Billy Strayhorn Cocktail Time

Billy Strayhorn loved to entertain in his glamorous New York Apartment.  Here something he would have enjoyed!

Blood Orange Perfect Manhattan

 

Combine is a shaker with ice:

 

2 oz. Rye or Bourbon

½ oz sweet vermouth

½ oz dry vermouth

3 dashes of Blood Orange Bitters

 

Shake well and serve straight up with cherry garnish.

JAZZ AND THE AXEMAN OYSTER POBOY

This recipe is New Orleans classic so I thought I’d make it part of the scary Halloween podcast.

 

Ingredients

  • 1 quart oysters (well drained)
  • 3 large eggs
  • 3 cups cornmeal
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon black pepper
  • French bread rolls (about 6-inches each, or 2 baguettes, cut in half crosswise)
  • 2 medium tomatoes
  • 1 cup lettuce (shredded)
  • 1/2 cup mayonnaise (or Come Back Sauce)
  • 1 /2 cup dill pickle (slices)
  • dash salt

Steps to Make It

  1. In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.
  2. In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.
  3. Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.
  4. Fry the oysters in batches for about 3 minutes, or until golden brown. Remove to paper towels to drain.
  5. Split 1 roll or section; spread with mayonnaise or Louisiana remoulade On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced dill pickles. Sprinkle with salt and pepper.
  6. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!

 

BIRTHDAY BABY BRIE

This one is for my podcast BIRTHDAY BABY!  I really don’t like birthday cake or sweets at all.  So this one of my fave treats.  Just stick a candle in it and let the fab time begin!  Some red wine too, thank you!

BAKED BRIE WITH PESTO

  1. Preheat the oven to 350 degrees F.
  2. Place the brie on a sheet pan covered with parchment paper and spoon pesto sauce in a thin layer over the top. Bake for 5 to 7 minutes, or until it starts to ooze but not melt. Serve with crackers or slices of zucchini.

50’S COCKTAIL CLASSIC:OYSTERS ROCKEFELLER for Ken Nordine

To go along with WORD JAZZ WITH KEN NORDINE, I chose this 50’s hipster appetizer!

50’S COCKTAIL CLASSIC

 

OYSTERS ROCKEFELLER

 

6 servings

 

6 tb Butter

1/2 c  Bread crumbs

2 c  Fresh chopped spinach

-or-

2 pk (10-oz) frozen spinach

1/2 c  Parsley

1/2 c  Diced celery

2 tb Diced onion

1 tb Pernod liqueur; or Anisette

1/4 ts Salt

3 dr Tabasco

18 lg Oysters

 

Melt butter; add crumbs and saute 1 minute, stirring constantly.

Combine with other ingredients, except oysters, in blender until

smooth. Arrange oysters in shells (or individual dishes). Top each

with 1 tablespoon spinach mixture and broil 3-5 minutes or until

lightly browned.

 

Recipe for 1 Degree of Separation: Spidie’s Baked Fried Chicken

Spidie’s Baked Fried Chicken

This one is connected to this podcast because it is an impostor!  This is recipe I often do for awards show parties at my home.  It’s simple, can be served hot or cold and seems like you are eating something really fattening…….with a fraction of the calories!

The seasoning is one that I received as a gift from a friend who is now restaurant owner in New Orleans!  Meow!  Let’s get cooking!

6 chicken thighs with skin removed

1 cup Italian bread crumbs

2 Tablespoons Tony Chachere’s spice and herbs seasoning

 

Sprinkle the thighs with seasoning

Coat with breadcrumbs

Bake on foil covered baking dish for 45min at 425 degrees

 

Let them cool and feel like you are eating something really wicked!

Mrs. Parker’s Sage Martini

This is not really the purist Martini that Dorothy Parker was known for but I thought I would be fun to give this a twist, so to speak!

 

2 shots of Vodka (whatever your favorite is)

1 drop of dry vermouth

3 fresh sage leaves

twist of lemon

 

Combine the vodka, vermouth, and 2 of the leaves of sage.  Shake very well in a cocktail shaker of ice until little shavings of ice break off in the liquid.  Rim the glass with the lemon twist.  Put the twist in the glass along with the remaining leaf of sage.  Pour and serve!  Yum!

The Hot Dog King Ep 30

This is a special recipe from David Valkema of Dave’s Delicious Dogs of The Isle of Man

SLOPPY DAVE’S HOT DOGS

 

Ingredients:

1 tablespoon vegetable oil

1/2 cup chopped green bell pepper

1/3 cup chopped onion

1/2 cup barbecue sauce (preferably Dave’s own brand – Sweet Davey J’s American Style BBQ Sauce)

1 – 8 ounce can tomato sauce

1 pound (two packages) Dave’s Delicious Dogs (pork, beef or Mr. T’s 1/2 beef & 1/2 pork) hot dogs cut into 1/4 inch slices

8 ounces shredded cheddar cheese

8 hot dog or hamburger buns split

 

Directions:

  1. Heat oil in 10 inch skillet over medium heat. Cook bell pepper and onion in oil stirring occasionally until onion is tender.
  2. Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered ten minutes stirring occasionally. Fill buns with hot dog mixture and cover meat mixture on buns with shredded cheese. Serve along with your favorite beverage, but my suggestion is with Dave’s American Fairground Lemonade with or without a few ounces of your favorite vodka.

 

The Art of the Letter Recipe Ep 29

This recipe really has nothing to do with podcast, but since it’s summer, here you go!  You can certainly cut this portion down.  It’s enough to feed the French army…if they are rabbits!

French carrot salad

Ingredients

  • 1 pound carrots, peeled
  • 2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 1-1/2 tablespoons vegetable oil
  • 1-1/2 tablespoons extra virgin olive oil
  • 1-2 teaspoons honey, to taste
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Instructions

  1. Grate the carrots in a food processor. Set aside.
  2. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve

 

Rockin to Jazz and Back Recipe Ep 28

Rockin to Jazz and Back Recipe Ep 28

 

Lunch with Stephanie Browning in my garden after this podcast episode.

A fresh salad for summer day served with a cold bottle of rose!

Baby spinach

Red leaf romaine

Basil, chives and parsley

Avocado

Hard boiled eggs

Shredded pepper jack cheese

Fresh lemon and olive oil

Yum Dog Biscuits! Podcast Recipe: THE POWER OF DOG

This is a recipe inspired to share from my Podcast: THE POWER OF DOG

Since I don’t have a dog, I found this one on www.pinchofyum.com

  • 1 cup pumpkin
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/4 cup oil*
  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking soda

glaze:

  • 2 tablespoons bacon grease, coconut oil, chicken fat, or any other fat that will solidify at room temperature, melted
  • 1/4 cup smooth peanut butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
  3. Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
  4. Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).
  • 1 cup pumpkin
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/4 cup oil*
  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking soda

glaze:

  • 2 tablespoons bacon grease, coconut oil, chicken fat, or any other fat that will solidify at room temperature, melted
  • 1/4 cup smooth peanut butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
  3. Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
  4. Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).

My rent a pet! Ellie!