Lowcountry Blues

Hot Vittles & Cool Blues

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

Come on in a hurry y'all... We about to get low!

We're hangin' with Chef Maurice Ungaro and blues guitarist Cool John Ferguson.

Straight outta Beaufort, South Carolina...We gonna throw down with some Frogmore Stew, have a little drink and listen to some righteous blues guitar. That's just the way it's done down in the Lowcountry.

Come get your blues on... we fixin' to rustle up some vittles and get low.

The pots are on!

The Plate... 

Lowcountry Frogmore Stew

First we must go over the rules... Rule #1... RELAX!

The original recipe for Frogmore Stew is credited to Richard Gay of Gay Fish Company, located in the community of Frogmore on St. Helena Island, just off the coast of South Carolina. Ok, it's not really a stew... but it is a "One Pot Wonder" otherwise known as a Lowcountry Boil. 

Like they say "when you're lucky enough to meet someone that really knows how to put together the local vittles"... "Then you're lucky enough!"  Today we are lucky enough to have Chef Maurice in the house. And he is sharing he's secret recipe for "Lowcountry Frogmore Stew". And, it is awesome!

Now you can serve it up fancy on a platter or just throw down some newspaper on a picnic table and eat it with your hands. Serve it up with your favorite dipping sauce and don't forget your "Cobbler" cocktail.

What you need... 

3 lbs of shrimp / shell-on

2 lbs sausage, andouille or Kielbasa cut into 1/2" slices

8-12 new potatoes

6 ears of corn / cut into 2" pieces

4 onions / Peeled & cut in half

3 lemons / cut in half

1 box Old Bay or Zatarain's Crab Boil

Salt

What you do...

Salt and heat 8 quarts of water in a large stock pot to boil.

Add the crab boil, potatoes, onions and squeeze in the lemon juice.

When the potatoes are half cooked (about 10 min), add the sausage.

After 10 min add the corn.

Let simmer for 10 min then add the shrimp.

Turn the heat off and stir until the shrimp turn pink.

Strain and serve.

*A couple of options here- serve with soft butter and olive oil for the corn & potatoes).

Maybe a side of spicy cocktail sauce, lemon wedges and chopped peppers.

Thanks Chef Maurice!

The Playlist... 

Lowcountry Blues- feat. Cool John Ferguson

When Cool John hits the stage you know something cool and magical is about to happen. He just glides all over the guitar with a super cool, but commanding style. It doesn't matter if he's playing low country acoustic blues or tearing through a Hendrix riff, this guy rocks. 

Self-taught and holding the guitar all wrong with the bass strings on the bottom, he was too good to go to the trouble to change. 

Check out his laid back style with Taj Mahal on "Song for Brenda". And then switch gears and listen while he rips a slow burn on "King Bee" with Captain Luke. Then crank it up a notch with "The Cat Ate The Rat, The Rat Ate The Wizard". 

Good stuff man. 

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

The Bar... 

Lowcountry Cobbler

We're going way back to the 1830's for this one. One of the first cocktails to use ice and named the Cobbler because of the of the crushed ice resembling cobblestones.  

What you Need... 

1 1/2 oz. gin

1 oz Peach brandy

1/2 oz simple syrup

1/2 oz fresh lemon juice

4 raspberries

Mint for garnish

What you do...

Combine all ingredients and shake well. 

Pour into a rocks glass or mason jar.

Top with crushed ice.

Garnish with mint.

It didn't matter where the music came from. I just learned it all.
- Cool John Ferguson

Get More Cool John Ferguson On iTunes

Cool John Ferguson

Keep The Blues Alive And Visit

Music Maker Relief Foundation 

Please... Day Drink Responsibly 

& Keep On Cookin'!

Be OK

Accentuate The Positive

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

Everybody now... What'd say we all just put on a smile and know that everything is going to be OK. Be kind to one another and lend a helping hand. It's not that hard. You know... don't worry, be happy!

Today we're making a "happy meal" grilled Caesar salad with tequila lime shrimp, a nice little perfect margarita and some toe tapping tunes to get you in the mood. 

We're sending you all "Good Vibrations"... The pots are on!

The Plate... 

Grilled Caesar Salad / Tequila Lime Shrimp

This will put a smile on your face. If you have never grilled your salad you're in for a treat. The romaine soaks in the smoky flavor of the charcoal and has a great texture. Combine that with the citrus and cheese on the shrimp and you've got a great meal. It's a light and easy dish to make and hey... who doesn't like anything made with a little tequila?

What you need... 

1 lb shrimp / peeled and deveined

Salt and pepper

Tequila

Fresh lime juice

2 tbsp red pepper flakes

Shredded Parmesan cheese

4 small hearts of roman lettuce

Olive oil

Fresh lemon juice

Your favorite "store-bought" Caesar salad dressing 

Croutons for garnish

What you do...

n a large bowl, add all of the ingredients. Mix and marinate the shrimp for an hour in the fridge. Remove from fridge and bring to room temperature. Preheat a grill or grill pan. Grill the marinated shrimp on high heat for 5 minutes, flipping as they char.

For the grilled romaine salad:

Take four small hearts of romaine and slice lengthwise. Take a few leaves out from the inside so you create a bit of a "boat" for your handheld salad. Drizzle with extra-virgin olive oil and sprinkle with salt.

Place the romaine hearts on the grill, cut side down, on the perimeter of the grill for about a minute or two to get a char and bring out the flavors of the lettuce. Remove from grill.

Add a squeeze of lemon and an extra drizzle of olive oil. Fill with grilled shrimp, a drizzle of salad dressing of your choice (balsamic vinaigrette or Caesar dressing) plus crushed croutons for texture and Parmesan cheese if you choose to have the veggie version without shrimp.

The Playlist... 

Be OK

As Louis armstrong reminds us... " When you're smiling, the whole world smiles with you", so come on and get happy. 

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

The Bar... 

The Resting Garden Margarita

What you need...

1.75 oz Patron Reposado
1/2 oz Patron Citronge Mango
Fresh lemon juice
.75 oz Agave syrup
6 Sage leaves
Pinch of salt
Sliced grilled mango for garnish

What you do...

Combine all ingredients in a cocktail shaker and shake with ice to chill.

Strain the drink into an old fashioned glass filled with ice.

Garnish with two sage leaves and a grilled mango slice.

We're All In This Together

Everything Is Gonna Be Alright!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

No Black No White Just Blues

Every Living Thing Could Use 

A Little Mercy Now

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

Reflecting on the recent tragic events in our beloved country, I think that each one of us could use a little comfort and mercy now. It's time to take a deep breath, step back and pray that a change will come. 

Today we take solace in the strength of our family, relations with our friends and neighbors. 

Blessed are the merciful, for they shall be shown mercy -Matthew 5:7. 

The Plate... 

Smothered Pork Chops

Time to feed the soul with a little "Comfort Food"... and nothing is more comforting than a plate of smothered pork chops. This is a quick and easy recipe that we hope you will take comfort in and enjoy. 

What you need...

4 pork chops, about 1/2 inch thick, bone in

1 cup all- purpose flour

2 tbsp onion powder

2 tbsp garlic powder

1 tsp cayenne

1 tsp salt

1 tsp pepper

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

chopped fresh flat-leaf parsley/for garnish

What you do...

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt and pepper.

Mix all together. 

Pat the pork chops dry, then dredge them in the seasoned flour.

Shake off the excess.

Heat a large skillet over medium heat and coat with olive oil.

When the oil is hot, lay the pork chops in the pan and fry for 3 minuter per side.

Remove the pork chops from the pan and add sprinkle a little of the seasoned flour to the pan.

Mix the flour into the fat to dissolve and then pour in the chicken broth.

Let the broth cook down for 5 minutes to reduce and thicken.

Stir in the butter milk to make a creamy gravy.

Now put the pork chops back in the pan, covering them with the sauce.

Simmer for 5 minutes.

Season with salt and pepper.

Garnish with the chopped parsley.

The Playlist...

No Black, No White, Just Blues

In the words of Mary Gauthier, (pronounced "Go-Shay") who ironically is from Baton Rouge- We could use a little mercy now.

My father could use a little mercy now
The fruits of his labor fall and rot slowly on the ground
His work is almost over it won't be long, he won't be around
I love my father, he could use some mercy now

My brother could use a little mercy now
He's a stranger to freedom, he's shackled to his fear and his doubt
The pain that he lives in it's almost more than living will allow
I love my bother, he could use some mercy now

My church and my country could use a little mercy now
As they sink into a poisoned pit it's going to take forever to climb out
They carry the weight of the faithful who follow them down
I love my church and country, they could use some mercy now

Every living thing could use a little mercy now
Only the hand of grace can end the race towards another mushroom cloud
People in power, they'll do anything to keep their crown
I love life and life itself could use some mercy now

The "Playlist" runs on Spotify- Click on the link to listen to  No Black No White Just Blues

The Bar... 

Lazone's Comfort Martini

What you need...

1/2 oz Southern Comfort

1 oz Vodka

2 dashes Herbsaint

2 dashes of Peychaud's

1/2 oz simple syrup

1/4 oz lime juice

Cherry for garnish

What you do...

Shake all the ingredients well with ice and strain into a chilled glass.

Garnish with a cherry

Mercy Now

We Pray For Peace And Mercy