My Last Supper

What would yours be?

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

The "my last supper" game is a favorite among chefs and I love it. This is a really cool book that I got some years back. It is a compilation of 50 famous chefs that reveal what they would have as their "last meal on earth". 

They also answer the questions, who would prepare it, where would it take place, who would be invited and whether there would be music. 

So here you go... and not to be morbid, but if you don't hear from me next week at least you will know what to do. This weeks offerings are a few of my favorite things. 

We start with an awesome surf and turf meal, a great bottle of wine and an eclectic mix of tunes. Further more, if you didn't know by now, I am all about "barefoot elegance". 

Pull up a chair and tell me... What would yours be?

The pots are on!

What would be your last meal on earth?

The Plate...

Reverse Sear Bone-in Wagyu Rib Eye / "Mop" Sauce

& Grilled Oysters Rockefeller

Who would prepare the meal?

The steak would be prepared by award winning Texas chef Dean Fearing and the oysters would be prepared by New Orleans own Tommy Cvitanovich from Drago's. 

Thought these entrees would be the perfect representation of my two favorite places... Texas and Louisiana. Also tried to break the instructions here down to the basics; though I have no doubt that Dean and Tommy would do a far better job with the prep, presentation and final product.   

We're doing things a bit different by cooking the steaks with a reverse sear and grilling the oysters. Trust me, this is an awesome way to cook a steak. The reverse sear technique gives you a thin layer of crust with a true medium rare all the way through. You can also serve it hot off the grill because you have already let it rest. 

As far as the oysters go... come on, you guys know by now that I love oysters and grilling is the only way to go. 

Before we get started let's get one thing straight. This is but a mere sampling of what I would hope to have as my last supper. My last meal would have to be a long, drawn-out, multi course feast. 

There would have to be an awesome Caesar salad (probably from Louisiana Pizza Kitchen), creamed spinach, some Gumbo Ya Ya from Mr. B's, some pasta with a little blackened fish from The Italian Barrel, and maybe a good port wine with a cuban cigar for desert. Ok... maybe some of Dean Fearing's Banana Pudding with beignets.

Looks pretty good huh?

Ok, enough of that. Let's get the grill going and get that West Texas "Mop" sauce ready.

What you need...

For the Steaks-

4 12 oz center-cut ribeye steaks

Salt

Fresh ground pepper

For the West Texas "Mop" Sauce-
1 tbsp olive oil
2 cups chopped onion
2 tbsp chopped shallots
1 tbsp chopped garlic
1 tbsp fresh ground pepper
1 bottle Shiner Bock beer
2 cups molases
1 cup Worcestershire sauce
1/2 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp chile de arbol
1/4 cornstarch dissolved in 1/4 cup water
fresh lime juice
salt

What you do...

Preheat your grill to 275 degrees

Salt and pepper your steaks to form a crust

Cook steaks for a bout 35-40 min until you get an internal temp of 125 degrees

Pull the steaks and let rest for about 15 minutes

While steaks are resting increase the heat on your grill to high and place a cast iron skillet on the grate

Put steaks in the cast iron skillet and brush them with the "Mop" sauce

cook for 1-2 minutes then flip brush again with the "Mop" sauce cook additional 1-2 min

Trust me... this is an awesome way to cook a steak

For the sauce-

Heat the oil in a large sauce pan then add the onions and shallots with pepper

Add the beer and scrape the brown bits from the bottom of the pan

Cook for about 5 minutes until it has reduced by half

Now add the molasses, Worcestershire, vinegar, mustard, chile and bring to a boil

Immediately lower the heat and simmer for 5 minutes

Whisking constantly, add the cornstarch mix

Continue to cook for a few minutes until it thickens

Season with salt and lime juice

For the grilled Oysters Rockefeller-

What you need...

8 tbsp unsalted butter

4 shallots, finely chopped

4 cloves of garlic, finely chopped

1 cup of dice applewood bacon

1 tsp kosher salt

2 tbsp all purpose flour

1/2 cup heavy cream

1/4 cup Sambuca

2 cups baby spinach

1 tsp fresh ground nutmeg

1 tsp fresh ground pepper

1 tsp red pepper flakes

3/4 cup breadcrumbs

18 large oysters (in the shell)

2 cups rock salt (just helps for placement when serving)

1/2 cup Parmesan cheese

1/2 cup of Gruyere cheese

What you do...

Combine half of the butter, shallots, garlic, bacon and salt in a large pan over medium heat.

Sauce until the shallots are clear and the bacon is crispy.

Add the flour and mix well to make a roux, stirring frequently (about 5 minutes).

Deglaze the roux with the Sambuca and flame. 

Add the cream and stir bringing the mixture to a boil then reduce to simmer (about 5 min).

Stir in the baby spinach, nutmeg, pepper and red pepper flakes.

Bring it back to a boil and then turn down to low to simmer.

Cook until the spinach has softened (about 8 minutes).

Remove from the heat and put to the side.

Now melt the remaining 4 tbsp of butter in a small pan, then remove from the heat and add the breadcrumbs.

With your grill on high heat, place the oysters right on the grate.

Cook until the oysters pop open (about 3 min).

Take the oysters off the grill and remove the top shell.

Scrape under the bottom of the oyster to separate it from the shell (leave it in the shell).

Spread the rock salt on a baking sheet.

Set the oysters on the rock salt and spoon the baby spinach mixture on top of each.

Sprinkle with the cheese then the breadcrumbs.

Broil until the oysters are bubbly and the breadcrumbs are toasted.

Enjoy!

  

Would there be music? (Now that's a silly question)

The Playlist...

My Last Supper

There can't be a "Last Supper" without an awesome playlist. I'm thinking low and slow to start out followed by a little opera and jazz for dinner music. 

Then throw in a few of my personal favorites... "Into the Mystic" & "Tin Cup Chalice". 

We would finish off with a New Orleans Brass band ... like Trombone Shorty and Wynton Marsalis backed by the Treme Brass Band. Of course they would have to be there live to lead the second line; starting off with a slow march then ending up with a celebration and people dancing.

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

What would you drink?

The Bar...

Antinori Tignanello 

Ok, just like dinner, you can't break this down to just one beverage. I'm thinking we would start with a few wonderful cocktails... maybe the ultimate Margarita (we are on the beach after all).

After dinner would have to be a collection of fine bourbon, scotch and port wine.

There would be some great wine for dinner; yes I could go crazy and pick Opus One 2007 Bordeaux or a Chateau Lafite Rothschild, but let's keep it real.

Tignanello

Probably my all time favorite wine- 
This was the first Sangiovese to be aged in barriques, the first red wine to be blended with non-traditional varieties (like Cabernet) and one of the first Chianti reds not to use white grapes.
Tignanello is made from a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. The wine is aged in barriques for about 12 months and fro a further 12 months in bottles.

Awesome stuff!

1. 
   

   
   

   
   

   
   

   
   

   What would be the setting?

   
   

   Barefoot Elegance

   

   With A Tin Cup For A Chalice!

   
   
   

   
   

   
   

   Who would be your dining companions?

   I'd like my best friends and my immediate family to be there. And, if miracles are possible, I would like certain people close to me whom I have lost to be able to return to earth for one last meal.

   
   

   
   
   
   
   

   Please... Day Drink Responsibly 

   & 

   Keep On Cookin'!

   

   
   

   
   

Sound of The Sunshine

Going Down

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

With the Siberian Express baring down and bringing record lows to most of the country we thought it'd be a great time to escape to the beach. Just pick a beach... anywhere is better than in the frozen tundra.

How about a little cove on the beach in Jamaica? Sounds good to us. We'll throw on a little Marty Nickel music to remind us what we're missing, follow it up with some reggae and cook up something on the grill. And of course we have to have an island libation. 

I know the calendar still says it's winter... but hang in there kids. Spring is just around the corner. Get out your folding chair and as Christian Gillman says- "Survive This Day"!

The pots are on!

The Plate...

Jamaican Jerk Pork Chop

 There is just something about eating (anything) "Jamaican Jerk" style that makes me a happy boy. It just feels like you should be on vacation doesn't it? Well, with that thought in mind... one of my favorite things is a big ol double-cut/bone-in pork chop. So what better than to combine the two.

Now... this takes a little pre planning. You don't have to, but brining the pork just makes it so moist that I think it's worth the trouble.

What you need...

For the brine-

1/2 cup kosher salt

1/2 cup brown sugar

fresh thyme (about 10-12 strips)

1/4 cup Peppercorns

8 whole cloves

4 cinnamon sticks

1/4 cup fresh ginger (chopped)

2 bay leaves

1 head of garlic, sliced in half

1 spanish onion quartered

3 lbs center cut pork chops

For the Jerk Rub-

2 tbsp- coriander, ground ginger, brown sugar, garlic powder, Habanero chili powder, onion powder

2 tsp ground pepper

2 tsp dried thyme

1 tsp allspice, cinnamon, ground cloves

Canola oil, for brushing the pork

What you need...

For the brine-

Bring 12 cups of water to a boil

Add all ingredients and simmer in a large pot until the sugar and salt dissolve 

Let cool down completely

Add the pork chops and brine for 12-24 hours

Remove the pork and rinse well with cold water and pat dry

Mix all of the dry rub ingredients together

Brush the pork with Canola oil and rub with spice mixture

Set your grill to medium heat 350-400 degrees (you will need coals on one side for hot and cool side)

Place the pork on the grill directly over coals to get it slightly charred

Move the pork (char side up) to the "cool" side to cook indirect. (BGE folks can put in the plate setter for indirect cooking)

Adjust the temp to 325 degrees and cook until a meat thermometer registers 140 degrees.

Should cook for about an hour

Take off to rest for 10 minutes, then your ready to start carving

The Playlist...

Sound Of The Sunshine Going Down

Sit back, close your eyes and imagine a beautiful day at the beach. As our good friend Marty Nickel says... "any day is a good day when it's a day at the beach". 

We put together a few tunes to help take you there. Love Michael Franti's slow version of "the Sound of the Sunshine". Just forget about the snow and "Survive this day"... thanks Christian.

Just a collection of some of our "mellow / Reggae-style" vibes to get you through this Polar Vortex. 

So sit back, pour up a "dark and stormy" and relax.

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

The Bar...

Dark and Stormy

What you need...

4 oz Ginger Beer

2 dashes of bitters

2 oz dark rum

Lime wedge 

What you do...

Fill your glass with ice

Add the rum, Ginger Beer and a dash of bitters

Garnish with lime wedge

Turn up the tunes (and maybe a sound machine with ocean waves)

Don't Disturb Me...

I'm Listening To The Sound Of The Waves 

And The Sun Going Down.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Backatown

The Flavor of Treme'

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

New Orleanians have an interesting way of giving directions. They say things like "Uptown" versus "Downtown", "West Bank"(which is really east of downtown) and "Backatown".  See, Backatown refers to the "back of town" with the "front" being all the streets closest to the river. 

Today we throw our focus on Treme', a neighborhood in back of the French Quarter. Some of New Orlean's finest musicians came out of Treme', mainly cool brass bands, trumpet player Kermit Ruffins and Trombone Shorty.

Another well known tradition of the Treme is the "second line". See when a brass band has a parade the leaders or "front line" are the actual members of the club or band. The people that follow along and just join in the party are the "second line". 

So, in honor of Mardi Gras, I thought it only appropriate to share a little music from "Backatown", enjoy a New Orleans staple PoBoy and wash it down with a Mardi Gras cocktail. 

C'mon second line... The pots are on!

The Plate...

Oyster PoBoy

Ok, I know we've talked about this, but I ain't lying this time. This is one of my all time favorite sandwiches in the world. Like most PoBoys, there is a great debate over who makes the best Oyster PoBoys in New Orleans. 

I'm here to tell you that you can do this if you just get the right bread. It's all in the bread. Lightly fry your oysters, find some good french bread and you're good to go. 

What you need...  

32 oz shucked oysters (you can buy them already shucked in quart containers)
1 1/4 cup whole milk
1 tbsp water
1 tsp cayenne pepper
2 eggs
1 cup all-purporse flour
1/2 cup cornmeal
1 tsp fresh ground pepper
Salt
Vegetable oil
2 loafs of french baguettes
Romaine lettuce
Tomato / sliced
Spicy Mayo or Remoulade sauce
1 lemon

What you do...

Drain the oysters and place in a small bowl.
Cover with 1 cup of milk and let it soak for about 15 minutes.
In a smaller bowl, whisk together 1/4 cup milk, water, cayenne and eggs.
Mix the flour, cornmeal, black pepper and salt in a separate bowl.
Take a "Dutch oven" and fill about halfway with oil.
Heat to 360 degrees.
Drain the oysters from the milk.
In batches, dip the oysters in the egg mixture then in the flour mixture.
Place oysters, a few at a time, in the oil to fry to a golden brown (about 3 minutes).
Remove oysters and place on a paper towel.
Cut the baguettes in the middle to half then slice open lengthwise.
Spread a generous amount of Remoulade on the bread, place lettuce, tomatoes and pickle.
Fill with your fried oysters.
Squeeze fresh lemon over the oysters.

The Playlist...

Backatown

Brass bands, second lines and busking on the corner; New Orleans music just pours out on the streets.

A lot of great music came out of the Treme'. We start off today with one of the areas biggest stars, Trombone Shorty and his song that pays homage to his home... "Backatown". 

There are a lot of great artist here. One of my favorite performers and artist is Kermit Ruffins; the modern day Louis Armstrong. If Kermit's playing... it's a party. 

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

The Bar...

The Mardi Gras Daiquiri

What you need...

Blue Curacao

Rum

Grenadine

Triple Sec

Lemonade

Fresh mango

Sweet & sour 

What you do...

For the yellow: blend 1 oz rum, 3 oz chopped mango, 1 1/2 oz sweet & sour, 1 cup of ice.

For the green: take half of the yellow mix and blend with 1/2 oz Blue Curacao.

For the purple: one part Blue Curacao, one part rum, dash of Grenadine, dash of Triple Sec and 3 parts Lemonade. 

Happy Mardi Gras...

C'mon Second Line!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chicken Ranch

You Know What I'm Talkin' Bout!

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

"Rumor spreadin' round in that Texas town 'bout that shack outside La Grange"!

Way back in 1905, Miss "Jessie" set up shop, just outside La Grange, in a typical whitewashed Texas farmhouse with a side building that held chickens; looking a lot more like a "chicken ranch" than a brothel.

She always maintained a good relationship with the local law enforcement and her clientele consisted of primarily politicians and lawmen. During the depression she charged the price of "one chicken" per customer. The number of chickens exploded and soon they became known as the "Chicken Ranch".

"And I hear it's tight most every night, but now... I might be mistaken... hmm, hmm, hmm!"

In 1973 Houston news reporter Marvin Zindler exposed the brothel, along with the local politicians and lawmen that were frequent customers. The "Chicken Ranch" was soon closed for good. 

So, here's to you Miss Jessie. Today we're serving up a big-ol platter of chicken nachos, a little whiskey and some bawdy Texas blues about partying at "the ranch". 

"I hear it's fine, if you got the time!" 

The pots are on!

The Plate...

Chicken Nachos Grande

Quick, easy and tasty... You know you want 'em.  I love nachos, especially when you just keep piling it on. This is a great recipe that you can spice up or simmer down. This ones got a little kick because I mean, come on, you gotta use fresh peppers. Jalapeños out of a jar just don't cut it. 

What you need...    

4 boneless/skinless chicken breasts
1/2 cup beer
2 tbsp taco seasoning
2 tbsp chili powder
2 tbsp smoked paprika
1/4 cup olive oil
8 oz tomato sauce
2 tbsp hot sauce
2 large jalapeños / chopped
1 large bag of chips
2 cups grated Cheddar cheese
1 cup grated Pepper-Jack cheese
1/4 cup chopped black olives
3 tomatoes / chopped
3 green onions / chopped 1/4 cup sour cream

What you do...

Preheat your oven to 350 degrees. 

Drizzle a little olive oil on the chicken breast.

Mix taco seasoning, chili powder and paprika together and sprinkle all over the chicken.

Heat a little olive oil in a pan over medium heat.

Add the chicken and sauce on both sides until browned (about 5 min per side).

Remove the chicken and set aside.

Add the beer to the pan to deglaze, then add the tomato sauce and hot sauce.

Shred the chicken with 2 forks and return to the pan.

Simmer on low for about 5 minutes to reduce the liquid.

Now, lay out the tortilla chips on an oven proof platter or a baking dish.

Sprinkle a layer of the cheese and chicken, then more chips and cheese until you build a small pyramid. 

Add a little more cheese to the top and put in the oven about 5 minutes (just enough to melt the cheese).

Pull out of the oven and layer on the jalapeños, black olives, tomatoes and green onions.

Top with sour cream, stand back and watch them disappear. 

The Playlist...

Chicken Ranch

Raucous traditional boogie rhythm & blues... that's what I'm talking about. 

Back in 1973 that little ol' band from Texas wrote a song about the "best little whorehouse in Texas". Although it never became a number 1 hit, "La Grange" became a huge party anthem. 

Just like the "world's oldest profession", the boogie rhythm and blues has been around for a long long time. My all time favorite is the king, Mr. John Lee Hooker. I really think that one of the best blues songs of all time is "Boom Boom". Check out Big Head Todd's cover with John Lee starting off with the lead vocal. 

Another favorite Texas guitar slinger is Jim Suhler. Check out "Down and Out in Texas", a live cut with Alan Haynes live at the Blue Cat. There is some pretty mean guitar playing here. 

Grab you a glass of "Big Tex" and crank it up!

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

The Bar...

Big Tex 

What you need...

1 1/2 oz bourbon

1/2 oz grapefruit juice

1 tsp simple syrup

2 basil leaves

1 slice grapefruit

1 cherry frozen

What you do...

Muddle basil with simple syrup and ice in a cocktail glass.

Pour in bourbon, grapefruit juice and stir.

Add 1 slice grapefruit and cherry.

Have Mercy!

A Haw, Haw Haw, Haw!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!