Inland Oasis

Your Own Little Slice Of Paradise!

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

Not at the beach... it's ok! Your "Inland Oasis" is wherever you want it to be. Sometimes a little "Staycation" is just what the doctor ordered; no fighting traffic and crowds. Just escape.

Today we've put together a playlist with over 4 hours of music... that gives you a reason to chill. 

We also have an easy lobster dish you can just throw in the oven while you're sipping on your "Dark Mojito".  

RELAX!... The pots are on!

The Plate... 

Lobster Fettuccine a la Vodka

Ok, it just doesn't get much easier than this... unless you get adventurous and want to grill your lobster. Just a little something to think about, but this is pretty good stuff as is. 

What you need... 

12 oz Lobster meat

8 oz Fettuccine

48 oz crushed tomatoes

1 tsp oregano

1 clove garlic / minced

1 tsp red pepper flakes

salt and pepper to taste

2 tbsp butter

2 shots of Tabasco sauce

1/2 cup heavy whipping cream

2 tbsp fresh basil

What you do... 

Pre-heat oven to 350 degrees.

Cook fettuccine as usual (be sure to add salt and olive oil to your water).

Meanwhile pour vodka into a medium skillet and simmer for about 5 minutes to let it reduce by half.

Mix in tomatoes, oregano, garlic, pepper flakes, salt and pepper.

When you get ready to serve, stir in the heavy cream and fresh basil. 

Place the hot cooked fettuccine into pasta bowls.

Pour the sauce over each and place in oven for 5 minutes.

While the pasta is in the oven, melt 2 tbsp of butter in a pan. 

Sprinkle the lobster with a couple of shots of Tabasco, salt and pepper. 

Saute' the lobster for about 2-4 minutes. 

Remove pasta dishes from the oven and top with lobster. 

The Playlist... 

Inland Oasis

A little Reggae, a little soul and blues... maybe a ballad or two; that's what we're talking about. Just laid back tunes to help you set the mood at your Oasis. 

Starting us off is our good friend Marty Nickel showing us how to just "Have a good time".  Throw in some BoDeans, Jackson Browne, Jack Johnson and even a little Buffett and you've got yourself a recipe for chilling.

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

The Bar... 

Dark Mojito

What you need...

2 oz dark rum

8 mint leaves

2 tsp. brown sugar

juice of one lime

club soda

What you do...

Muddle the mint leaves in the bottom of a tall glass.

Add in the rum brown sugar and lime juice.

Mix well.

Add the club soda and stir. 

Garnish with mint.

This Pretty Much Sums It Up...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Viva Cinco de Mayo

Yo Quiero Fiesta Grande!

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

Now Beer This!!! It's Fiesta Time Amigos! Yep, time for a little Cinco, Cinco, Cinco de Mayo. 

We've got the grill roaring, the Margaritas pouring and the tunes ... well let's just hope the neighbors like a little Mariachi musica. So, come on and join in the celebration with Beer Marinated Skirt Steak, a pitcher of Passion Fruit Margaritas and a Viva Cinco de Mayo playlist. 

Time to get a little "Loco en la cabeza"! Feliz Cinco de Mayo!

Arriba... The Pots Are On!

The Plate... 

Beer Marinated Skirt 

This is so easy and good, It'll make your "ice" water. It's the perfect thing for that Cinco de Mayo fiesta your gonna throw later this week. 

What you need... 

2 lbs of Skirt Steak
1 orange / thinly sliced
1 yellow onion / sliced
4 cloves of garlic / smashed and halved
Salt and pepper
1 cup Mexican beer (hey you gotta stay with the theme)
1/2 cup Soy sauce

What you do...

Lay the orange slices, onion and garlic across the bottom of a baking dish.

Rub the steak with salt and pepper then put on top of the oranges, onions and garlic.

Now add another layer of orange, onion and garlic on top of the steak.

Pour in the beer and Soy sauce.

Cover with plastic wrap and marinate for 1 hour at room temp ( you can also make ahead and marinate overnight in the fridge).

Get your grill heated to med-high. 

Take the meat out of the marinade and grill for about 4 minutes per side. 

It doesn't take long so don't over do it. 

Slice thin and garnish with orange slices and limes. 

Perfect by itself or loading up some tacos. 

The Playlist... 

Viva Cinco de Mayo

Hey Baby... Que Paso! It's time to party, that's what's up! The perfect list of fiesta tunes for your throw down.
Some new renditions of some old favorites, plus some of the classics. So, raise a glass, take a shot and get back out there on that dance floor.

The "Playlist" runs on Spotify- Click on the link to listen to Viva Cinco de Mayo

The Bar...  

Passion Fruit Margarita

What you need...

A big festive pitcher.

1 cup tequila

1 cup passion fruit nectar

1/4 cup orange-flavored liqueur

2 tsp sugar

Lime for garnish

What you do...

Combine all ingredients and stir.

Add ice.

Serve over ice and garnish with lime.

Ay, Chiwowow...

Lay Off The Margaritas Will Ya!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Two More Bottles Of Wine

Moments Of Brilliance 

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

We've all been there... that moment when you have the greatest ideas, plans and schemes. This is when there are a few libations involved... oh course! Just remember, in the words of Ernest Hemingway- "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut!"

Well, with that in mind, this is when we come up with some of the best recipes, cocktail concoctions and playlist. So there you go... our secret is out. 

Today, with a "moment of brilliance", we have put together some drunken Red Wine Chicken, a Pineapple Mojito Sangria and some tunes about... well, "Two More Bottles of Wine".

Grab your corkscrew... The pots are on!

The Plate... 

Red Wine Roasted Chicken

What you need... 

8 slices of bacon / cut into strips

2 tbsp olive oil

6 or so pieces of chicken (dark meat works best... legs and thighs)

2 tsp kosher salt

Fresh ground black pepper

1lb bag of frozen pearl onions / thawed

8 cloves of garlic / smashed

1 pound mushrooms / halved

3 russet potatoes / pulled and cut into thirds

8-10 cherry tomatoes 

1 small package small chopped carrots

1/3 cup of all purpose flour

4 sprigs of thyme

2 bay leaves

2 1/2 cups of Red Wine

2 cups chicken broth

1/2 cup parsley leaves / rough chop

3 tbsp red wine vinegar

What you do...

Cook the bacon over medium heat in olive oil in a large pot or Dutch oven.
Remove the bacon and set aside, leaving all the good grease in the pot.
Season the chicken with salt and pepper then brown in the bacon grease.
Set it aside, then pour off the pan drippings.
Now add the onions, garlic and mushrooms, cook over medium-high heat until browned.
Stir in the potatoes and carrots, then add salt and the flour.
Stir to coat all the veggies.
Now pour the wine and chicken broth in and continue to stir until there are no lumps of flour.
Add the chicken back to the pot, as well as the bay leaves, thyme and bacon.
Bring to a boil then reduce to a simmer.
Cover and braise until the chicken and veggies are tender (30-40 minutes).
Uncover and cook until the sauce thickens (about 10 minutes).
Stir in the parsley and vinegar, add a little salt and pepper to your liking.

Plate it up, pour you a glass of wine... enjoy!

The Playlist... 

Two More Bottles Of Wine

Well... not that you needed another "drinking" playlist, but hey, it came to us in a moment of brilliance!

Starting us off is the professor of partying, Delbert McClinton. He let's us know that no matter how hard things get that "It's all right 'cause it's midnight and I got two more bottles of wine".

And, we're not sure but "Red wine, mistakes mythology" could be a theme song for most of you out there... you know who you are!

As usual, we've thrown together some old with some new some covers and some used. Grab the bottle, we'll handle the tunes.

   The "Playlist" runs on Spotify- Click on the link to listen to Two More Bottles of Wine

The Bar... 

Pineapple Mojito Sangria

What you need... 

1/2 cup rum

1 bottle of dry white wine (Sauvignon Blanc or Pinot Grigio)

3/4 cup pineapple juice

4 cups of lemon-lime soda

pineapple wedges

3 limes 

small bunch of peppermint leaves

1/3 cup agave nectar

about 2 cups of pineapple cut into small chunks

What you do...

In a big pitcher , muddle the lime slices and peppermint.

Add the agave and pineapple chunks then pour the wine, rum, and pineapple juice over the top.

Cover and refrigerate for at least 4 hours.

Remove from the fridge, add the lemon-lime soda.

Serve over ice and garnish with mint leaves and a wedge of pineapple.

Only A Bottle Of Cabernet Away!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Bad To The Bone

On The Mend!

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

Had your shoulder, knee, hip or (anything else for that matter) replaced? We feel for you and know how it feels to be jacked up, laid up and tore up... no fun!

Well kids... when you're on "the Mend", there's only one thing to do. Mix up a good cocktail, eat well, sit back and enjoy some tunes. 

Today, with the help of our good friend and Director of research Ian Doige, we have assembled the perfect mix for your recovery.  

It's all gonna be fine... pull up a chair and put your feet up.

The pots are on!

The Plate... 

Smoked Pork Butt

Well... when you have a little time on your hands and you feel like your own butt has been smoked there's only one thing to do. Pull up a chair and smoke a big ole butt yourself. It definitely cures what ails you. 

We'll start with a little marinade, some dry rub and some glue... Yep, some glue. Don't worry, it's all gonna be fine. 

What you need... 

The marinade-

2 cups cider vinegar

1 cup corn oil

1 can pineapple concentrate

1/4 cup salt

1/4 cup smoked paprika

1/4 cup Worcestershire sauce

!/4 cup fresh ground pepper

1 chicken bouillon cube / dissolved in 2 tablespoons of water

The dry rub - 

3/4 cup sugar

1/2 cup of salt

1/3 cup black pepper

1/4 cup smoked paprika

1 tbsp each- garlic, onion chili powder

1 tbsp each- celery salt, ground cumin, sage and cayenne pepper

The Glue-

2 tbsp yellow mustard

1 tbsp honey

And don't forget - 

1 pork butt / about 5-6 pounds

you'll also need some apple or hickory chips soaked in water for about an hour

What you do...

Marinade-

Place all of the ingredients in a bowl and whisk them together.

Put about a cup of the marinade to the side to use for basting.

Inject a little marinade (with a cajun injector) into the butt in several places.

Place the butt in a big ole resealable bag and cover with the remaining marinade.

Marinate in the fridge overnight.

The Rub-

Take the pork but out of the fridge and pat dry.

Cover the pork with a coat of the "glue" and sprinkle with the dry rub mixture.

Smoking-

Set your grill up for indirect heat. One side hot (where the coals are) and one side cool (no coals)

You want your grill to be about 225-250 degrees.

Add the wood chips to the grill and your off.

Place the pork butt on the grill (on the cool side).

After 2 hours baste with the marinade and cook for 1 more hour.

Baste again and cook for 1 more hour. Repeat one more time (we are now 5 hours in).

Remove the pork from the grill and wrap in aluminum foil and return to the grill until the pork butt Reaches an internal temperature of 200 degrees. 

Remove from the heat and let it stand for about 15 minutes. 

Slice or pull apart with large forks. 

Enjoy!

The Playlist... 

Bad To The Bone

Well... feeling "Bad to the Bone"? Just sit back and crank up the tunes. Hopefully these will help take your mind off the pain. If not take another pill. 

Tracy can tell you how you got into this mess with his anatomy class. And when you go to rehab and break out in a "Cold Sweat" for goodness sake just jump up and do the "Hippy Hippy Shake"!

It's all good... 

           The "Playlist" runs on Spotify- Click on the link to listen to Bad To The Bone

Just take two of these 

and call me in the morning... Thank you Dr. Ian

The Bar... 

Bone Shaker

What you need...

2 oz Gin
1 oz lemon juice
1 oz lime juice
1 oz simple syrup
1/2 oz Rosewater
Dash of vanilla extract
1 fresh egg white
2 oz heavy cream
soda water
Mint for garnish

What you do...

Combine all ingredients except soda water in a shaker.

Add ice and shake shake shake. 

Pour into glass without the ice and add a splash of soda water.

You should be able to stand a straw up in the froth.

Garnish with a sprig of mint.

Drink it down... now don't you feel better?

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Roots

Back Where We Belong

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

Unfiltered, not overproduced and pure... that's the thought of the day as we get back to our roots!

Today it's all about pure comfort, taking us back to a place we all belong. We've got some Sweet'n Spicy Chicken with Blue Agave, an old fashioned cocktail and a playlist that will take you back to your roots. 

Come on in... The Pots are on!

The Plate... 

Sweet'n Spicy Chili Chicken / Blue Agave

If you are getting back to your roots there's nothing better than some good ole fried chicken... unless of course you kick it up a notch with a little spice. We did just that, but then through in a little sweetness with the Blue Agave syrup. 

Now you need to do a little planning for this one by brining the chicken ahead of time... don't worry, it's worth it!

What you need... 

1 4-5 lb chicken / cut into 10 pieces

4 cups warm water 

1/4 cup kosher salt

1/4 cup sugar

1/4 cup lime juice

4 dry papilla chilies / remove all seeds and stems

4 dry ancho chiles / remove all seeds and stems

salt and pepper

1 tsp garlic powder

2 limes zested

Vegetable oil for frying

2 cups all-purpose flour

1/2 cup cornstarch (secret ingredient)

Salt and pepper

2 eggs 1/4 cup milk

lime wedges for garnish

Blue Agave Nectar

What you do...

Brine - In a large bowl or container add the water, salt, sugar and lime juice and stir until dissolved.

Add the chicken and refrigerate overnight.

For the dry rub - Cut or tear apart the chiles into small pieces and toast on a baking sheet for about 5 minutes.

transfer the chiles to a food processor and add salt, garlic powder and lime zest.

Pulse until you have a "coarse" powder. 

Remove the chicken from the brine and pat dry.

Add the chicken to a bowl and coat with the dry rub. 

Let it rest on the countertop until the chicken come to room temperature.

Now get a heavy pot and heat enough oil to come about halfway up the pot.

Heat the oil to 350 degrees.

Now set up the dredging. 

Put the flour, cornstarch, salt and pepper in a large paper bag or large zip lock.

In a separate bowl or pan whisk the eggs, milk, salt and pepper. 

Now dredge the chicken (one piece at a time) in the bag first then the wet mix.

Then back to the bag. (you may want to use thongs for this part)

Shake off the excess and place the chicken in the oil to fry.

Be sure to keep the temp up to 350 so only 2-3 pieces at a time.

Fry until golden brown and cooked through ( about 10 minutes)

Remove the chicken and place on a paper towel lined plate.

Arrange the chicken on a platter squirt a little lime juice on them followed by a drizzle of Blue Agave nectar. 

The Playlist... 

Roots

Just love it when music is unfiltered, not overproduced, and processed. Today we've put together a playlist with some of the newest and hottest artist that do just that. They play from the heart... pure  untouched and uncensored.

Pure to the soul... enjoy!

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

The Bar... 

Improved Old Fashion

What you need...

2 oz bourbon

1 tsp simple syrup

1/2 tsp maraschino liqueur

2 dashes Angostura bitters

1 dash of absinthe

Lemon zest and peel for garnish

What you do...

Pour all ingredients into a cocktail glass with ice.

top with the lemon zest and add the lemon peel.

Untouched, Uncensored...

And Pure Soul!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Beach Vibe

Your Vibe Attracts Your Tribe

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

Spring break... How about a beach break? Got spring fever, got a beach vibe? We're here to help. 

Grab your long board, flip flops and floats... time to head south and get out of these winter blues. 

Today we've got an easy roasted Halibut recipe, some cool laid back tunes and if that's not enough we'll throw in a little "Painkiller". 

Feelin' good we're feelin' alright Yeah! ... The pots are on!

The Plate... 

Herb Roasted Halibut

Ok, this is one of the easiest and most tasty dishes we know of. We promise you that this will be so of the best flakey, flavorful fish you've ever had.

And just in case the weather is not cooperating you can prepare this inside in a matter of minutes and just pretend you're at the beach.

What you need... 

8 oz fresh Halibut
1 tsp kosher salt
1 tsp fresh ground pepper
1 tbsp fresh lemon juice
1 tbsp olive oil
1 large sprig of thyme
2 garlic or jalapeño stuffed olives
1 egg

What you do...

Preheat your oven to 400 degrees.

Place the fish on a piece of parchment paper.

Season the fish with salt and pepper.

Drizzle lemon juice and olive oil over fish. 

Lay the thyme on top and place the olives next to the fish.

Beat the egg together with 1 tbsp of water to make an egg wash. 

Brush the egg wash around the edges of the parchment paper.

Now fold the edge of the parchment paper under and around the fish make a little package.

Place the package on a baking sheet and cook for 12-15 minutes util cooke through.

Serve hot in the parchment paper. 

The Playlist... 

Beach Vibe

As usual, a little old a little new, but all good. Starting us off is Pepper with "Stone Love"... kinda how we feel about the beach. Or maybe it's better described as "True Love". Either way, it's all good. 

"Just follow the sun"and you will start singing "I shall be released" then you'll feel the "Pressure drop"!

Wonderful world, beautiful people... it's all good. And when you're on the beach (like Donavon says) "If it don't matter to you, It don't matter to me"!

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

The Bar... 

Painkiller

What you need... 

2 oz Pusser's Rum 

4 oz Pineapple juice

1 oz Orange juice

1 oz cream of coconut 

fresh grated nutmeg

Fresh mint

What you do...

Pour all of the liquid ingredients into a glass filled with ice.

Shave fresh nutmeg on top and garnish with mint.

You Need Some Vitamin Sea!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Italia

Life Is Short... Mangia Bene!

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

Ciao Bella... today we're talking pasta... we're talking fine wine... we're talking about music with passion. You in?... that's what we thought. 

I'm telling you, some people just know how to live right. So with that in mind, we're gonna show you how to create an Italian bistro right in your own place. 

Tonight's specials are  Linguine cooked in a rich red sauce with spicy Italian sausage with capers and Feta cheese, a wonderful Sangiovese wine and some beautiful music. 

Light the candles... The pots are on!

The Plate...  

Linguine Con Salsiccia Piccante Italiano 

Not your Mama's Spaghetti... This pasta is sweet and spicy with a little bit of brininess from the capers, a little cheese and a lot of flavor. It's easy to make and we think you're gonna love it. All we can say is Ciao Bella.

What you need... 

Extra-virgin olive oil
1-1 1/2 lbs spicy Italian sausage
1 onion
3 cloves of garlic
20 oz crushed tomatoes
2 tbsp Oregano
1 tbsp parsley
3 tbsp fresh basil / chopped
3 tbsp capers
Salt and fresh ground pepper to taste
Splash of wine to deglaze
1 lb of Linguine
8 oz Feta cheese, crumbled

What you do...

In a large skillet, heat the oil then add the sausages. 

Add the onions and garlic.

Cook until the sausage is no longer pink and the onions and garlic are soft.

Add the tomatoes, oregano, parsley and basil and turn down to simmer.

Add a splash of wine to deglaze the pan.

Continue for about 20-30 minutes until the sauce has thickened.

Add the capers and continue to simmer for another 5 minutes. 

In the meantime, cook the pasta according to the directions. 

Once strained, place the pasta in a serving bowl.

Toss with the sauce and add the feta right before serving.

The Playlist... 

Italia

Is there anything more romantic and passionate than Italian music... don't think so. 

Luciano starts us off with the hope in tomorrow "Domani Verra". Can't think of a better way to start. 

There are many great classics here, along with a few newer selections. Check out Chris Botti with a couple of selections from his "Italia" compilation, including the song "Italia" with Andrea Bocelli. 

So sit back, have some wine and take it all in. 

la vita è bella

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

The Bar... 

Tignanello Super Tuscan

From one of the oldest wineries in Italy...the Antinori family. And this is one of their best.

This was the first Sangiovese to be aged in barriques, and the first red wine to be blended with non-traditional varieties.  It is made from Sangiovese, Cabernet Sauvignon and Cabernet Franc. The wine is aged in wine barrels for 12 months and then for another 12 months in the bottle.

One of our favorites... if you are lucky enough to find a 2010 vintage buy all you can. 

Life Is Short...

Eat Well And Enjoy!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!