HOT N HEAVY N.E. TOUR, Country Corner Cafe, Hot N Heavy Peach Sauce Stir Fry

June 1, 2010

GET READY FOR THE HOT N HEAVY TOUR

New Jersey, Sharon PA, Buffalo, Syracuse, Rochester International Jazz Fest, Pittsburgh. Stompin!  We are smokin the blues, and cookin the gumbo.  If you haven’t been to a Sauce Boss show lately, you need to catch up. We are lovin life every step of the way.

SAUCE BOSS LP STASH FOUND. GET YOURS HERE.

Vintage Sauce Boss LP still in the plastic now available. This is the album released on Kingsnake records in 1989 featuring Lucky Peterson, Pat Ramsey, Drew Lumbar (Grinder Switch), and the  Kingsnake Studio Band.  Recorded at 15 ips, this is no pro tools session.  The tape was SATURATED to the MAX.  It’s warm and lively.  The insert contains recipes from all the participants, as well as Raful Neal’s fried turkey recipe.  Highly collectible, we just found a couple of boxes in the vault.   If you dig the Sauce Boss and have a turntable, this is a must-have item.


COUNTRY CORNER CAFÉ
8950 STATE HWY 59 SOUTH, FOLEY AL 36535     251-943-4409

They musta changed the management.  There’s no more Country Corner Café private label jelly everywhere, not as homespun, not as countrified.  Unless, of course, you are talking about a different country.  There’s a whole lot more of a Latino feel to the place.  The salsa verde is monster tasty fresh.  The gravy/sauce laden Honduran style liver, with onions and peppers is sublime.  Huevos rancheros with very fresh home made flour tortillas.  I’d say that beef tongue, or tripe soup is pretty ethnic. “Tipical” as they say.  Seafood, chicken, pork and beef, all prepared by one hustling Mamacita tearing it up in the kitchen.  Great food.  This one is a find.

HOT N HEAVY PEACH STIR FRY
3 tbs olive oil
1 bell or ancho pepper
1 head of broccoli
1 medium onion
1 squash
1 baby bok choi
1 head of garlic minced
1 tbs fish sauce
2 tsp sesame oil
1 splooge of Hot N Heavy Peach Sauce
In a wok, stir fry the veggies. Add the sesame oil, fish sauce, and Hot N Heavy Peach Sauce.  Serve over rice or pasta.

The Hot N Heavy Peach Sauce is a hit.  We are shipping this stuff all over the place. Truly versatile, from stir fry to slathering BBQ, from dippin to baking on fish or meatloaf.  It makes a great salad dressing, and it goes on anything.  Put it on yer girl friend.  Here’s where you can find the Peach Sauce, as well as the Hot N Heavy CD.


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.


Florida Sunshine, Orange Juice Marinade, Meatballs, Fat Tuesday, AND…Fun with Pool

February 2, 2009

I love living in a place where you can go out in your yard on January 14th and pick a big ol basket of fresh organic oranges YUUUUMMMMM!

Fresh Organic Oranges from my Back Yard

Fresh Organic Oranges from My Backyard

So we are going to soak up the Florida sunshine for a couple o weeks till we take it up north for Fat Tuesday.  Here’s where we will be.  The Florida State Fair in Tampa, the International Fiddler Crab Festival in Steinhatchee, the Paradise in Pensacola Beach and the St. Andrews Mardi Gras Celebration in Panama City, Florida.  Then Tomkins College in Dryden, NY, the Lafayette Tap Room in Buffalo on Fat Tuesday, Cayuga College in Auburn, NY, the Blues Museum in Windsor, Ontario for a Sauce Boss induction into the Canadian Blues Museum, and then back in the states at the River Raisin Center for the Arts in Monroe, Michigan.

And make plans to attend the Planet Gumbo benefit on First Friday March 6th at Railroad Square Art Park in Tallahassee, FL. Admission is free and open to the public and the show starts about 6pm.  If you would like to donate to the silent auction or to volunteer to help Planet Gumbo on that day, please email info@sauceboss.com. Or you can make a donation to Planet Gumbo RIGHT HERE.

Y’all come on down and see us.

IT’S TIME TO RECOGNIZE OUR ARTISTS AND MUSICIANS!
Quincy Jones has started a petition to ask President-Elect Obama to appoint a Secretary of the Arts.  While many other countries have had Ministers of Art or Culture for centuries, The United States has never created such a position.  We in the arts need this and the country needs the arts–now more than ever.  Please take a moment to sign this important petition and then pass it on to your friends and colleagues.
http://www.petitiononline.com/esnyc/petition.html

CAP’S CUE CLUE
Once in a while, you’ll be driving down the road on a Sunday afternoon and you see some old codger in his old 60s Cutlass convertible, or even better, an old Goat (Pontiac GTO) idling at a stoplight, and it just gives you a good old nostalgic feeling. The  ’60s were good to me.  That was before we all woke up to the realities, which are all too apparent today.  We blissfully went about our biz, oblivious to the storm brewing over our heads.  That makes it all the more poignant if you’re still here after all this time.  So all those relics we have hanging around are precious.  Such is a place in Syracuse, New York.  Cap’s Cue Club is a time capsule right out of a Paul Newman/Jackie Gleason movie.  From the handmade wooden cue lockers to the bleachers, to the old guys playin’ the game they have played for fifty, sixty years, this place is O-riginal.  The ghost of Minnesota Fats wafts through the hall as the clack of breaks and the bumps of rails and thumps of sinkers provide a sound track for your own pool hall movie.


Majic John, Sauce Boss, and the new guy (Justin Headly) causing trouble at Cap's

Here’s the band, sharkin’ the afternoon away. Gotta make a livin somehow. Majic John, Sauce Boss, and the new guy, Justin Headley, causing trouble at Cap's

capsbreakfast3Dickey and his sister  have carried on the tradition all the way into 2009.  They have taken great care to keep it just as it was when the place was brand new.   The scene is super chill, and the food is like home.  No fast food corporate recipes here. NO SIR!  The  meatball recipe, is  a family secret, and a mid afternoon meatball sub between games hits the spot. The prices are ridiculous. Check out this breakfast menu!  They’re giving it away, and the  folks here are down home nice to be around.  A place like this is as hard to find as a ’62 Goat Ragtop. So why not have a few games, sit at the counter for a snack, soak up the atmosphere,  and remember how it was.  Rack em.

Cap’s Cue Club
1895 Teall Ave.
Syracuse, NY 13206
Phone Number is (315) 701-0101

AND FOR ALL Y’ALL WHO DON’T HAVE FRESH ORANGES IN YOUR BACK YARD, HERE IS A GREAT RECIPE FOR PORK ROAST USING MY LIQUID SUMMER ORANGE MARINADE
Mix in a small bowl:
1 large can of orange juice concentrate, thawed
1/2 bottle of Liquid Summer Datil Pepper Hot Sauce
2 tablespoons honey
2 tablespoons mustard.
1 head of peeled garlic cloves

Take a 2-3 pound boneless pork roast and poke 1″ deep holes all over it.  Insert a peeled garlic clove into each hole.  Put the pork roast in a one gallon zip loc bag (or plastic bowl with a tight fitting lid) and pour in the orange juice mixture.  Shake it up and put it in the refrigerator.  Shake it up several times a day for the next couple of days (or longer).  Put in a 350 oven for about 30 minutes per pound, or until thoroughly cooked. Baste the roast as it cooks with the marinade.


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