One Foot Out The Trailer

A little bit of Chicken Fried - Featuring the music of Rolling Nowhere

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

Come on in boys and girls... Today were serving up some deep fried tunes, a little bit of "Chicken Fried" and Whiskey. 
Like the boys from Rolling Nowhere say - "It's a whiskey drinkin', no time for thinkin' night." 
So come on in for some "Psychedelic Junkyard Folk" music, a dish that's about as Southern as it gets and a traditional whiskey cocktail.  
There's a crispness in the air, fall is here.  So, slow down.  Pull up a chair (or bucket) and come join me on the porch.  I think I hear a Canjo in the distance.

The Pots Are On... 

The Plate... 

Chicken Fried Steak / Jalapeno Cream Gravy

Growing up in South Texas you could find you some Chicken Fried Steak on just about any corner, (not good Chicken Fried Steak, but everybody had it on the menu).  I remember we would drive miles for the best (and the biggest) Chicken Fried Steak.  

I do have my favorites... Shady Grove in Austin makes theirs with Hatch green chiles  and Pepper Jack cheese. Raven's Grille in Euless Texas has a Double Barrel Chicken Fried Steak (the biggest and the best, with cream gravy). Man, I could go on and on. 

Some folks like to crisp it up by putting crushed crackers in their batter, but I like a good ole light golden brown flaky batter myself.  

It's all in the Gravy... I do take liberties with the gravy by adding a little Jalapeno, but if you've been following along you know that "I Like My Peppers".  "Some like it hot, and some sweat when the heat is on"... sorry, starting channeling a little eighties Power Station. 

What you need...

1/2 cup vegetable oil
2 1/2 lb top round steak
Salt and freshly ground black pepper
1 1/2 cups all purpose flour
1 tsp cayenne pepper
1 tsp smoked paprika
4 eggs beaten
1 1/2 cups whole milk
1 Jalapeno seeded and minced
Chopped parsley leaves

What you do...

The Steaks... 

Heat your skillet over medium-high and add the vegetable oil. 

Ok, this is the fun part... pound out the steak with a meat mallet until they're about 1/4 inch thick (or thin). 

Salt and pepper both sides of the steak. 

Mix the flour, cayenne and paprika together in a bowl or dish. Take the eggs and beat in another bowl.

Test your oil by flicking an ooch of flour in the pan. If the oil splits, you're in good shape.

Ok, now your gonna use the ole double dip method with your steak. Take a steak and lay in the flour, covering both sides of the steak with flour. Now dip it in the egg and then back into the flour. 

Alright, now carefully place the steak in the skillet.  (Remember you just tested it... it's Hot!) 

Cook until golden brown, about 5 minutes a side. 

When finished place the steaks on a sheet tray. Keep warm in oven. 

The Jalapeno Cream Gravy...

When the steaks have been cooked, pour off all but about 2 tbs of the cooking oil and turn the heat down to low.  Add 3 tbs of of the leftover flour mix to the oil and whisk to create a paste.  Cook until golden... won't take long, about a minute.  Now, gradually add the cup and 1/2 of milk and keep whisking.  

Now add the jalapenos and let it cook until thickened; about 10 minutes. 

Pour gravy over the steak and garnish with parsley. 

The Playlist... 

One Foot Out The Trailer

The first time I saw Rolling Nowhere was at the Chomp & Stomp festival in Atlanta's "Cabbage Town". I was in a trance. 

The music was... well it's kinda like... well let's just see what Brad has to say.  According to Brad Cochran, founding member and lead Canjo player of Rolling Nowhere, this best describes our music - "Imagine you're sitting on a rusty bucket on the bank of a river, drunk, with a broken heart near a Southern town in 1937 with a large mosquito bite above your left eye. That's the sound of Rolling Nowhere."

So, what's a Canjo?... a washboard percussion experiment of sorts.

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

The Bar...

Bourbon Old Fashion

2 oz Bourbon

1 tsp sugar

4 dashes Angostura bitters

Splash of Club Soda

Garnish with Orange slice and Maraschino Cherry
(Ice cube optional... you know who you are!)

Rolling Nowhere - Junkyard Folk

Click here for Rolling Nowhere Website
Rolling Nowhere on Facebook

Available on iTunes

Please... Day Drink Responsibly 

& 

Keep On Cookin'

Dining with Di

Dining Decadence... Make every meal an event - DK

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

Dianna Knost - Dear friend with a gypsy soul and a wanderlust for seeking music, fine cuisine, style and art.  As an artist in her own right, she not only seeks out, but produces art in design / stylings with skill and imagination. 

She is the owner / proprietor of one of the coolest shops on Magazine St.  in NOLA

 - A.K.A. Stella Gray.  

We invited DK to share her vision of the perfect "Plate 'N' Playlist".  Her answer... a little pasta, some bluesy tunes, and oh yeah... some champagne!

So, come on in, pull up a seat... it's gonna be one of those days.

The Plate... 

Linguine with Mussels / White Wine Sauce

Just imagine you're on the Amalfi coast in the providence of Solerno; glass of wine, Limoncello or better yet Rose' Champagne in your hand.  There is just nothing more decadent and wonderful than a great plate of pasta. Add some mussels with white wine sauce and I'm in heaven.  It's one of those dishes that makes a great presentation, but is super easy to make.  

Simplicity is the keynote of all true elegance. - Coco Chanel

What you need...

1 pound linguine pasta

2 tbs butter (room temp)

1/4 cup chopped parsley

Kosher salt and fresh ground black pepper
2 dozen mussels (cleaned)
3 tbs olive oil
3 cloves garlic, minced
4 small shallots
1 cup white wine (Pinot Grigio or any dry white italian wine)
1 cup vegetable broth
1 tsp red pepper flakes

What you do...

In a large pan, heat the oil over medium-high heat. Chop shallots, add to the pan with salt and pepper to taste. Cook until until they are soft/ tender, about 3 minutes.  

Next add the garlic and cook for additional 30 sec to 1 minute.  

Add the wine and simmer until the wine has reduced by half, about 2-3 minutes.  

Stir in the vegetable broth, red pepper flakes and the mussels. Season with a little salt and pepper, to taste. 

Bring it all to a simmer, then cover the pan with a tight fitting lid.  Cook until all the mussels have opened, about 8 minutes. 

Throw away the unopened shells. 

While your sauce and mussels are simmering boil your pasta.  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still a little firm, about 8-10 minutes.  Drain and then add past to your pan with the sauce and mussels.  Add butter and parsley and toss until all the pasta is coated. 

See how easy that was... Ciao Bella!

The Playlist...

Dining with Di

For your dining pleasure tonight we are serving up a little soul, a little jazz, and a little blues. Some old, some new, (some old & new together... check out "Pablo's Blues") but all cool.  Check out Ben Harper "All That Matters Now".  If you haven't heard Ben and Charlie's new record "Get Up!" then you're missing out. Paying homage to Lady Di and her travels we are covering all the bases here with songs about "N'awlins" and "New York City".   So sit back and have another glass of champagne... dinner's almost ready.

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

The Bar... 

Brut Rose' Champagne

We'll keep this real simple for ya today... It doesn't get any better than a glass of sparkling dry Rose' Champagne.
Pour into tall glass and top off with cherries and a sprig of spearmint.

 "White before red, dry before sweet,
   Champagne... anytime!" - Stella

Today is one of those days...

 I wish I could spend the day drinking and making out. 

Click here to visit A.K.A. Stella Gray

A Gallery of Bohemian Luxury

Art Gallery, Furniture & Jewelry

 2105 Magazine St. / New Orleans

(504) 208-2300

Please... Day Drink Responsibly 
& 
Keep on Cookin' 

Daydreaming

Just Hanging Out - 

Featuring the music of Marty Nickel

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

When I first met Marty I was sure that he was from somewhere close to "Salty Water".  

I do know that whether he's singing songs about "The Forgotten Coast, Trains or Daydreaming", Marty takes you away to another place.  You know, where you can smell shrimp boiling as you enjoy the cool ocean breeze.  With influences like Guy Clark, Jerry Jeff and Jimmy Buffett;  he's a modern day troubadour that you feel you've always known.

Waylon Jennings said - "Between Hank Williams' pain songs, Jerry Jeff train songs and blue eyes cryin' in the rain... out in Lukenbach, Texas, there ain't nobody feelin' no pain".  Well hold that thought and come on in...

We're just hanging out on the deck, listening to some tunes, having a little low country boil and sipping on a mojito.  Out here on the island, there ain't nobody feelin' no pain. 

The Pots Are On...

The Plate...

Low Country Cajun Boil

Having spent a great deal of time in Louisiana, I quickly became a fan of the "One-Pot" meal.  Louisiana Finger Food is what I call it.  

Great meal for a crowd, and easy clean up cause you're gonna serve it on newspaper.  The "Low Country Boil" is similar to my favorite, "Crawfish Boil". But, this Carolina one-pot wonder is a great substitute in the fall (cause crawfish are out of season / don't make me come over there if you're thinking about using frozen crawfish). 

The only difference here is I'm putting a little "Cajun" spin on things. Instead of the usual kielbasa or hot smoked link sausage, I'm using Cajun style andouille and Tasso.  

So, come on man...  spice it up a little. 

Hey... If you're not living on the edge, you're taking up too much room!

What you need...

4  pounds small red potatoes 

6-8 oz Zatarain's crab boil 

2  pounds Aidells Cajun Style Andouille (Louisiana Saovie's or Jacob's would be great if you can get it)

1/2 pound Tasso ham (optional, but worth it)

2-3 Sweet Vidalia onions, quartered

6  ears of corn, halved 

4  pounds large shrimp

Homemade cocktail sauce - mix ketchup,worcestershire sauce with a little horseradish 

What you do....

Ok here we go... (I know you've already skipped down to the "Bar Section"), so pay attention!

Fill a 7-gallon stockpot halfway full with water and add crab boil.  Bring water to a roaring boil.

(Ok, now is a good time to make your mojito while you wait for the water to boil)

Add the whole potatoes and return to boil. Cook the potatoes for 5 minutes. 

Add the onions, andouille, and tasso. Bring water back to boil and cook 15 minutes.

Add the corn, bring water back to boil and cook for 10 minutes. 

Add the shrimp, bring water back to boil and cook until the shrimp turn pink (about 3 min).

Drain and pour over your table covered with newspaper (remember easy clean up).

Serve with Cocktail sauce and some Tobasco on the side. 

The Playlist...

Daydreaming - Featuring the music of Marty Nickel

A little "Deck Music" for ya.

Man, I could just hangout here all day listening to Marty.  Starting off with "Daydreaming" & "Salty Water" definitely sets the mood.  Also threw in a little Buffett, some Jerry Jeff and Guy Clark for ya.

Check out "Cote Blanche Bay", Marty does an awesome cover of this in his live show.
We get the groove on a little later with "Walking" and "Flip Flops".
Marty also gets a little more rambunctious with some of his other well known tunes like "Girl with the Tacklebox Face" and "Shoot the Weatherman", but that's another playlist for another time.

Hey, somebody get me another Mojito... I think the shrimp are done!

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

The Bar... 

The Ultimate Mojito 

6   oz light Rum
12 mint sprigs
6   Tbs fresh lime juice
2   oz simple syrup
Club Soda
Lime for garnish
Ice

Add mint, ice and simple syrup into shaker and muddle.
Add Rum and lime juice, shake well.
Pour into high ball glass and top off with a splash of club soda.
Garnish with a slice of lime and sprig of mint.

Click here for Marty's Website

Available on iTunes

Please... Day Drink Responsibly 

& 

Keep on Cookin'!

Serving it upTexas Style

Treat yourself to some meat... eat some BBQ!

(Hit play before reading... it works better that way.)

The Plate...

Barbecue Beef Brisket

It ain't chicken or pork... it's a Big Ole Hunk a Beef. Barbecue Beef Brisket is the national dish of the Republic of Texas.  So come with me for a trip to the Texas hill country and some awesome BBQ.  Takes me back to Shriner picnics with my Grandpa, where the beer was cold (Big Red soda for me back then), the music was loud and the smell of BBQ was in the air.  Everybody dancing, laughing, telling jokes and stories; just hanging out having fun. 

Like Robert Earl says - 
"BBQ makes old ones feel young, BBQ makes everybody someone!" 

The Set Up...

1 lawn chair (preferably one with a cup holder)

6 pack of Shiner Bock beer or pitcher of Deep Eddy Skinny Dip

1 pair of cheap sunglasses

Sun tan lotion

Tunes ("Serving it up Texas Style"playlist - highly recommended) 

Crowd of your favorite "hungry" party people

(cool cowboy hat optional or hey, an old Shriner's Fez would be cool)

What you need...

1 (5 to 6 pound) brisket, trimmed but left with a layer of fat about 1/4 inch thick

6 Tbs Dry Rub (no chili powder or cumin or chili powder - jut equal parts Salt & Pepper... hey that's how we roll in Texas.)

6 cups Hickory wood chips
2 disposable foil pans (1 smaller to fit in the bottom of grill & 1 large enough for brisket)
1 12oz beer

What you do...

Rinse brisket thoroughly under cold water / pat dry. 

Rub brisket (on all sides) with dry rub 

Set up your grill as follows:

  - put coals on one side for indirect grilling

  - place soaked chips into chip box or make a pouch with tin foil then place directly on coals
  - on the side with no coals place the small foil pan and fill with beer

  - place brisket (fat side up) in a large disposable pan and place on "cool side" of grill 

Grill low and slow at 225 degrees for about 5 hours or until the internal temp of the brisket reaches 190 degrees

Transfer the brisket to a cutting board to rest for about 10 minutes 

Slice across the grain and serve with your favorite BBQ sauce

The Playlist...

Serving it up Texas Style

Turn the heat down on the grill and the music up on the jukebox.  It's time to party while that big ole brisket is smoking.  You'll need a few old favorites, a few sing-a-longs, a couple songs to test your spanish and oh yeah... some good old "Texas Roadhouse" to get the crowd revved up.  Yeah... that's Freddy Fender you hear.  You know you'll be singing at the top of your lungs. 

Hey somebody get me another Shiner Bock!

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

The Bar...

Skinny Dip

1 part Deep Eddy Vodka (awesome stuff from Austin, TX)

1 part Sprite

2 oz fresh squeezed lemon juice

1 slice lemon

Pour ingredients over ice and garnish with lemon slice.

Click here for more cool drink recipes from Deep Eddy

Please ... Day drink responsibly 

& 

Keep on Cookin'!

Chicken Coop Blues

A Little Country Cookin' - Featuring the Music of Mike Snowden

Mike's firing up the Cigar Box and we're firing up the grill. So come on in for some down home blues, Beer Chicken and a Beauregard cocktail. HAVE MERCY AND SOMEBODY SAY YEAH!

The Plate

Beer Chicken 

Drunken Chicken, Beer Butt Chicken, Violated Chicken, Dancin' Bird or just Beer Chicken; whatever you call it, it's one of my all time favorites.  

The first time I heard about this redneck miracle cooking method was at a food expo in New Orleans. A food broker friend of mine gave me an awesome dry rub and said that it goes great on rotisserie chicken. I said "man, I don't have a rotisserie grill". To which he replied "Beer Chicken"... the rest is history. 

What you need...

2 cups apple wood chips, soaked in cold water for 1 hour
1 (3 to 4 pound) roasting chicken
Olive oil
Your favorite dry spice rub - here's one of my favorites:
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp cayenne pepper
2 tbsp chili powder
1 tbsp oregano
2 tbsp smoked paprika
1 tbsp ground cumin
2 tbsp black pepper
2 tbsp Kosher salt

1 (12 oz) can of beer
1 disposable foil pan

What you do...

Brine the chicken overnight. Not necessary, but really helps make the chicken moist.
Click here - How to Brine Chicken

Preheat your grill with natural lump charcoal and add the soaked apple wood. Remove the neck and giblets and pat the chicken dry. Brush the chicken all over with olive oil and sprinkle on the dry rub. Set aside.

Open the beer and drink about a third of it. Place the can in the middle of foil pan. Hold the chicken over the can of beer and slide the chicken down over the can. Make sure the legs are in the front of the can, supporting the chicken (as shown above).

Place the pan on the grill, cover and wait about an hour (have another beer and listen to the "Chicken Coop Blues" playlist). The chicken should be seared to a golden brown with an internal temp of 165 degrees.

Remove from the grill (careful man... that beer is HOT). Let rest for about 10 minutes. Then remove the beer and carve your chicken. Great over fettuccine alfredo, soft tacos or... well anything. Enjoy!

 

The Playlist

Chicken Coop Blues - Featuring Mike Snowden

I first met Mike at the Cabbage Town "Chomp & Stomp" festival in Atlanta. I was blown away when I heard the sound coming out of his homemade Cigar Box Guitar. Whether he's playing it acoustic (check out "Porch Song") or amped and rockin' it out (on "Big City Man"), the sound is unbelievable. Turn it up!

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

The Bar

The Beauregard
One of the signature drinks at Superior Seafood in New Orleans  

What you need...
2 oz Buffalo Trace Bourbon
1 oz Leroux Orange Curacao
1 oz simple syrup
Fresh Mint

Pour simple syrup in shaker then add mint and muddle. Add cubed ice the pour the rest of the ingredients in shaker. Shake then pour into glass with crushed ice. Garnish with Mint. Oh Yeah!

Mike Snowden - Chicken Coop Blues

 Click here for Mike's Blog Cigar Box Guitar Goodness!

or his website below

Handcrafted cigar box guitars by Mike Snowden

Available on iTunes

Have Mercy... Somebody Say Yeah 

&

Keep on Cookin'!