Conch Republic

Ahh... The Keys

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

While we're in "Pirate Mode" what say let's sail on down to the keys. Key Largo, Islamorada and of course Key West ... love em all.   And even if we can't get away to the keys, at least we can take a virtual vacation.

So let's fire up the grill and put on some Key Lime Shrimp, whip up an "Island Delight" cocktail and crank up the Conch Republic tunes.

When we're in the keys We have it all... just like Bogie and Bacall.

The pots are on!

The Plate... 

Key Lime Shrimp

Ok, this is a great summer recipe that is simple and delicious. Plus, what's better to celebrate an escape to the keys. Maybe a little Key Lime pie for dessert?

What you need... 

36 large shrimp peeled and deveined

1/2 cup Grilling Marinade (see below)

2 tbsp honey

1 tsp of Key Lime zest

Grilling Mariande-

1/3 cup white wine

3 tbsp fresh Key lime juice

2 tbsp finely chopped shallots

2 tsp white wine vinegar

1 tsp minced garlic

2 tbsp whipping cream

1 cup butter, chilled and cut into small pieces

1 tsp Key lime zest

1 tsp kosher salt

2 tsp chopped fresh chives

What you do...

To make the marinade- combine the first 5 ingredients in a small skillet.

Cook over medium heat until reduced.

Stir in the whipping cream and cook until reduced.

Reduce the heat to medium-low and add the butter, 1 tbsp at a time, stirring until the butter melts.

Remove from heat and strain through a metal sieve.

Stir in the lime zest and salt.

Keep warm and stir in chives just before serving.

Pat the shrimp dry with paper towels. 

Combine the shrimp, marinade, honey and zest in a large bowl and toss to coat.

Marinate for 1 hour in the refrigerator.

Drain the shrimp well before grilling.

Grill the shrimp in a grill basket for 3-4 minutes on each side.

The Playlist... 

Conch Republic 

Today we celebrate the unsung heroes of the islands, the balladeers of the beach. Here's to the local boys that help us "escape". 

Check out Michael McCloud's "Conch Republic", the national anthem of Key West. Michael is a regular at Schooner's Wharf and I can think of no better way to spend an afternoon than sitting back and listen to him sing about his favorite island.

The other array of local artist like Kelly Mcquire, Howard Livingston and our good friend Marty Nickel can be found in bars from Texas to Georgia; helping you take a virtual vacation even if you can't get away to the keys. And don't forget about Brent Burns... He tells us about living the life Jimmy Buffett only sings about.

 The "Playlist" runs on Spotify- Click on the link to listen to Conch Republic

The Bar... 

Island Delight 

What you need... 

2 oz Coconut rum

2 oz Pina Colada Mix 

2 oz Orange Juice 

1/2 oz Grenadine 

Ice 

Orange Slice

What you do... 

Mix rum, pina colada mix, orange juice and ice in a blender. 

Give it a buzz until thick and frosty. Pour into a glass and add the grenadine. 

Garnish with orange. 

Thanks to Rum Therapy for this cool recipe.

We Had It All...

Just Like Bogie And Bacall. 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Captains And Pirates

Rum For You And Two For Me!

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

Well, what can I say kids... it's the old adage "Work hard, play hard"; And we believe in it whole heartedly.  

I mean it comes down to do you work to live or live to work? It's time to live a little. Close up that computer, hang up that phone and let's have a little rum... what'd ya say?

Let's say we spice it up with a little Habanero grilled fish, of course some rum to wash it down and some party tunes to celebrate our time away from the daily grind. 

Keep calm and party like a pirate...

The pots are on!

The Plate... 

Habanero-Mango Mojo Grilled Rum Fish

Love fresh grilled fish and Man... you know we love it spicy. You can really use just about any kind of white fish here, but we really love Grouper. You can also try this with pork... pretty tasty. 

What you need...  

4 (6oz) grouper
2 1/2 tbsp black peppercorns
12 whole cloves
3/4 cup white rum
1/2 cup sugar
1/2 cup soy sauce
2 1/2 tbsp lemon zest
2 tbsp fresh lemon juice
1 tbsp vegetable oil
lime wedges

1 1/2 cup cubed peeled mango
1/4 cup dry white wine (pinot grigio)
2 tbsp orange juice
1/4 onion/ chopped
1 1/2 tsp habanero pepper sauce

What you do...

Mix together Mango, wine, onion, orange juice and habanero sauce and set aside.

Heat your grill to medium (about 450 degrees).

In a skillet add peppercorns and cloves, and cook for 1 minute.

Then place spice mixture in a grinder and finely grind.

Place the mix back in saucepan, add rum, sugar, soy sauce, lemon zest and lemon juice.

Bring to a boil then reduce heat and let simmer uncovered for about 25 minutes.

Oil the grates of the grill using the oil.

Brush the fish with the pepper mixture and place that side down on grill.

Cook for about 3 minutes flip and cook for an additional 5 minutes on cooler part of grill (not directly over coals).

Baste with pepper mixture.

Serve with Habanero-Mango Mojo on top and garnish with lime wedges.

The Playlist... 

Captains & Pirates

Remember, as our friend Marty Nickel says -"As the rum went down things were looking up".

Well as we sip our rum we put together a little collection of some old and some new tunes to help you remember the things in life that are important... relax, be thankful and enjoy.

Love Jack Johnson and Dave Matthews take on the old Jimmy Buffett classic "Pirate looks at 40" and then of course Jimmy reminds of taking advantage of every minute with "the Captain and the Kid".

Lot of good stuff... just have some more rum and "Bang on the Drum All Day!"

        The "Playlist" runs on Spotify- Click on the link to listen to Captains and Pirates

The Bar... The Loconut

What you need...

2 oz Captain Morgan Coconut Rum

Top with Pineapple juice

Shredded coconut
Fresh mint and lime slice

What you do...

Put some ice in a shaker with mint and muddle.

Rim glass with lime.

Put coconut on a plate, turn glass upside down and roll around in the coconut.

Add the rum and pineapple juice to the shaker.

Mix and pour into the glass.

Garnish with fresh mint.

and remember... Rum for you and two for me!

Fly Your Flag Proudly!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

The Boys Of Summer

Put Me In Coach!

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



Take me out to the Ballgame! Nothing like heading to the ball park, having a drink, grabbing some grub and soaking up the sun. Love it! Although, the food choices are usually a little suspect. But hey, nothing wrong with a hot dog and a beer. 

Today we're gonna kick it up a notch. This is not your usual ball park offering. How about fixing up a big plate of "Ultimate Nachos", a Cracker Jack Cocktail and some good ole Ballpark tunes. 

It just doesn't get any better than this... 
As Yogi Berra says - "Love is the most important thing in the world, but baseball is pretty good too". 

The pots are on!

The Plate... 

Ultimate Nachos

Well for those of us who have spent time at the old Ballpark we have probably eaten our fair share of "concession stand" nachos. You know, the stale ships covered with the "glow in the dark" neon cheese and maybe a few jalapeños. Never trust cheese served from a pump. 

Now, if your like me you like your nachos with a little bit of everything and they need to have some kick to them. Ready... let's get started.

What you need...  

Tortilla chips

1 tbsp olive oil

1 yellow onion, diced

2 lbs Ground Beef (80/20 please... none of that lean stuff)

1 tsp chili powder

1 tsp paprika

1 tsp cumin

1 tsp crushed red pepper

1 tsp salt & pepper

1 can (14 oz) Pinto beans

1/2 cup water

1 1/2 cups grated cheddar cheese

1 1/2 cups Monterey Jack cheese

6 whole Roma tomatoes, diced

2 jalapeños, diced

1/2 bunch of cilantro, chopped

Juice of one lime

1 avocado, diced

Sour cream

What you do...

In a skillet over medium-high heat, add the olive oil and half the onion.
Cook it until starting to soften, then add the ground beef.
Cook the meat until it's totally browned, then drain the fat.
Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine.
Add the beans and hot water and stir.
Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt.
Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate.
Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese.
Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar. 

Place the platter into a 325 degree oven if it's heatproof.
Just leave it in until the cheese is melted.

Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Top with sour cream.

And there you have it... dig in!

The Playlist... 

The Boys Of Summer

          The "Playlist" runs on Spotify- Click on the link to listen toThe Boys Of Summer

The Bar... 

7th Inning Stretch

What you need...

2 oz Bourbon

1 oz Frangelico

1 oz Amaretto

1/4 oz fresh lemon juice

4 oz soda water

Handful of Cracker Jacks, Crushed

What you do...

Rub a lemon wedge around the rim of a glass.

Turn upside down and twist into a plate of crushed Cracker Jacks.

Combine the Bourbon, Frangelico, Amaretto, lemon juice in a shaker.

Mix and pour into glass and top off with soda water.

Take a big sip and sing along. Take me out to the ball game...

Baseball Is Ninety Percent Mental...

The Other Half Is Physical!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!