Archive | 10:07 pm

Cropper & Cavaliere “Nudge It Up a Notch”

16 Sep

Sounds like a keeper – can’t wait to hear it start to finish …

Steve Cropper’s guitar, production and songwriting embodied the sound and the spirit of Stax and the southern soul of the `60s. At the same time, in the Northeast, there was a band called The Rascals, whose sound was epitomized by the brilliant songs, B-3 organ and voice of Felix Cavaliere. Now these two R&B legends come together to Nudge It Up a Notch, a tour de force of 12 smokin’ original tunes, guaranteed to satisfy your soul.

Cee Dawg Seasonings = Doggone Good

16 Sep

I ran into these folks at the Sarasota Reds annual Wing Fest at Ed Smith Stadium. Nice folks — and they make a very tasty spice blend. They dominated the competition at Wing Fest, so I approached them and asked for a sample bottle of their Chicken Wing Rub. They were kind enough to oblige.

One whiff of the stuff and you can tell there’s lots of garlic in there. That’s a good thing in my book! Here is the intro on their web page —

CeeDawg is the brain-child of a working chemist, with a love for easy, flavorful, and healthy meals. Created in 1999, our products have a strong following in the Mid-Atlantic, and now we are unleashing the flavor on the rest of the world. One try and we think that you too will say “I’ve been bitten by the Dawg”.

A homemade blend of herbs and spices that will give your foods amazing flavor! They’re so easy to use anyone can make great tasting wings, burgers, soups, stews, salads and much more.

CeeDawg rubs are tasty, easy to use, and great on more than just meats! Mix and match our rubs with different meats and sauces, spice up your veggies and pastas. Grill to your heart’s delight, simply oven bake or even crock pot a thing or two!


For more information, sail on over to

Guy’s Cuban Pork Chops with Mojo

16 Sep

Spotted this recipe on Guy Fieri’s Food Network page.

It’s from his show, “Guy’s Big Bite”

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) bone-in
pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado.

Recipe found at