Summertime In The South

And The Livin' Is Easy!

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

Folks all decked out in their straw hats, Seersucker and white linen, sitting under the ceiling fans on the front porch, sipping a cocktail and chewing on the ice... ahhh, summertime in the south.

Put on some cool slow "hang-out" music, grab a cocktail (preferably with a lot of ice) and throw a little something on the grill.  Folks don't move to fast down here in the summer; maybe not so much in the winter either.  There is something to be said for a little "porch therapy".

Try it... you'll see what I mean. Y'all come on up here and grab a rocker.

The Pots Are On...

The Plate...

Spicy Grilled Chicken with Serrano / Peach Salsa

It's summertime, so you know we got to fire up the grill.  How about a little sweet'n spicy?  It doesn't get more southern than a little chicken on the grill.  But, if you add some peaches, a little mint and some spice... well now, that's southern.

This is a great recipe that's simple and it goes well with sitting on the front porch while you're sipping on a mint julep.
I really like chicken breasts for this one... just seems to go better with the flavor of the salsa.

Now we are going to start off with a marinade to make sure the chicken is juicy.  It's just 30 minutes; long enough to make a cocktail.  Get that grill started... let's get going.

What you need... 

For the marinade -

6 - 4oz boneless chicken breasts

1 tbsp olive oil

2 tbsp fresh lime juice

2 cloves garlic, minced

1 tsp kosher salt

1 tsp fresh ground pepper

For the peach salsa - 

3 ripe peaches peeled and diced

1/4 cup red onion diced

1/2 red bell pepper diced

1 serrano pepper chopped and seeded

2 cloves garlic, minced

1tbsp fresh lime juice

1 tsp brown sugar

1 tsp salt

1 tsp fresh ground pepper

1/4 cup cilantro, chopped

2 tbsp fresh mint leaves, chopped

What you do... 

Put together the marinade and pour over chicken in a plastic bag.
Allow the chicken to marinade for 30 minutes.

While that's going on... combine all of the ingredients for the salsa in a bowl and mix well.
Stick in the frig until you finish grilling the chicken.

Set your grill to med-high. I always like to have a hot side and a cool side on the grill.
Start the chicken off on the hot side then move over to the cool side to complete cooking.
Remember that chicken should have an internal temperature of 165 degrees to be done.

Pull the chicken off the grill, grab your favorite platter and top it off with the peach salsa.
Garnish with some mint and your all set. 

See, you did good.  Make another Mint Julep.

The Playlist...

Summertime in the South

Pull up a rocking chair and grab your cocktail.  Get ready for a little "porch therapy" and listen to Anders explain what "Summertime in New Orleans" is all about.  

As usual, we have so old, some new and some you've probably never heard.  I love Michael Franti's "Sound of the Sunshine"; probably one of my all time summertime favorites.  Of course you can't talk about summer without a "porch" song... thanks to Robert Earl Keen for writing such a great song and Lyle Lovett for singing it.  Glad you two guys got together.  

So, regardless of your choice in beverage or tunes, sit back and relax... the livin' is easy down here.

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

The Bar...

Mint Julep

What you need...

3 oz Bourbon 

6-8 mint leaves

1 oz simple syrup

crushed ice

What you do...

Simple syrup is just equal parts of water and sugar.  Bring to a low boil until sugar has dissolved.

Put mint leaves into a tall glass (or mint julep cup) add simple syrup and muddle to release the oil of the mint.

Add ice and bourbon and garnish with a sprig of mint. 

See... how easy was that?  Now grab the dog and have a seat.
The chicken will be ready shortly.

American By Birth...

Southern By The Grace Of God!

Y'all Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Chasin' The Wind

I'd Rather Be Sailing To Nowhere

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

Well kids, it's time to close shop and head for the shore.  Hoist those sails and head to sea.  There's nothing I love more than sailing on the open waters; the rise and fall of the ship as you cut through the waves. 

Van Morrison puts it best in my all time favorite song "Into The Mystic" - 

"hark, now hear the sailors cry,

smell the sea, and feel the sky

let your soul & spirit fly, as we sail into the mystic..."

So, with this in mind, let's talk about what we need for our excursion.  How bout' a cool dish we can cook up on the beach, a few tunes and of course little libation for the voyage.  Come aboard. 

The Pots Are On...

The Plate...

Baja Fish Lettuce Wrap With Fresh Cut Salsa Verde

What you need...

2    Grouper filets

1/4 cup parsley, chopped

1/4 cup basil, chopped

1/4 cup capers

2    cloves garlic, minced

1    jalapeño, chopped and seeded

1/2 Spanish onion chopped

1    tbsp Dijon Mustard

Juice from 1/2 Orange, Lemon and Lime

1     head Iceberg lettuce

Salt & Pepper

1/4 cup olive oil

What you do...

Salt and pepper grouper and brush with olive oil and set aside.

Set grill to medium 350-400 degrees. 

In the mean time, combine parsley, basil, capers, garlic, jalapeño, onion and mustard in a bowl.

Squeeze Orange, lemon and lime juice into bowl and stir mixing completely. 

No need to put in blender or food processor; makes a great presentation as is.

Lay out lettuce to create "cup".

Grill fish for 4 minutes per side. 

Remove fish from grill and lay into lettuce "cups".

Top with your fresh cut salsa verde.

The Playlist...

Chasin' The Wind

This is one playlist that I tend to play over and over... some of my favorite "hanging-out" music.

Starting us off is my favorite Key West musician, Michael McCloud with "Chasin' The Wind".  

I love the line - "I'd rather be sailing to nowhere, than do anything else on the land".

Also, one of my favorites from our friend Marty Nickel who talks about needing that "Salty Water".  Add to that a couple of versions (one old, one new) of my all time favorite "Into the mystic" and I'm ready for the sea.  

So, set your sails, lay back, enjoy the breeze and sail on. 

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

The Bar...

Summer Sangria

What you need...

2 oz Agave nectar
6 oz apple liquor
1 bottle of Pino Grigio white wine
4 oz rum
1 lime sliced
1 lemon sliced
2 ripe peaches, slice into wedges
3 ripe green apples, cut into wedges
1 pint raspberries
Sparkling soda water

What you do...

Combine all ingredients expect for sparkling water in a large picture and let chill for at least 3 hours.

Serve in tall wine glass, spoon in fruit and top with splash of sparkling water. 

I'd Rather Be Chasin' The Wind

Music by - Michael McCloud

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Tiki Time

Aloha Y'all!

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

Grab your Hawaiian shirt, grass skirt and flip flops... 

It's time to get leied and party down!  The Tiki Bar is open for bidness!

Ok, think tropical Luau, tacky and fun.  Got it?  Good, let's get with it! Today we've got a little twist on your mom's baked ham with the old pineapple rings and really cool summer time cocktail.  Oh yeah... of course we have some cool "Tiki" tunes for ya. 

So what are ya waiting for...

The Pots Are On!

The Plate...

Pineapple Glazed Baby Back Ribs

See, we've taken mom's staple dinner and given it an upgrade.  Something about smoky Baby Back ribs with a sweet glaze... just love it. And it goes perfect for your little summertime tiki soiree.  

Again, going back to our "walk-around" food.  Very party friendly and it keeps it casual.  Also gives you another chance to amaze your guest with your grilling skills.  

So, why Baby Backs?  Well first off they come from the little guys... hogs that only weigh a couple hundred pounds.  Second, they have meat that's more tender and completely covers the bone on all sides; unlike spare ribs.  So, there you have it. 

I want my Baby Backs, Baby Backs.... 

What you need...

2 lbs of Baby Back pork ribs

2 tbsp olive oil

2 tbsp cumin

2 tbsp chili powder

1 tsp cayenne pepper 

2 tbsp garlic powder

2 tbsp smoked paprika

Kosher salt and ground pepper

Fresh cilantro for garnish

For the glaze-

2 tbsp butter

1 whole fresh pineapple, peeled and cubed

1 cup soy sauce

1/2 cup dark rum

1/4 cup hoisin sauce

1/4 cup ketchup

3 tbsp rice vinegar

1/4 cup brown sugar

1 jalapeño chopped and seeded

2 cloves garlic minced

1 small piece of ginger rough chopped

Cilantro for garnish

What you do...

Preheat your grill to medium heat ( about 300 degrees). Set coals on one side for hot / cool grill.

Mix the paprika, garlic powder, chili powder, cayenne, cumin, salt and pepper and rub all over the ribs.

Put your ribs in a roasting pan and put on the cool side of the grill.
For "Big Green Egg" owners... use plate setter for indirect heat with roasting pan on top.

Grill for 2 hours.

For the glaze-

Melt the butter in a saucepan over medium heat and add the pineapple.

Cook for about 3 minutes.

Now add in the soy sauce, hoisin and the rest of the ingredients.

Slowly simmer stirring often. 

It should start to thicken in about 15-20 minutes.

Pull out the ginger pieces and pour into your blender.

Puree until smooth.

After the ribs have been on the grill for about 1 1/2 hours, baste them with the glaze. 

When you pull the ribs off the grill, baste again with more glaze.

Now stick them under a broiler for 3-5 minutes.

This will give them a nice crust. 

Carefully cut ribs and place on a large serving platter. 

Garnish with cilantro.

The Playlist

Tiki Time

I tell ya, another playlist that will just make you happy.  How can you not be happy listening to this stuff. 

Starting us off is our old friend Marty Nickel with Tiki Time.  Just in case it's been a while since your last tiki party, Marty helps you out with a little guidance.  Of course, I'm not sure about that, it seems he loses his "beach girl" a little later in the playlist.  Must have been the Pineapple Paradise Daiquiri.

Anyway... as usual, we have some old and some new.  And, some you probably liked, but never knew the name of the song.  No tiki party is complete without a little Don Ho and some Ventures.  So light the tiki torches and crank it up.

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

You can also find more of Marty Nickel's music here -
 http://www.martynickel.com and on iTunes.

The Bar...

Pineapple Paradise Daiquiri

What you need...

1 pineapple

6 oz coconut rum

Ice
Strawberries for garnish

What you do...

Cut the top off your pineapple. Core out all of the pineapple.

Grab your blender and put all the pineapple chunks in.

Add ice and rum.

Give it a buzz and pour back into the pineapple shell.

Garnish with strawberries.

Start dancing the hula. 

Gee... This Place Sure Is Swell!

Aloha 'Oe!

Please... Day Drink Responsibly

& 

Keep On Cookin'!

Going Coastal

Pour Me A Vacation!

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


Well kids, it's time to close shop and head for the shore.  Summer has officially started and I just can't work any longer.

The beach is calling and we are going coastal.  You know, down there where "the boat leaves from".
I think we're all set... we've got really cool (and some what healthy) fish tacos, an awesome "Beach Road Trip" playlist and a giant cocktail.

So, come on... knock off a little early and get in the car.  We're headed down where "the land ends and the party begins".  I believe our old pal Sammy Hagar said that and he's a professional beach dude.  You know he's "Livin' On The Coastline".

The Pots Are On...
   

The Plate...

Margarita Fish Tacos

Heading out to the coast... had this in mind.  Simple, easy, delicious and did I mention that it's made with Tequila?  Oh yeah... I think you're gonna like it.

Trying to be a little more healthy this week.  I mean Hey, we are going to the beach after all.   And, I really, really love me some fish tacos.  I really love the flavor of these with the blend of the smokey cumin and flavor of the tequila... Awesome. 

What you need...

2 oz tequila

1 lime zested and juiced

3 tbsp vegetable oil

1 tbsp seafood seasoning like Old Bay or Zatarains

1 tsp chili powder

4 (8 oz portions) Mahi Mahi

1 small red onion chopped

1 jalapeño seeded and chopped
4 cloves garlic

Salt and pepper

1 tsp ground cumin

1 lemon zested and juiced

1 tbsp Agave Nectar

1 small ripe avocado

Cooking spray

8 soft flour (or corn) tortillas

1/2 small white cabbage, shredded

What you do...

Mix the tequila, lime zest and juice, vegetable oil, chili powder and seafood seasoning in a bowl.

Coat the fish with the mixture and set aside.

Heat a medium skillet with the 1 tbsp of oil over medium heat.

Add the jalapeño, onion and garlic and sauté for a couple of minutes until the they soften.

Remove from heat and let it cool.

Heat your grill to about medium heat 350 degrees or so.

Add the fish and cook for 3 minutes per side. 

Char the soft tacos on the grill.

Serve the fish with the tortillas topped with salsa and the cabbage.

The Playlist...

Going Coastal

This week we have the perfect road trip playlist... if you're "Going Coastal" that is.  You can't go wrong with a little Sammy Hagar, Chesney and Kid Rock.  Keep both hands on the wheel and watch where you're going.  

Don't forget your sunscreen. 

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

The Bar...

Giant Long Beach Tea

What you need...

3 oz Vodka
3 oz Rum
3 oz Tequila
3 oz Triple Sec
3 oz Gin

4 oz Sweet & Sour
Top off with Cranberry Juice
Orange & Lemon Slices
Cherries

How's that for pouring you a vacation?  Oh Yeah!

If the good lord's willing I'm gonna keep on chillin'!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Boiled Alive!

Beer, Bugs & Blues!

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

All my rowdy friends are coming over tonight!!!  Break out the propane burners and clean the cauldron... it's Crawfish Season!!! 

It's a backyard blast and an excuse to hear that beloved rumble of a high-BTU boiling rig.  Friends gather round the newspaper covered table as the basket of steaming crawfish is rolled out.  I'm telling you it's like Christmas time on the bayou. 

Wait... you didn't know there was a season?  Here's the deal, when the weather starts to get warm in south Louisiana the crawfish start to grow... and by the summer they grow too big and tough.  

Another tid-bit... Louisiana produces about 90% of the crawfish harvested in the world.  In 2007 the harvest was about 54,000 tons. That's a lot of Etoufee my friend. 

Well let's get with it.... Cause ain't no boil like a crawfish boil!

The Pots Are On...

The Plate...

Boiled Crawfish / Corn & Potatoes 

Well, like I said, Crawfish Season is like Christmas.  It only comes once a year, family and friends get together and a good time is had by all.  I mean seriously, you don't have to get dressed up and you can eat with your fingers.  It's like having a large picnic without getting all fancy.  Just boil, roll out on the table and dig in.

Now you can use your imagination on what to add to your boil.  The traditional corn and potatoes can be supplemented by whatever you want that will absorb a little of that spice.  How bout' mushrooms, artichoke, or andoullie sausage.  Oh yeah!!! 

After the boil... if you have any crawfish left, start peeling and save em, freeze em and use them later for a little crawfish bisques or étouffée.  Recipes to follow.  

What you need...

50 lbs live Crawfish  

(great source for crawfish delivered right to your door Louisiana Crawfish Co.)

Equipment - 

120 quart pot with staining basket and lid

Propane burner stand

Propane

1 small bag of garlic

6 boxes of crab boil (Don't use liquid)

24 small red potatoes

10 lemons

10 oz Cayenne pepper

10 bay leaves 

2 large packs of frozen mini-ears of corn

5 lb small white onions

4-5 links Cajun Andoullie sausage

What you do...

Fill a 120 quart pot about half full of water. 

Bring the seasonings to a boil for 10 minutes.

Add the potatoes, corn and sausage.

Boil for 10 minutes.

Add Crawfish, bring to a boil cook for 3 minutes.

Shut off fire and have a beer.

Let everything soak for 20-30 minutes.

Pull basket and roll out on "Newspaper covered" table (easier to clean up).

Grab another beer and follow the instructions below.

Ok... As a public service - 

The Playlist...

Beer, Bugs & Blues

This music just takes me to my "Happy Place".  I mean really, if you can't have a good time listening to some good ole Louisiana Zydeco, Jazz and Blues; then you ain't living.  

There are some classics here like John Lee Hooker and Little Feat, but also some you may not know. 

Check out Beau Jocque, he rocks Zydeco better than anyone.  And, if you don't know Rockin' Dopsie Jr., then you are in for a treat. 

So grab a beer, have another crawfish and boogie chillen'.

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

The Bar...

Crawgator Daiquiri  - It's got a bite

What you need...

A blender

2 oz light rum

2 oz dark rum

2 oz brandy

2 oz orange liqueur

2 oz orange juice

2 oz pineapple juice

2 oz pasion fruit or mango

Ice

Put all ingredients in the blender and give it a buzz. 

Now you're ready to party! Yaeeeeee!

The Original Spice Girls!

Louisiana Girls Are Hot Sha!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Lively Up Yourself

Every Little T'ing Gonna Be Alright

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

Yeah mon... heading down Kingston way for some of my favorite things; Jerk chicken, Reggae and some Rum punch. 

You can't help but relax when you're listening to a little reggae, right?  

As they say in Jamaica "Poun a fret cyaa pay ounce a debt".  In other words, "Worrying doesn't solve a thing". 

So, listen to Bob... "Every little t'ing gonna be alright".  Crank up the music, light the grill and have another glass of punch. 

The Pots Are On... 

The Plate...

Jerk Chicken Wings

You know you want the heat... the heat is good.  Ok, no worries mon and no hurries.  This gonna take a while.  Not bad, just overnight. You know, good things come to those who wait. 

Speaking of which, you might want to double this recipe.  You're gonna want more.  Every time we grill a variety of wings the Jerk wings are the first to go... just saying.  

Again, I love some good "walk-around" food.  This is great for that upcoming picnic, a day at the lake or just hanging on the deck.  Easy and Awesome... that's the way we roll Mon.  One love.

What you need...

5 lbs jumbo chicken wings

Smoking chips, soaked in water for 30 minutes
Limes and parsley for garnish

For the "Jerk Marinade" - 
2 tsp allspice
1 tsp cinnamon
1 tsp ground nutmeg
1/2 onion
8 cloves garlic
1 (1/2 inch) piece of fresh ginger, sliced
3 scallions, sliced
3 limes juiced
1 oz soy sauce
1/4 cup olive oil
Salt & Pepper
1 Scotch Bonnet pepper
3 sprigs thyme
1/4 cup brown sugar

What you do...

Combine all of the ingredients for the Jerk Marinade in a blender and give it a buzz until you have a smooth puree.

Add the chicken pieces into a large resealable plastic bag and pour in the marinade.

Put the bag in the fridge and leave overnight. 

Ready to grill - preheat grill to medium high with coals all on one side. (hot side and cool side)
Soak wood chips and lay on coals.
Put chicken on cool side for 10 minutes to smoke then transfer to hot side.
Grill 5 minutes a side over hot coals.
Move back to cool side and continue to cook until internal temp reaches 165 degrees (about 10 more min).

Serve on a large platter and garnish with sliced limes and parsley.

The Playlist...

Lively Up Yourself

Just listen to the Dirty Heads - "Stand tall it gets a little better".  Love Bob, but also love some of the new guys.  Check out Mishka, Slightly Stupid and of course Michael Franti.  If you don't know these folks, you should.

But let's get back to Bob.  Did you know, that even though Bob Marley wrote the song "No Woman, No Cry" he gave credit to a man named Vincent Ford.  You see, Vincent ran a soup kitchen in Trenchtown and the royalty checks helped ensure that it would stay open.  Be like Bob. 

Great stuff to get you in the "No Problem Mon" mood.  So, pour you a little Punch and sit back... Everyt'ing Ire Mon!

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

The Bar...

Jamaican Rum Punch

What you need...

1 cup fresh lime juice

2 cups grenadine syrup

1 cups rum

2 cups coconut rum

1 cup pineapple juice

1 cup orange juice

Orange and pineapple for garnish

Mix it all together in a large punch bowl.  Now your set for the afternoon.

Everyt'ing Irie Mon!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Loves Me Like A Rock

Happy Mother's Day!

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

Kind of like Valentines Day... Don't know why we only celebrate the ones we love only one day of the year.  It should be constant and everyday of the year.  Tell her you love her everyday.  

So, in light of this auspicious occasion, tell Mom thanks for all she does.  Take her to brunch... better yet, make her brunch (you're not going to get a reservation now).  

There you go.  Ok, we're gonna help you you out a little.  How about a great recipe for some fancy french bread, a little music (just for mom) and of course a little cocktail? 

You can thank me later.

The Pots Are On!

The Plate... 

Pain Perdu / Berry Maple Syrup

Pain Perdu... actually French for "Lost Bread".  See, the French folks would take the left-over bread from the days sandwich making and put it aside; saving it for breakfast the next morning.  And let me tell you that there ain't nothing better than some good sourdough bread used for "French" toast.

We're gonna jazz it up a little with some Berry Maple syrup... you know, just to try and impress Mom.
So, here you go start cooking and get on with the celebration.

What you need...    

For the French Toast - 

1 loaf french bread or sourdough

8 whole eggs

2 cups milk 

2 tbsp vanilla extract

Powder sugar

For the syrup - 

1 cup pure Maple syrup

2 cups blueberries

1 cup raspberries

What you do...

For the French Toast

Place the eggs, milk and vanilla in a medium baking dish and beat with a fork to mix.
Add bread and soak at least 10 minutes, turning occasionally.

For the syrup

Combine the syrup and berries in a medium saucepan.
Simmer over medium heat for 3-4 minutes.
Remove the sauce from the heat.

Place on warm skillet over medium heat.
Melt enough butter on the griddle to coat.
Add the bread and cook until golden brown (about 2 min each side).
Transfer the toast to a warm serving plate.
Top off with the Berry sauce.

The Playlist...

Love's Me Like A Rock

We've put together a little collection of "Happy La La" music just for Mom.  You know, the usual guys & gals that make Mom happy... Paul, Michael and yes Tom Jones. Hey... this isn't for you. 

So sit back and have a cocktail with mom and don't forget to tell her you love her.  No singing please.

And no dancing to Tom Jones... nobody wants to see that. 

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

The Bar...

Lemoncello / Prosecco cooler

3 oz Lemoncello

3 oz Prosecco

2 oz sparkling lemon citrus water

Mint and raspberries for garnish

Mix all together in a tall wine glass.

Garnish with raspberries and mint. 

Hand it over to Mom... after all, you are the reason she drinks!

If It's Not One Thing... It's Your Mother!

Love You Mom!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!