NORTHEAST TOUR, H & H RESTAURANT, OVER THE TOP SALMON SALSA WITH RED ROE

MEGAROCK R & B FEST in DuBois, PA,  BLUES FEST INTERNATIONAL in London and Windsor, Ontario. Club dates in Lorain, OH, Sharon, PA, Rochester, and Syracuse, NY. “Ride Sally, Ride!”

H & H RESTAURANT, MACON GA

In Macon Georgia there lives a legend. Mama Weeze.  In the hey day of Capricorn Records, the likes of Duane and Greg, Otis, and virtually everybody in rock and roll came to the H & H Restaurant.  Mama Weeze made sure that those boys had a great meal of soul food under their belts before returning to the studio.  Before they hit the road, Mama Weeze made sure they were well fortified. Now if you want the real deal with a heapin helping of rock ‘n roll history, the H & H is required reading.  Check out the pictures on the wall, the ambience, the vibe, the food. And a true spirit of hospitality like nowhere else.

Here’s the veggie plate with lima beans, okra and tomatoes, turnip greens and squash casserole–definitely comfort food and when we left, it was ALL gone.

RED ROE WITH SALMON, MANGO AND SALSA
Here’s a totally over the top recipe for those who love seafood.
One lb. of red mullet roe
Filet of Salmon
4 or 5 mangos cut up with a splash of Liquid Summer and Grande Marnier.
Salsa made with Tomatoes, onions, cilantro, jalapeno peppers, Liquid Summer Hot Sauce
Put the filet in a large frying pan.  Place the mangos and roe around the fish.  Top with the salsa and bake.

SAUCE BOSS ON DATIL PEPPERS, R & D SAUSAGE COMPANY, PLUS PEANUT BUTTER AND PICKLE SANDWICHES

OK, HERE WE GO…
Columbia, MD for the Festival of the Arts, Bethlehem, PA for a great little blues club, 2nd Story Blues, the classic  Lyric Theater in  Stewart, FL, AJ’s in Destin for Fathers’ Day,  and don’t forget every Monday at Harry A’s on beautiful St. George Island, way down in Fla.

Here’s the famous Datil Peppers that I use in my Liquid Summer Hot Sauce. The flavor of the Datil is unparalleled.  That creeper burn takes 10 to 15 seconds for the heat to “arrive” and it comes up from the bottom with a hot, sweet,  funky rush of flavor that cries out for more. Buy some of my Lquid Summer hot sauce here.

R & D SAUSAGE COMPANY
HOMADE SMOKED AND FRESH SAUSAGE
15714 Waterloo Road Cleveland, OH 44110   216-692-1832

Joe Zuzak makes the sausage and wife, Carol makes the cinnamon bread. Daughter Nancy helps out running the store.   Those guys from eastern Europe can make some great sausage. While in Cleveland, you might want to check this place out.  The garlic sausage is the garliciest  I ever had.  It’s super bad!

PEANUT BUTTER AND PICKLE SANDWICH
Here’s Sam, my grandson.  He makes peanut butter and pickle sandwiches.  Cut the little gherkins up and … well, you know.

Conch Ceviche, Nature Boyz, and Way Cool Sauce Boss Gigs

SUMMER IS COMING. TIME FOR ADVENTURE!  WE ARE DOING SOME GREAT VENUES.
First, the Greenfield Vineyard in Chandler, OK.  Then the Paradise in Pensacola Beach, Then the Smokey Mountains, Up to Columbia, MD, and Bethlehem, PA.  And finally down to Florida to the Lyric Theatre in Stuart, and AJ’s in Destin for Father’s Day.  AND do not miss our Mondays at the Beach.  Starting in June, we will be at Harry A’s on St. George Island every Monday from 6 to 10 all summer long.  (except July 13 and 20 when we will be in Canada)  Here’s the entire schedule

CONCH CEVICHE
Check out this picture of pure bliss.  Conch ceviche with smoked fish and star fruit.
Marinade the following in lime juice and Liquid Summer Hot Sauce overnite
One pound of conch cut up
One small onion, chopped
One quarter of a bell pepper diced
One jalapeno diced
Put the mixture on a bed of lettuce with
Half pound smoked fish cut up
Sliced star fruit

NATURE BOYZ      305-338-2155  MM 88  natureboyz2007@gmail.com
87951 US HWY 1 ISLAMORADA FL
Clive Chung is a cool guy. Born in Jamaica with Chinese-African heritage, he knows the value of fresh fruits and vegetables.  He’s got a little juice stand inside of the Farmers Market at mile marker 88 on US hwy 1 in the Florida Keys.  He will lop the top off of a chilled cocoanut and put a straw in it or squeeze fresh sugar cane juice into your carrot/ginger energizer drink, all the while grooving to Bob Marley and putting out the super hip vibes of peace and love.  On my way down the keys, Nature Boyz will be a must stop for me.

SO COME ON DOWN TO THE WINERY, OR I’LL SEE YA AT THE BEACH, OR MAYBE HANGIN IN THE SMOKYS OR EVEN UP NORTH. WHO KNOWS, I MIGHT JUST KNOCK ON YOUR DOOR.

Sauce Boss Eats a Swath Through Iberia

So I’m sitting in the aeropuerto in Madrid, after a weeeeek of gustation, and what a feeling!  There’s something about the food in Europe, some kind of je ne sais quoi, it just makes you feel simpatico.  Maybe the quality of ingredients, the simplicity in preparation, the lack of additives and pesticides, and unnatural chemicals.  I don’t know, but I like it.  There’s the clean air, the ample opportunity to walk your dinner away, sauntering down a small, quaint and curious street that leads who knows where. Who knows what it is, but I like it.  Did I say that I liked it?  It’s goood.
So we started with the tapas.  They can be found everywhere, from the uptown restaurants to the unassuming little bars where the value can be great if you shop around.  Here’s six little baby cephalopods grilled on a stick.

Also marinated anchovies and  smoked ham from acorn fed pigs.  They know about pig meat in Spain. We found squid, fish, and pig at Arysol in the Plaza del Sol in Madrid.

How bout some olives and capers?

Any one for some Foie Gras, which is equally as good as any I’ve had in the south of France?  Yes, please…

Or, on the other end of the scale, the ham (those Spanish guys love their ham) and chorizo tapas from Villa Del Pescalado.   This little hole in the wall is a great deal.

Then, there’s the restaurants.  Again there’s quite a range.  We sampled the whole gamut.

There was El Durero, Specialties del Castalanos.  An authentic Spanish restaurant with comidas tipical.

I had to try the white bean soup with blood sausage and chorizo.

White Bean Soup

And also the rabbit in tomato sauce.

Rabbit in Tomato Sauce

This place has got a great value meal.  (Nothing like Mackie D’s) You get an app, a main entrée, a dessert (flan) and a small bottle of wine for around 10 euros. And it’s soooo cool to not have to look at a wine list.  The stuff  is good enough to say, “Red”.

Breakfast tipical is bacon (very good bacon, I might add. Those Spanish guys do like their pig meat) eggs, bread, fresh
orange juice, and café.

I have not seen oranges like this since I was a kid, growing up in central Florida.  In Seville, all the streets are lined with orange trees. Automatic orange squeezers everywhere.   Then there’s  the seafood restaurants.  Spain is a big peninsula with lots of shoreline, and the variety is grande. This is the window of Tres Encinas, advertising all the delicacies inside. Of course octopus is every where.  That u-g-l-y, you ain’t got no alibi is an angler fish.  He sits on the bottom and “fishes” with a lure attached to his head, guiding the unsuspecting little guys close enough to scarf em up in his gi-mongous, cavern of a mouth.   I had a little angler, as well as barnacles.  The “neck” is the edible part.  You wriggle the skin away from the shell, leaving the muscle which you nibble.  YUMM! This place also had some great recipes like avocado and apples with shrimp on a kind of 1000 island dressing.

Or the smoked salmon salad with shrimp and asparagus.  Eeeeeuuuuu. Melt in your mouth.  Of course they had ham. Man, I have never seen so much ham in my life! And for dessert… flan caramel with a fresh baked cookie, mango sorbet, and berries. There’s always room for flan.

Here’s a plate from the Bodega Gongora Bares in Seville.  Langostines, cockles, two kinds of shrimps and razor clams and little necks too.

Then it was off to Gibraltar.  The country is really spectacular in the south.

Just west of Gibraltar we got this incredible view of Africa – way off in the distance.

The only way to follow this is…WITH DINNER! More razor clams and paella. Oh yes, and flan.  There’s always room for flan.

Oh, did I mention the ham?????  I gotta say the people of Espana really dig a pig leg. Ham or bacon for breakfast, ham and cheese for lunch, chops for dinner, and a few slices of ham at the tapas bar for a midnight snack.  In Madrid there is the Casa del 5Js – a restaurant specializing in one brand of ham. Or the craziest, over the top, Museo del Jamon.
(The Museum of Ham, Mam)

Ham R Us, Y’all.  Not to be heavy hamded, but dezs guys like their HAM.  All in all, a very good feed.  Next time I’m riding a bike.
See Ya,
Sauce Boss