Go Daddy O

Dance Like Everybody's Watching!

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

It's almost time... we just can't wait to "swing" into spring. So in these cold days of winter, we thought that we would bring you a little something to warm you up, some sunshine, a smile and something to look forward to. 

This week we are featuring our friend, Louisiana Grill Master Chris Villar. He was kind enough to share his "Louisiana Hot Wing" recipe with us... so get those grills fired up. 

And to get you "In The Mood" we've put together some "Swingin' Tunes" and of course a nice little Scotch and Soda cocktail.

We're so hot we're Smokin'... The Pots Are On!

The Plate... 

Swinging Hot Wings

Ok, Swing this... these are some of the best wings you will ever put in your mouth; smoky, crispy, with a little heat and just plain awesome. Besides, all the cool chicks dig em'!

According to Grill Master Chris-"It's more in the grilling technique than anything"!

What you need... 

4-5 lbs chicken wings / tips removed (save for stock)

1.5 bottles/18oz of "Crystal" hot sauce (no substitutes)

2-3 tbsp of olive oil

the zest and juice of 3 lemons (be sure to zest first... we've been over this)

2-3 jalapeños or serrano peppers / diced

2 sweet onions  / small dice

7-8 cloves of garlic / minced

Salt & Pepper to taste

What you do...

Mix the hot sauce, olive oil, lemon zest/juice, peppers, onion, garlic, salt and pepper in a large bowl.
Divide the wings into 2 or 3 ziplock bags with equal amounts of the ingredient mix in each bag. Shake em up to distribute the marinade. Refrigerate overnight or up to 2 days. 

Set your grill to medium heat with a hot and cool side... for indirect and direct grilling. Bring the wings up to room temperature. Now put them on the grill on the "cool" indirect side for about 15 minutes. You are looking to render a lot of the water and fat, but they will not have a lot of color.

Then transfer to the "hot" side for to direct cooking to essentially "mark" the chicken and bring up to the color you like. (the "Wing Man" likes them Mahogany.) 

Take the wings off the grill. Garnish with parsley or chives if you like. Now you're Swinging!

Special thanks to our Wing Man - Chris Villar

The Playlist... 

Go Daddy O

You just can't help but smile and have a little pep-in-your-step when you're listening to some good 'ol Swing. As usual, we have some new, some old and some you may have not heard of... yet. 

Check out one of Chris's favorite bands "Indigo Swing" and their song Red Light! Very Nice!... or maybe, New Orleans on Preservation Hall doing "Shake That Thing".

Or just pull up the playlist, put it on shuffle and crank it up! 

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

The Mix... 

The Presbyterian

What you need... 

2 oz Scotch

2 oz Ginger Ale

2 oz Soda

Lemon or Lime slice for garnish

What you do...

Pour Scotch into a highball glass.

Add the Soda then the Ginger Ale and give it a stir.

Garnish with Lemon or Lime. 

Laissez Les Bon Temp Swing...

Daddy O!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Meat 'n' Three

Country Come To Town

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

Soul food or country cooking? It's all really just comfort food and the "Soul of the South". This is not a particularly formal affair. It's a make your way down the buffet and fill up your tray kinda thing. Choose your meat, pick your fixin's, veggies, cornbread and biscuits, take a seat and dig in.

Today we're starting you off with Turkey Tenderloins, some Pineapple-Basil sweet tea and easy listening tunes for your Southern dining pleasure.

Take a tray and load up... The Pots Are On!

The Plate... 

Turkey Tenderloins / Madeira Gravy

Oh yeah... This is a great choice to feel your soul and still have room for some yummy cornbread or biscuits and plenty of veggies, potatoes or mac & cheese... hold the green Jello please. 

What you need... 

4 lbs of Turkey tenderloins
3 cups Madeira or Sherry
12 cloves garlic/crushed
3 tsp salt
2 tbsp vegetable oil
3 tbsp butter
2 tsp all-purpose flour
3/4 cup red wine vinegar
18 sprigs thyme
1 tsp ground pepper
3 large shallots / chopped

What you do...

Stir together the Madeira, garlic, salt and vegetable oil.

Pour into a zip lock bag and add the tenderloins. 

Chill 2-4 hours.

Preheat your oven to 450 degrees. 

Remove the tenderloins from the marinade and pat dry then brush with vegetable oil.

Add salt and pepper.

Cook the tenderloins in a large cast-iron skillet over high heat to brown on each side.

Reduce the heat to medium add the butter and shallots stirring until the butter melts then add flour.

Cook stirring often until the shallots are tender. 

Whisk in the 1 1/4 cups of Madeira mixture and bring to a simmer. 

Simmer for a couple minutes until it thickens. 

Remove from heat and season with salt and pepper. 

Place the tenderloins in a baking dish and pour the sauce over them.

Bake at 450 degrees for 10-12 minutes. 

Transfer tenderloins to a cutting board reserving the gravy in the baking dish. 

Let the tenderloins rest then serve with the gravy.

The Playlist... 

Meat 'n' Three

Some Southern Twang for your dining pleasure. 

                     The "Playlist" runs on Spotify-Click on the link to listen Meat 'n' Three

The Mix... 

Pineapple-Basil Sweet Tea

What you need...
2 cups fresh pineapple /chopped
water
8 black tea bags
1 1/2 cups sugar
1/4 cup chopped basil
6 oz rum

What you do....

Bring chopped fresh pineapple, sugar and 1 cup of water to a boil.

Reduce heat to simmer, stirring often for 10 minutes.

Cool slightly and give it a buzz in your blender. Pour through a stainer into a 1 gallon pitcher. 

Bring 3 cups of water to a boil and add the tea bags, boil for 1 minute.

Remove from heat cover and steep for 10 minutes. 

Discard the tea bags and stir tea into the pineapple mixture.

Stir in 1/4 cup chopped fresh basil and 6 cups cold water and rum. 

Serve over ice.

Well, You Can't Have Everything

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Martinis & Mistletoe

Happy Ho Ho Ho To You!

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

With all the stress of preparation, decorating and shopping... it's time to step back, chill and enjoy the most "Wonderful Time of the Year"! 

Time to celebrate the season with friends and family (well maybe not too much family). This holiday season, why not put a little "pep in your step"! It's time to "Party Hearty Marty"... or at least enjoy a few seasonal libations. 

We're jazzin' things up with some cheesy sliders, an awesome Christmas punch and some music to help make your Yule Cool! This is not your Mama's Christmas party.

Come on in... cause "baby it's cold outside"! 

The Pots Are On!

The Plate... 

Meaty Cheesy Casserole Sliders

Ok, these are so darn easy to make and soooo good. Just remember that when you think you have enough cheese... just add a little more. You can thank us later. 

What you Need... 

1 package Hawaiian rolls (12)

1 tips of your favorite steak seasoning

1 pound thinly shaved deli roast beef

8 oz shredded Cheddar cheese

4 oz shredded Provolone cheese

1/4 cup chipotle mayo

2 scallions, all the white and green parts / chopped

1/2 cup (1 stick) of unsalted butter / melted

2 tbsps finely grated onion

2 tbsps grated Parmesan cheese

1 tbsp of Worcestershire sauce

1 tbsp red chili flakes

12 sweet or hot pepper slices 

What you do...

Preheat the oven to 350 degrees.

Slice the rolls in half and place the bottom half in a 13-9 baking dish.

Season the bread with steak seasoning. 

Add the roast beef on top in mounds on each slice.

Now top that with the shredded Cheddar.

In a medium bowl, combine the provolone, mayo and scallions. 

Spread this mixture on the cut sides of the "top" portion of the rolls.

Place the tops spread-side down in the dish on top of the Cheddar bottom slices.

Mix the butter, onion, Parmesan, Worcestershire and red chili flakes in a bowl.

Pour over the top of the rolls. Yeah, Yeah... just do it!

Ok, now cover the whole dish with foil and bake for 25 minutes. 

Remove the foil and place a pepper slice on top of each roll.

Put back in the oven (uncovered) for 5 minutes. 

Separate all of the rolls and place on one of your fancy Christmas platters.  

The Playlist... 

Martinis & Mistletoe

Tired of the same old Fa-la-la-la? Check out these jazzy selections... perfect for your Christmas "Martinis & Mistletoe" cocktail party. Feliz Navidad!

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

The Mix... 

Cranberry-Orange Punch

"The Season Tis The Reason I Drink"

What you need...

2 cups fresh cranberries

1 cup orange juice

1/2 cup sugar

3 cinnamon sticks

1 liter of bourbon

Orange peels & fresh cranberries for garnish

What you do...

Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over 

medium-high heat. 

Bring to a simmer and cook, stirring, until the sugar dissolves and the cranberries pop (about 5 min).

Let cool, then pour into a pitcher with ice and add the bourbon. 

Serve with slices or peel of orange and fresh cranberries.

What Happens Under The Mistletoe...

Stays Under The Mistletoe!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Retro Hallow's Eve

Shaking' All Over!

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

Remember, back in the day, when the Wolfman, Dracula and Frankenstein were the scariest three amigos around. Now we have politicians scarier than those guys. 

Not to mention that Halloween has "grown" a little... over $8 billion was spent last year. The cool thing is that Dracula or at least vampire costumes still rank in the top three most popular. 

So, let's go back to a time when things were, well, much simpler.... plastic mask, popcorn balls and "Great Pumpkins".  

In preparation for this years events, we suggest going retro. We've offered up one of our old favorites, Ratlin' Ribs, a Blood Orange Vampire cocktail and some "Retro Hallow's Eve" tunes to get you in the mood. 

Trick or Treat... The Pots Are On! 

The Plate... 

Ratlin' Ribs

We love Halloween and Ribs! The trick to making this treat is to set your grill up with a hot side and cool side. You want to cook the ribs with indirect heat.  Then you'll have awesome, fall off the bone deliciousness.

Do you have any "spare ribs"? ... Bawahahaaaa!   "Bone-Appetit"!

What you need...

1 slab pork spare ribs (about 4 pounds)

4 oz smoked paprika

2 oz sugar

1 tbls onion powder

1 tbls chili powder
1 quart BBQ Sauce (try Stubbs BBQ sauce... good stuff)
Hickory chips.

What you do... 

Place pork on a clean chopping board. Pull off the silver skin (membrane). Also cut off excess fat. 

Mix paprika, sugar, onion powder and chili powder together in small bowl and season the pork on both sides with the dry rub. 

Refrigerate for at least 24 hours.

Now... heat your grill to 275 degrees with coals placed on one side of grill.  Soak hickory chips in water for at least 1 hr. then add to the charcoal. 

Place the slab on the grill away from the flame. Cook indirect for approximately 2 hours with the meat side (curl side) up.  Then flip the slab over to finish cooking for about 1 hour.

30 min before you take the ribs off the grill baste with BBQ sauce. 

The Playlist... 

Retro Hallow's Eve

Quivers down my back bone. I've got the shakes down the kneebone
Yeah, having' the tremors in the thighbone... Shaking' all over!

The "Playlist" runs on Spotify-Click on the link to listen Retro Hallow's Eve

The Mix... 

Blood Orange Vampire Punch

What you need... 

1 cup sugar

1 cup water

3 cups blood orange juice

1/2 cup fresh lemon juice

1 cup tequila or mescal

1/2 cup Cherry liquor

Red gel icing, for garnish

What you do...

Make the simple syrup, combining the water and sugar. Bring to a boil then let cool.

Combine the blood orange juice, 1/2 cup cherry liquor, lemon juice and simple syrup.

Refrigerate for at least 30 minutes.

Just before serving, stir in the tequila.

Decorate the rim of the pitcher with the red gel and drip some down the side.

Serve over ice. (use black food coloring with water and freeze for a cool effect)

Deja Voodoo

The Feeling That Something Bad Is About To Happen... Again!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Porch Pondering

Solving Problems

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

We ain't up to nothing... we're just sitting here solving all the problems of the world. 

This one's dedicated to my old pal Ian. Seems that every time we get together we have a little Porch Pondering session. The only problem is that afterwards we can't really remember what we talked about. Reminds me of one of my favorite quotes by Hemingway... "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." I guess that's just the way it goes. 

So, with all of that said, we figured we give you something to ponder on. This week we're fixing up some Smoky Wings, Front Porch Lemonade and some tunes to help you think about... well you know, all the important stuff that needs taking care of. 

Conversation covers just about everything... The Pots Are On!

The Plate... 

Smoky Crispy Wings/Maple Butter Hot Sauce

Ok, we're going to show how to make wings that are both smoky & crispy. Easy to do and man what a crowd pleaser. These are great for parties, tailgating or porch pondering. 

What you need... 

2 lbs wings

1/2 cup kosher salt

2 quarts water

1/4 cup vegetable oil

1 tbsp cornstarch

1/2 sick butter

1/4 cup hot sauce

1/4 cup maple syrup

1 cup wood chips (we like applewood)

What you do...

Mix together the salt, sugar and water in a large bowl. 

Add the chicken in the brine and place in the fridge for at least a couple hours. 

Remove the chicken from the brine, pat dry and brush with 2 tbsp of vegetable oil. 

Set up your grill for indirect heat with a smoker box filled with the wood chips. 

Grill at 275 for about an hour. 

Remove the chicken from the grill. 

Mix together the corn starch and 2 tbsp of vegetable oil. 

Brush the chicken all over. 

Put the chicken back on the grill and cook direct, turning, until the skin is crispy. 

Melt the butter, hot sauce and maple syrup in a small pot. Whisk until it is mixed.

Take the chicken off the grill, plate and pour the Maple/Hot sauce over the chicken.

Chop up a little parsley and sprinkle on the chicken (if you want to get fancy).

The Playlist... 

Porch Pondering

So, all things considered what should we talk about? Well, just turn on this playlist and something will come to you. Hell, even if it's just talking about your front porch you'd be surprised some off the observations you'll come up with. 

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

The Mix... 

Front Porch Lemonade

What you need... 

1 1/4 cup sugar

1/2 cup boiling water

1 tbsp grated fresh lemon zest

1 1/2 cups fresh lemon juice (about 12 lemons)

4 1/2 cups cold water

4 oz bourbon

8-10 mint leaves

What you do...

Simmer the sugar and boiling water until dissolved.

Muddle mint leaves in a large pitcher. 

Mix in all of the other ingredients. 

Serve over ice with a garnish of mint. 

One option would be to add a little ginger ale to the mix. 

Be careful in that rocker. 

I Hear What You're Saying...

Wait... What Was That Middle Part Again!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Swimmin' Pools, Movie Stars...

And It's A Hot One!

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

Sitting by the pool by the sea, feeling the ocean breeze and thinking of summer's greatest hits! Things like our favorite meals, cocktails and songs. 

We're dreaming up some COOLinary delights for your pool outing. This ain't no pool party. Think of it more as "going off the grid" for a while. 

Today we're poolside, grilling peaches, pineapples and pork chops. We're spinning some laid back cool summer tunes and sipping on a Grilled Pineapple Mojito. 

You can check out any time you like... The Pots Are On!

The Plate... 

Grilled Pork Chop/Grilled Peach Salsa

This is a great addition to your summer grilling repertoire. This sweet and spicy salsa is the perfect topping for the smokiness of the grilled pork. And, it is so easy to make and oh so good. 

What you need...

The Pork  

4 double cut pork chops

2 tbsp canola oil

2 tbsp chili powder

2 tbsp salt

2 tbsp pepper

The Peach Salsa

1/2 red onion chopped

2 peaches halved and pitted

1 tbsp lime juice

1 tsp olive oil

1 tbsp chopped cilantro leaves

Salt and pepper

1 blackened poblano pepper

What you do...

The Pork

Heat your grill over medium-high heat. 

Brush the pork chops with oil and rub with the chili powder, salt and pepper mixture.

Grill the chops until cooked through (about 4 minutes per side).

Arrange on a serving platter and let rest for 5 minutes. 

Top with salsa and serve. 

The Peach Salsa

Grill the Peaches until you see grate marks. 

Take off the grill let cool then dice. 

Blacken Poblanos on the grill until charred. Then place in a plastic bag for about 20 minutes. 

Take Poblanos out of bag, scrape off the outer blackened skin and dice. 

Combine all ingredients in a bowl and toss. 

The Playlist... 

Swimming Pools, Movie Stars

Jed Clampett never had it so good. You know how we roll... some old, some new and a few you might not of heard. We love M.A.G.S. new song "Drugs". Such a great happy song for someone that wants there partner "out"! 

There are also a few old favorites from REM, The Eagles, etc. There are people singing of "devotion" the "strangest things" and "Beverly Hills". 

Well, not to worry, remember we are all here to go "off the grid" and forget a while. 

The "Playlist" runs on Spotify-Click on the link to listen Swimming Pools, Movie Stars

The Mix... 

Grilled Pineapple Mojito

A little libation to keep you cool at the pool. 

Think... Mojito and Pina Colada all in one. The grilled

pineapple gives it a nice smoky-sweet flavor.  

What you need... 

2 rings of fresh pineapple

6-10 mint leaves

1 tbsp of lime juice

1 tbsp agave nectar

2 oz white rum

3 oz Baileys Almond

4 oz pineapple juice 

What you do...

Grill the pineapple rings until you see the grill marks.

Muddle 1 grilled pineapple ring with mint leaves, lime juice and agave.

Place the muddled ingredients into a shaker.

Combine rum, Baileys Almande and pineapple juice. 

Shake and pour over ice (do not strain). 

Garnish with a pineapple wedge... tiny umbrella optional. 

No Other Place I'd Rather Be.

                                

Than Sitting By The Pool By The Sea!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Tropical Troubadours

Long Time No Sea

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

Here's to all the unsung heroes that keep us happy and entertained at the back bars, tiki huts, wharfs and docks on the shoreline. It's time to head back for a little "Beach Therapy" and we all know that the "Ocean is my Potion". 

Today we're offering up some grilled Chilean Sea Bass and a Watermelon Mint Julep Slushie; and of course some music from some of our favorite "Tropical Troubadours".

Stay Tropicool... The Pots Are On!

The Plate... 

Chilean Sea Bass/Roasted Yellow Pepper Grits & Roasted Poblano Sauce

Nothing better at the beach than grilled fish... and no better fish to grill than Chilean Sea Bass. Just trust us when we tell you that this unique combination of grilled fish, grits and spicy sauce works great together. We think that the Poblano sauce alone can be put on just about everything.  

What you need... 

The Sea Bass-

4 (6-8 ounce) Chilean Sea Bass filets

2 tbsp olive oil

Salt and Pepper

Roasted Yellow Pepper (see below)

Roasted Poblano Sauce (see below)

Yellow Pepper Grits-

3 yellow peppers

olive oil

1 tbsp unsalted butter

1 large Spanish onion/finely chopped

3 large cloves of garlic/minced or finely chopped

1 tbsp of chipotle sauce

2 16oz cans of hominy/drained

1 cup of heavy cream

1/2 cup grated white cheddar cheese

Poblano Pepper Sauce-

3 Poblano peppers/roasted, peeled and chopped

1/4 cup red wine vinegar 

3 tbsp chopped cilantro

2 tbsp Agave Nectar 

salt and pepper

1/2 cup olive oil

What you do...

The Sea Bass-

Brush bass with olive oil on both sides and season with salt and pepper. Heat your grill to medium-high. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.

Yellow Pepper Grits-
Preheat grill to medium-high. Rub the yellow and poblano peppers with the oil and place directly on the grill. Grill until charred. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the yellow peppers in a food processor and process until smooth. Cut the remaining yellow pepper into fine dice and set aside. Peel and chop the poblano peppers and set aside. 

Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.

Poblano Pepper Sauce-
Place poblano peppers, vinegar, cilantro and agave nectar in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

The Playlist... 

Tropical Troubadours

Oh how we love this... a mix of tunes to help you go "Off the Grid". From our good friend Marty Nickel to some new finds like John Frinzi and Ben Hammond... they're all here to assist you in your time of leisure. 

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

The Mix... 

Watermelon Mint Julep Slushie

They should serve these at every convenience store in the country.

What you need...

1 small watermelon/cut into cubes

1 cup simple syrup (half water/sugar)

1 bottle of Bourbon

Fresh mint/finely chopped

What you do...

Put the watermelon cubes on a baking sheet lined with parchment paper and place in freezer.

Add the frozen watermelon to a blender and add the simple syrup.

Serve in a cocktail glass and pour bourbon over the watermelon. 

Top with fresh mint. 

Be Tropicool...

Please... Day Drink Responsibly

 & 

Keep On Cookin'!