Plate 'N' Playlist: November 2014

Saturday, November 29, 2014

Get You A Healin'

Bring Me My Medicine

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

Tired of the family, the fuss, the muss... the turkey? What to do, what to do... with the leftovers that is.

Before you jump right in to the next holiday and family gathering let's just take a little step back. You're gonna be fine.

Here's a little something cool to do with that turkey, a little libation for your soul and some cool "bluesy tunes" to help get you a healin'.

Relax, there's 26 days before Christmas... Oops, sorry.

The pots are on.

The Plate...

Turkey Tortilla Soup

What you need...

30 oz white beans

1 tbsp canola oil

1 jalapeno finely chopped

1 poblano finely chopped

1 large onion chopped

4 cloves of garlic chopped

Salt and pepper to taste

1 tbsp ground cumin

2 tsp coriander

1 tbsp chili powder

3 cups chicken broth

1 cup of your favorite beer

2 limes juiced

1/4 cup chopped cilantro

Left over turkey

Sour cream and tortilla strips for garnish

What you do...

Drain the beans and rinse in cold water.

Mash the beans in a bowl and set aside.

Add the canola oil to a large dutch oven or pot and heat over medium-high.

Add the peppers, onions and garlic-sauce until soft.

Season with salt, pepper cumin, coriander and chili powder for about 3-5 minutes.

Stir in the chicken stock and beer.

Add the lime juice and simmer for about 5 minutes.

Now add the beans and continue to simmer of 30 minutes.

Last, stir in the turkey and cilantro until heated through (about 5-10 minutes).

Serve in bowls toped with sour cream and tortilla strips.

The Playlist...

Get You A Healin'

All of this is also to remember the New Orleans musicians clinic. A great cause for the NOLA musicians that don't have and can't afford regular medical care. You can donate by going to the site or help by purchasing this great CD, released in 2010, "Get you a healin" on iTunes.

Lot of cool stuff here with some great local and national talent.

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

The Bar...

Agave Hot Toddy

What you need....

1/4 cup peeled ginger sliced thin
1/2 cup dark agave nectar
1 cinnamon stick
1/2 cup fresh lemon juice
2 oz spiced dark rum

What you do...

Heat 1 quart of water then add the ginger.

Simmer for 10 minutes.

Add the agave and whisk to dissolve.

Add the cinnamon stick and lemon juice.

Continue to simmer for 10 more minutes.

Now strain the mixture into a thermos discarding the ginger and cinnamon.

To serve, pour about 4-5 oz of the mixture into a mug and add rum.

Garnish with fresh cinnamon stick.

Now... Don't You Feel Better?

Please... Day Drink Responsibly

&

Keep On Cookin'!

Saturday, November 22, 2014

Chomp & Stomp

Give Thanks & Shake A Leg

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

Put down the leg, move away from the table and no one gets hurt. Ah yes, growing up in a house with three boys, we always fought over who would get the turkey legs. I mean, you know, there was something cool and medieval about them. Plus, you can hold a turkey leg in your hand.

Ok, enough about my childhood. Let's just say this would be a nice twist on tradition. Turkey legs for everyone... well, maybe a traditional bird on the side.

Today we are putting a smoky, spicy twist on the old bird. Plus it just isn't fall without a little bluegrass music and a little apple cider.

Grab a leg and pull up a bar stool...

The pots are on.

The Plate...

Smoked Chipotle Turkey Legs

What you need...

6 turkey legs

3 tbsp Worcestershire sauce

Applewood chips

Dry rub-

1 tbsp vegetable oil

1 tbsp chili powder

1 tbsp smoked paprika

1 tbsp brown sugar

1/4 cup dried chipotle seasoning (or crush dried chipotle peppers)

Wet-

1 cup white vinegar

2 tbsp BBQ sauce

1 tbsp vegetable oil

3 tbsp chipotle adobo sauce (from the can of chipotle peppers)

What you do...

loosen the skin on the turkey legs by running your finger under it.

Combine the Worcestershire sauce and the oil and rub under the skin of the legs.

Cover the skin of the legs with the dry rub.

Refrigerate overnight.

Set your grill to low (around 200-220 degrees)

Soak the wood chips in water for at least 30 minutes.

Remove the turkey legs from the fridge and bring to room temp.

Place the wood chips directly on the coals and set up for indirect heat (coals to one side)

For those that have a Big Green Egg use the plate setter legs up with grill on top.

Cook turkey legs 2 1/2 to 3 hours.

Baste with the BBQ / Adobo sauce mix every 45 minutes.

Serve with BBQ/Adobo mix on the side and plenty of napkins.

The Playlist...

Chomp & Stomp

For me fall is just not complete without some good old bluegrass music. We've mixed in some of the classics, some new stuff and some you might not know.

How about Steve Martin on banjo... awesome. Or, how about Doc Watson playing that old classic fiddle tune "Bill Cheatham"... catchy name, don't you think?

We've also got Georgia's own Rolling Nowhere... check them out on Simple Life of Cadillac's Backyard Prowess. So sit back and grab you a cider. Cheers!

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

The Bar...

Apple Cider Sangria

What you need...

1 bottle white wine

2 1/2 cups apple cider

1 cup club soda

1/2 cup dark rum

Apples and Pears chopped

1/4 cup fresh ginger sliced

What you do...

Mix all together in a large pitcher and let set up for at least 1 hour.

As my grandpa used to say - "That'll crank your tractor"!

That awkward moment when you remember

you were suppose to bring the turkey!

Please... Day Drink Responsibly

&

Keep On Cookin'!

Saturday, November 15, 2014

Bohemian Luxury

The Elite Style & Splendor Of Life

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

Come enjoy the alternative lifestyle of extremely unique, eclectic and wonderful surrealism. From music to fashion, art, furnishings and accessories... it's all here.

We dedicate today's unique cuisine and libations to our good friends at A.K.A Stella Gray and the grand opening of their newest location in New Orleans. I promise you it's one of the hippest destinations Uptown.

And, on December 13th Stella Gray will be hosting the Art+Design launch party. Here's your chance to celebrate the "true splendor of life" with one of the most unique luxury lifestyle magazines in the country. Or, as Art+Design says celebrate a "cultural distillery of established and emerging talent". Scroll down and contact A.K.A. Stella Gray to get on the list for an evening of fabulousness.

So, with all of this in mind, today we put a new twist on an old decadent entree, a little cognac and sparkling wine with some eclectic tunes. I think I hear the martini shaker now...

The pots are on!

The Plate...

Pork Wellington

It doesn't get more decadent than Beef Wellington... unless you do Pork Wellington with prosciutto stuffed with a little fruit. Sounds pretty cool huh?

Oh come on, sounds more scary than it actually is. It will just look like you spent a lot of time working on it, but I promise it's easy. There are actually several different recipes out there, but we put our little spin on it.

Put on your chef's toque and let's get cookin'!

What you need...

1 egg & 1 tbsp of water
2 oz of your favorite dried fruit (apple, apricot or peach)
1 whole pork tenderloin (about 1 lb)
5 oz prosciutto
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp thyme
1 tsp all-purpose flour
1 sheet of frozen puff pastry thawed
1 tbsp whole-grain mustard

What you do...

Slice the tenderloin lengthwise.

Layout a piece of parchment paper on your work surface.

Place the prosciutto in a row on the paper overlapping them one by one until you have a row long enough to cover the tenderloin.

Set the tenderloin on top of the prosciutto.

Spread the dried fruit down the center of the tenderloin.

Gently wrap the prosciutto around the tenderloin.

Whisk the egg and water together and set aside.

Put a little flour on your work surface then roll out the pastry to a little thinner piece (about 14 inches)

Now spread the mustard in a thin layer on the pastry.

Place the prosciutto wrapped tenderloin in the middle of the pastry and wrap it around.

Just before completely wrapping brush the end of the pastry with the egg wash.

Pinch the ends of the pastry to seal it up.

Now heat your oven to 400 degrees.

Place the tenderloin on a cookie sheet lined with parchment paper.

Brush the entire thing with egg wash.

Bake for 30 minutes or until you get the internal temp to 140 degrees.

Take the tenderloin out of the oven.

Take a bow to your guest as you present your creation and let it rest for about 10 min.

Slice and enjoy.

C'est si bon!

The Playlist...

Bohemian Luxury

A little jazz, a little french & latin, a little creole and a little piano... must be in New Orleans.

If your looking for a stylized soundtrack to set the tone for your soiree of decadence .... look no further. May I introduce you to the ladies Madeleine, Melody and I think you've already met Amy.

As usual we put together a little something old with a little something new for your listening pleasure. As our good friend Trombone Shorty puts it-"Show Me Something Beautiful".

Party on Dawlin'!

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

The Bar...

French 75

What you need...

Ice

1 1/2 ounces VSOP Cognac

1/2 ounce simple syrup

1/2 ounce fresh lemon juice

Sparkling wine

What you do...

Fill a cocktail shaker with ice

Add the cognac, simple syrup and lemon juice

Shake well and strain into a martini glass

Top with sparkling wine and enjoy

Oh, Sit Down And Have A Cocktail...

It Is Almost Noon For Cryin' Out Loud!

4422 Magazine St. New Orleans, LA. (504) 208-2300

Visit Stella Gray

Please... Day Drink Responsibly

&

Keep On Cookin'!

Saturday, November 8, 2014

Rack 'Em Up

Nine In The Corner, Five In The Side

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

Ah, the smell of leather and whiskey, the sound of ice hitting the glasses and the crack of the break... must be in the pool hall. Ain't nothing like it. Some say even addictive. You know the lure of easy money and everything.

So "rack em up" and let's lag for break. Cause today we're headed to the hall where they have cool drinks, hot tunes and oh yeah... a rack o' ribs.

The pots are on!

The Plate...

Kansas City Style-Rack O' Ribs

So, here's the deal. Kansas City ribs are a little sweet, a little spicy and grilled slow and low to perfection. They are also slow smoked over a variety of woods (I used apple) and then covered with a thick tomato and molasses based sauce.

You hungry yet... I am. Let's get cookin'!

What you need...

2 slabs of pork "spare ribs

Applewood chips

Dry rub & Kansas City Sauce

Dry Rub:

2 cups brown sugar

1/2 cup dry mustard

1 tbsp each-cayenne pepper, smoked paprika, garlic powder, onion powder and salt

Kansas City Sauce:

2 tbsp vegetable oil

1 small onion/finely diced

3 cups water

1 cup tomato paste

1/2 cup brown sugar

2/3 cup apple cider vinegar

1/4 cup molasses

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp salt

1 tsp pepper

What you do...

Remove the membrane off the bone side of the ribs.

Mix all of the dry ingredients together and rub all over the ribs.

Refrigerate overnight.

Set your grill to medium and place ribs, meat side down over coals for about 5 minutes. Then 5 minutes on the other side.

Soak the applewood chips for about 1 hour.

Now lower your grill to 225 degrees to cook the ribs indirect and add the applewood.

Place the ribs in a rating pan with a rack.

Now slather them with the Kansas City sauce.

Cook for about 2 hours turning the ribs every half hour and baste with sauce.

The Playlist...

Rack 'Em UP

Love this cool jazzy blues list... kinda fits the pool hall mood, don't cha think?

We start off with blues man Jonny Lang singing about the draw off the pool hall. Followed by one of my favorite artist, Lowell George. Lowell tells all about making that easy money.

The rest of the usual suspects are here... "Easy Jane, Julia and Sneakin' Sally Through The Alley".

So, how'd you like to make some easy money?... Baby you can trust me!

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

The Bar...

The Suburban

Invented at the Waldorf-Astoria; If you could distill
carved-oak paneling and club chairs, leather-bound
volumes and three-cushioned billiard tables, this is
what you'd get.

What you need...

1/2 oz rye whiskey
1/2 oz dark rum
1/2 oz port
dash of orange bitters
dash of Angostura bitters

What you do...

Stir all together and strain into a chilled cocktail glass.

Less Talk...

More Chalk!

Please... Day Drink Responsibly

&

Keep On Cookin'!

Saturday, November 1, 2014

TV Dinners

They Really Can't Be Beat!

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

"You unlock this door with the key to imagination. You're moving into a land of both shadow and substance. You've just crossed over into the Twilight Zone." Yep... we're headed way back in time today to a simpler time.

Ah... the TV Dinner. Nothing like it; tin foil filled with rubber meat and bland veggies. From pork chops, bad enchiladas, fried chicken and the beloved Salisbury steak; there was just nothing like it.

Like our boys ZZ Top sing - "TV dinners, there's nothing else to eat. TV dinners, they really can't be beat!" Well, maybe that's not exactly true.

So, today we take a trip back to celebrate the TV dinner classic Salisbury steak. Don't worry, we kind of amped it up a bit. Then we threw in a tasty playlist with a classic retro cocktail.

Pull up your TV tray, turn on Gilligan's Island and grab your cocktail.

The pots are on!

The Plate...

Salisbury Steak/Brown Mushroom Gravy

Ok, this is not your mama's Salisbury Steak. Very easy to make and yes I actually crave this old classic from time to time. Not the quarter inch thick tough as leather TV dinner style. We are talking a substantial portion of meat with an awesome mushroom gravy.

Of course you probably need to whip up your favorite batch of mashed potatoes. (I like mine with a little roasted garlic mixed in... just saying'.)

What you need...

1 1/2 lbs of 80/20 ground beef
2 tbsp canola oil
1 cup bread crumbs
1 tbsp cumin
1 tbsp chilli powder
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 large egg
1/2 8 oz package sliced portobello mushrooms
Salt and pepper
1/4 cup all-purpose flour
14 oz beef broth

What you do...

Heat canola oil in a large skillet over medium-high heat.

Add the onion and saute about 5 minutes.

Put 1/2 the onion in a large bowl and set aside the rest.

Add beef, bread crumbs, cumin and chili powder to the onions.

Whisk together Tabasco, Worcestershire sauce and egg then add to the meat.

Mix to combine everything well.

Form into patties. (4-5 patties)

Heat canola oil in skillet over medium-high heat.

Cook the patties until they are browned ( about 5 minutes per side).

Remove the meat and pour off all but a little of the fat.

Put back on the heat and add the mushrooms cook for 5 minutes.

Add the additional onions you set aside earlier and add the flour cook for a couple minutes.

Now add the beef broth and bring to a boil.

Return the meat to the skillet and reduce to simmer and cook until the sauce has thickened.

Cook for about 10 minutes.

The Playlist...

TV Dinners

Take a little trip down memory lane... Mashed potatoes, pork chops, peaches, fried chicken and yes even some enchiladas. They're all here along with a few surprises. And if your not old enough to remember all this stuff... well, good for you.

So get up off your seat and "do the mashed potato" cause, according to Bruce, there's "57 channels (and nothin' on)."