JOY

A Very Merry Christmas

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


We're sure that by now everyone is all set for Christmas right? Well, don't worry if you're not because we have the Plate, Playlist and Bar all ready for you. 

Today we're cranking up the tunes, putting on a whole tenderloin with a little wine sauce and celebrating with a "Joy Wagon" cocktail....

These are certainly different times and we miss being with our friends and family. The season is upon us, so give thanks, count your blessings, be joyous and remember all of those in need. 

Wishing you a very Merry Christmas... The Pots Are On!

The Plate- 

Beef Tenderloin/Cabernet Sauce

Time to bring out the big guns and wow your guest. It looks a lot more fancy and harder to make than it really is. Well, it does look fancy and hey, who doesn't like a big ole beef tenderloin? The wine sauce really tops it off. 

What you need... 

5 lb beef tenderloin/trimmed (remove fat & silver skin)

1/4 cup extra-virgin olive oil

Kosher salt and fresh ground black pepper

5 or so sprigs of thyme

3 cloves of garlic/crushed

1/2 stick of butter/set aside at room temperature

1 medium shallot/minced

1 cup of red Cabernet wine

2 cups of beef stock

1 tbsp all-purpose flour

What you do...

Preheat your oven or grill (indirect heat) to 225... we're going low and slow.

Pat the tenderloin dry then brush all over with olive oil.

Season "heavily" with salt and pepper.

Add a little olive oil in a cast-iron pan over medium-high heat.

When the skillet is very hot, add the beef and sear on all sides (about 1-2 minutes per side)

Now add the thyme, garlic and butter to the pan.

Once the butter melts, use a spoon to baste the beef with thyme and garlic butter.

Baste for about 1 minute. 

If you are cooking in the oven place the beef on a rack on a baking sheet. (no pan if you put it on the grill)

Spoon on a little of the thyme, garlic and butter mixture from the skillet over the beef.

Cook until the thickest part of the beef is 120 degrees (about 45 minutes-1 hour).

When ready cover the beef with foil and rest for 10-15 minutes.

Now add the shallots to the remaining thyme, garlic and butter mixture in the skillet and saute' for about 3 minutes. 

Pour in the wine to deglaze the skillet and reduce until almost dry (about 5 minutes).

Add the beef stock and bring to a simmer. 

Reduce by half (about 10 minutes).

Now mix 2 tbsp of butter with the flour in a small bowl.

Reduce the heat to low and slowly whisk in with the sauce.

Slice the tenderloin into thick pieces and place on a serving platter. 

Cover with the red wine sauce. 

Merry Christmas!

The Playlist- 

JOY

No sad songs here... so crank it up and put a smile on your face. As always, some new, some old and all favorites. Love She & Him covering the chipmunks. 

Just remember to "Have Yourself A Merry Little Christmas"!

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

The Bar- 

Joy Wagon

As my old Grand Pa use to say..."this will crank your tractor!"

Get on the wagon...

What you need... 

1 oz Mezcal
1 oz Lillet Rose
1 oz Champagne
Grapefruit twist for garnish

What you do...

• Add all of the ingredients to a glass and fill with ice.
  Stir and strain into an Old Fashioned glass filled with ice.
  Garnish with a twist of grapefruit. 
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  "We can only be said to be alive in those moments when our hearts are conscious of our treasures."-Thornton Wilder
  
  Merry Christmas!
  
  
  
  
  
  
  
  
  Please... Day Drink Responsibly 
  & 
  Keep On Cookin'!
  
  
  
  
  
  
  
  
  

Vote!

 The Time Is Now!

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

It's time to make a plan... register, request a ballot, check your polling place and be sure and vote early.

These are certainly interesting times, so it means you must plan ahead. Take nothing for granted, this is your right and duty. Vote for Science over fiction, Hope over fear and Truth over lies.

We're here to help everyone realize the dream of a "chicken in every pot", a cocktail to enjoy for your efforts and a celebratory playlist to get out the vote. It looks to be an interesting and wild ride.  

Get Up, Stand Up... The Pots Are On!

The Plate... 

Herb Roasted Chicken/Creamy White Wine Sauce 

Ok, after a hard day of standing in line to vote, you deserve a great comforting meal. This one is easy, a regular one-pot wonder. It is creamy, rich and wonderful. 

What you need... 

3 lbs of chicken thighs (bone-in, skin-on)

1 tbsp olive oil

Salt and pepper

Italian Seasoning

2 tbsp butter

1 medium onion diced

3-4 garlic cloves chopped

4 thyme sprigs

1 tbsp flour

1/2 cup of white wine

1 cup chicken stock

1/2 cup heavy cream

What you do...

Preheat oven to 400 F.

Heat olive oil in a large skillet over medium-high heat.

Season chicken with salt, pepper and Italian seasoning.

Cook chicken thighs on medium-high, skin side down first to brown (4-5 minutes).

Flip and cook on the next side for 4 minutes.

Remove the chicken from the skillet and set aside.

Add 2 tbsp butter to the skillet and saute until the onion is browned, 3-4 minutes.

Add chopped garlic, thyme and 1 tbsp of Italian seasoning and cook for about 1 more minute.

Next add 1 tbsp of flour and cook for another minute. 

Add the wine slowly to the hot pan and increase from medium-high heat to high.

Cook for 2-3 minutes.

Now add the chicken stock and cream to the skillet. 

Stir to combine and reduce for about 5 minutes.

Return the chicken thighs back into the skillet with the sauce.

Put in the oven, uncovered and cook at 400 F for 35 minutes. 

Take out of the oven, sprinkle with fresh thyme and serve with roasted veggies, mash potatoes or rice. 

The Playlist...VOTE!

A few tunes to keep you occupied while you wait in line to vote. Don't back down... get out the vote!

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

The Mix... The Undecided

A great concoction from Chicago based "Ella Elli". According to the Beverage Director Carmen Polcyn... it's a refreshing break from reality. Cheers!

What you need...

1 liberal dose of vodka

1 conservative splash of lillet

1 vote for triple sec

a proud dose of lemon juice & simple syrup

What you do...

Mix all together and pour over ice. 

The exact amounts are up to you.

We're not here to judge. 

Enjoy!

All For One...

And One For All (or maybe a double)!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Summer Samba

 Summer Samba

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

Let's forget about it all for just a while and take a virtual vacation. Just think of the sound of the waves breaking on the shore, the wind in the palms and the sweet smell of ribs on the grill.

Well, we are here to help... cooking up Orange Jalapeño glazed ribs, mixing up an original Mai Tai and putting on some "Summer Samba" tunes to help you relax.

Come on over to the Tiki Bar... The Pots Are On!

The Plate... 

Orange Jalapeño Glazed Ribs

Can't you smell them already? Low & Slow, Hot & sweet with falling-off-the-bone goodness. And, you don't even have to fire up the grill. Come on, this is gonna be easy!

What you need...

3-4 lbs of baby back ribs

1 cup Orange Marmalade

1/2 cup of chopped onion

1/4 cup brown sugar

1 tbsp ketchup

1 tbsp Worcestershire sauce

2 jalapeños, seeded and chopped

3 cloves garlic grated

zest of 1 orange

juice of one orange

Kosher salt and fresh ground pepper

What you do...

For the sauce...

Add the marmalade, onions, brown sugar, ketchup, Worcestershire, jalapeños, garlic, orange zest, salt and pepper to a pot (uncovered) on medium-high. 

Bring to a simmer and cook until it gets a little thick. 

Remove from the heat and pour about 1/4 of it into a bowl and whisk in the orange juice. 

This will be your basting liquid while you are cooking the ribs.

Save the rest for your glaze at the end. 

For the Ribs...

Preheat the oven to 250 degrees F.

Sprinkle the ribs with salt and pepper and place on a rimmed baking sheet, Bone-Side down. 

Brush lightly with the basting liquid.

Pour the remaining liquid into the bottom of the pan and cover tightly with aluminum foil.

Cook 4-5 hours, basting with the liquid every hour or so.

You know the ribs are done when they start showing about a 1/2 inch of bone on the end.

Now remove the foil and brush the ribs with the reserved "glazing" thick sauce.  

Turn your broiler on high and cook the ribs 5-10 minutes until the glaze caramelizes.

Pull the ribs out of the oven, tent with foil and rest for 10 minutes.

Cut into 1 or 2 bone slices arrange on a platter with orange slices. 

The Playlist... 

Summer Samba 

A little Bossa and Samba to get you in the "Island Mood"...

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

 

The Mix... 

Mai Tai

The original Mai Tai. The official Tiki cocktail.

What you need...

1.5 oz Jamaican Rum

1.5 oz Martinique molasses rum or dark rum

.5 oz curacao

.5 oz orgeat

.5 oz fresh lime juice

1 oz simple syrup

Mint and lime for garnish.

What you do...

Shake all ingredients with ice.

Strain into glass with crushed ice.

Garnish with mint and lime.

Relax Max... 

The Tiki Bar is Open! 

Please... Day Drink Responsibly 

& 

Keep On Cooking'! 

Rockin' It En La Casa

Party On The Patio

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

Get out your piñatas and party hats es tiempo de fiesta! Cinco de Mayo on "Taco Tuesday"...Arriba! Man, we've been practicing all year for this. And, we're celebrating with a beer named after a virus.

We're all alone in this together.... It's Party Time! Put that "Fiesta" background on your Zoom and get to having shots with your amigos. Today we've got a little taco bar and a big ol cocktail! And, you know we have some smokin' hot tunes. Crank it up Ese!

Grab a shot of tequila and a Corona... The Pots Are On!

The Plate... 

Cinco de Mayo Taco Bar

Why not set up a little taco bar for the family? Chicken, beef and some seafood would be nice. Today we are going to show you one of our favorites... 

Baja Fish Tacos With Fresh Cut Salsa Verde

What you need...

2    Grouper filets

1/4 cup parsley, chopped

1/4 cup basil, chopped

1/4 cup capers

2    cloves garlic, minced

1    jalapeño, chopped and seeded

1/2 Spanish onion chopped

1    tbsp Dijon Mustard

Juice from 1/2 Orange, Lemon and Lime

1     head Iceberg lettuce

Salt & Pepper

1/4 cup olive oil

What you do...

Salt and pepper grouper and brush with olive oil and set aside.

Set grill to medium 350-400 degrees. 

In the mean time, combine parsley, basil, capers, garlic, jalapeño, onion and mustard in a bowl.

Squeeze Orange, lemon and lime juice into bowl and stir mixing completely. 

No need to put in blender or food processor; makes a great presentation as is.

Lay out lettuce to create "cup".

Grill fish for 4 minutes per side. 

Remove fish from grill and lay into lettuce "cups".

Top with your fresh cut salsa verde.

The Playlist... 

Rockin' It En La Casa!

Crank it up all "Dia y de Noche"!

     The "Playlist" runs on Spotify-Click on the link to listen to Rockin' It En La Casa

The Mix... 

Frozen Coronarita 

What you need...

7 limes

2-3 oranges

8 cups of ice

1 cup tequila

1/4 cup triple sec

2 cups margarita mix

salt for the rim of the glass

6 small Corona beers (7 oz)

What you do...

Juice the limes and 1 orange, add to the blender. (save a couple for garnish)

Add ice, tequila, triple sec and margarita mix to the blender.

Blend until smooth. 

Pour into margarita glass, open a corona put in the glass. 

Es bueno!

Hey Ese!

Stay Safe Bro!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Quarantined

Now What!

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

Quarantine, Social Distancing and Shutdowns... Holy Cow! These are definitely strange times!

Ok ok, let's not panic. If you are lucky enough to already work from home, or your company has requested that you work from home; look at it as a way to recharge your batteries. 

Well, we're here to help get you through all of this. We've whipped up a cure all "Chicken Tortellini" Soup, a great Quarantini cocktail and of course some tunes to help make you smile and forget about why you're hanging around the house in the first place.

Wash your hands... The Pots Are On!

The Plate... 

Chicken Tortellini Soup

Ok, this is not your Grandma's Chicken Soup... but it sure does seem like it cures what ails you. And, the best thing is you can do this in your slow-cooker. So, you have plenty of time to do whatever it is you do when you are practicing your Social Distancing. 

What you need... 

3 large bone-in chicken breasts

1 cup celery

1 cup sliced carrots

3/4 cup sliced onions

2 bay leaves

Salt & Pepper

6 cups water (or chicken stock)

1 8oz package dried tortellini (cheese, spinach, mushroom or whatever you like)

1 tsp of fresh thyme

2 tbsp fresh chopped parsley

What you do...

Grab your crock pot and add the chicken, celery, carrots, bay leaves, salt & pepper and water. 

Cover and cook on low for 7 hours.

After that time, shred the chicken with two forks add it back to the pot with the tortellini, thyme and parley.

Cook on high until the tortellini are tender (about 20 minutes).

Serve warm with crackers or French bread.

The Playlist... 

Quarantined

This ain't your mama's playlist. There will be no "reaching out, hands touching hands" stuff going on here. But, hopefully these will get you off your seat and jumping around. 

Crank It Up... not like your going to bother anybody!

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

The Mix... 

COVID Quarantini

What you need...

Cranberry

Orange

Vodka

Ice

Dash of Lime

(See what we did there)

What you do...

Mix 2 parts Cranberry and Orange to one part Vodka over ice in a shaker. 

Pour into a chilled martini glass. 

Add a dash of lime and garnish with a few cranberries.  

Say A Little Prayer...

And Look After Each Other!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

My Funny Valentine

You Make Me Smile With My Heart

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

Time to get to the "Heart of the matter"... Show your love and celebrate romance.

Today is the day to share your love. We've cooked an awesome entree with red wine, a wonderful sparkling libation and some romantic tunes for your enjoyment. Remember this is only one day, but a great way to kickoff your love for each other. 

Happy Valentine's Day... The Pots Are On!

The Plate... 

Red Wine-Braised Short Ribs

Ok, this is an easy, slow cooker, make it and forget it recipe. It's fall-off-the-bone goodness and the perfect way to celebrate.

What you need...

3-4 lbs bone-in beef ribs

kosher salt

canola oil

1 sweet onion / large dice

2 medium carrots / large dice

2 celery stalks / large dice

1 head of garlic, cut in half horizontally

4 Roma tomatoes

1 bottle red wine

2 cups chicken stock

2 tbsp black peppercorns

fresh thyme and rosemary

a few bay leaves

Grits for serving

chopped chives for garnish

What you do...

One day before cooking, season the ribs with salt and place uncovered in the fridge.

The next day, pat the ribs dry. Heat a cast-iron dutch oven over med-high heat. Add a thin layer of canola oil and sear the meat on all sides... about 5 minutes. Transfer the ribs to a plate.

Preheat you oven to 250 degrees. 

Drain the oil out of the Dutch oven. Add fresh canola oil onion, celery, carrots and garlic. Reduce the heat to medium and sweat the veggies... about 5 minutes. Scrape the bottom of the pot with a wooden spoon. Now add the tomatoes and cook until the tomatoes begin to soften... another 5 minutes.

Now add the whole bottle of red wine, chicken stock and peppercorns. Put the ribs back in the pot.

Tie the thyme and rosemary together and place in the pot along with the bay leaves.

Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. braise the ribs until they are nearly falling apart, about 3 hours. 

Serve on top of grits, pour the veggies over the top and garnish with chives. 

The Playlist... 

My Funny Valentine

Put a little romance in your Valentine's Day... light the candles, pour the sparkling rose and enjoy!

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

The Mix... 

Sparkling Raspberry Rose

What you need...

2 pints raspberries

1/3 cup sugar

1 lemon / sliced

1 vanilla bean

Sparkling Rose

What you do...

Combine raspberries, vanilla bean and sugar in a double boiler (or just put a bowl over a pan of simmering water). 

Cook, stirring until the raspberries have released most of their juice (about 12 minutes).

Now, Strain through cheese cloth pressing gently with the back of a spoon. Let cool then pour 1/4 cup of the syrup into each glass and top off with sparkling Rose. Garnish with fresh raspberries. 

The Heart Of The Matter...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Fake News

... And Skewed Views

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

According to Buffalo Springfield -"There's something happening here, what it is ain't exactly clear"! 

Something certainly seems fishy! With everybody beating their chest and saying hooray for our side, it's getting harder and harder to decide what is true and what's just plain fiction.  We've become numb to the political division... the rhetoric, half truths and hate. It just gets plain exhausting! 

So, whatta ya say enough and let's just take a break, cook up something a little fun, have a cocktail and crank up some tunes. We're cooking up a skewer full of fish (sounds appropriate), an "I ain't lying this time" Margarita and some "Fake News" tunes to let some steam off. 

Turn off the TV and put down that paper... The Pots Are On!

The Plate... 

Grilled Fish Skewers / Parsley & Garlic Butter

What you need... 

12 oz ea.-  Salmon, Halibut and Tuna steak
1/2 cup olive oil
1 lemon zested and juiced
4 cloves garlic / minced
1 cup parsley
3 tbsp chopped thyme
Kosher salt and fresh ground pepper
1 stick unsalted butter / at room temperature

What you do...

Put the fish in a resealable plastic bag. 

Whisk together the olive oil, lemon juice, garlic, parsley, thyme, salt and pepper.

Pour the mixture over the fish, seal and refrigerate for 30 minutes.

Thread each skewer with 2 pieces of fish (alternating the fish on the skewers.

Put the butter, garlic, parsley, salt and pepper in a bowl and whisk together.

Place the butter mixture onto a piece of plastic wrap. 

Fold the plastic over to form the butter into a log.

Refrigerate for about an hour.

Set grill to medium high heat.

Season the fish with salt and pepper.

Grill about 3-4 minutes per side. 

Arrange skewers on a platter and cover with butter. 

The Playlist... 

Fake News

The more things change, the more they stay the same. Looks like we're going "Back to the USSR" and we're "Stuck in the middle". Behind an "'Eminence Front", it's a put on!

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

The Mix... 

I Ain't Lying This Time Margarita

A great concoction by the late great Chef Matt Martinez... 
a cult of personality in his own right.

What you need... 

1 1/2 oz Brandy
1/2 oz Cointreau
2 oz fresh lime juice
1/2 oz agave syrup
1 tsp cayenne
3 tbs powder lemonade
sliced jalapeños (optional)

What you do... 

Pour ingredients into a shaker with ice. 

Rim cocktail glass with powder lemonade & cayenne.

Strain mixture into glass and enjoy.

Matt Martinez-creator/inventor of the frozen margarita

It's An Eminence Front...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!