Joie de Vie

Faith Is Stronger Than Fear

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

After the recent horrible events we want to keep Paris and all of those touched by this tragedy in our thoughts and prayers. While we can not forget what happened, we must focus on the future and the joy of life. 

Today we honor our French brethren... and celebrate the wonderful cuisine, music and wine they bring to the world. 

You are Braver than you Believe.
Stronger than you Seem.
And Loved... More than you'll ever know!

The Plate... 

Chicken Dijon

A tasty and easy little french dish for ya. We used dark meat for the extra flavor, but you can surely use chicken breast if you prefer. Bon appetite!

What you need... 

8 medium chicken drumsticks/thighs (3lbs)

1 tsp coriander seeds

2 tbsp olive oil

salt and pepper

1/4 cup onion / finely chopped

4 cloves of garlic / minced

1 1/2 cups of chicken broth

2 tbsp whole-grain mustard

3 tbsp your cream

2 tsp tarragon

1 loaf french bread, for serving

What you do...

In a large skillet, toast the coriander seeds for about 2 minutes.

Transfer the seeds to a bowl and let them cool.

Crush the seeds with a pestle.

In the same skillet, heat the olive oil.

Season the chicken with salt and pepper and add them to the skillet. 

Cook over med-high heat until golden brown all over (10 minutes).

Add the onion and cook, stirring occasionally for about 3 minutes.

Add the garlic and cook for 1 minute.

Add the broth and crushed Coriander, bring to a boil, then cover and simmer on low (15 minutes).

Transfer the chicken onto a platter and cover. 

Whisk the mustard with the sour cream and tarragon then add to the skillet.

Simmer the sauce over medium heat until it thickens (about 5 minutes).

Return the chicken to the skillet, turning to coat.

Serve with the French bread and some good wine.

The Playlist... 

Joie de Vie

Think comfort... Peace... Joy. Just Smile!

The "Playlist" runs on Spotify- Click on the link to listen to Joie de Vie

The Bar... 

Chateau Des Labourons 

"Gamay"

This is the perfect complement to the "Chicken Dijon".

If you have never tried a Gamay before, you are in for a treat.At first you will think "Pinot" from Burgundy. 

Soft tannins with a nice light complexity.

Perfect compliment to the Chicken Dijon!

Love One Another And...

Pray For Peace

Blue Martini Lounge

Chill!... You're in the Lounge.

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

Come on in and chill a while. Sometime it's good to just wrap yourself up in decadence.  Today we're headed to the lounge for some laid back jazz and a cool martini. Throw in a great little hot appetizer and you're in for a great night. 

So, go ahead... indulge, but could you keep it down, I'm trying to drink. 

The pots are on!

The Plate...

Bacon Wrapped Dates / Goat Cheese

Sweet dates stuffed with creamy tangy goat cheese and oh yeah, bacon... Salty, smoky crisp bacon.  This is big time party food or the perfect app for hanging out at the Martini Lounge. 

Kind of light the perfect rock song with only three chords. This little perfect dish has only three ingredients... dates, goat cheese and bacon. That's it and it's awesome!

What you need... 

8 Slices of bacon

16 dates

4 oz goat cheese

toothpicks

What you do...

Preheat the oven to 350 degrees.

Slice the dates lengthwise on one side and remove the pit.

Use a small spoon to stuff the dates with goat cheese and press to close.

Cut the bacon slices in half and wrap each date secure with a toothpick.

The toothpicks also help with the baking. 

Arrange the dates evenly on a baking sheet and cook for 10 minutes.

Remove and use the toothpick to turn each of the dates to the other side.

Cook for additional 10 minutes.

Remove from the oven and place on a paper towel.

Pour a martini, sit back... enjoy the Jazz.

The Playlist...

Blue Martini Lounge

One of our all time favorite go-to playlist for that time when you just want to relax and indulge. 

We've got em all for you... Miles, Bill Evans, Wynton and even a little music from the late great Allen Toussaint.

Also a few from the ladies... Diana Krall, Cassandra Wilson and Melody Gardot, just to name a few.

And if you haven't heard of Melody check her out on the bluesy "Worrisome Heart". 

Another favorite... anything by Cassandra Wilson, but especially her version of "The Way You Look Tonight".

Dim the lights and grab another martini... enjoy!

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

The Bar... 

Blue Velvet Martini - 

What you need... 

2oz Gin

1 oz Blue Curacao

Twist of lemon

Ice

What you do...

Pour Gin and Blue Curacao into a martini shaker. 

Fill with ice and shake.

Strain into a martini glass and garnish with lemon.

Could You Keep It Down...

I'm Trying To Drink!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Jack & Coke

...If You Please

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

A match made in Dixie. This beautiful combo has been a tradition for years. And we're not going to argue the basis of Jack Daniels versus whatever other bourbon you prefer. And for all of our Bourbon connoisseurs out there that think it's a sin to mix good bourbon with anything... well just bare with us will ya? Cause you just don't mess with a legend... unless you kick it up a little. 

Anyway, we thought about it and hey, how about a Jack & Coke steak? Sounds good right? And then, if you were to kick it up a notch, a "revved up" Jack & Coke can't be all bad. 

Throw in a little drinking music and you got yourself a great afternoon. 

The pots are on!

The Plate... 

Jack & Coke Porterhouse

Ok kids, here's a quick review... The difference between a Porterhouse and a T-bone steak is very little. They are both the best of both worlds... New York strip on one side and tenderloin on the other. 

So here's the deal... the Porterhouse has a tenderloin that is at least 1.25 inches thick (a bigger piece than the T-bone). 

What's better than a Porterhouse steak? A Porterhouse steak with a marinade that is slightly sweet and full of flavor. 

What you need... 

20oz Porterhouse steak 

1/3 cup brown sugar1/2 cup Jack Daniels

1 cup Coca Cola

1/3 cup Soy Sauce

2 tbsp fresh squeezed lemon juice

3 cloves garlic / minced

4 tsp Worcestershire Sauce

1 tsp fresh ground pepper

What you do...

Whisk together all the ingredients in a mixing bowl. 

Place the steak in a large zip-lock bag and pour in the marinade.

Seal it up and let it set overnight.

Heat your grill to medium-high.

Remove the steak from the marinade and let it come to room temperature.

Grill to your favorite temperature ( about 5-6 min per side for medium rare).

Pull it off the grill and let it rest for a few minutes.

Dig in!

The Playlist... 

Jack & Coke

Everybody needs a little whiskey drinking music every now and again. You know... a little rough around the edges... something that throws caution to the wind. 

If your Lucinda you just have a shot and "Change the Locks". Or, like the old Tammy Wynette standard says... "Stand by Your Man". 

Just be careful driving. In fact probably need to take some advice from Reckless Kelly-"I Hold The Bottle, You Hold The Wheel".

Lot of cool stuff here. Take your time and order another round.... Jack Daniels if you please!

The "Playlist" runs on Spotify- Click on the link to listen to  Jack and Coke

The Bar... 

Jack & Coke

What you need...

2 oz Gentleman Jack 

1/4 oz Coca-Cola syrup (1/4 cup Coca-Cola & 1/4 cup sugar)

2 dashes Angostura bitters

Lemon twist to garnish

What you do...

To make the syrup, bring the Coke to a simmer in

a small saucepan.

Add sugar and stir until dissolved. Allow to cool.

Now combine the bourbon, syrup and bitters in a shaker with ice.

Shake and then strain into a cocktail glass. 

Garnish with the lemon twist and enjoy.

 A Match Made In Dixie

... But I Ain't No Gentleman!

 Please... Day Drink Responsibly 

& 

Keep On Cookin'!