Change The World

Yes We Can Can!

A wise man once said-"Don't tell me it's raining... get me an umbrella!" 

Too many people are quick to "point the finger" and blame someone else. You've got to "accentuate the positive"! It is up to us to do something to help the situation; be positive, get a plan and do something that makes things better. 

Today we start off with some great comfort food with a little wine, a cocktail full of sunshine and a playlist full of tunes to get you motivated. 

Yes you can can... The pots are on!

The Plate...

Center Cut Pork Loin/Garlic, Red Wine Glaze 

Relax, you can't change the world in one day. Fix yourself a "Liquid Sunshine" cocktail. Then we think you need to have some good ole comfort food to help make your game plan. This is an easy dish that looks and taste fancy. Hey, anytime you start with red wine, butter and garlic it's got to be good.

What you need... 

4 T-bone center cut pork chops (about an inch thick)

1 1/2 cups of red wine

2 tbsp olive oil

3 tbsp butter

Kosher salt and fresh ground pepper

16 cloves of garlic peeled

1 bay leaf

1/2 cup beef broth

1 tbsp Balsamic Vinegar

What you do...

Heat the oil and 2 tbsp of butter in a heavy skillet over high heat.

Salt and pepper both sides of the pork and sear them in the skillet (2 minutes per side).

Remove the chops from the skillet.

Turn the heat down to medium high and add the whole cloves of garlic. 

Stir until they are golden brown (2-3 minutes).

Now pour in the red wine and add the bay leaf.

Stir until the sauce is reduced and thick. You may have to turn the heat up a little. 

Now stir in the broth and add the chops back to the pan.

Cook the chops in the sauce for 3-4 minutes then add balsamic. 

Continue cooking for 2 more minutes.

Remove the chops from the skillet. 

Let the sauce reduce a little more until it is very thick and the garlic is soft.

Stir in the remaining tbsp of butter. 

Plate up the Pork Chops and pour the whole skillet of sauce and garlic cloves over the top.

Serve with the remaining red wine and your favorite veggies. We chose lemon pepper green beans. Enjoy!

The Playlist... 

Change The World

World pollution, no solution, institution, electrocution... Black and white, rich or poor, them and us, stop the war! I'd love to change the world... but I don't know what to do.  -Alvin Lee and Ten Years After. 

Well, we think that a good place to start is by looking in the mirror. Decide to make a difference, get a plan to help and you would be surprised what you can impact and change. 

In the words of Dr. John... "You got to Accentuate the Positive!"

                           Change The World

The Bar... 

Liquid Sunshine

What you need... 

3 oz Malibu Rum
1.5 oz Peach Schnapps
1/3 cup OJ
1/3 cup Pineapple juice
Splash of grenadine

What you do...

Fill a glass with ice.
Pour the Malibu remand peach Schnapps over the ice.
Then add the OJ and Pineapple juice. 
Gently stir then add the grenadine. 
Let it sink to the bottom.
Garnish with Orange slice and cherry.

Love all... Trust a few... Do Wrong to none.

It's All In Your Hands!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Blue In Texas

Not Alone Star State

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

Harvey is the wettest tropical hurricane on record in the United States. It has displaced more than 30,000 people and at it's peak leveled the town of Rockport, Texas. Catastrophic inland flooding is still ongoing in Houston and where the water has receded the clean-up is overwhelming.

Today we pray for south Texas, as well as those affected by the fires in Montana and the western United States.  As we consider all of those that will have to endure the powerful impact of incoming storm Irma we must remember that we are all in this together. 

A special shout-out to the Louisiana Cajun Navy; a group of volunteers, using private boats to assist in search and rescue efforts.

When it rains love pours.  The pots are on!

The Plate... 

Huevos Rancheros

Remember that in hard times you must put one foot in front of the other and keep moving forward. So, with that said we offer a comforting breakfast to help you meet the coming day. 

What you need...

4 large eggs

2 small tomatoes

1 small onion

1 jalapeno / chopped

2 cloves of garlic / chopped and 2 cloves / smashed

1 tsp Cholula hot sauce

1 tsp Cumin

Kosher salt and ground pepper

2 tbsp EVO

1 15 oz can of black beans / drained and rinsed

4 6-inch corn tortillas

1/2 cup feta cheese

1/4 cup cilantro 

What you do...

For the Salsa- 

Put a grater in a large bowl and grate the tomatoes and onion. 

Add the jalapeño, chopped garlic, hot sauce, cumin, salt and pepper to taste.

Heat a medium skillet over low heat, add the olive oil.

Fry the salsa in their until it thickens (about 3 minutes).

Remove to a bowl and set aside.

Now add the beans to the same pan along with the smashed garlic, 1/2 cup of warm water and a pinch of salt.

Cook over low heat until just warmed through. Then mix/smash a little with a fork.

Meanwhile heat 2 tbsp oil in another skillet to fry the eggs sinn-side up, season with salt and pepper.

Place 1 warm gorilla on each plate.

Pour beans on each, top with a fried egg, some salsa and cheese.

Garnish with cilantro and serve.

The Playlist... 

Blue In Texas

Take a minute... relax and let the Blues pour over you. 

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

The Bar... 

Texas Bloody Maria

What you need...

2 oz silver tequila

4 oz tomato juice

1 oz lemon juice

4 dashes Worcestershire sauce

2 dashes Tabasco sauce

2 dashes Cholula hot sauce

1 tbsp prepared Horseradish

1 tsp celery salt

1 tsp ground pepper

Garnish-

Red/Yellow bell pepper slices

Lemon/ Lime slices

What you do...

Pour all ingredients into a shaker.

Mix well and pour into a highball glass.

Garnish with bell pepper, lemons & lime.

Please Pray...

For All Of Those Affected By The Storms, Fire and Floods Across Our Great Nation

Guardian Of The Gulf

Don't Worry Beach Happy!

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

Ain't going back... We like the way it feels down here. And, prefer to be addressed as Guardian of the Gulf (not a Beach Bum). 

Ah summer is leaving us in its rearview mirror. The end of the beach trips, summer vacations and alas... seersucker. What's a person to do? 

Well, we say hang in there sunshine and have us one last hurrah in celebration of the sea. How about some Smoky Fish Tacos, Summer Sangria and tunes that will make you think of the sound of the waves and smell of suntan lotion? Sounds good to us. 

Don't worry... the pots are on!

The Plate... 

Grilled Fish Tacos/Smoky Slaw

So easy, so fresh tasting and oh so smoky. The smoky slaw Mahi Mahi tacos are a nice twist on the basic tacos. The grilled fish is nice and crisp, with the smokiness of the slaw topped off with the freshness of the lime and cilantro... makes you feel like you're right back at the beach. 

What you need...

For the Tacos-

1 lb of Mahi Mahi 

1/4 cup canola oil

1 lime / juiced

1 tbsp ancho chili powder

1 jalapeno / chopped

1/4 cup chopped cilantro

8 flour tortilla

For the Slaw-

1 lb green cabbage / cored and shredded

1/4 lb of purple cabbage / cored and shredded

1/2 cup mayonnaise

1 tbsp cider vinegar

1 tbsp horseradish

1 tbsp sugar

2 tsp fresh lemon juice

1 tsp course sea salt

1 tsp fresh ground pepper

1 tsp celery seed

What you do...

For the Tacos-

Preheat your grill to medium-high heat. 

Place the fish in a bowl.

Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish. 

Let marinate for 15-20 minutes.

Remove the fish from the marinade and place on the grill, flesh side down.

Grill the fish for 4 minutes then flip for 30 seconds and remove. 

Let it rest for a couple of minutes then shred the fish with a fork and set aside.

Place the tortillas on the grill for 20 seconds. 

Take off the grill, fill the tortillas with fish and top with the slaw.

Garnish with a little cilantro and lime.

For the Slaw-

With your grill on medium-high heat, toss 1 cup of wood chips on the coals.

Mis together the green and purple cabbage and place in aluminum foil.

Put on the grill away from direct heat.

Smoke the cabbage for 15 minutes.

Remove from the grill and let it cool.

Transfer to a large mixing bowl and combine with the mayonnaise and rest of the ingredients.

The Playlist... 

Guardian Of The Gulf

A few tunes to "tide" you over from some of the new kids on the shore. 

Guardian Of The Gulf

The Bar... 

Summer Sangria

What you need... 

1 bottle of pinot grigio

1 lemon and 1 lime / thinly sliced

12 mint leaves

4 tbsp agave nectar

What you do...

Muddle the mint in the bottom of a pitcher.

Add the citrus then pour in the wine.

Stir in the agave and let sit in the fridge for at least on hour.

Being A Guardian Is Serious Business...

Somebody's Gotta Do It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!