Mardi Gras in Florida, Pennsylvania, New York, and Michigan. Fish Market Restaurants, Fresh Oysters, and a Veggie Plate

February 9, 2010

Join us for Mardi Gras in Orlando, Steinhatchee, Sharon, PA, Buffalo, NY, and Upper Michigan.
Here’s the schedule.

3150 E. EL CAMINO RD. PALO ALTO, CA   650-493-8862
The Fish Market is a chain of seven restaurants in California and Arizona.  They are actually markets where you can buy fresh seafood to cook at home, or you can sit and dine in the restaurant.  This is a Cali style restaurant, with sushi, oysters, smoked and mesquite grilled fish, salads, and a selection of California wines.  It’s not your down home, funky, best kept secret kind of place, however it is fresh, good quality seafood. Stop in the market after you chow down on Dungeness Crabs, and take home some Smoked Wild Alaskan King Salmon.


For a more down home approach to the fish market/restaurant approach, try The Oyster Bar Seafood Shack in Blountstown, Florida.  A welcome change from most fish houses, there’s no fried food. Everything is grilled, smoked, steamed, or raw. And the price difference is great. Instead of around $12 for six raw oysters in California, try $9 for a dozen in Florida. The Seafood Shack is truly a family operation. The mother in law of the owner makes the homemade desserts.
20003 Central Ave. West.  Blountstown, FL 32424       850-647-1250

OR…for the best kept secret in the Florida Keys, try the Shrimp Shack on Stock Island.  The review of my friend, Ray’s place soon come.


Don’t you think it’s time to just cook up a bunch of veggies for dinner.  Man, that makes me feel all right!  Here’s my veggie plate with chard, potatoes, squash casserole, fresh sliced tomatoes, and green beans.  Yummm!


2 cups yellow squash, sliced
1 cup onion, diced
2 cups bread crumbs
1/4 cup butter
Medium white sauce (2 tbs butter, 2 tbs flour, and one cup of milk)
Saute squash and onion in part of the butter
Mix with white sauce
Stir bread crumbs into the remaining hot butter
Put the squash mixture in a casserole dish with the bread crumbs on top
Bake for 20 minutes at 350 degrees
Of course you will want to dowse yer veggies with Liquid Summer Hot Sauce

Florida Sunshine, Orange Juice Marinade, Meatballs, Fat Tuesday, AND…Fun with Pool

February 2, 2009

I love living in a place where you can go out in your yard on January 14th and pick a big ol basket of fresh organic oranges YUUUUMMMMM!

Fresh Organic Oranges from my Back Yard

Fresh Organic Oranges from My Backyard

So we are going to soak up the Florida sunshine for a couple o weeks till we take it up north for Fat Tuesday.  Here’s where we will be.  The Florida State Fair in Tampa, the International Fiddler Crab Festival in Steinhatchee, the Paradise in Pensacola Beach and the St. Andrews Mardi Gras Celebration in Panama City, Florida.  Then Tomkins College in Dryden, NY, the Lafayette Tap Room in Buffalo on Fat Tuesday, Cayuga College in Auburn, NY, the Blues Museum in Windsor, Ontario for a Sauce Boss induction into the Canadian Blues Museum, and then back in the states at the River Raisin Center for the Arts in Monroe, Michigan.

And make plans to attend the Planet Gumbo benefit on First Friday March 6th at Railroad Square Art Park in Tallahassee, FL. Admission is free and open to the public and the show starts about 6pm.  If you would like to donate to the silent auction or to volunteer to help Planet Gumbo on that day, please email Or you can make a donation to Planet Gumbo RIGHT HERE.

Y’all come on down and see us.

Quincy Jones has started a petition to ask President-Elect Obama to appoint a Secretary of the Arts.  While many other countries have had Ministers of Art or Culture for centuries, The United States has never created such a position.  We in the arts need this and the country needs the arts–now more than ever.  Please take a moment to sign this important petition and then pass it on to your friends and colleagues.

Once in a while, you’ll be driving down the road on a Sunday afternoon and you see some old codger in his old 60s Cutlass convertible, or even better, an old Goat (Pontiac GTO) idling at a stoplight, and it just gives you a good old nostalgic feeling. The  ’60s were good to me.  That was before we all woke up to the realities, which are all too apparent today.  We blissfully went about our biz, oblivious to the storm brewing over our heads.  That makes it all the more poignant if you’re still here after all this time.  So all those relics we have hanging around are precious.  Such is a place in Syracuse, New York.  Cap’s Cue Club is a time capsule right out of a Paul Newman/Jackie Gleason movie.  From the handmade wooden cue lockers to the bleachers, to the old guys playin’ the game they have played for fifty, sixty years, this place is O-riginal.  The ghost of Minnesota Fats wafts through the hall as the clack of breaks and the bumps of rails and thumps of sinkers provide a sound track for your own pool hall movie.

Majic John, Sauce Boss, and the new guy (Justin Headly) causing trouble at Cap's

Here’s the band, sharkin’ the afternoon away. Gotta make a livin somehow. Majic John, Sauce Boss, and the new guy, Justin Headley, causing trouble at Cap's

capsbreakfast3Dickey and his sister  have carried on the tradition all the way into 2009.  They have taken great care to keep it just as it was when the place was brand new.   The scene is super chill, and the food is like home.  No fast food corporate recipes here. NO SIR!  The  meatball recipe, is  a family secret, and a mid afternoon meatball sub between games hits the spot. The prices are ridiculous. Check out this breakfast menu!  They’re giving it away, and the  folks here are down home nice to be around.  A place like this is as hard to find as a ’62 Goat Ragtop. So why not have a few games, sit at the counter for a snack, soak up the atmosphere,  and remember how it was.  Rack em.

Cap’s Cue Club
1895 Teall Ave.
Syracuse, NY 13206
Phone Number is (315) 701-0101

Mix in a small bowl:
1 large can of orange juice concentrate, thawed
1/2 bottle of Liquid Summer Datil Pepper Hot Sauce
2 tablespoons honey
2 tablespoons mustard.
1 head of peeled garlic cloves

Take a 2-3 pound boneless pork roast and poke 1″ deep holes all over it.  Insert a peeled garlic clove into each hole.  Put the pork roast in a one gallon zip loc bag (or plastic bowl with a tight fitting lid) and pour in the orange juice mixture.  Shake it up and put it in the refrigerator.  Shake it up several times a day for the next couple of days (or longer).  Put in a 350 oven for about 30 minutes per pound, or until thoroughly cooked. Baste the roast as it cooks with the marinade.

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