USC Gamecocks! Bowl Bound!

Wow! What a great win for the Gamecocks yesterday over the R-Kansas Hogs! With only two games left to go: Florida and...ummmm...Clemson! It is looking good that Carolina is going to be Bowl Bound this year. There is a buzz as to which Bowl we will attend. A few years ago, I attended the Liberty Bowl in Memphis, Tenn. Memphis is know for its Blues clubs, Beale St., the Peabody Hotel, Graceland, being a stones throw from casinos, and from a culinary stand point - RIBS! I ate ribs three times during my short trip to Memphis. On the last night in town, we went to Blue City Cafe for another rib craving!

We had just arrived at the Peabody Hotel where the winning Gamecocks had just returned to post game! I ran up to Sidney Rice as he got on the elevator and snapped a quick picture. The team was bottle-necking to get on the elevator. I had on a cowboy hat, garnet cowboy boots, and a #4 Sidney Rice jersey (I had worn it to the Carolina-Clemson game earlier in the season and it became my "lucky" jersey!) At the time, my Gamecock loving BF wanted his picture with Sidney, I thought that I had a better shot! I went over and he caught a good look at my get-up and walked off the elevator with a confident stride. "Ya, I'll get my picture made with you!" Go Sidney! After sipping our cocktails, complete with cute duck stirrers, a nod to the infamous Peabody ducks, we headed to Blue City Cafe. What special guest arrived to the restaurant just as it was closing down? None other than big-time Coach Steve Spurrier! We had a quick chat and congratulated him on a great win, and then hit Beale Street for one last fling on the town! Upon returning to South Carolina...I still had a inkling for those yummy ribs! I know that true rib aficionados may baulk at my style - I think that it produces yummy, tender, fall of the bone ribs, with just enough zap, a simple cooking method and an easy clean up! Anyone that has tried my ribs, always leaves with a clean plate.

Walkin' In Memphis Baby-Back-Ribs

1 slab baby back ribs
1 bottle Sticky Fingers Memphis style BBQ sauce
1 generous palmful of Cajun meat seasoning

Preheat the over to 350. First you take the slab of ribs and generously coat the top and bottom with seasoning, giving it a good rub into the meat. Then, take a long sheet of tin foil and lay the ribs, longways, into the direction of the foil. You may have to overlap two long pieces. Line a shallow roasting pan with tin foil. Take the ribs and foil and place into the lined pan. Pour the BBQ sauce over the ribs, reserving about 1/3 of the bottle. Wrap up the top and side of the foil and close tightly over the ribs. Place the ribs on the center rack of the over. Let the ribs cook for a minimum of 3 hours. If you are planning on leaving them in longer, turn the heat to about 250, for the remaining hours. Before serving, remove the ribs and open the top of the foil. Pour the remaining sauce over the ribs. Turn the oven to Broil. Place the ribs back into the oven for about 10-15 minutes. Place close attention as to not to burn the ribs. You want a crunchy glaze to occur. Remove from oven and let ribs set for a minute. To serve, slice the ribs along the bone in 2-3 rib sections.

Serve with corn on the cob, Cole slaw, baked beans, white bread, or any other easy to eat, traditional side dishes.

Put on some Blues and kick your feet up....Memphis style!


http://www.bluescitycafe.com/ My pic for Best Ribs in Memphis!!!

http://www.hogsfly.com/ A link where you can get Charles Vergos' Rendevoux famous ribs overnighted straight to your door!

Hot Off the Press!!!! Drinks and Food...Presidential Style

This election marks one of the most historical moments in US History. Why not celebrate as you watch the polls unfold!? Hop to it and try these ideas tonight!

Make a Game of It

Make an event out of every state’s decision. After each state’s results are in, take a color-coded Jell-O shot for the winning party! Use Berry Blue and any of the red-colored Jell-O flavors (strawberry, cherry, raspberry, etc.) and mix in Senator’s Club Vodka in honor of McCain and Obama (a very affordable spirit). It's a tasty and recession-friendly treat!

All those shots will add up -- 50 in the end! -- so make them mini shots or simply dilute the alcohol content of each one.

Bray like a Donkey or Trumpet like an Elephant after a few of these cocktails:

JOHN 10 CANE PUNCH

2 ounces 10 Cane rum
1/4 ounce pineapple juice
1/4 ounce fresh lime juice
1/4 ounce grenadine syrup

Combine all ingredients into a mixing glass. Add ice and shake vigorously. Strain into a chilled cocktail glass or on the rocks with a lime or a flag.

"McCANE" MOJITO

2 ounces 10 Cane rum
1 ounce fresh lime juice
1 ounce simple syrup (recipe below)
8-10 mint leaves
Splash of club soda
Mint sprig
Ice

Place mint leaves and simple syrup in the bottom of a tall glass. Press gently with a muddler. Fill with cracked ice. Add 10 Cane and lime juice. Stir gently and top off with soda. Garnish with a mint sprig.

OBAMA-RAMA

(A nod to Obama's home state of Hawaii)

1 1/2 ounces 10 Cane rum
1 ounce Grand Marnier
1/4 ounce Orgeat syrup
1 ounce fresh lime juice
1/4 ounce simple syrup
Mint sprig and lemon slice

Combine all ingredients into mixing glass. Add ice and shake vigorously. Pour all contents into a rocks glass. Garnish with mint sprig and lemon wheel.

Simple syrup: Mix 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until sugar dissolves. Bring to a gentle boil, reduce heat to medium-low and cook for 5 minutes. Cool to room temperature.

OBAMA POMA

2 ounces 10 Cane rum
1 ounce pomegranate juice
3/4 ounce fresh lemon juice
Dash of simple syrup
Pomegranate seeds or lemon twist

In a mixing glass, combine all ingredients. Add ice and shake vigorously. Strain into martini glass. Garnish with pomegranate seeds or lemon twist.

HEY! After waiting in those long lines...who's hungry?

Obama has been using this chili recipe since college and says he would bring it to any potluck party. He says he "can't reveal all the secrets, but if you make it right, it's just got the right amount of bite, the right amount of oomph in it, and it will clear your sinuses."

McCain says barbecuing for guests is one of the few ways he relaxes, especially during the grueling campaign. His carefully honed recipe on the gas grill: baby back ribs, using a dry rub that's a third garlic powder, a third salt and a third pepper. The trick to not letting the ribs dry out? Keep putting lemon juice on them.

Obama Family Chili Recipe

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft.

Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

McCain's Ribs

Dry Rub:
1/3 part Garlic Powder
1/3 part Salt
1/3 part Pepper
3 lemons

Turn the grill down to low temperature.

Mix together garlic powder, salt and pepper. Then cover both sides of the ribs with that.

Grill ribs, bone side down, for 90 percent of the time. It will take about an hour to an hour and a half. Squeeze the lemon on it frequently, because that makes it taste a lot better.

www.abcnews.go.com

It's Too Close To Call Which Is Better!!!