The forgotten Cinema 6 looks very similar to the Cinema 7. Regardless, both don’t seem to care much about the GT2015DV Apex TV/DVD combo. Good news, try out code 0156. Our dvd player in it is broken, but the TV part works.
This post is for me, because I will naturally search the web the next time I lose this code, maybe my post will show up 
As if the earthquakes and floods of 2006 weren’t enough, here comes 2007! Here’s a link to our photos (so far) of the 3 days of wind on the Windward side of Oahu.
Paradise? Yeah, it still is.
Indeed friends, family, and onlookers. I have freed our house of one of technologies most troublesome pasts, floppy disks. Oh, what a fine day! They had been cluttering up a drawer for a good three years and i finally went through them all, copied off anything relatively interesting, and destroyed them. Freedom at last!
After reading a bunch of recipes on the ‘net, I decided to give this a try, with excellent results.
Marinade the cut of beef for 6+ hours in the fridge then stick it on a grill at 400F and pour half the remaining marinade on the beef. Grill for 10 minutes, flip, pour the rest of the marinade on, wait 10 minutes and remove. Wait 5 minutes before slicing and enjoy!
This neat little utility runs a service that tallies the folder sizes and shows them in Windows Explorer. Kinda neat, eh? http://foldersize.sourceforge.net/
you can find them in the Gallery -> 2006 -> Alaska, or click here.
My wife and I just returned from a 7 day cruise on the Norweigian Star to Alaska. It all started with an overnight flight from Honolulu to Seattle, a few hours in Pike’s Farmer’s Market and then off to Alaska. We stopped in Juneau, Skagway, Ketchican and Victoria. Perhaps some photos and trip reports will be up soon
Tired of always using Lawrys, I’ve decided to find some steak rubs to liven up the party.
The Montreal rub is wonderful, give it a try on your next grilling event.
2 teaspoons garlic powder
4 teaspoons coarsely ground coriander seeds
2 tablespoons coarse salt (sea salt preferred)
4 teaspoons dill weed
4 teaspoons paprika
4 teaspoons cayenne pepper
4 teaspoons fresh ground black pepper (coarse)
Most of you know last Thanksgiving our turkey was cooked in a Hawaiian Imu overnight and was so moist, smokey flavored, and delicious that I couldn’t wait to do it again.
Well, I’ve done it — ths time without the Imu. Directions follow.
1) Find yourself a good sized turkey. Since it’s just the wife and I, a turkey breast was fine.
2) Wash the turkey, pat dry, and remove all the innards.
3) Rub in Hawaiian salt (coase sea salt) inside and out.
4) Rub 1/4 to 1/2 a bottle of Mesquite Liquid Smoke.
5) In a deep baking dish, lie 360 degrees worth of foil in every direction (so you have a big flower like circle).
6) Obtain some ti leaves, wash, debone, and lay in a circle on the foil.
7) Place the seasoned turkey on the ti leaves, wrap the ti leaves around the turkey, hold in place while you wrap the aluminum foil up over. You want to use enough foil to where no steam will escape in the cooking process. I used 12-14 sheets of long aluminum foil.
Bake in preheated oven at 350 for two hours, then reduce to 225 and cook for 5 hours.
9) Throw your knives away, just use a fork and, if you are a successful chef, the turkey will fall apart right there on the baking pan.
10) Last but not least, take all leftover juices and pour over the shreded turkey Season with hawaiian salt as needed and (if really needed) add a little more liquid smoke.
Happy early gobble gobble day.
As summer officially gets underway, I figure I’d share this truly amazing caribbean pork tenderloin recipe that I stole and slightly modified from Bobby Flay…
For the glaze:
1 cup guava jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground black pepper
Whisk these all together and set the glaze aside.
For the mojo:
2 tablespoons mild vegetable oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped (trust me, its plenty)
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper
Toss it all into a pan and boil it until it reduces to half. Let it settle to room temperature…
For the pork:
2 pork tenderloins, about 1 1/2 pounds each
Salt and freshly ground black pepper
Salt/Pepper the tenderloins, and douse in the glaze. Grill on on pre-heated high heat for 5-7 minutes per side, when flipping re-glaze both sides. When the meat is firm it is done, even if you cut it open and it still looks raw. Take it off the grill. Use up the remainder of the glaze and let it sit for 5-10 more minutes, the pork will finish cooking at this time.
Slice and then drizzle the mojo over it. Be forewarned, the mojo is habenero powered.
Serve while hot… enjoy some rum punch and watch the sunset.
Now to try Caribbean salads…
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