Come On In My Kitchen

Cause The Pots Are On & We're Cookin'!

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

We continue our journey this week through the southland.  I still have a hankering for that down home cooking... you know, a little comfort food.

I am proud to announce that the state of the "Southern Food Nation" is alive and well.  You see, I don't care where you come from, but everybody loves a little "Southern Fried" now and again.  And if you add a little bacon infused collard greens with some fried okra and green beans... well you have what we here in the south call "a meat and three".  Doesn't get any better than that.

Now we are not counting calories or worried about "trans-fat" and such.  Nope... we are only concerned with crispy, juicy deliciousness.  And what better way to celebrate the south than with Fried Chicken, a little Bourbon, Rum, Brandy Punch and some Delta blues.  Oh Yeah...

Come on in the Kitchen... The Pots are on!

The Plate... 

Fried Chicken - The Ultimate Comfort Food

Fried Chicken - the ultimate comfort food.  I confess... I get cravings for fried chicken.  I really like it with a little spice to it.  I know, I know... you knew that.  I try not to have it to often, but hey it's just good man.  Throw in a buttermilk biscuit, some mashed potatoes, greens and I am good to go.  Dark meat for me though.  You know, it's the juiciest.  But, if you're a white meat type of person then hey... come on over.  We won't have to worry about who gets what piece.
Ok, there are several schools of thought here.  Do you brine / marinate your chicken?  Are you a double dipper in the flour for your prep?  I say yes to both!
So, let's get busy...

What you need... 

3- 4 lbs of chicken cut into 10 pieces

Kosher salt

3 cups all-purpose flour

2 tblsp garlic powder

2 tblsp onion powder

2 tblsp paprika

1 tblsp cayenne pepper (ok, you can cut back on this if you don't want it spicy)

Fresh ground pepper

1 quart buttermilk

2 tblsp hot sauce (Tabasco, I know I know)

Peanut oil for frying

1/4 bunch fresh thyme

3 big sprigs of rosemary

1/4 bunch sage

1/2 head garlic - smashed

Lemon wedges for serving 

What you do...

Put chicken into a large bowl and completely cover the chicken with water. 

Add a couple of tablespoons of salt and refrigerate overnight.  

In a large platter, mix the salt, pepper, flour, garlic powder, onion powder, paprika and cayenne.

In another platter combine the buttermilk and hot sauce.  Season with salt and pepper.

Drain the chicken and pat dry. 

Dredge the pieces in the flour mix.

Then dip them into the buttermilk then back into the seasoned flour. 

Set the chicken aside while you get the oil ready. 

Put about 3 inches of peanut oil into a large deep pot.  Add your thyme, rosemary, date and garlic while the oil is still cool. 

Heat over medium-high until oil is 350-365.

Once the oil has reached 350 we are in business.  

Carefully add the chicken a little at a time. 

Fry until golden brown turning the chicken as needed (about 12 minutes)

Lay the chicken on a paper towel and sprinkle with salt and pepper. 

Once you have fried all the chicken scatter the fried herbs and garlic over the top. 

Garnish with lemon wedges.

Now, grab a glass of punch and enjoy.

The Playlist...

Come On In My Kitchen

Where do I start?  The Delta blues, the root of it all; some original tunes and some redone.  Check out Dion singing "Hoochie Coochie Man" or Big Head Todd's redo of "Come on in my kitchen"... Awesome!  And, if you're not familiar with Keb Mo... well you're welcome.  Chris Thomas King, who appeared on the "Oh brother where art thou" soundtrack, does an excellent job with Mr. Johnson's classic as well.  So,  come on in the kitchen and have some punch while we wait on the chicken.  You know... "cause it's gonna be raining outdoors". 

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

The Bar... 

Chatham Artillery Punch

Have Punch, Will Party.  Ok this is potent stuff...

Ready?

What you need...

 2 oz green tea leaves
juice of 3 lemons
1/2 lb brown sugar
1 quart dark rum
1 quart brandy
1 quart bourbon
3 bottles of champagne

This party could end quick or go on forever... depending on the guest list.

What you do...

Ok, good things take time.
- soak the tea leaves in a quart of cold water about a day and a half
- mix the infused water with the lemon juice and the brown sugar
- add the booze
- now, let all that marinate and hang out for at least eight hours
- now pour over a big block of ice and add the champagne
- get your camera ready

Oh dear... you've been in the punch already haven't  you?

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Muscle Shoals

Low And Slow... Down Alabama Way

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

Ok, if you have not seen the documentary on Muscle Shoals sound studio you need to.  Great story... Awesome music!  In the Blues...  they talk about going down south to fetch a Mojo Hand.  Well, Muscle Shoals had that kind of magic that led to an incredible sound.  Everyone from the Stones, and Paul Simon to legends like Wilson Pickett and Percy Sledge.  

I think one of the coolest things is that a bunch of white boys called the "Swampers" were laying down the soul back beat groove as the studio musicians.  Who knew?  

So come on in and get your funk on with some down home soul music, pulled pork and a little Sweet Tea. 

The Pots are on...

The Plate... 

Spicy Chipotle Pulled Pork (Award Winning!)

Ok this is the simplest, most delicious things you will ever make.  A friend of mine was appalled that I would attempt pulled pork in the oven instead of my "Big Green Egg".  So appalled in fact that he declared a "Butt Off" competition. He would cook a Boston Butt on the Green Egg and put it up against my "Oven Butt".  Drum roll please... I won! Wahoo! I never won a "Butt Off" before.

Anyway, it's winter time man and I didn't feel like getting out in the cold.  Besides, this is so easy and hey you start off with beer... how can you go wrong?  So, get cooking and challenge your buds to a "Butt Off".  

Good luck!

What you need... 

1 whole pork butt (4-5 lbs)

2 onions, peeled and quartered

Salt and freshly ground pepper

1 can chipotle peppers in adobo sauce (6oz)

2 bottles of beer (any kind will do)

6 tbls brown sugar

What you do...

Preheat oven to 300 degrees

Place the onions in the bottom of the pot

Salt and pepper the pork and then place on top of onions

Pour the chipotle peppers over the top

Crack open a couple of beers and pour them over the whole thing

Now... add the brown sugar and stir

Cover the pot and put it in the oven for at least 6 hours

When it's done carefully pull the pork out of the pot and shred on cutting board with two forks

Then return the meat to the pot and keep in the juice until you serve it

The Playlist... 

Muscle Shoals

Love love this music.  Some of the greatest hits we grew up with are all here.  Some you've heard a hundred times as well as some rare versions of old classics (check out Free Bird).  I still can't get over the groove the "Swampers" lay down... check out "I'll Take You There" by the Staple Singers.  Paul Simon called Stax records and told Mr. Bell he wanted those same black guys to play on his new record.  Mr. Bell explained that those studio musicians were not black, but pretty pale.  Love it!

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

The Bar...

 Sweet Tea 

3 oz Firefly Sweet Tea flavored vodka
3 oz spring water
lemon twist

Mix and sit... pull up a rocker and crank up the music.  Let Etta talk to ya! "Tell Mama!"

Great Story... Awesome Music!

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Georgia On My Mind

It Just Ain't Fittin'!

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

"It just ain't fitting'"... with this year being the 75th anniversary of "Gone With The Wind", to just let it go by without some sort of homage to this epic classic and the great state of Georgia.  Ok, maybe I'm a little more excited about all the music that comes out of Georgia than I am the film.  What can I say.
The film did have an interesting start. It was delayed two years so they could secure old Clark Gable. the screen play was rewritten several times to try and keep it at a suitable length... (fail).  And they went through three different directors.  The film was criticized for glorifying slavery... but it won ten academy awards any way.  So there you go.  but, enough about reconstruction, the civil war and slavery.
Let's talk about eatin' and drinkin'... what'd say?   We've got a traditional dish, a peach of a cocktail and oh yeah... some awesome music from some of Georgia's own.

The Pots are on...

The Plate... 

Shrimp & Grits

Well all of us folks here in Georgia are just crazy over our shrimp and grits.  As legend has it, shrimp and grits was originally put together in the Carolina's by a group of fishermen as a breakfast dish.  Regardless of where it all started or what adaptation you prefer this is a southern tradition.
You can serve it creole style, spicy or cheesy.  It just doesn't matter.  We're gonna stick to the basics here today, then you can take it upon yourself to do the rewrites... just like Gone With The Wind.  Just don't make the recipe too long... we're hungry!

What you need... 

Salt
4 cups water
1 cup Stone Ground grits
1/4 cup mayonnaise
3 strips of bacon, coarsely chopped
1/2 red onion, diced
1 lb of medium size shrimp (peeled and de-veined... of course)
1 tbls butter
1 tbls lemon juice
2 tsp hot sauce (Tabasco)
1/4 cup shopped fresh parsley
Fresh ground pepper

What you do...

In a large pot, bring 4 cups of water to a boil.  

Stir in salt and the grits.  

Cook until water in absorbed (about 20 min.)

Remove from heat and stir in mayonnaise. 

Fry bacon in a large skillet and drain. 

Turn the heat to medium-high and cook onions util they soften. 

Add shrimp to the grease and add salt and pepper.

Cook shrimp until they turn pink (about 4-5 min.)

Stir in the butter, lemon juice and hot sauce. 

Toss to coat the shrimp and remove from the heat. 

Stir in the parsley.

Now, divide the grits into 4 bowls placing the shrimp on top. 

Dig in!

The Playlist... 

Georgia On My Mind

Scarlett, did you have any idea there was so much good music coming out of Georgia?  Well if Rhett knew about all the great Georgia artist he might have come here a lot sooner.
From country to rock, rhythm and blues... Georgia is always on my mind.

The Playlist this week is made up mostly of Georgia born artist... the rest got here as fast as they could or just hung out and will always be known as "Georgia artists".  We start off with Macon born, Ray Charles and Georgia's Anthem.  Do you really ever get tired of this song?

Check out Chris Robinson of Black Crows fame sings "Oh Atlanta" with Little Feat and the "Georgia Satellites" remind us the story "bout free milk and a cow". We also have some new comers like Luke, Zac and Cat; not to mention some you might have forgotten like Billy Joe, Tommy and Brenda.

From "ATL" rap to the "Athens scene", it's all here so put on your dancing shoes Scarlett and crank it up!

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

The Bar... 

Ginger-Peach Julep

What you need...
2 ripe Georgia peach slices
2 1/2 oz ounces of your favorite bourbon
1/2 oz ginger syrup *see below
8-10 mint leaves
Crushed ice

Combine the peach slices, bourbon, ginger syrup and mint in a cocktail shaker. 
Muddle gently, crushing the peaches and mint.
Let the mixture sit for 2-3 minutes. 
Pack a highball glass with crushed ice.
Slowly pour the contents of the mixing glass through a strainer into the glass. 
Garnish with mint.

*Ginger Syrup - combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Add 12 coin size slices of ginger and cook until sugar dissolves. Bring to a boil then reduce the heat to low and cook for 5 minutes.
Transfer to a glass container (like a mason jar) and let cool to room temperature.
Discard the ginger. Refrigerate for at least 12 hours. 

Frankly My Dear

I Don't Give A Damn, but...

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Winter Solstice

Come Sit By The Fire And Relax A While

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

The madness of the holidays are over.  The relatives are gone and you've put up all the decorations. You did put up all the Christmas decorations.... right? Well... we will worry about that later.

Put on your new house shoes and sweater.  It's time to relax and unwind on this cold winters night.  

Is there anything better than sitting by a roaring fire, eating a great warm meal, enjoying an awesome cocktail while listening to some soft relaxing music?  Put on another log and pull your chair up close. 

The Pots are on...

The Plate... 

Beer & Beef Stroganoff

Ok, this is one of the easiest, most awesome dishes you can make on a cold winters night.  First go start your fire and grab a cocktail, cause this is gonna be one of those low and slow dishes.  Cooking for over 3 hours... it fills the house with that wonderful aroma of beef, onions & garlic.  I'm telling you the beef is so tender and full of flavor that this just might become one of your favorites.  

Ready... got your drink... let's begin!

What you need...

1 lb beef stew meat, cut into 1" chunks

1 tbls flour

2 tsp oil

1 large onion cut into chunks (it's gonna cook so long that they will fall apart)

1 clove of garlic, chopped

1 bay leaf

1 can of beer (doesn't matter, I use whatever dark beer is left in the fridge)

1 tsp salt
1 tsp pepper
Cooked egg noodles for serving

What you do...

Toss the beef cubes in the flour to coat. 

Heat the oil in a pot over high heat and brown the beef cubes on two sides. 

Turn the heat down to low and add all the other ingredients except the noodles and cover the pot. 

Simmer for about 3 hours. 

Remove the lid and simmer about another 30 min to an hour. This will allow the sauce to thicken.

Boil the noodles and drain.

Serve over noodles and garnish with parsley if you're feeling fancy.  

The Playlist... 

Winter Solstice

Every now and then you need a playlist that is just for "Quiet Time"; something in the background to help you relax and unwind.  Here are a few of my favorites.  I love the whole Windham Hill "Winter Solstice" series.  Also love Enya's "And Winter Came", really cool Christmas concept project (check out the title track along with "Journey of the Angels).  So, stoke that fire and have another Moscow Mule.  Don't have a fireplace?... No problem, just see below.  Have a good night.

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

The Bar... 

Moscow Mule

What you need...

2 oz Vodka

3 oz Ginger Beer

1 tbls simple syrup

1/2 oz lime juice

1 sprig of mint

1 lime

What you do...

In a copper mug, pour vodka over ice.

Add simple syrup and lime juice.

Top with Ginger Beer and stir.

Garnish with mint and lime wedge.

Put Another Log On The Fire...

Relax!

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

A Reveillon To Celebrate Christmas

An Exceptional and Luxurious Celebration

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

Ahhh, the Reveillon... an old Creole / French tradition.  Derived from the French word for "awakening," Reveillon originally was a meal served after midnight mass on Christmas Eve. 
Many New Orleans restaurants serve a "prix fixe" Reveillon dinner including Dickie Brennan's Steakhouse, Galatoire's, Mr. B's Bistro and Muriels; to name a few. 

This is truly an "over the top" celebration and should include exquisite dishes like lobster, oysters, escargots or foie gras; not to mention some sort of flambe' desert. The music should be elegant with a champagne cocktail and fine wine to accompany this wonderful occasion.  

The Plate... 

Tri-Color Peppercorn Roasted Beef Tenderloin 

 

Ok... let's get real. I love a fancy meal as well as the next guy, but are you really going to make an oyster meunière, foie gras, or Bananas Foster?  See, so relax. Besides this is one of my go-to fancy presentation dishes; not to mention that it is fairly easy and awesome.  

If you really want to get fancy you can serve Brown Sugar-Coffee Rubbed Cedar Plank Salmon on the side.  Go to the Back to the Beach post for the recipe. 

As a side note, a great wine pairing for our "Plate" tonight would be Silver Oak Cabernet Sauvignon.

What you need... 

1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed

What you do...

Preheat the oven to 475 degrees F.

Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.

Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.

While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.

Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

The Playlist...

A Reveillon To Celebrate Christmas

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

The Bar... 

Poinsettia Champagne Cocktail

1/4 cup vodka
1/4 cup Champagne
1/2 cup cranberry juice
Crushed ice
2 strips orange zest, each about 1/4-inch wide and 2 inches longCombine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.

From Our Family To Yours... 

Wishing You A Wonderful & Blessed Christmas

Christmas Cocktails

Happy Ho Ho Ho To You

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

Baby it's cold outside, so let's stay in and party. Time to eat, drink and be merry... Fa la la.  Ok if you're going to or giving a Happy HO HO HO party then you've come to the right place. We've cued up a couple of cool appetizers, a great playlist and oh yeah.... COCKTAILS!!!

Come on in... The Pots are on!

The Plate... 

Rosemary Cheese / Olive Wreath & Cranberry Feta Pinwheels 

Ok... a couple of different and decorative appetizers for your little Christmas Soiree.  Really easy to make and hey you kinda need a cheese plate anyway, right?  Not to mention that if you wrap anything up in a tortilla it's gonna go fast.  So, here you go... cool, tasty and they fit the "walk around" food category.  Enjoy...

Rosemary Cheese / Olive Wreath

What you need...

2 packages of Rosemary

Peppadew peppers (if you haven't tried these, you need to)

Goat cheese

Stuffed olives, blue cheese, Jalapeño, etc.

Cornichons

Your favorite soft cheese - colby, fontina, havarti, monterey Jack, etc.

What you do...

Place rosemary around a platter in the shape of a wreath

Stuff peppadew peppers with goat cheese (kind of a pain, but well worth it)

Use a mellon baller to scoop cheese into balls

Now place olives, peppers, and cheese around the wreath

Cranberry Feta Pinwheels 

What you need...

1 package dried sweetened cranberries

1 container cream cheese spread

1 cup crumbled feta cheese

1/4 cup chopped green onion

4 large flour tortillas

What you do...

Combine all ingredients and mix well

Divide and spread mixture evenly among the tortillas

Roll up tightly and wrap in plastic

Refrigerate for at least one hour

To serve - cut into 12 slices

A cool touch - add some thin slices of Prosciutto or Parma ham on top

The Playlist... 

Christmas Cocktails

May your Christmas be Jazzy and bright. I love to get away from the traditional Christmas playlist and listen to a little Holiday Jazz.  I really think this makes the best background to set the mood for trimming the tree, hanging out or oh yeah... a cocktail party.  You know I had to sneak a little Vince Guaraldi (Charlie Brown Christmas) in here.  One of my other favorites is Oscar Peterson's Christmas CD, love the whole thing.  But, I think my all time favorite is Carol of Bells and Mr. Benoit does an excellent job here. So eat, drink and say hello to Mary for me. 

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

The Bar... 

Sugar Rum Cherry & The Sugar Cookie Martini

I think I see a theme here... hmmm. 

Sugar Rum Cherry

What you need...

2 oz Spiced rum
1 oz Cointreau
3 oz pomegranate juice
Sprite or 7-up to taste
Pomegranate seeds
Lime Sliced
Black Cherry Jello

What you do...
Fill your martini shaker with ice and pour in rum,
Cointreau and pomegranate juice. Shake, Shake, Shake.
Rim your martini glass with Black Cherry Jello.
Add in a teaspoon of pomegranate seeds.
Pour the contents from your shaker into your glass.
Top off with a little Sprite and garnish with a slice of lime.

Sugar Cookie Martini

What you need...
1 crushed Sugar Cookie
2 oz Irish Cream
1 oz Vodka
1 oz Butterscotch Schnapps

What you do...
Take a chilled martini glass and coat the rim with water.
Dip it into the sugar cookie to garnish.
In your cocktail shaker, combine the Irish Cream, Vodka and Schnapps.
Shake, Shake, Shake!
Strain into the glass and garnish with cinnamon, nutmeg or chocolate shavings.

HO HO HO Yourself!

Have Yourself A Merry Little Christmas Cocktail. 

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

'Zat you, Santa Claus?

Christmas Time in New Orleans

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

Magnolia trees at night sparkling bright and fields of cotton look wintery white; when it's Christmas time in New Orleans. At least that's how Louis Armstrong sees it. 

I just love New Orleans... especially at Christmas. From the buggy rides to the streetcars, lights, food and music; it's just cool.  It is hard to put a finger on what I love the most, because this place goes all out for celebrations and parties. 

And... for me, there is no better time of the year than Christmas.  

So, put your party dress on Baby and come on in.  We be dancin', drinkin' and dining as we celebrate a crazy cool Christmas!

The Pots are on...

The Plate... 

Fried Green Tomatoes with Shrimp Remoulade

A little something different for your Christmas Celebration, but hey we're doing it cool and crazy the NOLA way.  Ain't nothing better than a good shrimp dish.  Add some tang from a few fried green tomatoes, and some good Remoulade and I'm good to go.  

Oh yeah, this is gonna be some kinda good.

So, put down that Eggnog... (like I didn't see you already skip down to the bar menu), and let's get cookin'! 

What you need...

Remoulade - 

1/4 cup Creole mustard

2 tbls horseradish

1 tsp paprika

1 egg yolk

Zest and juice of 1 lemon

Kosher salt and ground pepper

1 cup canola oil

1/4 cup diced celery 

1/4 cup diced onion

3 tbls ketchup

3 tbls white wine vinegar

2 tbls chopped parsley

2 tsp Worcestershire sauce

2 cloves garlic finely chopped and smashed into a paste

3 dashes of Tabasco

Fried Green Tomatoes - 

2 cups fine ground yellow cornmeal

Salt and ground pepper

8 slices green tomatoes, cut about 1/2 inch thick ( about 3 tomatoes)

1 cup canola oil

Spiced Shrimp - 

1 tbls celery seeds

1 tbls garlic powder

1 tbls onion powder

2 tsp paprika

1 tsp kosher salt

1 tsp ground pepper

24 medium (31-40 count) shrimp, peeled and deveined

2 - 3 tbls canola oil

What you do...

Remoulade - 

Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. 
Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. 
Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.

Fried Green Tomatoes - 

Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.

Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.

Spiced Shrimp - 

Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.

Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).


Plate it up -  
Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.

Recipe from Bobby Flay and the Foodnetwork

The Playlist... 

Zat You, Santa Claus?

Here's a great way to start off your "Crazy Cool Christmas".  Just push play and turn it up.  The next thing you know you'll be doing a second line dance all around the Christmas tree.  Love, love this kind of Christmas music... original, hip and swinging.  Check out Vince Vance and his crew doing the original "All I Want For Christmas", Kermit swinging on "Oh Christmas Tree" or Louis wondering "Zat You, Santa Claus?".  It's all good!  And, yes... all I want for Christmas is the SAINTS in the Superbowl!

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

The Bar... 

Eggnog Daiquiri 

12 oz dark or spiced rum

1 quart prepared eggnog

1 cup heavy cream
Ice 

Stir together the rum and eggnog in blender
add ice and give it a buzz
turn the blender down to low

fold in the cream

dust with nutmeg

Enjoy

 

Christmas Time in New Orleans by James Andrews

And To All A Good Night

Have a Cool Yule!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!