Roots, Rock Reggae

Don't Worry Bout A T'ing!

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

Hot time... summer in the city. Time to "Cool down the Pace".  

What you need is a little rum, a little Reggae and maybe some Jerk Rubbed Pork. Even if you're not hanging out in the islands, this will help. 

So don't worry... turn up the music, pour up some rum and just remember what Bob Marley says, "I can't refuse it. What to be got to be. Feel like dancing, dance 'cause we are free!" 

"Every little t'ing gonna be alright"... The Pots are on!

The Plate... 

Jerk Rubbed Pork Loin

Love a grilled pork tenderloin... especially a good spicy pork tenderloin. We think you'll like this one. Something a little different and hey, it's "island inspired". 

What you need... 

1 whole pork tenderloin (about 1 pound)

1 medium red onion, chopped

4 green onions, chopped

1 habanero chile, chopped

1 piece of ginger (about 2 inches thick), chopped

2 cloves of garlic

1 tbsp fresh thyme

1 tsp ground cinnamon

1 tsp allspice

1 tsp ground cloves

salt and pepper to taste

1/2 cup canola oil

What you do...

Combine all of the ingredients (except the pork) and put in a food processor.
Give it a whirl until it becomes a thin paste. 
Cover the pork with the paste, cover and put in the fridge for at least 6 hours.
Heat your grill to medium-high.
Place the pork in the center of the grill and cook for 12-15 minutes turning every 2 minutes.
Grill until internal temp reaches 140 degrees F.
Revoke from the grill, wrap tightly with aluminum foil and let it rest for 10 minutes.
Place on cutting board and slice into nice thick pieces. 

Enjoy.

The Playlist... 

Roots, Rock Reggae

Some old school Reggae for you... a list of some classics to enjoy while you're sipping yo rum punch. 

Bunny starts us off with the title track. It's all about getting back to the roots.
So, "cool down the pace", have some more rum and enjoy.

   The "Playlist" runs on Spotify- Click on the link to listen to Roots, Rock Reggae

The Bar... Jamaican Breeze

The only sound better than the waves hitting the shore are the rocks hitting the glass... high ball glass that is. 

What you need... 

11 parts Rum
5 parts orange juice
5 parts cranberry juice
11 parts Midori Melon liqueur

What you do...

Mix all ingredients in a large punch bowl
Add ice and stir it up... and drink it up

Reggae To Go...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Stand By Me

Happy Father's Day

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

Going a little old school today for Dad...  steak dinner, "Stand by me" playlist and a classic cocktail.  
This one's for you Dad!... and all you "Big Green Egg" owners. 

In honor of Father's Day we're cooking up a 22oz Bone-in Ribeye "T-Rex" style (see the link below) on the BGE. 

I mean come on... after all the guy taught you how to drive, how to live, and how to act.  The least you could do is cook up an awesome steak, a cocktail and a little music.  

So, have Dad come on over, put on Gunsmoke or an old John Wayne movie (maybe on mute) and turn up the tunes.  Take it easy Dad, this is your day!

The Pots Are On...

The Plate...

Bone-in Ribeye with Poblano Pesto

Today we will explore the T-Rex method for searing and cooking a steak on the Big Green Egg.

This is just an awesome way to get a "steakhouse quality" sear on your steak.  Don't worry, if you don't have a BGE, we've got you covered.  

I love a big ole ribeye or porterhouse seared on the outside and a perfect medium rare.  And, you know by now how I love my cheese and Poblanos.  So today is the best of both worlds with a huge steak accented with a great Poblano Pesto sauce.  Don't skimp... you want a huge hunk of meat for this drill.  Dad will thank you. 

What you need...

The Ribeye-

22oz 2 inch thick Bone-in Ribeye

Generous amount of Kosher salt and fresh ground pepper (keeping this simple, remember we're adding sauce)

For the Poblano Pesto-

2 poblano peppers
1/2 cup grated parmesan cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tbsp chili powder
1/2 cup olive oil
Kosher salt

What you do...

For the Poblano Pesto-

Char the poblano peppers on top of the grill until all sides are blackened.
Take off the grill and place in a large plastic sealable bag to sweat (about 5 min).
Carefully scrape and discard the blackened skin, remove the seeds and coarsely chop peppers.
Place chopped peppers in blender.
Add Parmesan cheese, cilantro, garlic, chili powder and olive oil.
Give it a buzz until well combined but not pureed. 

For the Ribeye - 

For your Big Green Egg - T-Rex method-
Make sure you have a cast iron grate.
Basically calls for direct heat with "full speed ahead" hot coals.
You want your BGE to register around 800 degrees.
Salt and Pepper steak on all sides and let it come to room temperature.
Now the scary part... place your steak in the center of the grill directly above the "lava" coals.
With the top of your grill open, sear on one side for 90 seconds then flip (with thongs, not a fork) for an additional 90 seconds.
Take meat off and set aside on platter to rest for 15-20 minutes.
Adjust the vents on your BGE to get to a temp of 400 degrees.
Put your steak back on the grill and cook for an additional 5 minutes per side for medium rare.

You can check out the entire background and step by step here - BGE T-Rex Method

For your regular "Webber" type grill - 

Prepare grill with a hot side (all coals on one side) and a cool side with no coal.
Let grill get as hot as possible then sear steaks on "hot" side. (may have to cook 2-3 minutes at 500-600 degrees)
Then let the meat rest for 10 minutes and return to cool side for an additional 5-6 minutes per side for medium rare.

The Playlist...

Stand By Me

Always felt safe when Dad was around... so, thanks for standing by me.  Funny how music takes you back.  They say that "the right music makes you forget everything or you remember everything".  

Well... that's the case here.  We hope to bring you all the great memories of sharing time with Dad.  Some joy and some sad, but in the long run all good. 

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

The Bar...

Whiskey Sour

What you need...

3/4 cup Gentleman Jack Whiskey

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

2/3 cup simple syrup

Ice

Maraschino cherries

Old School - nothing fancy, just right!

Awww, Gee Paw... Are Ya Sure?

 

Thanks For All The Advice... Even When I Didn't Want It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Hot 'N' Nasty

Plug It In And Rock Out!

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

Remember when you first had "Rock'n Roll to go"... 8 tracks baby, Yeah! 

There was nothing better than flying down the road, rockin' out to your favorite tunes while you were blowing out your rear dash-mounted speakers. The louder the better because you couldn't do this at your parents house. 

So, in honor of the freedom of rock'n roll we're whipping up some "Hot 'N' Nasty" Chipotle Burgers, a little Bourbon Rocks and a speaker melting playlist.

Crank it up!... The pots are on!

The Plate... 

Hot 'N' Nasty Chipotle Burger 

Grab your Chipotles and let's Rock!  These little red and smokey jalapeños add a special kick to anything, so why not a burger? Add a little pepper jack cheese and your ready to roll. Oh course, if you really want to kick it up to the "Hot 'N' Nasty" level, add some grilled Poblano peppers. Now you're rocking'!

What you need... 

1 1/2 lbs of ground beef (80/20)
1/3 cup grated onion
3 chipotle peppers / minced plus 1 tbsp of the adobo sauce (available in can from your local store)
Salt and pepper
1 tsp cumin
6 good hamburger buns
6 slices of pepper jack cheese
2 advocates, sliced
1/3 cup cilantro / chopped
2 poblano pepper, roasted, seeded, peeled and sliced

What you do...

Mix up your ground beef, grated onion, chipotles, adobo sauce, salt, pepper and cumin in a large bowl.

Form into 4-6 patties.

Grill the burgers over medium heat for about 6 minutes per side.

When the burgers are almost ready place a slice of pepper jack on each one.

If you want to do the Poblanos roast on the grill ahead of time then place in a freezer bag for about 20 minutes to steam and loosen the skin. Take out of bag, scrape the skin off and take out seeds. 

When the burgers are ready place them on the buns and top with avocado, poblanos, and a little cilantro.

The Playlist... 

Hot 'N' Nasty

Ah, the three cord wonders of rock! Of course you did have some of rock'n roll's great guitar slingers... Johnny Winter, Alvin Lee and Robin Trower. Those guys really knew how to tear up a fret board. 

Always loved the intro Johnny Winter laid down on "All over now". Blew a few car speakers cranking that one up. And how about Sammy Hagar's first big break... heading up the band Montrose.

He still plays "Bad Motor Scooter" in his shows today.

We also have the classics... Zeppelin, Mountain, Nugent, Sabbath, and the kings of "three cords", Grand Funk.

Of course these are best played at maximum volume. Just be careful... they tend to make you drive faster... just saying!

             The "Playlist" runs on Spotify- Click on the link to listen to Hot 'N' Nasty

The Bar... 

Bourbon Rocks

There's only one way to "Rock"!

Purists like to drink it neat, meaning that the bourbon is at room temperature, and without ice.

If you like it a little chilled try bourbon whiskey on the rocks, or with a few cubes of ice. Pour yourself a finger or two of whiskey over ice. A finger is an informal measure, and is generally considered to be about three quarters of an inch or so. Larger cubes of ice will help chill and not dilute the bourbon. 

So, choose your favorite Bourbon and rock out!

A Video Game And Rock'n Roll...

This Must Be Heaven Man!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

FREE

And The Home Of The Brave!

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

Happy Memorial Day weekend. It's time to give thanks and remember the ones that serve our country and fight for our freedom. It's because of their service that we can play at the beach or grill with friends in the backyard. So raise a glass to the men and women in our armed forces.

Today we are all about the grill, the cocktail and some laid back tunes to help us reflect and give thanks. Get everybody involved with "Build-your-own" Kabobs, enjoy a Kickin' Lime Ricky and listen to some tunes about your freedom and country. 

Salute the ones who gave their lives so we don't have to sacrifice all the things we love.

God Bless Our Troops... The pots are on!

The Plate... 

Build-Your-Own Shish Kabobs

Whether your at the beach or in the backyard... Chillin' and Grillin'... that's what it's all about.  Ok, this is really easy and a great way to get everyone involved. Just fire up the grill, pick your skewer and load it up with your favorite stuff. Of course you can add some chicken if you like or hey... maybe just all veggies. There are no rules. Just have another Lime Ricky and kick back!

What you need...  

Dijon-Rosemary Steak-

1 lb Sirloin steak / cut into 1 inch cubes

1 tbsp Dijon mustard

2 tbsp fresh rosemary

4 cloves garlic / minced

2 tbsp fresh lemon juice

2 tbsp balsamic vinegar 

1/4 cup olive oil

1 tsp salt

1 tsp fresh ground pepper

Lemon-Garlic Shrimp-

1 lb of 16-20 count shrimp / peeled and deveined

3 cloves of garlic / minced

2 shallots / minced

1 bay leaf

2 tbsp fresh thyme leaves

1/4 cup finely chopped parsley

1 tsp red pepper flakes 

1/4 cup olive oil

2 tbsp fresh lemon juice

Veggies fo Kabobs-

Bell Peppers

Onions

Cherry Tomatoes

Mushrooms

Squash

Baby potatoes / boiled until they are cooked through

Balsamic Basting Vinaigrette - 

1/4 cup olive oil

2 tbsp balsamic vinegar

salt and pepper

What you do...

Whisk together all of the Dijon-rosemary steak ingredients (not the steak, just the stuff).

Toss the steak in the mixture until it's evenly coated.

Cover and marinate in the fridge for about 2 hours.

Now whisk together all of the lemon garlic shrimp stuff then toss the shrimp in the mix until it's coated. 

Cover and marinate in the fridge for about 2 hours.

Cut all of the veggies into bite size pieces.

Puree the balsamic vinaigrette in a blender.

Place the meat, shrimp and veggies in individual bowls and set it out "buffet style".

Let your friends skewer their own kabobs then baste them with the balsamic vinaigrette.

Grill the kabobs directly over a medium hot grill for about 10-15 minutes. 

Be sure to turn every 2-3 minutes.

Kabobs pair well with beer, but also with a "Kickin' Lime Ricky"!

The Playlist... 

Free

A selection of a few tunes to kick back and remind us of all of those that gave their lives for our country and freedom. Enjoy and celebrate your freedom. You were Born Free!

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

The Bar... 

Kickin' Lime Ricky

Ahh... the Lime Ricky, but with a Kick!

What you need... 

6 oz silver tequila
3 oz St. Germain
2 oz fresh lime juice
6 maraschino cherries, couple extra for garnish
Club soda
lime wheels for garnish

What you do...

Muddle the cherries in a martini shaker.

Add the tequila, St. Germain and lime juice.

Fill the shaker with ice and shake.

Strain into two glasses filled with ice.

Top with club soda and garnish with

cherries and lime wheel.

God Bless Our Troops!

Inland Oasis

Your Own Little Slice Of Paradise!

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

Not at the beach... it's ok! Your "Inland Oasis" is wherever you want it to be. Sometimes a little "Staycation" is just what the doctor ordered; no fighting traffic and crowds. Just escape.

Today we've put together a playlist with over 4 hours of music... that gives you a reason to chill. 

We also have an easy lobster dish you can just throw in the oven while you're sipping on your "Dark Mojito".  

RELAX!... The pots are on!

The Plate... 

Lobster Fettuccine a la Vodka

Ok, it just doesn't get much easier than this... unless you get adventurous and want to grill your lobster. Just a little something to think about, but this is pretty good stuff as is. 

What you need... 

12 oz Lobster meat

8 oz Fettuccine

48 oz crushed tomatoes

1 tsp oregano

1 clove garlic / minced

1 tsp red pepper flakes

salt and pepper to taste

2 tbsp butter

2 shots of Tabasco sauce

1/2 cup heavy whipping cream

2 tbsp fresh basil

What you do... 

Pre-heat oven to 350 degrees.

Cook fettuccine as usual (be sure to add salt and olive oil to your water).

Meanwhile pour vodka into a medium skillet and simmer for about 5 minutes to let it reduce by half.

Mix in tomatoes, oregano, garlic, pepper flakes, salt and pepper.

When you get ready to serve, stir in the heavy cream and fresh basil. 

Place the hot cooked fettuccine into pasta bowls.

Pour the sauce over each and place in oven for 5 minutes.

While the pasta is in the oven, melt 2 tbsp of butter in a pan. 

Sprinkle the lobster with a couple of shots of Tabasco, salt and pepper. 

Saute' the lobster for about 2-4 minutes. 

Remove pasta dishes from the oven and top with lobster. 

The Playlist... 

Inland Oasis

A little Reggae, a little soul and blues... maybe a ballad or two; that's what we're talking about. Just laid back tunes to help you set the mood at your Oasis. 

Starting us off is our good friend Marty Nickel showing us how to just "Have a good time".  Throw in some BoDeans, Jackson Browne, Jack Johnson and even a little Buffett and you've got yourself a recipe for chilling.

              The "Playlist" runs on Spotify- Click on the link to listen to Inland Oasis

The Bar... 

Dark Mojito

What you need...

2 oz dark rum

8 mint leaves

2 tsp. brown sugar

juice of one lime

club soda

What you do...

Muddle the mint leaves in the bottom of a tall glass.

Add in the rum brown sugar and lime juice.

Mix well.

Add the club soda and stir. 

Garnish with mint.

This Pretty Much Sums It Up...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Viva Cinco de Mayo

Yo Quiero Fiesta Grande!

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

Now Beer This!!! It's Fiesta Time Amigos! Yep, time for a little Cinco, Cinco, Cinco de Mayo. 

We've got the grill roaring, the Margaritas pouring and the tunes ... well let's just hope the neighbors like a little Mariachi musica. So, come on and join in the celebration with Beer Marinated Skirt Steak, a pitcher of Passion Fruit Margaritas and a Viva Cinco de Mayo playlist. 

Time to get a little "Loco en la cabeza"! Feliz Cinco de Mayo!

Arriba... The Pots Are On!

The Plate... 

Beer Marinated Skirt 

This is so easy and good, It'll make your "ice" water. It's the perfect thing for that Cinco de Mayo fiesta your gonna throw later this week. 

What you need... 

2 lbs of Skirt Steak
1 orange / thinly sliced
1 yellow onion / sliced
4 cloves of garlic / smashed and halved
Salt and pepper
1 cup Mexican beer (hey you gotta stay with the theme)
1/2 cup Soy sauce

What you do...

Lay the orange slices, onion and garlic across the bottom of a baking dish.

Rub the steak with salt and pepper then put on top of the oranges, onions and garlic.

Now add another layer of orange, onion and garlic on top of the steak.

Pour in the beer and Soy sauce.

Cover with plastic wrap and marinate for 1 hour at room temp ( you can also make ahead and marinate overnight in the fridge).

Get your grill heated to med-high. 

Take the meat out of the marinade and grill for about 4 minutes per side. 

It doesn't take long so don't over do it. 

Slice thin and garnish with orange slices and limes. 

Perfect by itself or loading up some tacos. 

The Playlist... 

Viva Cinco de Mayo

Hey Baby... Que Paso! It's time to party, that's what's up! The perfect list of fiesta tunes for your throw down.
Some new renditions of some old favorites, plus some of the classics. So, raise a glass, take a shot and get back out there on that dance floor.

The "Playlist" runs on Spotify- Click on the link to listen to Viva Cinco de Mayo

The Bar...  

Passion Fruit Margarita

What you need...

A big festive pitcher.

1 cup tequila

1 cup passion fruit nectar

1/4 cup orange-flavored liqueur

2 tsp sugar

Lime for garnish

What you do...

Combine all ingredients and stir.

Add ice.

Serve over ice and garnish with lime.

Ay, Chiwowow...

Lay Off The Margaritas Will Ya!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Two More Bottles Of Wine

Moments Of Brilliance 

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

We've all been there... that moment when you have the greatest ideas, plans and schemes. This is when there are a few libations involved... oh course! Just remember, in the words of Ernest Hemingway- "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut!"

Well, with that in mind, this is when we come up with some of the best recipes, cocktail concoctions and playlist. So there you go... our secret is out. 

Today, with a "moment of brilliance", we have put together some drunken Red Wine Chicken, a Pineapple Mojito Sangria and some tunes about... well, "Two More Bottles of Wine".

Grab your corkscrew... The pots are on!

The Plate... 

Red Wine Roasted Chicken

What you need... 

8 slices of bacon / cut into strips

2 tbsp olive oil

6 or so pieces of chicken (dark meat works best... legs and thighs)

2 tsp kosher salt

Fresh ground black pepper

1lb bag of frozen pearl onions / thawed

8 cloves of garlic / smashed

1 pound mushrooms / halved

3 russet potatoes / pulled and cut into thirds

8-10 cherry tomatoes 

1 small package small chopped carrots

1/3 cup of all purpose flour

4 sprigs of thyme

2 bay leaves

2 1/2 cups of Red Wine

2 cups chicken broth

1/2 cup parsley leaves / rough chop

3 tbsp red wine vinegar

What you do...

Cook the bacon over medium heat in olive oil in a large pot or Dutch oven.
Remove the bacon and set aside, leaving all the good grease in the pot.
Season the chicken with salt and pepper then brown in the bacon grease.
Set it aside, then pour off the pan drippings.
Now add the onions, garlic and mushrooms, cook over medium-high heat until browned.
Stir in the potatoes and carrots, then add salt and the flour.
Stir to coat all the veggies.
Now pour the wine and chicken broth in and continue to stir until there are no lumps of flour.
Add the chicken back to the pot, as well as the bay leaves, thyme and bacon.
Bring to a boil then reduce to a simmer.
Cover and braise until the chicken and veggies are tender (30-40 minutes).
Uncover and cook until the sauce thickens (about 10 minutes).
Stir in the parsley and vinegar, add a little salt and pepper to your liking.

Plate it up, pour you a glass of wine... enjoy!

The Playlist... 

Two More Bottles Of Wine

Well... not that you needed another "drinking" playlist, but hey, it came to us in a moment of brilliance!

Starting us off is the professor of partying, Delbert McClinton. He let's us know that no matter how hard things get that "It's all right 'cause it's midnight and I got two more bottles of wine".

And, we're not sure but "Red wine, mistakes mythology" could be a theme song for most of you out there... you know who you are!

As usual, we've thrown together some old with some new some covers and some used. Grab the bottle, we'll handle the tunes.

   The "Playlist" runs on Spotify- Click on the link to listen to Two More Bottles of Wine

The Bar... 

Pineapple Mojito Sangria

What you need... 

1/2 cup rum

1 bottle of dry white wine (Sauvignon Blanc or Pinot Grigio)

3/4 cup pineapple juice

4 cups of lemon-lime soda

pineapple wedges

3 limes 

small bunch of peppermint leaves

1/3 cup agave nectar

about 2 cups of pineapple cut into small chunks

What you do...

In a big pitcher , muddle the lime slices and peppermint.

Add the agave and pineapple chunks then pour the wine, rum, and pineapple juice over the top.

Cover and refrigerate for at least 4 hours.

Remove from the fridge, add the lemon-lime soda.

Serve over ice and garnish with mint leaves and a wedge of pineapple.

Only A Bottle Of Cabernet Away!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!