BURRRRRRRRRRRRRR! We got a little chilled up in New York. D.C. was freeeezin! The snow in New Hampshire was absolutely spectacular. And the tour was fabulous. You know how everyone up there comes out of the woodwork in the winter for indoor sports. A BIG change from key west to Syracuse.
And now, we're back in Florida. Key Largo Chili Cookoff, Valentines Day at Rapscallions near Tampa, Ed Bell’s Artsbeat on WLRN Radio in Miami (1:00 pm Friday Feb. 16th), The Hollywood Fiesta Tropicale, The Bamboo Room in Lake Worth, and the House of Blues in Orlando. Ahhhhhhh. Nice and warm.
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SAUCE BOSS KELPTIC GUMBO
This recipe using Kelp gives the gumbo a super “marine” flavor. Kelp is also a good source of sea salt flavoring with all the good ocean minerals. The recipe was inspired by a trip to Ireland where I had so many good meals and such good company.
1 1/2 cup flour
1 cup oil
1 1/2 gallons of water
2 large onions
1 large green peppers
1 oz. LIQUID SUMMER HOT SAUCE
1 pound okra
2 pounds of fish cubed
6 blue crabs cooked, cleaned, and split
1 pound of shrimp
1 pound of crawfish tails
1 ounce dried dulce, chopped
1 ounce dried kelp, chopped
4 sprigs of parsley
Make a roux: In a cast iron pan, mix 1 ½ cup of flour into 1 cup hot oil. Cook on high, stirring constantly until brown. Add pepper, onion, and celery and sauté for a few minutes. In a 3 gallon stock pot, add 1 ½ gallons of water, hot sauce, the roux and veggie mixture, okra, fish, parsley, dulce, and kelp. Bring to a boil, then simmer for ½ hour or more. Stir frequently. When the vegetables are done, add crabs and crawfish. Bring to a rolling boil and add shrimp. Cook for 3 minutes, or until shrimp are just barely cooked. Serve over rice and splash with more Liquid Summer Hot Sauce.
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HERITAGE BLUES FESTIVAL
A RAGING SUCCESS
Tallahassee’s Heritage Blues Fest brought the blues fans out in record numbers this year. The weather was perfect, the blues was HOT. With 25% of the profits from ticket revenue donated to Planet Gumbo, and a silent auction raising money for our homeless programs, the karma was flowing solid good! The Sauce Boss stirs up the crowd under the spreading live oaks at the Bradfordville Blues Club in the picture at top of page. Great job by Gary and Kim Anton, the Planet Gumbo Planeteers and Blues Fest volunteers, all the bands, and the fans.
ROSIE WINS 3rd PLACE IN PHOTO CONTEST. . another entry in the proud Grandpa department--5 year old Rose Wharton won third prize in the people category in a children’s nature photography contest at the St. Marks National Wildlife Refuge, near Tallahassee. Check out her self portrait, with timer, that she titled “Rosie in the Tree”.
LAMBERT’S CAFÉ--THE ONLY HOME OF THROWED ROLLS --LOOKOUT!
2305 East Malone in Sikeston, Missouri (573-471-4261), Highway 65 between Springfield and Branson (417-581-ROLL) and 2981 South McKenzie in Foley, Alabama (334-943-ROLL)
If you go to Lambert’s Café, bring a healthy appetite. Don’t get me wrong, this is NOT health food; it is down home country cookin at its fullest. And that’s exactly how you’ll be when you leave- at your fullest. I think it would be a good place to bring someone straight off the boat from France, or Japan, or maybe Romania. OK this is how we eat in America. As soon as you sit down there is someone who loads you up with fried okra-as much as you want on yer little paper towel there. So you order a main dish with two sides and someone is at your table ready to load you up with, black eyed peas, fried hash brown potatoes, macaroni in tomato sauce, and okra – as much as yer little heart desires in addition to all the food you ordered. The real kick in this place is the throwed rolls. That’s fresh out of the oven, hot, big, yeasty, dinner rolls thrown to you from all the way across the room. If you don’t catch em and they hit the floor, no worries, there’s more. The best part is the sorghum syrup on a great big spoon which a rather buxom young woman will slap down on yer biscuits like she was spankin yer fanny. Look out, here come some more rolls thrown by the boys trying out for the major leagues. Of course there’s mile high cakes and desserts that will seep into any remaining nook or cranny and cement your dinner into a great big mosh pit of black eyed peas thrashing with the sorghum and liver and onions. YEAH! This is a truly American experience, complete with patriotic flag waving, Wabash Cannonball playin, deep south drawlin, country cookin, and how bout a gallon of sweet tea?
HOOOOOOOOOOEEEEEEEEEEEEE! As Robert Zimmerman once said, “Saddle me up a big white goose, strap me on her and turn her loose. Oh me oh my, I love that Country Pie”.
CHOW! |
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