Swing This

Happy New Year!

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

Time to put on your fancy duds, dancing shoes and get ready to "Swing in the New Year"! 

To help you "Get In The Mood" we've put together some fancy "walk-around" food (otherwise known as fancy apps), a great Tequila/Champagne cocktail and some swinging tunes. 

So grab your partner, cause there's good rockin' at midnight.

The best is yet to come... The Pots Are On!

The Plate... 

BBQ Bacon Burnt Ends/BLT

This was one of our favorite finds this past year. This was just one of the fantastic appetizers that Chef Eric Gephart whipped up at the Kamado Joe block party.  And man is it good.

What you need... 

2 lbs of thick slab bacon
1 cup of your favorite thick BBQ sauce (we like Stubb's "Sweet Heat")
Cherry tomatoes
1 head of Bibb Lettuce

What you do...

Cut the bacon into large cube size pieces.

Coat the bacon evenly with the BBQ sauce.

Marinate for at least 3-4 hours.

Pre heat your grill to 250.

Cook indirect with a pan underneath to catch drippings.

Flip every 20 minutes for 2 hours, the bacon should be tender. 

Now skewer the tomato, a piece of lettuce and then the bacon.

And, just like that BLT appetizers. 

The Playlist... 

Swing This

Go Daddy-O... Time to get this party swinging. As we say Au Revoir to 2017 and swing the new year, ain't nothing better than some good ole Swing music. 

We've got some oldies from New Orleans on Louis Prima and Glenn Miller, but check out some of the new blood like the Atomic Fireballs. Watch out they'll put a "Hex" on ya!

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

The Bar... 

The NYE Gold Cocktail

Great for New Year's Eve or Brunch the next day

What you need...

1 oz Repasado Tequila

1/4 oz simple syrup

1 oz grapefruit juice

Champagne

4 dashes Peychaud bitters

fresh raspberries for garnish

What you do...

Pour tequila, simple syrup, bitters and grapefruit into a champagne glass. 

Stir to mix all ingredients. 

Top off with champagne and garnish with raspberries.

• 
  

There's Good Rockin' At Midnight!

Happy New Year!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

BCE Chili Cook-Off

It's Fall Y'all

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

The weather's getting cooler, the leaves are falling and the smell of campfires are in the air... perfect time for a Chili Cook-off. Thanks to our good friends Richard and Angela for hosting the annual BandY Chili Cook-off. Good times, music, friends and chili. 

Today we're gonna show you how to make a chili we humbly refer to as "BCE"... Best Chili Ever!

Hey, you can't go wrong with 5 lbs of 5 different meat (especially when you start with bacon). Of course you need a little something to wash it down, so we came up with a Pumpkin Wine Bar. And then you have to have music, so we put together a list of tunes for the "Throw-Down"! Oh yeah... there was some trash talk going down. 

Pull up a lawn chair... The Pots Are On! 

The Plate... 

"BCE" Best Chili Ever/Cilantro Crema

                       

Ok... you can search the world wide web or just believe us when we say that this is the "Best Chili Ever"! And we decided that everybody needed to know just how to make it. You will probably say to yourself... "Wow, this is a lot of stuff to throw in a chili." Just trust us and go with it. Besides, what you don't eat you can save because everybody knows that chili just keeps getting better when you pull it back out and heat it up,

Now there are some special "secret" ingredients, so pay attention. 

Ready... here we go. We think you'll be happy. 

What you need... 

For the Chili-

1 lb thin pork loin chops/trim off the fat and cut into small cubes

1 12oz package of "lil Smokies" (the secret ingredient)/cut into four pieces length wise

1 lb 80/20 ground beef

1 lb Venison (or lean ground beef)

1 lb center cut bacon

1 16oz package of "Sweeties"-mini sweet peppers

1 28oz can of crushed tomatoes

1 16oz can each of kidney beans, Black beans, Stewed tomatoes, Tomato sauce

1 10oz can of Rotel diced tomatoes with green chilis 

1 1/2 tbsp of  "Better than Bouillon" (sold in a jar at most stores)

1 medium sweet onion/chopped

8 cloves of fresh garlic/minced

5 fresh jalapeños/chopped (seeded if you don't want as much heat)

2 tbsp each of Cumin, White pepper, Black pepper, Onion powder, Cinnamon, Smoked paprika, and Garlic powder

1 tbsp Cayenne

3 oz Chili powder

For the Cilantro Crema-

1/2 cup firmly packed cilantro

1/2 cup Mexican crema (for sour cream)

1 tbsp fresh lime juice

1/2 avocado

1 jalapeno / chopped

What you do...

For the Chili-

First things first... in a 2 gallon stock pot throw in the 80/20 ground beef and brown (do not drain off the fat).

After the ground beef has browned, add all of the tomatoes and beans complete with their juice. 

(Do not drain the juice from the beans or the tomatoes... this adds flavor)

Now add all the dry spices except the Chili powder.

Cook on medium high stirring every now and then.

Cook the bacon and drain most of the fat. Crumble the bacon and set aside.

Cook the pork loin in the bacon grease and set aside. 

Brown the Venison and the "lil Smokies" and set aside. 

Saute the onions, jalapeños and sweet peppers in a little oil until they are soft. 

Add the garlic to the pan and continue to saute for an additional minute. 

Add the Venison, lil Smokies, bacon, onions, jalapeños, garlic and sweet peppers to the stock pot.

Add "Better than Bouillon" to the pot.

Add the Chili powder to the pot and stir mixing all ingredients.

Now, turn the down the heat on the stock pot to medium low and simmer for at least 4 hours. 

Serve with a little Cilantro Crema and enjoy. 

For the Crema-

Combine the cilantro, Mexican crema, lime juice, avocado and jalapeño in a blender and give it a whir until it's smooth. 

Add salt and pepper to taste. 

The Playlist... 

BCE Chili Cook-Off

Don't know what it is, but cool weather and a little rebellious blue grass, southern rock and chili just seem to go well together. As usual we've mixed some old with some new. So crank it up and start stirring that chili.

The "Playlist" runs on Spotify-Click on the link to listen BCE Chili Cook-Off

The Bar... 

Pumpkin Wine Bar

Well, we thought since we we're going to the chili cook-off we should do something a little different. We've seen folks do this with beer but we thought this would be a little different. Seemed to go over well. 

What you need...

1 large pumpkin

1 box of your favorite wine (yes there is good box wine to found. We used Bota Pinot Grigio.)

Ice

2  (1gallon) ziplock bags

What you do...

Carve out the pumpkin, scraping out the seeds as best as you can. 

Take a small knife and cut a circle at the bottom on the front of the pumpkin just large enough for the spout on the wine to stick through. Be sure to cut the hole high enough on the pumpkin so you can fit your glass underneath.

Place ice in gallon plastic ziplock bags. Place one bag in the bottom of the pumpkin.

Take the bag of wine out of the box and place inside the pumpkin.

Place the other bag of ice behind the wine for support as well as extra cooling. 

And Then This Happened...

As Usual... Y'all Please Day Drink Responsibly 

& 

Keep On Cookin'!

Smoke 'Em If You Got 'Em

Relax, Refresh, Recharge

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

Time to take a break... The phrase "Smoke 'em if you got 'em" was popular during war time meaning "do what you want, if you have the means". 

So, with all that's going on in the world, we thought it was a good time to sit back and take a breath, have a glass of wine and recharge the batteries. Maybe you could just whip up some comfort food like mom used to make, have a smoky cocktail and listen to some funky blues (featuring our good friend Mike Snowden). That oughta take your mind off things for a while. 

Relax... The Pots Are On!

The Plate... 

Slow Cooker Pot Roast/Red Wine Gravy

Man, we love a slow-cooker. It's kinda like having someone do the cooking for you. But, we gotta say that this is not your mama's Pot Roast. I mean come on... it's got red wine gravy. Come to think of it we just did a recipe for pork chops with a red wine glaze. What can we say... we like cooking with wine and sometimes put it in the food. Ha, ok... old joke. 

This will be one easy recipe that will sure wow the family and friends. 

What you need... 

One 4 lb beef chuck roast

1 cup red wine

Salt & pepper

1/3 cup all-purpose flour

3 tbsp olive oil

4 medium carrots, cut into small pieces (about 2")

1 medium onion, chopped

4 cloves garlic, chopped thin

12 small red potatoes halved 

3 tbsp tomato paste

3 cups beef broth

3 bay leaves

2 sprigs of thyme

1 tsp Italian seasoning

1/2 cup parsley, chopped

What you do...

Rub salt and pepper all over the roast then lightly coat in flour.

Heat up a large skillet over medium-high with 2 tbsp of oil.

Add the roast to the skillet and sear on all sides.

Take the roast and place it your slow-cooker. 

Add the carrots, onions, potatoes and garlic.

Add 1 tbsp of oil to the skillet and turn down to medium heat.

Add the tomato paste and stir until the oil starts to turn dark red. 

Now add the flour and wine... whisk until it thickens slightly.

Pour in the beef broth, bay leaves thyme and Italian seasoning.

Whisk until the gravy is smooth and thickens just a little (about 4 min).

Now pour the gravy into the slow cooker.

Cover and cook on low for 8 hours.

Remove the roast and let it rest.

Discard the thyme and bay leaves. 

Strain the veggies and toss with the parsley, season with salt and pepper.

Slice the roast (against the grain).

Place the roast on a platter, with a little gravy on top and surround with the veggies.

Serve with the remaining gravy on the side. 

The Playlist...

Smoke 'Em If You Got 'Em

Well, our old friend Mike Snowden is back in the studio and crankin' out some awesome "cigar-box" slide guitar. The story goes that Mike sold a few cigar-box guitars to actor Jeff Daniels. Jeff has a band of his own and wrote a song called "Oh so close but no cigar". Mike then decided that he would write a song called "Smoke 'em if you got 'em"; all about just letting loose and having a good time. 

No time to worry. Just think about the words to Brent Cobb's song "Ain't a road too long"; where he reminds us to count our blessings and carry on. 

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

                           Smoke 'Em If You Got 'Em

The Bar... 

Smoking Scotsman

What you need...

2 1/2 oz Chivas 12

Maple Smoked Plank

Maple Bitters

Creme Brûlée Torch

Orange peel

What you do...

With a creme brûlée torch, a maple plank is scorched until the wood blackens and a small flame rises. 

While it's on fire, place a rocks glass on top of the flame, stifling it and allowing the smoke to fill the glass. 

This will leave a strong residue on the glass.

While the glass fills, the Chivas is stirred (not shaken) with a few dashes of bitter.
The liquid is then poured over one large ice cube, place in the center of the smoked glass.
Pour in the Scotch/bitters mix and garnish with orange peel.

Smokin'!

Check it out... Snowden Guitars

Need More Cigar Box Thunder...

Available on iTunes

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Change The World

Yes We Can Can!

A wise man once said-"Don't tell me it's raining... get me an umbrella!" 

Too many people are quick to "point the finger" and blame someone else. You've got to "accentuate the positive"! It is up to us to do something to help the situation; be positive, get a plan and do something that makes things better. 

Today we start off with some great comfort food with a little wine, a cocktail full of sunshine and a playlist full of tunes to get you motivated. 

Yes you can can... The pots are on!

The Plate...

Center Cut Pork Loin/Garlic, Red Wine Glaze 

Relax, you can't change the world in one day. Fix yourself a "Liquid Sunshine" cocktail. Then we think you need to have some good ole comfort food to help make your game plan. This is an easy dish that looks and taste fancy. Hey, anytime you start with red wine, butter and garlic it's got to be good.

What you need... 

4 T-bone center cut pork chops (about an inch thick)

1 1/2 cups of red wine

2 tbsp olive oil

3 tbsp butter

Kosher salt and fresh ground pepper

16 cloves of garlic peeled

1 bay leaf

1/2 cup beef broth

1 tbsp Balsamic Vinegar

What you do...

Heat the oil and 2 tbsp of butter in a heavy skillet over high heat.

Salt and pepper both sides of the pork and sear them in the skillet (2 minutes per side).

Remove the chops from the skillet.

Turn the heat down to medium high and add the whole cloves of garlic. 

Stir until they are golden brown (2-3 minutes).

Now pour in the red wine and add the bay leaf.

Stir until the sauce is reduced and thick. You may have to turn the heat up a little. 

Now stir in the broth and add the chops back to the pan.

Cook the chops in the sauce for 3-4 minutes then add balsamic. 

Continue cooking for 2 more minutes.

Remove the chops from the skillet. 

Let the sauce reduce a little more until it is very thick and the garlic is soft.

Stir in the remaining tbsp of butter. 

Plate up the Pork Chops and pour the whole skillet of sauce and garlic cloves over the top.

Serve with the remaining red wine and your favorite veggies. We chose lemon pepper green beans. Enjoy!

The Playlist... 

Change The World

World pollution, no solution, institution, electrocution... Black and white, rich or poor, them and us, stop the war! I'd love to change the world... but I don't know what to do.  -Alvin Lee and Ten Years After. 

Well, we think that a good place to start is by looking in the mirror. Decide to make a difference, get a plan to help and you would be surprised what you can impact and change. 

In the words of Dr. John... "You got to Accentuate the Positive!"

                           Change The World

The Bar... 

Liquid Sunshine

What you need... 

3 oz Malibu Rum
1.5 oz Peach Schnapps
1/3 cup OJ
1/3 cup Pineapple juice
Splash of grenadine

What you do...

Fill a glass with ice.
Pour the Malibu remand peach Schnapps over the ice.
Then add the OJ and Pineapple juice. 
Gently stir then add the grenadine. 
Let it sink to the bottom.
Garnish with Orange slice and cherry.

Love all... Trust a few... Do Wrong to none.

It's All In Your Hands!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Blue In Texas

Not Alone Star State

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

Harvey is the wettest tropical hurricane on record in the United States. It has displaced more than 30,000 people and at it's peak leveled the town of Rockport, Texas. Catastrophic inland flooding is still ongoing in Houston and where the water has receded the clean-up is overwhelming.

Today we pray for south Texas, as well as those affected by the fires in Montana and the western United States.  As we consider all of those that will have to endure the powerful impact of incoming storm Irma we must remember that we are all in this together. 

A special shout-out to the Louisiana Cajun Navy; a group of volunteers, using private boats to assist in search and rescue efforts.

When it rains love pours.  The pots are on!

The Plate... 

Huevos Rancheros

Remember that in hard times you must put one foot in front of the other and keep moving forward. So, with that said we offer a comforting breakfast to help you meet the coming day. 

What you need...

4 large eggs

2 small tomatoes

1 small onion

1 jalapeno / chopped

2 cloves of garlic / chopped and 2 cloves / smashed

1 tsp Cholula hot sauce

1 tsp Cumin

Kosher salt and ground pepper

2 tbsp EVO

1 15 oz can of black beans / drained and rinsed

4 6-inch corn tortillas

1/2 cup feta cheese

1/4 cup cilantro 

What you do...

For the Salsa- 

Put a grater in a large bowl and grate the tomatoes and onion. 

Add the jalapeño, chopped garlic, hot sauce, cumin, salt and pepper to taste.

Heat a medium skillet over low heat, add the olive oil.

Fry the salsa in their until it thickens (about 3 minutes).

Remove to a bowl and set aside.

Now add the beans to the same pan along with the smashed garlic, 1/2 cup of warm water and a pinch of salt.

Cook over low heat until just warmed through. Then mix/smash a little with a fork.

Meanwhile heat 2 tbsp oil in another skillet to fry the eggs sinn-side up, season with salt and pepper.

Place 1 warm gorilla on each plate.

Pour beans on each, top with a fried egg, some salsa and cheese.

Garnish with cilantro and serve.

The Playlist... 

Blue In Texas

Take a minute... relax and let the Blues pour over you. 

       The "Playlist" runs on Spotify- Click on the link to listen Blue In Texas

The Bar... 

Texas Bloody Maria

What you need...

2 oz silver tequila

4 oz tomato juice

1 oz lemon juice

4 dashes Worcestershire sauce

2 dashes Tabasco sauce

2 dashes Cholula hot sauce

1 tbsp prepared Horseradish

1 tsp celery salt

1 tsp ground pepper

Garnish-

Red/Yellow bell pepper slices

Lemon/ Lime slices

What you do...

Pour all ingredients into a shaker.

Mix well and pour into a highball glass.

Garnish with bell pepper, lemons & lime.

Please Pray...

For All Of Those Affected By The Storms, Fire and Floods Across Our Great Nation

Guardian Of The Gulf

Don't Worry Beach Happy!

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

Ain't going back... We like the way it feels down here. And, prefer to be addressed as Guardian of the Gulf (not a Beach Bum). 

Ah summer is leaving us in its rearview mirror. The end of the beach trips, summer vacations and alas... seersucker. What's a person to do? 

Well, we say hang in there sunshine and have us one last hurrah in celebration of the sea. How about some Smoky Fish Tacos, Summer Sangria and tunes that will make you think of the sound of the waves and smell of suntan lotion? Sounds good to us. 

Don't worry... the pots are on!

The Plate... 

Grilled Fish Tacos/Smoky Slaw

So easy, so fresh tasting and oh so smoky. The smoky slaw Mahi Mahi tacos are a nice twist on the basic tacos. The grilled fish is nice and crisp, with the smokiness of the slaw topped off with the freshness of the lime and cilantro... makes you feel like you're right back at the beach. 

What you need...

For the Tacos-

1 lb of Mahi Mahi 

1/4 cup canola oil

1 lime / juiced

1 tbsp ancho chili powder

1 jalapeno / chopped

1/4 cup chopped cilantro

8 flour tortilla

For the Slaw-

1 lb green cabbage / cored and shredded

1/4 lb of purple cabbage / cored and shredded

1/2 cup mayonnaise

1 tbsp cider vinegar

1 tbsp horseradish

1 tbsp sugar

2 tsp fresh lemon juice

1 tsp course sea salt

1 tsp fresh ground pepper

1 tsp celery seed

What you do...

For the Tacos-

Preheat your grill to medium-high heat. 

Place the fish in a bowl.

Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish. 

Let marinate for 15-20 minutes.

Remove the fish from the marinade and place on the grill, flesh side down.

Grill the fish for 4 minutes then flip for 30 seconds and remove. 

Let it rest for a couple of minutes then shred the fish with a fork and set aside.

Place the tortillas on the grill for 20 seconds. 

Take off the grill, fill the tortillas with fish and top with the slaw.

Garnish with a little cilantro and lime.

For the Slaw-

With your grill on medium-high heat, toss 1 cup of wood chips on the coals.

Mis together the green and purple cabbage and place in aluminum foil.

Put on the grill away from direct heat.

Smoke the cabbage for 15 minutes.

Remove from the grill and let it cool.

Transfer to a large mixing bowl and combine with the mayonnaise and rest of the ingredients.

The Playlist... 

Guardian Of The Gulf

A few tunes to "tide" you over from some of the new kids on the shore. 

Guardian Of The Gulf

The Bar... 

Summer Sangria

What you need... 

1 bottle of pinot grigio

1 lemon and 1 lime / thinly sliced

12 mint leaves

4 tbsp agave nectar

What you do...

Muddle the mint in the bottom of a pitcher.

Add the citrus then pour in the wine.

Stir in the agave and let sit in the fridge for at least on hour.

Being A Guardian Is Serious Business...

Somebody's Gotta Do It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chasing The Grape

California Dreaming

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

Ah the California wine country... Sonoma, Russian River, Alexander Valley, Napa; it's all good. If you haven't been you need to go. The cultivation of the grape to the harvest to the wonderful elixir of wine is truly remarkable. 

So as we do a little California dreaming, here's what we're thinking... a wonderful "Roasted Grouper" with a little champagne sauce, a few tunes to get you in the wine tasting mood and one of our favorite new finds in the valley. 

We will serve no wine until it's time... It's Time!

The pots are on!

The Plate...

Roasted Grouper/Champagne Beurre Blanc

White before red, "sweet" before "dry"... champagne, anytime! I mean come on, there is nothing cooler than some Champagne Beurre Blanc sauce. The roasted Grouper itself is pretty good, but the sauce just puts it over the top. 

What you need... 

For the Grouper-

4 6-7 oz of skinless grouper fillets

2 tbsp canola oil

Kosher salt

Fresh ground pepper

For the Sauce-

1 cup sliced shallots
2 cups dry Champagne (or dry white wine)
3 tbsp white wine vinegar
1 tsp whole black peppercorns
1 bay leaf
1 tbsp fresh lemon juice
1 tbsp orange juice
1 tbsp fresh lime juice
3 sticks of unsalted butter/cut into small pieces
Kosher salt
Fresh ground pepper

Get to cooking...

Heat oil in an oven-safe, nonstick skillet over high heat.

Salt and pepper the grouper, place the fish in the pan and reduce heat to medium.

Cook for 2 minutes then put the skillet in the oven and bake at 350 for 6 minutes.

For the sauce, combine all ingredients except the butter in a saucepan over med-high heat. 

Cook for 15-20 minutes or until the liquid has almost evaporated.

Reduce the heat to low and gradually add the butter a little at a time whisking until melted.

Strain the mixture through a wire mesh strainer and season with salt and pepper.

Serve the grouper over risotto covering with the sauce. Bon Appetit!

The Playlist...

Chasing The Grape

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

Chasing The Grape

The Bar...

Regusci 2014 Napa Valley Merlot

The Regusci family took over the estate in 1932. The family initially ran a dairy and cattle ranch selling grapes and making homemade wine. In the 60's they began planting Bordeaux varieties on the estate and the rest is history. 

The 2014 Napa Valley Merlot is one of our favorite "finds" on our recent trip to the valley. The wine shows great intensity with a bold yet smooth body. If you are looking for a great estate wine... this is it!

Don't Wait For A Special Occasion To Enjoy Great Wine.

When You Open Great Wine... It's A Special Occasion!

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Even Cowgirls Get The Blues

Time To Take A Break

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

Sometimes life happens. It seems like everything just comes over you in waves. And sometimes, it's good to take break, sit back and take a deep breath.

It helps to have some food and a good cocktail to soothe the soul. Today we have just the thing... Lamb Lollipops, a Pineapple Cilantro Margarita and a bluesy playlist.

Tomorrow is a new day, but today just relax.  The Pots Are On!

The Plate... 

Lamb Lollipops

Could there be anything better when you are hanging out and in need of recharging your batteries?

We don't think so... tender Lamb with a hint of mint is a pretty good cure for whatever ails you.

What you need...

2 racks of lamb/cut into single servings (frenched)

1 cup of sea salt

1 cup fresh mint

Fresh ground pepper

1/4 cup olive oil

1/2 cup dry red wine

Get Cookin'...

Put the salt into a small bowl or (mortar and pestle if you're feeling fancy).

Add a few mint leaves at a time and crush them into the salt.

Heat your oven to 375 degrees. 

Season the lamb with pepper and then rub with the salt/mint mixture.

In a cast iron skillet, heat the olive oil and add the lamb (skin side down) and cook until browned about 3 minutes.

Remove the excess fat from the skillet and add the red wine. place the skillet over medium heat and reduce to a syrupy consistency (about 5 minutes).

Turn the lamb over and put the pan in the oven, uncovered, for about 7-8 minutes. 

Remove the lamb to a board, cover with foil and allow rest for 5 minutes.

Drizzle the glaze over the chops and serve.

The Playlist... 

Even Cowgirls Get The Blues

Troubles come and troubles go. In the words of Jammie Lynn Vessels-"Don't worry, your heart will be just fine!"

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

Even Cowgirls Get The Blues

The Bar... 

Pineapple Cilantro Margarita

What you need...

1 oz pineapple juice
1/2 oz lime juice
2 oz tequila
1/2 oz agave nectar
8-10 Cilantro leaves

Get to drinking...

Mix all ingredients in a cocktail shaker.

Strain into cocktail glass with ice.

Now... don't you feel better?

 

Suck It Up Buttercup...

take the bull by the horns

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Crossroads

The Devil You Say!

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

As you're rambling through life wishing for this and wanting for that, it's always a better idea to just take a look around and be thankful for what you have. 

Today we're talking about making deals... you know, the kind you should think twice about. But, while you're thinking you might as well enjoy some spicy "Little Devil" shrimp, a cool cocktail and some tunes to remind you to proceed with caution. 

On the other hand you only live once... your choice.

In the words of Yogi Berra-"when you come to a fork in the road take it!"

... The Pots Are On!

The Plate... 

Shrimp Fra Diavolo

The perfect little dish to satisfy your guilty pleasures. It's quick, easy and devilishly delicious. After all, loosely translated it means... Little Devil Shrimp.  Enjoy!

What you need... 

1 lb of shrimp / peeled and deveined (of course)

3 tbsp olive oil

Sea salt and freshly ground pepper

1 tsp red pepper flakes

3 cloves of garlic / sliced thin

1 serrano chile / finely chopped

1/4 cup of Limoncello

1/4 cup white wine

2 cups of crushed tomatoes

1/2 cup grated Parmigiano-Reggiano

1 tbsp of fresh parsley / finely chopped

1 tsp of fresh basil / finely chopped

1 tsp of fresh oregano / finely chopped

2 tbsp extra virgin olive oil

1 tbsp butter

zest and juice from 1 lemon 

Get Cooking...

In a large pan, heat the olive oil over medium-high heat. 

Cover the shrimp with salt and pepper, then sear on both sides.  

Add the chile flakes, garlic and serrano chile.

Remove from the heat and add the Limoncello and flambe'.

Add the white wine and tomatoes and cook the sauce until it reduces by about half (5 minutes).

Finish with the grated cheese, parsley, basil and oregano. 

Add the EVO and butter.

Season with the lemon zest and juice. 

Serve with garlic bread or over angel hair pasta.       

The Playlist... 

Crossroads

Just a few tunes to consider when you it comes to decision making time. Be careful what you wish for... you just might get it.

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

The Bar... 

Little Devil

What you need...

1 oz light rum

1 oz gin

1/2 oz lemon juice

1/2 oz sliver tequila

Start drinking...

Fill a shaker with ice.

Add all ingredients.

Shake and strain into a chilled cocktail glass.

Here, Take This...

Lawd Have Mercy!

Please...Day Drink Responsibly 

& 

Keep On Cookin'!