Summertime In The South

And The Livin' Is Easy!

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

Folks all decked out in their straw hats, Seersucker and white linen, sitting under the ceiling fans on the front porch, sipping a cocktail and chewing on the ice... ahhh, summertime in the south.

Put on some cool slow "hang-out" music, grab a cocktail (preferably with a lot of ice) and throw a little something on the grill.  Folks don't move to fast down here in the summer; maybe not so much in the winter either.  There is something to be said for a little "porch therapy".

Try it... you'll see what I mean. Y'all come on up here and grab a rocker.

The Pots Are On...

The Plate...

Spicy Grilled Chicken with Serrano / Peach Salsa

It's summertime, so you know we got to fire up the grill.  How about a little sweet'n spicy?  It doesn't get more southern than a little chicken on the grill.  But, if you add some peaches, a little mint and some spice... well now, that's southern.

This is a great recipe that's simple and it goes well with sitting on the front porch while you're sipping on a mint julep.
I really like chicken breasts for this one... just seems to go better with the flavor of the salsa.

Now we are going to start off with a marinade to make sure the chicken is juicy.  It's just 30 minutes; long enough to make a cocktail.  Get that grill started... let's get going.

What you need... 

For the marinade -

6 - 4oz boneless chicken breasts

1 tbsp olive oil

2 tbsp fresh lime juice

2 cloves garlic, minced

1 tsp kosher salt

1 tsp fresh ground pepper

For the peach salsa - 

3 ripe peaches peeled and diced

1/4 cup red onion diced

1/2 red bell pepper diced

1 serrano pepper chopped and seeded

2 cloves garlic, minced

1tbsp fresh lime juice

1 tsp brown sugar

1 tsp salt

1 tsp fresh ground pepper

1/4 cup cilantro, chopped

2 tbsp fresh mint leaves, chopped

What you do... 

Put together the marinade and pour over chicken in a plastic bag.
Allow the chicken to marinade for 30 minutes.

While that's going on... combine all of the ingredients for the salsa in a bowl and mix well.
Stick in the frig until you finish grilling the chicken.

Set your grill to med-high. I always like to have a hot side and a cool side on the grill.
Start the chicken off on the hot side then move over to the cool side to complete cooking.
Remember that chicken should have an internal temperature of 165 degrees to be done.

Pull the chicken off the grill, grab your favorite platter and top it off with the peach salsa.
Garnish with some mint and your all set. 

See, you did good.  Make another Mint Julep.

The Playlist...

Summertime in the South

Pull up a rocking chair and grab your cocktail.  Get ready for a little "porch therapy" and listen to Anders explain what "Summertime in New Orleans" is all about.  

As usual, we have so old, some new and some you've probably never heard.  I love Michael Franti's "Sound of the Sunshine"; probably one of my all time summertime favorites.  Of course you can't talk about summer without a "porch" song... thanks to Robert Earl Keen for writing such a great song and Lyle Lovett for singing it.  Glad you two guys got together.  

So, regardless of your choice in beverage or tunes, sit back and relax... the livin' is easy down here.

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

The Bar...

Mint Julep

What you need...

3 oz Bourbon 

6-8 mint leaves

1 oz simple syrup

crushed ice

What you do...

Simple syrup is just equal parts of water and sugar.  Bring to a low boil until sugar has dissolved.

Put mint leaves into a tall glass (or mint julep cup) add simple syrup and muddle to release the oil of the mint.

Add ice and bourbon and garnish with a sprig of mint. 

See... how easy was that?  Now grab the dog and have a seat.
The chicken will be ready shortly.

American By Birth...

Southern By The Grace Of God!

Y'all Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chasin' The Wind

I'd Rather Be Sailing To Nowhere

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

Well kids, it's time to close shop and head for the shore.  Hoist those sails and head to sea.  There's nothing I love more than sailing on the open waters; the rise and fall of the ship as you cut through the waves. 

Van Morrison puts it best in my all time favorite song "Into The Mystic" - 

"hark, now hear the sailors cry,

smell the sea, and feel the sky

let your soul & spirit fly, as we sail into the mystic..."

So, with this in mind, let's talk about what we need for our excursion.  How bout' a cool dish we can cook up on the beach, a few tunes and of course little libation for the voyage.  Come aboard. 

The Pots Are On...

The Plate...

Baja Fish Lettuce Wrap With Fresh Cut Salsa Verde

What you need...

2    Grouper filets

1/4 cup parsley, chopped

1/4 cup basil, chopped

1/4 cup capers

2    cloves garlic, minced

1    jalapeño, chopped and seeded

1/2 Spanish onion chopped

1    tbsp Dijon Mustard

Juice from 1/2 Orange, Lemon and Lime

1     head Iceberg lettuce

Salt & Pepper

1/4 cup olive oil

What you do...

Salt and pepper grouper and brush with olive oil and set aside.

Set grill to medium 350-400 degrees. 

In the mean time, combine parsley, basil, capers, garlic, jalapeño, onion and mustard in a bowl.

Squeeze Orange, lemon and lime juice into bowl and stir mixing completely. 

No need to put in blender or food processor; makes a great presentation as is.

Lay out lettuce to create "cup".

Grill fish for 4 minutes per side. 

Remove fish from grill and lay into lettuce "cups".

Top with your fresh cut salsa verde.

The Playlist...

Chasin' The Wind

This is one playlist that I tend to play over and over... some of my favorite "hanging-out" music.

Starting us off is my favorite Key West musician, Michael McCloud with "Chasin' The Wind".  

I love the line - "I'd rather be sailing to nowhere, than do anything else on the land".

Also, one of my favorites from our friend Marty Nickel who talks about needing that "Salty Water".  Add to that a couple of versions (one old, one new) of my all time favorite "Into the mystic" and I'm ready for the sea.  

So, set your sails, lay back, enjoy the breeze and sail on. 

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

The Bar...

Summer Sangria

What you need...

2 oz Agave nectar
6 oz apple liquor
1 bottle of Pino Grigio white wine
4 oz rum
1 lime sliced
1 lemon sliced
2 ripe peaches, slice into wedges
3 ripe green apples, cut into wedges
1 pint raspberries
Sparkling soda water

What you do...

Combine all ingredients expect for sparkling water in a large picture and let chill for at least 3 hours.

Serve in tall wine glass, spoon in fruit and top with splash of sparkling water. 

I'd Rather Be Chasin' The Wind

Music by - Michael McCloud

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Tiki Time

Aloha Y'all!

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

Grab your Hawaiian shirt, grass skirt and flip flops... 

It's time to get leied and party down!  The Tiki Bar is open for bidness!

Ok, think tropical Luau, tacky and fun.  Got it?  Good, let's get with it! Today we've got a little twist on your mom's baked ham with the old pineapple rings and really cool summer time cocktail.  Oh yeah... of course we have some cool "Tiki" tunes for ya. 

So what are ya waiting for...

The Pots Are On!

The Plate...

Pineapple Glazed Baby Back Ribs

See, we've taken mom's staple dinner and given it an upgrade.  Something about smoky Baby Back ribs with a sweet glaze... just love it. And it goes perfect for your little summertime tiki soiree.  

Again, going back to our "walk-around" food.  Very party friendly and it keeps it casual.  Also gives you another chance to amaze your guest with your grilling skills.  

So, why Baby Backs?  Well first off they come from the little guys... hogs that only weigh a couple hundred pounds.  Second, they have meat that's more tender and completely covers the bone on all sides; unlike spare ribs.  So, there you have it. 

I want my Baby Backs, Baby Backs.... 

What you need...

2 lbs of Baby Back pork ribs

2 tbsp olive oil

2 tbsp cumin

2 tbsp chili powder

1 tsp cayenne pepper 

2 tbsp garlic powder

2 tbsp smoked paprika

Kosher salt and ground pepper

Fresh cilantro for garnish

For the glaze-

2 tbsp butter

1 whole fresh pineapple, peeled and cubed

1 cup soy sauce

1/2 cup dark rum

1/4 cup hoisin sauce

1/4 cup ketchup

3 tbsp rice vinegar

1/4 cup brown sugar

1 jalapeño chopped and seeded

2 cloves garlic minced

1 small piece of ginger rough chopped

Cilantro for garnish

What you do...

Preheat your grill to medium heat ( about 300 degrees). Set coals on one side for hot / cool grill.

Mix the paprika, garlic powder, chili powder, cayenne, cumin, salt and pepper and rub all over the ribs.

Put your ribs in a roasting pan and put on the cool side of the grill.
For "Big Green Egg" owners... use plate setter for indirect heat with roasting pan on top.

Grill for 2 hours.

For the glaze-

Melt the butter in a saucepan over medium heat and add the pineapple.

Cook for about 3 minutes.

Now add in the soy sauce, hoisin and the rest of the ingredients.

Slowly simmer stirring often. 

It should start to thicken in about 15-20 minutes.

Pull out the ginger pieces and pour into your blender.

Puree until smooth.

After the ribs have been on the grill for about 1 1/2 hours, baste them with the glaze. 

When you pull the ribs off the grill, baste again with more glaze.

Now stick them under a broiler for 3-5 minutes.

This will give them a nice crust. 

Carefully cut ribs and place on a large serving platter. 

Garnish with cilantro.

The Playlist

Tiki Time

I tell ya, another playlist that will just make you happy.  How can you not be happy listening to this stuff. 

Starting us off is our old friend Marty Nickel with Tiki Time.  Just in case it's been a while since your last tiki party, Marty helps you out with a little guidance.  Of course, I'm not sure about that, it seems he loses his "beach girl" a little later in the playlist.  Must have been the Pineapple Paradise Daiquiri.

Anyway... as usual, we have some old and some new.  And, some you probably liked, but never knew the name of the song.  No tiki party is complete without a little Don Ho and some Ventures.  So light the tiki torches and crank it up.

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

You can also find more of Marty Nickel's music here -
 http://www.martynickel.com and on iTunes.

The Bar...

Pineapple Paradise Daiquiri

What you need...

1 pineapple

6 oz coconut rum

Ice
Strawberries for garnish

What you do...

Cut the top off your pineapple. Core out all of the pineapple.

Grab your blender and put all the pineapple chunks in.

Add ice and rum.

Give it a buzz and pour back into the pineapple shell.

Garnish with strawberries.

Start dancing the hula. 

Gee... This Place Sure Is Swell!

Aloha 'Oe!

Please... Day Drink Responsibly

& 

Keep On Cookin'!