Chasing The Grape

California Dreaming

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

Ah the California wine country... Sonoma, Russian River, Alexander Valley, Napa; it's all good. If you haven't been you need to go. The cultivation of the grape to the harvest to the wonderful elixir of wine is truly remarkable. 

So as we do a little California dreaming, here's what we're thinking... a wonderful "Roasted Grouper" with a little champagne sauce, a few tunes to get you in the wine tasting mood and one of our favorite new finds in the valley. 

We will serve no wine until it's time... It's Time!

The pots are on!

The Plate...

Roasted Grouper/Champagne Beurre Blanc

White before red, "sweet" before "dry"... champagne, anytime! I mean come on, there is nothing cooler than some Champagne Beurre Blanc sauce. The roasted Grouper itself is pretty good, but the sauce just puts it over the top. 

What you need... 

For the Grouper-

4 6-7 oz of skinless grouper fillets

2 tbsp canola oil

Kosher salt

Fresh ground pepper

For the Sauce-

1 cup sliced shallots
2 cups dry Champagne (or dry white wine)
3 tbsp white wine vinegar
1 tsp whole black peppercorns
1 bay leaf
1 tbsp fresh lemon juice
1 tbsp orange juice
1 tbsp fresh lime juice
3 sticks of unsalted butter/cut into small pieces
Kosher salt
Fresh ground pepper

Get to cooking...

Heat oil in an oven-safe, nonstick skillet over high heat.

Salt and pepper the grouper, place the fish in the pan and reduce heat to medium.

Cook for 2 minutes then put the skillet in the oven and bake at 350 for 6 minutes.

For the sauce, combine all ingredients except the butter in a saucepan over med-high heat. 

Cook for 15-20 minutes or until the liquid has almost evaporated.

Reduce the heat to low and gradually add the butter a little at a time whisking until melted.

Strain the mixture through a wire mesh strainer and season with salt and pepper.

Serve the grouper over risotto covering with the sauce. Bon Appetit!

The Playlist...

Chasing The Grape

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

Chasing The Grape

The Bar...

Regusci 2014 Napa Valley Merlot

The Regusci family took over the estate in 1932. The family initially ran a dairy and cattle ranch selling grapes and making homemade wine. In the 60's they began planting Bordeaux varieties on the estate and the rest is history. 

The 2014 Napa Valley Merlot is one of our favorite "finds" on our recent trip to the valley. The wine shows great intensity with a bold yet smooth body. If you are looking for a great estate wine... this is it!

Don't Wait For A Special Occasion To Enjoy Great Wine.

When You Open Great Wine... It's A Special Occasion!

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Even Cowgirls Get The Blues

Time To Take A Break

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

Sometimes life happens. It seems like everything just comes over you in waves. And sometimes, it's good to take break, sit back and take a deep breath.

It helps to have some food and a good cocktail to soothe the soul. Today we have just the thing... Lamb Lollipops, a Pineapple Cilantro Margarita and a bluesy playlist.

Tomorrow is a new day, but today just relax.  The Pots Are On!

The Plate... 

Lamb Lollipops

Could there be anything better when you are hanging out and in need of recharging your batteries?

We don't think so... tender Lamb with a hint of mint is a pretty good cure for whatever ails you.

What you need...

2 racks of lamb/cut into single servings (frenched)

1 cup of sea salt

1 cup fresh mint

Fresh ground pepper

1/4 cup olive oil

1/2 cup dry red wine

Get Cookin'...

Put the salt into a small bowl or (mortar and pestle if you're feeling fancy).

Add a few mint leaves at a time and crush them into the salt.

Heat your oven to 375 degrees. 

Season the lamb with pepper and then rub with the salt/mint mixture.

In a cast iron skillet, heat the olive oil and add the lamb (skin side down) and cook until browned about 3 minutes.

Remove the excess fat from the skillet and add the red wine. place the skillet over medium heat and reduce to a syrupy consistency (about 5 minutes).

Turn the lamb over and put the pan in the oven, uncovered, for about 7-8 minutes. 

Remove the lamb to a board, cover with foil and allow rest for 5 minutes.

Drizzle the glaze over the chops and serve.

The Playlist... 

Even Cowgirls Get The Blues

Troubles come and troubles go. In the words of Jammie Lynn Vessels-"Don't worry, your heart will be just fine!"

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

Even Cowgirls Get The Blues

The Bar... 

Pineapple Cilantro Margarita

What you need...

1 oz pineapple juice
1/2 oz lime juice
2 oz tequila
1/2 oz agave nectar
8-10 Cilantro leaves

Get to drinking...

Mix all ingredients in a cocktail shaker.

Strain into cocktail glass with ice.

Now... don't you feel better?

 

Suck It Up Buttercup...

take the bull by the horns

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Crossroads

The Devil You Say!

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

As you're rambling through life wishing for this and wanting for that, it's always a better idea to just take a look around and be thankful for what you have. 

Today we're talking about making deals... you know, the kind you should think twice about. But, while you're thinking you might as well enjoy some spicy "Little Devil" shrimp, a cool cocktail and some tunes to remind you to proceed with caution. 

On the other hand you only live once... your choice.

In the words of Yogi Berra-"when you come to a fork in the road take it!"

... The Pots Are On!

The Plate... 

Shrimp Fra Diavolo

The perfect little dish to satisfy your guilty pleasures. It's quick, easy and devilishly delicious. After all, loosely translated it means... Little Devil Shrimp.  Enjoy!

What you need... 

1 lb of shrimp / peeled and deveined (of course)

3 tbsp olive oil

Sea salt and freshly ground pepper

1 tsp red pepper flakes

3 cloves of garlic / sliced thin

1 serrano chile / finely chopped

1/4 cup of Limoncello

1/4 cup white wine

2 cups of crushed tomatoes

1/2 cup grated Parmigiano-Reggiano

1 tbsp of fresh parsley / finely chopped

1 tsp of fresh basil / finely chopped

1 tsp of fresh oregano / finely chopped

2 tbsp extra virgin olive oil

1 tbsp butter

zest and juice from 1 lemon 

Get Cooking...

In a large pan, heat the olive oil over medium-high heat. 

Cover the shrimp with salt and pepper, then sear on both sides.  

Add the chile flakes, garlic and serrano chile.

Remove from the heat and add the Limoncello and flambe'.

Add the white wine and tomatoes and cook the sauce until it reduces by about half (5 minutes).

Finish with the grated cheese, parsley, basil and oregano. 

Add the EVO and butter.

Season with the lemon zest and juice. 

Serve with garlic bread or over angel hair pasta.       

The Playlist... 

Crossroads

Just a few tunes to consider when you it comes to decision making time. Be careful what you wish for... you just might get it.

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

The Bar... 

Little Devil

What you need...

1 oz light rum

1 oz gin

1/2 oz lemon juice

1/2 oz sliver tequila

Start drinking...

Fill a shaker with ice.

Add all ingredients.

Shake and strain into a chilled cocktail glass.

Here, Take This...

Lawd Have Mercy!

Please...Day Drink Responsibly 

& 

Keep On Cookin'!

Big John

The Road Goes On Forever... 

And The Party Never Ends!

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

Today we celebrate "another trip around the sun" for my good friend, the "lost Texan", 
John McDonald. Yep, time to kick back, put on some tunes, grab a good bottle and wait till the steaks come off the grill. 

There seems to be a theme running through today's PnP. We think you'll be able to figure it out. The road goes on forever... just watch your speed. E-I-E-I-O... Here we go!

I hold the bottle, you hold the wheel... the pots are on!

The Plate... 

Whiskey Glazed Flat Iron Steak/Grilled Potatoes

What you need... 

Four 8oz Flat Iron steaks

1/2 cup whiskey

kosher salt and fresh ground pepper

4 cloves of garlic / smashed

1/4 cup olive oil

1 1/2 lbs of Yukon gold potatoes

2 tbsp chopped fresh chives

1 tsp white wine vinegar

Get Cookin...

• 
  
  Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. 
  Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. 
  Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. 
  Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl. 
  Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

The Playlist... 

Big John

Nothing better than a little "Whiskey Drinking" music. Just like we always do... there's some old, some new, some used and some abused. But it's all good. Here... hold the bottle and watch this!

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

The Bar... 

Pappy Van Winkle's Family Reserve

The "Granddaddy" of all bourbons. And, like all bourbons, Van Winkle is made primarily from corn and aged in charred oak barrels. The one main difference is their use of wheat instead of the usual rye. They also add barley malt. The result is an award winning bourbon. 

What you need... 

A great friend to give you a bottle!

What you do...

Nothing... no ice, no water... just a nice glass. To be consumed "neat".

Happy Birthday... 

Party On!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Too Much BBQ

Slow, Hot and Smokin'!

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

Too much BBQ?... Never! It's Springtime which means it's Barbecue time! It's all about the sauce, rubbing, resting and braising.  

Today we're gonna show you how to make a rack of the smoky goodness the easy way. Braised Baby Back Ribs, a BBQ cocktail and some smoking' tunes!

Gimme some cornbread with some extra sauce on the side.

Crank up that music... The Pots Are On!

The Plate... 

Braised Baby Back Ribs

You know you want it, but you just don't want to go to all the hassle of firing up the grill and basting and waiting and guessing if they're going to come out right. Right? 

We chose Baby Back ribs because they are the most tender and don't take as much time to cook. 

We've taken the guess work out and all you have to do is turn on the oven. Of course there is a little prep, rubbing and resting that's gotta happen first. Don't worry, it's worth it!

What you need...   

2 racks of baby back ribs

Dry rub- 

8 tbsp brown sugar

3 tbsp Kosher salt

1 tbsp Chili powder

1 tsp each- black pepper, cayenne, smoked paprika, old bay, dried thyme and onion powder

Braising liquid-

1 cup white wine

2 tbsp white wine vinegar

2 tbsp Worcestershire sauce

1 tbsp honey 

2 cloves garlic / crushed

some foil

 

Get Cookin'...

Mix all dry ingredients together then rub all over the ribs.

Wrap in foil around the ribs with a fold down the middle, then fold up the ends so you can open them later to add braising liquid.

Put ribs in fridge for at least 2 hours... overnight would be better. 

Preheat oven to 225 degrees.

Mix braising liquid together and microwave for 1 minute to mix all ingredients.

Open one side of foil and pour in braising liquid to the ribs. 

Place the ribs on pan in the oven and cook for 2 1/2 hours. 

After the ribs are done. Take them out of the oven and lay across a pan to drain the braising liquid. 

Leave ribs in foil and set aside.

You want to drain all of the liquid into a pan then turn on high heat for 5 minutes. 

Reduce the the liquid down to a thick sauce. 

Open foil and brush the ribs with a thin layer of the sauce.

Place under the broiler for 1 minute. 

Cut ribs about 2 per serving and cover with extra sauce. 

Now your ready to chow down!

The Playlist... 

Too Much BBQ

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

The Bar... 

Smokey Mary

What you need...

1 oz Irish Whiskey

4 oz V8 Juice

1 tsp Smokey Barbecue sauce

1 tsp lemon juice

Beer

Get drinkin'...

Stir whiskey, V8 juice, BBQ sauce and lemon juice in a highball glass. 

Fill with beer. 

I'd Rather Die From Too Much BBQ

 Than Not Enough Veggies

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Brisa Tropical

Relajarse And Feel The Breeze

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

Relax... the only sound you hear are the waves hitting the rocks and the ice hitting your glass. Today we're just hanging out by the bay and soaking it all in... Oh look, there goes a whale. 

We've got Mahi Mahi on the grill, a tequila sour and a laid back "Brisa Tropical" soundtrack to put you at ease. 

Chill... The pots are on!

The Plate... 

Bahia de Banderas Mahi Mahi/Spicy Aioli Potatoes

Something a little light with some spice... It's the perfect thing to snack on while you're lying around watching the surfers in the bay. Don't worry you have a tequila sour to wash it down... just in case it's a little too spicy for you. 

What you need... 

6-8 oz Mahi filets
Olive oil
Dry rub- 4 tbsp Paul Prudhomme's Seafood magic or
1 tsp each - dried parsley, oregano, smoked paprika, cayenne onion & garlic powder
Salt and pepper to taste

1 lb new potatoes
1 1/2 cup Mayo
1/4 cup fresh lemon juice
olive oil
salt and pepper
1 jalapeno

Get to cookin'...

Set grill to medium high. 

Meanwhile, boil potatoes for 15-20 minutes. 

Cool, then cut in half. 

Drizzle olive oil over potatoes and jalapeño then sprinkle with salt and pepper.

Place on the grill, cut side down and cook until golden brown. 

Grill jalapeño until blackened. 

Drizzle oil on fish and coat with dry rub. 

Place directly over the heat on grill or in cast iron skillet.

Cook 3 minutes per side. 

Mix olive oil, lemon juice and mayo with chopped jalapeño.

Drizzle over the fish and potatoes.  

Ole'!

The Playlist... 

Brisa Tropical

A soothing soundtrack for your afternoon by the bay... A little latin guitar, some bossa and a few oldies. Poor another Tequila Sour, lay back and soak it all in!

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

The Bar... 

Tequila Sour

What you need... 

2 oz reposado tequila

1 oz fresh-squeezed lemon juice

1 oz simple syrup

Dash Angostura orange bitters

1 tsp egg white 

Lime or orange for garnish

Get to drinking'...

Fill a shaker with ice and add all ingredients.

Shake then strain into an old fashioned glass over ice.

Garnish with lime or orange

Just Chill...

Relajarse!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Cajun Mardi Gras

Laissez Les Bon Temps Rouler!

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

Courir de Mardi Gras... "Fat Tuesday Run"! Chasing chickens and making gumbo... mon cher we gonna pass a good time. 

The rural Mardi Gras celebration is based on the early begging rituals, very similar to Halloween. Led by Le Capitaine, the revelers approach homes to ask permission to enter their property where they ask for various ingredients to make a gumbo. This may also include the ritual of "chasing chickens"... one of the main ingredients in the gumbo. 

So in honor of the Cajun Mardi Gras we're putting on a pot of gumbo, stirring up a pitcher of Cajun lemonade and turning up some Zydeco. 

They got a chicken on the run... The Pots Are On!

The Plate... 

Gumbo Ya-Ya

First off you ain't gonna did nuttin' till you made you self a roux. After all the running and gathering the whole town will feast on gumbo... so you best be learning how to make you some. 

What you need...  

2 cups butter

4 cups all-purpose flour

2 red bell peppers / diced

2 green bell peppers / diced

2 yellow onions diced

2 stalks of celery, diced

5 quarts of chicken stock

2 tbsp Creole/cajun seasoning (Zatarain's or Tony Chachere)

1 tsp black pepper, red pepper, chili powder, and thyme 

1 tbsp chopped garlic

2 bay leaves

2 tbsp salt

couple shakes of Tabasco sauce 

1 pound andouille sausage / cut into 1/2 inch chunks

1 whole 4lb chicken, roasted and deboned / cut into small pieces

What you gonna did... 

1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour.
2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.
4. Serve with some good French bread. 

The Playlist... 

Cajun Mardi Gras

The Mardi Gras song, known as "La Danse de Mardi Gras" and "La Vieille Chanson de Mardi Gras", is a traditional tune sung by the participants, Dance at Mardi Gras! 

So we have put together some traditional and newer "Cajun" party tunes for you. Crank it up and Laissez Les Bon Temps Rouler! 

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

The Bar... 

Cajun Lemonade

What you need... 

2 cups light rum

1 12oz can of frozen lemonade

1 tbsp of hot sauce

1 liter club soda chilled

crushed ice

Get to drinkin'...

Stir the first 3 ingredients together.

Add the club soda.

Serve over crushed ice and garnish with lemon. 

Chickens On The Run!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!