Bons Vivants

Bons Vivants

2019

Behind the glowing ember of the Cigar

Bodacious Travels Curated Tastes!

Welcome to the world of the Cigar Enthusiast and Gastronomist.

Volume 1 Edition 1 Bons Vivants

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Table of Contents Toddy Hour ..................................................................................................................................... 3 Rosalind Russell.............................................................................................................................. 5 Labels .......................................................................................................................................... 6 Stayin the Course .............................................................................................................................7 The Humidor .................................................................................................................................. 8 The Casa Blanca Cigar ................................................................................................................. 8 The Payback Cigar ......................................................................................................................10 Transcendence ........................................................................................................................10 The Aging Room Cigar ............................................................................................................... 12 The La Gloria Cubana Series R Cigar ......................................................................................... 13 The Drew Estate Cigars .............................................................................................................. 13 The Mains ...................................................................................................................................... 13 The Bloody Mary ........................................................................................................................ 14 .................................................................................................................................................... 15 BBQ Oysters ............................................................................................................................... 15 JKs BBQ Sauce ........................................................................................................................... 16 CRAB LOUIS ..............................................................................................................................18 CRAB AND SHRIMP SALAD ..................................................................................................... 19 Hot Crab Dip ............................................................................................................................. 20 Hot Wings ................................................................................................................................. 20 Marinated Chicken Wings .......................................................................................................... 21 Shrimp Dip ................................................................................................................................ 22 TABANERO CIGARS FACTORY ........................................................................................... 22 The Q ............................................................................................................................................. 23 Marinated Mushrooms ............................................................................................................. 24 Mushroom Duxelle .................................................................................................................... 25 The Quintessential Leatherman ................................................................................................ 26 Escabeche .................................................................................................................................. 27 The Body Mechanic ................................................................................................................... 28 Olive Spread .............................................................................................................................. 28 Salmon Salad ............................................................................................................................. 29 The Beef Wellington Toddy Gathering ......................................................................................... 30 Creole Versus Cajun ................................................................................................................... 31 Pasta E Fagioli .......................................................................................................................... 1

Page |2 Cioppino .................................................................................................................................. 2 Court Boullion ......................................................................................................................... 3 ................................................................................................................................................. 3 Crawfish Bisque ....................................................................................................................... 4 ................................................................................................................................................. 5 Beef Wellington ....................................................................................................................... 5 Lobster Mac ............................................................................................................................. 6 Southern Fried Pork Chops ......................................................................................................7 Shopping with Jere ......................................................................................................................... 8

Greetings from the Editor!

There a few things I enjoy in life, two of them are enjoying a fine cigar and being a Chef. The two really go together well as they create a certain level of Zen. The relaxation of the cigar coupled with creating recipes that incorporate experiences around the world. Call it bringing things home to roost.

The flavor profiles in the Premium Cigars bring to life or accompany the gourmand experiences involving some interesting food, wine and cocktail pairings. By the way, do not forget the hops as my first experience with a cigar involved the hops of the Budweiser! Yes, I might be a redneck, so be it.

Ahum. That said, let us enjoy this journey together and this is the first issue for me and for the online zine. If any of you would to become a contributor, please feel free to contact me!

Jere “Ranger� Douglas

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Toddy Hour Toddy Hour was always a big thing for me growing up in Memphis and Milan. My grandfather used to come in from work as a traveling shoe salesman and have his evening toddy while dinner was cooking.

Toddy time was sacred in our household and revered. Along with his bourbon and branch were various snacks and my taste buds developed along those lines. Memphis cuisine was also developing with some firm roots in the South! I loved it….

Indoor or outdoor, this was a time for the homemaker to show off her wares to all the neighbors.

No holding back on even the place settings for this seemingly casual daily event.

As I grew up, I began hanging out in the kitchen and learning the tools of the trade. The Lobster, Filet Mignon, Bone in Sirloins, Shrimp, BBQ of all sorts, Casseroles and Petit Fours. And my Grandad, with his predominate Cigar.

In November 1976, the first week, I called Marine Corps recruiter about wanting to enlist after I had been out partying for a long day. I made the appointment for 6 AM in the morning and promptly passed out.

At some ungodly hour of the morning (6:00 AM), there was a pounding on my front door, and I crawled out of bed and opened the door and there was a Marine in summer class C dress blues with spit shined shoes saying, “I am here to pick you up to take the test”. I had to shake my head and remember what I had done last night. “Looks like I need to get dressed and really quick, Sir!” He laughed.

Well, I ran to the shower and jumped in. I didn’t care the water was cold as I didn’t want to mess this up. When I got dressed two minutes later, we ran downstairs and into the van and it was off to Downtown Memphis for the ASVAB test. I took the test with hangover held high and after the free lunch, I fell asleep in the chair at the recruiting office. The Sgt. came back and woke me up to tell me the test results for back. He had this look on his face of concern and that made me concerned. Did I flunk the test? He fiddled with some papers and looked up at me and said, “Mr. Douglas, you have scored the highest I have ever seen on this test. You have a choice of anything you would like to go into in the Marine Corps.” I said, “Well, I have always wanted to be in the Marine Corps band and that’s what I would like to do.”

What I learned from this period of my life is to be prepared to walk through the gates when they open up to me. Test the waters and see if it is what I need or if it is a repeat of something I have already done. I do not like becoming stale in my approach to living and make each day an adventure In 1976, I met someone as a young Marine fresh out of boot camp, another Marine that opened my spirit and soul to a world of compassion, self- discipline where Puritanical Ideas became obsolete and a spiritual awakening that was over whelming happened! The exploration of the pain/pleasure paradox is a continuous adventure.

Today, I follow in those traditions as a homemaker/houseboy and relish the time I spend in the scullery concocting charismatic culinary adventures. I commenced my migration to Cigars as a young Marine and I proudly carry that inheritance forward!

Semper Fi

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I am looking for others that wish to contribute their thoughts, ideas, journey, life and pleasures of our cigar, leather, man cave world. My journey is about empowerment and self-awareness along with a sense of responsibility.

My Grandmother told me one time, “The day you stop learning, is the day you die”. I take those words to heart to this very day and I am thankful for everyone that is a part of my personal journey.

“Is everybody lit?” The immortal words of Auntie Mame

Rosalind Russell was the original Auntie Mame, performing it on Broadway and taking it to the Silver Screen ( 1958).

Her dedication to the profession is parallel to none and she is one of my inspirations.

When I was a mere child in swaddling clothes, lying in a barn in West Tennessee, my dearly departed mother took me to see Auntie Mame at the Paramount. I was a tyke at the time, but, when we walked out of the movie theater, she handed me a little black book.

“Son, if there is anything you don’t understand, write it down in this book and we will discuss it when you are older.” We never did discuss that black book. I wonder why.

Where does your inspiration come from?

JKD

The wonderful world of cigars and the cigar lifestyle in general constantly provides enjoyment, camaraderie, and a connection to a rich history…each and every stone I turn rewards me with a limitless wealth of information.

Cigar truth.

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Rosalind Russell Rosalind Russell was not a “lady” to be trifled with. In the course of her career, she challenged the norms of the day and wanted to play the hard roles.

From The Pittsburgh Post-Gazetter in 1936 “Being typed as a lady is the greatest misfortune possible to a motion picture actress. It limits your characterizations, confines you to play feminine sops and menaces and the public never highly approves of either. An impeccably dressed lady is always viewed with suspicion in real life and when you strut onto the screen with beautiful clothes and charming manners, the naivest of theatergoers’ senses immediately that you are in a position to do the hero no good. I earnestly want to get away from this. First, because I want to improve my career and professional life and, secondly because I am tired of being a clothes horse - a sort of hothouse orchid in a stand of wildflowers.”

During a voyage with her husband to Europe, Rosalind brought along a copy of a new book, Auntie Mame, written by Patrick Dennis about his eclectic Aunt in the Great Depression. Yes, Patrick Dennis was a real person and the accounts in the book enthralled Rosalind to speak to the young man about turning it into a play. The creative gene was rolling in her.

On the return voyage, her Husband Frederick Brisson supported her venture to be Auntie Mame, according to her Biography, “Life is a Banquet” .

Rosalind did the Broadway premiere and the Movie in 1958. She created Auntie Mame and just remember, “Life is a Banquet and Most Poor Bastards are Starving to Death” Patrick Dennison

That became my motto for life at a very young age. Mother would just laugh and kept on trucking.

She had a wide career span from the 1930s to the 1970s, and attributed her long career to the fact that, although usually playing classy and glamorous roles, she never became a sex symbol

Truly a dynamo!

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Labels “We put labels on life all the time. ‘Right,’ ‘wrong’, ‘success’, ‘failure’, ‘lucky’, ‘unlucky’ may be as limiting a way of seeing things as ‘diabetic’, ‘epileptic’, manic-depressive’, or even ‘invalid’.

Labeling sets up an expectation of life that is often so compelling we can no longer see things as they really are. The expectation often gives us a false sense of familiarity toward something that is really new and unprecedented. We are in relationship with our expectations and not with life itself. … a label is an attempt to assert control and manage uncertainty. It may allow us the security and comfort of a mental closure and encourage us not to think about things again. But life is known only by those who have found a way to be comfortable with change and the unknown. Given the nature of life, there may be no security, but only adventure.”

Rachel Naomi Remen, M.D.

My Thoughts on the matter.

This is a question I ask myself a lot and Yes, I am guilty of this at times. What is the impetus to label someone as a failure or a success? What are the guidelines and where are they published?

This also begs the question about the “Gay Agenda” that we seem to have to follow but no one has seen it in any format.

I take the duty upon myself to establish who and what I am.

To wit: I am a Leatherman, a cigar man, a Marine and a human being. I am also spiritually based and eschew the organized religions of the world and yet I try not to label one as false and the other as real. There are fallacies everywhere we look and there is no need to point them out.

Live and let live is a motto that we should all look at. It takes too much time and grief to judge others and not fitting into our clique or not worthy of any acceptance.

As a cigar man or boy, I feel quite simply that I am who I am and I am unique, just as everyone else that inhabits this planet.

Peace Out! What is a stogie cigar ?

Why are they called stogie cigars ? https://think cigar.com/

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Stayin the Course Do you remember the High School Days, when our characters were in the development stage?

I do.

Our song was “Bridge Over Troubled Water” and the time was the seventies. The Boomers are the generation that dealt hands on with desegregation and some other major issues. That is also where my love This is high road of the Leaf took hold. I will never forget it. I believe I will have a JFR Louisiana Cooking. A Lunatic while working on this tome, perhaps a couple of ten or twelve. traditional recipe, Court That’s a long way from the Swisher Sweets.

Boullion has a history of How about a cup of coffee or better yet, and espresso? I have the gracing many fine tables machine and a very well appointed kitchen. When I am off the concert in Creole homes and stage, that is where I spend my time. dining establishments.

It’s quite relaxing, gets Jody out of the house for an hour or two and I have dinner ready when he gets back.

In order to make that happen, the music comes on and it usually jazz, from the heavy to the light.

Beef Wellington is Would you like some almonds and dark chocolate with that Espresso and a very traditional Asylum? I also have some imported meats from Portugal and Italy if you dish served in would like. Oh, that smell? That’s the Beef Wellington I am preparing for formal settings. A dinner tonight coupled with a Portuguese wine that I really like. Quinta gathering of the da Lapa 2015 Reserva Red with a delightful blend of four grapes and quite Cigar clans is an full bodied. appropriate What do you do to relax into Nirvana? I am a child of the Fifties. setting to serve a dish of this Have a cigar on me, I like your company! nature.

The Lunatic is a full bodied 80 X 8 Crawfish Bisque banger and it will sit well with the Beef I have the Times Wellington this evening. It also pairs will Picayune Creole with a Manhattan, Whiskey Sour and of Cookbook in my course, the inevitable Dirty Goose collection. It Martini. provides a Help yourself to the Chauterice Board! wonderful look back in the history of New Orleans and the way families lived.

This is my adaptation of a wonderful Bisque.

Court Boullion

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The Humidor The Casa Blanca Cigar

The famous Casa Blanca cigar is a mellow handmade smoke that has been pleasing cigar enthusiasts for decades, thanks to its quality, consistency, and affordable price.

Hailing from Santiago, Dominican Republic, these mild-to-medium-bodied cigars will provide you with a refined consistency normally found on much more expensive smokes.

The series has a silky Connecticut broadleaf/shade and has a smooth, creamy, nutty taste, while the maduro variety features a dark broadleaf wrapper that adds a little more of a spicy kick to the blend.

The 60 ring Magnum was my first venture into the big ring cigars during a Marine Corps Birthday Ball in Iwakuni, Japan. By the way, this cigar series pairs well with Ribeye Steaks and a robust Burgundy. That was on the menu that night and a lot of Tequila!

Originally produced exclusively for the Republican National Convention during the Reagan years, these handmade Dominican cigars offer a very flavorful, mellow and exceptionally clean smoke.

The Full Jeroboam is a smooth smoke and is quite intimidating. The Half Jero is interesting and not as threatening as the full. Rich Dominican tobaccos combine with a Maduro wrapper putting the icing on the cake for this fantastic stick!

Lite up with me, we can’t go wrong with this one.

Jere finishing up a Jero

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The questions are many and the answers can be, well, let’s just say off-themark at best.

You may put this in the useless information category or just not give a rat’s ass…frankly Charlotte, well you know the rest. Hey, we cigar folks this kinda stuff, it’s part of who we are…we like to think we know shit about these subjects related to our cigar lifestyle. https://thinkcigar.co m/

As a cigar boy, good times, good drinks, good cigars and good food go together. A cigar man is the one that takes the time to enjoy a very full life and takes the time to enjoy a good cigar. In a hectic world, it seems necessary to have that time to relax and enjoy camaraderie or solitude.

To lite up that roll of leaf is to say, “Screw the world, it’s MY time” and dare anyone to take that away.

Take time for a Casa Blanca today!

Living an Aficionado life is gorging on every aspect of living and challenging staid societal norms, perhaps rendering them asunder.

Gearing up in leather or denim is part of the process with the final putting on of the leather gloves to absorb that fantastic cigar smoke, is erotic and sensual.

Lighting the chosen stick means I am taking the time to enjoy and relax. In todays world, that says something about the person. Regional gastronomy also comes into play with the enjoyment of the stick.

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The Payback Cigar He takes a puff and looks at the large Fu mask hanging on his wall. “There’s only so much I can do on my own.” Matt Booth, creator of the Payback Series of Cigars

Transcendence I have mentioned my affinity for the Japanese culture before. The culture of the Samurai Warriors and the traditions that have been honed over thousands of years, continue to flourish in Kyushu, Shikoku, Honshu, Hokkaido. Hokkaido is a vast island on the northern edge Japan and is the second largest after Honshu.

The Chrysanthemum Throne is the oldest hereditary monarchy in the world, and records show the royal male line to be unbroken for 14 centuries. Naruhito, the 126th Monarch, is a direct descendant of Japan's first emperor Jimmu, circa 660 BC. The Chrysanthemum Throne

Miyajima Island, between Iwakuni Cho and Hiroshima is an example of a completely isolated island, not overly developed with the freshest seafood in Japan. The First MAW Band performed at the recognition day of the first atomic bomb dropped in Hiroshima. I needed a break after that experience and took a liberty to spend the weekend on the island. It was an experience, in 1978, that I have returned many times to this idyllic place to find rest for a troubled soul The Torii Gate Entrance

My existential experience in lighting up a Payback is so comforting to my inner soul and reminds me of the Sakura festivals in Honshu Prefecture of Japan.

Shinto is the underlying spiritual belief system of Japan and has developed over eons. The life, traditions and respect come from the core values of Shinto. Purity, Makoto – Sincerity, Harmony with Nature, Matsuri – Festivals, Focus on Now. Shinto is involved in every aspect of Japanese culture: it touches ethics, politics, family life and social structures, artistic life (particularly drama and poetry) and sporting life (Sumo wrestling), as well as spiritual life.

Grounds of Itsukushima Shrine on Miyajima Island. In the background is the iconic, giant torii gate which is erected in the middle of a small bay in the Seto Inland Sea

P a g e | 11 Matt Booth, “The Daruma doll is significant in Japanese culture. It symbolizes perseverance. You paint the doll’s eyes as you progress in whatever task you undertake.

When you finish the task, you paint the other eye. After all is finished, you burn the doll and get another one.”

From the Sake, Kabuki, Geisha, Kenti Bridge, Marine Corps, Imperial Palace and Grounds in Kyoto and Tokyo, Sashimi and Ginza’s, the flavors and exquisite essence of the Payback sticks is a wonderful escape from a sometimes tedious world and serves as a grounding for to me.

The interesting and multi layered impact of the 101 Payback with the essence of ginger and spiciness of wasabi, trigger these pleasant and relaxing feelings inside me. As the stick burns, the flavors congeal to provide a deeper experience. Undertones of cedar that develop into a massive, comforting burst of the full flavor that impacts the palate in an interesting way. Couple that with the essence of leather which leads to the seasoning of my cigar smoking gloves and enhances the experience further for me.

Never fear, kind fellows of the leaf, Matt Booth, USMC, is bringing back this phenomenal stick and planning to make it a staple in the Payback brand. This will move it from a boutique cigar to a standard. “I intend to revisit several staple sub-brand collections that have struck a chord with our fans and supporters over the years,” he said.

So far, the strongest creative inspiration has come from the orient, though most cigar smokers who inhabit the occidental world might have trouble identifying something like a Daruma doll (let alone a Namakubi head). In a recent release, Booth incorporated a far more familiar Eastern symbol onto his Master Collection cigars: the cherry blossom. Called sakura in Japanese, these minimalist cherry blossoms grace the lids and bands of his Master Collections One and Two. “I regard these as being my extra premium line of cigars,” he says. “They’re by far the most elegant blends that I’ve ever released, but they’re only a little more expensive than the Namakubis. Master Collection One is sold out. Two is 75 percent gone.” Cigar Aficionado interview June 28, 2019 “If Davidoff is shouldering the distribution of Booth’s product, then this can only mean that the sales force is out of his control. Room101 cigars are a small part of the much larger Davidoff portfolio, which counts more than 20 lines in its repertoire if you consider all the different types of Davidoff, Avo and Camacho cigars alone.” Cigar Aficionado interview June 28, 2019 Daruma doll A Daruma doll is a hollow, round, Japanese traditional doll modeled after Bodhidharma, the founder of the Zen tradition of Buddhism. These dolls, though typically red and depicting a bearded man, vary greatly in color and design depending on region and artist. Though considered a toy by some, Daruma has a design that is rich in symbolism and is regarded more as a talisman of good luck to the Japanese. Daruma dolls are seen as a symbol of perseverance and good luck, making them a popular gift of encouragement. The doll has also been commercialized by many Buddhist temples to use alongside the setting of goals.

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The Aging Room Cigar “One might expect Cuban-born Rafael Nodal, owner of Boutique Blends Cigars and the Aging Room brand, to have familial ties to tobacco and cigars, but he doesn’t. When he fled Cuba as a teenager on the infamous Mariel boatlift, cigars were the last things on his mind. Once he reached the United Sates, musical ambitions and an unshakable work ethic brought Nodal to the cigar world, but his early efforts found little success and it was a struggle for him to stay in the business.

After re-evaluating his entire philosophy, Nodal has landed a series of favorable ratings, and his Aging Room Quattro F55 Concerto has been named the No. 2 cigar of 2013.”

Cigar Aficionado July 2014 Q:You studied music in the U.S., right?

A: I had been playing violin since I was six years old and continued to play in high school and with a youth orchestra. I stayed in New York until 1983 and then went back to Miami where I continued to study music and play the violin. Cigar Aficionado interview Q: Do you think that being musical affects the way you blend a cigar and the way you think about flavor?

A: Absolutely. When you blend a cigar, you’re creating a profile of flavors. Not much different from creating music, where you take the musical notes and arrange them in different ways to create a melody and harmony that reflect your own feelings. It’s the same process really. If I’m using tobacco or using musical notes, I’m looking for the same thing in the end. Cigar Aficionado interview Speaking as a professional clarinetist, I find this aspect of Senor Nodal quite interesting. It also explains the intermingling of various tones and complexities of the Aging Room sticks. Each one is different and is run as a Boutique cigar. The musician in me appreciates that as each performance is a one time thing that cannot be created again, except through listening to recordings.

Each smoke is unique as it involves surroundings, conversation, foods, all the senses being in play.

“Eating and Senor Nodal has created this experience for sleeping are the me with the 356. I was lucky enough to only activities stumble upon this flavorful stick at the local that should be tobacconist in 2014 and purchased one. allowed to That night, I enjoyed the overtones of cedar interrupt a man's while wearing my leathers and having a cup enjoyment of his of espresso.

The 356 enhanced the cigar.” experience and the senses came alive.

Mark Twain Be that as it may, I had made a Cuban Sofrito for dinner that night served with Bistek Rojas and a couple of Margaritas. Humm, perhaps I was setting myself up for a very unique night. Needless to say, I went back to the tobacconist the next day and purchased a box of these unique cigars and was thankful to have them.

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The La Gloria Cubana Series R Cigar The Drew Estate Cigars

The Mains

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The Bloody Mary I do believe this is the most admired cocktail in the world. The origins date back to the 1920’s at Harry’s Bar in Paris , France. I can imagine the reasoning behind this as the Sunday morning New Orleans tradition for me is Bloody’s at Lafittes right on Bourbon Street. .

Cigar pairings for this fantastic power flavored drink can go from mild to wild, depending on the mix. For the Lafittes Bloody, I prefer something with a good progressive punch to it. Therefore, I stop at the local tobacconist and pick up three Punch Sucker Punch cigars (afternotes of leather, cocoa and sweet wood) and put them in my leather shirt pocket and head to the bar.

For a milder experience elsewhere, I choose the Joya De Nicaragua Quatro Cinco Toro, a very interesting, relaxed floral and lemony developing smoke.

The Bloody packs the punch towards the end of the drink and that is where a developing smoke profile is key to what I enjoy.

The Bloody Mary, JK Way 2 ½ ounces of Titos Vodka To Make the Bloody add the ingredients up to the 4 ounces of V8 or regular tomato juice Cayenne Pepper over ice in the serving glass.

2 to 4 teaspoons of grated horseradish root Wet the rim of the glass with the juice of a lime.

1 jigger of Worcestershire Sauce Rub the rim in the Bacon and Cayenne Pepper Juice of ½ Lemon and Lime crumble.

Tabasco Sauce to your liking Put the Bloody mix into a shaker and shake.

Cayenne Pepper to rim the glass Pour back into the rimmed glass.

For the garnish, skewer a BBQ Oyster with a Shrimp, skewer 3 olives with pimento, a rasher of deep fried cayenne bacon, a rib of celery, three spicy pickled green beans and for the adventurous, a few pieces of Kim Chee.

P a g e | 15 “For the culinary aficionado it means appreciating spices, aroma, flavor. It means understanding how different flavors interact and create new ones. It is appreciating textures and temperature. It is achieving the perfect balance of temperature, texture, and taste. It is about moments shared with family and friends in the kitchen and around the table.”

BBQ Oysters • • • • •

12 oysters 1 cup of flour ½ cup yellow corn meal Salt and Pepper Enough vegetable oil to cover the oysters while frying

This is some good stuff right chere! Let’s have some fun here. First, soak the oysters in some buttermilk after draining the oyster liquor from them.

• JK BBQ Sauce Let em sit there about 20 • A lil wine in the cook! minutes in the coolness of the refrigerator. Make the flour and cornmeal mixture by adding the salt and pepper to it and whisking it until it’s well mixed.

Heat the oil in a skillet or deep fryer to 350 and dredge the oysters in the flour and cornmeal mix.

Drop the oysters, one at a time, into the hot oil. Keep flipping them so they do not burn or scorch.

Drain on paper towels or on a wire rack over paper towels and put in a baking dish with the BBQ Sauce already in it. Gently flip the oysters to coat them in the sauce.

Serve in a Chafing Dish to keep them warm.

A good Man, a Good Asylum 13 an Old Charter and Branch with some good friends makes for a fine evening!

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JKs BBQ Sauce This is my award winning sauce that I came up with for Memphis In May International BBQ Contest and the Pipeline. Remember, One’s hot and One’s not! Hehehe I must give credit where credit is due! I was • 1 Quart Cider Vinegar born in Milan, Tennessee and there was a BBQ • 1 16 oz Ketchup place there called the Silver Kitchen. Some of the • 16 oz pureed tomatoes best BBQ in the world came out of that ancient • ½ Cup Yellow Mustard pit. The Silver Kitchen was a gathering place for • 1/2 Pound Butter many decades there. Robert and JoAnn • 16 ounces Chili Powder Appleton were a fixture in the city. It was on the • 16 ounces Paprika Strip, where everyone turned around to make • ½ to 1 pound Dark Brown Sugar the Strip again. Oh, the days and nights. I added • Salt to taste to their original sauce and it keeps growing • 12 Ounces Pepper (to taste) around the United States.

• 8 Ounces Cayenne Pepper (to taste) • •

½ Cup Angostura Bitters Tabasco Sauce to taste

Melt the butter in a large pot, when melted add the ketchup and vinegar, stirring so the tomato ketchup will not stick to the bottom of the pot.

The Texas BBQ Sauce is the same as JK’s without the vinegar.

"I promised myself that if I ever I had some money that I would savor a cigar each day after lunch and dinner. This is the only resolution of my youth that I have kept, and the only realized ambition which has not brought disillusion." Somerset Maugham

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CRAB LOUIS This is a blast from the past and I do remember my Grandmother having this at in Memphis a lot.

We lived in East Memphis not very far from the church we attended. Nanny’s bridge club loved this on the family china in the semi-formal settings at the house. The Southern version is a bit different from the sophisticated Eastern and Western seaboard versions. I would crave this as it was being fixed by Willie Mae! • • • • • • • • • • • •

2 pounds of picked lump crab 6 hardboiled eggs sliced 2 pounds grilled asparagus 2 quarts cherry tomatoes 3 bunches of green onions, in big slices Crab Louis Dressing

Getting the ingredients together is the hard part. The grill outside was lit and we would come back inside and put it all together later.

First, we had to make the dressing. Mind you, I was about 6 years old when I got to help out in the kitchen.

2 cups mayonnaise, we made our own Scant ½ cup of heavy cream 2 teaspoons of chili sauce 1 tablespoon of Worcestershire Sauce 3 teaspoons of fresh parsley Juice of 2 lemons

Crab Louis Dressing: Non-Reactive Glass Bowl Mix all this together the day before and put it in the fridge to chill.

Get out your best salad plates and lay the ingredients out real nice and purty. Pour the dressing over and enjoy!

Now, the ladies of the Bridge Club would have a little nip of Bourbon and Branch along with this or a cup of tea. It was wonderful and later in life, I look back and smile.

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CRAB AND SHRIMP SALAD This delicate little salad is to die for! Light with an excellent flavor profile to fit into that Spring or Summer Garden Party in the elegant Midtown area of Memphis. The Crab and Shrimp mixed together over the Avocado go well with a White Wine Spritzer, a Dirty Vodka Martini or an Ice Cold Budweiser!

• 1 pound fresh crabmeat, • 1 pound shrimp cooked • ½ cup mayonnaise • ½ cup sweat pickle relish • 1 cup minced fresh chives • 3/4 cup finely diced red onion • 2 bags cabbage slaw mix 3 good tomatoes thinly sliced • 6 tablespoons extra-virgin olive oil • Salt • Freshly ground black pepper • Sugar • Capers, Parsley, Lemon slices, Paprika for garnish With your fingertips, pick through the crabmeat to remove any pieces of shell or cartilage.

Transfer the crabmeat to a mixing bowl. Pick through the shrimp to remove any fragments of shell, and then add the shrimp to the crabmeat.

Add the Tartar Sauce, chives, and red onion to the bowl. Gently fold the ingredients together until the seafood, chives, and onion are well mixed and evenly coated with the dressing. If not serving immediately, cover and refrigerate.

On 4 chilled main-course salad plates or 6 chilled appetizer salad plates, attractively arrange beds of the baby greens. Scoop the seafood salad in mounds on the center of each bed of greens.

Arrange the tomato slices attractively around the seafood salad and season them with just a pinch of sugar. Arrange the avocado slices attractively among the tomato slices; then, season both the avocado and tomatoes with salt and pepper to taste and drizzle them lightly with the olive oil.

Garnish each plate with the remaining chives and the parsley and serve immediately.

There is much to be said about seafood, especially on a hot Summer day. However, remember that spoilage is possible so do not be sparing on the ice!

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Hot Crab Dip • • • • • • • • • •

16 oz. can of white crab meat One 8 oz. pack of cream cheese (softened) Shredded cheddar cheese (use the Mexican, pizza, or Italian spiced from your local grocery.)

1 small onion (however, using minced dried onions works just as well.)

1 heaping tsp. prepared horseradish 3 tbsp. mayonnaise 1 tsp. Worcestershire sauce Juice of 1 lemon Garlic powder (however much you would like.)

Cajun Seasoning

Combine ingredients until thoroughly mixed. Place in a greased baking dish such as a pie pan. Don’t forget to spray with cooking spray beforehand. I also like to shake some “Slap Ya Mama” Cajun Seasoning over the top, just for looks.

Bake at 350 degrees for approximately 30 minutes.

Serve with crackers of your choice and enjoy!

Hot Wings Hot wings became a sensation from a happenstance beginning. This little pub in New York State, came up with the idea of making these. It’s quite simple.

The original wing recipe involved nothing more than frying the chicken wings and tossing them in a big bowl of your favorite hot sauce. From there, the recipe has evolved!

Try this on for size! I make these all the time and really like them.

• • • • • • • •

2 pounds chicken wings 1 quart buttermilk 2 cups flour ½ cup pepper ½ cup paprika ½ cup celery salt ½ cup chili powder ½ cup cumin

Marinate the Chicken Wings overnight in buttermilk with salt, pepper, chili powder and cumin added.

For the dredge, take 2 cups of flour and add ½ cup pepper, paprika, celery salt, chili powder and cumin.

Dredge each wing once and dip quickly into the buttermilk again. Dredge again and have a skillet of hot oil ready for the wings. Fry until done but don’t burn the coating. I put the wings in with the skillet on high heat and reduce the heat to medium high, cover and turn in 3 to 4 minutes.

Keep repeating until done.

Remove to a wire rack with paper towels underneath and let drain.

Pour a quart of JKs BBQ sauce into a big bowl and add the wings, toss to coat and serve immediately with the wings floating in more of the BBQ Sauce.

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Marinated Chicken Wings This recipe is one of the evolutions. It’s quite tasty and not really that cumbersome. I also use this marinade with added fresh grated ginger for some of my stir fry’s. This one is extra spicy and in a good way for me. Try the Carolina Reaper added in if you dare! LOL In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.

Wings always call for a good cold beer or a dirty Vodka Martini.

Couple this with the BLT Bites, Ceviche and Chips and dip with a JFR Lunatic start!

• • • • • • • • • • • • • •

18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use 1 onion chopped 2/3 cup finely chopped scallion 2 garlic cloves ½ teaspoon dried thyme crumbled 1 ½ teaspoons salt 1 ½ teaspoons ground allspice ¼ teaspoon freshly grated nutmeg ½ teaspoon cinnamon 1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves) 1 teaspoon black pepper 6 drops of Tabasco, or to taste 2 tablespoons soy sauce 1/4 cup vegetable oil

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Shrimp Dip This is right fun to make and is always a hit!

• • • • • • •

18 oz. Cream Cheese 6 tbsp. mayonnaise 4 tbsp. ketchup ¼ cup chopped bell peppers ¼ cup chopped green onions 1 to 2 pounds frozen baby shrimp thawed and drained Cajun Seasoning to taste 1 small bag of cabbage slaw mix

Mix the first 5 ingredients together after the cream cheese has come to room temperature. I use my hands, after I have washed them! Hehehe. Blend it together nice. Gently fold the shrimp in and add the Cajun seasoning you like best.

To serve, put some of that cabbage mix on the bottom of a serving plate and make it look really nice. I also put chopped parsley, drained capers and some thin sliced lemon on it.

Enjoy!

TABANERO CIGARS FACTORY Located in the heart of the Ybor district in Tampa, Florida, focuses on providing quality cigars to our customers.

Pink Gun 60g x 10 This cigar is blended with long-aged six leafs of Nicaraguan ligero, four leafs of Honduran seco and two leaf of Ecuadorian or Colombian viso long fillers.

For the cigar aficionado there is an appreciation of the different leaves and the nuances each adds to the flavor of the cigar. It is an appreciation of the way that a cigar burns and how that affects the smoke, flavor, and intensity of each deep draught. Cigar smoking is not a habit, it is not just hobby, it is a passion and a lifestyle that involves community of great appreciation. It is the way of the aficionado. We value every person, we greatly appreciate your patronage, and we invite you to join us on the way of the cigar aficionado. And now is a great time to embrace this lifestyle as we are introducing new cigars and new ways for you to become an aficionado.

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The Q With September fast approaching, it’s time to plan for the annual gathering of the clans and the Labor Day Cookout. Time to stock up the humidor with Southern Draw Jacob Ladder, Drew Estates Ligo Privada No. 9, Asylum Schizo and Jack Daniels!

Gather round the pit men! BBQ Ribs, shoulder and chicken with all the fixins! Boots are always welcome and pickup trucks. Party down to the music of Charlie Daniels, Lionel Richie while drinking Cold Budweiser.

The Menu!

The smoking of the meats takes a while, so the party starts when the smoking begins!

Bourbon soaked cocktail weenies with dipping sauce 5 cheese queso with fresh chips Pickled Shrimp Boudin Balls Chauterice Board with meats and cheese from around the world All Meat Hot Dogs with chili and cheese to tide us over until dinner

Coming up in the next issue!

Keg or Coolers? That is the question. I vote for coolers and some BYOB

The big event! After all day at the smokers, time for the full monte.

Smoked Pulled Pork with JK’s BBQ Sauce Smoked Pork Ribs with Tennessee Dry Rub or JK’s BBQ Sauce Smoked Brisket with JK’s Texas Brisket Sauce German Potato Salad Bourbon Baked Beans The Q

Peach Cobbler Lemon Pound Cake Strawberry and Cream Cheesecake Cantaloupe Ice Cream

P a g e | 24

Marinated Mushrooms This little humdingers are downright good! These mushrooms go will with any wine, spritzer, Jere Tini, Dirty Martini and especially with Margaritas!

• • • • • • • • •

2 pounds fresh mushrooms washed, and stems removed 1 Large Onion in large dice Two thirds cup olive oil 3 cloves garlic minced A handful of. fresh parsley chopped Two thirds cup white vinegar 1 tsp. dried oregano 1 tsp. dried marjoram 1 tsp. dried rosemary Salt and pepper to taste

Take those mushrooms and put them in a paper bag. Shake to get the dirt off and have a dry towel handy to wipe them down if they need it. Don’t wash a mushroom in water!

I use fresh herbs when I can get them. If the substitution is made for fresh, don’t be shy with the herbs and adjust to your taste! To begin, put the olive oil in the skillet and let it heat up to a medium low heat. Put the garlic in first and stir. Add the herbs and then the onion and mushrooms.

Cook for about 3 minutes and add the vinegar. Turn the heat off and have either jars or a bowl with a lid on it ready.

Refrigerate overnight to allow flavors to blend. Serve chilled or at room temperature. I serve these with toothpicks or cocktail forks. Goes well with a bourbon and branch!

Relaxing with a Casa Blanca Magnum

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Mushroom Duxelle • • • •

2 tablespoons unsalted butter 1/4 cup finely chopped shallot 1 garlic clove minced 1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped Coarse salt 1 tablespoon finely chopped flat-leaf parsley 1/8 teaspoon freshly ground pepper

I love the day the food processor came into my life! It made all this quite easy to do. Before, it was a lot of chopping and I developed my knife skills at a very early age.

Today, put the mushrooms, shallots and parsley in the food processor and chop to a • finely minced texture. Put these in one at a • time and the parsley just needs a whirl of the blade. If the Parsley is chopped too fine in the • processor, the taste will be off.

Place the butter in a saucepan or skillet and melt it. I also add a clove or two of garlic that is finely minced to the butter. When the butter is melted, put the processed mixture in the pan and cook it for about 15 minutes on low heat. Just enough to reduce it.

Serve this with toast points, manchego cheese and a nice sherry!

In the quest to become the men we want to be, we’re often our own worst enemies, especially when it comes to our egos.

Ego is what prevents us from being humble and teachable when we’re first starting out in an endeavor.

It blinds us to our own weaknesses during success, and it can cause us to wallow in self-pity when we fail.

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The Quintessential Leatherman To me a Leatherman has a set of core values, common decency, honesty, integrity, respect, selfdiscipline and pride.

A Leatherman has a certain gait that is firm, confident.

A Leatherman does not engage in idle gossip and is not demeaning to others.

There is a certain type of behavior that goes with being a responsible Leatherman.

A Leatherman lives by an unwritten code.

A Leatherman is a gentleman, works hard, plays hard and supports himself but is also there to give a leg up to others by encouraging and empowering them to achieve their goals in life.

A Leatherman lives in harmony with the world around him and stands up against social injustice.

A Leatherman makes informed decisions about his life and lives accordingly.

He does not necessarily try to just fit into the crowd but stand apart and recognize the strong bands of brotherhood that can extend around the globe.

He recognizes the interconnectedness of how the world works and his part in it.

A Leatherman expresses confidence in himself and his abilities and yet is very humble and ready to empower others to live their dreams and achieve their goals.

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1 lb. jalapeĂąo chili peppers 1/3 cup olive oil 2-3 medium white or yellow onions, thickly sliced 2-3 medium carrots peeled and thickly sliced Florets from half a small cauliflower (optional) 1 head garlic, cloves separated but not peeled 4 cups apple cider vinegar 2 Tbsp Kosher salt or sea salt 2 bay leaves 1/2 teaspoon dried oregano 4 sprigs of fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried 4 sprigs of fresh thyme or 1/4 teaspoon dried 1 Tbsp sugar

Escabeche

Wash the chilis, leaving the stems intact. Cut a cross in the tip end of each chili so that the vinegar will be able to penetrate the chilis.

Fry chilis, onions, carrots, cauliflower in olive oil: Heat olive oil in a large, deep skillet. Add the chilis, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning This is a them over occasionally. fantastic Add vinegar, salt, bay, oregano, marjoram, addendum to thyme, sugar, bring to boil: Add the vinegar, any Mexican or salt, bay leaves, dried oregano, marjoram, Tex Mex meal. thyme, and sugar and bring to a boil. Lower the It is served on heat and simmer for 10 minutes. the table as a Make sure the chilis are entirely cooked condiment for through before canning. You will know they are an added flavor cooked when they are no longer vibrant green, sensation. I but a dull, olive green. love it!

Pack jars with vegetables, top with cooking liquid: Pack 4 to 5 pint-sized sterilized jars with the chilis and vegetables. Top with the vinegar cooking liquid and seal.

Process in a hot water bath for 10 minutes.

Once opened, can keep for one to two months in the refrigerator.

"Some sigh for this and that, My wishes don't go far, The world may wag at will, So, I have my cigar."

Thomas Hood, "The Cigar"

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The Body Mechanic Are you a mechanic or at least take good care of your vehicle? What happens if you let the radiator run dry or the vehicle run without any oil in it? The engine will overheat or lock up and then you must replace the entire engine.

What happens when the body runs out of oil and water along with essential nutrients to keep it operating at pristine levels? The body seizes up and leads to heart attack, stroke, decreased immune system, free radicals taking over which leads to cancer, liver failure, heart attack and stroke. That’s not good at all. I took the bull by the horns, in the eighties and began to take care of my body better than I did my vehicle. Life changed for the better then. By the way, my first car was a brand new 1976 Camaro and it lasted me 15 years. When I sold it, it was in pristine condition.

Today, let’s talk about liver and immune system health and how to amend meds that can sometimes be destructive on the internal organs.

First and foremost, let’s maintain the heart, kidneys and liver. How can we nurture those essential organs in our bodies?

For me, I take to the vegetable garden, the sea and the farm.

Garlic is a wonder herb and I use it a lot, particularly in a broccoli casserole, garlic soup, gazpacho, lacto-fermentation and the fantastic pasta dishes. Coffee keeps my kidneys flushed along with my liver. Beets, either pickled, fresh or parboiled add another layer of protection and flavor. By the way, I love a good Borsch and Horseradish Beet spread for sammies. Yes, I am part Jewish and love a good mom and pop deli. Read more on The Body Mechanic here!

Olive Spread This is a recipe I picked up in my travels down the river to New Orleans! It’s a great addition to a muffuletta sandwich.

• • • • • • • • • • •

5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar 6 ounces chopped giardiniera and peppers (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar 3 ounces pitted Kalamata olives (1/2 cup), sliced 2 1/2 teaspoons minced garlic 1 tablespoon minced shallot 1 teaspoon dried oregano 1 teaspoon dried parsley Pinch of dried thyme Pinch of crushed red pepper 1/2 cup extra-virgin olive oil

Mix together and let sit overnight in the refrigerator.

Great service with a cheeseball, crackers and a Manhattan. Cigar of choice, Casa Blanca Magnum Maduro

P a g e | 29

Salmon Salad Making this salad is a great thing for Summers in Memphis. It also goes well for that cocktail party or New Year’s Day gathering. I really enjoy going to the Peabody for celebrations. The architecture is fantastic, and it is in the center of Memphis Downtown.

Chop all the veggies into a very dice and set aside. I like • 2 cans of salmon picked clean to marinate them in a mix of olive oil, basil, dill, oregano • 1 small jar of cornichons and a smidgen of grated lemon peel. Chop the capers drained fine and mix in with the veggies. Add all the ingredients • 1 medium yellow sweet onion together and put in the fridge until just before people • 5 stalks of celery begin to show up.

• 3 hardboiled eggs For serving, I make an ice mold or ice bowl since we are • 4 ounces of capers dealing with fish and mayonnaise and mold the salad • 1 cup mayonnaise into a fish shape. I like to do it by hand and use thin • ½ cup mustard sliced half rounds of lemon and lime to form scales, • 2 cloves of garlic capers for the tail and cover with a paprika dusting.

• 2 lemons juiced Serve with your favorite crackers or buttered toast • Splash of red wine vinegar points. Yummy! Goes great with a Martini or Mint Julip.

Houston is so hot that when I have my hair in a flattop, the Butch Wax melts.

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The Beef Wellington Toddy Gathering Beef Wellington is an English and Scottish creation mired in the annals of Castles, Nobility and Soirees. This classic dish lends itself to a man cave experience that is parallel to none. The rich flavors of Prime Beef Tenderloin coupled with the undaunting addition of various ocean delights create an atmosphere of sophistication without arrogance.

The Romeo and Juliet 1885 cigar lends itself to a unique blend of flavors mixing with spices from the Orient and beyond. It is said that the sun never sets on the British Empire and it shows here.

The Menu for this gathering:

Ceviche of Salmon and Crab Flat Bread Pizza with Olive Tapenade Baked Brie with assorted fruit skewers Duck Confit Chauterice Board Paired with Corona, White Zinfandel, Manhattan, Martini Cigar Parings include Recluse Amadeus, Particulares and Sindicato Maduro

Choice of Lobster Bisque or Cioppino Paired with a Sparkling Vouvray or Chateauneuf-du-Pape Blanc.

Cigar pairing Padron 1926 Maduro or Emilio Cigar Series H

Beef Wellington with Horseradish Sauce Grilled Asparagus with Hollandaise Potato Latke’s Paired with Burgundy from the Cote de Nuits, McLellan Scotch. Cigar, Romeo and Juliet 1885

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Creole Versus Cajun Greetings on this first full week in July!

Today, I am putting together food for the rest of the week and I have decided on a Creole/Cajun influence with the seasoning of Louisiana.

First off, I am making my Remoulade Sauce to keep in the fridge for salads and such. I garnered this recipe from New Orleans a long time ago and have put my touches on it.

Along with this, I will be making the Emeril Creole Seasoning. This is a catch all seasoning combination made of dry spices and can be kept in the spice cabinet.

I will be making Ceviche as it another thing I can keep for a lunch salad or dinner appetizer.

It’s also good for breakfast. I am waiting until next week to do my cold Smoked Salmon better known as Lox for bagels and such. The Creole flavors are a mix of many cultures, developed over the ages in New Orleans and the Bayous of Louisiana.

Moving right along, my Pickled Squash is always a keeper. It pairs well with pickled Onions and Tomatoes in a multiple course dinner.

Shrimp Creole is the citified dish for New Orleans! The flavors are fantastic and while it is considered more cultured than the Cajun Jambalaya, the flavors are close. I always thought that the only thing separating us from each other is some type of arrogance on both sides of the fence. Perhaps that is why I consider myself as a personal representative of when the Cajun met the Creole, they produced me! I will be using the Lobster and Shrimp Stock from here.

The Piece De Resistance is a subtle Cioppino from the fantastic city of San Francisco!

Have a great week! My work is cut out for me. Always check the sales at the local markets and purchase well. Be creative and enjoy life!

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P a g e | 33

The Pipeline The Pipeline in Memphis was a leather bar that came on the scene in the eighties. Owned by Dennis and Stan, they pushed me to develop recipes using all natural ingredients for the infamous Sunday afternoon buffet and beer bust. There were also special events such as the pool tournaments where they demanded excellent foods sourced from local super markets and wholesale venues.

There was always an event planned at the Pipeline and that involved the kitchen. Mr. Leather Tennessee brought in people from around the world to our little place and we went to great lengths to prepare! There were also seasonal events including Mardi Gras, Cookouts, the Pipette Fourth of July benefit and other big feeds. We also coordinated with Memphis

In May with a month of selections from the cuisine of the recognized nation that year. That was a challenge for me and yet I expanded my horizons as more was asked.

The challenge for me was to excellent cuisine on a small budget. I accomplished that by taking standard fare and expanding with noodles into casseroles and such.

The big events called for me personally developing as a chef and putting out a varied international cuisine. The Pipeline kitchen was a pass through from the office to the back bar and it amazed me how we could turn out some fabulous meals in short order. I learned a lot there and am grateful for the Widow McCain, the Manager, Jeff Hardy and for the wonderful people of Memphis!

Pride My first Pride was in 1975, my first year in College. I volunteered for the Marines in 1976 as I did not feel I was right for college then. Private Schools all my early life and a sheltered but aware childhood led me to make the decision to volunteer. I served for 8 years as an exemplary, openly, respectful, gay Marine. I had to excel at everything I did with that moniker hanging over my head.

My exit Proficiency and Conduct marks topped the charts as a Marine, 5.0 and 5.0 is the top of the charts.

I have never really hidden that I am gay and I have tried to be respectful of others. I was also diagnosed with GRID in the early eighties, before HIV and told get my affairs in order as I only had 3 to 5 years to live. Well, that was a life changer for me and I changed some things

P a g e | 34 I was doing, began to eat and live healthier along with putting my nose to the grind stone in my chosen career as an artist/musician.

I graduated from prestigious universities and conservatories around the world and just kept going, running away from the grim reaper.

I do remember Ronald Reagan as I served in the white house during his Presidency. I was flabbergasted, as a Marine, that he chose not to acknowledge the HIV and AIDS were a problem that existed in the Gay community at the time.

The Ryan White Act took another couple of administrations to pass and it was GW Bush that finally signed that act.

I have lost many friends and brothers along the way and I feel I am here to keep fighting and to tell their stories and mine.

I remember Sandy, he was a hoot as Sandra St. Claire and was a part of the Pipettes. He left us way too soon, in the eighties. I remember the loneliness and the fear as we were ostracized at the time out of irrational fear. We were up against a lot of odds, but we stood together.

There is a lot more but I'll stop here for now.

BOOT CAMP

On the second day of boot camp, my DI gave to me, two bends and Trusts and a haircut that wasn’t worth a fuck! (Marine Corps Jargon at its finest!) With a fresh buzzed head and being woken up rather annoyingly on that second day, I jumped out of bed to see what the matter was.

LOL... It was just after Christmas, December 27th,1976 and that was still in my mind as the events leading into me leaving home were quite fun and highly emotional.

Oh well, the new adventure had begun, and I was going to give it my best shot!

Boot camp was divided into three phases with the first phase what I call getting used to the hours, learning about the Corps and doing endless PT. I was a bit large around the waist at the time and running the three miles like to have killed me on the first PFT. I finally

limped in just under the twentyeight-minute mark and was thankful to be able to lay down for a second when the Senior Drill Instructor called everyone in the platoon to Attention for the run back to the barracks. Oh, my dear God, how will I make it! I did fall into step on what I learned was the Recon Shuffle, where we ran together as a unit and sang the cadence back to the Senior DI. Ok, this can be fun.

Moving right along, towards the middle of first phase was our introduction to the obstacle course which led into the confidence course.

Now, I had never really climbed a rope before and that seemed to be my nemesis during boot camp along with running. I really began to get into the group mentality and learned about the group being only as strong as the weakest link, which I was a lot of the time. But I kept at it with the encouragement of others in the platoon and worked with them when we had free time to further develop my PT skills and other things. I did have some problems on the obstacle course and was

P a g e | 35 quite anxious about the future with the confidence course but knew it was later in training and that would have to take care of itself. I do need to share this though. In Third Phase right before graduation, we had to complete the confidence course completely or be set back as an individual while the others graduated and went to their next training or duty station. I got to the A Frame, the big rope climb and completely fell apart. I still could not pull myself up that blasted rope no matter how hard I tried! What happened next surprised me as the Senior Drill Instructor stopped the progress of the entire platoon and grabbed the rope beside me and said, “Private Douglas, we are going to tackle this obstacle together!” I grabbed the rope like he did and followed his instructions for each inch up the rope and as I was making it up the rope, the entire platoon gathered around the base of the A

Frame and chanted for me! I felt empowered and made it to the top and over the log up there and the entire platoon erupted in UH RAH’s! There were some more obstacles to go but we did it together. On the run back to Third Battalion, I was given the Guidon to carry and lead the platoon!

“Jere Douglas, Founder of the Parlor Project, is the premier Arts Experiences Curator. He empowers us to see and live life as an art form! Through the Parlor Project, he connects professional artists and musicians to rabid professional arts lovers, their organic fan-base. As the Man in the Penguin Suit, Jere curates’ multisensory artistic experiences that challenge staid traditions in the arts and antiquated concepts in arts presentation. In a powerful combination of access, interaction and adventure the Parlor Project puts a human face to the marvelous sounds

that people hear and provides an opportunity for its members to explore their creativity in all aspects of life.”

Marlboro and Cigars

I will respect the collar as it comes around my neck.

I have been a collared slave and boy since 1976. I was raised, in this community, on very old guard traditions. However, my first Master saw my potential, and pushed me to achieve my full potential as a slave pup and as a person.

This was his slave, his property, a direct reflection of Him, for all the world to see.

He taught me respect goes both ways, people in this leather life as well as in any other relationship, respect each other and strive to work together. I still carry his collar, which was removed, after His passing.

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Pasta E Fagioli This soup is a focal point of the cuisine of Italy! Imagine this, in Milan, Italy (not Tennessee) having a slow lunch with the artist I was performing with at Teatro alla Scala and there is time to enjoy a great meal before the evening performance. This soup served with a rosemary garlic focaccia bread was quite fulfilling in flavor and substance

1 pound dried cannellini beans or 18 ounces canned and drained 6 quarts

If you use the dried beans, put them into a pot of cold water, cover and let them soak overnight. The quick soak method is to put the beans in a pot of water on the stove and bring to the boil. Let boil for 15 minutes and cut the eye off. Cover the pot and it should only take about 2 to 3 hours for the beans to expand. Drain the beans and set them aside until ready to use them. I take the time to wash them off again after the soaking process.

• We are going to do something unique with the bacon! We are going to water make a quick confit by putting the bacon and garlic into a food • 2 pounds processor and turning them into a paste. I do this the night before and potatoes, peeled add in some basil, rosemary and thyme while in the food processor.

• 1 pound This builds levels of flavor into the elements and helps them to meld bacon, loosely together. chopped Now, set up the 6 quarts of water in a stockpot and add the drained • 8 garlic beans, potatoes to the pot. Bring the pot to the boil and reduce after ten cloves minutes or so to a slow boil.

• ¼ cup This is where I take a wine and cigar break before proceeding to the EVOO next step.

• 1 large white Get your favorite big skillet out and set up on the stove. Heat the EVOO onion, diced on a medium heat setting. We do not want the EVOO to burn or smoke • 2 peeled and it does have a low flash point. Add the bacon paste and stir carrots, shredded constantly. Again, don’t let this fry but sauté. Add the onions, carrots • 2 cups and continue to stir until they are softened just a bit. Add the macerated canned Italian plum tomatoes and reduce to a simmer for about 10 minutes. tomatoes, Using a measuring cup, add 2 cups of the bean stock to the veggies in macerated in the the skillet and boil. When it hits the hard boil, add this entire element can liquid to the soup pot. Salt and pepper to taste and put to the slow boil. Let • Sea salt and that go for about an hour or until you like the texture of the beans. ground pepper to Here is the fun part that gives this soup it’s unique character. Take taste about half the beans out of the soup pot and let them cool. Put them • 3 cups elbow into a food processor along with some of the cooking liquid and process pasta on high until they are quite creamy, like hummus. Add this back to the • 3 sprigs pot and take the potatoes out, mash with a potato masher and return to rosemary the pot.

• Bay leaves!

Make sure the soup pot is on simmer as it may stick to the bottom of the pot at this point. Simmer for about 30 minutes and cut the heat off to the soup pot.

Remember the elbow pasta that has been sitting there? Now is the time to cook that. We want it al dente and when it reaches that point, drain the pasta and add it to the soup.

Page |2 • 1/2 cup butter • 1 onion, chopped • 1 fennel bulb, thinly sliced • 4 cloves garlic, minced • 1/2 bunch fresh parsley, chopped • 1 tablespoon dried basil • 1 teaspoon kosher salt • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/2 teaspoon crushed red pepper flakes • 1 1/2 cups white wine 1 (28 ounce) can crushed tomatoes • 1 (14.5 ounce) can diced tomatoes • 5 cups fish or seafood stock • 2 bay leaves • 1 pound small clams • 1 pound mussels, scrubbed and debearded • 2 pounds crab (I used 1 whole cooked Dungeness crab, with its legs removed from its body) • 1 pound uncooked large shrimp, peeled and deveined • 1 pound bay scallops • 1/2 pound cod fillet, cut into large chunks • Fresh basil and parsley, chopped, for garnish

Cioppino The choice of seafood relies on person tastes. Some go with all white fish but for me, I really like a rich Halibut along with a Deep Flavored Fresh Salmon from Alaska. All a matter of taste. The flavor profile is: With the tomato and fennel overtones of this dish, the Spanish To make this stew, gently open the flavors of Rioja Vega 2006 or the garlic by browning the garlic in a cast iron Current. The Pinot skillet with the EVOO. Add the onion and Noir from the fennel while gently moving the veggies around Mondavi Vineyards is the skillet. The Himalayan Sea Salt will help also excellent. theses veggies to sweat and add flavor to the An excellent cigar dish. pairing is the Romeo Melt the butter over medium heat in a large and Juliet 1885 with stock pot, then add the onion, fennel, garlic, its nutty afternotes. parsley, sautéing until the onions are soft, And of course, Abita about 10 minutes. Add the garlic, basil, salt, Beer! thyme, oregano, and red pepper flakes and Sautee 2 minutes longer.

Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low.

Simmer for 30 minutes so the flavors can blend. While the meat simmers, prepare the crab by removing the crab legs from the body (if not already done for you) and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.

Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open. Then add the crab legs and cook for another minute, followed by the shrimp and scallops.

Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.

Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil. Serve with warm, crusty sourdough bread!

Have plenty of napkins, extra bowls for shells, and nutcrackers and tiny forks on hand for the crab.

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Court Boullion This is high road Louisiana Cooking. A traditional recipe, Court Boullion has a history of gracing many fine tables in Creole homes and dining establishments.

• 1 Pound Red Fish such as Red Snapper • 1 Pound Peeled and Deveined Shrimp • 1 Pound Crawfish Tails • ½ Cup King Crab meat • 1 medium carrot, slivered • 2 stalks celery, in fine dice • 1 Bell Pepper, minced • 8 cloves garlic, smashed and minced • 1 lemon, halved • ½ bunch parsley • 5 sprigs fresh thyme, stripped of leaves • 3 cups Seafood Stock • ¼ cup flour • 6 tablespoons butter • 2 Tablespoons Creole Seasoning (see recipe) • 1 16 ounce can petite diced Tomatoes • 3 dashed of Worcestershire Sauce • Franks Red Hot Sauce or Tobasco Sauce to taste • ½ teaspoon Salt, Pepper and Cayenne

In a medium bowl, combine snapper, shrimp, lobster, crab, crawfish tails and Creole seasoning.

Cover and refrigerate until ready to use.

In a medium Dutch oven, melt butter over mediumhigh heat. Add onion; cook until tender, about 2 minutes. Add bell Cour Boullion pepper, celery, and garlic; cook until is a staple in tender, about 6 minutes. Sprinkle Creole culture vegetables with flour, and cook, surrounding stirring constantly, for 2 minutes. Add New Orleans? stock, Worcestershire, and tomatoes; bring to a boil over high heat. Reduce heat, and simmer for 30 minutes.

Add seafood mixture, salt, black pepper, and cayenne. Cover and simmer until fish flakes apart easily with a fork, about 20 minutes. Serve over hot cooked rice, and garnish with green onion, if desired.

Creole Seasoning: • 2 1/2 tablespoons paprika.

• 2 tablespoons salt.

• 2 tablespoons garlic powder.

• 2 tablespoons garlic powder • 1 tablespoon black pepper.

• 1 tablespoon cayenne pepper.

• 1 tablespoon dried thyme.

• 1 tablespoon dried thyme

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Crawfish Bisque • 2 pounds fresh crawfish or 1 pound fresh and one bag frozen crawfish tails • Crab and Shrimp boil • 2 quarts seafood stock • 1 stick butter • 6 tablespoons flour for roux • Cajun Trinity finely minced (celery, onion and bell pepper) • 1 medium can tomato puree (optional) • Water to fill stock pot for boiling crawfish

Fill stock pot with enough water to cover crawfish, shrimp and other shellfish and add bag of shrimp boil.

Additional Cayenne, Lemon and other herbs may be added to taste. Bring to boil and drop the An excellent wine shellfish in, only pairing for the Crawfish blanching to a light Bisque is From Italy! doneness.

Remove Kofererhof Wismeier From the Louisiana from the stock and let cool before peeling or Wineries the Merlot will you might burn your do the trick.

For a cigar pairing, I fingers…LOL. Meanwhile, melt prefer the Acid series, butter over medium especially the Ogre. heat in other stock pot or dutch oven and have flour ready to add, 1 to 2 tablespoons at the time to make a golden brown roux. Stir constantly over low to medium heat for about 15 minutes, judging with the eye as there is really no way to say how long it will take, even for the most experienced chef.

Have the trinity ready to add, as I do this almost immediately as the roux begins to brown and continue stirring. When this reaches a desired doneness to you personally (I like it still crunchy myself) add the clam juice and 3 to 4 cups of the boiling broth to the pot, let simmer over low heat for an hour. I prefer a lighter roux as the spices I add later bring out that great flavor sensation of the head and the sweet. Have ready fresh Nutmeg, finely grated, Cayenne Pepper to taste, Ground Black Pepper to taste, Paprika (at least a quarter cup of this great spice) and add about 15 to 20 minutes before the addition of the peeled and deveined shellfish.

The shellfish are added during the last 5 minutes of preparation.

Yum Yum….!

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Beef Wellington Beef Wellington is a very traditional dish served in formal settings. A gathering of the Cigar clans is an appropriate setting to serve a dish of this nature.

• We are turning this into a smaller bite for a cigar and • cocktail gathering to encourage conversation and create • brotherhood.

• Set a cast iron skillet on the stove over medium high heat and let the butter melt.

• Cut each of the filets into quarter inch cubes. Salt and pepper cubes and brown in the melted butter.

Add the Mushroom Duxelle to the skillet and mix well with the heat off.

Be cautious and we just want a sear on the sides. The perfect point of doneness on this munchies is medium rare.

Remove to a holding plate while preparing the puff pastry.

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12in. square. Cut each into 16 squares. Add 1 tablespoon of Mushroom Duxelle mixture on top of the pastry square and put another piece on top, crimping with a fork. Vent the top of the pastry and with a small brush, add the egg wash.

Place on a baking sheet and continue with all the pieces until done. About 15 minutes in the oven and the amazing Wellingtons are done.

Serve in a chafing dish to keep them warm.

•

2 8 ounce Filet of Tenderloin/Filet Mignon 6 tablespoons butter Salt, Pepper Mushroom Duxelle 1 package frozen puff pastry, thawed 1 large egg, beaten with a whisk or whip.

Your choice

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Lobster Mac I have a great penchant for seafood, especially Lobster!

Try this with my Lobster Salad for an interesting take on a seafood night.

1 pound elbow pasta 3 Lobster Tails, meat finely diced ½ pound Bacon, fried crispy and crumbled 2 Celery Ribs, finely minced 1 Medium Onion, finely minced 1 quart Jere’s Seafood Stock 1 pound butter 2 cups heavy cream ½ pound Gruyere Cheese, grated ½ pound Parmesan Cheese, grated ½ pound Manchego Cheese, grated ½ pound Asiago Cheese, grated ½ to 1 cup flour 4 cloves garlic, smashed and finely minced 1 tablespoon Thyme 1 tablespoon Black Pepper

This is a favorite for me. A little work for a lot of satisfaction.

First and foremost, boil the elbow pasta until it is just past al dente’ , drain and put in casserole dish over the cheeses.

While the pasta is on the stove, A nice white wine combine the cheeses together such as a Mondavi in a bowl or in the casserole Chenin Blanc goes dish which will go into the well with this dish. oven.

Cigar of Choice Drew Prepare the garlic cloves and Estate Liga Privada the onion for a sauté’ and set a No. 9 small skillet on the stove, with the butter in it, over medium heat. When the butter is melted, put the garlic in and keep stirring to wake up the aromatic qualities of the garlic.

Add the onion and take it to a transparent state before adding the spices.

Add the flour and whisk until a roux is formed.

Add the heavy cream and continue to whisk. The sauce is not supposed to be thick but just past runny.

Pour into the casserole and mix together with a slotted spoon. Add the Lobster and mix well.

Cover the casserole with breadcrumbs and put into a 350 degree oven for 25 minutes.

Serve with any dinner or alone.

What is there to say about a good Southern meal based on Fried Pork Chops! I enjoy a good cold Budweiser with a Casa Blanca Magnum and shot or two of Makers Mark after a dinner like this!

Couple this with some Collard Greens, Fried Potatoes and some Chicken Gravy for a hell of a good time! Don’t forget the pot liquor from the Greens!

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Southern Fried Pork Chops • • • • • • • • • • •

2 cups flour 4 to 6 nice size pork chops ¼ cup marjoram ¼ cup sage ¼ cup salt ¼ cup pepper ¼ cup paprika ¼ cup chili powder ¼ cup garlic powder 1 to 2 cups butter milk Corn Oil or Crisco heated to 370 degrees

To begin, I get a Ziploc bag large enough to hold the chops and enough buttermilk to coat them. Put it all together in the bag and put that in the fridge either for a couple of hours or overnight.

When I feel adventurous or the Preacher is coming over for Supper, I add dried thyme, marjoram and black pepper to the marinade overnight and let it soak.

For those that like a little spice in their life, I add cayenne pepper to the buttermilk also and let it ride.

When I am ready to begin the cooking process, I take two cups of flour, mix in the salt, pepper, marjoram, sage, paprika, sugar, chili powder and paprika into the flour with a whisk.

Drop the pork chops into the bag with the flour mixture and shake well thoroughly coating them.

Then into the hot oil! I like using an electric skillet as I can control the temperature of the corn oil or the melted Crisco to fry the pork chops and keep them moist.

Make sure the oil is at 370 degrees before putting the chops in otherwise the coating will become mushy and not stick too well. I flip them after about 5 minutes and put the top on the skillet to let them cook evenly. When they are done to your liking, take them out and place on a paper towel to drain and there you have it!

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240 W 19th. St. Houston, TX 77008 Full Service Dinners and Bar Bites

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