We stopped in at Sweetie Pies before the show in St. Louis last night. It was unbelievably delicious but we had to fight a severe case of the Itis before we went on. We were victorious against our capable foe and the show went on as planned. Now we are off to The Vault in Farmington. Show starts at 7.
Colorado Avocado Frittato
12 – eggs
2 – cups washed spinach
1 – avocado, peeled and thinly sliced
1 – red bell pepper, cubed
1 – poblano chile, cubed
1 – large onion, cubed
1 – 1 lb block of sharp cheddar, pepper jack, or Swiss cheese, grated
In a 14 inch cast iron skillet, cook onion, bell pepper and chile until slightly softened. Add Tony’s and pepper to taste and then add spinach and continue cooking until wilted. Beat together eggs, pepper and rosemary in a bowl then add on top of the cooked vegetables. Cover with a lid, reduce the flame to low and cook slowly until the center is set, about 20 minutes. Once the center is set, cover with cheese and avocado slices and heat until the cheese is melted. Slice and enjoy.
ps. Come out to the show in Breckenridge, Colorado at Three20south.
pps. Sorry about the lack of finished product pictures. The frittata was attacked before I could break out the camera.
Serious Fuckin’ Red Beans
4 lbs red beans, soaked overnight
4 lbs smoked sausage
2 – red bell peppers
2 – large onions
4 – stalks of celery
20 – cloves of garlic
4 – cups cooked rice
1 – quart of chicken, beef, or vegetable stock
Cajun Spices (paprika, cayenne pepper, basil, thyme, cilantro, black pepper, garlic powder, onion powder)
Roughly chop up vegetables and set aside. Cut sausage into 1/2 inch thick pieces. In a big stock pot, brown the sausage pieces, then add vegetables and cook till slightly softened. Add spices, beans, and pour in the stock. Pour in enough water to barely cover everything. Give it a stir and cook low and slow until the beans are tender. 8 hours is recommended, but you can speed it up if you boil instead of simmer. Salt to taste, add hot sauce and enjoy. Refrigerate the leftovers.
Fist Full of Tustard Coast Boomsticks
1 – 3′ loaf of french bread
8 – large eggs
1 – cup whole milk
3 – tbs sugar
2 – tsp cinnamon
1 – tsp vanilla
Coffee with chicory
Preheat oven to 400 degrees. Cut bread in half lengthwise, then into 6” pieces. In a mixing bowl, beat together eggs, milk, sugar, cinnamon, and vanilla. Soak the bread in the custard mixture until the bread is completely saturated. Pan fry the saturated bread in a hot cast iron skillet for 2 minutes on each side and then bake on a baking sheet for 10 minutes. Flip the bread and continue baking for 5 more minutes or until the outside of the bread is crunchy and the inside is tender and delicious. Cover with maple syrup and enjoy with chicory coffee.
Diggity Dank Dirty Bourbon Hot Sausage Po Boy
1 – 3′ loaf of french bread
1 – 2 lbs link of hot sausage
2 – green bell peppers
1 – bunch green onions
1 – 1/2 lbs block of pepper jack cheese
Blue Plate mayonnaise
Crystal hot sauce
Preheat oven to 350 degrees. Slice the sausages into long 1/4 inch thick strips. Cut the green onions into half inch long pieces and slice the bell peppers into thin strips. Layer the sausage strips on a foil covered baking sheet and bake for 20 minutes. Take out the baking sheet and mix the vegetables with the sausage strips, carefully flipping the sausage and coating the vegetables in the rendered sausage fat. Put the baking sheet back into the oven and cook until the sausage is done, anywhere from 5 to 10 minutes. Cut the french bread almost all entirely through, leaving a single long hinge along one side. Spread mayonnaise on both sides of the bread and stuff with sausage, green onions, bell peppers. Grate the pepper jack cheese on top. Cut the sandwich into 6” or 12” lengths and bake in oven until the cheese is melted and the bread is toasted. Add hot sauce and enjoy.
1 1750 ml Bottle Maker’s Mark bourbon w/ pour spout
2 Cases (48 bottles) of beer (no High Life or Bud please, Negra Modelo preferred)
1 Case (24 bottles) of hard cider (Samuel Smith’s or Strongbow preferred)
1 Case (24 bottles) of water (no spring water please)
5 lbs of ice (nugget-shaped preferred, w/ holes in the middle)
If it is a Friday or Saturday: 6 ½ lb Bacon cheeseburgers, cooked medium & dressed New Orleans-style (fresh lettuce, tomato & Blueplate mayonnaise) + 3 lbs Cajun fries + 12 cans of black soda (RC or Coke preferred)
If it is a Tuesday or a Thursday: Three extra large (18”+) pizzas – 1 cheese, 1 of a pesto base topped with grilled chicken and small garlic cloves, and 1 topped with an assortment of shredded and sliced regional meats (no zebra please) + 12 cans of red soda (Fanta Strawberry or Barq’s Strawberry Cream preferred)
If it is a Wednesday or a Sunday: 6 ½ lb bowls of jellybeans + 12 cups of black coffee
If it is a Monday: 4 lbs Red Beans & Rice (cooked New Orleans style [slow simmer] w/ hog salt & Andouille sausage) + 12 biscuits (a ½ pan of jalapeño cornbread may be substituted) + 12 cups of sweet ice tea (like momma used to make)
1 lb fresh strawberries
1 dozen Laotian bananas
1 box Caesar croutons (New York Texas Toast preferred)
3 lbs fresh salt-water taffy, assorted flavors
1 1.25oz can Tony Chachere’s Original Creole Seasoning
1 Ocelot Kitten (medium weight)
1 10.6 oz can Peter Stokkebye Turkish Export Rolling Tobacco
24 fresh towels
6 Divine after dinner mints
Please leave the artist area free of ketchup & Styrofoam
$2.99 – 2 tenders, biscut & a side.
That’s all that needs to be said.