Boiled Alive!

Beer, Bugs & Blues!

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

All my rowdy friends are coming over tonight!!!  Break out the propane burners and clean the cauldron... it's Crawfish Season!!! 

It's a backyard blast and an excuse to hear that beloved rumble of a high-BTU boiling rig.  Friends gather round the newspaper covered table as the basket of steaming crawfish is rolled out.  I'm telling you it's like Christmas time on the bayou. 

Wait... you didn't know there was a season?  Here's the deal, when the weather starts to get warm in south Louisiana the crawfish start to grow... and by the summer they grow too big and tough.  

Another tid-bit... Louisiana produces about 90% of the crawfish harvested in the world.  In 2007 the harvest was about 54,000 tons. That's a lot of Etoufee my friend. 

Well let's get with it.... Cause ain't no boil like a crawfish boil!

The Pots Are On...

The Plate...

Boiled Crawfish / Corn & Potatoes 

Well, like I said, Crawfish Season is like Christmas.  It only comes once a year, family and friends get together and a good time is had by all.  I mean seriously, you don't have to get dressed up and you can eat with your fingers.  It's like having a large picnic without getting all fancy.  Just boil, roll out on the table and dig in.

Now you can use your imagination on what to add to your boil.  The traditional corn and potatoes can be supplemented by whatever you want that will absorb a little of that spice.  How bout' mushrooms, artichoke, or andoullie sausage.  Oh yeah!!! 

After the boil... if you have any crawfish left, start peeling and save em, freeze em and use them later for a little crawfish bisques or étouffée.  Recipes to follow.  

What you need...

50 lbs live Crawfish  

(great source for crawfish delivered right to your door Louisiana Crawfish Co.)

Equipment - 

120 quart pot with staining basket and lid

Propane burner stand

Propane

1 small bag of garlic

6 boxes of crab boil (Don't use liquid)

24 small red potatoes

10 lemons

10 oz Cayenne pepper

10 bay leaves 

2 large packs of frozen mini-ears of corn

5 lb small white onions

4-5 links Cajun Andoullie sausage

What you do...

Fill a 120 quart pot about half full of water. 

Bring the seasonings to a boil for 10 minutes.

Add the potatoes, corn and sausage.

Boil for 10 minutes.

Add Crawfish, bring to a boil cook for 3 minutes.

Shut off fire and have a beer.

Let everything soak for 20-30 minutes.

Pull basket and roll out on "Newspaper covered" table (easier to clean up).

Grab another beer and follow the instructions below.

Ok... As a public service - 

The Playlist...

Beer, Bugs & Blues

This music just takes me to my "Happy Place".  I mean really, if you can't have a good time listening to some good ole Louisiana Zydeco, Jazz and Blues; then you ain't living.  

There are some classics here like John Lee Hooker and Little Feat, but also some you may not know. 

Check out Beau Jocque, he rocks Zydeco better than anyone.  And, if you don't know Rockin' Dopsie Jr., then you are in for a treat. 

So grab a beer, have another crawfish and boogie chillen'.

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

The Bar...

Crawgator Daiquiri  - It's got a bite

What you need...

A blender

2 oz light rum

2 oz dark rum

2 oz brandy

2 oz orange liqueur

2 oz orange juice

2 oz pineapple juice

2 oz pasion fruit or mango

Ice

Put all ingredients in the blender and give it a buzz. 

Now you're ready to party! Yaeeeeee!

The Original Spice Girls!

Louisiana Girls Are Hot Sha!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Lively Up Yourself

Every Little T'ing Gonna Be Alright

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

Yeah mon... heading down Kingston way for some of my favorite things; Jerk chicken, Reggae and some Rum punch. 

You can't help but relax when you're listening to a little reggae, right?  

As they say in Jamaica "Poun a fret cyaa pay ounce a debt".  In other words, "Worrying doesn't solve a thing". 

So, listen to Bob... "Every little t'ing gonna be alright".  Crank up the music, light the grill and have another glass of punch. 

The Pots Are On... 

The Plate...

Jerk Chicken Wings

You know you want the heat... the heat is good.  Ok, no worries mon and no hurries.  This gonna take a while.  Not bad, just overnight. You know, good things come to those who wait. 

Speaking of which, you might want to double this recipe.  You're gonna want more.  Every time we grill a variety of wings the Jerk wings are the first to go... just saying.  

Again, I love some good "walk-around" food.  This is great for that upcoming picnic, a day at the lake or just hanging on the deck.  Easy and Awesome... that's the way we roll Mon.  One love.

What you need...

5 lbs jumbo chicken wings

Smoking chips, soaked in water for 30 minutes
Limes and parsley for garnish

For the "Jerk Marinade" - 
2 tsp allspice
1 tsp cinnamon
1 tsp ground nutmeg
1/2 onion
8 cloves garlic
1 (1/2 inch) piece of fresh ginger, sliced
3 scallions, sliced
3 limes juiced
1 oz soy sauce
1/4 cup olive oil
Salt & Pepper
1 Scotch Bonnet pepper
3 sprigs thyme
1/4 cup brown sugar

What you do...

Combine all of the ingredients for the Jerk Marinade in a blender and give it a buzz until you have a smooth puree.

Add the chicken pieces into a large resealable plastic bag and pour in the marinade.

Put the bag in the fridge and leave overnight. 

Ready to grill - preheat grill to medium high with coals all on one side. (hot side and cool side)
Soak wood chips and lay on coals.
Put chicken on cool side for 10 minutes to smoke then transfer to hot side.
Grill 5 minutes a side over hot coals.
Move back to cool side and continue to cook until internal temp reaches 165 degrees (about 10 more min).

Serve on a large platter and garnish with sliced limes and parsley.

The Playlist...

Lively Up Yourself

Just listen to the Dirty Heads - "Stand tall it gets a little better".  Love Bob, but also love some of the new guys.  Check out Mishka, Slightly Stupid and of course Michael Franti.  If you don't know these folks, you should.

But let's get back to Bob.  Did you know, that even though Bob Marley wrote the song "No Woman, No Cry" he gave credit to a man named Vincent Ford.  You see, Vincent ran a soup kitchen in Trenchtown and the royalty checks helped ensure that it would stay open.  Be like Bob. 

Great stuff to get you in the "No Problem Mon" mood.  So, pour you a little Punch and sit back... Everyt'ing Ire Mon!

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

The Bar...

Jamaican Rum Punch

What you need...

1 cup fresh lime juice

2 cups grenadine syrup

1 cups rum

2 cups coconut rum

1 cup pineapple juice

1 cup orange juice

Orange and pineapple for garnish

Mix it all together in a large punch bowl.  Now your set for the afternoon.

Everyt'ing Irie Mon!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Loves Me Like A Rock

Happy Mother's Day!

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

Kind of like Valentines Day... Don't know why we only celebrate the ones we love only one day of the year.  It should be constant and everyday of the year.  Tell her you love her everyday.  

So, in light of this auspicious occasion, tell Mom thanks for all she does.  Take her to brunch... better yet, make her brunch (you're not going to get a reservation now).  

There you go.  Ok, we're gonna help you you out a little.  How about a great recipe for some fancy french bread, a little music (just for mom) and of course a little cocktail? 

You can thank me later.

The Pots Are On!

The Plate... 

Pain Perdu / Berry Maple Syrup

Pain Perdu... actually French for "Lost Bread".  See, the French folks would take the left-over bread from the days sandwich making and put it aside; saving it for breakfast the next morning.  And let me tell you that there ain't nothing better than some good sourdough bread used for "French" toast.

We're gonna jazz it up a little with some Berry Maple syrup... you know, just to try and impress Mom.
So, here you go start cooking and get on with the celebration.

What you need...    

For the French Toast - 

1 loaf french bread or sourdough

8 whole eggs

2 cups milk 

2 tbsp vanilla extract

Powder sugar

For the syrup - 

1 cup pure Maple syrup

2 cups blueberries

1 cup raspberries

What you do...

For the French Toast

Place the eggs, milk and vanilla in a medium baking dish and beat with a fork to mix.
Add bread and soak at least 10 minutes, turning occasionally.

For the syrup

Combine the syrup and berries in a medium saucepan.
Simmer over medium heat for 3-4 minutes.
Remove the sauce from the heat.

Place on warm skillet over medium heat.
Melt enough butter on the griddle to coat.
Add the bread and cook until golden brown (about 2 min each side).
Transfer the toast to a warm serving plate.
Top off with the Berry sauce.

The Playlist...

Love's Me Like A Rock

We've put together a little collection of "Happy La La" music just for Mom.  You know, the usual guys & gals that make Mom happy... Paul, Michael and yes Tom Jones. Hey... this isn't for you. 

So sit back and have a cocktail with mom and don't forget to tell her you love her.  No singing please.

And no dancing to Tom Jones... nobody wants to see that. 

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

The Bar...

Lemoncello / Prosecco cooler

3 oz Lemoncello

3 oz Prosecco

2 oz sparkling lemon citrus water

Mint and raspberries for garnish

Mix all together in a tall wine glass.

Garnish with raspberries and mint. 

Hand it over to Mom... after all, you are the reason she drinks!

If It's Not One Thing... It's Your Mother!

Love You Mom!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Rancho Texicano

Hola Mi Amigos!

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

Bienvenido mi amigos and Happy Cinco de Mayo!  Time to head to the ranch and party down!

Cinco de Mayo... not to be confused with Mexican Independence Day,  is actually a celebration to commemorate the day the Mexican army kicked some French ass.  Yes!!!   
May 5th, 1862 at the battle of Puebla to be exact.  The real winner... The Margarita!  OLE'!

So, in honor of Cinco de Mayo, we're going a little Tex-Mex today. We've got some of my favorites; easy and awesome chicken enchiladas, a great Tex-Mex playlist and the "Ultimate Pineapple Margarita".  Es Comida Deluxe!


The Pots Are On...

The Plate... 

Chicken Enchiladas

Ok, were gonna make this as easy as possible so you can get on with your party.  I mean, you know it's gonna be easy when you start off with a "store bought" rotisserie chicken.  I know... kind of cheating a little, but we've got a party to get to. 

This really has got to be on of the best, easiest, go-to recipes of all time.  I think you're gonna like it!

What you need... 

4 cups rotisserie chicken, shredded
1 tbsp butter, softened
12 oz grated Cheddar cheese
2 cups sour cream
1/2 small red onion, finely chopped
Salt and pepper
6 8-inch flour tortillas
10 oz jar of "your favorite salsa"

What you do...

Preheat your oven to 350 degrees.

Grease a 9x13-inch baking dish with the butter.

Place the chicken in a large bowl.

Add 1 1/2 cups of the cheese, sour cream, red onion and salt and pepper to the bowl.

Mix well.

Place the tortillas on a smooth surface and spoon a good amount (about 1 cup) of the chicken mixture into the middle of each tortilla.

Roll it up and place "seam side" down in the baking dish. 

Scattered the salsa over the top.

Cover with aluminum foil and bake for 40 minutes.

Remove the foil and spread the remaining cheese over the top of the enchiladas.

Put back in the oven uncovered and cook until the cheese melts (about 5 minutes).

See... wasn't that easy? 

The Playlist... 

Rancho Texicano

As a native of San Antonio, I truly love this music.  Reminds me of home and good times.  And, as usual, we've got some old school mixed in with some of the new stuff. 

We start off with Roger Creager's Rancho Grande... love it.  Then we've thrown in my favorite Tex-Mex party bands Los Lobos and Los Lonely Boys. Check out "Cisco Kid" by the Lonely Boys, very cool. 

A lot of great stuff here, with a little cheese thrown in for good measure. 

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

The Bar...

Pineapple Margarita

What you need...

2 oz Pineapple infused tequila (see below)
1 oz Triple Sec
1/2 oz fresh lime juice (about half a lime)
1 oz Sweet & Sour mix
Pineapple wedge


Pour all ingredients into shaker filled with ice.
Shake, shake, shake... pour into margarita glass.
Garnish with Pineapple wedge.

Pineapple Infused Tequila -
Take a bottle of your favorite "Silver" Tequila and add fresh slices of pineapple.
Let it set up for one week.
Your ready to go... Arriba!

Don't Rush Into Cinco... 

Start With Dos!

Por favor bebida del día con responsabilidad!

Please...  Day Drink Responsibly 

& 

Keep On Cookin'!

Bond...

James Bond

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

Bond... the guy with all the cool guns, cars, gadgets and oh yeah, the "Bond Girls".  You can't forget women with names like Honey Ryder and Pussy Galore. 

James Bond is the most iconic character in cinema, which probably explains that the "Bond" films are the longest continually running series in the film industry.  After 23 movies and 6 different actors playing Mr. Bond, it is still the king of the box office.

Hard to believe that the first Bond film, Dr. No, come out over 50 years ago in 1962.  The movies, of course, were based on the Ian Flemings novels which all started back in 1953 with "Casino Royale".

And... sorry folks, but for me "Nobody Does It Better" than Sean Connery.  He's still the coolest Bond Dude in my book. 

So, for your eyes only, we have Mr. Bond's favorite dish, the recipe for that cool "Bond" cocktail (probably a little different than you thought) and of course the coolest theme music ever.



The Pots Are On... 

The Plate...

Roast Beef 

Roast Beef... another one of my favorites; although James Bond preferred his "cold".  

I love me some hot, tender roast beef, covered in gravy.  It always took me back to "Sunday Dinner" at my grandmother's house.  I know, not very "cool" for a Bond theme, but it is one of Bond's favorite foods. 

Bond also loved Filet of Sole, but cold roast beef with a little potato salad was his favorite. 

So, today we are giving you a very easy way to guarantee a perfect and tender roast.   

What you need...

One 5 lb boneless chuck roast
Salt and pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tbsp all purpose flour

What you do...

Preheat oven ot 450 degrees.

Line a baking pan with a sheet of aluminum foil large enough to completely wrap the roast.
Salt and Pepper all sides of the roast.
Spread the onions over the top of the roast and pour vinegar around the sides.
Bring the ends of the foil together and fold to create a "tent" and completely enclose the roast.
Pour about 1 inch of water into the pan around the foil-wrapped roast.
Bake until the meat is fork tender and brown (about 3-4 hours).
Check the water level while baking and add as needed.

When done, remove from the baking pan and let it cool.
Unwrap foil, careful to save the juice.
Place roast on a platter and cover with a tent of foil to keep it warm.

Pour the juice from the roast into a measuring cup to let the fat rise to the top.
Skim off the fat and add water to make a total of 2 cups.
Heat saucepan over medium-low and add flour, whisk in liquid to make a roux.
Cook and continue to whisk until the flour is light brown.

Slice the roast and serve with the gravy or, as James Bond would do, wait for it to completely cool and eat it cold.   He's such a badass.

The Playlist...

Bond

From the first few notes you know something cool is about to go down.  Followed by that awesome, almost "surf" guitar... Yes, something sinister is about to be played out right before your very eyes.

Many have attempted the "Bond Theme" complete with much discussion over which one is best and who really paid it justice over the years.  The truth is the music has been nominated for an oscar several times, but only won once with Adele's "Skyfall" in 2013.

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

The Bar...

Vesper Martini - Shaken... Not Stirred

Bond's preferred cocktail in Ian Fleming's first Bond book, Casino Royale, was the Vesper Martini - 

part gin, part vodka and a touch of Lillet Blanc wine.  However, when it came to filming the first Bond movie, Dr. No, Smirnoff paid to have their vodka promoted, meaning they didn't want the gin mentioned.  Bon's brand of booze quickly caught on and changed the cocktail culture forever. 

What you need...

3 oz Gin

1 oz Vodka

1/2 oz Kina Lillet (Blanc Lillet) or Dry Vermouth

Lemon peel for twist and garnish

Shake not stirred in martini shaker with ice.

Strain into martini glass and add twist of lemon.

"How reckless of me. I've made you all wet."

"Yes, but my martini is still dry."

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

The Masters

A Classic

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

But... having a famous Master's Pimento Cheese sandwich at Augusta National is awesome; especially when they are only a buck fifty.  Eating the sandwiches has become as much a part of a trip to the Masters as seeing the blooming azaleas. They even come wrapped in green just in case you drop your paper on the ground (blends in so you don't see it on TV).  

Tiger may not be there this year and the Eisenhower tree is gone... but you can still count on having a good ole Pimento Cheese sandwich.

This week we threw in some cool "Golf Tunes", my favorite cocktail for the golf course and a new take on the classic Pimento Cheese sandwich.  

The Pots Are On...

The Plate... 

Pimento Cheese & Jalapeño Cakes

Ok, see there is not really anything extraordinary about the Master's Pimento Cheese sandwich... except for the fact that you're at The Masters.  Although it is tradition, they are cheap and the supposed "secret recipe" has been changed over the years due to a change in vendors.

So, with all of that said, we decided to reinvent the Pimento Cheese sandwich, add a little kick and Tadah! - Pimento Cheese & Jalapeño Cakes.

What you need...

For the topping - 

4 strips of bacon (for garnish)

12 oz extra-sharp white cheddar cheese, grated

1/4 cup sharp yellow cheddar, grated

1 jar (7oz) of pimentos, drained and chopped

1 tsp cayenne pepper

3/4 cup mayonnaise

1 tbsp chili powder

4 chopped green onions for garnish

For the batter - 

1 cup self-rising cornmeal

1 cup self-rising flour

2 tbsp sugar

2 eggs beaten

1 1/4 cups buttermilk

3 tbsp melted butter

1/2 cup finely chopped onion

1 jalapeño seeded and chopped

Salt and Pepper to taste

7 onces green chiles, drained and chopped

1 tbsp butter and  olive oil to sauté onion & jalapeño 

What you do...

For the topping - 

Cook the bacon until crisp.  Let cool then chop and set aside for garnish.

Chop green onions and set aside for garnish.

Combine all of the other ingredients in a bowl and refrigerate for a couple hours.

For the batter - 

Preheat your oven to 375.

In a large bowl, combine the flour, cornmeal, sugar eggs, buttermilk and melted butter.

In a small pan over medium heat, sauté the onion and jalapeño using 1/4 tbsp of butter and olive oil.

Then add salt, pepper and green chiles to the pan.

Let this cool then add to the batter.

Spray your muffin tin with Pam and fill 3/4 full with batter. 

Bake for 12-15 minutes.

Let it cool then add your toppings and garnish with the bacon and green onions. 

The Playlist... 

The Masters

I think you're gonna like this... back in the 80's good ole Peter Jacobsen got together with Mark Lye and the late Payne Stewart to form a band called Jake Trout & The Flounders.  They got together with the likes of Hootie & the Blowfish, Alice Cooper and Joe Walsh (to name a few) to lay down some hilarious takes on some old classic rock favorites.  And of course they were all based on the great game of golf.

I love their cover of Alice Cooper's 18 (I'm on 18).  

Peter got together later with some friends to form Jake Trout & The Ball Washers.  You can hear their song "Cheers & Boos" about the Phoenix open's famed 16th hole...

Love it!

And, not to be out done... Bubba Watson got together with Rickie Fowler, Hunter Mahan and Ben Crane to do "2.Oh".   

We threw in a couple of songs from the "Tin Cup" sound track and of course we had to start it all off with the classic "Love's Theme" from Barry White.  It's tradition.

Enjoy!

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

The Golf Boys "2.Oh"!

The Bar... 

The John Daly

What you need...

2 oz Vodka

1 part lemonade

1 part Iced Tea

Lemon wedge for garnish

For a twist you can add a little Triple Sec. 

Add them all to a tall glass filled with ice and garnish with lemon or orange wedge.  

Remember Kids, Don't Drink & Drive...  

Don't Even Putt!

Please Day Drink Responsibly 

& 

Keep On Cookin'!

Surf's Up

It's Totally Tubular Man!

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

Ah the surf! Totally "stoked" man.... the waves hitting the shore and the surfers hitting the waves.  

Grab your long board, head out to the point break and line-up dude.  

As the Beach Boys say... "Catch a wave and you're sitting on top of the world".  

I know I know, it's not summer yet.  I just thought we could get a head start and forget about all of the cold weather of winter.  Spring has sprung and summer is just around the corner. 

So, to get you in the mood we are offering up a little surf and turf, some cool surf guitar slingers and what else... a Mai Tai.  Aloha Baby!

The Pots Are On...

The Plate...

Filet Mignon / Creamy Shrimp & Crab

Did I mention that I love steak... especially a good Filet.  I also love seafood... any seafood.  So, this for me, is the best of both worlds; especially when I want to indulge.  

Nothing more decedent than a little "Surf & Turf" with cream sauce.  Thought about a little Bearnaise or Hollandaise, but that's way to much work.  Trust me, you can't go wrong with a little wine, garlic and heavy cream. 

Ok, I promise that later we will have an offering on the "lighter side", but today... 

We eat like "Da Big Kahuna". 

What you need...

2 Filet Mignon

4 extra large shrimp

1 lb of Alaskan King Crab legs 

1/4 cup dry white wine

3 tblsp olive oil

1 pint of heavy cream

3 cloves garlic, minced

Kosher salt and fresh ground pepper

1 stick of butter

What you do... 

Saute the garlic in 1 tablespoon of butter and 2 tablespoons of olive oil.

Boil the Crab legs, remove the shell and retain the meat in a small bowl.

Set your grill to medium high.

Olive oil, salt and pepper Filets and bring to room temperature.

Sear the filets 3 minutes per side then move to cooler part of grill.

Olive oil, salt and pepper shrimp add to grill. 

Grill shrimp for 2 minutes per side. 

To make the sauce - 

Add the sautéed garlic, white wine to a small pan on low heat and reduce by half.

Stir in the heavy cream and boil till smooth. 

Turn heat back down to low and add 3 tblsp of butter.

Stir continually until the butter is melted.

Remove filets and let them rest for at least 5 minutes.

Plate the filets, top with shrimp and crab.

Cover with sauce and garnish with parsley, (if you're feeling fancy).

Crank up the music and careful with that "air guitar" while you're eating.

The Playlist...

Surf's Up

Oh yeah... a little "Surf" music for ya; not just any surf music, but today we are featuring  the virtuosos of the "Surf Guitar".

Surf music first began to gain recognition in the 60's with the likes of the Beach Boys, The Ventures, Dick Dale and countless others. It was always the guitar slinging surfers that caught my attention.
And, as we do, you'll find some old, some new and some you probably never heard.

You gotta love old Dick Dale's Miserlou, but how about Stevie Ray and Dick's remake of Pipeline... Awesome!

There are a lot of hidden gems here, so grab your Mai Tai and enjoy.

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

The Bar...

The Mai Tai

What you need...

1 oz dark rum

1 oz Amaretto

3 oz Orange juice

3 oz Pineapple juice

Dash of Grenadine 

Pineapple and cherry for garnish

Mix rum, amaretto, orange and pineapple juice in shaker with ice. Shake, pour into cocktail glass.

Add the grenadine and garnish with pineapple wedge and cherry.  

Cowabunga Dude!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Mahalo!