Blowin' Smoke

Mind Your Own Biscuits!

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

Talking about this one and that one... what he said or she said. It's all just "blowin' smoke". Truth is we all just need to mind our own biscuits. 

Let's forget about all of the political chit chat for a while and try to focus on something a little more positive. Here's an idea... how about a hot Texas twist on some chicken salad, a smoky cocktail and some smokin' tunes? 

Here's to good living, positive thinking and healthy eating... The pots are on!

The Plate... 

Smoked Chicken Salad

Trying to do something a little healthy for you this week. Just hold on... don't go crazy. We said "a little healthy". Everybody loves a good chicken salad. And, the only thing better than good ole chicken salad is "Smoked Chicken Salad". 

Thanks to our fellow Texan and Grillmaster, Tommy Humphries, we're gonna show you how to make the best chicken salad you've ever had. Smokin'!

What you need...

1 whole chicken (3-4lbs)/ spatchcock 

1 lb Applewood chips 
Olive oil and dry rub (see below)

3 Granny Smith apples / diced
1 red onion
4-6 celery stalks / diced
1 8oz jar of sweet relish
1 cup dried cranberries / chopped
1 cup grapes / halved
6 oz slivered almonds
1/4 cup fresh lemon juice
1 quart jar of Mayonnaise (Tommy recommends "Dukes")
1 8 oz cream cheese / softened
1 tbsp sugar, Old Bay, fresh ground pepper, salt and dry rub used on chicken

The dry rub-

1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp thyme
1 tsp oregano
1 tsp chili powder
   salt and pepper

(Tommy uses a secret blend of Julio's seasoning and Weber's Kickin' Chicken... but don't tell anybody!)

Get cooking...

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. Add the Applewood after soaking in water for 30 minutes. 

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. 

Brush with the olive oil the sprinkle on dry 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 the chicken off the grill and let cool. 

Remove the meat from the bones.

Place the white meat in a food processor, add the mayo and cream cheese and process until smooth.

Chop up the dark meat into small bite-sized pieces and add to the white meat mixture and set aside.

Combine apples, onions, celery, relish, cranberries, almonds, grapes and lemon juice... toss to mix well.

Now combine with the meat mixture, adding the "sugar, Old Bay, salt, pepper and a little dry rub.

Refrigerate until you're ready to dig in. 

Serve on croissants (a little butter couldn't hurt). 

Well, it's kinda healthy... you know you want it!

Grillmaster Tommy Humphries

The Playlist... 

Blowin' Smoke

Turn on the TV and that's all you're gonna hear. So turn it off and crank up the tunes. Grab a little cider and pull up a chair. There's a lot to take in here so just sit back and relax. 

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

The Bar... 

Smoky Apple Cider Margarita

What you need...

2 oz silver tequila 

4 oz apple cider

1 oz fresh lime juice

2 tsp agave nectar

cinnamon, sugar, salt for the rim

apple slice

cinnamon sticks

Get drinking... 

Mix equal parts cinnamon, sugar and salt in a small dish.

Run lime wedge around the top of cocktail glass then rim with mixture.

Combine tequila, apple cider, lime juice and agave nectar in cocktail shaker with ice.

Shake and strain into your prepared glass.

Garnish with apple slice and cinnamon sticks. 

Mind Your Own Biscuits...

And Life Will Be Gravy!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

This Is Hip

You Don't Get Old Being No Fool

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

Ain't nothin' new under the sun. And I ain't got time for such newfangled nonsense. Let's just get on back to the basics. I was just sitting' here thinking about some good ole comfort food, some whiskey and some Blues... now that's hip!

So with all of that in mind, we're cooking up some Braised Pork, sipping on an Old Fashioned and listening to some Blues. 

Cause the best thing for the blues is the Blues... The Pots Are On!

The Plate... 

Milk-Braised Pork

Nothing new here. This is actually an old Italian classic. In Italy, cooks like to braise pork in milk because it creates a rich savory sauce. Not the best looking dish when it's done, but man it is good. 

What you need... 

1 3-4lb pork shoulder
olive oil
2 1/5 tbsp salt
1 tbsp pepper
1 tsp cinnamon
4 tbsp butter
1 yellow onion, peeled and sliced
1/4 lb pancetta / chopped
6 cloves garlic peeled and smashed
1 bunch of sage
4 cups whole milk
1 cup white wine
1 lemon peeled and juiced

To finish the sauce-
3 tbsp butter / softened
3 tbsp flour
2 tbsp sage
2 tbsp Dijon mustard
Salt and pepper to taste

Get Cooking...

Season Pork by rubbing with olive oil, salt, pepper and cinnamon. Cover and put in the fridge over night.

Next day, Preheat oven to 325 degrees.

In a Dutch oven, sear the pork over high heat on all sides then remove from the pan. 

Add butter, onion, and the pancetta to the pan. When the pancetta starts to brown add the garlic.

Stir in one cup of white wine to deglaze the pot.

Add the seared pork back to the pot and add the milk and lemon juice. 

Bring to a gentle simmer then cover and place in the oven. 

Cook for 4-5 hours until fork tender. 

Remove the pork and let cool. 

Strain the sauce and return to heat to reduce by half. 

Whisk in the softened butter and flour along with the sage and Dijon mustard. 

Season with salt and pepper.

Slice pork or pull apart with forks. 

Pour sauce over pork and enjoy.

The Playlist... 

This Is Hip

The best for thing for the blues is the Blues! Ain't nothing new here... well maybe some new covers, but all paying homage to the legends. If you think people like Led Zeppelin wrote songs like "Whole Lotta Love" and "Bring It On Home" you would be mistaken. Today we pay homage to the legends that started it all. 

So give a listen and tap a toe to some of the legends as they show you what the Blue is all about Baby... Cause this is hip!

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




The Bar... 
Old Fashioned
The classic Old Fashioned is made by muddling sugar and bitters and adding some whiskey.

What you need... 

2 oz Bourbon or Rye Whiskey

2 dashes of Angostura bitters

1 sugar cube

1 orange slice

1 maraschino cherry

Get To Drinking...

Muddle the bitters and sugar in an old fashioned glass

add one large piece of ice 

garnish with orange slice and cherry 

Turn up the Blues!

My New Year's Resolution...

Give Up Drinkin' Unless I'm Alone or With Somebody.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Rockin' The New Year

Time To Dance On The Table

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


Pop a bottle of bubbly and ring in the new year with small, mingle-friendly, walk around bites.  It's time to party like a Rockstar. This is no fancy sit down dinner.  You want to have fun-food you can carry with you while you bust a move.
The cocktail, now that probably needs to be a little fancy. So, we went with Ginger instead of Mary Ann.
And the music... well crank it up man.  There's a little bit of everything here.  So...  eat up, drink up and dance like nobody's watching.  Just remember to kiss the right person at midnight.  Party on!

The Pots are on...

The Plate... 

Brie & Merlot Mushroom Bites 

and Baileys Irish Cream/Pistachio Fudge

Brie & Merlot Mushroom Bites

What you need...

1 package mini Phyllo shells

2 tbls butter

1 shallot, diced

2 cloves garlic, diced

8 oz mixed mushrooms, sliced

Salt and fresh ground pepper

1/2 cup Merlot wine

2 tsp chopped thyme 

1/4 lb Brie

4 chives, sliced

What you do...

Preheat oven to 350 degrees and bake the shells according to package directions.

Heat a skillet over medium heat and add butter.  When the butter is melted, add shallots and garlic.

Cook until soft (about 5 min.)

Add mushrooms and season with salt and pepper. 

When the mushrooms have released their liquid, add the wine and thyme.

Cook until most of the liquid has evaporated (about 5 min.)

Cut Brie into small pieces. Dived the mushroom mixture among the shells. 

Top each with a piece of Brie.

Return to the oven just long enough to melt the cheese (5 min.)

Garnish with chives.

Baileys Irish Cream / Pistachio Fudge

What you need...

36 oz White Chocolate Chips

1 14 oz can sweetened condense milk

1/2 cup Baileys Irish Cream liquor

1/2 cup raw pistachios, chopped

What you do...

Line an 8x8 square baking pan with foil paper and lightly grease it. 

In a sauce pan, pour all ingredients except pistachios and heat on low.

Stir constantly until chocolate has almost melted.

Turn off heat and continue to stir until chocolate is completely melted. 

Now add pistachios and pour evenly onto the prepared pan.

Let cool until set. 

Remove fudge from pan and peal off the foil.

Cut fudge into small squares.

The Playlist...

Rockin' The New Year

Time to party down and ring in the New Year! So what's your favorite party song?  I love the new song by New Orlean's own Galatic called "Hey Na Na".  Of course it's all about partying for Mardi Gras, but hey... a party is a party. Also loving the new one from Ed Roland.  Well, as usual there are some oldies and some new stuff.  Then we have good ole BB King helping us ring in the new year.

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

The Bar.... 

Champagne Ginger Cocktail

What you need...

Fresh ginger
1/2 cup sugar
1/2 cup water
1/2 cup vodka
1 lemon sliced
1 bottle Champagne


What you do...

Simmer water, ginger and sugar in a sauce pan for 10 minutes.
Let it cool then add vodka and refrigerate.
Once cool strain into a bowl to remove the ginger slices.
Rub the top of your champagne glass with lemon and dip into a plate of sugar to rim the glass.
Pour about 1 oz of the ginger/vodka into a glass and top off with Champagne.

Happy New Year...

You Party Animal!

Please... Day Drink Responsibly
&
Keep On Cookin'!

I Can't Wait For Christmas

Santa Claus Is Coming To Town

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

Really... already?  NO, NO, NO well not just yet... but you do need to get ready!  

For Pete sake... are you already watching Christmas specials?  

People, we need to ease into this thing.  It's not the twelve days of Christmas... you've got a whole month ahead of you.  Besides, I'm still trying to get over Black Friday... or was it Thursday?  Man, these people are crazy. 

  

Alright alright... let me take a look in the fridge and see what we can throw together.  Ok, found some stuff... come on in.

The Pots are on...

The Plate... 

Turkey and Cranberry Quesadillas Leftovers

Feliz Navi-dude! Nothing like a few leftovers to start off the Christmas season.  Hey, I looked in the Fridge and this is what we had.  I told you to save some of those Chipotle Cranberries.  Anyway, we needed to do something easy today so you can get after those decorations.  

What you need...

2 large flour tortillas 

1/2 cup shredded cheddar cheese

1/2 cup of your chipotle Cranberries

1/2 cup of dressing

1 cup of turkey

What you do...

Preheat a large skillet and add one tortilla in the pan.  Add cheese and let it melt just a little. Then add Turkey, dressing and cranberries. Place the other tortilla on top and let sit for a couple minutes.  
Then flip the quesadilla and let it crisp up for another 2 minutes.  (great tip for flipping- cover skillet with plate and flip the whole thing over onto plate. Then slide the quesadilla back in the skillet.)

Place the quesadilla on a cutting board and cut with a pizza cutter.  

See, wasn't that easy... Now go get some more Cider and watch the ball game. You can always decorate the tree later!

The Playlist... 

I Can't Wait For Christmas

Ok... this will ease you into the Christmas spirit and get you in the mood.  Just grab a cup of Cider and crank it up before you even think about trying to find that first box of ornaments, or those damn lights (oops sorry, we were thinking happy thoughts).  

Well here's a little collection of "not so traditional" seasonal tunes.  I love Los Lonely Boys version of Feliz Navidad!  And, check out Big Bad Voodoo Daddy and Brian Setzer... thank you for some rockin' holiday music guys.  Also threw in a little New Orleans Christmas from Kermit (preview of things to come).  

So enjoy and "Rock around that Christmas Tree!"

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

The Bar... 

Spiced Cider 

(Cider with a Buzz)

What you need...

4 cups apple cider

peel of 1/2 medium orange

pell of 1 lemon

1 stick cinnamon

4 whole cloves 

3 allspice berries

2 cups Bourbon or Dark Rum

Lemon twist, cinnamon stick and freshly grated nutmeg for garnish

What you do...

Combine the cider, orange and lemon peels, cinnamon, cloves 

and allspice berries in a large saucepan.

Bring to a boil... doesn't that smell great?

Turn heat down to low and simmer for 3 min.

Remove from heat and let it steep for about 7-10 min.

Strain the liquid into a coffeepot and add the liquor. 

Serve warm in coffee mugs with a twist of lemon, cinnamon stick and grated nutmeg.

Happy HO HO HO To You! 

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Ball Of Confusion

You Gotta Fight For Your Right

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

Time to get out the Vote! 

Whether you're a member of the Democratic party, the Republican party or the Cocktail party... You gotta get out there and get in the middle of this. After it's all over you will then have "bragging rights" or I "told you so" and just wait until 2020. If not... you got NO right!

So, if elected we promise a Rosemary-Lemon Roasted Chicken in every pot, a Colonial Ties cocktail and some tunes that will either help you decide on a candidate or leave you completely confused.  Good luck!

OK, let's get it on... the pots are on!

The Plate... 

Rosemary-Lemon Roasted Chicken 

A chicken in every pot... This is very easy and it will help take your mind off of all the the distaste that's going on in this election!

What you need... 

1 stick of butter

2 whole lemons, tested

4 sprigs fresh rosemary

Salt and pepper

1 whole roaster chicken

What you do...

Preheat your oven or your grill to 400 degrees. 

Line a baking pan with foil.

Place the butter in a bowl to soften then add the lemon zest.

Strip the leaves from one sprig of rosemary and finely chop.

Now add the rosemary to the butter with salt and pepper.

Lay the chicken in the pan and use your fingers to push/smear butter allover the chicken and under the skin.

Squeeze the juice of one lemon all over the chicken, and then place the the lemon halves inside the cavity of the chicken with the rest of the rosemary.

Put the chicken in the oven or grill (breast side up) and cook for about an hour.

Cook until the skin is golden brown and the internal temp of the breast is 165 degrees.

The Playlist... 

Ball Of Confusion

Get ready kids... the "end is near". Well, at least the end of all of this wild campaigning, insults and innuendos. It all is really a "Ball of Confusion". 

But hey, there's always Alice. He'll be your "Yankee Doodle Dandy in a Gold Rolls Royce."

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

The Bar... 

Colonial Ties

It just doesn't get any more American than Whiskey and Rye. 

And if you add a little Rum it just gets better!

What you need... 

2 dashes orange bitters

2 dashes absinthe

dash of club soda

1 sugar cube (Demerara if you can find it)

1 oz dark rum

1 oz rye whiskey

1 strip lemon peel

What you do...

In an Old-Fashion glass...

Add the sugar cube, bitters, absinthe and a dash of club soda.

Muddle into a paste.

Add the rum and rye.

Stir and then gently add a large rock of ice.

Stir again and garnish with a long lemon peel.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Conjure Woman

She'll Put The HooDoo On Ya!

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

The Conjure Woman...  a spellbinder, herbalist, fortuneteller and healer. Fact or fiction, you best believe she can put the HooDoo on ya! 

Don't worry because we've whipped up a potion to drive away the evil spirits. Just mix up some dark rum & honey grilled chicken, sip on a "Black Cat Bone" and turn up the "Conjure Woman" tunes. 

Happy Hallow's Eve... The pots are on!

The Plate... 

Grilled Honey Rum Chicken

This will help drive away the evil spirits... and it's so good! 

What you need... 

Two 6 oz boneless chicken breast / cut into 1 inch strips

1/2 cup honey

1/4 cup dark rum

1/2 cup orange juice

3 tbsp Dijon mustard

6 limes / juiced

salt and pepper

2 jalapeños / cut in half lengthwise

1 yellow bell pepper

1 red bell pepper

What you do...

Whisk together the honey, orange juice, mustard and lime juice for the marinade.

Put the chicken and jalapeños in a bowl and season with salt and pepper.

Pour the marinade over the chicken, cover and let sit for 20 minutes at room temperature. 

Preheat your grill at medium-high heat. 

Cut the bell peppers into rings, add a little oil, salt and pepper.

Grill the bell peppers, jalapeños and chicken on the grill. (about 7 minutes per side)

Meanwhile, pour the marinade into a small saucepan and bring to a rolling boil for 2 minutes. 

Remove the pan from the heat and add the rum. 

Return the pan to the heat and tilt it slightly to ignite the rum. 

Reduce the heat and cook the sauce for an additional 3 minutes. 

Serve the chicken with the jalapeños and peppers on top covered with the rum sauce. 

Garnish with lime wedges. 

The Playlist... 

Conjure Woman

Roots, Rattles and Bones... we're conjuring up some tunes from way down in the back woods where VooDoo priestess rule. Now VooDoo is usually used for helping and healing... but then there is the other side.

So watch out... when the "Yellow Moon" is on the rise watch out for the "Conjure Woman" she's looking to put a "Spell on You"!

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

The Bar... 

Black Cat Bone

What you need... 

3 oz Hornitos Black Barrel Tequila

3 oz coffee liqueur 

1 oz simple syrup with a drop of vanilla

3 oz half & half

For the rim- 

1/4 cup finely grated chocolate

2 tsp sugar

What you do...

Mix the chocolate and sugar and put on a plate.

Rim cocktail glass with sugar/chocolate mixture.

Combine all ingredients in a cocktail shaker with ice.

Shake and strain into a cocktail glass with ice. 

Papa Legba Say- It Ain't Nothin' But A Thing...

Y'all Sleep Tight!

Papa Legba art by Christopher Moore available at A.K.A. Stella Gray

&

For more on VooDoo... take a look at Renee Stout's "Tales of the Conjure Woman"

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

The New Heavies

A Little Rhythm And Brews

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

Man... we finally have some cool new tunes and awesome new brews. It's all about getting back to basics and getting in touch with your soul and things that move you. 

With that said, we are breaking with tradition and bringing out a new healthy entree, the most awesome beer in the country and a playlist featuring the hottest acts in the last couple of years. 

Not letting go of the "Old Ways"... just trying something a little different.

The pots are on!

The Plate... 

Hanger Steak Lettuce Cups

Today we thought we would surprise you with a little healthy/nutritional meal. Don't worry, we put enough zip in it that it turns out it's pretty tasty and filling. We have our moments. 

What you need... 

1.5 lbs of Hanger Steak

Salt and Pepper to taste

Canola oil

1 Vidalia onion, thinly sliced

1 green bell pepper, 1 red bell pepper / sliced 

1 jalapeno

1 cup Provolone cheese / shredded

1 butter head lettuce

What you do...

Heat your grill to high

Cover the steaks with a little oil, salt and pepper

Also oil, salt and pepper the onion, jalapeño  and bell pepper

Place the onion, jalapeño and bell peppers on one side of the grill

Place the steak on the hottest part of the grill

Grill the steak about 4 minutes per side

Take the steak off the grill and let it rest

Cook the vegetables about 10 minutes, or until they have softened

Slice the steak cross-ways in thin strips

Place the lettuce cups on the plate and top with peppers and onion

Lay a couple pieces of steak on the lettuce

Top with provolone cheese and jalapeño 

The Playlist... 

The New Heavies

As the Banditos Mary Beth Richardson says, "You never did feel quite right reminiscing about your old ways".

What a great time we have in music. Don't you just love the move to clean, soulful and pure music? And it's not just from the southern part of the US, but all over the country. 

Of course there are the usual suspects that get a lot of air play; like Alabama Shakes, Houndmouth, Hozier and Jason Isbell. But, check out some of the new kids... The Revivalist "wish I knew you when you when we were young" while St Paul just wants you to "Call me". Not to mention, Elton John's praise of the new crooner Parker Millsap... Check out his vocals on "You gotta move".

There is a lot of good stuff here, so grab an ale and turn it up!

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

The Bar... 

Top 10 Craft Beers In The Country

Today's American craft beer resurgence means more opportunities than ever to enjoy handmade ales and legs from some of the nation's best breweries.  Click on the link to find out who ranks among the top 10.  Top 10 Craft Beers

To The New Heavies...

CHEERS!

Please... Day Drink Responsibly 

& 

Keep On Cookin!