Cancer Moon Cocktail

Ya’ll we have a new cocktail list!!! The theme is Astrology, we felt it was fitting with spring coming. This is an easy top make cocktail; if you’ve been following along you’ve mastered simple syrup at this point and that is the most work you’ll have to do for this beauty. When we decided on our theme we tried to match the personality of our signs to the cocktails.

The Prep (Don’t stress its easier than you think)

The Lavender Simple Syrup

1 cup granulated sugar

1 cup water

1/2 tbsp Dried Lavender

Step 1: In a sauce pot combine the three ingredients and cook until sugar has dissolved in the water

Step 2: Remove from stove and cool

Step 3: Reserve in the refrigerator for cocktail time

The Ingredients (Single Cocktail)

1.5 oz Broken Shed Vodka

.25 oz Lazzaroni Maraschino Liqueur

.25 oz Lavender Simple Syrup

.5 oz Lemon Juice

2 Dashes Angostura Bitters

Batch It Babe (5 Cocktails)

7.5 oz Broken Shed Vodka

1.25 oz Lazzaroni Maraschino Liqueur

1.25 oz Lavender Simple Syrup

2.5 oz Lemon Juice

10 Dashes Angostura Bitters

Let’s Talk Glassware

We serve this cocktail in a coupe glass, Which is stemmed and a smaller because this is meant to be a sipper. You can use any glass that you feel fits the vibe. I don’t serve this on ice because its a little more of a delicate cocktail. Other glassware suggestions, you could use: Martini Glass, Wine Glass, Flute, Rocks glass With a large cube of ice would also be nice.

How it’s done

Step 1: Add all ingredients to shaker.

Step 2: Top with ice, and shake for about 30 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass of choice

Step 4: Enjoy!

Drink up Babes!!

Amanda

The best pancakes, Jerry. The best!

Back at it again this week with some more brunch time favorites!! This week we are diving into our pancake recipe. To answer your question yes, I would rather you come into the restaurant and purchase our pancakes (I have tuition payments to make). However, I understand that sometimes for reasons outside of your control you need to make pancakes at home. Shout out to one of our favorite brunch guests who inspired this post!

Pancakes

The Ingredients

3.5 cups of All Purpose Flour

2 tablespoons of Baking Powder

1 Tablespoon of Sugar

6 eggs

2 sticks of butter

3 cups of buttermilk

1 teaspoon of salt

Git-R-Done

Step 1: Place all dry ingredients into one bowl

Step 2: Mix together all wet ingredients in a different bowl

Step 3: Add wet ingredients to dry ingredients and mix well.

Step 4: Melt butter in a skillet over medium heat.

Step 5: When the pancakes start to bubble its time to flip ‘em!

Step 6: Brown on the other side of the pancake.

Step 7: Eat!

Pro Tip: If you have a Black Stone outdoor griddle that baby works great for pancakes!

Pro Tip 2: When you put you pancakes in the pan add your favorite fruit!

Pro Tip 3: Savory pancakes are awesome! Ham and Green Onions maybe?

Cheers!

Chip

You can't sit with us!

Y’all I’m sorry I disrupted the order of recipes last week. I took the week off from the blog; if you had kids out of school last week you may understand why.

Anyway back to why you’re here!! One of my favorite spirit categories is aperitifs and digestifs; in my opinion they are wildly under used. Which is why we use them quite a bit. Aperitifs & digestifs can have a bitter, herbal, & or sweet. The big difference between the two is aperitifs are low alcohol and are meant to stimulate your appetite, where digestifs are higher alcohol content are are intended to help with digestion or soothing a tummy after a meal.

This cocktail is made with an aperitif, and it is extremely easy to make and the only prep required is going to the store to grab your ingredients!!

The Ingredients (Single Cocktail)

1 oz Sipsmith Sloe Gin

1 oz. Select Aperitif

.5 oz Lemon Juice

1 Two Pitchers Blood Orange Radler (to top off the cocktail)

Batch It Babe (5 Mocktails)

5 oz Sipsmith Sloe Gin

5 oz. Select Aperitif

2.5 oz Lemon Juice

2 Two Pitchers Blood Orange Radler (to top off the cocktails)

How it’s done

Step 1: Add the select, gin & lemon juice to a shaker.

Step 2: Top with ice, and shake for about 30 seconds (longer if it’s more than one cocktail).

Step 3: Strain the ice and pour into your glass of choice (I prefer a rocks glass this gives you room for the Radler topper but not too much) .

Step 4: Top with a ice.

Step 5: Top off with 2-3 oz of beer, you can eyeball this.

Step 6: Enjoy!

Pro Tip: If you want a sweeter cocktail, use a larger glass and add more of the Radler, this is the sweet component of the cocktail.

Drink up Babes!!

Amanda

World Famous Bacon & Onion Marmalade

If you’ve been to the restaurant, I’m sure you’ve seen our bacon marmalade on the pimento cheese dish. I bet you didn’t know that this goodness is more versatile than serving with pimento cheese. You can use it on sandwiches or even charcuterie & cheese boards!

Bacon & Onion Marmalade

The Ingredients

2 cups of Diced Yellow Onions

2 cups of Diced Bacon

1 1/2 cups of Cider Vinegar

5 cups of White Sugar

1 Green Bell Pepper seeded and diced

1 Red Bell Pepper seeded and diced

Git-R-Done

Step 1: Cook Bacon until light brown.

Step 2: Add onions and cook until translucent.

Step 3: Remove bacon & onions from pot and dispose of the bacon fat.

Step 4: Add vinegar and sugar and bring to a boil.

Step 5: Wait until the sugar is dissolved and add the peppers and simmer for 10 minutes.

Step 6: Add bacon and onions and simmer for an additional 10 minutes.

Step 7: You did it!

Pro Tip: When dissolving the sugar stir it so the sugar doesn’t stick to the bottom.

Pro Tip 2: Goes great with a roast beef sandwich!

Cheers!

Chip

She Doesn't Even Go Here (Mocktail)

Alright this is the last beverage post of Dry January; if you’re participating this is perfect for you; if you’re not don’t fret you can booze her up by replacing the Non- Alcoholic gin with Waterloo Barrel Aged Antique Gin. This is a fun mocktail because it’s tart, refreshing and it makes you feel fancy without the booze. This Mocktail takes a little more preparation than the last mocktail recipe I gave y’all.


The Prep (Don’t stress its easier than you think)

The Simple Syrup

1 cup granulated sugar

1 cup water

1/2 tbsp 5 spice

Step 1: In a sauce pot combine the three ingredients and cook until sugar has dissolved in the water

Step 2: Remove from stove and cool

Step 3: Reserve in the refrigerator for cocktail time

The Pear Puree

5 Ripe pears

1 cup water

Step 1: Cut & core pears

Step 2: Cover in water

Step 3: Puree Pears, reserve the water you may need to thin out the puree. (If you do use the water add it in gradually until you get your desired consistency).

The Ingredients (Single Mocktail)

1.5 oz Seedlip NA Spice Gin

1.5 oz Pear Puree

.5 oz Lemon Juice

.75 oz 5 spice simple syrup

Batch It Babe (5 Mocktails)

7.5 oz Seedlip NA Spice Gin

7.5 oz Pear Puree

2.5 oz Lemon Juice

3.75 oz 5 spice simple syrup

How it’s done

Step 1: Add your pear puree, simple syrup, lemon juice, & NA Gin to a shaker.

Step 2: Top with ice, and shake for about 25 seconds.

Step 3: Strain the ice and pour into your glass of choice.

Step 4: Top with a little ice.

Step 5: Enjoy!

Pro Tip: If you can’t find NA Gin you can replace the gin with a little water.

Drink up Babes!!

Amanda

NO SOUP FOR YOU!!! Just Kidding, Let's make some Beer Cheddar Soup!

It’s gonna be cold this weekend. What better way to warm up than making a nice warm bowl of soup! This soup is a midwestern classic, Beer Cheddar Soup. This soup is very easy to make, and it can be eaten ASAP, or you can store it for meal prepping.

Beer Cheddar Soup

The Ingredients

3 ribs of Celery

1 onion

1 potato

1 carrot

2 gloves of garlic

1 stick of butter

3/4 cup of flour

1 12 ounce Budweiser (or your favorite beer!)

1/2 gallon of water

1.5 cups cheddar cheese

Git-R-Done

Step 1: Rough chop your veggies. They don’t need to look good because you’re pureeing it in the Blender.

Step 2: Melt your butter and then add the flour. You’re making a blonde roux. Cook it for about 5 minutes. You don’t want any color on the flour.

Step 3: Add your veggies to the pot and saute for 5 minutes.

Step 4: Add your beer and water. 

Step 5: Cook until the veggies are soft. (The potato and carrots are usually the last ones to get soft) 

Step 6: Add the cheese and melt it.

Step 7: Puree in blender until smooth.

Step 8: Season with salt and pepper.

Step 9: Enjoy!

Pro Tip: When you add your cheese be careful not to let the cheese burn on the bottom of the pot.

Pro Tip 2: IPAs are delicious but aren’t great for this soup. I typically use a lager or Golden Ale.

Pro Tip 3: Bacon and Basil Pesto are great Garnishes!

Cheers!

Chip

Pomegranate Mule (Mocktail)

Alright this week is the start of Dry January; if you’re participating this is perfect for you; if you’re not don’t fret you can booze her up with a shot of vodka. This is a fun mocktail becuase it’s tart, refreshing and it makes you feel fancy without the booze. Everything in this mocktail can be purchased at a grocery store; so bonus points for making your life easy!

The Ingredients (Single Mocktail)

1 oz Pomegranate Juice

.75 oz Lime Juice

1 Can of Ginger Beer

Lots of Ice

Batch It Babe (5 Mocktails)

5 oz Pomegranate Juice

3.75 oz Lime Juice

5 Cans of Ginger Beer

Lots of Ice

How it’s done

Step 1: Add your Pomegranate & Lime Juice to your glass of choice. I felt with sticking to the mule theme and using a copper mule mug.

Step 2: Top with lots of ice.

Step 3: Fill the remaining space with ginger beer.

Step 4: Give a little stir, & add a garnish that fits the vibe.

Step 5: Enjoy!

Pro Tip 1: Don’t pick a glass that is too large, unless you want alot of gingerbeer.

Drink up Babes!!

Amanda

Lets Make Some Pastrami!

Have y’all ever had our WORLD FAMOUS pastrami sandwich?  Well, now you don’t have to wait until Thursday and Friday lunch to have it.  I’m gonna give you all the tool to make it yourself at home! Don’t have a smoker or a Webber Grill? Don’t worry! You can braise this bad boy in the oven and now you have corned beef for a Reuben.  We use a beef brisket from Home Place Pastures in Mississippi.  You can order one online (YES, THEY DELIVER!) or stop by their store (It’s only 45 minutes away from Memphis) and get some.  Otherwise, a brisket from the store will suffice.  The hardest part about this recipe is to wait an entire week until you can enjoy it.

Pastrami Brine

The Ingredients

1 Beef Brisket (Doesn’t matter the size.  Buy what you know you’ll eat so you don’t waste it.)

1 gallon of water

1 cup pickling spice (Yes. The pickling spice in the spice section at Kroger.)

½ cup salt

4 gloves of garlic

½ a bunch of thyme and rosemary (Feel free to leave this out if you don’t want to buy the herbs.)

¼ cup white sugar

Git-R-Done

Step 1: Place all the ingredients (except the beef) in a pot and bring to a boil.

Step 2: Place the Brine in a container that will hold both the liquid and the beef in a refrigerator.  Cool the brine down. 

Step 3: Feel free to trim off any excess fat on the meat.  Leave it on there if you want to as well. ITS YOUR WORLD!

Step 4: Once the brine has cooled down place your beef into the liquid for a week. 

Step 5: Flip it over every day or so just to make sure everything is brined evenly. 

Get Smokin (or Cookin)

There are a few different ways you can cook the brisket. You can smoke it in a smoker (If you have one) or smoke it on your grill the way you would do pulled pork or ribs, or you can braise it.

For Smoking: You are going to want to smoke it until its 170 degrees.  We want it tender but not falling apart so you can slice it. 

For Braising: If you braise it cook it in your oven set at 350 degrees in water until it’s the meat is 170 degrees. 

Pro Tip: You want the final product to be tender but not fall apart, we like to slice ours and use it for sandwiches.

Cheers!

Chip

The Hangover Cure is here!!

All right this week I’m featuring a personal favorite of mine; it is on our daytime cocktail list. The Corpse Reviver No. 2.5 has so much going for it; it’s tart, smooth, refreshing and just darn good. Everything in this cocktail can be purchased at a liquor store; so bonus points for making your life easy.

The Prep

Step 1: Chill your glass; for this cocktail i suggest a martini glass; but it’s your world babe, use whatever glass makes you happy.

Step 2: Cut some lemon wheels if you want to be fancy, you can use them as a garnish in the glass or when you build the batch leave it floating in your punch bowl.

The Ingredients (for a single cocktail)

1 oz Glendalough Rose Gin

1 oz Triple Sec

1 oz Lemon Juice

1 oz Lillete Rose

Splash Pernod Anise Liqueur

Batch It Babe (5 Cocktails)

5 oz Glendalough Rose Gin

5 oz Triple Sec

5 oz Lemon Juice

5 oz Lillete Rose

Splash Pernod Anise Liqueur per glass

How it’s done

Step 1: Add your splash of Pernod to your martini glass, swirl it and let it sit. (you will dump this out later, if you're like me and waste nothing, grab an extra glass to save the liqueur)

Step 2: Add ice to pint glass with gin, lillete, triple sec & lemon juice.

Step 3: Stir with a bar spoon (or whatever is handy)

Step 4: Dump out the pernod, the liqueur will coat the inside of the glass leaving a hint of anise.

Step 3: Strain ice and pour into a martini glass with your lemon wheel garnish

Pro Tip 1: If you don’t have a cocktail strainer, you can use another glass, or a mesh strainer in a pinch.

Pro Tip 2: If you are making a batch of this one have each person rinse their glass with the pernod before they add the cocktail.

Drink up Babes!!

Amanda

Buffalo Broccoli the MVP

Hey all you cool cats and kittens.  Here it is.  The holy grail of recipe blog posts is here BUFFALO BROCCOLI! This is one of our more popular apps and it’s been with us since day one.  When we make it at the restaurant, we use a piece of equipment called a Sous Vide to cook the broccoli.  If you don’t have one don’t worry.  You can just boil the broccoli in salted water like you would if you were just eating it on its own.  Otherwise, this recipe is pretty straight forward.  The broccoli is a great appetizer for dinner parties.  However, it is a terrible idea to bring it to a Super Bowl party instead of chicken wings.

Buffalo Broccoli

The Ingredients

1 head of broccoli blanched in salted water and cut up

2 cups of flour

2 cups of water

4 cups of Panko breadcrumbs

2 cups of hot sauce

4 tablespoons of margarine cut into cubes

Git-R-Done

Step 1: Place the hot sauce in a small pot and put on medium heat. 

Step 2: Add the margarine and mix in. You’re not just melting the margarine because the buffalo sauce will have a layer of fat on top.  You’re looking for the sauce to be emulsified. Once that is done set to the side.

Step 3: Mix the flour and water together in one bowl. 

Step 4: Place half your breadcrumbs in another bowl. 

Step 5: Coat the broccoli in the flour mixture and then coat it in the breadcrumbs.

Step 6: Now here’s the fun part.  We fry our broccoli at 350 degrees until its golden brown and delicious. (It’s a lifestyle.) 

Step 7: Once you remove the broccoli from the oil put it in a bowl and cover it with the sauce.  Now its time to enjoy with some Buttermilk dressing or Amanda’s favorite blue cheese dressing.     

Enjoy!

Chip

It's time for a Garden Party!!

All right this week I’m featuring our most requested past list cocktail! It has featured on out cocktail list a few different times, with a different name each time. The Garden Party is just a fantastic cocktail, the worst part is I can’t even take the full credit for it; Taylor Mitchell our beloved bartender who now has an adult job, is the original creator of this bad boy. The only down side to this cocktail is that you have to wait for the bourbon to infuse, but I promise it is worth it!!!

This cocktail has more parts, so if you get hung up any where feel free to email us Amanda can help you trouble shoot!

The Prep (Don’t stress its easier than you think)

The Bourbon

Step 1: Take a butternut squash peel the outside and cut it in half, remove the seeds from the inside

Step 2: Cut the squash into half inch strips

Step 3: Roast the squash in the oven until cooked (soft) and has a caramelized color

Step 4: Let squash cool

Step 5: Once cool add squash and bourbon to a large bowl

Step 6: Let sit for 4 days

Step 7: After the 4 days strain the squash and pour bourbon back into the bottle

The Simple Syrup

1 cup granulated sugar

1 cup water

1/2 tbsp 5 spice

Step 1: In a sauce pot combine the three ingredients and cook until sugar has dissolved in the water

Step 2: Remove from stove and cool

Step 3: Reserve in the refrigerator for cocktail time

The Ingredients (for a single cocktail)

2 oz Butternut Squash Bourbon

.75 5 Spice Simple Syrup

3 Dashes Walnut Bitters

Batch It Babe (5 Cocktails)

10 oz Buternut Squash Bournbon

3.75 oz 5 Spice Simple Syrup

15 Dashes of Walnut Bitters

How it’s done

Step 1: Add butternut squash bourbon, bitters & simple syrup to a pint glass

Step 2: Add ice to pint glass & stir for 30 seconds

Step 3: Strain ice and pour into a rocks glass with one large ice cube (or how ever you prefer your drinks)

Drink up Babes!!

Amanda

Pimento Cheese to the Rescue!!!!

Happy Thanksgiving y’all!!! If you’re still looking for a great sharable app for the Thanksgiving holiday or any holiday gathering this is post is for you. Pimento Cheese is a southern classic and ours is no exception! It has been on our menu since day one and now y’all can make it at home! I like to serve it like a dip with crackers and pickles, but it makes a mean grilled cheese or even Amanda’s favorite a BLT with pimento cheese on wheat bread.

Pimento Cheese

The Ingredients

1 ½ pounds cream cheese, softened

4 cups Shredded Cheddar and Jack Cheese

27 oz canned pepper relish (LeGout is the brand we use)

1 cup chicken stock

1.5 oz Worcestershire

1 oz Hot Sauce

1 oz chopped garlic

How it’s done

Step 1: Pull cream cheese out and let soften at room temperature.

Step 2: Combine last five ingredients in a large saucepan and reduce by one third.

Step 3: Whisk in cream cheese until smooth.

Step 4: Add the other cheese, again whisk until smooth.

Step 5: Cool down

Step 6: Serve with your favorite crackers and pickles

Pro Tip (From Amanda): Pimento Cheese, with Bacon, Lettuce & Fried Green Tomatoes is the best sandwich ever!

Cheers!

Chip

Black Manhattans on deck!

Week two of the Blog & I’m kicking off our cocktail recipes! With Thanksgiving rushing around the corner, I figured you may need a strong drink to get you through. This was on our Cocktail list for a bit, but it is super easy to make. This is our riff on a Black Manhattan, we swap out the spirits to get the perfect cocktail (in our eyes). Just a quick tidbit Manahttans are my favorite go to cocktail, but I won’t bore you with all the information that goes along with me being a beverage nerd. One of the most important things to know about making cocktails is when to shake a cocktail and when to stir. Luckily its easy, if the cocktail is all spirits, then you stir, if you add juice or sugar, or anything that isn’t a spirit you shake the cocktail.

Also, for all of our cocktail recipes I will have a recipe for a single cocktail as well as a larger batch so you can use it however is best for you.

The Ingredients (for a single cocktail)

2 oz Makers Mark

1 oz Montenegro Amaro

3 Dashes Angostura Bitters

1 Woodford Bourbon Cherry (I know it’s absurd to mix a Woodford product with Makers Mark, but these cherries are amazing!)

Batch It BABE (5 Cocktails)

10 oz Makers Mark

5 oz Montenegro Amaro

15 Dashes Angostura Bitters

5 Woodford Cherries; 1 per cocktail

Pro Tip: if you’re going to batch the cocktail you can stir the cocktail with ice in your serving vessel, and leave the remaining ice. Just don’t use too much ice, unless your cousin Jessica can’t handle a strong drink and you don’t want her to get too wasted.

How it’s done

Select your vessel for making cocktails, it can be a pint glass/ or a shaker tin and a long spoon or a bar spoon.

Step 1: Add the Makers Mark, Montenegro, & Angostura bitters into your mixing glass with ice and stir until nice & cold (approximately 45 seconds).

Step 2: Strain into a chilled coupe/ rocks glass or your favorite dinosaur sippy cup.

Step 3: Garnish with a cherry!

Step 4: Babes you’re done! Drink that bad boy and get ready for Aunt Sue to criticize you.

Pro Tip: If you don’t have a cocktail strainer, you can use another glass, or a mesh strainer in a pinch.

Drink up babes!

Amanda

Let's talk turkey!

With Thanksgiving around the corner, I thought it would be a great idea to start off with the star of the Thanksgiving dinner TURKEY!! If you’ve ever had the Charcuterie Board at Magnolia & May you’ve probably had our delicious Tasso Ham.  One year my father had the great idea (don’t tell him I said it was a great idea) that I’m stealing; to brine a turkey the same way.  We had to tweak the recipe a little so don’t use this to make tasso ham.  The recipe is so easy a caveman could do it. All it takes is a little planning a head and time.

Tasso Turkey Brine

The Ingredients

1/2 cup salt (Kosher Preferably)

1/4 cup sugar

1 teaspoon cayenne pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 gallon of water

How it’s done

So if you purchased a frozen turkey you need to allow the turkey to defrost before you put it in the brine.  Otherwise its fairly simple.

Step 1: (Optional but not really): Grab a glass of your favorite small batch bourbon or locally crafted beer.

Step 2: Place all ingredients (except the turkey) in a pot and bring to a boil.

Step 3: Allow brine to cool down to room temperature.

Step 4: Place turkey in a vessel large enough to contain both the turkey and the brine, OH and don’t forget it has to fit in your refrigerator.  I know this could be hard but ya’ll are smart enough to figure it out.  I typically use a Lowes or Home Depot bucket to store my brined meats in.  Before y’all start emailing me with questions, put down your pitch forks.  These buckets are strictly buckets for meat, we’re not using them for my weekend construction projects.

Step 5: This is where you can be creative.  The longer you leave the turkey in the brine the stronger the flavors will be.  I leave mine in for 3 days.  But make sure you cater to the crowed you’re cooking for.  Some people don’t love a lot of salt (I do) so maybe only leave it on brine a day or two.

Now that you’ve brined your turkey you’re ready to cook it however you usually do! Tasso ham is always smoked so being the traditionalist I am I always smoke it.  However, it’ll fry up and roast just as well. Just make sure you cook it to an internal temperature of 160 degrees Fahrenheit and that will ensure you have a perfectly cooked turkey. 

There you have it! Ill leave some pro tips at the bottom of the post other wise enjoy!

Cheers!

Chip

Pro tip 1: Maker’s Mark goes great with turkey.

Pro tip 2: If you’re roasting or smoking the turkey rub it with your favorite cajun spice from the store.

Pro tip 3: When taking the temperature on the turkey make sure you’re getting as close to a bone as humanly possible.  Check multiple spots as well.  The legs typically cook faster than the breasts.