Rockin' It En La Casa

Party On The Patio

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

Get out your piñatas and party hats es tiempo de fiesta! Cinco de Mayo on "Taco Tuesday"...Arriba! Man, we've been practicing all year for this. And, we're celebrating with a beer named after a virus.

We're all alone in this together.... It's Party Time! Put that "Fiesta" background on your Zoom and get to having shots with your amigos. Today we've got a little taco bar and a big ol cocktail! And, you know we have some smokin' hot tunes. Crank it up Ese!

Grab a shot of tequila and a Corona... The Pots Are On!

The Plate... 

Cinco de Mayo Taco Bar

Why not set up a little taco bar for the family? Chicken, beef and some seafood would be nice. Today we are going to show you one of our favorites... 

Baja Fish Tacos With Fresh Cut Salsa Verde

What you need...

2    Grouper filets

1/4 cup parsley, chopped

1/4 cup basil, chopped

1/4 cup capers

2    cloves garlic, minced

1    jalapeño, chopped and seeded

1/2 Spanish onion chopped

1    tbsp Dijon Mustard

Juice from 1/2 Orange, Lemon and Lime

1     head Iceberg lettuce

Salt & Pepper

1/4 cup olive oil

What you do...

Salt and pepper grouper and brush with olive oil and set aside.

Set grill to medium 350-400 degrees. 

In the mean time, combine parsley, basil, capers, garlic, jalapeño, onion and mustard in a bowl.

Squeeze Orange, lemon and lime juice into bowl and stir mixing completely. 

No need to put in blender or food processor; makes a great presentation as is.

Lay out lettuce to create "cup".

Grill fish for 4 minutes per side. 

Remove fish from grill and lay into lettuce "cups".

Top with your fresh cut salsa verde.

The Playlist... 

Rockin' It En La Casa!

Crank it up all "Dia y de Noche"!

     The "Playlist" runs on Spotify-Click on the link to listen to Rockin' It En La Casa

The Mix... 

Frozen Coronarita 

What you need...

7 limes

2-3 oranges

8 cups of ice

1 cup tequila

1/4 cup triple sec

2 cups margarita mix

salt for the rim of the glass

6 small Corona beers (7 oz)

What you do...

Juice the limes and 1 orange, add to the blender. (save a couple for garnish)

Add ice, tequila, triple sec and margarita mix to the blender.

Blend until smooth. 

Pour into margarita glass, open a corona put in the glass. 

Es bueno!

Hey Ese!

Stay Safe Bro!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Quarantined

Now What!

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

Quarantine, Social Distancing and Shutdowns... Holy Cow! These are definitely strange times!

Ok ok, let's not panic. If you are lucky enough to already work from home, or your company has requested that you work from home; look at it as a way to recharge your batteries. 

Well, we're here to help get you through all of this. We've whipped up a cure all "Chicken Tortellini" Soup, a great Quarantini cocktail and of course some tunes to help make you smile and forget about why you're hanging around the house in the first place.

Wash your hands... The Pots Are On!

The Plate... 

Chicken Tortellini Soup

Ok, this is not your Grandma's Chicken Soup... but it sure does seem like it cures what ails you. And, the best thing is you can do this in your slow-cooker. So, you have plenty of time to do whatever it is you do when you are practicing your Social Distancing. 

What you need... 

3 large bone-in chicken breasts

1 cup celery

1 cup sliced carrots

3/4 cup sliced onions

2 bay leaves

Salt & Pepper

6 cups water (or chicken stock)

1 8oz package dried tortellini (cheese, spinach, mushroom or whatever you like)

1 tsp of fresh thyme

2 tbsp fresh chopped parsley

What you do...

Grab your crock pot and add the chicken, celery, carrots, bay leaves, salt & pepper and water. 

Cover and cook on low for 7 hours.

After that time, shred the chicken with two forks add it back to the pot with the tortellini, thyme and parley.

Cook on high until the tortellini are tender (about 20 minutes).

Serve warm with crackers or French bread.

The Playlist... 

Quarantined

This ain't your mama's playlist. There will be no "reaching out, hands touching hands" stuff going on here. But, hopefully these will get you off your seat and jumping around. 

Crank It Up... not like your going to bother anybody!

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

The Mix... 

COVID Quarantini

What you need...

Cranberry

Orange

Vodka

Ice

Dash of Lime

(See what we did there)

What you do...

Mix 2 parts Cranberry and Orange to one part Vodka over ice in a shaker. 

Pour into a chilled martini glass. 

Add a dash of lime and garnish with a few cranberries.  

Say A Little Prayer...

And Look After Each Other!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

My Funny Valentine

You Make Me Smile With My Heart

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

Time to get to the "Heart of the matter"... Show your love and celebrate romance.

Today is the day to share your love. We've cooked an awesome entree with red wine, a wonderful sparkling libation and some romantic tunes for your enjoyment. Remember this is only one day, but a great way to kickoff your love for each other. 

Happy Valentine's Day... The Pots Are On!

The Plate... 

Red Wine-Braised Short Ribs

Ok, this is an easy, slow cooker, make it and forget it recipe. It's fall-off-the-bone goodness and the perfect way to celebrate.

What you need...

3-4 lbs bone-in beef ribs

kosher salt

canola oil

1 sweet onion / large dice

2 medium carrots / large dice

2 celery stalks / large dice

1 head of garlic, cut in half horizontally

4 Roma tomatoes

1 bottle red wine

2 cups chicken stock

2 tbsp black peppercorns

fresh thyme and rosemary

a few bay leaves

Grits for serving

chopped chives for garnish

What you do...

One day before cooking, season the ribs with salt and place uncovered in the fridge.

The next day, pat the ribs dry. Heat a cast-iron dutch oven over med-high heat. Add a thin layer of canola oil and sear the meat on all sides... about 5 minutes. Transfer the ribs to a plate.

Preheat you oven to 250 degrees. 

Drain the oil out of the Dutch oven. Add fresh canola oil onion, celery, carrots and garlic. Reduce the heat to medium and sweat the veggies... about 5 minutes. Scrape the bottom of the pot with a wooden spoon. Now add the tomatoes and cook until the tomatoes begin to soften... another 5 minutes.

Now add the whole bottle of red wine, chicken stock and peppercorns. Put the ribs back in the pot.

Tie the thyme and rosemary together and place in the pot along with the bay leaves.

Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. braise the ribs until they are nearly falling apart, about 3 hours. 

Serve on top of grits, pour the veggies over the top and garnish with chives. 

The Playlist... 

My Funny Valentine

Put a little romance in your Valentine's Day... light the candles, pour the sparkling rose and enjoy!

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

The Mix... 

Sparkling Raspberry Rose

What you need...

2 pints raspberries

1/3 cup sugar

1 lemon / sliced

1 vanilla bean

Sparkling Rose

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, Strain through cheese cloth pressing gently with the back of a spoon. Let cool then pour 1/4 cup of the syrup into each glass and top off with sparkling Rose. Garnish with fresh raspberries. 

The Heart Of The Matter...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Fake News

... And Skewed Views

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

According to Buffalo Springfield -"There's something happening here, what it is ain't exactly clear"! 

Something certainly seems fishy! With everybody beating their chest and saying hooray for our side, it's getting harder and harder to decide what is true and what's just plain fiction.  We've become numb to the political division... the rhetoric, half truths and hate. It just gets plain exhausting! 

So, whatta ya say enough and let's just take a break, cook up something a little fun, have a cocktail and crank up some tunes. We're cooking up a skewer full of fish (sounds appropriate), an "I ain't lying this time" Margarita and some "Fake News" tunes to let some steam off. 

Turn off the TV and put down that paper... The Pots Are On!

The Plate... 

Grilled Fish Skewers / Parsley & Garlic Butter

What you need... 

12 oz ea.-  Salmon, Halibut and Tuna steak
1/2 cup olive oil
1 lemon zested and juiced
4 cloves garlic / minced
1 cup parsley
3 tbsp chopped thyme
Kosher salt and fresh ground pepper
1 stick unsalted butter / at room temperature

What you do...

Put the fish in a resealable plastic bag. 

Whisk together the olive oil, lemon juice, garlic, parsley, thyme, salt and pepper.

Pour the mixture over the fish, seal and refrigerate for 30 minutes.

Thread each skewer with 2 pieces of fish (alternating the fish on the skewers.

Put the butter, garlic, parsley, salt and pepper in a bowl and whisk together.

Place the butter mixture onto a piece of plastic wrap. 

Fold the plastic over to form the butter into a log.

Refrigerate for about an hour.

Set grill to medium high heat.

Season the fish with salt and pepper.

Grill about 3-4 minutes per side. 

Arrange skewers on a platter and cover with butter. 

The Playlist... 

Fake News

The more things change, the more they stay the same. Looks like we're going "Back to the USSR" and we're "Stuck in the middle". Behind an "'Eminence Front", it's a put on!

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

The Mix... 

I Ain't Lying This Time Margarita

A great concoction by the late great Chef Matt Martinez... 
a cult of personality in his own right.

What you need... 

1 1/2 oz Brandy
1/2 oz Cointreau
2 oz fresh lime juice
1/2 oz agave syrup
1 tsp cayenne
3 tbs powder lemonade
sliced jalapeños (optional)

What you do... 

Pour ingredients into a shaker with ice. 

Rim cocktail glass with powder lemonade & cayenne.

Strain mixture into glass and enjoy.

Matt Martinez-creator/inventor of the frozen margarita

It's An Eminence Front...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Sippin' Santa

fa la la la la!

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

Deck the halls and all that jazz... Ho Ho Ho Happy Hour is what we're talking about here. Everybody's working so hard and in a panic with last minute preparation and shopping, that we think you should take a second or two and unwind. It's time to do a little Sippin' with Santa!

Put on some mango/jerk chicken, pour yourself some punch and crank up the tunes. 

Merry Whatever... the pots are on!

The Plate... 

Mango/Jerk Chicken Lollipops

Nothing like a little Jamaican Jerk chicken to get you in the holiday mood! This is an awesome mix of spicy and sweet. The Blackberry sauce really sets it off. 

What you need...

3 lbs chicken Drumettes

2 1/2 cups Blackberry Sauce (see below)

2 1/2 cups Mango glaze (see below)

2 cups Jerk Remoulade (see below)

What you do...

Blackberry Sauce-

2 tbsp shallots minced

1/3 cup red wine vinegar

1 cup Worcestershire sauce

1 cup ketchup

1 cup blackberry brandy

2/3 cup honey

2 tbsp cornstarch

Combine all ingredients except the cornstarch into a small pot and bring to a boil.

Reduce to a simmer and cook for 45 minutes.

Add the cornstarch turn the heat up to medium and cook for 5 minutes.

Remove from the heat to cool.

Mango Glaze-

1 cup Mango Chutney

1/2 cup Thai Chili Sauce

1 cup Blackberry brandy

1 oz Tabasco sauce

Place all ingredients in a small pot and bring to a boil.

Reduce to low and simmer for 30 minutes.

Remove from the heat and let cool.

Jerk Remoulade-

1 cup mayonnaise

1 1/2 oz whole grain mustard

1 tsp Worcestershire sauce

1 tsp Tabasco

1 clove garlic / minced

1 tbsp lemon juice

1 tbsp fresh parsley / chopped

1 oz milk

1 tbsp Caribbean Jerk spice

1 tbsp chili garlic sauce 

Marinate chicken for at least an hour in Blackberry sauce.

Grill over medium heat.

Baste with Mango glaze 5 minutes before taking off the grill.

You can add more glaze after you take them off the grill.

Serve with Jerk Remoulade on the side.

The Playlist... 

Sippin' Santa

A quirky and eclectic little array of Happy Hour cocktail tunes to get you in the "spirit" of the season. Because, after all the season is the reason for a cocktail or two. Rock on Santa!

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

The Mix... 

Papa Noel Punch 

What you need

6 cups pomegranate-cranberry juice

1 can frozen limeade

6 cups lemon lime soda

2 cups fresh cranberries

2 limes - sliced

4 sprigs of mint

Rum, Vodka or (hey now)... Champagne

What you do

Place the pomegranate, cran juice and limeade in a pitcher.

Stir until combined.

Now add the lemon lime soda and stir.

Garnish with cranberries, limes and mint.

Cheers!

Happy Ho Ho Ho To You!

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  Please... Day Drink Responsibly 

  & 

  Keep On Cookin'!

  
  

  

  
  

  
  

  
  

  
  

We Gather Together

A Time To Be Grateful and Give Thanks

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

One of my favorite holidays... family and friends all gathered around to give thanks. The parades, football, good food, music, and a nice Pinot Noir to go with the turkey. (Can't forget the wine!)

As with most folks, we like to make a day of it.  That's why we set up a bar outside by the grill (see below).
Wether roasting or smoking the bird, it must be done low and slow; one to make sure it's awesome, but more importantly to give you time to visit and discuss all the pertinent topics of the day. You know, like who are those people, why are they here and are we related. 

Anyway, be thankful and God bless us everyone. 

And, No politics at the table...  The pots are on!

The Plate... 

Smoked Turkey / Chipotle Cranberry Sauce

Once you've tried this brined & smoked turkey, you'll never cook a turkey in the oven again... moist, succulent, and smoky. 

And, the cranberries... they will be the hit of the table.  You now how we do it here; a little twist on an old stand by.  

"Cranberries, no thank you... oh did you say spicy Chipotle Cranberries? Why yes, I believe I'll have some Cranberries!"  And, here's a little heads up... make extra, you're gone need em for next week's recipe. 

What you need... 

The Turkey -

1 gallon water

4 cups hickory chips

1/2 cup brown sugar

Rind of one navel orange 

3 sprigs rosemary

1 cup kosher salt

3 yellow onions, quartered

2 heads garlic halved

1 (12 lb) turkey

2 lemons, quartered

10 sprigs thyme

10 sprigs sage

1 cup chopped potatoes

1/4 cup olive oil

Fresh ground pepper

Garlic powder

Chipotle Cranberry Sauce - 
2 tsp canola oil
1/4 cup minced shallot
1 tsp minced serrano chile pepper
1 cup fresh orange juice
1/2 cup agave syrup
1 12 oz package of fresh cranberries
1 blood orange
1 tbls minced chipotle chile pepper in adobo sauce, plus 1 tbls extra sauce
1 tsp cinnamon
Kosher salt

What you do...

The Turkey - 

Pour the water into a large bowl. Add brown sugar, orange rind, rosemary, salt, 2/3 of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve.
Remove the giblets from inside the turkey.  Rinse the turkey well.  Place the turkey in a 2 1/2 gallon resealable plastic bag. Pour the brine over the turkey and refrigerate for 12 hours.

Soak the hickory chips in water for 1 hour.

Remove the turkey from the brine, rinse and pat dry with paper towels.  Discard the brining liquid.
Stuff the turkey with the lemon, garlic, onion, thyme, sage and potatoes.  Brush the turkey with olive oil and season with pepper and garlic powder.

Set your grill for indirect heat (coals on one side, no coals on the other side). Scatter wood chips over coals.  Place turkey on a V-rack and place in drip pan.

Cook for 2 1/2 hours, adding chips every 30 minutes.  If the turkey starts to brown too soon you can tent it with aluminum foil.

Continue to cook until the internal temp is 165 degrees.  Then remove and let turkey rest for 15 min.


Chipotle Cranberry Sauce - 

Heat the canola oil in a large saucepan over medium-high heat.  Add the shallot and serrano pepper.
Cook until softened (about 3-4 min)
Add the orange juice and agave syrup, bring to a simmer.
Add the cranberries and cook at a low boil until the cranberries have all popped (5-6 min)
Peel the blood orange and slice in to segments.
Mix chipotle and adobo sauce with the blood orange, cinnamon and 1/2 tsp salt in with the cranberries.
Reduce the heat to medium-low and simmer until the sauce is thick (about 20 min)

The Playlist... 

We Gather Together

A collection of songs to make you smile and be thankful.
Every time I hear Vince Guaraldi it makes me think of Charlie Brown and that makes me smile. Also, love the classics around this time of year; a little Dino, Louis Armstrong and (if you haven't heard him you need to) Steve Tyrell. Check him out on "I've got my love to keep me warm".

Nothing like being home for the holidays with family and friends.

 

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

The Bar... 

Bloody Mary / Mimosa Bar

Like I said... We are gonna make a day of it. So set up the bar early and enjoy.  And, there is no better way  to start the day off right with a "build your own" Bloody Mary / Mimosa Bar.  

Bloody Mary - 

What you need... 

Zing Zang Bloody Mary Mix, Vodka, Limes, Celery Salt, Horseradish, Garlic stuffed olives, Celery, Worcestershire sauce, Tobasco, summer sausage, peperoncini  (and whatever else you can think of). 

Mimosa - 

What you need...

Your favorite Champaign, fresh squeezed orange juice, oranges and strawberries for garnish. 

Gobble Til You Wobble!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Boo Y'all Brunch

Boo's, Booze & Brunch

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

A meal to die for! A great way to celebrate All Hallow's Eve... or the day after! You deserve to treat yourself with a devilishly good meal. The trick is that we will show you how to whip up a spooky looking feast that is actually hauntingly delicious.

So, after you're done turning your place into a haunted mansion, crank up the Boo Y'all tunes, mix up some Monstrous Guts and some Bananas Foster French toast. Don't  for get the "Blood-Orange" mimosas. Relax, It's just Brunch! 

Happy Halloween... The Pots Are On! 

The Plate... 

Bananas Foster French Toast & Edible Intestines

What you need... 

The French Toast

For the batter-

3 eggs

1/3 cup milk

1/3 cup heavy cream

1/4 tsp vanilla extract

1/4 tsp orange liqueur

pinch of salt

1 tsp cinnamon

For the Sauce-

1 cup butter

2 cups brown sugar

1 tsp cinnamon

1/2 cup orange juice

1/4 cup dark rum

3 bananas sliced

6-8 pieces stale Brioche bread 

What you do...

Combine all of the batter ingredients in a large bowl.

Heat a saucepan over medium-high heat.

Melt the butter, then add the brown sugar and stir until the sugar is dissolved.

Add the cinnamon and OJ and bring to a simmer.

Now carefully add the rum and ignite the rum.

Add the bananas and turn the heat to low. 

Now preheat a griddle to high heat.

Dip the bread into the batter and grill 2 minutes per side.

Place the French Toast on a serving platter and top with the bananas and sauce.

The Intestines

Just grab a can of Pillsbury Cinnamon Rolls and some Strawberry Jam.

Unravel the cinnamon rolls onto a baking sheet in a wavy layout.

Bake according directions (about 15 mins at 400 degrees).

Take the icing for the cinnamon rolls and add about 1/4 cup of the strawberry jam and mix together.

Spread the mixture all over the rolls with a spoon and make sure to push the mixture down in-between the cracks of the rolls. 

Enjoy. 

The Playlist... 

Boo Y'all Brunch

A respectable Halloween Brunch would not be complete without some spooky songs and sounds. We've taken a few things that go "bump in the night" and added them to some Ghostly classics to complete your dining experience. 

The "Playlist" runs on Spotify-Click on the link to listen Boo Y'all Brunch

The Mix... 

Blood Orange Mimosa

What you need... 

Champagne or sparkling wine

Blood Orange juice

1-2 Blood oranges- sliced

Rosemary for garnish

What you do...

Pour Blood Orange Juice in champagne or wine glass.

Pour in an oz of Orange liquor (optional) 

Top with champagne and garnish with orange slice and rosemary. 

WELCOME...

We Have Been Expecting You!

Please... Day Drink Responsibly 

&

 Keep On Cookin'!