National Rum Day!

Our friend Chad has been to Mexico dozens of times. He knows the best thing about being in Mexico is having access to Cuban goodies, specifically cigars and rum.
So when we got married in Mexico the first thing he and his lovely wife Kathy did was buy a bottle of gorgeous Cuban rum and some fancy cigars.
The cigars we could live without, but that rum was orgasmic. Buttery smooth, caramel notes, rich and silky. Divine. We drank it neat and we drank it all.
Sadly we can't get that rum here without breaking some really big federal laws, but we can still enjoy National Rum Day!
Drink up, friends!

The Guiltiest Pleasure

Hey everyone, Wayne here. As you can see by the blatant gap in the dates on our new blog site, Laurie hasn't posted anything for a couple weeks. It's been a bit on the crazy side here at the Bedford House due to some family things, household business and a dash of work insanity. Now life has calmed down and as I write this, Laurie is sitting on our deck with a Manhattan in hand entertaining some dear friends of ours. It's the first actual deck gathering we've been able to enjoy, though the gale-force wind is trying to force everyone inside.Which got me thinking.

At our little impromptu gathering, we made simple appetizers, grilled burgers, offered a veggie platter with spinach dip and pesto filled baked brie. Then one of our friends brought over what I think is the guiltiest of guilty pleasures, chili cheese dip. Yes, the office food-day classic. I'm all about the crafting of amazing appetizers for the perfect get together, but there is something magical about processed cheese food and canned chili melted together in a crock pot of molten goodness. I can honestly say I've enjoyed this dip with crackers, chips, over burgers, on top of eggs, with apple slices and yes, right out of the pot with a spoon. That's right, I have no shame. It's easy to make, especially if you have little time and nothing in the pantry. The magical thing is, everyone (even if secretly) loves it. In fact, I even overheard one of my friends tonight say "I wish I could just stick my face in this." Seriously, if it wouldn't cause third-degree burns, it's not such a bad idea.

 I know it's not technically cheese and I realize the chili is probably closer in relation to dog food than real chili, but the combination of these two simple ingredients is something that truly makes a mouth happy. It sticks to the chip (or spoon) is warm, comforting and is somehow delicious. Those that don't think so are either liars, vegans, or have no soul. Or vegans.

So if you would like to make me happy, simply bring a crock pot full of this cheese-like dip to one of our next gatherings. I'll refrain from sticking my face in it.

Peg's Chili-Cheese Dip.

Episode 12 - 5 O'Clock Lifestyle

Episode 12 - 5 O'Clock Lifestyle

This show features us live on location at Myth, a great little cocktail joint in the Old Market in Omaha.

Episode 11 - 5 O'Clock Lifestyle

Episode 11 - 5 O'Clock Lifestyle

In this episode we talk about the Hookah! Our favorite shishas, hookah bars and Laurie offers up some Mediterranean appetizer ideas.

Episode 10 - 5 O'Clock Lifestyle

Episode 10 - 5 O'Clock Lifestyle

In this episode, we share some tequila stories. Let the insanity begin...

Jambalaya recipe for Fat Tuesday

We'll be out and about tonight for oyster shooters and then heading to a house party so I won't be making this jambalaya today, but you should! Like a lot of my recipes, this is a mash up of others I've tried that were successful, but I liked this method in that recipe, that ingredient in the other and well, you get the idea. It's a hybrid. Serve with Louisiana brand hot sauce and beer.
Happy Fat Tuesday!

Jambalaya w/ Chicken, Sausage & Shrimp
12 oz. bacon
½ lb. tasso ham (or other good quality ham), in ½ inch cubes (tasso is a spicy Cajun style ham)
1.5 lb. andouille sausages cut into ½ moons
1.5 lbs. onions, chopped
2 large celery stalks, chopped
6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 large green bell pepper coarsely chopped
6 boneless skinless chicken thighs cut into 1.5 inch pieces
2 Tbsp. paprika
1 Tbsp. fresh thyme
1 Tbsp. chili powder
¼ tsp (or more) cayenne pepper
2 bay leaves
1 tsp salt
Generous fresh ground pepper
2.5 C. chicken or beef broth
3- 10 oz. cans diced tomatoes w/ green chilies
3 C. long grain white rice
1 lb. small shrimp peeled and deveined
Old Bay seasoning
½ C fresh parsley, chopped
8 green onions, chopped

Position rack in bottom 1/3 of oven and preheat to 350.

In large heavy Dutch oven cook bacon until brown, but not crisp, add andouille and tasso ham then sauté until meats begin to brown in spots. Add onions, celery, garlic and bell peppers. Cook until veggies begin to soften, stirring occasionally.

Mix in chicken and cook until outsides whiten. Mix in paprika, thyme, chili powder, cayenne, bay leaves, salt and pepper. Cook 1 minute then add diced tomatoes w/ chilies and broth, stir to blend. Add rice. Bring to boil. Cover pot and place in oven until rice is tender and liquid is absorbed 45-50 minutes.

Season shrimp with Old Bay, salt and pepper. Remove pot from oven, remove bay leaves and gently stir in seasoned shrimp, parsley and green onions. Cover and let stand for 15 minutes before serving (this cooks the shrimp w/out over cooking).

Pass around the Louisiana hot sauce to add a bit more spice.

laissez bons temps rouler

I had never even met a Catholic until I moved to this hugely Catholic town many moons ago. Yet since the year I turned 21 I've faithfully spent every Fat Tuesday drinking, whooping it up and…ahem…collecting beads in honor of Mardi Gras.

And while I've drunk my fair share, those sticky sweet daiquiris have never been my thing. Until, that is, I discovered that the Kool Aid colored frosty concoctions that swirl about in those Lucite Icee machines are about as close to a real daiquiri cocktail as I am to converting to Catholicism.

The REAL daiquiri cocktail is 100 or so years old and came from Cuba (as it seems all lovely rum things do). It is also as easy to make and pure as any classic cocktail gets:  lime, sugar and quality rum with some ice. Now that's a drink I can get behind.

The daiquiri

Crushed ice
2 tsp. sugar
1 lime, juiced
2 oz. good quality light rumIce in shaker. Add sugar, lime and rum, then shake. Either pour or strain into a glass.
Garnish with lime wedge and/or cherry if desired. 

 So, until Tuesday when you will find me reveling in oysters shooters (raw oysters, horseradish and vodka in a shot glass), eating spicy Jambalaya and swilling the best rum I can find this side of Cuba my advice to you is to let the good times roll, friend.