Grilling at the Queen Mary?

Did you know that a major west coast grilling and barbecuing event is about to happen in Long Beach, California? On May 13 you might want to visit the 6TH Annual West Coast BBQ Classic. It’s not on the deck of the Queen Mary. It’s at the Queen’s Waterfront Events park. If you love grilling and happen to live on the West coast, then you know how it sometimes feels like all the great cueing competitions seem to go east from the great state of Texas. Well here is one for all of us left coastal elite barbecuers and everybody else who are not so snooty as well.

Mark your calendars – May 13, 2017

Here’s the ticket info;
General Admission Value Pack: Includes general admission to West Coast BBQ Classic PLUS a starter pack of FIVE (5) tasting tickets with access to the World Famous Queen Mary. 
$18 Pre-Sale, Ends April 28th
$24 From April 29th through May 13th

VIP Admission Value Pack: Includes general admission to West Coast BBQ Classic AND VIP EARLY ACCESS so you can be among the first to taste the BBQ (10AM-11AM) PLUS a starter pack of FIVE (5) tasting tickets, and access to the World Famous Queen Mary. Available in limited quantities…act now! 
$34 Pre-Sale, Ends April 28th 
$39 From April 29th through May 13th
BBQ Tasting Tickets (NO REFUNDS) – Tasting tickets are valid for all food and beverage with exception of alcohol ( 5 BBQ bucks – $10 )
Children 4 and under have free admission. Parking is $20 per vehicle.

Get more info at the events page;

See ya outdoors!

Foster’s Favorite Piquante Sauce

This is an expressive sauce that is perfect for rotisserie ham or grilled chicken. You can make a larger amount and keep it in the fridge. Simply reheat without boiling and use at any time.

1 Oz flour
2 Oz butter
4 large mushrooms, chopped
1 teaspoon Worcestershire sauce
1 cup of milk
1 bay leaf
1/2 small white onion, chopped
1 teaspoon lemon juice
dash or salt and a dash of pepper to taste

Slowly heat the milk with the bay leaf and the chopped onion just to near boiling. Remove from heat. Let stand in a warm area for at least an half hour. When you are ready to make the rest of the sauce strain the milk into a container.

Melt the butter in a saucepan and fry the mushrooms until they are tender. Blend the flour with the milk and add to the saucepan. Bring slowly to a boil, stirring constantly.

Add salt and pepper to taste. Remove pan from heat and whisk in Worcesterhire sauce and 1 teaspoon of lemon juice. Reheat before you serve but do not boil.

Lamb Chops, Trimmed the Baton Rouge Way

These little lamb chops were fresh in the butcher’s case and were devoid of rib handles. I had to try them as an appetizer while waiting on guests at the home of Carl Duke, presently of Baton Rouge, Louisiana.

6 Little lamb chops
1/2 teaspoon per chop, crushed rosemary. Fresh is best.
3 Tablespoons extra-virgin olive oil
6 garlic cloves
Liberal pinch of salt for each chop
Good coating of freshly ground black pepper


Lay chops on a plate or serving dish. Rub crushed garlic cloves all over the surface of each chop. Drizzle with olive oil. Coat one side with pepper and salt. Sprinkle 1/2 of the rosemary. Turn and coat the other sides as well.

On an oven hot grill with low flames. Cook evenly by turning 4 times through until fully cooked. These chops would go quite well with a crisp grilled vegetables and any Mediterranean style rice dish.

Chilled glass of Saint-Hilaire, Estate Bottled white sparkling wine. I like mine with a few fresh strawberries.

Pickled Pigs Feet and Lips Taste Challenge

Fun Video by your host and pal from Baton Rouge

Pickled Pigs Feet and Lips Taste Challenge

Presented by Grillin’ Across America, we had to taste these extraordinary products found in an Albertsons supermarket in North East Baton Rouge parish. Whew! These were very extreme. My guess is this is an acquired taste, because it was such a bad one, I couldn’t get it out of my mouth for a whole extra day.

Bombay Club Original Dry Martini

At 830 Rue Conti, in the New Orleans French Quarter there sits an elegant little place, with a pristine and cozy bar. On that bar one can expect cocktails of extraordinary measure. One such is made up of their recipe for the “Original Dry Martini”.

1.5 oz top shelf Gin
1.5 oz Dolin Vermouth de Chambery Blanc
1 dash of Regan’s Orange Bitters No. 6. If you can’t locate that, try Angostura Orange Bitters.
Lemon twist for garnish

I suggest you do not bruise that top shelf gin by blending or shaking. Prepare in a bar cup and stir gently. Add an ice cube to chill, but hold the ice back with a strainer when poured. Twist the lemon rind for a soft mist of lemon oil across the top. Enjoy.

Attributed to: The great city of New Orleans.

The Kentucky Not Brown (FJ Style – cooked on the grill)

Winston’s Restaurant in Louisville is a favorite stop when haunting the environs around that annual event called the Kentucky Derby. This recipe is a variation on the one served from under a broiler. I designed it to cook from the bottom up using a black bottomed skillet directly on the grill. Similar to the original recipe for the Hot Brown, note the seafood switch from turkey.

2 servings
2 cups whole milk
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
1/2 cup coarsely grated Gruyere cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large shrimp with the tail on
2 thick cut fried green tomatoes
2 Tablespoons cooked and shredded crab
2 Tablespoons steamed spinach
4 slices of cooked bacon
2 large slices of Texas Toast or thick French bread. Toasted lightly.
For (2) servings of Not Browns on the Grill start by prepping a mornay sauce. In a 2-quart saucepan, Melt butter over low heat. Add flour. Cook over low heat whisking constantly for no longer than 3 minutes. Add milk continually while whisking. Bring to a boil stirring constantly. Reduce to low heat. Allow the mornay to gently simmer. Whisk occasionally for about 10 minutes.
Remove from heat. Fold in the Gruyere until it is melted. Stir in salt and pepper. Lastly add nutmeg.
For each Not Brown, place a slice of bread in a black bottomed skillet. Cover with shredded crab. Top this with spinach. Cross with two slices of cooked bacon. Add the slab of fried green tomato. Pour mornay sauce over each Not Brown. Crown with cooked shrimp. You can leave the shrimp off and add after bringing the sandwich up to a suitable heat for serving.
Set on top of a hot grill. Cover, and cook until sauce bubbles and the entire stack is hot. Watch the shrimp so it doesn’t over cook, or leave it off and add just before serving.
Attributed to: John Castro’s version at Winston’s Restaurant in Louisville Kentucky.

Hot Brown (traditional)

At Churchill Downs for the 142 running of the Kentucky Derby this year, I was entrusted with so many variations on the traditional Hot Brown that I initially found it hard to believe. Although it can be cooked on a grill with a quality skillet, it is best under a broiler. Highly suggested as a late night snack or better at breakfast in the early hours of the day when those who call themselves your guests are still around. Here then is what locals call “the Louisville alternative to late night ham and eggs”.

1 – 1/2 Tablespoons of all purpose flour
1 – 1/2 Tablespoons of salted butter
1 – 1/2 cup heavy cream
1/4 cup grated Romano cheese
Pinch of ground nutmeg
Salt and pepper to taste
About 1 pound roasted turkey breast. Slice thick.
4 slices of Texas toast. No crusts and cut diagonally in half
2 Roma tomatoes, sliced in half (lengthwise)
Paprika to dust over the top
Parsley lightly chopped

Grab a 2 quart saucepan. Melt butter. Slowly whisk in flour until it becomes the consistency of a roux or like thick paste. Continue cooking for about 2 minutes on medium – low heat, stirring frequently.

Whisk in heavy cream and continue to cook over medium heat until simmering, about 2 or 3 minutes. Remove sauce from heat and slowly whisk in the Romano cheese. Whisk until very smooth. Add nutmeg and then salt and pepper to your taste.

For each Hot Brown; place two halves of one slice of toast into a skillet or oven proof dish cover with one half of the turkey slices. Take two halves of the tomato and two of the diagonal corners of toast and set them along side the first piece of toast. Cover by pouring half the sauce over everything. Sprinkle with more grated Romano.

Place both dishes (or one at a time) beneath a broiler just until the cheese begins to melt and bubble up. When the cheese gets brown a bit, remove and cross the top with two pieces of cooked crispy bacon. Dust with paprika and also top with fresh parsley.

Suitable for the late evening or early morning hours.

Attributed to: Nyquist, Number 13. Winner of the 142nd Kentucky Derby.

Royal Raspberry (cocktail)

While on a recent trip to New Orleans, I was reminded to visit an excellent little eatery and watering hole. The Bombay Club exists at 830 Rue Conti, the North West area of the Quarter. This recipe is for a cocktail accented with fresh raspberries and makes an aperitif quite suitable for any grilled dish. I added my own variation of course.


1 – 1/2 oz Bombay Gin
1/2 oz lemon juice
1/2 oz simple syrup
1/4 oz of Noilly Prat Dry Vermouth
1 egg white
6 to 8 fresh raspberries
Large raspberry pierced (with a toothpick or olive spear) and balanced on the rim.

Add all ingredients into a bar mixer cup, cap and shake. Or make a larger quantity and tap blend in a mixer. Serve to the delight of your guests.

Attributed to:  The Bombay Club

Pineapple Stuffed Cornish Hens

Hey! You got pineapple inside of my Cornish Game hens. Hey that is pretty tasty!

4 Two pound rock Cornish cross hens
1 Sixteen ounce of canned pineapple chunks, packed in syrup.
1 teaspoon garlic salt
1/2 cup butter, melted
2 Tablespoons of freshly squeezed lemon juice
Enough sea salt to dust the interior cavity of the birds

Clean and rinse the hens. Pat dry inside and out with paper towels. Lightly salt the interior cavity of each hen with sea salt or regular salt. Drain the syrup and stuff the birds with pineapple chunks.

Use a grill safe string or spikes to truss the cavity closed. Set each bird crosswise on an rotating spit. One facing toward you, the next facing away. Secure so the birds do not lose grip and stay heavy side down. If you don’t have a spit. Simply turn hens every 15 minutes.

Combine the garlic salt, warm butter and lemon juice. Baste the birds with this mixture every 15 minutes or more and grill over medium coals. Test if fully cooked with a meat thermometer. Should take about an hour, no more than 1 and 1/2 hours.

Attributed to:  High surf and volcanic sand beaches

%d bloggers like this: