Bohemian Luxury

The Elite Style & Splendor Of Life

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

Come enjoy the alternative lifestyle of extremely unique, eclectic and wonderful surrealism. From music to fashion, art, furnishings and accessories... it's all here.

We dedicate today's unique cuisine and libations to our good friends at A.K.A Stella Gray and the grand opening of their newest location in New Orleans. I promise you it's one of the hippest destinations Uptown.

And, on December 13th Stella Gray will be hosting the Art+Design launch party.  Here's your chance to celebrate the "true splendor of life" with one of the most unique luxury lifestyle magazines in the country. Or, as Art+Design says celebrate a "cultural distillery of established and emerging talent". Scroll down and contact A.K.A. Stella Gray to get on the list for an evening of fabulousness.

So, with all of this in mind, today we put a new twist on an old decadent entree, a little cognac and sparkling wine with some eclectic tunes. I think I hear the martini shaker now...

The pots are on!

The Plate...

Pork Wellington

It doesn't get more decadent than Beef Wellington... unless you do Pork Wellington with prosciutto stuffed with a little fruit. Sounds pretty cool huh?

Oh come on, sounds more scary than it actually is. It will just look like you spent a lot of time working on it, but I promise it's easy. There are actually several different recipes out there, but we put our little spin on it.

Put on your chef's toque and let's get cookin'!

What you need... 

1 egg & 1 tbsp of water
2 oz of your favorite dried fruit (apple, apricot or peach)
1 whole pork tenderloin (about 1 lb)
5 oz prosciutto
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp thyme
1 tsp all-purpose flour
1 sheet of frozen puff pastry thawed
1 tbsp whole-grain mustard

What you do...

Slice the tenderloin lengthwise.

Layout a piece of parchment paper on your work surface. 

Place the prosciutto in a row on the paper overlapping them one by one until you have a row long enough to cover the tenderloin.

Set the tenderloin on top of the prosciutto.

Spread the dried fruit down the center of the tenderloin.

Gently wrap the prosciutto around the tenderloin.

Whisk the egg and water together and set aside.

Put a little flour on your work surface then roll out the pastry to a little thinner piece (about 14 inches)

Now spread the mustard in a thin layer on the pastry.

Place the prosciutto wrapped tenderloin in the middle of the pastry and wrap it around.

Just before completely wrapping brush the end of the pastry with the egg wash. 

Pinch the ends of the pastry to seal it up.

Now heat your oven to 400 degrees.

Place the tenderloin on a cookie sheet lined with parchment paper.

Brush the entire thing with egg wash.

Bake for 30 minutes or until you get the internal temp to 140 degrees. 

Take the tenderloin out of the oven.

Take a bow to your guest as you present your creation and let it rest for about 10 min.

Slice and enjoy. 

C'est si bon!

The Playlist...

Bohemian Luxury

A little jazz, a little french & latin, a little creole and a little piano... must be in New Orleans.

If your looking for a stylized soundtrack to set the tone for your soiree of decadence .... look no further. May I introduce you to the ladies Madeleine, Melody and I think you've already met Amy.

As usual we put together a little something old with a little something new for your listening pleasure. As our good friend Trombone Shorty puts it-"Show Me Something Beautiful".

Party on Dawlin'!

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

The Bar...

French 75   

What you need...

Ice

1 1/2 ounces VSOP Cognac

1/2 ounce simple syrup 

1/2 ounce fresh lemon juice

Sparkling wine

What you do...

Fill a cocktail shaker with ice

Add the cognac, simple syrup and lemon juice

Shake well and strain into a martini glass

Top with sparkling wine and enjoy

Oh, Sit Down And Have A Cocktail...

It Is Almost Noon For Cryin' Out Loud!

4422 Magazine St. New Orleans, LA. (504) 208-2300

Visit Stella Gray

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Rack 'Em Up

Nine In The Corner, Five In The Side

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

Ah, the smell of leather and whiskey, the sound of ice hitting the glasses and the crack of the break... must be in the pool hall. Ain't nothing like it. Some say even addictive. You know the lure of easy money and everything. 

So "rack em up" and let's lag for break. Cause today we're headed to the hall where they have cool drinks, hot tunes and oh yeah... a rack o' ribs.

The pots are on!

The Plate...

Kansas City Style-Rack O' Ribs

So, here's the deal. Kansas City ribs are a little sweet, a little spicy and grilled slow and low to perfection. They are also slow smoked over a variety of woods (I used apple) and then covered with a thick tomato and molasses based sauce.

You hungry yet... I am. Let's get cookin'! 

What you need... 

2 slabs of pork "spare ribs

Applewood chips

Dry rub & Kansas City Sauce 

Dry Rub:

2 cups brown sugar

1/2 cup dry mustard 

1 tbsp each-cayenne pepper, smoked paprika, garlic powder, onion powder and salt

Kansas City Sauce:

2 tbsp vegetable oil

1 small onion/finely diced

3 cups water

1 cup tomato paste

1/2 cup brown sugar

2/3 cup apple cider vinegar

1/4 cup molasses

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp salt 

1 tsp pepper

What you do...

Remove the membrane off the bone side of the ribs. 

Mix all of the dry ingredients together and rub all over the ribs.

Refrigerate overnight.

Set your grill to medium and place ribs, meat side down over coals for about 5 minutes. Then 5 minutes on the other side. 

Soak the applewood chips for about 1 hour.

Now lower your grill to 225 degrees to cook the ribs indirect and add the applewood.

Place the ribs in a rating pan with a rack. 

Now slather them with the Kansas City sauce.

Cook for about 2 hours turning the ribs every half hour and baste with sauce.

The Playlist...

Rack 'Em UP

Love this cool jazzy blues list... kinda fits the pool hall mood, don't cha think? 

We start off with blues man Jonny Lang singing about the draw off the pool hall. Followed by one of my favorite artist, Lowell George. Lowell tells all about making that easy money. 

The rest of the usual suspects are here... "Easy Jane, Julia and Sneakin' Sally Through The Alley". 

So, how'd you like to make some easy money?... Baby you can trust me!

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

The Bar...

The Suburban

Invented at the Waldorf-Astoria; If you could distill
carved-oak paneling and club chairs, leather-bound
volumes and three-cushioned billiard tables, this is
what you'd get.

What you need...

1/2 oz rye whiskey
1/2 oz dark rum
1/2 oz port
dash of orange bitters
dash of Angostura bitters

What you do...

Stir all together and strain into a chilled cocktail glass.

Less Talk...

More Chalk!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

TV Dinners

They Really Can't Be Beat!

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

"You unlock this door with the key to imagination. You're moving into a land of both shadow and substance. You've just crossed over into the Twilight Zone." Yep... we're headed way back in time today to a simpler time. 

Ah... the TV Dinner. Nothing like it; tin foil filled with rubber meat and bland veggies. From pork chops, bad enchiladas, fried chicken and the beloved Salisbury steak; there was just nothing like it.

Like our boys ZZ Top sing - "TV dinners, there's nothing else to eat. TV dinners, they really can't be beat!" Well, maybe that's not exactly true. 

So, today we take a trip back to celebrate the TV dinner classic Salisbury steak. Don't worry, we kind of amped it up a bit. Then we threw in a tasty playlist with a classic retro cocktail. 

Pull up your TV tray, turn on Gilligan's Island and grab your cocktail.

The pots are on!

The Plate...

Salisbury Steak/Brown Mushroom Gravy

Ok, this is not your mama's Salisbury Steak. Very easy to make and yes I actually crave this old classic from time to time. Not the quarter inch thick tough as leather TV dinner style. We are talking a substantial portion of meat with an awesome mushroom gravy. 

Of course you probably need to whip up your favorite batch of mashed potatoes. (I like mine with a little roasted garlic mixed in... just saying'.)

What you need... 

1 1/2 lbs of 80/20 ground beef
2 tbsp canola oil
1 cup bread crumbs
1 tbsp cumin
1 tbsp chilli powder
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 large egg
1/2 8 oz package sliced portobello mushrooms
Salt and pepper
1/4 cup all-purpose flour
14 oz beef broth

What you do...

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

Add the onion and saute about 5 minutes. 

Put 1/2 the onion in a large bowl and set aside the rest. 

Add beef, bread crumbs, cumin and chili powder to the onions.

Whisk together Tabasco, Worcestershire sauce and egg then add to the meat.

Mix to combine everything well.

Form into patties. (4-5 patties)

Heat canola oil in skillet over medium-high heat. 

Cook the patties until they are browned ( about 5 minutes per side).

Remove the meat and pour off all but a little of the fat.

Put back on the heat and add the mushrooms cook for 5 minutes.

Add the additional onions you set aside earlier and add the flour cook for a couple minutes.

Now add the beef broth and bring to a boil.

Return the meat to the skillet and reduce to simmer and cook until the sauce has thickened.

Cook for about 10 minutes.  

The Playlist...

TV Dinners

Take a little trip down memory lane... Mashed potatoes, pork chops, peaches, fried chicken and yes even some enchiladas. They're all here along with a few surprises. And if your not old enough to remember all this stuff... well, good for you. 

So get up off your seat and "do the mashed potato" cause, according to Bruce, there's "57 channels (and nothin' on)." 

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

The Bar...

Harvey Wallbanger

What you need...

2 oz Vodka

1 oz Galliano

4 oz Orange Juice

Orange slice and cherry for garnish

What you do...

Pour ice in a tall high-ball glass.

Pour in vodka and orange juice and stir.

Float Galliano on top.

Garnish with orange and cherry. 

Turn on Gunsmoke and enjoy. 

Gee Hon...

Dinner Was Just Swell. 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Boo Y'all

Welcome To My Nightmare!

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


Happy Hallow's Eve to each and everyone. As Alice says - "Welcome to my nightmare, I think you're gonna like it, I think you're gonna feel you belong."

Love Halloween and all that goes with it... the festivities, the costumes, the treats and the sweets. Today we are planning a Hallow's Eve dish with a little pumpkin twist, some scary tunes and yes even a pumpkin cocktail. Tis the season.

Don't worry, don't be scared... It's gonna be fine.

The pots are on! 

The Plate...

Tortellini With Pumpkin Sauce

Ran across this dish in Italy and loved it. I thought wow, what a cool combination; a little pumpkin with some spice and the accent of the balsamic was perfect. Now you can get creative and make some homemade pasta stuffed with pumpkin, but we decided to keep it simple.

Remember when you are preparing your water to boil the pasta add a little olive oil and salt. As the Italians say: "sapore come il a mare," "it should taste like the ocean".

So grab a martini or two and let's get cooking.

What you need... 

2  9 oz packages of cheese tortellini
1 tbsp unsalted butter
1 small shallot / finely chopped
1/2 cup canned pure pumpkin
pinch of grated nutmeg
1 1/4 cup heavy cream
1/4 cup grated parmesan cheese
Kosher salt and fresh ground pepper
Fresh parsley / chopped
1/2 cup Balsamic vinegar
2 garlic cloves / minced
3 tbsp olive oil
3 tbsp Agave nectar

What you do...

Bring a large pot of salted water to a boil.
Decrease the heat to low; then add the pasta.
In 6-7 minutes the pasta will float to the top of the water.

To make the Balsamic reduction - mix the vinegar, garlic, olive oil and nectar in a small pot.
Bring to a low boil then simmer to thicken.

Meanwhile, heat the butter in a pan over medium heat.
Add the shallot stirring until slightly soft (a couple of minutes).
Add the pumpkin and nutmeg.
Stir in the cream and bring to a low boil.
Reduce heat to medium low and simmer until slightly thickened (about 5 minutes).
Stir in the cheese and cook for about another minute.
Salt and pepper to taste.

Use a slotted spoon to remove pasta and add to sauté pan.
Toss with the sauce.
Plate up the pasta, drizzle with balsamic reduction and top with cheese and parsley.

The Playlist...

Boo Y'all!

Well we've updated the ole jukebox with some new "haunted tunes" for your Hallow's Eve bash. 

Don't worry we threw in a couple of old classics. 

How about the original version of "Black Magic Woman"... did you know that it's by Fleetwood Mac? And that's the original Mac, not the Stevie Nicks Mac. 

I love Echo and the Bunnymen doing "People Are Strange", straight off the "Lost Boys" soundtrack (great movie for your Halloween watch list).  

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

The Bar...

Pumpkin/Apple Cider Fizz

What you need... 

1 1/2 oz pumpkin puree
2 oz vanilla vodka
2 oz apple cider
2 oz ginger beer

What you do...

Fill a cocktail shaker with ice then add the pumpkin puree, vodka and apple cider. 

Shake then strain into a highball glass.

Top off with ginger beer.

Boo Y'all...

Happy Hallow's Eve!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Roadhouse - It May Get Loud

It's Time To Get Loud And Greasy! 

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

Have mercy... We're shaken' the rafters with some good ole loud and proud rock'n blues. Yeah we're going to the roadhouse... gonna have a real good time.
 Come on and join us at that little juke joint down the highway. You know, the place where you can let loose, dance and sing at the top of your lungs. 

Ah... the old "Roadhouse". They've had songs written about them and even been immortalized in a movies. Come on, you remember Patrick Swayze-"Take it outside. Never start anything inside the bar unless it's absolutely necessary and... be nice."

Just give me a big ole greasy burger, a cold beer and let the band play on. The old roadhouse is a dying breed, but there are a few still left here and there. Come on in... it's time to get busy.

The pots are on! 

The Plate...

The Hemi Burger/Balsamic Glaze

Time to get revved up... this is not your mama's burger. The first time I made these I thought that I had died and gone to heaven. The taste is so fresh and bright, you may be making burgers like this from now on. You can add marinara sauce if you like and make it a true "Pizza" burger. Either way, I think you're gonna like it. 

What you need...  

1/2 cup white Balsamic vinegar 

3 tbsp Agave nectar

2 garlic cloves/minced

1 lb Angus beef

1/3 lb sweet Italian sausage
Kosher salt
Fresh ground pepper

8 oz Mozzarella cheese

6 Ciabatta bread rolls/sliced

1/2 cup fresh basil/chopped

Fresh sliced tomato

1 red onion sliced

What you do...

Mix the beef together with the sausage, salt and pepper to taste. 

Form into 1/4 lb patties and set aside.

Meanwhile heat your grill to medium high (350-400 degrees).

To make the Glaze - add the balsamic vinegar, agave nectar and garlic cloves to a pot and bring to a boil. Reduce and cook until syrup like texture.

Grill burgers about 3-4 minutes per side. 

Move to cooler part of the grill and brush with the glaze. 

Add the cheese to melt. 

Take off the grill and let rest for 5 minutes. 

Build your burger with tomato and onion (a nice spicy aioli is a great option) ... Enjoy! 

The Playlist...

Roadhouse- It May Get Loud

A great collection of tunes so you can let loose and party down. Some of our favorites - "Keep your hands to yourself", "Pride and joy" and the classic "Dixie Chicken"(great live version here by Albert Cummings). Everybody sing... "If you be my dixie chicken, I'll be your Tennessee Lamb!"

Of course a "Roadhouse" playlist would not be complete without the Doors anthem. And as usual we threw in some new stuff. Check out Kenny Wayne's remake of "Them Changes" and the screaming guitar breakdown in the middle. Or how about The Sliders remake of "Bad to the Bone"... good stuff.

Oh too many good ones to choose from. Just crank it up and dance like nobody's watching.

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

The Bar...

The Lagerita - 

Woke up this morning and I got myself a beer... or maybe a Lagerita.

What you need...

2oz tequila
1 oz fresh squeezed lime juice
1 oz Cointreau
4 oz beer
Salt for the rim
Lime wedge

What you do...

Shake the tequila, Cointreau and lime juice.

Pour over fresh ice into an ice filled highball glass rimmed with salt.

Top off with a cold beer and garnish with lime. 

Man... They Got It All!

Let It Roll, Baby Roll...All Night Long!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

A Night In Portovenere

Ciao Bella

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

Inspired by a recent trip to the picturesque Ligurian coast in Italy (and much "research"); we invite you to a great dining experience by the sea. 

Our last night was spent enjoying fantastic seafood at Le Tre Torri over looking the "Golfo dei Poeti"(the Gulf of Poets) with a full moon lighting up the sea. Ah, what a great experience. You know it's going to be good when you're sitting at your table in the restaurant and a fisherman in waders walks through the front door with two tubs full of the fresh catch of the day. 

So pull up a chair as we enjoy fresh grilled tuna, listening to a little Luciano and the boys while we sip on our Spritz. 

The pots are on!

The Plate...

Grilled Tuna Steak / Tagliatelle con Pesto & Sun Dried Tomato 

This is one great tasting and perfect dish for a romantic evening by the sea... or just hanging out on your back patio (cue the ocean sound machine). The combination of the smoky grilled fish with the creamy pasta is awesome. 

It's really easy and quick to make, so get busy. You may want to pour yourself a "Spritz" first. 

Boun Appetito!

What you need...

For the tuna-

2 eight oz tuna steaks (about an inch thick)
Zest of one lemon 

3 sprigs of rosemary

2 tbsp parsley

4 cloves garlic/crushed

2 tbsp fresh ground pepper

1/2 cup soy sauce

For the Pesto - 

3 tbsp chopped garlic (9-10 cloves)

5 cups fresh basil

1 tsp kosher salt

1 tsp ground pepper

1 1/2 cups olive oil

1 cup freshly grated Parmesan
Sun dried tomatoes for the pasta (optional)

What you do...

For the tuna - 

Place tuna in a large plastic bag and add all the ingredients.

Marinate for 30 minutes. 

Heat your grill to medium high. 

Cook steaks 3 minutes per side.

For the pesto - 

Place garlic, salt, pepper and basil in a food processor and blend slowly pouring in the olive oil. 

Add the Parmesan and puree for 1 minute.

Boil the pasta to al dente (firm to the taste).

Plate your dish mixing in the sun dried tomatoes and pesto. 

The Playlist...

A Night In Portovenere

It doesn't get any better than Luciano Pavarotti singing Caruso... always gets me. If you want to set the stage for a nice romantic evening, then this is the playlist for you. 

Opening with Chris Botti and Andrea Bocelli teaming up on "Italia" and finishing with Andrea telling you it's time to say goodbye ("Con Te Partiro"). 

And just in case you haven't heard of him, I think you're going to love Nicola Arigliano. Try out Buaonasera Signorina. 

Have another Spritz sit back and enjoy. 

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

The Bar...

Italiano Spritz

What you need...

3 parts prosecco

2 parts Aperol or Campari (bitter orange liqueur)

1 part soda water

Slice of orange

What you do...

Pour over ice into a large wine glass and add orange slice. 

Buonasera Signorina... 

Kiss Me Goodnight!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Make It Classic

And Rock It!

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

Been a long time since you Rock 'N Rolled?... Then let's get busy.  They call it "Classic", because some of this stuff just never gets old.

Today we want to take you back... meatloaf, classic rock and an ice-cream float. It just doesn't get any better kids.

Remember pulling out your records, reading the liner notes and hanging the poster on your wall? Man, I miss the good old days of vinyl. Nice to see that it's making a come back.

So, go put on your favorite old jeans, that old concert t-shirt and drag out that old vinyl. As the old DJ's use to say- "Crank it up and rip off the knob."

The Pots Are On!

The Plate...

The Ultimate Classic Meatloaf

Man, I love a good old fashioned meatloaf, especially making sandwiches the next day with the leftovers.

We're doing it a little different today... going "free-form" with bacon. Come on, everything taste better with bacon. It really does make it so moist and juicy... I think you're gonna love it.

I promise we will get back to "healthy" later. Time to rock it kids.

What you need... 

2 lbs ground beef (80/20)

1 pound ground pork

1 tbsp vegetable oil

1/2 medium white onion / finely chopped

3 garlic cloves / minced

4 sprigs of thyme 

2 large eggs

1/2 cup buttermilk

2 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tsp salt

1 tsp fresh ground pepper

1 cup crushed saltine crackers

1/4 cup italian parsley / finely chopped

8 strips of bacon

What you do...

Heat your oven to 400 degrees.

Line a baking sheet with foil. 

Saute' onion, garlic and thyme with oil in a small pan.
Take a large bowl and whisk together the eggs, buttermilk, mustard, Worcestershire, salt and pepper.
Now add the onion mixture, ground beef, pork, cracker crumbs and parsley.
Mix thoroughly.
Put on the baking sheet and form a loaf.
Lay the bacon across the top of the loaf.
Bake until the internal temperature is about 155 degrees (about 1 hour).
Remove and let it cool before slicing. 

The Playlist...

Make It Classic

Isn't it funny how music just takes you right back to that certain moment in life.

Starting us off is the mothership Led Zeppelin and "Rock and Roll"... Oh Yeah!    Remember where you were when you first heard these guys?

We got some old favorites and some deep cuts. Some cuts (Ted Nugent's "Stranglehold") should be played with caution; especially while driving. Ok, maybe the majority of these are best played while rolling down the highway with the windows down.

So, break out the air guitars and sing like there's no tomorrow. Rock On!

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

The Bar...

Bourbon Root Beer Float

It doesn't get any more classic than a good ole root beer float. Loved em as a kid, but this is ain't your mother's root beer float.

What you need... 

8 oz root beer
2 oz bourbon
2 scoops french vanilla ice cream

What you do...

Put the ice cream in a tall glass.
Mix the bourbon and root beer together and pour over ice cream.
Sit back and crank up the tunes.

Rock On!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!