Hallow's Eve Hoedown

Come up to the Lab... 

and see what's on the slab!

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

Time to Eat, Drink and be Scary! Put some Rocky Horror on the screen, paint up your face, turn on the strobes, and light the candles.  It's  time to get this Hoedown started.  

I see you shiver with anticiii.... pation!  So, let's get cookin'!

The pots are on...



The Plate... 

Rattlin' Rib Bones

I love Halloween and I love Ribs!  I really don't get into all the cutesy Halloween food, but Ribs seem appropriate.  The trick to making this treat is to set your grill up with a hot side and cool side. You want to cook the ribs with indirect heat.  Then you'll have awesome, fall off the bone deliciousness.

Do you have any "spare ribs"? ... Bawahahaaaa!   "Bone-Appetit"!

What you need...

1 slab pork spare ribs (about 4 pounds)

4 oz smoked paprika

2 oz sugar

1 tbls onion powder

1 tbls chili powder
1 quart BBQ Sauce (try Stubbs BBQ sauce... good stuff)
Hickory chips.

What you do... 

Place pork on a clean chopping board. Pull off the silver skin (membrane). Also cut off excess fat. 

Mix paprika, sugar, onion powder and chili powder together in small bowl and season the pork on both sides with the dry rub. 

Refrigerate for at least 24 hours.

Now... heat your grill to 275 degrees with coals placed on one side of grill.  Soak hickory chips in water for at least 1 hr. then add to the charcoal. 

Place the slab on the grill away from the flame. Cook indirect for approximately 2 hours with the meat side (curl side) up.  Then flip the slab over to finish cooking for about 1 hour.

30 min before you take the ribs off the grill baste with BBQ sauce. 

The Playlist... 

Hallow's Eve Hoedown

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

The Bar... 

Bat's Brew

Guaranteed to knock you out of your Belfry.

4 oz lime juice
4 oz lemon juice
1/2 pint grain alcohol
1/2 pint vodka
2 liters ginger ale
1/2 gallon Hawaiian Punch
1 pint Orange juice

Dry Ice... for effect!

Mix all ingredients in large open container.  

Use ladle to serve in a tall glass. 

Colonel Beauregard approves this Hoedown

Bawahahaaaa!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Feelin' Funky

Getcha GoGo Juice!

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

Feelin' funky?... Go see the Doctor, the Professor or maybe the "Monster Gentleman"! Some of the great New Orleans piano players are here to help you out. 

Then treat yourself to a little something different... Pork Loin with a really funky glaze with some NOLA corn maque choux. Then you can crank up the piano music and have some GoGo Juice. 

Sing us a song Mr. Piano man.

The pots are on!

The Plate... 

Center Cut Pork Loin/ Raspberry Chipotle Glaze & Corn Maque Choux

We put this together the other day and man was it good. You know how we love the "sweet & spicy". 

The smoky flavor of the pork with the sweet raspberry is awesome. Then the chipotle kicks in on the back end. 

The perfect compliment to all of this wonderfulness is the creamy New Orleans staple side dish Corn Maque Choux. You can't go wrong with corn, onions, red pepper and cream. 

What you need... 

For the Pork-

3 lb bone-in pork loin

8 cloves garlic / sliced

1 tbsp rosemary

1 tbsp sage

1 tbsp fresh thyme

Olive Oil 

Salt and Pepper

For the Glaze-

1 tbsp olive oil

1/2 cup small diced onion 

2 tsp minced garlic

2 tsp chipotle chiles in adobo, chopped

2 pints raspberry vinegar

3/4 cup granulated sugar

1 tsp salt

For the Corn-

2 tbsp butter

4 cups of corn

1 cup chopped yellow onions

1/2 cup red bell pepper

1 minced jalapeno

1 tsp cayenne pepper

1 tsp salt

1/2 cup heavy cream

What you do...

For the Pork-

Heat your grill to medium high with coals to one side. 

Oil the pork and season with salt and pepper. 

Sear the pork on all sides until golden brown.

In a food processor- combine the garlic, rosemary, sage and thyme. 

Blend until smooth adding enough oil to make a good spread.

Add salt and pepper to taste.

Take the pork off the grill and rub with the mixture.

Place the pork back on the grill (on the cool side) and roast until the internal temp is 140 degrees.

5 minutes before you take it off the grill spread the glaze over the top. 

Remove from the grill and "tent" it with foil.

For the Glaze-

Heat oil over medium-high heat in a pan.

Add the onions and cook until soft.

Add the garlic to the pan and saute for about a minute.

Add the chipotles and cook for another minute.

Add the raspberries and cook until soft.

Add the vinegar and stir to deglaze the pan.

Add the sugar and salt and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half.

Remove from the heat and strain through a mesh strainer.

For the Corn-

Melt the butter in a large skillet.

Add the corn, onions, bell pepper, jalapeño, cayenne and salt. 

Stir until soft (about 10 minutes).

Add the cream and cook for 2 minutes. 

The Playlist...

GoGo Juice

Starting us off today with a shot of GoGo Juice is Mr. Jon Cleary. Former piano man for Ms. Bonnie Raitt, Jon is now one of the hottest musicians on the New Orleans music scene. Check out "Fortune Teller"... This dude can play.

And of course a New Orleans piano playlist would not be complete without Professor Longhair, Fats (Waller & Domino), Allen Toussaint, Mr. James Booker and the Man.... Dr. John.

New Orleans is known as "A Piano Town"... so much talent. When your in town (and you must go to New Orleans) check out some of these talented musicians at a live show.

And like James Booker says- "keep on the Sunny Side!"

                       The "Playlist" runs on Spotify- Click on the link to listen to GoGo Juice

The Bar... 

GoGo Juice

What you need... 

Watermelon Vodka

1/3 cup triple sec

1/3 cup malibu rum

Fresh lemon slices

Strawberries

Pink lemonade
Fresh mint

What you do...

Put strawberries in a shaker add ice and muddle.

Add vodka, triple sec, rum and lemonade.

Shake to mix and pour into a mason jar or tall glass.

Add lemon slice and garnish with mint. 

Oh Yeah...

I Feel Better Already! 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chicken Skin Music

Chili Cook-Off

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

A little bit of prep for Dia de los Muerta for ya this week. It is about that time so we decided to go back to our roots... a little bit of Texas and a little bit of Mexico. Remembering all of those that have gone before us with a little party... Sounds good. 

How about some spicy Poblano Beer Chicken Chili, Devil's Water Margarita and an eclectic mix of kickin' music. Grab your partner and hit the dance floor ... time to party. 

The pots are on!

The Plate... 

Poblano Beer Chicken Chili

Our recent chili-cookoff award winner... Yes, we were actually an award winner, so we thought we would share it with you. Our own Texicali take on Chicken chili... think you're gonna like it.

There are a "few" ingredients here so pay attention. We've done the beer chicken before, but don't worry we wrote the instructions down again for those that missed it.  

What you need... 

1 4lb chicken

1 can of beer

3 tbsp of your favorite dry rub

olive oil

1 disposable foil pan

1/2 lb bacon / cut crosswise in 1/2 inch pieces

1 14 oz can piton beans

1 14 oz can frijoles blancos (white beans)

1 14 oz can diced tomatoes

6 oz fresh Roma tomatoes chopped 

1 bottle of your favorite Mexican beer

1 small can diced green chilis

1 medium onion / finely chopped

3 cloves garlic / finely chopped

3 roasted poblanos / with skinned peeled and diced

1 tbsp ground Cumin

1 tbsp Oregano

1 tbsp Chili powder

1 tbsp Cayenne pepper

Salt and pepper to taste

1 lime juiced

3 tbsp of chopped cilantro 

Sour Cream and shredded Pepper-Jack cheese for serving

Lime wedges for serving

What you do...

The Beer Chicken-

Remove the neck and the giblets from the chicken and discard.

Rinse the chicken inside and out then pat dry.

Rub the chicken with oil and then rub inside and out with the dry rub and set aside.

Set your grill to medium high. 

Open your beer and drink half of it... not all. 

Place the beer in the middle of the pan and slide the chicken down over the beer can balancing the bird on its 2 legs and the can like a tripod (like the picture shown above).

Cook the chicken for about 1 hour or until the internal temperature is 165 degrees.

Meanwhile back with the Chili-

Heat a large skillet over high heat and add the bacon (fry until crispy).

Transfer the bacon to a paper towel-lined plate. 

Leave the fat in the pan and add the green chilies, onion, garlic, cayenne pepper, cumin, oregano, chili powder, diced tomatoes and beans. 

If you are using canned beans be sure and drain then rinse the beans.

Add half of the Mexican beer cover and cook on low fro 30-45 minutes, stirring occasionally.

Now take the "Beer Chicken" off the grill and carefully remove the beer can. 

Leaving the chicken in the foil pan, shred using two forks. 

Add the shredded chicken to the pan. 

Also add the other half of the Mexican beer, cilantro, Roma tomatoes and lime juice. 

Simmer for another 15 minutes.

Serve with shredded Pepper-Jack cheese, sour cream and lime wedges. 

Sit back and watch everyone smile at your creation... Enjoy!

The Playlist... 

Chicken Skin Music

Ok... in the words of Monty Python - "and now for something completely different". We present our eclectic "party mix" for your enjoyment. 

Think ZZ Top drawlin' out a song about driving an old Chrysler down to Mexico followed by Southern Culture's "Fried Chicken and Gasoline", then throw in some Ry Cooder, a little Flaco Jimenez... well you get the idea. Our old friend Reverend Billy F Gibbons sums it up best with his new recordings that are a little Bluesy R&B with some Cuban latino flare thrown in.  

It's all kinda like a drunken Texican Fiesta. Have a little Devil Water and enjoy. 

   The "Playlist" runs on Spotify- Click on the link to listen to Chicken Skin Music

The Bar... 

Devil's Water Margarita

What you need...  

1 Habanero chili / Quartered (remove seeds)
750 ml silver Tequila

2 oz freshly squeezed lime juice
1 tbsp sugar
1 oz Grand Marnier
1 oz Triple Sec
2 oz Habanero Tequila
Splash of Grenadine
ice

What you do...

Place the pepper slices in your tequila and infuse 

for 7 days.

Strain to remove the peppers...

Voila... Habanero Tequila

Take the tequila and mix with all the ingredients in a shaker full of ice.

Mix and pour into margarita glass... Ole'!

Party Like There's No Tomorrow!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Oktoberfest

This Is Wunderbar!

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

It's that time of year kids... Time to head over to the Brew Pub... Brats and Beer for everybody!!! Nothing like you and a few million or so of your new best friends drinking and singing about beer and well... drinking.  

Starting way back in 1810 folks would gather in Munich from the middle of September through the first weekend of October to celebrate this great festival. But, hey it's never to late to celebrate drinking beer. Of course, in Munich, they celebrate for 16 days and in 2013 they served over 7.7 million liters of beer. Guess we better get started... 

And what could be better for Oktoberfest than Beer Braised Brats, some beer-hall music and let's see... oh yeah, BEER!

The beer's flowing and... The pots are on!

The Plate... 

Beer Braised Bratwurst

What's better than hanging out drinking beer and eating Brats?... How about just making brats with beer. Couldn't hurt. This is a great little recipe and if you can get 'em the pretzel rolls are an awesome addition.

What you need... 

8 fresh bratwurst
8 good hard rolls or pretzel rolls
2 cans lager or a pilsner beer
3 medium Granny Smith apples / peeled and sliced
3 onions / sliced
1 tsp salt
1 tsp fresh ground pepper
2 tbsp vegetable oil

What you do...

Preheat your grill to medium-high.
On the stove, bring the beer to a simmer in a pot with the apples, one of the sliced onions, salt and pepper.
Add in the Brats to braise, turning once (about 10-15 minutes).
Brown the bratwurst on the grill to add color and texture (about 5 minutes).

Add the rest of the onions to the oil in a skillet and stir to combine. Add salt and pepper.

Cook over medium-low heat until the bottoms of the onions begin to caramelize (10 minutes).

Stir only once. 

Serve brats on a roll or bun. Add stone ground mustard and put caramelized onions over the top of the brats.

The Playlist... 

Oktoberfest

Ok, for all of you folks in the good ole USA, an Oktoberfest playlist is a lot like a tailgate party playlist. Actually, the only difference between the two is one is in a "Beer Garden" and the other in a parking lot. 

So, with that in mind, we start off with "I Salute You (Ein Prosit). This is THE song of Oktoberfest as it is played like clockwork in the beer garden every 15 minutes.  The song starts repeating Ein Prosit Der Gemutlichkeit... meaning-I salute to our friendship and good times. And the second part of the song is a countdown to G'suffa (take a drink). 

Now that you have that part down (and you're taking a big drink at least every 15 minutes)... let's continue. Basically all you need to do is throw on a bunch of sing-a-longs and some drinking music and have fun. 

Here is one strange entry... John Denver is apparently still very popular in Europe and "Country Roads" is still played every year. 

Just remember that there is never any Polka music played... Polka music is Czech and Polish. The traditional music here will be German Oompah... just saying. 

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

The Bar... 

How Bout Some "Helles"?

There are over 4000 types of Bavarian beer, so how can we pick just one. 

As a public service we have provided a guide to help you navigate through the variations to choose one that's just right. 

Just click on the link Bavarian Beer and get drinking.  

Oh Yeah...

G'suffa... Helles Is Good!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Blackwater Blues

Down In The Bayou

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

Headed way back down into the swamp this week for some traditional cajun food. We are gonna venture into the world of Sauce Piquant... a traditional cajun sauce made with the "Holy Trinity". Today we thought we'd cook it down with a little Catfish.

Yep... a little Catfish Sauce Piquant with some Blackwater Blues and then wash it all down with a little "Swamp Water" Sangria. Oh Yeah!

As my ole friend Boudreaux would say- "What we gonna did rite chere is pass a good time!"

Come on Baybee... the Pots are on!

The Plate... 

Catfish Sauce Piquant

On a recent trip to Memphis our good friend John McDonald treated us to dinner at the Second Line. Chef Kelly English does a killer job with this traditional Cajun dish. And... what a cool place done up in traditional NOLA style.

Thought we would share the recipe with all of our good friends here at PnP. Enjoy...

What you need... 

3-4 lbs of catfish filets

Cajun Holy Trinity -1 onion, 1 bell pepper and 2 stalks of celery/diced

1/2 stick of butter

1 10oz can of Rotel tomatoes

2 heaping tbsp of roux

1 8oz can tomato sauce

Chicken Stock

Salt to taste

What you do...

Take a saucepan and saute' the onion, bell pepper and celery in butter until tender.

Add the Rotel tomatoes cook down for 5-10 more minutes. 

Now add the roux (equal parts oil and flour cooked down) and mix well.

Add the tomato sauce and enough stock to make the mix thinner, but not too runny.

Simmer for 35 minutes. 

After the mixture has cooked down add the catfish and cook for another few minutes 4-5.

Season with salt and pepper.

Serve over hot rice.

You can use this piquant sauce with chicken, sausage, shrimp, rabbit or any meat you like. 

C'est Ci Bon!

The Playlist... 

Blackwater Blues

Listen to this and you'll know what it's like for a cajun to have the blues. Just listen to Tab Benoit talk about missing home on "Down in the Swamp" or "When a Cajun Man gets the Blues".

Of course... like our good friend Marty Nickel says- it could all just be a "Cajun Dream". 

There's a lot of cool stuff here so don't rush into anything or do anything hasty or you might end up with "Alligator's Lament". 

             The "Playlist" runs on Spotify- Click on the link to listen to Blackwater Blues

The Bar... 

Swamp Water Sangria

What you need...  

750 ml bottle mead (honey wine) chilled

1 cup Apple Brandy, chilled

6 cups apple cider, chilled

Juice of 1 lemon

small bunch of fresh basil

2 tbsp sugar

green food coloring

light corn syrup

What you do...

Combine the basil and sugar in a large pitcher. 

Muddle with a wooden spoon.

Add the remaining ingredients and stir.

Add corn syrup and food color in a small shallow bowl.

Rim glass with the mixture. 

Pour in well chilled sangria.

We Gonna Pass A Good Time...

I Garontee!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!