Lost In The Backyard

Just Trying To Get Home!

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

Sometimes it's nice to just kick back on the porch and do a little reminiscing. You know, just think about... well, not a whole lot actually. 

As Lyle Lovett says- "This old porch is just a long time of waiting and forgetting... and remembering the coming back and not crying about the leaving." Always loved that. 

Pull up a chair and have a couple of Superitas, some Carnitas, sit back and enjoy the day. 

Just don't go wandering off... you may get "lost in the backyard". 

The pots are on!

The Plate... 

BBQ Pork Carnitas

Carnitas are the perfect thing for hanging out on the porch. 'Cause while you're trying to remember what it was the you were trying to forget in the first place... things can get confusing. 

We'll make this easy for you. Plus, you gotta love a easy dish that you slow cook. Kind of like getting a little break after the prep work so you have time for that Superita. And you know anything good takes time.

What you need... 

2 lbs of pork tenderloin / chopped into small chunks

Kosher salt and fresh ground pepper

Smoked paprika

Flour (enough for dredging)

4 tbsp vegetable oil

2 onions / chopped

2 red bell peppers / chopped

4 stalks of celery / chopped

4 gloves of garlic / sliced

1 bottle of Mexican beer (hey it is Tex-Mex)

15 oz can of fire roasted tomatoes

2 chipotle peppers / chopped, plus 1 tbsp of the Adobo sauce

2 tbsp chopped fresh thyme

1/2 cup cilantro / chopped

Tortillas 

Lime wedges

What you do... 

Season the pork with salt, pepper and paprika.

Then dredge in the flour and set aside.

Heat a dutch oven with 3 tbsp of the vegetable oil.

Add the pork and brown on all sides.

Remove the pork reduce the heat and add the extra oil.

Add the onion, peppers, celery and garlic. Season with salt and pepper.

Cover and sweat for about 8-10 minutes.

Uncover and stir for 2 minutes then deglaze the pot with the beer. 

Let the liquid reduce for a couple minutes.

Then add the tomatoes, chipotle and adobo sauce, thyme and cilantro. 

Add the pork back to the pot and simmer over medium-low heat for another 5 minutes.

Heat your tortillas up in a pan, load them up with your pork mixture (carnitas).

Garnish with a little lime wedge (could come in handy with your Superita or beer).

The Playlist... 

Lost In The Backyard

A collection of some Alternative Country Blues for you to hang out on the porch... or wherever. 

Again, we are mixing it up with some old school, some new folks and even threw in a soundtrack for you. Love the song "Weary Kind" from the movie Crazy Heart. Ryan Bingham does a great job on just about everything he does. 

Check out the new kids on the block; Jason Isbell's "Different Days" will get you to thinking, while Lucero's "Drink till We're Gone", will just make you want another Superita. 

There's a lot of great stuff here, just don't end up like James McMurtry and get lost in the backyard. 

The "Playlist" runs on Spotify- Click on the link to listen to Lost In The Backyard.

The Bar... 

Superita

Awesome featured cocktail from Chef Ford Fry at his new "Mex-Tex" restaurant... Superica.
A cocktail that's strong, salty and sweet... perfect!

What you need...

2 oz Herradura Double Reposado
1 oz Combier
3/4 oz Lime juice
1/2 oz Orange juice
Dash of brine from olive jar
Citrus marinated olives

What you need...

Pour in to a martini shaker with ice.
Strain in to glass.
Serve straight up in Martini glass.


*To make citrus-marinated olives: Drain olive brine from olive jar and reserve for drink use. Zest two lemons, two limes and two oranges, then juice. Marinate olives in a mixture of the lemon, lime and orange juices with a little water and the citrus zest.

I must have got lost in the backyard...

When I went out to play.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Day Drinkin'

Cheers!

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

You can't drink all day unless you start first thing in the morning... 

at least that's what they say!

So here's to just hanging out... whether your at the beach, the ballpark, strolling around sightseeing or just sitting around listening to a little music with your friends. 

Today we've whipped up a little rum and tequila concoction called a "Tropical Fishbowl Margarita"... What? Yes kids, a fishbowl full of margaritas. 

Now you need something to chomp on, so how about cooking up some "Drunken shrimp tacos"? Then we can crank up a little "Day-Drinkin'" music... Sounds good to me! 

Hey bartender... another round!

The pots are on!  

The Plate... 

Drunken Shrimp Tacos

Easy, quick and tasty... that's what you want when you're just hangin' out. 

And, if you really want to make this easy you can just grill the shrimp, pour em' on a platter and cover them with some Queso Fresco, Oaxaca or whatever cheese you like and serve with some chips. Voila!... Camarones con Queso!

What you need...

32 medium shrimp
2 oz white tequila
1 tsp ground cumin
1 tsp paprika
1 tsp cayenne pepper
2 cloves of garlic minced
1 lime juiced, plus a couple of wedges for garnish
Canola oil
Kosher salt and fresh cracked pepper
1/4 cup cilantro
1/4 cup red cabbage
1/2 cup of quest fresco or jack cheese

Easy spicy mayonnaise-
1 cup mayonnaise 
1/2 cup Mexican crema (or sour cream)
2 tsp lime juice
1 tsp light agave syrup
1 chipotle pepper, minced plus 1 tbsp of the adobo sauce sauce
Kosher salt

 What you do...

Make a marinade by combining the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil in a large bowl. 

Add the shrimp and toss well to coat. Then sprinkle with salt and pepper.

Skewer the shrimp to prepare for the grill. 

Heat your grill to medium. Cook shrimp until pink. This will not take long. 

Remove the shrimp from the grill and place on a large platter. 

Add the shredded cheese, cilantro and lime juice over the top of the shrimp.

Combine the mayo, Mexican crema, lime juice, agave chipotle and adobo sauce to make the spicy Mayo.

Place large tortillas in a large nonstick sate pan or a flat grill sprayed with cooking oil. 

Warm for about 30 seconds on both sides.

To assemble place the shrimp inside a folded tortilla, top with spicy Mayo, cilantro and red cabbage.

Arriba! 

The Playlist...

Day Drinkin'

Well we've put together a collection of little dittys to sing along to. There seems to be a theme here. 

Some are cool, some are a little raunchy and some just plain ole fun. 

If you're headed to the beach then you have to have the Brothers Osborne's "Rum" on your playlist. If you're hanging out at the bar then Reckless Kelly or Blackberry Smoke seem about right. 

And, if you're just hanging out with friends... well it just doesn't matter. You're with friends so crank it up. 

Cheers!

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

The Bar... 

Tropical Fishbowl Margarita

Saw this on the "Tipsy Bartender". Love that guy. He makes a party out of just mixing a drink. Cool idea and what better concoction to enjoy with friends while you're "Day Drinkin'"!

What you need... 

6oz tequila
3oz coconut rum
2oz Triple Sec
2oz Peach Schnapps
1oz Lime Juice
6oz Pineapple Juice
1 Bottle of orange juice
Orange Slices
Lime Slices
Strawberries
24oz Corona beer bottle

What you do...

Take a large fish bowl and add about a quarter full of ice.
Place orange and lime slices along the side, wedged into the ice so they stand up on the side.
Now add the strawberry slices.
Pour in the tequila, rum, triple sec and Peach Schnapps.
Then pour in the orange juice followed by the Pineapple juice.
Last, placing your thumb over the top of the beer, place the open bottle upside down in the bowl.
Add straws and crank up the music.

As the Tipsy Bartender" says- "Put your lips on that!"

Well...

Alrighty Then!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

OZ

Guardians Of The Groove

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

WWOZ...  Probably one of my favorite radio stations on the planet.

Music that celebrates the cultural heritage of New Orleans and all that is Louisiana.
Every form of music is represented on OZ... jazz, blues, R&B, brass bands, gospel, cajun, zydeco, Caribbean, Latin and many many more. And I love that they give an update of live music in the city every hour.

So today we're headed back, way down yonder, to the city that care forgot... back to New Orleans.
We put together a little Seafood Bayoubaisse and have a little Gin Fizz while we listen to some Ozee.

Listen to your city!...

The pots are on!

The Plate...

Seafood Bayoubaisse

One of my favorite finds at the bar in Muriel's over in the French Quarter. Actually a friend of mine introduced it to me and ever since I find that I just crave it. Pictured above is the original version at Muriel's... Awesome stuff. 

What you need... 

For the Bayoubaisse-

2 lbs assorted gulf fish (corvina, redfish, grouper... whatever you like)
1 lb shrimp, peeled and deveined
1 lb crab meat
3 cups tomatoes, peeled and chopped
Juice and zest of one orange
1 cup fennel julienned
dash of saffron
1 cup leeks julienned
3 cloves garlic finely chopped
2 tbsp parsley, finely chopped
Salt and pepper


For the broth-
2 tbsp olive oil
1 roasted red pepper peeled and chopped
1 cup onion, chopped
1 egg yolk
Salt and pepper
3 cloves garlic
1 bay leaf
8-10 peppercorns
2 sprigs os thyme
water to cover
1 cup white wine
1 tbsp Dijon mustard

What you do...

For the Bayoubaisse-

Place the stock on the heat and bring to a simmer.

Add the saffron, leeks tomatoes, orange juice & zest, fennel garlic and parsley. 

Season with salt and pepper.

Add the fish and cook for 8 minutes.

Add the shrimp and crab cook for additional 6 minutes.

For the broth-

Place ingredients except the water and wine in a sauce pan and heat saute for about 3 minutes.

Add the water and wine bring to a boil reduce and simmer cooking for 30 minutes. 

Combine all the ingredients, except the olive oil in a food processor.

Puree until smooth.

While it's still running add the olive oil.

Season with salt and pepper

Remove the seafood from the pan and place on a large bowl/platter paddle the broth over the seafood.

Serve with a crusty french bread. Enjoy.

The Playlist... 

WWOZ Radio

Our favorite playlist (and the most followed on Spotify). Love OZ and all of the original music they play. New Orleans is such a melting pot of culture and music that there's a little something for everybody. 

There's so much talent here that it's hard to break it down to a favorite. Dr. John, John Boutte', Allen Toussaint, Jon Cleary, the Neville and Marsalis families... I could go on and on. 

Check out one of my favorite band leaders, great trumpet player and founding member of the Rebirth Brass Band... Kermit Ruffins playing one of his newest songs "I'm so New Orleans". And you have got to catch Kermit live, usually down at the Blue Nile on Frenchmen St. 

So have a listen and as Kermit says "All Aboard... "We Partyin' Y'all!"

The "Playlist" runs on Spotify- Click on the link to listen to WWOZ Radio

The Bar... 

Ramos Gin Fizz

Concocted by bar owner Henry Ramos in the 1880's and a favorite of governor Huey Long; this is one of the signature cocktails of New Orleans. 

What you need... 

1 1/2 oz gin

1/2 oz lime juice

1/2 oz lemon juice

1 1/2 oz simple syrup

2 oz half & half

1 small egg white

2 dashes fleurs d'orange

club soda

What you do...

Put all of the ingredients except the club soda into a cocktail shaker with ice.

Shake shake shake.

Strain into a highball glass filled with ice.

Top off with club soda.

Garnish with a little orange slice (optional) or just go ahead and enjoy.

Kermit Ruffins... 

He's Partyin' Y'all!

#imsoneworleans

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

A Change Is Gonna Come

Give Thanks!

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

So happy that spring is finally here and we get to enjoy this beautiful day. It's a time of new beginnings and renewed change... starting fresh and never looking back. 

Today we're making a light grilled Pinot Grigio chicken with a great Honey citrus glaze, while we enjoy a great Italian wine and listen to our "Change is gonna come" Playlist. 

We all have a great deal to be thankful for... so let's go forward with grateful hearts!

The pots are on!

The Plate... 

Pinot Grigio Chicken / Honey Citrus Glaze

With the weather starting to warm up we thought we'd throw something a little lighter on the grill. And not just some old boring chicken. How about jazzing it up a little with some of my favorite wine and a sweet citrus glaze? Sounds good to me.

First we're going to marinade the chicken in wine, citrus and some honey. Then we're going to grill it and finish it with a little wine, citrus and honey glaze. You can never get enough of a good thing.

I love cooking with wine, sometimes I even put it in my food. Ha... Ok that's a really old joke, but I love it.  Grab a glass a wine and fire up the grill.

What you need... 

For the marinade-

1/2 cup of Pinot Grigio wine
2 cloves of garlic, minced
2 tbsp of honey
juice of 1/2 of an orange

For the chicken-

2 boneless skinless chicken breast
1/3 cup Pinot Grigio wine
1/3 cup honey
Juice of 1/2 an orange
Juice of 1/2 a lime
salt and pepper

What you do...

Combine the marinade ingredients in a large baking dish and add the chicken.

Cover and place in the fridge for one hour.

In the meantime heat up the grill to medium (about 350). 

Make the glaze by combining the the wine, honey orange/lime juice, salt and pepper in a small pot. 

Bring to a simmer for 1 minute then remove from heat. 

Put the chicken on the grill and cook for about 6-8 minutes per side.

After you flip the chicken let it cook for about 5 minutes then brush with the glaze and finish cooking.

Open another bottle of wine and enjoy!

The Playlist... 

A Change Is Gonna Come

Love this song and love the way Sam Cooke sings it. Today celebrate... "Oh Happy Day"!

Let Mike Farris "Take you there". He has such a great voice and raw emotion. Check him out with his full choir on "Sit down servant"... gives me chills. 

We have a few selections from the "Oh Happy Day" compilation including superstars like Jon Bon Jovi, Al Green and Michael McDonald (to name a few). And I love this version of Van Morrison's "Have I told you lately". It's a little known fact that Van actually wrote the song "Have I told you lately that I love you" and "Someone like you" as a prayer. 

The "Playlist" runs on Spotify- Click on the link to listen to A Change Is Gonna Come

The Bar... 

Astoria Pinot Grigio

We had this fabulous wine at Trattoria da Imatti, (loosely translated as "the fools place", but that's a story for another time), in Florence, Italy. 

Great wine... bright aromas of melon and hints of honey with fresh fruit flavors with a refined finish.

What If Today...

We Were Just Grateful For Everything!

Happy Easter!