Virginia, DC, AND Florida, The Other Whartons on TV, Boss Ganouj, Oysters in Pensacola.

October 20, 2009
Photo : Jim McKinley

Photo : Jim McKinley

Ashland, VA, and Washington DC.  Then back to Florida – St. Pete with Dr. John, key west for the “Meeting of the Minds”, and Starke at Cowboys.

DAUGHTERS OF WHARTON TAKE OVER TV

Annie Wharton on Project Runway

Annie Wharton on Project Runway

Number one daughter, Annie was just on Project Runway modeling her redesigned wedding dress which won the design challenge of the week.  She was baaaad.    Last blog I mentioned number two daughter, Mary, kickin ass at the Toronto film fest with her Joan Baez biopic.  Those Wharton girls are sooo…TV.

Mary and Joan Baez

Mary and Joan Baez

NEW ALBUM SOON COME

The recording is almost done.  Now to mix and master for a 2010 release.  The album is funky, gospel, blues, with some zydeco, and a heapin helpin of Slide guitar.   Featured on the CD will be Justin Headley, drums, Robert “Freightrain” Parker, bass, and also Biscuit Miller on bass. This is the funkiest and groovinest yet.  Stay tuned for the good tunes.

BOSSA GANOUJ

Here’s my own slant to Baba Ganouj.  Instead of tahini, I use home made almond butter and also a little bit of my Liquid Summer Hot Sauce
2 Cups almonds
3 or four Tbs olive oil
Juice of one lemon
Two Tbs Liquid Summer Hot Sauce (With the holidaze upon us, do NOT forget to order yours HERE)
2 one Lb. eggplants
4 Cloves garlic finely minced
Pita bread for dipping

Cut eggplants in half and place on a greased cookie sheet (cut side down) for 45 min at 375 degrees.  Grind almonds with blender.  Put powdered almonds into a food processor and add olive oil until the mixture is the consistency of humus.  In a bowl, mix almond butter, lemon juice, garlic, and Liquid Summer.  Scoop out the eggplant and add it to the mixture.  Mix well

Bossa Ganouj

Bossa Ganouj

MARINA OYSTER BARN

505 BAYOU BLVD. PENSACOLA, FL 850-433-0511

The little disclaimer on the take out menu gives you an idea of what goes on at the oyster barn.  “When we are filled to capacity, we regret that we will not be able to fill take out orders.”  Situated on Bayou Texar since 1969, the Rooks Family Seafood Restaurant has been filled to capacity a lot of the time, dishing out real fresh seafood.  The service is great, the food cooked to perfection, the ambience, casual as a marina setting can be.  $6.50 gets you a mullet sandwich with fries or slaw.  And Dale’s Special is cole slaw, cheese, and grilled onions on any sandwich for half a buck.  In addition to the regular seafood dishes, the lunch specials (from five to eight dollars) include chicken and dumplins.  And the hush puppies are fabulous.  I can’t stand it.  Once in a while, I must have a hush puppy. Of course…don’t forget about the fresh shucked oysters!
Tuesday – Thursday 11 am – 8:30 pm
Friday & Saturday 11 am – 9 pm
Sunday – 11 am – 2 pm


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

July 6, 2009

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

MamaWeeze
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.
H&HVeggie

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.

CIMG0109RED 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.


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