Sauce Boss “Live at the Green Parrot” CD, Green Curry, and Robert Is Here

ORDER YOURS HERE.  You’re gonna want one cause it’s HOT!  A live show with a gumbo-slinging swagger that only the Sauce Boss can deliver. After a lifetime of music, travel, and food, over a million miles on the road, over 180,000 bowls of gumbo served for free, thousands of gigs, tons of hot sauce, over a hundred original songs on thirteen albums, scores of free concerts at homeless shelters and soup kitchens, after all this   . . . it’s time for a live album. Recorded in November 2011 in Key West, Florida, “Live at the Green Parrot” is definitive Sauce Boss. It’s edgy, slide guitar, rockin blues grooves, with a large side of fun in the Sauce Boss tradition.  These songs come straight out of the life of a true character, adventurer, raconteur, and poet.  Come and get it.

Sauce Boss- Guitar & Vocals
John Hart – Guitar
Jassen Wilber – Bass
Justin Headley – Drums

UPCOMING SHOWS  Tallahassee, Pensacola Beach, Tampa (CD Release Party at Skippers), Sanford, Leesburg, Orange Beach, Mobile, Ashland, VA, and D.C.

Green Curry With Vegetables
Here’s a really healthy and hearty meal that’s also really easy to make.
Coconut water
Bok choy
Green beans
Mushrooms
Grilled Tofu
Onions
1 heaping tbls green curry paste
1/4 cup of Peanut butter
2 tbs Liquid Summer Hot Sauce
1 tbs honey
Brown rice

Cut up all the veggies and saute in 1/2 cup of coconut water in a wok. Add tofu.
Sauce: Mix peanut butter with a little coconut water, honey,  Liquid Summer, and curry paste
Add the sauce to the veggie mixture and simmer for a minute or so. Serve over brown rice.

Robert Is Here
19200 SW 34th St. Homestead, FL 33034
fresh@robertishere.com
305-246-1592
8 AM to 7 PM
Closed Sept. and Oct.

When Robert was six years old, his father set him down with some cucumbers to sell by the side of the road. Nobody bought.  So the next day he put a sign on the table that said, “Robert Is Here”.  Within a few hours, the cukes were gone.  Fast forward to 2012 and Robert is still selling cucumbers at the road side stand in Homestead, Florida.  However since that time way back when, Robert Is Here has blossomed into an incredible cornucopia of a fruit  market. On yer way to key west you’d do yerself a favor by stopping and loading up on papayas, passion fruit, mangos, jack fruit, sopodilla, bananas, oranges, guavas, sapote, a plethora of tropical fruit not found in key west. They have cold coconuts that they drill a hole and stick a straw in for a refreshing healthful beverage. These guys just love sharing good food with folks. So on the way to the keys, I stop to see what’s up at Robert Is Here.

Northeast Tour, Planet Gumbo, Butternut Squash with Jicama Slaw, Blues City Deli

Yep it’s that time again–heading for the Northeast for our holiday tour:  Sarver PA (near Pittsburgh) Lorain OH, Buffalo NY, Sharon PA, DuBois PA, Rochester NY, Syracuse NY, Hartford CT.

We have done this December tour annually  for the last twenty one, and we are excited to see friends in some old haunts.  Every year we are thankful for all of our friends and people who appreciate what we do.  We are also very grateful for the donations we receive in the gumbo pot at our performances for Planet Gumbo.  The annual fund-raising campaign for Planet Gumbo (our 501c3 nonprofit foundation) which also helps to cover some of the costs of bringing Sauce Boss shows to homeless shelters and soup kitchens is just about to kickoff  AARP honored us by sending NY film crews to our homeless shelter show in St Louis and airing the spot in 2011 on their national PBS TV show “My Generation”.  Planet Gumbo is truly a grassroots effort.  If you would like to be a Planeteer and make a tax-deductible donation to be a part of our cause, please visit http://planetgumbo.org.  You can also watch the “My Generation” video clip there

Datil Peppers

For perfect stocking stuffers: Get a mixed case of Liquid Summer  Datil and Habanero at the Sauce Boss Store.  Time to get the presents together. T shirts, hats, CDs, hot sauce, LPs, for your one stop Sauce Boss shop. Check out these Datil Peppers. They will do you RIGHT!  They’re in every bottle of Liquid Summer Datil Hot Sauce

Butternut Squash Soup with Jicama Slaw
1 medium Butternut squash, steamed whole (about 40 minutes)
1 cup soy milk
1 cup vegetable broth
I tsp agave syrup
1 four-ounce can chopped green chiles
1 tbls Liquid Summer Hot Sauce

After the squash is steamed, cut it in half and scoop out the seeds and discard.  Scoop out the cooked squash and place in a blender with the other ingredients and blend until smooth.  Place the soup into a saucepan and warm it up to desired temperature.

One half-pound jicama, peeled and cut into ¼ inch cubes.
2 carrots grated
¼ cup raisins
Juice of one-half of a lemon
2 very ripe persimmons, mashed into the mixture

BLUES CITY DELI   314-773-8225    www.bluescitycafe.com 2438 MCNAIR AVE. ST. LOUIS, MO 63104
Mon. – Sat. 11 AM – 4 PM  Thurs – 11AM – 8 PM
Totally cool.  A deli with the blues.  Kim Wilson was playing there the week I stopped in for lunch…for free.  This tiny deli is run by a player himself with a serious ear for the blues.  That’s the way it goes in old St. Louie.  The whole town is hip to high quality music and food.  Muffulettas and po-boys share the menu with Italian subs, BBQ, pastrami, and the 1904 Worlds Fair Chili Dog.  The specials are out of this world. Finest quality ingredients put together by some real nice folks in an atmosphere of serious blues memorabilia makes this place a must for lunch in St. Louie.

East Coast Dates, Figs, Free mp3, Savoie’s Real Cajun Products

Justin Headley, Jassen Wilber, Johnny Paradise, Bill Wharton

Reading, PA, Asheland, VA, Washington DC, Charlotte, NC, Fredonia, NY, Reston, VA, Mobile, AL, Pensacola, FL, and Panama City Beach, gets us into fall. We are working on a new album, and the new stuff is kickin. Come and hear the latest incarnation of Ingredients. The gumbo continues to boil.

Love them fresh figs

Last week I was mowing the grass and each time I passed my fig tree, I would reach up and grab a fresh, juicy, succulent fig.  It’s that time of year and it’s great to have fruit trees in your yard.  It’s like free food.

FETA FIGS AND DATES
Slice the figs in half
Fill with feta cheese
place a walnut on top
Slice the dates enough to remove the seed
Fill the date with feta or cream cheese

Savoie’s Real Cajun Products Opelousas, LA 337-942-7241

http://www.savoiesfoods.com/index.html

“Andouille is what you need.”  Or so goes the diddy from my last CD. Here’s an mp3 of “Andouille” from Hot n Heavy.  But there’s truth to the little tune about the Cajun delicacy. Sometimes, nothing else will do. Say you got your red beans cookin, and you need some flavor, just a few slices of that spicy Louisana sausage will make dem beans and rice jump up and sing, “halleluiah!”. Savoie’s has been putting out the andouille since 1949. Along with pork, or beef, or turkey sausage, they have pork and alligator sausage, as well as pork and venison sausage, all smoked to perfection. Then you got yer boudin. And yer tasso, yer sliced pickled pork, yer seafood pies, gumbo, etoufee, and don’t forget about the roux. Made in big cast iron pots, it’s all about the taste.  These guys know how to get the flavor, and they do not cut corners just to make a buck. At Savoie’s they have been doing a family operation for over sixty years.  Here’s what they say about their product. “We use only the finest cuts of meats, poultry, or seafood, and blend in special Cajun seasonings based on garlic, bell pepper, parsley and onion tops, which we Cajuns are noted for. Our cooks develop innovative yet traditional and affordable family foods, using the recipes of our cultural origin.”

I went there. Rode my bike to Opelousas, walked in and said, “I’ve been wanting to meet y’all.” They were as nice as they could be, and  down home.  Just  folks making dinner. And after using their real Cajun products for more than a decade, I can say, “Yes, this is the real deal”.  And the good thing is they ship all over the country.  Call em up, get some andouille,  and tell em that Bill “Sauce Boss” Wharton sent ya.

Summer Is Here, Gonna Make A Run!, Roux, Sonny’s Deli

Print this out and stick it to yer bumper

Sauce Boss & the Ingredients on top of the dugout at Akron Aeros game

We are kicking off our summer with a trip to Key West, Destin, Wisconsin, and Delray Beach. Then we’re headed up to the North East. Here’s the schedule.

Here comes a wild and crazy Summer. We are off to new places, as well as our old haunts. chompin at the bit to see some miles. The new line up is the best yet. See ya down the road, and don’t forget…Keep COOKIN!

I thought I was cool when I grabbed a beer bottle and played slide guitar with it.  This guy puts me to shame. Check out Danny Gatton with bottle and towel
.http://www.youtube.com/watch?v=xfBF4rr7FiA

“It looks like . . .Fudge!”

Roux
What’s the first thing a Cajun cook does when he goes to make coffee? Make a roux.  An exaggeration, but not too far off the mark, there’s a lot of roux makin goin on in Loosiana.  Transplanted from France, the roux underwent some changes. I learned to make roux (and gumbo) from Shirley Neal. She’s Kenny Neal’s mom and Raful Neal’s wife. The Neal family is from Baton Rouge. That Baton Rouge roux is much darker than its French counterpart.  Roasted to a rich mahogany to give that smokey flavor. When I cooked gumbo for two weeks at Le Meridien in Paris, the chef who made the roux for me looked at me in absolute horror when I compared the color of my roux to a dark ceramic bean casserole dish.  Le Meridien was a trip.  There are five restaurants in that hotel.  A sushi bar, their own bakery, butcher shop, and the top dog restaurant has a menu with no prices on it.  So little ol Sauce Boss (you can just call me “Cornbread”) is telling this five star chef, “NO, NO, NO, it’s gotta be very dark. LOL!

So here’s how I make my roux. I use a very large cast iron frying pan. I have also used a wok.  Put the oil in and turn it all the way up.  Start stirring in the flour a little bit at a time. I do 3 parts flour to two parts oil. I stir constantly, scraping the bottom of the pan as I go. Twenty to thirty minutes later I have a mocha colored pan full of glop. I generally turn off the flame at this time, and let it cool a bit.  It will darken to a milk chocolate color when it’s cool. Or you could keep cooking till it’s darker. I usually make a big batch of it, and use some immediately, putting some on the shelf for later use.  This cuts my roux making time in half or a third, or fourth, depending on how much I make. You can also freeze it to keep it longer.

SONNY’S DELI
494 LANDING RD. ROCHESTER, NY 14625         585-288-7820

When I walked into Sonny’s Deli in Rochester, New York, Rick was makin the pizzas from scratch. I explained my crazy diet requirements, and he was all about accommodating me. What a great pizza!  Sonny’s is a classic American Deli with your typical bill of fare. In addition to pizza, there’s burgers, dogs, phillies, reubens, hot and cold subs, wraps, salads, fries, seafood, and Italian dinners.  AND… it’s also a grocery store.  Nice guys cookin good food and dispensing the necessities of life with a laid back attitude. The way it oughta be.