Rockin' The New Year

Time To Dance On The Table

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


Pop a bottle of bubbly and ring in the new year with small, mingle-friendly, walk around bites.  It's time to party like a Rockstar. This is no fancy sit down dinner.  You want to have fun-food you can carry with you while you bust a move.
The cocktail, now that probably needs to be a little fancy. So, we went with Ginger instead of Mary Ann.
And the music... well crank it up man.  There's a little bit of everything here.  So...  eat up, drink up and dance like nobody's watching.  Just remember to kiss the right person at midnight.  Party on!

The Pots are on...

The Plate... 

Brie & Merlot Mushroom Bites 

and Baileys Irish Cream/Pistachio Fudge

Brie & Merlot Mushroom Bites

What you need...

1 package mini Phyllo shells

2 tbls butter

1 shallot, diced

2 cloves garlic, diced

8 oz mixed mushrooms, sliced

Salt and fresh ground pepper

1/2 cup Merlot wine

2 tsp chopped thyme 

1/4 lb Brie

4 chives, sliced

What you do...

Preheat oven to 350 degrees and bake the shells according to package directions.

Heat a skillet over medium heat and add butter.  When the butter is melted, add shallots and garlic.

Cook until soft (about 5 min.)

Add mushrooms and season with salt and pepper. 

When the mushrooms have released their liquid, add the wine and thyme.

Cook until most of the liquid has evaporated (about 5 min.)

Cut Brie into small pieces. Dived the mushroom mixture among the shells. 

Top each with a piece of Brie.

Return to the oven just long enough to melt the cheese (5 min.)

Garnish with chives.

Baileys Irish Cream / Pistachio Fudge

What you need...

36 oz White Chocolate Chips

1 14 oz can sweetened condense milk

1/2 cup Baileys Irish Cream liquor

1/2 cup raw pistachios, chopped

What you do...

Line an 8x8 square baking pan with foil paper and lightly grease it. 

In a sauce pan, pour all ingredients except pistachios and heat on low.

Stir constantly until chocolate has almost melted.

Turn off heat and continue to stir until chocolate is completely melted. 

Now add pistachios and pour evenly onto the prepared pan.

Let cool until set. 

Remove fudge from pan and peal off the foil.

Cut fudge into small squares.

The Playlist...

Rockin' The New Year

Time to party down and ring in the New Year! So what's your favorite party song?  I love the new song by New Orlean's own Galatic called "Hey Na Na".  Of course it's all about partying for Mardi Gras, but hey... a party is a party. Also loving the new one from Ed Roland.  Well, as usual there are some oldies and some new stuff.  Then we have good ole BB King helping us ring in the new year.

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

The Bar.... 

Champagne Ginger Cocktail

What you need...

Fresh ginger
1/2 cup sugar
1/2 cup water
1/2 cup vodka
1 lemon sliced
1 bottle Champagne


What you do...

Simmer water, ginger and sugar in a sauce pan for 10 minutes.
Let it cool then add vodka and refrigerate.
Once cool strain into a bowl to remove the ginger slices.
Rub the top of your champagne glass with lemon and dip into a plate of sugar to rim the glass.
Pour about 1 oz of the ginger/vodka into a glass and top off with Champagne.

Happy New Year...

You Party Animal!

Please... Day Drink Responsibly
&
Keep On Cookin'!

I Can't Wait For Christmas

Santa Claus Is Coming To Town

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

Really... already?  NO, NO, NO well not just yet... but you do need to get ready!  

For Pete sake... are you already watching Christmas specials?  

People, we need to ease into this thing.  It's not the twelve days of Christmas... you've got a whole month ahead of you.  Besides, I'm still trying to get over Black Friday... or was it Thursday?  Man, these people are crazy. 

  

Alright alright... let me take a look in the fridge and see what we can throw together.  Ok, found some stuff... come on in.

The Pots are on...

The Plate... 

Turkey and Cranberry Quesadillas Leftovers

Feliz Navi-dude! Nothing like a few leftovers to start off the Christmas season.  Hey, I looked in the Fridge and this is what we had.  I told you to save some of those Chipotle Cranberries.  Anyway, we needed to do something easy today so you can get after those decorations.  

What you need...

2 large flour tortillas 

1/2 cup shredded cheddar cheese

1/2 cup of your chipotle Cranberries

1/2 cup of dressing

1 cup of turkey

What you do...

Preheat a large skillet and add one tortilla in the pan.  Add cheese and let it melt just a little. Then add Turkey, dressing and cranberries. Place the other tortilla on top and let sit for a couple minutes.  
Then flip the quesadilla and let it crisp up for another 2 minutes.  (great tip for flipping- cover skillet with plate and flip the whole thing over onto plate. Then slide the quesadilla back in the skillet.)

Place the quesadilla on a cutting board and cut with a pizza cutter.  

See, wasn't that easy... Now go get some more Cider and watch the ball game. You can always decorate the tree later!

The Playlist... 

I Can't Wait For Christmas

Ok... this will ease you into the Christmas spirit and get you in the mood.  Just grab a cup of Cider and crank it up before you even think about trying to find that first box of ornaments, or those damn lights (oops sorry, we were thinking happy thoughts).  

Well here's a little collection of "not so traditional" seasonal tunes.  I love Los Lonely Boys version of Feliz Navidad!  And, check out Big Bad Voodoo Daddy and Brian Setzer... thank you for some rockin' holiday music guys.  Also threw in a little New Orleans Christmas from Kermit (preview of things to come).  

So enjoy and "Rock around that Christmas Tree!"

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

The Bar... 

Spiced Cider 

(Cider with a Buzz)

What you need...

4 cups apple cider

peel of 1/2 medium orange

pell of 1 lemon

1 stick cinnamon

4 whole cloves 

3 allspice berries

2 cups Bourbon or Dark Rum

Lemon twist, cinnamon stick and freshly grated nutmeg for garnish

What you do...

Combine the cider, orange and lemon peels, cinnamon, cloves 

and allspice berries in a large saucepan.

Bring to a boil... doesn't that smell great?

Turn heat down to low and simmer for 3 min.

Remove from heat and let it steep for about 7-10 min.

Strain the liquid into a coffeepot and add the liquor. 

Serve warm in coffee mugs with a twist of lemon, cinnamon stick and grated nutmeg.

Happy HO HO HO To You! 

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Ball Of Confusion

You Gotta Fight For Your Right

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

Time to get out the Vote! 

Whether you're a member of the Democratic party, the Republican party or the Cocktail party... You gotta get out there and get in the middle of this. After it's all over you will then have "bragging rights" or I "told you so" and just wait until 2020. If not... you got NO right!

So, if elected we promise a Rosemary-Lemon Roasted Chicken in every pot, a Colonial Ties cocktail and some tunes that will either help you decide on a candidate or leave you completely confused.  Good luck!

OK, let's get it on... the pots are on!

The Plate... 

Rosemary-Lemon Roasted Chicken 

A chicken in every pot... This is very easy and it will help take your mind off of all the the distaste that's going on in this election!

What you need... 

1 stick of butter

2 whole lemons, tested

4 sprigs fresh rosemary

Salt and pepper

1 whole roaster chicken

What you do...

Preheat your oven or your grill to 400 degrees. 

Line a baking pan with foil.

Place the butter in a bowl to soften then add the lemon zest.

Strip the leaves from one sprig of rosemary and finely chop.

Now add the rosemary to the butter with salt and pepper.

Lay the chicken in the pan and use your fingers to push/smear butter allover the chicken and under the skin.

Squeeze the juice of one lemon all over the chicken, and then place the the lemon halves inside the cavity of the chicken with the rest of the rosemary.

Put the chicken in the oven or grill (breast side up) and cook for about an hour.

Cook until the skin is golden brown and the internal temp of the breast is 165 degrees.

The Playlist... 

Ball Of Confusion

Get ready kids... the "end is near". Well, at least the end of all of this wild campaigning, insults and innuendos. It all is really a "Ball of Confusion". 

But hey, there's always Alice. He'll be your "Yankee Doodle Dandy in a Gold Rolls Royce."

        The "Playlist" runs on Spotify- Click on the link to listen to Ball Of Confusion

The Bar... 

Colonial Ties

It just doesn't get any more American than Whiskey and Rye. 

And if you add a little Rum it just gets better!

What you need... 

2 dashes orange bitters

2 dashes absinthe

dash of club soda

1 sugar cube (Demerara if you can find it)

1 oz dark rum

1 oz rye whiskey

1 strip lemon peel

What you do...

In an Old-Fashion glass...

Add the sugar cube, bitters, absinthe and a dash of club soda.

Muddle into a paste.

Add the rum and rye.

Stir and then gently add a large rock of ice.

Stir again and garnish with a long lemon peel.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Conjure Woman

She'll Put The HooDoo On Ya!

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

The Conjure Woman...  a spellbinder, herbalist, fortuneteller and healer. Fact or fiction, you best believe she can put the HooDoo on ya! 

Don't worry because we've whipped up a potion to drive away the evil spirits. Just mix up some dark rum & honey grilled chicken, sip on a "Black Cat Bone" and turn up the "Conjure Woman" tunes. 

Happy Hallow's Eve... The pots are on!

The Plate... 

Grilled Honey Rum Chicken

This will help drive away the evil spirits... and it's so good! 

What you need... 

Two 6 oz boneless chicken breast / cut into 1 inch strips

1/2 cup honey

1/4 cup dark rum

1/2 cup orange juice

3 tbsp Dijon mustard

6 limes / juiced

salt and pepper

2 jalapeños / cut in half lengthwise

1 yellow bell pepper

1 red bell pepper

What you do...

Whisk together the honey, orange juice, mustard and lime juice for the marinade.

Put the chicken and jalapeños in a bowl and season with salt and pepper.

Pour the marinade over the chicken, cover and let sit for 20 minutes at room temperature. 

Preheat your grill at medium-high heat. 

Cut the bell peppers into rings, add a little oil, salt and pepper.

Grill the bell peppers, jalapeños and chicken on the grill. (about 7 minutes per side)

Meanwhile, pour the marinade into a small saucepan and bring to a rolling boil for 2 minutes. 

Remove the pan from the heat and add the rum. 

Return the pan to the heat and tilt it slightly to ignite the rum. 

Reduce the heat and cook the sauce for an additional 3 minutes. 

Serve the chicken with the jalapeños and peppers on top covered with the rum sauce. 

Garnish with lime wedges. 

The Playlist... 

Conjure Woman

Roots, Rattles and Bones... we're conjuring up some tunes from way down in the back woods where VooDoo priestess rule. Now VooDoo is usually used for helping and healing... but then there is the other side.

So watch out... when the "Yellow Moon" is on the rise watch out for the "Conjure Woman" she's looking to put a "Spell on You"!

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

The Bar... 

Black Cat Bone

What you need... 

3 oz Hornitos Black Barrel Tequila

3 oz coffee liqueur 

1 oz simple syrup with a drop of vanilla

3 oz half & half

For the rim- 

1/4 cup finely grated chocolate

2 tsp sugar

What you do...

Mix the chocolate and sugar and put on a plate.

Rim cocktail glass with sugar/chocolate mixture.

Combine all ingredients in a cocktail shaker with ice.

Shake and strain into a cocktail glass with ice. 

Papa Legba Say- It Ain't Nothin' But A Thing...

Y'all Sleep Tight!

Papa Legba art by Christopher Moore available at A.K.A. Stella Gray

&

For more on VooDoo... take a look at Renee Stout's "Tales of the Conjure Woman"

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

The New Heavies

A Little Rhythm And Brews

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

Man... we finally have some cool new tunes and awesome new brews. It's all about getting back to basics and getting in touch with your soul and things that move you. 

With that said, we are breaking with tradition and bringing out a new healthy entree, the most awesome beer in the country and a playlist featuring the hottest acts in the last couple of years. 

Not letting go of the "Old Ways"... just trying something a little different.

The pots are on!

The Plate... 

Hanger Steak Lettuce Cups

Today we thought we would surprise you with a little healthy/nutritional meal. Don't worry, we put enough zip in it that it turns out it's pretty tasty and filling. We have our moments. 

What you need... 

1.5 lbs of Hanger Steak

Salt and Pepper to taste

Canola oil

1 Vidalia onion, thinly sliced

1 green bell pepper, 1 red bell pepper / sliced 

1 jalapeno

1 cup Provolone cheese / shredded

1 butter head lettuce

What you do...

Heat your grill to high

Cover the steaks with a little oil, salt and pepper

Also oil, salt and pepper the onion, jalapeño  and bell pepper

Place the onion, jalapeño and bell peppers on one side of the grill

Place the steak on the hottest part of the grill

Grill the steak about 4 minutes per side

Take the steak off the grill and let it rest

Cook the vegetables about 10 minutes, or until they have softened

Slice the steak cross-ways in thin strips

Place the lettuce cups on the plate and top with peppers and onion

Lay a couple pieces of steak on the lettuce

Top with provolone cheese and jalapeño 

The Playlist... 

The New Heavies

As the Banditos Mary Beth Richardson says, "You never did feel quite right reminiscing about your old ways".

What a great time we have in music. Don't you just love the move to clean, soulful and pure music? And it's not just from the southern part of the US, but all over the country. 

Of course there are the usual suspects that get a lot of air play; like Alabama Shakes, Houndmouth, Hozier and Jason Isbell. But, check out some of the new kids... The Revivalist "wish I knew you when you when we were young" while St Paul just wants you to "Call me". Not to mention, Elton John's praise of the new crooner Parker Millsap... Check out his vocals on "You gotta move".

There is a lot of good stuff here, so grab an ale and turn it up!

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

The Bar... 

Top 10 Craft Beers In The Country

Today's American craft beer resurgence means more opportunities than ever to enjoy handmade ales and legs from some of the nation's best breweries.  Click on the link to find out who ranks among the top 10.  Top 10 Craft Beers

To The New Heavies...

CHEERS!

Please... Day Drink Responsibly 

& 

Keep On Cookin!

House Party

Get On Up!

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

Well... over 21,000 of you have stopped by for some drinkin', dinin' and dancin'. So, we thought we should throw a little party. Ok, maybe a big party. Kind of like the old days when you had a little "House Party" and a few folks dropped by... then they told some other people that dropped by... and so on!

Since it's a party and all, we decided to whip up some "walk around" food by way of our favorite pork sliders, a little old school punch and some retro tunes to get you on the dance floor. 

Come on in. Don't cost nothing!... The pots are on!

The Plate... 

Pork Cutlet Sliders

What you need... 

1 pork tenderloin

1 cup of flour

salt and pepper

2 eggs

1 cup of plain bread crumbs

2 tbsp butter

2 sweet onions sliced

1 cup of beer

juice of two lemons

4 slices of Swiss cheese

1/2 head of red cabbage / sliced thin

Oil for frying 

What you do...

Slice the pork tenderloin into equal medallions (about 1/4 inch thick).

Pound them out thin, then slice them out into "slider" size (about 3 inches).

Mix flour, salt and pepper in one bowl then the eggs in another bowl and bread crumbs in a third bowl.

Dredge each cutlet in the flour mix, then egg mix, then back in the breadcrumbs.

Heat the oil in a large pan.

Fry the cutlets until they are golden brown, the set aside of a paper towel.

Melt butter in a skillet over medium heat.

Add sliced onions and cook until starting to brown.

Pour beer and stir occasionally. 

When the liquid is gone, the onions are ready.

Stack your sliders-pork,lemon juice, cheese, onion, cabbage, pork and then stick a toothpick in to hold it all together.

The Playlist... 

House Party

Going retro "old school" on ya with this one. You know... back when the music was simple, rowdy and had soul. There are a lot of classics here that will wanna make you shake your thang! 

So get on up and crank it up! It's a party. 

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

The Bar... 

Hunch Punch

What you need... 

3 gallons Hawaiian Fruit Punch

16 oz Orange Juice

16 oz Pineapple Juice

8 cups Sprite

8 cups Ginger Ale

1/2 gallon Everclear

1/2 gallon Vodka

What you do...

Mix all ingredients into a 5 gallon container with a spout. 

Serve over ice. 

So... You Come Here Often?

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Home Cookin'

Come On In My Kitchen

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

You better get yourself in here... we're in the kitchen making up some homemade comfort food, smashing up some bourbon and listening to some blues. The weather is turning a little cooler, so we figured it was time to put on a hot steaming pan of goodness. 

We're frying up some steak with a little homemade gravy... Oh yeah, now we've got your attention. Of course, when you throw some "Bourbon & Blues" in the mix, you know it's gonna be a great day. 

Don't forget the Ho Cakes & Cornbread... The pots are on!

The Plate... 

Steak Fingers & Gravy

Simple, easy and delicious... that's what good comfort-food is all about. And it doesn't get any more home style than some fried up steak and gravy. 

What you need... 

For the Steak -

2 lbs cube steak / cut into 1 inch strips

1 cup all-purpose flour

1 tsp salt

1 tsp pepper

1 tsp cayenne (ok you can leave this out if you don't like it spicy)

1 cup milk

3 eggs

2 tbsp butter

2 tbsp vegetable oil

For the Gravy-

2 tbsp all-purpose flour

3-4 cups of milk

salt and pepper

What you do...

Combine the flour, salt, pepper and cayenne in a dish and stir together.

Whisk together the milk and eggs in a separate dish.

Roll the steak strips in the flour mix then dip in the egg mixture and then back in the flour.

Heat the butter and vegetable oil in a large skillet over medium heat. 

Fry the steak strips until golden brown, be sure to turn them over about halfway through the cooking.

Remove from the skillet on place on a paper towel lined plate.

Cover with foil to keep warm while you make the gravy.

Now pour the grease from the skillet out keeping about 1/4 cup in the skillet. 

Sprinkle in the flour and whisk until it becomes a paste. Add more flour if you need. 

Cook over medium-low until it's begins to darken.

Pour in about 3 cups of milk and keep stirring.

Allow the gravy to cook and thicken (keep stirring), add more milk if needed.

Season with a little salt and pepper.

You can pour into a small bowl for dipping or just over the steak strips.

Enjoy!

The Playlist...

Home Cookin'

Here you go... a whole playlist talkin' about Cookin'! Wether it's burning up the blues or begging you to come on in the kitchen, you just know it's gonna be good... cause if I don't love you baby, grits and groceries and Mona Lisa was a man!

And, don't forget the Ho Cakes and Cornbread. 

           The "Playlist" runs on Spotify- Click on the link to listen to Home Cookin'

The Bar... 

Bourbon Smash

What you need...

2oz Bourbon

4 wedges of lemon

1 oz simple syrup

small handful of mint

2 dashes of Angostura bitters

What you do...

Add all ingredients in a shaker and muddle.

Add ice and shake.

Strain into cocktail glass.

Add crushed ice and garnish with mint.

You Better Get It While It's Hot!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Guitarra Española

 Amor Verdadero

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

Ahh... True Love! Ready for a romantic evening with that special someone in your life? We've got just the ticket. 

How about an exotic Spanish dinner for two... a great flaming shrimp appetizer, a little Paella, some romantic guitar and Sangria to cool down the fire? Sounds good to us!

We'll leave the Flamenco dancing up to you... The Pots Are On!

The Plate... 

Grilled Chicken & Chorizo Paella / 

Drunken Monterey Jack Shrimp Flambe'

Nothing like dinner and a show. Your guest will be amazed by your wonderful talents. The awesome flavor of the Paella is one thing, but just wait until you flame up the shrimp... a real crowd pleaser (and easy appetizer). 

The Paella - 

What you need... 

8 chicken legs
1/2 pound of chorizo / cooked and crumbled
4 tbsp canola oil
garlic salt and fresh ground pepper
1 pint Cherry tomatoes
1 zucchini / sliced (about an inch thick, diagonally)
1 squash / sliced the same
4 cups cooked Spanish rice
2 ears of corn / roasted and cut from the cob
1 bunch scallions / sliced
6 slices of cooked bacon
6 sun-dried tomatoes / chopped
1 lemon zested and juiced
1 cup minced herbs /  parsley, basil and cilantro

What you do...

Heat up your grill to medium-high.
Take the chorizo out of the casing and cook in a skillet.
Toss the chicken legs with a little of the canola oil then season with garlic salt and pepper.
Grill until cooked through remove and set aside.
Toss the zucchini and squash with oil and season with garlic salt and pepper.
Do the same with the tomatoes.
Grill the zucchini and squash for 4 minutes per side, and tomatoes for about 4 minutes total.
Remove and set aside.
In a large bowl, combine the rice, corn, scallions and bacon.
Take a large pan or cast iron skillet and coat with oil. Place on the grill, add the rice mixture and firmly press onto the bottom of the skillet.
Do not stir, but let it sit on the heat to form a crispy crust (about 15-20 minutes).
Scatter the sun-dried tomatoes and lemon zest over the rice.
Now place the Chorizo, chicken, tomatoes, zucchini and squash onto the rice.
Squeeze lemon juice over the chicken and veggies.
Then... scatter the herb mixture on top.
Use a spatula to scrape the bottom of the rice from the pan and toss the mixture before serving.

The Drunken Shrimp Flambe'- 

What you need...

About 1 pound of shrimp 16-20ct. / peeled and deveined
6 oz Monterey Jack cheese / shredded
1 cup rum or tequila

What you do...

Place shrimp in a large bowl and pour in rum or tequila.

Let sit in refrigerator for 15-20 minutes.

Heat grill to medium-high (Do Not Use A Gas Grill- You will blow up your grill).

Place the shrimp in a grill basket and cook for 2 minutes.

Flip the shrimp, cook for an additional 2 minutes.

Now... carefully drizzle on the rum or tequila from the bowl.

Be very careful.. there will be a huge flame-up (see the video). 

Take off the grill and immediately sprinkle on the shredded Pepper Jack cheese.

Drunken Monterey Jack Shrimp

The Playlist... 

Guitarra Española 

Is there anything more relaxing and romantic than some great Spanish guitar? Don't think so. Ok, ok... maybe some of the "covers" are a little cheesy, but it's all part of the deal. 

So come on... Besame Mucho!

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

The Bar... 

Sunset Sangria

It's been a long hot day... this is just the thing to help cool you off. 

What you need... 

1 bottle Rose' wine

1 cup pineapple juice

1/2 cup vodka

1/4 cup triple sec

1/2 cup simple syrup

1 orange / slice into rounds

1 lime  / sliced into rounds

1 lemon / sliced into rounds

6 oz fresh raspberries

mint for garnish

What you do...

Mix all ingredients in a large pitcher and refrigerate for at least an hour.

(the longer the fruit marinates the better)

En Fuego!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!