Brisa Tropical

Relajarse And Feel The Breeze

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

Relax... the only sound you hear are the waves hitting the rocks and the ice hitting your glass. Today we're just hanging out by the bay and soaking it all in... Oh look, there goes a whale. 

We've got Mahi Mahi on the grill, a tequila sour and a laid back "Brisa Tropical" soundtrack to put you at ease. 

Chill... The pots are on!

The Plate... 

Bahia de Banderas Mahi Mahi/Spicy Aioli Potatoes

Something a little light with some spice... It's the perfect thing to snack on while you're lying around watching the surfers in the bay. Don't worry you have a tequila sour to wash it down... just in case it's a little too spicy for you. 

What you need... 

6-8 oz Mahi filets
Olive oil
Dry rub- 4 tbsp Paul Prudhomme's Seafood magic or
1 tsp each - dried parsley, oregano, smoked paprika, cayenne onion & garlic powder
Salt and pepper to taste

1 lb new potatoes
1 1/2 cup Mayo
1/4 cup fresh lemon juice
olive oil
salt and pepper
1 jalapeno

Get to cookin'...

Set grill to medium high. 

Meanwhile, boil potatoes for 15-20 minutes. 

Cool, then cut in half. 

Drizzle olive oil over potatoes and jalapeño then sprinkle with salt and pepper.

Place on the grill, cut side down and cook until golden brown. 

Grill jalapeño until blackened. 

Drizzle oil on fish and coat with dry rub. 

Place directly over the heat on grill or in cast iron skillet.

Cook 3 minutes per side. 

Mix olive oil, lemon juice and mayo with chopped jalapeño.

Drizzle over the fish and potatoes.  

Ole'!

The Playlist... 

Brisa Tropical

A soothing soundtrack for your afternoon by the bay... A little latin guitar, some bossa and a few oldies. Poor another Tequila Sour, lay back and soak it all in!

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

The Bar... 

Tequila Sour

What you need... 

2 oz reposado tequila

1 oz fresh-squeezed lemon juice

1 oz simple syrup

Dash Angostura orange bitters

1 tsp egg white 

Lime or orange for garnish

Get to drinking'...

Fill a shaker with ice and add all ingredients.

Shake then strain into an old fashioned glass over ice.

Garnish with lime or orange

Just Chill...

Relajarse!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Cajun Mardi Gras

Laissez Les Bon Temps Rouler!

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

Courir de Mardi Gras... "Fat Tuesday Run"! Chasing chickens and making gumbo... mon cher we gonna pass a good time. 

The rural Mardi Gras celebration is based on the early begging rituals, very similar to Halloween. Led by Le Capitaine, the revelers approach homes to ask permission to enter their property where they ask for various ingredients to make a gumbo. This may also include the ritual of "chasing chickens"... one of the main ingredients in the gumbo. 

So in honor of the Cajun Mardi Gras we're putting on a pot of gumbo, stirring up a pitcher of Cajun lemonade and turning up some Zydeco. 

They got a chicken on the run... The Pots Are On!

The Plate... 

Gumbo Ya-Ya

First off you ain't gonna did nuttin' till you made you self a roux. After all the running and gathering the whole town will feast on gumbo... so you best be learning how to make you some. 

What you need...  

2 cups butter

4 cups all-purpose flour

2 red bell peppers / diced

2 green bell peppers / diced

2 yellow onions diced

2 stalks of celery, diced

5 quarts of chicken stock

2 tbsp Creole/cajun seasoning (Zatarain's or Tony Chachere)

1 tsp black pepper, red pepper, chili powder, and thyme 

1 tbsp chopped garlic

2 bay leaves

2 tbsp salt

couple shakes of Tabasco sauce 

1 pound andouille sausage / cut into 1/2 inch chunks

1 whole 4lb chicken, roasted and deboned / cut into small pieces

What you gonna did... 

1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour.
2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.
4. Serve with some good French bread. 

The Playlist... 

Cajun Mardi Gras

The Mardi Gras song, known as "La Danse de Mardi Gras" and "La Vieille Chanson de Mardi Gras", is a traditional tune sung by the participants, Dance at Mardi Gras! 

So we have put together some traditional and newer "Cajun" party tunes for you. Crank it up and Laissez Les Bon Temps Rouler! 

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

The Bar... 

Cajun Lemonade

What you need... 

2 cups light rum

1 12oz can of frozen lemonade

1 tbsp of hot sauce

1 liter club soda chilled

crushed ice

Get to drinkin'...

Stir the first 3 ingredients together.

Add the club soda.

Serve over crushed ice and garnish with lemon. 

Chickens On The Run!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

It's Not Easy Being Cheesy

Love Hurts!

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

Well it's that time of the year when love is in the air... or not!  By popular demand we're bringing back our celebration of Valentine's Day. We say rejoice in your love or if not laugh in Cupid's face!

This week we are running a special 2 for 1.  Yep, if you just don't buy into all this cheesy romance nonsense then we have just the playlist for you; cause everyone knows that "Love Hurts"!

On the other hand if you just can't wait for the romantic dinner and candles just skip on down to the "Cheese"! You can thank me later.

The pots are on...

The Plate... Cheesy Chicken

Grilled Chicken Stuffed With Goat Cheese and Green Chili Sauce

Ok, really easy dish that will impress your Sweetie.  Looks harder to make than it is and man it taste great.  Did I mention the goat cheese?  So, again you have the spice from the chili to set everything off.  Hey, makes you have a little more to drink.... couldn't hurt. 

Anyway, great dish, great presentation... enjoy. 

What you need... 

Chicken Breast - 

4 boneless chicken breast

4 oz goat cheese

1/4 cup Nicoise olives

* 1 red bell pepper, grilled and peeled

1 tblsp chopped thyme

1 tsp ground pepper & salt

4 tsp olive oil

12 wooden toothpicks, soaked in water

Green Chili Sauce - 

* 2 poblano chiles, grilled and peeled

1/4 cup chopped onion

2 cloves garlic

3 tblsp lime juice

2 tblsp lime zest

2 tsp honey

1/2 tsp salt and pepper

1/2 cup olive oil

1/4 cup cilantro

* Grill and peel peppers - grill peppers until blackened on all sides. Place in ziplock bag for about 5 minutes to let them sweat.  Take out and peel off outer skin and chop. 

What you do...

Chicken Breast - 

Preheat grill to medium-high. 

Pound out each breast until about 1/4 inch thick.  Mix together the goat chess, olives, red pepper and thyme. Season with salt and pepper.

Fill each breast with the cheese mixture and roll up securing with toothpicks. 

Brush with olive oil and put on the grill for 8-10 minutes.

Green Chili Sauce - 

In a blender, combine the poblanos, onion and lime juice and give it a whirl. 

With the blender running, slowly pour in the olive oil. 

Now add the cilantro and blend until smooth. 

Add the honey, salt and pepper.  

Take the chicken off the grill pour the green chili sauce over the top and garnish with Cilantro. 

The Playlists... 2 for 1

Love Hurts

Ok, first things first. No Valentine?... No problem! Phone a friend (misery loves company), and crank it up.  We all know "Love Hurts" anyway so let's party.  My all time favorite for this occasion is "Creep"; ("wish I was special, but I'm a creep)... a little sarcasm always helps.  And, hey it could be worse.  You could be in love like Joan and then end up hating yourself.  Stupid Cupid!

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

It's Not Easy Being Cheesy

You know when Barry starts crying... "How deep is your love" you'll be right there with him in your best falsetto.  Please make sure everyone has left the building when you get into "Superstar"... Thank you.
So, here it is.  All the Cheese you need.  Make that mix tape, turn down the lights, and light the candles.  It's gonna be a long night.

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

The Bar... 

For the Lovers

Raspberry Champagne 

What you need...

2 pints raspberries
1/3 cup sugar
1 lemon sliced
1 vanilla bean
Champagne

What you do...

Combine raspberries, vanilla bean and sugar in a double boiler (or just put a bowl over a pan of simmering water). 

Cook, stirring until the raspberries have released most of their juice (about 12 minutes).

Now... kind of a pain, but here we go. Strain through cheese cloth pressing gently with the back of a spoon.  Throw away the solids. Let cool then pour 1/4 cup of your newly made syrup into each glass and top off with sparkling water. 

For the Others... 

Hey man nice shot

Hey if you're gonna celebrate alone do it right.... "Tequila loves me even if you don't"!

Happy Valentine's Day!

OUCH!

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Super Bowl LI

Game Time!

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

David versus Goliath, North versus South... It's time for Super Sunday! And, it couldn't happen in a better place than the wild west. Wether you're cheering for the Falcons first big win or the Patriots repeat, it's bound to be a great game. 

We've gotcha covered for the big showdown with some "sweet heat" grilled wings, a "Dirty Bird" cocktail and some rocking' tunes to make you feel like you're on the gridiron. 

We may be a little bias and pulling for the southern boys, but hey... The Pots Are On!

The Plate... 

Honey/Chipotle Wings

Not your usual Buffalo Wings... these babies will light you up then cool you down in a sweet way. The key here is the baking powder. It's the secret ingredient to help get crispy grilled wings. Oh yeah! 

What you need... 

3-4  lbs chicken wings
1 tbsp baking powder
1 tbsp ancho chili powder
1 tsp kosher salt

For the gaze:
3 chipotles in adobo sauce
1 tbsp of the adobo sauce
1/2 cup honey
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tbsp fresh cilantro chopped

Get cookin'...

Pat the chicken wings dry with a paper towel and place in a large bowl. 

Sprinkle with baking powder, chili powder, and salt to coat. 

Arrange the wings in a single layer on a wire rack and refrigerate for at least 8 hours.

Place all of the ingredients for the glaze in a blender and give it a buzz. 

Set your grill with a hot side and a cool side (all coals to one side) or indirect heat on a BGE.

Place the wings skin side up and cook until the skins are crisp and starting to brown (20 min).

In the last 10 min of cooking brush the wings with the glaze then flip and glaze again. 

Remove the wings from the grill and sprinkle with the cilantro. 

Game On!

The Playlist... 

Super Bowl LI

Let's get ready to rumble!!!

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

The Bar... 

The Dirty Bird

What you need... 

1 quart clamato juice

1 cup fresh lime juice

1.2 cup orange juice

4 tsp hot sauce

4 tsp Worcestershire sauce

1 tsp pepper

1 tsp salt

1 tsp ground ginger

6 dashes bitters

1 serrano chili sliced

30 oz beer

Get to drinkin'...

In a pitcher, combine all of the ingredients except the beer. 

Stir well.

Serve by rimming the glass with salt, fill with ice the fill halfway with the mix.

Top off with the beer.

Rise Up!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

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'!