Guitarra Española

 Amor Verdadero

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

Ahh... True Love! Ready for a romantic evening with that special someone in your life? We've got just the ticket. 

How about an exotic Spanish dinner for two... a great flaming shrimp appetizer, a little Paella, some romantic guitar and Sangria to cool down the fire? Sounds good to us!

We'll leave the Flamenco dancing up to you... The Pots Are On!

The Plate... 

Grilled Chicken & Chorizo Paella / 

Drunken Monterey Jack Shrimp Flambe'

Nothing like dinner and a show. Your guest will be amazed by your wonderful talents. The awesome flavor of the Paella is one thing, but just wait until you flame up the shrimp... a real crowd pleaser (and easy appetizer). 

The Paella - 

What you need... 

8 chicken legs
1/2 pound of chorizo / cooked and crumbled
4 tbsp canola oil
garlic salt and fresh ground pepper
1 pint Cherry tomatoes
1 zucchini / sliced (about an inch thick, diagonally)
1 squash / sliced the same
4 cups cooked Spanish rice
2 ears of corn / roasted and cut from the cob
1 bunch scallions / sliced
6 slices of cooked bacon
6 sun-dried tomatoes / chopped
1 lemon zested and juiced
1 cup minced herbs /  parsley, basil and cilantro

What you do...

Heat up your grill to medium-high.
Take the chorizo out of the casing and cook in a skillet.
Toss the chicken legs with a little of the canola oil then season with garlic salt and pepper.
Grill until cooked through remove and set aside.
Toss the zucchini and squash with oil and season with garlic salt and pepper.
Do the same with the tomatoes.
Grill the zucchini and squash for 4 minutes per side, and tomatoes for about 4 minutes total.
Remove and set aside.
In a large bowl, combine the rice, corn, scallions and bacon.
Take a large pan or cast iron skillet and coat with oil. Place on the grill, add the rice mixture and firmly press onto the bottom of the skillet.
Do not stir, but let it sit on the heat to form a crispy crust (about 15-20 minutes).
Scatter the sun-dried tomatoes and lemon zest over the rice.
Now place the Chorizo, chicken, tomatoes, zucchini and squash onto the rice.
Squeeze lemon juice over the chicken and veggies.
Then... scatter the herb mixture on top.
Use a spatula to scrape the bottom of the rice from the pan and toss the mixture before serving.

The Drunken Shrimp Flambe'- 

What you need...

About 1 pound of shrimp 16-20ct. / peeled and deveined
6 oz Monterey Jack cheese / shredded
1 cup rum or tequila

What you do...

Place shrimp in a large bowl and pour in rum or tequila.

Let sit in refrigerator for 15-20 minutes.

Heat grill to medium-high (Do Not Use A Gas Grill- You will blow up your grill).

Place the shrimp in a grill basket and cook for 2 minutes.

Flip the shrimp, cook for an additional 2 minutes.

Now... carefully drizzle on the rum or tequila from the bowl.

Be very careful.. there will be a huge flame-up (see the video). 

Take off the grill and immediately sprinkle on the shredded Pepper Jack cheese.

Drunken Monterey Jack Shrimp

The Playlist... 

Guitarra Española 

Is there anything more relaxing and romantic than some great Spanish guitar? Don't think so. Ok, ok... maybe some of the "covers" are a little cheesy, but it's all part of the deal. 

So come on... Besame Mucho!

         The "Playlist" runs on Spotify- Click on the link to listen to Guitarra Española

The Bar... 

Sunset Sangria

It's been a long hot day... this is just the thing to help cool you off. 

What you need... 

1 bottle Rose' wine

1 cup pineapple juice

1/2 cup vodka

1/4 cup triple sec

1/2 cup simple syrup

1 orange / slice into rounds

1 lime  / sliced into rounds

1 lemon / sliced into rounds

6 oz fresh raspberries

mint for garnish

What you do...

Mix all ingredients in a large pitcher and refrigerate for at least an hour.

(the longer the fruit marinates the better)

En Fuego!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Southern Thang

Crank Up Your Trusted Gibson... Son!

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

Give it everything you got... just one more time! At least that's how the Atlanta Rhythm Section sees it!   Hey, like they say "Don't take life too seriously... Nobody gets out alive anyway!"

You gotta love the wit and wisdom of the south. So, with that in mind, we're eating well, drinking well and putting on our dancing shoes. We got us some sweet and spicy Grouper, some whiskey to wash it down and some foot-stompin' music. 

It's time for some "Whiskey Rock'n Roll"... Keep on Smilin'! 

The Pots Are On!

The Plate... 

Creole Grouper / Sweet Heat Succotash

What you need...

8oz Gouper
1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder

For the Succotash-
4 ears of corn / shucked
2 tbsp canola oil
Kosher salt and fresh ground pepper
1 small red onion / diced
1 small red pepper / diced
1 clove garlic / chopped
1 Fresno or Jalapeno / diced
1 can of black-eyed peas, drained, rinsed and dried
2 tbsp sugar
1/4 cup cider vinegar
1/4 cup parsley / chopped

What you do...

For the Grouper-

mix all the dry ingredients together. 

Brush fish with a little oil and sprinkle on the dry rub.

Heat grill to medium- high.

For the Succotash-

Brush the corn with oil and season with salt and pepper.

Grill the corn turning until all sides are slightly charred. 

Set aside to cool, then slice off the kernels. (best to do this over a large bowl)

Heat 2 tbsp of oil in a pan and saute' red onions, bell pepper and Fresno chile (about 5 minutes)

Add the garlic and cook for about 30 seconds then add the black-eyed peas cook for another 2 minutes.

Add the sugar and vinegar, bring to a boil and cook for about 3 more minutes. 

Now add the corn and the parsley and take off the fire. 

Grill the Grouper over direct heat about 3 minutes a side to sear. 

Place Succotash on serving plate, top with the Grouper and garnish with parsley.

Hell Yeah!

The Playlist... 

Southern Thang

Well, we got something old, something new, something borrowed and a few Blues. Love some old southern rock, but the kids are laying down some cool stuff. 

Take a listen to Blackberry Smoke's "Good One Comin' On"... we've all been there. And, if you haven't heard of the Revivalist yet, well you are in for a treat. Love their song "Wish I knew you (when we were young)" ... hmmm, don't worry we're not gonna call on anybody. 

There's a lot to choose from here, with a few live performances thrown in. 

Party on Kids!

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

Southern Thang

The Bar... 

The Remedy

What you need... 

2 oz bourbon... we used Wild Turkey

1 oz fresh grapefruit juice

3/4 oz cardamom syrup

1 dash bitters (Angostura)

Grapefruit twist ( if you wanna get fancy)

For the syrup-

2 dozen cardamom pods

1/2 cup honey

1/2 cup water

What you do...

For the syrup-

put the ingredients in a pot, simmer for about 10 minutes

Combine all ingredients in a shaker with ice. 

Shake and stain into a cocktail glass straight up.

Party On Kids...

Cause Ain't Nobody Gettin' Out Alive!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!