Cover Me

And... Jazz It Up Baby!

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

This week we're going a little lighter;  on the food, the music and the cocktail... ok, maybe not the cocktail.  But, we have a great "Plate" from a long time friend, a playlist full of jazz covers and a great Vodka Gimlet.  

Just a little something we threw together to help you hang out on the back deck and enjoy the weather.  Sorry, I know you folks up north are still waiting for spring.  Just have another gimlet... It'll be ok.

The Pots Are On...

The Plate...

Grilled Spicy Orange Salmon With Wasabi Cream Sauce

This week our "Plate" comes from my long time friend (and awesome cook) Margo McKenzie.  

I long to be half the cook that Miss Margo is.  You should try her Chilaquiles... Awesome! Maybe we can talk her out of that recipe. 

We have been friends, neighbors and collaborators of fun times for ... well, let's just say that it's been a while.  

I really love this because it keeps with the spicy theme that I love.  Ok, maybe "spicy" is not a theme, but you know I love it.  

The other thing about this dish... you can serve it over rice, salad or just eat it by itself.  Man, this is good, so pay attention.

What you need...

1 side of salmon, skin on (about 1 1/2 lbs)

1 pack long grain rice or mixed green for serving

1 cedar plank for grilling

Dry Rub

4 tsp orange zest (save the orange, you need the juice for later)

3/4 tsp salt

1 tsp sugar

1 tsp cayenne pepper

Wasabi Sauce

1 cup Greek Yogurt

Juice from the orange you saved after zesting (about 1/3 cup)

5 tsp wasabi

2 scallions, sliced

additional sliced scallions or green onions for garnish

What you do...

Place cedar plank in sink and soak in water for 1 hour.

Place salmon skin side down and rub with "Dry Rub" mixture.

Heat grill to medium high (about 400 degrees).

Mix together yogurt, orange juice, wasabi, and scallions in a blender. 

Puree until smooth and season with salt and set aside.

Place cedar plank (by itself) on the grill and heat one side for about 5 minutes.

Flip cedar plank over and place salmon (skin side down) on the hot side of the plank.

Cook for 20 minutes (do not flip the salmon).

Remove the salmon from the grill and add the "Wasabi Cream Sauce" on top and garnish with scallions or green onions.

Serve on top of rice, spinach salad or mixed greens.

Thanks Margo!

"Holy Hot Dog" that is spicy... 

                                                Where's my cocktail?!!!

Margo McKenzie

The Playlist...

Cover Me With Jazz

A little cheesy you say?  You'll be tapping your feet and humming right along, I promise.  Plus, these are great covers.  

Check out "Got to get you into my life" by Dave Koz, Gerald Albright and Mindi Abair... great cover, great cruising music.  And, I love the covers of the old classic rock like "Smoke on the water" by The Cooltrane Quartet. 

And then there's Margo's favorite... My Funny Valentine by Big Muff, very cool song. 

So, "Sip Yo Gimlet" and put everything else on hold. 

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

The Bar...

Vodka Gimlet

2.5 oz Vodka

1/2 oz fresh lime juice

lime for garnish

Fill a shaker half with ice

Aadd vodka and lime juice

Shake well and pour into a chilled martini glass

Garnish with a twist of lime


Cheers to you My Michael!

Play it again?

Ok Sam!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Drivin' South

Little Redneck Road Trip

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

Grab your friends.  It's the first day of spring.  The weather is finally breaking and it's time to ride.  

Remember back when you just loaded up the car and took off.  Well, that's the idea. 

We've queued up some "Southern Rock" classics for your listening pleasure.  We've got a killer cocktail and some spicy bar-b-q chicken.     

The only problem is... with this music "You know I can't drive 55"!  

Put the top down, turn up the tunes, give me a "Roadie" and pass the chicken.

Ain't nothin' better than a road trip. 

The Pots Are On...

The Plate... 

Bar B Q Chicken

A little "Yard Bird" to go please!  Yummy Bar-B-Q Chicken... always a crowd pleaser, cause you can eat it hot or cold and you can carry it with you.  A little messy, but man is it good.  

Now, the key here is three fold.  First, marinate the chicken for at least 2 hours.  Second, put on a little dry rub and let it sit for a bit.  Last, grill it hot first, finish slow and don't put that sauce on until the last minute.  Got it?

Let's roll!

What you need...

For the chicken...

4-5 lbs bone-in chicken
1 quart water
1/2 cup agave nectar
3 1/2 oz kosher salt
1 tblsp chili powder
1 tblsp smoked paprika
1 tsp cayenne pepper

For the sauce...

2 cups ketchup
1/3 cup brown sugar
1/4 cup minced onion
2 tblsp olive oil
2 tablespoons water
3 cloves garlic
1 tblsp apple cider vinegar
1 tblsp tomato paste
1 tblsp Worcestershire sauce
1 1/2 tsp liquid smoke
1 tsp dry mustard
1/2 tsp cayenne
fresh ground pepper

What you do...

For the Chicken...

Put chicken in a 1 gallon plastic bag with the water, agave nectar and kosher salt.

Seal the bag and shake to cover chicken.

Refrigerate for 2 hours.

Remove chicken, pat dry then cover with chili powder, paprika and cayenne pepper.
Set aside at room temperature for 30 minutes. 

Heat grill to medium high with coals on one side of grill, creating a "hot side and a cooler side". 

Place chicken (skin side down) over direct heat for 5 minutes. 

Turn chicken and grill for another 5 minutes. 

Move chicken to "cooler" side and cook for an additional 10 minutes.

In the last 5 minutes baste the chicken with bar-b-q sauce. 

For the sauce...

Blend onion and water into a puree. 

Heat a medium sauce pan over a medium heat.

Add olive oil then pour in onion puree.

Simmer until slightly browned.

Add remaining ingredients, mix thoroughly and simmer for about 20 minutes.

The Playlist... 

Drivin' South

Ahhh, Southern Rock... makes me want to put the top down and "floor it".  Look out boys, I'm dropping the hammer.  Well, not all the songs are Southern Rock... had to throw in a few "Road Trip" favorites.  Either way I think you'll find some old classics here as well as a recently published alternate take on "Free Bird"; recorded down in Muscle Shoals.

Crank it up and rip the knob off.

As the Allman's say - "I'm Southbound, lord I'm coming home to you"!

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

The Bar... 

The Roadie

2 oz Red Stag Cherry Bourbon

2 oz Absolut Citron

1 oz fresh lemon juice

6 oz lemonade

Mint for garnish

Mix all together... garnish with the mint and enjoy.

I hold the bottle, you hold the wheel!

Please... Day Drink & Drive Responsibly

& 

Keep On Cookin'!

Here's To St. Paddy

When Irish Eyes Are Smiling

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

tis like a morn in spring. In the lilt of Irish laughter, you can hear the angels sing.  Or, maybe it's the Irish Coffee.  Ha, whatever... it's a great day to be alive.  Irish or not, it's a great excuse to drink, eat corned beef and cabbage, see the parades and "Party Hardy Marty"!  

So, come on in for a great recipe for Corned Beef and Cabbage, a great Irish Playlist, and a little Irish Coffee.

The pots are on...

The Plate... 

Corned Beef and Cabbage

Well well... a little brine and thine for ya on this St. Patty's Day weekend celebration.  See, you need a good base again before you go out day-drinking, watching parades and partying.  You are going to the  parade... right?

Well, there is nothing better than a little corned beef and cabbage to start off your celebration.  It's easier to make than you think.  You just need to plan ahead a little so you can "brine" the meat.

I love it...  So tender and so full of flavor.  We need to make this more often than just on St. Patty's.

What you need...

For the Brine:

1 cup kosher salt

1 cup brown sugar

1 1/2 tblsp coriander

1 1/2 tblsp mustard seed

1 1/2 tblsp black peppercorns

1 1/2 tblsp allspice

about 4 sprigs marjoram

4 sprigs of thyme

2 bay leaves

For the meat:

3 pound Brisket

3 tblsp olive oil

1 onion halved

6 carrots chopped 

1 head of celery chopped

1 head of garlic halved

1 small cabbage cut into 6 - 8 wedges

2 bay leaves
4 sprigs of marjoram

What you do...

Combine all of the ingredients in a large bowl.  

Now place the brisket into the bowl and rub the mix all over the meat. 

Add cold water to completely cover the brisket. (you may need to weight it down with a plate).

Refrigerate at least overnight or 2 - three days. The longer the better. 

Heat your oven to 300 degrees. 

Heat a large dutch oven on the stove at medium-high heat.

Add the olive oil, onion, carrots, celery, garlic, bay leaves and marjoram.

Cook for  about 10 minutes to soften the vegetables. 

Take the meat out of the brine and rinse. Place the meat on top of the vegetables. 

Add water just enough to cover the meat and bring to a boil. 

Reduce to a simmer and place lid on the pot and cook for 15 minutes.

Now add the cabbage, cover and place in the oven.

Cook for 3 hours. 

When done let the meat rest for 10 minutes then cut across the grain. 

Serve with the cabbage in a bowl. 

The Playlist... 

Here's To St. Patty

Oh, the music in the air!  An' the joy that's everywhere.  Shure, the whole blue vault of heaven is wan grand triumphal arch, an' the earth below is gay.  Wid its tender green th'-day.  Fur the whole world is Irish on the Seventeenth O' March! - Thomas Augustin Daly.

So here's to you Mr. Daly... a song list to make an Irishman proud. As usual we have some old and some new.  All of it guaranteed to help you "shake your shamrock". 

Grab you green beer and sing along to "Irish Eyes" and the "Drunken Sailor", then buckle up for the The Blaggards and the Dropkick Murphys. They put a little kick and a new twist on some old classics as well as some of their originals.  And last... if you haven't heard Tara O'Grady's version of Danny Boy, well you are in for a treat.

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

The Bar... 

A little Irish Coffee to go

What you need...

2 oz Baileys Irish Cream

2 oz Jameson Irish Whiskey

1 cup hot coffee

1 tblsp whipped cream

dash of fresh ground nutmeg

What you do...

Combine Baileys, Whiskey with the coffee. Top it off with the whipped cream and nutmeg. 

Now your ready to go to the parade.  Don't forget your green. 

Top o' the morning to ya! 

And remember, when Irish eyes are smiling... 

they're up to something!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Let's Go To The Mediterraneo

Time For Some Vitamin Sea

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

Is winter ever going to end?  I think it's time for a getaway; even if it is a "dream" getaway. 
After all of the festivities of late I think it's time for a little cocktail and some relaxing music at the beach.
And, maybe something a little lighter to eat with some pasta.

So, how bout we head on over to the Mediterranean to a little cafe by the sea.  Have some wine, maybe a little Grappa and listen to the waves hit the shore.  I always say that the only sound better than the waves hitting the rocks are the rocks hitting my glass, (a little more ice in this Grappa please mr. waiter). 

Oh yeah, I feel better already.  So sit back and relax...  

The pots are on.

The Plate... 

Mediterranean Chicken With Angel Hair 

This is a fun, easy, kinda light entree for you. When I made this the other night it was the first time that I had Mediterranean style chicken in a while.  I forgot have much flavor was in this dish.  

With a slight modification to an old Emeril Lagasse recipe, I was all set for some great pasta.

The cool thing about this recipe is cooking the chicken in little foil packets (see below).  Cooked at a high heat, the packets puff up and steam the chicken.  It comes out moist and ... well pretty awesome.

What you need... 

4 boneless, skinless chicken breast

12 oz angel hair pasta

2 - 4 tblsp extra virgin olive oil

salt and pepper

1 (10 oz) package of frozen spinach, thawed and squeezed dry

1 cup chopped yellow onions

1 cup drained and chopped sun-dried tomatoes

1/2 cup Kalamata olives, chopped

2 tblsp minced garlic

1/2 cup dry white wine

2 tblsp chopped fresh basil

1/2 tsp thyme

4 ounces feta cheese, crumbled

4 sheets aluminum foil (large enough to fold over chicken)

What you do...

Preheat your oven to 500 degrees.

Fold your aluminum foil sheets in half with a nice crease, then unfold (we're going to make little packets out of each one after you put the chicken on it).

Place 1/4 of the spinach on one side of the foil to use as a base for the chicken.

Coat each piece of chicken with olive oil then salt and pepper, then place on top of spinach.

Combine the onions, tomatoes, olives, garlic, wine, basil and thyme in a medium bowl and stir to mix.

Pile the mixture on top of each piece of chicken.

Top each chicken breast with 1 oz of feta cheese.

Now fold each piece of foil to make a packet. Fold over the top, then fold the edges to tightly seal.

Put packets on a baking sheet and put in the oven for 12 minutes. 

Boil your pasta drain and place on your dish. Pour a small amount of olive oil over pasta.

Remove your chicken packets from the oven and cut the tops open with a small knife.

Place the chicken with all of the ingredients on top of the pasta and enjoy.

The Playlist... 

Mediterraneo

Time for a little laid back stroll on the beach.  I know, I know... some of it is cheesy, but hey you're relaxing on the beach in the Mediterranean.  See... you forgot how much you miss Sade.  I also love Chris Boti and so glad he decided to do an "Italia" album.  I never get tired of "Besame Mucho"... especially with Andrea Bocelli. 

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

The Bar... 

Mojito?  No, Moschito with Grappa!

Grappa is a traditional Italian "grape-based" brandy. 

Proceed with caution cause Grappa is 70-120 proof. 

What you need... 

2 oz Grappa

4 oz Soda

4-6 sprigs of mint

1 oz lime juice

1 oz simple syrup (equal parts boiled water and sugar mixed)

Lime wedge

What you do...

In a tall glass... gently crush a handful of mint leaves and add a the lime juice.

Pour in the simple syrup, Grappa and soda.

Garnish with lime and mint.

Opa!

You Like-a the Grappa? 

The Grappa is good... no?

Please...Day Drink Responsibly

& 

Keep On Cookin'! 

Happy Mardi Gras... Do Whatcha Wanna

I Feel Like Funkin' It Up!

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

Ahhh this Tuesday it's officially Mardi Gras... the largest free show and party in the world.  A time to celebrate life, party hard and "Do Whatcha Wanna"!  

It's all about music, parades, cool floats, catching throws and dancing in the street.  All business and roads are practically closed.  People in crazy costumes walking around... meeting new friends. 

Parades are the major attraction and have been rolling through New Orleans for over 100 years.  Awesome floats, that seem to get bigger every year. And throws (stuff they "throw" off the floats)
... you know beads, cups, stuffed animals, toys, and underwear.  Yes... even underwear.  

Hey, it's a party.  Throw me something mister!!!

So, crank up that music, put on your purple, green and gold and go see the Mardi Gras!

The Pots Are On...

The Plate... Red Beans & Rice

Traditionally made on Mondays "wash day". See you could do the wash while the beans were cooking on the stove ... this is one classic NOLA dish.  

It was made on Mondays with left overs from Sunday dinner.  All cooked together slowly in a pot, it's the perfect thing to make on the day before "Fat Tuesday".  And besides, you're gonna need a good "base" to handle the 190 Octane cocktail we're gonna make in just a minute. 

What you need...

1 lb dried red beans

3 tblsp bacon grease or olive oil

1/4 cup chopped tasso or chopped ham

The Trinity - 

1 cup chopped yellow onion, 1 cup chopped celery, and 1 cup chopped green bell pepper

Salt and pepper to taste

1 tsp cayenne

3 bay leaves

2 tblsp thyme

1/2 pound Andouille sausage chopped

1 ham hock

3 tblsp chopped garlic

10 cups chicken stock

4 cups cooke white rice

1/4 cup green onions to garnish

What you do...

Place the beans in a large pot and cover with water.
Let soak overnight then drain and set aside.
Heat the bacon grease over medium-high, add the tasso and cook for just about 1 minute.
Then add the Trinity (onions, celery and bell peppers) and season with cayenne, salt and pepper.
Cook until the veggies are soft then add the garlic, bay leaves. sausage, ham hock and thyme.
Now add the beans and chicken stock and mix all together well... bring to a boil.
Reduce the heat to low and simmer uncovered, stirring occasionally.
You want the beans to be tender and thicken (about 2 hours).
Smash about 1/4 of the beans against the side o the pot and continue to cook about 20 minutes.
Remove the bay leaves and serve over rice.
Garnish with the green onions.

The Playlist... 

Do Whatcha Wanna

You can't help but have a good time when you're listening to Mardi Gras music.  Rebirth starts us off with "Do Whatcha Wanna"... cause after all that's what it's all about.  I love Cowboy Mouth's updated version of  Al Johnson's "Carnival Time".  That'll get you fired up.  And of course my favorite Mardi Gras anthem... "Go To The Mardi Gras" by Professor Longhair.
So, get your mask on and get out there... there's a carnival going on y'all. 

The Bar...

190 Octane Daiquiri 

What you need... 

8oz Orange juice
2 oz 190 grain alcohol
2 oz Cointreau or Triple Sec
2 oz agave nectar
Ice


What you do...

Put all ingredients in a blender and give it a buzz...

Drink up... then you'll get a buzz.  Proceed with caution!

It's Carnival Time Bitches...

Everybody's Having Fun!!!

Happy Mardi Gras!

Laissez Les Bon Temps Rouler!

Please Day Drink Responsibly

 & 

Keep On Cookin'!