Silent Night

O Holy Night...

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

Take a break today... it is the weekend before Christmas. Time to reflect and give thanks for all that you have, thanks for your family and friends and a time to pray for those that are in need.

Take it all in, because it goes by so quickly. So, sit back and put on a playlist filled with soft tunes for your Christmas "Eve", have a snack and a little cocktail while you sit by the fire.

Enjoy... The pots are on. 

The Plate...

Tortellini Kabobs

We're looking for something easy here today so you can make it ahead, throw it in the fridge; then after a long day of last minute shopping you can have a "silent night".  Time to grab your cocktail, have a snack and relax.

What You Need... 

4 tbsp olive oil
4 tbsp pesto (jarred pesto is the easiest here)
2 tsp red wine vinegar
2 packages spinach tortellini, cooked
2 pints of cherry tomatoes
10-12 oz fresh mozzarella
1/4 cup minced parsley

What You Do...

Mix together the olive oil, pesto and vinegar.
Take skewers and thread the tortellini, tomatoes and mozzarella (cubed).
Place on a platter and drizzle the olive oil, pesto and vinegar mixture over them.

The Playlist...

Silent Night

Sometimes its' good to just hang out by the Christmas tree with a little "quiet time". Well, here is a compilation of some of my favorite music for reflection on days gone by, the Christmas present and things to come in the new year. 

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

The Bar...

The Boulevardier

1 oz Campari

1 oz Sweet Vermouth

2 oz Bourbon

Orange twist 

Mix all together and pour over ice... enjoy!

• 
  

  And... A Joyous New Year. 

Happy Huladays

Mele Kalikimaka

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

Time for a little "Virtual Vacation" before all the craziness begins. Come on, chill out. Tis the season to be jolly mon! 

Put on a little Happy Huladays music while you enjoy some Mango / Jerk chicken and a little White Christmas sangria. Ok, maybe a lot of sangria. It's your party. Just a little "calm before the storm".

Get out your hula skirt and your board shorts...

The pots are on!

The Plate... 

Mango/Jerk Chicken Popsicle Sticks

Nothing like a little Jamaican Jerk chicken to get you in the holiday mood! This is an awesome mix of spicy and sweet. The Blackberry sauce really sets it off. 

What you need...

3 lbs chicken Drumettes

2 1/2 cups Blackberry Sauce (see below)

2 1/2 cups Mango glaze (see below)

2 cups Jerk Remoulade (see below)

What you do...

Blackberry Sauce-

2 tbsp shallots minced

1/3 cup red wine vinegar

1 cup Worcestershire sauce

1 cup ketchup

1 cup blackberry brandy

2/3 cup honey

2 tbsp cornstarch

Combine all ingredients except the cornstarch into a small pot and bring to a boil.

Reduce to a simmer and cook for 45 minutes.

Add the cornstarch turn the heat up to medium and cook for 5 minutes.

Remove from the heat to cool.

Mango Glaze-

1 cup Mango Chutney

1/2 cup Thai Chili Sauce

1 cup Blackberry brandy

1 oz Tabasco sauce

Place all ingredients in a small pot and bring to a boil.

Reduce to low and simmer for 30 minutes.

Remove from the heat and let cool.

Jerk Remoulade-

1 cup mayonnaise

1 1/2 oz whole grain mustard

1 tsp Worcestershire sauce

1 tsp Tabasco

1 clove garlic / minced

1 tbsp lemon juice

1 tbsp fresh parsley / chopped

1 oz milk

1 tbsp Caribbean Jerk spice

1 tbsp chili garlic sauce 

Marinate chicken for at least an hour in Blackberry sauce.

Grill over medium heat.

Baste with Mango glaze 5 minutes before taking off the grill.

You can add more glaze after you take them off the grill.

Serve with Jerk Remoulade on the side.

The Playlist... 

Happy Holidays

A little something different than the usual "Carol of Bells" music blaring through the department stores. Just chill and be Jolly Mon!

Nothing like a little "surf guitar" for a hip version of "Greensleeves" or how about a reggae take on "The Little Drummer Boy". 

It's all good here on you virtual vacation to "Christmas Island". Mele Kalikimaka!

                   The "Playlist" runs on Spotify- Click on the link to listen to Happy Holidays

The Bar... 

White Christmas Sangria

What you need...

1 bottle of pinot grigio

1 apple

1 cup of fresh cranberries

1 large sprig of Rosemary (a little extra for garnish)

1/2 cup white grape juice

1 can club soda

1/4 cup sugar

What you do...

Chop the apple into small cubes or slices.

Add all the ingredients except the club soda in a large pitcher.

Chill in the fridge for at least an hour.

Stir to make sure the sugar has dissolved.

Now take the extra sprigs of rosemary, wet with water shaking off excess.

Roll the rosemary in granulated sugar to get a "snow covered" effect ( shades of Martha Stewart)!

Now add the club soda to the pitcher and serve with a sprig of rosemary.

Just A Little Calm Before The Storm

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Cool Yule

Tis The Season To Party Y'all!

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

Yes... this is gonna be epic! Bring on the eggnog and light that yule log, oh yeah don't forget the mistletoe!

Oh lord... this sounds like trouble already. The infamous Christmas party. All good intentions with so many things that could and probably will go wrong. That's ok... We've got an "App" for that.

Today it's all about apps (also cocktails and cool party tunes) for your party. So get your cameras ready... I think Harold is already in the copy room with Alice.

Happy Ho Ho Ho to you.

The pots are on!

The Playlist...

Marinated Cheese & Reindeer Bites

What you need... 

Cheese-
1/2 cup olive oil
1/2 cup white wine vinegar
2 oz diced pimentos, drained
3 tbsp fresh parsley, chopped
3 tbsp scallions, minced
1 tsp sugar
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese

Reindeer Bites-
8oz cream cheese softened
1 cup of grated parmesan cheese
2 (8oz) cans of crescent rolls
1 cup chopped red pepper
1/2 cup jalapeno chopped

What you do...

Cheese-

Combine olive oil, vinegar, pimento, parsley, scallions, basil, salt and pepper.

Mix throughly and set aside.

Put cheese in a shallow baking dish and pour marinade over the cheese.

Cover and refrigerate for 6 hrs. 

Serve with with crackers. 

Reindeer Bites-

Mix cream cheese and parmesan cheese together

Roll out the dough and shape into a rectangle

Spread cheese mixture over the dough

Sprinkle with peppers

Fold and press edges together then cut into equal pieces

Sprinkle with Parmesan cheese on top

Bake at 350 degrees for 12-15 minutes

The Playlist...

Cool Yule

Tired of the same ole Christmas tunes?... These will get you going. 

Check out Brian Setzer and his rockin' version of "Jingle Bells" or about "Run Run Rudolph" by Los Lonely Boys... now it's a party! Don't worry, we have some of the old classics so you can dance. (easy on the "Twerking"). 

So, cheers to you... here's to keeping spirits bright!

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

The Bar...

Mistletoe Mojito

What you need... 

2 oz rum
2 oz soda
2 oz cranberry juice
1 oz simple syrup
Mint leaves
1 tbsp lime juice
Ice
cranberries for garnish

What you do...

Pour ice and lime juice then add the mint leaves (about 6).

Muddle the mint in the glass.

Add ice.

Add the rum, soda cranberry juice and syrup... stir. 

Garnish with cranberries. 

Remember...

Don't Twerk Where You Work!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Joie de Vie

Faith Is Stronger Than Fear

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

After the recent horrible events we want to keep Paris and all of those touched by this tragedy in our thoughts and prayers. While we can not forget what happened, we must focus on the future and the joy of life. 

Today we honor our French brethren... and celebrate the wonderful cuisine, music and wine they bring to the world. 

You are Braver than you Believe.
Stronger than you Seem.
And Loved... More than you'll ever know!

The Plate... 

Chicken Dijon

A tasty and easy little french dish for ya. We used dark meat for the extra flavor, but you can surely use chicken breast if you prefer. Bon appetite!

What you need... 

8 medium chicken drumsticks/thighs (3lbs)

1 tsp coriander seeds

2 tbsp olive oil

salt and pepper

1/4 cup onion / finely chopped

4 cloves of garlic / minced

1 1/2 cups of chicken broth

2 tbsp whole-grain mustard

3 tbsp your cream

2 tsp tarragon

1 loaf french bread, for serving

What you do...

In a large skillet, toast the coriander seeds for about 2 minutes.

Transfer the seeds to a bowl and let them cool.

Crush the seeds with a pestle.

In the same skillet, heat the olive oil.

Season the chicken with salt and pepper and add them to the skillet. 

Cook over med-high heat until golden brown all over (10 minutes).

Add the onion and cook, stirring occasionally for about 3 minutes.

Add the garlic and cook for 1 minute.

Add the broth and crushed Coriander, bring to a boil, then cover and simmer on low (15 minutes).

Transfer the chicken onto a platter and cover. 

Whisk the mustard with the sour cream and tarragon then add to the skillet.

Simmer the sauce over medium heat until it thickens (about 5 minutes).

Return the chicken to the skillet, turning to coat.

Serve with the French bread and some good wine.

The Playlist... 

Joie de Vie

Think comfort... Peace... Joy. Just Smile!

The "Playlist" runs on Spotify- Click on the link to listen to Joie de Vie

The Bar... 

Chateau Des Labourons 

"Gamay"

This is the perfect complement to the "Chicken Dijon".

If you have never tried a Gamay before, you are in for a treat.At first you will think "Pinot" from Burgundy. 

Soft tannins with a nice light complexity.

Perfect compliment to the Chicken Dijon!

Love One Another And...

Pray For Peace

Blue Martini Lounge

Chill!... You're in the Lounge.

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

Come on in and chill a while. Sometime it's good to just wrap yourself up in decadence.  Today we're headed to the lounge for some laid back jazz and a cool martini. Throw in a great little hot appetizer and you're in for a great night. 

So, go ahead... indulge, but could you keep it down, I'm trying to drink. 

The pots are on!

The Plate...

Bacon Wrapped Dates / Goat Cheese

Sweet dates stuffed with creamy tangy goat cheese and oh yeah, bacon... Salty, smoky crisp bacon.  This is big time party food or the perfect app for hanging out at the Martini Lounge. 

Kind of light the perfect rock song with only three chords. This little perfect dish has only three ingredients... dates, goat cheese and bacon. That's it and it's awesome!

What you need... 

8 Slices of bacon

16 dates

4 oz goat cheese

toothpicks

What you do...

Preheat the oven to 350 degrees.

Slice the dates lengthwise on one side and remove the pit.

Use a small spoon to stuff the dates with goat cheese and press to close.

Cut the bacon slices in half and wrap each date secure with a toothpick.

The toothpicks also help with the baking. 

Arrange the dates evenly on a baking sheet and cook for 10 minutes.

Remove and use the toothpick to turn each of the dates to the other side.

Cook for additional 10 minutes.

Remove from the oven and place on a paper towel.

Pour a martini, sit back... enjoy the Jazz.

The Playlist...

Blue Martini Lounge

One of our all time favorite go-to playlist for that time when you just want to relax and indulge. 

We've got em all for you... Miles, Bill Evans, Wynton and even a little music from the late great Allen Toussaint.

Also a few from the ladies... Diana Krall, Cassandra Wilson and Melody Gardot, just to name a few.

And if you haven't heard of Melody check her out on the bluesy "Worrisome Heart". 

Another favorite... anything by Cassandra Wilson, but especially her version of "The Way You Look Tonight".

Dim the lights and grab another martini... enjoy!

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

The Bar... 

Blue Velvet Martini - 

What you need... 

2oz Gin

1 oz Blue Curacao

Twist of lemon

Ice

What you do...

Pour Gin and Blue Curacao into a martini shaker. 

Fill with ice and shake.

Strain into a martini glass and garnish with lemon.

Could You Keep It Down...

I'm Trying To Drink!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Jack & Coke

...If You Please

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

A match made in Dixie. This beautiful combo has been a tradition for years. And we're not going to argue the basis of Jack Daniels versus whatever other bourbon you prefer. And for all of our Bourbon connoisseurs out there that think it's a sin to mix good bourbon with anything... well just bare with us will ya? Cause you just don't mess with a legend... unless you kick it up a little. 

Anyway, we thought about it and hey, how about a Jack & Coke steak? Sounds good right? And then, if you were to kick it up a notch, a "revved up" Jack & Coke can't be all bad. 

Throw in a little drinking music and you got yourself a great afternoon. 

The pots are on!

The Plate... 

Jack & Coke Porterhouse

Ok kids, here's a quick review... The difference between a Porterhouse and a T-bone steak is very little. They are both the best of both worlds... New York strip on one side and tenderloin on the other. 

So here's the deal... the Porterhouse has a tenderloin that is at least 1.25 inches thick (a bigger piece than the T-bone). 

What's better than a Porterhouse steak? A Porterhouse steak with a marinade that is slightly sweet and full of flavor. 

What you need... 

20oz Porterhouse steak 

1/3 cup brown sugar1/2 cup Jack Daniels

1 cup Coca Cola

1/3 cup Soy Sauce

2 tbsp fresh squeezed lemon juice

3 cloves garlic / minced

4 tsp Worcestershire Sauce

1 tsp fresh ground pepper

What you do...

Whisk together all the ingredients in a mixing bowl. 

Place the steak in a large zip-lock bag and pour in the marinade.

Seal it up and let it set overnight.

Heat your grill to medium-high.

Remove the steak from the marinade and let it come to room temperature.

Grill to your favorite temperature ( about 5-6 min per side for medium rare).

Pull it off the grill and let it rest for a few minutes.

Dig in!

The Playlist... 

Jack & Coke

Everybody needs a little whiskey drinking music every now and again. You know... a little rough around the edges... something that throws caution to the wind. 

If your Lucinda you just have a shot and "Change the Locks". Or, like the old Tammy Wynette standard says... "Stand by Your Man". 

Just be careful driving. In fact probably need to take some advice from Reckless Kelly-"I Hold The Bottle, You Hold The Wheel".

Lot of cool stuff here. Take your time and order another round.... Jack Daniels if you please!

The "Playlist" runs on Spotify- Click on the link to listen to  Jack and Coke

The Bar... 

Jack & Coke

What you need...

2 oz Gentleman Jack 

1/4 oz Coca-Cola syrup (1/4 cup Coca-Cola & 1/4 cup sugar)

2 dashes Angostura bitters

Lemon twist to garnish

What you do...

To make the syrup, bring the Coke to a simmer in

a small saucepan.

Add sugar and stir until dissolved. Allow to cool.

Now combine the bourbon, syrup and bitters in a shaker with ice.

Shake and then strain into a cocktail glass. 

Garnish with the lemon twist and enjoy.

 A Match Made In Dixie

... But I Ain't No Gentleman!

 Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Hallow's Eve Hoedown

Come up to the Lab... 

and see what's on the slab!

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

Time to Eat, Drink and be Scary! Put some Rocky Horror on the screen, paint up your face, turn on the strobes, and light the candles.  It's  time to get this Hoedown started.  

I see you shiver with anticiii.... pation!  So, let's get cookin'!

The pots are on...



The Plate... 

Rattlin' Rib Bones

I love Halloween and I love Ribs!  I really don't get into all the cutesy Halloween food, but Ribs seem appropriate.  The trick to making this treat is to set your grill up with a hot side and cool side. You want to cook the ribs with indirect heat.  Then you'll have awesome, fall off the bone deliciousness.

Do you have any "spare ribs"? ... Bawahahaaaa!   "Bone-Appetit"!

What you need...

1 slab pork spare ribs (about 4 pounds)

4 oz smoked paprika

2 oz sugar

1 tbls onion powder

1 tbls chili powder
1 quart BBQ Sauce (try Stubbs BBQ sauce... good stuff)
Hickory chips.

What you do... 

Place pork on a clean chopping board. Pull off the silver skin (membrane). Also cut off excess fat. 

Mix paprika, sugar, onion powder and chili powder together in small bowl and season the pork on both sides with the dry rub. 

Refrigerate for at least 24 hours.

Now... heat your grill to 275 degrees with coals placed on one side of grill.  Soak hickory chips in water for at least 1 hr. then add to the charcoal. 

Place the slab on the grill away from the flame. Cook indirect for approximately 2 hours with the meat side (curl side) up.  Then flip the slab over to finish cooking for about 1 hour.

30 min before you take the ribs off the grill baste with BBQ sauce. 

The Playlist... 

Hallow's Eve Hoedown

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

The Bar... 

Bat's Brew

Guaranteed to knock you out of your Belfry.

4 oz lime juice
4 oz lemon juice
1/2 pint grain alcohol
1/2 pint vodka
2 liters ginger ale
1/2 gallon Hawaiian Punch
1 pint Orange juice

Dry Ice... for effect!

Mix all ingredients in large open container.  

Use ladle to serve in a tall glass. 

Colonel Beauregard approves this Hoedown

Bawahahaaaa!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Feelin' Funky

Getcha GoGo Juice!

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

Feelin' funky?... Go see the Doctor, the Professor or maybe the "Monster Gentleman"! Some of the great New Orleans piano players are here to help you out. 

Then treat yourself to a little something different... Pork Loin with a really funky glaze with some NOLA corn maque choux. Then you can crank up the piano music and have some GoGo Juice. 

Sing us a song Mr. Piano man.

The pots are on!

The Plate... 

Center Cut Pork Loin/ Raspberry Chipotle Glaze & Corn Maque Choux

We put this together the other day and man was it good. You know how we love the "sweet & spicy". 

The smoky flavor of the pork with the sweet raspberry is awesome. Then the chipotle kicks in on the back end. 

The perfect compliment to all of this wonderfulness is the creamy New Orleans staple side dish Corn Maque Choux. You can't go wrong with corn, onions, red pepper and cream. 

What you need... 

For the Pork-

3 lb bone-in pork loin

8 cloves garlic / sliced

1 tbsp rosemary

1 tbsp sage

1 tbsp fresh thyme

Olive Oil 

Salt and Pepper

For the Glaze-

1 tbsp olive oil

1/2 cup small diced onion 

2 tsp minced garlic

2 tsp chipotle chiles in adobo, chopped

2 pints raspberry vinegar

3/4 cup granulated sugar

1 tsp salt

For the Corn-

2 tbsp butter

4 cups of corn

1 cup chopped yellow onions

1/2 cup red bell pepper

1 minced jalapeno

1 tsp cayenne pepper

1 tsp salt

1/2 cup heavy cream

What you do...

For the Pork-

Heat your grill to medium high with coals to one side. 

Oil the pork and season with salt and pepper. 

Sear the pork on all sides until golden brown.

In a food processor- combine the garlic, rosemary, sage and thyme. 

Blend until smooth adding enough oil to make a good spread.

Add salt and pepper to taste.

Take the pork off the grill and rub with the mixture.

Place the pork back on the grill (on the cool side) and roast until the internal temp is 140 degrees.

5 minutes before you take it off the grill spread the glaze over the top. 

Remove from the grill and "tent" it with foil.

For the Glaze-

Heat oil over medium-high heat in a pan.

Add the onions and cook until soft.

Add the garlic to the pan and saute for about a minute.

Add the chipotles and cook for another minute.

Add the raspberries and cook until soft.

Add the vinegar and stir to deglaze the pan.

Add the sugar and salt and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half.

Remove from the heat and strain through a mesh strainer.

For the Corn-

Melt the butter in a large skillet.

Add the corn, onions, bell pepper, jalapeño, cayenne and salt. 

Stir until soft (about 10 minutes).

Add the cream and cook for 2 minutes. 

The Playlist...

GoGo Juice

Starting us off today with a shot of GoGo Juice is Mr. Jon Cleary. Former piano man for Ms. Bonnie Raitt, Jon is now one of the hottest musicians on the New Orleans music scene. Check out "Fortune Teller"... This dude can play.

And of course a New Orleans piano playlist would not be complete without Professor Longhair, Fats (Waller & Domino), Allen Toussaint, Mr. James Booker and the Man.... Dr. John.

New Orleans is known as "A Piano Town"... so much talent. When your in town (and you must go to New Orleans) check out some of these talented musicians at a live show.

And like James Booker says- "keep on the Sunny Side!"

                       The "Playlist" runs on Spotify- Click on the link to listen to GoGo Juice

The Bar... 

GoGo Juice

What you need... 

Watermelon Vodka

1/3 cup triple sec

1/3 cup malibu rum

Fresh lemon slices

Strawberries

Pink lemonade
Fresh mint

What you do...

Put strawberries in a shaker add ice and muddle.

Add vodka, triple sec, rum and lemonade.

Shake to mix and pour into a mason jar or tall glass.

Add lemon slice and garnish with mint. 

Oh Yeah...

I Feel Better Already! 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chicken Skin Music

Chili Cook-Off

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

A little bit of prep for Dia de los Muerta for ya this week. It is about that time so we decided to go back to our roots... a little bit of Texas and a little bit of Mexico. Remembering all of those that have gone before us with a little party... Sounds good. 

How about some spicy Poblano Beer Chicken Chili, Devil's Water Margarita and an eclectic mix of kickin' music. Grab your partner and hit the dance floor ... time to party. 

The pots are on!

The Plate... 

Poblano Beer Chicken Chili

Our recent chili-cookoff award winner... Yes, we were actually an award winner, so we thought we would share it with you. Our own Texicali take on Chicken chili... think you're gonna like it.

There are a "few" ingredients here so pay attention. We've done the beer chicken before, but don't worry we wrote the instructions down again for those that missed it.  

What you need... 

1 4lb chicken

1 can of beer

3 tbsp of your favorite dry rub

olive oil

1 disposable foil pan

1/2 lb bacon / cut crosswise in 1/2 inch pieces

1 14 oz can piton beans

1 14 oz can frijoles blancos (white beans)

1 14 oz can diced tomatoes

6 oz fresh Roma tomatoes chopped 

1 bottle of your favorite Mexican beer

1 small can diced green chilis

1 medium onion / finely chopped

3 cloves garlic / finely chopped

3 roasted poblanos / with skinned peeled and diced

1 tbsp ground Cumin

1 tbsp Oregano

1 tbsp Chili powder

1 tbsp Cayenne pepper

Salt and pepper to taste

1 lime juiced

3 tbsp of chopped cilantro 

Sour Cream and shredded Pepper-Jack cheese for serving

Lime wedges for serving

What you do...

The Beer Chicken-

Remove the neck and the giblets from the chicken and discard.

Rinse the chicken inside and out then pat dry.

Rub the chicken with oil and then rub inside and out with the dry rub and set aside.

Set your grill to medium high. 

Open your beer and drink half of it... not all. 

Place the beer in the middle of the pan and slide the chicken down over the beer can balancing the bird on its 2 legs and the can like a tripod (like the picture shown above).

Cook the chicken for about 1 hour or until the internal temperature is 165 degrees.

Meanwhile back with the Chili-

Heat a large skillet over high heat and add the bacon (fry until crispy).

Transfer the bacon to a paper towel-lined plate. 

Leave the fat in the pan and add the green chilies, onion, garlic, cayenne pepper, cumin, oregano, chili powder, diced tomatoes and beans. 

If you are using canned beans be sure and drain then rinse the beans.

Add half of the Mexican beer cover and cook on low fro 30-45 minutes, stirring occasionally.

Now take the "Beer Chicken" off the grill and carefully remove the beer can. 

Leaving the chicken in the foil pan, shred using two forks. 

Add the shredded chicken to the pan. 

Also add the other half of the Mexican beer, cilantro, Roma tomatoes and lime juice. 

Simmer for another 15 minutes.

Serve with shredded Pepper-Jack cheese, sour cream and lime wedges. 

Sit back and watch everyone smile at your creation... Enjoy!

The Playlist... 

Chicken Skin Music

Ok... in the words of Monty Python - "and now for something completely different". We present our eclectic "party mix" for your enjoyment. 

Think ZZ Top drawlin' out a song about driving an old Chrysler down to Mexico followed by Southern Culture's "Fried Chicken and Gasoline", then throw in some Ry Cooder, a little Flaco Jimenez... well you get the idea. Our old friend Reverend Billy F Gibbons sums it up best with his new recordings that are a little Bluesy R&B with some Cuban latino flare thrown in.  

It's all kinda like a drunken Texican Fiesta. Have a little Devil Water and enjoy. 

   The "Playlist" runs on Spotify- Click on the link to listen to Chicken Skin Music

The Bar... 

Devil's Water Margarita

What you need...  

1 Habanero chili / Quartered (remove seeds)
750 ml silver Tequila

2 oz freshly squeezed lime juice
1 tbsp sugar
1 oz Grand Marnier
1 oz Triple Sec
2 oz Habanero Tequila
Splash of Grenadine
ice

What you do...

Place the pepper slices in your tequila and infuse 

for 7 days.

Strain to remove the peppers...

Voila... Habanero Tequila

Take the tequila and mix with all the ingredients in a shaker full of ice.

Mix and pour into margarita glass... Ole'!

Party Like There's No Tomorrow!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!