Conch Republic

Ahh... The Keys

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

While we're in "Pirate Mode" what say let's sail on down to the keys. Key Largo, Islamorada and of course Key West ... love em all.   And even if we can't get away to the keys, at least we can take a virtual vacation.

So let's fire up the grill and put on some Key Lime Shrimp, whip up an "Island Delight" cocktail and crank up the Conch Republic tunes.

When we're in the keys We have it all... just like Bogie and Bacall.

The pots are on!

The Plate... 

Key Lime Shrimp

Ok, this is a great summer recipe that is simple and delicious. Plus, what's better to celebrate an escape to the keys. Maybe a little Key Lime pie for dessert?

What you need... 

36 large shrimp peeled and deveined

1/2 cup Grilling Marinade (see below)

2 tbsp honey

1 tsp of Key Lime zest

Grilling Mariande-

1/3 cup white wine

3 tbsp fresh Key lime juice

2 tbsp finely chopped shallots

2 tsp white wine vinegar

1 tsp minced garlic

2 tbsp whipping cream

1 cup butter, chilled and cut into small pieces

1 tsp Key lime zest

1 tsp kosher salt

2 tsp chopped fresh chives

What you do...

To make the marinade- combine the first 5 ingredients in a small skillet.

Cook over medium heat until reduced.

Stir in the whipping cream and cook until reduced.

Reduce the heat to medium-low and add the butter, 1 tbsp at a time, stirring until the butter melts.

Remove from heat and strain through a metal sieve.

Stir in the lime zest and salt.

Keep warm and stir in chives just before serving.

Pat the shrimp dry with paper towels. 

Combine the shrimp, marinade, honey and zest in a large bowl and toss to coat.

Marinate for 1 hour in the refrigerator.

Drain the shrimp well before grilling.

Grill the shrimp in a grill basket for 3-4 minutes on each side.

The Playlist... 

Conch Republic 

Today we celebrate the unsung heroes of the islands, the balladeers of the beach. Here's to the local boys that help us "escape". 

Check out Michael McCloud's "Conch Republic", the national anthem of Key West. Michael is a regular at Schooner's Wharf and I can think of no better way to spend an afternoon than sitting back and listen to him sing about his favorite island.

The other array of local artist like Kelly Mcquire, Howard Livingston and our good friend Marty Nickel can be found in bars from Texas to Georgia; helping you take a virtual vacation even if you can't get away to the keys. And don't forget about Brent Burns... He tells us about living the life Jimmy Buffett only sings about.

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

The Bar... 

Island Delight 

What you need... 

2 oz Coconut rum

2 oz Pina Colada Mix 

2 oz Orange Juice 

1/2 oz Grenadine 

Ice 

Orange Slice

What you do... 

Mix rum, pina colada mix, orange juice and ice in a blender. 

Give it a buzz until thick and frosty. Pour into a glass and add the grenadine. 

Garnish with orange. 

Thanks to Rum Therapy for this cool recipe.

We Had It All...

Just Like Bogie And Bacall. 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Captains And Pirates

Rum For You And Two For Me!

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

Well, what can I say kids... it's the old adage "Work hard, play hard"; And we believe in it whole heartedly.  

I mean it comes down to do you work to live or live to work? It's time to live a little. Close up that computer, hang up that phone and let's have a little rum... what'd ya say?

Let's say we spice it up with a little Habanero grilled fish, of course some rum to wash it down and some party tunes to celebrate our time away from the daily grind. 

Keep calm and party like a pirate...

The pots are on!

The Plate... 

Habanero-Mango Mojo Grilled Rum Fish

Love fresh grilled fish and Man... you know we love it spicy. You can really use just about any kind of white fish here, but we really love Grouper. You can also try this with pork... pretty tasty. 

What you need...  

4 (6oz) grouper
2 1/2 tbsp black peppercorns
12 whole cloves
3/4 cup white rum
1/2 cup sugar
1/2 cup soy sauce
2 1/2 tbsp lemon zest
2 tbsp fresh lemon juice
1 tbsp vegetable oil
lime wedges

1 1/2 cup cubed peeled mango
1/4 cup dry white wine (pinot grigio)
2 tbsp orange juice
1/4 onion/ chopped
1 1/2 tsp habanero pepper sauce

What you do...

Mix together Mango, wine, onion, orange juice and habanero sauce and set aside.

Heat your grill to medium (about 450 degrees).

In a skillet add peppercorns and cloves, and cook for 1 minute.

Then place spice mixture in a grinder and finely grind.

Place the mix back in saucepan, add rum, sugar, soy sauce, lemon zest and lemon juice.

Bring to a boil then reduce heat and let simmer uncovered for about 25 minutes.

Oil the grates of the grill using the oil.

Brush the fish with the pepper mixture and place that side down on grill.

Cook for about 3 minutes flip and cook for an additional 5 minutes on cooler part of grill (not directly over coals).

Baste with pepper mixture.

Serve with Habanero-Mango Mojo on top and garnish with lime wedges.

The Playlist... 

Captains & Pirates

Remember, as our friend Marty Nickel says -"As the rum went down things were looking up".

Well as we sip our rum we put together a little collection of some old and some new tunes to help you remember the things in life that are important... relax, be thankful and enjoy.

Love Jack Johnson and Dave Matthews take on the old Jimmy Buffett classic "Pirate looks at 40" and then of course Jimmy reminds of taking advantage of every minute with "the Captain and the Kid".

Lot of good stuff... just have some more rum and "Bang on the Drum All Day!"

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

The Bar... The Loconut

What you need...

2 oz Captain Morgan Coconut Rum

Top with Pineapple juice

Shredded coconut
Fresh mint and lime slice

What you do...

Put some ice in a shaker with mint and muddle.

Rim glass with lime.

Put coconut on a plate, turn glass upside down and roll around in the coconut.

Add the rum and pineapple juice to the shaker.

Mix and pour into the glass.

Garnish with fresh mint.

and remember... Rum for you and two for me!

Fly Your Flag Proudly!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

The Boys Of Summer

Put Me In Coach!

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



Take me out to the Ballgame! Nothing like heading to the ball park, having a drink, grabbing some grub and soaking up the sun. Love it! Although, the food choices are usually a little suspect. But hey, nothing wrong with a hot dog and a beer. 

Today we're gonna kick it up a notch. This is not your usual ball park offering. How about fixing up a big plate of "Ultimate Nachos", a Cracker Jack Cocktail and some good ole Ballpark tunes. 

It just doesn't get any better than this... 
As Yogi Berra says - "Love is the most important thing in the world, but baseball is pretty good too". 

The pots are on!

The Plate... 

Ultimate Nachos

Well for those of us who have spent time at the old Ballpark we have probably eaten our fair share of "concession stand" nachos. You know, the stale ships covered with the "glow in the dark" neon cheese and maybe a few jalapeños. Never trust cheese served from a pump. 

Now, if your like me you like your nachos with a little bit of everything and they need to have some kick to them. Ready... let's get started.

What you need...  

Tortilla chips

1 tbsp olive oil

1 yellow onion, diced

2 lbs Ground Beef (80/20 please... none of that lean stuff)

1 tsp chili powder

1 tsp paprika

1 tsp cumin

1 tsp crushed red pepper

1 tsp salt & pepper

1 can (14 oz) Pinto beans

1/2 cup water

1 1/2 cups grated cheddar cheese

1 1/2 cups Monterey Jack cheese

6 whole Roma tomatoes, diced

2 jalapeños, diced

1/2 bunch of cilantro, chopped

Juice of one lime

1 avocado, diced

Sour cream

What you do...

In a skillet over medium-high heat, add the olive oil and half the onion.
Cook it until starting to soften, then add the ground beef.
Cook the meat until it's totally browned, then drain the fat.
Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine.
Add the beans and hot water and stir.
Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt.
Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate.
Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese.
Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar. 

Place the platter into a 325 degree oven if it's heatproof.
Just leave it in until the cheese is melted.

Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Top with sour cream.

And there you have it... dig in!

The Playlist... 

The Boys Of Summer

          The "Playlist" runs on Spotify- Click on the link to listen toThe Boys Of Summer

The Bar... 

7th Inning Stretch

What you need...

2 oz Bourbon

1 oz Frangelico

1 oz Amaretto

1/4 oz fresh lemon juice

4 oz soda water

Handful of Cracker Jacks, Crushed

What you do...

Rub a lemon wedge around the rim of a glass.

Turn upside down and twist into a plate of crushed Cracker Jacks.

Combine the Bourbon, Frangelico, Amaretto, lemon juice in a shaker.

Mix and pour into glass and top off with soda water.

Take a big sip and sing along. Take me out to the ball game...

Baseball Is Ninety Percent Mental...

The Other Half Is Physical!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Shut Your Mouth

I'm Just Talkin' Bout Shaft!

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

He's a complicated man, no one understands him but his woman.

The 70's... psychedelic and super cool, especially with that awesome music from the movies. They came out one right after the other... Shaft, Superfly, Foxy Brown and Willie Dynamite. A whole new genre was born. Superfly was even billed as "Hotter than Bond and Cooler than Bullit".

So today we pay homage to the super cool dudes and ladies with some Badass BBQ, a cocktail to get you ready for the streets and of course... that awesome music. 

Here's to the "cat that won't cop out" and "the man that would risk his neck for his brother man".

The pots are on!

The Plate... 

Badass BBQ Ribs

When you're talking about "Badass dudes" and music I always think about Memphis and when I think about Memphis I think about BBQ. Memphis is not only the home great BBQ but also the legendary Stax records (best known for cranking out a lot of this great music). 

We love us some BBQ spare ribs. With this recipe you will impress your guest with the great aroma of hickory, BBQ sauce and the ribs smoking away on the grill.  Let's get started...

What you need... 

1 slab of pork spare ribs
1 package of Hickory chips
a good dry rub & sauce

For the dry rub-
4 oz paprika
2 oz sugar
1 tsp onion powder

For the "Badass Sauce"-
16 oz ketchup
8 oz water
1 chipotle pepper
1 tbsp adobo sauce (from the can of chipotle peppers)
3 oz brown sugar
3 oz white sugar
Salt and pepper
1 tbsp onion powder
1 tbsp dry mustard powder
1oz lemon juice
1oz Worcestershire sauce
4 oz apple cider vinegar
1 oz light corn syrup

What you do...

Ok ... we have a dry rub for a marinade and then the "sauce" for serving. 

First you need to prep the meat by pulling off the membrane. 

Then cut off the excess fat. 

Season both sides of the slab with the dry rub and refrigerate for at least 24 hours.

Soak your hickory chips for 30 min. and preheat your grill to 275 degrees with coals on one side to create a hot side and cool side. 

Place the slab on the grill away from the hot coals using indirect heat. 

Cook for about 2 1/2 hours "curl side" up.

Flip the slab over to finish cooking for 1 hour.

Baste ribbs with sauce for the final 30 minutes. 

For the sauce-

Combine all ingredients in a stockpot and bring to a boil.

Stirring often to prevent sticking.

Reduce the heat and simmer, uncovered for at least 2 hours. 

The Playlist...

Shut Your Mouth

Did I mention how awesome this music is. I always loved the Stax records sound; very cool, very clean and very hip. Of course there are other labels as well, but for me the anchor was always Isaac Hayes with Stax records. 

It really doesn't matter the label I guess because we're talking legends here.

Think Issac Hayes, Curtis Mayfield and Tower of Power. They just don't make music like that anymore kids. 

Some are one hit wonders... check out William DeVaughn on "Be Thankful For What You've Got". 

And of the course the legends... love Curtis Mayfield and the whole "Superfly" soundtrack. 

We also have some of the newer superstars... Lenny Kravitz does a great job with "Billy Jack". 

And if you didn't know "What is hip?"... you do now. 

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

The Bar... 

The Superfly

What you need... 

2 oz Gin

2 oz fresh lime juice

6 oz ginger ale

ice

What you do...

Add the ice first.

Then add the Gin followed by the lime juice.

Fill to the top with ginger ale.

Garnish with lime wedge

Hotter Than Bond...

Cooler Than Bullit!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Down In Dixie

Put Some South In Your Mouth

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

Let's go on over to Willie and Lauramae's place and see what's cookin'. Drop-in friends are the best aren't they?

I think it's pretty much a phenomenon of the south though. Don't really see a bunch of folks just stopping by anywhere else. 

That's why you should always have a pot of coffee on, a pitcher of sweet tea and maybe some beer and wine... just in case. 

Well we're in luck cause Miss Mae's got some sweet tea made, some fried green tomato sandwiches with homemade potato chips and some good ole southern music on the phonograph. 

Pull up a rocker...

The pots are on!

The Plate... 

Fried Green Tomato Sandwich / Garlic Potato Chips

What you need... 

For the sandwich-

6 medium green tomatoes

1 cup white vinegar

1/4 cup sugar

Kosher salt

3 tbsp pickling spice

1 handful fresh dill

2 cups all-purpose flour

1/2 cup of cornmeal

1 tbsp chili powder

4 large eggs

peanut oil for frying

12 slices brioche bread

Yellow and red tomatoes, sliced

The Potato Chips-

3 large russet potatoes

1/4 cup olive oil

3 cloves of garlic / minced

2 tsp paprika

salt and pepper

Ketchup for serving

What you do...

The sandwich-

Slice the green tomatoes 1/4 inch thick and place in a large bowl.

Combine the vinegar, sugar and 1 tbsp salt in a saucepan.

Tie the picking spice in a tea ball or cheese cloth and add to the saucepan along with the dill.

Simmer over medium heat stirring until the sugar dissolves.

Add 2 cups of cold water and pour over the green tomatoes.

Let them sit at room temperature for 1 1/2 hours.

Whisk the flour, cornmeal, chili powder and 1 tsp salt in a shallow dish.

Whisk the eggs 2 tbsp water and 1 tsp salt in another dish.

Dredge the green tomato slices in the flour mix then dip in the egg mix then back in the flour.

Fry in the hot oil, turning only once until the crust is golden (about 3-4 minutes per side).

Drain on paper towel and sprinkle with salt.

Spread each slice of bread with spicy Mayo then layer the fried green tomatoes then top with the yellow and red.

Now that's a sandwich!

For the chips-

Preheat the oven to 375 degrees.

Place two rating sheet trays in the oven to heat up (this will help keep the potatoes from sticking).

Wash and lightly scrub the potatoes.

Slice the potatoes using a mandoline into thin strips.

Place in a large bowl of water to remove excess starch.

Drain well and pat dry.

In a large bowl, combine the olive oil, garlic and salt & pepper.

Add the potato planks and toss to coat.

Remove the hot trays from the oven and set the planks on the trays in a singe even layer. 

Lightly sprinkle the paprika on the potatoes then place the trays back int eh oven and roast for 20-25 minutes, flipping the potatoes half way through. 

Remove from the trays and season with salt.

The Playlist... 

Down In Dixie

All about the South... from New Orleans, Mississippi, Alabama, Georgia and those old "Cotton Fields " of home; it's all here. 

Love Marc Broussard's "Home", and check out the "Muscle Shoals-version" of "Simple Man" & "Free Bird" by Lynyrd Skynyrd". 

We've covered pretty much all the bases. So, grab your sweet tea, kick back and relax.

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

The Bar... 

Sweet Tea Sangria

What you need... 

1/2 lemon sliced

1/2 orange sliced

1/2 cup cherries

1 Granny Smith apple chopped

1/2 cup simple syrup

2 cups Rose' Wine

1 cup vodka

6 tea bags

Fresh Mint for garnish 

What you do...

Make the simple syrup and let cool

Steep the tea bags in 36 oz boiling water (about 10 minutes)

Squeeze juice from the citrus into a pitcher and add the syrup

Add the cooled tea, cherries wine and vodka

Let it chill for a couple of hours

Serve in tall glass or mason jars

Spoon in some of the fruit and top off with mint

Lauramae Ain't Waitin' Supper On Y'all All Night

Come And Get It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Somethin' 'Bout A Boat

 Sittin' On The Sea

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

Out there in the wind, floatin' on the free... ain't it great?
As Kenny Chesney says- "Vessels of freedom, harbors of heeling... Boats."

For me, there is nothing better than sailing to nowhere. All you need is a great cocktail, a little something to snack on and a playlist full of laid back tunes. Boy, are you in luck...

For todays excursion we're grillin' up some Maple Bacon chicken bites and washing it down with a great Ginger beer / rum cocktail. And you know we have some cool, laid back tunes for you... all about boats of course.

Grab your boat drinks and come aboard.

The pots are on!

The Playlist... 

Grilled Maple Bacon Chicken Bites

There is nothing better than maple syrup, bacon and grilled chicken! So we figured... hey, why not put 'em all together. Just a little walk-around snack that's easy to make and no mess. Just what you want while you're sailing on the high seas or floating around in the bay. 

What you need... 

1 1/2 lbs of boneless skinless chicken breast / cut into bite size chunks
12 slices of maple black pepper bacon / cut in half
2 tbsp white vinegar
2 tbsp maple syrup
1 tbsp vegetable oil
Salt and pepper

What you do...

Mix the syrup, oil, salt, pepper and vinegar in a large resealable bag.
Add the chicken and turn to coat well.
Refrigerate for at least 30 minutes.
Meanwhile, place 2 layers of paper towels on a microwavable plate.
Place the bacon in a single layer on the paper towels.
Cover with a layer of paper towels.
Microwave on high for 4 minutes.
Remove chicken from marinade and wrap a piece of bacon around each piece.
Thread each piece onto a skewer.
Grill skewers over medium-high heat 8 to 10 minutes.

The Playlist... 

Something 'Bout A Boat

Like Mishka says - "The ocean is my potion, I need vitamin sea." I mean... I could hang out all day and listen to songs about the sea, kinda like taking a virtual vacation. 

And whether you're taking your grandpa, your dog or even your horse... it's all good. Sailing is just great for whatever ails you.   You can be vindictive like Tonto ("If I Had a Boat") or just getting into trouble drinking all night with Grandpa ("Sloop John B").

One caveat of course is to heed the warning from Kenny Chesney - "Ol Joe got a Boston Whaler... he swears since the day he got her she's been nothing but a pain." 

The "Playlist" runs on Spotify- Click on the link to listen to Something 'Bout A Boat

The Bar... 

Red Sky At Night

"Sailor's Delight"... yes indeed!

What you need... 

2 oz Rum 

4 oz Ginger beer

8-12 leaves of purple basil

2 tbs fresh squeezed lemon juice

crushed ice

lemon wedge

What you do...

In a lowball cocktail glass, add the purple basil leaves, lemon juice and a layer of crushed ice.

Muddle in glass until the leaves are crushed and the liquid has a reddish tint.

Add rum and stir.

Add the Ginger beer.

Garnish with basil and lemon wedge

Best enjoyed in the cockpit of a sailboat on the ocean at sunset.

Somethin' 'Bout A Boat...

Gives A Man Hope.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Mommy Needs A Cocktail

Don't Worry, Be Happy!

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

Ah summer... the kids are out of school, running around, playing... driving you crazy! 

Here's a little something for the kids... and mom. Because, if the kids aren't happy, Mom's not happy. 

And if Mom's not happy, nobody's happy.

Today we've put together some fun stuff to make that trip to the beach a little more bearable. Or if you're having a little "stay-cation" this will be fun to whip up while your hanging on the back patio watching the kids in the pool. 

How about some realistic looking "Sand" pudding, with some watermelon shots for Mom? And of course some fun tunes for the kiddos to keep them smiling and singing. 

The pots are on!

The Plate... 

Sand Pudding 

Great idea to keep the little varmints busy and out of your hair. Kids love to play in the dirt and or sand; so now they can play with their food. Besides, it's pretty tasty too. 

Sand Pudding

What you need... 

1 pkg Vanilla Wafers

2 Oreos

8 oz cream cheese

1/4 cup butter

2/3 cup powdered sugar

2 small pkgs French Vanilla instant pudding mix

2 3/4 cup of milk

12 oz Cool Whip

What you do...

Add Vanilla Wafers and 2 Oreos to your food processor and crush until they look like "sand".

In a bowl, cream together softened 8 oz cream cheese, butter and powdered sugar until smooth.

In another bowl mix the pudding with milk and then add the pudding mixture to the cream cheese mixture and stir together.

Fold in all the Cool Whip.

Layer into a bucket- sand, then pudding, sand, pudding, sand.

You can add some gummy worms to liven it up if you like. 

The Playlist... 

Mommy Needs A Cocktail

Well here you go... our first playlist for the kids. A few sing-a-longs, some funny stuff and a few thrown in for Mom. 

Just have another slice of Watermelon... You'll be singing along before you know it.

The "Playlist" runs on Spotify- Click on the link to listen to Mommy Needs A Cocktail

The Bar... 

Watermelon Shots

Yep, a sneaky little way of getting your fix Mom! You might want to make one half without the booze to give to the kids (just don't get them mixed up). 

What you need...

4 3oz boxes of Red Jello

2 1oz boxes of unflavored gelatin

4 cups of vodka

4 cups of boiling water

1 12-14 lb watermelon

What you do...

Cut the watermelon in half lengthwise.

Use a spoon to scoop out all of the flesh (fruit) of the melon.

Be sure to scrape down the inside so that it is relatively smooth.

Add the Jello, gelatin and boiling water to a bowl and mix well.

Now add the vodka.

Divide and pour the mixture into the watermelon halves.

Refrigerate for 4 hours.

Slice the watermelon first crosswise into 1 inch wide slices.

Then, cut each big slice into 2-3 smaller slices.

Enjoy... Now, don't you feel better?

Oh Monica...

cards & coasters available at MikWright

Please... Day Drink Responsibly 

& 

Keep On Cookin'!