Fake News

... And Skewed Views

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

According to Buffalo Springfield -"There's something happening here, what it is ain't exactly clear"! 

Something certainly seems fishy! With everybody beating their chest and saying hooray for our side, it's getting harder and harder to decide what is true and what's just plain fiction.  We've become numb to the political division... the rhetoric, half truths and hate. It just gets plain exhausting! 

So, whatta ya say enough and let's just take a break, cook up something a little fun, have a cocktail and crank up some tunes. We're cooking up a skewer full of fish (sounds appropriate), an "I ain't lying this time" Margarita and some "Fake News" tunes to let some steam off. 

Turn off the TV and put down that paper... The Pots Are On!

The Plate... 

Grilled Fish Skewers / Parsley & Garlic Butter

What you need... 

12 oz ea.-  Salmon, Halibut and Tuna steak
1/2 cup olive oil
1 lemon zested and juiced
4 cloves garlic / minced
1 cup parsley
3 tbsp chopped thyme
Kosher salt and fresh ground pepper
1 stick unsalted butter / at room temperature

What you do...

Put the fish in a resealable plastic bag. 

Whisk together the olive oil, lemon juice, garlic, parsley, thyme, salt and pepper.

Pour the mixture over the fish, seal and refrigerate for 30 minutes.

Thread each skewer with 2 pieces of fish (alternating the fish on the skewers.

Put the butter, garlic, parsley, salt and pepper in a bowl and whisk together.

Place the butter mixture onto a piece of plastic wrap. 

Fold the plastic over to form the butter into a log.

Refrigerate for about an hour.

Set grill to medium high heat.

Season the fish with salt and pepper.

Grill about 3-4 minutes per side. 

Arrange skewers on a platter and cover with butter. 

The Playlist... 

Fake News

The more things change, the more they stay the same. Looks like we're going "Back to the USSR" and we're "Stuck in the middle". Behind an "'Eminence Front", it's a put on!

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

The Mix... 

I Ain't Lying This Time Margarita

A great concoction by the late great Chef Matt Martinez... 
a cult of personality in his own right.

What you need... 

1 1/2 oz Brandy
1/2 oz Cointreau
2 oz fresh lime juice
1/2 oz agave syrup
1 tsp cayenne
3 tbs powder lemonade
sliced jalapeños (optional)

What you do... 

Pour ingredients into a shaker with ice. 

Rim cocktail glass with powder lemonade & cayenne.

Strain mixture into glass and enjoy.

Matt Martinez-creator/inventor of the frozen margarita

It's An Eminence Front...

Please... Day Drink Responsibly 

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Keep On Cookin'!

Sippin' Santa

fa la la la la!

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

Deck the halls and all that jazz... Ho Ho Ho Happy Hour is what we're talking about here. Everybody's working so hard and in a panic with last minute preparation and shopping, that we think you should take a second or two and unwind. It's time to do a little Sippin' with Santa!

Put on some mango/jerk chicken, pour yourself some punch and crank up the tunes. 

Merry Whatever... the pots are on!

The Plate... 

Mango/Jerk Chicken Lollipops

Nothing like a little Jamaican Jerk chicken to get you in the holiday mood! This is an awesome mix of spicy and sweet. The Blackberry sauce really sets it off. 

What you need...

3 lbs chicken Drumettes

2 1/2 cups Blackberry Sauce (see below)

2 1/2 cups Mango glaze (see below)

2 cups Jerk Remoulade (see below)

What you do...

Blackberry Sauce-

2 tbsp shallots minced

1/3 cup red wine vinegar

1 cup Worcestershire sauce

1 cup ketchup

1 cup blackberry brandy

2/3 cup honey

2 tbsp cornstarch

Combine all ingredients except the cornstarch into a small pot and bring to a boil.

Reduce to a simmer and cook for 45 minutes.

Add the cornstarch turn the heat up to medium and cook for 5 minutes.

Remove from the heat to cool.

Mango Glaze-

1 cup Mango Chutney

1/2 cup Thai Chili Sauce

1 cup Blackberry brandy

1 oz Tabasco sauce

Place all ingredients in a small pot and bring to a boil.

Reduce to low and simmer for 30 minutes.

Remove from the heat and let cool.

Jerk Remoulade-

1 cup mayonnaise

1 1/2 oz whole grain mustard

1 tsp Worcestershire sauce

1 tsp Tabasco

1 clove garlic / minced

1 tbsp lemon juice

1 tbsp fresh parsley / chopped

1 oz milk

1 tbsp Caribbean Jerk spice

1 tbsp chili garlic sauce 

Marinate chicken for at least an hour in Blackberry sauce.

Grill over medium heat.

Baste with Mango glaze 5 minutes before taking off the grill.

You can add more glaze after you take them off the grill.

Serve with Jerk Remoulade on the side.

The Playlist... 

Sippin' Santa

A quirky and eclectic little array of Happy Hour cocktail tunes to get you in the "spirit" of the season. Because, after all the season is the reason for a cocktail or two. Rock on Santa!

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

The Mix... 

Papa Noel Punch 

What you need

6 cups pomegranate-cranberry juice

1 can frozen limeade

6 cups lemon lime soda

2 cups fresh cranberries

2 limes - sliced

4 sprigs of mint

Rum, Vodka or (hey now)... Champagne

What you do

Place the pomegranate, cran juice and limeade in a pitcher.

Stir until combined.

Now add the lemon lime soda and stir.

Garnish with cranberries, limes and mint.

Cheers!

Happy Ho Ho Ho To You!

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We Gather Together

A Time To Be Grateful and Give Thanks

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

One of my favorite holidays... family and friends all gathered around to give thanks. The parades, football, good food, music, and a nice Pinot Noir to go with the turkey. (Can't forget the wine!)

As with most folks, we like to make a day of it.  That's why we set up a bar outside by the grill (see below).
Wether roasting or smoking the bird, it must be done low and slow; one to make sure it's awesome, but more importantly to give you time to visit and discuss all the pertinent topics of the day. You know, like who are those people, why are they here and are we related. 

Anyway, be thankful and God bless us everyone. 

And, No politics at the table...  The pots are on!

The Plate... 

Smoked Turkey / Chipotle Cranberry Sauce

Once you've tried this brined & smoked turkey, you'll never cook a turkey in the oven again... moist, succulent, and smoky. 

And, the cranberries... they will be the hit of the table.  You now how we do it here; a little twist on an old stand by.  

"Cranberries, no thank you... oh did you say spicy Chipotle Cranberries? Why yes, I believe I'll have some Cranberries!"  And, here's a little heads up... make extra, you're gone need em for next week's recipe. 

What you need... 

The Turkey -

1 gallon water

4 cups hickory chips

1/2 cup brown sugar

Rind of one navel orange 

3 sprigs rosemary

1 cup kosher salt

3 yellow onions, quartered

2 heads garlic halved

1 (12 lb) turkey

2 lemons, quartered

10 sprigs thyme

10 sprigs sage

1 cup chopped potatoes

1/4 cup olive oil

Fresh ground pepper

Garlic powder

Chipotle Cranberry Sauce - 
2 tsp canola oil
1/4 cup minced shallot
1 tsp minced serrano chile pepper
1 cup fresh orange juice
1/2 cup agave syrup
1 12 oz package of fresh cranberries
1 blood orange
1 tbls minced chipotle chile pepper in adobo sauce, plus 1 tbls extra sauce
1 tsp cinnamon
Kosher salt

What you do...

The Turkey - 

Pour the water into a large bowl. Add brown sugar, orange rind, rosemary, salt, 2/3 of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve.
Remove the giblets from inside the turkey.  Rinse the turkey well.  Place the turkey in a 2 1/2 gallon resealable plastic bag. Pour the brine over the turkey and refrigerate for 12 hours.

Soak the hickory chips in water for 1 hour.

Remove the turkey from the brine, rinse and pat dry with paper towels.  Discard the brining liquid.
Stuff the turkey with the lemon, garlic, onion, thyme, sage and potatoes.  Brush the turkey with olive oil and season with pepper and garlic powder.

Set your grill for indirect heat (coals on one side, no coals on the other side). Scatter wood chips over coals.  Place turkey on a V-rack and place in drip pan.

Cook for 2 1/2 hours, adding chips every 30 minutes.  If the turkey starts to brown too soon you can tent it with aluminum foil.

Continue to cook until the internal temp is 165 degrees.  Then remove and let turkey rest for 15 min.


Chipotle Cranberry Sauce - 

Heat the canola oil in a large saucepan over medium-high heat.  Add the shallot and serrano pepper.
Cook until softened (about 3-4 min)
Add the orange juice and agave syrup, bring to a simmer.
Add the cranberries and cook at a low boil until the cranberries have all popped (5-6 min)
Peel the blood orange and slice in to segments.
Mix chipotle and adobo sauce with the blood orange, cinnamon and 1/2 tsp salt in with the cranberries.
Reduce the heat to medium-low and simmer until the sauce is thick (about 20 min)

The Playlist... 

We Gather Together

A collection of songs to make you smile and be thankful.
Every time I hear Vince Guaraldi it makes me think of Charlie Brown and that makes me smile. Also, love the classics around this time of year; a little Dino, Louis Armstrong and (if you haven't heard him you need to) Steve Tyrell. Check him out on "I've got my love to keep me warm".

Nothing like being home for the holidays with family and friends.

 

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

The Bar... 

Bloody Mary / Mimosa Bar

Like I said... We are gonna make a day of it. So set up the bar early and enjoy.  And, there is no better way  to start the day off right with a "build your own" Bloody Mary / Mimosa Bar.  

Bloody Mary - 

What you need... 

Zing Zang Bloody Mary Mix, Vodka, Limes, Celery Salt, Horseradish, Garlic stuffed olives, Celery, Worcestershire sauce, Tobasco, summer sausage, peperoncini  (and whatever else you can think of). 

Mimosa - 

What you need...

Your favorite Champaign, fresh squeezed orange juice, oranges and strawberries for garnish. 

Gobble Til You Wobble!

Please... Day Drink Responsibly 

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Keep On Cookin'!

Boo Y'all Brunch

Boo's, Booze & Brunch

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

A meal to die for! A great way to celebrate All Hallow's Eve... or the day after! You deserve to treat yourself with a devilishly good meal. The trick is that we will show you how to whip up a spooky looking feast that is actually hauntingly delicious.

So, after you're done turning your place into a haunted mansion, crank up the Boo Y'all tunes, mix up some Monstrous Guts and some Bananas Foster French toast. Don't  for get the "Blood-Orange" mimosas. Relax, It's just Brunch! 

Happy Halloween... The Pots Are On! 

The Plate... 

Bananas Foster French Toast & Edible Intestines

What you need... 

The French Toast

For the batter-

3 eggs

1/3 cup milk

1/3 cup heavy cream

1/4 tsp vanilla extract

1/4 tsp orange liqueur

pinch of salt

1 tsp cinnamon

For the Sauce-

1 cup butter

2 cups brown sugar

1 tsp cinnamon

1/2 cup orange juice

1/4 cup dark rum

3 bananas sliced

6-8 pieces stale Brioche bread 

What you do...

Combine all of the batter ingredients in a large bowl.

Heat a saucepan over medium-high heat.

Melt the butter, then add the brown sugar and stir until the sugar is dissolved.

Add the cinnamon and OJ and bring to a simmer.

Now carefully add the rum and ignite the rum.

Add the bananas and turn the heat to low. 

Now preheat a griddle to high heat.

Dip the bread into the batter and grill 2 minutes per side.

Place the French Toast on a serving platter and top with the bananas and sauce.

The Intestines

Just grab a can of Pillsbury Cinnamon Rolls and some Strawberry Jam.

Unravel the cinnamon rolls onto a baking sheet in a wavy layout.

Bake according directions (about 15 mins at 400 degrees).

Take the icing for the cinnamon rolls and add about 1/4 cup of the strawberry jam and mix together.

Spread the mixture all over the rolls with a spoon and make sure to push the mixture down in-between the cracks of the rolls. 

Enjoy. 

The Playlist... 

Boo Y'all Brunch

A respectable Halloween Brunch would not be complete without some spooky songs and sounds. We've taken a few things that go "bump in the night" and added them to some Ghostly classics to complete your dining experience. 

The "Playlist" runs on Spotify-Click on the link to listen Boo Y'all Brunch

The Mix... 

Blood Orange Mimosa

What you need... 

Champagne or sparkling wine

Blood Orange juice

1-2 Blood oranges- sliced

Rosemary for garnish

What you do...

Pour Blood Orange Juice in champagne or wine glass.

Pour in an oz of Orange liquor (optional) 

Top with champagne and garnish with orange slice and rosemary. 

WELCOME...

We Have Been Expecting You!

Please... Day Drink Responsibly 

&

 Keep On Cookin'!

It's Fall Y'all

Waiting On The Chill

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

It's Fall Y'all. You know what that means in the South?... Pumpkins, mosquitos, humidity, shorts and flip-flops; so basically it's summer, but with Pumpkins.  

Now we promise not to go all "Pumpkin Spice" on ya, but what we think that some "Pumpkin Fire" might be appropriate. 

We're mixing things up today with a cool dessert that will set you on fire, putting some jump in your java and some "chill" in your tunes. 

Ready for a little chill? Come on out on the porch... The Pots Are On!

The Plate... 

Fireball Pumpkin Pie 

Pic and recipe credit to the BBQ Pit Boys

Come on... you know you can't wait to try this one. And you need to practice to make sure it's gonna make the table when the family all comes over. Now, we're doing this on the grill to give it that little extra smoky flavor. You know you want it. 

What You Need... 

2 - 9" Frozen pie crusts

30 oz can of Pure Pumpkin

18 oz Evaporated milk

4 eggs

1 1/2 cups sugar

1 tsp salt

1 tsp ground Ginger

1/2 teaspoon ground cloves

6 oz Fireball Cinnamon Whiskey

What You Do...

Heat your grill to medium (about 400 degrees).

Mix all ingredients. 

Cook pie crust (in the oven) according to the directions.

Pour the ingredients into the cooled pie crust.

Cook for 30 minutes then rotate pies to cook evenly. 

Top with whipped cream. 

Enjoy!

The Playlist... 

It's Fall Y'all

No really, it's fall... well, at least that's what it says on the calendar. We've put together a playlist to help take your mind off the heat from the summer that just won't let go. Just grab your cold brew, pull up a rocker in the shade of the front porch... sip, rock, repeat.

             The "Playlist" runs on Spotify-Click on the link to listen It's Fall Y'all

The Mix... 

Cold Brew Cinnamon Coffee

What you need... 

1 oz Fireball Whiskey
6 oz cold brew coffee (store bought or homemade)
2 oz of milk (or cream)

What you do...

Cold brew coffee-

2 1/2 cups of coarse ground coffee

5 cups of water

Pour into large french press, cover and steep or 18 hours

Strain through a thin filter placed in a fine mesh strainer

Now, pour all ingredients into a glass of ice and enjoy

Just Waitin' On The Chill...

Please... Day Drink Responsibly

 & 

Keep On Cooking'!

I've Been Working

Take It Easy!

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

Ok, time to chill... just relax. You've been working hard and deserve a little time off. Well, we're here to help and do all the heavy lifting for you. You don't have to even fire up the grill and work up a sweat. 

Today we're doing an easy Shrimp Risotto, a cooling Mojarito and some cool tunes to help put your mind at ease. 

Get that hammock ready... The Pots Are On!

The Plate... 

Lemon Garlic Shrimp Risotto 

One of the easiest and tastiest meals you will ever make. No need to fire up the grill. This, my friends, is a one skillet wonder... fresh, citrus and cheese. 

What you need... 

1 lb of Shrimp / peeled and deveined

1 cup Arborio rice

5 tbsp olive oil

kosher salt

fresh ground pepper

1 small onion / chopped

6 oz parmesan cheese

4 cloves garlic / peeled and chopped

1/4 cup dry white wine

3 cups chicken broth

1/4 cup fresh lemon juice (one lemon)

Zest of one lemon

3 cups of arugula

What you do...

Heat oil in a large skillet over medium heat.

Add the shrimp and Salt / Pepper.

Cook the shrimp until they are just opaque.

Take the pan off the heat and set the shrimp aside.

Add more oil to the pan. 

Add onion and cook until they are sautéed and tender. 

Add the garlic and sauté.

Now, add the rice and stir for a couple of minutes.

Now, add the wine and continue to stir until the wine is absorbed.

Add the broth, lemon zest, lemon juice and a little salt & pepper.

Increase the heat to boil and keep stirring. 

Now reduce the heat to medium low, add the cheese and simmer until the rice is tender.

Mix in the arugula and stir util the arugula wilts.

Add the shrimp and stir into the rice.

The Playlist... 

I've Been Working

Another mix of cool tunes... some old, some new, some funky and fun. Enjoy!

       The "Playlist" runs on Spotify-Click on the link to listen I've Been Working

The Mix... Mojarito

What you need... 

Tequila Blanco

Homemade Sour mix

1 cup water

1 cup sugar

1 cup lemon juice

3/4 cups lime juice

Mint

Lime

What you do...

Muddle 6 sprigs of mint in a shaker. 

Add 2 oz of tequila.

Add 4oz sour. 

Strain into Cocktail Glass.

Homemade Sour-

Make simple syrup by mixing the sugar and water.

Add the lemon and lime juice and stir well. 

Exit Here...

Happy Labor Day!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Texas BBQ & Blues

And, Maybe A Beer Or Two!

(Salt Lick BBQ - Driftwood, TX)

The heat is on and it's a hot one, so don't heat up that kitchen. It's time to call up the friends and have an old fashioned BBQ. And yes, Texans usually cook up some beef, but today we're going to show you a sure fire way to cook up some smoky, fall-off-the-bone spare ribs.

We're going "Old School" with some "321" Ribs, a Citrus Beer Sangria and some cool tunes to get your soiree jumping.

Crank up some Willie and pull up a lawn chair... The Pots Are On!

The Plate... 321 Ribs

Fool-Proof method for cooking some of the best "fall-off-the-bone" ribs you've ever tasted. 

What you need... 

2-3 racks of Baby Back or St. Louis Style ribs

2-3 sheets of foil. 

1/3 cup yellow mustard 1/2 cup Apple Juice

1/3 cup honey

Your favorite dry rub (we used Tony Charchere)

Your favorite BBQ sauce (we used Stubb's Sweet Heat)

Large pieces of Mesquite wood chunks

What you do...

First, remove the thin silverskin membrane from the bone-side of the ribs with a sharp knife.

Soak the wood for at least 30 minutes to an hour.

Rub the ribs, all over, with the dry rub, wrap in plastic wrap and refrigerate overnight.

Set your grill to 225 degrees indirect heat. 

Place ribs on grill "meat side" up and cook for 3 hours.

Take the ribs off the grill and lay them each on a separate sheet of foil "meat side down".

Pour the apple juice over each of the ribs and wrap tightly in the foil.

Put back on the grill "meat side down" and cook for 2 hours.

Carefully remove the foil from the ribs and brush the ribs on both sides with BBQ sauce.

Return to grill for 30 minutes to 1 hour. 

Take ribs off grill, let them rest. 

Serve em up and enjoy the praise!

The Playlist... Texas BBQ & Blues

A little Texas style "rhythm and booze" for your listening enjoyment. We've thrown in some blues, rock and some old school country. Grab a pile of ribs and crank it up.  

The "Playlist" runs on Spotify-Click on the link to listen Texas BBQ & Blues

The Mix... Citrus Beer Sangria

What you need... 

• 3 clementine or mandarin oranges
• 1 lime (Plus more for garnish)
• 1 cup rye whiskey
• 1 cup apple cider
• 4 12 Pale ale beers, well chilled

What you do...

Wash and thinly slice the clementines and lime and add to a pitcher.

Cover with rye whiskey and apple cider.

Stir to combine. 

Refrigerate for at least 1 hour. When you're ready to serve pour 1/2 citrus mix in a glass and top with beer.

Garnish with fresh orange and lime slices.

Smells Good!

You Ready?

Please, Day Drink Responsibly 

& 

Keep On Cookin'!