Game On 2016

Welcome To The Show

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

This is it... the big "L", or I guess the "marketing folks" like to just say "50"... looks better on T-shirts I guess. And once again we have the controversy of the game being played in one place with all the credit going to the big city... Santa Clara vs San Francisco . It's always something. 

Today we're bringing back an old favorite Buffalo Chicken Sliders, some Winter Sangria and an updated "Game On" playlist. Fire up that grill!

The pots are on!

The Plate...

Buffalo Chicken Sliders

Today we revisit one of our favorites.

Love me some chicken wings, but not always the easiest thing to eat without a roll of paper towels handy.  These are great cause they're not quite as messy and hey, they're grilled, so that's got to count for something.  Not to mention those awesome Hawaiian rolls.  You got the hot with the sweet with the tangy.

What more could you ask for?

What you need... 

1 lb boneless chicken breast
2 packs of Kings Hawaiian sweet rolls

2 tblsp olive oil

salt and fresh ground pepper

1/2 cup "Frank's" wing sauce
3 tblsp butter
1 tsp smoked paprika
1 tsp apple cider vinegar

1/2 cup of celery, rough chopped

1 cup mayonnaise

1/2 cup crumbled blue cheese

2 tblsp white wine vinegar

What you do... 

Chicken

Brush the chicken with olive oil then add salt & pepper.
Heat grill to medium high heat.
Grill the chicken over medium high heat.  

About 3-4 minutes per side, until they are golden brown. 

Combine the hot sauce, butter, paprika and apple cider vinegar to a medium sauce pan.

Place on the pan on the grill and stir melt and mix all together. 

Now dip the cooked chicken into the saucepan to coat. 

Grill for about one minute per side to glaze the chicken with the hot sauce.

Cut chicken into bite size portions and serve on Hawaiian rolls with Blue Cheese sauce. 

Blue Cheese Sauce

Combine the mayonnaise, blue cheese, celery vinegar, salt and pepper in a medium sized bowl. 

Cover and refrigerate until ready to serve.

Playlist... 

Game On 2016!

Woohoo... the house is rockin' baby!  

This is the big one! Numero 50 or the big "L"... so you need some of that high energy to keep the crowd moving.  

As usual we have a little old and a little new.  With Beyonce and Coldplay and who knows who else... they'll be partying at the half.  But, you can't wait for the half... you gotta get your party on now!

... so come on and jump on the "Crazy Train".

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

The Bar...

Winter Sangria

What you need...

1 cup blood orange juice
1 750ml bottle Malbec or similar red wine
1/2 cup orange liqueur like Cointreau
1 cup dark rum
4 cups liter lemon-lime soda
Juice of 2 lemons
2 tblsp agave nectar
1 cinnamon stick
1 Blood orange or regular orange
1 ruby grapefruit
1 pear, peeled and chopped
1 Granny Smith apple, chopped

What you do...

Add the apple, orange, pear and grapefruit to a large pitcher and squeeze the lemon juice on top.  Muddle the fruit with a wooden spoon.
Add the red wine, rum, liqueur and stir.
Cover with plastic wrap and place in fridge for at least 2 hours.
Add orange juice and agave nectar.
top off with the lemon lime soda.
Garnish with cinnamon stick.

"The Man"... Vs

Superman

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Remembering Glenn

Take It Easy

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

An American singer, songwriter, producer, actor and founding member of the Eagles... Glenn Frey is a musical icon. He and the Eagles started a whole new genre of music... "the California Sound". 

Frey, Don Henley and Randy Meisner started there California journey as a back up band for Linda Ronstadt way back in the early 70's and as they say... the rest is history. 

So in honor of Mr. Frey we are all about that California thing today... Fajita Salad, a Tequila Sunrise and of course... tunes by Glenn Frey. Enjoy...

The Pots Are On!

The Plate... 

Fajita Salad

It doesn't get anymore Californian than a Fajita salad... easy to make, healthy and delicious. 

What you need... 

1 1/2 lbs Flank Steak
1 package of mixed greens
1 cup cilantro / chopped
2 scallions / chopped
2 chipotles in adobo sauce
2 tsp chili powder
1 tbsp fresh squeezed lime juice
Salt and pepper to taste
3 tbsp olive oil
1 green pepper / sliced
1 red pepper / sliced
1 medium onion / sliced
1/4 cup orange zest
2 tbsp fresh orange juice
1 lime zest
Sour cream

What you do...

Pulse the cilantro, scallion whites, chipotles, chili powder, lime juice, salt, pepper and olive oil in a food processor or blender.

Coat the steak with the paste. 

Toss the peppers and onion with 1 tbsp of the olive oil and salt.

Mix the greens with the remaining scallion greens, 1/4 cup cilantro in a large bowl.

Set a rack 6 inches from the boiler and preheat a pan for about 10 minutes.

Set the steak on the pan and surround with the peppers (don't cover the steak with the peppers).

Cook for about 12 minutes. 

Remove the steak to a platter and let it rest for about 10 minutes.

Slice into thin strips.

Toss the vegetables and continue broiling until they are soft (about 8 more minutes).

Pour orange juice and zest, lie zest, 1 tbsp olive oil and salt over greens.

Arrange steak over top of the greens. 

Lightly spread sour cream over the top.

The Playlist... 

Remembering Glenn

Consolidating his solo recordings and those with the Eagles, Frey released 24 top 40 singles on the Billboard charts. He was also a winner of 6 Grammys and 5 American Music Awards. 

Take your pick... there are so many great songs written by Frey and his counter parts. Probably one of the best and the one that started it all is the song he co-wrote with Jackson Browne "Take It Easy". 

"Standing on a corner in Winslow Arizona"...

Enjoy!

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

The Bar... 

Tequila Sunrise

What you need... 

2 oz silver tequila

3/4 cup fresh orange juice

2 oz grenadine

1 slice of orange 

1 maraschino cherry

ice

What you do...

Shake the tequila and orange juice together.

Fill a chilled 12 oz glass with ice and pour in orange/tequila mixture.

Slowly pour in th grenadine and allow it to settle to the bottom of the glass.

Garnish with a slice of orange and a maraschino cherry.

There's A Hole In the World Tonight

Please... Day Drink Responsibly 

&

 Keep On Cookin'!

Can't Buy Me Love

For The Love Of Money

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

So you didn't win the lottery... well tomorrow's another day.

Just remember that money "Can't buy me love"... or as my granddaddy always said "but it can buy you something that looks a whole lot like it"! Ole Grandpa... what a kidder.

And, even though you didn't win you can still live it up. Let's celebrate with a little gourmet meal and a "Millionaire" cocktail. We'll put on some tunes to remind you that you should "be thankful for what you got".

The pots are on!

The Plate... 

Gourmet Grilled Cheese / Caramelized Onions

And... The Millionaire Salad

Ok, you can still pretend like you're rich without breaking the bank with these two awesome treats. What's not to like about grill cheese. And, if you jazz it up a little it's even better. 

And, do we really need to say anything about lobster? Anytime is a good time for lobster. 

What you need... 

The Grill Cheese-

2 tbsp canola oil

5 tbsp butter / softened

2 large onions / sliced

2 tsp sherry vinegar

1 tsp sugar

12 slices Italian bread (ea about 1/2 inch thick)

8 oz Gruyere / thinly sliced

The Millionaire Salad-

2 1lb lobsters or lobster tails

8 oz mix salad greens

1 large ripe mango

1/3 cup peanut oil

fresh ground pepper

1/2 red onion / thinly sliced

3 tbsp sherry vinegar

1 tbsp lemon zest

kosher salt

What you do...

The Grill Cheese

Heat the canola oil and 1 tbsp butter in a large sauce pan over medium heat. 

When the butter melts add the onion and cook until caramelized (a little brown, about 20 minutes).

Add the vinegar, sugar and 2 tbsp water.

Continue to cook until all the liquid has evaporated. 

Transfer the onions to a bowl.

Butter 1 side of each bread slice. 

Lay 6 slices butter-side down on a work surface. 

Top each with 2 slices of cheese a little onion and then 2 more slices of cheese.

Top with another slice of bread (butter-side up).

Heat a cast-iron skillet over medium heat. 

Add the sandwiches and cook until the cheese begins to melt and the bread browns.

Flip and continue to cook until brown.

Cut in half and serve.

The Millionaire Salad-

Parboil the lobsters about 5-10 minutes

Remove the meat from the claws. Cut the tails in half lengthwise and remove the meat.

Put the lobster aside in the fridge for now.

Rinse and dry the salad greens / cut into bite-sized pieces.

Peel and cut the papaya into 1 inch chunks. Save the hull for serving.

Heat a pan over medium heat. Add the oil to the pan. 

Lightly pepper the lobster and add it along with the red onion to the pan.

Cook the lobster and onion for about 3 minutes turning frequently.

Remove the meat to a plate leaving the onion in the pan and remove from heat.

Add the sherry vinegar and lemon zest, salt and pepper.

Add any juice that has accumulated on the plate with the lobster meat.

Return the pan to medium heat and add the mixed salad greens.

Using tongs, continuously toss the salad until they are warmed not cooked (about 1 minute).

When the greens are warm, lift them out of the pan and fill papaya shells.

Fill with the lobster and papaya. 

Spoon the dressing from the pan over the salad and serve. 

Enjoy.

The Playlist... 

Can't Buy Me Love

And, just like the song says- "Dollar sign, dollar sign in your eyes. shiny things, diamond rings gonna make you blind. 

The best advice here is from our good friend Ben Harper when he sings about "Diamonds on the inside"... isn't that what you really want? 

Anyway, you didn't win... time to "Be Thankful For What You Got"!

         The "Playlist" runs on Spotify- Click on the link to listen to Can't Buy Me Love

The Bar... 

The Millionaire

So you're not a millionaire... you can at least drink like one.

What you need...

4 oz rye whiskey or bourbon

1 1/2 oz Grand Marnier

4 dashes pastis or bitters

1/2 oz grenadine

1/2 oz lemon juice

1 egg white

What you do...

Add rye (or bourbon), Grand Marnier, bitters (or pastis), grenadine, lemon juice (if using), and egg white to cocktail shaker without ice. Shake vigorously for 15 seconds to blend all ingredients.

Fill shaker 2/3 full with ice. Shake again, vigorously, until egg white is frothy and drink is well-chilled, about 30 seconds.

If you shake the drink very well, twice, before straining, you should emulsify all the white before any of it curdles, and you can simply strain the drink into two chilled coupe glasses. If you open the shaker and see a few curdled bits of white, double-strain by pouring it out of the shaker through a standard strainer into a fine mesh or tea strainer held above the chilled glasses.

Dollar Sign, Dollar Sign...

Make You Go Blind!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

HOB

Ain't Nothin' But The Blues!

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

Today we're gonna take you on a little trip down the "Blues Trail". Come and take a listen to the "history of the blues"... and of course enjoy some good southern cooking and a little whiskey. 

When it's cold out there's nothing better than a little chili and some blues. Whether you were "Born Under a Bad Sign" or you "See The Light"... you just gotta love the blues. 

Come on in... The pots are on!

The Plate... 

Bar-B-Q Brisket Chili

Oh yeah... Bar-B-Q Brisket Chili. This is a smoky hot bowl of deliciousness! And, like we said the perfect companion for the blues on a cold winter's night. Make it spicy or make it mild... your choice.

What you need... 

1 lb chopped / cooked brisket  (See"Serving it up Texas Style") 

2 cups diced onion

3/4 cup chopped jalapeños (take out the seeds if you don't want it hot)

2 tbsp minced garlic

1 tbsp butter

1 tbsp olive oil

1 1/2 tsp kosher salt and fresh ground pepper

32 oz beef stock

1 28 oz can crushed tomatoes

5 tbsp chili powder

2 tbsp adobo sauce from canned chipotles

1 1/2 tbsp tomato paste

1 1/2 tsp chipotle powder

1 1/2 garlic powder

1 1/2 tsp onion powder

1 tsp black pepper

1 tbsp sugar

1 tsp cumin

2 tbsp corn flour

32 oz fritos

Cheddar cheese, diced red onions, fresh sliced jalapeños and sour cream for serving

What you do...

Set a medium pot over medium heat and add the onions, jalapeños, garlic, butter, oil, salt and pepper.

Sweat the vegetables until tender. 

Add the beef stock, tomatoes, chili powder adobo sauce, salt, tomato paste chipotle powder, onion powder.

Add the brisket to the chili. In a small bowl, whisk the corn flour into 1 cup of warm water then add to the chili.

Simmer for 10 minutes stirring often.

Serve in bowls topped with Cheese, onions, jalapeños and a shot of sour cream. 

For fun... cut open small bags of Fritos and ladle chili into bag.

The Playlist... HOB

Starting off with Blind Lemon and then head on down to the "Crossroads". Love the passion of the blues, especially in the early days with just an acoustic guitar by your side. Either the Devil is messing with ya or you lost your women... or you just want to go back to "Sweet Home Chicago"; there's always something happening with the blues. 

Things get revved up when Muddy Waters started talking starts talking about not only being a man, but a "Hoochie Coochie" man. 

Then several years later a guy named Jimi took us to the "Red House". And if that wasn't enough... Stevie Ray Vaughan turns it up a notch when he first talked about his "Pride and Joy"!

These are all "blues you can use"... crank it up and have another shot of whiskey.

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

The Bar... 

Beer With Whiskey Back

Whiskey Back... Beer Back- "Backs" refer to a shot served to "chase" whatever your drink of choice. In this case a beer (your choice) with a shot of whiskey (again, your choice). You could choose a spicy Sangrita with a shot of tequila or maybe a Bloody Mary with a beer back (aka a BMW). Your choice, your drink ... your Blues Companion. Enjoy!

Just Crank It Up!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Silent Night

O Holy Night...

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

Take a break today... it is the weekend before Christmas. Time to reflect and give thanks for all that you have, thanks for your family and friends and a time to pray for those that are in need.

Take it all in, because it goes by so quickly. So, sit back and put on a playlist filled with soft tunes for your Christmas "Eve", have a snack and a little cocktail while you sit by the fire.

Enjoy... The pots are on. 

The Plate...

Tortellini Kabobs

We're looking for something easy here today so you can make it ahead, throw it in the fridge; then after a long day of last minute shopping you can have a "silent night".  Time to grab your cocktail, have a snack and relax.

What You Need... 

4 tbsp olive oil
4 tbsp pesto (jarred pesto is the easiest here)
2 tsp red wine vinegar
2 packages spinach tortellini, cooked
2 pints of cherry tomatoes
10-12 oz fresh mozzarella
1/4 cup minced parsley

What You Do...

Mix together the olive oil, pesto and vinegar.
Take skewers and thread the tortellini, tomatoes and mozzarella (cubed).
Place on a platter and drizzle the olive oil, pesto and vinegar mixture over them.

The Playlist...

Silent Night

Sometimes its' good to just hang out by the Christmas tree with a little "quiet time". Well, here is a compilation of some of my favorite music for reflection on days gone by, the Christmas present and things to come in the new year. 

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

The Bar...

The Boulevardier

1 oz Campari

1 oz Sweet Vermouth

2 oz Bourbon

Orange twist 

Mix all together and pour over ice... enjoy!

• 
  

  And... A Joyous New Year. 

Happy Huladays

Mele Kalikimaka

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

Time for a little "Virtual Vacation" before all the craziness begins. Come on, chill out. Tis the season to be jolly mon! 

Put on a little Happy Huladays music while you enjoy some Mango / Jerk chicken and a little White Christmas sangria. Ok, maybe a lot of sangria. It's your party. Just a little "calm before the storm".

Get out your hula skirt and your board shorts...

The pots are on!

The Plate... 

Mango/Jerk Chicken Popsicle Sticks

Nothing like a little Jamaican Jerk chicken to get you in the holiday mood! This is an awesome mix of spicy and sweet. The Blackberry sauce really sets it off. 

What you need...

3 lbs chicken Drumettes

2 1/2 cups Blackberry Sauce (see below)

2 1/2 cups Mango glaze (see below)

2 cups Jerk Remoulade (see below)

What you do...

Blackberry Sauce-

2 tbsp shallots minced

1/3 cup red wine vinegar

1 cup Worcestershire sauce

1 cup ketchup

1 cup blackberry brandy

2/3 cup honey

2 tbsp cornstarch

Combine all ingredients except the cornstarch into a small pot and bring to a boil.

Reduce to a simmer and cook for 45 minutes.

Add the cornstarch turn the heat up to medium and cook for 5 minutes.

Remove from the heat to cool.

Mango Glaze-

1 cup Mango Chutney

1/2 cup Thai Chili Sauce

1 cup Blackberry brandy

1 oz Tabasco sauce

Place all ingredients in a small pot and bring to a boil.

Reduce to low and simmer for 30 minutes.

Remove from the heat and let cool.

Jerk Remoulade-

1 cup mayonnaise

1 1/2 oz whole grain mustard

1 tsp Worcestershire sauce

1 tsp Tabasco

1 clove garlic / minced

1 tbsp lemon juice

1 tbsp fresh parsley / chopped

1 oz milk

1 tbsp Caribbean Jerk spice

1 tbsp chili garlic sauce 

Marinate chicken for at least an hour in Blackberry sauce.

Grill over medium heat.

Baste with Mango glaze 5 minutes before taking off the grill.

You can add more glaze after you take them off the grill.

Serve with Jerk Remoulade on the side.

The Playlist... 

Happy Holidays

A little something different than the usual "Carol of Bells" music blaring through the department stores. Just chill and be Jolly Mon!

Nothing like a little "surf guitar" for a hip version of "Greensleeves" or how about a reggae take on "The Little Drummer Boy". 

It's all good here on you virtual vacation to "Christmas Island". Mele Kalikimaka!

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

The Bar... 

White Christmas Sangria

What you need...

1 bottle of pinot grigio

1 apple

1 cup of fresh cranberries

1 large sprig of Rosemary (a little extra for garnish)

1/2 cup white grape juice

1 can club soda

1/4 cup sugar

What you do...

Chop the apple into small cubes or slices.

Add all the ingredients except the club soda in a large pitcher.

Chill in the fridge for at least an hour.

Stir to make sure the sugar has dissolved.

Now take the extra sprigs of rosemary, wet with water shaking off excess.

Roll the rosemary in granulated sugar to get a "snow covered" effect ( shades of Martha Stewart)!

Now add the club soda to the pitcher and serve with a sprig of rosemary.

Just A Little Calm Before The Storm

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Cool Yule

Tis The Season To Party Y'all!

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

Yes... this is gonna be epic! Bring on the eggnog and light that yule log, oh yeah don't forget the mistletoe!

Oh lord... this sounds like trouble already. The infamous Christmas party. All good intentions with so many things that could and probably will go wrong. That's ok... We've got an "App" for that.

Today it's all about apps (also cocktails and cool party tunes) for your party. So get your cameras ready... I think Harold is already in the copy room with Alice.

Happy Ho Ho Ho to you.

The pots are on!

The Playlist...

Marinated Cheese & Reindeer Bites

What you need... 

Cheese-
1/2 cup olive oil
1/2 cup white wine vinegar
2 oz diced pimentos, drained
3 tbsp fresh parsley, chopped
3 tbsp scallions, minced
1 tsp sugar
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese

Reindeer Bites-
8oz cream cheese softened
1 cup of grated parmesan cheese
2 (8oz) cans of crescent rolls
1 cup chopped red pepper
1/2 cup jalapeno chopped

What you do...

Cheese-

Combine olive oil, vinegar, pimento, parsley, scallions, basil, salt and pepper.

Mix throughly and set aside.

Put cheese in a shallow baking dish and pour marinade over the cheese.

Cover and refrigerate for 6 hrs. 

Serve with with crackers. 

Reindeer Bites-

Mix cream cheese and parmesan cheese together

Roll out the dough and shape into a rectangle

Spread cheese mixture over the dough

Sprinkle with peppers

Fold and press edges together then cut into equal pieces

Sprinkle with Parmesan cheese on top

Bake at 350 degrees for 12-15 minutes

The Playlist...

Cool Yule

Tired of the same ole Christmas tunes?... These will get you going. 

Check out Brian Setzer and his rockin' version of "Jingle Bells" or about "Run Run Rudolph" by Los Lonely Boys... now it's a party! Don't worry, we have some of the old classics so you can dance. (easy on the "Twerking"). 

So, cheers to you... here's to keeping spirits bright!

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

The Bar...

Mistletoe Mojito

What you need... 

2 oz rum
2 oz soda
2 oz cranberry juice
1 oz simple syrup
Mint leaves
1 tbsp lime juice
Ice
cranberries for garnish

What you do...

Pour ice and lime juice then add the mint leaves (about 6).

Muddle the mint in the glass.

Add ice.

Add the rum, soda cranberry juice and syrup... stir. 

Garnish with cranberries. 

Remember...

Don't Twerk Where You Work!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!