Did You Hear What I Heard

A Year In Review!

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

As we turn the page to a new year, let's stop, reflect and celebrate the past year. There was a lot of great music, we had a lot of great food and drinks with old and new friends. 

Today we are sharing some of our favorite music from 2014, along with one of our most popular "Plates" and cocktails from "The Bar". Enjoy the Jerk Chicken (perfect for your New Years) from our "Lively Up Yourself" post and Sugar Rum Cherry from "Christmas Cocktails". 

So, thanks to all of you that have shared and visited Plate"N"Playlist (fast approaching 9,000 to date).

Now go out, get your party on and "clap along if you feel like happiness is the truth"!

The pots are on!

The Plate...

Jerk Chicken Wings (from the post "Lively Up Yourself")

You know you want the heat... the heat is good.  Ok, no worries mon and no hurries.  This gonna take a while.  Not bad, just overnight. You know, good things come to those who wait. 

Speaking of which, you might want to double this recipe.  You're gonna want more.  Every time we grill a variety of wings the Jerk wings are the first to go... just saying.  

Again, I love some good "walk-around" food.  This is great for that upcoming picnic, a day at the lake or just hanging on the deck.  Easy and Awesome... that's the way we roll Mon.  One love.

What you need...

5 lbs jumbo chicken wings

Smoking chips, soaked in water for 30 minutes
Limes and parsley for garnish

For the "Jerk Marinade" - 
2 tsp allspice
1 tsp cinnamon
1 tsp ground nutmeg
1/2 onion
8 cloves garlic
1 (1/2 inch) piece of fresh ginger, sliced
3 scallions, sliced
3 limes juiced
1 oz soy sauce
1/4 cup olive oil
Salt & Pepper
1 Scotch Bonnet pepper
3 sprigs thyme
1/4 cup brown sugar

What you do...

Combine all of the ingredients for the Jerk Marinade in a blender and give it a buzz until you have a smooth puree.

Add the chicken pieces into a large resealable plastic bag and pour in the marinade.

Put the bag in the fridge and leave overnight. 

Ready to grill - preheat grill to medium high with coals all on one side. (hot side and cool side)
Soak wood chips and lay on coals.
Put chicken on cool side for 10 minutes to smoke then transfer to hot side.
Grill 5 minutes a side over hot coals.
Move back to cool side and continue to cook until internal temp reaches 165 degrees (about 10 more min).

Serve on a large platter and garnish with sliced limes and parsley.

Did You Hear What I Heard

A collection of great new music from this year (or at least the past couple of years that I discovered or that fellow music fiends shared).

Love love the ex Screamin Cheetah Wheelies vocalist, Mike Farris. Saw him live and never got over it. There was a lot of great music this year - Hozier, Ed Sheeran and others, but some of the old main stays had some cool stuff as well.

If you haven't seen the Foo Fighters "Sonic Highway" documentary on music across the country, you need to. "Something From Nothing" is their view on the Chicago music scene.

And, as 2014 slowly fades away remember the words of our friend Marty Nickel... "Time Flies" and Mike Farris... we could use a little "Mercy Now".

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

The Bar... 

Sugar Rum Cherry  (from the post "Christmas Cocktails")

Perfect for your New Years festivities!

What you need...

2 oz Spiced rum
1 oz Cointreau
3 oz pomegranate juice
Sprite or 7-up to taste
Pomegranate seeds
Lime Sliced
Black Cherry Jello

What you do...
Fill your martini shaker with ice and pour in rum,
Cointreau and pomegranate juice. Shake, Shake, Shake.
Rim your martini glass with Black Cherry Jello.
Add in a teaspoon of pomegranate seeds.
Pour the contents from your shaker into your glass.
Top off with a little Sprite and garnish with a slice of lime.

So Here's To You & Yours...

Happy New Year!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Santa's Going South

Feliz Navidude!

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

Happy Hula Days... we're headed south to St. Somewhere for Christmas! Wouldn't you like to spend Christmas way down south... maybe in the islands? Oh come on... it'll be fun. 

Just think citrus glazed entrees with a cool island style libation and funky tunes. Well, maybe just a warm up for Christmas. It doesn't look like Santa's ready anyway. 

So grab your "Sea Breeze" and flip flops... we're headed south.

The pots are on! 

The Plate...

Orange Glazed Double-Cut Pork Chop

This is not your mama's pork chop. I promise. Forget everything you know about those old thin rubbery pork chops. This is real manly man stuff... Double cut, bone in and juicy. The orange glaze is just a little wow factor that we added.

First, I have to warn you that this is not a spur of the moment kind of meal. We are gonna start by brining the pork for three days. Yep, that's right three days. Trust me on this one... it makes all the difference in the world.

I think you gonna like this one. So let's get grilling.

What you need...  

4 (8oz, center-cut/bone-in) Pork loin chops
1 cup fresh squeezed orange juice
1/3 cup orange marmalade
3 tbsp unsalted butter
4 tbsp vegetable oil

The brine-

1/2 cup kosher salt

1/2 cup sugar

2 tbsp coriander seed

1 tbsp crushed red pepper flakes

1 rib of celery chopped

4 cloves of garlic

Enough water to cover the pork

What you do...

Mix all the ingredients for the brine and add to water in a large container.

Put pork in the container, seal and refrigerate for three days.

Day three- In a small bowl, mix together the orange juice and marmalade.

Set your grill to medium high (about 450)

Meantime mix orange juice and marmalade in a small pot. 

Simmer low until the sauce is reduced and slightly syrupy.

Take the pork chops out of the marinade and pat dry. 

Place on the "hot" part of your grill (about 5 minutes per side).

Transfer to the "cooler" part of the grill and baste with the Orange glaze.

Cook for an additional 4-5 minutes. 

Plate your pork chops then drizzle with some of the sauce. 

Now grab your cocktail and let's eat!

The Playlist...

Santa's Going South

Not your average Christmas playlist, but hey we're just getting warmed up for Christmas.

Blame it on Sammy and Toby, they're the ones that said Santa is heading south for Christmas. Sounds like a pretty good idea to me. Anyway, this is a nice selection to listen to while you're busy decorating the tree and hanging those lights.

I really like Los Lonely Boys on "Feliz Navidad"... cool updated version. Also check out Jack Johnson on "Someday at Christmas", nice laid back tune to get you in the Christmas spirit.

Lot's more... just don't ask where Santa is. I think he's busy.

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

The Bar...

Christmas Island Sea Breeze

What you need...

2 oz vodka

1 oz grapefruit juice

1 oz tonic

2 oz soda water

12 pomegranate seeds

3 mint leaves

ice

What you do...

pour all the ingredients in a cocktail glass filled with ice

garnish with mint leaves

Feliz Navidad

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Get You A Healin'

Bring Me My Medicine

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

Tired of the family, the fuss, the muss... the turkey? What to do, what to do... with the leftovers that is. 

Before you jump right in to the next holiday and family gathering let's just take a little step back. You're gonna be fine.

Here's a little something cool to do with that turkey, a little libation for your soul and some cool "bluesy tunes" to help get you a healin'.

Relax, there's 26 days before Christmas... Oops, sorry.

The pots are on.

The Plate...

Turkey Tortilla Soup

What you need... 

30 oz white beans 

1 tbsp canola oil

1 jalapeno finely chopped

1 poblano finely chopped

1 large onion chopped

4 cloves of garlic chopped

Salt and pepper to taste

1 tbsp ground cumin

2 tsp coriander

1 tbsp chili powder

3 cups chicken broth

1 cup of your favorite beer

2 limes juiced

1/4 cup chopped cilantro

Left over turkey

Sour cream and tortilla strips for garnish

What you do...

Drain the beans and rinse in cold water. 

Mash the beans in a bowl and set aside.

Add the canola oil to a large dutch oven or pot and heat over medium-high.

Add the peppers, onions and garlic-sauce until soft. 

Season with salt, pepper cumin, coriander and chili powder for about 3-5 minutes.

Stir in the chicken stock and beer. 

Add the lime juice and simmer for about 5 minutes. 

Now add the beans and continue to simmer of 30 minutes.

Last, stir in the turkey and cilantro until heated through (about 5-10 minutes).

Serve in bowls toped with sour cream and tortilla strips.

The Playlist...

Get You A Healin' 

All of this is also to remember the New Orleans musicians clinic. A great cause for the NOLA musicians that don't have and can't afford regular medical care. You can donate by going to the site or help by purchasing this great CD, released in 2010,  "Get you a healin" on iTunes.

Lot of cool stuff here with some great local and national talent. 

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

The Bar...

Agave Hot Toddy

What you need.... 

1/4 cup peeled ginger sliced thin
1/2 cup dark agave nectar
1 cinnamon stick
1/2 cup fresh lemon juice
2 oz spiced dark rum

What you do...

Heat 1 quart of water then add the ginger. 

Simmer for 10 minutes.

Add the agave and whisk to dissolve.

Add the cinnamon stick and lemon juice.

Continue to simmer for 10 more minutes. 

Now strain the mixture into a thermos discarding the ginger and cinnamon.

To serve, pour about 4-5 oz of the mixture into a mug and add rum. 

Garnish with fresh cinnamon stick. 

Now... Don't You Feel Better?

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chomp & Stomp

Give Thanks & Shake A Leg

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

Put down the leg, move away from the table and no one gets hurt. Ah yes, growing up in a house with three boys, we always fought over who would get the turkey legs. I mean, you know, there was something cool and medieval about them. Plus, you can hold a turkey leg in your hand.

Ok, enough about my childhood. Let's just say this would be a nice twist on tradition. Turkey legs for everyone... well, maybe a traditional bird on the side.

Today we are putting a smoky, spicy twist on the old bird. Plus it just isn't fall without a little bluegrass music and a little apple cider.

Grab a leg and pull up a bar stool...

The pots are on.

The Plate...

Smoked Chipotle Turkey Legs

What you need... 

6 turkey legs

3 tbsp Worcestershire sauce

Applewood chips

Dry rub-

1 tbsp vegetable oil

1 tbsp chili powder

1 tbsp smoked paprika

1 tbsp brown sugar

1/4 cup dried chipotle seasoning (or crush dried chipotle peppers)

Wet-

1 cup white vinegar

2 tbsp BBQ sauce

1 tbsp vegetable oil

3 tbsp chipotle adobo sauce (from the can of chipotle peppers)

What you do...

loosen the skin on the turkey legs by running your finger under it. 

Combine the Worcestershire sauce and the oil and rub under the skin of the legs.

Cover the skin of the legs with the dry rub.

Refrigerate overnight.

Set your grill to low (around 200-220 degrees)

Soak the wood chips in water for at least 30 minutes.

Remove the turkey legs from the fridge and bring to room temp.

Place the wood chips directly on the coals and set up for indirect heat (coals to one side)

For those that have a Big Green Egg use the plate setter legs up with grill on top. 

Cook turkey legs 2 1/2 to 3 hours. 

Baste with the BBQ / Adobo sauce mix every 45 minutes. 

Serve with BBQ/Adobo mix on the side and plenty of napkins.

The Playlist...

Chomp & Stomp

For me fall is just not complete without some good old bluegrass music. We've mixed in some of the classics, some new stuff and some you might not know. 

How about Steve Martin on banjo... awesome. Or, how about Doc Watson playing that old classic fiddle tune "Bill Cheatham"... catchy name, don't you think?

We've also got Georgia's own Rolling Nowhere... check them out on Simple Life of Cadillac's Backyard Prowess.  So sit back and grab you a cider. Cheers!

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

The Bar...

Apple Cider Sangria

What you need...

1 bottle white wine

2 1/2 cups apple cider

1 cup club soda

1/2 cup dark rum

Apples and Pears chopped

1/4 cup fresh ginger sliced

What you do...

Mix all together in a large pitcher and let set up for at least 1 hour.

As my grandpa used to say - "That'll crank your tractor"!

That awkward moment when you remember

you were suppose to bring the turkey!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Bohemian Luxury

The Elite Style & Splendor Of Life

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

Come enjoy the alternative lifestyle of extremely unique, eclectic and wonderful surrealism. From music to fashion, art, furnishings and accessories... it's all here.

We dedicate today's unique cuisine and libations to our good friends at A.K.A Stella Gray and the grand opening of their newest location in New Orleans. I promise you it's one of the hippest destinations Uptown.

And, on December 13th Stella Gray will be hosting the Art+Design launch party.  Here's your chance to celebrate the "true splendor of life" with one of the most unique luxury lifestyle magazines in the country. Or, as Art+Design says celebrate a "cultural distillery of established and emerging talent". Scroll down and contact A.K.A. Stella Gray to get on the list for an evening of fabulousness.

So, with all of this in mind, today we put a new twist on an old decadent entree, a little cognac and sparkling wine with some eclectic tunes. I think I hear the martini shaker now...

The pots are on!

The Plate...

Pork Wellington

It doesn't get more decadent than Beef Wellington... unless you do Pork Wellington with prosciutto stuffed with a little fruit. Sounds pretty cool huh?

Oh come on, sounds more scary than it actually is. It will just look like you spent a lot of time working on it, but I promise it's easy. There are actually several different recipes out there, but we put our little spin on it.

Put on your chef's toque and let's get cookin'!

What you need... 

1 egg & 1 tbsp of water
2 oz of your favorite dried fruit (apple, apricot or peach)
1 whole pork tenderloin (about 1 lb)
5 oz prosciutto
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp thyme
1 tsp all-purpose flour
1 sheet of frozen puff pastry thawed
1 tbsp whole-grain mustard

What you do...

Slice the tenderloin lengthwise.

Layout a piece of parchment paper on your work surface. 

Place the prosciutto in a row on the paper overlapping them one by one until you have a row long enough to cover the tenderloin.

Set the tenderloin on top of the prosciutto.

Spread the dried fruit down the center of the tenderloin.

Gently wrap the prosciutto around the tenderloin.

Whisk the egg and water together and set aside.

Put a little flour on your work surface then roll out the pastry to a little thinner piece (about 14 inches)

Now spread the mustard in a thin layer on the pastry.

Place the prosciutto wrapped tenderloin in the middle of the pastry and wrap it around.

Just before completely wrapping brush the end of the pastry with the egg wash. 

Pinch the ends of the pastry to seal it up.

Now heat your oven to 400 degrees.

Place the tenderloin on a cookie sheet lined with parchment paper.

Brush the entire thing with egg wash.

Bake for 30 minutes or until you get the internal temp to 140 degrees. 

Take the tenderloin out of the oven.

Take a bow to your guest as you present your creation and let it rest for about 10 min.

Slice and enjoy. 

C'est si bon!

The Playlist...

Bohemian Luxury

A little jazz, a little french & latin, a little creole and a little piano... must be in New Orleans.

If your looking for a stylized soundtrack to set the tone for your soiree of decadence .... look no further. May I introduce you to the ladies Madeleine, Melody and I think you've already met Amy.

As usual we put together a little something old with a little something new for your listening pleasure. As our good friend Trombone Shorty puts it-"Show Me Something Beautiful".

Party on Dawlin'!

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

The Bar...

French 75   

What you need...

Ice

1 1/2 ounces VSOP Cognac

1/2 ounce simple syrup 

1/2 ounce fresh lemon juice

Sparkling wine

What you do...

Fill a cocktail shaker with ice

Add the cognac, simple syrup and lemon juice

Shake well and strain into a martini glass

Top with sparkling wine and enjoy

Oh, Sit Down And Have A Cocktail...

It Is Almost Noon For Cryin' Out Loud!

4422 Magazine St. New Orleans, LA. (504) 208-2300

Visit Stella Gray

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Rack 'Em Up

Nine In The Corner, Five In The Side

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

Ah, the smell of leather and whiskey, the sound of ice hitting the glasses and the crack of the break... must be in the pool hall. Ain't nothing like it. Some say even addictive. You know the lure of easy money and everything. 

So "rack em up" and let's lag for break. Cause today we're headed to the hall where they have cool drinks, hot tunes and oh yeah... a rack o' ribs.

The pots are on!

The Plate...

Kansas City Style-Rack O' Ribs

So, here's the deal. Kansas City ribs are a little sweet, a little spicy and grilled slow and low to perfection. They are also slow smoked over a variety of woods (I used apple) and then covered with a thick tomato and molasses based sauce.

You hungry yet... I am. Let's get cookin'! 

What you need... 

2 slabs of pork "spare ribs

Applewood chips

Dry rub & Kansas City Sauce 

Dry Rub:

2 cups brown sugar

1/2 cup dry mustard 

1 tbsp each-cayenne pepper, smoked paprika, garlic powder, onion powder and salt

Kansas City Sauce:

2 tbsp vegetable oil

1 small onion/finely diced

3 cups water

1 cup tomato paste

1/2 cup brown sugar

2/3 cup apple cider vinegar

1/4 cup molasses

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp salt 

1 tsp pepper

What you do...

Remove the membrane off the bone side of the ribs. 

Mix all of the dry ingredients together and rub all over the ribs.

Refrigerate overnight.

Set your grill to medium and place ribs, meat side down over coals for about 5 minutes. Then 5 minutes on the other side. 

Soak the applewood chips for about 1 hour.

Now lower your grill to 225 degrees to cook the ribs indirect and add the applewood.

Place the ribs in a rating pan with a rack. 

Now slather them with the Kansas City sauce.

Cook for about 2 hours turning the ribs every half hour and baste with sauce.

The Playlist...

Rack 'Em UP

Love this cool jazzy blues list... kinda fits the pool hall mood, don't cha think? 

We start off with blues man Jonny Lang singing about the draw off the pool hall. Followed by one of my favorite artist, Lowell George. Lowell tells all about making that easy money. 

The rest of the usual suspects are here... "Easy Jane, Julia and Sneakin' Sally Through The Alley". 

So, how'd you like to make some easy money?... Baby you can trust me!

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

The Bar...

The Suburban

Invented at the Waldorf-Astoria; If you could distill
carved-oak paneling and club chairs, leather-bound
volumes and three-cushioned billiard tables, this is
what you'd get.

What you need...

1/2 oz rye whiskey
1/2 oz dark rum
1/2 oz port
dash of orange bitters
dash of Angostura bitters

What you do...

Stir all together and strain into a chilled cocktail glass.

Less Talk...

More Chalk!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

TV Dinners

They Really Can't Be Beat!

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

"You unlock this door with the key to imagination. You're moving into a land of both shadow and substance. You've just crossed over into the Twilight Zone." Yep... we're headed way back in time today to a simpler time. 

Ah... the TV Dinner. Nothing like it; tin foil filled with rubber meat and bland veggies. From pork chops, bad enchiladas, fried chicken and the beloved Salisbury steak; there was just nothing like it.

Like our boys ZZ Top sing - "TV dinners, there's nothing else to eat. TV dinners, they really can't be beat!" Well, maybe that's not exactly true. 

So, today we take a trip back to celebrate the TV dinner classic Salisbury steak. Don't worry, we kind of amped it up a bit. Then we threw in a tasty playlist with a classic retro cocktail. 

Pull up your TV tray, turn on Gilligan's Island and grab your cocktail.

The pots are on!

The Plate...

Salisbury Steak/Brown Mushroom Gravy

Ok, this is not your mama's Salisbury Steak. Very easy to make and yes I actually crave this old classic from time to time. Not the quarter inch thick tough as leather TV dinner style. We are talking a substantial portion of meat with an awesome mushroom gravy. 

Of course you probably need to whip up your favorite batch of mashed potatoes. (I like mine with a little roasted garlic mixed in... just saying'.)

What you need... 

1 1/2 lbs of 80/20 ground beef
2 tbsp canola oil
1 cup bread crumbs
1 tbsp cumin
1 tbsp chilli powder
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 large egg
1/2 8 oz package sliced portobello mushrooms
Salt and pepper
1/4 cup all-purpose flour
14 oz beef broth

What you do...

Heat canola oil in a large skillet over medium-high heat. 

Add the onion and saute about 5 minutes. 

Put 1/2 the onion in a large bowl and set aside the rest. 

Add beef, bread crumbs, cumin and chili powder to the onions.

Whisk together Tabasco, Worcestershire sauce and egg then add to the meat.

Mix to combine everything well.

Form into patties. (4-5 patties)

Heat canola oil in skillet over medium-high heat. 

Cook the patties until they are browned ( about 5 minutes per side).

Remove the meat and pour off all but a little of the fat.

Put back on the heat and add the mushrooms cook for 5 minutes.

Add the additional onions you set aside earlier and add the flour cook for a couple minutes.

Now add the beef broth and bring to a boil.

Return the meat to the skillet and reduce to simmer and cook until the sauce has thickened.

Cook for about 10 minutes.  

The Playlist...

TV Dinners

Take a little trip down memory lane... Mashed potatoes, pork chops, peaches, fried chicken and yes even some enchiladas. They're all here along with a few surprises. And if your not old enough to remember all this stuff... well, good for you. 

So get up off your seat and "do the mashed potato" cause, according to Bruce, there's "57 channels (and nothin' on)." 

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

The Bar...

Harvey Wallbanger

What you need...

2 oz Vodka

1 oz Galliano

4 oz Orange Juice

Orange slice and cherry for garnish

What you do...

Pour ice in a tall high-ball glass.

Pour in vodka and orange juice and stir.

Float Galliano on top.

Garnish with orange and cherry. 

Turn on Gunsmoke and enjoy. 

Gee Hon...

Dinner Was Just Swell. 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Boo Y'all

Welcome To My Nightmare!

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


Happy Hallow's Eve to each and everyone. As Alice says - "Welcome to my nightmare, I think you're gonna like it, I think you're gonna feel you belong."

Love Halloween and all that goes with it... the festivities, the costumes, the treats and the sweets. Today we are planning a Hallow's Eve dish with a little pumpkin twist, some scary tunes and yes even a pumpkin cocktail. Tis the season.

Don't worry, don't be scared... It's gonna be fine.

The pots are on! 

The Plate...

Tortellini With Pumpkin Sauce

Ran across this dish in Italy and loved it. I thought wow, what a cool combination; a little pumpkin with some spice and the accent of the balsamic was perfect. Now you can get creative and make some homemade pasta stuffed with pumpkin, but we decided to keep it simple.

Remember when you are preparing your water to boil the pasta add a little olive oil and salt. As the Italians say: "sapore come il a mare," "it should taste like the ocean".

So grab a martini or two and let's get cooking.

What you need... 

2  9 oz packages of cheese tortellini
1 tbsp unsalted butter
1 small shallot / finely chopped
1/2 cup canned pure pumpkin
pinch of grated nutmeg
1 1/4 cup heavy cream
1/4 cup grated parmesan cheese
Kosher salt and fresh ground pepper
Fresh parsley / chopped
1/2 cup Balsamic vinegar
2 garlic cloves / minced
3 tbsp olive oil
3 tbsp Agave nectar

What you do...

Bring a large pot of salted water to a boil.
Decrease the heat to low; then add the pasta.
In 6-7 minutes the pasta will float to the top of the water.

To make the Balsamic reduction - mix the vinegar, garlic, olive oil and nectar in a small pot.
Bring to a low boil then simmer to thicken.

Meanwhile, heat the butter in a pan over medium heat.
Add the shallot stirring until slightly soft (a couple of minutes).
Add the pumpkin and nutmeg.
Stir in the cream and bring to a low boil.
Reduce heat to medium low and simmer until slightly thickened (about 5 minutes).
Stir in the cheese and cook for about another minute.
Salt and pepper to taste.

Use a slotted spoon to remove pasta and add to sauté pan.
Toss with the sauce.
Plate up the pasta, drizzle with balsamic reduction and top with cheese and parsley.

The Playlist...

Boo Y'all!

Well we've updated the ole jukebox with some new "haunted tunes" for your Hallow's Eve bash. 

Don't worry we threw in a couple of old classics. 

How about the original version of "Black Magic Woman"... did you know that it's by Fleetwood Mac? And that's the original Mac, not the Stevie Nicks Mac. 

I love Echo and the Bunnymen doing "People Are Strange", straight off the "Lost Boys" soundtrack (great movie for your Halloween watch list).  

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

The Bar...

Pumpkin/Apple Cider Fizz

What you need... 

1 1/2 oz pumpkin puree
2 oz vanilla vodka
2 oz apple cider
2 oz ginger beer

What you do...

Fill a cocktail shaker with ice then add the pumpkin puree, vodka and apple cider. 

Shake then strain into a highball glass.

Top off with ginger beer.

Boo Y'all...

Happy Hallow's Eve!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!