Monday, August 24, 2020

Vote!

 The Time Is Now!

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


It's time to make a plan... register, request a ballot, check your polling place and be sure and vote early.

These are certainly interesting times, so it means you must plan ahead. Take nothing for granted, this is your right and duty. Vote for Science over fiction, Hope over fear and Truth over lies.

We're here to help everyone realize the dream of a "chicken in every pot", a cocktail to enjoy for your efforts and a celebratory playlist to get out the vote. It looks to be an interesting and wild ride.  

Get Up, Stand Up... The Pots Are On!



The Plate... 

Herb Roasted Chicken/Creamy White Wine Sauce 

Ok, after a hard day of standing in line to vote, you deserve a great comforting meal. This one is easy, a regular one-pot wonder. It is creamy, rich and wonderful. 


What you need... 

3 lbs of chicken thighs (bone-in, skin-on)
1 tbsp olive oil
Salt and pepper
Italian Seasoning
2 tbsp butter
1 medium onion diced
3-4 garlic cloves chopped
4 thyme sprigs
1 tbsp flour
1/2 cup of white wine
1 cup chicken stock
1/2 cup heavy cream


What you do...

Preheat oven to 400 F.

Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper and Italian seasoning.
Cook chicken thighs on medium-high, skin side down first to brown (4-5 minutes).
Flip and cook on the next side for 4 minutes.
Remove the chicken from the skillet and set aside.

Add 2 tbsp butter to the skillet and saute until the onion is browned, 3-4 minutes.
Add chopped garlic, thyme and 1 tbsp of Italian seasoning and cook for about 1 more minute.
Next add 1 tbsp of flour and cook for another minute. 
Add the wine slowly to the hot pan and increase from medium-high heat to high.
Cook for 2-3 minutes.
Now add the chicken stock and cream to the skillet. 
Stir to combine and reduce for about 5 minutes.

Return the chicken thighs back into the skillet with the sauce.
Put in the oven, uncovered and cook at 400 F for 35 minutes. 
Take out of the oven, sprinkle with fresh thyme and serve with roasted veggies, mash potatoes or rice. 




The Playlist...VOTE!

A few tunes to keep you occupied while you wait in line to vote. Don't back down... get out the vote!

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



The Mix... The Undecided

A great concoction from Chicago based "Ella Elli". According to the Beverage Director Carmen Polcyn... it's a refreshing break from reality. Cheers!


What you need...

1 liberal dose of vodka
1 conservative splash of lillet
1 vote for triple sec
a proud dose of lemon juice & simple syrup

What you do...

Mix all together and pour over ice. 
The exact amounts are up to you.
We're not here to judge. 
Enjoy!





All For One...

And One For All (or maybe a double)!





Please... Day Drink Responsibly 

Keep On Cookin'!








Monday, August 10, 2020

Summer Samba

 Summer Samba


Let's forget about it all for just a while and take a virtual vacation. Just think of the sound of the waves breaking on the shore, the wind in the palms and the sweet smell of ribs on the grill.


Well, we are here to help... cooking up Orange Jalapeño glazed ribs, mixing up an original Mai Tai and putting on some "Summer Samba" tunes to help you relax.

Come on over to the Tiki Bar... The Pots Are On!




The Plate... 

Orange Jalapeño Glazed Ribs

Can't you smell them already? Low & Slow, Hot & sweet with falling-off-the-bone goodness. And, you don't even have to fire up the grill. Come on, this is gonna be easy!

What you need...

3-4 lbs of baby back ribs
1 cup Orange Marmalade
1/2 cup of chopped onion
1/4 cup brown sugar
1 tbsp ketchup
1 tbsp Worcestershire sauce
2 jalapeños, seeded and chopped
3 cloves garlic grated
zest of 1 orange
juice of one orange
Kosher salt and fresh ground pepper


What you do...

For the sauce...

Add the marmalade, onions, brown sugar, ketchup, Worcestershire, jalapeños, garlic, orange zest, salt and pepper to a pot (uncovered) on medium-high. 
Bring to a simmer and cook until it gets a little thick. 
Remove from the heat and pour about 1/4 of it into a bowl and whisk in the orange juice. 
This will be your basting liquid while you are cooking the ribs.

Save the rest for your glaze at the end. 

For the Ribs...

Preheat the oven to 250 degrees F.
Sprinkle the ribs with salt and pepper and place on a rimmed baking sheet, Bone-Side down. 
Brush lightly with the basting liquid.
Pour the remaining liquid into the bottom of the pan and cover tightly with aluminum foil.
Cook 4-5 hours, basting with the liquid every hour or so.
You know the ribs are done when they start showing about a 1/2 inch of bone on the end.

Now remove the foil and brush the ribs with the reserved "glazing" thick sauce.  
Turn your broiler on high and cook the ribs 5-10 minutes until the glaze caramelizes.

Pull the ribs out of the oven, tent with foil and rest for 10 minutes.

Cut into 1 or 2 bone slices arrange on a platter with orange slices. 


The Playlist... 

Summer Samba 

A little Bossa and Samba to get you in the "Island Mood"...


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







The Mix... 

Mai Tai

The original Mai Tai. The official Tiki cocktail.

What you need...

1.5 oz Jamaican Rum
1.5 oz Martinique molasses rum or dark rum
.5 oz curacao
.5 oz orgeat
.5 oz fresh lime juice
1 oz simple syrup
Mint and lime for garnish.

What you do...

Shake all ingredients with ice.
Strain into glass with crushed ice.
Garnish with mint and lime.







Relax Max...