HOOOOEEEE! Weren’t we just in Tennessee a couple o weeks ago?
Yeah, we were. But on the other end of the state eatin ribs and playin the blues on Beale Street.Now we’re goin to the Smokies where the spring water flows clear and clean. Ya know what I mean, Jellybean? Sooo, ALL Y’ALL way up in Tennessee, and Atlanta get up off yer butt and jam with us next weekend. Then we’ll be rockin’ at the House of Blues in Orlando. After that we head out to Burlington, Iowa for the 3rd annual Holtkampaloosa and over to Detroit.
Here’s the whole shooting match. SEE YA!



CHARLES VERGOS RENDEZVOUS CHARCOAL RIBS
52 SOUTH SECOND,
MEMPHIS, TN 38103 901-523-2746
There’s people sitting on the sidewalk in the alley outside the Rendezvous, waiting to get in. There’s an endless stream of customers devouring an endless stream of ribs. Along with the pork ribs, there’s lamb riblets (to die for),chicken, beef brisket, pork shoulder or loin, and salami. For the red-meat-aphobes, there’s meatless red beans and rice , Mama’s Real Greek salad, and a skillet full of BBQ shrimp. (5 pounds- call ahead a day before to order this one). Charles Vergos is famous for his dry rub, which he rubs on everything. TONS of carnage, annually, walk out the door, in satiated bellies. The name of the game is, Get ‘em in, feed ‘em, and move ‘em out. And everybody’s getting OFF on simply the best dry rub ribs you’ll find anywhere. Here’s a happy plate of lamb ribs, beans, slaw, and BBQ sauce. ARRRRRRRGH!

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RAW PASTA SAUCE
WITH HOMEGROWN TOMATOES
This is a perennial recipe that I never get tired of eating. I’ve got a new twist to make it more healthful and taste better at the same time. There’s actually two things that make this recipe different. First, you grow the tomatoes yourself. There’s nothing better than organically grown tomatoes. I got these Striped Romas that are soooooooooooo scrumpdillyishious. Man, they’re good! Secondly, I make part of the pasta out of zucchini, which I have prepared with my handy-dandy Asian go-round-spiralizer-extruder tool. You know when you go to the sushi bar and you get sashimi, and all the little pieces of raw fish are so artfully cut up and laid upon little nests of radish or carrots? Well, there’s a little hand-cranked machine that they use to cut the vegetables in long strings about the diameter of spaghetti, or angel hair. That’s how they get the radish so fine. This little machine can be purchased at most Asian markets that sell steamers and such. Anyway it’s not only good for sushi, and this recipe, but also a great way to cut beets, carrots, or other vegetables for a salad. I use it to make extremely long Carrot mustaches to impress the grand children. The uses are endless. Anyway, after you got yer ‘maters and yer zucchini shredder, here’s what ya do:

Cut up tomatoes
Mince 2 cloves of garlic and a bunch of chopped parsley. Mix tomatoes, garlic, and parsley with anchovies and olive oil, and let sit at room temperature for a while, to allow the juices to flow.

Cook some angel hair pasta and strain it
Mix the extruded zucchini with the pasta (half and half).You can use yellow squash also. And if you are wheat intolerant, you can substitute squash for all the pasta. Serve the tomatoes over the pasta and grate parmesan cheese over it all. I could easily eat this once a week.