Finding The Funk

Oh We Love the Junk!

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


It's Carnival time... Funnel cakes, Corn Dogs, nachos and just about whatever else you can think of fried or on a stick.  Step right up... don't be shy.

Ah the carnival and state fair... the food, the midway, and the rides.
Love the rides.  You know, the old school stuff, the "Tilt-a-whirl", "Ferris Wheel",  and the ride-through "Haunted house" where you had to get in those little tiny cars.  But, probably my all time favorite was "The Himalaya" with the music blaring out through those distorted speakers.  Do you want to go faster?

So, in honor of the beloved state fair, today we've got jalapeño corn dogs, funky tunes from the "Midway" and a cotton candy cocktail.

Get your tickets and get in line.

The Pots Are On...

The Plate...

Jalapeño Corn Dogs

Man, is there anything better than food on a stick?... I don't think so.  You know how big a fan I am of "walk-around" food.  Too much to see, too many rides, prizes and music to sit still. 

So, let's get busy... the music from the "Himalaya" is calling me. 

What you need... 

1 cup cornmeal
1 cup all-purpose flour
1 tsp salt
1tsp baking powder
1/4 tsp baking soda
1 cup cream-style corn
1/3 cup finely grated onion
1 cup buttermilk
4 tbsp cornstarch
14 hot dogs
7 jalapeños chopped and seeded
Peanut oil
Wooden skewers

What you do...

Combine dry ingredients in a big bowl (not the cornstarch).
Whisk together all of the wet ingredients adding in the jalapeños.
Add the wet to the dry and stir to combine.
Set aside for about 10 minutes while your oil heats up to about 375 degrees.
Skewer the hot dogs, dip into batter and fry for about 2 minutes or until golden brown.
Drain on papper towels.
Eat em up with your favorite mustard, ketchup, BBQ sauce or hot sauce.

The Playlist...

Finding The Funk

Time to get revved up... a little bounce in your step and a little funk in your junk.  This is the all time theme music to help you strut your stuff. 

Bootsy Collins, Sly and the Family Stone, The Meters, George Clinton, and James Brown are just a few legends of "Funk".  

If you haven't seen it, VH1 had an awesome documentary in February called "Finding the Funk".  A road trip in search of the past, present and future of this great genre we now know as "Funk".

"We're gonna tear the roof off the mother sucker... Ow, we want the Funk!"

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

The Bar... 

Cotton Candy

Fill a glass with your favorite flavor of cotton candy. I chose candy cane!

Pour one ounce marshmallow vodka over the top and watch the cotton candy melt instantly!

Then fill the glass halfway with sparkling water. Fill the rest with ice and garnish with a cotton candy drink stick.

Smirnoff Vodka

Do You Wanna Go Faster?

Please... Day Drink Responsibly 

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Keep On Cooking!

Cheatham Street Warehouse

Catchy Name!

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

Ok Buckaroos...  Deep in the heart of Texas, somewhere between San Antonio and Austin, is a great little place that's been serving up Texas music since 1974.

Kent Finlay opened the place back in 1974 to allow singer songwriters to show off their stuff.  He used to open most nights with a song called "I'll sing you a story and tell you a song"... Just love that.

On October 17, 1975 a little band called Ace in the Hole, debuted at Cheatham Street, featuring their newest member George Strait. George and the boys played about 50 - 60 gigs here.  He later went on to do ok for himself.

All the greats came to play on the Cheatham Street stage-  Willie, Jerry Jeff Walker and even Stevie Ray Vaughan.  Sounds like a great place to hang out and have a beer or two (maybe some sangria)... don't ya think?  Come on in.

The Pots Are On...

The Plate...

BBQ Beef Ribs

In Texas... there ain't no beans in the chili and and ain't no pork on the grill.  We're beef eaten' Sunday go to meetin' folks round here.

And there's nothing better than a little sweet and spicy, low and slow, smoky beef on the grill.  So, we figured that if your gonna be drinking Sangria and listening to music all night you need to start off with a good "base".

Now, I did mine on a "Big Green Egg", but we will talk about alternate methods for you folks with other grills.

What you need... 

2 racks 5-6 lbs of beef ribs
1 tbsp cayenne pepper
2 tbsp chili powder
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp sugar
2 tbsp salt
3 tbsp fresh ground pepper
2 bottles of your favorite beer
Hickory chips soaked in water for about an hour
Foil pan

What you do...

Carve off the membrane and excess fat on the ribs.
Apply dry rub mix all over ribs.
Place handful of wood chips directly on coals.
Set up BGE grill for indirect heat with plate setter legs up.
Place foil pan in middle of plate setter then pour in the two beers.
Then place grate on top and set temperature at 225*.
Smoke for 2 hours then add more wood chips.
Total 3.5 - 4 hours.


For Webber or alternate grills - 

Set up coals on one side of the grill to set up a "hot side" and a "cool side".
Place pan of beer on opposite side of coals.
Place wood chips directly on coals.
Place ribs on grate over "cool" side of grill.

The Playlist...

Cheatham Street Warehouse

"As the rain ruins my alibi, I'm down to singin' you my red-eyed rhyme"... one of the greatest opening lines ever.

So sings the Texas legend Jerry Jeff Walker on "Backslider's Wine"; one of the all-time great drinking songs.  Actually I believe all of these tunes were either written with drinking in mind or while they were enjoying their favorite libation.

Which I find very interesting that if you look up the word "Imbibe" in the dictionary it says "drink".
However, it also says absorb or assimilate (ideas or knowledge)... hmmm.

Like our friend Ray Wylie Hubbard says in "Mother Blues"... "be careful what you wish for"!

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

The Bar...

JJW Sangria Wine 

What you need...

1 bottle 750ml of Red table wine

1/2 cup Everclear

1 cup brandy

Sparkling lemon lime soda

1/2 cup blueberries

1/2 cup strawberries sliced

1/2 cup apples sliced

1/2 cup sugar

1 slice of star fruit per glass (makes it official "Lone Star" Texas Sangria. 

What you do...

Blend all ingredients in a tall pitcher.

Let it set up for a couple of hours to let the fruit set with the wine. 

Pour into glass with ice. 

Top off with sparkling soda

... or just listen to the song and do it Jerry's way. 

"When friends come for Saturday night, it's nice to make up some Sangria Wine. It's organic and it comes from the vine. It's also legal and it gets you so high." - Jerry Jeff Walker

So, if you're down Texas way, check em out! 

Here's some more info...  cheathamstreet.com

Whoa Oh Oh Whoa....

 I Love Sangria Wine!

Please... Day Drink Responsibly 

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Keep On Cookin'!

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'!