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'!