We will be hanging in Florida for the next month-Daytona Beach for a Blues Society show at The Bank and Naples at the Philharmonic Center for the Arts. Then we’ll be at the Florida State Fair in Tampa. Come on Down. 

HATS, T SHIRTS, APRONS, TANKS, SWEATS, BAGS.
Get yer Sauce Boss Schwag right here.



What a hoot, playin and swayin in NOLA, home of the killer gumbo.  Is the Sauce boss takin sand to the beach?  Raves from the locals say “NOOOOO SIR!  We had a great time at Chickie Wah Wah on Canal Street in December with Johnny Sansone opening the show for us, then joining us for a jam session. Thanks to Johnny for spreading the word and to Adam Shipley for helping us with the gig. The musical recovery is under way a little at a time thanks to guys like Adam and Johnny.  If you haven’t been to New Orleans lately, by all means GO. Go now.  Stop what you doin, get on the highway, take a bus, a train, a plane, walk if you have to, but get there just the same.  All those great musicians need a pat on the back from the rest of us, not to mention the revenue.  They’ve had a rough time of it, however, they keep on grooving on the music. Photo above is the Boss with the Ingredients and Jumping Johnny Sansone outside of Liuzza’s by the Track. 

LIUZZA’S BY THE TRACK 
504-218-7888     
NOLA
There’s no address on the menu.  It’s just off Esplanade a few blocks south of the racetrack.  Johnny Sansone turned me on to this neighborhood lounge and grill.  He does a Thursday evening jam session there.  The gumbo is legendary and, take it from this gumbo expert, it ROCKS.   A tomato based soup with sausage, shrimp, chicken and a “cornucopia of seasonings”, it’s the real deal.  The poboy sandwiches remind you of why you are in New Orleans in the first place.  In 2001, Gourmet Magazine described the BBQ shrimp poboy as”the kind of poboy to cross town for”.  Instead of the typical French baguette, they use a shorter roll cut in half and hollowed out, then the halves are stuffed with “BBQ” shrimp.  Again, not the typical BBQ shrimp, but more of a blonde meuniere sauce.  The bread and the shrimp swimming in totally sop-able  sauce to die for.  “A stick of butter in every sandwich”, sez Johnny.  Another highlight is the “Breathtaking Beef” poboy – slathered with mayo and horseradish.  No telling what kind of trouble and fun you’ll get into for Thursday dinner at Liuzza’s by the Track.

SAUCE BOSS NICOISE
Instead of canned tuna, I use fresh stone crab claw meat.  YUMMMMMMMMMMMM!
2 lb. stone crab claws
A few leaves of lettuce        
Asparagus steamed and chilled
Haricots verte (small green beans) steamed and chilled
Feta cheese
A few olives
Six small potatoes steamed with parsley and chilled
1 avocado (bite sized pieces)  
Hot pickled okra
Crack the claws and remove the meat
Cover a plate or bowl with a large lettuce leaf or two. Put your asparagus, beans, potatoes, feta, olives, avocado, and okra around the outside of the plate, and pile a big ol’ quank o’ crab right in the middle. Feeds two to four.

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