R O C K   A N D   R O L L   V I T T L E S

 

Satchmo SummerFest

Louis Armstrong's Ham Hocks and Red Beans

Source: A Date with a Dish, a Cookbook of American Negro Recipes
by Freda DeKnight, New York: Hermitage Press, Inc, 1948

Ingredients

1 pound dried red beans water
1 pound ham hock
1 bay leaf
1 pod red pepper
Salt and pepper to taste
1 onion, diced
1 pod garlic, minced

Directions

Wash beans and soak two to three hours or overnight if preferred.
When ready to cook, drain off water and put beans in large pot with two quarts cold water. Let water heat thoroughly, then add ham hocks, herbs, onion and garlic. Cook slowly but steadily at least two hours or until tender enough to mash easily.

When done, place in a dish and lay ham hocks on top. May be served with Louis Armstrong's Rice.
Serves 6.

personal fave:
The Five Pennies Melville Shavelson 1959
Stars: Danny Kaye, Barbara Bel Geddes and Louis Armstrong

great all night jam featuring Loring "Red" Nichols [Danny Kaye] a cornet-playing country boy c. 1920s with Louis Armstrong and his band.


Trivia
The Curious Case of Benjamin Button David Fincher 2008
The second Hollywood feature film, after Denzel Washington's Deja Vu, to film in New Orleans after Hurricane Katrina.
soundtrack
Stars: Brad Pitt, Cate Blanchett and Tilda Swinton

 

 

Tony Bennett

1962, Tony Bennett released the song “I Left My Heart in San Francisco" - If you're lucky, and visit San Francisco on the right night, Bennett can be seen in the kitchen through the big window of a popular family restaurant, working on his fabulous Italian specialties.

For his contribution to the recording industry, Tony Bennett was given a star on the Hollywood Walk of Fame at 1560 Vine Street. Bennett was inducted into the Big Band and Jazz Hall of Fame in 1997.
for more about Tony Bennett, go to "It's All In The Sauce"

Anna Benedetto’s Lasagna

I helped my mother (Anna Benedetto) by staying out of the kitchen. She was a fantastic lady from Calabria, a region of southern Italy. My favorite recipe was her lasagna. The secret of her cooking: it was light. Today, I keep in good singing form by eating well, staying healthy, and drinking good water.

Ingredients

1 1/4 pounds ground beef
2 medium onions, chopped
1/2 pound hot Italian sausage
5 to 6 garlic cloves, minced
1 28-oz can Italian plum tomatoes ~ 1 28-oz can Italian puree
2 6-ounce cans tomato paste
1/4 cup minced fresh basil ~ ¼ teaspoon cinnamon
1 teaspoon salt ~ ½ teaspoon freshly ground black pepper
1 pound lasagna noodles, cooked ‘al dente’
2 16-ounce containers ricotta cheese
3 eggs, lightly beaten
1/2 pound Pecorino Romano cheese, grated

Preheat oven to 350 degrees F. Brown ground beef and onions together; drain fat. Set aside. Remove sausage from casing; crumble and place in large pot with garlic, cook briefly. Add tomatoes, tomato puree, and tomato paste. Season with basil, cinnamon, salt, and pepper. Add ground beef mixtures and stir well. Simmer sauce for 20 minutes, stirring occasionally. Combine ricotta and eggs in bowl.

In 15-inch lasagna pan, place small amount of sauce on bottom; layer with ¼ noodles, 1/3 ricotta mixture, 1/3 grated cheese; cover with ¼ sauce. Repeat layers twice. Top with remaining noodles, and cover with remaining sauce. Bake 45 minutes. Let sit 10 minutes before serving Buon’ Appetito.
6 - 8 Servings.

 

 

Big Brother & the Holding Company

Samples of Sam Andrews french toast - special pick on the same page: Nancy's Famous Pear Pie

Interview with Peter Albin founding member of BBHC

 

 

Marlon Brando

   

Banana Daiquiri

I N G R E D I E N T S

Juice of 1 lime
1 teaspoon bar sugar
1 inch slice of banana
1 dash maraschino liqueur
1 ounce light Puerto Rican rum
1 scoop shaved or crushed ice

H O W   T O   M I X: Blend in a blender. Strain through a medium mesh strainer into chilled stem glass.

 

PRALINES

Straight from the New Orleans School of Cooking.

Ingredients

1 1/2 c. sugar
3/4 c. packed light brown sugar
1/2 c. milk
6 tbsp butter (MUST be butter!)
1 1/2 c. pecans
1 tsp vanilla

Directions

Mix all in a large heavy bottom pot. Slowly bring to 238-240'F (soft ball), stirring constantly. Remove from heat.
Stir until it thickens a bit and becomes creamy. Drop on parchment paper in spoonfuls. You need to work *very* quickly!
Let cool! They'll still be there when they are cool - no use burning yourself.

*For coconut, replace milk w/ coconut milk and pecans with shredded coconut.

Crescent City
Belizaire The Cajun - Armand Assante
Dr. John's Shrimp New Orleans

 

 

Jeff Bridges
people committed to ending childhood hunger
in America by 2015

 

Oscar-winner Jeff Bridges supports program that will combat child hunger in the United States. The Count of Monte Cristo Sandwich seems appropriate. visit Gérard Depardieu for the Count of Monte Cristo

Monte Cristo Sandwich

Ingredients

2 slices bread              2 slices cooked turkey
1 tsp mayonnaise        1 slice Comté cheese
1 tsp mustard              1 egg
2 slices cooked ham    1/2 cup milk

Directions: Spread mayonnaise and mustard on both slices of bread. Add alternate slices of ham, turkey and cheese slices on bread. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased pan to medium, brown the sandwich on both sides and serve.
Try this recipe with Emmental or Cantal as well.

“Ending hunger is not a mystery,” Bridges says. “By building on successful federal programs like the school breakfast program, our nation’s hungry children can get the food they need to perform well in school and stay healthy. Childhood hunger in America is a hidden epidemic that robs children of the opportunity to grow up healthy and learn well in school, but we see an end in sight. This is a problem we can solve.”

Jeff Bridges as Wild Bill Hickok

 

 

Johnny Cash and June Carter Cash

Johnny’s "Old Iron-Pot" Family Style Chili

Johnny, a seasoned chili cook, never measures his ingredients. He encourages you to create your own unique version. Taste the mixture each time you add something.

Ingredients

5 pounds sirloin steak, cut into cubes
4 15-ounce cans kidney beans
onions, chopped fine
4 16-ounce cans whole tomatoes
chili peppers, diced ~~ 1 10-ounce can tomato paste
3 packages chili seasoning mix ~~ Garlic powder, Onion powder
Mexene chili powder ~~*~ 2 tablespoons sugar
chili con carne seasoning mix ~~ salt
cumin, thyme, sage

Heat heavy large Dutch oven. Add meat and cook until browned on all sides. Add onions and chili peppers, cook two minutes. Add chili seasoning mixes, cumin, thyme, and sage. Add beans, tomatoes, tomato paste, garlic and onion powders, sugar and salt. If chili seems too thick, add water.
Simmer over low heat 20 minutes. Serve with soda crackers and cold cola. This will serve 12 people, 3 helpings each!!!

NOTES FROM JOHNNY: This chili will be better the next day if stored properly overnight. I have also been known to substitute things such as snake meat for the steak. This recipe is taken from the cookbook entitled, "Recipes and memories from Mama Cash’s kitchen," a collection of recipes passed down over the last 70 years.
6 to 8 Servings

June Carter Cash ~Tomato Gravy

Ingredients

1 12-ounce can tomatoes ~~Salt and pepper to taste
2 Tablespoons Vegetable oil ~~2 Tablespoons flour
2 Tablespoons sugar ~~2 cups milk

Combine tomatoes, oil, sugar, salt and pepper in skillet over medium heat. Cook about 15 minutes. Mix together the flour and milk, then add to the skillet. Cook over medium heat until mixture thickens.
Spoon over hot biscuits.

BACK "It's All In The Sauce"

 

 

APPLES with VANILLA and LAVENDER
for Judy Collins

Ingredients

· 3 to 4 apples, depending on the size (Royal or other baking apples)
· 11/2 teaspoons vanilla extract
· 2 tablespoons brown sugar
· 1 teaspoon sherry
· 1 teaspoon cinnamon
· Nutmeg
· 1 teaspoon lavender flowers

Lightly butter shallow a microwave-safe dish.
1. Peel the apples, cut them in half, then core them and slice them into 6 to 8 slices. Spread them out over the bottom of the buttered baking dish. Sprinkle with the vanilla, sugar, sherry, cinnamon, a pinch of nutmeg, and half the lavender flowers.
Cook at 100% power for about 7 minutes or until the apples are softened and pierce easily with a knife.
2. Transfer the apples to a serving dish and sprinkle with the remaining lavender flowers.
Makes 2 cups

Long Island Cares, Inc. - The Harry Chapin Food Bank provides the food and services necessary to fight hunger on Long Island.

Long Island Cares, Inc. is Long Island's Premier Food Bank and Hunger Assistance Organization since 1980.Long Island Cares brings together all available resources for the benefit of the hungry on Long Island and provides emergency food where and when it is needed, and sponsors programs that help families achieve self-sufficiency. The organization was founded in 1980 by the late singer/activist Harry Chapin in response to the immediate needs of hungry Long Islanders.

 

 

Comedy Central

Billy Crystal, Whoopi Goldberg, and Robin Williams

Whoopi Goldberg's Beef Ribs

18 beef ribs (not short ribs)
Marinade:
2 cups Butch's BBQ Sauce
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons orange juice concentrate
2 tablespoons chopped garlic
1 tablespoon dark brown sugar
1 teaspoon powdered thyme
1/2 teaspoon salt
1 tablespoon freshly ground block pepper
1 teaspoon natural smoke flavoring

Place the ribs in a large pan of cold water and bring to a boil. Simmer, uncovered, for 45 minutes. While the ribs are cooking, combine all the marinade ingredients in a large saucepan and bring to a boil. Simmer, stirring occasionally, for 15 minutes.

Heat the oven to 325 degrees F.
Drain the ribs and arrange in 1 layer in a large roasting pan. Pour 2 cups of marinade over them, brushing it on to cover both sides. Bake for 30 to 40 minutes, until the ribs are tender. Serve with lots of napkins and a bowl of the remaining marinade on the side.

Butch's BBQ Sauce:

Makes 7 to 8 cups.

1/2 cup canola oil
1/2 cup chopped yellow onion
1/2 cup chopped garlic
4 cups tomato puree
1 cup packed dark brown sugar
1 cup Worcestershire sauce
3/4 cup clover honey
3/4 cup ketchup
1/2 cup creamy horseradish sauce
1/2 cup tomato paste
1/2 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup dark molasses
1/4 cup dried onion
1/4 cup granulated garlic
2 teaspoons salt
1 tablespoon freshly ground black pepper
1 bay leaf

Heat the oil in a large saucepan over medium high heat until hot. Add the chopped onion and garlic, and cook, stirring, about 1 minute. Add all the remaining ingredients and 2 1/2 cups of water. Bring to a boil, stirring to dissolve the sugar. Simmer, stirring occasionally, for 20 minutes.

Remove the bay leaf and let cool. The sauce will keep in a covered container in the refrigerator for 2 months.

 

 

Kevin Costner tours Germany with his band

They had the script and a very well loved movie to go by, so why did Zion's mayor and others fail to complete the stadium for the baseball teams in the Lake County, Illinois area?

Zion’s “Field of Dreams” did not materialize the same as did the cornfield diamond and teams in Iowa. It did not take form at all, except on paper.

Someone tried to lead the owners of the Lake County Fielders -- which includes actor Kevin Costner -- down a primrose path without success. Now the Fielders have to play ball and pay rent on a stadium that remains in the blueprint stage or fight to win a lawsuit against the city [seeking $10.7 million in damages] to make back seed money and out of pocket expenses. The minor league stadium deal, just what the doctor ordered for Lake County, was received with as much enthusiam as Annie's family and the suits warmed to the baseball diamond in the film.

Field of Dreams

Chicken and Dumplings

Ingredients

· 2 Tablespoons Butter
· 2 Tablespoons Olive Oil
· 1/2 cup All-purpose Flour
· 1 whole Chicken, Cut Into Pieces
· Sea Salt And Pepper
· 1/2 cup Finely Diced Carrots
· 1/2 cup Finely Diced Celery
· 1 whole Medium Onion, Finely Diced
· 1/2 teaspoon Ground Terragon
· 1/4 teaspoon Oregano
· 6 cups Chicken Broth
· 1 cup Heavy Cream

· Dumplings:
· 1-1/2 cup All-purpose Flour and Rice Flour
· 1/2 cup Yellow Cornmeal
· 1 teaspoon Sea Salt
· 1-1/2 cup Half-and-half
· 2 Tablespoons Minced Fresh Parsley or Cilantro

Directions

Sprinkle chicken pieces with sea salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat.
Stir in ground terragon and oregano, then pour in broth. Stir to combine, then add browned chicken.
Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot separate from the bone. Shred, then return chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley or cilantro. Cover pot halfway and continue to simmer for 15 minutes.
Check seasonings; add sea salt if needed. Allow to sit for 10 minutes before serving.

 

 

Russell Crowe

Roasted Portobello Reuben on Toasted Marble Rye is simple and familiar but so well-made: meaty mushroom seasoned a la corned beef (for real), Gruyère, house-made sauerkraut, Russian dressing. Although the Portobello is not exactly an innovative vegetarian option (Sticky Fingers and Tackle Box do great ones), Firefly’s version elevates it beyond a meat stand-in. There’s simply no better version in the D.C. region.

Chestnut and Apple Stuffing - Romans at Table
STATE OF PLAY - Journalist Heaven - TRUMP IX GUIDELINES
Shrmx Menu the navigation post

Best Roasted Portobello Reuben in Washington
1310 New Hampshire Ave. NW, Washington, D.C. (202) 861-1310
Second-best: Sticky Fingers’ classics
1370 Park Road NW, (202) 299-9700

Russell Crowe has supported Artists for Peace and Justice
APJ has already begun the process of re-building 50 street
schools in the slums of Port-au-Prince. The schools provide
clean drinking water, hot meals and an education to the
children of Haiti.
see also Robert F Kennedy Memorial

Sun in Aries is ruled by Mars - go Temple of Mars

 

 

Bo Diddley * Bo’s Egg Custard Pie

Ingredients

½ Cup [1 stick] butter
2 Cups sugar
6 eggs
1 teaspoon vanilla
2 cups milk
Nutmeg, to taste

Preheat oven to 350 degrees F. Butter bottoms and sides of two 8-inch deep-dish pie pans.
Beat together butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add vanilla, milk and nutmeg. Pour
equal amounts into pie pans. Bake until top is brown and center is set, about 1 hour.
Let cool. Serve.
12 Servings.

 

 

Aretha Franklin and Ray Charles

Ginger Peachy Chiffon

Ingredients:

1 envelope unflavored gelatin
½ cup sugar, divided
1/8 teaspoon sea salt
½ cup water
3 eggs, separated ¼ cup Lemon juice
¼ cup each ginger brandy and peach brandy

In top of double boiler, mix together gelatin, ¼ cup of sugar, and sea salt. Stir in water, then blend in egg yolks one at a time. Place over boiling water, stirring constantly, until gelatin dissolves and mixture thickens slightly (about 4-5 minutes). Remove from water, stir in lemon juice, ginger brandy, and peach brandy. Chill until mixture mounds slightly when dropped from a spoon. Beat egg white until stiff but not dry. Gradually add remaining ¼ cup sugar and beat until very stiff. Fold in gelatin mixture. Spoon into 8 stemmed glasses or turn into serving bowl. Chill until firm. Serve with whipped cream and slivered candied ginger or sliced peaches.

Aretha Franklin and Ray Charles - Georgia On My Mind & It Takes Two to Tango 8:03
Aretha Franklin - Rolling in the Deep / Ain't No Mountain Live Adele Cover Version 4:20 David Lettermann Show

 

 

Nelly Furtado

Cheese Frittata

Ingredients:

1 lb chanterelle (or other in season) mushrooms     1 cup grated Ossau-Iraty
3 tbsp olive oil                                       (or another hard sheep milk cheese)
3 tbsp shallots                                       1/8 tsp freshly ground blk pepper
1/4 tsp salt                                                                          2 tbsp olive oil
6 eggs

Directions: Clean mushrooms with a small soft brush or paper towel. Brush off excess pine needles and dirt, and tear the mushrooms into smaller pieces.
Heat olive oil and shallots in a small sautê pan over medium heat and season with the salt. Add mushrooms and cook for four or five minutes (or until the mushrooms are fully cooked but not overly soft). Remove from heat and set aside.
Preheat oven to 325°F. In a bowl, beat eggs well and mix in mushrooms, 3/4 cup of cheese. Salt and pepper to taste.
Heat olive oil in a small skillet or omelet pan over medium-low heat and pour in egg mixture. As soon as the bottom is solidified and lightly browned, sprinkle 1/4 cup of the Ossau-Iraty over the top and place pan into preheated oven. Bake for fifteen to twenty minutes (or until the top of the frittata has set), remove and cool five minutes before inverting and serving.
Serves 2

Stars Give Land Mines The Boot With Celebrity Charity Auction
The Mines Advisory Group launched a very special celebrity charity auction to raise money for people affected by landmines.
“We’ve been totally overwhelmed by the support we’ve had from celebrities who’ve given up their shoes to help those affected by conflict every day,” said MAG’s Give Landmines The Boot auction organizer Zoe Corden.

 

 

Jerry Garcia

Grilled Chicken Tostadas

INGREDIENTS

4 boneless and skinless chicken breast halves
8 corn tortillas (6 inches round)

For the Seasoning
1/4 C freshly squeezed lime juice
1/4 C extra-virgin olive oil, plus more for brushing
1 tsp coarse salt, plus more for seasoning
1/4 tsp freshly ground pepper, plus more for seasoning
2 red onions, sliced into ½ inch thick rounds

For the Topping
Chopped lettuce, sliced tomatoes and avocados, fresh cilantro,
and sour cream for serving.

DIRECTIONS

1. Preheat over to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about ½ inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper, and refrigerate. 2. Place tortillas on a baking sheet. Brush tops withoil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from over, set aside to cool. 3. Heat a grill pan over medium high heat. Remove chicken from frig, discard marinade. Grill chicken until browned, 5 minutes per side. Cool 5 minutes, cut into strips. 4. Brush onions with oil. Grill 3 minutes per side. Serve tortillas with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.

 

 

Emmylou Harris

Emmylou’s Crock-Pot BBQ Chicken

INGREDIENTS

1/2 cup flour
1/2 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

8 chicken thighs
2 tablespoons vegetable oil
1 cup barbeque sauce

DIRECTIONS

Place dry ingredients in a medium paper bag. Shake to mix. Add chicken and shake to coat chicken.

Heat oil is a large skillet. Add chicken to skillet and brown on all sides. Pour ½ cup barbecue sauce in Crock-Pot, add chicken and cover with remaining barbecue sauce. Cook on low 6 to 8 hours, covered. 8 servings.

special charity: BONAPARTE’s RETREAT
an organization devoted to saving shelter dogs

Emmylou Harris - Trump XI The Enchantress
Mimi Farina - Bread & Roses
Women Rock Mercury in the Signs

 

 

Whitney Houston in The Bodyguard

Cissy and Whitney Houston
Candied Yams

Ever since I can remember my mom made this dish during the Holidays. They’re never forgotten.

Preheat oven 375°

4 medium sweet potatoes, boiled, peeled, sliced
1 stick butter
1 Tablespoons fresh orange juice
½ teaspoon lemon juice
¼ cup honey
1 cup packed brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Dash allspice
½ teaspoon vanilla

Layer the sweet potatoes in a medium-sized baking dish.

Melt the butter in a small saucepan. Add the orange juice, lemon juice, honey, sugars and spices. Cook until thick and syrupy, about 10 minutes. Remove from heat, add vanilla and pour over yams. Bake 30 minutes.
If desired, cool 30 minutes, top with marshmallows and place under broiler until marshmallows are browned.

Brook Trout Roasted With Sage, Walnuts and Bacon

Ingredients

· 8 slices bacon, diced
· 1 shallot, finely chopped
· 1/2 cup chopped walnuts br> · 15 sage leaves, coarsely chopped
· 4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
· Kosher salt and freshly ground black pepper
· 1 tablespoon vegetable oil
· Lemon wedges and watercress sprigs for garnish

Preparation

1. Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.

2. Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
Yield 4 servings

Source: Food; Sage Advice, by Molly O'Neill, November 14, 1999

. In 2009, the Guinness World Records cited her as the most-awarded female act of all time. Her list of awards includes two Emmy Awards, six Grammy Awards, 30 Billboard Music Awards, 22 American Music Awards, among a total of 415 career awards as of 2010. Houston was also one of the world's best-selling music artists, having sold over 170 million albums, singles and videos worldwide.

Houston's first acting role was as the star of the feature film The Bodyguard (1992). The film's original soundtrack won the 1994 Grammy Award for Album of the Year. Its lead single "I Will Always Love You", became the best-selling single by a female artist in music history.

DOB August 9, 1963, 8:55 PM in Newark NJ 40.735657 N, 74.1723667 W
Sun 16° Leo 42' - ASC: 8° Pisces 17'
Moon 17° Aries 05' - MC: 18° Sagittarius 19'
Moon 17° Aries 05' conjunct Jupiter 19° Aries 29' rx in the First House

 

The Bodyguard Ending - "I Will Always Love You" performed by Whitney Houston

Kevin Costner was a good luck charmer for Whitney Houston, his Capricorn Sun in her Fifth House, indicating his contribution to her life, career and skill in storytelling, was destined to bring good fortune, harmony, and personal discovery. Her lucky North Node (indicating unanticipated opportunity, gain, and benefactors) 20° Moonchild 10' in her Fifth House (the heart’s desire, children, and professional charisma) also brought blessings and other supportive people, especially those powerful women who enabled Whitney to thrive in her music career from an early age. Activated by Costner's Sun, she was able to develop a firm faith in herself, discover new things about her talent, and expand her range of radiant personal expression via her first silver screen performance. Houston's Mars 8° Libra 30' in her Seventh House, conjuncts Costner's Mars in his Seventh House. Mars in both star charts occupy the same position within the houses but are deposited in the reflex signs Aries and Libra. Added to this, her Mars sextile Venus created energy that delivered the audience the tension that would suggest a possible happy outcome for them, regardless of baggage, vulnerability, and heavy duty complications.
Inspired by prominent soul singers in her family, including her mother Cissy Houston, cousins Dionne Warwick and Dee Dee Warwick, and her godmother Aretha Franklin, Houston began singing with New Jersey church's junior gospel choir at age 11.

Kevin Costner's Eulogy for Whitney Houston

 

Thomas Jefferson's Jambalaya

President Jefferson requested this dish frequently.

Ingredients:
1 tablespoon shortening
1 pound ham or pork sausage
1/2 cup green pepper, chopped
1 tablespoon flour
3 cups shrimp, peeled, cleaned and cooked
1 large onion, sliced
3 cups tomatoes, skinned, seeded and diced
1 clove garlic, minced
2 tablespoons parsley
2 cups long grained rice
4 cups water
1 1/4 teaspoons salt
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/4 teaspoon red pepper

Melt shortening in a large fry pan. Cut ham or pork into 1/2 inch cubes and add to shortening, stir for 1 minute and add green pepper; cook for 5 minutes, stirring often. Stir in flour until smooth and cook 1 to 2 minutes.

Add shrimp, onion, tomatoes, garlic and parsley. Cook until it starts to boil, stir in rice and 4 cups water, salt, thyme, Worcestershire sauce, red pepper; cover tightly and cook for 30 minutes or until rice is tender and all liquid is absorbed.
Sprinkle with chopped parsley.

 

 

I don’t trust anybody who doesn’t like Led Zeppelin.

-Jack White

John Paul Jones
Led Zeppelin Guitar Wizard

Pa amb Tom a’quet
[pronounced pam toe-mak-et]

This is an utterly delicious, typical Catalan snack from eastern Spain. I first came across it in Barcelona while producing an album for the Catalan Theater company La Fura Dels Baus. This is often served during lunch or dinner, although just passing the kitchen in the farmhouse was excuse enough to eat some.

Food and music seem to be of equal importance in Spain, a good reason for doing as many projects there as possible.

1 loaf crusty country-style bread, sliced thick
Garlic cloves
Plum tomatoes, sliced
Extra-virgin olive oil

Toast bread slices evenly on both sides. Cut a clove of garlic in half and rub 1 side of each bread slice. Repeat until all slices have been rubbed with garlic. Top with tomato slice. Drizzle with olive oil. You can also top with salt or anchovies.
10 to 12 servings

stop over for a treat at The Zeppelin Diner
see also ZeppelinArt is the internet's leading Presence of unofficial CD cover art for Led Zeppelin, Page, Plant, Jones and Bonham.
Inducted into the Rock and Roll Hall of Fame in 1995, presented by Aerosmith, go Induction Ceremony
Led Zeppelin - Kashmir - Celebration Day

Cawl Cynhaeaf
Harvest Broth
Tangerine
Tangerine Dream

 

 

Quincy Jones’ Thriller Ribs recipe

Ingredients

2 rib racks
2 teaspoons Spike seasoning
1 teaspoon Accent seasoning
1/2 teaspoon freshly ground black pepper
5 racks baby back ribs (about 5 pound)
6 garlic cloves, minced
2 large jalapeno peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced

In a cup, combine Spike and Accent seasonings and black pepper. Sprinkle ¼ teaspoon seasoning mixture on each side of the rib racks.

In a small bowl, combine the minced garlic, jalapeno peppers, and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 ½ inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.

Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Heat the oven to 400 degrees F.
Before placing the ribs in the oven, reduce the temperature to 300 degrees F. Bake the foil-wrapped ribs for 6 to 8 hours.

Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and cucumber salad.
Makes about 8 servings.

 

 

B. B. King

German Chocolate Cake

B.B. King Blues Club & Grill

Lucille's
237 W 42nd St New York, NY 10036Midtown

Part of B.B. King Blues Club & Grill, a throwback to the fabled days of New York nightclubs, Lucille's features specialties bursting with flavor, including blackened catfish, barbecued ribs, gumbo, steaks, grilled salmon, and red snapper with lobster sauce.
B. B. King temporary number for the club
212-997-4545

Try this next Sunday and bring your friends!
Sunday Gospel Brunch
Enjoy An All-You-Can-Eat Homestyle Buffet With The World Famous
HARLEM GOSPEL CHOIR - Every Sunday - 12:30-2:30PM

see B. B. King star chart comparison with Eric Clapton, George Harrison

 

 

Cyndi Lauper

Broccoli Rob and Pasta for Four

Here’s your list:

14 cup extra-virgin olive oil
6 garlic cloves
2 good-size bunches fresh broccoli rob [rabe]
1/4 teaspoon crushed red pepper flakes [O.K., so this is dried; if you have them and they’re not from last year, use what you have]
Anchovy paste, to taste. [This is optional. Some people use it to cut the bitter taste but just a drop. Taste it and see what you like.]
1 1/2 pounds of your favourite brand of imported Italian pasta [I prefer pasta in a box]. Keep in mind that the pasta you buy shouldn’t be too big. The broccoli rob will get lost. Something like orchietta or penne is best.

DIRECTIONS

Now, you’ll need a BIG pot [it’s better to have too much water than too little], a medium-size pot, a cutting board, knife for chopping [like a ginsu], a garlic press, a colander,… oh and some salt and a large spoon.

Fill the BIG pot with some cold, filtered or bottled water and a touch of salt. Put it on the back burner over medium heat [it will eventually boil…pretty great huh?]. O.K., leave that and wash the broccoli rob using the colander. When you’re finished, [my mother would have soaked it for an hour in what she calls a sony…not my record company… and I’m not sure what that is exactly, except that she says it removes the toxins… and she’s big on doing that, so I guess she wouldn’t start boiling the water right away] cut the ends off the broccoli rob, about 3 inches and throw away. Cut the rest into 1 1/2-inch pieces. Try to use most of the leaves and try not to mess the buds.

Peel 2 to 3 garlic cloves [oh and personally, I never use elephant garlic… it doesn’t have much taste to me].

Put 2 tablespoons olive oil in the medium-size pot and cook on medium heat. When the oil gets hot, press the garlic through the garlic press, let that fall into the pot, [the garlic, not the press]. It will sizzle. Reduce the heat to low and add a pinch of red pepper flakes. Now, add broccoli rob. Stir gently with your spoon, cover and cook slowly on low heat. My grandmother always said it should cook in it’s own juices [but you could add a tiny bit of pasta water if ya had to… but not yet].

And speaking of pasta, how’s that water coming? It should be boiling like crazy. Here comes the big moment. Drop pasta in the water [without the cardboard]. Add a little olive oil so that the pasta won’t stick. Set the timer for 8 to 10 minutes. [I like it on the Al Dente side. Less is more, Get it? I kill myself sometimes… but seriously folks, taste it and see what you like].

Hey! Keep checking the broccoli rob! It should turn a nice dark color. Don’t let it turn light green. That’s cooked twoo much. Maybe you should taste it and see how’s it doing. Add a pinch of salt. Taste again. Here’s when you might add anchovy paste, just a drop. Don’t make it too salty. Taste it again. If it’s done, remove it from the heat till the pasta’s ready…O.K.? Now, take a cup of water out of the pasta pot and set it aside.

When the timer rings, or when the pasta is the texture you like, drain and add to the broccoli rob. Toss gently. Remember that cup of pasta water? Add about ½ cup, a little at a time, to the broccoli rob. Don’t make it too watery. If it’s too dry, add a little more water but taste as you go. Toss gently and serve with a tiny place of crushed red pepper and a little extra olive oil on the side. This dish also goes great with salad…Oh, and hey, bon appétit.
Here’s when you might want to turn on some good accordion music.

Cyndi Lauper fan

Coalition for the Homeless
129 Fulton Street, New York, NY 10038 (212) 964-5900
coalitionforthehomeless.org

http://www.businessinsider.com/states-rich-getting-richer-inequality-increasing-2010-9

 

 

Huey Lewis and The News

Herb & Turkey Focaccia

Prep Time: 15 minutes
1. 9-inch round focaccia bread, cut in half horizontally
2. 1/4 cup soft light cream cheese with roasted garlic
3. 1 1/2 cups fresh spinach leaves, washed, stems removed
4. 6 1-oz. slices deli fat-free turkey breast
5. 6 1-oz. Slices Swiss Cheese
6. 2 medium tomatoes, thinly sliced
7. 2 cups alfalfa sprouts

1. Spread cut sides of focaccia bread halves with cream cheese. Layer bottom half with spinach, turkey, Swiss cheese, tomatoes, and sprouts. Cover with top half of focaccia.

2. To serve, cut into 6 wedges. Secure each sandwich with long toothpick.
Serves 6

 

 

 

The Marsalis Family

Mrs. Marsalis’
Pumpkin Pecan Pie

Mrs. Marsalis is the wife of Ellis and the mother of Branford, Wynton, Ellis Jr., Delfeayo, Mboya and Jason. The Marsalis clan hails from New Orleans and this recipe has a uniquely southern flair. It is a family favourite enjoyed at Christmas. From the Marsalis’ home to yours, enjoy!

INDREDIENTS

1 1/2 quarts butter pecan ice cream
1 cup sugar
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
1/4 cup packed light-brown sugar
2 tablespoons butter
1 tablespoon water
1/2 cup pecans, chopped

DIRECTIONS

Place one 9-inch deep-dish pie pan in freezer 30 minutes.
[Mrs. Marsalis prefers stainless steel.]
Working quickly, line bottom and sides of frozen pan with ice cream. Be careful to keep ice cream off edge of pan! Freeze at least 2 hours.

Combine sugar, pumpkin, spices and salt in saucepan; cook over low heat 3 minutes. Let cool. Fold 3/4 cup whipped cream into pumpkin mixture. Spoon pumpkin mixture into frozen ice cream crust. Freeze 2 more hours.
Reserve remaining whipped cream for garnish.

In small saucepan over medium heat, combine brown sugar, butter and water. Bring to boil, cook 1 to 2 minutes. Remove from heat. Stir in pecans. Let cool.

Spoon brown sugar mixture around edge of pie. Fill center with reserved whipped cream. Freeze until set. Refrigerate 10 minutes before serving.

8 to 10 Servings

 

 

Smore Vittles - Page Two: M through Z

 

Crescent City

Fat Tuesday! Mardi Gras remains an event and a spirit that must be experienced
to be understood. It's a mixture of centuries - old traditions and high-tech innovations.

Congo Square/New World Rhythms Fest March 19-20, 2016

The New Orleans Jazz & Heritage Foundation presents the seventh annual Congo Square New World Rhythms Festival in Armstrong Park. This free event celebrates the cultural diversity of New Orleans and the melting pot of traditions that gave rise to our unique music. Featuring the music and dance of Africa, the Caribbean, the American Gulf South and beyond in this two-day, family-friendly festival.

 

BACK Trump IX The Hermit
BACK Trump XI The Enchantress

 

           

 

 

10 Forward Trek galley, Bat Cave, Indiana Jones Menu, Innholders' Company, It's All In The Sauce
Jupiter Table, magic spice, Mercury Table, Oracle's Lab, shrmx, smoothie, Starshine Inn -Star Wars, tangerine, Western Inn, Zeppelin Diner