Southen Fuxion The Cigar Man

Bodacious Travels Curated Tastes!

Volume 1 Edition 3 Cigar Times

2019

Living Life as an Artform with JK Douglas

Cigar Times Southern Fuxion

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Table of Contents The Gentleman ............................................................................................................................ 2 Southern Fuxion! ............................................................................................................................ 3 Cigar Lounge ............................................................................................................................... 4 Casa Fernandez Lunatic .......................................................................................................... 4 Padron ..................................................................................................................................... 4 Asylum 13 ................................................................................................................................ 4 La Gloria Cubana Series R ....................................................................................................... 4 La Gloria Cubana Double Corona Natural ................................................................... 4 Flor de Oliva Presidente 8 Ă— 52 ....................................................................................... 4 Southern Draw Jacob Ladder .................................................................................................. 5 Drew Estates Ligo Privada No. 9 ............................................................................................. 5 Asylum Schizo.......................................................................................................................... 5 Jack Daniels! ........................................................................................................................... 5 Libations...................................................................................................................................... 6 Mastication ...................................................................................................................................7 Boudin Balls..............................................................................................................................7 Ceviche......................................................................................................................................7 Pickled Shrimp .........................................................................................................................7 Pickled Muscles ....................................................................................................................... 8 Five Cheese Queso ................................................................................................................... 9 Cincinnati Chili ........................................................................................................................ 9 Cookout Time .............................................................................................................................10 Tennessee Pulled Pork ............................................................................................................... 11 Texas Pulled Pork Enchiladas .................................................................................................... 13 Bourbon Baked Beans ............................................................................................................ 14 German Potato Salad .............................................................................................................. 14 You might be a redneck!............................................................................................................. 15

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The Gentleman This issue is about being a gentleman among men. Let’s begin.

Your attitude is all that matters to determine what you're really capable of achieving.

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Take charge of your life Many of us leave our life to fate or coincidence. We allow external circumstances to take control and when things don't go right, we feel like we're lost and defeated. But the truth is, your current circumstances are inherited from your thinking patterns. So if you change your original thinking pattern, you can change your circumstances.

No obstacle is absolute You may also feel that some obstacles are simply beyond your current ability and resources. But I want to show you that every obstacle can be overcome by combining a full picture perspective with flexible angles of attack.

Every goal can be achievable There's no goal that is too big to overcome if you know how to set it on your own terms. That means mastering the art of breaking things down and knowing how to measure and quantify your progress. With these two skills, a big goal just becomes a matter of stepping stones that you can fully control.

You'll learn how to accomplish any goal that you set out for yourself, and feel empowered to push towards bigger ones.

I'll show you how in two ways. First, by strengthening your mind with powerful thinking patterns that can instantly flip negative situations into promising opportunities. Second, by showing you practical methods you can easily put into action right away to make things happen.

If you follow the program, you'll eventually learn how to: 1. Establish a strong self-identity and purpose for yourself 2. Conquer your fear of moving forward 3. Accumulate a growing inventory of strengths and skills 4. Create an engine of continuous growth and progress 5. Unleash your potential to achieve things you never believed you could

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Southern Fuxion!

Welcome one and all to Southern Fuxion! This is a veritable conception of culinary and artistic life in the Southern States of the USA. We are digging deep here from the Lady Chablis, Michelle Daniel and Michelle Marie forward with forethoughts from the One and Only, Lady Vincent Astor.

In this edition, we are discussing the ancient code of Heraldry and how it can apply today. The days of the Liege Lords and Ladies are gone, hopefully, but the traditions have carried forward in societal norms. How does that impact our lives today and how can we share these traditions in a positive way?

Let’s put all of this together in a fantastic Jambalaya !

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Cigar Lounge Casa Fernandez Lunatic Casa Fernandez Lunatic is a beast of a premium smoke with its massive (8 x 80) frame. Medium to full bodied, this compelling stick is crammed full of woodsy components, cedar, and charred wood accented with sweet, buttery smooth caramel notes. It will take at least two-hours to conquer this complex beast, but you’ll love every minute of it!

Padron Asylum 13 The size of this Asylum 13 Sixty may be a bit hefty for some but do not be intimidated. It offers an impeccable burn, a one-of-a-kind draw, and a perfect construction. With hints of pepper and cinnamon spices from its Habano wrapper, it is sinuously complemented by the refined taste of cream and chocolate from the Nicaraguan vintage fillers.

La Gloria Cubana Series R La Gloria Cubana Double Corona Natural Flor de Oliva Presidente 8 Ă— 52 This fantastic cigar is one of my favorites. The start is a Southern Gentlemans delight with a smooth, easy draw. It fits well in the jaw, especially with a dip of Copenhagen or Grizzly and follows to a rich, nutty finish.

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Southern Draw Jacob Ladder Drew Estates Ligo Privada No. 9 Asylum Schizo Jack Daniels!

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Libations Mint Julip I am a Southern Tennessee boy and I love my Mint Julips. Nothing like sitting on the patio with a good cigar, the smell of fresh mint growing in the yard along with the cilantro and having an ice cold Julip on a hot Summer day.

Makers Mark Kentucky Bourbon is a must have for this exquisite libation.

This drink is made in a high ball glass and is muddled in the glass itself.

As a before dinner libation, the Mint Julip pairs well with the Presidente Flor De Olivia. The mellowness of the well rounded cigar coupled with the ring and length size, make this pairing unique.

2 to 3 ounces of Makers Mark 3 to 4 mint leaves 1 cherry just for fun 1 ounce simple syrup Crushed Ice Put the mint leaves and cherry in the bottom of the high ball.

Muddle to get the oils working really good.

Add the simple syrup Put the crushed ice in the glass Pour the bourbon over Stir Garnish with an orange and cherry flag.

Nothing better and reminds me of Home in Tennessee!

\ The Old Fashion is a traditional highball in the States.

To make this delight, I use fresh simple syrup and a special blend of bitters. The Bourbons are all from Kentucky with the best being the Four Roses Brand sweetly followed by Buffalo Trace and Jim Beam. On the other side, that Wild Turkey Liquor 101 gives a heck of a kick to the Old Fashion. The choices here can be endless.

Minty Old Fashion First, make the simple syrup by putting 2 cup sugar into 2 cups water and heat slowly on the stove over low heat. Stir the concoction to dissolve the sugar and do not let it boil. Set aside and let cool for about 20 minutes.

Place into a high ball glass, two maraschino cherries with stems removed, one slice of orange , sprig of mint and a scant handful of crushed ice. Muddle to release the essence of the fruits and the fresh mint.

Add a dash of Perchataway Bitters Fill the rest to within a quarter inch of the rim with ice.

Pour your Bourbon of Choice over and serve.

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GASTRONOMY

Boudin Balls Ceviche Ingredients: 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned 1/2 cup of fresh squeezed lime juice 1/2 cup of fresh squeezed lemon juice 1/2 red onion, finely diced 1 cup of chopped fresh seeded tomatoes 1 serrano chili, seeded and finely diced Ceviche calls for a 2 teaspoons of salt Corona with lime or Dash of ground oregano a Cuervo Margarita Dash of Tabasco or a light pinch of cayenne pepper with lime. Couple Cilantro with a long stick Avocado Flor De Olivia Tortillas or tortilla chips Presidente 8 x 52 In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano.

Cover with lime and lemon juice.

Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices.

Let sit for several hours, giving time for the flavors to blend.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Pickled Shrimp 4 pounds shrimp peeled and deveined 1 cup olive oil 1 cup fresh lime juice 2 tablespoons vinegar 1 tablespoon chives chopped 3 teaspoons salt 1 teaspoon dry dill hot pepper sauce to taste or chili peppers 4 teaspoons rinsed capers

Put the shrimp into a non-reactive bowl and add the olive oil.

Toss and add the lime juice, vinegar, chives, salt, dill and chili peppers.

Toss.

Add the capers and give a gentle toss.

Cover with saran wrap or lid and place in the refrigerator until ready to use.

Serve with crackers

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Pickled Muscles I sincerely love fresh muscles and all the dishes I can create with them. This is one of my favorites and it goes well with a Corona Beer or a fresh Margarita.

Emeril's Essence Creole Seasoning 2 1/2 tablespoons paprika.

2 tablespoons salt.

2 tablespoons garlic powder.

1 tablespoon black pepper.

1 tablespoon onion powder.

1 tablespoon cayenne pepper.

1 tablespoon dried leaf oregano.

1 tablespoon dried thyme.

3 tablespoons diced yellow bell pepper 3 tablespoons diced roasted piquillo pepper 3 tablespoons minced scallion 3 teaspoons capers 3 tablespoons minced parsley 9 tablespoons white wine vinegar 3 cup mild extra virgin olive oil 5 cloves chopped garlic 1 sliced lemon 3 cups white wine Blue Mussels pack an excellent source of protein, 1.0 cups water Vitamin B12, Iron, Manganese and Selenium. They 5 dozen mussels Freshly ground black are also a good source of Vitamin C, Thiamin, Riboflavin, Foliate, Phosphorus and Zinc. pepper Salt to taste Mix the peppers, scallion, capers, parsley, oil, vinegar, salt and pepper in a bowl.

Clean the mussels carefully, discarding any that are open. In a 6 quart pot, sautĂŠ the garlic in a little olive oil until translucent. Add the wine, water and slice of lemon to the pot and bring to a boil. Add the mussels and cover for a few minutes. Remove mussels when they open and set them aside to cool.

Remove the mussels from their shells and add to the bowl of fresh ingredients. Cover with plastic wrap and chill overnight. Rinse and reserve half of the shells. Place shells in a plastic bag and refrigerate.

The following day place a mussel in each shell and spoon a small amount of the marinade over each one. Serve while still chilled.

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Five Cheese Queso Cincinnati Chili 5 cups water 6 oz can of Tomato paste 1/2 oz unsweetened baking chocolate 1/4 cup chili powder 1 tsp cinnamon 1 tsp garlic powder 1 tsp cumin 1/4 tsp allspice 1/4 tsp ground cloves 1/4 tsp red pepper flakes, or less 1/8 tsp black pepper 3/4 tsp salt 1/2 tsp sugar 2 Tbsp apple cider vinegar 2 lbs lean ground beef

Crumble the raw ground beef into a large pot and begin to brown while breaking the meat up to a very fine consistency.

Add the tomato paste and chocolate while stirring with a wooden spoon Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper flakes, black pepper, salt, sugar and vinegar.

Add the 5 cups of water. Bring to a boil.

Turn heat to high to bring to a boil.

Once boiling, turn the heat down to med-low.

Cook, uncovered, for 1 to 1 1/2 hours, at a low boil stirring occasionally until sauce has thickened quite a bit.

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Cookout Time

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

Bourbon soaked cocktail weenies with dipping sauce Ceviche Pickled Muscles 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

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

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

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Tennessee Pulled Pork The Rub This is something I have developed over time. It involves sugars, dry spices, sea salt and some other flavors. I used this rub cooking at the Pipeline and at Memphis In May from the eighties forward. So, there is a history here with me as a professional chef and caterer.

1 Cold Budweiser Always Good for Cookout!

JKs Memphis Dry Rub 1 cup Dark Brown Sugar 1 cup Garlic Powder 1 cup Onion Powder 1 cup Black Pepper ½ cup Grey Sea Salt ½ cup Coriander ½ cup Chili Powder ½ cup Paprika (Preferably smoked) Mix this all together for a 5 to 8 pound shoulder or Boston Butt and smear it on thick. I lay the saran wrap under the roast first and put a layer of rub there. Then, I put the shoulder on it and procede to make a mess rubbing the rest of the rub on it. It’s fun packing the rub in and getting the tight triple layer wrapping of saran wrap on it. LOL. I have made many messes with this before.

Then, off to the fridge it goes to be left alone for a day or two. It’s much better to give it two days.

P a g e | 12 Moping Sauce I make this the day of and keep whatever is left in a safe place after the dinner is served. Here’s the secret ingredients! Don’t tell anyone…..

This is something I created when I was asked to cook for the Memphis in May BBQ Contest courtesy booth for a wine cooler distributor in Memphis. This received honorable mention from the judges at Memphis in May.

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2 cups Cider Vinegar 1 cup Ketchup ¼ cup Yellow Mustard ½ Pound Butter ¼ cup Chili Powder ¼ cup Paprika ½ cup Dark Brown Sugar Salt to taste ½ cup Pepper (to taste) ½ cup Cayenne Pepper (to taste) Dash 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. Add the rest of the ingredients and use as basting for the cooking pork meats.

The day of the dinner, prepare the smoker early in the morning and have more charcoal because you are going to need it! It takes about 10 to 12 hours on the smoker for a good smoke ring and for meat that falls off the bone.

Make sure the fire is not directly under the meat as the smoke with what cooks it. Pull up a lawn chair, a pickup truck and a lot of friends to enjoy the day. Keep the libations and appetizers coming along with cigars, dip, cigarettes and enjoy.

This truly Tennessee tradition has transferred to Houston as a Tennessee/Texas combo!

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Texas Pulled Pork Enchiladas I came up with this recipe after a big cookout where I smoked three pork shoulders and burned some ribs! Those recipes are elsewhere in this book. There was a lot of leftover pulled pork and it was good. Making enchiladas seemed like the thing to do and this was my first time to attempt this.

2 pounds pulled pork 1 cup of Mexican rice 4 cups Rojo Enchilada Sauce 16 tortillas corn or flour

1 cup Mexican Cheese Blend 2 cups Queso Fresca for topping 1 cup Mozzarella for topping Cumin, Oregano, Salt, Pepper, Chili Powder, Paprika to taste

This is my pride in joy and Tennessee meets Texas! To make these, combine the pork, rice, Mexican cheese, cumin, oregano, salt, pepper, chili powder and paprika in a non- reactive bowl.

Cover with Saran Wrap and put in the fridge. Make the enchilada sauce which takes about 15 minutes. I use flour tortillas for this as they are easier to work with. In a 9 X 13 baking dish, put a few ladles of enchilada sauce on the bottom of the pan. Pull the meat mix out and lets get to wrapping! It takes about 2 big tablespoons of the meat to have a great enchilada. Place the wrapped side down in the baking dish. Don’t scrimp and go for the full flavor!

When the dish is full, cover the enchiladas with the sauce the mozzarella along with queso fresca mix. Put it all in a 350 degree preheated oven for 30 minutes and there you have it!

I serve this with fresh cilantro sprigs, jalapeno slices, quartered lemons, habanero sauce on the side. Don’t forget the Charro Beans and Margaritas!

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Bourbon Baked Beans • • • • •

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1 Can Pork and Beans 1 Cans Red Beans 1 Pound Bacon 1 Cup Molasses or Brown Sugar 1 Cup BBQ Sauce (Jere’s Memphis in May BBQ Sauce) thickened with equal parts ketchup and mustard.

I use about a ½ cup of each added in for good measure 1 cup Kentucky Bourbon 1 Diced Onion 2 Diced Green Peppers Cayenne Pepper to taste 1 Pound BBQ fresh cooked or frozen

Drain the red beans and add to the pork and beans in a large bowl.

Dice the Bacon, Onion and Green Pepper, add to the mix in the bowl.

Mix the wet ingredients together and add to mix.

Add the BBQ Pork in and place in casserole or baking dish big enough to hold. Use your eye to figure that out Mildred.

Bake in 400 degree oven, covered, for one hour or until bubbly and mixture thickens to your taste. Drain The Cayenne pepper is to your personal liking. Me, I put a lot in there, makes for good endings that evening.

Have a great one! I sure did that day and still do making these things in my lil bitty kitchen…

German Potato Salad This is my take on German Potato Salad and since I am of German ancestry, it is my right to create something I really like and call it German! HA! The secret to this dish is to steam the potatoes to a medium level before they become soft and then brown them as you would in frying. The alternative method is to lightly coat the quarters in olive oil and put them into a baking dish. Place in a 350 degree oven and bake until firm.

2 pounds small red potatoes cut into quarters 12 rashers bacon, fried to crispy 6 ribs celery in dice 1 large red onion in dice 2 hard boiled eggs loosely chopped 1 8 ounce jar marinated artichoke hearts ½ cup red wine vinegar ½ cup water 3 teaspoons rough grain German mustard ¼ cup paprika 2 teaspoons salt Pepper to taste

Place the potatoes into a steamer and steam until a fork will pierce into them and come out clean. Do not overdo this step and handle the potatoes gently.

Otherwise, this will turn into mush.

Put the eggs on to boil for about ten minutes, until hard boiled. Remove and set aside.

Fry the bacon and retain the bacon grease until later.

Set aside and let drain, then gently crumble.

Sautee the celery and onion in the bacon grease for about a minute and remove.

Allow the potatoes, bacon, eggs to cool.

Chop up the artichoke hearts and Chop up the artichoke hearts and place the marinade into a bowl.

Combine the other ingredients together in a blender with the marinade or use an immersion blender to create and emulsion.

Just before serving, combine all the ingredients together in a large bowl. Heat up the emulsion and incorporate it into the salad. Serve immediately!

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You might be a redneck!

From Texas Monthly, 1974: Attempts to deify the Redneck, to represent his life style as close to that of the noble savage are, at best, unreal and naive. For all their native wit—and sometimes they have keen senses of the absurd as applied to their daily lives—Rednecks generally are a sorry sad lot. They flounder in perilous financial waters and are mired in the socio-political shallows. Their lives are hard: long on work and short on money; full of vile bossmen, hounding creditors, quarrels, disappointments, confrontations, ignorance, a treadmill hopelessness. It may sound good on a country-western record when Tom T. Hall and Waylon Jennings lift their voices, baby, but it neither sounds nor feels good when life is real and the alarm clock’s jarring jangle soon must be followed by the timeclock’s tuneless bells. No, we need not perpetuate the Redneck myth.

Indeed, our mudball ideally might show a net gain if it were possible not to perpetuate Rednecks themselves.

Now, the Rednecks I’m talking about are not those counterfeit numbers who hang around Austin digging the Cosmic Cowboy scene, sucking up to Jerry Jeff Walker and Willie Nelson, wearing bleached color-patched overalls and rolling their own dope, saying how they hanker to go live off the land and then stay six weeks in a Taos commune before flying back on daddy’s credit card. Fie and a pox on such damn fakers; may such toy Rednecks choke on their own romantic pretensions.

No, and I’m not talking about Good Ole Boys. Do not, please, confuse the two; so many have.

A Good Ole Boy is a Redneck who has acquired a smidgen or much more of polish; I could call him a “former Redneck” except that there ain’t no such. One born a ‘Neck of the true plasticJesus and pink-rubber-haircurlers-in-the-supermarket variety can no more shuck his key condition than may the Baptist who, once saved, becomes doctrinarily incapable of talking his way into Hell.

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