Blue In Texas

Not Alone Star State

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Harvey is the wettest tropical hurricane on record in the United States. It has displaced more than 30,000 people and at it's peak leveled the town of Rockport, Texas. Catastrophic inland flooding is still ongoing in Houston and where the water has receded the clean-up is overwhelming.

Today we pray for south Texas, as well as those affected by the fires in Montana and the western United States.  As we consider all of those that will have to endure the powerful impact of incoming storm Irma we must remember that we are all in this together. 

A special shout-out to the Louisiana Cajun Navy; a group of volunteers, using private boats to assist in search and rescue efforts.

When it rains love pours.  The pots are on!

The Plate... 

Huevos Rancheros

Remember that in hard times you must put one foot in front of the other and keep moving forward. So, with that said we offer a comforting breakfast to help you meet the coming day. 

What you need...

4 large eggs

2 small tomatoes

1 small onion

1 jalapeno / chopped

2 cloves of garlic / chopped and 2 cloves / smashed

1 tsp Cholula hot sauce

1 tsp Cumin

Kosher salt and ground pepper

2 tbsp EVO

1 15 oz can of black beans / drained and rinsed

4 6-inch corn tortillas

1/2 cup feta cheese

1/4 cup cilantro 

What you do...

For the Salsa- 

Put a grater in a large bowl and grate the tomatoes and onion. 

Add the jalapeño, chopped garlic, hot sauce, cumin, salt and pepper to taste.

Heat a medium skillet over low heat, add the olive oil.

Fry the salsa in their until it thickens (about 3 minutes).

Remove to a bowl and set aside.

Now add the beans to the same pan along with the smashed garlic, 1/2 cup of warm water and a pinch of salt.

Cook over low heat until just warmed through. Then mix/smash a little with a fork.

Meanwhile heat 2 tbsp oil in another skillet to fry the eggs sinn-side up, season with salt and pepper.

Place 1 warm gorilla on each plate.

Pour beans on each, top with a fried egg, some salsa and cheese.

Garnish with cilantro and serve.

The Playlist... 

Blue In Texas

Take a minute... relax and let the Blues pour over you. 

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

The Bar... 

Texas Bloody Maria

What you need...

2 oz silver tequila

4 oz tomato juice

1 oz lemon juice

4 dashes Worcestershire sauce

2 dashes Tabasco sauce

2 dashes Cholula hot sauce

1 tbsp prepared Horseradish

1 tsp celery salt

1 tsp ground pepper

Garnish-

Red/Yellow bell pepper slices

Lemon/ Lime slices

What you do...

Pour all ingredients into a shaker.

Mix well and pour into a highball glass.

Garnish with bell pepper, lemons & lime.

Please Pray...

For All Of Those Affected By The Storms, Fire and Floods Across Our Great Nation

Guardian Of The Gulf

Don't Worry Beach Happy!

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

Ain't going back... We like the way it feels down here. And, prefer to be addressed as Guardian of the Gulf (not a Beach Bum). 

Ah summer is leaving us in its rearview mirror. The end of the beach trips, summer vacations and alas... seersucker. What's a person to do? 

Well, we say hang in there sunshine and have us one last hurrah in celebration of the sea. How about some Smoky Fish Tacos, Summer Sangria and tunes that will make you think of the sound of the waves and smell of suntan lotion? Sounds good to us. 

Don't worry... the pots are on!

The Plate... 

Grilled Fish Tacos/Smoky Slaw

So easy, so fresh tasting and oh so smoky. The smoky slaw Mahi Mahi tacos are a nice twist on the basic tacos. The grilled fish is nice and crisp, with the smokiness of the slaw topped off with the freshness of the lime and cilantro... makes you feel like you're right back at the beach. 

What you need...

For the Tacos-

1 lb of Mahi Mahi 

1/4 cup canola oil

1 lime / juiced

1 tbsp ancho chili powder

1 jalapeno / chopped

1/4 cup chopped cilantro

8 flour tortilla

For the Slaw-

1 lb green cabbage / cored and shredded

1/4 lb of purple cabbage / cored and shredded

1/2 cup mayonnaise

1 tbsp cider vinegar

1 tbsp horseradish

1 tbsp sugar

2 tsp fresh lemon juice

1 tsp course sea salt

1 tsp fresh ground pepper

1 tsp celery seed

What you do...

For the Tacos-

Preheat your grill to medium-high heat. 

Place the fish in a bowl.

Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish. 

Let marinate for 15-20 minutes.

Remove the fish from the marinade and place on the grill, flesh side down.

Grill the fish for 4 minutes then flip for 30 seconds and remove. 

Let it rest for a couple of minutes then shred the fish with a fork and set aside.

Place the tortillas on the grill for 20 seconds. 

Take off the grill, fill the tortillas with fish and top with the slaw.

Garnish with a little cilantro and lime.

For the Slaw-

With your grill on medium-high heat, toss 1 cup of wood chips on the coals.

Mis together the green and purple cabbage and place in aluminum foil.

Put on the grill away from direct heat.

Smoke the cabbage for 15 minutes.

Remove from the grill and let it cool.

Transfer to a large mixing bowl and combine with the mayonnaise and rest of the ingredients.

The Playlist... 

Guardian Of The Gulf

A few tunes to "tide" you over from some of the new kids on the shore. 

Guardian Of The Gulf

The Bar... 

Summer Sangria

What you need... 

1 bottle of pinot grigio

1 lemon and 1 lime / thinly sliced

12 mint leaves

4 tbsp agave nectar

What you do...

Muddle the mint in the bottom of a pitcher.

Add the citrus then pour in the wine.

Stir in the agave and let sit in the fridge for at least on hour.

Being A Guardian Is Serious Business...

Somebody's Gotta Do It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chasing The Grape

California Dreaming

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Ah the California wine country... Sonoma, Russian River, Alexander Valley, Napa; it's all good. If you haven't been you need to go. The cultivation of the grape to the harvest to the wonderful elixir of wine is truly remarkable. 

So as we do a little California dreaming, here's what we're thinking... a wonderful "Roasted Grouper" with a little champagne sauce, a few tunes to get you in the wine tasting mood and one of our favorite new finds in the valley. 

We will serve no wine until it's time... It's Time!

The pots are on!

The Plate...

Roasted Grouper/Champagne Beurre Blanc

White before red, "sweet" before "dry"... champagne, anytime! I mean come on, there is nothing cooler than some Champagne Beurre Blanc sauce. The roasted Grouper itself is pretty good, but the sauce just puts it over the top. 

What you need... 

For the Grouper-

4 6-7 oz of skinless grouper fillets

2 tbsp canola oil

Kosher salt

Fresh ground pepper

For the Sauce-

1 cup sliced shallots
2 cups dry Champagne (or dry white wine)
3 tbsp white wine vinegar
1 tsp whole black peppercorns
1 bay leaf
1 tbsp fresh lemon juice
1 tbsp orange juice
1 tbsp fresh lime juice
3 sticks of unsalted butter/cut into small pieces
Kosher salt
Fresh ground pepper

Get to cooking...

Heat oil in an oven-safe, nonstick skillet over high heat.

Salt and pepper the grouper, place the fish in the pan and reduce heat to medium.

Cook for 2 minutes then put the skillet in the oven and bake at 350 for 6 minutes.

For the sauce, combine all ingredients except the butter in a saucepan over med-high heat. 

Cook for 15-20 minutes or until the liquid has almost evaporated.

Reduce the heat to low and gradually add the butter a little at a time whisking until melted.

Strain the mixture through a wire mesh strainer and season with salt and pepper.

Serve the grouper over risotto covering with the sauce. Bon Appetit!

The Playlist...

Chasing The Grape

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

Chasing The Grape

The Bar...

Regusci 2014 Napa Valley Merlot

The Regusci family took over the estate in 1932. The family initially ran a dairy and cattle ranch selling grapes and making homemade wine. In the 60's they began planting Bordeaux varieties on the estate and the rest is history. 

The 2014 Napa Valley Merlot is one of our favorite "finds" on our recent trip to the valley. The wine shows great intensity with a bold yet smooth body. If you are looking for a great estate wine... this is it!

Don't Wait For A Special Occasion To Enjoy Great Wine.

When You Open Great Wine... It's A Special Occasion!

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Even Cowgirls Get The Blues

Time To Take A Break

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

Sometimes life happens. It seems like everything just comes over you in waves. And sometimes, it's good to take break, sit back and take a deep breath.

It helps to have some food and a good cocktail to soothe the soul. Today we have just the thing... Lamb Lollipops, a Pineapple Cilantro Margarita and a bluesy playlist.

Tomorrow is a new day, but today just relax.  The Pots Are On!

The Plate... 

Lamb Lollipops

Could there be anything better when you are hanging out and in need of recharging your batteries?

We don't think so... tender Lamb with a hint of mint is a pretty good cure for whatever ails you.

What you need...

2 racks of lamb/cut into single servings (frenched)

1 cup of sea salt

1 cup fresh mint

Fresh ground pepper

1/4 cup olive oil

1/2 cup dry red wine

Get Cookin'...

Put the salt into a small bowl or (mortar and pestle if you're feeling fancy).

Add a few mint leaves at a time and crush them into the salt.

Heat your oven to 375 degrees. 

Season the lamb with pepper and then rub with the salt/mint mixture.

In a cast iron skillet, heat the olive oil and add the lamb (skin side down) and cook until browned about 3 minutes.

Remove the excess fat from the skillet and add the red wine. place the skillet over medium heat and reduce to a syrupy consistency (about 5 minutes).

Turn the lamb over and put the pan in the oven, uncovered, for about 7-8 minutes. 

Remove the lamb to a board, cover with foil and allow rest for 5 minutes.

Drizzle the glaze over the chops and serve.

The Playlist... 

Even Cowgirls Get The Blues

Troubles come and troubles go. In the words of Jammie Lynn Vessels-"Don't worry, your heart will be just fine!"

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

Even Cowgirls Get The Blues

The Bar... 

Pineapple Cilantro Margarita

What you need...

1 oz pineapple juice
1/2 oz lime juice
2 oz tequila
1/2 oz agave nectar
8-10 Cilantro leaves

Get to drinking...

Mix all ingredients in a cocktail shaker.

Strain into cocktail glass with ice.

Now... don't you feel better?

 

Suck It Up Buttercup...

take the bull by the horns

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Crossroads

The Devil You Say!

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

As you're rambling through life wishing for this and wanting for that, it's always a better idea to just take a look around and be thankful for what you have. 

Today we're talking about making deals... you know, the kind you should think twice about. But, while you're thinking you might as well enjoy some spicy "Little Devil" shrimp, a cool cocktail and some tunes to remind you to proceed with caution. 

On the other hand you only live once... your choice.

In the words of Yogi Berra-"when you come to a fork in the road take it!"

... The Pots Are On!

The Plate... 

Shrimp Fra Diavolo

The perfect little dish to satisfy your guilty pleasures. It's quick, easy and devilishly delicious. After all, loosely translated it means... Little Devil Shrimp.  Enjoy!

What you need... 

1 lb of shrimp / peeled and deveined (of course)

3 tbsp olive oil

Sea salt and freshly ground pepper

1 tsp red pepper flakes

3 cloves of garlic / sliced thin

1 serrano chile / finely chopped

1/4 cup of Limoncello

1/4 cup white wine

2 cups of crushed tomatoes

1/2 cup grated Parmigiano-Reggiano

1 tbsp of fresh parsley / finely chopped

1 tsp of fresh basil / finely chopped

1 tsp of fresh oregano / finely chopped

2 tbsp extra virgin olive oil

1 tbsp butter

zest and juice from 1 lemon 

Get Cooking...

In a large pan, heat the olive oil over medium-high heat. 

Cover the shrimp with salt and pepper, then sear on both sides.  

Add the chile flakes, garlic and serrano chile.

Remove from the heat and add the Limoncello and flambe'.

Add the white wine and tomatoes and cook the sauce until it reduces by about half (5 minutes).

Finish with the grated cheese, parsley, basil and oregano. 

Add the EVO and butter.

Season with the lemon zest and juice. 

Serve with garlic bread or over angel hair pasta.       

The Playlist... 

Crossroads

Just a few tunes to consider when you it comes to decision making time. Be careful what you wish for... you just might get it.

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

The Bar... 

Little Devil

What you need...

1 oz light rum

1 oz gin

1/2 oz lemon juice

1/2 oz sliver tequila

Start drinking...

Fill a shaker with ice.

Add all ingredients.

Shake and strain into a chilled cocktail glass.

Here, Take This...

Lawd Have Mercy!

Please...Day Drink Responsibly 

& 

Keep On Cookin'!

Big John

The Road Goes On Forever... 

And The Party Never Ends!

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

Today we celebrate "another trip around the sun" for my good friend, the "lost Texan", 
John McDonald. Yep, time to kick back, put on some tunes, grab a good bottle and wait till the steaks come off the grill. 

There seems to be a theme running through today's PnP. We think you'll be able to figure it out. The road goes on forever... just watch your speed. E-I-E-I-O... Here we go!

I hold the bottle, you hold the wheel... the pots are on!

The Plate... 

Whiskey Glazed Flat Iron Steak/Grilled Potatoes

What you need... 

Four 8oz Flat Iron steaks

1/2 cup whiskey

kosher salt and fresh ground pepper

4 cloves of garlic / smashed

1/4 cup olive oil

1 1/2 lbs of Yukon gold potatoes

2 tbsp chopped fresh chives

1 tsp white wine vinegar

Get Cookin...

• 
  
  Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. 
  Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. 
  Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. 
  Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl. 
  Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

The Playlist... 

Big John

Nothing better than a little "Whiskey Drinking" music. Just like we always do... there's some old, some new, some used and some abused. But it's all good. Here... hold the bottle and watch this!

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

The Bar... 

Pappy Van Winkle's Family Reserve

The "Granddaddy" of all bourbons. And, like all bourbons, Van Winkle is made primarily from corn and aged in charred oak barrels. The one main difference is their use of wheat instead of the usual rye. They also add barley malt. The result is an award winning bourbon. 

What you need... 

A great friend to give you a bottle!

What you do...

Nothing... no ice, no water... just a nice glass. To be consumed "neat".

Happy Birthday... 

Party On!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Too Much BBQ

Slow, Hot and Smokin'!

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

Too much BBQ?... Never! It's Springtime which means it's Barbecue time! It's all about the sauce, rubbing, resting and braising.  

Today we're gonna show you how to make a rack of the smoky goodness the easy way. Braised Baby Back Ribs, a BBQ cocktail and some smoking' tunes!

Gimme some cornbread with some extra sauce on the side.

Crank up that music... The Pots Are On!

The Plate... 

Braised Baby Back Ribs

You know you want it, but you just don't want to go to all the hassle of firing up the grill and basting and waiting and guessing if they're going to come out right. Right? 

We chose Baby Back ribs because they are the most tender and don't take as much time to cook. 

We've taken the guess work out and all you have to do is turn on the oven. Of course there is a little prep, rubbing and resting that's gotta happen first. Don't worry, it's worth it!

What you need...   

2 racks of baby back ribs

Dry rub- 

8 tbsp brown sugar

3 tbsp Kosher salt

1 tbsp Chili powder

1 tsp each- black pepper, cayenne, smoked paprika, old bay, dried thyme and onion powder

Braising liquid-

1 cup white wine

2 tbsp white wine vinegar

2 tbsp Worcestershire sauce

1 tbsp honey 

2 cloves garlic / crushed

some foil

 

Get Cookin'...

Mix all dry ingredients together then rub all over the ribs.

Wrap in foil around the ribs with a fold down the middle, then fold up the ends so you can open them later to add braising liquid.

Put ribs in fridge for at least 2 hours... overnight would be better. 

Preheat oven to 225 degrees.

Mix braising liquid together and microwave for 1 minute to mix all ingredients.

Open one side of foil and pour in braising liquid to the ribs. 

Place the ribs on pan in the oven and cook for 2 1/2 hours. 

After the ribs are done. Take them out of the oven and lay across a pan to drain the braising liquid. 

Leave ribs in foil and set aside.

You want to drain all of the liquid into a pan then turn on high heat for 5 minutes. 

Reduce the the liquid down to a thick sauce. 

Open foil and brush the ribs with a thin layer of the sauce.

Place under the broiler for 1 minute. 

Cut ribs about 2 per serving and cover with extra sauce. 

Now your ready to chow down!

The Playlist... 

Too Much BBQ

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

The Bar... 

Smokey Mary

What you need...

1 oz Irish Whiskey

4 oz V8 Juice

1 tsp Smokey Barbecue sauce

1 tsp lemon juice

Beer

Get drinkin'...

Stir whiskey, V8 juice, BBQ sauce and lemon juice in a highball glass. 

Fill with beer. 

I'd Rather Die From Too Much BBQ

 Than Not Enough Veggies

Please... Day Drink Responsibly 

& 

Keep On Cookin'!