Cochon de Lait

...and Fais Do-Do

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

Where Y'at Bay-Bee?

Today we gonna go down da road to da bayou and did a Cochon de lait.  You know... a pig roast.

Then we gonna break out the fiddles, da squeeze box  and da washboards and have a Fais Do-Do... Kinda like a Bayou Boogaloo.

A cajun dance party, "Fais do-do" itself is a french term which means "go to sleep children".  The mothers would whisper this to their children, cause they wanted them to go to sleep fast so they could get to the party.

So, crank up the music, grab your partner and hit the dance floor.  You don't wanna miss out, cause everybody know that the loneliest place in the world is "bayou self" so come on... join the party!

The Pots Are On...

The Plate...

 Stuffed Cajun Cochon / Whiskey Glaze

Ok, we're not gonna do a full out "Pig Roast"... didn't think too many of you wanted to run out and buy a whole hog.  So, instead we're gonna do a little stuffed "Cochon" on the grill.

I love this... a little sweet, a little spicy and a little whiskey.  What's not to like?

As my buddy Boudreaux says - "Dat gonna be some good yeah... Make ya wanna slap ya mama!"

And it's so easy you'll be on the dance floor before you know it.

What you need... 

The Stuffing - 

1 shallot / chopped

2 cloves garlic / chopped

5-6 ounces Cajun andouille sausage / chopped

Salt and pepper

1 tbsp olive oil

2-3 oz your favorite whiskey

1/2 cup cornbread / dried out and crumbled (make it easy on yourself and buy some already made)

2 tbsp parsley / chopped

The Cochon-

2 pork tenderloins

1 tbsp Dijon mustard

Salt and pepper

Kitchen string

The Glaze -  

2 tbs Maple syrup

2 tbs fresh ground pepper

2 tbs Dijon Mustard

1 tbs Whiskey

1 tbs vegetable oil

1 tbs smoked paprika

1 tbs onion powder

1 tbs chili powder

1 tsp Kosher salt

What you do...

The Stuffing - 

Put the shallot and garlic in food processor and pulse to finely chop. 

Add the andouille, salt and pepper then pulse again. 

Heat the oil in a large pan over medium-high heat.

Add the sausage mixture and cook about 8-10 minutes. 

Now add the whiskey to deglaze the pan, stirring it around a little. 

Remove from the heat and add the crumbled cornbread and parsley.

Mix all together and set aside. 

The Cochon - 

Cut the tenderloins lengthwise to open and lay flat.

Pound out the meat to make it even.

Spread the mustard all over the tenderloins then add the stuffing mixture.

Roll up the tenderloins from the end (not the side).

Tie with kitchen string. 

Drizzle with olive oil, salt and pepper. 

Place on direct heat on the grill (about 350-400 degrees) for about 10 min.

Place on indirect heat for another 10 min. until internal temp reaches 145 degrees. 

Spread on glaze 5 minutes before taking off the grill.

Remove the tenderloins and let rest for  5 minutes before slicing. 

The Glaze -
Put all ingredients into a small pot.
Reduce over medium heat.

Dere ya go!

The Playlist...

Cochon de Lait

Ok, if you have never been to a Fais do-do or a Cajun dance hall then you need to add it to your bucket list.

Starting off with a little BeauSoleil "Bye, Bye Boozoo" just to get you in the mood. And then we rev it up a little with some Beau Jocque.  But don't worry if you can't dance.. neither can Johnnie.

And pay close attention to Boozoo's advise about letting Lula go to Bingo... Love it!

Oh course we threw in some Rockin' Dopsie, Jr. singing "Jambalaya"and my favorite "Ooh Poo Pa Doo".

And then we slow it down so you can grab your "Cher Amio" and get real close on "Les Filles de la Ville" (New Orleans Ladies). 

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

The Bar...

Gator Bite

What you need...

1 oz Silver rum

1 oz Spiced rum

1 oz Grand Marnier

2 oz Orange juice

2 oz Pineapple juice

Splash of simple syrup

1 oz fresh lime juice

1 dash of Grenadine

Orange wedge and Maraschino cherry for garnish

A "Go-cup" (you know, so you can carry it wit you)

What you do...

Put everything in the shaker. Shake em up and pour in a tall glass. Garnish with orange and cherry.

Now go get on that dance floor!

We  Gonna Pass A Good Time Cher...

Laissez Les Bon Temps Rouler

Please Day Drink Responsibly 

& 

Keep On Cookin'!

All You Need Is Love

So... Come Together And Sing!

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


"Here come ol' Flattop, he come groovin' up slowly"...  Today we're covering the "Fab Four" from Liverpool... The Beatles.

And as they say "imitation is the sincerest form of flattery".  Well, I don't think that anyone else has been imitated or covered more than the Beatles.  In fact, according to the Guinness Book of Records, the song "Yesterday" has the most cover versions of any song ever written. 

So, today we are serving up a Brit favorite "Bangers & Mash", a great English cocktail and a playlist full of Beatles cover songs.  Enjoy!

The Pots Are On!

The Plate...

Bangers and Mash

A little "Pub Grub".  Time to turn your kitchen into a Gastropub... it's easy, you can do it.

An English tradition of sausage and mashed potatoes.  English comfort food.  It's usually made with flavored sausage of some kind; either beef or pork.  And, sometimes served with fried onion gravy.

In 1961 Peter Sellers and Sophia Loren even recorded a song called "Bangers and Mash"...
"Now wonder you're so bony Joe, and skinny as a rake.  Well then, give us a bash at the bangers and mash me mother used to make".  Not sure, but I don't think the Beatles covered that one.

What you need...  

Bangers -
1 tbsp canola oil
2 lbs sausage (English / Irish, Beef / Pork... whatever you like)
24 oz Guinness beer
1 medium onion, diced

Mash -
6 large potatoes, peeled and cut into chunks
1 large white onion, diced
1 cup shredded white Cheddar
4 tbsp butter, cut into cubes
1/2 cup heavy cream (oh yeah!)

What you do...

Bangers -
Heat the oil over medium-high heat in a sauté pan with a lid.
Sear the sausage on all sides.
Add the beer on onion to the pan and turn down the heat to low.
Braise until the sausage is cooke through, about 45 minutes.

Mash -
Boil the potatoes and onion until the potatoes are tender (20 minutes) then strain.
Put the potatoes and onion back in the pot and stir in the chess, butter and heavy cream.
Mash by hand then whip with an electric beater.

Place a heap of Mashed potatoes in the center of your plate and top with sausage and onions.
Top with a little of the braising liquid from the sausage.

See... wasn't that easy?

The Playlist...

All You Need Is Love

So many covers to choose from and so little time.  I mean you can find the Beatles covered in any genre you want; from jazz, country, rock, reggae  and even bluegrass. 

Starting off with Styx covering "I am the Walrus"... saw them do this live (Awesome)!  Also, two of my favorite soundtracks that cover the Beatles "I am Sam" and "Across the Universe".  Check out Dana Fuchs cover of "Helter Skelter"... this chic rocks it.

Of course we have some of the old classics like Joe Cocker's version of "A little Help From My Friends" mixed some new... check out Kenny Wayne Shepherd on "Yer Blues".

But after it's all said and done... "All you need is love"!

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

The Bar...

Pimm's Iced Tea

What you need... 

Lime wedge
Mint
Cucumber sliced
6 oz Iced Tea
1 oz fresh lemon juice
3 oz Pimm's No. 1
1/2 oz agave nectar
Ice

1. What you Do...

   
   Fill a highball glass with ice. 
   Add the Pimm's, tea, agave nectar and lemon juice and stir.
   Garnish with Lime wedge, cucumber and mint.
   
   

1. 
   

It's All You Need...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Hangin' With Hemingway

You'll Never Be This Cool.

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


But... how cool would it be just hanging out with Hemingway? I think it would be awesome to be down in Key West, at Sloppy Joe's (or was it Captain Tony's?), having a cocktail and taking it all in.

I mean, if two of the most famous bars in the Keys (Sloppy Joe's and Captain Tony's) are actually battling in court for bragging rights to a piece of Hemingway legend; it's gotta mean something.  Although I believe that this battle has more to do with tourist dollars than Hemingway himself.

The stories he could tell... Oh, wait he did! And, what great stories. I was always partial to "The Old Man and the Sea".

So, pull up a barstool and grab your daiquiri.

The Pots Are On...

The Plate...

The Ultimate Cuban Sandwich

Thought of some more traditional cuban dishes like Carne con Papas or Cuban Ropa Vieja, but I figured hey; if your hangin' with Hemingway you're probably in a bar or the boat.

Besides this is my favorite go to sandwich. And, I'll tell you how to do it "Panini" style without having to run out and by a machine.

What you need... 

2 tbsp Mayonaise 

2 tbsp dijon mustard

1 large loaf of French bread, halved lengthwise and quartered

8 slices of Swiss cheese

4- 6 slices deli ham

5 -6 oz pork tenderloin

Pickles

4 tbsp butter

2 iron skillets

What you do...

Best if you grill a small pork tenderloin to medium temp on the grill then slice.  If not you can substitute any pork. 

Mix the mayo and mustard in a small bowl and spread evenly on the bread.

Layer one half with cheese, ham, pork pickle and then extra cheese.

Cover with another slice of bread and butter the outside top and bottom of the sandwich.

Heat your iron skillet to medium heat and place the sandwiches in the pan for about 2 minutes.

Flip the sandwich and weigh it down with the second skillet. 

About 1 more minute (or when the cheese melts) and take of the stove.

You are now ready to hang with the man. 

The Playlist...

Hangin' With Hemingway

Love the Salsa, Lambada and just overall "Hot" music.  This stuff really gets me going.

Starting us off is one of my favorites... Sierra Maestra.  Great group and awesome song "Felipe Blanco" will get you up and moving for sure.

Had to include another favorite "Chan Chan" from the Buena Vista Social Club.  If you haven't seen it go rent the DVD now.  Great documentary, produced by Ry Cooder, on the music heroes of Cuba.

A few others not to miss... Guajir Guantanamera by Compay Segundo & Oye Como Va by Tinto.

Hey... No que para la fiesta!

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

The Bar...

Hemingway Daiquiri

What you need... 

1.5 oz White rum

1/2 oz grapefruit juice

1/4 oz Luxardo maraschino

3/4 oz lime juice

3/4 oz Simple Syrup

What you do...

Put all ingredients into a Martini shaker with ice. 

Shake and pour into Martini glass rim with lime.

Ok, this is not your average Daiquiri...

So the story goes, the novels had stopped into Havana's El Floridita bar, close to the hotel where he lived. 

On his way out, he noticed the bartender setting up Daiquiris. Never one to pass up a drink, Hemingway took a sip.  Not bad, he said, but cut the sugar and double the rum.  The bartender remade the drink and named it after him. 

"Those are the facts," writes drink historian Ted Haigh... 

"and from there the story goes straight to hell."

Always do sober what you said you'd do drunk... 

That will teach you to keep your mouth shut. 

-Ernest Hemingway

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Finding The Funk

Oh We Love the Junk!

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


It's Carnival time... Funnel cakes, Corn Dogs, nachos and just about whatever else you can think of fried or on a stick.  Step right up... don't be shy.

Ah the carnival and state fair... the food, the midway, and the rides.
Love the rides.  You know, the old school stuff, the "Tilt-a-whirl", "Ferris Wheel",  and the ride-through "Haunted house" where you had to get in those little tiny cars.  But, probably my all time favorite was "The Himalaya" with the music blaring out through those distorted speakers.  Do you want to go faster?

So, in honor of the beloved state fair, today we've got jalapeño corn dogs, funky tunes from the "Midway" and a cotton candy cocktail.

Get your tickets and get in line.

The Pots Are On...

The Plate...

Jalapeño Corn Dogs

Man, is there anything better than food on a stick?... I don't think so.  You know how big a fan I am of "walk-around" food.  Too much to see, too many rides, prizes and music to sit still. 

So, let's get busy... the music from the "Himalaya" is calling me. 

What you need... 

1 cup cornmeal
1 cup all-purpose flour
1 tsp salt
1tsp baking powder
1/4 tsp baking soda
1 cup cream-style corn
1/3 cup finely grated onion
1 cup buttermilk
4 tbsp cornstarch
14 hot dogs
7 jalapeños chopped and seeded
Peanut oil
Wooden skewers

What you do...

Combine dry ingredients in a big bowl (not the cornstarch).
Whisk together all of the wet ingredients adding in the jalapeños.
Add the wet to the dry and stir to combine.
Set aside for about 10 minutes while your oil heats up to about 375 degrees.
Skewer the hot dogs, dip into batter and fry for about 2 minutes or until golden brown.
Drain on papper towels.
Eat em up with your favorite mustard, ketchup, BBQ sauce or hot sauce.

The Playlist...

Finding The Funk

Time to get revved up... a little bounce in your step and a little funk in your junk.  This is the all time theme music to help you strut your stuff. 

Bootsy Collins, Sly and the Family Stone, The Meters, George Clinton, and James Brown are just a few legends of "Funk".  

If you haven't seen it, VH1 had an awesome documentary in February called "Finding the Funk".  A road trip in search of the past, present and future of this great genre we now know as "Funk".

"We're gonna tear the roof off the mother sucker... Ow, we want the Funk!"

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

The Bar... 

Cotton Candy

Fill a glass with your favorite flavor of cotton candy. I chose candy cane!

Pour one ounce marshmallow vodka over the top and watch the cotton candy melt instantly!

Then fill the glass halfway with sparkling water. Fill the rest with ice and garnish with a cotton candy drink stick.

Smirnoff Vodka

Do You Wanna Go Faster?

Please... Day Drink Responsibly 

& 

Keep On Cooking!

Cheatham Street Warehouse

Catchy Name!

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

Ok Buckaroos...  Deep in the heart of Texas, somewhere between San Antonio and Austin, is a great little place that's been serving up Texas music since 1974.

Kent Finlay opened the place back in 1974 to allow singer songwriters to show off their stuff.  He used to open most nights with a song called "I'll sing you a story and tell you a song"... Just love that.

On October 17, 1975 a little band called Ace in the Hole, debuted at Cheatham Street, featuring their newest member George Strait. George and the boys played about 50 - 60 gigs here.  He later went on to do ok for himself.

All the greats came to play on the Cheatham Street stage-  Willie, Jerry Jeff Walker and even Stevie Ray Vaughan.  Sounds like a great place to hang out and have a beer or two (maybe some sangria)... don't ya think?  Come on in.

The Pots Are On...

The Plate...

BBQ Beef Ribs

In Texas... there ain't no beans in the chili and and ain't no pork on the grill.  We're beef eaten' Sunday go to meetin' folks round here.

And there's nothing better than a little sweet and spicy, low and slow, smoky beef on the grill.  So, we figured that if your gonna be drinking Sangria and listening to music all night you need to start off with a good "base".

Now, I did mine on a "Big Green Egg", but we will talk about alternate methods for you folks with other grills.

What you need... 

2 racks 5-6 lbs of beef ribs
1 tbsp cayenne pepper
2 tbsp chili powder
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp sugar
2 tbsp salt
3 tbsp fresh ground pepper
2 bottles of your favorite beer
Hickory chips soaked in water for about an hour
Foil pan

What you do...

Carve off the membrane and excess fat on the ribs.
Apply dry rub mix all over ribs.
Place handful of wood chips directly on coals.
Set up BGE grill for indirect heat with plate setter legs up.
Place foil pan in middle of plate setter then pour in the two beers.
Then place grate on top and set temperature at 225*.
Smoke for 2 hours then add more wood chips.
Total 3.5 - 4 hours.


For Webber or alternate grills - 

Set up coals on one side of the grill to set up a "hot side" and a "cool side".
Place pan of beer on opposite side of coals.
Place wood chips directly on coals.
Place ribs on grate over "cool" side of grill.

The Playlist...

Cheatham Street Warehouse

"As the rain ruins my alibi, I'm down to singin' you my red-eyed rhyme"... one of the greatest opening lines ever.

So sings the Texas legend Jerry Jeff Walker on "Backslider's Wine"; one of the all-time great drinking songs.  Actually I believe all of these tunes were either written with drinking in mind or while they were enjoying their favorite libation.

Which I find very interesting that if you look up the word "Imbibe" in the dictionary it says "drink".
However, it also says absorb or assimilate (ideas or knowledge)... hmmm.

Like our friend Ray Wylie Hubbard says in "Mother Blues"... "be careful what you wish for"!

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

The Bar...

JJW Sangria Wine 

What you need...

1 bottle 750ml of Red table wine

1/2 cup Everclear

1 cup brandy

Sparkling lemon lime soda

1/2 cup blueberries

1/2 cup strawberries sliced

1/2 cup apples sliced

1/2 cup sugar

1 slice of star fruit per glass (makes it official "Lone Star" Texas Sangria. 

What you do...

Blend all ingredients in a tall pitcher.

Let it set up for a couple of hours to let the fruit set with the wine. 

Pour into glass with ice. 

Top off with sparkling soda

... or just listen to the song and do it Jerry's way. 

"When friends come for Saturday night, it's nice to make up some Sangria Wine. It's organic and it comes from the vine. It's also legal and it gets you so high." - Jerry Jeff Walker

So, if you're down Texas way, check em out! 

Here's some more info...  cheathamstreet.com

Whoa Oh Oh Whoa....

 I Love Sangria Wine!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!