Southern Thang

Crank Up Your Trusted Gibson... Son!

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

Give it everything you got... just one more time! At least that's how the Atlanta Rhythm Section sees it!   Hey, like they say "Don't take life too seriously... Nobody gets out alive anyway!"

You gotta love the wit and wisdom of the south. So, with that in mind, we're eating well, drinking well and putting on our dancing shoes. We got us some sweet and spicy Grouper, some whiskey to wash it down and some foot-stompin' music. 

It's time for some "Whiskey Rock'n Roll"... Keep on Smilin'! 

The Pots Are On!

The Plate... 

Creole Grouper / Sweet Heat Succotash

What you need...

8oz Gouper
1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder

For the Succotash-
4 ears of corn / shucked
2 tbsp canola oil
Kosher salt and fresh ground pepper
1 small red onion / diced
1 small red pepper / diced
1 clove garlic / chopped
1 Fresno or Jalapeno / diced
1 can of black-eyed peas, drained, rinsed and dried
2 tbsp sugar
1/4 cup cider vinegar
1/4 cup parsley / chopped

What you do...

For the Grouper-

mix all the dry ingredients together. 

Brush fish with a little oil and sprinkle on the dry rub.

Heat grill to medium- high.

For the Succotash-

Brush the corn with oil and season with salt and pepper.

Grill the corn turning until all sides are slightly charred. 

Set aside to cool, then slice off the kernels. (best to do this over a large bowl)

Heat 2 tbsp of oil in a pan and saute' red onions, bell pepper and Fresno chile (about 5 minutes)

Add the garlic and cook for about 30 seconds then add the black-eyed peas cook for another 2 minutes.

Add the sugar and vinegar, bring to a boil and cook for about 3 more minutes. 

Now add the corn and the parsley and take off the fire. 

Grill the Grouper over direct heat about 3 minutes a side to sear. 

Place Succotash on serving plate, top with the Grouper and garnish with parsley.

Hell Yeah!

The Playlist... 

Southern Thang

Well, we got something old, something new, something borrowed and a few Blues. Love some old southern rock, but the kids are laying down some cool stuff. 

Take a listen to Blackberry Smoke's "Good One Comin' On"... we've all been there. And, if you haven't heard of the Revivalist yet, well you are in for a treat. Love their song "Wish I knew you (when we were young)" ... hmmm, don't worry we're not gonna call on anybody. 

There's a lot to choose from here, with a few live performances thrown in. 

Party on Kids!

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

Southern Thang

The Bar... 

The Remedy

What you need... 

2 oz bourbon... we used Wild Turkey

1 oz fresh grapefruit juice

3/4 oz cardamom syrup

1 dash bitters (Angostura)

Grapefruit twist ( if you wanna get fancy)

For the syrup-

2 dozen cardamom pods

1/2 cup honey

1/2 cup water

What you do...

For the syrup-

put the ingredients in a pot, simmer for about 10 minutes

Combine all ingredients in a shaker with ice. 

Shake and stain into a cocktail glass straight up.

Party On Kids...

Cause Ain't Nobody Gettin' Out Alive!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

On Fire

Grilling The Dream!

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

Crank up the grill... we're on fire, burning it up!  The dog days of summer are almost behind us, so now it's time to hone in on those grilling skills. 

Today we're serving up some "Spatchcock Chicken", a smokin' margarita and some tunes to help get your fired up. 

Feel the heat... The Pots Are On!

The Plate... 

Spatchcock Chicken / Poblano Chili Sauce

Ha... you said "Spatchcock".  Ok, get your mind out of the gutter. Spatchcock refers to removing the backbone of a whole chicken so you can "butterfly" the bird. That means it cooks faster and more evenly than a whole bird. This makes it more juicy with a golden crust. Then we will finish it off with a little Poblano cream sauce. 

Yummers!

What you need... 

1 whole chicken (about 3-4 lbs)
a splash of white wine
1 tbsp of olive oil

The Rub-
1 tbsp paprika 
salt and pepper
1 tbsp cayenne pepper
1 tsp thyme
1 tsp oregano
1 tsp chili powder

Poblano Chili Sauce-
2 Poblanos
1/2 cup greek yogurt
juice one lime
salt and pepper

What you do...

Get the chicken out of the fridge and let it sit out on the counter to get the chill off.

Combine the dry rub ingredients together.

Heat your grill to medium 350-400 degrees.

Place the chicken "breast-side" down on a cutting board. Using a heavy-duty knife, cut out the backbone by cutting from the neck all the way down to the tail on each side of the bone.

Remove and discard the backbone. 

Now press down on the chicken to flatten it our completely. 

Pour the white wine all over the inside of the bird and sprinkle a little rub all over.

Flip the bird over and brush with the olive oil the sprinkle on more rub.

Put the chicken on the grill and cook indirect for about 45 minutes until the the internal temp reaches 150 degrees in the breast and 170 in the thigh.

Take it off the grill and let it rest for about 10 minutes, then carve away. 

Serve with a little Poblano sauce. 

Poblano sauce-

Roast Poblanos on the grill until blackened. 

Then take off and put in a resealable plastic bag for about 10 minutes.

Peel the blackened skin off and put in a blender.

Add the yogurt, lime juice and a little salt and pepper.

Give it a whirl and serve over the chicken. 

The Playlist... 

On Fire

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

The Bar... 

Grilled Citrus Margarita

Smoky Goodness

What you need... 

8 limes, 5 lemons & 4 oranges

1 cup superfine sugar, plus a little extra for rimming glasses

About a cup of tequila

What you do...

Preheat your grill to medium-high.

Slice a lime and lemon into wheels then set aside.

Cut the oranges and the rest of the lemons and limes in half.

Pour the sugar in a bowl or dish.

Dip the cut side of each fruit in the sugar to coat.

Grill the sugar side down on the grill just enough to get charred. 

When they are cool enough to handle use a juicer (or a fork) to juice the grilled citrus.

You should get about 2 cups of juice.

Stir in about 1/2 cup of the sugar into the juice and add the tequila.

Stir it up and refrigerate until chilled.

Pour the mixture into a large pitcher of ice and add the sliced citrus rounds.

Rim glasses with sugar and serve over ice.

Next Time Take It Easy On The Hot Sauce!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Pray For Lousiana

Look Out For One Another!

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

A special early release of PnP... Louisiana has gone through the worst flooding in over 1000 years.

Over the weekend, parts of southern Louisiana received as much as 25 inches of rain. Seven people died, the storm stranded more than 20,000 and left more than 11,000 seeking shelter.

The "Casual Catholic" recently published why national media shouldn't cover the south Louisiana flooding. Mainly, with everything going on in the world, it just "doesn't further an agenda". 

"Working together, Community, Self-Sacrifice, Love, Forgiveness, Healing, Service, Friendship and Prayer... These aren't things that the mass media seemingly wants us as Americans to embrace."

"You shouldn't come here because you'll find a people at the very end of their ropes extending their hands to their neighbor. You shouldn't come here because you'll find tireless spirits ready to save a stranger regardless of their race,ethnicity, religion, or SEC affiliation. You'll find rows of 4x4 pickup trucks with boats being trailed behind them headed to the once busy city streets to conduct rescue not because of compensation and not because of order by the government but because of the unspoken creed that holds South Louisiana together as something more than just people living near each other."- The Casual Catholic

So, we know their's a lot going on in the world, but Louisiana needs your help, support and Prayers. 

In the thought of helping a neighbor we're making Jambalaya, enjoying Abita's new Strawgator and listening to some tunes about our Southern Neighbor. 

Please Pray... The Pots Are On!

The Plate... 

Jambalaya

There are all kind of ways to make Jambalaya... chicken and sausage, shrimp or tasso... even duck or alligator. You can make it Creole-style with red sauce or Cajun-style "brown" with chicken stock. Either way it's a quick easy meal that is enjoyed all over south Louisiana.

What you need... 

1 lb boneless chicken / cubed bite sized
1 lb andouille sausage / sliced bite sized
The "holy trinity"- 1 onion/chopped, 1 bell pepper/chopped, 4 ribs of celery/chopped
6 cloves of garlic/minced
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced
8 cups chicken stock
3 tbsp Tony Chacere's cajun seasoning
1 tsp oregano & thyme
2 bay leaves
Salt to taste
4 cups long-grain rice, uncooked

What you do...

In a saute' pan, brown the chicken spiced with a sprinkling of Tony Chachere's.

Brown the sliced andouille then pour off the fat.

In a separate pot, saute' the "trinity" (onion, celery and bell peppers). When onions start to turn transparent through in the garlic.

Now add the tomato paste to the pot. Watch for the color to deepen a little while stirring. 

Once the vegetables are translucent and the tomato paste is dark red deglaze the pot with 2 cups of chicken stock.

Now add the rest of the Tony Chachere's seasoning, tomatoes and salt. 

Cook over medium-low heat for about 10 minutes. 

Add the meat and cook for another 10 minutes. 

Now add the rest of the stock and stir in the rice. 

Turn the heat down to low and let the sauce thicken up a bit with the pot uncovered.

Stir it often for about 10 more minutes. 

When it's reached the "right" consistency (you'll know), it's done.

Serve with French bread and enjoy.

Don't forget to take some to the neighbors. 

The Playlist... 

Pray For Louisiana

   The "Playlist" runs on Spotify- Click on the link to listen to  Pray For Louisiana

The Bar... 

Abita Strawgator

A little something to help in the hard times. 

Strawgator is made with fresh Louisiana 

Strawberries and German Perie hops.

Results are a golden lager with 8% alcohol. 

Everbody Pulls Together

An armada of volunteers — known as the Cajun Navy — with their big pickups towing their personal boats — are helping neighbors near Baton Rouge, where record floods have displaced tens of thousands of people.

In South Louisiana We Don't Wait For Help...

We Are The Help!

Help One Another

Click this link to see how you can Help Louisiana Flood Victims

We Got This Y'all... God Bless!

Castaway

Leave The World Behind!

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

Man... what is going on in the world? 

Too much stuff... Relax, we all need to just get in an Island State of Mind.  I personally think that my goal this weekend will be to "try and stay on top of my flip flops"- Kristian Bush. 

This week we are all about letting it all go and acting like a "castaway". Just forget about the world and enjoy a light and spicy lettuce wrap, sip on a frozen mojito while you listen to a few "Castaway" melodies. 

Time to get away... The pots are on!

The Plate... 

Chipotle Chicken Lettuce Wrap

Just a little something light and easy for your Island Excursion. We even dare say a little healthy. 

What you need... 

12 oz shredded chicken (rotisserie from the store is easiest)

1 tbsp coconut oil

1 cup whole milk

1 medium onion / diced

3 cloves garlic / minced

1 tsp ground cumin

1 tsp dried oregano

1 chipotle pepper with adobo sauce / minced

1 tsp salt

6 bib lettuce leaves

Pico de gallo salsa

What you do...

Heat the coconut oil in a skillet.

Toss in the diced onion and salt. 

Saute for about 5 minutes.

Sprinkle in the cumin and oregano.

Add the chipotle and garlic to sauce for about a minute.

Pour in the milk and stir to combine.

Once the mixture has bubbled, mix in the shredded chicken to coat evenly.

Spoon the mixture evenly onto the lettuce leaves and top with pico de gallo. 

The Playlist... 

Castaway

"I wanna be a castaway and leave the world behind. Take a tropic holiday and say goodbye to keeping time"- Zac Brown

So pour me a vacation, and let me just think about Bob and his three little birds... "Don't worry about a thing cause every little thing gonna be alright!"

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

The Bar... 

Frozen Mojito

What you need... 

2oz light rum

Juice of 1/2 a lime4 tsp. sugar

12 mint leaves

2oz club soda

Ice

What you do...

Muddle mint, sugar and lime in a glass.

Add the rum and club soda and stir.

Strain ou the mint leaves and pour into a blender.

Add about 1 cup of ice and blend until smooth.

Garnish with mint leaves and lime slices.

You Don't Need A Reservation For Relaxation.

Just Tryin' To Stay On Top Of My Flip Flops!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Lowcountry Blues

Hot Vittles & Cool Blues

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

Come on in a hurry y'all... We about to get low!

We're hangin' with Chef Maurice Ungaro and blues guitarist Cool John Ferguson.

Straight outta Beaufort, South Carolina...We gonna throw down with some Frogmore Stew, have a little drink and listen to some righteous blues guitar. That's just the way it's done down in the Lowcountry.

Come get your blues on... we fixin' to rustle up some vittles and get low.

The pots are on!

The Plate... 

Lowcountry Frogmore Stew

First we must go over the rules... Rule #1... RELAX!

The original recipe for Frogmore Stew is credited to Richard Gay of Gay Fish Company, located in the community of Frogmore on St. Helena Island, just off the coast of South Carolina. Ok, it's not really a stew... but it is a "One Pot Wonder" otherwise known as a Lowcountry Boil. 

Like they say "when you're lucky enough to meet someone that really knows how to put together the local vittles"... "Then you're lucky enough!"  Today we are lucky enough to have Chef Maurice in the house. And he is sharing he's secret recipe for "Lowcountry Frogmore Stew". And, it is awesome!

Now you can serve it up fancy on a platter or just throw down some newspaper on a picnic table and eat it with your hands. Serve it up with your favorite dipping sauce and don't forget your "Cobbler" cocktail.

What you need... 

3 lbs of shrimp / shell-on

2 lbs sausage, andouille or Kielbasa cut into 1/2" slices

8-12 new potatoes

6 ears of corn / cut into 2" pieces

4 onions / Peeled & cut in half

3 lemons / cut in half

1 box Old Bay or Zatarain's Crab Boil

Salt

What you do...

Salt and heat 8 quarts of water in a large stock pot to boil.

Add the crab boil, potatoes, onions and squeeze in the lemon juice.

When the potatoes are half cooked (about 10 min), add the sausage.

After 10 min add the corn.

Let simmer for 10 min then add the shrimp.

Turn the heat off and stir until the shrimp turn pink.

Strain and serve.

*A couple of options here- serve with soft butter and olive oil for the corn & potatoes).

Maybe a side of spicy cocktail sauce, lemon wedges and chopped peppers.

Thanks Chef Maurice!

The Playlist... 

Lowcountry Blues- feat. Cool John Ferguson

When Cool John hits the stage you know something cool and magical is about to happen. He just glides all over the guitar with a super cool, but commanding style. It doesn't matter if he's playing low country acoustic blues or tearing through a Hendrix riff, this guy rocks. 

Self-taught and holding the guitar all wrong with the bass strings on the bottom, he was too good to go to the trouble to change. 

Check out his laid back style with Taj Mahal on "Song for Brenda". And then switch gears and listen while he rips a slow burn on "King Bee" with Captain Luke. Then crank it up a notch with "The Cat Ate The Rat, The Rat Ate The Wizard". 

Good stuff man. 

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

The Bar... 

Lowcountry Cobbler

We're going way back to the 1830's for this one. One of the first cocktails to use ice and named the Cobbler because of the of the crushed ice resembling cobblestones.  

What you Need... 

1 1/2 oz. gin

1 oz Peach brandy

1/2 oz simple syrup

1/2 oz fresh lemon juice

4 raspberries

Mint for garnish

What you do...

Combine all ingredients and shake well. 

Pour into a rocks glass or mason jar.

Top with crushed ice.

Garnish with mint.

It didn't matter where the music came from. I just learned it all.
- Cool John Ferguson

Get More Cool John Ferguson On iTunes

Cool John Ferguson

Keep The Blues Alive And Visit

Music Maker Relief Foundation 

Please... Day Drink Responsibly 

& Keep On Cookin'!

Be OK

Accentuate The Positive

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

Everybody now... What'd say we all just put on a smile and know that everything is going to be OK. Be kind to one another and lend a helping hand. It's not that hard. You know... don't worry, be happy!

Today we're making a "happy meal" grilled Caesar salad with tequila lime shrimp, a nice little perfect margarita and some toe tapping tunes to get you in the mood. 

We're sending you all "Good Vibrations"... The pots are on!

The Plate... 

Grilled Caesar Salad / Tequila Lime Shrimp

This will put a smile on your face. If you have never grilled your salad you're in for a treat. The romaine soaks in the smoky flavor of the charcoal and has a great texture. Combine that with the citrus and cheese on the shrimp and you've got a great meal. It's a light and easy dish to make and hey... who doesn't like anything made with a little tequila?

What you need... 

1 lb shrimp / peeled and deveined

Salt and pepper

Tequila

Fresh lime juice

2 tbsp red pepper flakes

Shredded Parmesan cheese

4 small hearts of roman lettuce

Olive oil

Fresh lemon juice

Your favorite "store-bought" Caesar salad dressing 

Croutons for garnish

What you do...

n a large bowl, add all of the ingredients. Mix and marinate the shrimp for an hour in the fridge. Remove from fridge and bring to room temperature. Preheat a grill or grill pan. Grill the marinated shrimp on high heat for 5 minutes, flipping as they char.

For the grilled romaine salad:

Take four small hearts of romaine and slice lengthwise. Take a few leaves out from the inside so you create a bit of a "boat" for your handheld salad. Drizzle with extra-virgin olive oil and sprinkle with salt.

Place the romaine hearts on the grill, cut side down, on the perimeter of the grill for about a minute or two to get a char and bring out the flavors of the lettuce. Remove from grill.

Add a squeeze of lemon and an extra drizzle of olive oil. Fill with grilled shrimp, a drizzle of salad dressing of your choice (balsamic vinaigrette or Caesar dressing) plus crushed croutons for texture and Parmesan cheese if you choose to have the veggie version without shrimp.

The Playlist... 

Be OK

As Louis armstrong reminds us... " When you're smiling, the whole world smiles with you", so come on and get happy. 

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

The Bar... 

The Resting Garden Margarita

What you need...

1.75 oz Patron Reposado
1/2 oz Patron Citronge Mango
Fresh lemon juice
.75 oz Agave syrup
6 Sage leaves
Pinch of salt
Sliced grilled mango for garnish

What you do...

Combine all ingredients in a cocktail shaker and shake with ice to chill.

Strain the drink into an old fashioned glass filled with ice.

Garnish with two sage leaves and a grilled mango slice.

We're All In This Together

Everything Is Gonna Be Alright!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

No Black No White Just Blues

Every Living Thing Could Use 

A Little Mercy Now

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

Reflecting on the recent tragic events in our beloved country, I think that each one of us could use a little comfort and mercy now. It's time to take a deep breath, step back and pray that a change will come. 

Today we take solace in the strength of our family, relations with our friends and neighbors. 

Blessed are the merciful, for they shall be shown mercy -Matthew 5:7. 

The Plate... 

Smothered Pork Chops

Time to feed the soul with a little "Comfort Food"... and nothing is more comforting than a plate of smothered pork chops. This is a quick and easy recipe that we hope you will take comfort in and enjoy. 

What you need...

4 pork chops, about 1/2 inch thick, bone in

1 cup all- purpose flour

2 tbsp onion powder

2 tbsp garlic powder

1 tsp cayenne

1 tsp salt

1 tsp pepper

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

chopped fresh flat-leaf parsley/for garnish

What you do...

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt and pepper.

Mix all together. 

Pat the pork chops dry, then dredge them in the seasoned flour.

Shake off the excess.

Heat a large skillet over medium heat and coat with olive oil.

When the oil is hot, lay the pork chops in the pan and fry for 3 minuter per side.

Remove the pork chops from the pan and add sprinkle a little of the seasoned flour to the pan.

Mix the flour into the fat to dissolve and then pour in the chicken broth.

Let the broth cook down for 5 minutes to reduce and thicken.

Stir in the butter milk to make a creamy gravy.

Now put the pork chops back in the pan, covering them with the sauce.

Simmer for 5 minutes.

Season with salt and pepper.

Garnish with the chopped parsley.

The Playlist...

No Black, No White, Just Blues

In the words of Mary Gauthier, (pronounced "Go-Shay") who ironically is from Baton Rouge- We could use a little mercy now.

My father could use a little mercy now
The fruits of his labor fall and rot slowly on the ground
His work is almost over it won't be long, he won't be around
I love my father, he could use some mercy now

My brother could use a little mercy now
He's a stranger to freedom, he's shackled to his fear and his doubt
The pain that he lives in it's almost more than living will allow
I love my bother, he could use some mercy now

My church and my country could use a little mercy now
As they sink into a poisoned pit it's going to take forever to climb out
They carry the weight of the faithful who follow them down
I love my church and country, they could use some mercy now

Every living thing could use a little mercy now
Only the hand of grace can end the race towards another mushroom cloud
People in power, they'll do anything to keep their crown
I love life and life itself could use some mercy now

The "Playlist" runs on Spotify- Click on the link to listen to  No Black No White Just Blues

The Bar... 

Lazone's Comfort Martini

What you need...

1/2 oz Southern Comfort

1 oz Vodka

2 dashes Herbsaint

2 dashes of Peychaud's

1/2 oz simple syrup

1/4 oz lime juice

Cherry for garnish

What you do...

Shake all the ingredients well with ice and strain into a chilled glass.

Garnish with a cherry

Mercy Now

We Pray For Peace And Mercy