SuperBowl is here in less than one week. Eek!

First things first. The Bar. What are you going to serve? You could go with just wine and beer, but you could conjure up something really special your guests will remember (hopefully!)

Have you ever had Pisco? Heard of a Pisco Sour? Yum yum yum. I bet you don’t see that at a lot of SuperBowl soirees. You can change that, you little trendsetter, you! Here are a few ways how.

Here are some Pisco Porton recipes. They sound fab! And they will pair just perfectly with your favorite game day foods.

Fumble Roosky and Rockin’ Nachos

A truly dynamic epicurean battle, this next match-up is the product of lots of layers. Pisco Portón is at the heart of this combination, the ultra-premium white spirit that is at the forefront of the Peruvian pisco trend. This cocktail packs a punch – sure to cool-off your mouth from even the most zesty, jalapeño-heavy nachos. This unexpected flavor showdown certainly matches the good ol’ Fumble Roosky – it might look sweet and innocent but this cocktail is a serious flavor explosion.

This bottle will make you look super swanky to your friends, right?

Portón Fumble Roosky

1 part Pisco Portón
1 part Amaro
1 part Ginger beer
1 part Cola

Stir in glass filled with ice and strain into rocks glass with ice.

Passing Game Punch and Halftime Chili

Grab a cup a chili, and mix up the perfect drink to wash it down with – a celebratory punch. A true punch is all about bringing people together and what better occasion to do that than when rooting for the home team? This punch uses Tequila Avión Silver, the super smooth tequila.

Chili, like punch, is comprised of many different ingredients. When mixed together, both can create a kaleidoscope of flavor sure to catch your senses off guard!

Passing Punch
*Serves 8

1 1/2 cups Tequila Avión Silver
6 cups pineapple juice
1/2 cup orange juice
1 to 2 cups fresh fruit, sliced
1/4 cup fresh lime juice
1/2 cup agave nectar

Combine all ingredients in a large punch bowl with ice and stir well. Serve in a tumbler with ice.
Garnish with a pineapple wedge.

Okay, you have an exotic edge to the party, how about balancing that out with an all American favorite, Maker’s Mark? If you are a single woman, I am going to let you in on a secret. Maker’s Mark. Recently, every man I have mentioned it to gets a sweet, glazed look on their face as they repeat, “Maker’s Mark….” It is dang near like a magic trick. Try it. I swear it works. Not sure how they make this elixir, but apparently, it drives men wild. All my single ladies – better than perfume. Make a man chili, serve him a Maker’s Mark and give him the remote. You’ll be married within the month.

Please be careful who you choose to work this voodoo on.

Check it out – here are some recipes you can add the Maker’s to. You might also want to dab a bit behind your ears.

Looks like a great place for a marriage proposal! I'm just saying, girls.

Tailgate Toddy
1 part Maker’s Mark® Bourbon
½ tsp. sugar
2 whole cloves
1 small cinnamon stick
1 lemon slice

Directions:
Measure all ingredients into a heat proof mug or glass. Place teaspoon in glass; add boiling water to fill glass (teaspoon prevents glass from breaking when boiling water is added). Stir mixture and serve immediately.

Bourbon Apple Glazed Chicken Wings
Notes: These tangy sweet wings get the benefit of being braised then baked, no frying involved!
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 4

2 lbs chicken wings, trimmed
1 cup Maker’s Mark® Bourbon
1 can frozen apple juice concentrate, thawed (12 ounces)
½ cup soy sauce
¼ cup cider vinegar
¼ cup dark brown sugar
4 large cloves garlic, minced
1 teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon maple syrup

Directions:

1. Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2. Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip
Notes: Greek yogurt and ricotta cheese lighten up this usually mayonnaise heavy party favorite.
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 6-10

4 tablespoons extra-virgin olive oil
2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain
1/2 teaspoon salt
½ cup Maker’s Mark® Bourbon, plus 1 tablespoon
1 cup Greek yogurt
½ cup fresh ricotta cheese
½ cup sour cream
Few drops lemon juice
Pinch sugar
Salt and pepper to taste
Crudité vegetables and chips for dipping

1. In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2. Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudité and chips.

And the bar is ready! Add a few Cokes and waters and you are good to go.

This is going to be a GREAT party!

xoxo, Patti

Today blogging to The Ronettes – Chapel of Love

I am Super Bowl obsessed. We are throwing a small party at the house and I can’t wait to have everyone there, hollering at the television and eating and drinking inordinate amounts of food and beer. And cocktails.

Time to start thinking about the decor. Hmmm…what to do?

Our friends have come to expect the weird and unusual from me. I can’t help myself. Give me a theme and I will run that thing into the ground trying to make it come to life.

It’s a sickness. Please don’t try to cure me.

So off to interweb land I go – searching for the best and the brightest. Also, the easiest. Because as much as I like to throw a party, I want it to be easy.

What did I find?

How much do you love these drink charms? So adorbs!

I need these.

These terrific ideas come from Paper & Cake – love! There’s even napkin rings and everything you need to make your table super footbally.

I think I might have found someone who loves this day more than me. Isn’t this the cutest? This comes to us from Creative Party Ideas by Cheryl. Thank you, Cheryl.

I think this is the cutest thing ever.

This might be cheesy, but I can’t help myself. I love it.

Just add cheese. Or something. Pigs in a blanket. Just grab a beer!

Step aside – I found FOOTBALL LANTERNS! Could you just die!?

I freaking love these.

Not sure what it is about this centerpiece – it just looks so high-end. And easy. Color me impressed.

It's so tidy. And not made of food.

Party City has little jackets for your beer. Cute!

Too cute!

What are you whipping up for your Super Bowl Party? Tell me, I can’t wait to hear!

xoxo, Patti

Today blogging to They Might Be Giants – Particle Man

I saw this website the other day and immediately thought of you.

If you love the Superbowl as much as me, and plan on throwing a football soiree on Sunday, February 5th, here is a website that has gathered lots of yummy recipes all in one spot to make your party planning easier.

Click here for tons of great snack ideas for you and your friends.

How much do you love this?

Thanks Recipe Girl!

Now go and plan your own football, um, commercial watching party!

xoxo, Patti

Today blogging to Karyn White – Superwoman

Secrets are the most fun. Well, when they are happy secrets. Like birthday surprises, raindrops on roses and brown paper packages tied up with string. Some of my favorite things!

My friends at Black Tie Barbecue keep the most fun secrets ever!

A few very special times a year, my friends Spencer, Allison, Neil and LaToyin put on secret suppers at the coolest places in town. Tickets sell out weeks or months in advance and you have no idea where you are going until 24 hours prior to the dinner. It is the best fun.

This past Saturday was no exception.

2012′s inaugural Secret Supper was held at The Atlanta Ballet. Tucked into an industrial area of West Atlanta, we gathered with anticipation of a fantastic evening.

The Atlanta Ballet

My friends at Black Tie knocked it out of the park. Again.

Our evening started with tasty cocktails from Ultimat Vodka (part of the Patron family), mixed up by my friend Kit, who is also the mixologist at Alma Cocina. There were three offerings:

1. Moscow Mule
2. Rosemary Mojito
3. Balsamic Strawberry Martini

Eric and I tried the first two, but they all looked gorgeous.

Moscow Mules from Ultimate Vodka

Being passed during the cocktail hour were a bruschetta with sundried tomatoes, smoked salmon on a water cracker and our favorite, pork belly on a fried green tomato. OMG, so good.

Smoked salmon

I need these at least once a week. I'm sure of it. Pork Belly on Fried Green Tomato.

As we entered the dining room/rehearsal space, we were greeted by the most whimsical table decor, courtesy of LaToyin. I adored the trees with little birds perched in them.

Take a seat!

Build a little birdhouse in your soul...

First course: Crab stuffed prawn and calamari salad, citrus vinaigrette – glorious!

A perfect way to start the meal.

Soup Course: White bean soup with venison sausage and pesto – so good!

This soup was divine.

I forgot to mention that before dinner, we were treated to a lovely dance from two of the members of The Atlanta Ballet, made that much more special by being so close to the dancers.

A very special performance - just for us.

And the wines were provided by Staceywines.com, helmed by the lovely Stacey Diltz, who we were so lucky to sit across from.

Ra, Stacey and Adrene

Back to the food.

Entrees were a choice of either beef or fish. Eric & I chose the beef, but got a chance to taste the fish, too, which was presented on a sauce made from crabmeat. It was so good. Both choices were served with luscious grits and brussels sprouts.

Adrene chose the fish.

Dessert was vodka infused shortcake with macerated strawberries. I am so embarrassed to say I don’t have a photo of dessert as I ate it in one microsecond. It was so good.

It was the perfect evening. As always with my friends from Black Tie. Do you have an event coming up that you need catered? You really should call them. They are simply the best.

For all the photos of our fun night, click here.

xoxo, Patti

Today blogging to The Romantics – Talking In Your Sleep

I just got this notice from my sweet friend Marsha and cannot wait to go! Usually I am very lazy about reading press releases (okay, about everything…)but this totally caught my eye.

Oysters. Beer. The Four Seasons, y’all. If you wear a collar and don’t show up in flip flops, I bet they will serve you.

I’m going. Eric does not share my love of oysters. Who’s going with me?

Oysterfest in Park 75 Lounge

This special is sure to have you as happy as a…well, oyster!
Available daily from 5 -7 p.m., Park 75 Lounge is featuring oysters from both coasts as well as a bevy of boozy specials. See the details below – and hurry in, Oysterfest ends January 31st!

On my way!

Draft beers: Fat Tire, Sweetwater 420 $5.
All Signature Cocktails $10.
Tattinger Brut, champagne $15.
Schramsberg blanc de blancs $15.
Half Dozen/Dozen pricing:
Apalachicola, Florida Panhandle 6/12
fresh lemon basil granita, wasabi cocktail sauce

Pebble Beach Hood Canal, Washington State 8/16
red wine shallot pearls, yuzu vinaigrette

Park 75 Lounge is located inside
Four Seasons Hotel Atlanta
75 14th Street (Midtown)
Atlanta, GA 30309
*complimentary valet parking

xoxo, Patti

Today blogging to Blue Oyster Cult – Burning For You

This is my fantasy centerpiece for Super Bowl. With all the calories removed, of course.

I don't think I have enough guests to build this.....

What are you serving at your Super Bowl soiree?

xoxo, Patti

Today blogging to Bad Company – Rock and Roll Fantasy

Everyone is talking about The Girl With The Dragon Tattoo.

Eric has seen the Swedish version and has read all three of the books. Me, I’m a big sissy and can’t watch anything violent. Except Zombies and Vampires. They don’t count. I’m pretty sure they’re not real. Somewhat sure. Almost sure.

Anyhoo, my clever friend Sofia and her awesome NYC peeps have created several GWTDT themed cocktails for you to consume before you see it at the theatre, during your book club meeting or while watching it sweep the Academy Awards.

I’m on board for cocktails – so much for all those resolutions I had. Don’t judge me!

Hacking Salander
Lucid Absinthe
2 oz Rye
3 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
1 sugar cube
1 Lemon peel
Fill a rocks glass with ice and set aside. Add a sugar cube and the bitters to a mixing glass and crush the cube with a muddler. Add the rye and ice and stir to chill and dissolve the sugar. Dump the ice out of the rocks glass and rinse with Lucid Absinthe, discard excess. Pour the contents of the mixing glass into the Lucid Absinthe rinsed rocks glass. Twist a lemon peel over the surface of the drink and rub around the rim.

Trusting Blomkvist
1.25 oz Frangelico
1.25 oz Flor de Caña7 year Grand Reserve Rum
1.25 oz Sweet Vermouth
Shake with ice and pour into a cocktail glass. Garnish with a lime.

Swedish Mystery

Swedish Mystery
1.25 oz Russian Standard Vodka
1.25 oz Pomegranate liqueur
.5 oz orange juice
.5 oz lime juice
Combine all ingredients and shake with ice. Strain into a chilled martini glass and garnish with a blackberry.

Smoking Dragon

Smoking Dragon Shot
.5 oz Lucid Absinthe
.5 oz Melon liqueur
.5 oz lemon-lime soda
1.5 oz pineapple juice
Drizzle of grenadine
Combine Lucid, Melon liqueur, lemon-lime soda and pineapple with ice and shake. Strain into a chilled shot glass and drizzle grenadine into the mix.

Mix up any or all of these cocktails and you have yourself a major party!

Which film do you hope wins the Oscar?

xoxo, Patti

Today blogging to Peter, Paul and Mary – Puff The Magic Dragon

Welcome to 2012 – how exciting!

Well, actually, I’m still celebrating. Eric has today off, so I am playing hooky to be with him.

But we sure had a terrific time Saturday night. Our progressive cocktail party went off without a hitch. 3 houses – 3 hours. And then the big party at Rick and Denise’s place.

Here’s how it looked:

First stop – Syretta & Terrance. I really thought our hosts would come up with just one cocktail and maybe two types of nibbles, but everyone totally outdid themselves. It was so great.

Syretta had an array of appetizers and a sangria cocktail, champagne and sparkling cider for our teetotalers. Terrance and his friend Steve took music requests and really did a fab job of setting the tone for the night.

Terrance and Steve

Syretta, our hostess.

I love the gilded pinecones under glass. So pretty!

Next up, Rachel and Kevin’s place. They chose to display lovely desserts with flavored coffee and tea, paired up with accompanying liquors. Very nice.

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Miss Rachel

Lots of luscious desserts.

Next up, Stephanie and Reeves. Their house offered lots of southern inspired treats, like the ‘build your own appetizer’ with crackers, pepper jelly, fresh pimento cheese, fried pickle slice and candied pecans. Fabulous. Stephanie also positioned the house so that each room had nibbles and a place to grab a drink. This keeps the flow of the party going and no group is stuffed in one place. Very smart.

So cute! And Yummy!

Reeves cooked all day!

My good buddy, Reeves.

We bundled up and then moved to Rick & Denise’s party deck, where buckets of bubbly, a full bar and lots of treats greeted us. Add some dance music and you have a marvelous way to ring in the New Year – with appropriate party hats and noise makers, of course.

Denise always has the cutest signs to greet us!

A very happy New Year's Eve, indeed.

The evening went off with barely a hitch. Ok, there was that guy no one knew who brought his dog and hit on all the ladies. He was eventually asked to politely leave the party. There’s always one, isn’t there?

Here are some of my favorite shots of the evening. To see the album in it’s entirety, click here.

Arlene makes a point.

Justin said, "let there be light" and there was - Stephanie's handmade chandelier!

Becky & Tim share a laugh with Paige & Alex. I love this shot.

My adorable friend Michelle and me.

Reeves and I find something very funny.

Sarah and Tim.

Kobie and Stacey are everyone's favorites.

Eric photobombs Shane and Celia. See note below on photobombing.

Photobombing is only allowed if the photo is taken with your camera. Otherwise, it is really rude. This was taken with our camera. Oh, and you can photobomb if you are a really big celebrity. I’m talking George Clooney or Brad Pitt here people. You don’t get to photobomb if you are on a reality show. Seriously.

Plus, I captured this lovely photo of Shane and Celia after Eric had moved on. LOL

Shane and Celia, sans photobomber.

Rick, Denise, Landen and Lincoln.

Bestie Jeff and me.

Thanks so much to Syretta & Terrence, Rachel & Kevin, Stehanie & Reeves – and of course to Rick & Denise for the most wonderful evening. I hope your celebration was as much fun and of course, safe. Can’t wait to see what the new year holds for us all!

xoxo, Patti

Today blogging to U2 – Beautiful Day

Tomorrow is the big night. The last night of the year. How will you spend it?

I will be reveling with my friends and neighbors until midnight and beyond. But first, I always like to look back and see what posts resonated most with you all.

Here are the top posts for 2011.

#4 Post Party Musings, Part I. I’ve underestimated how much people like to see behind the party curtain and experience the gaffes. Yes, it’s not all perfect – far from it. But we do try to laugh it off and move forward.

#3 The Ugly Dog Contest. Looking back, you can’t help but laugh at that super ugly dog. Bless his heart. If you are a dog lover, you know that dogs are the best people. True story.

#2 Just Chicken Salad. Oh my sweet neighbor Miquela is whipping up the city’s best chicken salad. You really should order some from her. Or not. If you order it, you will want to eat nothing else and I will get none. And I could live off of this. It is THAT good.

And our Number One Post of 2011 (drum roll, please Questlove…….)

#1 Dr. Seuss Baby Shower! My precious friend, Arlynn, was our guest writer for this post and everyone just adored her fabulous ideas for this whimsical baby shower. Arlynn and I share a love of entertaining and it shows through this post.

Arlynn's award winning post and party.

What were some of your favorite posts of 2011? What would you like to see more of in 2012? I can’t wait to celebrate another year with you all.

xoxo, Patti

Today blogging to Harry Connick Jr. – What Are You Doing New Year’s Eve

I am plum full up from the weekend. Scores of tamales, Frangelico cake, cheese dip, guacamole, salsa, enchiladas, more chips. And a marathon of Being Human yesterday on the couch. Dang, that show is good.

Anyhoo. I promised that today I would share my Christmas recipes that will translate perfectly for New Year’s (either Eve or Day). I made all the tamales. And while they are time consuming (get a few of your besties to help out), they are well worth the time. Tip – let them set up after steaming, or else you will think you have failed. This dish is going to make everyone so happy!

Pork Tamales
Adapted from Food.com

Ingredients
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onions, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups Sofrito
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks ( about 8 inches long)

Directions
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.

Shredded pork. Yum!

In a large sauce pan, heat the sofrito and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.

Soaking the husks. Weigh them down so they will all get soaked evenly.

To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.

Filling the husks.

Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket.
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.

Give them a bit more time to firm up then we did. We just couldn't wait! lol

To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

Okie dokie! And now for dessert. This Frangelico cake will have everyone crazy happy. I thought this was the best cake I ever made. Even though it is made with instant pudding and cake mix. You will love it. It is sooooooo good. It’s so good, I didn’t even get any photos of it. SUPER TIP – when the recipe says cool completely, it means cool completely. The cake would not exit the bundt pan happily, but when I wedged a rubber spatula between cake and pan it popped right out. Be as gentle as you can.

The recipe for this cake is right here, Darlings.

And the table setting? I die. All Mason and Ball jars with tea lights inside. The dining room looked like it had a million fireflies lighting us. Gorgeous. And the easiest thing in the world. I believe this might be my favorite table to date.

Nothing but canning jars and tea lights.

Just add friends.

Such a fun Christmas!

Tomorrow, fun party ideas from around the web.

xoxo, Patti

Today blogging to Barry Manilow – It’s Just Another New Year’s Eve