Plate 'N' Playlist

Saturday, April 26, 2014

Bond...

James Bond

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

Bond... the guy with all the cool guns, cars, gadgets and oh yeah, the "Bond Girls". You can't forget women with names like Honey Ryder and Pussy Galore.

James Bond is the most iconic character in cinema, which probably explains that the "Bond" films are the longest continually running series in the film industry. After 23 movies and 6 different actors playing Mr. Bond, it is still the king of the box office.

Hard to believe that the first Bond film, Dr. No, come out over 50 years ago in 1962. The movies, of course, were based on the Ian Flemings novels which all started back in 1953 with "Casino Royale".

And... sorry folks, but for me "Nobody Does It Better" than Sean Connery. He's still the coolest Bond Dude in my book.

So, for your eyes only, we have Mr. Bond's favorite dish, the recipe for that cool "Bond" cocktail (probably a little different than you thought) and of course the coolest theme music ever.

The Pots Are On...

The Plate...

Roast Beef

Roast Beef... another one of my favorites; although James Bond preferred his "cold".

I love me some hot, tender roast beef, covered in gravy. It always took me back to "Sunday Dinner" at my grandmother's house. I know, not very "cool" for a Bond theme, but it is one of Bond's favorite foods.

Bond also loved Filet of Sole, but cold roast beef with a little potato salad was his favorite.

So, today we are giving you a very easy way to guarantee a perfect and tender roast.

What you need...

One 5 lb boneless chuck roast
Salt and pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tbsp all purpose flour

What you do...

Preheat oven ot 450 degrees.

Line a baking pan with a sheet of aluminum foil large enough to completely wrap the roast.
Salt and Pepper all sides of the roast.
Spread the onions over the top of the roast and pour vinegar around the sides.
Bring the ends of the foil together and fold to create a "tent" and completely enclose the roast.
Pour about 1 inch of water into the pan around the foil-wrapped roast.
Bake until the meat is fork tender and brown (about 3-4 hours).
Check the water level while baking and add as needed.

When done, remove from the baking pan and let it cool.
Unwrap foil, careful to save the juice.
Place roast on a platter and cover with a tent of foil to keep it warm.

Pour the juice from the roast into a measuring cup to let the fat rise to the top.
Skim off the fat and add water to make a total of 2 cups.
Heat saucepan over medium-low and add flour, whisk in liquid to make a roux.
Cook and continue to whisk until the flour is light brown.

Slice the roast and serve with the gravy or, as James Bond would do, wait for it to completely cool and eat it cold. He's such a badass.

The Playlist...

Bond

From the first few notes you know something cool is about to go down. Followed by that awesome, almost "surf" guitar... Yes, something sinister is about to be played out right before your very eyes.

Many have attempted the "Bond Theme" complete with much discussion over which one is best and who really paid it justice over the years. The truth is the music has been nominated for an oscar several times, but only won once with Adele's "Skyfall" in 2013.

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

The Bar...

Vesper Martini - Shaken... Not Stirred

Bond's preferred cocktail in Ian Fleming's first Bond book, Casino Royale, was the Vesper Martini -

part gin, part vodka and a touch of Lillet Blanc wine. However, when it came to filming the first Bond movie, Dr. No, Smirnoff paid to have their vodka promoted, meaning they didn't want the gin mentioned. Bon's brand of booze quickly caught on and changed the cocktail culture forever.

What you need...

3 oz Gin

1 oz Vodka

1/2 oz Kina Lillet (Blanc Lillet) or Dry Vermouth

Lemon peel for twist and garnish

Shake not stirred in martini shaker with ice.

Strain into martini glass and add twist of lemon.

"How reckless of me. I've made you all wet."

"Yes, but my martini is still dry."

Please... Day Drink Responsibly

&

Keep On Cookin'!

Saturday, April 12, 2014

The Masters

A Classic

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

But... having a famous Master's Pimento Cheese sandwich at Augusta National is awesome; especially when they are only a buck fifty. Eating the sandwiches has become as much a part of a trip to the Masters as seeing the blooming azaleas. They even come wrapped in green just in case you drop your paper on the ground (blends in so you don't see it on TV).

Tiger may not be there this year and the Eisenhower tree is gone... but you can still count on having a good ole Pimento Cheese sandwich.

This week we threw in some cool "Golf Tunes", my favorite cocktail for the golf course and a new take on the classic Pimento Cheese sandwich.

The Pots Are On...

The Plate...

Pimento Cheese & Jalapeño Cakes

Ok, see there is not really anything extraordinary about the Master's Pimento Cheese sandwich... except for the fact that you're at The Masters. Although it is tradition, they are cheap and the supposed "secret recipe" has been changed over the years due to a change in vendors.

So, with all of that said, we decided to reinvent the Pimento Cheese sandwich, add a little kick and Tadah! - Pimento Cheese & Jalapeño Cakes.

What you need...

For the topping -

4 strips of bacon (for garnish)

12 oz extra-sharp white cheddar cheese, grated

1/4 cup sharp yellow cheddar, grated

1 jar (7oz) of pimentos, drained and chopped

1 tsp cayenne pepper

3/4 cup mayonnaise

1 tbsp chili powder

4 chopped green onions for garnish

For the batter -

1 cup self-rising cornmeal

1 cup self-rising flour

2 tbsp sugar

2 eggs beaten

1 1/4 cups buttermilk

3 tbsp melted butter

1/2 cup finely chopped onion

1 jalapeño seeded and chopped

Salt and Pepper to taste

7 onces green chiles, drained and chopped

1 tbsp butter and olive oil to sauté onion & jalapeño

What you do...

For the topping -

Cook the bacon until crisp. Let cool then chop and set aside for garnish.

Chop green onions and set aside for garnish.

Combine all of the other ingredients in a bowl and refrigerate for a couple hours.

For the batter -

Preheat your oven to 375.

In a large bowl, combine the flour, cornmeal, sugar eggs, buttermilk and melted butter.

In a small pan over medium heat, sauté the onion and jalapeño using 1/4 tbsp of butter and olive oil.

Then add salt, pepper and green chiles to the pan.

Let this cool then add to the batter.

Spray your muffin tin with Pam and fill 3/4 full with batter.

Bake for 12-15 minutes.

Let it cool then add your toppings and garnish with the bacon and green onions.

The Playlist...

The Masters

I think you're gonna like this... back in the 80's good ole Peter Jacobsen got together with Mark Lye and the late Payne Stewart to form a band called Jake Trout & The Flounders. They got together with the likes of Hootie & the Blowfish, Alice Cooper and Joe Walsh (to name a few) to lay down some hilarious takes on some old classic rock favorites. And of course they were all based on the great game of golf.

I love their cover of Alice Cooper's 18 (I'm on 18).

Peter got together later with some friends to form Jake Trout & The Ball Washers. You can hear their song "Cheers & Boos" about the Phoenix open's famed 16th hole...

Love it!

And, not to be out done... Bubba Watson got together with Rickie Fowler, Hunter Mahan and Ben Crane to do "2.Oh".

We threw in a couple of songs from the "Tin Cup" sound track and of course we had to start it all off with the classic "Love's Theme" from Barry White. It's tradition.

Enjoy!

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

The Golf Boys "2.Oh"!

The Bar...

The John Daly

What you need...

2 oz Vodka

1 part lemonade

1 part Iced Tea

Lemon wedge for garnish

For a twist you can add a little Triple Sec.

Add them all to a tall glass filled with ice and garnish with lemon or orange wedge.

Remember Kids, Don't Drink & Drive...

Don't Even Putt!

Please Day Drink Responsibly

&

Keep On Cookin'!

Saturday, April 5, 2014

Surf's Up

It's Totally Tubular Man!

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

Ah the surf! Totally "stoked" man.... the waves hitting the shore and the surfers hitting the waves.

Grab your long board, head out to the point break and line-up dude.

As the Beach Boys say... "Catch a wave and you're sitting on top of the world".

I know I know, it's not summer yet. I just thought we could get a head start and forget about all of the cold weather of winter. Spring has sprung and summer is just around the corner.

So, to get you in the mood we are offering up a little surf and turf, some cool surf guitar slingers and what else... a Mai Tai. Aloha Baby!

The Pots Are On...

The Plate...

Filet Mignon / Creamy Shrimp & Crab

Did I mention that I love steak... especially a good Filet. I also love seafood... any seafood. So, this for me, is the best of both worlds; especially when I want to indulge.

Nothing more decedent than a little "Surf & Turf" with cream sauce. Thought about a little Bearnaise or Hollandaise, but that's way to much work. Trust me, you can't go wrong with a little wine, garlic and heavy cream.

Ok, I promise that later we will have an offering on the "lighter side", but today...

We eat like "Da Big Kahuna".

What you need...

2 Filet Mignon

4 extra large shrimp

1 lb of Alaskan King Crab legs

1/4 cup dry white wine

3 tblsp olive oil

1 pint of heavy cream

3 cloves garlic, minced

Kosher salt and fresh ground pepper

1 stick of butter

What you do...

Saute the garlic in 1 tablespoon of butter and 2 tablespoons of olive oil.

Boil the Crab legs, remove the shell and retain the meat in a small bowl.

Set your grill to medium high.

Olive oil, salt and pepper Filets and bring to room temperature.

Sear the filets 3 minutes per side then move to cooler part of grill.

Olive oil, salt and pepper shrimp add to grill.

Grill shrimp for 2 minutes per side.

To make the sauce -

Add the sautéed garlic, white wine to a small pan on low heat and reduce by half.

Stir in the heavy cream and boil till smooth.

Turn heat back down to low and add 3 tblsp of butter.

Stir continually until the butter is melted.

Remove filets and let them rest for at least 5 minutes.

Plate the filets, top with shrimp and crab.

Cover with sauce and garnish with parsley, (if you're feeling fancy).

Crank up the music and careful with that "air guitar" while you're eating.

The Playlist...

Surf's Up

Oh yeah... a little "Surf" music for ya; not just any surf music, but today we are featuring the virtuosos of the "Surf Guitar".

Surf music first began to gain recognition in the 60's with the likes of the Beach Boys, The Ventures, Dick Dale and countless others. It was always the guitar slinging surfers that caught my attention.
And, as we do, you'll find some old, some new and some you probably never heard.

You gotta love old Dick Dale's Miserlou, but how about Stevie Ray and Dick's remake of Pipeline... Awesome!

There are a lot of hidden gems here, so grab your Mai Tai and enjoy.

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

The Bar...

The Mai Tai

What you need...

1 oz dark rum

1 oz Amaretto

3 oz Orange juice

3 oz Pineapple juice

Dash of Grenadine

Pineapple and cherry for garnish

Mix rum, amaretto, orange and pineapple juice in shaker with ice. Shake, pour into cocktail glass.

Add the grenadine and garnish with pineapple wedge and cherry.

Cowabunga Dude!

Please... Day Drink Responsibly

&

Keep On Cookin'!

Mahalo!

Saturday, March 29, 2014

Cover Me

And... Jazz It Up Baby!

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

This week we're going a little lighter; on the food, the music and the cocktail... ok, maybe not the cocktail. But, we have a great "Plate" from a long time friend, a playlist full of jazz covers and a great Vodka Gimlet.

Just a little something we threw together to help you hang out on the back deck and enjoy the weather. Sorry, I know you folks up north are still waiting for spring. Just have another gimlet... It'll be ok.

The Pots Are On...

The Plate...

Grilled Spicy Orange Salmon With Wasabi Cream Sauce

This week our "Plate" comes from my long time friend (and awesome cook) Margo McKenzie.

I long to be half the cook that Miss Margo is. You should try her Chilaquiles... Awesome! Maybe we can talk her out of that recipe.

We have been friends, neighbors and collaborators of fun times for ... well, let's just say that it's been a while.

I really love this because it keeps with the spicy theme that I love. Ok, maybe "spicy" is not a theme, but you know I love it.

The other thing about this dish... you can serve it over rice, salad or just eat it by itself. Man, this is good, so pay attention.

What you need...

1 side of salmon, skin on (about 1 1/2 lbs)

1 pack long grain rice or mixed green for serving

1 cedar plank for grilling

Dry Rub

4 tsp orange zest (save the orange, you need the juice for later)

3/4 tsp salt

1 tsp sugar

1 tsp cayenne pepper

Wasabi Sauce

1 cup Greek Yogurt

Juice from the orange you saved after zesting (about 1/3 cup)

5 tsp wasabi

2 scallions, sliced

additional sliced scallions or green onions for garnish

What you do...

Place cedar plank in sink and soak in water for 1 hour.

Place salmon skin side down and rub with "Dry Rub" mixture.

Heat grill to medium high (about 400 degrees).

Mix together yogurt, orange juice, wasabi, and scallions in a blender.

Puree until smooth and season with salt and set aside.

Place cedar plank (by itself) on the grill and heat one side for about 5 minutes.

Flip cedar plank over and place salmon (skin side down) on the hot side of the plank.

Cook for 20 minutes (do not flip the salmon).

Remove the salmon from the grill and add the "Wasabi Cream Sauce" on top and garnish with scallions or green onions.

Serve on top of rice, spinach salad or mixed greens.

Thanks Margo!

"Holy Hot Dog" that is spicy...

Where's my cocktail?!!!

Margo McKenzie

The Playlist...

Cover Me With Jazz

A little cheesy you say? You'll be tapping your feet and humming right along, I promise. Plus, these are great covers.

Check out "Got to get you into my life" by Dave Koz, Gerald Albright and Mindi Abair... great cover, great cruising music. And, I love the covers of the old classic rock like "Smoke on the water" by The Cooltrane Quartet.

And then there's Margo's favorite... My Funny Valentine by Big Muff, very cool song.

So, "Sip Yo Gimlet" and put everything else on hold.

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

The Bar...

Vodka Gimlet

2.5 oz Vodka

1/2 oz fresh lime juice

lime for garnish

Fill a shaker half with ice

Aadd vodka and lime juice

Shake well and pour into a chilled martini glass

Garnish with a twist of lime

Cheers to you My Michael!

Play it again?

Ok Sam!

Please... Day Drink Responsibly

&

Keep On Cookin'!

Saturday, March 22, 2014

Drivin' South

Little Redneck Road Trip

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

Grab your friends. It's the first day of spring. The weather is finally breaking and it's time to ride.

Remember back when you just loaded up the car and took off. Well, that's the idea.

We've queued up some "Southern Rock" classics for your listening pleasure. We've got a killer cocktail and some spicy bar-b-q chicken.

The only problem is... with this music "You know I can't drive 55"!

Put the top down, turn up the tunes, give me a "Roadie" and pass the chicken.

Ain't nothin' better than a road trip.

The Pots Are On...

The Plate...

Bar B Q Chicken

A little "Yard Bird" to go please! Yummy Bar-B-Q Chicken... always a crowd pleaser, cause you can eat it hot or cold and you can carry it with you. A little messy, but man is it good.

Now, the key here is three fold. First, marinate the chicken for at least 2 hours. Second, put on a little dry rub and let it sit for a bit. Last, grill it hot first, finish slow and don't put that sauce on until the last minute. Got it?

Let's roll!

What you need...

For the chicken...

4-5 lbs bone-in chicken
1 quart water
1/2 cup agave nectar
3 1/2 oz kosher salt
1 tblsp chili powder
1 tblsp smoked paprika
1 tsp cayenne pepper

For the sauce...

2 cups ketchup
1/3 cup brown sugar
1/4 cup minced onion
2 tblsp olive oil
2 tablespoons water
3 cloves garlic
1 tblsp apple cider vinegar
1 tblsp tomato paste
1 tblsp Worcestershire sauce
1 1/2 tsp liquid smoke
1 tsp dry mustard
1/2 tsp cayenne
fresh ground pepper

What you do...

For the Chicken...

Put chicken in a 1 gallon plastic bag with the water, agave nectar and kosher salt.

Seal the bag and shake to cover chicken.

Refrigerate for 2 hours.

Remove chicken, pat dry then cover with chili powder, paprika and cayenne pepper.
Set aside at room temperature for 30 minutes.

Heat grill to medium high with coals on one side of grill, creating a "hot side and a cooler side".

Place chicken (skin side down) over direct heat for 5 minutes.

Turn chicken and grill for another 5 minutes.

Move chicken to "cooler" side and cook for an additional 10 minutes.

In the last 5 minutes baste the chicken with bar-b-q sauce.

For the sauce...

Blend onion and water into a puree.

Heat a medium sauce pan over a medium heat.

Add olive oil then pour in onion puree.

Simmer until slightly browned.

Add remaining ingredients, mix thoroughly and simmer for about 20 minutes.

The Playlist...

Drivin' South

Ahhh, Southern Rock... makes me want to put the top down and "floor it". Look out boys, I'm dropping the hammer. Well, not all the songs are Southern Rock... had to throw in a few "Road Trip" favorites. Either way I think you'll find some old classics here as well as a recently published alternate take on "Free Bird"; recorded down in Muscle Shoals.

Crank it up and rip the knob off.

As the Allman's say - "I'm Southbound, lord I'm coming home to you"!

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

The Bar...

The Roadie

2 oz Red Stag Cherry Bourbon

2 oz Absolut Citron

1 oz fresh lemon juice

6 oz lemonade

Mint for garnish

Mix all together... garnish with the mint and enjoy.

I hold the bottle, you hold the wheel!

Please... Day Drink & Drive Responsibly

&

Keep On Cookin'!

Saturday, March 15, 2014

Here's To St. Paddy

When Irish Eyes Are Smiling

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

tis like a morn in spring. In the lilt of Irish laughter, you can hear the angels sing. Or, maybe it's the Irish Coffee. Ha, whatever... it's a great day to be alive. Irish or not, it's a great excuse to drink, eat corned beef and cabbage, see the parades and "Party Hardy Marty"!

So, come on in for a great recipe for Corned Beef and Cabbage, a great Irish Playlist, and a little Irish Coffee.

The pots are on...

The Plate...

Corned Beef and Cabbage

Well well... a little brine and thine for ya on this St. Patty's Day weekend celebration. See, you need a good base again before you go out day-drinking, watching parades and partying. You are going to the parade... right?

Well, there is nothing better than a little corned beef and cabbage to start off your celebration. It's easier to make than you think. You just need to plan ahead a little so you can "brine" the meat.

I love it... So tender and so full of flavor. We need to make this more often than just on St. Patty's.

What you need...

For the Brine:

1 cup kosher salt

1 cup brown sugar

1 1/2 tblsp coriander

1 1/2 tblsp mustard seed

1 1/2 tblsp black peppercorns

1 1/2 tblsp allspice

about 4 sprigs marjoram

4 sprigs of thyme

2 bay leaves

For the meat:

3 pound Brisket

3 tblsp olive oil

1 onion halved

6 carrots chopped

1 head of celery chopped

1 head of garlic halved

1 small cabbage cut into 6 - 8 wedges

2 bay leaves
4 sprigs of marjoram

What you do...

Combine all of the ingredients in a large bowl.

Now place the brisket into the bowl and rub the mix all over the meat.

Add cold water to completely cover the brisket. (you may need to weight it down with a plate).

Refrigerate at least overnight or 2 - three days. The longer the better.

Heat your oven to 300 degrees.

Heat a large dutch oven on the stove at medium-high heat.

Add the olive oil, onion, carrots, celery, garlic, bay leaves and marjoram.

Cook for about 10 minutes to soften the vegetables.

Take the meat out of the brine and rinse. Place the meat on top of the vegetables.

Add water just enough to cover the meat and bring to a boil.

Reduce to a simmer and place lid on the pot and cook for 15 minutes.

Now add the cabbage, cover and place in the oven.

Cook for 3 hours.

When done let the meat rest for 10 minutes then cut across the grain.

Serve with the cabbage in a bowl.

The Playlist...

Here's To St. Patty

Oh, the music in the air! An' the joy that's everywhere. Shure, the whole blue vault of heaven is wan grand triumphal arch, an' the earth below is gay. Wid its tender green th'-day. Fur the whole world is Irish on the Seventeenth O' March! - Thomas Augustin Daly.

So here's to you Mr. Daly... a song list to make an Irishman proud. As usual we have some old and some new. All of it guaranteed to help you "shake your shamrock".

Grab you green beer and sing along to "Irish Eyes" and the "Drunken Sailor", then buckle up for the The Blaggards and the Dropkick Murphys. They put a little kick and a new twist on some old classics as well as some of their originals. And last... if you haven't heard Tara O'Grady's version of Danny Boy, well you are in for a treat.

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

The Bar...

A little Irish Coffee to go

What you need...

2 oz Baileys Irish Cream

2 oz Jameson Irish Whiskey

1 cup hot coffee

1 tblsp whipped cream

dash of fresh ground nutmeg

What you do...

Combine Baileys, Whiskey with the coffee. Top it off with the whipped cream and nutmeg.

Now your ready to go to the parade. Don't forget your green.

Top o' the morning to ya!

And remember, when Irish eyes are smiling...

they're up to something!

Please... Day Drink Responsibly

&

Keep On Cookin'!

Saturday, March 8, 2014

Let's Go To The Mediterraneo

Time For Some Vitamin Sea

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

Is winter ever going to end? I think it's time for a getaway; even if it is a "dream" getaway.
After all of the festivities of late I think it's time for a little cocktail and some relaxing music at the beach.
And, maybe something a little lighter to eat with some pasta.

So, how bout we head on over to the Mediterranean to a little cafe by the sea. Have some wine, maybe a little Grappa and listen to the waves hit the shore. I always say that the only sound better than the waves hitting the rocks are the rocks hitting my glass, (a little more ice in this Grappa please mr. waiter).

Oh yeah, I feel better already. So sit back and relax...

The pots are on.

The Plate...

Mediterranean Chicken With Angel Hair

This is a fun, easy, kinda light entree for you. When I made this the other night it was the first time that I had Mediterranean style chicken in a while. I forgot have much flavor was in this dish.

With a slight modification to an old Emeril Lagasse recipe, I was all set for some great pasta.

The cool thing about this recipe is cooking the chicken in little foil packets (see below). Cooked at a high heat, the packets puff up and steam the chicken. It comes out moist and ... well pretty awesome.

What you need...

4 boneless, skinless chicken breast

12 oz angel hair pasta

2 - 4 tblsp extra virgin olive oil

salt and pepper

1 (10 oz) package of frozen spinach, thawed and squeezed dry

1 cup chopped yellow onions

1 cup drained and chopped sun-dried tomatoes

1/2 cup Kalamata olives, chopped

2 tblsp minced garlic

1/2 cup dry white wine

2 tblsp chopped fresh basil

1/2 tsp thyme

4 ounces feta cheese, crumbled

4 sheets aluminum foil (large enough to fold over chicken)

What you do...

Preheat your oven to 500 degrees.

Fold your aluminum foil sheets in half with a nice crease, then unfold (we're going to make little packets out of each one after you put the chicken on it).

Place 1/4 of the spinach on one side of the foil to use as a base for the chicken.

Coat each piece of chicken with olive oil then salt and pepper, then place on top of spinach.

Combine the onions, tomatoes, olives, garlic, wine, basil and thyme in a medium bowl and stir to mix.

Pile the mixture on top of each piece of chicken.

Top each chicken breast with 1 oz of feta cheese.

Now fold each piece of foil to make a packet. Fold over the top, then fold the edges to tightly seal.

Put packets on a baking sheet and put in the oven for 12 minutes.

Boil your pasta drain and place on your dish. Pour a small amount of olive oil over pasta.

Remove your chicken packets from the oven and cut the tops open with a small knife.

Place the chicken with all of the ingredients on top of the pasta and enjoy.

The Playlist...

Mediterraneo

Time for a little laid back stroll on the beach. I know, I know... some of it is cheesy, but hey you're relaxing on the beach in the Mediterranean. See... you forgot how much you miss Sade. I also love Chris Boti and so glad he decided to do an "Italia" album. I never get tired of "Besame Mucho"... especially with Andrea Bocelli.