Have Mercy And Say Yeah!

Sunday Gospel Brunch... Hallelujah!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

There is nothing more Southern than an amazing Gospel choir, a little soul food and a nice little libation to celebrate the day.  I always find a gospel brunch to be invigorating, exciting and inspirational. I always leave feeling ready to conquer the world... or at least the week ahead.  I remember the first Gospel Brunch I went to was at Stubbs BBQ in Austin, Texas.  Man the band and the choir were rattling the rafters.  Awesome music, food and experience...  so, come on in and fill the hole in your sole.  

The pots are on...

The Plate... 

Chicken & Waffles

Like ole Tony Joe White says - "If some of ya'll never been down South too much... I'm gonna tell you a little bit about this, so you'll understand what I'm talking bout!"  Chicken and Waffles... Yes Ma'am!

I would have never thought to put these two wonderful delicacies together, then I visited Glady's Knight & Ron's Chicken and Waffles in Atlanta.  This brought a whole new light to my thought on Soul food.  I just thought I liked Soul food.  After my experience with Chicken and Waffles... I'm in love!

What you need...

Fried Chicken -

1 lb chicken wings 

1 cup buttermilk

1 oz or 2 hot sauce

2 cloves garlic, smashed

2 sprigs fresh thyme

kosher salt and fresh ground pepper

1 cup all-purpose flour

1 tsp baking powder

1 tsp onion powder

1 tsp paprika

1 tsp cayenne pepper

Vegetable oil

Waffles - 

2 cups all-purpose flour

2 tbls sugar
1 tbls baking powder
1 tsp salt
1 1/2 cups whole milk
4 tbls shortening, melted
4 tbls unsalted butter, melted
2 large eggs
Maple syrup

What you do...

Fried Chicken - 
Whisk together the buttermilk, hot sauce, garlic thyme, salt and pepper.
Add the chicken and refrigerate for 2-4 hours.
Mix together the flour, baking powder, paprika, cayenne, salt and pepper / set aside.

Fill a wide pot with about 3 inches of oil and heat over medium heat (about 350 degrees)
Remove chicken from the buttermilk brine and place into the seasoned flour, covering completely.
Place chicken on wire rack.

Add chicken to the hot oil. (careful man... it's hot)

Fry the chicken for about 1 minute, then carefully turn as needed. 

Chicken is done when the internal temp is 165 degrees.

Waffles -
Preheat a waffle iron.
Whisk together the flour, sugar, baking powder and salt.
Whisk together the milk, butter, shortening and eggs in a separate bowl.
Pour the "milk mixture" in with the flour mixture and gently stir until well blended.
Brush the waffle iron with a little butter and fill with your mixture.
Cook for 5-6 minutes or until golden brown.
You can keep the waffles covered with foil in a 200 degree oven to keep them warm.


Serve with "Real Maple" syrup and hot sauce for the Chicken... perfect combo of sweet and spicy... just like the music.



The Playlist... 

Have Mercy and Say Yeah!

A playlist full of joyous music that will have you dancing in your seat.  Starting off with the Quincy Jones theme from "A Color Purple".  Following up with The Blind Boys of Alabama's new one, "God Put a Rainbow in the Cloud".  Etta James, Mavis Staples and the queen of gospel, Mahalia Jackson keep it rockin'.  If this doesn't get you movin' and groovin'... well something's wrong. 

Crank it up and pass the chicken please.
Rock on Brother!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Tangerine Gin Fizz

1 oz Gin
4 oz Fresh Tangerine Juice
Top off with Champaign

A little twist on the old Mimosa... and as refreshing as it sounds.

Can I Get An Amen?!!!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Char Me Up

If You Char Me Up, I'll Never Stop!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Stormin' Norman, world class and award winning Oyster Shucker, serving up some Chargrilled Oysters at Acme Oyster House down in New Orleans.   Yep, ole Norman is world famous.  Don't believe me ... just ask him.  Then sit back and listen to all of his wonderful tales, stories and photos of competitions he has won.  
Don't ask for a waitress to seat you.  Just belly up to the bar and watch the magic. 
Like the Jimmy Buffett song says... "give me oysters and beer, for dinner everyday of the year and I'll be fine".

The Pots are on...

The Plate... 

Chargrilled Oysters with French Bread

The first time I had Chargrilled Oysters I thought I died and went to heaven.  This is simply the best damned way to eat an Oyster known to man.  I mean it's got all of my favorite food groups... butter, garlic and cheese.  Oh yeah, don't forget about that awesome french bread; which comes in handy for sopping up all that sauce after eating the Oysters. And, by the way, go ahead and make two or three dozen... one just ain't gonna cut it. 

What you need...

The Sauce - 

1 stick of unsalted butter

1 tbls Kosher salt

1 tbls Fresh ground pepper

2 cloves minced garlic

1 tbls fresh lemon juice 

Whisk together all ingredients.

1/4 cup Romano Cheese

1 tbls minced Italian Parsley

Lemon wedges

Fresh French bread

The Oysters - 

1 Dozen large freshly shucked Oysters on the half shell (preferably Louisiana or Apalachicola)

What you do...

Heat your grill as hot as you can get it.  Place the oysters on the hottest spot and let them cook in their own juices for about 2-3 minutes.  Then top each oyster with a generous amount of sauce.  When the sauce starts to bubble sprinkle each oyster with Romano cheese.  Continue cooking the Oysters until the edges of the shells get nice and brown. 

Garnish with parsley, serve with lemon wedges and French bread. 

The Playlist... 

Char Me Up!

Classic New Orleans Happy Hour music.  Just like being at the bar in the Quarter Baby!  A little Stones to get us started, a little NOLA twist on some old classics and some great oldies.  Check out Big Sam's Funky Nation on "Hard to Handle" or Bonerama covering Led Zeppelin's "Ocean"... Awesome! Welcome to the party.

Hey Norman... One more dozen please sir!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Abita Andygator

Ok what did you expect with oysters? 

If you haven't tried this beer you need to.  

Andygator is a high gravity, German pale malt. 

Great for putting out the fire, but careful.... 8% alcohol.

Tell Em' Norman Sent You!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Dia De Los Muertos

A 3000 Year Old Celebration Of Friends & Family

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Dia de los muertos is a Mexican holiday that focuses on family gatherings to pray for and remember friends and family members that have passed.  Similar to the Catholic church's "All Saints" day, it is truly a time of fellowship and remembrance. Also, a time to catch up with old friends and have a true Mexican feast and celebration. Tons of food, drink and music. 

We lost a family patriarch this year, my father-in-law.  Larger than life, a man of God and willing to help those in need without hesitation or discussion; he was a man's man who truly loved life, his family and friends.  And... no one put on a feast bigger or better than Gerald Wilkins.  

So let the Fiesta begin! This one's for you big man.

The Pots are on...

The Plate... 

Corn & Poblano Lasagna

Ok, I must confess... I love, love Mexican and Italian food (as if you couldn't tell from my previous post).  In fact, a friend of mine and I discussed the possible opening of a restaurant with a fusion of the two and call it Antonio Lopez.  You know, you could have Italian sausage tacos, Nacho pasta, or hey... Corn & Poblano Lasagna.  Sounds good to me. 

What you need...

4 Tbsp unsalted butter

3 cloves garlic, minced

2 cups fresh kernel corn

2 cups heavy cream

1 tsp thyme

Salt and freshly ground black pepper

1/2 cup thinly sliced white onion 

4 poblano chiles (charred peeled, stemmed and seeded)

1 large zucchini thinly sliced lengthwise

Twelve 7 by 3 inch no-boil lasagna sheets

2 cups shredded Oaxaca cheese or mozzarella

What you do...

Preheat oven to 350 degrees

Melt 2 tbls butter in a medium saucepan

Add 2/3 of the garlic and the corn, saute for 5 minutes. 

Stir in cream

Cook over medium-low heat for 5 minutes

Turn off the heat and let cool slightly

Transfer to a blender and season with the thyme and some salt and pepper

Puree until smooth

Heat the remaining 2 tbls of butter in a small skillet over medium heat

Add the onions and saute (about 5 min)

Add the remaining garlic and cook for an additional 1 minute

Mix in the poblano strips and zucchini

Cook for 5 minutes

Season with salt and pepper

Turn off heat

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8 inch baking dish

cover with a layer of 3 lasagna sheets

Spread 1/4 of the cheese over the pasta

Repeat the layering 3 more times

Cover with foil

Bake until the pasta is cooked and tender (about 50 min)

Remove the foil and turn up the temp. to boil

Boil until golden brown (8-10 min)

Let stand for 10 minutes, then dig in

Recipe courtesy of Marcela Valladolid

The Playlist... 

Dia De Los Muertos

What can I say... I love this music. Something a little different for your fiesta. Remember we want to pay our respect, but come on man... it's a celebration of their life. Love the old school classics; Tequila, Cielito Lindo, and La Bamba (does anyone do a better version than Los Lobos?). And... If you don't party with the Los Lonely Boys... well, you should (check out their cover of "Evil Ways").  So, here's to all that went before us. Party on!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Devil's Water / Habanero Infused Tequila  

A little prep...

One Habanero chili
750 ml Tequila 
Quarter the habanero removing the seeds. 

Place the pepper 
slices in your tequila of choice and infuse for 1-7 days. 
Once the tequila has reached the desired temp (the longer
it stays the hotter it gets), strain to remove peppers. 
Now you're ready!!!

Ultimate Margarita...
2 oz cup freshly squeezed lime juice
1 Tbls sugar
1 oz  Grand Marnier
1 oz  Triple Sec
2 oz  Habanero Tequila
Ice

Combine all ingredients in shaker. Shake and pour into
glass rimmed with salt. Garnish with lime. 
 

Vaya Con Dios Mi Amigos

Please... Day Drink Responsibly 

& 

Keep On Cookin!

Dedicated to Gerald Wilkins

We were blessed to have you in our lives