Sound of The Sunshine

Going Down

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

With the Siberian Express baring down and bringing record lows to most of the country we thought it'd be a great time to escape to the beach. Just pick a beach... anywhere is better than in the frozen tundra.

How about a little cove on the beach in Jamaica? Sounds good to us. We'll throw on a little Marty Nickel music to remind us what we're missing, follow it up with some reggae and cook up something on the grill. And of course we have to have an island libation. 

I know the calendar still says it's winter... but hang in there kids. Spring is just around the corner. Get out your folding chair and as Christian Gillman says- "Survive This Day"!

The pots are on!

The Plate...

Jamaican Jerk Pork Chop

 There is just something about eating (anything) "Jamaican Jerk" style that makes me a happy boy. It just feels like you should be on vacation doesn't it? Well, with that thought in mind... one of my favorite things is a big ol double-cut/bone-in pork chop. So what better than to combine the two.

Now... this takes a little pre planning. You don't have to, but brining the pork just makes it so moist that I think it's worth the trouble.

What you need...

For the brine-

1/2 cup kosher salt

1/2 cup brown sugar

fresh thyme (about 10-12 strips)

1/4 cup Peppercorns

8 whole cloves

4 cinnamon sticks

1/4 cup fresh ginger (chopped)

2 bay leaves

1 head of garlic, sliced in half

1 spanish onion quartered

3 lbs center cut pork chops

For the Jerk Rub-

2 tbsp- coriander, ground ginger, brown sugar, garlic powder, Habanero chili powder, onion powder

2 tsp ground pepper

2 tsp dried thyme

1 tsp allspice, cinnamon, ground cloves

Canola oil, for brushing the pork

What you need...

For the brine-

Bring 12 cups of water to a boil

Add all ingredients and simmer in a large pot until the sugar and salt dissolve 

Let cool down completely

Add the pork chops and brine for 12-24 hours

Remove the pork and rinse well with cold water and pat dry

Mix all of the dry rub ingredients together

Brush the pork with Canola oil and rub with spice mixture

Set your grill to medium heat 350-400 degrees (you will need coals on one side for hot and cool side)

Place the pork on the grill directly over coals to get it slightly charred

Move the pork (char side up) to the "cool" side to cook indirect. (BGE folks can put in the plate setter for indirect cooking)

Adjust the temp to 325 degrees and cook until a meat thermometer registers 140 degrees.

Should cook for about an hour

Take off to rest for 10 minutes, then your ready to start carving

The Playlist...

Sound Of The Sunshine Going Down

Sit back, close your eyes and imagine a beautiful day at the beach. As our good friend Marty Nickel says... "any day is a good day when it's a day at the beach". 

We put together a few tunes to help take you there. Love Michael Franti's slow version of "the Sound of the Sunshine". Just forget about the snow and "Survive this day"... thanks Christian.

Just a collection of some of our "mellow / Reggae-style" vibes to get you through this Polar Vortex. 

So sit back, pour up a "dark and stormy" and relax.

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

The Bar...

Dark and Stormy

What you need...

4 oz Ginger Beer

2 dashes of bitters

2 oz dark rum

Lime wedge 

What you do...

Fill your glass with ice

Add the rum, Ginger Beer and a dash of bitters

Garnish with lime wedge

Turn up the tunes (and maybe a sound machine with ocean waves)

Don't Disturb Me...

I'm Listening To The Sound Of The Waves 

And The Sun Going Down.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Backatown

The Flavor of Treme'

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

New Orleanians have an interesting way of giving directions. They say things like "Uptown" versus "Downtown", "West Bank"(which is really east of downtown) and "Backatown".  See, Backatown refers to the "back of town" with the "front" being all the streets closest to the river. 

Today we throw our focus on Treme', a neighborhood in back of the French Quarter. Some of New Orlean's finest musicians came out of Treme', mainly cool brass bands, trumpet player Kermit Ruffins and Trombone Shorty.

Another well known tradition of the Treme is the "second line". See when a brass band has a parade the leaders or "front line" are the actual members of the club or band. The people that follow along and just join in the party are the "second line". 

So, in honor of Mardi Gras, I thought it only appropriate to share a little music from "Backatown", enjoy a New Orleans staple PoBoy and wash it down with a Mardi Gras cocktail. 

C'mon second line... The pots are on!

The Plate...

Oyster PoBoy

Ok, I know we've talked about this, but I ain't lying this time. This is one of my all time favorite sandwiches in the world. Like most PoBoys, there is a great debate over who makes the best Oyster PoBoys in New Orleans. 

I'm here to tell you that you can do this if you just get the right bread. It's all in the bread. Lightly fry your oysters, find some good french bread and you're good to go. 

What you need...  

32 oz shucked oysters (you can buy them already shucked in quart containers)
1 1/4 cup whole milk
1 tbsp water
1 tsp cayenne pepper
2 eggs
1 cup all-purporse flour
1/2 cup cornmeal
1 tsp fresh ground pepper
Salt
Vegetable oil
2 loafs of french baguettes
Romaine lettuce
Tomato / sliced
Spicy Mayo or Remoulade sauce
1 lemon

What you do...

Drain the oysters and place in a small bowl.
Cover with 1 cup of milk and let it soak for about 15 minutes.
In a smaller bowl, whisk together 1/4 cup milk, water, cayenne and eggs.
Mix the flour, cornmeal, black pepper and salt in a separate bowl.
Take a "Dutch oven" and fill about halfway with oil.
Heat to 360 degrees.
Drain the oysters from the milk.
In batches, dip the oysters in the egg mixture then in the flour mixture.
Place oysters, a few at a time, in the oil to fry to a golden brown (about 3 minutes).
Remove oysters and place on a paper towel.
Cut the baguettes in the middle to half then slice open lengthwise.
Spread a generous amount of Remoulade on the bread, place lettuce, tomatoes and pickle.
Fill with your fried oysters.
Squeeze fresh lemon over the oysters.

The Playlist...

Backatown

Brass bands, second lines and busking on the corner; New Orleans music just pours out on the streets.

A lot of great music came out of the Treme'. We start off today with one of the areas biggest stars, Trombone Shorty and his song that pays homage to his home... "Backatown". 

There are a lot of great artist here. One of my favorite performers and artist is Kermit Ruffins; the modern day Louis Armstrong. If Kermit's playing... it's a party. 

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

The Bar...

The Mardi Gras Daiquiri

What you need...

Blue Curacao

Rum

Grenadine

Triple Sec

Lemonade

Fresh mango

Sweet & sour 

What you do...

For the yellow: blend 1 oz rum, 3 oz chopped mango, 1 1/2 oz sweet & sour, 1 cup of ice.

For the green: take half of the yellow mix and blend with 1/2 oz Blue Curacao.

For the purple: one part Blue Curacao, one part rum, dash of Grenadine, dash of Triple Sec and 3 parts Lemonade. 

Happy Mardi Gras...

C'mon Second Line!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chicken Ranch

You Know What I'm Talkin' Bout!

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

"Rumor spreadin' round in that Texas town 'bout that shack outside La Grange"!

Way back in 1905, Miss "Jessie" set up shop, just outside La Grange, in a typical whitewashed Texas farmhouse with a side building that held chickens; looking a lot more like a "chicken ranch" than a brothel.

She always maintained a good relationship with the local law enforcement and her clientele consisted of primarily politicians and lawmen. During the depression she charged the price of "one chicken" per customer. The number of chickens exploded and soon they became known as the "Chicken Ranch".

"And I hear it's tight most every night, but now... I might be mistaken... hmm, hmm, hmm!"

In 1973 Houston news reporter Marvin Zindler exposed the brothel, along with the local politicians and lawmen that were frequent customers. The "Chicken Ranch" was soon closed for good. 

So, here's to you Miss Jessie. Today we're serving up a big-ol platter of chicken nachos, a little whiskey and some bawdy Texas blues about partying at "the ranch". 

"I hear it's fine, if you got the time!" 

The pots are on!

The Plate...

Chicken Nachos Grande

Quick, easy and tasty... You know you want 'em.  I love nachos, especially when you just keep piling it on. This is a great recipe that you can spice up or simmer down. This ones got a little kick because I mean, come on, you gotta use fresh peppers. Jalapeños out of a jar just don't cut it. 

What you need...    

4 boneless/skinless chicken breasts
1/2 cup beer
2 tbsp taco seasoning
2 tbsp chili powder
2 tbsp smoked paprika
1/4 cup olive oil
8 oz tomato sauce
2 tbsp hot sauce
2 large jalapeños / chopped
1 large bag of chips
2 cups grated Cheddar cheese
1 cup grated Pepper-Jack cheese
1/4 cup chopped black olives
3 tomatoes / chopped
3 green onions / chopped 1/4 cup sour cream

What you do...

Preheat your oven to 350 degrees. 

Drizzle a little olive oil on the chicken breast.

Mix taco seasoning, chili powder and paprika together and sprinkle all over the chicken.

Heat a little olive oil in a pan over medium heat.

Add the chicken and sauce on both sides until browned (about 5 min per side).

Remove the chicken and set aside.

Add the beer to the pan to deglaze, then add the tomato sauce and hot sauce.

Shred the chicken with 2 forks and return to the pan.

Simmer on low for about 5 minutes to reduce the liquid.

Now, lay out the tortilla chips on an oven proof platter or a baking dish.

Sprinkle a layer of the cheese and chicken, then more chips and cheese until you build a small pyramid. 

Add a little more cheese to the top and put in the oven about 5 minutes (just enough to melt the cheese).

Pull out of the oven and layer on the jalapeños, black olives, tomatoes and green onions.

Top with sour cream, stand back and watch them disappear. 

The Playlist...

Chicken Ranch

Raucous traditional boogie rhythm & blues... that's what I'm talking about. 

Back in 1973 that little ol' band from Texas wrote a song about the "best little whorehouse in Texas". Although it never became a number 1 hit, "La Grange" became a huge party anthem. 

Just like the "world's oldest profession", the boogie rhythm and blues has been around for a long long time. My all time favorite is the king, Mr. John Lee Hooker. I really think that one of the best blues songs of all time is "Boom Boom". Check out Big Head Todd's cover with John Lee starting off with the lead vocal. 

Another favorite Texas guitar slinger is Jim Suhler. Check out "Down and Out in Texas", a live cut with Alan Haynes live at the Blue Cat. There is some pretty mean guitar playing here. 

Grab you a glass of "Big Tex" and crank it up!

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

The Bar...

Big Tex 

What you need...

1 1/2 oz bourbon

1/2 oz grapefruit juice

1 tsp simple syrup

2 basil leaves

1 slice grapefruit

1 cherry frozen

What you do...

Muddle basil with simple syrup and ice in a cocktail glass.

Pour in bourbon, grapefruit juice and stir.

Add 1 slice grapefruit and cherry.

Have Mercy!

A Haw, Haw Haw, Haw!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

You Don't Have To Go To Memphis

To Get The Blues

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


Ahh Memphis... home to Elvis, Sun studio, Beale Street and Barbecue. Today we're literally taking a page right out of the Memphis Junior League with a couple of my favorite recipes from their "Heart & Soul" cookbook. 

We're grilling up a BBQ "spatchcock" chicken, Mr. Teddy's Rum Toddy and some hot Memphis music. And like ole John says "Let's go to Memphis in the meantime, I need a little shot of that Rhythm baby". 


The pots are on!

The Plate...

Wilder's Fabulous BBQ Chicken

In the "Mid-South" you have to put barbecue sauce on something in order for it to qualify as a barbecue; otherwise you're just grilling. Not sure who ole Wilder is, but this is one good barbecue recipe. 

Just make sure make sure you tend to the fire... lots of basting means lots of flare ups. 

What you need... 

3 pound fryer chicken, split in half
4 cups hickory chips
3 tbsp bourbon
1 1/2 cups dry white wine
3 tbsp fresh lemon juice
3 tbsp all-purpose greek seasoning
3 tbsp lemon-pepper
3 tbsp Worcestershire sauce
3 tbsp hot sauce
1 bottle of your favorite BBQ sauce

What you do...

Soak the hickory chips in a mixture of bourbon and enough water to cover for 30 minutes.

For the basting sauce- combine wine, lemon juice, seasoning, lemon pepper, Worcestershire, and hot sauce.

Drain the hickory chips and place directly on coals. 

Place the chicken, bone-side down, on the grate and brush with basting sauce.

Cook over low coals for 10 minutes then turn and baste.

Cook breast side down for 5 minutes turn and baste with sauce. 

Continue turning and basting for 35-45 minutes until chicken is tender.

Generously baste with the BBQ sauce the last 10 minutes.

The Playlist...

You Don't Have To Go To Memphis

Well, you don't have to go to Memphis, but it's a cool place to hang out. Wether you like the blues, soul or a little something in between they have it all. 

This is just a small sampling of all the songs written about this great city on the Chickasaw bluff of the mighty Mississippi. One of my favorites, "Dixie Chicken", cautions of the spell a Memphis lady can put on you. The "sirens of the sea" don't have a thing compared to the lure of a southern belle down by the river. 

Many others talk about a love lost in Memphis, but I guess you don't have to be there to have that happen. Just be careful hanging out at the Commodore Hotel. 

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

The Bar...

Teddy's Toddies

What you need...  

2 cups sugar
1 cup water
3 cups rum
1 cup fresh lime juice
lime slice for garnish

What you do...

Combine sugar and water in a sauce pan.

Cook over low heat until sugar is dissolved.

Stir in rum and lime juice. 

Serve over ice. 

Garnish with lime slices.

Here's to you Teddy... Cheers!

I Think There's Something To This!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

The British Are Coming

One If By Land, Two If By Sea...

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

Smashing guitars all along the way.  American kids never knew what hit them. The bad boys from across the pound came to corrupt the youth of America.

I mean, first we had the Beatles singing "I want to hold your hand", then these guys called The Rolling Stones actually wanted to "Spend the night together".

If that wasn't bad enough The Who said that it was all ok cause it's "My Generation" baby! (Cue the guitar smashing).

So, in keeping with the "British way". we celebrate the revolution of the "British Invasion" with a traditional little dish, a great stout beer and some throw back tunes from back in the day.

"What's your name... Who's your daddy?"

The pots are on!

The Plate...

 Oyster Stout Fish & Chips

This has got to be one of my favorite go to secret vices... fish and chips. All crispy fried golden with a big pint of rich dark beer. It just doesn't get any better. And, as usual, this is an easy dish to make. 

So, crack open that beer and crank up the tunes. Get it on!

What you need...

 1.5 lbs of cod fillets, skinned
Vegetable oil 
4 large baking potatoes, cut into strips
1 12 oz bottle of Oyster Stout beer
2 cups all-purpose flour
1 tsp Old Bay seasoning
Salt and Pepper

What you do... 

The Batter:
Pour the beer into a large bowl. Sift 1 1/2 cups of flour into the bowl.
Add the Old Bay and whisk it together to combine.
Remaining 1/2 cup of the flour on the side.

Heat about 3 inches of oil in a Dutch oven to 375 degrees.
Pat the fish dry then salt and pepper each side.
Coat the fish in the beer batter.
Dredge the fish in dry flour and place in the oil.
Fry the fish until golden (turn after about 2 minutes), cook 4- 5 minutes total.
Take out and place on a paper towel.
Fry in batches for your oil will stay at 375.

Serve with your favorite sauce, malt vinegar and fries. 

The Playlist...

The British Are Coming

It's only Rock'n Roll, but I like it! Well, the Beatles started it all and then, as they say, the rest is history.

Hard to believe that 51 years ago the Beatles appeared on the Ed Sullivan Show and thus the start of Beatlemania.  (Unfortunately Spotify has a vary limited selection of Beatles original music).

Long haired and out of control, things escalated quickly. Funny by today's standards, but very rebellious back in the day. Hey, it's "My Generation" baby!

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

The Bar...

Oyster Stout

Oyster Stout is a traditional British stout beer that uses both oyster liquor and whole oysters. Yep, they blend it together with dark roasted grains that gives the beer it's signature black color and coffee flavor. 

Can't thing of anything better (and more British) to go with your fish and chips!

Roger (from OZ) and the rest of the boys...

Smashing stuff way back in 1967.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Hangin' With Janice

Friends Are The Best!

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

Today we're just hanging out with friends, listening to a few tunes and telling some stories.

There's just no better way to pass the time than eatin' and drinkin' with your buds. Sure some stories get a little embellished and some you've heard a million times before. We actually have a signal for that. Hold your hand up with four fingers signaling that "Hey we've all heard this at least four times before"! 

As Groucho says - "When you're in jail, a good friend will bail you out. A best friend will be in there with you saying Damn that was fun!"

With that said, today we will arm you with some cool "hangin' out" tunes, an easy and delicious sandwich and a little beverage to wash it down. 

The pots are on!

The Plate...

Grilled Margarita Sandwich 

So you're hanging out with your friends and they say "hey, let's order a pizza". Then you say "we always order a pizza". "How about a sandwich?"... "Naw!" 

Here's an idea, why not combine the two. Our friend Janice sent us this awesome recipe for a really easy, really cool and tasty sandwich. I think your gonna like it. 

What you need... 

4 slices of crusty Italian bread

1 large clove of garlic, quartered

3 oz Mozzarella cheese, thinly sliced

1 large plum tomato, sliced

4 large leaves of fresh basil

1 tsp garlic pepper

2-3 tbsp of olive oil

What you do...

Rub both sides of the bread slices with garlic.

Place two slices of bread on your work surface and top each with a layer of cheese.

Now add the slices of tomato, then the basil (you can tear the basil into little strips if you like).

Sprinkle each with a little garlic pepper.

Add an additional layer of cheese and the other slice of bread. 

Brush the top of the sandwich with oil, sprinkle with garlic pepper. 

Place the sandwiches, brushed-side down in a hot skillet. 

Brush the top of the sandwich with olive oil and season with garlic pepper.

Cook for 4-5 minutes then flip.

Note - If you have a couple of cast iron skillets use one to grill and the other to cover (bottom side down). This will squeeze the sandwich and voila you have a Panini. 

The Playlist...

Hangin' With Janice

Nothing better than just hangin' out with friends listening to some tunes. Today we've put together a few laid back tunes with a few covers and some classics. 

Starting us off is a cool cover of Jack Johnson's song "Gone Going". Love it! A few other favorites... check out "Papa was a rollin' stone" and "Don't think twice". 

Probably one of my all time favorite "hang out" tunes is "It's Alright" by BHT. 

I'll shut up now, cause I know you've heard me talk about music at least four times before... moving on.

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

The Bar...

Bourbon Street Stout

Nothing better with your sandwich than a beer... and this one is damn good. I mean what's better than a beer?... a beer aged in Bourbon barrels. 

What you need...

1 bottle opener

1 wide mouthed glass (wine glass will do)

Your friend to share it with.

What you do...

Serve very cold.

Pour the stout into the glass and tell another story.

Caution (high alcohol content) there may be some embellishment in the story telling department. 

A Good Friend Knows All Your Best Stories...

A Best Friend Has Lived Them With You!

Thanks Janice!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Black Coffee

With A Little Something On The Side

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

As a long time "Coffee Dude" I thought it was about time I shared some of my favorite "coffee" treats with you. How about a big ole coffee rubbed porterhouse with a flaming New Orleans style desert coffee-Cafe' Brulot? Then we'll turn on the cool jazz playlist and you are all set.

Just sit back, close your eyes and pretend you're in your favorite steakhouse with a little live jazz. 
Sounds good to me.

The pots are on. 

The Plate...

Coffee Rubbed Porterhouse

The only thing better than a big ole steak is a big ole steak with a great dry rub. Well, since we're talking coffee today, I thought we'd break out the coffee rub. Adds a great flavor and it just sounds cool.

Be sure to set your grill up with a "cool" side and a "hot" side (coals on one side). We're setting this up today to cook a medium rare steak. Do what you want, but I just can't handle an over cooked steak, especially a beast like this. We're doing a "Porterhouse" because it has a larger fillet on one side compared to a T-bone steak.

What you need... 

1 "Fred Flintstone" 2 lb porterhouse

Olive oil

Salt and Pepper

Coffee Rub:

1/4 cup ancho chili powder

1/4 cup finely ground espresso or French Roast coffee

2 tbsp smoked paprika

2 tbsp brown sugar

1 tbsp dry mustard

1 tbsp kosher salt

1 tbsp ground pepper

1 tbsp coriander

1 tbsp dried oregano

What you do...

Combine all of the dry rub ingredients in a bowl and mix.

Set your grill with coals on one side so you have a hot and cool side.

Brush each side of the steak with olive oil and then season one side with the coffee rub.

Put the steak on the "hot" side of the grill with the "Rub-side" down. 3-4 min.

Flip the steak over and cook for 2 minutes.

Move the steak over to the "cool" side of the grill and continue cooking for an additional 8 minutes.

You are looking for an internal temp of 145 degrees for medium-rare. 

Remove steak from grill and let it rest 5 minutes before slicing.

The Playlist...

Black Coffee

It just doesn't get any better kids. A little jazz to go with your wonderful steak and Cafe' Brulot. 

Starting us off with a great jazzy rendition of "Black Coffee" is Ella Fitzgerald. This is an awesome song. But, just to keep you honest and to have a little fun, we threw in some cool jazz covers. 

Check out Urselle covering Prince's "Purple Rain"... pretty cool. 

Had to throw in some more classics... Coltrane, Roberts, etc. to help set the mood.

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

The Bar...

Cafe' Brulot

Made famous by New Orleans famed restaurant Arnaud's, Cafe' Brulot is a great finale to a fabulous meal. A little work, but a great presentation. I promise your guests will love this.
Any cocktail or desert you set on fire has gotta be cool... right?

What you need...   

1 orange
12 whole cloves
1/3 cup brandy
1/3 cup Cointreau
3 strips of lemon peel
3 cinnamon sticks
1 sugar cube or 1 tbsp sugar
3 cups very strong dark roast coffee

What you do...

Peel the orange in a single spiral with a sharp paring knife. 

Stud the orange peel with cloves.

In a wide sauce pan add the brandy, Cointreau, orange, lemon peel, cinnamon and sugar. 

Warm through over medium heat.

Use a long match to carefully ignite the liquid. (If you want to put on a show, lift the orange peel with a knife then use a ladle to run flaming liquid down the peel.)

While the flames subside, slowly pour in hot coffee. 

Ladle into small demitasse cups.

Life's Too Short...

To Drink Bad Coffee!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!