Meet Me On Magazine

Take A Little Stroll Down New Orleans Way

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

Carnival time in New Orleans... It is a great time to be in the city. 

Ok...  after hangin' at the Sazerac, catching parades, and searching for the perfect cocktail it's time to find the perfect Po-Boy.  Of course this is easier said than done.  Not because it's hard to find a good Po Boy, just that opinions vary. 

So, the debate goes on... who has the greatest Po Boy in New Orleans.  See, that's where the fun begins.  You need to get out and explore for yourself.  Eat some Po Boys.  Join the debate. 
Is it R&O's, Johnny's, Mahony's on Magazine, or what about Domilise?  

This is such a legendary sandwich that there is great debate on wether they belong to institutions or to their human stewards.  Such is the case with the battle between Parasol's and Tracey's in the Irish Channel.  Click here to see what I'm talking about... Battle for roast beef Po Boy supremacy   

So, the bottom line is this.  Go explore and decide for yourself or put on some good NOLA music and make your own.  There you go... come on in.

The pots are on...

The Plate...

Roast Beef Po-Boy

Some describe this delicacy as  a gravy induced stupor of ecstasy... that may be stretching things a bit.  Well, wait a minute.  Now that I think about it and can smell the beef cooking... Yes, I concur. 

When I have a big ole roast beef Po Boy in front of me I think... "I can not imagine anything else I would rather be doing right now than devouring this sandwich." 

There can never be enough gravy; therefor never enough napkins.  Sounds good already, doesn't it?

What you need... 

One 4 lb chuck roast

Salt and Freshly ground black pepper

2 tbs Cayenne pepper

2 tbs Canola oil

3 tbs butter

2 cups Beef broth

2 tbs minced rosemary

1 jar peperoncini

2 yellow onions, sliced

2 banquets of french bread

What you do...

Sprinkle the chuck roast with salt and pepper. 

Put the canola oil and butter in a heavy pot over high heat. 

Sear both sides of the chuck roast until brown. 

Pour in the beef broth and 1 cup of water. 

Add fresh rosemary and then pour in the whole jar of pepperoncini (juice and all).

Now cover the pot and simmer for 4-5 hours. 

Saute onions in a separate skillet and set aside. 

When the meat is done, remove from the pot and shred using two forks, then return the meat back to the pot to soak up all that good liquid.

Now, slice a big hunk of french bread and pile on the meat, spooning on the liquid. 

Top off with a few peppers and onions. 

In New Orleans, "dressed" is the way to go; meaning with mayo, lettuce, tomato and pickle.

Pass me another napkin... will ya?

The Playlist... 

Meet Me On Frenchmen Street

So, as we roam around the French Quarter stuffed with our Po Boy, you can take in all the wonderful jazz the city has to offer.  Up one street and down the other.  There is no better place to explore.  Especially if you have a cocktail in-tow, otherwise known as a "Go-cup".  

Check out Bonnie Raitt's old piano player Jon Cleary.  Love him, especially on "Fortune Teller".  Shamarr Allen is one of my new favorites and starts us off with "Meet me on Frenchmen Street"... of course that's Kermit Ruffins helping out on vocals.

If you don't know Kermit... you need to. 

By the way Frenchmen is the place to be for the coolest music scene next time your in the "Big Easy".

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

The Bar... 

Pimm's Cup

Served at the Napoleon House - a british drink served by Frenchmen... go figure.

What you need...

2 oz Pimm's No. 1 liquor

4 oz lemon-lime soda

cucumber wheel

slice of lemon & cucumber

mint for garnish

lemon twist

What you do...

Gently muddle the cucumber and lemon slices in a chilled highball glass. 

Pour in the Pimm's and soda.

Stir, then add ice. 

garish with lemon, cucumber wheel and mint.

We just getting started y'all!

Let the good times roll!

Please Day Drink Responsibly

 & 

Keep On Cookin'!

 

Hangin' at the Sazerac

Any Bar Can Make A Drink, Few Make History

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

Named after what many consider to be the world's first mixed drink, New Orleans Sazerac Bar carries with it as much history and lore as its potable namesake.  

It seems that in 1949, Seymour Weiss, the owner of the Roosevelt Hotel, came up with an awesome idea.  He bought a bar up the street from his hotel called the Sazerac, shut it down, then reopened a bar of the same name in the Roosevelt. 

He soon let it be known that the bar would serve women every day instead of just on Mardi Gras as the local rule had been.  Just in case anyone missed this message Mr. Weiss went to the local department store down the street and recruited ladies from the makeup department to come "storm" the bar.  So became the original "ladies night" or "The Storming of Sazeracs".  

And, as a side note, "the Sazerac" drink was named the state cocktail of Louisiana in 2008.

The Pots are on...

The Plate... 

In the tradition of the Carnival season... 

So, as we prepare for the crescendo of Mardi Gras Madness; let's have a little warm up and review of some of New Orleans famous and most popular cocktails.  

Now, I'm not talking about "Big Ass Beers or Hand Grenades" on Bourbon.  I am speaking of a true cocktail from a "real" bar with a cool vibe and great music.  A real bar knows how to do traditional drinks like Ramos Gin Fizz, Pimm's Cup, Martinis and yes, the Sazerac.  

They also need some newer "cool" drinks to keep them fresh, I guess.  Today we will stick to the honored tradition of a "real" cocktail.  

So, with out further ado let's skip down to "The Bar", shall we?

The Playlist... 

Hangin' at the Sazerac Bar

Way better than your average piano bar.  We're talking old school New Orleans style jazz.  It's the perfect thing to go with a classic cocktail.  Try Dr. Michael White's "Crescent City Calypso" or my favorite, Ellis Marsalis playing just about anything.  So sit back, sip yo Sazerac and enjoy.  It doesn't get any better than this. 

The Bar... 

The Sazerac  

What you need...

2 oz cognac

1/4 oz simple syrup

2 dashes Peychaud's bitters

2 dashes Absinthe (or Herbasaint or Pernod)

Twist of lemon

What you do...

Combine cognac, simple syrup, and bitters over ice in a shaker. and stir. 

In a pre-chilled rocks glass, pour in the absinthe and swirl to coat.  Pour out any excess.

Strain the cocktail into the glass.

Squeeze the lemon twist over the glass, run it around the rim and drop into the glass.  

Ramos Gin Fizz

What you need...  

1 1/2 oz gin

1 oz simple syrup

1/2 oz lemon juice

1/2 oz lime juice

1 egg white

1 oz heavy cream

3 drops orange flower water

1 oz chilled club soda

What you do...

In a shaker, combine all the ingredients except the club soda.
Shake, shake, shake.
Add ice cubes and shake again for at least 2 minutes to give the drink it's frothy texture.
Strain into a highball glass, top with club soda and stir.

In New Orleans...

Self-indulgence is a birthright and drinking is a civilized pursuit.

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Game On!

Super Sunday... Super Party!

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

And it all comes down to this. Forget the hype, the outrageous behavior, the crazy interviews.... ok wait, that probably happened during the tailgating party.

Anyway, it's the Super Bowl people and it's to time to party, eat like there's no tomorrow and yeah maybe a little cocktail or two.  Forget about who's hosting... Jersey or New York.  Just crank up your favorite "tailgating" music... maybe a little Bruno Mars and some Chili Peppers.  It's time to get down and get serious.

Even if you don't know a touchdown from a first down... you're in for a good time.
We've got some great "walk around" food, awesome music and "Winter Sangria"... Game On!

Ready... Let's get busy!

The Pots are on...

The Plate... 

Buffalo Chicken Sliders

Love me some chicken wings, but not always the easiest thing to eat without a roll of paper towels handy.  These are great cause they're not quite as messy and hey, they're grilled, so that's got to count for something.  Not to mention those awesome Hawaiian rolls.  You got the hot with the sweet with the tangy.  What more could you ask for?

What you need... 

1 lb boneless chicken breast
2 packs of Kings Hawaiian sweet rolls

2 tblsp olive oil

salt and fresh ground pepper

1/2 cup "Frank's" wing sauce
3 tblsp butter
1 tsp smoked paprika
1 tsp apple cider vinegar

1/2 cup of celery, rough chopped

1 cup mayonnaise

1/2 cup crumbled blue cheese

2 tblsp white wine vinegar

What you do... 

Chicken

Brush the chicken with olive oil then add salt & pepper.
Heat grill to medium high heat.
Grill the chicken over medium high heat.  

About 3-4 minutes per side, until they are golden brown. 

Combine the hot sauce, butter, paprika and apple cider vinegar to a medium sauce pan.

Place on the pan on the grill and stir melt and mix all together. 

Now dip the cooked chicken into the saucepan to coat. 

Grill for about one minute per side to glaze the chicken with the hot sauce.

Cut chicken into bite size portions and serve on Hawaiian rolls with Blue Cheese sauce. 

Blue Cheese Sauce

Combine the mayonnaise, blue cheese, celery vinegar, salt and pepper in a medium sized bowl. 

Cover and refrigerate until ready to serve.

The Playlist...

Game On!
Woohoo... the house is rockin' baby!  This is the big one so you need some of that high energy to keep the crowd moving.  As usual we have a little old, a little new, a little rap and a little blues.  With Bruno and the Chili Peppers playing at the half you gotta set the stage.  You will find a little of everything from Colt to Ozzy... so come on and jump on the "Crazy Train".

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

The Bar...

Winter Sangria


What you need...

1 cup blood orange juice
1 750ml bottle Malbec or similar red wine
1/2 cup orange liqueur like Cointreau
1 cup dark rum
4 cups liter lemon-lime soda
Juice of 2 lemons
2 tblsp agave nectar
1 cinnamon stick
1 Blood orange or regular orange
1 ruby grapefruit
1 pear, peeled and chopped
1 Granny Smith apple, chopped

What you do...

Add the apple, orange, pear and grapefruit to a large pitcher and squeeze the lemon juice on top.  Muddle the fruit with a wooden spoon.
Add the red wine, rum, liqueur and stir.
Cover with plastic wrap and place in fridge for at least 2 hours.
Add orange juice and agave nectar.
top off with the lemon lime soda.
Garnish with cinnamon stick.

I am the greatest of all time!

Oh good lord... looks like someone's already been into the Sangria.

Remember... don't drink and drive. You may spill your drink!

Also... Please Day Drink Responsibly

 & 

Keep On Cookin'!