Heavy Metal

Loud & Proud!

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

Tubas, trumpets and snares... Oh my!  Today we're headed back down New Orleans way.  Man I miss that city, but most I miss the music (well maybe the food too). 

The sound that defines a city... The brass band.  Whether it's a street parade, second line, Mardi Gras or busking on the corner, New Orleans would not be the same without their beloved brass bands. 

New Orleans is known as a "piano town", but I love the energy of a brass band.  So, today we are bringing you one of New Orleans' most famous traditional dishes, an original New Orleans cocktail and a mix of some of the city's best "heavy metal".   Jump in line and join the parade.

The Pots Are On...

The Plate...

New Orleans BBQ Shrimp

It doesn't get any better than BBQ Shrimp from Pascal Manale's down in New Orleans on Napoleon Ave.  They are the folks that are credited for this wonderful creation of culinary delight.

To me, anything that has a little "broth" you can soak up with French bread is bonus.   You could actually give me a glass of wine and some olive oil and I'm pretty much good-to-go.  Just saying...

I have this tendency to love just about any food that you have to get in and eat with your fingers.  Just seems more involving and fun.  Ok, maybe it's just me.

What you need... 

1lb of (21-25) shrimp
5 tsp Manale Spice (recipe follows)
1/2 tsp minced garlic
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
3/4 cup olive oil
1/2 cup white wine
1 tbsp unsalted butter
Don't forget the french bread on the side... you know for sopping up all that juice.

For the Manale Spice - 

4 tbsp black pepper 

1/4 tsp cayenne pepper

1 tsp paprika

1 tsp salt

1 tsp thyme

1 tsp oregano

1 tsp basil

What you do...

Wash the shrimp and pat dry.
Put the shrimp in a large skillet over high heat and add the Manale Spice, garlic, Worcestershire and hot sauce, stirring constantly.
Pour olive oil over the shrimp then add the white wine.
Stir to blend all ingredients.

Continue cooking over high heat for 8 minutes, stirring frequently.
Add butter and cook an additional 2 minutes until butter is thoroughly melted and blended in.
Be careful not to overcook or the shrimp become too tough.
Serve in a shallow bowl with French bread for dipping.

The Playlist...

Heavy Metal

Ok, more of my go-to "Happy" music.  Who doesn't love a big brass band?  The New Orleans musicians just take it to a whole new level.  We are talking about the city that doesn't play by the rules.  In fact just calling them Brass Bands is probably not as correct as "Brass Funk Rock" bands.

Like the opening Led Zeppelin cover by (ex Harry Connick, Jr. band members) Bonerama... I mean this is on a whole new level.

So, whether you talking old school like Preservation Hall Jazz Band or the newer dudes like Trombone Shorty (wait he's been around for a while), either way this is kicking music.

BTW... that's a pic of Mr. Trombone as a young lad entertaining the one and only blues legend Bo Diddley.

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


To learn more about the history, culture and people of the "Sound of New Orleans"
Click here - Brass Roots

The Bar...

Cajun Iced Tea

What you need...

2 oz Old New Orleans Spice Rum

1 oz fresh squeezed lemon juice

Sweet Tea

What you do...

Fill a tall glass with ice and add all the ingredients.

Stir and serve with a slice of lemon.

You can go here for more info on Old New Orleans Rum http://oldneworleansrum.com

Man, What You Talkin' Bout...

I Love Heavy Metal!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Yacht Rock

So Smooth...

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

Oh yeah... Yacht Rock, that mellow music from the 70's and 80's.  You know those songs you don't admit to know (at least in public), but when they come on the radio you know every word. 

Often referred to as the "Anthem of the Yuppies", you just gotta love these tunes and all the "cheese" that goes with it.  You know you love it. 

So, "come sail away" because I am "so into you" we are like a "magnet and steel".  

The Pots Are On!

The Plate...

Cheese Fondue

How long has it been since you've done this? 

See, I knew that you love it cheesy.  Oh come on... it'll be fun.  Have a couple of "Peg Leg" cocktails and turn up the tunes.  It's time to get this "Yacht Party" rocking'. 

What you need... 

1/2 lb Swiss cheese, shredded

1/2 lb Gruyere cheese, shredded

2 tbsp cornstarch

2 garlic cloves peeled and minced

1 cup dry white wine

1 tbsp lemon juice

1 tbsp cherry brandy

1 tsp dry mustard 

pinch of fresh ground nutmeg

assorted "dippers" - french bread (cubed), Granny Smith apples (cubed), broccoli, etc. 

What you do...

In a small bowl, coat the cheese with cornstarch and set aside.

Pour the wine and lemon juice into a pot and bring to a gentle simmer.

Gradually stir the cheese into the simmering liquid.

Once smooth, stir in the brandy, mustard and nutmeg.

Arrange your assortment of bite-sized dipping food on a lazy Susan around a fondue pot.

Spear with fondue forks (or wooden skewers). 

Dip, swirl and enjoy.

The Playlist...

Yacht Rock

Still not sure what "Yacht Rock" is?... Well, if you've ever visited the dentist or been in an elevator you've definitely heard some Yacht Rock.  

It's ok, nobody's looking and you know you can nail the chorus to Lowdown.  I sing best when I'm driving around town (but that's another story).  

We usually give you some old and some new tunes, but hey it's Yacht Rock... nothing new under the sun.  There are sure a lot of cheesy favorites though and you know where you were when you first heard them... right?  

As a public service, here's a little website that shows the top 100 yacht rock songs (yes there's a yacht rock top hits list).  Click here Top 100 Yacht Rock songs.  

Come on, let's "Escape" and head to "Key Largo"... Just like Bogie and Bacall. 

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

The Bar...

Peg Leg

What you need...

2 oz Sailor Jerry Rum

1/2 oz Amaretto

1/2 oz serrano strawberry cordial

3/4 oz lime juice

dash of chocolate bitters

What you need...

Combine all ingredients in a cocktail shaker with ice. 

Shake shake shake... pour into martini glass.

Garnish with small slice of orange.

Well, It's Not Far Down To Paradise...

At Least It's Not For Me

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Vato Loco

Just Cruisin' Thru The Barrio

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

"Ridin' round town with all the windows down"... "cause it's summer, my time of year". 

Time to get your bros and let's cruise a while Holmes.  You know... up and down the boulevard like the old days.   Check out the sights, the people,  and the eight track playin' all your favorite sounds.

But what about the tricked out cars.... the "lowriders", you got to have a cool ride.

Cause everybody knows the "lowrider goes a little slower & the lowrider is a real goer".

Today we're celebrating that age old tradition with a little latin flare.  Starting off with a rockin' burger, add a Michelada cocktail and throw in some cool tunes... you're ready to cruise man.

The Pots Are On!

The Plate...

Chorizo Burger with Smoked Gouda

Ok... you know we all love a good burger.  We've featured Chorizo sliders before, but now we are moving on to the big brother... "Vato Loco" style.  In other words, take a regular burger and spice it up Esse'.

When you add the chorizo, chipotle and the smoked gouda, well that's just pretty perfect.  Oh yeah, and whatever you do, do not get that "lean" ground beef. That's just not right man.  This is not a "Turkey Burger"!  You want to look for a good 80% lean to 20% fat (it's where the flavor's at dude).

So fire up that grill and let's get going.

What you need...  

2 pounds ground beef
8 oz Mexican chorizo (Mexican sausage)
1 medium onion diced
3 chipotle peppers diced
8 oz smoked Gouda cheese
Salt and fresh ground pepper
8 hamburger buns (I like Brioche)
3 poblano peppers, blackened and skinned
1 tbsp butter
Spicy aioli

What you do...

Heat your grill to medium high about 400 degrees.

Put Poblano peppers on the grill and blacken. Then take off grill and place in plastic bag to sweat. 

Combine the ground beef and chorizo with the chipotle peppers salt and pepper to taste.

Form in to 6 oz patties. 

Place meat on the grill.

Take the Poblanos and remove outer skin and slice.

Flip the burgers and add Gouda cheese to melt. 

Just before you remove the burgers put buns on the grill to toast.

Assemble the burgers and top with aioli. 

Time to ride!!!

The Playlist...

Vato Loco

Ok dudes and dudetts... time to cruise. How can you listen to this music and not feet like a little trip down the boulevard. 

Leading us off with our theme  is Latin Soul Syndicate with Vato Loco... very cool.

One of my all time favorites though,  has got to be a little band out of New Orleans called the Iguanas.  Check out "Mexican Candy".  

And of course no Latin vibe would be complete without a little Santana and Los Lobos. 

Eight track is playin' all your favorite sounds... So, come on Holmes.... let's roll.

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

The Bar...

Cielo Rojo Michelada

What you need...

1 cup clamato juice

1/4 cup fresh lime juice

2 tsp Tabasco Chipotle sauce
1 tsp soy sauce
1/2 tsp Worcestershire sauce
1/2 tsp fresh ground pepper

What you do...

Fill two salt rimmed beer mugs with ice.  Combine all ingredients in a pitcher and stir well.
Pour into the beer mugs and garnish with lime. 

Take a little trip, take a little trip

Take a little trip with me.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Summertime In The South

And The Livin' Is Easy!

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

Folks all decked out in their straw hats, Seersucker and white linen, sitting under the ceiling fans on the front porch, sipping a cocktail and chewing on the ice... ahhh, summertime in the south.

Put on some cool slow "hang-out" music, grab a cocktail (preferably with a lot of ice) and throw a little something on the grill.  Folks don't move to fast down here in the summer; maybe not so much in the winter either.  There is something to be said for a little "porch therapy".

Try it... you'll see what I mean. Y'all come on up here and grab a rocker.

The Pots Are On...

The Plate...

Spicy Grilled Chicken with Serrano / Peach Salsa

It's summertime, so you know we got to fire up the grill.  How about a little sweet'n spicy?  It doesn't get more southern than a little chicken on the grill.  But, if you add some peaches, a little mint and some spice... well now, that's southern.

This is a great recipe that's simple and it goes well with sitting on the front porch while you're sipping on a mint julep.
I really like chicken breasts for this one... just seems to go better with the flavor of the salsa.

Now we are going to start off with a marinade to make sure the chicken is juicy.  It's just 30 minutes; long enough to make a cocktail.  Get that grill started... let's get going.

What you need... 

For the marinade -

6 - 4oz boneless chicken breasts

1 tbsp olive oil

2 tbsp fresh lime juice

2 cloves garlic, minced

1 tsp kosher salt

1 tsp fresh ground pepper

For the peach salsa - 

3 ripe peaches peeled and diced

1/4 cup red onion diced

1/2 red bell pepper diced

1 serrano pepper chopped and seeded

2 cloves garlic, minced

1tbsp fresh lime juice

1 tsp brown sugar

1 tsp salt

1 tsp fresh ground pepper

1/4 cup cilantro, chopped

2 tbsp fresh mint leaves, chopped

What you do... 

Put together the marinade and pour over chicken in a plastic bag.
Allow the chicken to marinade for 30 minutes.

While that's going on... combine all of the ingredients for the salsa in a bowl and mix well.
Stick in the frig until you finish grilling the chicken.

Set your grill to med-high. I always like to have a hot side and a cool side on the grill.
Start the chicken off on the hot side then move over to the cool side to complete cooking.
Remember that chicken should have an internal temperature of 165 degrees to be done.

Pull the chicken off the grill, grab your favorite platter and top it off with the peach salsa.
Garnish with some mint and your all set. 

See, you did good.  Make another Mint Julep.

The Playlist...

Summertime in the South

Pull up a rocking chair and grab your cocktail.  Get ready for a little "porch therapy" and listen to Anders explain what "Summertime in New Orleans" is all about.  

As usual, we have so old, some new and some you've probably never heard.  I love Michael Franti's "Sound of the Sunshine"; probably one of my all time summertime favorites.  Of course you can't talk about summer without a "porch" song... thanks to Robert Earl Keen for writing such a great song and Lyle Lovett for singing it.  Glad you two guys got together.  

So, regardless of your choice in beverage or tunes, sit back and relax... the livin' is easy down here.

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

The Bar...

Mint Julep

What you need...

3 oz Bourbon 

6-8 mint leaves

1 oz simple syrup

crushed ice

What you do...

Simple syrup is just equal parts of water and sugar.  Bring to a low boil until sugar has dissolved.

Put mint leaves into a tall glass (or mint julep cup) add simple syrup and muddle to release the oil of the mint.

Add ice and bourbon and garnish with a sprig of mint. 

See... how easy was that?  Now grab the dog and have a seat.
The chicken will be ready shortly.

American By Birth...

Southern By The Grace Of God!

Y'all Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chasin' The Wind

I'd Rather Be Sailing To Nowhere

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

Well kids, it's time to close shop and head for the shore.  Hoist those sails and head to sea.  There's nothing I love more than sailing on the open waters; the rise and fall of the ship as you cut through the waves. 

Van Morrison puts it best in my all time favorite song "Into The Mystic" - 

"hark, now hear the sailors cry,

smell the sea, and feel the sky

let your soul & spirit fly, as we sail into the mystic..."

So, with this in mind, let's talk about what we need for our excursion.  How bout' a cool dish we can cook up on the beach, a few tunes and of course little libation for the voyage.  Come aboard. 

The Pots Are On...

The Plate...

Baja Fish Lettuce Wrap With Fresh Cut Salsa Verde

What you need...

2    Grouper filets

1/4 cup parsley, chopped

1/4 cup basil, chopped

1/4 cup capers

2    cloves garlic, minced

1    jalapeño, chopped and seeded

1/2 Spanish onion chopped

1    tbsp Dijon Mustard

Juice from 1/2 Orange, Lemon and Lime

1     head Iceberg lettuce

Salt & Pepper

1/4 cup olive oil

What you do...

Salt and pepper grouper and brush with olive oil and set aside.

Set grill to medium 350-400 degrees. 

In the mean time, combine parsley, basil, capers, garlic, jalapeño, onion and mustard in a bowl.

Squeeze Orange, lemon and lime juice into bowl and stir mixing completely. 

No need to put in blender or food processor; makes a great presentation as is.

Lay out lettuce to create "cup".

Grill fish for 4 minutes per side. 

Remove fish from grill and lay into lettuce "cups".

Top with your fresh cut salsa verde.

The Playlist...

Chasin' The Wind

This is one playlist that I tend to play over and over... some of my favorite "hanging-out" music.

Starting us off is my favorite Key West musician, Michael McCloud with "Chasin' The Wind".  

I love the line - "I'd rather be sailing to nowhere, than do anything else on the land".

Also, one of my favorites from our friend Marty Nickel who talks about needing that "Salty Water".  Add to that a couple of versions (one old, one new) of my all time favorite "Into the mystic" and I'm ready for the sea.  

So, set your sails, lay back, enjoy the breeze and sail on. 

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

The Bar...

Summer Sangria

What you need...

2 oz Agave nectar
6 oz apple liquor
1 bottle of Pino Grigio white wine
4 oz rum
1 lime sliced
1 lemon sliced
2 ripe peaches, slice into wedges
3 ripe green apples, cut into wedges
1 pint raspberries
Sparkling soda water

What you do...

Combine all ingredients expect for sparkling water in a large picture and let chill for at least 3 hours.

Serve in tall wine glass, spoon in fruit and top with splash of sparkling water. 

I'd Rather Be Chasin' The Wind

Music by - Michael McCloud

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Tiki Time

Aloha Y'all!

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

Grab your Hawaiian shirt, grass skirt and flip flops... 

It's time to get leied and party down!  The Tiki Bar is open for bidness!

Ok, think tropical Luau, tacky and fun.  Got it?  Good, let's get with it! Today we've got a little twist on your mom's baked ham with the old pineapple rings and really cool summer time cocktail.  Oh yeah... of course we have some cool "Tiki" tunes for ya. 

So what are ya waiting for...

The Pots Are On!

The Plate...

Pineapple Glazed Baby Back Ribs

See, we've taken mom's staple dinner and given it an upgrade.  Something about smoky Baby Back ribs with a sweet glaze... just love it. And it goes perfect for your little summertime tiki soiree.  

Again, going back to our "walk-around" food.  Very party friendly and it keeps it casual.  Also gives you another chance to amaze your guest with your grilling skills.  

So, why Baby Backs?  Well first off they come from the little guys... hogs that only weigh a couple hundred pounds.  Second, they have meat that's more tender and completely covers the bone on all sides; unlike spare ribs.  So, there you have it. 

I want my Baby Backs, Baby Backs.... 

What you need...

2 lbs of Baby Back pork ribs

2 tbsp olive oil

2 tbsp cumin

2 tbsp chili powder

1 tsp cayenne pepper 

2 tbsp garlic powder

2 tbsp smoked paprika

Kosher salt and ground pepper

Fresh cilantro for garnish

For the glaze-

2 tbsp butter

1 whole fresh pineapple, peeled and cubed

1 cup soy sauce

1/2 cup dark rum

1/4 cup hoisin sauce

1/4 cup ketchup

3 tbsp rice vinegar

1/4 cup brown sugar

1 jalapeño chopped and seeded

2 cloves garlic minced

1 small piece of ginger rough chopped

Cilantro for garnish

What you do...

Preheat your grill to medium heat ( about 300 degrees). Set coals on one side for hot / cool grill.

Mix the paprika, garlic powder, chili powder, cayenne, cumin, salt and pepper and rub all over the ribs.

Put your ribs in a roasting pan and put on the cool side of the grill.
For "Big Green Egg" owners... use plate setter for indirect heat with roasting pan on top.

Grill for 2 hours.

For the glaze-

Melt the butter in a saucepan over medium heat and add the pineapple.

Cook for about 3 minutes.

Now add in the soy sauce, hoisin and the rest of the ingredients.

Slowly simmer stirring often. 

It should start to thicken in about 15-20 minutes.

Pull out the ginger pieces and pour into your blender.

Puree until smooth.

After the ribs have been on the grill for about 1 1/2 hours, baste them with the glaze. 

When you pull the ribs off the grill, baste again with more glaze.

Now stick them under a broiler for 3-5 minutes.

This will give them a nice crust. 

Carefully cut ribs and place on a large serving platter. 

Garnish with cilantro.

The Playlist

Tiki Time

I tell ya, another playlist that will just make you happy.  How can you not be happy listening to this stuff. 

Starting us off is our old friend Marty Nickel with Tiki Time.  Just in case it's been a while since your last tiki party, Marty helps you out with a little guidance.  Of course, I'm not sure about that, it seems he loses his "beach girl" a little later in the playlist.  Must have been the Pineapple Paradise Daiquiri.

Anyway... as usual, we have some old and some new.  And, some you probably liked, but never knew the name of the song.  No tiki party is complete without a little Don Ho and some Ventures.  So light the tiki torches and crank it up.

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

You can also find more of Marty Nickel's music here -
 http://www.martynickel.com and on iTunes.

The Bar...

Pineapple Paradise Daiquiri

What you need...

1 pineapple

6 oz coconut rum

Ice
Strawberries for garnish

What you do...

Cut the top off your pineapple. Core out all of the pineapple.

Grab your blender and put all the pineapple chunks in.

Add ice and rum.

Give it a buzz and pour back into the pineapple shell.

Garnish with strawberries.

Start dancing the hula. 

Gee... This Place Sure Is Swell!

Aloha 'Oe!

Please... Day Drink Responsibly

& 

Keep On Cookin'!

Going Coastal

Pour Me A Vacation!

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


Well kids, it's time to close shop and head for the shore.  Summer has officially started and I just can't work any longer.

The beach is calling and we are going coastal.  You know, down there where "the boat leaves from".
I think we're all set... we've got really cool (and some what healthy) fish tacos, an awesome "Beach Road Trip" playlist and a giant cocktail.

So, come on... knock off a little early and get in the car.  We're headed down where "the land ends and the party begins".  I believe our old pal Sammy Hagar said that and he's a professional beach dude.  You know he's "Livin' On The Coastline".

The Pots Are On...
   

The Plate...

Margarita Fish Tacos

Heading out to the coast... had this in mind.  Simple, easy, delicious and did I mention that it's made with Tequila?  Oh yeah... I think you're gonna like it.

Trying to be a little more healthy this week.  I mean Hey, we are going to the beach after all.   And, I really, really love me some fish tacos.  I really love the flavor of these with the blend of the smokey cumin and flavor of the tequila... Awesome. 

What you need...

2 oz tequila

1 lime zested and juiced

3 tbsp vegetable oil

1 tbsp seafood seasoning like Old Bay or Zatarains

1 tsp chili powder

4 (8 oz portions) Mahi Mahi

1 small red onion chopped

1 jalapeño seeded and chopped
4 cloves garlic

Salt and pepper

1 tsp ground cumin

1 lemon zested and juiced

1 tbsp Agave Nectar

1 small ripe avocado

Cooking spray

8 soft flour (or corn) tortillas

1/2 small white cabbage, shredded

What you do...

Mix the tequila, lime zest and juice, vegetable oil, chili powder and seafood seasoning in a bowl.

Coat the fish with the mixture and set aside.

Heat a medium skillet with the 1 tbsp of oil over medium heat.

Add the jalapeño, onion and garlic and sauté for a couple of minutes until the they soften.

Remove from heat and let it cool.

Heat your grill to about medium heat 350 degrees or so.

Add the fish and cook for 3 minutes per side. 

Char the soft tacos on the grill.

Serve the fish with the tortillas topped with salsa and the cabbage.

The Playlist...

Going Coastal

This week we have the perfect road trip playlist... if you're "Going Coastal" that is.  You can't go wrong with a little Sammy Hagar, Chesney and Kid Rock.  Keep both hands on the wheel and watch where you're going.  

Don't forget your sunscreen. 

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

The Bar...

Giant Long Beach Tea

What you need...

3 oz Vodka
3 oz Rum
3 oz Tequila
3 oz Triple Sec
3 oz Gin

4 oz Sweet & Sour
Top off with Cranberry Juice
Orange & Lemon Slices
Cherries

How's that for pouring you a vacation?  Oh Yeah!

If the good lord's willing I'm gonna keep on chillin'!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!