Heavy Metal

Loud & Proud!

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

Tubas, trumpets and snares... Oh my!  Today we're headed back down New Orleans way.  Man I miss that city, but most I miss the music (well maybe the food too). 

The sound that defines a city... The brass band.  Whether it's a street parade, second line, Mardi Gras or busking on the corner, New Orleans would not be the same without their beloved brass bands. 

New Orleans is known as a "piano town", but I love the energy of a brass band.  So, today we are bringing you one of New Orleans' most famous traditional dishes, an original New Orleans cocktail and a mix of some of the city's best "heavy metal".   Jump in line and join the parade.

The Pots Are On...

The Plate...

New Orleans BBQ Shrimp

It doesn't get any better than BBQ Shrimp from Pascal Manale's down in New Orleans on Napoleon Ave.  They are the folks that are credited for this wonderful creation of culinary delight.

To me, anything that has a little "broth" you can soak up with French bread is bonus.   You could actually give me a glass of wine and some olive oil and I'm pretty much good-to-go.  Just saying...

I have this tendency to love just about any food that you have to get in and eat with your fingers.  Just seems more involving and fun.  Ok, maybe it's just me.

What you need... 

1lb of (21-25) shrimp
5 tsp Manale Spice (recipe follows)
1/2 tsp minced garlic
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
3/4 cup olive oil
1/2 cup white wine
1 tbsp unsalted butter
Don't forget the french bread on the side... you know for sopping up all that juice.

For the Manale Spice - 

4 tbsp black pepper 

1/4 tsp cayenne pepper

1 tsp paprika

1 tsp salt

1 tsp thyme

1 tsp oregano

1 tsp basil

What you do...

Wash the shrimp and pat dry.
Put the shrimp in a large skillet over high heat and add the Manale Spice, garlic, Worcestershire and hot sauce, stirring constantly.
Pour olive oil over the shrimp then add the white wine.
Stir to blend all ingredients.

Continue cooking over high heat for 8 minutes, stirring frequently.
Add butter and cook an additional 2 minutes until butter is thoroughly melted and blended in.
Be careful not to overcook or the shrimp become too tough.
Serve in a shallow bowl with French bread for dipping.

The Playlist...

Heavy Metal

Ok, more of my go-to "Happy" music.  Who doesn't love a big brass band?  The New Orleans musicians just take it to a whole new level.  We are talking about the city that doesn't play by the rules.  In fact just calling them Brass Bands is probably not as correct as "Brass Funk Rock" bands.

Like the opening Led Zeppelin cover by (ex Harry Connick, Jr. band members) Bonerama... I mean this is on a whole new level.

So, whether you talking old school like Preservation Hall Jazz Band or the newer dudes like Trombone Shorty (wait he's been around for a while), either way this is kicking music.

BTW... that's a pic of Mr. Trombone as a young lad entertaining the one and only blues legend Bo Diddley.

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


To learn more about the history, culture and people of the "Sound of New Orleans"
Click here - Brass Roots

The Bar...

Cajun Iced Tea

What you need...

2 oz Old New Orleans Spice Rum

1 oz fresh squeezed lemon juice

Sweet Tea

What you do...

Fill a tall glass with ice and add all the ingredients.

Stir and serve with a slice of lemon.

You can go here for more info on Old New Orleans Rum http://oldneworleansrum.com

Man, What You Talkin' Bout...

I Love Heavy Metal!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Yacht Rock

So Smooth...

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

Oh yeah... Yacht Rock, that mellow music from the 70's and 80's.  You know those songs you don't admit to know (at least in public), but when they come on the radio you know every word. 

Often referred to as the "Anthem of the Yuppies", you just gotta love these tunes and all the "cheese" that goes with it.  You know you love it. 

So, "come sail away" because I am "so into you" we are like a "magnet and steel".  

The Pots Are On!

The Plate...

Cheese Fondue

How long has it been since you've done this? 

See, I knew that you love it cheesy.  Oh come on... it'll be fun.  Have a couple of "Peg Leg" cocktails and turn up the tunes.  It's time to get this "Yacht Party" rocking'. 

What you need... 

1/2 lb Swiss cheese, shredded

1/2 lb Gruyere cheese, shredded

2 tbsp cornstarch

2 garlic cloves peeled and minced

1 cup dry white wine

1 tbsp lemon juice

1 tbsp cherry brandy

1 tsp dry mustard 

pinch of fresh ground nutmeg

assorted "dippers" - french bread (cubed), Granny Smith apples (cubed), broccoli, etc. 

What you do...

In a small bowl, coat the cheese with cornstarch and set aside.

Pour the wine and lemon juice into a pot and bring to a gentle simmer.

Gradually stir the cheese into the simmering liquid.

Once smooth, stir in the brandy, mustard and nutmeg.

Arrange your assortment of bite-sized dipping food on a lazy Susan around a fondue pot.

Spear with fondue forks (or wooden skewers). 

Dip, swirl and enjoy.

The Playlist...

Yacht Rock

Still not sure what "Yacht Rock" is?... Well, if you've ever visited the dentist or been in an elevator you've definitely heard some Yacht Rock.  

It's ok, nobody's looking and you know you can nail the chorus to Lowdown.  I sing best when I'm driving around town (but that's another story).  

We usually give you some old and some new tunes, but hey it's Yacht Rock... nothing new under the sun.  There are sure a lot of cheesy favorites though and you know where you were when you first heard them... right?  

As a public service, here's a little website that shows the top 100 yacht rock songs (yes there's a yacht rock top hits list).  Click here Top 100 Yacht Rock songs.  

Come on, let's "Escape" and head to "Key Largo"... Just like Bogie and Bacall. 

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

The Bar...

Peg Leg

What you need...

2 oz Sailor Jerry Rum

1/2 oz Amaretto

1/2 oz serrano strawberry cordial

3/4 oz lime juice

dash of chocolate bitters

What you need...

Combine all ingredients in a cocktail shaker with ice. 

Shake shake shake... pour into martini glass.

Garnish with small slice of orange.

Well, It's Not Far Down To Paradise...

At Least It's Not For Me

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Vato Loco

Just Cruisin' Thru The Barrio

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

"Ridin' round town with all the windows down"... "cause it's summer, my time of year". 

Time to get your bros and let's cruise a while Holmes.  You know... up and down the boulevard like the old days.   Check out the sights, the people,  and the eight track playin' all your favorite sounds.

But what about the tricked out cars.... the "lowriders", you got to have a cool ride.

Cause everybody knows the "lowrider goes a little slower & the lowrider is a real goer".

Today we're celebrating that age old tradition with a little latin flare.  Starting off with a rockin' burger, add a Michelada cocktail and throw in some cool tunes... you're ready to cruise man.

The Pots Are On!

The Plate...

Chorizo Burger with Smoked Gouda

Ok... you know we all love a good burger.  We've featured Chorizo sliders before, but now we are moving on to the big brother... "Vato Loco" style.  In other words, take a regular burger and spice it up Esse'.

When you add the chorizo, chipotle and the smoked gouda, well that's just pretty perfect.  Oh yeah, and whatever you do, do not get that "lean" ground beef. That's just not right man.  This is not a "Turkey Burger"!  You want to look for a good 80% lean to 20% fat (it's where the flavor's at dude).

So fire up that grill and let's get going.

What you need...  

2 pounds ground beef
8 oz Mexican chorizo (Mexican sausage)
1 medium onion diced
3 chipotle peppers diced
8 oz smoked Gouda cheese
Salt and fresh ground pepper
8 hamburger buns (I like Brioche)
3 poblano peppers, blackened and skinned
1 tbsp butter
Spicy aioli

What you do...

Heat your grill to medium high about 400 degrees.

Put Poblano peppers on the grill and blacken. Then take off grill and place in plastic bag to sweat. 

Combine the ground beef and chorizo with the chipotle peppers salt and pepper to taste.

Form in to 6 oz patties. 

Place meat on the grill.

Take the Poblanos and remove outer skin and slice.

Flip the burgers and add Gouda cheese to melt. 

Just before you remove the burgers put buns on the grill to toast.

Assemble the burgers and top with aioli. 

Time to ride!!!

The Playlist...

Vato Loco

Ok dudes and dudetts... time to cruise. How can you listen to this music and not feet like a little trip down the boulevard. 

Leading us off with our theme  is Latin Soul Syndicate with Vato Loco... very cool.

One of my all time favorites though,  has got to be a little band out of New Orleans called the Iguanas.  Check out "Mexican Candy".  

And of course no Latin vibe would be complete without a little Santana and Los Lobos. 

Eight track is playin' all your favorite sounds... So, come on Holmes.... let's roll.

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

The Bar...

Cielo Rojo Michelada

What you need...

1 cup clamato juice

1/4 cup fresh lime juice

2 tsp Tabasco Chipotle sauce
1 tsp soy sauce
1/2 tsp Worcestershire sauce
1/2 tsp fresh ground pepper

What you do...

Fill two salt rimmed beer mugs with ice.  Combine all ingredients in a pitcher and stir well.
Pour into the beer mugs and garnish with lime. 

Take a little trip, take a little trip

Take a little trip with me.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!