Grits And Gravy

Funky Brunch

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

Time to slow down and dress up. Come on in and enjoy a funky brunch... Southern Style. Ain't nothing better than starting off the day with a little brunch some tunes and a cocktail. Hey... you can't drink all day if you don't start first thing in the morning.

Today we're bringing a Creole favorite to the table... Grits and Grillades. Throw in some funky tunes and something we like to call a "Cool Mule in a cup" and you got yourself a funky brunch.

Pull up a seat... The pots are on!

The Plate... 

Grits & Grillades 

Traditional Creole dish. Great brunch dish. Usually beef, but you can use veal or pork. Whatever floats your boat. And despite the name they are not grilled just cooked slow with a lovely roux.

It just doesn't get any more Southern than this. Ready?... Let's make a roux!

What you need... 

1 3lb chuck roast, cut into 1 inch pieces

Kosher salt

Black pepper

Garlic powder

1/3 cup of all-purpose flour (and another 1/4 cup for later)

4 tbsp bacon grease

4 tbsp cooking oil

1 large bell pepper / chopped

2 medium onions / chopped

1 cup diced celery

2 large clove of garlic / minced

4 cups of beef broth

3 bay leaves

1 tbsp of dried thyme

2 tbsp hot sauce

1 tbsp Worcestershire sauce

1 tsp dried basil

4 large fresh tomatoes peeled and quartered

1 10oz can of hot stewed tomatoes (like Rotel)

1/2 cup parsley leaves 

What you do...

Season the beef with salt, pepper and garlic powder. 

Dust the beef with about 1/3 cup flour and tons lightly.

Sprat a cast iron Dutch oven with cooking spray and Heat 4 tbsp of bacon grease mixed with4 tbsp of cooking oil. 

Brown the meat in the hot fat and remove to a large bowl.

Leaving the fat in the Dutch oven, salute the bell pepper, onion, celery and garlic. 

Brown the vegetables and remove to a bowl. (Still leave the fat in the pot.)

To make the roux- add about 1/4 cup of flour the fat ( add more oil if necessary). 

Stirring constantly and slowly until the flour is a nice deep brown color.

Slowly add 4 cups of the beef broth and stir.

Bring to a simmer and add back the beef and veggies.

Add bay leave, thyme, hot sauce, Worcestershire sauce, salt and dried basil. Keep stirring.

Add fresh tomatoes and 1 can extra hot tomatoes. 

Simmer for about an hour (stirring occasionally).

Just before you serve, remove the bay leaf and stir in 1/2 cup of chopped parsley. 

Serve over your favorite hot buttered grits. 

The Playlist... 

Grits and Grillades 

Just a few of our favorite "Funky Brunch" tunes... mostly instrumental with a few vocal jewels thrown in. And yes, as you might imagine, some New Orleans funk thrown in for sure. 

Check out "Just kissed my baby"... very cool. And of course you can't go wrong with Mr. Booker T. 

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

The Bar... 

Cool Mule in a Cup 

What you need... 

1 chilled tin cup
2 oz vodka
fresh muddled peaches and basil
4 oz Ginger beer
dash of bitters

What you do...

Make sure your cup is chilled
Muddle you peaches and basil add to the cup
Add ice
Add the vodka and stir well
Pour in Ginger beer
Top with a dash of bitters

They Finally Had To Cut Sally Off...

Whole New Meaning To Bottomless Mimosas!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Big City

Bright Lights

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


Ah the big city... Bright lights, a million things going on and all those great restaurants. 

There is nothing better than being in the city at an old school steakhouse, classic cocktail in hand and a waiter that's been there as long as you can remember. Whether it's across the river at Peter Luger's, over at DeStefano's or the bordello-inspired Strip House. You don't have to look far in New York to find a great steakhouse. 

Today we're serving up a juicy rare and sizzlin' rosemary and garlic New York Strip with a classic cocktail and music all about the bright lights. 

Your table is ready... the pots are on! 

The Plate... 

Rosemary & Garlic New York Strip

A big 12 oz strip steak... that's what it's all about. I promise we'll get back to healthy leaner offerings later. Well, maybe not promise, but today it's all about the great New York Strip. And we're going to do it the old fashioned way, beginning with a good sear then finishing it off with a little mixture of red wine, garlic and rosemary. 

Sounds good? Let's get grilling. 

What you need... 

2 tbsp olive oil
2 12 oz New York Strip steaks, about 3/4-1" thick
Kosher salt and freshly ground pepper
2 tsp chopped rosemary
5 cloves garlic
1 cup dry red wine
3 tbsp butter

What you do...

Heat your grill to high heat.

Add the olive oil to a large cast-iron skillet and heat until the oil is very hot. 

Add the steaks to the skillet and sear on each side 2 min per side for medium rare.

Remove the steaks and loosely cover with foil.

Lower the heat on the grill to medium. 

Add the garlic with and rosemary with a little oil and butter. 

Saute for 2-3 minutes.

Add the wine and let it reduce by half.

Remove from the heat.

Serve the steak with the red wine sauce drizzled over the top. 

The Playlist... 

Big City

As Norah Jones says... "New York City" such a beautiful disease. We've put together an eclectic mix for you this week. All about the big city. 

Check out our friend Mike Snowden ripping up his "cigar box" guitar while professing that he is a big city man. New York affects everyone a little different. It seems to be killing Ray, Lou likes Walkin' on the Wild Side and Michael is just leaving. Meanwhile Paul and Art tell us about the only living boy in New York. 

Whatever the case... it is a beautiful disease. 

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

The Bar... 

The Manhattan

A classic in the Big City.

What you need... 

2 parts whiskey

1 part sweet vermouth

2 dashes Angostura bitters

Orange peel

Maraschino cherries

What you do...

Place ice in a cocktail shaker.

Add the whiskey, vermouth and bitters.

Rub the orange peel around the rim of a cocktail glass. 

Strain the drink into the glass.

Add 1-2 Maraschino Cherries.

Enjoy!

Here's Looking At You New York!

Please Day Drink Responsibly 

& 

Keep On Cookin'!

The Saints Are Coming

Remembering Katrina

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

10 years ago today hurricane Katrina hit the gulf coast.

Katrina...  labeled as "the storm that never stopped", it was the most devastating and deadliest storm in history.  $100 billion in damages and over 1800 lives lost, mainly in New Orleans caused by drowning. Over 300,000 left New Orleans to relocate throughout the country.

But there is cause to celebrate... New Orleans population is almost back to where it was before the storm. And... pre Katrina there were 800 restaurants in the city. Today New Orleans has over 1200 restaurants.

Not to mention that former Mayor Ray Nagin was indicted on more than a dozen charges of corruption after the storm.

Today we're celebrating with Oysters Mosca, music that "came out of the storm" and of course... a Hurricane.

The pots are on!

The Plate... 

Oysters Mosca

Love this traditional dish made famous by Manale's and Mosca's restaurants in New Orleans. 

What you need... 

1/4 cup olive oil
1/4 cup butter
1/4 cup finely chopped green onions
2 tbsp finely chopped parsley
1 tbsp finely chopped garlic
1 tsp salt and pepper
1 tsp cayenne pepper
1 tsp dried oregano and basil
12 freshly shucked oysters, drained
2/3 cup Italian bread crumbs
1/4 cup Parmesan cheese

What you do...

Preheat the oven to 425 degrees.

Heat the olive oil and butter in a large black skillet. 

Add the green onions, parsley and garlic.

Cook until they are soft.

Blend in the rest of the seasonings, bread crumbs and Parmesan.

Arrange the oysters in one layer in a baking dish.

Sprinkle with the seasoned crumb mixture.

Bake for about 15 minutes, until bubbly and hot.

The Playlist... 

The Saint's Are Coming

A lot of great music and benefits came out after Katrina. Some songs written pre-Katrina hit the nail right on the head. Check out John Hiatt's "feels like rain"... awesome song. 

Also love Marc Broussard's "Home"... not everybody has made it back. Vince Vance sums it all up with "I am New Orleans". 

And then we close out with "I Feel Like Funkin' It Up"... cause it's time to celebrate all those that survived and remember those that we lost. 

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

The Bar... 

The Hurricane

Of course we had to make a traditional Hurricane. So here you go... the recipe for Pat O's original "Hurricane".

What you need... 

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
1/2 oz fresh lime juice
1 tbsp simple syrup
1 tbsp grenadine
Garnish: Orange slice and cherry

What you do...

Mix all ingredients in a shaker and mix well.
Fill 26 oz glass with crushed ice.
Pour mixture in glass and garnish with orange and cherry.

Forgotten But Not Gone!

Still So Much Left To Do.

The Saints Are Coming!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Splish Splash Bash

Dive In...

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

And we're back, and headed to the pool!

It's a summertime affair... Sun and fun in the atmosphere! Join us as we celebrate the end of summer with a pool party bash. Swimming, drinking, snacking and partying... that's what it's all about. 

Today we're partying in the pool with some Watermelon/Mango salsa, Caprese skewers, Mango mojitos and a "Splish Splash Bash" playlist. 

Come on in, the waters fine and...

The pots are on!

The Plate... 

Watermelon/Mango Salsa & Caprese Skewers

Going with something a little lighter today. I mean hey, you're at the pool. No time to get bogged down with a lot of cooking. Although a little grilled chicken would be nice to go with the Caprese skewers. 

First a little chips with a cool and spicy salsa followed by the perfect "summer time" snack. 

Watermelon/Mango Salsa

What you need... 

3 cups seedless watermelon diced small
1 mango peeled and diced
2 ripe nectarines pitted and diced
2 jalapeños seeded and diced
1 tsp fresh cilantro
1/4 cup white onion diced
Juice from 1 lime
1 tbsp olive oil
1 tsp salt
Your favorite chips

What you do...

Add the fruit, cilantro, onion and jalapeño to a large bowl.

Add the lime juice, olive oil and salt.

Toss to coat all the ingredients.

Cover and refrigerate for about an hour to allow the flavors to blend.

Serve with your favorite chips, maybe some grilled chicken or tuna. 

Caprese Skewers

What you need... 

Mozzarella balls
Cherry tomatoes
Fresh basil leaves
Olive oil
Balsamic vinegar
Sea salt and freshly cracked pepper to taste

What you do...

Thread a small ball of mozzarella, basil, and cherry tomato on a skewer.

Drizzle balsamic vinegar and olive oil. 

Nice option- add a little watermelon and grilled chicken as well. 

The Playlist... 

Splish Splash Bash

Grab your cocktail and head to the pool. We've got you covered with the tunes. As usual we've got some old, some new and a couple of covers. Check out Shaggy's version of "In the Summertime". Also check out Los Straitjackets version of "California Sun". These guys are out of control... love it!

Whether it's Shaggy or Mungo Jerry, everyone agrees that summer is the time for sun and fun. 

And it doesn't matter if you're in the "California" sun or Georgia... it's all good. 

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

The Bar... 

Mango Mojito

The perfect companion for a day at the pool...

What you need...

2 oz Cruzan Mango rum

3 oz club soda

1/2 ripe mango

1/2 lime

6 mint leaves

What you do...

Pour the rum into a shaker and add mint.

Muddle the mint.

Buzz up the mango in a blender until smooth and add to the shaker.

Add ice and shake.

Pour into tall glass and add club soda. 

Garnish with chunks of Mango and Mint. 

Life's For Livin'...

Yeah, That's Our Philosophy!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Conch Republic

Ahh... The Keys

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

While we're in "Pirate Mode" what say let's sail on down to the keys. Key Largo, Islamorada and of course Key West ... love em all.   And even if we can't get away to the keys, at least we can take a virtual vacation.

So let's fire up the grill and put on some Key Lime Shrimp, whip up an "Island Delight" cocktail and crank up the Conch Republic tunes.

When we're in the keys We have it all... just like Bogie and Bacall.

The pots are on!

The Plate... 

Key Lime Shrimp

Ok, this is a great summer recipe that is simple and delicious. Plus, what's better to celebrate an escape to the keys. Maybe a little Key Lime pie for dessert?

What you need... 

36 large shrimp peeled and deveined

1/2 cup Grilling Marinade (see below)

2 tbsp honey

1 tsp of Key Lime zest

Grilling Mariande-

1/3 cup white wine

3 tbsp fresh Key lime juice

2 tbsp finely chopped shallots

2 tsp white wine vinegar

1 tsp minced garlic

2 tbsp whipping cream

1 cup butter, chilled and cut into small pieces

1 tsp Key lime zest

1 tsp kosher salt

2 tsp chopped fresh chives

What you do...

To make the marinade- combine the first 5 ingredients in a small skillet.

Cook over medium heat until reduced.

Stir in the whipping cream and cook until reduced.

Reduce the heat to medium-low and add the butter, 1 tbsp at a time, stirring until the butter melts.

Remove from heat and strain through a metal sieve.

Stir in the lime zest and salt.

Keep warm and stir in chives just before serving.

Pat the shrimp dry with paper towels. 

Combine the shrimp, marinade, honey and zest in a large bowl and toss to coat.

Marinate for 1 hour in the refrigerator.

Drain the shrimp well before grilling.

Grill the shrimp in a grill basket for 3-4 minutes on each side.

The Playlist... 

Conch Republic 

Today we celebrate the unsung heroes of the islands, the balladeers of the beach. Here's to the local boys that help us "escape". 

Check out Michael McCloud's "Conch Republic", the national anthem of Key West. Michael is a regular at Schooner's Wharf and I can think of no better way to spend an afternoon than sitting back and listen to him sing about his favorite island.

The other array of local artist like Kelly Mcquire, Howard Livingston and our good friend Marty Nickel can be found in bars from Texas to Georgia; helping you take a virtual vacation even if you can't get away to the keys. And don't forget about Brent Burns... He tells us about living the life Jimmy Buffett only sings about.

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

The Bar... 

Island Delight 

What you need... 

2 oz Coconut rum

2 oz Pina Colada Mix 

2 oz Orange Juice 

1/2 oz Grenadine 

Ice 

Orange Slice

What you do... 

Mix rum, pina colada mix, orange juice and ice in a blender. 

Give it a buzz until thick and frosty. Pour into a glass and add the grenadine. 

Garnish with orange. 

Thanks to Rum Therapy for this cool recipe.

We Had It All...

Just Like Bogie And Bacall. 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Captains And Pirates

Rum For You And Two For Me!

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

Well, what can I say kids... it's the old adage "Work hard, play hard"; And we believe in it whole heartedly.  

I mean it comes down to do you work to live or live to work? It's time to live a little. Close up that computer, hang up that phone and let's have a little rum... what'd ya say?

Let's say we spice it up with a little Habanero grilled fish, of course some rum to wash it down and some party tunes to celebrate our time away from the daily grind. 

Keep calm and party like a pirate...

The pots are on!

The Plate... 

Habanero-Mango Mojo Grilled Rum Fish

Love fresh grilled fish and Man... you know we love it spicy. You can really use just about any kind of white fish here, but we really love Grouper. You can also try this with pork... pretty tasty. 

What you need...  

4 (6oz) grouper
2 1/2 tbsp black peppercorns
12 whole cloves
3/4 cup white rum
1/2 cup sugar
1/2 cup soy sauce
2 1/2 tbsp lemon zest
2 tbsp fresh lemon juice
1 tbsp vegetable oil
lime wedges

1 1/2 cup cubed peeled mango
1/4 cup dry white wine (pinot grigio)
2 tbsp orange juice
1/4 onion/ chopped
1 1/2 tsp habanero pepper sauce

What you do...

Mix together Mango, wine, onion, orange juice and habanero sauce and set aside.

Heat your grill to medium (about 450 degrees).

In a skillet add peppercorns and cloves, and cook for 1 minute.

Then place spice mixture in a grinder and finely grind.

Place the mix back in saucepan, add rum, sugar, soy sauce, lemon zest and lemon juice.

Bring to a boil then reduce heat and let simmer uncovered for about 25 minutes.

Oil the grates of the grill using the oil.

Brush the fish with the pepper mixture and place that side down on grill.

Cook for about 3 minutes flip and cook for an additional 5 minutes on cooler part of grill (not directly over coals).

Baste with pepper mixture.

Serve with Habanero-Mango Mojo on top and garnish with lime wedges.

The Playlist... 

Captains & Pirates

Remember, as our friend Marty Nickel says -"As the rum went down things were looking up".

Well as we sip our rum we put together a little collection of some old and some new tunes to help you remember the things in life that are important... relax, be thankful and enjoy.

Love Jack Johnson and Dave Matthews take on the old Jimmy Buffett classic "Pirate looks at 40" and then of course Jimmy reminds of taking advantage of every minute with "the Captain and the Kid".

Lot of good stuff... just have some more rum and "Bang on the Drum All Day!"

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

The Bar... The Loconut

What you need...

2 oz Captain Morgan Coconut Rum

Top with Pineapple juice

Shredded coconut
Fresh mint and lime slice

What you do...

Put some ice in a shaker with mint and muddle.

Rim glass with lime.

Put coconut on a plate, turn glass upside down and roll around in the coconut.

Add the rum and pineapple juice to the shaker.

Mix and pour into the glass.

Garnish with fresh mint.

and remember... Rum for you and two for me!

Fly Your Flag Proudly!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

The Boys Of Summer

Put Me In Coach!

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



Take me out to the Ballgame! Nothing like heading to the ball park, having a drink, grabbing some grub and soaking up the sun. Love it! Although, the food choices are usually a little suspect. But hey, nothing wrong with a hot dog and a beer. 

Today we're gonna kick it up a notch. This is not your usual ball park offering. How about fixing up a big plate of "Ultimate Nachos", a Cracker Jack Cocktail and some good ole Ballpark tunes. 

It just doesn't get any better than this... 
As Yogi Berra says - "Love is the most important thing in the world, but baseball is pretty good too". 

The pots are on!

The Plate... 

Ultimate Nachos

Well for those of us who have spent time at the old Ballpark we have probably eaten our fair share of "concession stand" nachos. You know, the stale ships covered with the "glow in the dark" neon cheese and maybe a few jalapeños. Never trust cheese served from a pump. 

Now, if your like me you like your nachos with a little bit of everything and they need to have some kick to them. Ready... let's get started.

What you need...  

Tortilla chips

1 tbsp olive oil

1 yellow onion, diced

2 lbs Ground Beef (80/20 please... none of that lean stuff)

1 tsp chili powder

1 tsp paprika

1 tsp cumin

1 tsp crushed red pepper

1 tsp salt & pepper

1 can (14 oz) Pinto beans

1/2 cup water

1 1/2 cups grated cheddar cheese

1 1/2 cups Monterey Jack cheese

6 whole Roma tomatoes, diced

2 jalapeños, diced

1/2 bunch of cilantro, chopped

Juice of one lime

1 avocado, diced

Sour cream

What you do...

In a skillet over medium-high heat, add the olive oil and half the onion.
Cook it until starting to soften, then add the ground beef.
Cook the meat until it's totally browned, then drain the fat.
Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine.
Add the beans and hot water and stir.
Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt.
Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate.
Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese.
Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar. 

Place the platter into a 325 degree oven if it's heatproof.
Just leave it in until the cheese is melted.

Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Top with sour cream.

And there you have it... dig in!

The Playlist... 

The Boys Of Summer

          The "Playlist" runs on Spotify- Click on the link to listen toThe Boys Of Summer

The Bar... 

7th Inning Stretch

What you need...

2 oz Bourbon

1 oz Frangelico

1 oz Amaretto

1/4 oz fresh lemon juice

4 oz soda water

Handful of Cracker Jacks, Crushed

What you do...

Rub a lemon wedge around the rim of a glass.

Turn upside down and twist into a plate of crushed Cracker Jacks.

Combine the Bourbon, Frangelico, Amaretto, lemon juice in a shaker.

Mix and pour into glass and top off with soda water.

Take a big sip and sing along. Take me out to the ball game...

Baseball Is Ninety Percent Mental...

The Other Half Is Physical!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!