme.

· Use a Blender or Food Processor (the latter is better – you need less oil to blend)

· Place all the ingredients inside. Blend, add Olive Oil until you get to a paste consistency. Need a pinch of ground pepper, salt, cumin and allspice (if you have).

· Now you have “Wally’s Blend” Can store it a container – I like to use it as a base of a sauce but not to offer power the sauce.

- Heat a large “oven-friendly” pan that can be covered (or Aluminum foil will work also) – Keep it on medium – I like to have a hot pan for searing the chicken.

- Take the Chicken, because we don’t have a lot of time we want to slice it open down the breast bone on a cutting board.

- Keeping it one its belly, pull the skin back and rub in some Wally’s Blend. Be careful not to detach the skin. Season the top, with pepper, a little salt, nutmeg and paprika (sweet).

- Flip over do the same thing.

- Take 2 -3 Red Potatoes, 1 Red Onion and 3-4 Carrots, Slice the way you like it. They are going in the roast. I sliced everything length-wise.

- Preheat Oven to 425.

- Place Chicken in the pan skin side down.

- Let it brown. You can turn the heat up a little higher. Don’t want to burn. The browning (searing) will give the bird a crispier Skin and help the cooking process.

- Once browned, take out; sit while you add the potatoes, onions and carrots. This will be come your base for the roast. Place the chicken on top. Place it in the oven.

- Time to make a little sauce.

o In a blender or food processor

§ ¼ cup of balsamic vinegar

§ ¼ cup of marsala

§ Soy sauce – not a lot – just using it for salt.

§ 2 apples

§ Pineapples.

§ 4 cloves of Garlic

§ Cumin

§ Pepper

o Blend

- After 10 minutes, pull the bird out – add the sauce and cover. Turn the oven down to 325 – Cover! Will need about 30-45 minutes.

- The bird is almost done. Turn the heat back to 425. Remove the cover. Need 30-40 minutes constantly basting.

Need to fix the Salad

- As you already know, I love to take “What’s in the Fridge”.

o Lettuce (Romaine)

o Red Onions

o Scallions (Green Onions)

o Tomato

o Feta Cheese

o Cucumber

o Apples

o Tangerines

o Olives

o Onions.

- Let’s slice ½ onion, 3 – 4 stalks of scallions, 3-4 tomatoes (plum), 2 cucumbers, 1 apple.

- Take 2 Tangerines peel and separate.

- Make the sauce. In a Salad Bowl

o I like light sauce so measure accordingly.

§ Balsamic Vinegar

§ Sesame Oil

§ Mustard (got to be Dijon or Brown)

§ Salt, Pepper, Garlic Powder

§ Take some fresh oregano and chives from the garden.

o Mix

o Add Salad ingredients about 10 minutes prior to serving.

- Bird is ready – pull out. Let the bird sit on a serving plate for at least 5 – 10 minutes.

- Time to Plate and eat. Take your favorite cut – Mom likes a little breast and drumstick.