House Party

Get On Up!

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

Well... over 21,000 of you have stopped by for some drinkin', dinin' and dancin'. So, we thought we should throw a little party. Ok, maybe a big party. Kind of like the old days when you had a little "House Party" and a few folks dropped by... then they told some other people that dropped by... and so on!

Since it's a party and all, we decided to whip up some "walk around" food by way of our favorite pork sliders, a little old school punch and some retro tunes to get you on the dance floor. 

Come on in. Don't cost nothing!... The pots are on!

The Plate... 

Pork Cutlet Sliders

What you need... 

1 pork tenderloin

1 cup of flour

salt and pepper

2 eggs

1 cup of plain bread crumbs

2 tbsp butter

2 sweet onions sliced

1 cup of beer

juice of two lemons

4 slices of Swiss cheese

1/2 head of red cabbage / sliced thin

Oil for frying 

What you do...

Slice the pork tenderloin into equal medallions (about 1/4 inch thick).

Pound them out thin, then slice them out into "slider" size (about 3 inches).

Mix flour, salt and pepper in one bowl then the eggs in another bowl and bread crumbs in a third bowl.

Dredge each cutlet in the flour mix, then egg mix, then back in the breadcrumbs.

Heat the oil in a large pan.

Fry the cutlets until they are golden brown, the set aside of a paper towel.

Melt butter in a skillet over medium heat.

Add sliced onions and cook until starting to brown.

Pour beer and stir occasionally. 

When the liquid is gone, the onions are ready.

Stack your sliders-pork,lemon juice, cheese, onion, cabbage, pork and then stick a toothpick in to hold it all together.

The Playlist... 

House Party

Going retro "old school" on ya with this one. You know... back when the music was simple, rowdy and had soul. There are a lot of classics here that will wanna make you shake your thang! 

So get on up and crank it up! It's a party. 

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

The Bar... 

Hunch Punch

What you need... 

3 gallons Hawaiian Fruit Punch

16 oz Orange Juice

16 oz Pineapple Juice

8 cups Sprite

8 cups Ginger Ale

1/2 gallon Everclear

1/2 gallon Vodka

What you do...

Mix all ingredients into a 5 gallon container with a spout. 

Serve over ice. 

So... You Come Here Often?

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Home Cookin'

Come On In My Kitchen

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

You better get yourself in here... we're in the kitchen making up some homemade comfort food, smashing up some bourbon and listening to some blues. The weather is turning a little cooler, so we figured it was time to put on a hot steaming pan of goodness. 

We're frying up some steak with a little homemade gravy... Oh yeah, now we've got your attention. Of course, when you throw some "Bourbon & Blues" in the mix, you know it's gonna be a great day. 

Don't forget the Ho Cakes & Cornbread... The pots are on!

The Plate... 

Steak Fingers & Gravy

Simple, easy and delicious... that's what good comfort-food is all about. And it doesn't get any more home style than some fried up steak and gravy. 

What you need... 

For the Steak -

2 lbs cube steak / cut into 1 inch strips

1 cup all-purpose flour

1 tsp salt

1 tsp pepper

1 tsp cayenne (ok you can leave this out if you don't like it spicy)

1 cup milk

3 eggs

2 tbsp butter

2 tbsp vegetable oil

For the Gravy-

2 tbsp all-purpose flour

3-4 cups of milk

salt and pepper

What you do...

Combine the flour, salt, pepper and cayenne in a dish and stir together.

Whisk together the milk and eggs in a separate dish.

Roll the steak strips in the flour mix then dip in the egg mixture and then back in the flour.

Heat the butter and vegetable oil in a large skillet over medium heat. 

Fry the steak strips until golden brown, be sure to turn them over about halfway through the cooking.

Remove from the skillet on place on a paper towel lined plate.

Cover with foil to keep warm while you make the gravy.

Now pour the grease from the skillet out keeping about 1/4 cup in the skillet. 

Sprinkle in the flour and whisk until it becomes a paste. Add more flour if you need. 

Cook over medium-low until it's begins to darken.

Pour in about 3 cups of milk and keep stirring.

Allow the gravy to cook and thicken (keep stirring), add more milk if needed.

Season with a little salt and pepper.

You can pour into a small bowl for dipping or just over the steak strips.

Enjoy!

The Playlist...

Home Cookin'

Here you go... a whole playlist talkin' about Cookin'! Wether it's burning up the blues or begging you to come on in the kitchen, you just know it's gonna be good... cause if I don't love you baby, grits and groceries and Mona Lisa was a man!

And, don't forget the Ho Cakes and Cornbread. 

           The "Playlist" runs on Spotify- Click on the link to listen to Home Cookin'

The Bar... 

Bourbon Smash

What you need...

2oz Bourbon

4 wedges of lemon

1 oz simple syrup

small handful of mint

2 dashes of Angostura bitters

What you do...

Add all ingredients in a shaker and muddle.

Add ice and shake.

Strain into cocktail glass.

Add crushed ice and garnish with mint.

You Better Get It While It's Hot!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Guitarra Española

 Amor Verdadero

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

Ahh... True Love! Ready for a romantic evening with that special someone in your life? We've got just the ticket. 

How about an exotic Spanish dinner for two... a great flaming shrimp appetizer, a little Paella, some romantic guitar and Sangria to cool down the fire? Sounds good to us!

We'll leave the Flamenco dancing up to you... The Pots Are On!

The Plate... 

Grilled Chicken & Chorizo Paella / 

Drunken Monterey Jack Shrimp Flambe'

Nothing like dinner and a show. Your guest will be amazed by your wonderful talents. The awesome flavor of the Paella is one thing, but just wait until you flame up the shrimp... a real crowd pleaser (and easy appetizer). 

The Paella - 

What you need... 

8 chicken legs
1/2 pound of chorizo / cooked and crumbled
4 tbsp canola oil
garlic salt and fresh ground pepper
1 pint Cherry tomatoes
1 zucchini / sliced (about an inch thick, diagonally)
1 squash / sliced the same
4 cups cooked Spanish rice
2 ears of corn / roasted and cut from the cob
1 bunch scallions / sliced
6 slices of cooked bacon
6 sun-dried tomatoes / chopped
1 lemon zested and juiced
1 cup minced herbs /  parsley, basil and cilantro

What you do...

Heat up your grill to medium-high.
Take the chorizo out of the casing and cook in a skillet.
Toss the chicken legs with a little of the canola oil then season with garlic salt and pepper.
Grill until cooked through remove and set aside.
Toss the zucchini and squash with oil and season with garlic salt and pepper.
Do the same with the tomatoes.
Grill the zucchini and squash for 4 minutes per side, and tomatoes for about 4 minutes total.
Remove and set aside.
In a large bowl, combine the rice, corn, scallions and bacon.
Take a large pan or cast iron skillet and coat with oil. Place on the grill, add the rice mixture and firmly press onto the bottom of the skillet.
Do not stir, but let it sit on the heat to form a crispy crust (about 15-20 minutes).
Scatter the sun-dried tomatoes and lemon zest over the rice.
Now place the Chorizo, chicken, tomatoes, zucchini and squash onto the rice.
Squeeze lemon juice over the chicken and veggies.
Then... scatter the herb mixture on top.
Use a spatula to scrape the bottom of the rice from the pan and toss the mixture before serving.

The Drunken Shrimp Flambe'- 

What you need...

About 1 pound of shrimp 16-20ct. / peeled and deveined
6 oz Monterey Jack cheese / shredded
1 cup rum or tequila

What you do...

Place shrimp in a large bowl and pour in rum or tequila.

Let sit in refrigerator for 15-20 minutes.

Heat grill to medium-high (Do Not Use A Gas Grill- You will blow up your grill).

Place the shrimp in a grill basket and cook for 2 minutes.

Flip the shrimp, cook for an additional 2 minutes.

Now... carefully drizzle on the rum or tequila from the bowl.

Be very careful.. there will be a huge flame-up (see the video). 

Take off the grill and immediately sprinkle on the shredded Pepper Jack cheese.

Drunken Monterey Jack Shrimp

The Playlist... 

Guitarra Española 

Is there anything more relaxing and romantic than some great Spanish guitar? Don't think so. Ok, ok... maybe some of the "covers" are a little cheesy, but it's all part of the deal. 

So come on... Besame Mucho!

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

The Bar... 

Sunset Sangria

It's been a long hot day... this is just the thing to help cool you off. 

What you need... 

1 bottle Rose' wine

1 cup pineapple juice

1/2 cup vodka

1/4 cup triple sec

1/2 cup simple syrup

1 orange / slice into rounds

1 lime  / sliced into rounds

1 lemon / sliced into rounds

6 oz fresh raspberries

mint for garnish

What you do...

Mix all ingredients in a large pitcher and refrigerate for at least an hour.

(the longer the fruit marinates the better)

En Fuego!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Southern Thang

Crank Up Your Trusted Gibson... Son!

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

Give it everything you got... just one more time! At least that's how the Atlanta Rhythm Section sees it!   Hey, like they say "Don't take life too seriously... Nobody gets out alive anyway!"

You gotta love the wit and wisdom of the south. So, with that in mind, we're eating well, drinking well and putting on our dancing shoes. We got us some sweet and spicy Grouper, some whiskey to wash it down and some foot-stompin' music. 

It's time for some "Whiskey Rock'n Roll"... Keep on Smilin'! 

The Pots Are On!

The Plate... 

Creole Grouper / Sweet Heat Succotash

What you need...

8oz Gouper
1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder

For the Succotash-
4 ears of corn / shucked
2 tbsp canola oil
Kosher salt and fresh ground pepper
1 small red onion / diced
1 small red pepper / diced
1 clove garlic / chopped
1 Fresno or Jalapeno / diced
1 can of black-eyed peas, drained, rinsed and dried
2 tbsp sugar
1/4 cup cider vinegar
1/4 cup parsley / chopped

What you do...

For the Grouper-

mix all the dry ingredients together. 

Brush fish with a little oil and sprinkle on the dry rub.

Heat grill to medium- high.

For the Succotash-

Brush the corn with oil and season with salt and pepper.

Grill the corn turning until all sides are slightly charred. 

Set aside to cool, then slice off the kernels. (best to do this over a large bowl)

Heat 2 tbsp of oil in a pan and saute' red onions, bell pepper and Fresno chile (about 5 minutes)

Add the garlic and cook for about 30 seconds then add the black-eyed peas cook for another 2 minutes.

Add the sugar and vinegar, bring to a boil and cook for about 3 more minutes. 

Now add the corn and the parsley and take off the fire. 

Grill the Grouper over direct heat about 3 minutes a side to sear. 

Place Succotash on serving plate, top with the Grouper and garnish with parsley.

Hell Yeah!

The Playlist... 

Southern Thang

Well, we got something old, something new, something borrowed and a few Blues. Love some old southern rock, but the kids are laying down some cool stuff. 

Take a listen to Blackberry Smoke's "Good One Comin' On"... we've all been there. And, if you haven't heard of the Revivalist yet, well you are in for a treat. Love their song "Wish I knew you (when we were young)" ... hmmm, don't worry we're not gonna call on anybody. 

There's a lot to choose from here, with a few live performances thrown in. 

Party on Kids!

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

Southern Thang

The Bar... 

The Remedy

What you need... 

2 oz bourbon... we used Wild Turkey

1 oz fresh grapefruit juice

3/4 oz cardamom syrup

1 dash bitters (Angostura)

Grapefruit twist ( if you wanna get fancy)

For the syrup-

2 dozen cardamom pods

1/2 cup honey

1/2 cup water

What you do...

For the syrup-

put the ingredients in a pot, simmer for about 10 minutes

Combine all ingredients in a shaker with ice. 

Shake and stain into a cocktail glass straight up.

Party On Kids...

Cause Ain't Nobody Gettin' Out Alive!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

On Fire

Grilling The Dream!

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

Crank up the grill... we're on fire, burning it up!  The dog days of summer are almost behind us, so now it's time to hone in on those grilling skills. 

Today we're serving up some "Spatchcock Chicken", a smokin' margarita and some tunes to help get your fired up. 

Feel the heat... The Pots Are On!

The Plate... 

Spatchcock Chicken / Poblano Chili Sauce

Ha... you said "Spatchcock".  Ok, get your mind out of the gutter. Spatchcock refers to removing the backbone of a whole chicken so you can "butterfly" the bird. That means it cooks faster and more evenly than a whole bird. This makes it more juicy with a golden crust. Then we will finish it off with a little Poblano cream sauce. 

Yummers!

What you need... 

1 whole chicken (about 3-4 lbs)
a splash of white wine
1 tbsp of olive oil

The Rub-
1 tbsp paprika 
salt and pepper
1 tbsp cayenne pepper
1 tsp thyme
1 tsp oregano
1 tsp chili powder

Poblano Chili Sauce-
2 Poblanos
1/2 cup greek yogurt
juice one lime
salt and pepper

What you do...

Get the chicken out of the fridge and let it sit out on the counter to get the chill off.

Combine the dry rub ingredients together.

Heat your grill to medium 350-400 degrees.

Place the chicken "breast-side" down on a cutting board. Using a heavy-duty knife, cut out the backbone by cutting from the neck all the way down to the tail on each side of the bone.

Remove and discard the backbone. 

Now press down on the chicken to flatten it our completely. 

Pour the white wine all over the inside of the bird and sprinkle a little rub all over.

Flip the bird over and brush with the olive oil the sprinkle on more rub.

Put the chicken on the grill and cook indirect for about 45 minutes until the the internal temp reaches 150 degrees in the breast and 170 in the thigh.

Take it off the grill and let it rest for about 10 minutes, then carve away. 

Serve with a little Poblano sauce. 

Poblano sauce-

Roast Poblanos on the grill until blackened. 

Then take off and put in a resealable plastic bag for about 10 minutes.

Peel the blackened skin off and put in a blender.

Add the yogurt, lime juice and a little salt and pepper.

Give it a whirl and serve over the chicken. 

The Playlist... 

On Fire

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

The Bar... 

Grilled Citrus Margarita

Smoky Goodness

What you need... 

8 limes, 5 lemons & 4 oranges

1 cup superfine sugar, plus a little extra for rimming glasses

About a cup of tequila

What you do...

Preheat your grill to medium-high.

Slice a lime and lemon into wheels then set aside.

Cut the oranges and the rest of the lemons and limes in half.

Pour the sugar in a bowl or dish.

Dip the cut side of each fruit in the sugar to coat.

Grill the sugar side down on the grill just enough to get charred. 

When they are cool enough to handle use a juicer (or a fork) to juice the grilled citrus.

You should get about 2 cups of juice.

Stir in about 1/2 cup of the sugar into the juice and add the tequila.

Stir it up and refrigerate until chilled.

Pour the mixture into a large pitcher of ice and add the sliced citrus rounds.

Rim glasses with sugar and serve over ice.

Next Time Take It Easy On The Hot Sauce!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Pray For Lousiana

Look Out For One Another!

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

A special early release of PnP... Louisiana has gone through the worst flooding in over 1000 years.

Over the weekend, parts of southern Louisiana received as much as 25 inches of rain. Seven people died, the storm stranded more than 20,000 and left more than 11,000 seeking shelter.

The "Casual Catholic" recently published why national media shouldn't cover the south Louisiana flooding. Mainly, with everything going on in the world, it just "doesn't further an agenda". 

"Working together, Community, Self-Sacrifice, Love, Forgiveness, Healing, Service, Friendship and Prayer... These aren't things that the mass media seemingly wants us as Americans to embrace."

"You shouldn't come here because you'll find a people at the very end of their ropes extending their hands to their neighbor. You shouldn't come here because you'll find tireless spirits ready to save a stranger regardless of their race,ethnicity, religion, or SEC affiliation. You'll find rows of 4x4 pickup trucks with boats being trailed behind them headed to the once busy city streets to conduct rescue not because of compensation and not because of order by the government but because of the unspoken creed that holds South Louisiana together as something more than just people living near each other."- The Casual Catholic

So, we know their's a lot going on in the world, but Louisiana needs your help, support and Prayers. 

In the thought of helping a neighbor we're making Jambalaya, enjoying Abita's new Strawgator and listening to some tunes about our Southern Neighbor. 

Please Pray... The Pots Are On!

The Plate... 

Jambalaya

There are all kind of ways to make Jambalaya... chicken and sausage, shrimp or tasso... even duck or alligator. You can make it Creole-style with red sauce or Cajun-style "brown" with chicken stock. Either way it's a quick easy meal that is enjoyed all over south Louisiana.

What you need... 

1 lb boneless chicken / cubed bite sized
1 lb andouille sausage / sliced bite sized
The "holy trinity"- 1 onion/chopped, 1 bell pepper/chopped, 4 ribs of celery/chopped
6 cloves of garlic/minced
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced
8 cups chicken stock
3 tbsp Tony Chacere's cajun seasoning
1 tsp oregano & thyme
2 bay leaves
Salt to taste
4 cups long-grain rice, uncooked

What you do...

In a saute' pan, brown the chicken spiced with a sprinkling of Tony Chachere's.

Brown the sliced andouille then pour off the fat.

In a separate pot, saute' the "trinity" (onion, celery and bell peppers). When onions start to turn transparent through in the garlic.

Now add the tomato paste to the pot. Watch for the color to deepen a little while stirring. 

Once the vegetables are translucent and the tomato paste is dark red deglaze the pot with 2 cups of chicken stock.

Now add the rest of the Tony Chachere's seasoning, tomatoes and salt. 

Cook over medium-low heat for about 10 minutes. 

Add the meat and cook for another 10 minutes. 

Now add the rest of the stock and stir in the rice. 

Turn the heat down to low and let the sauce thicken up a bit with the pot uncovered.

Stir it often for about 10 more minutes. 

When it's reached the "right" consistency (you'll know), it's done.

Serve with French bread and enjoy.

Don't forget to take some to the neighbors. 

The Playlist... 

Pray For Louisiana

   The "Playlist" runs on Spotify- Click on the link to listen to  Pray For Louisiana

The Bar... 

Abita Strawgator

A little something to help in the hard times. 

Strawgator is made with fresh Louisiana 

Strawberries and German Perie hops.

Results are a golden lager with 8% alcohol. 

Everbody Pulls Together

An armada of volunteers — known as the Cajun Navy — with their big pickups towing their personal boats — are helping neighbors near Baton Rouge, where record floods have displaced tens of thousands of people.

In South Louisiana We Don't Wait For Help...

We Are The Help!

Help One Another

Click this link to see how you can Help Louisiana Flood Victims

We Got This Y'all... God Bless!

Castaway

Leave The World Behind!

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

Man... what is going on in the world? 

Too much stuff... Relax, we all need to just get in an Island State of Mind.  I personally think that my goal this weekend will be to "try and stay on top of my flip flops"- Kristian Bush. 

This week we are all about letting it all go and acting like a "castaway". Just forget about the world and enjoy a light and spicy lettuce wrap, sip on a frozen mojito while you listen to a few "Castaway" melodies. 

Time to get away... The pots are on!

The Plate... 

Chipotle Chicken Lettuce Wrap

Just a little something light and easy for your Island Excursion. We even dare say a little healthy. 

What you need... 

12 oz shredded chicken (rotisserie from the store is easiest)

1 tbsp coconut oil

1 cup whole milk

1 medium onion / diced

3 cloves garlic / minced

1 tsp ground cumin

1 tsp dried oregano

1 chipotle pepper with adobo sauce / minced

1 tsp salt

6 bib lettuce leaves

Pico de gallo salsa

What you do...

Heat the coconut oil in a skillet.

Toss in the diced onion and salt. 

Saute for about 5 minutes.

Sprinkle in the cumin and oregano.

Add the chipotle and garlic to sauce for about a minute.

Pour in the milk and stir to combine.

Once the mixture has bubbled, mix in the shredded chicken to coat evenly.

Spoon the mixture evenly onto the lettuce leaves and top with pico de gallo. 

The Playlist... 

Castaway

"I wanna be a castaway and leave the world behind. Take a tropic holiday and say goodbye to keeping time"- Zac Brown

So pour me a vacation, and let me just think about Bob and his three little birds... "Don't worry about a thing cause every little thing gonna be alright!"

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

The Bar... 

Frozen Mojito

What you need... 

2oz light rum

Juice of 1/2 a lime4 tsp. sugar

12 mint leaves

2oz club soda

Ice

What you do...

Muddle mint, sugar and lime in a glass.

Add the rum and club soda and stir.

Strain ou the mint leaves and pour into a blender.

Add about 1 cup of ice and blend until smooth.

Garnish with mint leaves and lime slices.

You Don't Need A Reservation For Relaxation.

Just Tryin' To Stay On Top Of My Flip Flops!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!